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Melon and fruit liquid fermentation wine-making process

A technology of liquid fermentation, melons and fruits, applied in the field of wine making, to achieve the effect of saving food for wine making, energy saving wine making, major social and economic benefits and strategic significance of energy development

Inactive Publication Date: 2015-07-01
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the shortage of existing melon and fruit winemaking technology and market demand, and provide a kind of comprehensive technology superior, ingredients and fermentation simplified, practical and easy to promote, melon and fruit refined raw meal, rapid liquid fermentation, high-efficiency distillation winemaking, high yield High-quality, energy-saving, green, safe and environmentally friendly, popularize the use of new high-efficiency winemaking technology of melon and fruit liquid fermentation with significant comprehensive economic and social benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: First use a washing machine to clean up the required melons and fruits and spices respectively, and weigh 70 kg of melons and fruits and 1 kg of spices with a base rate of 10 and according to the ratio of melons and spices to 7:0.1, and put them into pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the crushed melons and fruits and spices into slurry raw meal, distiller's yeast, and purified water at a ratio of 100:0.7:270 (if the temperature is higher than 30°, use 0.7 koji with 270°C of water), and weigh 100kg of raw meal, 0.7kg of distiller's yeast, and purified water. 250kg, put it into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, seal the tank or pool mouth for anaerobic fermentatio...

Embodiment 2

[0011] Example 2: First use a cleaning machine to clean up the required melons and fruits and spices respectively, and weigh 80 kg of melons and fruits and 2 kg of spices with a base ratio of 10 and the ratio of melons and spices to 8:0.2, and put them into pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the crushed melons and fruits and spices into slurry raw meal, distiller's yeast, and water at a ratio of 100:0.8:260 (if the temperature is lower than 30°, add 0.8 to 260 water with koji), and weigh 100kg of raw meal, 0.8kg of distiller's yeast, and purified water. 260kg, put it into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, seal the tank or pool mouth for anaerobic fermentation, and stir once every ...

Embodiment 3

[0012] Example 3: First use a washing machine to clean up the required melons and fruits and spices respectively, and weigh 90 kg of melons and fruits and 3 kg of spices with a base rate of 10 and the ratio of melons and spices to 9:0.3, and put them into the pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the crushed melons and fruits and spices into pulpy raw meal, distiller's yeast, and water at a ratio of 100:0.9:250 (if the temperature is lower than 20°C, add water to 0.9 with koji) and weigh 100kg of raw meal, 0.9kg of distiller's yeast, and 270kg of purified water , put them into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, then seal the tank or pool mouth for anaerobic fermentation, stir once eve...

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Abstract

The invention provides a melon and fruit liquid fermentation wine-making process. The melon and fruit liquid fermentation wine-making process comprises the steps of raw material crushing and thinning, fermentation of liquid distiller's yeast, distillation in efficient equipment and organic blending and sealing, and particularly comprises the following steps: respectively cleaning good and bad melons and fruits, as well as spices; by taking 10 as the reference rate, weighing the melons and fruits and the spices at the proportion of the melons and fruits and the spices of (7-9): (0.1-0.3); throwing the melons and fruits and the spices into a pulper to be crushed and thinned into a mixed pulp raw material; weighing the pulp raw material, the distiller's yeast and purified water at the proportion of 100: (0.7-0.9): (270-250) (adding 270 water into 0.7 distiller's yeast at the temperature of higher than 30 DEG C, adding 260 water into 0.9 distiller's yeast at the temperature of lower than 30 DEG C, and adding 250 water into 0.9 distiller's yeast at the temperature of lower than 20 DEG C); throwing the weighed materials into a fermentation tank or pool, sealing after uniformly mixing the materials, and throwing the materials into efficient wine steaming equipment to be distilled after the mash material turns to be sandy and is mature by fermentation to obtain a transparent mellow and brisk high-grade wine with strong melon and fruit flavors.

Description

technical field [0001] The invention relates to a wine-making technology, in particular to a wine-making technology of liquid state fermentation of melons and fruits. Background technique [0002] For a long time, although various wine brewing materials and technologies have been used in various names, it is rare to make full use of melons and fruits as raw material to carry out liquid fermentation and efficient wine making. Over the years, under the overall guidance of the national "three rural" policy project and the calls and arrangements of governments at all levels, vegetable farmers and fruit farmers in various places have grown melons and fruits, and the output of melons and fruits has doubled year after year. However, due to the limited market capacity and demand, as well as the influence of climate and transportation and other conditions, a large number of melons and fruits were left to rot in the garden and on the market in many places, causing many melon and fruit...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12P7/06C12H6/02
CPCC10L1/02C12G3/02C12H6/02C12P7/06Y02E50/10
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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