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.
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[0043] Example one:
[0044] Preparation of sweet strawberry wine:
[0045] The 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 the fresh strawberries while crushing, the crushing outlet is about 1cm. After crushing, add 20mg / L pectinase relative to fresh strawberries for enzymatic hydrolysis at a temperature of 20°C for 1.5 hours, add rock sugar to adjust the sugar content of strawberry syrup to 350g / L, and obtain strawberry syrup for use;
[0046] Dissolve the active dry yeast in warm water equal to 10 times its weight for 20 minutes, then add an equal weight of strawberry pulp for 20 minutes to obtain activated active dry yeast;
[0047] The activated active dry yeast is inoculated into a strawberry pulp fermentation tank for fermentation to obtain a strawberry fermented raw juice, wherein the added amount of yeast is 0.2g / L (relative to the strawberry pulp); when t...
Example Embodiment
[0051] Embodiment two:
[0052] Preparation of sweet strawberry wine:
[0053] The fresh strawberries are sorted to remove impurities, cleaned with clean water for 2-3 times, and then added to the beater while adding 65mg / L of sulfurous acid relative to the fresh strawberries while crushing, the crushing outlet is about 1cm. After crushing, 30mg / L pectinase relative to fresh strawberries was added for enzymatic hydrolysis at a temperature of 24°C for 2.3 hours, and rock sugar was added to adjust the sugar content of strawberry syrup to 365g / L to obtain strawberry syrup for use;
[0054] Dissolve the active dry yeast in warm water equal to 10 times its weight for 20 minutes, then add an equal weight of strawberry pulp for 20 minutes to obtain activated active dry yeast;
[0055] The activated active dry yeast is inoculated into a strawberry pulp fermentation tank for fermentation to obtain a strawberry fermented raw juice, wherein the added amount of yeast is 0.2g / L (relative to the st...
Example Embodiment
[0059] Example three:
[0060] Preparation of sweet strawberry wine:
[0061] The fresh strawberries are sorted to remove impurities, cleaned with clean water 2-3 times, and then added to the beater while adding 80mg / L of sulfurous acid relative to the fresh strawberries while crushing, the crushing outlet is about 1cm. After crushing, add 40mg / L pectinase relative to fresh strawberries for enzymatic hydrolysis at a temperature of 28°C for 3 hours, add rock sugar to adjust the sugar content of strawberry syrup to 380g / L, and obtain strawberry syrup for later use;
[0062] Dissolve the active dry yeast in warm water equal to 10 times its weight for 20 minutes, then add an equal weight of strawberry pulp for 20 minutes to obtain activated active dry yeast;
[0063] The activated active dry yeast is inoculated into a strawberry pulp fermentation tank for fermentation to obtain a strawberry fermented raw juice, wherein the added amount of yeast is 0.2g / L (relative to the strawberry pulp);...
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