Preparation method of waxberry fruit wine
A production method and bayberry technology, which are applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as high price, and achieve the effects of low cost, weakening dark changes, and fast clarification time.
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[0030] Example 1:
[0031] 1) Clean and dry the bayberry with high maturity, freshness, and no decay. The cleaning water is deoxygenated and deionized water that is purged with nitrogen to reduce the dissolved oxygen in the water;
[0032] 2) Denucleate the dried bayberry and squeeze the juice to obtain bayberry juice. After the first filtration through the ultrafiltration device, the ultra-high temperature instantaneous sterilization is used, and the sterilization temperature is 100-130°C, and the time is 2-10s. ;
[0033] 3) Take the bayberry juice obtained in step 2) and mix with white sugar and grape yeast, 100 parts of bayberry, 25 parts of white sugar, and 2 parts of grape yeast. Sealed fermentation at 25°C for 85 days to obtain new bayberry wine;
[0034] 4) Filter and clarify the new bayberry wine obtained in step 3). The clarification agent is chitosan-bentonite 0.6g / L (1:1), and cinnamic acid (18mg / L)-D- is added to the clarified filtrate. Sodium erythorbate (0.2g / L) (1:1)...
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[0035] Example 2:
[0036] 1) Clean and dry the bayberry with high maturity, freshness, and no decay. The cleaning water is deoxygenated and deionized water that is purged with nitrogen to reduce the dissolved oxygen in the water;
[0037] 2) Denucleate the dried bayberry and squeeze the juice to obtain bayberry juice. After the first filtration through the ultrafiltration device, the ultra-high temperature instantaneous sterilization is used, and the sterilization temperature is 100-130°C, and the time is 2-10s. ;
[0038] 3) Take the bayberry juice obtained in step 2) and mix with white sugar and grape yeast, 100 parts of bayberry, 25 parts of white sugar, and 2 parts of grape yeast. Sealed fermentation at 22°C for 80 days to obtain new bayberry wine;
[0039] 4) Filter and clarify the new bayberry wine obtained in step 3). The clarification agent is chitosan-bentonite 0.5g / L (1:1). Add cinnamic acid (15mg / L)-D- to the clarified filtrate. Sodium erythorbate (0.15g / L) (1:1) is used...
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[0040] Example 3;
[0041] 1) Clean and dry the bayberry with high maturity, freshness, and no decay. The cleaning water is deoxygenated and deionized water that is purged with nitrogen to reduce the dissolved oxygen in the water;
[0042] 2) Denucleate the dried bayberry and squeeze the juice to obtain bayberry juice. After the first filtration through the ultrafiltration device, the ultra-high temperature instantaneous sterilization is used, and the sterilization temperature is 100-130°C, and the time is 2-10s. ;
[0043] 3) Take the bayberry juice obtained in step 2) and mix with white sugar and grape yeast, 100 parts of bayberry, 25 parts of white sugar, and 2 parts of grape yeast. Sealed fermentation at 22°C for 80 days to obtain new bayberry wine;
[0044] 4) Filter and clarify the new bayberry wine obtained in step 3). The clarification agent is chitosan-bentonite 0.5g / L (2:1). Add cinnamic acid (15mg / L)-D- to the clarified filtrate. Sodium erythorbate (0.15g / L) (2:1) is used...
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