Loquat wine brewing technology

Abstract

The present invention relates to loquat wine brewing technology and a technology of brewing and storing loquat wine without oxidation color change. The loquat wine is prepared with loquat fruit and through color protection, enzyme treatment, alcohol fermentation, stabilizing treatment and other steps. The pectase enzymolysis and liquefying treatment techonlogy used raises the loquat juice yield, facilitates the juice squeezing, prevents browning and deterioration during brewage. Some bacteria strain suitable for fermentation of loquat fruit is screened. The loquat wine has special loquat flavor, mild taste, mellow scent and stable quality.

Description

(1) Technical field:

[0001] The invention relates to a fruit wine brewing technology, in particular to a loquat fruit wine brewing technology. (two) background technology:

[0002] Fruit wine has a history of more than 2,000 years in my country. At present, there are fruit wines such as grapes, apples, and kiwis on the market. According to new investigations, there is no research and development report on loquat fruit wine, and there is no loquat fruit wine product on the market so far. (3) Contents of the invention:

[0003] The invention fills up the gap that there is no loquat wine brewing at present, and provides a loquat wine brewing technology which is suitable for the production of loquat wine and can prevent the loquat wine from oxidative discoloration during production and storage.

[0004] The technical scheme of the present invention is as follows: the loquat fruit wine is prepared through processes such as color protection, enzyme treatment, alcohol fermentatio...

Examples

Embodiment 1

[0012] 100kg of fresh loquat fruit is cleaned and cored, soaked with 2mg / l sodium bisulfite aqueous solution to protect the color, adding 8g of sulfur dioxide or 20g of ascorbic acid to the fresh loquat pulp for pulping; use 15g of refined fruit pulp Gelase was treated at 30°C for 4 hours, then squeezed to separate and remove slag to obtain fruit juice; adjust sugar and acid to make the total sugar of the fruit juice reach 170g / l, and the pH value was 3.5-4.0, adding 1kg of expanded cultured yeast No. 1450 Alcoholic fermentation is carried out on the wine mother, and 50g / l sugar is added on the fourth day of fermentation. After 8 days, the wine is separated and transferred to the post-fermentation process. Blend the wine into semi-dry, semi-sweet, sweet and other types according to needs, add 80mg / L bentonite to the blended fruit wine for glue treatment, filter, sterilize, bottle, cork and seal after the wine body is clarified and stable Can.

(1) Technical field:

[0001] The invention relates to a fruit wine brewing technology, in particular to a loquat fruit wine brewing technology. (two) background technology:

[0002] Fruit wine has a history of more than 2,000 years in my country. At present, there are fruit wines such as grapes, apples, and kiwis on the market. According to new investigations, there is no research and development report on loquat fruit wine, and there is no loquat fruit wine product on the market so far. (3) Contents of the invention:

[0003] The invention fills up the gap that there is no loquat wine brewing at present, and provides a loquat wine brewing technology which is suitable for the production of loquat wine and can prevent the loquat wine from oxidative discoloration during production and storage.

[0004] The technical scheme of the present invention is as follows: the loquat fruit wine is prepared through processes such as color protection, enzyme treatment, alcohol fermentatio...

Examples

Embodiment 1

[0012] 100kg of fresh loquat fruit is cleaned and cored, soaked with 2mg / l sodium bisulfite aqueous solution to protect the color, adding 8g of sulfur dioxide or 20g of ascorbic acid to the fresh loquat pulp for pulping; use 15g of refined fruit pulp Gelase was treated at 30°C for 4 hours, then squeezed to separate and remove slag to obtain fruit juice; adjust sugar and acid to make the total sugar of the fruit juice reach 170g / l, and the pH value was 3.5-4.0, adding 1kg of expanded cultured yeast No. 1450 Alcoholic fermentation is carried out on the wine mother, and 50g / l sugar is added on the fourth day of fermentation. After 8 days, the wine is separated and transferred to the post-fermentation process. Blend the wine into semi-dry, semi-sweet, sweet and other types according to needs, add 80mg / L bentonite to the blended fruit wine for glue treatment, filter, sterilize, bottle, cork and seal after the wine body is clarified and stable Can.