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Apricot wine fermentation method and apricot wine

A fermentation method and technology of apricot wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of fruit wine not realizing industrialization and marketization

Pending Publication Date: 2020-07-24
LIAONING AGRI COLLEGE +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Affected by production conditions and techniques, fruit wine has not yet achieved all-round industrialization and marketization

Method used

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  • Apricot wine fermentation method and apricot wine
  • Apricot wine fermentation method and apricot wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A kind of fermentation method of apricot wine, its step is as follows:

[0059] Pick out the apricot fruits that are rotten and damaged by diseases and insect pests, and select 300kg of fully mature apricot fruits for pitting, crushing, and squeezing; add sulfur dioxide (final concentration: 70mg / L) to the turbid juice after squeezing, and add pectinase after 2 hours , enzymatic hydrolysis temperature 22°C-24°C; add yeast after adding sulfur dioxide for 12 hours, the amount of dry yeast added is 0.01% of the weight of the juice, adjust the composition after adding yeast for 12 hours, dissolve sugar with apricot juice, and adjust the soluble solids to mass percent The content is 24%, enter the main (front) fermentation, open fermentation, measure the temperature, residual sugar amount, cycle, press the wine cap once a day in the morning and evening, the temperature is 18°C-22°C, the fermentation time is 15d, when the residual sugar When the amount drops to 4g / L, the main...

Embodiment 2

[0061] A kind of fermentation method of apricot wine, its step is as follows:

[0062] Pick out the fruit that is rotten and damaged by diseases and insect pests, and select 500kg of fully mature apricot fruit to remove the core, crush and squeeze the juice; add sulfur dioxide (final concentration is 60mg / L) to the turbid juice after squeezing the juice, and add pectinase after 2h, The enzymatic hydrolysis temperature is 20°C-22°C; add yeast after adding sulfur dioxide for 12 hours, the amount of dry yeast added is 0.02% of the juice weight, adjust the composition after adding yeast for 12 hours, dissolve sugar with apricot juice, and adjust the soluble solids to the mass percentage 22%, enter the main (front) fermentation, closed fermentation, measure the temperature, residual sugar amount, cycle, and press the wine cap once a day in the morning and evening, the temperature is 20°C-22°C, the fermentation time is 12d, when the residual sugar amount When it drops to 4g / L, the m...

Embodiment 3

[0064] A kind of fermentation method of apricot wine, its step is as follows:

[0065] Pick out the fruit that is rotten and damaged by diseases and insect pests, and select 400kg of fully mature apricot fruit to remove the core, crush and squeeze the juice; add sulfur dioxide (final concentration is 50mg / L) to the turbid juice after squeezing the juice, and add pectinase after 2h, The enzymatic hydrolysis temperature is 22°C-24°C; add yeast after adding sulfur dioxide for 12 hours, the amount of dry yeast added is 0.03% of the juice weight, adjust the composition after adding yeast for 12 hours, dissolve sugar with apricot juice, and adjust the soluble solids to the mass percentage 22%, enter the main (front) fermentation, open fermentation, measure the temperature, residual sugar amount and cycle, press the wine cap once a day in the morning and evening, the temperature is 22°C-24°C, the fermentation time is 10d, when the residual sugar amount When it drops to 4g / L, the main...

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Abstract

The invention provides an apricot wine fermentation method and an apricot wine, and belongs to the technical field of fruit deep processing. The method comprises the following steps: removing kernelsof apricot fruits, juicing the apricot fruits, mixing the juice with sulfur dioxide and pectinase, and carrying out enzymolysis to obtain an zymolyte; mixing the zymolyte with yeast, and adjusting thecontent of soluble solids in the mixture to obtain an adjusted substance; carrying out first fermentation and second fermentation on the obtained adjusted substance; and mixing the second fermentation substance with sulfur dioxide, ageing, carrying out cold treatment, filtering, and blending to obtain the apricot wine. The apricot wine obtained by the fermentation method provided by the inventionis clear, transparent and bright, and has no suspended solids or precipitates; the apricot wine is faint yellow, has harmonious apricot fragrance and mellow wine fragrance, and is mellow, moist, fineand full in flavor; the alcoholic strength is 8-12%; and the mass percentage of sugar is 0.5-9%.

Description

technical field [0001] The invention belongs to the technical field of fruit deep processing, and in particular relates to a fermentation method of apricot wine and apricot wine. Background technique [0002] Apricot fruit is delicious and contains a variety of nutrients and biologically active factors, such as rich vitamins, among which vitamin B17 is relatively high in content, which is a natural anti-cancer component, which can significantly eliminate and inhibit cancer cells in the human body Effect, usually often eat apricot fruit, can effectively reduce the incidence of cancer. The content of trace elements is also relatively high, especially the content of zinc is very good. After being absorbed by the human body, it can effectively improve memory and promote intellectual development. The content of trace elements potassium is also very rich, which can promote the metabolism of sodium salt in the human body. Can effectively prevent high blood pressure. In addition, ...

Claims

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Application Information

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IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 徐凌刘威生李支波
Owner LIAONING AGRI COLLEGE
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