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Brewing method of grapefruit wine

A technology of pomelo and pomelo peel, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of small proportion of grapefruit wine, little research, discarding of pomelo peel, etc., and achieve the effect of high alcohol production, good taste and strong fermentation power

Active Publication Date: 2016-10-26
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in the domestic fruit wine industry, pomelo wine accounts for a small proportion, and there are not many studies on it; and most pomelo wine uses pomelo meat as the raw material for wine making, and pomelo peel is discarded

Method used

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  • Brewing method of grapefruit wine
  • Brewing method of grapefruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] A kind of brewing method of grapefruit wine of embodiment 1

[0071] 1) Raw material processing: Weigh 100kg of grapefruit, wash the fruit, remove the skin (or not), remove the bad part, separate the pulp from the peel, remove the seeds to get about 50kg of clean pulp, and clean the peel to get about 40kg of clean grapefruit peel .

[0072] 2) Salt treatment of pomelo peel: cut the pomelo peel into cubes with a size of about 1.5*1.5*1cm, add 80kg of salt solution (3%wt) and soak for 3 hours, stir 3 times during the soaking process, after the end, put the pomelo peel Squeeze the water in it clean, then rinse it with water, change the water every 3 hours during the rinsing process, change the water 3 times, and finally squeeze the water clean to get the grapefruit peel soaked in salt water.

[0073] 3) Beating: mix the pomelo meat and the pomelo peel treated with salt at a mass ratio of 7:3, then add water for beating. The amount of water added to the beating accounts fo...

Embodiment 2

[0094] Example 2 Screening of Fermentation Strains

[0095] 1. Effects of different fermentation strains on the sensory quality of pomelo wine

[0096] experiment method:

[0097]According to the method described in Example 1, yeast SY, RW, RV171, BV818, and RV002 were respectively selected as fermentation strains to brew pomelo wine. 7 days) indicators such as residual sugar, alcohol content and sensory evaluation in the fermentation broth.

[0098] Test results and analysis:

[0099] Test results such as figure 2 with image 3 shown, from figure 2 It can be seen that the sugar consumption of the five strains after 7 days of fermentation is: SY > BV818 > RV171 > RW > RV002; image 3 It can be seen that the alcohol production of the five strains after 7 days of fermentation is: BV818>SY>RW>RV171>RV002. The above results show that the wine yeast SY and BV818 fermented with higher alcohol content, especially the soluble solid content of SY decreased rapidly on the 1st d...

Embodiment 3

[0105] Embodiment 3 A kind of brewing method of pomelo wine

[0106] 1) Raw material processing: Weigh 100kg of grapefruit, wash the fruit, remove the skin (or not), remove the bad part, separate the pulp from the peel, remove the seeds to get about 50kg of clean pulp, and clean the peel to get about 40kg of clean grapefruit peel .

[0107] 2) Salt treatment of pomelo peel: cut the pomelo peel into cubes with a size of about 1.5*1.5*1cm, add 80kg of salt solution (7%wt) and soak for 5 hours, stir 4 times during the soaking process, after the end, put the pomelo peel Squeeze the water in it clean, then rinse it with water, change the water every 4 hours during the rinsing process, change the water 5 times, and finally squeeze the water clean to get the grapefruit peel soaked in salt water.

[0108] 3) Beating: mix pomelo meat and pomelo peel treated with salt at a mass ratio of 5:2, add water for beating, the amount of water added to beating accounts for 40% of the total mass ...

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Abstract

The invention discloses a brewing method of grapefruit wine. The brewing method is characterized in that the whole grapefruit is used as the raw material, soluble solid, alcohol content and sensory evaluation are used to research influence of different pretreatment methods and yeasts on fruit wine fermentation, and strain capability evaluation tests show that yeasts SY and BV818 which are high in fermentation capability, high in wine yield and good in taste have high acid resistance, potassium metabisulfite resistance, sugar resistance and alcohol content resistance and are optimal strains for brewing the grapefruit wine. The free radical removing ability of the grapefruit wine brewed by the method reaches 73.69%, and the FRAP value of the grapefruit wine reaches 196.60mmol Fe<2+> / L; the grapefruit wine has the special fragrance and taste of the grapefruit and has effects of moistening the throat and dredging the intestines. The brewing method has the advantages that resources are utilized reasonably, grapefruit processing is further deepened, fruit wine varieties are enriched, grapefruit peel resources are utilized comprehensively, and the method is good in social and economic benefits.

Description

technical field [0001] The invention relates to a brewing method of pomelo wine. Background technique [0002] Grapefruit (Citrus grandis) is a plant of the genus citrus in the family Rutaceae. The most therapeutically beneficial fruit recognized by the medical community is pomelo, which contains 57 mg of vitamin C per 100 grams of pomelo meat, which is 10 times that of pears. In addition, pomelo contains calcium, magnesium, copper and other essential nutrients for the human body. Most of the trace elements are higher than other fruits. The medicinal value of pomelo is very high. It is a high-quality product among medicinal materials. Its flesh is sweet and sour, slightly cold and non-toxic. effect. Naringin, essential oils, pectin and yellow pigments mainly exist in the inner and outer skins of pomelo, and the peel of pomelo has high edible and medicinal active ingredients. In addition, the outer peel of pomelo is sweet, bitter and warm, and its gas is fragrant. It is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 于立梅冯卫华曾晓房汪薇陈海光赵宇鹏任文彬
Owner ZHONGKAI UNIV OF AGRI & ENG
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