Preparation method of kiwifruit fruit wine

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

Inactive Publication Date: 2016-08-31
安徽铭传酒业有限责任公司
View PDF0 Cites 0 Cited by
  • 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 kiwi fruit wine has defects such as low kiwi fruit juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of existing kiwi fruit wine. Preparation method of kiwi fruit wine with mellow fruity taste, short aging time, pure yeast and good enzymolysis effect

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preparation method of kiwifruit wine, which uses fresh kiwifruit as a raw material, washes and squeezes kiwifruit puree, and is characterized in that it comprises the following steps:

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

[0015] b. Sugar adjustment: Detect the sugar content of kiwifruit 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 kiwi fruit wine.

Embodiment 2

[0020] A preparation method of kiwifruit wine, which uses fresh kiwifruit as a raw material, washes and squeezes kiwifruit puree, and is characterized in that it comprises the following steps:

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

[0022] b. Sugar adjustment: Detect the sugar content of kiwifruit 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 kiwi fruit wine.

Embodiment 3

[0027] A preparation method of kiwifruit wine, which uses fresh kiwifruit as a raw material, washes and squeezes kiwifruit puree, and is characterized in that it comprises the following steps:

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

[0029] b. Sugar adjustment: detect the sugar content of kiwifruit 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 kiwi fruit wine.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a preparation method of kiwifruit fruit wine. Fresh kiwifruits are used as raw materials and are washed and squeezed to prepare kiwifruit primary pulp; and the primary pulp is subjected to sterilization before fermentation, sugar content regulation, alcohol fermentation, filtering and sterilization after fermentation to obtain the kiwifruit fruit wine. The kiwifruit 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 kiwi 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 kiwi fruit wine has defects such as low kiwi fruit juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap