Method for producing waxberry wine by adopting electroosmosis deacidifying method

Abstract

The invention discloses a method for producing waxberry wine by adopting an electroosmosis deacidifying method, comprising the following steps of: 1: preparing waxberries into waxberry juice; 2: fermenting the waxberry juice to prepare the waxberry wine; 3: carrying out deacidifying treatment on the waxberry wine by using the electroosmosis deacidifying method; and 4: ageing the waxberry wine. The invention reduces the total acid content of the waxberry wine from 12-14 g / L to 6-8 g / L through an electrodialysis method, has high deacidifying speed, low cost and little energy consumption in the using process without phase change or pollution and thoroughly solves the technical problems of great sour taste and great poor harmony of full-juice fermented wine produced by taking the waxberries as raw materials. The electroosmosis deacidifying method can substitute for a process method achieving taste improvement without deacidifying or through the deacidifying carried out by adding white sugar or other chemical additives in the traditional fruit wine brewing and enhance the grade and the quality of the waxberry wine.

Description

technical field [0001] The invention relates to a production method of fruit wine, in particular to a method for producing bayberry fruit wine by adopting an electrodialysis acid reduction method. Background technique [0002] Making red bayberry into red bayberry wine is the development of the added value of red bayberry, and it is also one of the important means for increasing the income of farmers. [0003] Existing at present the processing method that red bayberry is made red bayberry red wine, but with the red bayberry red wine that existing method is made, wherein contains a large amount of organic acids. Although an appropriate amount of organic acid in fruit wine can make the wine mellow and refreshing, can balance the bitterness in the wine, and can also inhibit the activities of bacteria; There will also be a phenomenon of wine loss and cloudiness. Therefore, the organic acid of fruit wine must be strictly controlled, and the acid should be reduced in due course...

AI Technical Summary

Problems solved by technology

[0008] The chemical acid reduction method is simple and easy to operate, and the acid reduction effect is obvious, but its chemical reaction often affects the taste and the color of the wine. At the same time, due to the large amount of metal ions dissolved in, the wine may be unstable, such as loss of light, Turbidity etc.

[0009] The acid reduction range of physical acid reduction method is small, and has a great negative impact on wine quality. When used improperly, it may cause secondary fermentation of bayberry wine in the bottle

[0010] The operation of the biological acid reduction method is relatively difficult, and it is easy to be contaminated by bacteria during the operation, and it takes a long time. According to reports, the acid reduction effect of this method is not too obvious

[0011] The reason is that the physical acid reduction method and the biological acid reduction method can only act on tartaric acid and malic acid, and cannot act on citric acid, which is more active in physiological metabolism, and 95% of the total acid content in bayberry wine is composed of citric acid of

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