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Production technology for effectively improving bitterness and astringency of aronia melanocarpa fermented fruit wine

The invention relates to a technology for the production of Aronia nigra and a production process, which is applied to the field of fermented fruit wine production technology, and can solve the problems of not being able to taste the sour and sweet tastes of fruit wine, and achieve the effects of reducing production costs, increasing product value, and increasing comprehensive utilization rate.

Inactive Publication Date: 2017-07-11
陕西思尔生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bitterness and astringency of Arana fruit wine produced under conventional technology is more obvious and prominent, especially the dry and semi-dry fruit wine has only bitter and astringent taste, and can hardly taste the sour and sweet taste that fruit wine should have

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] 1. Cleaning of raw materials: cleaning to remove soil and dust, no moldy fruit, rotten fruit, and no pollution.

[0045] 2. Crushing: Moderately crushing or beating into a slurry, put into the fermentation tank.

[0046] 3. Adjustment of components before fermentation: Add white granulated sugar to the fruit of Aronia adenocarpus as the raw material, so that the soluble solid content of the juice after crushing can reach 20%.

[0047] 4. Primary fermentation:

[0048] (1) Lactic acid bacteria activation solution culture: Prepare lactic acid bacteria activation solution according to the addition of 10% of the total juice after the ingredients are adjusted before the first fermentation.

[0049] Preparation of raw and auxiliary materials: by weight, for every 100 parts of culture, 3 parts of soybeans, 3 parts of flour, 10 parts of white granulated sugar, 20 parts of original bacterial liquid, and make up the rest to 100 parts with water.

[0050] Operation process: Take...

Embodiment 2

[0067] 1. Adjustment of ingredients before fermentation: use Aronia berry powder as raw material, add purified water to restore to the original juice, and add white sugar to make the soluble solids of the juice reach 22%.

[0068] 2. Primary fermentation:

[0069] (1) Cultivation of lactic acid bacteria activation solution: prepare lactic acid bacteria activation solution according to the addition of 4% of the total juice after the ingredients are adjusted before the first fermentation.

[0070] Preparation of raw and auxiliary materials: by weight, for every 100 parts of culture, 2 parts of soybeans, 2 parts of flour, 7 parts of white sugar, 15 parts of original bacterial liquid, and the rest to 100 parts with water.

[0071] Operation process: Take every 100 copies of culture as an example, 1) Weigh and prepare the raw materials; 2) Cook the flour with water to make a batter or porridge (the amount of water is within the total weight), and at the same time, mix the soybeans ...

Embodiment 3

[0088] 1. Component adjustment before fermentation: Use the pomace of Sorbus adenocarpa fruit juice as raw material, add 2 times of purified water, and add white sugar to make the soluble solids of the juice reach 24%.

[0089] 2. Primary fermentation:

[0090] (1) Lactic acid bacteria activation solution culture: prepare lactic acid bacteria activation solution according to the addition of 1% of the total juice after the ingredients are adjusted before the first fermentation.

[0091] Preparation of raw and auxiliary materials: by weight, for every 100 parts of culture, 1 part of soybean, 1 part of flour, 1 part of white granulated sugar, 5 parts of original bacterial liquid, and the rest made up to 100 parts with water.

[0092] Operation process: Take each 100 copies of culture as an example, 1) Weigh and prepare the raw materials; 2) Cook the flour with water to make a batter or porridge (the amount of water is within the total weight), and at the same time, mix the soybea...

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Abstract

The invention discloses production technology for effectively improving bitterness and astringency of aronia melanocarpa fermented fruit wine. A mixed fermentation manner with lactic acid bacteria and yeast is adopted, and the aronia melanocarpa fruit wine is made by adopting aronia melanocarpa fruits, residues or powder and performing raw material washing, crushing, composition adjustment before fermentation, primary fermentation, peel and residue separation after primary fermentation, composition adjustment before secondary fermentation, secondary fermentation, peel and residue re-separation after secondary fermentation, pouring to a tank, ageing and filtering. The fermentation instead of artificial adjustment is adopted; food additives, such as a sweetener and a sour additive, for improving the taste of products are not added during whole production; and nutrients and plant chemicals in fruits are fully kept, and the bitterness and astringency of aronia melanocarpa fermented fruit wine are effectively improved and reduced. The overall utilization ratio of aronia melanocarpa is increased, the value of aronia melanocarpa is boosted, and the production cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of fermented fruit wine production technology, and in particular relates to a production technology for improving the bitterness and astringency of Aronia fermented fruit wine by fermentation. Background technique [0002] Aronia nigra is a species of Aronia genus in the family Rosaceae, a deciduous shrub that mainly produces fruit and has a combination of edible, medicinal, garden and ecological values. This tree species is native to the Northeast of the United States. It has been introduced and cultivated in Europe for more than 100 years. Canada, Russia, Bulgaria, Hungary, Poland, Czech and other countries have considerable cultivation and related processing industries. There is no such tree species in our country. Liaoning Arid Area Afforestation Research Institute has introduced 8 varieties from abroad by using the "948 Project" undertaken by the State Forestry Administration. In 1990, a variety was i...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/02C12R1/225C12R1/865
CPCC12G3/02C12N1/185C12N1/205C12R2001/02C12R2001/225C12R2001/865
Inventor 王作弟
Owner 陕西思尔生物科技有限公司
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