Method for making raspberry fruit wine by using staged fermentation

A segmented fermentation and berry wine technology, applied in the field of fruit wine brewing, can solve the problems of not being able to fully display the characteristic flavor of fruit, hinder the development of the fruit wine market, and fail to guarantee the quality, so as to achieve good visual aesthetics, good drinking quality, and improve quality effect

Inactive Publication Date: 2018-09-25
NORTHWEST NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because there are some wild yeasts on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming, easy to be polluted, and the quality cannot be obtained. ensure
[0004] Fruit wine has only started in the Chinese market for more than ten years. The quality and taste are single. The brewing process mostly follows the mature wine brewing process. The phenomenon of homogeneity is very serious, and it is impossible to fully display the characteristic flavor of the fruit itself, wasting precious resources. , hindering the development of the fruit wine market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Homogenization: Destem the selected fresh raspberry fruit, remove impurities, and use a mixer to stir and homogenize to obtain raspberry pulp;

[0024] (2) Enzymolysis: first add potassium metabisulfate to SO in the raspberry pulp 2 The final concentration was 20 ppm, treated at 20°C for 24 hours, then added 0.02 g / L French LALLEMAND pectinase EX-V, stirred evenly, and enzymolyzed at 25°C for 20 hours to obtain the enzymatic hydrolysis solution;

[0025] (3) Adjust the ingredients: add sucrose to the enzymolysis solution at a weight-to-volume ratio of 120 g / L and mix well;

[0026] (4) Primary fermentation: ferment the hydrolyzate with adjusted components at 20°C with high acidity and low temperature; when the residual sugar drops to 120g / L, add potassium metabisulfate to SO 2 A final concentration of 50 ppm to block the fermentation of weak natural yeasts;

[0027] (5) Secondary fermentation: Add activated commercial yeast and yeast nutrient after the initial fer...

Embodiment 2

[0030] 1. a method adopting staged fermentation to brew raspberry wine, comprising the following steps:

[0031] (1) Homogenization: Destem the selected fresh raspberry fruit, remove impurities, and use a mixer to stir and homogenize to obtain raspberry pulp;

[0032] (2) Enzymolysis: first add potassium metabisulfate to SO in the raspberry pulp 2 The final concentration was 20 ppm, treated at 22°C for 22 hours, then added 0.025 g / L French LALLEMAND pectinase EX-V, stirred evenly, and enzymolyzed at 22°C for 22 hours to obtain the enzymatic solution;

[0033] (3) Adjust the ingredients: add sucrose to the enzymolysis solution at a weight-to-volume ratio of 118 g / L and mix well;

[0034] (4) Primary fermentation: ferment the hydrolyzate with adjusted components at 19°C with high acidity and low temperature; when the residual sugar drops to 110g / L, add potassium metabisulfate to SO 2 A final concentration of 50 ppm to block the fermentation of weak natural yeasts;

[0035] (5...

Embodiment 3

[0038] (1) Homogenization: Destem the selected fresh raspberry fruit, remove impurities, and use a mixer to stir and homogenize to obtain raspberry pulp;

[0039] (2) Enzymolysis: first add potassium metabisulfate to SO in the raspberry pulp 2 The final concentration was 20 ppm, treated at 25°C for 20 hours, then added 0.03 g / L French LALLEMAND pectinase EX-V, stirred evenly, and enzymolyzed at 20°C for 20 hours to obtain the enzymatic hydrolysis solution;

[0040] (3) Adjust the ingredients: add sucrose to the enzymolysis solution at a weight-to-volume ratio of 125 g / L and mix well;

[0041] (4) Primary fermentation: ferment the hydrolyzate with adjusted components at 20°C with high acidity and low temperature; when the residual sugar drops to 140g / L, add potassium metabisulfate to SO 2 A final concentration of 50 ppm to block the fermentation of weak natural yeasts;

[0042](5) Secondary fermentation: add commercial yeast and yeast nutrient after the initial fermentation i...

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PUM

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Abstract

The invention discloses a method for making raspberry fruit wine by using a staged fermentation process. Fermentation characteristics of raspberry are fully taken into account in the making process; firstly the raspberry is preliminarily decomposed under the action of pectinase so as to provide a good environment for mixture system fermentation; then natural fermentation is performed by utilizingrich yeast in the raspberry fruits so as to reduce the acidity of mash and to fully exert unique flavor of raspberry fruit wine; and then residual sugar fermentation is performed through secondary fermentation utilizing yeast and a yeast nutrient to obtain the raspberry fruit wine. The method greatly preserves the fruity aroma of fresh fruits, and the fruit wine has rich and lingering fruit aroma,fully exerts characteristics of the fresh fruits, and perfectly preserves the nutrition of the fresh fruits. The quality of the fruit wine is improved and development of the fruit wine market is further promoted.

Description

technical field [0001] The invention relates to a brewing process of raspberry wine, in particular to a method for brewing raspberry wine by staged fermentation, and belongs to the technical field of fruit wine brewing. Background technique [0002] In recent years, fruit planting has become a pillar industry in various rural areas. However, due to the concentration of fresh fruits on the market and the limitation of market capacity, the phenomenon of unsalable fresh fruits is very common. In order to solve the problems of difficulty in selling fruit and a large number of unsalable fruits in the peak season of fruit, my country's wine making work conference put forward the initiative of "speeding up the comprehensive development and utilization of fruit resources, deep processing and wine making", and made it clear in the industry plan to focus on the development of fruit wine The guiding thinking of the direction. [0003] Due to some subjective factors such as taste prefer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 令利军李子彬赵力赵云花张继焦正龙马稳霞
Owner NORTHWEST NORMAL UNIVERSITY
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