2985 results about "Fruit wine" patented technology

The invention discloses a flower fruit/vegetable honey wine and a preparation method thereof. The preparation method has the technique scheme that: taking advantages of nutritive characteristics and the like of a plurality of raw materials and auxiliary materials such as edible flowers, fruits (vegetables), black glutinous rice white glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw materials and auxiliary materials; and using edible flower leaching liquor and cool fruit (vegetable) juice instead of brewing water so as to reduce the alcoholic strength of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for beautifying and maintaining the face and improve the mouth feel. The honey wine tastes elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines. The honey wine is a clear yellow wine having the advantages of elegant taste and health care, is suitable to drink in all seasons, and is especially suitable for women to drink.

The invention discloses a method for brewing a fruit wine. The raw materials of the fruit wine comprise the following components by weight percentage: 71wt%-86wt% of fruit crude juice, 9wt%-21wt% of white sand sugar, 4wt%-6wt% of yeast strain amplification culture solution and 1wt%-2wt% of lactobacillus strain amplification culture solution. The technological process of the method comprises the steps as follows: (1) juicing fruits, filtering and adding sulfur dioxide (SO2); (2) clarifying the fruit juice; (3) carrying out the primary fermentation; (4) carrying out the secondary fermentation; (5) clarifying the crude wine; (6) blending; (7) carrying out the cold treatment; and (8) sterilizing and canning. The method has the advantages that the strain amplification culture solution is subjected to the primary fermentation and the secondary fermentation, therefore, the fermentation speed is high, the fermentation time is short, and the fruit wine has good original taste and good stability; and the bentonite-loaded chitosan is adopted to carry out the clarifying treatment and a diatomite filter is used for filtering, thereby the fruit wine has pure original taste; and the 6-second flash sterilization at the high temperature of 105 DEG C is carried out to prolong the shelf life of the fruit wine.

The invention relates to a maca health-care wine and a preparation method thereof. The maca health-care wine is prepared from the following components in parts by mass: 2-10 parts of maca functional extract, 0.1-5 parts of kudzu root functional extract and 85-97.9 parts of wine. The preparation method comprises the following steps: by using maca and kudzu root as raw materials, preparing maca andkudzu root functional extracts by a normal-temperature ultrasonic extraction technique, proportionally adding the extracts into wine in the form of solid dry powder or concentrated solution, filtering, sterilizing, and filling. The method is suitable for preparing maca health-care wines from white wine, yellow wine, wine, beer and fruit wine, and has the advantages of simple production technique and quantitative and controllable effective components; and the maca health-care wine not only performs the multiple health-care functions of maca, but also reduces the injury of alcohol on the human body by using the effective components in kudzu root. The maca health-care wine provided by the invention has the effects of relieving fatigue, resisting pressure, resisting radiation, improving the immunity, enhancing the sexual function, adjusting the incretion, improving the sleep, lowering the blood fat, postponing senility, protecting the liver and the like. The maca and kudzu root functionalextracts enhance the bioavailability of the respective functional components, and therefore, the maca health-care wine has wide application prospects in the aspect of preventing and improving sub-health.

The invention relates to screening and application of saccharomyces cerevisiae suitable for the brewing of a series of kirschwasser, pertaining to the technical field of biological engineering. SC203 strain of the saccharomyces cerevisiae has been preserved in Center of General Microbiology of China Committee for Culture Collection of Microorganisms, with a registration number of CGMCC No. 2786. The strain is characterized by rapid growth, early fermentation, short fermentation cycle, strong tolerance against low temperature, acid, alcohol, sulfur dioxide and the like and is applicable to the brewing of such a series of kirschwasser as kirschwasser, ice kirschwasser, kirschwasser liqueur, kirschwasser ratafee and the like. In addition, the strain can also be used for the brewing of grape wine and other common ratafee and icewine.

The invention provides a manufacturing method of a pomelo three-fruit wine and belongs to the technical field of wine brewing. By the manufacturing method, the problems that in the prior art, the fruit wine manufactured from single fruit used as a raw material has single wine taste and limited nutritional value and health-care function are solved. The manufacturing method of the pomelo three-fruit wine provided by the invention comprises: mixing pomelo raw wine, grape raw wine and mulberry raw wine in proportion, and then adding maltose into the mixture to prepare a base wine; adding egg white and honey into the prepared base wine, adding the mixture into a sterile barrel for fermentation, and filtering after fermentation to obtain a fermentation broth; adding the fermentation broth into the sterile barrel and aging; and filtering the aged wine, filling and sterilizing to obtain the pomelo three-fruit wine. The manufacturing method of the pomelo three-fruit wine provided by the invention is simple in process and low in manufacturing cost; and the obtained pomelo three-fruit wine has the advantages of good clearness and transparency, pure and soft taste, smooth taste, fragrant flavor, high nutritional value and good health-care effects.

