CN102108328A - Low-alcohol cashew apple wine and preparation method thereof - Google Patents
Low-alcohol cashew apple wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a low-alcohol cashew apple wine and a preparation method thereof. The method comprises the following steps: inoculating Saccharomyces cerevisiae to the cashew apple wine, and fermenting to obtain fermentation liquor, namely the finished cashew apple wine. The preparation method of the low-alcohol cashew apple wine uses fresh cashew apple and adopts the fruit wine yeast fermentation technology to directly brew the low-alcohol cashew apple wine, thus the technology is simple and practical. The brewed low-alcohol cashew apple wine has the typical fruity aroma of cashew apple, is a nutritional health drink with low ethanol content and is suitable for special groups such as ladies and the old. The low-alcohol cashew apple wine of the invention fills in the gap of the cashew apple wine field, the product categories are increased, the market demand can be met; and the use value of cashew apple can be increased and the low-alcohol cashew apple wine has good market prospect and economic benefit.
Description
Technical field
The present invention relates to a kind of low pure cashew nut pear wine and preparation method thereof.
Background technology
At present, fruit wine is of a great variety, but the wine degree is many about 12% (v/v), and owing to there are certain harm in high wine degree grape wine, fruit wine to HUMAN HEALTH, and mouthfeel slightly stimulates; Especially being not suitable for special populations such as Ms, old man, children, disease patient drinks.Along with the raising gradually of people's living standard, health is more and more paid attention to, require growing to the consumption of low alcoholic beverage.
Cashew nut (Anacardium occidentale L.) is one of world-renowned nut.Cashew apple is to be expanded by bennet in cashew nut nut ripening process and a kind of pyriform " fruit " of forming, and it is the byproduct of Cashew Production.This pulpy cellulosic " fruit " contains rich nutrient substances, and VC content is 230～260mg/kg, and small amount of calcium, phosphorus, iron and VA, VB
1, VB
2, but also contain a large amount of polyphenol substance (0.2～0.7%) simultaneously.The cashew apple astringent taste is heavy, is difficult to as fruit directly edible.
Summary of the invention
An object of the present invention is to provide a kind of method for preparing the cashew nut pear wine.
The method for preparing the cashew nut pear wine provided by the present invention comprises the steps: to insert S. cervisiae in the cashew nut pear juice, ferments, and obtains fermented liquid, promptly obtains the cashew nut pear wine.
Among the above-mentioned preparation method, the temperature of described fermentation is 18 ℃-22 ℃, is specially 18 ℃, 20 ℃ or 22 ℃.
Among above-mentioned arbitrary preparation method, the time of described fermentation is 5 days～7 days, is specially 5 days or 6 days or 7 days.
Among above-mentioned arbitrary preparation method, the initial pH value of the system of described fermentation is 3.5～3.8, is specially 3.5,3.6 or 3.8;
Among above-mentioned arbitrary preparation method, described pH value is regulated with citric acid;
Among above-mentioned arbitrary preparation method, before described fermentation, comprise the step that the pol of described cashew nut pear juice is adjusted to 20 ° of Brix～24 ° Brix; Described pol is specially 20 ° of Brix, 22 ° of Brix or 24 ° of Brix;
Among above-mentioned arbitrary preparation method, described pol with the cashew nut pear juice is adjusted to 20 ° of Brix～24 ° Brix and realizes by add sugar in described cashew nut pear juice;
Among above-mentioned arbitrary preparation method, described S. cervisiae is that the seed liquor mode by described S. cervisiae adds; The inoculum size of the seed liquor of described S. cervisiae is 4%-10% (volume percent), is specially 4%, 6% or 10%;
Among above-mentioned arbitrary preparation method, the seed liquor of described S. cervisiae is prepared as follows and obtains: with the described S. cervisiae of 1g and 10ml concentration is 5%～15% or the aqueous solution of the sugar of (quality percentage composition), in 37 ℃～39 ℃ or 37 ℃ or 38 ℃ or 39 ℃ of activation culture after 30～60 minutes, obtain the seed liquor of described S. cervisiae, all substances in the activation culture container are the seed liquor of S. cervisiae.
