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Method for making seed-free roxburgh rose fermented fruit wine

A seedless prickly pear, the technology of the production method, applied in the direction of the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problem that the finished prickly pear wine is prone to turbidity, the product has low alcohol content, and is easy to oxidize and brown Changes and other problems, to achieve the effect of shortening the fermentation cycle, shrinking the brewing cycle, and delicate taste

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

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the long fermentation period of the existing seedless Rosa roxburghii fruit wine, the product has low alcohol content, high sugar content, easy oxidative browning and oxidative smell, and the finished Rosa roxburghii wine is prone to turbidity and precipitation, etc. Defect, provide a kind of preparation method of seedless prickly pear fermented fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Pretreatment of seedless prickly pear

[0017] Select the fruit with neat grains, bright color, no damage, mildew and seedless prickly pear as the raw material for fermented fruit wine. After selecting the raw materials, remove the residual branches, fallen leaves and green fruits, remove the fruit stems and residual branches, and wash the fresh and ripe seedless prickly pears. , spread out on a clean table to dry in the shade;

[0018] (2) Breeding and cultivation of Saccharomyces cerevisiae: Weigh active shellfish yeast (0.02% of the fermented fruit juice), add 10 times the sterile aqueous solution containing 4% glucose, shake gently to disperse the bacteria, and then Incubate at 35°C for 20-30 minutes, shake once every 10 minutes, and activate when a large number of bubbles are generated. Then, after the first-level domestication cultivation, the second-level domestication cultivation and the third-level domestication cultivation, it can be used as the productio...

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PUM

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Abstract

The invention discloses a method for making seed-free roxburgh rose fermented fruit wine. The method comprises the following steps of: breeding and culture of a wine brewing yeast, sealed main fermentation, discharging from a pool and squeeze, post fermentation, ageing, purification, clarification, packaging, sterilization and the like. Compared with the prior art, the method can preserve flavor substances contained in roxburgh rose to the great extent, reduce the residual sugar, and shorten the fermentation period. The fermented fruit wine is mellow, tasty, refreshing, coordinated in all fragrance, fine and smooth in mouthfeel and long-lasting in aftertaste, and has a unique flavor.

Description

technical field [0001] The invention relates to the technical field of making fermented fruit wine, in particular to a method for making seedless prickly pear fermented fruit wine. Background technique [0002] Seedless prickly pear ( Rosa sterilis ) is endemic to Guizhou. It belongs to Rosaceae, a perennial deciduous climbing shrub with a height of 4-6m and vigorous growth. The mature fruit is dark orange-yellow, the thorns on the fruit surface basically fall off, and the seeds are aborted, so it is called seedless thorn pear. Seedless thorn pear began to bear fruit after 3 years of planting. The fruit is fragrant and refreshing, moderately sweet and sour, rich in vitamin C, and contains a variety of mineral nutrients. It is known as "New Mountain Treasure" and has a variety of health care functions. Suitable for processing. [0003] Seedless Rosa roxburghii has high medicinal value, and its flowers, fruits and seeds can all be used as medicine. It has the effects of ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 孙超王莹向准贺红早任春光
Owner GUIZHOU INST OF BIOLOGY
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