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Passion fruit brewed wine and brewing method thereof

A technology for passion fruit and brewing wine, which is applied to passion fruit brewing wine and its brewing field, can solve problems such as the inability to prepare anti-oxidative brandy wine, etc., and achieves the effects of mellow taste, refreshing taste and obvious advantages.

Inactive Publication Date: 2016-08-17
YULIN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned preparation method cannot prepare brandy with excellent antioxidant properties

Method used

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  • Passion fruit brewed wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) After squeezing or beating the ripe fresh passion fruit whole fruit, add 400 mg of pectinase per 1000 grams of passion fruit juice, carry out juice enzymolysis, and filter to remove the supernatant;

[0028] (2) Then add 20 grams of sucrose per 100 grams of passion fruit juice to adjust the pH of the juice to 3.5-4.0, and citric acid can be used to adjust the pH;

[0029] (3) Select passion fruit peels without lesions and mildew, cut into chunks of about 1×1 cm, and add them to passion fruit juice;

[0030] (4) Sterilize under high temperature and high pressure at 80°C for 10 minutes, and cool to about 25°C;

[0031] (5) Inoculate Angel Wine Yeast with 3% of the mass of passion fruit juice after adding sugar; after fully mixing, put it into the fermentation vessel according to the 60-70% liquid loading capacity of the fermentation vessel volume;

[0032] (6) Control the temperature at 25-30°C, ferment for 5-7 days to obtain passion fruit original wine, and filter t...

Embodiment 2

[0035] (1) After the ripe fresh passion fruit whole fruit is squeezed or beaten, add 300 mg of pectinase per 1000 grams of passion fruit juice, carry out juice enzymolysis, and filter to remove the supernatant;

[0036] (2) Then add 18 grams of sucrose per 100 grams of passion fruit juice to adjust the pH of the juice to 3.5-4.0;

[0037] (3) Select passion fruit peels without lesions and mildew, cut into chunks of about 1×1 cm, and add them to passion fruit juice;

[0038] (4) Sterilize under high temperature and high pressure at 78°C for 11 minutes, and cool to about 25°C;

[0039] (5) Inoculate the Angel Wine Yeast according to 1% of the passion fruit juice quality after adding sugar; after fully mixing, put it into the fermentation vessel according to the 70% liquid loading capacity of the fermentation vessel volume;

[0040] (6) Control the temperature at 25-30°C, ferment for 7 days to obtain passion fruit original wine, and filter to get the supernatant;

[0041] (7) A...

Embodiment 3

[0043] (1) After the ripe fresh passion fruit whole fruit is squeezed or beaten, add 500 mg of pectinase per 1000 grams of passion fruit juice, carry out juice enzymolysis, and filter to remove the supernatant;

[0044] (2) Then add 22 grams of sucrose per 100 grams of passion fruit juice to adjust the pH of the juice to 3.5-4.0, and citric acid can be used to adjust the pH;

[0045] (3) Select passion fruit peels without lesions and mildew, cut into chunks of about 1×1 cm, and add them to passion fruit juice;

[0046] (4) Sterilize under high temperature and high pressure at 82°C for 9 minutes, and cool to about 25°C;

[0047] (5) Inoculate Angel Wine Yeast with 5% of the passion fruit juice quality after adding sugar; after fully mixing, put it into the fermentation vessel according to the 70% liquid loading capacity of the fermentation vessel volume;

[0048] (6) Control the temperature at 25-30°C, ferment for 5 days to obtain passion fruit original wine, and filter to get...

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Abstract

The invention discloses a brewing method of a passion fruit brewed wine, comprising the following steps of: step 1, carrying out enzymolysis on passion fruit pulp, eliminating supernatant, obtaining the fruit juice after enzymolysis; step 2: adding sucrose to the fruit juice obtained in the step 1 and regulating the Ph value to 3.5-4; step 3: chipping and adding the passion fruit peel into the mixture of the step 2; step 4: sterilizing and cooling the mixture obtained in the step 3 to obtain a sterilized liquid; step 5: adding Angel fruit wine yeast accounting for 1-5% of the total weight of the sterilized liquid to the sterilized liquid; step 6: fermenting the mixture obtained in the step 4 in an environment of 25-30 DEG C for 5-7 days, carrying out filtration and separation to obtain supernatant; and step 7: aging and filtering the supernatant obtained in the step 6 to obtain the passion fruit brewed wine. The invention aims at providing the passion fruit brewed wine with excellent antioxidant ability, and simultaneously the invention also discloses the brewing method of the passion fruit brewed wine.

Description

technical field [0001] The invention relates to the technical field of brandy wine brewing methods, in particular to a passion fruit brewed wine and a brewing method thereof. Background technique [0002] Chinese patent ZL 201410243408.1 discloses a passion fruit wine, which is composed of passion fruit pulp, purified water, sugar and fruit wine yeast. The preparation method is as follows: take fresh and ripe passion fruit, separate the shell from the pulp, and then extract the fruit in the pulp. Separate the pulp from the seeds, and take the pure fruit pulp; add pure water to the pure fruit pulp in proportion to dilute the fruit pulp, and then add sugar to obtain the required fruit wine fermentation liquid; control the temperature of the fermentation liquid at 20-28 ° C, add fruit wine Yeast is fermented under anaerobic conditions. When the alcohol content is 7-9% VOL, the wine is filtered; the filtered wine is fermented in the fermenter for 10-20 days, and the alcohol cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/185A61P17/18C12R1/865
CPCA61K36/185C12G3/02
Inventor 苏龙
Owner YULIN NORMAL UNIVERSITY
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