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Reinforced persimmon juice wine and preparation process thereof

A preparation process and enhanced technology, which is applied in the field of wine making, can solve the problems of affecting the flavor of persimmon wine, unclear color, poor balance of wine body, etc., and achieve the effect of retaining economic value and nutritional value, rich and strong aroma, and fast fermentation speed

Pending Publication Date: 2020-11-20
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, during the brewing process, persimmon wine will be mixed with various auxiliary materials such as white sugar, alcohol, and essence, which will affect the flavor of persimmon wine

Method used

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  • Reinforced persimmon juice wine and preparation process thereof
  • Reinforced persimmon juice wine and preparation process thereof
  • Reinforced persimmon juice wine and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Raw material selection and processing: Select fresh persimmons with natural ripeness, disease-free and rotten fruits in the Beijing-Tianjin-Hebei production area, with a sugar content of 15%, and rinse the surface of the persimmons.

[0030] (2) Persimmon destemming, crushing and beating: crush the fresh persimmons washed in the first step with a crusher, add 0.006g / 100mL sulfurous acid to the pulp for sterilization, and then add activated persimmon pulp to the sterilized persimmon pulp. Gluease 0.04 g / 100ml, cellulase 0.04g / 100ml, mix well, enzymatic hydrolysis reaction at 40°C for 5 hours, and store at -6.5°C for 5 days.

[0031] (3) Squeeze treatment: squeeze the persimmon pulp after enzymolysis in a frozen state, filter it with a filter cloth of 100-150 mesh, and obtain a juice yield of 72%, and obtain persimmon juice with a sugar content of 220g / L.

[0032] (4) Preparation of persimmon distilled wine: take 75% of the weight of the persimmon juice obtained by fi...

Embodiment 2

[0036] (1) Raw material selection and processing: Select fresh persimmons with natural ripeness, disease-free and rotten fruits in the Beijing-Tianjin-Hebei production area, with a sugar content of 15%, and rinse the surface of the persimmons.

[0037] (2) Persimmon destemming, crushing and beating: crush the fresh persimmons washed in the first step with a crusher, add 0.0067g / 100mL sulfurous acid to the pulp for sterilization, and then add activated persimmon pulp to the sterilized persimmon pulp. Gluease 0.04 g / 100ml, cellulase 0.04g / 100ml, mix well, enzymatic hydrolysis reaction at 42°C for 5 hours, and store at -7.5°C for 5 days.

[0038] (3) Squeeze treatment: press the persimmon pulp after enzymolysis in a frozen state, and filter it with a filter cloth of 100-150 mesh to obtain persimmon fruit juice, which has a sugar content of 220g / L and a juice yield of 74%.

[0039](4) Preparation of persimmon distilled wine: take 80% of the weight of the persimmon juice obtained b...

Embodiment 3

[0043] (1) Raw material selection and processing: Select fresh persimmons with natural ripeness, disease-free and rotten fruits in the Beijing-Tianjin-Hebei production area, with a sugar content of 15%, and rinse the surface of the persimmons.

[0044] (2) Destemming, crushing and beating of persimmons: crush the fresh persimmons washed in the first step with a crusher, add 0.008g / 100mL sulfurous acid to the pulp for sterilization, and then add activated persimmons to the sterilized persimmon pulp. Gluease 0.04 g / 100ml, cellulase 0.04g / 100ml, mix well, enzymatic hydrolysis reaction at 40°C for 5 hours, store at -8°C for 4 days.

[0045] (3) Squeeze treatment: squeeze the persimmon pulp after enzymolysis in a frozen state, and filter it with a filter cloth of 100-150 mesh to obtain persimmon juice with a sugar content of 225g / L and a juice yield of 78%.

[0046] (4) Preparation of persimmon distilled wine: take three-quarters of the weight of the persimmon juice obtained by fil...

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Abstract

The invention discloses reinforced persimmon juice wine and a preparation process thereof, belongs to the technical field of wine brewing. The process increase the alcoholic strength of the persimmonwine while retaining the fragrance of persimmons. The reinforced persimmon juice wine is obtained by taking fresh persimmons as raw materials and performing crushing, pulping, enzymolysis, alcoholic fermentation, distillation, blending and aging on the raw materials. According to the method, the alcohol fermentation temperature is low, the persimmon fruity flavor can be maintained, the fermentation time is prolonged, the taste of the persimmon juice wine is richer, and the reinforced persimmon juice wine shows wheat straw yellow, is clear and transparent, rich, complex, elegant and fresh in fragrance, typical and outstanding in persimmon fruity flavor, complete in wine body, mellow and fine in taste and long in aftertaste, and has extremely high economic value and nutritional value.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to an enhanced persimmon liquor and a preparation process thereof. Background technique [0002] Persimmon is the fruit of persimmon, a deciduous tree plant in the persimmon family. It is one of the five major fruits in my country. It has high nutritional value and is rich in trace elements such as carotene and riboflavin, as well as a large number of flavonoids and phenols. It can inhibit platelet aggregation and delay aging. , The role of softening blood vessels. Fresh persimmons contain more glucose, fructose, mannitol and other sugar substances, which are extremely high-quality raw materials for wine making. Moreover, fresh persimmons have a short storage period. Making them into persimmon wine, persimmon vinegar, persimmon cakes, etc. can improve the nutritional value of persimmons on the one hand, and on the other hand will also produce great economic value and dev...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/025C12H6/02C12H1/07C12H1/22C12R1/865
CPCC12G3/024C12G3/025C12H6/02C12H1/063C12H1/22
Inventor 柴丽娟许正宏孙佳张晓娟陆震鸣史劲松房晓星
Owner JIANGNAN UNIV