Prunus divaricata sparkling wine
A technology of wild sour plum and sparkling wine, which is applied in the field of fermented food processing to achieve the effects of long shelf life, rich variety and appetite promotion
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Embodiment 1
[0031] In this embodiment, wild sour plum fermented wine base wine and the composition and ratio of each material are respectively:
[0032] Wild sour plum fermented liquor 100L
[0033] White sugar 2.24kg
[0034] Xylitol 4.0kg
[0035] Prepare as follows:
[0036] 1) Transfer wild sour plum fermented wine base wine (100L) into a closed fermenter, add white sugar (2.24kg) and xylitol (4.0kg) required for secondary fermentation, and stir until completely dissolved.
[0037] 2) Inoculate the activated low-temperature resistant and acid-resistant fruit wine yeast (Saccharomyces cerevisiae) into the wild sour plum wine adjusted in step 1); the concentration of fruit wine yeast cells in the wild sour plum wine after inoculation is 2.2×10 7 cell / mL, airtightly fermented at 15°C.
[0038] 3) After the wild sour plum wine undergoes secondary fermentation until the tank pressure is stable and there is no CO 2 When it is produced, the temperature is lowered to -4°C for 2 months to...
Embodiment 2
[0041] In this embodiment, wild sour plum fermented wine base wine and the composition and ratio of each material are respectively:
[0042] Wild sour plum fermented liquor 200L
[0043] Sucrose 5.2kg
[0044] Xylitol 7.0kg
[0045] Prepare as follows:
[0046] 1) Transfer wild sour plum fermented wine base wine (200L) into a closed fermenter, add sucrose (5.2kg) and xylitol (7.0kg) required for secondary fermentation, and stir until completely dissolved.
[0047] 2) Inoculate the activated low-temperature resistant and acid-resistant fruit wine yeast (Saccharomyces cerevisiae) into the wild sour plum wine adjusted in step 1); the concentration of fruit wine yeast cells in the wild sour plum wine after inoculation is 2.9×10 7 cell / mL, airtightly fermented at 13°C.
[0048] 3) After the wild sour plum wine undergoes secondary fermentation until the tank pressure is stable and no CO2 is produced, the temperature is lowered to -6°C for 1 month to allow the yeast and impuritie...
Embodiment 3
[0051] In this embodiment, wild sour plum fermented wine base wine and the composition and ratio of each material are respectively:
[0052] Wild sour plum fermented liquor 300L
[0053] Brown sugar 7.5kg
[0054] Xylitol 10.0kg
[0055] The preparation steps are as described in Example 1. Obtain the product quality of wild sour plum sparkling wine by embodiment 3 as shown in table 2 (embodiment 3).
[0056] Table 2 Quality index of wild sour plum sparkling wine
[0057]
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