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
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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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