Natural fruit wine and making method thereof

A brewing method and a pure natural technology, applied in the field of wine making, can solve the problems of poor production and sales

Pending Publication Date: 2018-11-27
ZHENGZHOU LANCI BIOENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This is also an important reason why all countries in the world have strict restrictions on the use of the above-mentioned preservatives in food; although people know that fruit wine is rich

Method used

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  • Natural fruit wine and making method thereof
  • Natural fruit wine and making method thereof
  • Natural fruit wine and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] In this embodiment, a rapid brewing method is adopted to prepare a pure natural fruit wine, and the specific preparation process is briefly introduced as follows.

[0075] (1) Selection inspection of raw fruit;

[0076] The fruit varieties are Cabernet Sauvignon and Merlot grapes;

[0077] Refer to the aforementioned requirements to select raw fruits, and then perform impurity removal and crushing operations;

[0078] Finally, the crushed pulp is pumped into the fermentation tank of the brewing equipment;

[0079] Before transferring in, carry out comprehensive CIP and SIP cleaning, disinfection and sterilization of the fermenter tubes of the brewing equipment and their supporting equipment and facilities;

[0080] Note: the crushed pulp must be all transferred to the fermenter;

[0081] (2) Multi-strain variable temperature fermentation

[0082] First inoculate fruit wine yeast for medium temperature (28°C) fermentation for 2 days, then inoculate alcoholic yeast fo...

Embodiment 2

[0096] This embodiment also adopts the rapid brewing method to prepare pure natural fruit wine. The preparation process and related requirements are roughly the same as in Example 1, but the adjustment part is operated as follows:

[0097] In step (1), the fruit is pomegranate;

[0098] In step (2), the total period of variable temperature fermentation is 30 days (the duration of different temperature periods is equal);

[0099] In step (3), the total period of temperature-variable post-ripening is 30 days (the duration of different temperature cycles is equal);

[0100] In step (4), aging for 30 days at 15°C.

Embodiment 3

[0102] This embodiment also adopts the rapid brewing method to prepare pure natural fruit wine. The preparation process and related requirements are roughly the same as in Example 1, but the adjustment part is operated as follows:

[0103] In step (1), choose apples and pears as fruits;

[0104] In step (2), the total cycle of temperature-variable fermentation is 7 days (the duration of different temperature cycles is equal);

[0105] In step (3), the total period of temperature-variable post-ripening is 20 days (the duration of different temperature cycles is equal);

[0106] In step (4), aging at 25°C for 20 days.

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Abstract

The invention belongs to the technical field of wine making and particularly relates to patent applications for natural fruit wine and a making method thereof. The making method includes quick makingand slow making, wherein the quick making includes the steps of careful selecting and inspecting, inoculating and fermenting, liquor and peel separation, maturing, ageing in a jar, inspecting, and finishing; the slow making includes the steps of careful selecting and inspecting of raw fruits, inoculating and primary fermenting, liquor and peel separation, post-fermenting, ageing in an ageing jar,clarifying in natural mode, precipitating and separating, cold treatment, solid-liquid separation, stable treatment, ageing in an oak barrel, clarifying, inspecting, and finishing. The natural fruit wine and the making method thereof provided herein have the advantages that the natural fruit wine which is free of preservatives, long in shelf life and better in quality is provided, the making method of the natural fruit wine is also provided, and new references are provided for the development of fruit wines and related industries.

Description

technical field [0001] The invention belongs to the technical field of brewing, and specifically relates to a patent application matter of a pure natural fruit wine and a brewing method thereof. Background technique [0002] The nutritional and health functions of fruit wine have long been recognized by the public. Although human brewing and drinking fruit wine has a history of more than 6,000 years, because fruit wine is rich in nutrition, it is very easy to be infected by various pathogens and cause fermentation pollution or failure. If it fails, certain preservatives are usually added to prevent fermentation failure. At the same time, in order to improve or ensure the quality, a certain amount of food additives and flavoring agents such as tannins and pigments are often added. On the other hand, due to the existence of natural pulp fibers and pulp particles in the brewing process of natural fruit wine, in order to shorten the production fermentation cycle, various filte...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 赵永亮王卫国王冠轶
Owner ZHENGZHOU LANCI BIOENG CO LTD
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