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Fermented wine with vatica mangachpoi blanco and method for manufacturing fermented wine

A production method and a technology for fermenting wine, which is applied in the field of fermented fruit wine, can solve the problems of unremarkable product characteristic flavor, loss of natural aroma, poor taste of the product, etc., and achieve the effect of delicate taste, harmonious fragrance and long aftertaste

Inactive Publication Date: 2016-10-12
GUIZHOU NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects of natural aroma loss and disharmony in the production process of green plum fermented wine, the product has poor taste, and the product's characteristic flavor is not outstanding, and provides a production method of green plum fermented wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) A green plum fermented wine, characterized in that: calculated in parts by weight, it is composed of 800 parts of green plum fresh fruit, 10 parts of green plum dried fruit, 1000 parts of purified water, 800 parts of brown sugar, 0.05 part of active shellfish yeast, dihydrogen phosphate Made from 0.1 part of ammonium, 0.1 part of calcium chloride and 0.15 part of potassium metabisulfite.

[0025] (2) Fresh fruit treatment: select mature fresh greengage fruits without mildew and rot, spray potassium bisulfite after cleaning, and then place a layer of fresh greengage fruit and a layer of brown sugar in a mass ratio of 1:1 with brown sugar. The pottery altar was sealed for 30 days.

[0026] (3) Fermentation in tanks: Put active shellfish yeast and green plum dried fruit into pure water at 30°C and stir for 30 minutes to obtain pure water A for later use; remove the fresh fruit in the pottery jar, and leave green plum yellow sugar juice B for later use; then green plum ...

Embodiment 2

[0033] (1) A green plum fermented wine, characterized in that: calculated in parts by weight, it is composed of 1000 parts of green plum fresh fruit, 20 parts of green plum dried fruit, 1500 parts of purified water, 1000 parts of brown sugar, 0.1 part of active shellfish yeast, dihydrogen phosphate Made from 0.2 parts of ammonium, 0.2 parts of calcium chloride and 0.2 parts of potassium metabisulfite.

[0034] (2) Fresh fruit treatment: select mature fresh greengage fruits without mildew and rot, spray potassium bisulfite after cleaning, and then place a layer of fresh greengage fruit and a layer of brown sugar in a mass ratio of 1:1 with brown sugar. The pottery altar is sealed for 30-45 days.

[0035] (3) Fermentation in tanks: Put active shellfish yeast and green plum dried fruit into pure water at 32°C and stir for 30 minutes to obtain pure water A for later use; remove the fresh fruit in the pottery jar, and leave green plum yellow sugar juice B for later use; then green ...

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Abstract

The invention discloses fermented wine with vatica mangachpoi blanco and a method for manufacturing the fermented wine. The fermented wine comprises the fresh vatica mangachpoi blanco, the dried vatica mangachpoi blanco, purified water, light brown sugar, active saccharomyces bayanus, diammonium hydrogen phosphate, calcium chloride, potassium metabisulfite and the like. The method includes steps of fresh vatica mangachpoi blanco treatment, tank filling and fermentation, wine yielding, post-fermentation, ageing, stabilization treatment, filtering and bottling and the like. The fermented wine with the vatica mangachpoi blanco and the method have the advantages that unique flavor substances and various nutrition components in the vatica mangachpoi blanco are preserved in the fermented wine manufactured by the aid of the method, the methanol content can be reduced and reaches 0.016-0.020 g / 100 ml from the original 0.038-0.045 g / 100 ml, and accordingly the fermented wine is safe; the fermentation initiation time of the fermented wine with the vatica mangachpoi blanco can be shortened and reaches 15-18 h from the original 25-30 h, and problems of easy oxidative browning, oxidative smell, easy turbidity, precipitates and the like of existing fermented wine with vatica mangachpoi blanco can be solved.

Description

technical field [0001] The invention relates to the technical field of fermented fruit wine, in particular to a green plum fermented wine and a production method thereof. Background technique [0002] Green plum (Vatica mangachapoi Blanco.), also known as green skin, sea plum, bitter fragrance, oil nan, green phase, is an arbor of Dipterocariaceae and green plum, with white aromatic resin, and the branchlets are covered with star-shaped hairs. Leaves leathery, entire, spherical fruit; born in hills and slope forests, below 700 meters above sea level. [0003] Plum fruit contains a lot of protein, fat (fatty oil), carbohydrates and various inorganic salts and organic acids. The organic acid content in green plum fruit is generally 3.0%-6.5%, which is much higher than that of ordinary fruits. The organic acids contained in green plums are mainly citric acid, malic acid, tannic acid, picric acid, succinic acid, tartaric acid, etc., which have the effects of promoting body flu...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄先飞贺红早向准
Owner GUIZHOU NORMAL UNIVERSITY
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