Method for preparing grapefruit banana fruit wine
A technology for grapefruit pulp and bananas, which is applied in the field of grapefruit banana fruit wine preparation, can solve the problems of low sugar content, browning, and weak grapefruit aroma, and achieves the effects of rich wine aroma, elegant fruity aroma, and good development prospects.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0015] Select fresh grapefruits, peel them, and obtain grapefruit pulp; select fresh, pest-free bananas, peel them, and cut them into 1cm banana pieces. Mix the above-mentioned banana pieces and pomelo pulp according to a ratio of 1:1 (w / w), and add them into a crusher for crushing and refining. Mix the pomelo-banana slurry obtained above with water in a certain ratio of 1:1 (w / w) evenly. Add white granulated sugar to adjust the sugar concentration to 180g / L, inoculate the activated yeast into the above-mentioned medium with a 5% (v / v) inoculation amount, and ferment and cultivate at 20°C. Stop fermentation when residual sugar drops below 5g / L. The wine leftovers are separated to obtain fermented pomelo-banana fruit wine. To traditional add SO 2 Antioxidants inhibit the browning of banana wine as the control group, the browning degree is 0.10, and the alcohol content is 90.7g / L; the browning degree of the experimental group is 0.13, and the alcohol content is 93.1g / L.
Embodiment 2
[0017] Select fresh grapefruits, peel them, and obtain grapefruit pulp; select fresh, pest-free bananas, peel them, and cut them into 1cm banana pieces. Mix the above-mentioned banana pieces and pomelo pulp according to the ratio of 1:3 (w / w), and add them into a crusher for crushing and refining. Mix the pomelo-banana slurry obtained above with water in a certain ratio of 1:1 (w / w) evenly. Add white granulated sugar to adjust the sugar concentration to 190g / L, inoculate the activated yeast into the above-mentioned medium with a 5% (v / v) inoculation amount, and ferment and cultivate at 20°C. Stop fermentation when residual sugar drops below 5g / L. The wine leftovers are separated to obtain fermented pomelo-banana fruit wine. To traditional add SO 2 Antioxidants inhibit the browning of banana wine as the control group, the browning degree is 0.10, and the alcohol content is 95.7g / L; the browning degree of the experimental group is 0.08, and the alcohol content is 96.1g / L.
Embodiment 3
[0019] Select fresh grapefruits, peel them, and obtain grapefruit pulp; select fresh, pest-free bananas, peel them, and cut them into 1cm banana pieces. Mix the above-mentioned banana pieces and pomelo pulp according to a ratio of 1:2 (w / w), and add them into a crusher for crushing and refining. Mix the pomelo-banana slurry obtained above with water at a ratio of 1:1.5 (w / w) evenly. Add white granulated sugar to adjust the sugar concentration to 200g / L, inoculate the activated yeast into the above-mentioned medium with a 5% (v / v) inoculation amount, and ferment and cultivate at 20°C. Stop fermentation when residual sugar drops below 5g / L. The wine leftovers are separated to obtain fermented pomelo-banana fruit wine. To traditional add SO 2 Antioxidants and other antioxidants inhibit the browning of banana wine as the control group, the browning degree is 0.10, and the alcohol content is 98.7g / L; the browning degree of the experimental group is 0.09, and the alcohol content ...
PUM
Property | Measurement | Unit |
---|---|---|
Brown coloration index | aaaaa | aaaaa |
Brown coloration index | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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