Preparation method for nippon hawthorn fruit wine

A technology of fruit wine and wild hawthorn, which is applied in the field of preparation of wild hawthorn fruit wine, can solve the problems of long brewing cycle, no obvious hawthorn fruit aroma, and large loss of fruit aroma, so as to shorten the brewing cycle, shorten the aging period, and reduce the fruit aroma The effect of the loss

Active Publication Date: 2015-06-10
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

[0004] The purpose of the present invention is to provide a preparation method of fruit wine to solve the problems of traditional hawthorn fruit wine, such as long brewing period, large loss of fruit aroma, and no obvious hawthorn fruit aroma, and to improve its economic benefits

Method used

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  • Preparation method for nippon hawthorn fruit wine
  • Preparation method for nippon hawthorn fruit wine
  • Preparation method for nippon hawthorn fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: Preparation of wild hawthorn fruit wine with preset alcohol content of 12±1%

[0036] (1) Preparation of wild hawthorn pulp: sort out more than 90% mature wild hawthorn fresh fruits, rinse with soft water, beat 400L without destroying the core, then add 24g of pectinase to make wild hawthorn pulp;

[0037] (2) Preparation of sweet sorghum stalk juice: remove leaves, ears and skin of sweet sorghum stalks, rinse with soft water, squeeze the juice to 400L, and make sweet sorghum stalk juice;

[0038] (3) mix wild hawthorn pulp and sweet sorghum stalk juice, add 80g of sulfur dioxide per 1000L of the mixture, mix well, and take samples to measure the sugar content of the mixture to be 132g / L;

[0039] (4) Add 1L of artificial yeast culture liquid for every 1000L of wild hawthorn pulp and sweet sorghum straw juice mixture to ferment, and control the fermentation temperature to be 20-22°C. When the sugar content of the wild hawthorn pulp and sweet sorghum straw ...

Embodiment 2

[0044] Embodiment 2: Preparation of wild hawthorn fruit wine with preset alcohol content of 9±1%

[0045] (1) Preparation of wild hawthorn pulp: sort out more than 90% mature wild hawthorn fresh fruits, rinse with soft water, beat 400L without destroying the core, then add 24g of pectinase to make wild hawthorn pulp;

[0046] (2) Preparation of sweet sorghum stalk juice: remove leaves, ears and skin of sweet sorghum stalks, rinse with soft water, squeeze the juice to 600L, and make sweet sorghum stalk juice;

[0047] (3) mix wild hawthorn pulp and sweet sorghum stalk juice, add 90g of sulfur dioxide per 1000L of the mixture, mix well, and take samples to measure the sugar content of the mixture to be 141g / L;

[0048] (4) Add 2L of artificial yeast culture liquid for every 1000L of wild hawthorn pulp and sweet sorghum straw juice mixture to ferment, and control the fermentation temperature to be 20-22°C. When the sugar content of the wild hawthorn pulp and sweet sorghum straw jui...

Embodiment 3

[0053] Embodiment 3: Preparation of wild hawthorn fruit wine with preset alcohol content of 12±1%

[0054] (1) Preparation of wild hawthorn pulp: sort out more than 90% mature wild hawthorn fresh fruits, rinse with soft water, beat 400L without destroying the core, then add 24g of pectinase to make wild hawthorn pulp;

[0055] (2) Preparation of sweet sorghum stalk juice: remove leaves, ears and skin of sweet sorghum stalks, rinse with soft water, squeeze the juice to 1200L, and make sweet sorghum stalk juice;

[0056] (3) mix wild hawthorn pulp and sweet sorghum stalk juice, add 100g of sulfur dioxide per 1000L of the mixture, mix well, and take samples to measure the sugar content of the mixture to be 145g / L;

[0057] (4) Add 3L of artificial yeast culture medium for every 1000L of wild hawthorn pulp and sweet sorghum straw juice mixture to ferment, and control the fermentation temperature to be 23-25°C. When the sugar content of the wild hawthorn pulp and sweet sorghum stra...

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Abstract

The invention provides a preparation method for nippon hawthorn fruit wine. The preparation method comprises the first step of preparing a mixture of nippon hawthorn pulp and sorgo straw juice, the second step of adding sulfur dioxide, the third step of adding an artificial yeast nutrient solution for fermentation, the fourth step of separating juice and residues to obtain a supernatant, the fifth step of carrying out fining for clarification and carrying out freezing, the sixth step of carrying out filtering and centrifugation to obtain raw wine, the seventh step of adding part of the raw wine into a yeast extractive for ageing, and the eighth step of blending. The nippon hawthorn and sorgo straws serve as the raw materials to brew the nippon hawthorn fruit wine which is prominent in aroma, continuous in fragrance, full, and unlabored in taste; the preparation method is simple and easy and convenient to operate, the brewing period is short, the cost of the raw materials is low, the economic benefits are remarkable, and the method is suitable for commercialized production of the nippon hawthorn fruit wine.

Description

technical field [0001] The invention belongs to the field of wine preparation, and in particular relates to a preparation method of wild hawthorn fruit wine using wild hawthorn and sweet sorghum straw as raw materials. Background technique [0002] The fruit of wild hawthorn contains a variety of organic acids: maslinic acid, malic acid, succinic acid, citric acid, etc., which can promote the secretion of pepsin, have the effect of digesting stagnation and increasing appetite; the total flavonoids contained in it can promote vasodilation , Coronary artery blood flow increases, has the functions of dispelling congestion, lowering blood pressure, lowering blood fat, increasing blood flow, etc.; it is a wild mountain fruit that is used for both medicine and food. [0003] The wild hawthorn fruit dew wine incorporates all the beneficial substances contained in the wild hawthorn into the wine, which is rich in nutrition and beneficial to the human body. my country has used hawth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/22C12H1/14
CPCC12G3/02C12H1/14C12H1/22
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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