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Semi-dry kiwi fruit wine and brewing method thereof

A technology of kiwi fruit and kiwi fruit, which is applied in the field of semi-dry kiwi fruit wine and its brewing. It can solve the problems of low nutrient retention, large loss of color and aroma, and weak taste of finished wine in kiwi fruit at fermentation temperature, and achieve light yellow color. , elegant koji fragrance, mellow taste and dry effect

Active Publication Date: 2015-07-15
广西乐业县乐宝电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional kiwi fruit wine is usually fermented with kiwi fruit directly by adding active dry yeast. The resulting wine tastes weak and the style is not outstanding, and the fermentation temperature is too high, resulting in less nutrient retention in kiwi fruit and greater loss of color and aroma. Big

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0028] The preparation method of used wine mother-in-law in following examples is as follows:

[0029] Black koji: use Northeast japonica rice with a fine whiteness of 80-85% and an amylose content of 28-35% as raw material, soak for 10-12 hours, drain the water, steam the rice for 30 minutes at 112°C, and spread the rice When the temperature of the rice drops to 33-35°C, add the Aspergillus niger spore suspension (preparation of the Aspergillus niger spore suspension: dissolve the Aspergillus niger spore powder in 300 times its weight in boiled and cooled pure water; Add 0.35-0.37g of Aspergillus niger spore powder), mix well with rice, and culture at 35-38°C for 60-65 hours, during which the koji is turned 4-5 times to obtain the finished black koji.

[0030] Rice koji: use Northeast japonica rice with a whiteness of 80-85% and an amylose content of 28-35% as raw material, soak for 10-12 hours, drain the water, steam the rice for 30 minutes at 112°C, and spread the rice Whe...

Embodiment 1

[0033] (1) Sorting fresh kiwi fruit, removing rotten fruit and pest-infested fruit, then weighing 200kg kiwi fruit for later use, and cleaning the weighed kiwi fruit with a sulfurous acid cleaning solution with a concentration of 60ppm.

[0034] (2) After peeling and crushing kiwi fruit, 185 kg of kiwi fruit pulp was obtained, which was placed in a ceramic jar, 11.1 g of pectinase was added, and enzymolysis was carried out at 18° C. for 10 h.

[0035] (3) Mix the enzymatically hydrolyzed kiwi fruit pulp with 203.5kg of mature distiller's mother evenly, and then carry out pre-fermentation. The temperature of the pre-fermentation is controlled at 15-20°C. When the total sugar in the fermentation liquid drops to 4-12g / L, The pre-fermentation is over.

[0036] (4) After the pre-fermentation is over, the fruit wine is coarsely filtered to obtain 233.1 kg of fruit wine. After the crude filtrate is poured into the tank, it enters the post-fermentation stage. The post-fermentation tem...

Embodiment 2

[0038] (1) Sorting the fresh kiwi fruit, removing rotten fruit and insect-damaged fruit, then weighing 750kg kiwi fruit for later use, and cleaning the weighed kiwi fruit with a sulfurous acid cleaning solution with a concentration of 60ppm.

[0039] (2) Wash the fermenter with 2% citric acid solution and 2% sodium hydroxide solution, peel and crush the kiwi fruit, and obtain 693.8 kg of kiwi pulp, put it into the fermenter, add 48.6 g of pectinase, After uniform circulation with a screw pump, enzymatic hydrolysis was carried out at 19°C for 11 hours.

[0040] (3) Mix the enzymatically hydrolyzed kiwi fruit pulp with 832.5kg of mature distiller's mother evenly, and then carry out pre-fermentation. The temperature of the pre-fermentation is controlled at 15-20°C. When the total sugar in the fermentation liquid drops to 4-12g / L, The pre-fermentation is over.

[0041](4) After the pre-fermentation is over, the fruit wine is coarsely filtered to obtain 915.8 kg of fruit wine. Aft...

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PUM

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Abstract

The invention discloses a semi-dry kiwi fruit wine and a brewing method thereof, belonging to the field of fruit wine brewing. The brewing method comprises the steps of replacing an active dry yeast by using a yeast wine cultured by mixing black koji and rice koji in the primary fermentation process of the kiwi fruit wine; controlling the fermentation temperature to be 15-20 DEG C, and performing low-temperature fermentation; finishing the primary fermentation when the total sugar content is 4-12g / L; performing tank pouring, and transferring to secondary fermentation, wherein the secondary fermentation temperature is controlled to be 10-15 DEG C, and the time is 30-60 days. The brewed kiwi fruit wine disclosed by the invention is clear, transparent and light yellow in color, has elegant koji fragrance and typical kiwi fruit aroma, pure and mild as well as dry and comfortable taste, balanced and harmonious alcohol content and acidity and high nutritive values, can be used for meeting the consumption demands of people on alcoholic beverages at present, and has certain market competitiveness.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a semi-dry kiwi fruit wine and a brewing method thereof. Background technique [0002] Traditional kiwi fruit wine is usually fermented with kiwi fruit directly by adding active dry yeast. The resulting wine tastes weak and the style is not outstanding, and the fermentation temperature is too high, resulting in less nutrient retention in kiwi fruit and greater loss of color and aroma. Big. [0003] Aspergillus niger and Aspergillus oryzae are common fungi, which are widely used in the field of food fermentation. Both can produce a variety of enzymes and organic acids during growth and metabolism, such as glucoamylase, pectinase, protease, lipase, citric acid, etc. Adding black koji and rice koji in the brewing process of kiwi fruit wine can not only increase the nutrients in the wine body, but also make the aroma of the fruit wine more elegant and harmonious. Contents of the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/685C12R1/69
Inventor 曹敬华张家庆孙洪浩陈茂彬朱正军方尚玲汪江波镇达薛栋升张玉
Owner 广西乐业县乐宝电子商务有限公司