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Preparation method of kiwifruit wine

A technology for kiwi fruit and liquor, applied in the field of winemaking, can solve the problems of difficult storage, waste, perishable kiwi fruit, etc., and achieve the effects of no suspended matter, long aftertaste and strong fruity aroma.

Active Publication Date: 2016-03-02
巫溪县灯霸宾馆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, mature kiwis are perishable and difficult to store, resulting in serious waste

Method used

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  • Preparation method of kiwifruit wine
  • Preparation method of kiwifruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of kiwi fruit wine, its concrete steps are:

[0027] A. Preparation: Pick fresh wild kiwi fruit, wash it with corn wine with an alcohol content of 30% vol, dry it, and place it in a place with a temperature of 18°C ​​and an atmospheric pressure of 80kPa until the fruit body becomes soft;

[0028] B. Fermentation: Squeeze the juice from the softened kiwi fruit with a press, filter out the pulp, and place the juice in an earthen jar, and add mineral water to the earthen jar at the same time. The mass ratio of fruit juice to mineral water is 7.1:2.8. Add 1.5% koji of the total mass of fruit juice and mineral water and ferment at room temperature for 15 days;

[0029] C. Take out the supernatant in the container with a siphon, let it stand for 3 hours, take out the supernatant in the crock again, repeat the operation 4 times, put the extracted supernatant into another crock, and then put it into another crock. The white wine with a precision of...

Embodiment 2

[0032] A kind of preparation method of kiwi fruit wine, its concrete steps are:

[0033] A. Preparation: Pick fresh wild kiwi fruit, wash it with corn wine with an alcohol content of 45% vol, dry it, and place it at a temperature of 21°C and an atmospheric pressure of 81kPa until the fruit body becomes soft;

[0034] B. Fermentation: Squeeze out the juice from the softened kiwi fruit with a press, filter out the pulp, and place the juice in an earthen jar, and add mineral water to the earthen jar at the same time. The mass ratio of fruit juice to mineral water is 6.8:3.3, Add 0.8% koji of the total mass of fruit juice and mineral water and ferment at room temperature for 20 days;

[0035] C. Take out the supernatant in the container with a siphon, let it stand for 4 hours, take out the supernatant in the crock again, repeat the operation 4 times, put the extracted supernatant into another crock, and then put it into another crock. The white wine with a precision of 53%vol was...

Embodiment 3

[0038] A kind of preparation method of kiwi fruit wine, its concrete steps are:

[0039] A. Preparation: pick fresh wild kiwi fruit, wash it with corn wine with an alcohol content of 36% vol, dry it, and place it in a place with a temperature of 20°C and an atmospheric pressure of 81kPa until the fruit body becomes soft;

[0040] B. Fermentation: Squeeze out the juice from the softened kiwi fruit with a press, filter out the pulp, and place the juice in an earthen jar. At the same time, add mineral water to the earthen jar. The mass ratio of fruit juice to mineral water is 7:3. Add 1.2% koji of the total mass of fruit juice and mineral water and ferment at room temperature for 18 days;

[0041] C. Take out the supernatant in the container with a siphon, let it stand for 4 hours, take out the supernatant in the crock again, repeat the operation 4 times, put the extracted supernatant into another crock, and then put it into another crock. The white wine with a precision of 45%v...

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Abstract

The invention relates to a preparation method of kiwifruit wine. The kiwifruit wine prepared by the method disclosed by the invention is clear and transparent, free from suspension, free from precipitate, intense in fruit fragrance, pure and sweet, and is lingering in aftertaste. Physical and chemical indicators of the kiwifruit wine prepared by the method are consistent with related industry standards. Compared with the prior art, in the kiwifruit wine prepared by the method, the content of total acid is improved by 19.8%, the content of volatile acid drops by 33.3%, the content of total sugar is improved by 35.7%, the content of total sulfur dioxide drops by 18.4%, the content of dry extract is improved by 26.5% and the content of vitamin C is improved by 23.3%.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a preparation method of kiwi fruit wine. Background technique [0002] Kiwi fruit, also known as kiwi fruit, fox peach, vine pear, sheep peach, muzi, mao fruit, hemp vine fruit, etc., is a fruit with fresh quality, rich nutrition and delicious flavor. Kiwi fruit contains organic substances such as actinine, proteolytic enzymes, tannin pectin and sugars, as well as trace elements such as calcium, potassium, selenium, zinc, germanium and 17 kinds of amino acids needed by the human body. It is also rich in vitamin C and grape acid. , fructose, citric acid, malic acid, fat. [0003] However, mature kiwis are perishable and difficult to store, resulting in serious waste. Contents of the invention [0004] In view of this, the object of the present invention is to provide a kind of preparation method of kiwi fruit wine. [0005] To achieve the above object, the technical scheme adopted ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 王建平
Owner 巫溪县灯霸宾馆
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