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A kind of fermented honey yellow skin wine and production method thereof

A production method and fermented technology, which is applied in the field of fermented honey yellow skin wine and its production, can solve the problems of inability to release polysaccharides, high-quality tannin tartar crystal stability, lack of fruity substances and esters in honey yellow skin wine, The problem of inconsistency between the aroma of fruit wine and fruit aroma, etc., to achieve the effect of promoting the stability of tartar crystals, unique taste and flavor, and not easy to secondary turbidity

Active Publication Date: 2019-03-08
GUANGDONG JINYINGZI BREWERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent CN102286321B discloses a production method and products of fermented yellow skin wine, but there are still deficiencies, which are mainly reflected in: (1) adopting conventional pectinase and cellulase to carry out enzymatic hydrolysis, polysaccharides, polysaccharides, and High-quality tannins and promotion of tartar crystal stability; (2) only a single active dry yeast was used for fermentation, and the production of fruity substances and esters in honey yellow wine was insufficient; (3) post-treatment did not carry out non-biological stabilization treatment , it is easy to produce secondary turbidity; if there is no multi-level deployment outside, the aroma of the fruit wine is not in harmony with the fruit aroma

Method used

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  • A kind of fermented honey yellow skin wine and production method thereof
  • A kind of fermented honey yellow skin wine and production method thereof
  • A kind of fermented honey yellow skin wine and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0049](1) Composite enzymatic hydrolysis: first crush the selected and cleaned seedless yellow skin with a beater, then move it into the dipping tank, and add impregnating enzyme (Vinoy FCE, French Nuomo Group) into the dipping tank for enzymatic The enzymolysis condition is 21.3°C for 6.7 hours; then add clarification enzyme (Nuo Qingbai, France Nuomo Group) for enzymolysis, and the enzymolysis condition is 17.5°C for 4 hours; wherein, the impregnated enzyme is used in the enzymatic hydrolysis system The final concentration is 25mg / L, and the clarification enzyme is added at a final concentration of 37mg / L in the enzymatic hydrolysis system.

[0050] (2) Low temperature fermentation of multi-strain mixed yeast: add 0.46g / L multi-strain mixed yeast (yeast SB (ENARTIS FERM SB) of Enartis Company, Qingdao Weinuo) to the enzymolyzed product obtained in step (1) Fumenle wine yeast from Pu Trading Co., Ltd. and Hansenula anomala var.anomala 1437 from China Industrial Microbiology C...

Embodiment 2

[0058] (1) Composite enzymatic hydrolysis: first crush the selected and cleaned seedless yellow skin with a beater, then move it into the dipping tank, and add impregnating enzyme (Vinoy FCE, French Nuomo Group) into the dipping tank for enzymatic The enzymatic hydrolysis condition is 21.8°C for 7.2 hours; then add clarification enzyme (Nuo Qingbai, France Nuomo Group) for enzymolysis, the enzymatic hydrolysis condition is 18°C ​​for 4.5 hours; wherein, the impregnated enzyme is used in the enzymatic hydrolysis system The final concentration of medium is 27.5mg / L, and the clarification enzyme is added according to the final concentration of 40.5mg / L in the enzymatic hydrolysis system.

[0059] (2) Low-temperature fermentation of multi-strain mixed yeast: add 0.49g / L multi-strain mixed yeast (yeast SB (ENARTIS FERM SB) of Enartis Company, Qingdao Weinuo) to the enzymolyzed product obtained in step (1) Fumenle wine yeast from Pu Trading Co., Ltd. and Hansenula anomala var.anomal...

Embodiment 3

[0067] (1) Composite enzymatic hydrolysis: first crush the selected and cleaned seedless yellow skin with a beater, then move it into the dipping tank, and add impregnating enzyme (Vinoy FCE, French Nuomo Group) into the dipping tank for enzymatic The enzymatic hydrolysis condition is 22.3°C for 7.7 hours; then add clarification enzyme (Nuo Qingbai, France Nuomo Group) for enzymolysis, the enzymatic hydrolysis condition is 18.5°C for 5 hours; wherein, the impregnated enzyme is used in the enzymatic hydrolysis system Add at a final concentration of 30mg / L, and add clarified enzyme at a final concentration of 44mg / L in the enzymatic hydrolysis system.

[0068] (2) Low-temperature fermentation of multi-strain mixed yeast: add 0.52 g / L multi-strain mixed yeast (yeast SB (ENARTIS FERM SB) of Enartis Company, Qingdao Weinuo) to the enzymolyzed product obtained in step (1) Fumenle wine yeast from Pu Trading Co., Ltd. and Hansenula anomala var.anomala 1437 from China Industrial Microb...

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Abstract

The invention discloses a fermented honey and Clausena lansium liquor and a preparation method thereof. The preparation method of the fermented honey and Clausena lansium liquor includes subjecting seedless Clausena lansium to handpicking, washing and grinding, and adding maceration enzyme and clarification enzyme as well as the honey and yeast to low-temperature fermentation prior to ageing, clarification, non-biological stabilizing treatment, multi-stage blending and freezing and degerming aftertreatment so as to obtain the fermented honey and Clausena lansium liquor. The fermented honey and Clausena lansium liquor has the advantages of rich nutritional substances, high content of fruity substances and esters, high non-biological stability, unique taste and flavor, low methyl alcohol content and high food safety.

Description

technical field [0001] The invention relates to a fermented fruit wine, in particular to a fermented honey yellow skin wine and a production method thereof. Background technique [0002] Yunan seedless yellow skin was awarded the title of "Chinese Famous Fruit" by the China Fruit Circulation Association of the Ministry of Agriculture. Previously, seedless yellow skin was also known as "the king of fruits" and "fruit rare". Therefore, Yunan County, the place of origin, was praised as "China's green food base county" and "China's seedless yellow skin hometown". Seedless wampee has large fruit, thick flesh, juicy, bright color and delicious taste, and has become a treasure among more than ten kinds of wampee. Before the fruit is ripe, the edges and corners are sharp, and when it is mature, it is oval and heart-shaped. The seedless rate is over 95%, and the edible rate is over 79.4%. Seedless yellow skin has high nutritional value. Every 100 grams of fruit contains 43.8 mg of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12G3/06C12R1/865C12R1/78
CPCC12G3/02C12G3/06
Inventor 黄星源刘功良黄星才陈小连
Owner GUANGDONG JINYINGZI BREWERY CO LTD
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