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Method for brewing kiwi fruit wine

A technology of kiwi fruit and kiwi fruit, which is applied in the field of kiwi fruit wine brewing, can solve the problems of inability to meet the sensory needs of consumers, poor taste of kiwi fruit wine, singleness, etc.

Inactive Publication Date: 2018-08-14
宁陕县秦岭长春酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing kiwi fruit wine products are relatively single, and often contain a variety of food additives, which is not conducive to human health. The taste of the brewed kiwi fruit wine is poor and cannot meet the sensory needs of consumers

Method used

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  • Method for brewing kiwi fruit wine
  • Method for brewing kiwi fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for brewing kiwi fruit wine includes the following steps:

[0029] Step 1. Take wild kiwifruit from the Qinling Mountains, pick, clean, and crush to obtain 10mm crushed material.

[0030] Step 2: Add sucrose to the crushed product, and then perform an aerobic fermentation at 17°C for 12.5 days to obtain a fermentation broth with an alcohol content of 10°; wherein the amount of sucrose added is 1° wine per 17g of sucrose. An aerobic fermentation process uses wine yeast as a starter.

[0031] Step 3. Perform secondary anaerobic fermentation on the primary fermentation broth at 24°C for 10 days to obtain a secondary anaerobic fermentation broth with a sugar content of 1%; wherein, during the secondary anaerobic fermentation, 0.25% of the juice mass is added as lactic acid bacteria. Starter.

[0032] Step 4, the secondary anaerobic fermentation broth is aged for 1.5 years at 25°C, add rock sugar to adjust the taste, filter to remove precipitation, package, and microwave s...

Embodiment 2

[0034] A method for brewing kiwi fruit wine includes the following steps:

[0035] Step 1. Take wild kiwifruit from Qinling Mountains, pick, clean, and crush to obtain 6mm crushed material.

[0036] Step 2: Add sucrose to the crushed material, and then perform an aerobic fermentation at 18°C ​​for 10 days to obtain a fermentation broth with an alcohol content of 10°; wherein the amount of sucrose added is 1° wine for every 17g of sucrose. An aerobic fermentation process uses wine yeast as a starter.

[0037] Step 3: Perform secondary anaerobic fermentation on the primary fermentation broth at 20°C for 30 days to obtain a secondary anaerobic fermentation broth with a sugar content of 1.5%.

[0038] Step 4. The secondary anaerobic fermentation broth is aged for 1 year at 28°C, sugar is added to adjust the taste, filtered to remove the precipitate, packaged, and microwave sterilized (the power of microwave sterilization is 22kw, the time of microwave sterilization is 2.8 minutes, microwa...

Embodiment 3

[0040] A method for brewing kiwi fruit wine includes the following steps:

[0041] Step 1. Take wild kiwifruit from Qinling Mountains, pick, clean, and crush to obtain 8mm crushed material.

[0042] Step 2: Add sucrose to the crushed material, and then perform an aerobic fermentation at 10°C for 15 days to obtain a primary fermentation broth with an alcohol content of 9°; wherein the amount of sucrose added is 1° wine for every 17g of sucrose. An aerobic fermentation process uses wine yeast as a starter.

[0043] Step 3: Perform secondary anaerobic fermentation on the primary fermentation broth at 10°C for 20 days to obtain a secondary anaerobic fermentation broth with a sugar content of 1.8%.

[0044] Step 4, the secondary anaerobic fermentation broth is aged for 1.2 years at 23°C, honey is added to adjust the taste, filtered to remove precipitation, packaged, and microwave sterilized (the power of microwave sterilization is 22kw, the time of microwave sterilization is 2.7 minutes, m...

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Abstract

The invention discloses a method for brewing kiwi fruit wine. The method comprises the following steps that 1, kiwi fruits are obtained, sorted, cleaned and crushed to obtain a crushed material; 2, primary fermentation is conducted on the crushed material to obtain primary fermentation liquid; 3, secondary fermentation is conducted on the primary fermentation liquor to obtain secondary fermentation liquid; 4, ageing, blending, filtering, packaging and sterilizing are conducted on the secondary fermentation liquid to obtain the kiwi fruit wine. The brewing method adopts a low-temperature fermentation technology, so that nutrient substances, especially vitamin C, in the brewed kiwi fruit wine are completely preserved; the brewed kiwi fruit wine is yellow, clear, transparent and free of precipitates and suspended matter, has the fruit fragrance of the kiwi fruits and the fragrance of pure wine, and is free of peculiar smell, good in color, fragrance and taste and rich in nutrition; physical and chemical indexes and microbial indexes of the kiwi fruit wine meet standard requirements.

Description

Technical field [0001] The invention relates to the technical field of fruit wine, in particular to a method for brewing kiwi fruit wine. Background technique [0002] Kiwi fruit is a kind of fruit that is deeply loved by consumers. Its fruit is tender and juicy, fragrant and delicious, sweet and sour, and extremely nutritious. Its vitamin C content is as high as 100-420g / 100mg, which is several times or even dozens of times higher than citrus, apple and other fruits. At the same time, it also contains a large amount of sugar, protein, amino acid and other organic substances and various minerals necessary for the human body. According to tests conducted by the Food Research Center of Rutgers University in the United States, kiwi is the most nutritious and comprehensive fruit among various fruits. [0003] Kiwifruit contains excellent dietary fiber and rich antioxidants, which can clear heat and reduce fire, moisturize dryness and laxatives, and can effectively prevent and treat co...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/16
CPCC12G3/02C12H1/165
Inventor 王炜
Owner 宁陕县秦岭长春酒厂
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