Passion fruit wine and preparation method thereof

A technology for passion fruit wine and fruit wine, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc., can solve the problems that the nutritional value of passion fruit cannot be fully utilized, the flavor of fruit wine is not good, and achieve good health care. Health function, the effect of retaining aromatic flavor and retaining nutrients

Active Publication Date: 2014-08-06
河源市九里红酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shortcoming of this passion fruit wine preparation is: the passion fruit is dried and soaked in rice wine, the nutritive value of passion fruit can not be fully utilized, and the local flavor of fruit wine is not good

Method used

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  • Passion fruit wine and preparation method thereof
  • Passion fruit wine and preparation method thereof
  • Passion fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of a kind of passion fruit wine of the present invention is as follows:

[0028] (1) Raw material pretreatment: take fresh and ripe passion fruit, wash it with clear water first, then separate the shell from the pulp, then separate the pulp in the pulp from the seeds, and take the pure pulp for later use;

[0029] (2) Fermentation liquid preparation: add 1.0 parts of purified water to dilute the fruit pulp in proportion to 1.0 parts of pure fruit pulp prepared in step (1), then add 0.6 part of sugar to obtain the required fruit wine fermentation liquid and fruit pulp solution The sugar content is between 280-350g / L, and the pH value of the fermentation broth is 2.5-3.5.

[0030] (3) Primary fermentation of fruit wine: the temperature of the fruit wine fermented liquid prepared in step (2) is controlled between 20~28°C, 0.25% part of fruit wine yeast is added thereto, fermented under anaerobic conditions for 100~150 hours, and its When the alcohol...

Embodiment 2

[0034] (1) Raw material pretreatment: take fresh and ripe passion fruit, wash it with clear water first, then separate the shell from the pulp, then separate the pulp in the pulp from the seeds, and take the pure pulp for later use;

[0035] (2) Preparation of fermented liquid: add 3.0 parts of purified water to dilute fruit pulp in proportion to 1.5 parts of pure fruit pulp prepared in step (1), then add 1.4 parts of sugar to obtain the required fruit wine fermentation liquid and pulp solution The sugar content is between 280-350g / L, and the pH value of the fermentation broth is 2.5-3.5;

[0036] (3) Primary fermentation of fruit wine: the temperature of the fruit wine fermentation liquid prepared in step (2) is controlled between 20~28° C., 0.3% part of fruit wine yeast is added thereto, fermented under anaerobic conditions for 100~150 hours, and its When the alcohol content is 7-9% VOL, filter the liquor through a 500-mesh screen;

[0037] (4) Secondary fermentation of fru...

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Abstract

The invention discloses a passion fruit wine consisting of passion fruit pulp, purified water, sugar and fruit wine yeast. A preparation method of the passion fruit wine comprises the steps of selecting fresh and mature passion fruits, separating shells of the passion fruits from flesh, and then separating pulp in the flesh from seeds to obtain pure pulp; adding the purified water into the pure pulp according to a proportion to dilute the pulp, and adding the sugar to obtain a desired fruit wine fermentation liquid; controlling the temperature of the fermentation liquid to 20-28 DEG C, adding the fruit wine yeast, fermenting under an anaerobic condition, analyzing the alcohol content of the fermentation liquid, and filtering the alcoholic liquid when the alcohol content is 7-9%VOL; and continuously fermenting the filtered alcoholic liquid in a fermentation tank for 10-20 days, filtering the alcoholic liquid when the alcohol content is 10-14%VOL, terminating the fermentation, aging in a wine storage tank for 60-90 days, and sterilizing and packing the clear liquid to obtain the passion fruit wine product. The passion fruit wine disclosed by the invention furthest reserves the aromatic property and nutritional value of the passion fruits, and is amber, crystal clear, fruity, mellow and full in mouthfeel and long in aftertaste.

Description

Technical field: [0001] The invention belongs to the technical field of fermented wine processing, relates to a passion fruit wine, and also relates to a preparation method of the passion fruit wine. Background technique: [0002] Passion fruit claims egg fruit again, and scientific name Passiflora edulia sims (formal name used at school Passiflora edulia sims) is the herbaceous vine of Passiflora family Passiflora genus. Passion fruit is named for its rich fragrance of dozens of fruits such as bananas, strawberries, lychees, lemons, mangoes, and sour plums. In foreign countries, passion fruit is also known as the "King of Juice". It is native to the Antilles and is now widely planted in tropical and subtropical regions. Astringent intestinal antidiarrheal and other effects, passion fruit contains 17 kinds of amino acids, rich in protein, fat sugar, vitamins, calcium, potassium, SOD enzyme and superfiber and other beneficial substances for the human body, and is also known ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 卢建中潘利桂卢宇城
Owner 河源市九里红酒业有限公司
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