Method for treating fruit juice in production of compound dry berry red wine
A processing method and technology of berries, applied in the preparation of alcoholic beverages, etc., can solve problems such as single taste, unsmooth fermentation, and difficult clarification of fruit juice, and achieve the effects of low content content, easy clarification, and good taste
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Embodiment 1
[0015] (1) Raw material processing: mulberry, raspberry, wolfberry fresh fruit, and black wolfberry wolfberry are respectively removed from bad, moldy and rotten fruit, diseased fruit, washed with water, and drained for later use; drained mulberries and raspberries are placed in - Freeze into frozen fruit at 18°C;
[0016] (2) Feeding: First put all the frozen mulberry fruits into the fermenter, then put in 1 / 2 of the total amount of raspberries, and then put in red wolfberry, black wolfberry and the remaining raspberries in turn; the percentage of each raw material here is: 20% mulberry, 30% raspberry, 30% wolfberry, 20% black wolfberry fresh fruit.
[0017] (3) Juice: Spray the artesian juice at the bottom of the fermenter from the top of the fermenter into the fermenter to promote the berry juice in the fermenter to flow out and circulate in the fermenter at 5°C for 6 hours. At the same time, add sulfur dioxide aqueous solution to the total Sulfur dioxide content 30mg / L; ...
Embodiment 2
[0020] (1) Raw material processing: mulberry, raspberry, wolfberry fresh fruit, and black wolfberry wolfberry are respectively removed from bad, moldy and rotten fruit, diseased fruit, washed with water, and drained for later use; drained mulberries and raspberries are placed in - Freeze into frozen fruit at 25°C;
[0021] (2) Feeding: First put all the frozen mulberry fruits into the fermenter, then put in 1 / 2 of the total amount of raspberries, and then put in red wolfberry, black wolfberry and the remaining raspberries in turn; the percentage of each raw material here is: 50% mulberry, 30% raspberry, 5% wolfberry, 15% black wolfberry fresh fruit.
[0022] (3) Juice: Spray the self-flowing juice at the bottom of the fermenter from the top of the fermenter into the fermenter, prompting the berry juice in the fermenter to flow out, and circulate in the fermenter at 10°C for 4 hours, and at the same time add sulfurous acid to the total Sulfur dioxide content 10mg / L;
[0023] ...
Embodiment 3
[0025] (1) Raw material processing: mulberry, raspberry, wolfberry fresh fruit, and black wolfberry wolfberry are respectively removed from bad, moldy and rotten fruit, diseased fruit, washed with water, and drained for later use; drained mulberries and raspberries are placed in - Freeze into frozen fruit at 22°C;
[0026] (2) Feeding: First put all the frozen mulberry fruits into the fermenter, then put in 1 / 2 of the total amount of raspberries, and then put in red wolfberry, black wolfberry and the remaining raspberries in turn; the percentage of each raw material here is: 39% mulberry, 30% raspberry, 30% wolfberry, 1% black wolfberry fresh fruit.
[0027] (3) Juice: Spray the artesian juice at the bottom of the fermenter from the top of the fermenter into the fermenter to promote the berry juice in the fermenter to flow out and circulate in the fermenter at 7°C for 5 hours. At the same time, add sulfurous acid to the total Sulfur dioxide content 20mg / L;
[0028] (4) Enzym...
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