Method for preparing fortunella margarita fruit wine

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

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 existing golden jujube fruit wine has defects such as low yield of golden jujube juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of golden jujube fruit wine. Method for preparing jujube fruit wine with mellow fruity taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Comparison scheme
Effect test

Embodiment 1

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

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

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

Embodiment 2

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

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

[0022] b. Sugar adjustment: Detect the sugar content of golden jujube pulp, 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 jujube fruit wine.

Embodiment 3

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

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

[0029] b. Sugar adjustment: Detect the sugar content of golden jujube pulp, 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 jujube fruit wine.

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Abstract

The invention discloses a method for preparing fortunella margarita fruit wine. The method comprises the following steps: by taking fresh fortunella margarita as a raw material, washing, squeezing so as to obtain raw stock of fortunella margarita, sterilizing the raw stock before fermentation, adjusting the sweet, performing alcoholic fermentation, filtering, and sterilizing after fermentation, thereby obtaining the fortunella margarita fruit wine. The fortunella margarita fruit wine prepared by using the method is rich in fruit fragrance, 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 jujube 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 golden jujube fruit wine has defects such as low yield of golden jujube juice, poor enzymatic hydrolysis effect, long aging time of fru...

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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