A kind of brewing method of kiwi fruit wine

A technology for kiwi fruit and liquor, applied in the field of winemaking, can solve the problems of increasing production costs, kiwi fruit wine does not have a pure and natural taste, etc., and achieves the effects of saving costs, improving the quality of the wine body and enriching the taste.

Inactive Publication Date: 2016-03-30
YICHANG XIAOXIHONG FRUITS DEEP PROCESSING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the actual production process, fermentation with skins often causes bitter and astringent substances in the brewed wine body. In the later stage, sugar substances or other food additives are often added to adjust the taste, which not only increases the production cost, but also brews wine. The kiwi fruit wine does not have the original pure and natural taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The brewing method of the kiwi fruit wine provided in the present embodiment is as follows: (1), cleaning and pretreatment process: 50kg kiwi fruit is cleaned, dried, and put into a cold storage with skin to mature naturally.

[0024] (2) Yeast pretreatment process: add an equivalent amount of 56° white wine to 300 g of Angel high-activity dry yeast BV818, and melt it evenly with white wine.

[0025] (3), fermentation process: After the kiwi fruit with the skin is broken, pump it into the fermenter by the thick slurry pump, add 12kg rock sugar and stir evenly, then add the yeast melted in the previous step, stir evenly, and finally add to the kiwi fruit pulp Add 250 ml of 56° liquor on the surface, and carry out sealed fermentation at 19°C for 30 days. Stir once every 5 days, add 250 ml of white wine to seal the surface after stirring each time, and stir 5 times in total.

[0026] (4), filter: after fermentation is finished, squeeze, filter, make kiwi fruit wine semi-f...

Embodiment 2

[0029] The brewing method of the kiwi fruit wine provided in the present embodiment is as follows: (1), cleaning and pretreatment process: 50kg kiwi fruit is cleaned, dried, and put into a cold storage with skin to mature naturally.

[0030] (2) Yeast pretreatment process: add an equal amount of 56° white wine to 350 g of Angel high-activity dry yeast BV818, and melt it evenly with white wine.

[0031] (3), fermentation process: After the kiwi fruit with the skin is broken, pump it into the fermentation tank by the thick slurry pump, add 13kg of rock sugar and stir evenly, then add the yeast melted in the previous step, stir evenly, and finally add to the kiwi fruit pulp Add 230 ml of 56° liquor on the surface, and carry out sealed fermentation at 20°C for 31 days. Stir once every 5 days, add 230 ml of white wine to seal the surface after stirring each time, and stir 5 times in total.

[0032] (4), filter: after fermentation is finished, squeeze, filter, make kiwi fruit wine ...

Embodiment 3

[0035] The brewing method of the kiwi fruit wine provided in the present embodiment is as follows: (1), cleaning and pretreatment process: 50kg kiwi fruit is cleaned, dried, and put into a cold storage with skin to mature naturally.

[0036] (2) Yeast pretreatment process: add an equivalent amount of 56° white wine to 250 g of Angel high-activity dry yeast BV818, and melt it evenly with white wine.

[0037] (3), fermentation process: After the kiwi fruit with the skin is broken, pump it into the fermenter by the thick slurry pump, add 14kg rock sugar and stir evenly, then add the yeast melted in the previous step, stir evenly, and finally add the kiwi fruit pulp Add 200 ml of 56° liquor on the surface, and carry out sealed fermentation at 21°C for 32 days. Stir once every 5 days, add 200 ml of white wine to seal the surface after stirring each time, and stir 5 times in total.

[0038] (4), filter: after fermentation is finished, squeeze, filter, make kiwi fruit wine semi-fini...

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PUM

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Abstract

The invention provides a method for brewing health care kiwi wine. The method comprises the following steps: selecting naturally ripe kiwis, washing and air drying the kiwis for later use; adding white spirit in dried yeast to dissolve the dried yeast in the white spirit; crushing the kiwis with peels, transferring pulp into a fermentation tank, adding rock candy, stirring uniformly, adding the yeast dissolved in the above step, stirring uniformly, adding white spirit, and hermetically fermenting; squeezing and filtering after fermentation, and filtering to obtain a semi-finished product of kiwi wine; putting the semi-finished product of kiwi wine in the fermentation tank, scattering a layer of white spirit on the surface of the semi-finished product of kiwi wine, and hermetically fermenting 2 years to prepare the kiwi wine. The brewing method provided by the invention improves the fermentation flows and utilizes the nutritional ingredients of the kiwi to the uttermost.

Description

technical field [0001] The invention provides a kiwi fruit wine, in particular relates to a health-care kiwi fruit wine and a brewing method thereof, belonging to the technical field of wine making. Background technique [0002] Kiwi fruit is rich in vitamin C, potassium, calcium, iron, vitamin E, carbohydrates, fat, protein and amino acids needed by the human body. It has high nutritional value and is known as the "king of fruits". Kiwi fruit has a strong antioxidant function and is rich in dietary fiber. It not only has a positive effect on eliminating wrinkles and beautifying the skin, but also has the effects of improving fatigue, detoxifying the intestines, lowering cholesterol, and preventing arteriosclerosis. The vitamins and minerals contained in the peel of kiwi fruit are three times more abundant than the pulp, and the peel is often discarded when eaten, resulting in a large waste of nutrients. If the skin is fermented into kiwi wine, the functional ingredients ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张玉龚道明韩承欣陈腊梅
Owner YICHANG XIAOXIHONG FRUITS DEEP PROCESSING CO LTD
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