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Preparation method of jackfruit wine

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

Inactive Publication Date: 2016-09-21
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 the existing pineapple fruit wine has defects such as low jackfruit juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of the existing jackfruit fruit wine. Preparation method of pineapple fruit wine 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 jackfruit fruit wine, take jackfruit fresh fruit as raw material, after cleaning and pressing, make jackfruit puree, it is characterized in that comprising the following steps:

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

[0015] b. Sugar adjustment: detect the sugar content of the jackfruit pulp, 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 pineapple fruit wine.

Embodiment 2

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

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

[0022] b. Sugar adjustment: Detect the sugar content of jackfruit 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 pineapple fruit wine.

Embodiment 3

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

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

[0029] b. Sugar adjustment: Detect the sugar content of jackfruit 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 pineapple fruit wine.

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Abstract

The invention discloses a preparation method of jackfruit wine. The method comprises the following steps: taking fresh jackfruits as raw materials, cleaning and squeezing to obtain jackfruit puree, and performing sterilization before fermentation, sugar regulation, alcoholic fermentation, filtering and sterilization after fermentation on the puree, so as to obtain the jackfruit wine. The jackfruit wine prepared through the method is rich in fruity flavor, stable in color, 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 pineapple 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 the existing pineapple fruit wine has defects such as low jackfruit juice yield, poor enzymatic hydrolysis effect, long aging time of fruit w...

Claims

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Application Information

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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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