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Preparation method of dry pink strawberry wine

A technology for strawberry wine and rosé, which is applied in the field of preparation of dry rosé strawberry wine, can solve the problems of insufficient aftertaste, unacceptable to consumers, weak taste and the like, and achieves the effect of solving the sour taste

Inactive Publication Date: 2018-12-18
蚌埠市众星蔬果科技专业合作社联合社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there are many problems in the strawberry wine made by simply applying the production technology of wine, especially there are quality defects such as prominent sour taste, weak mouthfeel, insufficient aftertaste, and light fruit aroma, which is difficult to meet the requirements of commercialization of strawberry wine. Difficult to accept

Method used

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  • Preparation method of dry pink strawberry wine
  • Preparation method of dry pink strawberry wine
  • Preparation method of dry pink strawberry wine

Examples

Experimental program
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Effect test

Embodiment 1

[0016] (1) Cleaning: Select ripe and complete fresh strawberries, remove calyx, wash with water, soak in salt solution with a mass concentration of 1.8% for 30 minutes, then soak in clean rice washing water for 15 minutes, and then place Drain in clean water to wash the strawberries, break them, and separate the juice residue; (2) Blending: use the dilution acid drop method and ingredient blending treatment to blend the ingredients of the strawberry pulp to ensure a suitable acid value and sugar content. Carry out natural fermentation; (3) Main fermentation: The fermentation temperature is controlled at 25°C, stirred twice a day, and the main fermentation period is 7 days; (4) Filtration: After filtering the fermentation slurry, add seaweed polysaccharide and salt, stir evenly, and place in 1 Stand at ℃ for 3 days, take out and filter the fermented liquid roughly; (5) post-fermentation: put the filtrate into another sterilized fermenter, add a fermentation plug, seal with water...

Embodiment 2

[0021] (1) Cleaning: Select ripe and complete fresh strawberries, remove calyx, wash with water, soak in salt solution with a mass concentration of 1.8% for 30 minutes, then soak in clean rice washing water for 15 minutes, and then place Drain in clean water to wash the strawberries, break them, and separate the juice residue; (2) Blending: use the dilution acid drop method and ingredient blending treatment to blend the ingredients of the strawberry pulp to ensure a suitable acid value and sugar content. Carry out natural fermentation; (3) Main fermentation: The fermentation temperature is controlled at 20°C, stirred twice a day, and the main fermentation period is 7 days; (4) Filtration: After filtering the fermentation slurry, add seaweed polysaccharide and salt, stir evenly, and place in 1 Stand at ℃ for 3 days, take out and filter the fermented liquid roughly; (5) post-fermentation: put the filtrate into another sterilized fermenter, add a fermentation plug, seal with water...

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Abstract

The invention discloses a preparation method of dry pink strawberry wine. By the preparation method, the yield of the strawberry wine can be increased by about 50% under the condition of the same strawberry use amount; typical characteristics of the strawberry wine, such as heavy fruity flavor and nutrition and health are reserved to the maximum; and quality defects of strawberry wine, such as sour taste, bland wine body and insufficient remaining taste can be effectively solved. The basic production technology comprises the following steps: cleaning, raw material beating, component blending,primary fermentation, filtration, post-fermentation, clarification, loading and ageing. It is the most effective and safest method for dilution, deacidification and fermentation by adding drinking water into strawberry syrup. The strawberry wine prepared by the process has rich wine aroma, clear wine body, fresh and bright color, mellow mouthfeel, everlasting fragrance and long aftertaste, and isespecially suitable for small and medium-sized winery processing and production of strawberry production areas.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a preparation method of dry pink strawberry wine. Background technique [0002] The current strawberry wine production method generally draws on the wine production process, using strawberries as raw materials, after beating or squeezing, adding pure-bred yeast or using the yeast carried on the strawberry fruit to ferment, after filtering, the original wine is obtained, and then passed through Prepare strawberry wine through modulation, sterilization and filling. Although the production process of wine is relatively mature, studies have shown that the fruit components of strawberries are very different from those of grapes. Among them, the most critical difference is that the organic acids in strawberries are relatively single, and citric acid is absolutely dominant. Therefore, there are many problems in the strawberry wine made by simply applying the production technology of w...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 李维厚
Owner 蚌埠市众星蔬果科技专业合作社联合社
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