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Brewing process of tomato wine

A tomato and tomato juice technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., to achieve the effect of transparent appearance, moist and non-irritating taste, and natural ingredients

Pending Publication Date: 2022-04-29
ZHEJIANG DEQING TAIFENG ECOLOGICAL AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There is no report on using lactic acid bacteria to ferment tomatoes to make wine

Method used

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  • Brewing process of tomato wine
  • Brewing process of tomato wine
  • Brewing process of tomato wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of brewing process of tomato wine of the present embodiment comprises the following steps,

[0036] S1 tomato pretreatment: select 30kg of tomatoes with a single fruit weight of 150-250g and a sweetness of 9-10; wash, remove the stems, disinfect, crush and sieve to obtain tomato juice for later use;

[0037]S2 saccharification stage: adding white sugar and citric acid to the tomato juice and stirring evenly to obtain a saccharification mixture;

[0038] Wherein, the addition of white granulated sugar is 35% of tomato juice weight, and the addition of citric acid is 0.1% of tomato juice weight;

[0039] S3 fermentation stage: put the saccharification mixture into a sterilized food-grade sealed plastic barrel, and inoculate the saccharification mixture with Oenococcus oeni CECT4727 and fermented glutinous rice, wherein the inoculation amount of Oenococcus oeniCECT 4727 is 1.0×10 6 CFU / mL, the added amount of fermented glutinous rice is 0.3% of the weight of the sa...

Embodiment 2

[0044] A kind of brewing process of tomato wine of the present embodiment comprises the following steps,

[0045] S1 tomato pretreatment: select 30kg of tomatoes with a single fruit weight of 150-250g and a sweetness of 9-10; wash, remove the stems, disinfect, crush and sieve to obtain tomato juice for later use;

[0046] S2 saccharification stage: adding white sugar and citric acid to the tomato juice and stirring evenly to obtain a saccharification mixture;

[0047] Wherein, the addition of white granulated sugar is 45% of tomato juice weight, and the addition of citric acid is 0.2% of tomato juice weight;

[0048] S3 fermentation stage: Add Oenococcus oeni CECT 4727 and fermented glutinous rice to the saccharified mixture, wherein the inoculation amount of Oenococcus oeni CECT 4727 is 1.3×10 8 CFU / mL; the added amount of fermented glutinous rice is 0.6% of the weight of the saccharified mixture;

[0049] After inoculation, stir evenly and seal it, place the plastic bucket...

Embodiment 3

[0054] A kind of brewing process of tomato wine of the present embodiment comprises the following steps,

[0055] S1 tomato pretreatment: select 30kg of tomatoes with a single fruit weight of 150-250g and a sweetness of 9-10; wash, remove the stems, disinfect, crush and sieve to obtain tomato juice for later use;

[0056] S2 saccharification stage: adding white sugar and citric acid to the tomato juice and stirring evenly to obtain a saccharification mixture;

[0057] Wherein, the addition of white granulated sugar is 40% of tomato juice weight, and the addition of citric acid is 0.15% of tomato juice weight;

[0058] S3 fermentation stage: Fermentation stage: put the saccharification mixture into a sterilized food-grade sealed plastic bucket, inoculate the saccharification mixture with Oenococcus oeni CECT 4727 and fermented glutinous rice, among which, the inoculation amount of Oenococcus oeni CECT4727 1.2×10 7 CFU / mL; the added amount of fermented glutinous rice is 0.5% o...

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Abstract

The invention belongs to the technical field of fruit wine, and particularly relates to a brewing process of tomato wine. The present invention provides a tomato wine brewing process, which comprises a saccharification stage and a fermentation stage, and in the fermentation stage, lactic acid bacteria and fermented glutinous rice are adopted to carry out mixed fermentation on a saccharification mixture. Pure tomato juice is adopted as a fermentation substrate, no hydration treatment is carried out, no additive is added, the components are natural, the taste is soft and moist without irritation, the aftertaste has tomato fruity flavor, and the wine body is transparent in appearance and also can be hung on the wall.

Description

technical field [0001] The invention belongs to the technical field of fruit wine, in particular to a tomato wine brewing process. Background technique [0002] As the main economic crop in our country, tomato is rich in nutrients and has been fully used in making jam and fruit juice. In recent years, tomato wine has also become a popular fruit wine category. [0003] For example, the Chinese invention patent with the patent number CN201110021576.2 discloses a purely fermented tomato wine and a preparation method thereof. The purely fermented tomato wine is made by fermenting whole tomato juice with S. Fermented carbon source, pectinase is added to decompose pectin to clarify tomato wine. The higher alcohol content in the tomato wine reaches 0.13-0.25 g / L, and the total ester content reaches 153-212 mg / L. [0004] At present, most of the fermentation strains used for fermenting tomatoes to produce wine are conventional fermentation strains used to make wine from grains, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/023C12R1/01
CPCC12G3/022C12G3/023
Inventor 谢土根
Owner ZHEJIANG DEQING TAIFENG ECOLOGICAL AGRI DEV
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