A kind of preparation method of apricot wine

A technology of apricot wine and fresh apricot, applied in the field of winemaking, can solve the problems of adverse effects on consumers, excessive food additives, uneven quality, etc., and achieve the effects of maintaining fruit flavor, reducing viscosity and improving internal quality.

Active Publication Date: 2019-04-19
山东卓雅轩酒庄有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fruit wines on the market are wines, and the quality is uneven, and the food additives are excessive, causing adverse effects on consumers
There are few types of other fruit wines, most of which are blended with white wine or soaked in white wine, with poor authenticity in appearance, heavy color, and few nutrients
However, there are few wines produced from apricots on the market at present, and individual reports only produce distilled wine or soaked wine.

Method used

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  • A kind of preparation method of apricot wine

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Preparation of attapulgite-loaded chitosan particles: Activation of attapulgite: attapulgite was calcined at 700°C for 4 h, taken out, added to 1 mol / L hydrochloric acid, stirred at 90°C for 4 h, then centrifuged to discard the acid solution, and used Wash with deionized water until neutral, and dry at 120°C to obtain modified attapulgite; preparation of chitosan sol: add chitosan to slowly stirring oxalic acid aqueous solution with a mass fraction of 10%, and place in a water bath at 50°C until chitosan The sugar was completely dissolved to obtain light yellow viscous chitosan sol; chitosan loading: take 10 mL chitosan sol and slowly add 5 g of modified attapulgite at room temperature, stir at 50 °C for 6 h, centrifuge, and suction filter. Vacuum-dried at 55°C to constant weight, then soaked in 1mol / L NaOH aqueous solution for 1h, washed with water until neutral, then soaked in 0.03% and 0.05% potassium hydrogen tartrate-tannic acid aqueous solution for 1-2h, After sti...

Embodiment 2

[0027] A kind of preparation method of apricot wine, comprises the following steps:

[0028] 1) Pick ripe golden sun apricots and fresh apricots, wash and remove the core, squeeze the juice, and collect the juice and pomace separately;

[0029] 2) Pomace pretreatment: adjust the water content of pomace to 26%, then add cellulase, hemicellulase, acid protease, α-amylase and mucormycetes and mix evenly. The cellulase, hemicellulase, The concentrations of acid protease, α-amylase and mucormyces in pomace are 50mg / L, 32mg / L, 38mg / L, 28mg / L, 26mg / L respectively, fermented at 28-32°C for 4 days, and then extinguished at 90°C Bacteria 1h, beating and passing through a 250 mesh sieve to obtain pomace pulp; add sucrose to the pomace pulp to adjust the sugar content to 20Brix, then add pomace pulp mass fraction 0.3% (NH 4 ) 2 SO 4 1. Sodium phytate with 0.3% mass fraction of pomace pulp and Aspergillus niger M228 strain with 0.9% mass fraction of pomace pulp, ferment at 28-35°C for 2...

Embodiment 3

[0036] A kind of preparation method of apricot wine, comprises the following steps:

[0037]1) Pick ripe golden sun apricots and fresh apricots, wash and remove the core, squeeze the juice, and collect the juice and pomace separately;

[0038] 2) Pomace pretreatment: adjust the water content of pomace to 28%, then add cellulase, hemicellulase, acid protease, α-amylase and mucormycetes and mix evenly. The cellulase, hemicellulase, The concentrations of acid protease, α-amylase and mucormyces in pomace were 45mg / L, 30mg / L, 35mg / L, 25mg / L, 25mg / L respectively, fermented at 25°C for 3 days, and then sterilized at 90°C for 1h , beating and passing through a 250-mesh sieve to obtain pomace pulp; adding sucrose to the pomace pulp to adjust the sugar content to 18brix, and then adding 0.3% (NH 4 ) 2 SO 4 , sodium phytate with a mass fraction of 0.3% of pomace pulp and Aspergillus niger M228 strain with a mass fraction of pomace pulp of 0.8%, ferment at 28°C for 1 day until the suga...

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Abstract

The invention provides a method for preparing apricot wine. According to the method, fruit wine is prepared through direct biofermentation, a certain amount of pectinase, cellulase and the like are added during preparation, citric acid produced from the culture of fruit residues and Aspergillus niger is adopted to carry out color protection and corrosion prevention instead of SO2 during fermentation, available nutrients and trace elements of apricots are reserved to the maximum, and the fruit flavor of the fruit wine is maintained; the juice extraction is improved, the effect is improved, the method is safer and more environment-friendly, and the cost is reduced; by adopting treatment technologies such as fining clarification and cold stabilization, the inherent quality of the wine product is improved, the stability of the wine product is enhanced, and the effects of physical sterilization and the like are achieved. According to the method provided by the invention, the operation is simple and convenient, the cost is low, no chemical reagent is added, the operating conditions are moderate, and the denaturation, deactivation, autolysis and the like of biomacromolecules and flavor substance molecules can be effectively prevented, so that the quality and flavor of the wine product can reach optimal requirements to the maximum, the aroma stability and wine body stability of the product are improved, and the mellow feeling of a wine body is improved.

Description

technical field [0001] The invention belongs to the technical field of wine making, and relates to a fruit wine fermentation process, in particular to a preparation method of apricot wine. Background technique [0002] Apricot fruit is rich in nutrition, contains a variety of organic components and vitamins and inorganic salts necessary for the human body, and has high nutritional value. It is one of the most popular fruits. It is widely cultivated all over the world and can be eaten by the general population. Its nutrition and health care The value has been recognized by everyone. Since apricot is a seasonal fruit with a short maturity period, it is not easy to keep fresh and store. It is mainly eaten as fresh fruit, or processed into canned food, preserved fruit, etc. All of the above-mentioned products suffer from damage and loss of nutrients during processing and storage, poor flavor, and are not durable. and other shortcomings. [0003] Fruit wine is refined from raw ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/02
Inventor 严金秋史红梅王咏梅胡金凤张尚柱
Owner 山东卓雅轩酒庄有限公司
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