Method for producing acerbity-removing persimmon wine
A production method and technology of persimmon wine, applied in the field of processing technology of non-astringent persimmon wine, can solve the problems of affecting juice yield and microbial fermentation, adverse effects of abiotic stability of finished products, and affecting clarity of fermented wine, etc., to achieve wine Full body, shortened production cycle, pure and thick taste
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Embodiment 1
[0035] Embodiment 1: select eighty-nine mature fresh persimmons 100kg, clean the persimmon epidermis pollutants with clear water or a solution that adds 0.2g potassium permanganate per kilogram of clear water, drain after cleaning, remove the fruit stalk and flower disc, and fresh fruit is broken, Add 20g vitamin C and 20g citric acid for color protection. Then the pulp was heated to 45°C, 20g of pectinase was added, and the enzyme was hydrolyzed at 50°C for 90 minutes; persimmon juice was obtained by filtration. Add 30g of gelatin to the persimmon juice, let it stand for 30min, clarify, and filter; use citric acid to adjust the pH value to about 3.5, add sucrose to make the sugar content per kilogram of juice 200g, add 68.5g of activated Danbaoli to the persimmon juice Saccharomyces high-activity dry yeast (based on the mass of dry yeast powder, produced by Guangdong Danbaoli Yeast Co., Ltd.). 1:100g / ml, then add white granulated sugar according to 4% of the water weight, st...
Embodiment 2
[0036] Embodiment 2: select eighty-nine mature fresh persimmons 100kg, clean the persimmon epidermis pollutants with clear water or a solution of adding 0.4g potassium permanganate per kilogram of clear water, drain after cleaning, remove the fruit stalk and flower disc, and fresh fruit is broken, Add 24g vitamin C and 24g citric acid for color protection. Then the pulp was heated to 50°C, 22g of pectinase was added, and the enzyme was hydrolyzed at 55°C for 95 minutes; persimmon juice was obtained by filtration. Add 38g of gelatin to the persimmon juice, let it stand for 35min, clarify, and filter; use citric acid to adjust the pH value to about 4.0, add sucrose to make the sugar content per kilogram of juice 220g, add 72.2g of activated Danbaoli to the persimmon juice Saccharomyces high-activity dry yeast (based on the mass of dry yeast powder, produced by Guangdong Danbaoli Yeast Co., Ltd.). 1:100, g / ml, then add white sugar according to 4% of the water weight, stir evenly...
Embodiment 3
[0037]Embodiment 3: select eighty-nine mature fresh persimmons 100kg, clean the persimmon epidermis pollutants with clear water or a solution of adding 0.5g potassium permanganate per kilogram of clear water, drain after cleaning, remove the fruit stalk and flower disc, and fresh fruit is broken, Add 28.5g vitamin C and 28.5g citric acid for color protection. Then heat the pulp to 55°C, add 24g of pectinase, and enzymolyze it at 60°C for 100 minutes; filter to get the persimmon juice. Add 60g of gelatin to the persimmon juice, let it stand for 40min, clarify, and filter; use citric acid to adjust the pH value to about 4.5, add sucrose to make the sugar content per kilogram of juice 240g, add 76g of activated Danbaoli wine to the persimmon juice High active dry yeast (based on the mass of dry yeast powder, produced by Guangdong Danbaoli Yeast Co., Ltd.), after activation, it means that Danbaoli Saccharomyces high active dry yeast is first rehydrated with warm water at 35°C for ...
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