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Brewing technology of strawberry wine and strawberry wine prepared through brewing technology

A strawberry wine and strawberry technology, applied in the field of strawberry wine, can solve the problems of poor stability, lack of fullness of wine body, prominent alcohol taste, etc., and achieve the effects of good stability, lower temperature, and mellow wine aroma.

Inactive Publication Date: 2016-03-02
刘军涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the inventor finds that the fruit wine made by this method has the following problems at least in the process of implementing the prior art: the wine quality is poor, the stability is not good, the wine body is not full, and the alcohol taste is outstanding

Method used

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  • Brewing technology of strawberry wine and strawberry wine prepared through brewing technology

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Experimental program
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Effect test

Embodiment 1

[0044] Preparation of sweet strawberry wine:

[0045] Fresh strawberries are sorted to remove impurities, washed 2-3 times with clean water, and then added to the beater while adding 50mg / L of sulfurous acid relative to fresh strawberries while crushing, and the crushing outlet is about 1cm. After crushing, add 20mg / L pectinase relative to the fresh strawberries, enzymatically hydrolyze at 20°C for 1.5 hours, add rock sugar to adjust the sugar content of strawberry pulp to 350g / L, and obtain strawberry pulp for later use;

[0046] Dissolve the active dry yeast in warm water equivalent to 10 times its weight and activate it for 20 minutes, then add an equal weight of strawberry pulp to activate it for 20 minutes to obtain activated active dry yeast;

[0047] The activated active dry yeast is inoculated into the strawberry pulp fermenter and fermented to obtain strawberry fermented juice, wherein the amount of yeast added is 0.2g / L (relative to the strawberry pulp); when the alc...

Embodiment 2

[0052] Preparation of sweet strawberry wine:

[0053] Fresh strawberries are sorted to remove impurities, washed 2-3 times with clean water, and then added to the beater while adding 65mg / L of sulfurous acid relative to fresh strawberries while crushing. The crushing outlet is about 1cm. After crushing, add 30mg / L pectinase relative to the fresh strawberries, enzymatically hydrolyze at 24°C for 2.3 hours, add rock sugar to adjust the sugar content of strawberry pulp to 365g / L, and obtain strawberry pulp for later use;

[0054] Dissolve the active dry yeast in warm water equivalent to 10 times its weight and activate it for 20 minutes, then add an equal weight of strawberry pulp to activate it for 20 minutes to obtain activated active dry yeast;

[0055] The activated active dry yeast is inoculated into the strawberry pulp fermenter and fermented to obtain strawberry fermented juice, wherein the amount of yeast added is 0.2g / L (relative to the strawberry pulp); when the alcohol...

Embodiment 3

[0060] Preparation of sweet strawberry wine:

[0061] Fresh strawberries are sorted to remove impurities, washed 2-3 times with clean water, and then added to the beater while adding 80mg / L sulfurous acid relative to fresh strawberries while crushing, and the crushing outlet is about 1cm. After crushing, add 40mg / L pectinase relative to the fresh strawberries and enzymatically hydrolyze at 28°C for 3 hours, add rock sugar to adjust the sugar content of strawberry pulp to 380g / L, and obtain strawberry pulp for later use;

[0062] Dissolve the active dry yeast in warm water equivalent to 10 times its weight and activate it for 20 minutes, then add an equal weight of strawberry pulp to activate it for 20 minutes to obtain activated active dry yeast;

[0063] The activated active dry yeast is inoculated into the strawberry pulp fermenter and fermented to obtain strawberry fermented juice, wherein the amount of yeast added is 0.2g / L (relative to the strawberry pulp); when the alcoh...

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Abstract

The invention relates to a brewing technology of strawberry wine and the strawberry wine prepared through the brewing technology. The brewing technology includes the steps that 1, strawberry syrup is prepared; 2, the sugar degree of the strawberry syrup is adjusted at the earlier stage; 3, active dry yeast is treated; 4, the strawberry syrup is subjected to natural fermentation; 5, strawberry fermentation stock is subjected to low-temperature temperature control fermentation; 6, strawberry base wine is subjected to stability treatment; 7, blending of the strawberry base wine and aftertreatment of the strawberry wine are performed. The brewing technology has the advantages that the period of the technological treatment process is shortened as far as possible so that the loss of the strawberry flavor can be reduced; natural substances are used for fermentation, the two-stage fermentation technology with natural fermentation and low-temperature temperature control fermentation combined is adopted, neither additives nor industrial components are used in the whole process, the original nutritional ingredients, fruity aroma and color and luster of strawberries are maintained, and the wine has a mellow aroma; the strawberry wine is more outstanding in color, aroma and taste due to the low-temperature temperature control fermentation technology and is good in stability after later-stage blending treatment.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a strawberry wine brewing process and the prepared strawberry wine. Background technique [0002] In recent years, with the continuous improvement of people's living standards and the enhancement of nutrition and health awareness, people's demand for drinking wine is no longer limited to grain-based brewed wine and gradually tends to fruit wine. Most of the fruit wines in the domestic market are directly soaked in edible alcohol, and then separated, squeezed and blended. But the inventor finds that the fruit wine made by this method has the following problems at least in the process of implementing the prior art: the wine quality is poor, the stability is not good, the wine body is not full, and the alcohol taste is outstanding. Contents of the invention [0003] In order to solve the above-mentioned problems in the prior art, the present invention provide...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 刘军涛
Owner 刘军涛
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