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Wild cherry fruit wine deacidifying method

A wild cherry, acid-reducing technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problem of low softness

Inactive Publication Date: 2015-08-12
小金冰峰酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the biological acid reduction method, the taste of wild cherry wine is still relatively sour and soft

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Preparation of fresh wild cherry pulp

[0033] Manually select fresh, bright red, high-maturity, and non-rotten wild cherries as raw materials, and use a flow rate of 5m 3 After washing with running clean water per hour, the stems and pits are removed, and the cherries are pressed with an air bag press with a power of 4kW for 15 minutes, and crushed to make wild cherry pulp.

[0034] (2) SO 2 , pectinase treatment and composition adjustment

[0035] In order to inhibit the growth of miscellaneous bacteria, 0.1g / L of SO was added immediately after cherry beating 2 , add SO 2 After about 5 hours, add 0.15g / L pectinase (10000U / g) to enhance the clarification effect and improve the juice yield. The treatment time is 16 hours, and the pH value is adjusted to 4.5 with citric acid.

[0036] (3) Alcoholic fermentation

[0037]Insert the previously activated angel wine-fruit wine special yeast RW and SY (RW:SY=1:2) according to the inoculation amount of 3%, and carry ou...

Embodiment 2

[0047] (1) Preparation of fresh wild cherry pulp

[0048] Manually select fresh, bright red, high-maturity, and non-rotten wild cherries as raw materials, and use a flow rate of 5m 3 After washing with running clean water per hour, the stems and pits are removed, and the cherries are squeezed by an air bag press with a power of 4kW for 18 minutes, and crushed to make wild cherry pulp.

[0049] (2) SO 2 , pectinase treatment and composition adjustment

[0050] In order to inhibit the growth of miscellaneous bacteria, 0.15g / L of SO was added immediately after cherry beating 2 , then add SO 2 After about 6 hours, add 0.2g / L pectinase (10000U / g) to enhance the clarification effect and increase the juice yield. The treatment time is 17 hours, and then the pH value is adjusted to 5.0 with citric acid.

[0051] (3) Alcoholic fermentation

[0052] Insert the previously activated angel wine-fruit wine special yeast RW and SY (RW:SY=2:3) according to the inoculation amount of 5%, a...

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Abstract

The invention provides a wild cherry fruit wine deacidifying method. The wild cherry fruit wine deacidifying method includes a), mixing wild cherry fruit wine obtained after alcoholic fermentation with sodium bicarbonate and performing primary deacidification; (b), subjecting the wild cherry fruit wine subjected to primary deacidification to malolactic fermentation. The wild cherry fruit wine deacidifying method has the advantages that tartaric acid is removed by chemical deacidification, the sodium bicarbonate and the tartaric acid react to produce carbon dioxide, and accordingly, the wild cherry fruit wine deacidifying method is good in deacidifying effect and high in deacidifying speed and can avoid precipitation; malic acid is removed by chemical deacidification and can be decomposed into monocarboxyl lactic acid by means of applying an MLF (malolactic fermentation) bio-deacidification technology, so that the fruit wine has a soft and rounded mouthfeel and is lower in acerbic feeling; the concentration of trace compositions such as aldehydes, lipids, amino acid, other organic acids and vitamins in the fruit wine is changed by means of metabolic activity of lactic acid bacteria, so that wine body flavor complexity forming is benefited, wine body biological stability can be enhanced, a flavor modification function is achieved and softness of the wild cherry fruit wine is improved.

Description

technical field [0001] The invention belongs to the technical field of fruit wine preparation, in particular to a method for reducing acidity of wild cherry wine. Background technique [0002] Wild cherry, commonly known as mountain cherry and hair cherry, belongs to the wild plant of Rosaceae. It is widely distributed in North China, Northwest and Northeast China, and also in Southwest China. It is strong in stress resistance and easy to reproduce. It is a good rootstock for fruit tree seedlings and a Good raw material for juice, fruit wine and other products. Wild cherry fruit is bright in color, beautiful in crystal, unique in flavor, rich in vitamins and minerals, and its iron content is the first in fruit. It has important medicinal value and health care effect, and can treat related diseases. However, the harvest period of fresh cherry fruit is extremely short, and it is not resistant to storage and transportation, which easily causes a large amount of fresh fruit to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/245
CPCC12G3/02
Inventor 秦佳赵建康辉黄钦吴军王超向文良
Owner 小金冰峰酒业有限公司
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