Technology for biologically brewing sweet mango wine
A technology of mango fruit wine and technology, applied in the biological field, can solve the problems of not strong fruit aroma and wine aroma, not mellow taste of fruit wine, and insignificant debittering effect, etc., and achieve the effect of delicious taste, less variety and increased sweetness
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Embodiment 1
[0029] A kind of technology of biological brewing sweet mango fruit wine, this technology comprises the steps:
[0030] (1) Mango selection: Select a 3-year-old mango tree in Liucheng, harvest mango fruits that mature in May, reserve a 3mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;
[0031] (2) Mango treatment: Soak the spare fruit in salt water for 15 minutes, rinse it once with clean water, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to disinfect the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;
[0032] (3) Juicing and sweetening: Squeeze the spare pulp with a juicer, pass through a 100-mesh sieve to remove the slag and slag to obtain the juice, and immediately use 15% sulfurous acid to sterilize the juice; Add sucrose to...
Embodiment 2
[0041] A kind of technology of biological brewing sweet mango fruit wine, this technology comprises the steps:
[0042] (1) Mango selection: Select a 4-year-old Liucheng mango fruiting tree, harvest the mango fruits that mature in June, reserve a 5mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;
[0043] (2) Mango treatment: Soak the spare fruit in salt water for 30 minutes, rinse it with clean water three times, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to sterilize the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;
[0044](3) Juicing and sweetening: Squeeze the spare pulp with a juicer, pass through a 150-mesh sieve to remove slag and slag to obtain juice, and immediately use 25% sulfurous acid to sterilize the juice; Add s...
Embodiment 3
[0053] A kind of technology of biological brewing sweet mango fruit wine, this technology comprises the steps:
[0054] (1) Mango selection: Select a 5-year-old mango tree in Liucheng, harvest mango fruits that mature in July, reserve a 4mm mango stalk for each fruit when harvesting mango fruits, and select no pests and diseases, complete fruit shape, and uniform size fruit, spare;
[0055] (2) Mango treatment: Soak the spare fruit in salt water for 20 minutes, rinse it twice with clean water, dry it naturally, then peel and remove the core, take the pulp, and set aside; use salt water to disinfect the fruit skin, which is economical and effective To achieve the effect of disinfection, to ensure that the peeled pulp is safe, non-toxic and delicious;
[0056] (3) Juicing and sweetening: Squeeze the spare pulp with a juicer, pass through a 120-mesh sieve to remove the slag and slag to obtain the juice, and immediately use 20% sulfurous acid to sterilize the juice; Add sucrose ...
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