Technology of beta vulgaris fermented wine

Abstract

The invention discloses a technology of beta vulgaris fermented wine. The technology comprises the following steps of (1) breaking beta vulgaris for taking juice, and taking juice; (2) during squeezing for taking juice, adding 50-60mg / L sulfur, pouring in 50-60mg / L pectinase and 3-7g / hL potato protein, performing flotation, after the flotation is finished, taking clear juice, determining pH, regulating the pH of the juice to be 3.35-3.45 with tartaric acid, adding 1g / L calcium-based bentonite which is activated in advance and 1g / L activated carbon, and performing whole-pot circulation; (3) regulating alcohol content, performing fermentation and reasonable circulation: after 1 micron filtration of the juice subjected to action of the activated carbon and the bentonite, enabling the temperature of the juice to be returned to 16 DEG C, adding 1g / L oak chips, then performing inoculation with 150-200g / kL Raft yeast and 150-200g / kL yeast nutrients, when the proportion is reduced by 10%, regulating the alcoholic strength of the beta vulgaris wine to be 12%vol., and when the proportion is reduced to 1050, adding 150-200g / kL inorganic nitrogen nutrients; and (4) performing sedimentation onseparated beta vulgaris wine for 3 days, performing transferring of beta vulgaris wine between pots, and regulating sulfur. According to the technology disclosed by the invention, rich nutrient substances of beta vulgaris in the beta vulgaris wine are guaranteed, high-quality mouth feel of the beta vulgaris wine is guaranteed, and the present situations that the product quality is reduced and selling channels are single because of improper beta vulgaris storage environment and condition can be effectively avoided.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a beet fermented wine process. Background technique [0002] Beet (scientific name: Beta vulgaris L.) is also called root beet. It is artificially selected from wild beet and evolved into two types: leaf beet and root. The leaf is called leaf beet, and the root is called root beet. It is a biennial herb with conical to spindle-shaped roots and juicy. The stem is upright, the basal leaves are oblong, long petiole, the top is wrinkled and uneven, and the bottom has thick and protruding veins, entire or slightly wavy, the petiole is strong, the cauline leaves are alternate, small, clustered flowers, perianth lobes Shaped or narrowly oblong, the upper part of the utricle is slightly fleshy. The seeds are lenticular, reddish-brown, blooming from May to June, and fruiting in July. The root beet has a fleshy root with red skin and bright red ring pattern for vegetable consumption. Ro...

AI Technical Summary

Problems solved by technology

There are basically no winemakers in China who use sugar beets to brew wine. Through our small sample test, we know that how to greatly reduce the raw green taste of the vegetable roots brought about by the fermentation of sugar beets is the only defect that needs to be overcome.

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