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A kind of preparation method of low-acidity fruit flavor type raspberry fruit wine

A technology of fruit-flavored and berry wine, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of sour taste and low softness, and achieve strong fruity aroma, soft and harmonious taste , Improve the effect of taste and quality

Active Publication Date: 2021-07-16
蒙阴县恒东树莓研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the biological acid reduction method, the taste of the raspberry wine is still relatively sour and less soft

Method used

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  • A kind of preparation method of low-acidity fruit flavor type raspberry fruit wine
  • A kind of preparation method of low-acidity fruit flavor type raspberry fruit wine
  • A kind of preparation method of low-acidity fruit flavor type raspberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of preparation method of low-acidity fruit-flavored raspberry wine is prepared by the following steps:

[0036] 1) Raw material selection: select raspberries that are ripe, bright in color, and free from diseases and insect pests, and remove the damaged fruits during the picking process;

[0037] 2) Beating: After cleaning the selected raspberries, crush the raspberries with a cold beater at 30°C, separate and remove the fibers, and obtain pulp pulp;

[0038] 3) Enzymolysis: adding pectinase and sodium bisulfite to the raw pulp, and enzymolysis at 35°C for 2 hours to obtain an enzymolysis solution;

[0039] 4) Pre-fermentation: Add saccharification mash and yeast into the enzymolysis solution, mix well, and carry out pre-fermentation at 21°C. When the concentration of residual reducing sugar by mass volume drops below 3%, stop the pre-fermentation and obtain the pre-fermentation fermented mash;

[0040] 5) Intermediate fermentation: Add glutamine transaminase a...

Embodiment 2

[0056] A kind of preparation method of low-acidity fruit-flavored raspberry wine is prepared by the following steps:

[0057] 1) Raw material selection: select raspberries that are ripe, bright in color, and free from diseases and insect pests, and remove the damaged fruits during the picking process;

[0058]2) Beating: After cleaning the selected raspberries, crush the raspberries with a cold beater at 30°C, separate and remove the fibers, and obtain pulp pulp;

[0059] 3) Enzymolysis: adding pectinase and sodium bisulfite to the raw pulp, and enzymatically hydrolyzing at 35°C for 1.5 hours to obtain an enzymatic hydrolysis solution;

[0060] 4) Pre-fermentation: Add saccharification mash and yeast into the enzymolysis solution, mix well, and carry out pre-fermentation at 22°C. When the concentration of residual reducing sugar by mass volume drops below 3%, stop the pre-fermentation and obtain the pre-fermentation fermented mash;

[0061] 5) Intermediate fermentation: add ...

Embodiment 3

[0077] A kind of preparation method of low-acidity fruit-flavored raspberry wine is prepared by the following steps:

[0078] 1) Raw material selection: select raspberries that are ripe, bright in color, and free from diseases and insect pests, and remove the damaged fruits during the picking process;

[0079] 2) Beating: After cleaning the selected raspberries, crush the raspberries with a cold beater at 30°C, separate and remove the fibers, and obtain pulp pulp;

[0080] 3) Enzymolysis: adding pectinase and sodium bisulfite to the raw pulp, and enzymolysis at 35°C for 2.5 hours to obtain an enzymolysis solution;

[0081] 4) Pre-fermentation: Add saccharification mash and yeast into the enzymolysis solution, mix well, and carry out pre-fermentation at 20°C. When the concentration of residual reducing sugar by mass volume drops below 3%, stop the pre-fermentation and obtain the pre-fermentation fermented mash;

[0082] 5) Intermediate fermentation: add transglutaminase and T...

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Abstract

The invention discloses a method for preparing low-acidity fruit-flavored raspberry wine, which is prepared by the following steps: 1) selection of raw materials; 2) beating; 3) enzymatic hydrolysis; 4) pre-fermentation; 5) intermediate fermentation; 6) Post-fermentation; 7) Clarification and aging; 8) The aging liquid is finely filtered through a 0.3-0.5 μm microporous membrane, sterilized, and filled to obtain the fruity raspberry wine. The raspberry wine prepared by the method of the invention has strong fruit aroma, mellow and soft taste, soft and harmonious taste, sweet and sour taste, and significantly improves the taste and quality of the raspberry wine.

Description

technical field [0001] The invention belongs to the technical field of wine processing, and in particular relates to a preparation method of low-acidity fruit-flavored raspberry wine. Background technique [0002] Raspberry is a plant of the genus Rubus in the family Rosaceae. It is classified as a deciduous fruit tree in horticulture. The fruit is an aggregate fruit, tender and juicy, attractive in color, unique in flavor and rich in nutrition. Its fruit is rich in natural SOD (superoxide dismutase), tanned acid, anthocyanins, flavonoids, salicylic acid and various common amino acids, organic acids, vitamins, minerals and other nutrients. It has the effects of beauty, anti-aging, anti-cancer, anti-cardiovascular disease, etc., so it is known as the golden fruit. Raspberry fruit is extremely not durable to storage, except for a small amount of fresh food, most of them are sold abroad after deep processing or quick freezing, and the added value is generally not high. This s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12G3/021C12H1/052C12R1/88
CPCC12G3/02C12H1/0424
Inventor 杜国福杜文虎杜洪明
Owner 蒙阴县恒东树莓研究所
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