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A kind of preparation method of dogwood fruit wine

A technology for dogwood and fruit wine is applied in the field of preparation of dogwood fruit wine, which can solve the problems of large loss of fruit aroma and heavy wine bitterness, and achieve the effects of reducing brewing cost, reducing bitterness and reducing fruit aroma loss.

Active Publication Date: 2017-04-05
河南圆梦生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using the existing mixed fermentation technology to brew fruit wine, the aroma loss after the main fermentation is relatively large, and the wine after fermentation is bitter and astringent

Method used

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  • A kind of preparation method of dogwood fruit wine
  • A kind of preparation method of dogwood fruit wine
  • A kind of preparation method of dogwood fruit wine

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preparation example Construction

[0044] A preparation method of dogwood fruit wine, comprising the following steps:

[0045] Step 101: Squeeze sweet sorghum stalks to obtain sweet sorghum juice; inject sulfur dioxide into the sweet sorghum juice, collect the supernatant after standing still, test the total sugar content of the supernatant, and record it as C; Artificial yeast culture liquid is added to the supernatant liquid to obtain a mixed fermentation liquid, and the temperature is adjusted to 22-25° C. for fermentation.

[0046] This step also includes one or more of the following qualifications:

[0047] Preferably, before juicing the sweet sorghum stalks, the method further includes: removing the leaves and bark of the sweet sorghum stalks, and rinsing them with soft water.

[0048] Soft water has low hardness and does not contain metal ions such as Ca and Mg. Washing with soft water can avoid introducing the above-mentioned ions when squeezing the juice, thereby further reducing the bitterness of th...

Embodiment 1

[0084] Remove the leaves and bark of sweet sorghum stalks, rinse them with soft water, and squeeze the juice to obtain 1000 L of sweet sorghum juice; add 80 g of sulfur dioxide into the obtained sweet sorghum juice, collect the supernatant after standing for 10 hours, and use high-speed centrifugation for the bottom residue The separator is separated, and the resulting supernatant is incorporated into the collected supernatant; the total sugar content in the supernatant is sampled and tested, and the measured result is 163g / L; 2L artificial yeast culture solution is added to the supernatant , to obtain a mixed fermented liquid, and adjust the temperature of the mixed fermented liquid to be 25° C. for fermentation.

[0085] When detecting that the total sugar content of the mixed fermented liquid drops to 68g / L, the sugar content is adjusted. The 12-degree dogwood fruit wine was prepared by default. After the formula conversion, considering the loss, 48kg of sugar was added to ...

Embodiment 2

[0088] Remove the leaves and bark of sweet sorghum stalks, rinse them with soft water, and squeeze the juice to obtain 1000 L of sweet sorghum juice; add 100 g of sulfur dioxide to the obtained sweet sorghum juice, and collect the supernatant after standing for 12 hours, and use high-speed centrifugation to remove the residue from the lower layer Separator, the resulting supernatant is incorporated into the collected supernatant; the total sugar content in the supernatant is sampled and tested, and the measured result is 160g / L; 3L artificial yeast culture solution is added to the supernatant , to obtain a mixed fermented liquid, and adjust the temperature of the mixed fermented liquid to be 25° C. for fermentation.

[0089] When the total sugar content of the mixed fermentation broth drops to 60g / L, 12% dogwood fruit wine is prepared by default. After the formula conversion, 51Kg of sugar is added to adjust the sugar content in consideration of the loss. After the sugar conten...

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Abstract

The invention provides a method for preparing dogwood fruit wine. Sorghum bicolor straw juice and dogwood are taken as raw materials, and the total sugar content of the sorghum bicolor straw juice is up to 16-18%, so that the intrinsic fragrance of dogwood is not affected when the sorghum bicolor straw juice is adopted to ferment dogwood to brew wine, and moreover the fullness of the wine can be improved; meanwhile as sorghum bicolor is short in growth period, easy to manage and high in yield, the brewing cost of the dogwood fruit wine is greatly lowered. According to the method provided by the invention, the sorghum bicolor straw juice is firstly fermented, dogwood is subsequently fed, and the fermentation temperature is reduced in time for fermentation, so that the fruit fragrance loss of dogwood can be reduced, the bitter and astringent taste of finished wine can be reduced, the beneficial components of dogwood can be maintained to the maximum extent, and the prepared dogwood wine is rich and fine, fresh and elegant in fruit fragrance and soft in wine fragrance.

Description

technical field [0001] The invention relates to the field of production methods of alcoholic beverages, in particular to a preparation method of dogwood fruit wine. Background technique [0002] Cornus officinalis is the fruit of Cornus officinalis Sieb.et Zucc., which is flat in nature and sour in taste, enters the liver and kidney meridians, and has the effects of nourishing the liver and kidney, astringent essence, and solidifying collapse. One of the medicinal materials. Modern research shows that Cornus officinalis has the functions of enhancing immune system function, anti-inflammatory and antibacterial, lowering blood sugar, anti-shock, anti-oxidation, and anti-tumor. At the same time, Cornus officinalis can be used for both medicine and food. Because its fruit contains beneficial ingredients such as iridoids, tannins, flavonoids, small molecular compounds, organic acids, various trace elements and vitamin polysaccharides, it has great therapeutic and health effects...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王树超张兰兰张鹏飞
Owner 河南圆梦生物工程有限公司
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