Brewing method for hylocereus undulatus fruit wine

Abstract

The invention discloses a brewing method for hylocereus undulatus fruit wine. The hylocereus undulatus fruit wine is brewed from hylocereus undulatus juice as a main raw material and is prepared by the steps of washing; peeling off; juicing; carrying out enzymolysis; activating; fermenting; filling into a bottle; sterilizing and the like. The hylocereus undulatus fruit wine is mellow in vinosity, transparent and clear in wine, excellent in taste, rich in nutrition, simple in brewing method and low in cost, and has a wide market prospect.

Description

technical field

[0001] The invention relates to the technical field of brewing, in particular to a method for brewing dragon fruit wine. Background technique

[0002] Fruit wine is a wine with health care and nutrition functions produced by using fresh fruits as raw materials, and using natural fermentation or artificially adding yeast to decompose sugar while preserving the original nutrients of the fruits. With its unique flavor and color, fruit wine has become a new consumption fashion. With the continuous pursuit of people's tastes, there are many types of fruit wines currently on the market. Almost all fruits can be used to brew fruit wines. More fruit wines are wine, lychee wine, bayberry wine, strawberry wine, kiwi fruit wine, etc. Fruit wine made from fruit also appeared one after another. There is a dragon fruit wine made from pitaya as a raw material, such as the Chinese invention patent of 201310142778.1, which discloses a dragon fruit rice wine and a preparatio...

Examples

Embodiment 1

[0016] A brewing method of dragon fruit wine, comprising the following steps:

[0017] 1) Select fresh dragon fruit with a maturity of more than 90% for cleaning, peeling, and crushing with a juicer to obtain dragon fruit juice, then add pectinase with a content of 0.1% of dragon fruit juice, mix well, and store at 50°C Enzymolysis at low temperature for 25 minutes, then heated to boiling, and finally centrifuged to obtain clarified dragon fruit juice, set aside;

[0018] 2) Take 100 parts of the clarified dragon fruit juice in step 1), add 5g / L citric acid and sodium bisulfite with a concentration of 5%, mix well, and get dragon fruit juice, set aside;

[0019] 3) First activate the dragon fruit juice in step 2) and the sucrose solution containing 5% glucose wine high-active yeast at 40°C for 1 hour, then pour it into the mixture with a total sugar content of 30%, an acidity of 0.3%, and a pH value of 3.0 in the fermentation broth, stir well, the volume ratio of the dragon f...

Embodiment 2

[0022] A brewing method of dragon fruit wine, comprising the following steps:

[0023] 1) Select fresh dragon fruit with a maturity of more than 90% for cleaning, peeling, and crushing with a juicer to obtain dragon fruit juice, then add pectinase with a content of 0.8% of dragon fruit juice, mix well and store at 45°C Enzymolysis at low temperature for 25 minutes, then heated to boiling, and finally centrifuged to obtain clarified dragon fruit juice, set aside;

[0024] 2) Take 150 parts of clarified dragon fruit juice in step 1), add 5g / L citric acid and sodium bisulfite with a concentration of 5%, mix well, and get dragon fruit juice, set aside;

[0025] 3) First activate the dragon fruit juice in step 2) and the sucrose solution containing 5% glucose wine high-active yeast at 40°C for 1.5 hours, then pour it into the mixture with a total sugar content of 20%, an acidity of 0.3%, and a pH value of 3.5 in the fermented liquid, stir well, the volume ratio of the dragon fruit...

Embodiment 3

[0028] A brewing method of dragon fruit wine, comprising the following steps:

[0029] 1) Select fresh dragon fruit with a maturity of more than 90% for cleaning, peeling, and crushing with a juicer to obtain dragon fruit juice, then add pectinase with a content of 0.8% of dragon fruit juice, mix well and store at 50°C Enzymolysis at low temperature for 25 minutes, then heated to boiling, and finally centrifuged to obtain clarified dragon fruit juice, set aside;

[0030] 2) Take 100 parts of the clarified dragon fruit juice in step 1), add 5g / L citric acid and sodium bisulfite with a concentration of 5%, mix well, and get dragon fruit juice, set aside;

