Preparation method and clarification method of brewing type perry composite clarifying agent
A clarifying agent and composite technology, which is applied in the field of fruit wine brewing, can solve the problems of affecting nutrition, flavor and taste, product color and flavor damage, and greatly affecting product flavor, so as to maintain flavor and nutritional value, and avoid poor clarifying effect. , The effect of improving the stability of wine body
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[0009] Example 1
[0010] (1) Material
[0011] Take fresh crisp pears and add pectinase to squeeze the juice, and inoculate Saccharomyces cerevisiae and Isa orientalis, the inoculation amount is 5%, after the main fermentation and post-fermentation, accurately measure 10L of perry wine.
[0012] (2) Compound clarifier preparation
[0013] The chitosan and activated carbon were crushed to a particle size similar to bentonite in advance, and then chitosan, bentonite and activated carbon were mixed in a ratio of 1:8:0.5. The mixed powder was dissolved in water, stirred and boiled, and kept boiling for 5 minutes. Prepare a suspension with a concentration of 10%.
[0014] (3) Wine clarification treatment
[0015] Slowly add the prepared 10% clarifying agent suspension to 10L of pear wine. The addition amount is 60mL, which means that the final concentration of addition is 0.6g / L. Leave it at room temperature for 3 hours. At this time, there will be flocculent precipitation. Precipitation. ...
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[0026] Example 2
[0027] (1) Material
[0028] Take fresh crisp pears and add pectinase to squeeze the juice, and inoculate Saccharomyces cerevisiae and Isa orientalis, the inoculation amount is 5%, after the main fermentation and post-fermentation, accurately measure 10L of perry wine.
[0029] (2) Compound clarifier preparation
[0030] Chitosan and activated carbon are crushed to the same particle size as bentonite in advance, then chitosan, bentonite and activated carbon are mixed in a ratio of 1:10:1, the mixed powder is dissolved in water, stirred and boiled, and kept boiling for 5 minutes. Prepare a suspension with a concentration of 10%.
[0031] (3) Wine clarification treatment
[0032] Slowly add the prepared 10% clarifying agent suspension to 10L of pear wine. The addition amount is 210mL, that is, to ensure that the final concentration of addition is 2.1g / L. Let it stand for 2 hours at room temperature, and there will be flocculent precipitation. Precipitation.
[0033] (4)...
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