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Blending technology of black chokeberry strawberry complex fruit wine

A kind of technology of black berry ash and compound fruit wine, which is applied in the biological field, can solve the problems such as the taste needs to be improved, and the nutritional content is not comprehensive enough, so as to meet the health needs of diversified styles and health preservation, rich in nutrition, and good in taste.

Inactive Publication Date: 2017-01-25
FUYANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dry fermented wine of Sorbus adenocarpa has outstanding aroma, full body color and harmonious taste, but its nutritional components are not comprehensive enough, and the taste needs to be improved

Method used

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  • Blending technology of black chokeberry strawberry complex fruit wine
  • Blending technology of black chokeberry strawberry complex fruit wine
  • Blending technology of black chokeberry strawberry complex fruit wine

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A blending process of Aronia adenocarpa strawberry compound fruit wine. Since the ripening period of Aronia adenocarpa and strawberry fruit is different and the interval is long, the raw materials can be purchased and fermented separately to brew fruit wine and then stored , which can reduce the cost required for fruit cold storage;

[0038] The specific method steps are as follows:

[0039] (1) Selection of raw materials

[0040] Select fresh, complete and highly ripe Aronia fruit as raw material to ensure high fruit sugar content, high wine yield, low tannin and organic acid content, high maturity, and a less astringent taste. good flavor;

[0041] Strawberries should also choose fresh, complete and fully ripe fruits for later use;

[0042] (2) Pretreatment of raw materials

[0043]Processing of Aronia fruit: remove the stalk of the selected Aronia, because the stalk of Aronia contains bitter substances such as tannin, if it is not destemmed, it will be crushed an...

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Abstract

The invention relates to a blending technology of black chokeberry strawberry complex fruit wine. The blending technology comprises the following steps: taking fresh and mature black chokeberries and strawberry fruits as raw materials, brewing into wine by adopting a fermentation technology, blending black chokeberry wine with strawberry wine in different ratios, determining indexes such as pH value, alcoholic strength and tannin, and seeking the best blending ratio for improving the astringency of the black chokeberry, the color of the strawberry wine and nutritional ingredients. Results show that the overall quality of the complex fruit wine is the best when the best mixing volume ratio of the strawberry wine and the black chokeberry wine is 1:2. The complex fruit wine is strong in fruity flavor, better in taste, full of nutrients and popular, and health requirements of modern people on diversified styles of fruit wine and health maintenance can be better met.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a blending process of Aronia adenocarpus strawberry compound fruit wine. Background technique [0002] Fruit wine refers to the fermented wine with a certain alcohol content that is made from fresh fruit or fruit juice through full or partial fermentation. Fruit wine is rich in sugar, ethanol, organic acids, esters and multivitamins. It is often drunk It can improve cardiovascular and cerebrovascular functions, promote body metabolism and blood circulation, treat anemia, prevent arteriosclerosis, hypertension and cerebrovascular diseases. At present, fruit wine accounts for 15%-20% of drinking alcohol in the world, and the per capita annual consumption reaches 6L. It can be seen that fruit wine has good functions, and its market demand is large, which is easily accepted by the public. [0003] Arana adenocarpa and strawberry both have good nutrition and health care effects, and are...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/04C12G3/02
Inventor 兰伟张源韩丽洁张自备耿秀婷
Owner FUYANG NORMAL UNIVERSITY
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