Rapid making method for all-natural fruit wine

A fruit wine brewing, pure natural technology, applied in the field of brewing, can solve problems such as 1 year, some 2 years, or even more than 3 years, increased production costs, and difficulty in maintaining naturalness, so as to overcome potential hazards and improve work efficiency. , Guaranteed natural effect

Pending Publication Date: 2017-12-08
ZHENGZHOU LANCI BIOENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adopting the prior art method to produce fruit wine not only has complicated process, many processes, long cycle and high cost, but also, due to the defects of the prior art method and the rich nutrition of the fruit wine, it is very easy to be infected by various microorganisms and cause fermentation pollution Or failure, so, so far, when people are brewing fruit wine, in order to prevent the pollution or failure of fermentation, always adopt to add to the broken fruit juice and / or fermented mash and / or fruit wine and have caused people's concern or fear to the human body The method and technology of preservatives (such as sulfite or sulfurous acid (often in the form of sulfur dioxide), sorbic acid and its salts, benzoic acid and its salts, etc.) that will produce various toxic and side effects to brew fruit wine; at the same time , in order to improve or guarantee the quality, tannins, pigments, food additives, flavorings, etc. are often added; in order to shorten the production cycle, a variety of filter clarifiers are often added to accelerate the separation of turbidity
Although adopting above-mentioned multiple methods or measures, people can brew or produce fruit wine product, except that it is difficult to guarantee naturalness, the production cycle of most fruit wine all needs at least 1 year, what have also needs 2 years, even all may not be able to brew more than 3 years. Produce satisfactory mouthfeel and quality product, make production cost increase substantially, therefore, make fruit wine become a kind of product that is loved by people but difficult to afford

Method used

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  • Rapid making method for all-natural fruit wine

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Experimental program
Comparison scheme
Effect test

Embodiment l

[0034] The brewing method of pure natural fruit wine of the present invention, it comprises following processing step:

[0035] a. Screening and inspection of fruit raw materials. The fruit varieties are Cabernet Sauvignon and Merlot grapes. The fruit raw materials are disease-free, clean and non-rotten, and the ear shape is typical and complete, and the fruit grains are evenly ripe;

[0036] b. Impurity removal: Wash selected fruit raw materials and remove non-fermentable impurities such as leaves and fruit stems;

[0037] c. Cleaning and disinfection Carry out comprehensive CIP, SIP cleaning and disinfection or sterilization of the tank pipes of brewing equipment and their supporting equipment and facilities. The cleaning method is cold water first and then hot water, and the disinfection or sterilization method used is steam disinfection;

[0038] d. Crushing The crushing method is the conventional mechanical crushing method;

[0039] e. The crushed fruit pulp after inocul...

Embodiment 2

[0047] The brewing method of pure natural fruit wine of the present invention, it comprises following processing step:

[0048] a. Screening and inspection of fruit raw materials, the fruit variety is pomegranate, the fruit raw materials are disease-free, clean and non-rotten, and the fruit shape is typical, complete, and evenly ripe;

[0049] b. Impurity removal: Wash selected fruit raw materials and remove non-fermentable impurities such as leaves, fruit stems, and peels;

[0050] c. Cleaning and disinfection Carry out comprehensive CIP, SIP cleaning and disinfection or sterilization of the tank pipes and supporting equipment and facilities of brewing equipment, and the disinfection or sterilization method used is alcohol disinfection;

[0051] d. Crushing The crushing method is manual crushing;

[0052] e. The crushed fruit pulp after inoculation and fermentation is pumped directly into the multifunctional fruit wine brewing system, and then inoculated and fermented at 32°...

Embodiment 3

[0060] The brewing method of pure natural fruit wine of the present invention, it comprises following processing steps:

[0061] a. Screening and inspection of fruit raw materials. The fruit varieties are apples and pears. The fruit raw materials are disease-free, clean and non-rotten.

[0062] b. Impurity removal: Wash selected fruit raw materials and remove non-fermentable impurities such as leaves, fruit stems, and fruit stones;

[0063] c. Cleaning and disinfection Carry out comprehensive CIP, SIP type cleaning and disinfection or sterilization on the tank pipes and supporting equipment and facilities of brewing equipment, and the disinfection or sterilization method used is ozone disinfection;

[0064] d. Crushing The crushing method is a mechanical method with a bridge breaking device and a screw propeller;

[0065] e. The crushed fruit pulp after inoculation and fermentation is pumped directly into the multi-functional fruit wine brewing system, and then inoculated and...

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PUM

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Abstract

The invention discloses a rapid making method for all-natural fruit wine. The rapid making method comprises unit operation steps as follows: careful selection and detection for fruits as raw materials, impurity removing, cleaning and disinfection, crushing, inoculated fermentation, wine liquid and peel pomace separation, after-ripening and clarification, pouring into jars for obtaining clarified wine, detection and obtaining of a finished product. Different from a traditional method, the method is short in technological process and simple and convenient to operate, production cycle of the fruit wine is shortened by 70% or higher, the fruit wine with pleasant aroma, complete wine body, complex flavor, unique style, strong typicality, remarkable bouquet, obvious fruit flavor and long quality guarantee period can be made in 45-50 days without artificially adding preservatives or other additives, and health physiochemical indexes and hygienic indexes of the fruit wine are remarkably better than those of fruit wine meeting national or international standards. The whole process from the inoculated fermentation to the finished product output is executed in a closed multifunctional fruit wine making system, so that time and labor are saved, the efficiency is high, the cost is low, and the method is energy-saving and environment-friendly and has obvious benefits.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a rapid brewing method of pure natural fruit wine. Background technique [0002] The nutritional and health functions of fruit wine have long been recognized by the public. Along with the raising of people's living standard, the strengthening of health care consciousness, the mankind's consciousness of pursuing natural health product is higher and higher, and fruit wine has become the product that receives people's welcome. Although human brewing and drinking fruit wine has a history of more than 6,000 years, and the brewing technology and method of fruit wine have also developed from ancient natural fermentation of pot, pan, pool and altar to modern large-scale stainless steel tank type factory fermentation, there are still many deficiencies and limitations. defect. Adopting the prior art method to produce fruit wine not only has complicated process, many processes, long cycle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G1/022C12H1/065C12H1/07
CPCC12G1/0203C12G3/02C12H1/061C12H1/063
Inventor 王卫国赵永亮王冠轶
Owner ZHENGZHOU LANCI BIOENG CO LTD
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