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Preparation method of acerola ice wine

The technology of acerola cherry and ice wine, which is applied in the field of preparation of acerola cherry ice wine, can solve the problems of unexplored preparation method of acerola cherry ice wine and inapplicability of acerola cherry ice wine, so as to improve the nutritional value, taste and good quality , refreshing effect

Active Publication Date: 2018-06-01
BEIHAI ASSI ROLLA BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to different raw materials, the ice wine brewing methods in the above two patent documents are not suitable for the preparation of acerola ice wine, and there is no relevant report on the preparation method of acerola ice wine in the prior art

Method used

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  • Preparation method of acerola ice wine

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Embodiment 1

[0029] A method for preparing cherry ice wine, comprising the steps of raw material pretreatment, coarse crushing, pressing, enzymolysis, freeze concentration, fermentation, aging, freezing, clarification, sterilization filtration, and packaging;

[0030] The pretreatment refers to cleaning the selected coniferous cherries with complete appearance, scalding them in water at 60° C. for 1 min, removing them, and drying the surface moisture of the cherries;

[0031] The coarse crushing refers to crushing the pretreated cherries in a crusher with a nitrogen volume concentration above 95%.

Embodiment 2

[0033] A method for preparing cherry ice wine, comprising the steps of raw material pretreatment, coarse crushing, pressing, enzymolysis, freeze concentration, fermentation, aging, freezing, clarification, sterilization filtration, and packaging;

[0034] The pretreatment refers to cleaning the selected coniferous cherries with complete appearance, scalding them in water at 70°C for 5 minutes, removing them, and drying the surface moisture of the cherries;

[0035] The coarse crushing refers to crushing the pretreated cherries in a crusher with a nitrogen volume concentration above 95%.

[0036] In this embodiment, the pressing pressure is 12Mpa.

Embodiment 3

[0038] A method for preparing cherry ice wine, comprising the steps of raw material pretreatment, coarse crushing, pressing, enzymolysis, freeze concentration, fermentation, aging, freezing, clarification, sterilization filtration, and packaging;

[0039] The pretreatment refers to cleaning the selected coniferous cherries with complete appearance, scalding them in water at 50°C for 4 minutes, removing them, and drying the surface moisture of the cherries;

[0040] The coarse crushing refers to crushing the pretreated cherries in a crusher with a nitrogen volume concentration above 95%.

[0041] In this embodiment, the pressing pressure is 30Mpa; the enzymes used for enzymolysis are pectinase and cellulase with a mass ratio of 4:1.

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Abstract

The invention discloses a preparation method of Acerola cherry ice wine, belonging to the technical field of fruit wine brewage. The method comprises the following steps: raw material pretreatment, coarse crushing, pressing, enzymolysis, freeze concentration, fermentation, aging, refrigerating, clarifying, sterilization, filtering and packaging. The pretreatment process comprises the following steps: cleaning the selected Acerola cherries with complete product appearance, scalding the cleaned Acerola cherries in 60-80-DEG C water for 1-5 minutes, taking out the Acerola cherries, and airing to remove the surface moisture on the cherries. The coarse crushing is prepared by crushing the pretreated cherries in a crusher in which the nitrogen volume concentration is 95% or above. The cherry ice wine prepared by the method has the advantages of completely preserved nutrients in the preparation process, favorable finished product mouthfeel and good product appearance.

Description

technical field [0001] The invention relates to a preparation method of acerola ice wine and belongs to the technical field of fruit wine brewing. Background technique [0002] The original meaning of ice wine is ice wine. Icewine was first born in Franconia, Germany in 1794. It was then discovered that grapes left on the vine until the first major frost concentrated their sugars and flavors after going through the freezing and thawing process. After more than two hundred years of development, ice wine has become the best in wine. [0003] Icewine has different definitions in different countries. In Canada and Germany, where the authentic icewine is produced, the definition of icewine emphasizes natural freezing. Ice wine is fermented from 100% grape juice, with golden or wine red color, mellow and refreshing taste, and high quality. The brewing technology of ice wine is unique. From December to January every year, when the cold weather makes the water condense, the work...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 卢泽芳
Owner BEIHAI ASSI ROLLA BIOTECH CO LTD
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