Among above-mentioned arbitrary preparation method, described S. cervisiae specifically can be yeast D254, yeast saccharomyces cerevisiae DV10, yeast QA23, and these three kinds of bacterial strains all can obtain from commercial channels; Described S. cervisiae specifically can be the Angel high activity dried yeast, available from Angel Yeast Co.,Ltd.
Among above-mentioned arbitrary preparation method, after described fermentation, the step that comprises following ageing: remove the solid impurity in the described fermented liquid, get clear liquid, in clear liquid, add food grade Sodium Pyrosulfite and/or food grade S-WAT again, place 3 ℃-15 ℃ or 3 ℃ or 12 ℃ or 15 ℃ of airtight placements 60 days～120 days or 60 days or 80 days or 120 days, obtain the cashew nut pear wine after the ageing; The food grade Sodium Pyrosulfite of described adding and/or the amount of food grade S-WAT satisfy following condition: the food grade Sodium Pyrosulfite: clear liquid=(40mg-80mg): 1L or 40mg: 1L or 60mg: 1L or 80mg: 1L; Or food grade S-WAT: clear liquid=(40mg-80mg): 1L or 40mg: 1L or 60mg: 1L or 80mg: 1L; Or the mixture of food grade Sodium Pyrosulfite and food grade S-WAT: clear liquid=(40mg-80mg): 1L or 40mg: 1L or 60mg: 1L or 80mg: 1L;
Among above-mentioned arbitrary preparation method, in the described method, after described ageing, comprise following clarifying step: add diatomite in the cashew nut pear wine after described ageing, proportioning is a diatomite: the cashew nut pear wine after the ageing=(0.6g-1.5g): 1L or 0.6g: 1L or 1.0g: 1L or 1.5g: 1L stirs, left standstill 5 days-10 days or 5 days or 8 days or 10 days in 10 ℃-15 ℃ or 10 ℃ or 12 ℃ or 15 ℃, filter, collect filtrate, the cashew nut pear wine after obtaining clarifying.
Among above-mentioned arbitrary preparation method, before described fermentation, comprise the following step of taking away the puckery taste and handling: in described cashew nut pear juice, add at least a in food grade Sodium Pyrosulfite and/or food grade S-WAT and the following material: gelatin, polyvinylpolypyrrolidone and chitosan, place 5h-24h or 5h or 8h or 24h in 8 ℃-12 ℃ or 8 ℃ or 10 ℃ or 12 ℃, get supernatant liquor, promptly obtain the cashew nut pear juice that takes away the puckery taste and handle;
Among above-mentioned arbitrary preparation method, the amount of the gelatin of described adding satisfies following condition: gelatin: the cashew nut pear juice=(1.0g-10g): 1kg or 1.0g: 1kg or 8g: 1kg or 10g: 1kg;
Among above-mentioned arbitrary preparation method, the amount of the polyvinylpolypyrrolidone of described adding satisfies following condition: polyvinylpolypyrrolidone: cashew nut pear juice=0.2g: 1kg;
Among above-mentioned arbitrary preparation method, the amount of the chitosan of described adding satisfies following condition: chitosan: cashew nut pear juice=0.1g: 1kg;
Among above-mentioned arbitrary preparation method, the food grade Sodium Pyrosulfite of described adding and/or the amount of food grade S-WAT satisfy following condition: the food grade Sodium Pyrosulfite: the cashew nut pear juice=(80mg-120mg): 1kg or 80mg: 1kg or 100mg: 1kg or 120mg: 1kg; Or food grade S-WAT: the cashew nut pear juice=(80mg-120mg): 1kg or 80mg: 1kg or 100mg: 1kg or 120mg: 1kg; Or the mixture of food grade Sodium Pyrosulfite and food grade S-WAT: the cashew nut pear juice=(80mg-120mg): 1kg or 80mg: 1kg or 100mg: 1kg or 120mg: 1kg.
