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Production process of mango fruit wine

A technology of mango fruit wine and production process, which is applied in the field of mango fruit wine production process, which can solve the problems of reducing the taste of mango fruit wine, the lack of coordination between fruit aroma and wine aroma, etc., and achieve the effects of improving taste, strong wine aroma, and promoting fermentation treatment

Inactive Publication Date: 2019-05-28
李振锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, most of the related schemes of making mango wine are home-made, and the brewing of mango wine is limited by its technology, which makes the product's fruity aroma and wine aroma not harmonious enough, reducing the taste of mango wine

Method used

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  • Production process of mango fruit wine
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  • Production process of mango fruit wine

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0035] see figure 1 , is a schematic flow sheet of the mango wine production process provided by the first embodiment of the present invention, comprising steps:

[0036] Step S10, inspecting the mango fruit, and cleaning the selected mango fruit;

[0037] Among them, in this step, mango fruits with higher sugar content, higher acidity, better juice extraction rate and juice clarity are selected for winemaking. During the inspection, fully mature fruits should be selected as raw materials for winemaking. The fruit is easily infected with bacteria, which brings difficulties to production, and in this step, rinse with flowing water for 10-15 minutes, wash away impurities such as silt, and drain the water to complete the cleaning of the mango fruit;

[0038] Step S20, performing a juice extraction process on the cleaned mango fruit, and performing pectinase treatment on the juice obtained from the juice extraction, so as to obtain mango juice;

[0039] Wherein, the mango fruit ...

Embodiment 2

[0048] see figure 2, is a schematic flow sheet of the mango wine production process provided in the second embodiment of the present invention, including steps:

[0049] Step S11, inspecting the mango fruit, and cleaning the selected mango fruit;

[0050] Among them, in this step, mango fruits with higher sugar content, higher acidity, better juice extraction rate and juice clarity are selected for winemaking. During the inspection, fully mature fruits should be selected as raw materials for winemaking. The fruit is easily infected with bacteria, which brings difficulties to production, and in this step, rinse with flowing water for 10-15 minutes, wash away impurities such as silt, and drain the water to complete the cleaning of the mango fruit;

[0051] Step S21, performing juice extraction on the cleaned mango fruit, and performing pectinase treatment on the juice obtained from the juice extraction to obtain mango juice;

[0052] Wherein, the mango fruit is designed to be...

Embodiment 3

[0069] see image 3 , is a schematic flow sheet of the mango wine production process provided by the third embodiment of the present invention, including steps:

[0070] Step S12, inspecting the mango fruit, and cleaning the selected mango fruit;

[0071] Step S22, performing a juice extraction process on the cleaned mango fruit, and performing pectinase treatment on the juice obtained by the juice extraction, so as to obtain mango juice;

[0072] Step S32, adding sulfur dioxide to the mango juice to adjust the pH value of the mango juice to 3.5, and adding white sugar to the mango juice to make the sugar content of the mango juice reach 17%;

[0073] Step S42, heating and stirring sodium alginate and distilled water to dissolve, adding yeast powder after cooling, stirring, adding sodium alginate yeast liquid into calcium chloride solution to form beads, so as to obtain immobilized cell beads;

[0074] Step S52, washing the immobilized cell beads with sterile water, dissolvi...

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Abstract

The invention provides a production process of mango fruit wine. The production process comprises the following steps: checking and selecting mango fruits, and cleaning the checked and selected mangofruits; juicing the cleaned mango fruits, and performing pectinase treatment on the juiced fruit liquid so as to obtain mango juice; adjusting the sugar content and the acidity of the mango juice, andadding immobilized yeast into the adjusted mango juice and then performing fermentation; aging the completely-fermented mango juice to obtain the mango fruit wine; blending the mango fruit wine to ensure that the mango fruit wine meets the condition of an alcoholic degree. According to the embodiment of the invention, through the design that the immobilized yeast is added into the adjusted mangojuice and the fermentation is carried out, the mango juice is effectively fermented, so that the prepared mango fruit wine is strong in bouquet; and through the design of aging the completely-fermented fruit juice, residual sugar in the wine can be fully fermented; and moreover, phenolation reaction between acid in the wine and ethanol is carried out so as to produce phenolic aromatic substances,so that the taste of the mango fruit wine is effectively improved.

Description

technical field [0001] The invention relates to the technical field of fruit wine production, in particular to a production process of mango wine. Background technique [0002] Mango (Mangiferaindica), Anacardiaceae. It is an evergreen tree native to India, with leathery leaves and alternate; cool in nature, small flowers, yellow or light red, in terminal panicles, producing mango and low-quality light gray wood. Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare in all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. Mango is one of the famous tropical fruits. Because of its delicate flesh, unique flavor and rich nutrition, it is deeply loved by people, so it is known as the "king of tropical fruits". [0003] Mangoes are rich in Yunnan, Guangxi, Guangdong, Fujian, and Taiwan, and they grow in hillsides, riv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
Inventor 谢福君李振锋李华忠
Owner 李振锋
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