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Processing method for reducing methanol content in fruit fermented wine with high pectin content

A processing method and methanol content technology, applied in the field of fruit fermented wine processing, can solve the problem of low added value and achieve the effect of increasing ethanol content

Inactive Publication Date: 2017-07-25
卢鹭滨
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

These products have low added value, how to use them to make fruit wine with high added value has always been a subject of research.

Method used

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  • Processing method for reducing methanol content in fruit fermented wine with high pectin content

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Embodiment Construction

[0016] Such as figure 1 Shown, the present invention is realized like this, and its method step is:

[0017] 1. Improve the ethanol content of mash before distillation Processing method:

[0018] (1) Selection of raw materials: choose fresh fruits as raw materials, which require high sugar content, strong aroma, nine-percent maturity, no pests, and no moldy and rotten fruits;

[0019] (2) Raw material processing: extract juice or pulp manually or mechanically;

[0020] (3) Adjust the sugar content: add the separated pulp or fruit juice into warm water, adjust the sugar content to 25% with white sugar, and then carry out conventional constant temperature fermentation;

[0021] (4) Increase the ethanol content of the fermented mash to above 16%vol;

[0022] (5) Distillation: The fermented mash is distilled by a special multi-stage temperature-controlled distillation device, the temperature of the mash is raised to the boiling point of methanol, and the temperature is 64.7°C-8...

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Abstract

The invention relates to a processing method for reducing methanol content in fruit fermented wine with high pectin content. The processing method comprises the following steps: (1) raw material selection: selecting fresh fruits as the raw material, wherein the fresh fruits are high in sugar content, have strong fragrance, are 90% mature and insect-free and are not moldy and rotten fruits; (2) raw material processing: manually or mechanically extracting fruit juice or pulp; (3) sugar degree adjustment: adding the separated pulp or fruit juice into warm boiling water, adjusting the sugar degree to 25% by virtue of white sugar, and carrying out conventional constant-temperature fermentation; (4) increasing the ethanol content of fermented mash to above 16%vol; and (5) distillation: distilling the fermented mash by virtue of a special multistage temperature-control distilling device, removing methanol-containing distillate obtained through distillation, when the distillation temperature is increased to 90 DEG C, starting a copper condenser at the top of a distiller, and adjusting condensate. The processing method has the advantages that methanol, ethanol and fusel in fruit wine are separated by virtue of methanol with a low boiling point and fusel, so that the methanol and fusel contents in the fruit wine are greatly reduced, and the ethanol content in the fruit wine is increased.

Description

technical field [0001] The invention relates to a processing method for fruit fermented wine, in particular to a processing method for reducing methanol content in fruit fermented wine with high pectin content. Background technique [0002] In southern my country, there are a large number of fruits with high pectin content, such as longan, carambola, lychee, banana, and citrus. These fruits with high pectin content are prone to produce high levels of methanol in the process of fermentation and wine making, which hinders the wine making industry. People process these fruits into products such as canned food, jam, fruit paste, and preserves. These products have low added value, and how they are brewed into fruit wine with high added value has been a research topic of people always. Contents of the invention [0003] The object of the present invention is to provide a method for processing fruit fermented wine with high pectin content to reduce the methanol content, which c...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/06C12G3/02C12H6/02
CPCC12G3/02C12G3/06C12H6/02
Inventor 卢鹭滨卢新平李水秀
Owner 卢鹭滨
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