Among above-mentioned arbitrary preparation method, described cashew nut pear juice obtains according to the method that comprises the steps: soak cashew apple 10min with food grade metabisulfite solution and/or food grade sodium sulfite aqueous solution, clean with clear water drip washing, the cashew apple after the processing that is sterilized; With the processing of squeezing the juice of the cashew apple after disinfecting, obtain described cashew nut pear juice; The concentration of food grade Sodium Pyrosulfite is 100mg/L-150mg/L in the described food grade metabisulfite solution, is specially 100mg/L, 120mg/L or 150mg/L; The concentration of food grade S-WAT is 100mg/L-150mg/L in the described food grade sodium sulfite aqueous solution, is specially 100mg/L, 120mg/L or 150mg/L;
Among above-mentioned arbitrary preparation method, described sugar is white sugar.
The cashew nut pear wine that is obtained by above-mentioned arbitrary preparation method also belongs to protection scope of the present invention.
The alcoholic strength of described cashew nut pear wine is 8%～10% (volume percent), is specially 8%, 9.0% or 10%; The total sugar content of described cashew nut pear wine is specially 40g/L-85g/L or 40g/L or 60g/L or 85g/L for being not less than 30g/L; The total acid content of described cashew nut pear wine is 5g/L～8.5g/L, is specially 5.0g/L or 6.6g/L or 8.5g/L; The volatile acid content of described cashew nut pear wine is not higher than 1.0g/L, is specially 0.6g/L-0.9g/L or 0.6g/L or 0.7g/L or 0.9g/L; The free SO of described cashew nut pear wine
2Content is not higher than 50mg/L, is specially 28mg/L-40mg/L or 28mg/L or 31mg/L or 40mg/L; Total SO of described cashew nut pear wine
2Content is not higher than 250mg/L, is specially 130mg/L-140mg/L or 130mg/L or 140mg/L; The Vc content 106mg/100mL-124mg/100mL of described cashew nut pear wine is specially 124mg/100mL or 115mg/100mL or 106mg/100mL.
(8%～10%v/v), prepared fruit wine alcoholic strength is low, Vc content height (more than the 100mg/100mL) for the cashew apple better controlled alcoholic strength of present method employing low temperature fermentation technology preparation.
The present invention adopts fresh cashew apple directly to brew low pure cashew nut pear wine into by the fruit wine yeast fermentation technique, and is simple for process.The low pure cashew apple drinking utensils of brew of the present invention has typical cashew apple fruital, is the low nutritious and healthy drink of a kind of ethanol content; Clear, the aroma gracefulness, ester is aromatic strongly fragrant, the joyful coordination of fragrance, sour and sweet palatability, aftertaste is continuous, both given drink distinctive fermented wine local flavor, the nutrition and the pharmacology that have effectively kept cashew apple again are worth, and often drinking is of value to HUMAN HEALTH, be a kind of health-care nutritive fruit wine, be suitable for specific groups such as Ms, old man and drink.This wine has been filled up cashew nut pear wine field blank, and product category has obtained abundant, has satisfied the market requirement; And improved the utility value of cashew apple, had good market outlook and economic benefit.
Embodiment
Employed experimental technique is ordinary method if no special instructions among the following embodiment.
Used material, reagent etc. if no special instructions, all can obtain from commercial channels among the following embodiment.
The cashew apple of using among the following embodiment can be bought from market, also can directly pluck from the orchard.Selecting fresh cashew apple for use is raw material, removes insect pest, disease and mould decayed fruit.
All detect alcoholic strength, total reducing sugar, total acid, volatile acid, the free SO of fruit wine among the following embodiment according to method described in the GB GB/T 15038-2006
2Residual quantity and total SO
2Vitamins C (VC) detection method of content: GB/T5009.86-2003.
