Strwberry wine of pure juice and preparation method

A strawberry wine and strawberry technology, applied in the field of wine, can solve the problems of reduced nutritional content, pollution, and complicated production processes, and achieve the effects of easy operation and production, simple technological process, high nutritional value, and medical and health care functions

Inactive Publication Date: 2005-01-12
胡宋叶
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of these methods is that the wine is no longer the original juice, original taste and original color, and the whole production process is complicated. In this complicated production process, it is easy to cause pollution on the one hand, and on the other hand, it also reduces the nutritional content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] Strawberry pure juice wine is made of strawberries with appropriate amount of sugar. For every 100Kg of strawberries, the amount of sugar added is 30-40Kg. After natural fermentation, it is made into pure strawberry wine with an alcohol content of 10°-15°% V / V. . Properly adjust the amount of added sugar to produce dry pure juice strawberry wine with a sugar content of less than 4.0g / L, or semi-dry pure juice strawberry wine with a sugar content of 4.0g-12g / L liquor.

[0021] The specific preparation is as follows:

[0022] 1. Preparation before production, clean up the surrounding environment, clean up, sterilize and disinfect the equipment and utensils, and clean up;

[0023] 2. Pick fresh strawberries with a maturity of more than 90%, no pests, no scars, and no rot, remove the strawberry stems and leaves, wash and drain the water, and crush them into strawberry pulp through a beater;

[0024] 3. Add white sugar to the strawberry pulp, stir well and put it in a can...

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PUM

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Abstract

A wine of pure strawberry juice is featured as using strawberry as raw material and adding appropriate amount of white sugar to prepare pure strawberry wine with alcohol degree of 10-15 deg.% V/V in original taste and original colour. In the preparing process, no water, pigment, additive and wine yeast is used as once time fermentation in room temp with natural yeast is applied.

Description

Technical field: [0001] The invention relates to wines, more specifically to produce high-quality low-alcohol fruit wine with strawberries as raw materials. Background technique: [0002] Strawberries have high nutritional value. It contains 6%-12% sugar, 1%-1.5% organic acid, 1%-1.7% pectin, 0.4%-0.8% protein, 0.6% inorganic salt, and vitamin C: 50-150 mg per hectogram , vitamin B1: 0.02 mg, vitamin B2: 0.02 mg, nicotinic acid 0.3 mg, calcium: 31.2 mg, phosphorus: 40.2 mg, iron: 1.08 mg, these nutrients are needed by the human body and are easily absorbed by the body. Strawberry is a nourishing fruit suitable for all ages. [0003] Strawberries have high medicinal and medical value. Strawberries are sweet and sour in taste and cool in nature. They have the effects of nourishing the lungs, promoting body fluid, promoting phlegm, invigorating the spleen, nourishing blood and reducing fat, and have a certain preventive effect on gastrointestinal diseases and cardiovascular ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 胡宋叶胡守培胡守红
Owner 胡宋叶
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