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Method for preparing strawberry wine by low temperature fermentation

A technology of low-temperature fermentation and production method, applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc. Avoid premature aging and death, long life cycle, avoid hops or acetic acid bacteria infection effect

Pending Publication Date: 2018-12-07
昆明惠燊农业科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many ways to make wine from fresh fruits, most of which are through secondary fermentation, that is, high temperature (about 30°C) for rapid fermentation and then low temperature (8~16°C) for complete fermentation, and controlled fermentation. The length of fermentation time is used to control the alcohol and sugar content of the product, so as to produce different quality fruit wines, such as dry wine, semi-dry wine and sweet wine; there are also mixed health fruit wines produced by adding different raw materials or filled with CO 2 gas to produce sparkling fruit wine, but these methods all have high primary fermentation temperature and fast fermentation speed, resulting in the loss of the unique aroma of the fresh fruit itself, impure taste of the product, and the CO 2 The gas is easy to produce bacteria and the storage time is short. Therefore, a method for producing strawberry wine by low-temperature fermentation is proposed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Pick fresh strawberries, remove the stalks, clean and dry the surface naturally, add 2kg of white sugar to 10kg of strawberries, mash the strawberries, then add 2g of fruit wine yeast, mix the strawberries, white sugar and fruit wine yeast evenly ;

[0019] 2) Put the mixture prepared in step 1) into an altar for storage, wrap the mouth of the altar with cloth, and bind the cloth with an elastic rope;

[0020] 3) Place the jar containing the mixture in step 2) in the cold storage. The temperature in the cold storage is kept at 4°C, and the first altar operation is performed at intervals of 3 days. The operation method of the altar is to filter out the solid sediment in the altar, Pour the liquid into a new altar or a sterilized altar to continue fermentation, and then perform the second altar inversion operation at an interval of 12 days;

[0021] 4) When the fermentation time was 15 days, the product obtained after the second jar inversion operation was strawberry ...

Embodiment 2

[0023] 1) Pick fresh strawberries, remove the stalks, clean and dry the surface naturally, add 1.7kg of rock sugar to 10kg of strawberries, mash the strawberries, then add 3g of fruit wine yeast, and mix the strawberries, rock sugar and fruit wine yeast evenly;

[0024] 2) Put the mixture prepared in step 1) into an altar and seal it up, wrap the mouth of the altar with plastic, bind the plastic with an elastic cord, and evenly open air holes on the plastic, the diameter of the air holes is 1mm, and the number of air holes is opened for 12;

[0025] 3) Place the jar containing the mixture in step 2) in the cellar, keep the temperature in the cellar at 5°C, and perform the first altar inversion operation at intervals of 4 days. The altar inversion operation method is to filter out the solid sediment in the altar, Pour the liquid into a new altar or a sterilized altar to continue fermentation, then perform the second altar inversion operation at an interval of 13 days, and perfo...

Embodiment 3

[0028] 1) Pick fresh strawberries, remove the stalks, clean and dry the surface naturally, add 1.4kg of white sugar to 10kg of strawberries, mash the strawberries, then add 4g of fruit wine yeast, stir and mix the strawberries, white sugar and fruit wine yeast Uniform;

[0029] 2) Put the mixture prepared in step 1) into an altar for storage, wrap the mouth of the altar with cloth, and bind the cloth with an elastic cord;

[0030] 3) Place the jar containing the mixture in step 2) in the cold storage, keep the temperature in the cold storage at 6°C, and perform the first altar inversion operation at an interval of 5 days. The altar inversion operation method is to filter out the solid sediment in the altar Pour the liquid into a new altar or a sterilized altar to continue fermentation, and then perform the second altar inversion operation at an interval of 15 days, and then perform the third, fourth, fifth and sixth times at intervals of 10 days. Invert altar operation;

[0...

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Abstract

The invention discloses to the technical field of strawberry wine brewing, and particularly relates to a method for preparing strawberry wine by low temperature fermentation. The strawberry wine is prepared by adopting a low-temperature slow fermentation technology, the whole fermenting process is at a temperature of 4-8 DEG C, and foreign bacteria cannot be easily generated, so that the unique fragrance of strawberries can be effectively maintained, the product has pure taste, the fermenting time is long, and fermentation is complete; and meanwhile, strawberry sparkling wine, strawberry sweetwine and strawberry dry wine can be prepared by controlling the fermenting time; and extra CO2 gas is not required to be introduced into the strawberry wine prepared by adopting the method, CO2 gas generated in the fermenting process is sealed to a certain extent, so that foreign bacteria carried by extra introducing CO2 gas can be avoided.

Description

technical field [0001] The invention relates to the technical field of strawberry wine brewing, in particular to a method for producing strawberry wine by low-temperature fermentation. Background technique [0002] At present, there are many ways to make wine from fresh fruits, most of which are through secondary fermentation, that is, high temperature (about 30°C) for rapid fermentation and then low temperature (8~16°C) for complete fermentation, and controlled fermentation. The length of fermentation time is used to control the alcohol and sugar content of the product, so as to produce different quality fruit wines, such as dry wine, semi-dry wine and sweet wine; there are also mixed health fruit wines produced by adding different raw materials or filled with CO 2 gas to produce sparkling fruit wine, but these methods all have high primary fermentation temperature and fast fermentation speed, resulting in the loss of the unique aroma of the fresh fruit itself, impure taste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 杨少明陶磅李慧兰万红杨丽君罗红龙荣华王连润郭能
Owner 昆明惠燊农业科技有限公司
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