Preparation method of pumpkin wine
A manufacturing method, pumpkin wine technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., to achieve the effect of no precipitation, pure pumpkin aroma and wine aroma, and rich nutrition
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Embodiment 1
[0016] 1. Preparation of pumpkin juice
[0017] Wash the pumpkin, peel it, cut it into pieces, beat it, and immediately add potassium metabisulfite in an amount of 0.5mg / 100ml of pumpkin juice, then add pectinase in an amount of 0.05mg / 100ml of pumpkin juice. Keep warm for 2 hours;
[0018] 2. Adjustment of sugar content and acidity of pumpkin juice
[0019] Add sugar to adjust the sugar content of pumpkin juice to 20%, add citric acid to adjust the acidity of pumpkin juice to 0.5;
[0020] 3. Preparation of distiller's mother
[0021] Active dry yeast was inoculated in 8% sucrose solution at a concentration of 10%, and activated at 25-30°C for 1.5h to obtain a yeast activation solution; In the sterilized clarified pumpkin juice, activate at 25-30°C for 24h;
[0022] 4. Fermentation, aging, blending, clarification, and sterilization.
Embodiment 2
[0024] 1. Preparation of pumpkin juice
[0025] Wash the pumpkin, peel it, cut it into pieces, beat it, and immediately add potassium metabisulfite in an amount of 1mg / 100ml pumpkin juice, then add pectinase in an amount of 0.03mg / 100ml pumpkin juice, and keep warm at 40-60°C 2.5 hours;
[0026] 2. Adjustment of sugar content and acidity of pumpkin juice
[0027] Add sugar to adjust the sugar content of pumpkin juice to 15%, add citric acid to adjust the acidity of pumpkin juice to 0.6;
[0028] 3. Preparation of distiller's mother
[0029] Active dry yeast was inoculated in 8% sucrose solution at a concentration of 20%, and activated at 25-30°C for 1 hour to obtain a yeast activation solution; then the yeast activation solution was inoculated in a pasteurized In sterilized clarified pumpkin juice, activate at 25-30°C for 20 hours;
[0030] 4. Fermentation, aging, blending, clarification, and sterilization.
Embodiment 3
[0032] 1. Preparation of pumpkin juice
[0033] Wash the pumpkin, peel it, cut it into pieces, beat it, and immediately add potassium metabisulfite in an amount of 0.8mg / 100ml of pumpkin juice, then add pectinase in an amount of 0.04mg / 100ml of pumpkin juice. Keep warm for 3 hours;
[0034] 2. Adjustment of sugar content and acidity of pumpkin juice
[0035] Add sugar to adjust the sugar content of pumpkin juice to 18%, add citric acid to adjust the acidity of pumpkin juice to 0.7;
[0036] 3. Preparation of distiller's mother
[0037] Active dry yeast was inoculated in 8% sucrose solution at a concentration of 15%, and activated at 25-30°C for 2 hours to obtain a yeast activation solution; then the yeast activation solution was inoculated in pasteurized In sterilized clarified pumpkin juice, activate at 25-30°C for 20-22 hours;
[0038] 4. Fermentation, aging, blending, clarification, and sterilization.
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