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Dry type fruit wine brewing method using tropical or subtropical fruit as raw material

A fruit and raw material technology, applied in the field of dry fruit wine brewing, can solve the problems affecting fruit aroma and flavor

Inactive Publication Date: 2006-02-08
SHANTOU YAYUAN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method has the problem that the oxidative browning of the fruit wine affects the fruit aroma and local flavor during the aging process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Raw materials: loquat, pineapple, carambola.

[0023] Proportion (based on net fruit juice): 500kg loquat juice, 9-11% total sugar; 300kg pineapple juice, 15-19% total sugar; 200kg carambola juice, 15-16% total sugar.

[0024] The brewing method: a) select fresh and mature loquat, pineapple, carambola, wash, peel and remove the core, and make pulp respectively; b) add degumming enzymes for enzymatic degumming; c) enzymatically degumming Degummed fruit pulp is separated to obtain fruit juice; d) Put the fruit juice into three fermentation tanks respectively, and add high-temperature-resistant yeast to ferment at a temperature between 20 and 40°C for 10 to 20 days to obtain Fermented juice with an alcohol content of 5-15 degrees; e) filtering the fermented juice and mixing it after sedimentation, adding 0.02-0.12% (by weight) of hydrophilic sucrose fatty acid ester for aging treatment; f) aging the fermented juice The wine base after ripening and aging is blended and fro...

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PUM

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Abstract

The invention provides a process for brewing dry type fruit wine by using tropical or subtropical fruits as the raw material, which comprises the following steps, (1) producing mashed fruits, (2) charging degumming enzymes, (3) separating juice from the mashed fruit, obtaining fruit juice, (4) charging thermostable yeast into the fruit juice for fermentation, (5) filtering and settling the fermentation extract obtained in step (4), charging 0.02-0.12 wt% of hydrophilic sucrose fatty acid ester for curing, (6) subjecting the wine base obtained in step (5) to allocating, cryothermal treatment and germ-free filtration.

Description

technical field [0001] The invention relates to a brewing method of dry fruit wine. More specifically, it relates to a method for brewing dry fruit wine with tropical or subtropical fruits as raw materials. Background technique [0002] In the south of our country, tropical and subtropical fruit wines have been brewed since ancient times. Generally, soaking and blending techniques are used for brewing. Subtropical fruits have high gum content and other characteristics, and the winemaking technology is still not perfect. [0003] CN1262319A discloses a brewing method of rainforest fruit wine, in which the fruit is washed and crushed, white sugar is added to carry out medium-temperature fermentation with high-temperature-resistant yeast, after the juice is pressed and filtered, pectin-settling enzyme is added to carry out pectin-settling, and then Cold treatment and hot processing methods are used for aging treatment. [0004] CN1234435A discloses a fresh fruit wine and a m...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 蔡锦波
Owner SHANTOU YAYUAN WINE
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