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Melon liquid-state fermentation wine brewage

A technology of liquid fermentation, melons and fruits, applied in the field of wine making, to achieve energy-saving wine making, significant social and economic benefits and strategic significance of energy development, and the effect of saving food for wine making

Inactive Publication Date: 2013-01-02
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the shortage of existing melon and fruit winemaking technology and market demand, and provide a kind of comprehensive technology superior, ingredients and fermentation simplified, practical and easy to promote, melon and fruit refined raw meal, rapid liquid fermentation, high-efficiency distillation winemaking, high yield High-quality, energy-saving, green, safe and environmentally friendly, popularize the use of new high-efficiency winemaking technology of melon and fruit liquid fermentation with significant comprehensive economic and social benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: First use a washing machine to clean up the required melons and fruits and spices respectively, and weigh 70 kg of melons and fruits and 1 kg of spices with a base rate of 10 and according to the ratio of melons and spices to 7:0.1, and put them into pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the crushed melons and fruits and spices into slurry raw meal, distiller's yeast, and purified water at a ratio of 100:0.7:270 (if the temperature is higher than 30°, use 0.7 koji with 270°C of water), and weigh 100kg of raw meal, 0.7kg of distiller's yeast, and purified water. 250kg, put it into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, seal the tank or pool mouth for anaerobic fermentatio...

Embodiment 2

[0011] Example 2: First use a cleaning machine to clean up the required melons and fruits and spices respectively, and weigh 80 kg of melons and fruits and 2 kg of spices with a base ratio of 10 and the ratio of melons and spices to 8:0.2, and put them into pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the crushed melons and fruits and spices into slurry raw meal, distiller's yeast, and water at a ratio of 100:0.8:260 (if the temperature is lower than 30°, add 0.8 to 260 water with koji), and weigh 100kg of raw meal, 0.8kg of distiller's yeast, and purified water. 260kg, put it into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, seal the tank or pool mouth for anaerobic fermentation, and stir once every ...

Embodiment 3

[0012] Example 3: First use a washing machine to clean up the required melons and fruits and spices respectively, and weigh 90 kg of melons and fruits and 3 kg of spices with a base rate of 10 and the ratio of melons and spices to 9:0.3, and put them into the pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the crushed melons and fruits and spices into pulpy raw meal, distiller's yeast, and water at a ratio of 100:0.9:250 (if the temperature is lower than 20°C, add water to 0.9 with koji) and weigh 100kg of raw meal, 0.9kg of distiller's yeast, and 270kg of purified water , put them into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, then seal the tank or pool mouth for anaerobic fermentation, stir once eve...

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Abstract

The invention relates to melon liquid-state fermentation wine brewage which comprises the steps of raw material pulverization and refinement, liquid distillery yeast fermentation, high-efficiency device distillation, and organic addition and sealed storage. The melon liquid-state fermentation wine brewage specifically comprises the following steps: respectively cleaning good and bad melons and flavors, and weighing the melons and flavors in a ratio of (7-9):(0.1-0.3) by using 10 as the basic rate; adding the melons and flavors into a pulper, pulverizing and refining to obtain a mixed pulp raw material; respectively weighing mixed pulp raw material, distillery yeast and purified water in a ratio of 100:(0.7-0.9):(270-250) (0.7 part of distillery yeast and 270 parts of water when the air temperature is higher than 30 DEG C, 0.8 part of distillery yeast and 260 parts of water when the air temperature is lower than 30 DEG C, and 0.9 part of distillery yeast and 250 parts of water when the air temperature is lower than 20 DEG C), adding into a fermentation cylinder or tank, evenly mixing, and carrying out anaerobic fermentation in a sealed environment; and when the fermentation is mature after the mash material becomes light brown, distilling in a high-efficiency wine distillation device to obtain the high-quality wine which is transparent and fresh and has thick melon taste.

Description

technical field [0001] The invention relates to a wine-making technology, in particular to a wine-making technology of liquid state fermentation of melons and fruits. Background technique [0002] For a long time, although various wine brewing materials and technologies have been used in various names, it is rare to make full use of melons and fruits as raw material to carry out liquid fermentation and efficient wine making. Over the years, under the overall guidance of the national "three rural" policy project and the calls and arrangements of governments at all levels, vegetable farmers and fruit farmers in various places have grown melons and fruits, and the output of melons and fruits has doubled year after year. However, due to the limited market capacity and demand, as well as the influence of climate and transportation and other conditions, a large number of melons and fruits were left to rot in the garden and on the market in many places, causing many melon and fruit...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12G3/06C10L1/02C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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