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Process for producing dry type pink strawberry wine with diluted deacidification method

A strawberry wine, dry-type technology, applied in the field of production of dry-type rosé strawberry wine by dilution and acid reduction method, which can solve the problems of immaturity, difficult storage of strawberries, shortened storage time of strawberry wine and pure taste, and achieve low equipment requirements , good effect

Pending Publication Date: 2020-09-11
FUYANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, strawberries are not easy to store, which makes it difficult to effectively use the value of strawberries. With the development of fermented wine technology, people have found that vitamin C and other beneficial ingredients in strawberries will not lose their activity even after being soaked in wine.
However, the existing fermentation and preparation technology for strawberry wine is still not mature enough, and the technology used reduces the preservation time and pure taste of strawberry wine.

Method used

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  • Process for producing dry type pink strawberry wine with diluted deacidification method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of technology that adopts dilution and acid reduction method to produce dry pink strawberry wine comprises the following steps:

[0018] S1: Wash the fresh strawberries, crush them and separate the juice residue to obtain the original strawberry pulp, add pectinase with a mass fraction of 0.15‰ to the original strawberry pulp, raise the temperature to 45°C, heat-preserve and seal the enzyme for 1 hour, and then Cool down to 23°C, add pure water accounting for 1.2 times the mass of the enzymatic hydrolysis solution, and ultrasonically dilute at a speed of 2000 rpm for 3 minutes, then add 9.5% white sugar and 1.5 % auxiliary additives, fully stirred for 16 minutes;

[0019] S2: Inoculate active dry yeast with a mass fraction of 0.13‰ and 0.04% fermentation active agent into the well-proportioned material, and then carry out the main fermentation. The temperature of the main fermentation is controlled between 16-19°C. Light stirring once, the main fermentation time...

Embodiment 2

[0028] A kind of technology that adopts dilution and acid reduction method to produce dry pink strawberry wine comprises the following steps:

[0029] S1: Wash the fresh strawberries, crush them and separate the juice residue to obtain the original strawberry pulp, add pectinase with a mass fraction of 0.16‰ to the original strawberry pulp, raise the temperature to 46°C, heat-preserve and seal for 1.5 hours, and then Cool down to 24°C, add pure water accounting for 1.25 times the mass of the enzymolysis solution, and ultrasonically dilute at a speed of 2500 rpm for 4 minutes, then add 9.8% white sugar and 1.6 % auxiliary additives, fully stirred for 17 minutes;

[0030] S2: Inoculate active dry yeast with a mass fraction of 0.14‰ and 0.05% fermentation active agent into the well-proportioned material, and then carry out the main fermentation. The temperature of the main fermentation is controlled between 16-19°C. Light stirring once, the main fermentation time is 9.5 days;

...

Embodiment 3

[0039] A kind of technology that adopts dilution and acid reduction method to produce dry pink strawberry wine comprises the following steps:

[0040] S1: Wash the fresh strawberries, crush and separate the juice residue to obtain the original strawberry pulp, add pectinase with a mass fraction of 0.18‰ to the original strawberry pulp, raise the temperature to 48°C, heat-preserve and seal for 2 hours, and then Cool down to 26°C, add pure water accounting for 1.3 times the mass of the enzymatic hydrolysis solution, and ultrasonically dilute at a speed of 3000 rpm for 5 minutes, then add 10.0% white sugar and 1.8 % auxiliary additives, fully stirred for 18 minutes;

[0041] S2: Inoculate active dry yeast with a mass fraction of 0.15‰ and 0.06% fermentation active agent into the well-proportioned material, and then carry out the main fermentation. The temperature of the main fermentation is controlled between 16-19°C. Light stirring twice, the main fermentation time is 10 days; ...

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Abstract

The invention relates to a process for producing dry type pink strawberry wine with a diluted deacidification method to solve the problems that strawberry fruits are not properly utilized and difficult to store and lower-level development of the industry is caused because of lack of a fermented wine production technology fitting the strawberry fruits. The process comprises preparation steps as follows: the strawberries are cleaned, diluted deacidification and ingredient blending of strawberry pulp are performed, later, fermentation is performed, and the dry type pink strawberry wine is prepared. The dry type pink strawberry wine is different from ordinary strawberry fermented wine in color and is strawberry wine with the sugar content lower than 4%.

Description

technical field [0001] The invention relates to the technical field of preparation of fruit wine drinks, in particular to a process for producing dry pink strawberry wine by using a dilution and acid reduction method. Background technique [0002] Strawberries are rich in nutritional value and known as the "Queen of Fruits". They are rich in vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine , pectin, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanins and other nutrients. Strawberries contain organic acids, sugars, vitamins, minerals, etc., especially rich in vitamin C. [0003] However, the difficulty of storage of strawberries makes it difficult to effectively utilize the value of strawberries. With the development of fermented wine technology, people have found that vitamin C and other beneficial ingredients in strawberries will not lose their activity even after being soake...

Claims

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Application Information

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