A kind of brewing method of pomelo wine
A technology of pomelo and pomelo peel, which is applied in the preparation of alcoholic beverages, etc. It 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
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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 and 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 da...
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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