Prunus humilis bunge fruit wine and brewing method of European plum fruit wine

A technology of eucalyptus fruit wine and eucalyptus fruit, applied in the field of fruit wine, can solve the problems of single wine aroma, color and nutritional components, little room for wine, tight supply of raw materials, etc., and achieve the effects of long aroma, balanced taste, and round entrance.

Inactive Publication Date: 2006-06-14
潘彦昭 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows for creating an improved type of red-pepper vine called Ole Plums (oil plant) which contains valuable ingredients like vitamins or flavonoids without losing their original texture over time due to excessive sweetness caused by sweeteners such as sucrose. Additionally, this new product provides longer lastings, rounder shape, balance, and consistence compared to existing products made up entirely of these components.

Problems solved by technology

This patented technical problem addressed in this patent relates to finding ways to produce an olive plant called plums (Prunussia ruminosa) without harmful chemical substances like pesticides or fertilizers during harvesting processes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 is Oligo liqueur

[0031] The brewing process is as follows:

[0032] (1) Picking ripe Oli fruit.

[0033] (2) Plum fruit sorting: remove raw, green, moldy and rotten fruits;

[0034] (3) Broken: Moderately crush the sorted eucalyptus into 6-10 petals;

[0035] (4) Adjust the acidity and sugar content: put the crushed eucalyptus into the fermenter, because there are differences in sugar and other ingredients in the eucalyptus, according to the difference in sugar content, you can use sucrose to adjust the sugar content of the broken eucalyptus to 220g / l. At the same time, adjust the acidity to ≤10g / l with food-grade calcium carbonate. In order to prevent Oli fruit from oxidation before fermentation and to inhibit the activity of harmful bacteria, sulfurous acid was added to make SO 2 The content reaches 80-100mg / l.

[0036] (5) Low-temperature skin-soaking fermentation: put the crushed pear fruit into a fermentation container, and add pectinase and f...

Embodiment 2

[0045] Embodiment 2 is Oligo half liqueur

[0046] The brewing process of the Oligo semi-sweet wine is the same as that of the liqueur in Example 1, except that: (1) when the acidity and sugar content are adjusted before fermentation, the acidity is adjusted to ≤9g / l; (2) the blending control The index is that the total sugar is 12.1-50.0g / l (calculated by glucose), the total acid content is 5.0-8.5g / l (calculated by tartaric acid), the alcohol content is 7.0-18% (v / v, 20 ℃), volatile Acid ≤0.9g / l (calculated as acetic acid), total sulfur dioxide ≤160mg / l, free sulfur dioxide ≤50mg / l, dry extract ≥15.0g / l.

[0047] The sensory evaluation of the obtained Oligo semi-sweet wine is as follows: ruby ​​red, clear and bright; full-bodied and rich fruit aroma and elegant wine aroma, long-lasting aroma; full-bodied, round, full-bodied wine, sweet and sour coordination and palatability, long aftertaste ; Balanced and typical.

Embodiment 3

[0048] Embodiment 3 is ole fruit dry red wine

[0049] The difference of preparing Oligo dry red wine and the preparation Oligo liqueur among the embodiment 1 is:

[0050] (1) In the process of adjusting the ingredients before fermentation, the sugar content is adjusted to 220g / l, and the acidity is adjusted to ≤9g / l; (2) After fermentation with skins, malo-lactic acid fermentation is also carried out to remove the unstable Malic acid is transformed into softer and more stable lactic acid to improve the taste and highlight the fruity aroma. MBR-B1 type lactic acid bacteria can be used, the optimum fermentation temperature is 18-26°C, and the total acid is ≤7.5g / l after fermentation; (3) The result of blending and blending is that the total sugar (calculated as glucose) is ≤4.0g / l , titrated acid (calculated as tartaric acid) 5.0-7.5g / l, total SO 2 ≤180mg / l, free SO 2 ≤50mg / l, alcohol content 11±1% (20°C, V / V), volatile acid ≤0.9g / l (calculated as acetic acid), dry extract ≥...

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Abstract

The invention discloses an ouli fruit wine. Its features are adopting ouli fruit as the raw material; its total sugar are 1.0-180.0g/l by glucose; titration acid are 5.0-8.5g/l by tartaric acid; alcohol content is 7.0-24.0%; volatile acid are less than 0.90g/l by acetic acid; whole sulphur dioxide are less than 180mg/l; free sulphur dioxide are less than 50mg/l; dry extracts are more than 15g/l. it also discloses its brewing method. This ouli fruit wine can be brewed into liqueur, half sweet wine, and dry wine.

Description

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Claims

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Application Information

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Owner 潘彦昭
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