Preparation method for foaming-type icy fresh fruit wine
A chilled fresh fruit and fruit technology, applied in the field of sparkling fruit wine preparation, can solve the problems of sparkling wine flavor and taste and foaming effect, the cleanliness and typicality of the wine body are not obvious, and reduce the taste of low-alcohol sparkling wine, etc. , to achieve low alcohol content, reduce production costs, and improve typical effects
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[0015] Example 1: Select 20,000 kg of berry fruits, stone fruits or pome fruits that are mature, full-bodied, mildew-free, rot-free, pest-free and green-free, and clean them; remove the pits in the fruit materials. For the seeds, use a universal fruit crusher to crush the processed fruit materials, put the crushed pulp into a beating machine for beating; pour the 17500Kg of fruit pulp processed by the above steps into the fermentation tank, and add it to the fermentation tank 5.25kg of pectinase, adjust the enzymatic hydrolysis temperature to 20℃, enzymatic hydrolysis time 20h, the pulp after enzymolysis becomes clear, and 17000kg of clear juice is obtained; add 2.04kg of yeast to the clear juice of pulp after enzymatic hydrolysis, The fermentation temperature is controlled at 20℃, and the residual sugar content in the raw wine is measured every day during the fermentation process. When the residual sugar content in the raw wine reaches 50g / L, the wine base is separated, and then
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[0016] Example 2: Select 18,000 kg of berry fruits, stone fruits or pome fruits that are mature, full-bodied, mildew-free, rot-free, pest-free and green-free, and clean them; remove the pits in the fruit raw materials. Seed, use a universal fruit crusher to crush the processed fruit materials, put the crushed pulp into a beating machine for beating; pour the 15750Kg of fruit pulp processed by the above steps into the fermentation tank, and add it to the fermentation tank 4.725kg of pectinase, adjust the enzymatic hydrolysis temperature to 23℃, enzymatic hydrolysis time 22h, the pulp after enzymatic hydrolysis becomes clear, and 15300kg of clear juice is obtained; add 1.836kg of yeast to the clear juice of pulp after enzymatic hydrolysis, The fermentation temperature is controlled at 18°C, and the residual sugar content in the raw wine is measured every day during the fermentation process. When the residual sugar content in the raw wine reaches 30g / L, the wine base is separated, a
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