Fruit wine making method

A production method and fruit wine technology, which can be applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., and can solve problems such as time-consuming and easily contaminated

Inactive Publication Date: 2015-04-15
ANHUI TAIHE FENGHUA ECOLOGICAL AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A method for making fruit wine, which consists of 30-% strawberry, 10% white sugar, 15% citric acid, 2% wine active dry yeast, 5% cyclamate and 15% peony flower.

[0011] A method for making fruit wine, which is characterized in that: (1) select ripe strawberries and peony flowers without mildew and rot and no pests, wash them, crush them, squeeze the juice with a press, and then add 10 grams of white sugar to each 150 milliliters of the juices. Add white sugar in proportion, and add citric acid at the same time to adjust the pH to 4.2-4.8. Add wine active dry yeast for pre-fermentation. The pre-fermentation temperature is 25°C, and the pre-fermentation time is 5 days. , airtight storage, post-fermentation at 15°C for 1 month, and fermented wine is obtained after post-fermentation;

[0012] (2) Add 3 times the mass of 30% edible ethanol with reduced concentration to the remaining pomace after squeezing the juice, stir evenly, seal the tank and soak for 30 days, stir onc...

Embodiment 2

[0015] A method for making fruit wine, which consists of 40% strawberries, 15% white sugar, 10% citric acid, 5% wine active dry yeast, 10% cyclamate and 20% peony flowers.

[0016] A method for making fruit wine, which is characterized in that: (1) select ripe strawberries and peony flowers without mildew and rot and no pests, wash them, crush them, squeeze the juice with a press, and then add 10 grams of white sugar to each 150 milliliters of the juices. Add white sugar in proportion, and at the same time add citric acid to adjust the pH to 4.2-4.8, add wine active dry yeast for pre-fermentation, the pre-fermentation temperature is 28°C, and the pre-fermentation time is 5-7 days. In the altar, airtight storage, post-fermentation at 15°C for 1 month, after the post-fermentation, the fermented wine is obtained;

[0017] (2) Add 3 times the mass of 30% edible ethanol with reduced concentration to the remaining pomace after squeezing the juice, stir well and then seal the tank fo...

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PUM

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Abstract

The invention relates to a fruit wine brewing field, and more specifically relates to a fruit wine making method, peony flower is added into the fruit wine, the fruit wine contains Chinese traditional medicine components, after drinking, and the fruit wine has the effects of relieving muscular spasm, easing pain, and restoring menstrual flow, and is effective on abdominal pain, gastro spasm, vertigo, gout, diuresis, and other symptoms.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a method for making fruit wine. technical background [0002] Fruit wine is a wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol, and contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. Fruit wine is a health-care and nutritious wine produced by using fresh fruit as raw material, and using natural fermentation or artificially adding yeast to decompose sugar while preserving the original nutritional content of the fruit. Fruit wine has become a new consumer fashion with its unique flavor and colo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02C12G3/04
Inventor 王晴
Owner ANHUI TAIHE FENGHUA ECOLOGICAL AGRI TECH
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