Suletan apricot fruit wine fermentation method
A fruit wine fermentation and apricot technology, which is applied in the field of food processing, can solve problems such as excessive food additives, adverse effects on consumers, and uneven quality, and achieve the effects of small sugar loss, maintaining human blood pressure and body fluid balance, and ensuring quality
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Embodiment 1
[0026] A method for fermenting sultan apricot fruit wine, comprising the steps of:
[0027] 1) Take fresh and ripe sultan apricot, wash and remove the core, mash to form fruit puree;
[0028] 2) Put the fruit puree in a temperature-controlled fermentation tank, and add pectinase and sulfurous acid with a concentration of 0.8ml / L to it, the amount of pectinase added is 50g / t, stir evenly, and adjust the temperature-controlled fermentation tank to 10°C, and stand at low temperature for 24 hours;
[0029] 3) Add Saccharomyces cerevisiae to the system obtained in step 2), the amount of yeast added is 500g / t, the initial sugar content of the controlled fermentation is 21°Brix, the initial pH value is 3.8, and low-temperature fermentation is carried out at 13°C for 10 days, during which the daily closed cycle 3 times;
[0030] 4) When the reducing sugar concentration is 4g / L, add sulfurous acid at a concentration of 1ml / L to stop the fermentation, adjust the temperature of the tem...
Embodiment 2
[0035] A method for fermenting sultan apricot fruit wine, comprising the steps of:
[0036] 1) Take fresh and ripe sultan apricot, wash and remove the core, mash to form fruit puree;
[0037] 2) Put the fruit puree in a temperature-controlled fermentation tank, and add pectinase and sulfurous acid with a concentration of 0.8ml / L to it, the amount of pectinase added is 50g / t, stir evenly, and adjust the temperature-controlled fermentation tank to 13°C, and stand at low temperature for 24 hours;
[0038] 3) Add Saccharomyces cerevisiae to the system obtained in step 2), the amount of yeast added is 500g / t, the initial sugar content of the controlled fermentation is 21°Brix, the initial pH value is 3.8, and low-temperature fermentation is carried out at 15°C for 15 days, during which the daily closed cycle 4 times;
[0039] 4) When the reducing sugar concentration is 2g / L, add sulfurous acid at a concentration of 1ml / L to stop the fermentation, adjust the temperature of the tem...
Embodiment 3
[0044] A method for fermenting sultan apricot fruit wine, comprising the steps of:
[0045] 1) Take fresh and ripe sultan apricot, wash and remove the core, mash to form fruit puree;
[0046] 2) Put the fruit puree in a temperature-controlled fermentation tank, and add pectinase and sulfurous acid with a concentration of 0.8ml / L to it, the amount of pectinase added is 50g / t, stir evenly, and adjust the temperature-controlled fermentation tank to 11°C, and stand at low temperature for 24 hours;
[0047] 3) Add Saccharomyces cerevisiae to the system obtained in step 2), the amount of yeast added is 500g / t, the initial sugar content of the controlled fermentation is 21°Brix, the initial pH value is 3.8, and low-temperature fermentation is carried out at 14°C for 12 days, during which the daily closed cycle 3 times;
[0048] 4) When the reducing sugar concentration is 2g / L, add sulfurous acid at a concentration of 1ml / L to stop the fermentation, adjust the temperature of the tem...
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