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Method for making yellow flesh kiwi fruit wine

A yellow-hearted kiwifruit and kiwifruit technology, applied in the food field, can solve the problems of not meeting the low alcohol content of fruit wine, affecting the flavor characteristics and clarity of the kiwi fruit wine, etc., and achieve the effect of inhibiting the pollution of miscellaneous bacteria, low alcohol content and short fermentation time. Effect

Pending Publication Date: 2017-06-20
SOUTHWEST UNIVERSITY FOR NATIONALITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually there will be too much tannin and protein, which will affect the flavor characteristics and clarity of kiwi fruit wine, and the natural alcohol content after fermentation will reach 18-25 degrees, which does not meet the requirements of low alcohol content of fruit wine

Method used

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  • Method for making yellow flesh kiwi fruit wine
  • Method for making yellow flesh kiwi fruit wine
  • Method for making yellow flesh kiwi fruit wine

Examples

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preparation example Construction

[0020] The invention provides a kind of preparation method of yellow heart kiwi fruit wine, comprising the following steps:

[0021] 1) crushing and beating the kiwifruit fruit, mixing the obtained juice with potassium metabisulfite and pectinase, and then enzymolyzing it; filtering the obtained enzymatic hydrolysis product, adjusting the sugar content and pH value of the filtrate, to obtain cloudy kiwifruit juice;

[0022] 2) After the yeast is activated and cooled, it is mixed with the cloudy kiwi fruit juice obtained in the step 1) and then fermented. After the reducing sugar content drops below 10 g / L, the slag is removed to obtain kiwi fruit wine.

[0023] The invention crushes and beats the kiwi fruit to obtain the juice. The present invention has no special limitation on the variety and source of the kiwifruit, and commercially available products can be used. Preferably, eight or nine mature "Jinyan" yellow-heart kiwifruits in Pujiang, Sichuan are used. Preferably, th...

Embodiment 1

[0038] 1) Select eight or nine mature yellow-heart kiwi fruits, wash them with clean water, peel the washed kiwi fruit, and use a beater to beat for 10 seconds under the condition of 22000r / min to obtain juice, and add metabisulfite to the juice Potassium makes SO in juice 2 The concentration of pectinase is 80mg / L, and pectinase is added to make the content of pectinase in kiwi juice 40mg / L, and it is hydrolyzed in a water bath at 45°C for 2 hours. After the enzymolysis, the obtained enzymolysis product is filtered through an 80-mesh sieve to obtain a filtrate. White granulated sugar is used to adjust the sugar content to 23°Brix, and citric acid is used to adjust the pH value to 3.4 for later use.

[0039]2) According to the inoculum amount of 0.4g / L, mix Angel Active Dry Yeast with 6% sugar water, activate at 36°C for 35min, cool to 28°C and add to step 1), at 28°C, After stirring at 160r / min for 8min, ferment at 30°C for 4 days, when the reducing sugar content is 9g / L, c...

Embodiment 2

[0042] 1) Select eight or nine mature yellow-heart kiwi fruits, wash them with clean water, peel the washed kiwis with a beater under the condition of 23000r / min, beat for 8 seconds to obtain juice, and add potassium metabisulfite to the juice SO 2 The concentration of pectinase is 95mg / L, and pectinase is added to make the content of pectinase in kiwi juice 47mg / L, and it is hydrolyzed in a water bath at 35°C for 2.5 hours. After enzymolysis, the obtained enzymolysis product is filtered through a 90-mesh sieve to obtain a filtrate. White sugar is used to adjust the sugar content to 22°Brix, and a composition of sodium carbonate and potassium tartrate in a mass ratio of 2:5 is used to adjust the pH value to 3.6 for later use.

[0043] 2) According to the inoculum amount of 0.5g / L, mix Angel active dry yeast with 4% sugar water, activate at 40°C for 25min, cool to 29°C and add to step 1), at 30°C, After stirring at 160r / min for 8min, ferment at 29°C for 5 days, when the reduc...

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Abstract

The invention provides a method for making yellow flesh kiwi fruit wine. The method comprises the following steps: 1) making cloudy kiwi fruit juice, namely washing kiwi fruits, removing peels, crushing, pulping, and mixing the obtained juice with potassium metabisulfite and pectinase, performing enzymolysis, filtering the obtained enzymatic hydrolysate, and regulating the sugar degree and pH value so as to obtain the cloudy kiwi fruit juice; 2) fermenting, namely activating yeasts, cooling, mixing with the cloudy kiwi fruit juice obtained in the step 1), fermenting, replacing a bottle and removing residues after the content of reducing sugar is reduced to be 10g / L or lower, and obtaining kiwi fruit wine; and 3) clarifying the kiwi fruit wine obtained in the step 2), sterilizing, sealing, bottling, thereby obtaining the finished kiwi fruit wine. Due to the test, the kiwi fruit wine made by the invention has the light transmittance of 90% or higher and the alcoholic strength of 8.5-9.5% (v / v), is clarified and transparent in liquor and has mellow aroma and rich nutritive value.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of kiwi fruit wine. Background technique [0002] The kiwifruit industry is an advantageous and characteristic agricultural industry in my country. The kiwifruit industry has a large scale of development and is widely planted, especially in Sichuan Province. After more than 30 years of development, a kiwifruit industry centered on Pujiang County and Dujiangyan City has basically formed. Belt, widely planted. The "Jinyan" yellow-heart kiwifruit produced in the Pujiang area of ​​Sichuan is an excellent variety selected from the distant hybrid offspring of the kiwifruit and the Chinese kiwifruit. A new breed of hybrid. The average weight of a single fruit is as high as 120-140g, the flesh is golden yellow, tender, fragrant and juicy, the soluble solid content of the fruit can reach 14-18%, the total acid is 0.86%, and the total sugar content is 8.55%. ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 唐俊妮王文娟陈娟刘骥
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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