Production method of antioxidant blackcurrant-raisin fruit wine

A production method and anti-oxidation technology, which are applied in the preparation of wine, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of decreased taste and nutritional value of fruit wine, sour taste, etc., and achieve rich taste and harmonious wine body. , acidity reducing effect

Pending Publication Date: 2021-12-21
努丽扎提·木拉提别克
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the brewing process of this blackcurrant fruit wine, although blackcurrant fruit is used, this kind of wine belongs to distilled wine, not fruit wine, and the brewing method will cause the decline of the mouthfeel and nutritional value of fruit wine
[0004] At present, due to the high acid content of blackcurrant, if blackcurrant is brewed into dry fruit wine, the taste will be very sour, so blackcurrant is only suitable for making sweet fruit wine

Method used

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  • Production method of antioxidant blackcurrant-raisin fruit wine
  • Production method of antioxidant blackcurrant-raisin fruit wine
  • Production method of antioxidant blackcurrant-raisin fruit wine

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Embodiment Construction

[0041] The following description illustrates specific embodiments of the invention sufficiently to enable those skilled in the art to practice and reproduce it.

[0042] like figure 1 Shown is the process flow chart of production method among the present invention.

[0043] The production method of antioxidant black currant-raisin fruit wine, concrete steps are as follows:

[0044] Step 1: Wash the raisins, add water for beating, the ratio of raisins and water is 1:4, beating to produce raisin juice;

[0045] Add water at 50°C, keep the raisins in a constant temperature water bath for 4 hours, put the raisins and water into a beater and beat for 3 minutes.

[0046] In this preferred embodiment, the raisins are selected from the raisins produced in the Turpan area, and the raisins are seedless white varieties without rot and mildew.

[0047] Step 2: blackcurrant original fruit, beating the blackcurrant original fruit to generate blackcurrant beating juice;

[0048] The orig...

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Abstract

The invention discloses a production method of antioxidant blackcurrant-raisin fruit wine. The production method comprises the following steps of cleaning raisin, adding water and pulping, and pulping the raisin and water to generate raisin juice; pulping the blackcurrant raw fruits to generate blackcurrant pulp; mixing the raisin juice and the blackcurrant pulp, performing main fermentation, and adding SO2, pectinase and active dry yeast in the main fermentation process; filtering the slurry subjected to the primary fermentation, then carrying out secondary fermentation, and ageing; and clarifying the aged pulp, and filtering to obtain the antioxidant blackcurrant-raisin fruit wine. The obtained antioxidant blackcurrant-raisin fruit wine has the advantages of fragrance of black berries and the like, strong fruit fragrance, moderate acerbity and harmonious wine body.

Description

technical field [0001] The invention belongs to the field of fruit wine preparation, and in particular relates to a production method of antioxidant black currant-raisin fruit wine. Background technique [0002] Chinese Publication No. CN108865551A discloses a black currant raisin wine and a preparation method thereof. The preparation method comprises the following steps: (1), artificially screening black currant raisins without spoilage, cleaning with clear water and drying; (2), Fill the above-mentioned black currant raisins into a container, add 250% to 350% pure rice wine by weight, mix well, then seal and soak; (4), filter with a diatomaceous earth filter to remove slag; (5), pack the clarified blackcurrant raisin wine liquid and then go on the market. This cider is made with blackcurrant raisins instead of blackcurrant fruit. [0003] Chinese Publication No. CN104711158A discloses a blackcurrant wine and a preparation method thereof. The preparation method includes t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/04C12G1/022C12H1/15C12H1/048C12H1/052
CPCC12G1/02C12G1/04C12G1/0203C12H1/003C12H1/0408C12H1/0416C12G2200/15
Inventor 努丽扎提·木拉提别克吴敬温彩霞杨帆马丽杰徐丽
Owner 努丽扎提·木拉提别克
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