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Sea buckthorn fruit wine brewing method

A technology of seabuckthorn fruit wine and seabuckthorn juice, which is applied in wine brewing and food fields, can solve the problems of bitter taste, affecting quality, instability of seabuckthorn fruit wine, etc., and achieve the effect of bright color and soft taste

Inactive Publication Date: 2009-12-09
白青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are some technical problems in the development and utilization of seabuckthorn. Seabuckthorn fruit wine is brewed with fresh seabuckthorn fruit or seabuckthorn juice. At present, wine brewing technology is mostly used. Because of the high acid content in seabuckthorn juice, acid reduction technology is often used in the process. Potassium carbonate, potassium bicarbonate, calcium carbonate, potassium tartrate and other chemical substances are used to reduce the acidity. The seabuckthorn fruit wine after acid reduction is unstable, and the taste is bitter, astringent and sour, which affects the quality and affects the production and sales of seabuckthorn fruit wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] To make seabuckthorn fruit wine with an alcohol content of 13 degrees, measure 100kg of seabuckthorn juice meeting food standards, measure the total sugar concentration of seabuckthorn juice by weight percentage: 3.0%, add 40kg of saturated glucose solution, prepare and add to seabuckthorn juice in, mix well;

[0012] 2) Mix 40 kg of the above-mentioned saturated glucose solution with 100 kg of seabuckthorn juice, take 28 g of active dry yeast of Saccharomyces cerevisiae, and activate it;

[0013] 3) Evenly disperse the activated active dry yeast into the mixture of glucose solution and seabuckthorn juice, start fermentation, keep the temperature of the fermenter at 18-28 degrees, keep away from light, seal it, stir slowly once every 3 days, and the fermentation period is 21 ~28 days.

[0014] 4) After the fermentation is finished, after clarification, filtration, aging, and passing the test, it can be filled to obtain the product.

Embodiment 2

[0016] To make seabuckthorn fruit wine with an alcohol content of 15 degrees, measure 100kg of seabuckthorn juice that meets food standards, measure the total sugar concentration of seabuckthorn juice by weight percentage: 2.0%, add the amount of saturated glucose solution to 52kg, prepare and add to seabuckthorn juice In, mix well.

[0017] 2) Mix 52 kg of the above-mentioned saturated glucose solution with 100 kg of seabuckthorn juice, take 29.6 g of active dry yeast of Saccharomyces cerevisiae, and activate it;

[0018] 3) Evenly disperse the activated active dry yeast into the mixture of glucose solution and seabuckthorn juice, start fermentation, keep the temperature of the fermenter at 18-28 degrees, keep away from light, seal it, stir slowly once every 3 days, and the fermentation period is 21 ~28 days.

[0019] 4) After the fermentation is finished, after clarification, filtration, aging, and passing the test, it can be filled to obtain the product.

Embodiment 3

[0021] To make seabuckthorn fruit wine with an alcohol content of 18 degrees, measure 100kg of seabuckthorn juice meeting food standards, measure the total sugar concentration of seabuckthorn juice by weight percentage: 5.0%, add the amount of saturated glucose solution to 52.5kg, prepare and add seabuckthorn juice, mix well.

[0022] 2) Mix 52.5 kg of the above-mentioned saturated glucose solution with 100 kg of seabuckthorn juice, take 48.75 g of active dry yeast for brewing and activate it;

[0023] 3) Evenly disperse the activated active dry yeast into the mixture of glucose solution and seabuckthorn juice, start fermentation, keep the temperature of the fermenter at 18-28 degrees, keep away from light, seal it, stir slowly once every 3 days, and the fermentation period is 21 ~28 days.

[0024] 4) After the fermentation is finished, after clarification, filtration, aging, and passing the test, it can be filled to obtain the product.

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Abstract

The invention relates to a sea buckthorn fruit wine brewing method, belonging to the field of food and wine brewing. The invention is characterized in that: sea buckthorn juice L is taken to measure the total sugar concentration N, then according to the desired alcoholic strength V, the amount of saturated glucose solution is calculated, and the glucose solution is added into the sea buckthorn juice. The brewing method is that the preparation formula is as follows: X=(V-N)*L*(4.0-4.5); wherein, X is used to represent the saturated glucose solution; the temperature is room temperature; the solution temperature is 25-35 degrees; the measurement units of X and L are the same; V is the alcoholic strength of the desired sea buckthorn juice and V is not less than 13 and not more than 18; N is the total sugar concentration of sea buckthorn juice; L is used to represent the sea buckthorn juice. The saturated glucose solution X is mixed with the sea buckthorn juice L; AADY is taken to add; then the processes of activation and fermentation are carried out and the fermentation period is 21-28d. The alcoholic strength of the invention is controlled within 13-18%(V / V); the invention is golden yellow to brownish red with light texture, and has special sea buckthorn wine perfume, soft mouth feel, rich afteraste, and sweet and rondeur taste.

Description

1. Technical field [0001] The invention relates to a brewing method of seabuckthorn fruit wine, which belongs to the field of food and wine brewing. 2. Background technology [0002] Seabuckthorn is an important sand-protecting plant in my country, and has extremely high nutritional and economic value. However, there are some technical problems in the development and utilization of seabuckthorn. Seabuckthorn fruit wine is brewed with fresh seabuckthorn fruit or seabuckthorn juice. At present, wine brewing technology is mostly used. Because of the high acid content in seabuckthorn juice, acid reduction technology is often used in the process. Potassium carbonate, potassium bicarbonate, calcium carbonate, potassium tartrate and other chemical substances are used to reduce the acidity. The seabuckthorn fruit wine after acid reduction is unstable, and the taste is bitter, astringent and sour, which affects the quality and affects the production and sales of seabuckthorn fruit wi...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 白青
Owner 白青
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