Chitosan is available from Chemical Reagent Co., Ltd., Sinopharm Group, and catalog number is 9012-76-4.
Polyvinylpolypyrrolidone (PVPP) is available from Chemical Reagent Co., Ltd., Sinopharm Group, and catalog number is 9003-39-8.Gelatin is available from Chemical Reagent Co., Ltd., Sinopharm Group, and catalog number is 9000-70-8.
Yeast saccharomyces cerevisiae D254 is available from the outstanding rabbit industry and trade in Shanghai company limited; Yeast saccharomyces cerevisiae DV10 is available from the outstanding rabbit industry and trade in Shanghai company limited; Yeast saccharomyces cerevisiae QA23 is available from the outstanding rabbit industry and trade in Shanghai company limited;
Angel grape wine uses high activity dried yeast available from Angel Yeast Co.,Ltd.
Embodiment 1, preparation cashew nut pear wine
1) with the cashew apple disinfection;
With the aqueous solution soaking cashew apple 10min of food grade Sodium Pyrosulfite, clean with clear water drip washing, the cashew apple after the processing that is sterilized; The concentration of food grade Sodium Pyrosulfite is 100mg/1L in the aqueous solution of food grade Sodium Pyrosulfite.
2) squeeze the juice;
With the processing of squeezing the juice of the cashew apple after disinfecting, obtain the cashew nut pear juice.
3) processing of taking away the puckery taste;
In the cashew nut pear juice, add the food grade Sodium Pyrosulfite, make the food grade Sodium Pyrosulfite of adding: cashew nut pear juice=120mg: 1kg, and add gelatin and polyvinylpolypyrrolidone, mixing, in 10 ℃ of placement 5h, get supernatant liquor, promptly obtain the cashew nut pear juice that takes away the puckery taste and handle; Wherein, the proportioning of gelatin and cashew nut pear juice is 1.0g: 1kg, and the proportioning of polyvinylpolypyrrolidone and cashew nut pear juice is 0.2g: 1kg.
4) fermentation;
The cashew nut pear juice that will take away the puckery taste after handling adds fermentor tank, adjusting pol with white sugar is 20 ° of Brix, adding citric acid is adjusted the initial pH to 3.5 of fermentation system, (inoculum size is 4%, v/v), ferments at 18 ℃ to the seed liquor that wherein inserts S. cervisiae, fermented 7 days, fermented liquid is cooled to 8 ℃ rapidly to stop fermentation, removes solid impurities such as cashew nut residue and yeast slurry, get the former wine of cashew apple.
S. cervisiae is yeast D254, the seed liquor of S. cervisiae is prepared as follows and obtains: with 1g S. cervisiae and 10ml concentration is the aqueous solution of the white sugar of 5% (quality percentage composition), after 30 minutes, all substances in the culture vessel are the seed liquor of S. cervisiae 37 ℃ of activation.
5) ageing;
Change the former wine of cashew apple over to the ageing jar, add food grade Sodium Pyrosulfite (food grade Sodium Pyrosulfite: the former wine=40mg of cashew apple: 1L),, 80 days, obtain the cashew nut pear wine after the ageing simultaneously in 12 ℃ of airtight placements.
6) clarification;
Add diatomite in the cashew nut pear wine after ageing, proportioning is a diatomite: the cashew nut pear wine=0.6g after the ageing: 1L stirs, leave standstill 5d, wine body clarification this moment, the filtration of employing diatomite filter in 12 ℃, collect filtrate, the cashew nut pear wine after obtaining clarifying.
7) bottling
Cashew nut pear wine after the clarification sterile filling, packing after 0.22 μ m membrane filtration degerming are got product.
Detect alcoholic strength, total reducing sugar, total acid, volatile acid, the free SO of the cashew nut pear wine after clarifying
2Residual quantity and total SO
2, Vc content.
