Preparation method of fruit wine

A technology of fruit wine and fruit, which is applied in the field of wine liquid preparation to achieve the effects of increasing juice yield, strong peach fragrance, and improving wine yield

Inactive Publication Date: 2022-07-22
马艺嘉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a preparation method of fruit wine, which overcomes the deficiencies of the prior art, has reasonable design, good process feasibility, and solves the problems of the existing fruit wine yield and fermentation time. Improved technical issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of peach wine, comprising the following steps:

[0038] S1. Use 2% salt water to clean the peach to remove impurities such as dust. The peach is a lake view peach, and the weight of the pulp is 90%;

[0039] S2. Steam the peaches for 15 minutes to eliminate the skin and internal bacteria of the peaches. After cooking, crush the pulp of the peaches, and add SO2 during the crushing process. Antioxidant and sterilization effect;

[0040] S3, cooling the boiled peaches and maintaining at 30°C, adding sweet wine koji, yellow rice wine koji and pectinase, the addition amounts are respectively 10 kg / ton of sweet wine koji, 5 kg / ton of yellow rice wine koji, 10,000 u / g Pectinase 100 g / ton, treatment time is 48 hours;

[0041] S4, after removing the fruit core, add the expansion yeast, the addition amount is 5 liters / ton, the fermentation time is 30 days, and the fermentation temperature is controlled at 32°C;

[0042] S5, solid-liquid separation, removin...

Embodiment 2

[0045] A preparation method of green plum wine, comprising the following steps:

[0046] S1. Use 2% salt water to clean green plums to remove dust and other impurities;

[0047] S2. Steam the green plum for 15 minutes to eliminate the skin and internal bacteria of the green plum. After cooking, the pulp of the green plum is broken, and SO2 is added during the crushing process, and the concentration is controlled to 80 g / ton, which can play an anti-oxidant, The effect of sterilization;

[0048] S3, the green plum after cooking is cooled and maintained at 30 ℃, and sweet wine koji, yellow rice wine koji and pectinase are added, and the addition amounts are respectively 5 kg / ton of sweet wine koji, 2 kg / ton of yellow rice wine koji, and 10,000 u / g fruit Glue enzyme 50g / ton, treatment time is 72 hours;

[0049] S4, after removing the fruit core, add the expansion yeast, the addition amount is 3 liters / ton, the fermentation time is 15 days, and the fermentation temperature is con...

Embodiment 3

[0053] A preparation method of hawthorn wine, comprising the following steps:

[0054] S1. Use 2% salt water to clean the hawthorn to remove impurities such as dust;

[0055] S2. Steam the hawthorn for 15 minutes to eliminate the hawthorn epidermis and internal bacteria. After cooking, the pulp of the hawthorn is broken, and SO2 is added during the crushing process, and the concentration is controlled to 50 g / ton, which plays an important role in anti-oxidation, The effect of sterilization;

[0056] S3. Cool the boiled hawthorn and maintain it at 30°C, add sweet wine koji, yellow rice wine koji and pectinase, and the addition amounts are respectively 5 kg / ton of sweet wine koji, 5 kg / ton of yellow rice wine koji, and 10,000 u / g fruit Glue enzyme 200g / ton, treatment time is 60 hours;

[0057] S4, after removing the fruit core, add the expansion yeast, the addition amount is 6 liters / ton, the fermentation time is 20 days, and the fermentation temperature is controlled at 35°C;...

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PUM

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Abstract

The invention provides a preparation method of fruit wine, which comprises the following steps: S1, cleaning; s2, performing steam cooking; s3, cooling the cooked fruits, maintaining the temperature at 25-40 DEG C, adding 5-10 kg/ton of sweet wine koji, 2-5 kg/ton of yellow wine koji and 50-200 g/ton of pectinase, and treating for 48-72 hours; s4, after the kernels are fished out, expanding culture yeast is added, the addition amount is 3-6 liters/ton, the fermentation time is 15-30 days, and the fermentation temperature is controlled to be 30-35 DEG C; s5, carrying out solid-liquid separation; and S6, sterilizing the wine liquid, filling the wine liquid into jars, and storing. The method overcomes the defects in the prior art, is reasonable in design and good in process feasibility, and solves the technical problems that the wine yield and the fermentation time of the existing fruit wine need to be further improved.

Description

technical field [0001] The invention relates to the technical field of wine preparation, in particular to a preparation method of fruit wine. Background technique [0002] Fruit wine, also known as fruit wine, is a fruit-flavored wine prepared from fruit through fermentation. The alcohol content of fruit wine does not exceed 20 degrees, generally between 5 degrees and 10 degrees. [0003] Through the preparation of fruit wine, not only the added value of fruit can be improved, but also a large amount of defective fruit can be consumed and fruits with stagnant sales can be consumed. In the process of fruit wine industrialization, increasing the wine yield and shortening the fermentation time can greatly reduce the production cost of fruit wine and improve economic benefits. It is the direction of continuous research in the industry. [0004] To this end, we propose a preparation method of fruit wine. SUMMARY OF THE INVENTION [0005] (1) Technical problems solved [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026
CPCC12G3/024C12G3/026
Inventor 马艺嘉马忠平
Owner 马艺嘉
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