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Method for brewing mangosteen fruit wine

A mangosteen and fruit wine technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of long aging time of fruit wine, poor enzymatic hydrolysis effect, low mangosteen juice yield, etc., and achieve the effect of stable color, mellow taste and good quality

Inactive Publication Date: 2016-09-07
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 mangosteen fruit wine has defects such as low yield of mangosteen juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of mangosteen fruit wine. Mangosteen fruit wine preparation method with mellow 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 kind of preparation method of mangosteen fruit wine, take fresh mangosteen fruit as raw material, after cleaning and pressing, make mangosteen puree, it is characterized in that comprising the following steps:

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

[0015] b. Sugar adjustment: detect the sugar content of mangosteen 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 mangosteen fruit wine.

Embodiment 2

[0020] A kind of preparation method of mangosteen fruit wine, take fresh mangosteen fruit as raw material, after cleaning and pressing, make mangosteen puree, it is characterized in that comprising the following steps:

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

[0022] b. Sugar adjustment: detect the sugar content of mangosteen 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 mangosteen fruit wine.

Embodiment 3

[0027] A kind of preparation method of mangosteen fruit wine, take fresh mangosteen fruit as raw material, after cleaning and pressing, make mangosteen puree, it is characterized in that comprising the following steps:

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

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

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Abstract

The invention relates to a method for brewing mangosteen fruit wine. The method comprises the following steps of: taking fresh mangosteen fruits as a raw material, cleaning and squeezing to obtain mangosteen primary pulp, sterilizing the primary pulp before fermentation, regulating sugar degree, carrying out alcoholic fermentation, filtering, and sterilizing after fermentation, so that the mangosteen fruit wine is obtained. The brewed mangosteen fruit wine has strong fruity flavour, stable colour and luster, mellow taste and good quality.

Description

Technical field: [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing mangosteen 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 mangosteen fruit wine has defects such as low yield of mangosteen juice, poor enzymolysis 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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