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Fruit wine and method for improving alcoholic fermentation property of fruit wine

A technology for alcohol fermentation and fruit wine, applied in the field of fermentation, can solve the problems of difficulty in controlling alcohol content, unstable microorganisms, easy early termination, etc., and achieve the effects of shortening the fermentation period, low cost, and easy operation.

Inactive Publication Date: 2017-10-24
KAILI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the difference in winemaking suitability in the actual production process, the fermentation process of greengage and blueberry fruit wine is still easy to terminate early, the fermentation is slow, the residual sugar after fermentation is high, the alcohol content is difficult to control, and the microorganisms in the aging stage are unstable and easy to occur. infection

Method used

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  • Fruit wine and method for improving alcoholic fermentation property of fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Mix freshly squeezed blueberry juice and crystal grapes at a weight ratio of 100:5, and then add them into a fermenter until the loading capacity of the fermenter is 75vt%.

[0044] Add ammonium dihydrogen phosphate, potassium pyrosulfite calculated by sulfur dioxide, potassium bicarbonate and sucrose until the concentration of ammonium dihydrogen phosphate in the system to be fermented is 280 mg / L, the concentration of potassium pyrosulfite calculated by sulfur dioxide is 45 mg / L and the concentration of potassium pyrosulfite to be fermented The pH value and total sugar content of the system were 3.3 and 220g / L, respectively.

[0045] After adding sulfur dioxide and potassium metabisulfite for 7 hours, add active dry yeast to the system to be fermented to start the main fermentation. During the main fermentation process, the average temperature is maintained at 21°C and the temperature fluctuation of the wine body in the fermentation system within two days does not exc...

Embodiment 2

[0049] Mix greengage pomace, water extract juice, bananas, crystal grapes and golden autumn pears at a weight ratio of 100:10:5:5, and then add them into a fermenter until the loading capacity of the fermenter is 85vt%.

[0050] Add ammonium dihydrogen phosphate, potassium pyrosulfite calculated by sulfur dioxide, potassium bicarbonate and honey until the concentration of ammonium dihydrogen phosphate in the system to be fermented is 320 mg / L, the concentration of potassium pyrosulfite calculated by sulfur dioxide is 55 mg / L and the concentration to be fermented The pH value and total sugar content of the system were 3.3 and 220g / L, respectively.

[0051] After 9 hours of adding sulfur dioxide and potassium metabisulfite, active dry yeast is added to the system to be fermented to start the main fermentation. During the main fermentation process, the average temperature is maintained at 25°C and the temperature fluctuation of the wine body in the fermentation system within two ...

Embodiment 3

[0055] Mixing blueberries, water extract juice, freshly squeezed fruit juice and golden autumn pears at a weight ratio of 100:15, and then adding them into a fermenter until the loading capacity of the fermenter is 80vt%.

[0056] Add ammonium dihydrogen phosphate, potassium pyrosulfite calculated as sulfur dioxide, potassium bicarbonate and glucose until the concentration of ammonium dihydrogen phosphate in the system to be fermented is 300 mg / L, the concentration of potassium pyrosulfite calculated as sulfur dioxide is 50 mg / L and The pH value and total sugar content of the system were 3.3 and 220g / L, respectively.

[0057] After 8 hours of adding sulfur dioxide and potassium metabisulfite, active dry yeast is added to the system to be fermented to start the main fermentation. During the main fermentation process, the average temperature is maintained at 23°C and the temperature fluctuation of the wine body in the fermentation system within two days does not exceed 1°C. The...

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Abstract

The invention relates to a fruit wine and a method for improving the alcoholic fermentation property of the fruit wine, and belongs to the field of fermentation. The method for improving the alcoholic fermentation property is suitable for a blueberry wine and a greengage wine, and specially includes the steps of according to the weight ratio of 100:(5-25), mixing main ingredient fruit and accessory fruit, deploying, inoculating active dry yeast, and conducting main fermentation for 12-22 days; separating from peel and sludge, taking a filter solution to conduct secondary fermentation for 5-30 days, conducting aging and aseptic filling, and obtaining the blueberry wine or the greengage wine. The method is easy and convenient to operate, and can effectively and fast conduct fermentation to remove the sugar in the blueberry wine or the greengage wine to obtain the dry wine, thereby shortening the fermentation cycle, and improving the stability of microorganisms in the aging stage. The blueberry wine or the greengage wine obtained by the above method has the advantages of being low in cost, good in product taste and quality, and easy in industrialization.

Description

technical field [0001] The invention relates to the field of fermentation, and in particular to a fruit wine and a method for improving the alcoholic fermentation characteristics of the fruit wine. Background technique [0002] Blueberry is a plant of the genus Vaccimium L. in the Rhododendron family (Ericaeae), also known as blueberry, blueberry, and lingonberry. It is a perennial deciduous / evergreen woody shrub. Its origin is in eastern Canada and the northeastern United States. Blueberry leaves are rich in anthocyanins, chlorogenic acid, isoquercetin, quercetin and other physiologically active substances and strong antioxidant capacity. [0003] Qingmei is a plant of Vatica mangachapoi Blanco (Vatica mangachapoi Blanco), also known as green skin, sea plum, bitter fragrance, oil nan, and green phase. It is a perennial deciduous woody plant, mainly produced in Sichuan, Yunnan, and Zhejiang in my country. and Japan. Green plum fruit is rich in organic acids, amygdalin and o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 严红光宋正宇张海苏梁正坤
Owner KAILI UNIV