Control method for alcohol-ester ratio of haihong fruit wine

Abstract

The invention belongs to the technical field of fruit wine brewing and particularly discloses a control method for alcohol-ester ratio of haihong fruit wine. In the fermentation process of the haihongfruit wine, fermentation with Kloechera apiculata and saccharomyces cerevisiae are successively carried out, wherein fermentation technical parameters are controlled, so that types and contents of aroma-producing substances in the haihong fruit wine are increased, content of higher alcohols is significantly reduced, and alcohol-ester ratio is significantly reduced. The haihong fruit wine is improved in quality, has a mellow fruit fragrance and various and pure taste; besides, the control method is carried out at low temperature, thus saving energy resource and reducing production cost.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to the control technology of the alcohol-ester ratio in the fruit wine brewing technology, in particular to a method for controlling the alcohol-ester ratio of Haihong fruit wine. Background technique [0002] Sea red fruit is a genus of apples in the family Rosaceae, a fruit protected by national geographical indications, produced in Fugu County, Shaanxi Province and adjacent areas. Sea red fruit is rich in amino acids, vitamins and trace elements, among which the total amount of amino acids is several times that of apples. Haihongguo has the reputation of "King of Calcium". Its phosphorus content ranks first among fruits, and its nutritional value is higher than that of other fruits such as apples. Haihong fruit is rich in flavonoids, which have the functions of softening blood vessels, invigorating the stomach and eliminating food, and long-term consumptio...

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Problems solved by technology

[0003] There are many existing brewing techniques for Haihong fruit wine, such as Li Lili et al. (Preparation and analysis of Haihong fruit wine [D]. Shanxi University, 2008.), using dried Haihong fruit for brewing, through the extraction conditions of dried Haihong fruit , fermentation temperature, and blending and blending technology were systematically studied, and Haihong fruit wine was developed; Li Longzhu et al. The effect of sugar content and temperature on the brewing of Haihong fruit wine; Huang Limei (Research on the production process of Haihong fruit wine [D]. Shaanxi University of Science and Technology, 2014.) compared the fermentation performance and sensory evaluation of 8 strains of Saccharomyces cerevisiae. Fermented strains, the fermentation period is short, the residual sugar is low, the sea red fruit tastes round and refreshing, but the aroma is relatively simple

[0004] The main disadvantages of the prior art are that the obtained sea red fruit wine has a weak mouthfeel, insufficient complexity, not rich aroma substances, and low quality, especially the high alcohol-ester ratio of the fruit wine fermented by S. One of the important reasons behind the "upper"

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