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Malus doumevi fermented wine, preparation method thereof, fruit residue tequila, preparation method of fruit residue tequila, fruit wine preparation method of fruit wine

A technology of large fruit hawthorn and fermented wine, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc. Fresh, fruity effect

Pending Publication Date: 2020-03-27
广东顺德酒厂有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, the hawthorn fruit wine is mainly made by fermenting the whole hawthorn fruit, and the pomace produced in the processing process has not been fully utilized and discarded.

Method used

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  • Malus doumevi fermented wine, preparation method thereof, fruit residue tequila, preparation method of fruit residue tequila, fruit wine preparation method of fruit wine
  • Malus doumevi fermented wine, preparation method thereof, fruit residue tequila, preparation method of fruit residue tequila, fruit wine preparation method of fruit wine
  • Malus doumevi fermented wine, preparation method thereof, fruit residue tequila, preparation method of fruit residue tequila, fruit wine preparation method of fruit wine

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Embodiment Construction

[0031] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0032] The test method of the application embodiment is specifically as follows:

[0033] (1) Raw materials: hawthorn, fruit wine yeast, white sugar, pectinase, sodium iso-ascorbate, sodium metabisulfite

[0034] (2) Brewing process of fermented wine with large fruit hawthorn

[0035] Raw material handling

[0036] Choose fresh hawthorn with a maturity of 80-90% (light green or yellow-green skin, snow-white flesh with high water content) and normal flavor. Remove branches and leaves, secondary fruit and bad fruit, wash them with clean water, and then perform a blanching treatment (85-100° C.) for 1-10 minutes to inhibit the enzymatic browning reaction of the fruit juice and soften the fibers of the hawthorn fruit.

[0037] Broken enzymatic...

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Abstract

The invention discloses malus doumevi fermented wine, a preparation method thereof, malus doumevi fruit residue tequila, and a preparation method of the malus doumevi fruit residue tequila, and further discloses malus doumevi fruit wine prepared by mixing and blending the malus doumevi fermented wine with the malus doumevi fruit residue tequila and white granulated sugar. The technology advantagesof a fermentation method and a distillation method are integrated, and the obtained base wine can be drunk separately, and can also be drunk after being blended. After blending is performed accordingto the formula, the obtained finished product of the wine is clear, transparent, rich in fruit fragrance, moderate in sour and sweet degrees, fresh in mouth feel, and easy to preserve. A theory basisis provided for further development and utilization of the malus doumevi wine, the use of the malus doumevi is extended, and the added value of the malus doumevi is increased.

Description

technical field [0001] The invention relates to a fruit wine and a preparation method thereof, in particular to a large-fruit hawthorn fermented wine, pomace distilled wine, fruit wine and a preparation method thereof. Background technique [0002] Hawthorn with large fruit, also known as Guanghawthorn (trade name), is a plant of the genus Apple in the subfamily of Rosaceae. Mainly distributed in my country's Zhejiang, Fujian, Jiangxi, Guangdong and Guangxi provinces, its fruit is rich in nutrients, containing protein, fat, carbohydrates, calcium, phosphorus, carotene, thiamine, riboflavin, vitamin C, pectin, Yellow pigment and various fruit acids etc. Its calcium content is the highest in all kinds of fruits, with 263.6mg of calcium per 100g pulp, which is 3.1 times that of other hawthorns; the vitamin content of hawthorn is 17.8 times higher than that of apples; it is rich in glycosides, terpenes, tannins, flavonoids, and phenols and trace elements, among which the flavon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H6/02C12R1/865
CPCC12G3/024C12H6/02
Inventor 李艳李亮城周婉红施冠克
Owner 广东顺德酒厂有限公司
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