Production method of semi-dry raspberry wine

A production method and technology for raspberry wine, applied in the field of food processing, can solve the problems of unsuitability for mass consumption, high acidity of fruit wine, astringent taste, etc., and achieve the effects of strong alcohol tolerance, strong aroma and good flavor

Active Publication Date: 2020-03-24
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Rubus berries and red raspberry berries are rich in organic acids, which are extremely acidic. Fruit wines brewed with conventional techniques have high acidity and astringent taste. Not suitable for the taste of mass consumption

Method used

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  • Production method of semi-dry raspberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1. Preparation of raw materials: select fully mature, fresh, no rot, no pests, and high juice yield of yin-loving raspberry berries (acidity 10.13g / kg) and red raspberry berries (acidity 8.79g / kg); select the city Sell ​​black currant dry, rinse with water and drain.

[0039] 2. Preparation of fruit pulp for fermentation

[0040] (1) The ratio of raw materials for fermentation: Rubus vulgaris: Red raspberry: Blackcurrant = 4:1: 2.5 (weight ratio);

[0041] (2) Calculation of the amount of raw and auxiliary materials: determine the acidity of yin raspberry, red raspberry, and blackcurrant to be 10.13g / kg, 8.79g / kg, 35.94g / kg respectively; yin raspberry, red raspberry, and blackcurrant The sugar content was 4.24g / kg, 6.47g / kg, 51.47g / kg; the juice yield of yin rubus and red raspberry were 74% and 68%, respectively. The target alcohol content is 12°, and the target acidity is 6.5g / L. Assuming that 800kg of fruit wine is brewed, then:

[0042] The required mass of yin-like raspb...

Embodiment 2

[0065] 1. Preparation of raw materials: select the yin-loving raspberry berries (acidity 11.14g / kg) and red raspberry berries (acidity 8.62g / kg) that are fully mature, fresh, no rot, no disease and insect pests, and high juice yield; select the city Sell ​​black currant dry, rinse with water and drain.

[0066] 2. Preparation of fruit pulp for fermentation

[0067] (1) The ratio of raw materials for fermentation: Rubus vulgaris: Red raspberry: Blackcurrant = 4:1: 2.5 (weight ratio);

[0068] (2) Calculation of the amount of raw and auxiliary materials: the acidity of yin raspberry, red raspberry and blackcurrant is determined to be 11.14g / kg, 8.62g / kg, 33.56g / kg; the sugar content of yin raspberry, red raspberry and blackcurrant is determined They were 5.27g / kg, 6.35g / kg, 52.34g / kg; the juice yields of yin-loving raspberry and red raspberry were 79.6% and 72%, respectively. The target alcohol content is 12%, and the target acidity is 6.5g / kg. Assuming that 5000Kg fruit wine is bre...

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Abstract

The invention relates to a production method of semi-dry raspberry wine. According to the method, rubus mesogaeus berries are used as main raw materials, red raspberries and blackcurrants are used asauxiliary materials, multiple deacidification modes are combined for use, and the acidity in the raw materials is reduced by adopting two deacidification yeasts (Pichia udriavzevii yeasts and immobilized Schizosaccharomyces pombe Lindner) and a step-by-step deacidification mode. The fermentation is stopped by rapidly reducing the temperature and adding potassium metabisulfite, and the proper sugardegree of the fruit wine is kept. After clarification, ageing, freezing and filtering, sterile filling is carried out, and the semi-dry fruit wine which is bright in pomegranate red color, has rich sweet fragrance of red raspberry and dried plum fruits, and is fresh, lively, full and harmonious in taste is obtained.

Description

Technical field [0001] The invention relates to a production method of semi-dry raspberry wine, which belongs to the technical field of food processing. Background technique [0002] Rubus mesogaeus (Rubus mesogaeus), formerly known as black raspberry, belongs to the Rosaceae, Rubus genus, Hollowberry group, and villi leaf subgroup. Its fruit is soft and juicy, rich in black raspberry polyphenols, anthocyanins, Superoxide dismutase, tanning acid, amino acids, vitamins, minerals and other nutrients have obvious positive regulatory effects on intestinal probiotics. They have antioxidant, anti-cancer and anti-inflammatory activities, and have extremely high Health value, nutritional value and ecological value. [0003] Red raspberry (Rubus idaeus L.) is also called raspberry. Its fruit contains a lot of tanning acid, SOD and flavonoids. It has a unique fragrance and bright color. It is a high-quality way to extract natural pigments. Hooks are the representative varieties of the thir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/84C12R1/865
CPCC12G3/024Y02E50/10
Inventor 金玉红卢宽
Owner SHANDONG AGRICULTURAL UNIVERSITY
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