Fermentation method of fruity wine

A fermentation method and technology of fruit-flavored wine, applied in the field of fermentation of fruit-flavored wine, can solve the problems of difficult juice production and high pectin content in fruit storage, and achieve the effect of both taste, long aftertaste, and refreshing aftertaste

Inactive Publication Date: 2018-03-27
方建兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a fermentation method for fruit-flavored wine, using a variety of fruits as raw materials to produce fermented fruit wine, which solves the problem of high fruit pectin content and difficult juice production, and enriches the types of fruit wine products on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the fermentation method of fruit-flavored wine specifically comprises the following contents:

[0017] (1) Select tangerines, blueberries, apples, mangoes, kiwis, and dragon fruits. Mix the above-mentioned fruits in equal proportions, wash, peel, mix with an appropriate amount of pure water, and homogenize. Control the water content to 25wt% ; Then add the total amount of 5.5% protease, adjust the pH to 5.5, and enzymolysis reaction at 60°C for 2.0 hours;

[0018] (2) Choose high-quality glutinous rice, wash it, mix it with an appropriate amount of pure water and cook it, then put it in a steamer and cook it, let it cool, and set aside;

[0019] (3) Mix the mixed pulp after enzymolysis in step (1) with the cooked glutinous rice in step (2), the mixing ratio of the mixed pulp and glutinous rice is 1:12; the weight ratio of the amount of water added to the mixture is 1:1; add sucrose, the amount added is 16% of the total amount of the mixture;

[0020] (4)...

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PUM

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Abstract

The invention discloses a fermentation method of fruity wine, which mainly includes selecting tangerines, blueberries, apples, mangoes, kiwis and pitayas, first beating and enzymatically treating them, and then mixing them with cooked glutinous rice before and after. Fermented twice, it is ready; the fruity wine cellar fermented by the present invention has a rich aroma, a long aftertaste, a sweet and soft taste, and a refreshing aftertaste. It is fermented from a variety of fruits and high-quality glutinous rice. Organic acids and oligosaccharides make fruity wines with both nutrition and taste, and are welcomed by more consumers.

Description

technical field [0001] The invention relates to a fermentation method of fruit-flavored wine, which belongs to the technical field of health wine processing. Background technique [0002] Fruit refers to edible plant fruit that is juicy and mainly tastes sweet and sour. Fruit not only contains rich nutrition, but also can help digestion; fruit wine brewed from fruit has the natural fragrance of fruit and is rich in A variety of vitamins and trace elements have great health care functions. Drinking in moderation is beneficial to delaying the degeneration of brain function caused by aging and detoxification, so it has high research value. Contents of the invention [0003] The purpose of the present invention is to provide a fermentation method for fruit-flavored wine, using a variety of fruits as raw materials to produce fermented fruit wine, which solves the problem of high fruit pectin content and difficult juice production, and enriches the types of fruit wine produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 不公告发明人
Owner 方建兵
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