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A kind of production method of rum liquor

A production method, technology of rum

Active Publication Date: 2016-05-25
ZHEJIANG YUMBERRY BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bayberry wine with health care function on the market is the traditional processing technology of adding red bayberry to soak in high-grade liquor. The bayberry wine made by this traditional technology has short shelf life, high production cost, and the fragrance type of rice wine and fruit is not easy to mix. Adapt to the needs of modern industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Dilute the concentrated red bayberry juice to a sugar content of 26BRIX to obtain a red bayberry juice dilution;

[0022] 2) Mix Angel wine high-activity dry yeast BV818, RV002 and RV171 in a weight ratio of 2:1:1 to obtain a compound acid-resistant yeast, then add 20 times the weight of the compound acid-resistant yeast to 36°C warm water to dissolve it, and let it rest for 25 Minutes later, cool to 26°C to obtain an activated yeast solution;

[0023] 3) Add the activated yeast solution obtained in step 2) and the red bayberry juice dilution obtained in step 1) to the fermenter and mix them. After mixing, the compound acid-resistant yeast accounts for 0.3% of the weight of the red bayberry juice dilution, and then carry out the main fermentation process. During the main fermentation, the fermentation temperature is controlled at 26°C. After 10 days of continuous fermentation, observe whether there are large bubbles rising rapidly and in large quantities in the ferme...

Embodiment 2

[0028] 1) Dilute the concentrated red bayberry juice to a sugar content of 25BRIX to obtain a red bayberry juice dilution;

[0029] 2) Mix Angel wine high-activity dry yeast BV818, RV002 and RV171 in a weight ratio of 2:1:1 to obtain a compound acid-resistant yeast, and then add 15 times the weight of the compound acid-resistant yeast to warm water at 35°C to dissolve it, and let it rest for 30 Minutes later, cool to 25°C to obtain an activated yeast solution;

[0030] 3) Add the activated yeast solution obtained in step 2) and the red bayberry juice dilution obtained in step 1) to the fermenter and mix them. After mixing, the compound acid-resistant yeast accounts for 0.2% of the weight of the red bayberry juice dilution, and then carry out the main fermentation process. During the main fermentation, the fermentation temperature is controlled at 22°C. After 10 days of continuous fermentation, observe whether there are large bubbles rising rapidly in the fermenter, and ferment...

Embodiment 3

[0035] 1) Dilute the concentrated red bayberry juice to a sugar content of 28BRIX to obtain a red bayberry juice dilution;

[0036] 2) Mix Angel wine high-activity dry yeast BV818, RV002 and RV171 in a weight ratio of 2:1:1 to obtain a compound acid-resistant yeast, then add 25 times the weight of the compound acid-resistant yeast to 38°C warm water to dissolve it, and let it rest for 15 Minutes later, cool to 28°C to obtain an activated yeast solution;

[0037] 3) Add the activated yeast solution obtained in step 2) and the bayberry juice dilution obtained in step 1) into a fermenter and mix them. After mixing, the compound acid-resistant yeast accounts for 0.5% of the weight of the bayberry juice dilution, and then carry out the main fermentation process. During the main fermentation, the fermentation temperature is controlled at 28°C. After 10 days of continuous fermentation, observe whether there are large bubbles rising rapidly and in large quantities in the fermenter. Fe...

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PUM

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Abstract

The invention discloses a method for producing red bayberry wine, and belongs to the technical field of preparation of fruit wine. The method comprises the following process steps: 1) diluting concentrated red bayberry juice to obtain red bayberry juice diluents; 2) activating a compound acid-resistant yeast to obtain activated yeast solution; 3)adding the activated yeast solution obtained in the step 2) and the red bayberry juice diluents obtained in the step 1) into a fermentation tank for performing main fermentation processing; clarifying after main fermentation to obtain main fermentation clarifying liquid; 4) adding the main fermentation clarifying liquid obtained in the step 3) into the fermentation tank for performing post-fermentation processing to obtain post-fermentation liquid; 5) distilling the post-fermentation liquid obtained in the step 4) to obtain the red bayberry wine. The red bayberry wine obtained in the invention is transparent and clear, mild in taste, mellow in wine quality and long in expiration date, and has the specific fruit flavor of the red bayberry.

Description

technical field [0001] The invention belongs to the technical field of fruit wine preparation, and in particular relates to a production method of rum wine. Background technique [0002] Red bayberry is a characteristic fruit unique to southern my country. Red bayberry is rich in phenolic substances and organic acids, and is the most valuable substance among various nutrients. It can eliminate free radicals in the human body, promote resynthesis of retinoids, improve Various pharmacological activities such as circulation, anti-ulcer, and anti-inflammation. At the same time, these substances are the most sensitive and easily lost in different processing stages. The harvest period of red bayberry is only about 20 days, and red bayberry is very easy to rot and deteriorate, and it is not resistant to storage. The production of bayberry wine is a traditional folk wine-making process, and bayberry wine soaking wine belongs to traditional health care products. The bayberry wine w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02C12H6/02
Inventor 吴海江
Owner ZHEJIANG YUMBERRY BIOTECH CO LTD
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