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Preparation method of guava fruit wine

A technology for guava and fruit wine, which is applied in the field of preparation of guava fruit wine, can solve the problems of low guava juice yield, long aging time of fruit wine, poor enzymatic hydrolysis effect, etc., and achieves stable color, mellow taste and rich fruity aroma of wine. Effect

Inactive Publication Date: 2016-08-31
安徽铭传酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing guava fruit wine has defects such as low yield of guava fruit juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of guava fruit wine. Preparation method of guava fruit wine with mellow fruity taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preparation method of guava fruit wine, which uses fresh guava fruit as raw material, after cleaning and pressing, to make guava puree, which is characterized in that it comprises the following steps:

[0014] a. Sterilization before fermentation: Boil the guava puree for 45 minutes at room temperature;

[0015] b. Sugar adjustment: Detect the sugar content of guava puree, and control the content at 17%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0016] c. Alcoholic fermentation: add 3% yeast, stir evenly, and ferment for 43 days at 20°C to obtain a fermented liquid;

[0017] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0018] e. Sterilization after fermentation: pasteurize the clarified solution to obtain guava fruit wine.

Embodiment 2

[0020] A preparation method of guava fruit wine, which uses fresh guava fruit as raw material, after cleaning and pressing, to make guava puree, which is characterized in that it comprises the following steps:

[0021] a. Sterilization before fermentation: Boil guava puree for 52 minutes at room temperature;

[0022] b. Sugar adjustment: Detect the sugar content of guava puree, and control the content at 18%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0023] c. Alcoholic fermentation: add 4% yeast, stir evenly, and ferment for 39 days at 24°C to obtain a fermented liquid;

[0024] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0025] e. Sterilization after fermentation: pasteurize the clarified solution to obtain guava fruit wine.

Embodiment 3

[0027] A preparation method of guava fruit wine, which uses fresh guava fruit as raw material, after cleaning and pressing, to make guava puree, which is characterized in that it comprises the following steps:

[0028] a. Sterilization before fermentation: Boil guava puree for 60 minutes at room temperature;

[0029] b. Sugar adjustment: Detect the sugar content of guava puree, and control the content at 20%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0030] c. Alcoholic fermentation: add 5% yeast, stir evenly, and ferment for 34 days at 28°C to obtain a fermented liquid;

[0031] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0032] e. Sterilization after fermentation: pasteurize the clarified solution to obtain guava fruit wine.

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Abstract

The invention provides a preparation method of guava fruit wine. Fresh guavas are used as raw materials and are washed and squeezed to prepare guava primary pulp; the primary pulp is subjected to steps including sterilization before fermentation, sugar content adjustment, alcohol fermentation, filtration and sterilization after fermentation to obtain the guava fruit wine. The guava fruit wine produced by the invention is rich in fruit aroma, stable in color and luster, mellow in taste and good in quality.

Description

Technical field: [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing guava fruit wine. Background technique: [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions, and the prospect is unimaginable. Invention content: [0003] The technical problem to be solved by the present invention is that existing guava fruit wine has defects such as low yield of guava fruit juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, un...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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