3 repetitions are established in experiment, and the result takes the mean.
Result: alcoholic strength 8% (v/v), total reducing sugar 40g/L, total acid 5.0g/L, volatile acid 0.6g/L, free SO
228mg/L, total SO
2130mg/L.Vc content 124mg/100mL.
Embodiment 2, preparation cashew nut pear wine
Basic identical described in method and the embodiment 1, difference is as follows:
1) with the cashew apple disinfection; Carry out with the food grade sodium sulfite aqueous solution, the food grade concentration of sodium sulfite is 120mg/L in the food grade sodium sulfite aqueous solution;
3) processing of taking away the puckery taste;
Add food grade S-WAT and gelatin, make the food grade S-WAT of adding: cashew nut pear juice=100mg: 1kg, the gelatin of adding: cashew nut pear juice=10g: 1kg; Place 8h for 12 ℃.
4) fermentation;
The pol of the cashew nut pear juice after adjustment is taken away the puckery taste and handled is 22 ° of Bx, and the initial pH of fermentation system is 3.8, and S. cervisiae is the Angel high activity dried yeast, and inoculum size is 6%, and leavening temperature is 20 ℃, and the time of fermentation is 6 days.
In the seed liquor preparation of S. cervisiae, sugar aqueous solution concentration is 10%, and activation temperature is 38 ℃, and soak time is 45min.
5) ageing;
The amount of the food grade S-WAT that adds satisfies following condition: the food grade S-WAT: the former wine=60mg of cashew apple: 1L, and the temperature of ageing is 3 ℃, the time of ageing is 120 days.
6) clarification;
The proportioning of the cashew nut pear wine after diatomite and the ageing is a diatomite: the cashew nut pear wine=1.0g after the ageing: 1L, 10 ℃ left standstill 8 days.
3 repetitions are established in experiment, and the result takes the mean.
The result: the index of the wine after the clarification is as follows: alcoholic strength 9.0% (v/v), total reducing sugar 60g/L, total acid 6.6g/L, volatile acid 0.7g/L, free SO
231mg/L, total SO
2140mg/L.Vc content 115mg/100mL.
Embodiment 3, preparation cashew nut pear wine
Basic identical described in method and the embodiment 1, difference is as follows:
1) with the cashew apple disinfection; Carry out with the food grade metabisulfite solution, food grade pyrosulphite na concn is 150mg/L in the food grade metabisulfite solution;
3) processing of taking away the puckery taste;
Add food grade Sodium Pyrosulfite, gelatin and chitosan, the food grade Sodium Pyrosulfite of adding: cashew nut pear juice=80mg: 1kg, gelatin: cashew nut pear juice=8g: 1kg; Chitosan: cashew nut pear juice=0.1g: 1kg; Place 24h for 8 ℃.
4) fermentation;
The pol of the cashew nut pear juice after adjustment is taken away the puckery taste and handled is 24 ° of Brix, and the initial pH of fermentation system is 3.6, and yeast is yeast saccharomyces cerevisiae DV10, and inoculum size is 10%, and leavening temperature is 22 ℃, and the time of fermentation is 5 days.
In the seed liquor preparation of yeast saccharomyces cerevisiae DV10, sugar aqueous solution concentration is 15%, and activation temperature is 39 ℃, and soak time is 60min.
5) ageing;
The amount of the food grade Sodium Pyrosulfite that adds satisfies following condition: the food grade Sodium Pyrosulfite: compound wine=80mg: 1L, and the temperature of ageing is 15 ℃, the time of ageing is 60 days.
6) clarification;
The proportioning of the cashew nut pear wine after diatomite and the ageing is a diatomite: the cashew nut pear wine=1.5g after the ageing: 1L, 15 ℃ left standstill 10 days.
3 repetitions are established in experiment, and the result takes the mean.
