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A kind of non-bitter grapefruit fruit wine and production method thereof

A production method and non-bitterness technology, applied in the field of fruit wine brewing, can solve the problems of no effective non-bitterness grapefruit wine production technology, etc., and achieve the effect of simple and easy production method

Inactive Publication Date: 2017-07-04
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is also because of the lack of these research work that there is no effective production technology for the non-bitter grapefruit wine that can be applied to the wine industry.

Method used

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  • A kind of non-bitter grapefruit fruit wine and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: a kind of production of grapefruit fruit wine without bitterness

[0033] Choose 250kg of seedless pomelo fruit, get about 120kg of pomelo petals after peeling, and use a screw press to crush and get juice. Take about 100kg of grapefruit juice, add SO 2 To a concentration of 60mg / L, add sugar and citric acid to adjust the concentration of soluble solids in the fruit juice to 22g / 100g, pH=3, add well-grown grape fruit wine in a ratio of 3mL / 100mL for alcoholic fermentation, and ferment until the alcohol content is Stop fermentation at 12.0mL / 100mL; during the fermentation process, turn the tank once every 2 days, a total of 3 times, collect all the pomace and press, take the squeezed juice and continue the alcoholic fermentation until the fermentation is completed, and the pressed fermented juice is obtained . Place the fermented liquid fermented after transfer to another container for 2 weeks, transfer the supernatant fermented juice to another container...

Embodiment 2

[0034] Embodiment 2: a kind of production of grapefruit wine without bitterness

[0035] Choose 250kg pomelo fruit, get about 130kg pomelo petals after peeling, adjust the screw press to an appropriate gap, and after confirming that no seeds are squeezed and broken, start the motor to crush and extract juice. Take about 100kg of grapefruit juice; add SO 2 To a concentration of 180mg / L, add starch syrup and malic acid to adjust the concentration of soluble solids in the juice to 24g / 100g and pH=3.5, and add well-grown grape fruit wine at a ratio of 3mL / 100mL for alcoholic fermentation until alcoholic Stop the fermentation when it is 12.0mL / 100mL; during the fermentation process, transfer the tank once every 3 days, and transfer the tank twice in total, collect and squeeze all the pomace, take the squeezed juice and continue the alcoholic fermentation until the fermentation is completed, and press fermentation is obtained. juice. Place the fermented liquid after transfer to an...

Embodiment 3

[0036] Embodiment 3: a kind of production of grapefruit wine without bitterness

[0037]Choose 250 kg of pomelo fruit, peel the pomelo to obtain about 130 kg of pomelo petals, and manually crush them. After placing the slurry for 1 to 8 hours, remove the seeds that sink to the bottom to obtain pomelo juice. Take about 100kg of grapefruit juice; add SO 2 To a concentration of 200mg / L, add rice syrup and citric acid to adjust the concentration of soluble solids in the fruit juice to 25g / 100g and pH=4, and add well-grown grape fruit wine at a ratio of 3mL / 100mL to carry out alcoholic fermentation, and ferment to alcohol Stop the fermentation when it is 12.0mL / 100mL; during the fermentation process, transfer the tank once every 3 days, and transfer the tank 3 times in total, collect and squeeze all the pomace, take the squeezed juice and continue the alcoholic fermentation until the fermentation is completed, and the pressed fermentation is obtained. juice. Transfer the fermente...

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Abstract

The invention belongs to the technical field of fruit wine brewing and discloses a bitterless pomelo fruit wine and a preparation method thereof. The method comprises the following steps: peeling off, crushing, carrying out alcohol fermentation, aging, pouring wine out, blending for removing bitter taste, clarifying, bottling and sterilizing. In the steps of blending for removing the bitter taste, 1-4wt% of glucose syrup is added into the raw material of the pomelo fruit wine to remove the bitter taste. According to the preparation method, glucose syrup is used for adsorbing, chelating and embedding bitter substances such as pomelo glycosides and limonin so as to reduce the bitter taste of the fruit wine, caused by pomelo glycosides, limonin and the like and achieve an excellent bitter taste removal effect; moreover, bioactive ingredients having a health care function are retained and the original nutritional value of the fruit wine is kept; in addition, by adopting a comprehensive measures such as repeating residual removal during seed removing and fermenting processes and repeating wine lees removal during aging, the bitter taste of the fruit wine can be removed in an assistant way and a better bitter taste removal effect can be achieved. The method disclosed by the invention is simple and feasible; the prepared bitterless pomelo fruit wine is clear and transparent and has mellow, elegant and harmonious fruit fragrance and wine fragrance.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a non-bitter grapefruit wine and a production method thereof. Background technique [0002] Pomelo is the fruit of pomelo (scientific name: Citrus maxima), a fruit tree of the citrus genus of Rutaceae. Because pomelo has aliases such as Wendan, Xiangluan, Zhuluan, Neizi, Tiao, Leiyou, Luyou, Hugan, Stinky Orange, Stinkyou, Throwing, Bud, and 脬, pomelo is sometimes called Wendanguo, Xiangluanguo, Honey pomelo, Shatian pomelo and other aliases. [0003] Grapefruit juice is high in content, rich in nutrients, and rich in naringin and limonin bioactive substances. It is a good raw material for the production of grapefruit juice and grapefruit wine. According to traditional Chinese medicine, grapefruit is cold in nature and has the effects of relieving cough and reducing phlegm, moistening the lungs and clearing the intestines. For example, it is recorded in "Nihua Mater...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06C12G3/02
CPCC12G3/02C12G3/06
Inventor 黄雪松
Owner JINAN UNIVERSITY
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