[0031] 3) Activate the dragon fruit juice in step 2) and the sucrose solution containing 5% glucose wine high-active yeast at 40°C for 1 hour, then pour it into the mixture with a total sugar content of 20%, an acidity of 0.3%, and a pH value of 3.0 in the fermentation broth, stir well, the volume ratio of the pitaya juice to...

technical field

[0001] The invention relates to the technical field of brewing, in particular to a method for brewing dragon fruit wine. Background technique

[0002] Fruit wine is a wine with health care and nutrition functions produced by using fresh fruits as raw materials, and using natural fermentation or artificially adding yeast to decompose sugar while preserving the original nutrients of the fruits. With its unique flavor and color, fruit wine has become a new consumption fashion. With the continuous pursuit of people's tastes, there are many types of fruit wines currently on the market. Almost all fruits can be used to brew fruit wines. More fruit wines are wine, lychee wine, bayberry wine, strawberry wine, kiwi fruit wine, etc. Fruit wine made from fruit also appeared one after another. There is a dragon fruit wine made from pitaya as a raw material, such as the Chinese invention patent of 201310142778.1, which discloses a dragon fruit rice wine and a preparatio...

Examples

Embodiment 1

[0016] A brewing method of dragon fruit wine, comprising the following steps:

[0017] 1) Select fresh dragon fruit with a maturity of more than 90% for cleaning, peeling, and crushing with a juicer to obtain dragon fruit juice, then add pectinase with a content of 0.1% of dragon fruit juice, mix well, and store at 50°C Enzymolysis at low temperature for 25 minutes, then heated to boiling, and finally centrifuged to obtain clarified dragon fruit juice, set aside;

[0018] 2) Take 100 parts of the clarified dragon fruit juice in step 1), add 5g / L citric acid and sodium bisulfite with a concentration of 5%, mix well, and get dragon fruit juice, set aside;

[0019] 3) First activate the dragon fruit juice in step 2) and the sucrose solution containing 5% glucose wine high-active yeast at 40°C for 1 hour, then pour it into the mixture with a total sugar content of 30%, an acidity of 0.3%, and a pH value of 3.0 in the fermentation broth, stir well, the volume ratio of the dragon f...

Embodiment 2

[0022] A brewing method of dragon fruit wine, comprising the following steps:

[0023] 1) Select fresh dragon fruit with a maturity of more than 90% for cleaning, peeling, and crushing with a juicer to obtain dragon fruit juice, then add pectinase with a content of 0.8% of dragon fruit juice, mix well and store at 45°C Enzymolysis at low temperature for 25 minutes, then heated to boiling, and finally centrifuged to obtain clarified dragon fruit juice, set aside;

[0024] 2) Take 150 parts of clarified dragon fruit juice in step 1), add 5g / L citric acid and sodium bisulfite with a concentration of 5%, mix well, and get dragon fruit juice, set aside;

[0025] 3) First activate the dragon fruit juice in step 2) and the sucrose solution containing 5% glucose wine high-active yeast at 40°C for 1.5 hours, then pour it into the mixture with a total sugar content of 20%, an acidity of 0.3%, and a pH value of 3.5 in the fermented liquid, stir well, the volume ratio of the dragon fruit...

Embodiment 3

[0028] A brewing method of dragon fruit wine, comprising the following steps:

[0029] 1) Select fresh dragon fruit with a maturity of more than 90% for cleaning, peeling, and crushing with a juicer to obtain dragon fruit juice, then add pectinase with a content of 0.8% of dragon fruit juice, mix well and store at 50°C Enzymolysis at low temperature for 25 minutes, then heated to boiling, and finally centrifuged to obtain clarified dragon fruit juice, set aside;

[0030] 2) Take 100 parts of the clarified dragon fruit juice in step 1), add 5g / L citric acid and sodium bisulfite with a concentration of 5%, mix well, and get dragon fruit juice, set aside;

[0031] 3) Activate the dragon fruit juice in step 2) and the sucrose solution containing 5% glucose wine high-active yeast at 40°C for 1 hour, then pour it into the mixture with a total sugar content of 20%, an acidity of 0.3%, and a pH value of 3.0 in the fermentation broth, stir well, the volume ratio of the pitaya juice to...