Preparation method for foaming-type icy fresh fruit wine

A chilled fresh fruit and fruit technology, applied in the field of sparkling fruit wine preparation, can solve the problems of sparkling wine flavor and taste and foaming effect, the cleanliness and typicality of the wine body are not obvious, and reduce the taste of low-alcohol sparkling wine, etc. , to achieve low alcohol content, reduce production costs, and improve typical effects

Inactive Publication Date: 2014-02-19
TIANJIN DUOJI FRUIT WINE ENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The number and types of sparkling wine produced in my country are relatively small, and the existing sparkling wine generally adopts two processing methods: one is to fill the wine with food-grade liquid carbon dioxide for carbonization treatment or directly add carbon dioxide gas, this processing method Simple and easy to operate, but the processed sparkling wine is unsatisfactory in terms of flavor, mellow aroma, taste and sparkling effect; the other is to use secondary fermentation to make sparkling wine by adding fruit pulp and syrup to the fermentation equipment , relying on microbial fermentation to produce sparkling wine, due to the use of puree fermentation in this method, the cleanliness and typicality of the fermented wine body are not obvious, and the process is complicated, the production cycle is long, the cost is high, and the addition of syrup increases foaming The sugar content of wine products will also increase the amount of alcohol produced by microbial fermentation, increase the alcohol content of the product, and reduce the taste of low-alcohol sparkling wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: select 20000 kg of berry fruits, drupe fruits or pome fruits etc. that are ripe and full-bodied, full-bodied, mildew-free, rot-free, insect-free and green-free, and cleaned; Seeds, use a general-purpose fruit crusher to crush the processed fruit raw materials, put the crushed pulp into a beater for beating; pour 17500Kg of pulp processed through the above steps into a fermenter, and add 5.25kg of pectinase, adjust the enzymolysis temperature to 20°C, and the enzymolysis time to 20h. After the enzymolysis is completed, the pulp becomes clear, and 17000kg of clear juice is obtained; add 2.04kg of yeast to the enzymolysis. Control the fermentation temperature at 20°C, and measure the residual sugar content in the raw wine every day during the fermentation process. When the residual sugar content in the raw wine reaches 50g / L, separate the wine legs, and then pour the raw wine into the pressure tank; put the low temperature into the pressure tank The yeast is ...

Embodiment 2

[0016] Embodiment 2: select 18000 kg of berry fruits, drupe fruits or pome fruits etc. that are ripe and full-bodied, full-bodied, mildew-free, rot-free, insect-free and green-free, and cleaned; Seeds, use a general-purpose fruit crusher to crush the processed fruit raw materials, put the crushed pulp into a beater for beating; pour 15750Kg of pulp processed through the above steps into a fermenter, and add to the fermenter 4.725kg of pectinase, adjust the enzymolysis temperature to 23°C, and the enzymolysis time to 22h. After the enzymolysis is completed, the pulp becomes clear, and 15,300kg of clear juice is obtained; 1.836kg of yeast is added to the enzymolysis. Control the fermentation temperature at 18°C. During the fermentation process, measure the residual sugar content in the raw wine every day. When the residual sugar content in the raw wine reaches 30g / L, separate the wine legs, and then pour the raw wine into the pressure tank; put the low temperature into the pressu...

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PUM

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Abstract

The invention provides a preparation method for foaming-type icy fresh fruit wine. The method is characterized by comprising the following steps: processing of raw materials, crushing, pulping, enzymolysis, clarification, fermentation, wine pouring, post-fermentation, storage and filling. The fruit paste is clarified after enzymolysis is finished. In the steps of fermentation and wine pouring, generated fruit paste clarified liquid after the steps of enzymolysis and clarification is employed for fermentation, and the fermentation temperature is controlled at 18-20 DEG C. The content of residual sugar in raw wine is measured every day during the fermentation process. In the post-fermentation, when the content of residual sugar meets the requirement, the step is over. When the method is compared to traditional technologies, the production cycle of the fresh brewing fruit wine is short, and the processing procedures are simple. The fruit paste clarified liquid is employed for fermentation, which can raise the cleanliness and typicality of the wine body. The product has low sugar degree and alcoholic strength. No any seasoning essence, pigment or antiseptic is added. After storage in low temperature, the fruit wine product is green, natural, icy and fresh, and has strong mouthfeel. There is no heat treatment in the whole production process, nutritional ingredients are reserved completely, and the fruit wine is beneficial to body health.

Description

[0001] technical field [0002] The invention belongs to the technical field of wine making, in particular to a method for preparing sparkling fruit wine. Background technique [0003] Sparkling wine is a very popular wine in the international market, with a large annual consumption. Sparkling wine is usually fermented and brewed from artificially cultivated grapes, apples, cherries, etc. The number and types of sparkling wine produced in my country are relatively small, and the existing sparkling wine generally adopts two processing methods: one is to fill the wine with food-grade liquid carbon dioxide for carbonization treatment or directly add carbon dioxide gas, this processing method Simple and easy to operate, but the processed sparkling wine is unsatisfactory in terms of flavor, mellow aroma, taste and sparkling effect; the other is to use secondary fermentation to make sparkling wine by adding fruit pulp and syrup to the fermentation equipment , relying on microbial ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 郭意如郭丰利廖李红刘建华王新颖
Owner TIANJIN DUOJI FRUIT WINE ENG TECH
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