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Dried granada brewing process

A technology, pomegranate technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of pomegranate wine without loss of nutrients or reduce loss, without solving the problems of nutrients, easy oxidation and health care functions, so as to achieve full body of wine and save grain for wine making , Facilitate production control and the effect of large-scale production

Inactive Publication Date: 2007-08-15
ENZYME ENG INST SHAANXI PROVINCE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pomegranate wine uses CO 2 Closed tank fermentation causes complex process and increased cost
In addition, it does not solve the problem that the nutrients in the pomegranate wine are easily oxidized and cause the decline in health care function.
[0009] The above three preparation methods are not well solved in the process of keeping the nutritional components of pomegranate wine without loss or reducing the loss, and there are defects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019]Example Add 20Kg of sucrose to 400Kg of fresh pomegranate juice, stir to dissolve, take 210Kg of it and add 0.6Kg of Angel wine yeast, and place it at 25°C for pre-fermentation; the fermentation temperature does not exceed 26°C, and the parameters are regularly performed during the fermentation process Detection of fermentation broth, such as fermentation broth temperature, volume-to-mass ratio (specific gravity measured with a Brix meter), the pre-fermentation time is about 7 days; when the fermentation broth volume-to-mass ratio drops to about 1.02g / ml, add the remaining 210Kg with sucrose Pomegranate juice, after 10 days of fermentation, add 0.8Kg of β-cyclodextrin, stir to dissolve, and carry out post-fermentation; post-fermentation needs to be carried out at a temperature of 18 ℃ ~ 20 ℃, because the temperature of post-fermentation is relatively low, so The duration is relatively long; after 20 days, the fermentation is over, filter with a filter cloth filter, or add di...

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Abstract

The invention relates to brewing technology for pomegranate wine that adopts pomegranate fully juice and wine yeast to take fermenting and adding same quantity pomegranate fully juice to take continuing fermenting, adding beta-cyclodextrin to take post fermenting, filtering and brewing for one year, filtering to gain finished product wine. The invention has the advantages of simple technology, easy to operate, low cost, etc. It is the heath protection wine with general nutrition. And the additive value of pomegranate is improved.

Description

Technical field [0001] The invention belongs to the technical field of fermentation and brewing, and specifically relates to the improvement of the brewing process of dry pomegranate wine. Background technique [0002] Due to the long history of wine culture in our country, many traditions of wine culture have been formed, and a large amount of alcoholic beverages are consumed every year. Traditional alcoholic beverages are not only high in alcohol content, but have little benefit to the human body. Therefore, low-alcoholic beverages with good health effects have become a hot spot. Therefore, various forms and preparations of health wines are also popular. The development direction of the wine industry determined by my country's "Outline of Food Development for the 21st Century": the transformation of grain wine to fruit wine, high-grade wine to low-alcohol wine, distilled wine to fermented wine, and low-grade wine to high-grade wine. Some experts conservatively estimate that the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 马齐黄晓春王丽娥
Owner ENZYME ENG INST SHAANXI PROVINCE ACAD OF SCI
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