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Loquat fruit wine and production method thereof

A production method and technology of loquat fruit, applied in the field of loquat fruit juice wine and its production, can solve the problems of indistinct personalization, little change in style, and low technical content, and achieve controllable fermentation technology, increased added value, and technological equipment simple effect

Active Publication Date: 2015-05-20
苏州同里红酿酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some nutritional low-alcohol fermented wines are fruit wines, and some are dew wines. They all have the problems of low yield, low technical content, individuation is not obvious, and the style has not changed much for a long time.

Method used

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  • Loquat fruit wine and production method thereof
  • Loquat fruit wine and production method thereof
  • Loquat fruit wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] (1) Raw material processing: select the loquat fruit with high maturity, no mildew and black spots, remove the stalk and remove impurities, wash with water, drain, remove the core and crush to obtain 300kg of pulp with skin.

[0062] (2) Adjustment of berries: transfer the crushed loquat pulp with peel into a pottery jar, add 40.5g of potassium metabisulfite, and then add 120g of pectinase, and at the same time adjust the pH of the pulp to 3.70 with citric acid, and mix well.

[0063] (3) Inoculation and fermentation: add 270g wine active dry yeast to the adjusted loquat pulp with skin.

[0064] (4) Fermentation changes: The temperature of the wine mash is 25°C for main fermentation. When the temperature rises to 28°C, the rake is opened in time to control the temperature, so that the temperature drops to 26°C, and the main fermentation continues for 7 days.

[0065] (5) add wine inhibition: add the Xiaoqu Baijiu that accounts for 30% of the wine mash gross weight after...

Embodiment 2

[0079] (1) Raw material processing: select the loquat fruit with high maturity, no mildew and black spots, remove the stalk and remove impurities, wash with water, drain, remove the core and crush to obtain 300kg of pulp with skin.

[0080] (2) Adjustment of berries: transfer the crushed loquat pulp with peel into a pottery tank, add 45g of potassium metabisulfite, and then add 130g of pectinase, and use citric acid to adjust the pH of the pulp to 3.80, and mix well.

[0081] (3) Inoculation and fermentation: add 280g wine active dry yeast to the adjusted loquat pulp with skin.

[0082] (4) Fermentation changes: The temperature of the wine mash is 25°C for the main fermentation. When the temperature rises to 28°C, the rakes are opened in time to control the temperature, so that the temperature drops to 26°C, and the main fermentation continues for 6 days.

[0083] (5) add wine inhibition: add the Xiaoqu Baijiu that accounts for 30% of the wine mash gross weight after the main ...

Embodiment 3

[0097] (1) Raw material processing: select the loquat fruit with high maturity, no mildew and black spots, remove the stalk and remove impurities, wash with water, drain, remove the core and crush to obtain 300kg of pulp with skin.

[0098] (2) Adjustment of berries: transfer the pulp of crushed loquat with peel into a pottery jar, add 50 g of potassium metabisulfite, and then add 140 g of pectinase, and adjust the pH of the pulp to 3.80 with citric acid, and mix well.

[0099] (3) Inoculation and fermentation: add 295g wine active dry yeast to the adjusted loquat pulp with skin.

[0100] (4) Fermentation changes: The temperature of the wine mash is 25°C for the main fermentation. When the temperature rises to 28°C, the rakes are opened in time to control the temperature, so that the temperature drops to 26°C, and the main fermentation continues for 5 days.

[0101] (5) Inhibition by adding wine: adding Xiaoqu liquor accounting for 30% of the total weight of the main fermented...

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Abstract

The invention relates to a loquat fruit wine and a production method thereof. The loquat fruit wine has the alcohol degree of 25.0-25.6%Vol and the sugar (glucose) degree of 80.0-90.0g / L and contains 5.8-6.8g / L of total acid (acetic acid) and 0.15-0.25g / L of amino acid nitrogen at the temperature of 20 DEG C. The production method comprises the steps of with specific green loquats in Suzhou Xishan as raw materials, pectinase as a fruit material decomposing agent and an active dry grape wine yeast as a leavening agent, carrying out fore-fermentation on pulp with peel in an earthen jar at a fore-stage; adding Xiaoqu liquor in the earthen jar and inhibiting post-fermentation at a middle stage; ageing in the other jar at the later stage; and blending pure honey into the loquat fruit wine to improve the quality of the loquat fruit wine. The loquat fruit wine is golden in color and luster, strong in fragrance, fresh and mellow as well as soft-sweet and refreshing, has the flavor of a purely-natural loquat fruit wine, and is a top-grade wine used on feasts and used for making cocktails.

Description

technical field [0001] The invention specifically relates to a loquat fruit juice wine and a production method thereof. Background technique [0002] Nutritious low-alcohol wine is an ancient wine in China. Many of its products have skillfully inherited and carried forward the unique Chinese theory and practical experience of "medicine and food from the same source", and the products have traditional national characteristics. However, some nutritional low-alcohol fermented wines are fruit wines, and some are dew wines, all of which have the problems of low yield, low technical content, individuation is not obvious, and the style has not changed much for a long time. Because traditional products have historical limitations and the characteristics of the times, with the development of society and the progress of science and technology, new challenges have been put forward for the liquor industry, requiring us to adapt to the law of market development in a timely manner and cat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 汪建国沈玉根周柱坚吴金华钱玉林俞惠娟
Owner 苏州同里红酿酒股份有限公司
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