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Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine

A technology for compounding fruit wine and crispy plums, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of turbidity, low alcohol content and high sugar content in thorn pear wine, shorten the brewing cycle, make the wine full and complete, and reduce the jerky taste. Effect

Inactive Publication Date: 2012-07-25
GUIZHOU INST OF BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome defects such as the long fermentation period of the existing Rosa roxburghii fruit wine, low alcohol content, high sugar content, easy oxidative browning and oxidative smell, and the turbidity and precipitation of the finished Rosa roxburghii wine, Provide a kind of brewing method of prickly pear crisp plum compound fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Selection of raw materials: Harvest from July to September when crispy plums and thorn pears are ripe, and remove rotten and diseased fruits.

[0020] (2) Freezing and juicing: Place the selected and cleaned prickly pears and crisp plums in the refrigerator for 12-18 days, thaw at room temperature or in cold water, and crush them with a juicer to extract the juice. Filter and set aside.

[0021] (3) Enzymatic impregnation: Pour thorn pear and crisp plum juice into a small temperature-controlled impregnation tank at a ratio of 3:1, add activated EX pectinase 50-70 mg / L, and stir evenly in a cycle. Immerse at 22°C for 15-20 hours.

[0022] (4) Strain activation: Active dry yeast (6×10 3 Viable bacteria / mL), grape yeast (6×10 3 Viable bacteria / mL) were added to 10 times the sterile aqueous solution containing 4% glucose, shake gently to disperse the bacteria, keep warm at 35°C for 20-30min, shake once every 10min, and activate when a large number of bubbles are gene...

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PUM

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Abstract

The invention discloses a method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine. The method comprises the steps of freezing and juicing, performing hydrolysis and impregnation, performing strain activation, regulating components, performing main fermentation, performing post-fermentation, aging, filtering, bottling and the like. Compared with the prior art, an alcohol degree of the compound fruit wine is higher than 13%vol, the colour and luster is light yellow, clear and transparent, the astringency flavor is reduced, the sugar content is lowered to 3-4g / L, the wine body is plentiful and complete, the compound fruit wine has compound fruit aroma of the Rosa roxburghii fruit and the hollow plum, is mellow and refreshing, and long in aftertaste.

Description

technical field [0001] The invention relates to the technical field of making fruit wine, in particular to a brewing method of prickly pear crisp plum compound fruit wine. Background technique [0002] prickly pear ( Rosa roxbunghii ) is the fruit of the silk flower of the Rosaceae plant, also known as Cili and Muli. It has the reputation of "King of Vitamin C" and is a nutritious fruit for nourishing and fitness. Prickly pear is a small wild shrub, with pink, red or deep red flowers blooming from April to June, summer flowers and autumn fruits. Its taste is sour, astringent, and flat; digestion and spleen invigoration, astringent and antidiarrheal; used to treat abdominal distension, dysentery, enteritis, vitamin C deficiency, etc. Rosa roxburghii juice also has the ability to block the synthesis of N-nitroso compounds in the human body. It has anti-cancer effect; it has special curative effect on the treatment of human lead poisoning. [0003] Crispy plum is a famous lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 任春光贺红早王莹孙超向准
Owner GUIZHOU INST OF BIOLOGY
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