Pineapple wine brewing process

A pineapple wine and pineapple technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of pineapple wine fruit aroma is not prominent, aroma substances are easy to volatilize, phenolic substances are easy to oxidize, etc., to achieve stable wine body, bright color, and prevent aroma The effect of substance volatilization

Active Publication Date: 2015-02-25
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the fermentation process of traditional pineapple wine, the aroma substances are easy to volatilize and the phenolic substances are easy to oxidize, which leads to the lack of prominent fruit aroma, impure taste and dull color of pineapple wine

Method used

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  • Pineapple wine brewing process
  • Pineapple wine brewing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A pineapple wine brewing process, comprising the following steps:

[0032] Step 1: Select fresh pineapples with high maturity, no pests and no rot, pre-cool at 4°C for 24 hours, then wash, peel and core, and finally use a juicer for crushing to make pineapple pulp;

[0033] Step 2: Add partial weight sodium sulfite to the pineapple pulp described in step 1, so that SO2 in the pineapple juice is 2 The concentration of 30mg / L;

[0034] Step 3: Add pectinase to the pineapple pulp with sodium bisulfite added in step 2, seal the pineapple pulp after adding pectinase to protect from light, and place it at 20°C for 1 hour; The addition amount is 30ml / L;

[0035] Step 4: filter and squeeze the pineapple pulp that was placed at 20°C for 1 hour as described in step 3, remove the residue in the pineapple pulp to obtain clear pineapple juice, and perform sterilization treatment at 75°C for 15min;

[0036] Step 5: measure the sugar content of the pineapple clear juice in step 4, ...

Embodiment 2

[0044] A pineapple wine brewing process, comprising the following steps:

[0045] Step 1: Select fresh pineapples with high maturity, no pests and no rot, pre-cool at 4°C for 24 hours, then wash, peel and core, and finally use a juicer for crushing to make pineapple pulp;

[0046] Step 2: Add partial weight sodium sulfite to the pineapple pulp described in step 1, so that SO2 in the pineapple juice is 2 The concentration of 60mg / L;

[0047] Step 3: add pectinase to the pineapple pulp with sodium bisulfite added in step 2, seal the pineapple pulp after adding pectinase to protect from light, and place it at 25°C for 1 hour; The addition amount is 30ml / L;

[0048] Step 4: filter and squeeze the pineapple pulp that was placed at 25°C for 1 hour as described in step 3, remove the residue in the pineapple pulp to obtain clear pineapple juice, and sterilize it at 75°C for 15 minutes;

[0049] Step 5: Measure the sugar content of the pineapple clear juice in step 4 to be 15%, add ...

Embodiment 3

[0057] A pineapple wine brewing process, comprising the following steps:

[0058] Step 1: Select fresh pineapples with high maturity, no pests and no rot, pre-cool at 4°C for 24 hours, then wash, peel and core, and finally use a juicer for crushing to make pineapple pulp;

[0059] Step 2: Add partial weight sodium sulfite to the pineapple pulp described in step 1, so that SO2 in the pineapple juice is 2 The concentration of 45mg / L;

[0060] Step 3: Add pectinase to the pineapple pulp with sodium bisulfite added in step 2, seal the pineapple pulp after adding pectinase to avoid light, and place it at 22.5 ° C for 1 hour; The addition amount is 30ml / L;

[0061] Step 4: filter and squeeze the pineapple pulp that was placed at 22.5°C for 1 hour as described in step 3, remove the residue in the pineapple pulp to obtain clear pineapple juice, and sterilize it for 15min at 75°C;

[0062] Step 5: Measure the sugar content of the pineapple clear juice described in step 4 to be 16.5%...

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Abstract

The invention belongs to a pineapple wine brewing process which comprises the following steps: S1, selecting fresh pineapples to prepare pineapple pulp; S2, adding sodium metabisulfite; S3, adding pectinase; S4, filter and squeezing to obtain pineapple clear juice; S5, measuring the sugar degree of the pineapple clear juice, measuring the sugar degree of the pineapple clear juice to 20%, and measuring the acidity of the pineapple clear juice and adjusting the acidity of the pineapple clear juice to above 7g / L; S6, putting the pineapple clear juice into a glass wild-mouth bottle for lucifugal and closed primary fermentation; S7, finishing the primary fermentation when the sugar degree of the pineapple clear juice is lower than 0.6%; S8, transferring clarified wine liquor in the upper layer of the pineapple juice to another sterilized glass bottle; S9, sealing the upper clarified wine liquor for post-fermentation; and S10, adding gelatin-tannin into the upper clarified wine liquor to clarify so as to obtain the pineapple wine. The pineapple wine has the characteristics of being bright in color and luster, rich in fruity flavor, coordinated in taste and stable in wine body.

Description

technical field [0001] The invention belongs to the technical field of pineapple wine brewing, and in particular relates to a pineapple wine brewing process. Background technique [0002] The production of pineapples is seasonal, and the ripening period is concentrated. Since pineapples are not easy to store after they are ripe, most of them are used for processing, except some are sold as fresh fruits. At present, pineapple products are mainly traditional processed products such as canned pineapple and preserved pineapple fruit, which are single in variety and low in added value, which seriously restricts the development of the pineapple industry. Therefore, it is urgent to develop pineapple deep processing, and using pineapple to brew fruit wine is an important direction of pineapple deep processing. Fermenting pineapple juice to make pineapple fruit wine with rich fruit and unique flavor not only prolongs the storage time, but also retains its nutrients, which can greatl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张明霞杨天佑王艳婕李林波张蕾
Owner HENAN INST OF SCI & TECH
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