The invention relates to a blackberry and mulberry compound fruit wine and a brewing method thereof. The method comprises the following steps of: sorting blackberries and mulberries as raw materials, cleaning the raw materials by using deionized water matched with ultrasonic waves and mixing by according to a certain proportion; then pumping the mixture into heating equipment to heat to 40 DEG C to 50 DEG C, and carrying out enzymolysis, component adjustment, sterilization, compound yeast fermentation, clarification, allocation, filtering and formation of compound fruit wine; and checking and packaging the compound fruit wine into products. The brewing method makes the fragrances of the blackberries and the mulberries complement with nutrient components to prepare the health-care blackberry and mulberry compound fruit wine with the advantages of powerful fruit flavor, ruddy color and luster, sweet vinosity, reasonable nutrition and good texture, and the health-care blackberry and mulberry compound fruit wine has the functions of resisting aging, blacking hair and hairdressing, preventing and resisting cancers and enhancing immunities, especially has an obvious effect on preventing cardiovascular and cerebrovascular diseases, and can improve the immunities of human bodies and be is beneficial to health when frequently drunk by people.

The invention discloses a method for brewing a blueberry wine. The method comprises the steps of selecting raw materials, selecting strains, fermenting with ethanol, carrying out malo-lactic fermentation, ageing, clarifying, stabilizing and the like. According to the method, optimized blueberries Huangshan 1# serve as the raw materials; high-temperature enzymolysis, high-temperature start-up and low-temperature long-time fermentation are carried out by using saccharomycetes RC212 as the fermentation strains; the malo-lactic fermentation is carried out by using oenococcus oeni SD-2 with high glucosidase activity; micro-aerobic ageing is utilized, so as to accelerate wine ageing and improve the quality of the wine; the blueberry wine can keep a clarified and stable state in long term by the technical means of natural clarification, cellaring, cold treatment, heat treatment, stabilizer adding, microfiltration and the like. In accordance with the method, a high-quality blueberry wine with good color, smell and taste can be obtained, and the obtained product meets the requirements of the national wine product quality standard GB2758-81.

The invention discloses a preparing method of dragon fruit wine, which comprises the following steps: peeling the dragon fruit with red pulp; bruising; extracting juice; cooling through pectic enzyme, SO2 and heat treatment; adjusting the acidity and sugar degree; seeding yeast; yeasting; separating pin of wine; stripping glue; clarifying; sterilizing; canning under low temperature to store; getting the product. This invention possesses good taste of red dragon fruit, which is fit for the developing direction of home and abroad.

The invention relates to the field of brewing processes, and discloses a method for preparing a blueberry raw wine. The method for preparing the blueberry raw wine comprises the following steps of: adding acid-degradation wine yeast in an amount being 0.008-0.012 percent by mass of blueberry pulp into the blueberry pulp, fermenting until the sugar degree is less than 5g/L, filtering and collecting blueberry juice; and adding lactic acid bacteria in an amount being 0.008-0.012 percent by mass of the blueberry juice into the blueberry juice, fermenting until total acidity of the blueberry juiceis less than or equal to 10g/L and filtering to obtain the blueberry raw wine. The invention also provides the blueberry wine which comprises the blueberry raw wine prepared by using the method and common additives for fruit wine. By adopting the method, the total acidity in the blueberry raw wine is reduced; each process is convenient and simple; and the method can be widely applied to wine industry. Meanwhile, the blueberry wine has low total acidity, good mouthfeel, low sugar, low alcohol, high raw wine content and rich nutrient components and is suitable for general consumers.

