Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing ester flavor type fruit wine

A fruit wine and ester aroma technology, which is applied in the preparation of wine, the preparation of alcoholic beverages, and the methods based on microorganisms, can solve the problems of poor aroma and taste of fruit wine, achieve low residual soluble solids, reduce production costs, and shorten the The effect of fermentation time

Inactive Publication Date: 2018-10-26
JIANGSU HENGSHUN VINEGAR IND
View PDF9 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fruit wine products on the market in my country are generally brewed with wine yeast, resulting in poor aroma and taste of fruit wine.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing ester flavor type fruit wine
  • Method for preparing ester flavor type fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for ester-flavored fruit wine, comprising the steps of:

[0027] (1) Preparation of brewing raw materials: choose concentrated apple juice as raw material, dilute it at a volume ratio of 1:4, adjust the pH to 4.5 after dilution, and the sugar content to 18g / mL;

[0028] (2) Preparation of yeast strains and fermentation aids: Prepare three kinds of yeasts in the ratio of 4:2:1 according to the ratio of Angel Brewing High Active Yeast: Angel Wine Special Yeast: Angel Aroma Active Dry Yeast A kind of dry powder, which is weighed and mixed in proportion as a yeast strain for subsequent use; rice flour and ammonium dihydrogen phosphate of 50:1 by mass are used to compound as a fermentation aid for subsequent use;

[0029] (3) Yeast activation: put the spare dry powder of yeast strains in step (2) into sterile water containing 2% glucose at 30°C for 30 minutes, stir intermittently during the activation, and manually stir once every 4 minutes, stirring eac...

Embodiment 2

[0034] A preparation method for ester-flavored fruit wine, comprising the steps of:

[0035] (1) Preparation of brewing raw materials: select concentrated apple juice as raw material, dilute it at a volume ratio of 1:3, adjust the pH to 3.5 after dilution, and the sugar content to 16g / mL;

[0036] (2) Preparation of yeast strains and fermentation aids: Prepare dry powder of three yeast strains according to the mass ratio of Angel Brewing High Active Yeast: Angel Wine Special Yeast: Angel Aroma Active Dry Yeast 4:1:1, After weighing and mixing in proportion, it is used as a yeast strain for subsequent use; rice flour and ammonium dihydrogen phosphate of 40:1 by mass are used for compounding as a fermentation aid for subsequent use;

[0037] (3) Yeast activation: put the spare yeast dry powder in step (2) in sterile water containing 1.5% glucose for 28 minutes at 31°C, and stir intermittently every 3 minutes during the activation period. until the bubbles fall back;

[0038] (...

Embodiment 3

[0042] A preparation method for ester-flavored fruit wine, comprising the steps of:

[0043] (1) Preparation of brewing raw materials: select concentrated apple juice as raw material, dilute it at a volume ratio of 1:5, adjust the pH to 5.5 after dilution, and the sugar content to 20g / mL;

[0044] (2) Preparation of yeast strains and fermentation aids: Prepare three kinds of yeasts in the ratio of 4:3:1 according to the ratio of Angel Brewing High Active Yeast: Angel Wine Special Yeast: Angel Aroma Active Dry Yeast A kind of dry powder, which is weighed and mixed in proportion as a yeast strain for subsequent use; rice flour and ammonium dihydrogen phosphate of 60:1 by mass are used to compound as a fermentation aid for subsequent use;

[0045] (3) Yeast Activation: Place the spare dry powder of yeast strains in step (2) in sterile water containing 2% glucose at 32°C for 25 minutes, stir intermittently during the activation, and manually stir once every 3 minutes, stirring eac...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing ester flavor type fruit wine. According to addition of preferred composite yeasts and fermentation promoters, the fermentation activity of the compositeyeasts is improved, the brewing taste and comprehensive flavor of the fruit wine can be enriched, the fruit wine is endowed with strong ester flavor, and due to organic combination with fruity flavorof the fruit wine, the flavor of the fruit wine is greatly improved; the preparation method disclosed by the invention is applicable to continuous fermentation production of the fruit wine, has stablefermentation performance and also has adjustable fermentation flexibility; the fermentation time is effectively shortened, the production efficiency is improved, and the production cost is reduced; and the prepared finished fruit wine is high in total sugar utilization rate, low in content of soluble solid residues after fermentation and excellent in fruit wine quality.

Description

technical field [0001] The invention relates to the field of preparation of fruit wine, in particular to a method for preparing ester-flavored fruit wine. Background technique [0002] Fruit wine is a low-alcohol drink made from fresh fruit, which is fermented by yeast after breaking the wall and squeezing the juice. Because the fruit wine retains certain fruit aroma and nutritious ingredients of the pulp itself, it has a pleasant taste and good health effects, and is deeply loved by consumers in Europe and the United States. [0003] However, compared with European and American countries, the development of fruit wine in my country is slow. Consumers’ recognition of fruit wine is far less than that of liquor, beer, wine, rice wine, and the market share is only 1% of all kinds of beverages. Very different. A very important factor that leads to the low recognition of fruit wine by consumers in our country is that the brewing technology of fruit wine is not high, and the yeas...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G1/022C12R1/865
CPCC12G1/0203
Inventor 李海涛吴玲玲崔鹏景陈志娜朱婷
Owner JIANGSU HENGSHUN VINEGAR IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com