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Brewing method of high-aroma strawberry fruit wine

A technology of berry wine and strawberry, which is applied in the brewing field of high-flavor strawberry fruit wine, can solve the problems of restricting the storage period of strawberries, short strawberry harvest period, concentrated marketing period, etc., and achieve the advantages of simple brewing method, increased fruit wine output, and increased alcohol content Effect

Inactive Publication Date: 2017-12-01
界首市靳莓果酒有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] my country is one of the main producing areas of strawberries. Strawberries taste sweet, nutritious and rich in vitamin C. They are deeply loved by consumers. The harvest period of strawberries is short and the market period is concentrated. The storage and preservation technology obviously lags behind the market demand to a large extent. The storage period of strawberries is restricted above all. Under this current situation, making strawberry wine into strawberry wine is one of the ways to expand the strawberry sales market. Aroma is one of the important factors that constitute the quality of strawberry wine. At present, the production and development of strawberry wine is mostly based on other fruit wines. The specific production process is mainly to improve the taste of strawberry wine, and there is no specific research on how to improve the aroma of strawberry wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, a kind of brewing method of high fragrance strawberry fruit wine, specifically:

[0018] (1) Strawberry fruit is cleaned, dried on the surface and then sorted. Strawberries are neatly arranged in layers, and a layer of Pediococcus lactis is evenly sprayed on the surface of the strawberry fruit, and fermented at 26°C for 4 hours in a dark environment;

[0019] (2) Fully grind the strawberries and squeeze the juice, filter to obtain strawberry juice, add pectinase to the strawberry juice at a rate of 2g / L for enzymatic hydrolysis, siphon the clarified liquid after overnight, inoculate the clarified liquid with mixed fermentation powder, and inoculate The ratio is 2‰, the mixed fermentation powder is obtained by mixing Tremella fungus strain and Pediococcus lactis in a weight ratio of 0.6:3, the fermentation temperature is 40°C, and the fermentation time is 12 hours;

[0020] (3) After the fermentation is finished, fully sterilize at high temperature, inocula...

Embodiment 2

[0022] Embodiment 2, a kind of brewing method of high fragrance strawberry fruit wine, specifically:

[0023] (1) Strawberry fruit is cleaned and dried on the surface before sorting, and the strawberries are neatly arranged in layers, and a layer of Pediococcus lactis is evenly sprayed on the surface of the strawberry fruit, and fermented at 28°C for 5 hours in a dark environment;

[0024] (2) Fully grind the strawberries and squeeze the juice, filter to obtain strawberry juice, add pectinase to the strawberry juice at a rate of 3g / L for enzymatic hydrolysis, siphon the clarified liquid after overnight, inoculate the clarified liquid with mixed fermentation powder, and inoculate The ratio is 3‰, the mixed fermentation powder is obtained by mixing Tremella fungus strain and Pediococcus lactis in a weight ratio of 1:3, the fermentation temperature is 42°C, and the fermentation time is 15 hours;

[0025] (3) After the fermentation is finished, fully sterilize at high temperature,...

Embodiment 3

[0027] Embodiment 3, a kind of brewing method of high fragrance strawberry fruit wine, specifically:

[0028] (1) Strawberry fruit is cleaned, dried on the surface and then sorted. Strawberries are neatly arranged in layers, and a layer of Pediococcus lactis is evenly sprayed on the surface of the strawberry fruit, and fermented at 27°C for 4.6 hours in a dark environment;

[0029] (2) Fully grind the strawberries and squeeze the juice, filter to obtain strawberry juice, add pectinase to the strawberry juice at a rate of 2.5g / L for enzymatic hydrolysis, siphon the clarified liquid after overnight, inoculate the mixed fermentation powder into the clarified liquid, The inoculation ratio is 2.8‰, the mixed fermentation powder is obtained by mixing Tremella fungus strain and Pediococcus lactis in a weight ratio of 0.8:3, the fermentation temperature is 41°C, and the fermentation time is 13 hours;

[0030] (3) After the fermentation, fully sterilize at high temperature, inoculate C...

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Abstract

The invention belongs to the technical field of fruit wine production and particularly relates to a brewing method of high-aroma strawberry fruit wine. The brewing method specifically includes: evenly spraying a layer of lactose pediococcus liquid to the surfaces of strawberries to perform fermentation, sufficient grinding and juicing, filtering to obtain strawberry juice, adding pectinase for enzymatic hydrolysis, standing for one night, siphoning to obtain clear liquid, inoculating mixed fermentation powder into the clear liquid, fermenting, performing sufficient high-temperature sterilization after the fermentation, inoculating candida tropicalis into the strawberry juice to perform fermentation, centrifuging fermentation liquor, clarifying, removing precipitation, and performing sterile filtration to obtain the strawberry fruit wine. The brewing method has the advantages that the method is simple, the strawberry fruit wine does not need long-term aging to achieve certain alcoholic strength and increase mellowness, the brewing time of the strawberry fruit wine is shortened evidently, and the brewed strawberry fruit wine is high in aroma, sweet and sour, palatable, and free of bitter taste.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a brewing method of high-flavor strawberry fruit wine. Background technique [0002] my country is one of the main producing areas of strawberries. Strawberries taste sweet, nutritious and rich in vitamin C. They are deeply loved by consumers. The harvest period of strawberries is short and the market period is concentrated. The storage and preservation technology obviously lags behind the market demand to a large extent. The storage period of strawberries is restricted above all. Under this current situation, making strawberry wine into strawberry wine is one of the ways to expand the strawberry sales market. Aroma is one of the important factors that constitute the quality of strawberry wine. At present, the production and development of strawberry wine is mostly based on other fruit wines. The production process is mainly to improve the taste of strawbe...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/74C12R1/645C12R1/01
CPCC12G3/02
Inventor 肖克红
Owner 界首市靳莓果酒有限责任公司
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