Plum fruit wine containing L-arabinose, and production method thereof

A technology of arabinose and green plum fruit wine, applied in the field of winemaking, can solve the problems of low nutrition, high calorie, high sugar, etc., and achieve the effects of inhibiting the rise of blood sugar, inhibiting obesity, preventing and treating diseases

Active Publication Date: 2017-02-15
WULIANGYE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the defects of high sugar, high calorie and low nutrition of existing wine sweeteners, the object of the present invention is to provide a green plum fruit wine containing L-arabinose and its preparation method

Method used

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Examples

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preparation example Construction

[0025] A preparation method of green plum wine containing L-arabinose, comprising the following steps:

[0026] a. Preparation of greengage fermented original wine: Wash the greengage fruit, remove the core, beat, add water and white sugar to adjust the total acid to 3-4g / L, the total sugar to 145-220g / L, then add pectinase, after adding the activated The fruit wine active dry yeast is fermented at 25-28°C until the total sugar is lower than 4g / L, the fermentation is terminated, clarified and filtered to obtain the filtrate, which is the green plum fermented original wine;

[0027] b. Preparation of greengage distilled wine: distill the original greengage fermented wine in a to obtain greengage distilled wine with alcohol content of 40-60% vol;

[0028] c, prepare green plum fruit flavor wine and green plum fruit stone wine respectively:

[0029] The preparation method of the green plum fruit aroma wine is as follows: wash the green plum fruit, soak in green plum distilled wi...

Embodiment 1

[0044] Wash the green plum fruit, remove the core, and beat it into a pulp, then add white granulated sugar and pure water, adjust the total sugar to 180g / L, and the total acid to 3.7g / L; add 3 / 10,000 pectinase (by mass ratio), Add 5 / 10,000 (according to the mass ratio) active dry yeast of activated fruit wine, ferment at 25-28°C until the sugar content is 3.8g / L, stop the fermentation, clarify and filter to obtain the filtrate, which is green plum fermented original wine;

[0045] Distilling greengage fermented raw wine to obtain 40% vol greengage distilled wine;

[0046]After washing and disinfecting the greengage, use 40% vol greengage distilled wine to press the fruit: distilled wine = 0.8: 1 (t / m 3 ) is soaked, soaked for 20d and separated, and the green plum fruit fragrance wine is obtained;

[0047] Use 40% vol green plum distilled wine according to the core: distilled wine = 0.8: 1 (ton / m 3 ) was soaked, soaked for 20d, and separated to obtain green plum fruit stone ...

Embodiment 2

[0051] Wash the green plum fruit, remove the core and beat it into a pulp, then add white granulated sugar and pure water, adjust the total sugar to 190g / L, and the total acid to 4.0g / L; add 3 / 10,000 pectinase (by mass ratio), Add 5 / 10,000 (according to the mass ratio) active dry yeast of activated fruit wine, ferment at 25-28°C until the sugar content is 3.1g / L, stop the fermentation, clarify and filter to obtain the filtrate, which is green plum fermented original wine;

[0052] Distilling greengage fermented original wine to obtain 50% vol greengage distilled wine;

[0053] After washing and disinfecting the greengage, use 50% vol greengage distilled wine to press the fruit: distilled wine = 1: 1 (t / m 3 ) is soaked, soaked for 25d and separated, and the green plum fruit fragrance wine is obtained;

[0054] Use 50% vol green plum distilled wine according to the fruit stone: distilled wine = 1: 1 (ton / m 3 ) was soaked, soaked for 25d, and separated to obtain green plum frui...

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Abstract

The invention belongs to the field of wine brewage, and concretely relates to a plum fruit wine containing L-arabinose, and a production method thereof. The production method of the plum fruit wine containing L-arabinose is provided to solve technical problems. The method comprises the following steps: producing plum fermentation wine base, plum distillation wine, plum fruit aroma increasing wine and plum fruit kernel aroma increasing wine, uniformly mixing the plum fermentation wine base, the plum fruit aroma increasing wine and plum fruit kernel aroma increasing wine, adjusting the sugar degree and the acidity, and post-processing the adjusted mixture to obtain the plum fruit wine containing L-arabinose. The plum fruit wine containing L-arabinose, produced through the method, solves the problems of high sucrose content and unsuitableness for diabetic people to drink of present semi-sweet and sweet fruit wines.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a green plum fruit wine containing L-arabinose and a preparation method thereof. Background technique [0002] my country is the origin of greengage, because greengage is a relatively sour alkaline food, it is better to produce sweet fruit wine according to its characteristics. At present, the sweeteners added to wine are mainly sucrose, fructose, high-intensity sweeteners, etc., which are unhealthy foods with high sugar, high calories, and low nutrition. Eating them can easily cause obesity, high blood sugar, and insulin secretion disorders. White granulated sugar is a kind of sugar with better taste. With the development of economy, people put forward higher requirements for quality of life, food health and health care. The wine that broad masses drink has broad market prospect. [0003] The research found that adding L-arabinose to fruit wine can not only improve the taste...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 林红朱国华张瑾程福涛魏源
Owner WULIANGYE
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