The invention relates to an aroniamelanocarpa fruit wine and a brewing method thereof. The fruit of aroniamelanocarpa is taken as raw material and is made into fruit juice, fruit wine microzyme is selected for use and put into the fruit juice according to the proportion being 5-10% of the weight of the fruit juice, and the aroniamelanocarpa fruit wine is brewed with the alcohol content of 5-13% (v/v) and the total sugar content of 4.0-80.0g/L. The brewing technique of the invention comprises preparing the fruit juice, inoculation and fermentation, aging and store maturity, purifying wine body as well as filtration and sterilization, and the most advanced fermenting and purifying technique can be adopted by the production. The product of the invention has unique flavor, slightly acerbic and fresh taste, mellow mouthfeel, pleasing aroma and wide applicable people. The fruit wine contains multiple nutritional functional components such as anthocyanin, flavone, polyphenol active substance, vitamins antioxidant, mineral composition, polyoses, organic acid and the like which are rich in the fruit of aroniamelanocarpa, and has good effects of oxidation resistance, ageing prevention, blood pressure regulation, vessel relaxing, blood-fat reduction, anti-inflammation and detoxification, radiation resistance, etc.

The invention discloses a production method of a fermented green plum fruit wine and a product thereof. The production method comprises the following steps: picking, cleaning and smashing on fresh green plum fruit utilized as a raw material, adding pectinase and cellulase to perform enzymolysis at 15-18 DEG C, then adding potassium tartrate to adjust and reduce the acidity at minus 6 DEG C to minus 8 DEG C, and using anion exchange resin to perform adsorption and reduce the acidity to 15g/L which is favorable for fermentation; placing clear juice in a fermentation tank, adding Saccharomyces cerevisiae to perform low-temperature fermentation; and adding bentonite and tannin in the fermented wine solution to perform compound purification, then performing low temperature freezing and clarification, blending, removing bacteria and filtering. The method has the advantages of good acidity-reducing effect and high composite enzymolysis juice yield; and by adopting the composite purification and freezing, the stability of the wine can be enhanced. The method is suitable for the production of the fermented green plum fruit wine.

The invention relates to Lactobacillus plantarum R23 which is characterized in that: the Lactobacillus plantarum is conserved in China General Microbiological Culture Collection (CGMCC) on August 1, 2011 with the conservation number of CGMCC No.5105. The Lactobacillus plantarum R23 not only can produce malolactic enzyme at high yield and has good biological deacidification capability, but also has the following stronger beneficial characteristics of (1) stronger resistance, (2) stronger oxidation resistance and (3) stronger adhesion capability. The Lactobacillus plantarum can utilize malic acid in priority in the fruit wine containing malic acid, and then carries out lactic acid fermentation of the malic acid to achieve biological deacidification. The Lactobacillus plantarum can be used in fruit juice beverage processing to produce fermented sterile fruit juice beverages, and can also be used in fruit juice beverage processing to produce fermented lactobacillus live bacterial beverages.

A process for brewing fruit wine, fruit vinegar and fruit brandy includes such steps as fermenting fruit juice to obtain dry, semi-dry, or sweet fruit wine, distilling the fermented wine substrate to prepare fruit brandy, and using the distilled dregs and squeezed fruit dregs to prepare fruit vinegar. Its advantages are high utilization rate of fruit, low cost, and less pollution.

The invention relates to a preparation method of fermenting fruit wine with no addition of sulphur dioxide; the method uses a super high pressure technology. The raw materials of fruit and vegetable are pulped, decomposed by enzyme and filtered to prepare fruit and vegetable juice; according to a conversion relationship of preparing alcohol of 1 degree with 1.7g of sugar, white sugar or honey or condensed fruit and vegetable juice of high sugar content is used for adjusting the sugar concentration of the fruit and vegetable juice; citric acid or malic acid is used for adjusting the pH value to be below 4. After being treated by super high pressure of 100MPa to 1000MPa and for 1 minute to 60 minutes, 0.2g/L to 0.5g/L of excellent dried yeast of fruit wine is added; the main fermentation is done at a temperature between 20 DEG C and 25 DEG C for about 7 days; then the secondary fermentation is done at a temperature between 10 DEG C and 20 DEG C; the alcohol content can achieve the set requirement; residual sugar is less than 1g/L; raw fruit wine can be prepared after fermentation. After being treated under the pressure of 200MPa to 500MPa and for 20 minutes to 60 minutes, the raw fruit wine can achieve the effects of sterilizing and speeding up the natural aging. Compared with the traditional process, the invention shortens the time, improves the efficiency, and reduces the production cost. The production process is simple; the production cost is low; and the produced fruit wine has high safety and nutrition for eating.

A passion fruit wine with health-care function is prepared from the peel and pulp of Passion fruit. Its advantage is rich nutrients including pectin, thiapolyphenol, VB, VC, glucose, etc.

