Sulfur-dioxide-free full juice fermented kiwifruit wine and production process thereof

A technology of sulfur dioxide and kiwi fruit, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of no basic process mode and complex functions, and achieve the effects of ensuring normal alcohol fermentation, reducing water activity, and enhancing antiseptic effect

Active Publication Date: 2014-11-05
万源市大面山酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But thanks to SO 2 It plays a complex role in fruit wine processing, so further research should be done to find the best, green and healthy compound substitutes (section 3.3 on

Method used

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  • Sulfur-dioxide-free full juice fermented kiwifruit wine and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A kind of sulfur dioxide-free full-juice fermented kiwi fruit wine is prepared by the following method:

[0059] 1. Fruit selection, disinfection and cleaning: The kiwi fruit for wine making should be fully ripe, juicy, high in sugar, thin in skin, and tender in flesh. The kiwi fruit with fluff should be depilated through a fruit grinder; for hard and immature kiwi fruit Fruits can be processed through post-ripening. The selected fruits are sterilized by soaking in 0.02% potassium permanganate solution for 5 minutes. At the same time, the sediment, insect eggs and other sundries are washed away, and then rinsed with clean water, drained and set aside.

[0060] 2. Crushed and squeezed juice, added D-isoascorbic acid for anti-oxidation, and nisin for antibacterial: when crushing fresh fruit with a crusher, add 0.2g / kg D-isoascorbic acid for anti-oxidation (the ratio of 0.2g / kg here Refers to the ratio of D-erythorbic acid to fresh fruit), used alone or in combination wit...

Embodiment 2

[0092] A kind of sulfur dioxide-free full-juice fermented kiwi fruit wine is prepared by the following method:

[0093] 1. Fruit selection, disinfection and cleaning: The kiwi fruit for wine making should be fully ripe, juicy, high in sugar, thin in skin, and tender in flesh. The kiwi fruit with fluff should be depilated through a fruit grinder; for hard and immature kiwi fruit Fruits can be processed through post-ripening. The selected fruits are sterilized by soaking in 0.02% potassium permanganate solution for 5 minutes. At the same time, the sediment, insect eggs and other sundries are washed away, and then rinsed with clean water, drained and set aside.

[0094] 2. Crushed and squeezed juice, added D-isoascorbic acid for anti-oxidation, and nisin for antibacterial: when crushing fresh fruit with a crusher, add 0.2g / kg D-isoascorbic acid for anti-oxidation (the ratio of 0.2g / kg here Refers to the ratio of D-erythorbic acid to fresh fruit), used alone or in combination wit...

Embodiment 3

[0125] A kind of sulfur dioxide-free full-juice fermented kiwi fruit wine is prepared by the following method:

[0126] 1. Fruit selection, disinfection and cleaning: The kiwi fruit for wine making should be fully ripe, juicy, high in sugar, thin in skin, and tender in flesh. The kiwi fruit with fluff should be depilated through a fruit grinder; for hard and immature kiwi fruit Fruits can be processed through post-ripening. The selected fruits are sterilized by soaking in 0.02% potassium permanganate solution for 5 minutes. At the same time, the sediment, insect eggs and other sundries are washed away, and then rinsed with clean water, drained and set aside.

[0127] 2. Crushed and squeezed juice, added D-isoascorbic acid for anti-oxidation, and nisin for antibacterial: when crushing fresh fruit with a crusher, add 0.2g / kg D-isoascorbic acid for anti-oxidation (the ratio of 0.2g / kg here Refers to the ratio of D-erythorbic acid to fresh fruit), used alone or in combination wit...

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Abstract

The invention provides a sulfur-dioxide-free full juice fermented kiwifruit wine and a production process thereof, belonging to fermented fruit wines and production technologies thereof. The production process comprises the steps of crushing and juicing, adjusting the acidity of the juice, removing turbidity, resisting bacteria and adjusting the sugar content, preparing mother liquor of the wine, blending and fermenting the juice, ageing the wine base and transiting and storing. The kiwifruit wine has the beneficial effects that an innovative process of replacing SO2 with a composite of six non-toxic materials such as antibacterial and oxidation-resistant D-erythorbic acid, nisin, sorbic acid, chitosan, vitamin C and ethanol materials (refined alcohols and the like) is adopted; compared with traditional processes, in the production process, the operation of adding toxic gaseous and liquid SO2 step by step is safer and more convenient; the production process is an innovation of popularizing the traditional processes of wines for more than a hundred years to make wine with other fruit raw materials; the kiwifruit wine produced by the technology does not contain SO2 and has the advantages that the content of methanol is reduced by about 90%, the content of fusel oil is reduced by about 65% and the harmful ingredients such as bioamine, sulfate, methanol, fusel oil and the like are controlled compared with the fruit wines produced by the traditional processes.

Description

Technical field: [0001] Sulfur-dioxide-free full-juice fermented kiwi fruit wine and its production technology belong to the category of fermented fruit wines and production technology. Background technique: [0002] Fruit wine culture has accompanied the history of human civilization for five thousand years. Some scholars believe that the emergence of wine originated from the discovery by apes in ancient times that the natural fermentation of fruits produced the aroma of wine. With the evolution of human beings, the wine industry has developed in depth, gradually developing from fruit wine to many categories such as rice wine, beer, sake, liquor and blended wine. With the in-depth discussion of brewing technology and principles, brewing technology has become the basis for multidisciplinary enlightenment and establishment. [0003] The wine technology researched and summarized by Pasteur ended the original fruit wine brewing method and opened a new era of fruit wine techno...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06
Inventor 毛海霞毛怀彬
Owner 万源市大面山酒业有限公司
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