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Technology for brewing strong wine from waxberries

A high-quality wine and bayberry technology, applied in the field of food and beverage processing, can solve the problems of reducing quality and economic value, turbidity, fading, etc., and achieve the effects of good clarity, low pectin content, and increased total acid content

Pending Publication Date: 2021-03-02
景德镇市元启山谷酒业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a common problem in bayberry wine that the finished bayberry wine will appear turbid or precipitated and faded in various degrees after being placed for a period of time, thereby reducing its quality and economic value.

Method used

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  • Technology for brewing strong wine from waxberries
  • Technology for brewing strong wine from waxberries
  • Technology for brewing strong wine from waxberries

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The process of brewing high-alcohol wine from bayberry,

[0044] Waxberry crushing process: the leaves and fruit stems of the bayberry are cleaned, drained, cored and crushed to obtain bayberry particles.

[0045] Yangmei granule soaking process: mix red bayberry granules with white wine for dark soaking, add pectinase, after soaking for 3 months, siphon and filter the supernatant to obtain bayberry wine, and at the same time obtain bayberry lees; the alcohol content in the white wine is 45vol% ; Yangmei granules and white wine are mixed in a volume ratio of 1:1; the amount of pectinase added is 2ppm.

[0046] Clarification process: mix the clarifying agent and bayberry wine evenly, and siphon the supernatant to obtain high-clarity bayberry wine; the clarifying agent is an aqueous solution of gelatin, platycodon saponin D, and chitosan, wherein the amount of gelatin added It is 8wt% of distilled water, the addition amount of degaloside platycodon saponin D is 3wt% of d...

Embodiment 2

[0050] The process of brewing high-alcohol wine from bayberry,

[0051] Waxberry crushing process: the leaves and fruit stems of the bayberry are cleaned, drained, cored and crushed to obtain bayberry particles.

[0052] Yangmei granule soaking process: mix red bayberry granules with white wine for dark soaking, add pectinase, after soaking for 3 months, siphon and filter the supernatant to obtain bayberry wine, and at the same time obtain bayberry lees; the alcohol content in the white wine is 45vol% ; Yangmei granules and white wine are mixed in a volume ratio of 1:1; the amount of pectinase added is 2ppm.

[0053]Clarification process: mix the clarifying agent and bayberry wine evenly, and siphon the supernatant to obtain high-clarity bayberry wine; the clarifying agent is an aqueous solution of gelatin, platycodon saponin D, and chitosan, wherein the amount of gelatin added It is 8wt% of distilled water, the addition amount of degaloside platycodon saponin D is 3wt% of di...

Embodiment 3

[0057] The process of brewing high-alcohol wine from bayberry,

[0058] Waxberry crushing process: the leaves and fruit stems of the bayberry are cleaned, drained, cored and crushed to obtain bayberry particles.

[0059] Red bayberry granule soaking process: mix red bayberry granules with white wine for dark soaking, add pectinase, calcium dihydrogen phosphate and glucono-δ-lactone, after soaking for 3 months, siphon the supernatant to obtain bayberry wine, Obtain red bayberry distiller's residue simultaneously; Alcohol content is 45vol% in the white wine; Red bayberry granule and white wine are mixed with the ratio of volume ratio 1: 1; The added amount of δ-lactone was 3 ppm.

[0060] Clarification treatment process: mix the clarifying agent and bayberry wine evenly, and siphon the supernatant to obtain high-clarity bayberry wine; the clarifying agent is a solution of gelatin, platycodon saponin D, and chitosan, wherein the amount of gelatin added It is 8wt% of distilled w...

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Abstract

The invention discloses a process for brewing strong wine from waxberries, and belongs to the technical field of food and beverage processing. The process comprises the following steps: waxberry crushing, waxberry particle soaking, clarifying, distilling and blending so as to obtain the strong waxberry wine. In the clarifying process, a clarifying agent and the waxberry wine are uniformly mixed, siphon filtration is performed, and supernatant is taken to obtain high-clarity waxberry wine; and the clarifying agent is a solution containing gelatin, apiose platycodin D and chitosan. The obtainedhigh-clarity waxberry wine has the advantages that: the protein content reduction rate is 25% or above, the polyphenol content reduction rate is 45% or above, the pectin content reduction rate is 24%or above, and the light transmittance is improved by 6% or above.

Description

technical field [0001] The invention belongs to the technical field of food and beverage processing, and in particular relates to a process for brewing high-grade wine from bayberry. Background technique [0002] Yangmei is also known as "Zhuren", also known as Shengshengmei, Baidimei, Shumei, and Zhuhong. Because it is shaped like water poplar and tastes like sour plum, it is called bayberry. It belongs to Myricaceae and is an evergreen tree. In my country, it is widely distributed in various places south of the Yangtze River, and the provinces of Jiangsu and Zhejiang have the largest cultivation area. Bayberry usually matures in May and is purple-black or rose-red. It is popular for its sweet and sour taste and is one of the unique fruits in my country. The fresh bayberry fruit is bright in color, sweet and sour, and rich in flavor. It is rich in various mineral elements such as calcium, phosphorus, iron, etc., and also contains vitamins, 18 kinds of amino acids, etc., 7 o...

Claims

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Application Information

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IPC IPC(8): C12G3/055C12G3/024C12H1/052C12H1/056C12H6/02
CPCC12H1/0416C12H1/0424C12G3/024C12G3/055C12H6/02
Inventor 汪汉国李权
Owner 景德镇市元启山谷酒业发展有限公司