Strawberry wine and making method thereof

A kind of strawberry wine and strawberry technology, applied in the field of strawberry wine, can solve the problems of unstable taste, insufficient aftertaste, prominent sour taste, etc., and achieve the effect of improving taste and quality, full aftertaste, and strong fruity aroma

Inactive Publication Date: 2019-07-05
李松 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For this reason, the embodiment of the present invention provides a strawberry wine to solve the problems of existing strawberry wines, such as prominent sour taste, weak mouthfeel, insufficient aftertaste, weak fruity aroma, and easy to change and unstable taste.

Method used

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  • Strawberry wine and making method thereof

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Effect test

Embodiment 1

[0033] 1. Strawberry wine

[0034] The above-mentioned strawberry wine is prepared from raw materials comprising the following parts by weight:

[0035] 490 parts of strawberries, 50 parts of rock sugar, 10 parts of honey and 350 parts of water.

[0036] 2. Preparation method

[0037] The preparation method of above-mentioned strawberry wine, comprises the steps:

[0038] (a) Crushing strawberries into pulp and putting them into a fermenter, adding potassium metabisulfite and pectinase at 20° C. for 6.5 hours, wherein the mass ratio of potassium metabisulfite to strawberry is 4:100000; The mass ratio of the added amount of pectinase to the strawberry is 3: 100000;

[0039] (b) adding activated yeast to the mixture after enzymolysis, and fermenting at 30° C. for 10 days, wherein the mass ratio of the added amount of activated yeast to strawberry is 8:100000;

[0040] (c) Separating, filtering, clarifying and filtering after the fermentation is finished, to obtain the origin...

Embodiment 2

[0043] 1. Strawberry wine

[0044] The above-mentioned strawberry wine is prepared from raw materials comprising the following parts by weight:

[0045] 510 parts of strawberries, 40 parts of rock sugar, 20 parts of honey and 400 parts of water.

[0046] 2. Preparation method

[0047] The preparation method of above-mentioned strawberry wine, comprises the steps:

[0048] (a) Crushing strawberries into pulp and putting them into a fermenter, adding potassium metabisulfite and pectinase at 25° C. for 5.5 hours, wherein the mass ratio of potassium metabisulfite to strawberries is 6:100000; The mass ratio of the added amount of pectinase to strawberry is 2: 100000;

[0049] (b) adding activated yeast to the mixture after enzymolysis, and fermenting at 25°C for 15 days, wherein the mass ratio of the added amount of activated yeast to strawberry is 12:100000;

[0050] (c) Separating, filtering, clarifying and filtering after the fermentation is finished, to obtain the original ...

Embodiment 3

[0053] 1. Strawberry wine

[0054] The above-mentioned strawberry wine is prepared from raw materials comprising the following parts by weight:

[0055] 500 parts of strawberries, 45 parts of rock sugar, 15 parts of honey and 380 parts of water.

[0056] 2. Preparation method

[0057] The preparation method of above-mentioned strawberry wine, comprises the steps:

[0058] (a) Crushing strawberries into pulp and putting them into a fermenter, adding potassium metabisulfite and pectinase at 23°C for 6 hours, wherein the mass ratio of potassium metabisulfite to strawberry is 5:100000; The mass ratio of the amount of glue enzyme added to the strawberry is 25: 100000;

[0059] (b) adding activated yeast to the mixture after enzymolysis, and fermenting at 28°C for 12 days, wherein the mass ratio of the added amount of activated yeast to strawberry is 10:100000;

[0060] (c) Separating, filtering, clarifying and filtering after the fermentation is finished, to obtain the original...

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PUM

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Abstract

An embodiment of the invention discloses strawberry wine and a making method thereof. The strawberry wine is made with, by weight, 490-510 parts of strawberry, 40-50 parts of rock candy, 10-20 parts of honey and 350-400 parts of water. The materials under specific usages are selected, so that the taste and quality of the strawberry wine can be improved; the strawberry wine made herein has full aftertaste, strong fruit aroma, sour and sweet taste and good stability.

Description

technical field [0001] The embodiment of the present invention relates to the technical field of strawberry wine, in particular to a strawberry wine and a preparation method thereof. Background technique [0002] The chemical composition of alcohol is ethanol, which generally contains trace amounts of fusel alcohols and esters. The concentration of edible liquor is generally 60 degrees. The liquor is purified to more than 75% by fractional distillation to be medical alcohol, and to be purified to more than 99.5% to be absolute ethanol. Wine is made from grain through fermentation. China is the first country to make wine. It invented wine-making technology 2,000 years ago, and it has been continuously improved and perfected. Now it has developed to be able to produce beverages with various concentrations, aromas, and alcohols. [0003] At present, with the improvement of living standards, low-alcohol fruit wine is more and more popular, and people have higher and higher requ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/02
Inventor 李松
Owner 李松
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