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Brewing of malus spectabilis fruit wine

A technology of crabapple fruit wine and crabapple fruit, which is applied in the field of fruit wine brewing, can solve the problems of poor taste and low nutritional value, and achieve the effect of fresh and refreshing taste, coordinated wine body and golden color

Inactive Publication Date: 2017-05-31
卢林发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the crabapple fruit wines produced in the market are added with spices, which have low nutritional value and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] ①Raw material selection and processing: select crabapple fruits with a maturity of 80%, not fully mature, with golden yellow and slightly red skin, remove rotten fruits, and wash them with clean water;

[0016] ② Crushing and juicing Dry the fruit washed with clean water, then crush and squeeze the juice. During the crushing process, avoid crushing the seeds. After crushing, immediately sterilize with sulfurous acid with a mass fraction of SO2 of 0.7%; the dosage is 1.5mL / L. The crabapple fruit juice is introduced into the container that has added sulfurous acid and is full of SO2 to isolate the air, and adds 40mg / L of pectinase.

[0017] ③Stationary clarification: The squeezed crabapple juice was kept at low temperature and protected from light for 20 hours before fermentation, and SO2 was used to inhibit the growth of miscellaneous bacteria, and the crabapple juice was naturally clarified.

[0018] ④Fermentation 1: Take active dry yeast, place it in a small amount o...

Embodiment 2

[0022] ①Raw material selection and processing: select crabapple fruits with a maturity of 80%, not fully mature, with golden yellow and slightly red skin, remove rotten fruits, and wash them with clean water;

[0023] ② Crushing and juicing Dry the fruit washed with clean water, then crush and squeeze the juice. During the crushing process, avoid crushing the seeds. After crushing, immediately sterilize with sulfurous acid with a mass fraction of SO2 of 0.7%; the dosage is 1.5mL / L. The crabapple fruit juice is introduced into the container that has added sulfurous acid and is full of SO2 to isolate the air, and adds 60mg / L of pectinase.

[0024] ③Stationary clarification: The squeezed crabapple juice was kept at low temperature and protected from light for 20 hours before fermentation, and SO2 was used to inhibit the growth of miscellaneous bacteria, and the crabapple juice was naturally clarified.

[0025] ④Fermentation 1: Take active dry yeast, put it in a small amount of ...

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PUM

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Abstract

The invention discloses brewing of malus spectabilis fruit wine. The brewing comprises the following steps: (1) selecting and treating a raw material; (2) crushing and juicing the raw material; (3) standing to clarify the raw material; (4) fermenting twice; and (5) aging and clarifying. Malus spectabilis fruit which is not completely mature is adopted to brew the fruit wine, an obtained product is golden in color, clear and transparent, fresh and refreshing in taste, free of fragrance, thick in fruit fragrance, harmony in liquor body, moderate in alcoholic strength and fine and gentle, and has the typical fragrance of the malus spectabilis fruit.

Description

technical field [0001] The invention relates to the brewing of fruit wine, in particular to the brewing of crabapple fruit wine. Background technique [0002] Begonia, also known as sea red fruit, is one of the main systems of the genus Malus in the family Rosaceae. Begonia juice is rich, sweet and sour, and contains a variety of vitamins and minerals necessary for the human body. Modern medical research has found that crabapple fruit is flat in nature, sweet and slightly sour, and enters the spleen and stomach meridians; it has the effects of promoting body fluid and quenching thirst, invigorating the spleen and stopping diarrhea, and supplementing nutrition; it is mainly used to treat indigestion, food accumulation, abdominal distension, enteritis, diarrhea, and hemorrhoids and other diseases. The color of crabapple fruit is bright red, the pulp has high sugar content, strong fruit aroma and unique flavor, and it is a good raw material for brewing high-quality fruit wine...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 不公告发明人
Owner 卢林发
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