Jujube fermented wine manufacture technology

Abstract

The invention relates to the technical field of fermented wine manufacture, particularly to jujube fermented wine manufacture technology. According to the technology, the problem that methanol exceeds the standard is solved, and the fermented wine product is guaranteed of abundant nutrition and good taste. The technology comprises the following steps: 1) juicing jujubes, which includes selecting and washing jujubes, blanching the jujubes with water at 80-90 DEG C for 5-10 min, putting the obtained jujubes in a juicer, adding water according to a ratio of jujubes to water being 1:1-3, and adding edible ethanol, the volume of which is 1-5% of the total volume; 2) performing enzymatic hydrolysis; 3) performing primary fermentation, which comprises putting filtered jujube juice in a fermentation cylinder, adding 100-500 ppm of activated angel fruit wine active dry yeast with the fermentation temperature being 18-30 DEG C, the fermentation time being 3-6 d, and the PH value being 3-5; and 4) performing secondary fermentation, which comprises taking the supernatant liquid out, pouring the supernatant liquid in the cylinder, adding 100-500 ppm of activated angel Baijiuwang active dry yeast with the fermentation temperature being 18-30 DEG C, the fermentation time being 3-6 d, and the PH value being 3-5.

Description

technical field [0001] The invention relates to the technical field of fermented wine production technology, in particular to a production technology of wood jujube fermented wine. Background technique [0002] As we all know, jujube is mainly distributed along the Yellow River in Luliang area of ​​Shanxi Province and Yulin area of ​​Shaanxi Province. The proluvial soil originating from the Yellow River is extremely rich in minerals, rich in nutrients and biologically active ingredients. Wood jujube fermented wine is a kind of fruit wine fermented from wood jujube as raw material. It has a unique smell of red dates and rich nutrients, and has great development value. At present, the production method of jujube fermented wine is as follows: A. Jujube juice: jujube: water = 1:4, temperature 70 ℃ ~ 90 ℃, time 12 hours. B. Enzymatic hydrolysis: add pectinase and SO 2 . C. Fermentation: 1-2 times fermentation. D. Ageing: Store at 12℃~18℃ for more than 6 months; due to the hig...

AI Technical Summary

Problems solved by technology

D. Aging: Store at 12°C~18°C for more than 6 months; due to the high temperature of extracting juice, the nutritional components in jujube will be seriously lost, which will affect the taste of fermented wine; due to the high pectin content in jujube, if With the existing technology, a large amount of methanol produced in the fermentation process cannot be removed, resulting in the methanol content in fruit wine products far exceeding the national standard, which seriously affects the development and utilization of jujube