Technology for biologically brewing mango wine

A mango fruit wine and technology, which is applied in the biological field, can solve the problems of not strong fruit and wine aroma, insignificant debittering effect, and unpleasant taste of fruit wine, and achieves the effects of delicious taste, less variety and mellow taste.

Inactive Publication Date: 2015-04-22
LIUZHOU LIANHAI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims at the problems that the current mango wine production process is too single, the taste of the prepared fruit wine is not mellow, not delicate, the fruit aroma and wine aroma are not strong, and the effect of debittering is not obvious, etc., and provides a process for biologically brewing mango wine. It can effectively take off the mouth, and quickly prepare mango fruit wine with mango fruity aroma, wine aroma and mellow taste

Method used

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  • Technology for biologically brewing mango wine

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Experimental program
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Effect test

Embodiment 1

[0028] A kind of technology of biological brewing mango fruit wine, this technology comprises the steps:

[0029] (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;

[0030] (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;

[0031] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 100-mesh sieve to remove slag and slag to obtain juice, and immediately use 15% sulfurous acid to sterilize the juice;

[0032] (4) Clarification: put the sterili...

Embodiment 2

[0040] A kind of technology of biological brewing mango fruit wine, this technology comprises the steps:

[0041] (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;

[0042] (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;

[0043] (3) Juicing: 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;

[0044] (4) Clarificatio...

Embodiment 3

[0052] A kind of technology of biological brewing mango fruit wine, this technology comprises the steps:

[0053] (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;

[0054] (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;

[0055] (3) Juicing: Squeeze the spare pulp with a juicer, pass through a 120-mesh sieve to remove slag and slag to obtain juice, and immediately use 20% sulfurous acid to sterilize the juice;

[0056] (4) Clarification: Put the steri...

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Abstract

The invention discloses a technology for biologically brewing mango wine. The technology comprises the following steps: 1, selecting mango; 2, processing the mango; 3, juicing; 4, clarifying; 5, fermenting; 6, ageing; 7, re-clarifying; and 8, blending. Clarification is carried out before and after fermentation in the technology for biologically brewing the mango wine, so the kind of used additives is reduced; a high density sieve is used to remove residue seeds and residue silks, and then the sieved fruit juice is fermented, so the bitter taste is removed, and the fermentation time is shortened; and the mango wine brewed in the invention has abundant nutrition, mellow and pure mouthfeel, and moderate sour-sweet taste, and has the special fruit flavor of mango and the wine flavor.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a process for biologically brewing mango wine. Background technique [0002] Mango (Mangifera indica), Anacardiaceae. It is an evergreen tree native to India, with leathery leaves and alternate; cool in nature, small flowers, yellow or light red, in terminal panicles, producing mango and low-quality light gray wood. Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare in all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. Mango is one of the famous tropical fruits. Because of its delicate flesh, unique flavor and rich nutrition, it is deeply loved by people, so it is known as the "king of tropical fruits". [0003] Mangoes are rich in Yunnan, Guangxi, Guangdong, Fujian, and Taiwan, and they grow in hillside...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/04C12H1/048C12R1/865
CPCC12G3/02C12H1/0408C12H1/0416
Inventor 林国友韦玲菊覃小红
Owner LIUZHOU LIANHAI TECH
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