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Method for making dry wine by using wild kiwifruit

A technology of kiwi fruit and kiwi fruit, which is applied in the field of brewing wild kiwi fruit dry wine by biotechnology, can solve the problems of impure taste, unremarkable fruit aroma, and poor typicality, and achieves taste coordination, reduction of nutrient loss and rich wine aroma. Effect

Inactive Publication Date: 2015-06-24
中博绿色科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the production of kiwi fruit wine in my country adopts traditional techniques, and the taste is relatively mellow, but the fruity aroma is not outstanding, the taste is not pure, and the typicality is not good.

Method used

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  • Method for making dry wine by using wild kiwifruit
  • Method for making dry wine by using wild kiwifruit
  • Method for making dry wine by using wild kiwifruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Follow the steps below to brew kiwi fruit wine:

[0026] (1) Juicing: clean the ripe kiwi fruit, drain the water and squeeze the juice, then centrifuge to obtain the juice;

[0027] (2) Juice adjustment: adjust SO in juice 2 The concentration is 80mg / L,

[0028] (3) Yeast activation: select active dry yeast, the dosage is 0.6g / L for the inoculum in the above fruit juice, add 20 times the mass of the fruit juice in 40°C sugar water with a sugar content of 5%, stir to dissolve, and keep warm for activation 30min, then cooled to 28°C to obtain yeast solution;

[0029] (4) Fermentation: the fruit juice and the yeast solution are mixed and fermented to form mash, and the initial fermentation temperature is controlled to be 24°C for 12 days, until the surface of the mash is gradually clarified;

[0030] (5) Separating the wine legs and fermenting: separate the wine legs, change the upper fermentation liquid to continue fermentation, keep the temperature at 24°C, and fermen...

Embodiment 2

[0034] Follow the steps below to brew kiwi fruit wine:

[0035] (1) Juicing: clean the ripe kiwi fruit, drain the water and squeeze the juice, then centrifuge to obtain the juice;

[0036] (2) Juice adjustment: adjust SO in juice 2 The concentration is 70mg / L,

[0037] (3) Yeast activation: select active dry yeast, the dosage is 0.5g / L for the inoculum in the above fruit juice, add 20 times the mass of fruit juice in 38°C sugar water with a sugar content of 5%, stir to dissolve, and keep warm for activation 25min, then cooled to 30°C to obtain yeast solution;

[0038] (4) Fermentation: mix and ferment the fruit juice and yeast solution to form mash, control the initial fermentation temperature to 22°C, continue for 10 days, and wait for the liquid surface of the mash to gradually clarify;

[0039] (5) Separating the wine legs and fermenting: separate the wine legs, change the upper layer of fermentation liquid to continue fermentation, keep the temperature at 22°C, and ferm...

Embodiment 3

[0043] Follow the steps below to brew kiwi fruit wine:

[0044] (1) Juicing: clean the ripe kiwi fruit, drain the water and squeeze the juice, then centrifuge to obtain the juice;

[0045] (2) Juice adjustment: adjust SO in juice 2 The concentration is 75mg / L,

[0046] (3) Yeast activation: select active dry yeast, the dosage is 0.7g / L for the inoculum in the above fruit juice, add 20 times the mass of fruit juice in 39°C sugar water with a sugar content of 5%, stir to dissolve, and keep warm for activation 28min, then cooled to 29°C to obtain yeast solution;

[0047] (4) Fermentation: the fruit juice and the yeast solution are mixed and fermented to form mash, and the initial fermentation temperature is controlled to be 26°C for 10 days, until the liquid surface of the mash is gradually clarified;

[0048] (5) Separating the wine legs and fermenting: separate the wine legs, change the upper fermentation broth to continue fermentation, keep the temperature at 26°C, and ferm...

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Abstract

The invention provides a method for making dry wine by using wild kiwifruit according to a biotechnology. The method comprises the following steps: picking up kiwifruits; storing, selecting and washing the kiwifruits clean; juicing; blending the juice; activating with yeast; carrying out vacuum fermentation according to a biotechnology; separating wine lees and fermenting; brewing in another tank; filtering; sterilizing; detecting; and filling in a sterile room and the like. Organic and non-pollution wild kiwifruits from Shennongjia are used for making the dry wine and the maturity of all the whole fruits used for making the kiwifruit dry wine reaches 88%, the peel, seeds and pulp are extracted by using the biotechnology; the fermentation involves the nutrients of the whole fruits; by adoption of the method disclosed by the invention, the loss of nutrients of kiwifruits can be reduced effectively and wild kiwifruits are prepared into wine. The prepared dry wine is yellow green, clear and transparent, has strong aroma and coordinating taste and also has typical flavor of dry type fruit wine.

Description

technical field [0001] The invention relates to a method for brewing wild kiwifruit dry wine by biotechnology. Background technique [0002] Kiwi fruit is rich in sugar, organic acids, vitamins, Ca, Fe, K and other nutrients. It is recognized as the "King of Fruits" in the world. At present, most of the fresh kiwi fruits in China are mainly sold directly, and there are not many enterprises engaged in deep processing. , and most of the product forms are fruit juice and preserved fruit, while fewer companies produce fruit wine brewed from wild organic kiwifruit. [0003] The kiwi fruit has a thin and juicy skin, a charming fragrance, and the content of main nutrients ranks among the forefront of other fruits. Because of its sweet and sour taste and rich nutrition, it can be used as an ideal raw material for brewing fruit wine. At present, most of the production of kiwi fruit wine in our country adopts traditional technology, which has a mellow taste, but the fruity aroma is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄祥礼
Owner 中博绿色科技股份有限公司
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