A low-methanol mango-sugarcane wine and a brewing method thereof

A sugarcane wine and mango technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, can solve the problem of color, aroma, taste, and nutrient destruction, pectin decomposition, and the increase of methanol in finished wine Content and other issues, to achieve the effects of avoiding methanol production, promoting stability, and soft taste

Active Publication Date: 2019-01-11
GUANGXI INST OF BOTANY THE CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In addition, the processing of existing mango wine usually adopts the technological process of medium-temperature enzymatic hydrolysis and high-temperature deenzyme and sterilization. On the one hand, it will cause serious damage to color, aroma, taste and nutrients, affect the taste of fruit wine, and cannot satisfy people's expectations for product quality, Freshness requirements for flavor and appearance; on the other hand, the high-temperature treatment process without adding pectinase will also lead to the decomposition of pectin, thereby increasing the methanol content in the finished wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: the brewing of dry fruit wine

[0032] 1) Select 8-9 mature, fresh and disease-free mangoes, wash and dry them, peel and remove the pits to take the mango pulp, and beat to obtain mango puree;

[0033]2) Take mango puree (100kg) and sugarcane juice (obtained by pressing fresh sugarcane without disease, the same below) and mix evenly in a weight ratio of 1:1, and add potassium metabisulfite to the obtained mixed pulp to control the weight The concentration of potassium sulfite in the system is 90mg / L, mix evenly, put the obtained material in a fermenter, add fruit wine yeast, ferment at 30°C for 2 days, then add sugar components, and then put it in a fermentation tank at 20°C Carry out main fermentation down, until the content of total soluble sugar in fermented liquid is 50g / L (the time of main fermented is 7 days), after main fermented and finished, collect the fermented liquid in fermentor; Wherein,

[0034] Described fruit wine yeast is made of Angel w...

Embodiment 2

[0055] Embodiment 2: the brewing of dry fruit wine

[0056] Repeat Example 1, the difference is:

[0057] In step 2), the fruit wine yeast used is Angel Wine Wine Yeast SY.

[0058] The mango sugarcane wine obtained in this embodiment has a clear body, bright yellow color, mango and sugarcane aroma, harmonious fruit aroma and wine aroma, soft mouthfeel and good palatability. The alcohol content and methanol content of the mango sugarcane wine obtained in this example were detected according to relevant standards, and the results were as follows: the alcohol content was 13% vol, and the methanol content was 84 mg / L.

Embodiment 3

[0064] Embodiment 3: the brewing of semi-dry fruit wine

[0065] 1) Select 8-9 mature, fresh and disease-free mangoes, wash and dry them, peel and remove the pits to take the mango pulp, and beat to obtain mango puree;

[0066] 2) Take mango puree (100kg) and sugarcane juice and mix them evenly in a weight ratio of 0.5:1.5, add potassium metabisulfite to the resulting mixed pulp, control the concentration of potassium metabisulfite in the system to be 120mg / L, mix Evenly, put the obtained material in a fermenter, add fruit wine yeast, ferment at 28°C for 3 days, then add sugar components, and then carry out main fermentation at 24°C until the content of total soluble sugar in the fermentation liquid Be 50g / L (the time of main fermentation is 7 days), after main fermentation is finished, collect the fermented liquid in the fermenter; Wherein,

[0067] The fruit wine yeast is composed of Angel wine wine yeast SY and Lalvin wine wine yeast K1-V1116 in a weight ratio of 1:2, and ...

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Abstract

The invention discloses a low-methanol mango-sugarcane wine and a brewing method thereof. The brewing method comprises the following steps: 1) taking mango pulp, beating, and obtaining mango raw pulp;2) mixing raw mango pulp and sugarcane juice evenly, adding fruit wine yeast, and fermenting for 1-3 days at the temperature of 28-32 DEG C, then adding sugar component, carrying out main fermentation under the condition of <28 DEG C until the total soluble sugar content in the fermentation broth is less than or equal to 70g/L, and collecting the fermentation broth; 3) cooling the fermentation broth to 15-18 DEG C and performing fermentation until the total soluble sugar content in the wine reaches the sugar content of the desired brewing type, further reducing the temperature of the obtainedliquor to 4-8 DEG C with heat preservation until a certain amount of gel is generated on the upper layer of the material liquid, filtering and collecting the filtrate; 4) adding a clarifying agent into that filtrate, filtering and sterilizing the obtained material to obtain a liquor; and 5) aging the obtained liquor to obtain the mango-sugarcane wine, wherein the mango-sugarcane wine brewed by the method has low methanol content and good taste.

Description

technical field [0001] The invention relates to a fruit wine, in particular to a low-methanol mango sugarcane wine and a brewing method thereof. Background technique [0002] Mango is one of the high-quality tropical fruits and is known as the "King of Tropical Fruits" in the world. Ripe mangoes have good color, aroma and taste, and are rich in nutrients, especially the carotene in the pulp is as high as 2.4mg / 100g, which is 10 times that of bananas and 50 times that of apples. Mango has the effects of benefiting the stomach, quenching thirst, and diuresis. It can lower cholesterol, increase gastrointestinal motility, and is very beneficial to the prevention and treatment of colon cancer. It is deeply loved by consumers. [0003] At present, my country's mango planting area has reached more than 500,000 mu, and the output has reached more than 200,000 tons. Due to the concentrated production period of mangoes, and the short storage time of fresh fruits, it is difficult to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/021C12H1/15C12H1/052C12R1/865
CPCC12G3/02C12H1/003C12H1/0416
Inventor 蔡爱华李典鹏霍华珍颜小捷杨甲月陶建宁
Owner GUANGXI INST OF BOTANY THE CHINESE ACAD OF SCI
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