Method for making raspberry fruit wine by using staged fermentation
A segmented fermentation and berry wine technology, applied in the field of fruit wine brewing, can solve the problems of not being able to fully display the characteristic flavor of fruit, hinder the development of the fruit wine market, and fail to guarantee the quality, so as to achieve good visual aesthetics, good drinking quality, and improve quality effect
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Embodiment 1
[0023] (1) Homogenization: Destem the selected fresh raspberry fruit, remove impurities, and use a mixer to stir and homogenize to obtain raspberry pulp;
[0024] (2) Enzymolysis: first add potassium metabisulfate to SO in the raspberry pulp 2 The final concentration was 20 ppm, treated at 20°C for 24 hours, then added 0.02 g / L French LALLEMAND pectinase EX-V, stirred evenly, and enzymolyzed at 25°C for 20 hours to obtain the enzymatic hydrolysis solution;
[0025] (3) Adjust the ingredients: add sucrose to the enzymolysis solution at a weight-to-volume ratio of 120 g / L and mix well;
[0026] (4) Primary fermentation: ferment the hydrolyzate with adjusted components at 20°C with high acidity and low temperature; when the residual sugar drops to 120g / L, add potassium metabisulfate to SO 2 A final concentration of 50 ppm to block the fermentation of weak natural yeasts;
[0027] (5) Secondary fermentation: Add activated commercial yeast and yeast nutrient after the initial fer...
Embodiment 2
[0030] 1. a method adopting staged fermentation to brew raspberry wine, comprising the following steps:
[0031] (1) Homogenization: Destem the selected fresh raspberry fruit, remove impurities, and use a mixer to stir and homogenize to obtain raspberry pulp;
[0032] (2) Enzymolysis: first add potassium metabisulfate to SO in the raspberry pulp 2 The final concentration was 20 ppm, treated at 22°C for 22 hours, then added 0.025 g / L French LALLEMAND pectinase EX-V, stirred evenly, and enzymolyzed at 22°C for 22 hours to obtain the enzymatic solution;
[0033] (3) Adjust the ingredients: add sucrose to the enzymolysis solution at a weight-to-volume ratio of 118 g / L and mix well;
[0034] (4) Primary fermentation: ferment the hydrolyzate with adjusted components at 19°C with high acidity and low temperature; when the residual sugar drops to 110g / L, add potassium metabisulfate to SO 2 A final concentration of 50 ppm to block the fermentation of weak natural yeasts;
[0035] (5...
Embodiment 3
[0038] (1) Homogenization: Destem the selected fresh raspberry fruit, remove impurities, and use a mixer to stir and homogenize to obtain raspberry pulp;
[0039] (2) Enzymolysis: first add potassium metabisulfate to SO in the raspberry pulp 2 The final concentration was 20 ppm, treated at 25°C for 20 hours, then added 0.03 g / L French LALLEMAND pectinase EX-V, stirred evenly, and enzymolyzed at 20°C for 20 hours to obtain the enzymatic hydrolysis solution;
[0040] (3) Adjust the ingredients: add sucrose to the enzymolysis solution at a weight-to-volume ratio of 125 g / L and mix well;
[0041] (4) Primary fermentation: ferment the hydrolyzate with adjusted components at 20°C with high acidity and low temperature; when the residual sugar drops to 140g / L, add potassium metabisulfate to SO 2 A final concentration of 50 ppm to block the fermentation of weak natural yeasts;
[0042](5) Secondary fermentation: add commercial yeast and yeast nutrient after the initial fermentation i...
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