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Method for making wild Berchemia compound fruit wine

A technology of compound fruit wine and Goucatecha, which is applied in the field of preparation of wild Gocatecha compound fruit wine, can solve the problems of long fermentation period, difficult to start the fermentation process, sour taste, etc., and achieve beautiful color, speed up the fermentation process, and fruity aroma full-bodied effect

Inactive Publication Date: 2016-11-23
TIBET AGRI & ANIMAL HUSBANDRY COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The applicant has used the preparation method of wine or compound fruit wine to ferment Goucatecha juice or the compound juice of Gocatecha and other fruits, but it is difficult to start the fermentation process, and the fermentation period is too long, and the taste is sour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The present embodiment provides a kind of method for preparing wild Gou catecha milk fruit compound fruit wine, specifically as follows:

[0038] 1) Wash the wild Goucatecha, beat it, add 1 times of water, and add 0.1g / L SO 2 , and then add 0.2g / L pectinase.

[0039] 2) Wash the wild milk seeds, beat them, and blend them according to the mass ratio of 0.5:1, 1:1, 3:1, 5:1, 7:1, and 9:1 of Goucatecha and milk seeds respectively. After blending The compound pulp of the compound pulp adds sucrose, citric acid and sodium bicarbonate respectively, regulates sugar content to be 20 ° of Bx respectively, and titrated acidity (in tartaric acid) is 9g / L, and pH is 5.0;

[0040] 3) Alcoholic fermentation: Add activated Saccharomyces cerevisiae RW to the compound fruit pulp adjusted by sugar content, titrated acidity and pH, the inoculation amount is 0.6g / kg, the fermentation temperature is controlled at 25°C, and the fermentation time is 10 days. When no bubbles are produced on ...

Embodiment 2

[0056] In this embodiment, except that milk seeds are replaced by seabuckthorn, the setting of other process parameters is consistent with that of embodiment 1. Fermentation is successful, and the compound fruit wine of wild Goucatecha seabuckthorn is prepared. Its sensory index, physicochemical index and hygienic index have no difference with embodiment 1.

Embodiment 3

[0058] In this implementation, the setting of all the process parameters is consistent with that of Example 1, except that milk seeds are replaced by wild grapes. The fermentation was successful, and the compound fruit wine of Gouercha mountain grape was prepared. Its sensory index, physicochemical index and hygienic index have no difference with embodiment 1.

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Abstract

The invention discloses a method for making wild Berchemia compound fruit wine, prepared by compounding wild Berchemia with other wild fruits maturing in the same phase. The method includes: pulping the wild Berchemia and other wild fruits, mixing according to a certain ratio, adding SO2 and pectinase for treatment, adding sucrose, citric acid and sodium bicarbonate, and adjusting sugar degree, titration acidity and pH value; using high-activity Angel fruit wine yeast RW and Oenococcus oeni SD-2a to respectively perform alcoholic fermentation and malic acid and lactic acid fermentation, clarifying via a composite clarifier after fermentation, filtering via diatomite, cold-treating and finely filtering, sterilizing, and filling to obtain the finished wild Berchemia compound fruit wine. The Berchemia compound fruit wine prepared by the method has rich nutrition, bright color, mellow fruit fragrance, coordinated mellowness, long aftertaste and typicality and perfection.

Description

technical field [0001] The invention belongs to the technical field of fruit wine preparation, and in particular relates to a preparation method of wild catechu compound fruit wine. Background technique [0002] Wild Goucatecha, Goucatecha genus, Rhamnaceae, vine-like shrub. Due to its unique climatic conditions, the Nyingchi region of Tibet is rich in wild Gou catecha resources, mainly Yunnan Gou catecha and Huangbei Gou catecha. Local farmers and herdsmen have the habit of eating wild Gou catecha fruit for a long time. Relevant data show that Goucatecha fruit is rich in nutrients, not only high in protein, soluble sugar, vitamins and organic acids, but also rich in amino acids, mineral elements, flavonoids, glycosides and terpenes. The roots, stems and leaves of Goucatecha can be used for medicinal purposes. It has the effects of dispelling wind and diuresis, promoting blood circulation and relieving pain, relieving cough and eliminating phlegm. [0003] At present, peop...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张国强杨昆
Owner TIBET AGRI & ANIMAL HUSBANDRY COLLEGE
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