Method for improving non-sugar solid content of fruity yellow wine

Abstract

The invention relates to a method for improving non-sugar solid content of a fruity yellow wine. For solving the problems of low non-sugar solid content and substandard physicochemical indexes of the raw wines of partial common fruity yellow wines, the following technical method is adopted: purely natural raw and auxiliary materials including a fruit juice concentrate and refined white sticky rice are utilized for complex fermentation, the optimal fermentation formula of the fruity yellow wine is determined in an appropriate ratio, and normal fermentation is carried out after the temperature of complex fermentation is controlled within the most ideal fermentation temperature zone. The method is capable of enabling the product to have the designed alcoholic strength and ensuring that various physicochemical indexes, in particular the non-sugar solid content, of the fruity yellow wine can be within predetermined ranges and up to good-quality standards; furthermore, the fruity yellow wine can be well kept harmonious in color, aroma and taste, soft and sweet in flavor, soft in taste, fresh and mellow, and rich in fruity flavor, and the product quality is stable and reliable.

Description

technical field [0001] The invention relates to a method for increasing the non-sugar solid content of fruity rice wine. Background technique [0002] One of the problems in the production of ordinary fruit-flavored rice wine: due to the low sugar content of some fruit raw materials, in order to achieve the designed alcohol level, the sugar content is usually increased by adding sucrose. Therefore, the non-sugar solid content of the original wine is low. The indicators are not up to the standard; the second problem: the product is not produced by compound fermentation, and the fruity rice wine produced with two or more wines or other raw and auxiliary materials is technically difficult and difficult to meet the physical and chemical indicators; the third problem: ordinary fruit The production formula of flavored rice wine, that is, the ratio of the main fermentation raw materials, is mostly random, and the production process lacks rigor, resulting in low dry extract content ...

AI Technical Summary

Problems solved by technology

[0002] One of the problems in the production of ordinary fruit-flavored rice wine: due to the low sugar content of some fruit raw materials, in order to achieve the designed alcohol level, the sugar content is usually increased by adding sucrose. Therefore, the non-sugar solid content of the original wine is low. The indicators are not up to the standard; the second problem: the product is not produced by compound fermentation, and the fruity rice wine produced with two or more wines or other raw and auxiliary materials is technically difficult and difficult to meet the physical and chemical indicators; the third problem: ordinary fruit The production formula of flavored rice wine, that is, the ratio of the main fermentation raw materials, is mostly random, and the production process lacks rigor, resulting in low content of dry extracts in raw wine, insufficient color, aroma and overall coordination of wine quality, and inconsistent taste of finished wine of the same variety and batch , the physical and chemical indicators are difficult to meet the standards, and the quality of the wine cannot be guaranteed; the fourth problem: the fermentation temperature cannot be controlled within the optimum fermentation temperature range, which is a very important reason that affects the physical and chemical indicators of the original wine.

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