Method for brewing kiwi fruit wine through cellar fermentation tank

A fermenter and kiwi fruit technology, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, wine cellar appliances, etc., can solve the problems of insufficient fermentation of the material liquid, inconsistent taste and quality of fruit wine, etc., and achieve less consumables , unique flavor, and the effect of reducing production costs

Active Publication Date: 2016-09-28
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Description
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  • Application Information

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Problems solved by technology

And now most of the fermenters are not equipped with stirring devices and crushing devices, and during the fermentation process of fruit wine, the pulp and peel will float on the up...

Method used

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  • Method for brewing kiwi fruit wine through cellar fermentation tank
  • Method for brewing kiwi fruit wine through cellar fermentation tank
  • Method for brewing kiwi fruit wine through cellar fermentation tank

Examples

Experimental program
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Embodiment 1

[0042] Depend on figure 1 It can be seen that a cellar-type fruit wine fermentation device refers to a fermentation vessel with a height of 9m and a diameter of 4m. The fermentation device is made of all stainless steel, and it is buried in the soil layer for fermentation except for the instrumentation device above. It mainly includes 11 parts, time-controlled motor, inner shaft and outer shaft control knob and its crushing device, bottom plate with holes, feeding port, pH control device, observation hole, sampling device, 360° rotating high-pressure nozzle (can be switched to external source steam inlet), pH electrode, discharge port.

[0043]Adjust the control knobs of the inner and outer shafts so that the inner shaft drives the crushing device to crush the cleaned fruits. During later fermentation, adjust the control knobs of the inner and outer shafts so that the stirring shaft and the crushing device rotate together to set the timing of the fermentation tank. Stirring,...

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PUM

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Abstract

The invention belongs to the technical field of fruit wine brewing and particularly provides a method for brewing kiwi fruit wine by means of cellar fermentation. The method specifically comprises the following steps of 1, fruit selecting, cleaning and crushing; 2, ingredient adjustment, wherein firstly, pectinase is added for enzyme treatment, saccharomyces cerevisiae TP6 is added through inoculation after enzyme treatment, then SO2 is added, sugar is added for the first time, and then CaCO3 and citric acid are used for adjusting the pH value of kiwi fruit pulp in a fermentation tank; 3, primary fermentation and after fermentation; 4, clarification and aging; 5, bottling and clarification. By the adoption of the method for brewing the kiwi fruit wine through the cellar fermentation tank and new bacteria, the quality of the fruit wine is improved, and the fruit wine has the highest ester content and the most varieties and the highest total content of volatile and fragrant substances. Therefore, the kiwi fruit wine brewed through the cellar fermentation tank in cooperation with the saccharomyces cerevisiae TP6 has a unique flavor, the taste of the kiwi fruit wine can be better, and the fragrance of the kiwi fruit wine can be stronger.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a method for brewing kiwifruit fruit wine by using a cellar-type fermentation tank. Background technique [0002] Fruit wine is made from a variety of artificially grown or wild fruits, such as apples, grapes, pomegranates, hawthorns, mountain grapes, kiwis, etc., which are carefully brewed and blended through processes such as crushing, juicing, fermentation or soaking. Low-alcohol alcohol. The production of fruit wine has a long history. As early as 2000 years ago, my country began to make wine and other fruit wines. In recent years, with the improvement of people's living standards, the demand and processing of fruit wine have developed by leaps and bounds. Consumers' pursuit of fruit wine quality has largely promoted the further in-depth research of new techniques and technologies in fruit wine production. [0003] But at present, in the production technology of ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12L11/00
CPCC12G3/02C12L11/00
Inventor 左勇叶碧霞张晶杨小龙
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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