Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparing method for pomelo wine

A technology of grapefruit and wine liquid, applied in the field of winemaking technology, can solve the problems that affect the growth and fermentation function of wine fermentation bacteria, the success of grapefruit wine products is difficult, and the production cost is high, so as to reduce the formation of blood clots and overcome the inhibitory effect. , the effect of extending the shelf life

Active Publication Date: 2015-03-25
广州市顺昌源酒业有限公司
View PDF10 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that in the preparation process of the existing pomelo wine, many raw materials are discarded, especially discarding all pomelo peels with extensive medicinal value and special fragrance, which wastes valuable materials and causes higher production costs
[0004] The reason why grapefruit peel is not used as raw material in the existing grapefruit wine preparation method may be mainly because grapefruit peel contains a large amount of limonene, which affects the growth of wine fermentation bacteria, the operation of fermentation function, etc. Therefore, grapefruit fermented with peel Alcoholic products are often difficult to succeed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] A preparation method of pomelo wine, comprising the following steps:

[0032] 1) Cleaning: choose a strong grapefruit and clean it;

[0033] 2) Crushing: Crush the cleaned grapefruit together with the skin;

[0034] 3) Putting into the tank: Put the crushed pomelo into the fermentation tank, then add water, white sugar, honey, mixed acid, pectinase, yeast cell wall, yeast nutrient and yeast, and mix well;

[0035] 4) Temperature-controlled fermentation: Ferment the mixed system in the previous step at 15-20°C. When the alcohol content of the fermentation is 5.5-6.5% vol, add a deodorant to the fermenter, and mix it in the same Continue to ferment under the conditions;

[0036] 5) Separation: When the fermentation reaches the required alcohol content, the fermentation is ended, and the wine liquid and pomace are separated to obtain the wine liquid;

[0037] 6) Storage and aging: store the obtained wine liquid in full tanks at a storage temperature of 0-5°C, remove the...

Embodiment 1

[0058] The preparation process of the grapefruit oil wine of the present invention is as follows: grapefruit sorting and cleaning→cutting into pieces and crushing→putting into tanks to adjust components→temperature-controlled fermentation→separation→storage and aging→clarification, freezing→filtering→finished product. The specific operation steps are as follows:

[0059] 1) Grapefruit sorting and cleaning: select grapefruits that are disease-free, rot-free, and of good shape and robust;

[0060] 2) Crushing: Cut the cleaned grapefruit into pieces, and then crush them with a crusher;

[0061] 3) Putting into the tank: Put the crushed grapefruit into the fermentation tank with a screw pump, then add purified water, white sugar, apricot nectar, mixed acid, pectinase, yeast cell wall, nutrients and active dry yeast BV818, mix Uniform; the amount of purified water, white sugar, apricot nectar, mixed acid, pectinase, yeast cell wall, yeast nutrient and active dry yeast BV818 is 50%...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparing method for pomelo wine. According to the method, water, sugar, honey, acid, pectinase, yeast cell wall, nutrimental agents and yeast are added into a crushed pomelo and mixed uniformly to be fermented at the temperature of about 18 DEG C, an odor absorber is added when the alcoholic strength is about 6% vol, after fermentation is finished, wine liquid is taken and stored in the environment with the temperature of about 2 DEG C, wine sediment is removed after 60 days, then the wine liquid is stored for about 90 days, then the wine liquid is placed in the environment with the temperature of about minus 4 DEG C for 3 days, clarification is carried out, and the wine liquid is filtered and sterilized after being placed in the environment with the temperature of about minus 4 DEG C for 4 days. According to the method, the skin can also be fermented for generating the pomelo wine, the inhibiting effect on the fermenting effect from special ingredients in the pomelo skin is overcome, and the pomelo wine with the special taste can be brewed, and has the dense lemon scent; the way of adding the odor absorber to the special fermenting process is fished out, bitterness of the pomelo can be covered up, flavor compounds in the pomelo wine are effectively preserved, the scent of the pomelo wine is more complex, and the mouthfeel is enhanced.

Description

technical field [0001] The invention belongs to the field of brewing technology, and relates to a preparation method of pomelo wine. Background technique [0002] Grapefruit is fragrant, sweet and sour, cool, nutritious, and has high medicinal value. It is one of the precious fruits that people like to eat, and it is also recognized by the medical field as the most therapeutically beneficial fruit. Yuzu includes pomelo peel, spongy substance, pulp and seeds. The pomelo fruit is huge, rich in aroma, juicy and sweet, and rich in nutrition; the fruit is beautiful in shape, golden in color, thin and smooth, and rich in fragrance; . According to the test, the edible part of grapefruit accounts for 72.2%, and the fruit juice accounts for 40.7%. Every 100ml fruit juice contains 9.8 grams of sugar, 0.21 grams of acid, 111.7 mg of Vc, and 14.1% of soluble solids. And it has the effects of dispelling floating wind and bad breath in the stomach, eliminating food, relieving asthma a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 卫高利武春联刘芳芳
Owner 广州市顺昌源酒业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com