Clarification method for fruit wine

A technology for fruit wine and clarifying agent, applied in the field of fruit wine clarification, can solve the problems of affecting the taste and color of fruit wine, deteriorating the quality of fruit wine, affecting the quality of fruit wine, etc., and achieving the effects of improving the taste of fruit wine, improving stability and excellent solubility

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] Fruit wine is a fermented wine with an alcohol content of 7-18% made from fresh fruit or fruit juice through full or partial fermentation. More and more fruits are being developed to produce fruit wine, such as cider, lychee wine, bayberry Wine, longan wine, etc., because the fruit wine contains more protein, tannin, pectin, pigment, etc., the fruit wine stored for a long time is prone to turbid precipitation and oxidative deterioration, which will reduce the quality of the fruit wine. Substance related, with the increase of the types of fruit wi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, a kind of fruit wine clarification method, specifically:

[0021] (1) Mix casein and gelatin evenly in a weight ratio of 1:5 as clarifying agent A;

[0022] (2) Inoculate egg white with Lactobacillus sake, the inoculum amount is 2%, mix and ferment at 26°C for 10 hours, centrifuge to obtain precipitate, sterilize at high temperature, and spray dry to obtain clarifier B;

[0023] (3) Weakly oxidizing acetic acid bacteria were inoculated on the culture medium at a weight ratio of 0.1%, and fermented in a dark environment for 4 days at a fermentation temperature of 30°C. The medium was composed of lotus root starch and deionized water at a ratio of 1:3 The volume ratio is mixed to obtain, and the fermented product obtained is sterilized by high temperature, and spray-dried to obtain clarifier C;

[0024] (4) Add clarifier A to the fruit wine at a weight ratio of 1%, stir at 30°C at a stirring rate of 80r / min for 30 minutes, and then place it at 0°C overnight...

Embodiment 2

[0027] Embodiment 2, a kind of fruit wine clarification method, specifically:

[0028] (1) Mix casein and gelatin evenly in a weight ratio of 1:5 as clarifying agent A;

[0029] (2) Inoculate the egg white with Lactobacillus sake, the inoculum amount is 2.5%, mix and ferment at 28°C for 11 hours, centrifuge to obtain the precipitate, sterilize at high temperature, and spray dry to obtain clarifier B;

[0030] (3) Weakly oxidizing acetic acid bacteria were inoculated onto the culture medium at a weight ratio of 0.15%, and fermented in a dark environment for 6 days at a fermentation temperature of 32°C. The medium was composed of lotus root starch and deionized water at a ratio of 1:4 The volume ratio is mixed to obtain, and the fermented product obtained is sterilized by high temperature, and spray-dried to obtain clarifier C;

[0031] (4) Add clarifier A to the fruit wine at a weight ratio of 1.5%, stir at 32°C at a stirring rate of 90r / min for 35 minutes, and then place it a...

Embodiment 3

[0034] Embodiment 3, a kind of fruit wine clarification method, specifically:

[0035] (1) Mix casein and gelatin evenly in a weight ratio of 1:5 as clarifying agent A;

[0036] (2) Inoculate egg white with Lactobacillus sake, the inoculum amount is 2.3%, mix and ferment at 27°C for 10 hours, centrifuge to obtain precipitate, sterilize at high temperature, and spray dry to obtain clarifier B;

[0037] (3) Weakly oxidizing acetic acid bacteria were inoculated on the culture medium at a weight ratio of 0.12%, and fermented in a dark environment for 5 days at a fermentation temperature of 31°C. The medium was composed of lotus root starch and deionized water at a ratio of 1:3.3 The volume ratio is mixed to obtain, and the fermented product obtained is sterilized by high temperature, and spray-dried to obtain clarifier C;

[0038] (4) Add clarifier A to the fruit wine at a weight ratio of 1.2%, stir at 31°C at a stirring rate of 85r / min for 32 minutes, and then place it at 1°C ov...

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PUM

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Abstract

The invention belongs to the technical field of fruit wine production and particularly relates to a clarification method for fruit wine. The clarification method specifically includes: evenly mixing casein and gelatin to serve as a clarification agent A; inoculating lactobacillus sake into egg white to perform fermentation, centrifuging to obtain precipitation, and performing high-temperature sterilizing and spray drying to obtain a clarification agent B; inoculating Acetobacter suboxydans into the mixture of lotus root starch and deionized water, and performing high-temperature sterilizing and spray drying on obtained fermentation products to obtain a clarification agent C; processing to-be-clarified fruit wine with the clarification agent A, the clarification agent B and the clarification agent C to obtain clarified fruit wine. The clarification method is specifically designed according to the turbidity causing factors of the fruit wine and can remove the various factors causing fruit wine turbidity and achieve thorough clarification.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a method for clarifying fruit wine. Background technique [0002] Fruit wine is a fermented wine with an alcohol content of 7-18% made from fresh fruit or fruit juice through full or partial fermentation. More and more fruits are being developed to produce fruit wine, such as cider, lychee wine, bayberry Wine, longan wine, etc., because the fruit wine contains more protein, tannin, pectin, pigment, etc., the fruit wine stored for a long time is prone to turbid precipitation and oxidative deterioration, which will reduce the quality of the fruit wine. Substance related, with the increase of the types of fruit wine, the increase of output and the continuous improvement of consumers' requirements for the quality of fruit wine, the requirements for the clarity of fruit wine are getting higher and higher. Clarification is an important process in the productio...

Claims

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Application Information

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IPC IPC(8): C12H1/052
CPCC12H1/0416
Inventor 肖克红
Owner 界首市靳莓果酒有限责任公司
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