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Preparation method for persimmon wine

A technology of persimmon wine and sweet persimmon, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of increasing wine-making costs, affecting wine-making efficiency, and affecting the taste of wine, so as to reduce the astringency time and cost, good taste and short fermentation period

Inactive Publication Date: 2013-10-23
黄馨莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Persimmon has high nutritional value and is rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, iron, and zinc. Persimmon vinegar and persimmon wine, in which persimmon wine is mainly fermented with astringent persimmons, there is a problem of astringency in the production of persimmon wine with astringent persimmons, which affects the taste of the wine. Therefore, it is necessary to remove the astringency of persimmons before fermentation. Astringent methods mainly include soaking in warm water, soaking in lime water and spraying alcohol. These methods take a long time to remove astringency, which not only increases the cost of winemaking, but also affects the efficiency of winemaking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Select fully ripe sweet persimmons, remove the stalks, wash them, and squeeze the juice.

[0020] 2) Add sulfurous acid accounting for 0.0001% of the juice weight to the fruit juice and stir evenly to sterilize.

[0021] 3) Add 0.05g of vitamins and 0.10g of citric acid per kilogram of fruit juice for color protection.

[0022] 4) Add activated Saccharomyces cerevisiae, activated pectinase and tartaric acid solution to the fruit juice in 3), stir and mix thoroughly, and carry out primary fermentation at 30°C for 20 hours. For each 1000kg of fruit juice, the added Saccharomyces cerevisiae dry powder is 200g, pectinase is 15g, and tartaric acid solution is 1kg.

[0023] 5) After the primary fermentation is completed, separate the slag and juice, add 100g of Saccharomyces cerevisiae dry powder, 8g of pectinase, and 0.5kg of tartaric acid solution to each 1000kg of juice, stir and mix, and carry out secondary fermentation at 25°C for 5 days.

[0024] 6) Seal and age th...

Embodiment 2

[0026] 1) Select fully ripe sweet persimmons, remove the stalks, wash them, and squeeze the juice.

[0027] 2) Add sulfurous acid accounting for 0.0005% of the weight of the juice into the fruit juice and stir evenly for sterilization.

[0028] 3) Add 0.10g of vitamins and 0.15g of citric acid per kilogram of fruit juice for color protection.

[0029] 4) Add activated Saccharomyces cerevisiae, activated pectinase and tartaric acid solution to the fruit juice in 3), stir and mix thoroughly, and carry out primary fermentation at 40°C for 15 hours. For each 1000kg of fruit juice, the added Saccharomyces cerevisiae dry powder is 300g, pectinase is 18g, and tartaric acid solution is 1.5kg.

[0030] 5) After the primary fermentation is completed, separate the slag and the juice, add 150g of Saccharomyces cerevisiae dry powder, 5g of pectinase, and 1.0kg of tartaric acid solution to each 1000kg of juice, stir and mix, and carry out secondary fermentation at 20°C for 15 days. During...

Embodiment 3

[0033] 1) Select fully ripe sweet persimmons, remove the stalks, wash them, and squeeze the juice.

[0034] 2) Add sulfurous acid accounting for 0.001% of the juice weight to the fruit juice, stir evenly to sterilize.

[0035] 3) Add 0.15g of vitamins and 0.05g of citric acid per kilogram of fruit juice for color protection.

[0036] 4) Add activated Saccharomyces cerevisiae, activated pectinase and tartaric acid solution to the fruit juice in 3), stir and mix thoroughly, and carry out primary fermentation at 50°C for 18 hours. For each 1000kg of fruit juice, the added Saccharomyces cerevisiae dry powder is 400g, pectinase is 10g, and tartaric acid solution is 1.8kg.

[0037] 5) After the primary fermentation is completed, separate the slag and the juice, add 200g of Saccharomyces cerevisiae dry powder, 10g of pectinase, and 0.8kg of tartaric acid solution to each 1000kg of juice, stir and mix, and carry out secondary fermentation at 22°C for 10 days. During the process, 5kg...

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PUM

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Abstract

The invention discloses a preparation method for a persimmon wine. The preparation method comprises 1) a step of selecting fruits and juicing; 2) a step of sterilizing; 3) a step of color-protecting; 4) a step of performing initial fermentation; 5) a step of performing secondary fermentation for 5-15 d; and 6) a step of ageing, filtering, disinfecting and canning to obtain finished products. The preparation method adopts sweet persimmons to prepare the persimmon wine, and therefore time and cost for removing astringent taste are reduced, and the wine prepared by brewing is mellower and tastes better.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a method for preparing persimmon wine. Background technique [0002] Persimmon is a berry fruit of the persimmon family. The ripening season is around October. It can be divided into astringent persimmon and sweet persimmon according to whether it can lose its astringency naturally before it matures on the tree. Persimmon has high nutritional value and is rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, iron, and zinc. Persimmon vinegar and persimmon wine, in which persimmon wine is mainly fermented with astringent persimmons, there is a problem of astringency in the production of persimmon wine with astringent persimmons, which affects the taste of the wine. Therefore, it is necessary to remove the astringency of persimmons before fermentation. Astringent methods mainly include soaking in warm water, soaking in lime wat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 黄馨莹
Owner 黄馨莹
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