Preparation method of rosa-roxburghii wine

A technology of prickly pear wine and prickly pear juice, applied in the field of wine brewing, to achieve the effect of mellow taste and long aftertaste

Inactive Publication Date: 2015-05-06
PUDING LYUPIN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also researchers who mix prickly pears with other miscellaneous grains to brew health wine, but because other miscellaneous grains are mixed, mainly miscellaneous grains, supplemented by prickly pears, compared wi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing prickly pear wine includes the following steps:

[0020] (1) Select the fresh prickly pear fruit without mechanical damage, remove the seeds and wash it, then crush the juice with a juicer, and filter the juice for later use;

[0021] (2) Pour the juice into a small temperature-controlled dipping tank, then add 40mg / L of activated pectinase, stir evenly, and immerse at 25°C for 12h;

[0022] (3) Take the active dry yeast, add it to a small amount of Cili juice, activate it at a temperature of 40°C, and wait for a small amount of bubbles in the Cili juice to gush out; then pour the Cili juice into the fermentation tank. Pour the activated active dry yeast and prickly pear juice into the fermentation tank together, control the fermentation temperature to 20°C, and the fermentation time to 10 days;

[0023] (4) Pour the fermented materials into another fermenter while removing the sediments, then add grape yeast, and add honey to adjust the sugar content to ...

Embodiment 2

[0027] A method for preparing prickly pear wine includes the following steps:

[0028] (1) Select the fresh prickly pear fruit without mechanical damage, remove the seeds and wash it, then crush the juice with a juicer, and filter the juice for later use;

[0029] (2) Pour the juice into a small temperature-controlled dipping tank, then add 50mg / L of activated pectinase, stir evenly, and immerse at 28°C for 13h;

[0030] (3) Take the active dry yeast, add it to a small amount of prickly pear juice, activate it at a temperature of 45°C, and wait until a small amount of bubbles in the prickly pear juice gush out; then pour the prickly pear juice into the fermentation tank, Pour the activated active dry yeast and prickly pear juice into the fermentation tank together, and control the fermentation temperature at 25°C and the fermentation time for 7 days;

[0031] (4) Pour the fermented materials into another fermenter while removing the sediment, then add grape yeast, and add honey to adj...

Embodiment 3

[0035] A method for preparing prickly pear wine includes the following steps:

[0036] (1) Select the fresh prickly pear fruit without mechanical damage, remove the seeds and wash it, then crush the juice with a juicer, and filter the juice for later use;

[0037] (2) Pour the juice into a small temperature-controlled dipping tank, then add 40-50mg / L of activated pectinase, stir evenly, and immerse at 26℃ for 12h;

[0038] (3) Take active dry yeast, add it to a small amount of Cili juice, activate it at 42°C, and wait for a small amount of bubbles in the Cili juice to gush out; then pour the Cili juice into the fermentation tank. Pour the activated active dry yeast and prickly pear juice into the fermentation tank together, control the fermentation temperature to 23°C, and the fermentation time to 9 days;

[0039] (4) Pour the fermented materials into another fermenter while removing the sediment, then add grape yeast, and add honey to adjust its sugar content to 11%, after stirring e...

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Abstract

The invention discloses a preparation method of rosa-roxburghii wine and belongs to the technical field of wine brewing. The preparation method comprises the following steps: crushing and juicing fresh rosa-roxburghii fruits, then adding activated pectinase into the juice, circularly stirring to be uniform, then dipping, then activating active dry yeast, and then pouring rosa-roxburghii juice and the activated active dry yeast into a fermentation tank; after fermenting for a period of time, pouring fermented materials into another fermentation tank, simultaneously removing precipitates, then adding grape yeast, adding honey to adjust the sugar, and after stirring to be uniform, fermenting; after the fermentation is finished, emptying raw wine from the bottom of the fermentation tank, carrying out tank exchange and filtering, standing and canning by using a bottle, and thus obtaining the rosa-roxburghii wine. The rosa-roxburghii wine disclosed by the invention is pure and sweet in mouthfeel, is mellow, full and tasty, is long in aftertaste, and has the effects of clearing heat, promoting diuresis, resisting senility, resisting cancer, invigorating the stomach and promoting digestion.

Description

Technical field [0001] The invention relates to the technical field of wine brewing, and in particular to a method for preparing prickly pear wine. Background technique [0002] Prickly pear, also known as Cili and Mulizi, is also known as Send Chungui, Prickly Pear, Nine-headed Bird, and Wenxianguo. It is the fruit of the reeling flower of the Rosaceae plant and is a nutritious fruit for nourishing and fitness. The fruit is rich in vitamin C and is called "the king of vitamin C". The medicinal value of prickly pear is very high. Its flowers, leaves, fruits and seeds can be used as medicine. In particular, prickly pear is rich in superoxide dismutase, which is internationally recognized as an active substance with anti-aging and anti-cancer effects. Prickly pear also has anti-virus and anti-radiation effects, and is used in the prevention and treatment of cardiovascular, digestive systems and various tumor diseases. , The application is very extensive. Prickly pear fruit taste...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 周忠周鹏
Owner PUDING LYUPIN AGRI DEV
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