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Production process of persimmon wine

A production method and technology for persimmon wine are applied in the production field of persimmon wine, and can solve the problems of inability to mass-produce, insufficient amount of pectinase and antioxidants, strong peroxidation and other problems.

Inactive Publication Date: 2004-05-19
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the wine is not yet mature enough in terms of acid blending and other processes, the pectinase and antioxidants added in the process of decomposing pectin and eliminating astringency are not appropriate, which makes the color of the produced persimmon wine too dark and peroxidized. Strong taste, still difficult to be accepted by consumers, cannot be mass-produced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 1. fruit selection, cleaning: select fully ripe, 200 kilograms of Mopan persimmon fruit without damage by diseases and insect pests, pick out moldy and rotten fruit and fruit with low maturity. Soak the fruit with 0.05% potassium permanganate aqueous solution for 20 minutes, and then wash with water. ②Astringent removal: put the fruit in a container, spray 38% ethanol solution on the fruit, seal it for 4 days, and the fruit can be completely removed. ③Remove the fruit stalk and flower disc, and then crush the pulp with a beater. Add 30.5g of potassium metabisulfite for sterilization; ④Add 110ml of lactic acid to adjust the pH to 4.2, add 16g of pectinase, and place it at 40°C for 8 hours; The soluble solid content of persimmon fruit is 14-16%, and the wine with 7-8 degree can be produced completely with fruit juice fermentation. When the soluble solid content is adjusted to 27% with sugar, it can be brewed into 14 degree wine. Add 16.5 kg of sucrose, and...

Embodiment 2

[0034] Example 2 According to the method described in Example 1, step 2. uses 30% alcohol for removing astringency; steps 3. and 9. use 1.2 grams of sulfurous acid with a concentration of 6% for sterilization; Adjust to 3.5, and the temperature condition is 45°C; the solid content in step ⑥ is adjusted to 20%; step ⑦ adds 38 grams of dry yeast and carries out main fermentation at 15-18°C for 14 days, when the total sugar content of the fermented liquid reaches 4. At 1-12g / l, heat the fermented liquid to 65°C to stop the fermentation process; step ⑩ aging at 14°C for 6 months to obtain semi-dry wine. Semi-dry wine is incompletely fermented wine, slightly sweet and not sour.

Embodiment 3

[0035] Example 3 According to the method described in Example 1, 40% alcohol is used to remove astringency in step ②; the pH value of the pulp is adjusted to 5.0 with citric acid in step ④, and the temperature condition is 52°C; 40 grams of dry yeast is added in step ⑦ Afterwards, carry out the main fermentation at 15-18°C for 10 days. When the total sugar in the fermentation broth is 12.1--45.0g / 1, heat the fermentation broth to 65°C to terminate the fermentation process; step ⑩ aging 5 pieces at 18°C Month, semi-sweet wine can be obtained, that is, not fully fermented wine.

[0036] Example 4 10 kilograms of 14-degree dry wine obtained by the method described in Example 1 was placed in a distiller for distillation, and its alcohol components and volatile aromatic substances were extracted to obtain 2.26 kilograms of 40-degree distilled wine.

[0037] Example 5 Using the method described in Example 1, 28 grams of gelatin was added to the aged wine to clarify the wine.

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PUM

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Abstract

The invention relates to a manufacturing method for persimmon wine, which includes following steps: 1 choosing fruits and cleaning; 2 eliminating astringent; 3 crunshing and sterilizing; 4 regulating pH value and adding pectase; 5 extracting; 6 adding sugar; 7 main ferment and filtering; 8 low temperature processing; 9 filtering and sterilizing; 10 ageing; 11 packing. The content of pectase in the invention is only 0.008-0.1% of parchment's weight, it both reduces quantity of carbinol and reduces the costs; Because of using fruit juice to ferment, the ferment craft is stable and even; ferment liquid of partial-acid may restrain growth of mixed germ. Persimmon wine is abundant in material with mush cphenol such as tannin and has sanitarian function, it has the fragrant of persimmon and of wine.

Description

technical field [0001] The invention relates to a production method of persimmon wine, in particular to a method for brewing fermented wine from persimmons. Background technique [0002] Persimmons are mainly grown in East Asia, namely China, Japan and Korea. The processing of persimmons is also limited to these countries. The sugar content of persimmon fruit is 14-18%. Usually, persimmon fruit is considered to be unable to make fermented wine because it contains a large amount of tannin and pectin substances, and lacks various organic acids that constitute the quality characteristics of fruit wine in grapes, apples and other fruits, and can only be used as distilled wine. my country began to develop persimmon fermented wine since the 1970s, but it failed because of the large amount of tannin and pectin in the persimmon, which made the wine astringent and the juice was cloudy. In the early 1980s, some researchers continued to explore, such as the Food Department of China ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 冷平
Owner CHINA AGRI UNIV