Dynamic brewing method of low-alcohol fruit wine

Abstract

The invention discloses a dynamic brewing method of low-alcohol fruit wine. The method comprises the following steps of firstly introducing yeast liquid into a fermentation tank, enabling yeast to beattached to a plate-type ultrafiltration membrane of a fermentation plate, then introducing sterilized fruit juice into the bottom of the fermentation tank, controlling the temperature in the fermentation tank to be 15-25 DEG C and the flow rate of the fruit juice to be 5-20 ml / min, enabling the fruit juice to be in full contact with the yeast on the plate-type ultrafiltration membrane, carrying out alcoholic fermentation, and collecting the fruit juice passing through the topmost layer of fermentation plate, namely obtaining the low-alcohol fruit wine. According to the method, dynamic brewingof the fruit wine is achieved; and compared with a conventional brewing method, the method has the advantages that the time needed by alcoholic fermentation can be remarkably shortened, the alcoholicstrength in the fruit wine is reduced, and meanwhile, a certain sugar degree is reserved, so that better sensory experience is achieved, and health and safety of consumers can be guaranteed.

Description

Technical field [0001] The invention belongs to the field of food and beverages, and specifically relates to a dynamic brewing method of low-alcohol fruit wine. Background technique [0002] Fruit wine is loved by consumers because of its unique taste, pleasant color and distinctive flavor characteristics. With the improvement of the quality of life, people pay more and more attention to the quality of fruit wine. At present, in the fruit wine manufacturing industry, fresh fruits with higher ripeness are generally selected for fermentation, and the sugar content in the initial fermentation liquid is higher, so that the wine has a higher alcohol content after the end of alcohol fermentation. Fruit wine is different from other wines. When the alcohol content is too high, it is likely to directly cause the fermentation to stagnate. This is mainly because the yeast selected in the fermentation will appear when the alcohol content exceeds 18% (v / v). Growth is stagnant, and even cell ...

AI Technical Summary

Problems solved by technology

[0004] During the fermentation of fruit wine, the sugar content is consumed in large quantities. One is to maintain the growth of yeast, and the other is to produce alcohol, which will lead to sugar and acid in the original juice The balance is sharply broken, which brings an extremely unbalanced over-sour and astringent taste to the fruit wine, destroying the sensory experience and reducing the purchasing power of consumers

Some manufacturers will add extra sugar in the late production of fruit wine. Although it can improve the taste, it will destroy the balance and unique flavor of the wine to a certain extent. Such wine is not worth tasting and buying.

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