Clarification method for fruit wine

Abstract

The invention belongs to the technical field of fruit wine production and particularly relates to a clarification method for fruit wine. The clarification method specifically includes: evenly mixing casein and gelatin to serve as a clarification agent A; inoculating lactobacillus sake into egg white to perform fermentation, centrifuging to obtain precipitation, and performing high-temperature sterilizing and spray drying to obtain a clarification agent B; inoculating Acetobacter suboxydans into the mixture of lotus root starch and deionized water, and performing high-temperature sterilizing and spray drying on obtained fermentation products to obtain a clarification agent C; processing to-be-clarified fruit wine with the clarification agent A, the clarification agent B and the clarification agent C to obtain clarified fruit wine. The clarification method is specifically designed according to the turbidity causing factors of the fruit wine and can remove the various factors causing fruit wine turbidity and achieve thorough clarification.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a method for clarifying fruit wine. Background technique [0002] Fruit wine is a fermented wine with an alcohol content of 7-18% made from fresh fruit or fruit juice through full or partial fermentation. More and more fruits are being developed to produce fruit wine, such as cider, lychee wine, bayberry Wine, longan wine, etc., because the fruit wine contains more protein, tannin, pectin, pigment, etc., the fruit wine stored for a long time is prone to turbid precipitation and oxidative deterioration, which will reduce the quality of the fruit wine. Substance related, with the increase of the types of fruit wine, the increase of output and the continuous improvement of consumers' requirements for the quality of fruit wine, the requirements for the clarity of fruit wine are getting higher and higher. Clarification is an important process in the productio...

AI Technical Summary

Problems solved by technology

[0002] Fruit wine is a fermented wine with an alcohol content of 7-18% made from fresh fruit or fruit juice through full or partial fermentation. More and more fruits are being developed to produce fruit wine, such as cider, lychee wine, bayberry Wine, longan wine, etc., because the fruit wine contains more protein, tannin, pectin, pigment, etc., the fruit wine stored for a long time is prone to turbid precipitation and oxidative deterioration, which will reduce the quality of the fruit wine. Substance related, with the increase of the types of fruit wine, the increase of output and the continuous improvement of consumers' requirements for the quality of fruit wine, the requirements for the clarity of fruit wine are getting higher and higher. Clarification is an important process in the production process of fruit wine, and the quality of the clarification effect It directly affects the quality of fruit wine. The main causes of fruit wine turbidity are physical and chemical factors, enzyme oxidation, and microorganisms. The clarification of fruit wine will also affect the taste and color of fruit wine