Wine brewing technology through liquid-state fermentation of south melon-fruit

A liquid fermentation, melon and fruit technology, applied in the field of wine making, to achieve the effect of saving food for wine making, energy saving wine making, major social and economic benefits and strategic significance of energy development

Inactive Publication Date: 2017-06-20
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the shortage of existing melon and fruit winemaking technology and market demand, and provide a kind of comprehensive technology superior, ingredients and fermentation simplified, practical and easy to promote, melon and fruit refined raw meal, rapid liquid fermentation, high-efficiency distillation winemaking, high yield High-quality, energy-saving, green, safe and environmentally friendly, popularize the use of new high-efficiency winemaking technology of melon and fruit liquid fermentation with significant comprehensive economic and social benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: First use a washing machine to clean up the required melons and fruits and spices respectively, and weigh 70 kg of melons and fruits and 1 kg of spices with a base rate of 10 and according to the ratio of melons and spices to 7:0.1, and put them into pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the crushed melons and fruits and spices into slurry raw meal, distiller's yeast, and purified water at a ratio of 100:0.7:270 (if the temperature is higher than 30°, use 0.7 koji with 270°C of water), and weigh 100kg of raw meal, 0.7kg of distiller's yeast, and purified water. 250kg, put it into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, seal the tank or pool mouth for anaerobic fermentatio...

Embodiment 2

[0011] Example 2: First use a cleaning machine to clean up the required melons and fruits and spices respectively, and weigh 80 kg of melons and fruits and 2 kg of spices with a base ratio of 10 and the ratio of melons and spices to 8:0.2, and put them into pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the crushed melons and fruits and spices into slurry raw meal, distiller's yeast, and water at a ratio of 100:0.8:260 (if the temperature is lower than 30°, add 0.8 to 260 water with koji), and weigh 100kg of raw meal, 0.8kg of distiller's yeast, and purified water. 260kg, put it into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, seal the tank or pool mouth for anaerobic fermentation, and stir once every ...

Embodiment 3

[0012] Example 3: First use a washing machine to clean up the required melons and fruits and spices respectively, and weigh 90 kg of melons and fruits and 3 kg of spices with a base rate of 10 and the ratio of melons and spices to 9:0.3, and put them into the pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the crushed melons and fruits and spices into slurry raw meal, distiller's yeast, and purified water at a ratio of 100:0.9:250 (when the temperature is lower than 20º, add 0.9 kg of koji to 250° of water) and weigh 100kg of raw meal, 0.9kg of distiller's yeast, and 270kg of purified water , put them into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, then seal the tank or pool mouth for anaerobic ferment...

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PUM

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Abstract

The invention relates to a wine brewing technology through liquid-state fermentation of south melon-fruit. The wine brewing technology comprises raw material crushing and thinning, liquid-state koji fermentation, distillation with efficient equipment, and organic adding-blending sealing storage, and specially comprises: respectively cleaning washed melons and fruits, respectively weighing the melon-fruit and a spice according to a ratio of 7-9:0.1-0.3 by adopting 10 as a base rate, pouring into a slurry crusher, crushing and thinning to form a mixed slurry-like raw material, respectively weighing the raw material, koji and purified water according to a ratio of 100:0.7-0.9:270-250 (270 parts of the water is added to 0.7 part of the koji when the temperature is higher than 30 DEG C, 260 parts of the water is added to 0.8 part of the koji when the temperature is lower than 30 DEG C, and 250 parts of the water is added to 0.9 part of the koji when the temperature is lower than 20 DEG C), pouring into a fermentation pool or tank, uniformly stirring, sealing, carrying out anaerobic fermentation, pouring into efficient wine distillation equipment when the mash has a light dark brown color and the fermentation achieves a mature state, and distilling to obtain the transparent, mellow and refreshing high-quality wine with rich melon-fruit flavor.

Description

technical field [0001] The invention relates to a wine-making technology, in particular to a wine-making technology of liquid fermentation of southern melons and fruits. Background technique [0002] For a long time, although various wine brewing materials and technologies have been used in various names, it is rare to make full use of melons and fruits as raw material to carry out liquid fermentation and efficient wine making. Over the years, under the overall guidance of the national "three rural" policy project and the calls and arrangements of governments at all levels, vegetable farmers and fruit farmers in various places have grown melons and fruits, and the output of melons and fruits has doubled year after year. However, due to the limited market capacity and demand, as well as the influence of climate and transportation and other conditions, a large number of melons and fruits were left to rot in the garden and on the market in many places, causing many melon and fr...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12G3/04C12G3/06C10L1/02C10L1/10C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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