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Waxberry wine and brewing process thereof

A technology for bayberry pomace and fruit wine, which is applied in the field of bayberry fruit wine and its brewing process, can solve the problems of insufficient utilization of bayberry nutrient components, unfavorable human health, and many food additives, and achieves benefits for human health and standardization of brewing process. , the effect of stable quality

Inactive Publication Date: 2015-07-08
武世新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Patent ZL201310354644.6 discloses a red bayberry juice wine and its production method. In this invention, fresh red bayberry is soaked in white wine to obtain red bayberry juice wine, and roselle is put into white wine to extract natural roselle extract. Raw juice wine, natural roselle extract, red bayberry concentrated juice, red bayberry essence, etc. are used as raw materials to make red bayberry fruit wine. health

Method used

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  • Waxberry wine and brewing process thereof

Examples

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Effect test

Embodiment 1

[0019] Embodiment 1: Raw material ratio: 70% of raw wine fermented with red bayberry, 30% of red bayberry fruit wine.

[0020] 1. Preparation of red bayberry fermented original wine:

[0021] (1) Dipping of fresh fruit: add CO2 gas to selected high-quality red bayberry fresh fruit, stop gas filling until CO2 reaches saturation, and seal the maceration for 10 days to obtain juice and fresh fruit for dipping once;

[0022] (2) Crushing and beating: the macerated fresh fruit is broken and beaten to obtain the secondary fruit juice, and mixed with the primary fruit juice, then adding 0.3% pectinase with a weight of 0.3% of the mixed fruit juice to the mixed fruit juice to obtain red bayberry juice, and after crushing and beating The bayberry pomace is used as raw material for preparing bayberry brandy;

[0023] (3) Low-temperature fermentation: Red bayberry juice is centrifuged and its components adjusted according to conventional methods, then inserted into fruit wine yeast, and...

Embodiment 2

[0032] Embodiment 2: Raw material ratio: original wine fermented with red bayberry: 80%, 20% of red bayberry fruit wine.

[0033] The brewing technology of red bayberry fruit wine of the present embodiment is the same as embodiment 1.

Embodiment 3

[0034] Embodiment 3: Raw material ratio: raw wine fermented with red bayberry: 75%, red bayberry fruit wine 25%.

[0035] The brewing process of red bayberry fruit wine in this example is the same as that in Example 1 except that the temperature of low-temperature fermentation in the preparation of red bayberry fermented raw wine is 25° C., and the alcohol content of red bayberry brandy in the preparation of red bayberry fruit wine is 45% vol.

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Abstract

The invention discloses waxberry wine and a brewing process thereof. The waxberry wine comprises, by weight, 70-80% of waxberry fermented wine and 20-30% of waxberry juice wine. The waxberry wine is obtained by adopting fresh waxberries as raw material, performing CO2 steeping on the fresh waxberries to make the waxberry fermented wine, blending the waxberry fermented wine with the waxberry juice wine and performing preservation, clarification and sterilization filtration, wherein 1.5 g of bentonite is added into each liter of wine liquid, and 20 days of standing clarification is performed on the mixture. The waxberry wine is formed by blending the waxberry fermented wine and the waxberry juice wine and is closer to natural waxberries, mellower and better in taste, stable in quality and free of muddiness or sedimentation. Meanwhile, both juice and residues of the waxberries are fully utilized, so that complete nutritional ingredients are kept, and waste is reduced.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to a red bayberry fruit wine and a brewing process thereof. Background technique [0002] Red bayberry fruit is sweet and sour, juicy, unique in flavor, rich in functional active ingredients such as flavonols and anthocyanins, regular consumption can make people live longer, and has the effects of relieving heat, eliminating food, stopping diarrhea, and diuresis. But bayberry fresh-keeping time is very short, and it is difficult to store and transport, and a large number of mildew and rot often take place because of untimely picking or selling, causing serious waste. In order to solve the waste problem of red bayberry, the deep processing of red bayberry can be carried out effectively, and the development of red bayberry fruit wine industry is one of the more important representatives. [0003] At present, the brewing process of red bayberry wine mainly includes two kind...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 武世新
Owner 武世新
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