Processing method for grape fruit wine

A technology for grape fruit wine and a processing method, which is applied in the field of fruit wine processing, can solve the problems of long aging time of fruit wine, low grape juice yield, poor enzymatic hydrolysis effect, etc., so as to overcome the poor filtering effect, ensure the taste, and improve the juice yield. Effect

Inactive Publication Date: 2016-11-16
安徽铭传酒业有限责任公司
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AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing grape wine has defects such as low grape juice yield, poor enzymatic hydrolysis effect, long wine aging time, unstable color and other defects in the production method of grape wine. The processing method of grape 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

[0020] A, raw material pretreatment: select fresh, disease-free grape 80kg after cleaning, as spare raw material;

[0021] B. Mixing and beating: mix the cleaned grapes with 20kg of bran, the fineness of the bran is 60 mesh, the mixing and soaking time is 17 hours, the temperature is 40°C, and beating is performed;

[0022] C, compound enzyme treatment: get pectinase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg to mix, be placed in the slurry of beating process by the ratio of 3% by weight, temperature control is 50 ℃, time for 4 hours;

[0023] D. Juicing and filtering: juice the slurries treated with compound enzymes, and filter to obtain grape pulp;

[0024] E. Enzymatic clarification: add 0.3 kg of pectinase to the weight of grape pulp, control the temperature at 45° C., and obtain grape juice for 2 hours;

[0025] F, ultrafiltration: adopt the method that chitosan-isinglass combines to filter grape juice;

[0026] G. Yeast strain: isolate fruit wine yeast from grape ...

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PUM

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Abstract

The invention discloses a processing method of grape fruit wine. Fresh, disease-free grapes are screened out, cleaned, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast fermented, Clarification, aging, packaging, sterilization, finished products. The wine brewed by the invention has strong fruity aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.

Description

Technical field: [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of grape 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 grape wine has defects such as low grape juice yield, poor enzymatic hydrolysis effect, long wine aging time, unstable color and other d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12H1/056C12H1/16C12R1/865
CPCC12G1/0203C12H1/0424C12H1/16
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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