Aronia melanocarpa fruit wine and brewing method thereof

A kind of technology of Aronia and fruit wine, which is applied in the field of Aronia fruit wine and its brewing field, can solve the problems of unsatisfactory product quality, uncontrollable hygienic index, unreasonable process technology, etc., and achieve Reliable filtration quality, stable product quality, and less loss of beneficial substances

Inactive Publication Date: 2021-07-02
张亚祥
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At home and abroad, there are few studies on making wine directly from Aronia berries, and the technology is unreasonable, resulting in the loss of a large amount of beneficial substan

Method used

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Embodiment Construction

[0016] A kind of black berry adenocarpus fruit wine and brewing method thereof, comprising the following steps:

[0017] S1. Washing the Aronia fruit, destemming, crushing, and extracting the fruit juice to the extracting fermentation tank;

[0018] S2. Inoculation fermentation, the obtained fruit juice is inserted into the cultivated and mature Rowan yeast, enters the fermentation and reproduction, and after the temperature rises to 23°C on the fourth day, put it into a 600L liter box, fully contact with oxygen, and oxygen circulation The amount is greater than one-half of the capacity of the extraction fermentation tank, and the temperature is controlled at 26-28°C;

[0019] S3. Enter the fermentation after temperature control, finish the fermentation of the remaining sugar, keep the total acid 6.0g-6.5g / L, after the fermentation of the remaining sugar, add potassium pyrosulfite and adjust the sulfur dioxide to 30mg / L to kill microorganisms , to clarify the wine liquid, and...

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Abstract

The invention discloses aronia melanocarpa fruit wine and a brewing method thereof. The brewing method comprises the following steps: cleaning aronia melanocarpa fruits, removing stems, crushing, and extracting fruit juice into an extraction fermentation tank; inoculating the fruit juice into mature sorbus pohuashanensis saccharomycetes, performing fermentation propagation, and after the temperature rises to 23 DEG C, putting the fruit juice into a 600L liter box to be in full contact with oxygen; after temperature control, conducting fermentation, after fermentation of the remaining sugar is finished, adding potassium metabisulfite and sulfur dioxide, adjusting the concentration to 30 mg/L, and when the temperature of wine liquid is reduced to 8-10 DEG C, pouring the wine liquid into a storage tank to be stored and aged; carrying out aging at the temperature of 5-10 DEG C, and supplementing wine in time when the wine liquid in the storage tank drops in winter; in the middle ten days of March of the next year, adjusting sulfur dioxide to be 25 mg/L, carrying out sampling for a fining test, the dosage of selected edible gelatin is 160-220 g per time, adding pure water into sol, then using warm water with the temperature of 55 DEG C for dissolving the sol, adding the sol slowly into raw wine in a circulating liter box, starting a circulating pump, pumping the raw wine into a storage tank, keeping the storage tank full and storing it statically for 21 days, adopting a plate and frame filter for clarification plate filtration, so that the sorbus raw wine is brewed.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a black berry adenocarpus fruit wine and a brewing method thereof. Background technique [0002] Native to the eastern part of North America, Sorbus nigra is an economic tree species integrating edible, medicinal, garden and ecological values. There is no such tree species in our country. Since 1989, the Liaoning Provincial Arid Area Afforestation Research Institute has introduced 8 species from abroad. Up to now, our country has rich germplasm resources. At home and abroad, there are few studies on making wine directly from Aronia berries, and the technology is unreasonable, resulting in the loss of a large amount of beneficial substances during the trial production process, the health indicators cannot be controlled, the product quality cannot reach the expected effect, and the taste is relatively weak. Difference. Contents of the invention [0003] The technical proble...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12H1/22
CPCC12H1/22C12G3/024
Inventor 张亚祥周志波陈小波
Owner 张亚祥
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