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Making method of rubus parvifolius sparkling wine

A production method and technology for sparkling wine, applied in the field of winemaking, can solve the problems of blank in the development of strawberry sparkling wine, no commodity sales, no production process, etc., and achieve the effects of enriching the market, improving the utilization rate, and improving the stability.

Pending Publication Date: 2020-07-31
HUAIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of the market and the demand of consumption, sparkling wine products of various fruits have appeared one after another, but the research and development of sparkling wine with strawberries is still in the blank, and there is no commodity sales in the market, and there is no mature production process

Method used

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  • Making method of rubus parvifolius sparkling wine
  • Making method of rubus parvifolius sparkling wine
  • Making method of rubus parvifolius sparkling wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of preparation method of strawberry sparkling wine, concrete steps are as follows (taking 100L fermentation tank as example):

[0036] The first step: picking and purchasing Mao berries, purchasing qualified wild Mao berries;

[0037] The second step is cleaning and screening, rinsing with clean water in the cleaning tank, and removing various impurities such as leaf stems and soil;

[0038] Step 3: Squeeze the juice with a screw press, collect the berry juice, heat it up to 75°C with a plate heat exchanger, and keep the tank for 130 minutes to passivate polyphenol oxidase and improve the stability of the juice pigment;

[0039] Step 4: Add 80 liters of berry juice to a 100L fermentation tank, add 9 kg of white sugar to adjust the sugar content of the juice to 190g / L, and add 7.2 grams of sulfur dioxide according to 90mg / L;

[0040] Step 5: When the residual sugar reaches below 4g / L, add 4.8 kg of sucrose, adjust the sugar content to 60g / L, lower the temperature...

Embodiment 2

[0044] A kind of preparation method of strawberry sparkling wine, concrete steps are as follows (taking 500L fermentation tank as example):

[0045] The first step: picking and purchasing Mao berries, purchasing qualified wild Mao berries;

[0046] The second step is cleaning and screening, rinsing with clean water in the cleaning tank, and removing various impurities such as leaf stems and soil;

[0047] Step 3: Squeeze the juice with a screw press, collect the berry juice, heat it up to 80°C with a plate heat exchanger, keep the tank for 2 hours, passivate polyphenol oxidase, and improve the stability of the juice pigment;

[0048]Step 4: Add 400 liters of Maoberry juice to a 1-ton fermentation tank, add 40 kg of white sugar to adjust the sugar content of the juice to 180 g / L, and add 32 grams of sulfur dioxide according to 80 mg / L;

[0049] Step 5: When the residual sugar reaches below 4g / L, add 20 kg of sucrose, adjust the sugar content to 50g / L, lower the temperature to ...

Embodiment 3

[0053] A kind of preparation method of strawberry sparkling wine, concrete steps are as follows (taking 1 ton fermenter as example):

[0054] The first step: picking and purchasing Mao berries, purchasing qualified wild Mao berries;

[0055] The second step is cleaning and screening, rinsing with clean water in the cleaning tank, and removing various impurities such as leaf stems and soil;

[0056] Step 3: Squeeze the juice with a screw press, collect the berry juice, use a plate heat exchanger to raise the temperature to 85°C, and keep the tank for 110 minutes to passivate polyphenol oxidase and improve the stability of the juice pigment;

[0057] Step 4: Add 800 liters of berry juice to a 1-ton fermentation tank, add 100 kg of white sugar to adjust the sugar content of the juice to 220 g / L, and add 80 grams of sulfur dioxide at 100 mg / L;

[0058] Step 5: When the residual sugar reaches below 4g / L, add 48 kg of sucrose, adjust the sugar content to 60g / L, lower the temperatur...

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Abstract

The invention discloses a making method of rubus parvifolius sparkling wine. The making method comprises following steps: wild rubus parvifolius is picked, and the picked rubus parvifolius is cleanedand screened; the rubus parvifolius is juiced, rubus parvifolius juice is collected and heated to 75-85 DEG C, and the temperature is preserved for 110-130 min; sugar degree of the rubus parvifolius juice is adjusted, and sulfur dioxide is added; the rubus parvifolius juice is inoculated with saccharomyces cerevisiae and fermented under normal pressure, when residual sugar reaches 4 g / L or lower,saccharose is supplemented, cooling, can sealing and closed fermentation are performed, and clear wine of the rubus parvifolius sparkling wine is obtained; and finally, wine lees are removed through low-temperature can switching, and the clear wine of the rubus parvifolius sparkling wine is subjected to constant-pressure filtration sterilization and low-temperature constant-pressure filling with amicrofiltration technology to obtain the rubus parvifolius sparkling wine. The rubus parvifolius sparkling wine is produced with adoption of hot-dipping fermentation, a seal can low-temperature secondary fermentation method and a membrane separation sterilization and clarification process, stability of rubus parvifolius pigments is improved, the fermentation process of the sparkling wine is alsoimproved, and the technical blank of such products is filled up.

Description

technical field [0001] The invention relates to the technical field of wine making, and more specifically relates to a preparation method of Maoberry sparkling wine. Background technique [0002] Rubus parvifolius L., also known as Sanyuepao, belongs to Rosaceae and is a small deciduous shrub. Distributed in Heilongjiang, Jilin, Liaoning, Hebei, Shanxi, Shaanxi, Gansu, Shandong, Jiangsu, Anhui, Zhejiang, Jiangxi, Fujian, Taiwan, Henan, Hubei, Hunan, Guangdong, Guangxi, Sichuan, Guizhou and other places, it is an existing It is a fruit with unique flavor that has not been widely developed. The fresh fruit contains 78.53% moisture and 8.21% soluble solids. Total sugar 5.25%, protein 2.41%, organic acid 1.09%; every 100g fresh fruit juice contains VC21.89mg, and is also rich in carotene, riboflavin, thiamine, various amino acids, vitamin E, B, B2 and iron , zinc, selenium and other trace elements, is a kind of pure natural green food. Moreover, the protein and organic acid c...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12H1/07C12R1/865
CPCC12G3/024C12H1/063
Inventor 吴镝瞿朝霞梁妙
Owner HUAIHUA UNIV