The result: the index of the cashew nut pear wine after the clarification is as follows: alcoholic strength 10% (v/v), total reducing sugar 85g/L, total acid 8.5g/L, volatile acid 0.9g/L, free SO
240mg/L, total SO
2130mg/L.Vc content 106mg/100mL.
Claims (10)
1. a method for preparing the cashew nut pear wine comprises the steps: to insert S. cervisiae in the cashew nut pear juice, ferments, and obtains fermented liquid, promptly obtains the cashew nut pear wine.
2. method according to claim 1 is characterized in that: the temperature of described fermentation is 18 ℃-22 ℃, is specially 18 ℃, 20 ℃ or 22 ℃; The time of described fermentation is 5 days～7 days, is specially 5 days or 6 days or 7 days.
3. method according to claim 1 and 2 is characterized in that: the initial pH value of the system of described fermentation is 3.5～3.8, is specially 3.5,3.6 or 3.8.
4. according to arbitrary described method in the claim 1～3, it is characterized in that: described pH value is regulated with citric acid;
And/or, before described fermentation, comprise the step that the pol of described cashew nut pear juice is adjusted to 20 ° of Brix～24 ° Brix; Described pol is specially 20 ° of Brix, 22 ° of Brix or 24 ° of Brix.
5. according to arbitrary described method in the claim 1～4, it is characterized in that: described pol with the cashew nut pear juice is adjusted to 20 ° of Brix～24 ° Brix and realizes by add sugar in described cashew nut pear juice;
And/or described S. cervisiae is that the seed liquor mode by described S. cervisiae adds; The inoculum size of the seed liquor of described S. cervisiae is 4%-10% (volume percent), is specially 4%, 6% or 10%;
And/or, the seed liquor of described S. cervisiae is prepared as follows and obtains: with the described S. cervisiae of 1g and 10ml concentration is 5%～15% or the aqueous solution of the sugar of (quality percentage composition), in 37 ℃～39 ℃ or 37 ℃ or 38 ℃ or 39 ℃ of activation culture after 30～60 minutes, obtain the seed liquor of described S. cervisiae, all substances in the activation culture container are the seed liquor of S. cervisiae.
6. according to arbitrary described method in the claim 1～5, it is characterized in that: in the described method, after described fermentation, the step that comprises following ageing: remove the solid impurity in the described fermented liquid, get clear liquid, in clear liquid, add food grade Sodium Pyrosulfite and/or food grade S-WAT again, place 3 ℃-15 ℃ or 3 ℃ or 12 ℃ or 15 ℃ of airtight placements 60 days～120 days or 60 days or 80 days or 120 days, obtain the cashew nut pear wine after the ageing; The food grade Sodium Pyrosulfite of described adding and/or the amount of food grade S-WAT satisfy following condition: the food grade Sodium Pyrosulfite: clear liquid=(40mg-80mg): 1L or 40mg: 1L or 60mg: 1L or 80mg: 1L; Or food grade S-WAT: clear liquid=(40mg-80mg): 1L or 40mg: 1L or 60mg: 1L or 80mg: 1L; Or the mixture of food grade Sodium Pyrosulfite and food grade S-WAT: clear liquid=(40mg-80mg): 1L or 40mg: 1L or 60mg: 1L or 80mg: 1L.
7. according to arbitrary described method in the claim 1～6, it is characterized in that: in the described method, after described ageing, comprise following clarifying step: add diatomite in the cashew nut pear wine after described ageing, proportioning is a diatomite: the cashew nut pear wine after the ageing=(0.6g-1.5g): 1L or 0.6g: 1L or 1.0g: 1L or 1.5g: 1L, stir, left standstill 5 days-10 days or 5 days or 8 days or 10 days in 10 ℃-15 ℃ or 10 ℃ or 12 ℃ or 15 ℃, filter, collect filtrate, the cashew nut pear wine after obtaining clarifying.
