Crabapple strengthening wine and preparation method thereof
A technology of crabapple and crabapple fruit, which is applied in the field of crabapple fortified wine and its preparation, which can solve the problems of fermented wine with reduced flavor, high alcohol content, and reduced coordination, and achieve the effects of round and full body, increased yield, and complex aroma
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Embodiment 1
[0029] (1) Raw material processing: Select 1000Kg of late-maturing and long-hanging crabapple fruits, with a soluble solid content of 23°Brix when picking, remove impurities and wash, put them into a frame press after crushing, and squeeze out 30% of the crabapple fruit weight Juice; the squeezed juice and the remaining pomace are placed separately for later use;
[0030] (2) Fruit juice fermentation: get 300L of fruit juice prepared in step (1), add Torula dell's yeast, and the inoculum size of the strain after activation is 1 × 10 6 1 / mL, control the fermentation temperature at 18°C, and wait for the specific gravity to remain stable for 3 days to end the fermentation. At this time, the alcohol content of the fermented wine was 8.3% v / v, and the sugar content in the wine was 70.5g / L. After the fermentation is completed, the tank is full and stored for use;
[0031] (3) Pomace fermentation: divide the pomace into two parts according to the mass ratio of 1:1, one part of the ...
Embodiment 2
[0036](1) Raw material processing: Select 1500Kg of late-maturing and long-hanging crabapple fruit, with a soluble solid content of 23.5°Brix during picking, remove impurities and wash, and perform frame pressing after crushing to squeeze out 30% of the crabapple fruit juice by weight; squeeze Juice and remaining pomace are placed in fermenter for subsequent use;
[0037] (2) fruit juice fermentation: in the 450L fruit juice that step (1) prepares, add Torula dell's yeast, the inoculum size of bacterial strain after activation is 1 * 10 6 per mL, control the fermentation temperature at 20°C, and stop the fermentation after the specific gravity remains stable for 3 days. At this time, the alcohol content of the fermented wine is 8.2% (v / v), and the residual sugar content in the wine is 85.2g / L. After the fermentation is completed, the tank is full and stored for use;
[0038] (3) Pomace fermentation: Divide the pomace into two parts according to the mass ratio of 1:1. One part...
Embodiment 3
[0043] (1) Raw material processing: select 2000Kg of late-maturing and long-hanging crabapple fruit, with a soluble solid content of 23.2°Brix during picking, remove impurities and wash after picking, and perform frame-type pressing after crushing to control the juice yield of 30%. Squeeze the juice and The remaining pomace is placed in the fermenter for subsequent use;
[0044] (2) Fruit juice fermentation: the 600L fruit juice prepared in step (1) was inoculated with Torula spp. to ferment, and the inoculation amount of the bacterial strain after activation was 1×10 6 per mL, control the fermentation temperature at 19°C, and wait for the specific gravity to remain stable for 3 days to end the fermentation. The alcohol content of the obtained fermented wine is 8.0% v / v, and the residual sugar content in the wine is 78.5g / L. After the fermentation is completed, the tank is full and stored for use;
[0045] (3) Pomace fermentation: divide the pomace into two parts according t...
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