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Technology for brewing loquat wine

A technology of loquat pulp and loquat, applied in the production field of loquat fruit wine, can solve the problems of deterioration of active ingredients and severe rancidity, and achieve the effect of preventing rancidity

Inactive Publication Date: 2007-07-11
倪正权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problem that some active ingredients of the fruit will deteriorate due to the harmful bacteria group in the existing fruit wine production technology, and the rancidity is too serious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A method for producing loquat fruit wine by using loquat seeds, comprising the following steps:

[0040] A1. Crush the loquat core into flour, add raw material fermented koji to the loquat core powder, add 60% white wine until the loquat core powder is just submerged, ferment at room temperature for 3 months, then filter and squeeze out the fermented product , to obtain concentrated solution No. 1 and filter residue No. 1;

[0041] B1, blending, blending the concentrated solution No. 1 obtained in step A1 with white wine to obtain loquat fruit wine.

[0042] In order to make better use of raw materials, the filter residue No. 1 obtained by the above process can also be used to obtain loquat fruit wine through the following steps:

[0043] A2, soak No. 1 filter residue with 60-degree liquor at room temperature for 10 days, filter and squeeze dry to obtain concentrated solution No. 2 and filter residue No. 2;

[0044] B2, blending, blending the concentrated solution No....

Embodiment 2

[0056] A method for producing loquat fruit wine by adopting loquat meat, comprising the following steps:

[0057] A1′, wash the fresh loquat, remove the meat and juice with a crusher, separate the loquat core and meat juice, add raw material fermented wine koji to the loquat juice, add 60% white wine at the same time until it is just submerged in the loquat juice, and ferment The time is 1 month, and then the fermented product is filtered and squeezed dry to obtain concentrated solution No. 1' and filter residue No. 1';

[0058] B1', blending, blending the concentrated solution No. 1' obtained in the step A1' with white wine to obtain loquat fruit wine.

[0059] In order to make better use of raw materials, the loquat fruit wine can also be obtained by utilizing the filter residue No. 1' obtained by the above process through the following steps:

[0060] A2', soak No. 1' of the filter residue with 60-degree white wine at room temperature for 10 days, filter and squeeze dry to o...

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PUM

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Abstract

The invention discloses a new wine making technique and its application to make fruit wines, like loquat wine, and its main steps as follows: 1. loquat wine making technique: (1) fermenting, extracting, and guaranteeing quality: crushing loquat kernels into powder, adding in yeast to ferment for 3 months, and simultaneously adding in a proper amount of white spirit until the white spirit just immerges the powder, filter-pressing the leavening dry and obtaining strong solution No.1 and filter residue No.1; (2) soaking, extracting, filtering and pressing-dry: adding in a proper amount of white spirit, soaking the filter residue No.1 for 10 days and continuing fermentation, making extraction on the soaked substance many times to obtain strong solutions No.1-No.5; (3) blending loquat wine: blending the strong solutions No.1-No.5 with white spirit by existing wine blending technique into the loquat wine, and then fermenting loguat juice by yeast for 1 month, where the follow-up processing method is completely consistent with the wine making technique of loquat kernels.

Description

technical field [0001] The invention relates to a production technology of fruit wine, in particular to a production technology of loquat fruit wine. Background technique [0002] The existing fruit wine production technology cannot fully maintain the flavor of the fruit itself. During the fermentation process, the harmful bacteria group will cause some active ingredients of the fruit to deteriorate, destroy the flavor of the fruit itself in the fruit wine, and even produce substances harmful to the human body. The rancidity is too high. Seriously, the green and astringent taste of the fruit is also too serious in the fruit wine. When the artificial addition of chemical substances solves the problems of sterilization and disinfection during the fermentation process, the reproduction of harmful bacteria groups, and excessive rancidity, it will have an impact on the quality of the wine and destroy it. its natural flavor. [0003] The invention suppresses the reproduction of h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 倪正权
Owner 倪正权
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