Sweet strawberry wine production process capable of effectively weakening sour of strawberry wine

A production process and technology of strawberry wine, which is applied in the field of fruit wine fermentation, can solve the problems of difficulty in meeting the requirements of commercialization of strawberry wine, unsatisfactory effect of citric acid in reducing acidity, prominent sour taste of strawberry wine, etc. Highlight and promote the effect of accelerating flocculation

Pending Publication Date: 2020-09-11
FUYANG NORMAL UNIVERSITY
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  • Description
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Problems solved by technology

Therefore, there are many problems in the strawberry wine made by simply applying the production process of wine mechanically, especially there are quality defects such as prominent sour taste, weak mouthfeel, insufficient aftertaste, and light fruit aroma, which is difficult to meet the requirements of commercialization of strawberry wine, and consumers are more likely to drink strawberry wine. Difficult to accept
For example, Chinese patent CN2019104141177 discloses a brewing process of strawberry wine, which uses fruit wine yeast to ferment strawberry juice; The yeast is dissolved in warm water for activation, and then the obtained activated yeast is inoculated into the fermenter for fermentation; the brewing process of the above-mentioned strawberry wine all uses the existing yeast as the fermentation strain for fermentation, and the acid-reducing effect of citric acid in strawberries is common. The effect is not ideal, which makes the brewed strawberry wine have a sour taste and a bad taste

Method used

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  • Sweet strawberry wine production process capable of effectively weakening sour of strawberry wine

Examples

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Embodiment 1

[0022] A production process for sweet strawberry wine that can efficiently reduce the sour taste of strawberry wine, the specific process method is as follows:

[0023] 1) Raw material preparation: select fresh, ripe, non-rotten strawberries, remove the stalks and leaves, wash them with clean water, then soak them in 1.5% by mass salt water at room temperature for 30 minutes, drain them with clean water and set aside;

[0024] 2) Pulping by hot dipping method: Cook the spare strawberries at 90°C for 30 minutes, then add boiling water to the boiled strawberries according to 1.5 times the weight of fresh strawberries, bring the temperature to 60°C, and Soak under water for 5min, and then separate through the juice residue to obtain strawberry pulp;

[0025] 3) Enzymatic hydrolysis and juicing: According to the weight of 0.1‰ of strawberry pulp, add pectinase into the strawberry pulp, enzymolyze it at 40°C for 2 hours to obtain the enzymatic hydrolyzed material, then extract the ...

Embodiment 2

[0035] A production process for sweet strawberry wine that can efficiently reduce the sour taste of strawberry wine, the specific process method is as follows:

[0036] 1) Raw material preparation: select fresh, ripe, non-rotten strawberries, remove the stems and leaves, wash them with clean water, then soak them in 2.0% by mass salt water at room temperature for 50 minutes, drain them with clean water and set aside;

[0037] 2) Pulping by hot dipping method: steam the reserved strawberries at 95°C for 40 minutes, then add boiling water to the boiled strawberries according to 1.5 times the weight of fresh strawberries, make the temperature reach 65°C, and Soak under water for 10min, and then separate through the juice residue to obtain strawberry pulp;

[0038] 3) Enzymatic hydrolysis and juicing: According to 0.2‰ of the weight of strawberry pulp, add pectinase into the strawberry pulp, enzymatically hydrolyze it at 50°C for 3 hours to obtain the enzymatic hydrolyzed material...

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Abstract

The invention discloses a sweet strawberry wine production process capable of effectively weakening the sour of strawberry wine, and relates to the technical field of fruit wine fermentation. The specific process method comprises the following steps: (1) raw material preparation; (2) pulping with a hot-dipping; (3) enzymolysis juicing; (4) screening of fermentation strains; (5) ingredient preparation; (6) fermentation; (7) freezing treatment; and (8) filling and brewing. According to the strawberry wine brewing process provided by the invention, a fermentation strain with high acid degradationrate and a high acid degradation level is obtained by screening the fermentation strains for strawberries, thereby realizing efficient degradation of citric acid in the strawberries, so that the strawberry wine is moderately sweet and sour, tastes more gentle, can better meet the needs of consumers, and has very high promotion and application value.

Description

technical field [0001] The invention belongs to the technical field of fruit wine fermentation, and in particular relates to a sweet strawberry wine production process capable of efficiently reducing the sourness of strawberry wine. Background technique [0002] Strawberry is a common fruit in our life, because strawberry is rich in nutrition and unique sweet and sour taste of strawberry, which makes strawberry especially favored by people. Strawberries are rich in vitamin C and citric acid, which can effectively beautify the skin, and also have a certain preventive effect on low blood pressure and other diseases. In addition to raw food, strawberries can also be used to make wine, and the vitamin C rich in strawberry species will not lose its activity even if it is soaked in wine. It is suitable for hot and thirsty summer, can eliminate fatigue, increase appetite, and also has beauty effect. [0003] In recent years, with the continuous improvement of people's living stan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12H1/06
CPCC12G3/024C12G3/026C12H1/06
Inventor 张源兰伟胡新王静宇赵宏强谢欣雨
Owner FUYANG NORMAL UNIVERSITY
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