Brewing method of emblic leafflower wine
An oil citrus and aging technology, which is applied in the preparation of alcoholic beverages, can solve the problems of oil citrus wine, such as heavy sour taste, dull entrance, and unfavorable absorption, and achieves a short brewing cycle, reduces astringency, and reduces acidity. Effect
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Embodiment 1
[0020] A kind of brewing method of citrus wine, its steps are as follows:
[0021] 1) Pre-treatment: Wash and remove the pits of the tangerines and squeeze them into juice, then place the juice of the citruses in a freezer at -13°C for 13 hours, then thaw at room temperature to normal temperature, and repeat three times.
[0022] 2) Enzymolysis: add pectinase at 35°C-40°C for enzymolysis, and then inactivate the enzyme at 88°C.
[0023] 3) Clarification: adding a clarifying agent to the tangerine juice that has been enzymatically hydrolyzed, stirring and standing, and then filtering to obtain the tangerine clear liquid.
[0024] 4), main fermentation: use sucrose and citric acid to adjust the pH of the tangerine clear liquid to 3, then transfer the tangerine clear liquid to the main fermentation tank, add active dry yeast, and ferment at a temperature of 6.5°C for 13 days .
[0025] 5) Post-fermentation: add zymosan to the main fermentation tank, stir evenly, adjust the temp...
Embodiment 2
[0032] A kind of brewing method of citrus wine, its steps are as follows:
[0033] 1) Pre-treatment: Wash and remove the pits of the tangerines and squeeze them into juice, then place the juice of the citruses in a freezer at -10°C for 15 hours, then thaw at room temperature to normal temperature, and repeat three times.
[0034] 2), enzymatic hydrolysis: add pectinase at 35°C for enzymatic hydrolysis, and then inactivate the enzyme at 85°C.
[0035] 3) Clarification: adding a clarifying agent to the tangerine juice that has been enzymatically hydrolyzed, stirring and standing, and then filtering to obtain the tangerine clear liquid.
[0036] 4), main fermentation: use sucrose and citric acid to adjust the pH of the tangerine clear liquid to 3, then transfer the tangerine clear liquid to the main fermentation tank, add active dry yeast, and ferment at a temperature of 5°C for 15 days .
[0037] 5) Post-fermentation: add zymosan to the main fermentation tank, stir evenly, adj...
Embodiment 3
[0043] A kind of brewing method of citrus wine, its steps are as follows:
[0044] 1) Pre-treatment: Wash and remove the pits of the tangerines and squeeze them into juice, then place the tangerine juice in a freezer at -15°C for 10 hours, then thaw at room temperature to normal temperature, and repeat three times.
[0045] 2), enzymatic hydrolysis: add pectinase at 40°C for enzymatic hydrolysis, and then inactivate the enzyme at 90°C.
[0046] 3) Clarification: adding a clarifying agent to the tangerine juice that has been enzymatically hydrolyzed, stirring and standing, and then filtering to obtain the tangerine clear liquid.
[0047] 4), main fermentation: use sucrose and citric acid to adjust the pH of the tangerine clear liquid to 4, then transfer the tangerine clear liquid to the main fermentation tank, add active dry yeast, and ferment at a temperature of 8°C for 10 days .
[0048] 5) Post-fermentation: add zymosan to the main fermentation tank, stir evenly, adjust th...
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