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Dry loquat wine and making method thereof

A technology of loquat wine and dry type, applied in the field of dry type loquat wine and its brewing, can solve problems such as human health hazards, achieve the effects of low production cost, prevent browning, and control acidity

Active Publication Date: 2015-04-01
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, in the existing loquat wine brewing technology, SO 2 , while SO 2 It will be converted into sulfite, which will cause certain harm to human health.

Method used

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  • Dry loquat wine and making method thereof
  • Dry loquat wine and making method thereof
  • Dry loquat wine and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) After the washed loquats are destemmed and cored, sterilized and sterilized, they are crushed and made into pulp;

[0031] 2) In parts by weight, mix 10 parts of sugar and 80 parts of pulp obtained in step 1);

[0032] 3) Mix the activated Saccaromyces cerevisiae and Lactobacillus buchneri at a ratio of 2:1 by volume, and inoculate the result of step 2), with an inoculum volume of 8%;

[0033] 4) First-stage fermentation: put the product obtained in step 3) in a sealed sterile fermenter, ferment at a temperature of 18°C ​​for 20 days, and take the fermentation liquid;

[0034] 5) Second-stage fermentation: put the fermented liquid obtained in step 4) in a sealed sterile fermenter, and ferment at 22°C for 10 days;

[0035] 6) Third-stage fermentation: Inoculate Canida utilis on the result of step 5), the inoculation amount is 2%, and ferment at 25°C for 20 days;

[0036] 7) Aging the product obtained in step 6) at 25-30°C for 120 days.

Embodiment 2

[0038] 1) After the washed loquats are destemmed and cored, sterilized and sterilized, they are crushed and made into pulp;

[0039] 2) In parts by weight, mix 15 parts of sugar and 90 parts of pulp obtained in step 1);

[0040] 3) Mix the activated Saccaromyces cerevisiae and Lactobacillus buchneri at a ratio of 2:1 by volume, and inoculate the result of step 2), with an inoculum volume of 10%;

[0041] 4) First stage fermentation: put the product obtained in step 3) into a sealed sterile fermenter, ferment at a temperature of 21°C for 15 days, and take the fermentation liquid;

[0042] 5) Second-stage fermentation: put the fermented liquid obtained in step 4) in a sealed sterile fermenter, and ferment at 24°C for 8 days;

[0043] 6) The third stage of fermentation: inoculate Canida utilis on the result of step 5), the inoculum amount is 3%, and ferment at 25°C for 15 days;

[0044] 7) Aging the product obtained in step 6) at 25-30°C for 180 days.

Embodiment 3

[0046] 1) After the washed loquats are destemmed and cored, sterilized and sterilized, they are crushed and made into pulp;

[0047] 2) In parts by weight, mix 13 parts of sugar and 88 parts of pulp obtained in step 1);

[0048] 3) Mix the activated Saccaromyces cerevisiae and Lactobacillus buchneri at a ratio of 2:1 by volume, and inoculate the product obtained in step 2), with an inoculum volume of 9%;

[0049] 4) First stage fermentation: put the product obtained in step 3) into a sealed sterile fermenter, ferment at a temperature of 19°C for 18 days, and take the fermentation liquid;

[0050] 5) Second-stage fermentation: put the fermented liquid obtained in step 4) in a sealed sterile fermenter, and ferment at 23°C for 9 days;

[0051] 6) The third stage of fermentation: inoculate Canida utilis on the result of step 5), the inoculum amount is 2.5%, and ferment at 25°C for 18 days;

[0052] 7) Aging the product obtained in step 6) at 25-30°C for 160 days.

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Abstract

The invention provides a making method of dry loquat wine. The method comprises the following steps: Saccaromycescerevisiae and Lactobacillus buchneri are used for primary fermentation and secondary fermentation of washed loquat whose stalks and pits are removed, the primary fermentation is performed at the temperature of 18-21 DEG C for 15-20 days, and the secondary fermentation is performed at the temperature of 22-24 DEG C for 8-10 days; then Candida utilis is used for tertiary fermentation which is performed at the temperature of 25 DEG C for 15-20 days; and aging is performed for at least 120 days after fermentation is finished. The invention further provides the dry loquat wine made with the method. The dry loquat wine and the making method thereof have the advantages as follows: threat to a human body due to addition of sulfur dioxide is avoided, browning can be effectively prevented, the acidity can be effectively controlled, the dry loquat wine with excellent taste can be obtained without additional operation, and the obtained loquat wine tastes good and has typical flavor of the loquat wine.

Description

technical field [0001] The invention belongs to the field of loquat wine brewing, and in particular relates to a dry loquat wine and a brewing method thereof. technical background [0002] Loquat, also known as Luju, is a plant of the genus Loquat in the family Rosaceae, and is a rare specialty fruit in southern my country. The fruit is orange in color, soft and juicy, sweet and sour, and has a unique flavor. Studies have shown that loquat fruit is rich in nutrition, rich in protein, amino acid, carbohydrate, potassium, iron, calcium, phosphorus and other mineral elements, as well as vitamins such as Va, Vb and Vc, and has certain medicinal value. Moisturizing the lungs, relieving cough, clearing away heat, reducing qi, diuretic, invigorating the stomach, and moistening the five internal organs. It is known as a health-care fruit and is deeply loved by consumers. Therefore, the development and utilization of loquat has great economic value and attractive development pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/225C12R1/865
CPCC12G3/02
Inventor 谢邦祥何斌胡靖余乾伟黄情饮张翼
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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