Method for producing hawthorn wine

A production method, the technology of Shanlihong, is applied in the production of Shanlihong wine, which can solve the problems of poor taste and the inability to guarantee the quality of original wine, and achieve the effect of reducing production costs

Inactive Publication Date: 2003-04-09
相玉民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the various yeasts and miscellaneous bacteria in the traditional natural fermentation process, the taste quality of the original wine cannot be guaranteed, and most of the fruit wines are blended with a certain amount of ethanol, which not only tastes bad, but also needs to be preserved in order to prolong the shelf life. Add a certain amount of chemical ingredients such as preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] ①Screen the original Shanlihong fruit first, separate the rotten fruit, moldy fruit and green fruit, and remove impurities, then take 1000 kg of Shanlihong fruit and crush it with a special crusher, add 1600 kg of mountain spring water, and add 30-80 mg 2-4 grams of pectinase and 6-8 grams of yeast are added sequentially during the mixing cycle and kept for 0.5-1 hour. Start the yeast. With the activity of the yeast, the source sugar is converted into ethanol. The glucoamylase converts the starch contained in Shanlihong into fructose, which continuously supplies the activity and reproduction of the yeast. At the same time, pectinase helps Glucoamylase breaks down juice starch. After assaying and calculating the exuberant period of active reproduction of the yeast in order to reach the pre-required ethanol content, it is necessary to add an appropriate amount of cane sugar. Such as: the alcohol content is 7 ± 1% (V / V) needs to add about 20 kilograms of cane sugar; and t...

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PUM

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Abstract

The production process of hawthorn wine includes crushing hawthorn, mixing with proper amount of water, SO2 and saccharifying enzyme; adding pectic enzyme and saccharomycete; fermentation at controlled temperature; eliminating stone and peel and adding more SO2; filtering with diatomite; letting stand at minus 4-5 deg.c for 4-5 days, filtering and ageing; adding proper amount of white sugar; disinfection; heating to ripen and cooling to normal temperature. Hawthorn has starch content of 27.1% and the said production process converts the starch into sacchairde. The present invention has lowered production cost.

Description

technical field [0001] The invention belongs to the technical field of edible wines, in particular to a production method of Shanlihong brewed wine utilizing pure natural growth. Background technique [0002] As we all know, with the continuous improvement of people's living standards, people are pursuing nutrition and health care from the past food and clothing type, and people are paying more and more attention to scientific diet and nutritious catering. At present, fruit wines are more and more welcomed by more people, because it retains the original active ingredients of the fruit and promotes the metabolism of the human body, including wine and hawthorn wine. Due to the various yeasts and miscellaneous bacteria in the traditional natural fermentation process, the taste quality of the original wine cannot be guaranteed, and most of the fruit wines are blended with a certain amount of ethanol, which not only tastes bad, but also needs to be preserved in order to prolong t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 高万财
Owner 相玉民
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