Red date ine and its brewing method

A technology for red jujube wine and red dates, which is applied in the field of winemaking science and engineering, can solve the problems of increased methanol content, decreased product quality, insufficient formation of fruit wine aroma substances, etc. Effect

Inactive Publication Date: 2007-03-28
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of above-mentioned two kinds of methods is: 1. After beating or crushing jujube raw material, the suspended particles in the raw material liquid will increase, and the fruit wine is difficult to filter, and it is not easy to clarify; 2. Add pectinase to decompose pe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0011] Example 1. A kind of red date wine, said red date wine is dry red date wine, light rosy or red, clear and transparent, with fresh and pleasant fruit aroma, complete body, alcohol content of 6-12% (20℃V / V ), total sugar (calculated as glucose)≤4g / L, titratable acid (calculated as total acid) 5-8g / L, free sulfur dioxide≤50mg / L.

Example Embodiment

[0012] Example 2. A red date wine, the red date wine is a semi-dry red date wine, which is light rosy or red, clear and transparent, with fresh and pleasant fruit aroma, complete body, and alcohol content of 6-12% (20℃V / V), total sugar (calculated as glucose) 4.1~12.0g / L, titratable acid (calculated as total acid) 5-8g / L, free sulfur dioxide≤50mg / L.

Example Embodiment

[0013] Example 3. A red date wine, said red date wine is a semi-sweet red date wine, which is light rosy or red, clear and transparent, has a sweet and mellow taste and an aged wine aroma, is sour and sweet, and has a full body. Alcohol content 6-12% (20℃V / V), total sugar (calculated as glucose) 12.1-50.0g / L, titratable acid (calculated as total acid) 5-8g / L, free sulfur dioxide ≤50mg / L.

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PUM

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Abstract

The invention relates to red date wine and brewing method. The red date wine is light rose red or red, transparent, has pure red date sweet smell and bouquet. The alcohol content is 6-12%(20 degree centigrade V/V), total sugar 3-100g/L, titration acid 5-8g/L, dissociating sulfur dioxide <=50mg/L. The method includes full fruit dipping and clean juice fermenting processes. Pectinase would not be added in to improve the quality of the product. After main fermenting, aging for 4-6 months, the wine would be prepared. The invention has great meaning for sustainable development and society evolving for red date producing area.

Description

Technical field [0001] The invention relates to jujube wine and a brewing method thereof, belonging to the technical field of brewing science and engineering. Background technique [0002] my country is the largest producer of jujube in the world. At present, it is mainly eaten fresh, and only a small amount is used for processing fruit juice and sugar products, but the added value is not high. Using jujube as raw material, jujube wine is brewed through microbial fermentation, which has unique flavor and nutritional components, and will become a very competitive commodity in domestic and foreign markets. The traditional jujube wine brewing generally uses beating and pectinase to extract the juice or the fruit is crushed and then added with water for direct fermentation. In the prior art, the publication number is CN1408838A, and the Chinese patent application with the application number 02132873.0 discloses a patent document called "A Production Method for Jujube Wine". Af...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王颉王晓茹袁丽徐立强李岩
Owner HEBEI AGRICULTURAL UNIV.
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