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Low and high temperature twice fermentation strawberry wine brewing method

A technology of secondary fermentation and strawberry fruit, applied in the field of fruit wine brewing, can solve the problems of weak taste, large equipment investment and prominent acidity of fruit wine, and achieve the effect of full-bodied wine, less equipment investment and moderate acidity.

Inactive Publication Date: 2015-08-19
FUYANG HONGFU AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the obvious defects of high energy consumption, large equipment investment, weak fruit wine taste, light fruit aroma and prominent sour taste in the existing strawberry fruit wine production technology, the present invention provides a production method for brewing strawberry fruit wine through secondary fermentation at low temperature and high temperature. technology

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0016] After harvesting ripe strawberries, immediately manually remove the green calyx part connected with the strawberry stalk. Wash and dry the strawberry with the calyx removed, and layer it with white sugar at a weight ratio of 10:2 and place it in the fermentation tank. , That is, after each layer of strawberry is spread by weight, a layer of white sugar is sprinkled on the top of the strawberry until it is stacked to the 4 / 5 volume of the fermentation tank, stop feeding, seal the tank for the first fermentation, the first fermentation There are five stages. The first stage fermentation temperature is 13℃, the first stage fermentation period is 3 days; the second stage fermentation temperature is 15℃, the second stage fermentation period is 5 days; the third stage fermentation temperature is 18℃, The third stage fermentation period is 10 days; the fourth stage fermentation temperature is 20℃, the fourth stage fermentation period is 15 days; the fifth stage fermentation temp...

Embodiment 2

[0018] After harvesting ripe strawberries, immediately manually remove the green calyx part connected with the strawberry stalk. Wash and dry the strawberry with the calyx removed, and layer it with white sugar at a weight ratio of 10:2 and place it in the fermentation tank. , Stop feeding and seal the tank for the first fermentation until it is stacked to the 4 / 5 volume of the fermentation tank. The first fermentation is divided into five stages. The first stage fermentation temperature is 15℃, and the first stage fermentation period is 5 The second stage fermentation temperature is 18℃, the second stage fermentation period is 8 days; the third stage fermentation temperature is 20℃, the third stage fermentation period is 15 days; the fourth stage fermentation temperature is 22℃, the fourth stage The fermentation period is 18 days; the fifth stage fermentation temperature is 25℃, and the fifth stage fermentation period is 15 days; after the first fermentation is completed, the f...

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Abstract

The invention relates to a low and high temperature twice fermentation strawberry wine brewing method. The method includes washing and drying strawberries with calyx removed, paving the strawberries and white granulated sugar in a fermenter in a stacked manner till 4 / 5 volume of the fermenter, stopping feeding, sealing the fermenter to perform the primary fermentation, then inoculating lactic acid bacteria into the fermenter to perform the secondary fermentation, detecting regularly during the late secondary fermentation, stopping fermenting timely, precipitating broth to obtain initial supernatant, filtering the supernatant secondarily through a frame filtering machine, obtaining the filtered liquid, namely the semi-finished strawberry wine, arranging the semi-finished strawberry wine in a storage tank for 60 day in shade at the normal temperature, and obtaining the finished strawberry wine by the aging process. The produced strawberry wine has rich strawberry fragrance and wine fragrance, mellow and coordinated taste and long aftertaste, various defects of the traditional strawberry wine are optimized effectively, harmful waste is avoided during preparation, and the producing process is safe and environment-friendly.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for producing strawberry fruit wine through low-temperature and high-temperature secondary fermentation using fresh strawberry fruit as a raw material. Background technique [0002] Strawberry belongs to berry fruit, which is not resistant to storage. Due to the lack of reliable and feasible fresh-keeping technology, and the concentration of strawberries on the market, in the main strawberry production area, strawberry rot is very common every year due to excess and poor sales, resulting in huge economic losses. However, the nutritional value of strawberries is high, rich in sugar, vitamins, minerals, organic acids and other nutrients, and the strawberry fruit is juicy and rich in aroma, which is more suitable for brewing fruit wine. [0003] Traditional strawberry fruit wine production methods generally use strawberries as raw materials. After beating or squeezin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘文福
Owner FUYANG HONGFU AGRI SCI & TECH CO LTD
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