Strawberry fruit wine making method

A production method and fruit wine technology, applied in the field of fruit wine brewing, can solve problems such as time-consuming, easy to be polluted, etc., and achieve the effects of convenient operation, simple method and low degree of concentration

Inactive Publication Date: 2015-04-15
ANHUI TAIHE FENGHUA ECOLOGICAL AGRI TECH
View PDF12 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A kind of preparation method of fruit wine, comprises the following steps:

[0012] (1) Step 1: Wash the strawberries and mulberries thoroughly, put them into a juicer to squeeze the juice, and add sulfurous acid with a mass fraction of SO2 of 0.3% evenly while squeezing the juice, and then put the juice into the added sulfurous acid Sulfuric acid is filled with SO2 in the container, and add 45mg of pectinase per liter;

[0013] (2) Step 2: Put the fruit juice into wine active dry yeast for pre-fermentation. The pre-fermentation temperature is 25°C, and the pre-fermentation time is 5 days. After post-fermentation, the time is 1 month, and the fermented wine is obtained after the post-fermentation ends;

[0014] (3) Step 3: Add 2 times the mass of 25% edible ethanol with reduced concentration to the remaining pomace after juicing, stir evenly, seal the tank and soak for 30 days, and stir once every 3 days during the period. After the leaching is finished, the gauze is ...

Embodiment 2

[0017] A kind of preparation method of fruit wine, comprises the following steps:

[0018] (1) Step 1: Wash the strawberries and mulberries thoroughly, put them into a juicer to squeeze the juice, and add sulfurous acid with a mass fraction of SO2 of 0.6% evenly while squeezing the juice, and then put the juice into the added sulfurous acid Sulfuric acid is filled with SO2 in the container, and every liter is added the pectinase of 55mg;

[0019] (2) Step 2: Put the fruit juice into wine active dry yeast for pre-fermentation. The pre-fermentation temperature is 28°C, and the pre-fermentation time is 7 days. After post-fermentation, the time is 1 month, and the fermented wine is obtained after the post-fermentation ends;

[0020] (3) Step 3: Add 2 times the mass of 25% edible ethanol with reduced concentration to the remaining pomace after juicing, stir evenly, seal the tank and soak for 35 days, and stir once every 3 days during the period. After the leaching is finished, th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the fruit wine brewing field, and more specifically relates to a strawberry fruit wine making method, the method is simple and easy to operate, the brewed strawberry fruit wine is low in alcohol content, meanwhile mulberry is added into the wine, the wine has the effects of nourishing yin and blood, engendering liquid and moistening dryness by drinking, and can be drunk by people with dizziness, tinnitus, palpitation and insomnia, premature graying of beard and hair, body fluid deficiency, thirst, interior heat, consumptive thirst, and blood deficiency constipation.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a method for making strawberry fruit wine. technical background [0002] Fruit wine is a wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol, and contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. Fruit wine is a health-care and nutritious wine produced by using fresh fruit as raw material, and using natural fermentation or artificially adding yeast to decompose sugar while preserving the original nutritional content of the fruit. Fruit wine has become a new consumer fashion with its unique flav...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/02
CPCC12G3/02C12G3/04
Inventor 王晴
Owner ANHUI TAIHE FENGHUA ECOLOGICAL AGRI TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap