Kiwi fruit wine and preparation process thereof

A preparation process, the technology of kiwi fruit, applied in the field of wine making, can solve the problems of increasing the difficulty of fruit storage and transportation, reducing the utilization rate of fruit, and poor fruit quality, so as to achieve the effect of good quality fruit wine, high production effect and excellent efficiency

Active Publication Date: 2017-08-18
SICHUAN AGRI UNIV
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Hongyang kiwifruit is a variety of Actinidiaceae. It belongs to the early-maturing variety of the Chinese line. It is the world's first new red meat variety selected from the wild Hongyang kiwifruit in Cangxi County during the "Eighth Five-Year Plan" breeding research period of Sichuan Province; it is different from other kiwifruits. In contrast, every hectogram of fresh pulp contains 100mg-420mg of vitamin C, which is 5-10 times higher than that of citrus, 11-13 times higher than that of lemon, and 20-80 times higher than that of apple; the total sugar in the pulp accounts for 13.5%, and the total acid accounts for 0.49%. %, soluble sugar accounts for 8.97%, and soluble solids are as high as 20%

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Kiwi fruit wine and preparation process thereof
  • Kiwi fruit wine and preparation process thereof
  • Kiwi fruit wine and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: A preparation process of kiwi fruit wine, including the process steps of fermenting kiwi fruit with Schizosaccharomyces pombe.

[0039] Screening experiment of Schizosaccharomyces pombe

[0040] Screening of yeast gas production performance:

[0041] After activation, the isolated and purified yeast were inserted into Hongyang kiwi fruit juice to compare the gas production performance, cultured at 28°C for 48 hours, and observed the gas conditions in the Duchenne tubules. There were 12 strains that produced gas that could fill the Duchenne tubules within 48 hours. The results are shown in Table 1.

[0042] Table 1 Duchenne tubule gas production experiment for strain selection

[0043]

[0044]

[0045] Note: "++" gas production is 1 / 2 of Duchenne's tubules; "+++" gas production is 2 / 3 of Duchenne's tubules; "++++" means gas is full of Duchenne's tubules.

[0046] Screening of yeast alcohol production capacity:

[0047] After activating 12 strains...

Embodiment 2

[0072] Embodiment 2: A kind of preparation technology of kiwi fruit wine, the inoculation amount of described Schizosaccharomyces pombe is 1%.

Embodiment 3

[0073] Embodiment 3: A kind of preparation technology of kiwi fruit wine, the inoculation amount of described Schizosaccharomyces pombe is 20%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of wine making, in particular to a kiwi fruit wine and a preparation process thereof. The preparation process comprises the following step: fermenting kiwi fruits by using schizosaccharomyces promb. The kiwi fruit wine is prepared by the preparation process. The screened schizosaccharomyces promb is used as a fermenting strain, the quality of the fruit wine is ensured, and the optimal process parameters for production of Hongyang kiwi fruit wine are determined. The finally prepared kiwi fruit wine is moderate in alcoholic strength, full in kiwi fruit flavor and obvious in wine fragrance, and is fresh, cool and delicious; and the provided preparation process is high in production efficiency, and meets requirements of industrialized production of the kiwi fruit wine.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a kiwi fruit wine and a preparation process thereof. Background technique [0002] Fruit wine refers to the wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol, and contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. So adding some active yeast is an ideal way to quickly brew fruit wine. Fruit wine is clear and transparent, sweet and sour, mellow and pure without peculiar smell. It has the unique aroma of the original fruit. A variety of amino acids, vitamins B...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 胡欣洁吴任之秦文刘书亮韩国全刘韫滔尹梦雯
Owner SICHUAN AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products