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Method for brewing dry fermented wine by fermenting mixed juice of Nanguo pear

A technology for fermenting wine and fruit pears, which is applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc. It can solve the problem that clarification treatment affects the fullness of wine body, and the stability, flavor and taste of finished wine cannot be reflected Variety characteristics, imperfect anti-oxidation protection measures, etc., to achieve the effects of ensuring clarity and stability, inhibiting oxidative browning, and reducing local temperature accumulation

Active Publication Date: 2015-11-18
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For now, there are many Nanguo pear wines in the market, but most of them have poor flavor and taste and cannot reflect the characteristics of the variety. The fruit aroma components in the dregs cannot be fully dissolved in Nanguo pear wine; and due to the incomplete anti-oxidation protection measures during the fermentation process, the wine body browns seriously; improper clarification treatment affects the fullness of the wine body and the stability of the finished wine sex

Method used

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  • Method for brewing dry fermented wine by fermenting mixed juice of Nanguo pear

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Production of Nanguo Pear Wine

[0033] The production steps of the Nanguo pear wine of the present embodiment are as follows:

[0034] (1) Select 1,000 catties of Nanguo pears that have been matured and stored for a period of time, clean them, dry the surface moisture with cold wind, crush them with a screw press, collect the juice and pomace, and the ratio of pomace to juice is 1:1 ( kg / L) During the crushing process, add 20 g of potassium metabisulfite dissolved in Nanguo pear juice and 8 g of vitamin C at 20 mg / L at a rate of 50 mg / L, and at the same time add carbon dioxide at a rate of 0.5 kg per thousand liters of pulp Gas for protection.

[0035] (2) Dipping with skin: add 20g of activated β-glucosidase, cellulase and aroma-enhancing pectinase (1:2:2) to the fruit pulp at a ratio of 50mg / L, under the condition of carbon dioxide protection Next, charge 0.5kgCO per thousand liters of pulp 2 gas, impregnated at a temperature of 3°C to 8°C for 42h.

[0036] (3) Sug...

Embodiment 2

[0048] The production steps of the Nanguo pear wine of the present embodiment are as follows:

[0049] (1) raw material processing: processing steps are the same as embodiment 1 step (1), just add the potassium metabisulfite 24g that dissolves in Nanguo pear juice and the vitamin C12g of 30mg / L by the ratio of 60mg / L in crushing process.

[0050] (2) Skin dipping: same as step (2) in Example 1, but the dipping time is 36h.

[0051] (3) sugar content adjustment: with embodiment 1 step (3).

[0052] (4) Establishment of the seed tank: After soaking the skin for 24 hours, take 90L of fruit pulp and put it in a small tank for later use, and activate the activated dry yeast. The activation method is: select the yeast dosage according to the ratio of 600mg / L, according to 1: The ratio of yeast to water is 10. Dissolve the yeast in pure water at 36°C-38°C, stir well, activate for 15 minutes, take 5L of Nanguo pear pulp, add it to the activated yeast in 5 times, measure the activatio...

Embodiment 3

[0063] The production steps of the Nanguo pear wine of the present embodiment are as follows:

[0064] (1) raw material processing: processing steps are the same as embodiment 1 step (1), just add the potassium metabisulfite 28g that dissolves in Nanguo pear juice and the vitamin C12g of 30mg / L by the ratio of 70mg / L in crushing process.

[0065] (2) Skin dipping: same as step (2) in Example 1, but the dipping time is 42h.

[0066] (3) sugar content adjustment: with embodiment 1 step (3).

[0067] (4) Establishment of the seed tank: After soaking the skin for 24 hours, take 100L of fruit pulp and put it in a small tank for later use, and activate the activated dry yeast. The ratio of yeast to water is 10. Dissolve the yeast in pure water at 36°C-38°C, stir well, activate for 15 minutes, take 6L of Nanguo pear pulp, add it to the activated yeast in 6 times, measure the activation solution while adding When the temperature of the fruit pulp drops by 5°C as the breaking point, ...

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Abstract

The invention relates to a method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice. The method comprises the following steps: (1) treating raw materials; (2) dipping the raw materials with peels; (3) regulating sugar; (4) establishing a yeast seed tank, and mixing pulp in the seed tank with pulp in a fermenting tank; (5) controlling fermentation; (6) separating sediment by a centrifuge; (7) fining; (8) performing early-stage preparation for cold treatment; (9) performing stability treatment on the wine body; (10) filtering the wine body by cross flow filtration to obtain the nanguo pear wine. According to the method, juice and pomace are mixed in a ratio of 1:1 in the raw material treatment step, so that the flavor in the nanguo pear peel can be well mixed in nanguo pear juice; furthermore, antioxidant potassium metabisulfite and vitamin C are added in the process, oxidative browning in juicing and fermenting processes can be inhibited under the protection of carbon dioxide; over contact between wine and oxygen can be prevented in a centrifugal precipitation mode, and the stability of the wine body can be guaranteed.

Description

technical field [0001] The invention relates to a food processing method of Nanguo pear, in particular to a method for fermenting dry-type fermented wine by using mixed juice of Nanguo pear and Nanguo pear wine prepared by the method. Background technique [0002] The food Nanguo pear involved in the method of the present invention belongs to the special product of southern Liaoning, and its main producing areas are Anshan and Liaoyang areas of Liaoning Province, and belongs to northern fruits. This pear variety is deeply loved by consumers for its bright color, delicate flesh, sweet and sour taste, refreshing and juicy, and strong flavor, and is known as the "king of pears". Moreover, Nanguo pear is rich in nutrients, and there are as many as 37 kinds of trace elements. Regular consumption can have the effects of prolonging life and beautifying. [0003] As the planting area increases year by year, the processing technology of Nanguo pear has become the bottleneck of indus...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 李军国石磊
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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