A kind of Huyou fruit wine and preparation method thereof
A technology of grapefruit and fruit wine, applied in the field of winemaking, can solve the problems of heavy bitterness and few flavor components of grapefruit wine, and achieve the effect of inhibiting the growth of miscellaneous bacteria
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Embodiment 1
[0048] (1) Pick out the moldy and rotten fruits of fresh Huyou, wash and peel them. The pulp is beaten, the peel is squeezed to collect the juice, the pulp after the pulp is mixed with the juice of the peel to obtain 100kg of pomelo pulp, and 5g of SO 2 and 6g of pectinase, mix well, and enzymatically hydrolyze at 25°C for 18h.
[0049] (2) After enzymatic hydrolysis, the activation solution activated by 20 g of active dry yeast is added to the slurry, and the fermentation starts at 20° C.
[0050](3) Soak 27kg of glutinous rice, steam it, pour it with water and cool it down to 25°C, add 13.5kg of water, add 81g of α-amylase (enzyme activity 10000U / g) and 54g of glucoamylase (enzyme activity 50000U / g), at 55°C Enzymolysis was carried out for 24 hours. After the enzymolysis was completed, the temperature was lowered to 25° C., 81 g of Hansenula spp. culture solution was inoculated, and cultured at 26° C. for 20 hours to obtain 55 kg of glutinous rice mash.
[0051] (4) After ...
Embodiment 2
[0064] (1) Pick out the moldy and rotten fruits of fresh Huyou, wash and peel them. The pulp is beaten, the peel is squeezed to collect the juice, the pulp after the pulp is mixed with the juice of the peel to obtain 200kg of pomelo pulp, and 12g of SO 2 and 14g of pectinase, mix well, and enzymatically hydrolyze at 28°C for 19h.
[0065] (2) After enzymatic hydrolysis, the activation solution activated by 41 g of active dry yeast was added to the slurry, and the fermentation was started at 22°C.
[0066] (3) Soak 56kg of glutinous rice, steam it, pour it with water and cool it down to 26°C, add 29.1kg of water, add 224g of α-amylase (enzyme activity 10000U / g) and 224g of glucoamylase (enzyme activity 50000U / g), 57°C After 30 hours of enzymatic hydrolysis, the temperature was lowered to 28°C after the enzymatic hydrolysis was completed, 224g of Hansenula spp. culture broth was inoculated, and cultured at 27°C for 22h to obtain 115kg of glutinous rice mash.
[0067] (4) After...
Embodiment 3
[0080] (1) Pick out the moldy and rotten fruits of fresh Huyou, wash and peel them. The pulp is beaten, the peel is squeezed to collect the juice, the pulp after the pulp is mixed with the juice of the peel to obtain 300kg of pomelo pulp, and 21g of SO 2 and 24g pectinase, mix well, and enzymatically hydrolyze at 30°C for 20h.
[0081] (2) After enzymatic hydrolysis, the activation solution activated by 66g of active dry yeast was added to the slurry, and fermentation was started at 25°C.
[0082] (3) Soak 90kg of glutinous rice, steam it, pour water to cool to 28°C, add 49.5kg of water, add 450g of α-amylase (enzyme activity 10000U / g) and 540g of glucoamylase (enzyme activity 50000U / g), 60°C After 36 hours of enzymatic hydrolysis, the temperature was lowered to 30°C after the enzymatic hydrolysis was completed, 450g of Hansenula spp. culture broth was inoculated, and cultured at 28°C for 24h to obtain 185kg of glutinous rice mash.
[0083] (4) After 3 days of fermentation i...
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