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Brewing method of whole fruit fermentation type green plum wine

A green plum wine, fermented technology, applied in the field of fruit wine processing, can solve the problems of uncoordinated wine body, complex green plum wine process, high cost, etc., achieve glossy stability, improve quality and stability, and improve quality

Inactive Publication Date: 2012-07-11
NANJING FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Green plum wine has effects such as eliminating fatigue to human body, improving alkaline matter, promoting metabolism, sterilizing, and is deeply liked by people, but the main raw material of green plum wine-green plum, its taste is sour, astringent, bitter, so existing green plum wine has its Most of the mouthfeel has the sour, astringent and bitter taste of green plum, and the wine body is uncoordinated. In addition, the existing green plum wine has a complicated process and high cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] a) Select greengage from Lishui area to screen the intact greengage with 90% maturity and no disease, no spoilage, wash and dry it, put it into a fermenter at a rate of 30Kg / can and mash it, add 1.5g of pectinase, sulfurous acid Sodium hydrogen 1.5g, let it stand for 2h, after enzymatic hydrolysis to get greengage juice; add 30L of distilled water, 3Kg of white sugar, 30g of wine active yeast, 30g of diammonium hydrogen phosphate, and 3g of sodium bisulfite to the greengage juice for initial fermentation, at 25°C Down fermentation obtains fermented liquid for 14 days;

[0031] b) Filter the fermented liquid obtained from initial fermentation, and soak the pulp obtained by filtering with an ethanol solution with a volume concentration of 20% for 40 days; add 6 Kg of white sugar, 3 g of sodium bisulfite, and 120 g of diamine hydrogen phosphate to the filtrate for post-fermentation Obtain the fermented wine liquid and let it stand; the fermentation temperature of post-ferm...

Embodiment 2

[0037] a) Select greengage from Lishui area to screen the intact greengage with 90% maturity and no disease, no spoilage, wash and dry it, put it into a fermenter at a rate of 30Kg / tank and mash it, add pectinase 2.5g, sulfurous acid Sodium hydrogen 2.5g, stand for 2h, greengage juice is obtained after enzymolysis; add distilled water 45L, glucose 6Kg, Angel high active dry yeast 80g, diammonium hydrogen phosphate 75g, sodium bisulfite 12g to the greengage juice for initial fermentation, Fermentation at 20°C for 21 days to obtain a fermented liquid;

[0038] b) Filter the fermented liquid obtained from the initial fermentation, and soak the filtered pulp in an ethanol solution with a volume concentration of 30% for 20 days; add 9 Kg of glucose, 10 g of sodium bisulfite, and 90 g of diamine hydrogen phosphate to the filtrate for post-fermentation Obtain the fermented wine liquid and let it stand; the fermentation temperature of post-fermentation is 35°C, and the fermentation ti...

Embodiment 3

[0044] a) Select greengage from Lishui area to screen the intact greengage with 90% maturity and no disease, no spoilage, wash and dry it, put it into a fermenter at a rate of 30Kg / can and mash it, add pectinase 2g, hydrogen sulfite Sodium 6g, let it stand for 2 hours, after enzymatic hydrolysis to get greengage juice; add 40L of distilled water, 6Kg of maltose, 100g of Angel wine active yeast, 80g of diammonium hydrogen phosphate, and 12g of sodium bisulfite to the greengage juice for initial fermentation, at 15°C Under fermentation 21 days obtain fermented liquid;

[0045] b) Filter the fermented liquid obtained from the primary fermentation, and soak the filtered pulp in an ethanol solution with a volume concentration of 50% for 10 days; add 3 Kg of white sugar, 8 g of sodium bisulfite, and 100 g of diamine hydrogen phosphate to the filtrate for post-fermentation Obtain the fermented wine liquid and let it stand; the fermentation temperature of post-fermentation is 37°C, an...

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PUM

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Abstract

The invention relates to a brewing method of a whole fruit fermentation type green plum wine. The method comprises the following steps: a) cleaning and airing green plums, pouring the green plums in fermentation tank to mash, adding pectinase and sodium bisulfite for enzymolysis, and then adding distilled water, glycogen, yeast, diammonium hydrogen phosphate and sodium bisulfite to ferment; b) filtering the fermentation liquor, soaking the obtained pulp with ethanol solution, and adding glycogen, diammonium hydrogen phosphate and sodium bisulfite in the filtrate to ferment and obtain fermentation wine liquor; c) adsorbing the upper fermentation wine liquor with activated carbon, filtering to obtain supernatant, and distilling the lower fermentation wine liquor and the pulp which is soakedwith alcohol to obtain distillate; d) blending the supernatant and the distillate to obtain the green plum wine; and e) using a filtration membrane to filter and purify the green plum wine, and packaging to obtain the finished green plum wine. The green plum wine prepared by the brewing method has gentle mouth feeling and fresh flavor; owning to the faint scent of the plant extract, the green plum wine also has a special flavor; and the green plum wine has good stability, simple technology and low production cost.

Description

technical field [0001] The invention belongs to the technical field of fruit wine processing, and in particular relates to a brewing method for fermenting whole plum fruits to produce fruit wine. Background technique [0002] Greengage has a large fruit with thin skin and correct fruit shape. It contains 17 kinds of essential amino acids, multivitamins and other nutrients. It is a nutritious and unique fruit. Because of the special ingredients contained in green plums, there have been many allusions about green plums in my country since ancient times, and green plum cooking wine is the most famous. Green plum wine has effects such as eliminating fatigue to human body, improving alkaline matter, promoting metabolism, sterilizing, and is deeply liked by people, but the main raw material of green plum wine-green plum, its taste is sour, astringent, bitter, so existing green plum wine has its Most of the mouthfeel has the sour, astringent, bitter taste of green plum, and the wi...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12G3/06
Inventor 李忠卜素居荣华卜华祥马飞飞季红峰卢锦峰
Owner NANJING FORESTRY UNIV
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