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Method of preparing wine by watermelon

A technology of watermelon and melon sac, which is applied in the field of wine making, can solve the problems of difficult long-term storage, high sugar content, easy deterioration and rot, etc., and achieve the effect of increasing the value of watermelon

Inactive Publication Date: 2014-07-16
叶贤忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Watermelon matures in midsummer, and the harvest period is about 45-60 days. Because watermelon contains biological enzymes and high sugar content, it is not easy to store for a long time. If stored for a long time, it is easy to deteriorate and rot, which will cause a lot of waste.

Method used

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Effect test

Embodiment Construction

[0007] Now in conjunction with embodiment the present invention is described in further detail:

[0008] The present invention is achieved by taking a ripe watermelon, taking out the red melon sac part of the watermelon, separating the juice from the melon sac part by physical dehydration, filtering out the fruit core in the juice, and removing the fibrous matter in the juice Filter out, add the edible ethanol that ethanol content is 95% to the juice that filtered fruit core, fibrous matter within 8 hours after taking out melon sac, the consumption weight ratio of juice and 95% edible ethanol is 1:1.2— 1.5, then in a closed space, at a temperature of 25-40°C, continuously inject clean air or oxygen into the juice / edible ethanol mixture, and after 8-15 days, watermelon wine is made.

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PUM

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Abstract

The invention relates to a method of preparing wine by a watermelon. The method is characterized by comprising the following steps: taking a mature watermelon; taking out red balloons in the watermelon; separating juice from the balloons by way of physical dehydration; filtering kernels in the juice; filtering fibrous matters in the juice; adding edible ethanol with the content of ethanol of 95% into the juice without kernels and fibrous matters within 8 hours without the balloons, wherein the weigh ratio of the juice and 95% edible ethanol is 1:(1.2-1.5); and then, in a closed space and at 24-40 DE C, continuously introducing clean air or oxygen into the juice / edible ethanol mixed liquid in 8-15 days to obtain the watermelon wine. Compared with the prior art, the method provided by the invention has the advantages of enhancing the value of the watermelon and fully using the value of the watermelon when the watermelon is rich in production.

Description

Technical field: [0001] The invention relates to a method for brewing wine. Background technique: [0002] Watermelon matures in midsummer, and the harvest period is about 45-60 days. Because watermelon contains biological enzymes and high sugar content, it is not easy to store for a long time. If stored for a long time, it is easy to deteriorate and rot, which will cause a lot of waste. Invention content: [0003] The purpose of the present invention is to provide a method for making wine from watermelons that can increase the value of watermelons and can fully utilize the value of watermelons when the watermelons are abundant. [0004] The present invention is achieved by taking a ripe watermelon, taking out the red melon sac part of the watermelon, separating the juice from the melon sac part by physical dehydration, filtering out the fruit core in the juice, and removing the fibrous matter in the juice Filter out, add the edible ethanol that ethanol content is 95% to ...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 叶贤忠
Owner 叶贤忠
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