The invention discloses a passion fruit wine consisting of passion fruit pulp, purified water, sugar and fruit wine yeast. A preparation method of the passion fruit wine comprises the steps of selecting fresh and mature passion fruits, separating shells of the passion fruits from flesh, and then separating pulp in the flesh from seeds to obtain pure pulp; adding the purified water into the pure pulp according to a proportion to dilute the pulp, and adding the sugar to obtain a desired fruit wine fermentation liquid; controlling the temperature of the fermentation liquid to 20-28 DEG C, adding the fruit wine yeast, fermenting under an anaerobic condition, analyzing the alcohol content of the fermentation liquid, and filtering the alcoholic liquid when the alcohol content is 7-9%VOL; and continuously fermenting the filtered alcoholic liquid in a fermentation tank for 10-20 days, filtering the alcoholic liquid when the alcohol content is 10-14%VOL, terminating the fermentation, aging in a wine storage tank for 60-90 days, and sterilizing and packing the clear liquid to obtain the passion fruit wine product. The passion fruit wine disclosed by the invention furthest reserves the aromatic property and nutritional value of the passion fruits, and is amber, crystal clear, fruity, mellow and full in mouthfeel and long in aftertaste.

The invention relates to a production method of honey fermented wine, and the production method belongs to the technical field of fruit wine. Natural acacia original honey is taken and diluted till the sugar Brix of 22 to 30 Brix by using pure water, yeast nutrients for promoting the growth of a yeast are added, the Angel wine high-activity dry yeast after the activation is further added for carrying out the primary fermentation for 20 days at 20 DEG C, and the honey fermented wine is prepared by low-temperature aging at 15 DEG C. The production method can solve the problem of muddy sediments of the honey fermented wine through adding appropriate amount of the yeast nutrients to improve the alcohol degree and simultaneously reduce the sugar degree of the honey and carrying out the heating treatment of wine body, the brewed honey fermented wine is characterized by rich and delicate taste, clarified and transparent appearance, fresh and elegant smell and natural and cool properties.

The invention relates to a double-effect fermentation and biological acid reduction brewing method for fruit wine, which is characterized in that: fruits, which contain both malic acid and citric acid and contain over 0.6 volume percent of total acid based on malic acid, are used as a fermentation raw material, and in the early period of fermentation, saccharomycetes with acid degrading capability are used for alcoholic fermentation of the fermentation raw material and acid degradation; and in the late middle period of alcoholic fermentation, lactic acid bacteria with malic acid and lactic acid fermenting capability are inoculated into swort for further fermentation. The method can conveniently and quickly lower the acidity of the swort to a great extend, improve the softness of wine body, enhance the flavor of the wine body and brew high-quality fruit wine with a mellow mouthfeel and harmonious fragrance.

The invention discloses a preparation method of original sugarcane vinegar. The method includes pressing sugarcanes, extracting sugarcane mix, boiling for sterilization, diluting with aseptic purified water to prepare fermentation liquid, inoculating the fermentation liquid to activated fruit wine yeast, and allowing for alcoholic fermentation for 14-20 days at the fermentation temperature of 25-32 DEG C; when initial alcoholic strength reaches (5+/-0.5) DEG C, adding activated LB acetic bacteria at 20-28 DEG C for acetic fermentation for 13-28 days; filtering and sterilizing after acetic fermentation to obtain original sugarcane vinegar. The preparation method is simple in fermentation process which is convenient to master.

The invention relates to a foaming fruit wine processing technology, particularly to a fresh sulfur-free raspberry and grape foaming wine and a production technology thereof. The raspberry and grape foaming wine is prepared from raspberry and grape according to certain proportion ratio through high-temperature extraction and low-temperature fermentation. A brewing method for the raspberry and grape foaming wine is simple to operate, and all processes of low-temperature fermentation, tank sealing pressure boosting, yeast separation and fragrance formation are finished in one fermentation tank; enough pressure is achieved by carbon dioxide generated by self fermentation, and no secondary fermentation is needed; in the whole brewing process, no sulfur dioxide or other preservative is needed, and the wine is beneficial to human health. The wine is bright red, ruby red, purple red, brownish red and the like, has special fruity flavor and wine flavor, is strong and harmonious in fragrance, pure and refreshing in taste, full in wine body, lasting in aftertaste and strong in typicality, and belongs to the fresh foaming wine.