8. according to arbitrary described method in the claim 1～7, it is characterized in that: in the described method, before described fermentation, comprise the following step of taking away the puckery taste and handling: in described cashew nut pear juice, add at least a in food grade Sodium Pyrosulfite and/or food grade S-WAT and the following material: gelatin, polyvinylpolypyrrolidone and chitosan, place 5h-24h or 5h or 8h or 24h in 8 ℃-12 ℃ or 8 ℃ or 10 ℃ or 12 ℃, get supernatant liquor, promptly obtain the cashew nut pear juice that takes away the puckery taste and handle;
The amount of the gelatin of described adding satisfies following condition: gelatin: the cashew nut pear juice=(1.0g-10g): 1kg or 1.0g: 1kg or 8g: 1kg or 10g: 1kg;
The amount of the polyvinylpolypyrrolidone of described adding satisfies following condition: polyvinylpolypyrrolidone: cashew nut pear juice=0.2g: 1kg;
The amount of the chitosan of described adding satisfies following condition: chitosan: cashew nut pear juice=0.1g: 1kg;
The food grade Sodium Pyrosulfite of described adding and/or the amount of food grade S-WAT satisfy following condition: the food grade Sodium Pyrosulfite: the cashew nut pear juice=(80mg-120mg): 1kg or 80mg: 1kg or 100mg: 1kg or 120mg: 1kg; Or food grade S-WAT: the cashew nut pear juice=(80mg-120mg): 1kg or 80mg: 1kg or 100mg: 1kg or 120mg: 1kg; Or the mixture of food grade Sodium Pyrosulfite and food grade S-WAT: the cashew nut pear juice=(80mg-120mg): 1kg or 80mg: 1kg or 100mg: 1kg or 120mg: 1kg.
9. according to arbitrary described method in the claim 1～8, it is characterized in that: described cashew nut pear juice obtains according to the method that comprises the steps: soak cashew apple 10min with food grade metabisulfite solution and/or food grade sodium sulfite aqueous solution, clean with clear water drip washing, the cashew apple after the processing that is sterilized; With the processing of squeezing the juice of the cashew apple after disinfecting, obtain described cashew nut pear juice; The concentration of food grade Sodium Pyrosulfite is 100mg/L-150mg/L in the described food grade metabisulfite solution, is specially 100mg/L, 120mg/L or 150mg/L; The concentration of food grade S-WAT is 100mg/L-150mg/L in the described food grade sodium sulfite aqueous solution, is specially 100mg/L, 120mg/L or 150mg/L; Described sugar is white sugar.
10. the cashew nut pear wine that obtains by arbitrary described method in the claim 1～9; The alcoholic strength of described cashew nut pear wine is 8%～10% (volume percent), is specially 8%, 9.0% or 10%; The total sugar content of described cashew nut pear wine is specially 40g/L-85g/L or 40g/L or 60g/L or 85g/L for being not less than 30g/L; The total acid content of described cashew nut pear wine is 5g/L～8.5g/L, is specially 5.0g/L or 6.6g/L or 8.5g/L; The volatile acid content of described cashew nut pear wine is not higher than 1.0g/L, is specially 0.6g/L-0.9g/L or 0.6g/L or 0.7g/L or 0.9g/L; The free SO of described cashew nut pear wine
2Content is not higher than 50mg/L, is specially 28mg/L-40mg/L or 28mg/L or 31mg/L or 40mg/L; Total SO of described cashew nut pear wine
2Content is not higher than 250mg/L, is specially 130mg/L-140mg/L or 130mg/L or 140mg/L; The Vc content 106mg/100mL-124mg/100mL of described cashew nut pear wine is specially 124mg/100mL or 115mg/100mL or 106mg/100mL.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102296012A (en) * | 2011-09-08 | 2011-12-28 | 海南大学 | Coconut water and cashew apple composite fruit wine and preparation method thereof |
| CN105062780A (en) * | 2015-08-29 | 2015-11-18 | 固镇县益民养殖专业合作社 | Complex wine |
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