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Kiwifruit wine making method

A technology of kiwi fruit and fruit wine, which is applied in the field of wine making, which can solve the problems of kiwi fruit wine not having a pure and natural taste and increasing the amount of sugar added, and achieve the effects of inhibiting the growth of harmful bacteria, ensuring quality and improving quality

Inactive Publication Date: 2016-11-16
广西德保新贝侬酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the actual production process, fermentation with skins often causes bitter and astringent substances in the wine body, which increases the amount of sugar added, and the kiwi wine produced does not have the original pure and natural taste.

Method used

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  • Kiwifruit wine making method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of brewing method of kiwi fruit wine, comprises the following steps:

[0025] (1) Fruit selection: select fresh kiwifruit more than 9 years old, remove the fruits of diseases and insect pests, moldy and rotten fruits, clean the epidermis and dry them for later use;

[0026] (2) Pretreatment of kiwifruit: wash the kiwifruit and soak in hot water at 85°C for 5 minutes, then cut the scalded kiwifruit into pieces and put them into a beater, and add color protection solution into the beater at the same time, Whisk together to form a juice, then transfer the juice to a wine vat, add pectinase with a weight of 0.01% of the kiwi fruit weight to the wine vat and stir evenly, and enzymolyze it at 30°C for 3 hours; the used color protection solution contains The mass fraction is 0.07% of sodium chloride, 0.06% of citric acid, and the rest is distilled water; the weight ratio of the color protecting solution to kiwi fruit is 1:1.

[0027] (3) Fermentation: add sugar to the ...

Embodiment 2

[0032] A kind of brewing method of kiwi fruit wine, comprises the following steps:

[0033] (1) Fruit selection: select fresh kiwifruit more than 9 years old, remove the fruits of diseases and insect pests, moldy and rotten fruits, clean the epidermis and dry them for later use;

[0034] (2) Pretreatment of kiwifruit: wash the kiwifruit and soak in hot water at 95°C for 3 minutes, then cut the scalded kiwifruit into pieces and put them into a beater, and add color protection solution into the beater at the same time, Whisk together to form a juice, then transfer the juice to a wine tank, add pectinase with a weight of 0.02% of the kiwi fruit weight to the wine tank and stir evenly, and enzymolyze it at 40°C for 2 hours; the used color protection solution contains The mass fraction is 0.08% of sodium chloride, 0.05% of citric acid, and the rest is distilled water; the weight ratio of the color protecting solution to kiwi fruit is 1:1.

[0035] (3) Fermentation: add sugar to th...

Embodiment 3

[0040] A kind of brewing method of kiwi fruit wine, comprises the following steps:

[0041] (1) Fruit selection: select fresh kiwifruit more than 9 years old, remove the fruits of diseases and insect pests, moldy and rotten fruits, clean the epidermis and dry them for later use;

[0042] (2) Pretreatment of kiwifruit: wash the kiwifruit and soak in hot water at 90°C for 4 minutes, then cut the scalded kiwifruit into pieces and put them into a beater, and add color protection solution into the beater at the same time, Whisk together to form a juice, then transfer the juice to a wine vat, add pectinase with a weight of 0.02% of the kiwi fruit weight to the wine vat and stir evenly, and enzymolyze it at 35°C for 2.5 hours; the color protection solution used contains The mass fraction is 0.08% of sodium chloride, 0.06% of citric acid, and the rest is distilled water; the weight ratio of the color protecting solution to kiwi fruit is 1:1.

[0043] (3) Fermentation: Add sugar to th...

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Abstract

The invention belongs to the technical field of wine making and provides a kiwifruit wine making method. The method includes steps of kiwifruit selection, kiwifruit pretreatment, fermentation, ageing and clarifying, wherein kiwifruit pretreatment includes color protection and enzymolysis. A homemade yeast for fermentation is prepared from, by weight, 300-400 parts of glutinous rice, 100-120 parts of piper wallichii, 60-80 parts of whole pueraria powder, 150-200 parts of starfruit, 50-60 parts of trametes orentalis, 20-26 parts of pleurotus eryngii, 20-30 parts of flos sesamum indicum and 20-30 parts of flos mume. By adoption of the yeast prepared from Chinese herbal medicines for fermentation of kiwifruits, growth and metabolism of saccharomycetes in a fermentation process can be promoted while growth of harmful bacteria is inhibited, and accordingly qualities of aroma, color, taste and the like of kiwifruit wine can be improved, and better healthcare efficacies of the kiwifruit wine can be achieved.

Description

【Technical field】 [0001] The invention relates to the technical field of brewing, in particular to a method for brewing kiwi fruit wine. 【Background technique】 [0002] Kiwi fruit is also called fox peach, vine pear, sheep peach, muzi, mao fruit, kiwi fruit, hemp vine fruit, etc. The fruit shape is generally oval, the appearance is greenish brown, the skin is covered with thick fluff, and it is inedible. With bright green flesh and a row of black seeds, kiwifruit is rich in vitamin C, potassium, calcium, iron, vitamin E, carbohydrates, fat, protein and amino acids needed by the human body. It has high nutritional value and is known as the "fruit". s King". Kiwi fruit also has a strong antioxidant function and is rich in dietary fiber. It not only has a positive effect on eliminating wrinkles and beautifying the skin, but also has the effects of improving fatigue, detoxifying the intestines, lowering cholesterol, and preventing arteriosclerosis. [0003] The high-quality ki...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/45A61P1/14A61P9/00
CPCC12G3/02A61K36/07A61K36/185A61K36/45A61K36/488A61K2300/00
Inventor 杨维特李绍轩
Owner 广西德保新贝侬酒厂有限公司
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