The invention discloses a method for producing mulberry fruit wine and a product, and is characterized in that the method comprises the following steps: mulberries are picked, sorted, washed, dried and crushed; the mulberries are made an initial fermentation by adding active dry yeast, pectase and sulfur dioxide; the post-fermentation is performed: clear juice of the mixture is sent into a post-fermentation tank, is fermented through temperature control, and is switched to another tank after the fermentation is finished, the lees are removed, thick paste of the initial fermentation is filtered through a diatomite filter, then supernatant fluid enters into the post-fermentation tank to ferment; during the aging period, the clear juice made a post-fermentation is transferred into an aging tank; the clear juice is clarified, filtered, sterilized, and made cold treatment and bottle filling. The product does not need to add white sugar, edible alcohol or other wines during the production, thereby assuring the flavor of the mulberry fruit wine, also ensuring that the mulberry fruit wine is the green health care fruit wine beverage without adding other ingredients, and fully achieving the invention objective of the invention.

The invention discloses a method for making seed-free roxburgh rose fermented fruit wine. The method comprises the following steps of: breeding and culture of a wine brewing yeast, sealed main fermentation, discharging from a pool and squeeze, post fermentation, ageing, purification, clarification, packaging, sterilization and the like. Compared with the prior art, the method can preserve flavor substances contained in roxburgh rose to the great extent, reduce the residual sugar, and shorten the fermentation period. The fermented fruit wine is mellow, tasty, refreshing, coordinated in all fragrance, fine and smooth in mouthfeel and long-lasting in aftertaste, and has a unique flavor.

The invention discloses a method for preparing blueberry fruit wine and belongs to the technical field of deep-processing of agricultural products. The method comprises the following steps: juicing blueberries, performing instantaneous high-power pulse microwave treatment and composite pectinase enzymolysis, inoculating brewer's yeast, fermenting at controlled temperature, performing vacuum drum datomite filtration, composite flocculation clarification treatment, diatomite filtering, microfiltration and pulse microwave treatment and filling. According to the method, instantaneous high-power pulse microwave treatment is performed before fermentation, infectious microbes in the blueberry juice are killed under normal temperature conditions, polyphenol oxidase in the blueberry juice is passivated, sulfur dioxide is not required to be added, and pure fermentation is performed through inoculation of a good fermentation agent, so that high-quality blueberry fruit wine is produced, and the economic value of blueberries is obviously improved.

The invention discloses a processing method of blueberry and honeysuckle fruit wine. The blueberry and honeysuckle fruit wine is prepared by steps of pre-treating, mixing, clarifying, grafting, fermenting, ultra-filtering, ageing, inspecting, packaging and sterilizing and the like by using blueberry, honeysuckle and folium mori as main materials. The juice yield of blueberry is improved by mixing the blueberry with bran when the blueberry is pulped; nutritional matters in blueberry can be decomposed completely by mixing various enzymes in the enzymolysis step; during fermentation, taste of a fermentation broth is ensured to be pure by using screened and largely cultivated saccharomycetes; during ultra-filtration, the deficiency that current filtering effect is poor is overcome by using a method of combining chitosan and fish gelatin; during ageing, a microwave assisted cold treatment method is adopted, so that the ageing time is short, saccharomycetes are pure, and the enzymolysis effect is good. The fruit wine is rich in nutrition of product, strong in taste, and mellow in fruity fragrance. The blueberry and honeysuckle fruit wine provides a novel path for getting rid of poverty of farmers in mountain areas while becoming a new member of the fruit wine family.

The invention belongs to the field of biochemistry and provides a brewing method of a blueberry fruit wine. The brewing method of the blueberry fruit wine comprises the steps of (1) crushing and pulping blueberry raw materials; (2) adding the pH of the crushed blueberry juice to be 3.0-4.0 for enzymolysis, centrifugation and filtering; (3) feeding the filtered juice into a fermentation tank for primary fermentation and secondary fermentation; (4) after the secondary fermentation is completed, performing filtering, ageing, clearing, mixing, sterilization and filling to obtain the blueberry fruit wine. According to the brewing method of the blueberry fruit wine, the blueberry fruit wine has the advantages of being low in acidity, rich and mellow in blueberry fruit fragrance and wine fragrance, clear in body, beautiful in color, strong in taste, slightly sour and palatable. The brewing method of the blueberry fruit wine ensures that the blueberry fruit wine is pure in quality, rich in nutrition, simple in process, low in cost, green and safe.