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Brewing method of fructus momordicae wine

A technology of Luo Han Guo and fruit wine, applied in the preparation of alcoholic beverages, etc., can solve problems such as single taste and turbid wine body, and achieve the effect of improving light transmittance, mellow taste, and improving the sensory quality of wine body.

Pending Publication Date: 2021-12-10
惠州市惠城区健生生态农业基地有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Luo Han Guo fruit has high nutritional value, rich in vitamin C, glycosides, fructose, glucose, protein, lipids, etc. The traditional method of making Luo Han Guo wine is usually to directly smash the Luo Han Guo, boil, add koji to ferment, and then simply filter Obtained, the taste is relatively simple, and the wine body is relatively cloudy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A brewing method of Luo Han Guo wine, the steps are as follows:

[0024] 1) Extraction: Extract the Luo Han Guo with water after crushing to obtain the Luo Han Guo extract.

[0025] 2), sugar adjustment: adjust the sugar content of the Luo Han Guo extract to 12°Bx, then sterilize at 105°C for 8 minutes, and cool it for later use.

[0026] 3) Bacteriostasis: add the enzymolysis agent to the extract of Luo Han Guo after the sugar adjustment, and carry out the enzymolysis reaction at 23° C. for 22 hours.

[0027] 4), main fermentation: insert activated yeast liquid under aseptic conditions, and carry out fermentation at 26° C. for 23 days to obtain Luo Han Guo fermentation liquid.

[0028] 5) Post-fermentation: filter the Luo Han Guo fermentation liquid with 4 layers of gauze, transfer the filtrate to another sterilized container, and ferment at 17°C for 13 days to obtain Luo Han Guo wine.

[0029] 6), aging: the Luo Han Guo wine is transferred to an aging tank and aged ...

Embodiment 2

[0040] A brewing method of Luo Han Guo wine, the steps are as follows:

[0041] 1) Extraction: Extract the Luo Han Guo with water after crushing to obtain the Luo Han Guo extract.

[0042] 2), sugar adjustment: adjust the sugar content of the Luo Han Guo extract to 5 ° Bx, then sterilize at 100 ° C for 10 min, and cool it for later use.

[0043] 3) Bacteriostasis: add the enzymolysis agent to the extract of Luo Han Guo after the sugar adjustment, and carry out the enzymolysis reaction at 22° C. for 24 hours.

[0044] 4), main fermentation: insert activated yeast liquid under aseptic conditions, and carry out fermentation at 24° C. for 25 days to obtain Luo Han Guo fermented liquid.

[0045] 5) Post-fermentation: filter the Luo Han Guo fermentation liquid with 4 layers of gauze, transfer the filtrate to another sterilized container, and ferment at 16°C for 15 days to obtain Luo Han Guo wine.

[0046] 6), aging: transfer the Luo Han Guo wine into an aging tank, and age for 3 m...

Embodiment 3

[0056] A brewing method of Luo Han Guo wine, the steps are as follows:

[0057] 1) Extraction: Extract the Luo Han Guo with water after crushing to obtain the Luo Han Guo extract.

[0058] 2), sugar adjustment: adjust the sugar content of the Luo Han Guo extract to 20 ° Bx, then sterilize at 110 ° C for 5 minutes, and cool it for later use.

[0059] 3) Bacteriostasis: add the enzymolysis agent to the extract of Luo Han Guo after sugar adjustment, and carry out the enzymolysis reaction at 24° C. for 20 hours.

[0060] 4), main fermentation: insert activated yeast liquid under aseptic conditions, and carry out fermentation at 28° C. for 20 days to obtain Luo Han Guo fermentation liquid.

[0061]5) Post-fermentation: filter the Luo Han Guo fermentation broth with 4 layers of gauze, transfer the filtrate to another sterilized container, and ferment at 18°C ​​for 10 days to obtain Luo Han Guo wine.

[0062] 6), aging: transfer the Luo Han Guo wine into an aging tank, and age at 1...

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Abstract

The invention discloses a brewing method of fructus momordicae wine. The brewing method comprises the steps of extraction, sugar adjustment, bacteriostasis, primary fermentation, secondary fermentation, aging, clarification and filtration. According to the brewing method of the fructus momordicae wine, an enzymolysis agent is added after the sugar adjustment process to carry out enzymolysis on a fructus momordicae leaching solution, so that the influence of infectious microbes on fermented fruit wine is reduced, and the taste of the fructus momordicae wine is ensured; mixed yeast is added in the fermentation process for brewing, so that the wine is rich in aroma and mellow in taste, a clarifying agent is added in the clarifying process, substances in the wine are adsorbed and settled, the light transmittance of the wine is improved, centrifugation is performed after clarification, light absorption substances in the wine are settled, the light transmittance of the wine is improved, and finally, a membrane is used for filtering. The sensory quality, clarity and stability of the wine are effectively improved, and the inherent style of the wine is kept.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for brewing Luo Han Guo wine. Background technique [0002] Luo Han Guo fruit has high nutritional value, rich in vitamin C, glycosides, fructose, glucose, protein, lipids, etc. The traditional method of making Luo Han Guo wine is usually to directly smash the Luo Han Guo, boil, add koji to ferment, and then simply filter Obtained, mouthfeel is comparatively single, and wine body is comparatively turbid. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the invention provides a method for brewing Luo Han Guo wine. [0004] The technical solution adopted by the present invention to solve its technical problems is: [0005] A brewing method of Luo Han Guo wine, the steps are as follows: [0006] 1) Extraction: Extract the Luo Han Guo with water after crushing to obtain the Luo Han Guo extract. [0007] 2), sugar adjustment: a...

Claims

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Application Information

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IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 刘文生林志萍
Owner 惠州市惠城区健生生态农业基地有限公司
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