Method for producing round date wine

A production method and jujube technology, applied in the preparation of alcoholic beverages and other directions, can solve the problems of the original wine's taste quality cannot be guaranteed, the taste is not good, etc.

Inactive Publication Date: 2003-04-09
高万财
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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] ①Clean, overhaul, and debug all equipment before processing; after the jujubes enter the factory, 1000 kg of jujubes must be sorted, crushed and beaten within 24 hours, and then input to the pulp treatment tank through a special plastic pipe middle;

[0016] ② After the pulp is put into the tank, take a sample test (sugar content, acidity) and then add an appropriate amount of sulfur dioxide, and keep it at (60-80mg / L); add 2-4 grams of pectinase after sealing the tank (pectinase is dissolved in water After adding to the pulp), decompose the pulp at 13-15°C for 10-20 hours;

[0017] ③Let it stand for clarification, and remove the precipitated fruit core and peel; here it can be determined according to the specific situation, and if necessary, carry out secondary clarification, the first clarification is 2-4 hours; the second clarification is 48-72 hours;

[0018] ④By adding 5-10 grams of AC yeast for temperature-controlled fermentation, activate the active dry yeast so...

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PUM

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Abstract

The production process of round date wine includes pulping round date, mixing with proper amount of SO2 and pectic enzyme and decomposing slurry at certain temperature; letting stand to clarify to eliminate deposited stone and pee; fermentation through adding saccharomycete and at controlled temperature; adding more SO2; filtering with diatomite; letting stand at minus 1 deg.c for several days, filtering and ageing; adding proper amount of white sugar; heating to disinfect and cooling to normal temperature. The said controlled process can inhibit betero bacteria and other negative factors and ensure no damage to the nutritious matter in round date.

Description

technical field [0001] The invention belongs to the technical field of edible wines, in particular to a production method for brewing jujube wine from pure natural jujubes. 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 the she...

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 高万财
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