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Brewing method for myrtle and Kyoho grape wine

A technology of Kyoho grapes and myrtle, which is applied in the preparation of wine, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of no flavor, can not well retain nutrients, etc., and achieve a delicate and mellow taste. , fruity, nutritious effect

Active Publication Date: 2015-10-14
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some data show that myrtle is not suitable for processing fully fermented fruit wine because of its high tannin content. Fruit flavor, and can not well retain the nutrients in it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A brewing method of Myrtle Kyoho wine, comprising the steps of:

[0026] a. Preparation of myrtle juice: select fresh and mature myrtle, wash, drain, blanch, squeeze, add 40-60 mg / LSO 2 , enzymatic hydrolysis, gelatin degumming, siphoning the supernatant for later use.

[0027] (1) The texture of myrtle fruit is made soft by hot blanching, which is beneficial to increase the juice yield, and at the same time reduces the activity of glycosidase and polyphenol oxidase, preventing enzymatic degradation of anthocyanins and browning of fruit juice;

[0028] (2) The clarification of myrtle juice is improved through enzymatic hydrolysis and gelatin pruning, and the content of tannin is greatly reduced, which makes the aroma and taste of the brewed wine more refreshing and the bitterness and astringency reduced.

[0029] b. Preparation of Kyoho grape juice: select Kyoho grapes with good maturity, destem, crush, squeeze, add 40-60 mg / LSO 2 1. Separating the fruit juice from th...

Embodiment 2

[0044] A brewing method of Myrtle Kyoho wine, comprising the following steps:

[0045] Step A: Preparation of myrtle juice: select fresh and mature myrtle, wash, drain, blanch, squeeze, add 40-60 mg / LSO 2 , enzymatic hydrolysis, gelatin degumming, siphoning the supernatant for later use.

[0046] (1) The texture of myrtle fruit is made soft by hot blanching, which is beneficial to increase the juice yield, and at the same time reduces the activity of glycosidase and polyphenol oxidase, preventing enzymatic degradation of anthocyanins and browning of fruit juice;

[0047] (2) The clarification of myrtle juice is improved through enzymatic hydrolysis and gelatin pruning, and the content of tannin is greatly reduced, which makes the aroma and taste of the brewed wine more refreshing and the bitterness and astringency reduced.

[0048] Step B: Preparation of Kyoho grape juice: select Kyoho grapes with good maturity, destem, crush, squeeze, add 40-60 mg / LSO 2 1. Separating the frui...

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Abstract

The invention provides a brewing method for myrtle and Kyoho grape wine. The method comprises the following several steps: Step A: preparation of myrtle juice; Step B: preparation of Kyoho grape juice; Step C: preparation of fermentation broth; Step D: mixed fermentation; Step E: ageing; Step F: fining and clarifying; Step G: blending and freezing; Step H: sterilizing and filling. The brewing method disclosed by the invention has the beneficial effects that (1) the technical problems that Kyoho grapes are not suitable for brewing wine and myrtle is not suitable for brewing wine in a full-fermentation mode are solved; (2) techniques of freezing concentration, low temperature fermentation and the like are adopted, loss of nutritional ingredients is reduced, and brewed myrtle and Kyoho grape wine is obvious in flower and fruity fragrance, and exquisite and mellow in mouthfeel; (3) the product is rich in nutrition and has a good auxiliary curative effect for weakness, deficiency of blood, neurasthenia and the like after illness.

Description

technical field [0001] The invention relates to a brewing method of myrtle kyoho wine. Background technique [0002] Kyoho grape (Kyoho grape) is originally produced in Japan and was introduced into my country in the 1960s. It has a large yield and is relatively cheap as a fresh fruit market. It is currently one of the varieties with the largest cultivated area of ​​edible grapes in my country. The fruit is large, thick, purple-black, soft and juicy, sweet and sour, with a sugar content of 14% to 16%, and is rich in organic acids, proteins, minerals and multivitamins. Kyoho grapes generally gather together in summer and autumn The concentrated listing has brought sales problems, and a large number of grapes are unsalable every year. One of the better solutions is to make wine from excess Kyoho grapes, in order to reduce the slow-moving and rot problems caused by crowding Kyoho grapes into the market, increase the income of growers, increase the added value of grapes, and ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02
Inventor 管敬喜杨莹张劲文仁德陶伟谢林君
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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