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Brewing technology of jujube wine

A technology, jujube wine technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of heavy green smell, low concentration, and affecting the quality of jujube wine, so as to improve immunity and prevent blood transfusion reactions

Inactive Publication Date: 2018-12-07
天津市五堡农业技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Jujube wine currently on the market generally has a low degree of alcohol and a heavy bitter taste, and in the process of brewing jujube wine, fresh dates are generally used as raw materials, and the water content of fresh dates is high. Heavy, which affects the overall taste of jujube wine. Red dates are rich in pectin, so more methanol will be produced during the fermentation process, which will seriously affect the quality of jujube wine

Method used

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Embodiment

[0023] A brewing process of jujube wine, comprising the steps of:

[0024] a. Select jujube jujube fruits with less than 3% moth-eaten total number;

[0025] b. Dehydrating, de-pitting and pressing the jujube jujube fruit, and adding 30ppm sulfur dioxide;

[0026] c. Add 10% to 15% of artificially cultured yeast for pre-fermentation, and the fermentation temperature is less than 20 degrees;

[0027] d. After 7 to 10 days, separate the supernatant of the fermentation product in step c;

[0028] e. The storage time is 1 year, frozen, glued and filtered;

[0029] f. Adjust ingredients, filter, bottle.

[0030] The pressing method in the step b is to soak with low-alcohol white wine without miscellaneous smell at about 30 degrees for 7 days, and then press.

[0031] The beneficial effects of the present invention are:

[0032] Jujube wine brewed by this method

[0033] (1) Appearance: The color is amber, clear and transparent, without obvious suspension and precipitation.

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Abstract

The invention relates to a brewing technology of jujube wine. The technology comprises the following steps: a) selecting red jujube fruits containing below 3% of wormy red jujubes; b) dehydrating, denucleating and pressing the red jujube fruits, and adding 30 ppm of sulfur dioxide; c) adding 10-15% of artificial culture yeast, performing pre-fermentation at below 20 DEG C; d) separating a clear liquid from a fermentation product obtained in step c 7-10 d later; e) storing the clear liquid for 1 year, performing freeze fining, and filtering the obtained solution; and e) adjusting components, and performing filtration and bottling. The jujube wine has the characteristics of amber appearance color, clearness, transparency, no obvious suspension or sedimentation, coordination of the fruit fragrance and the wine fragrance, strong jujube aroma, strong jujube flavor, sweet-sour and palatable taste, mellowness and long aftertaste.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a method for brewing jujube wine. Background technique [0002] Jujube is a characteristic fruit in China and has a long history of cultivation. The pulp of jujube fruit is rich in nutrition and comprehensive. It is a fruit with high nutritional and medicinal value. As a traditional nourishing food, jujube has always been loved by the masses. Jujube wine is a new type of fruit wine made from jujube. The traditional jujube wine is made by extracting the soluble components in jujube with edible alcohol, and then blending with sugar, food coloring, food flavor, etc. The alcohol content is based on The amount of edible alcohol added is adjusted, the method is simple and fast, but the flavor is not as pure as fermented jujube wine, and the nutritional value is relatively low. Functional components such as polysaccharides and rutin in jujube are further dissolved after ferm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 韩纪福李培军
Owner 天津市五堡农业技术开发有限公司
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