Red date wine Fermentation nutritional agent, fermented wine and yeast nutrient solution preparation process

Abstract

The invention overcomes the defects in the prior art, and provides a red date wine fermentation nutritional agent, fermented wine and yeast nutrient solution preparation process. The process adopts multi-strain co-fermentation, and prepares and adds proper nutrient components in stages according to the requirements of various strains on nutrient substances, so that the utilization rate of the rawmaterial of red dates and the microbial strains is improved, the residual sugar and acidity are further reduced, the varieties of ester substances and alcohol substances are increased, the fragrance is layered, the palatability of the red date wine is greatly improved, and the red date juice is extracted; 2 / 3 of the weight of the combined jujube juice is put into a fermentation tank, a composite nutrient A is added for primary fermentation, a composite nutrient B is added in an amount which is 30 percent of the weight of primary fermentation liquor for secondary fermentation, and then filtering and ageing are performed; and then yeast residues are recovered to prepare the yeast nutrient solution.

Description

technical field [0001] The invention discloses a fermentation nutrient for jujube wine, a production process of fermented wine and yeast nutrient solution, and belongs to the technical field of fermented wine production technology. Background technique [0002] Jujube has a long history of cultivation and consumption in my country. It has been loved by people since ancient times because of its delicious taste and rich nutrition. effect. Jujube fermented wine is a kind of fruit wine fermented from jujube as the main raw material. It has a unique smell of jujube and rich nutrients, and is of great development value. [0003] At present, the production method of jujube fermented wine is as follows: A. Red jujube juice extraction: jujube: water = 1: 4, add water, temperature 70°C-90°C, time 12 hours; B. Enzymolysis: add pectinase at about 40°C Enzymolysis for 1-2 hours; C. Fermentation: Add active dry yeast to ferment at around 25°C; D. Aging: Store the filtered jujube wine at ...

AI Technical Summary

Problems solved by technology

[0004] In the traditional brewing process of jujube wine, due to the difficulty in degrading jujube polysaccharides, the unbalanced nitrogen source and other nutrients affect the development and growth of yeast, resulting in low alcohol content, more residual sugar and high acidity in jujube wine products , the flavor is single, which greatly affects the taste of the product and seriously affects the development and utilization of jujube wine