A method for controlling the alcohol-ester ratio of Haihong fruit wine

Abstract

The invention belongs to the technical field of fruit wine brewing, and specifically discloses a method for controlling the alcohol-to-ester ratio of Haihong fruit wine; in the fermentation process of Haihong fruit wine, the fermentation process is carried out successively by Klerck's yeast and Saccharomyces cerevisiae, and the fermentation process is controlled parameters, the type and content of aroma substances in the obtained Haihong fruit wine increase, the content of higher alcohols significantly decreases, the alcohol-ester ratio significantly decreases, the quality of Haihong fruit wine is improved, the fruit aroma is strong, and the taste is complex and pure. In addition, the Haihong fruit wine of the present invention The methods for controlling the ratio of alcohol to ester are all carried out under low temperature conditions, which saves energy and reduces production costs.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to the control technology of the alcohol-ester ratio in the fruit wine brewing technology, in particular to a method for controlling the alcohol-ester ratio of Haihong fruit wine. Background technique [0002] Sea red fruit is a genus of apples in the family Rosaceae, a fruit protected by national geographical indications, produced in Fugu County, Shaanxi Province and adjacent areas. Sea red fruit is rich in amino acids, vitamins and trace elements, among which the total amount of amino acids is several times that of apples. Haihongguo has the reputation of "King of Calcium". Its phosphorus content ranks first among fruits, and its nutritional value is higher than that of other fruits such as apples. Haihong fruit is rich in flavonoids, which have the functions of softening blood vessels, invigorating the stomach and eliminating food, and long-term consumptio...

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Problems solved by technology

[0003] There are many existing brewing techniques for Haihong fruit wine, such as Li Lili et al. (Preparation and analysis of Haihong fruit wine [D]. Shanxi University, 2008.), using dried Haihong fruit for brewing, through the extraction conditions of dried Haihong fruit , fermentation temperature, and blending and blending technology were systematically studied, and Haihong fruit wine was developed; Li Longzhu et al. The effect of sugar content and temperature on the brewing of Haihong fruit wine; Huang Limei (Research on the production process of Haihong fruit wine [D]. Shaanxi University of Science and Technology, 2014.) compared the fermentation performance and sensory evaluation of 8 strains of Saccharomyces cerevisiae. Fermented strains, the fermentation period is short, the residual sugar is low, the sea red fruit tastes round and refreshing, but the aroma is relatively simple

[0004] The main disadvantages of the prior art are that the obtained sea red fruit wine has a weak mouthfeel, insufficient complexity, not rich aroma substances, and low quality, especially the high alcohol-ester ratio of the fruit wine fermented by S. One of the important reasons behind the "upper"

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