Double-enzyme reaction technology fermented crisp red plum wine and its preparation method

A dual-enzyme method and reaction technology, which is applied in the preparation of alcoholic beverages, can solve the problems of turbidity, high filtration cost, and oxidative taste in the finished crispy red plum wine, so as to reduce the dosage of enzymes, reduce the filtration cost, and enhance the activity. Effect

Inactive Publication Date: 2021-03-09
GUIZHOU INST OF BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the high filtration cost of the existing dual-enzyme reaction technology to ferment crisp red plum wine, high methanol content, easy oxidative browning and oxidative smell, and the finished crisp red plum wine is prone to turbidity, resulting in precipitation and shelf life. Defects such as short, provide a compound enzyme reaction technology fermentation double enzyme reaction technology to ferment crisp red plum wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Formula: 1000 parts of crisp red plum fresh fruit, 1000 parts of purified water, 270 parts of white sugar, 0.08 part of Lafite yeast, 0.04 part of pectinase, 0.03 part of polypeptide hydrolase, 0.04 part of acid protease, and 0.03 part of activated carbon.

[0025] Production Method:

[0026] (1) Cleaning of fresh fruit: Select ripe and mildew-free crisp red plums and rinse them in clean water, then spray 0.8-1.0L / 100kg of 10% potassium metabisulfite aqueous solution, drain the water and add a layer of crisp red plums with white sugar Li Xianguo, put a layer of white sugar in the fermenter and seal it for 24 hours;

[0027] (2) Yeast activation: Put Lafite yeast in 1.0-1.5L of pure water and stir evenly, keep the temperature at 40-45°C for 30-40min for later use;

[0028] (3) Enzyme activation: Stir pectinase and acid protease with 1.0-1.5L of pure water, respectively, and keep the temperature at 40-45°C for 30-40min for later use;

[0029] (4) Temperature-controlled ...

Embodiment 2

[0036] Formula: 800 parts of crisp red plum fresh fruit, 800 parts of purified water, 220 parts of white sugar, 0.06 part of Lafite yeast, 0.03 part of pectinase, 0.02 part of polypeptide hydrolase, 0.03 part of acid protease, and 0.02 part of activated carbon.

[0037] Production Method:

[0038] (1) Cleaning of fresh fruit: pick ripe and mildew-free crisp red plum fruit and rinse in clean water, then spray 10% potassium metabisulfite aqueous solution 0.8L / 100kg, dry the water and add a layer of crisp red plum fruit with white sugar , put a layer of white sugar in the fermenter and seal it for 24 hours;

[0039] (2) Yeast activation: put Lafite yeast into 1.0L of pure water and stir evenly, keep the temperature at 40°C for 30min and set aside;

[0040] (3) Enzyme activation: Stir the pectinase and acid protease with 1.0L of pure water respectively, and keep the temperature at 40°C for 30-40min for later use;

[0041] (4) Temperature-controlled fermentation: inject the activ...

Embodiment 3

[0048] Formula: 1200 parts of crisp red plum fresh fruit, 1200 parts of purified water, 330 parts of white sugar, 0.10 part of Lafite yeast, 0.05 part of pectinase, 0.04 part of polypeptide hydrolase, 0.05 part of acid protease, and 0.04 part of activated carbon.

[0049] Production Method:

[0050] (1) Cleaning of fresh fruits: pick ripe and mildew-free crisp red plum fruits and rinse them in clean water, then spray 1.0L / 100kg of 10% potassium metabisulfite aqueous solution, dry the water and add a layer of crisp red plum fruits with white sugar , put a layer of white sugar in the fermenter and seal it for 24 hours;

[0051] (2) Yeast activation: Put Lafite yeast in 1.5L of pure water and stir evenly, keep the temperature at 45°C for 30-40min for later use;

[0052] (3) Enzyme activation: Stir the pectinase and acid protease with 1.5L of pure water respectively, and keep the temperature at 45°C for 40min for later use;

[0053] (4) Temperature-controlled fermentation: injec...

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Abstract

The invention discloses a double-enzyme reaction technology fermented crispy red plum wine and a preparation method thereof. Calculated according to parts by weight, the double-enzyme reaction technology fermented crispy red plum wine is composed of 800-1200 parts of crispy red fresh fruit, purified water 800‑1200 parts, 220‑330 parts of white sugar, 0.06‑0.10 parts of Lafite yeast, 0.03‑0.05 parts of pectinase, 0.02‑0.04 parts of polypeptide hydrolase, 0.03‑0.05 parts of acid protease, 0.02‑0.04 parts of activated carbon after fermentation made. The dual-enzyme method reaction technology of the present invention ferments crisp red plum fruit wine with reduced filtration cost, less methanol content, long shelf life, clear wine body, full body, mellow and refreshing taste, harmonious aromas, delicate taste and long aftertaste, and has the unique characteristics of crisp red plum wine flavor.

Description

technical field [0001] The invention belongs to the technical field of fermented fruit wine production, and in particular relates to a double-enzyme reaction technology fermented crispy red plum fruit wine and a preparation method thereof. Background technique [0002] Crisp red plum (Rosa prunus) is a plant of the Rosaceae family. The tree has a moderate vigor and a naturally happy-shaped crown. The fruit is round or nearly spherical, and the fruit is small. The average single fruit weighs 15-25 grams, and the largest single fruit weighs 40 grams. The peel is purplish red, and the flesh is yellow or occasionally flaky red. The suture line is straight, the seam groove is shallow, and the fruit spots are yellow, dense, and uniform in size. Thick fruit powder, off-white, crisp flesh, sweet taste, 12.7-13.27% soluble solids, 10% soluble sugar, 0.56% total acid, 2.6 mg / 100 g vitamin C, small and isolated core, edible rate 96.8%, Late ripening (mid-August), suitable for fresh ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024
CPCC12G3/02
Inventor 陈会明贺红早张珍明于永会吴化勇唐军
Owner GUIZHOU INST OF BIOLOGY
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