Preparation method of actinidia kolomikta fruit wine

A technology for kiwifruit and fruit wine is applied in the field of preparation of kiwifruit fruit wine, which can solve the problems of difficult to start fermentation, multi-nutrient components, difficulty in clarification, etc., and achieve the effects of plump wine body, sweet and mellow taste, and ideal clarification effect.

Inactive Publication Date: 2017-01-04
伊春市丰园森林食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] The present invention overcomes the deficiencies in the prior art, solves the problem that more nutrients are easily lost in fermentation after squeezing the juice, and the whole fruit fermentation is difficult to start fermentation and clarifica

Method used

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Embodiment Construction

[0021] The preparation method of dog jujube kiwi fruit wine is carried out according to the following steps:

[0022] Step 1) Harvesting and selection: pick 8 to 9 ripe kiwifruit fruits, remove the rotten fruits, and remove impurities such as leaves and dead branches;

[0023] Step 2) fruit crushing: the selected fruit is crushed by a crusher;

[0024] Step 3) Fermentation treatment: Add sulfurous acid to the crushed fruit, add 6% sulfurous acid 700ml per ton of pulp, then add 33-36g of pectinase and 110-130kg of 72% fruit grape pulp per ton of fruit, Ferment yeast 350-400g, control the fermentation temperature not to exceed 25°C, separate the juice after 12-16 days of fermentation, and store it in a full tank for 2 years before subsequent processing;

[0025] Step 4) multiple clarification treatment: add 45-55g of tannin and 160-170g of gelatin to each ton of juice, then add 70-80g of egg whites for treatment, and finally perform freezing treatment;

[0026] Step 5) Blendin...

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Abstract

The invention belongs to the field of brewing of actinidia kolomikta fruit wine, particularly discloses a preparation method of the actinidia kolomikta fruit wine, and solves the problems that more nutritional ingredients are prone to losing through fermentation after juicing and the fermentation is not easy to start and clarification is difficult due to little juice with adoption of whole-fruit fermentation. The preparation method comprises technological steps as follows: step 1), harvesting and selection; step 2), fruit breaking; step 3), fermentation treatment; step 4), multi-clarification treatment; step 5), blending and filling. According to demands, dry actinidia kolomikta fruit wine, semi-dry actinidia kolomikta fruit wine, semi-sweet actinidia kolomikta fruit wine or sweet actinidia kolomikta fruit wine is prepared without addition of honey, white granulated sugar or fructose syrup.

Description

[0001] Technical field: [0002] The invention belongs to the field of brewing kiwi fruit wine, in particular to a preparation method of kiwi fruit wine. [0003] Background technique: [0004] Actinidia kiwifruit is a plant of the Actinidiaceae Actinidia genus, a second-class protected wild plant. It often grows in open areas in mountainous mixed forests and miscellaneous forests, and is abundantly distributed in Xiaoxing'an Mountains and Changbai Mountains. Compared with Chinese kiwifruit, the dog jujube kiwifruit has the advantage of being hairless although the fruit is smaller. The content of vitamin C per 100 grams of fruit is 532-930 mg, which is 2-3 times that of Chinese kiwifruit. [0005] Modern nutritional studies have shown that kiwi fruit has a sweet fruity taste and high nutritional value, especially the vitamin C content is quite high. Modern studies have shown that kiwifruit has various effects such as clearing away heat, diuresis, moistening dryness, dissipat...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张利财
Owner 伊春市丰园森林食品有限公司
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