CN106244387B - A kind of Composite fermentation type fruit wine and preparation method thereof - Google Patents
A kind of Composite fermentation type fruit wine and preparation method thereof Download PDFInfo
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- CN106244387B CN106244387B CN201610946745.6A CN201610946745A CN106244387B CN 106244387 B CN106244387 B CN 106244387B CN 201610946745 A CN201610946745 A CN 201610946745A CN 106244387 B CN106244387 B CN 106244387B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The present invention provides a kind of Composite fermentation type fruit wine and preparation method thereof, the fruit wine is using holy girl's fruit juice and shaddock fruit juice as main material, potassium metabisulfite, pectase and wine yeast are auxiliary material, fermentation clear liquid is obtained by sterilizing, pectinase enzymatic hydrolysis, concentration, main fermentation, post-fermentation and filtering, jujube fruit juice is added into the fermentation clear liquid and deploys and carry out clarifying treatment, the Composite fermentation type fruit wine is made.Preparation method of the present invention mixes after first smashing cherry tomato and shaddock respectively, potassium metabisulfite sterilization treatment is carried out to blended fruit juice, it is handled after sterilizing using pectase, then by concentration of juices to soluble solid content 18 ~ 22%, inoculation yeast carries out main fermentation and post-fermentation, using jujube fruit juice allotment fermentation clear liquid and clarifying treatment, fruit wine is made.Fruit wine vinosity mellowness that the present invention is fermented, the smell of fruits is very sweet, and nutritional ingredient is balanced, has multiple health care.
Description
Technical field
The invention belongs to fermentation fruit wine technical fields, and in particular to a kind of Composite fermentation type fruit wine and preparation method thereof.
Background technique
Fermentation fruit wine is to be made and manufactured a kind of wine using fruit juice or pulp through alcoholic fermentation, at present fruit wine market
In mainly based on grape wine and applejack, it is raw material, single taste, long term consumer that both fruit wine, which mostly use single fruit,
Drink have it is greasy detest sense, and with further increasing for consumers living and making constant progress for society, people are to food
The alimentary health-care function of product has further requirement, and the nutrient composition content of grape and apple is few, grape wine and applejack
Raw material is single, and nutritional ingredient is unbalanced, it is difficult to which the requirement for meeting modern nutriology leads to the pin of existing grape wine and applejack
It sells market to become narrow gradually, the market share for accounting for alcohol product is gradually less.
Moreover, in existing fermentation fruit wine to need to carry out sugar degree regulation using carbohydrates such as granulated sugar more, so that fruit juice
It can be carried out fermentation and reach expected alcoholic strength, however after addition granulated sugar will affect fermentation adjusting the mode of solid content in this way
The flavor of wine, the wine taste that makes is insufficient, and color does not work profit yet, and the addition of granulated sugar also increases production cost, and has
Certain shortcoming.
Summary of the invention
In view of the above shortcomings of the prior art, the technical problem to be solved by the present invention is for fruit in the prior art
The kind and flavor of wine be more single, the unbalanced technical problem of nutritional ingredient, and provide it is a kind of the smell of fruits is very sweet, nutritional ingredient is equal
Weighing apparatus, with invigorating the blood, the Composite fermentation type fruit wine for promoting the production of body fluid to quench thirst, eliminating tired health-care efficacy.
It is another object of the present invention to provide a kind of preparation method of Composite fermentation type fruit wine, nothing in the preparation method
Granulated sugar need to be used to carry out solid content adjusting, avoid and adjust pol and skill that bring finished wine has a poor flavour using granulated sugar
Art problem.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme: a kind of Composite fermentation type fruit wine, with holy girl
Fruit juice and shaddock fruit juice are main material, and potassium metabisulfite, pectase and wine yeast are auxiliary material, by sterilizing, pectase
Enzymatic hydrolysis, concentration, main fermentation, post-fermentation and filtering obtain fermentation clear liquid, and the allotment of jujube fruit juice is added in Xiang Suoshu fermentation clear liquid simultaneously
Clarifying treatment is carried out, the Composite fermentation type fruit wine is made；Wherein, holy girl's fruit juice is cleaned cherry tomato, juicing and slag
Obtained after juice separation, shaddock fruit juice be shaddock peeling, stoning and it is broken after obtain, jujube fruit juice be cleaned jujube, juicing and
Scum juice separation obtains.
A kind of preparation method of Composite fermentation type fruit wine, includes the following steps:
1) cherry tomato cleaning, juicing and scum juice are separated, obtains holy girl's fruit juice；It by shaddock peeling, stoning and is crushed, obtains
Shaddock fruit juice；
2) the holy girl's fruit juice and shaddock fruit juice obtained step 1) is uniformly mixed with the volume ratio of 1:1 ~ 9, obtains mixing fruit
Juice；
3) potassium metabisulfite and 24 ~ 36 h of stewing process are added into blended fruit juice；Wherein, the potassium metabisulfite
Mass volume ratio with blended fruit juice is 80 ~ 90 g:1000 mL；
4) pectase is added into the blended fruit juice after step 3) stewing process and reacts 12 ~ 16 h at 20 ~ 30 DEG C；Its
In, the mass volume ratio of pectase and blended fruit juice is 70 ~ 100 mg:1000 mL；
5) concentration is carried out to the blended fruit juice after step 4) pectinase treatment, the solubility for being concentrated into blended fruit juice is solid
Shape object content is 18 ~ 22 %；
6) to step 5) concentration after fruit juice in be inoculated with wine yeast, by the blended fruit juice of inoculation at 26 ~ 28 DEG C into
7 ~ 9 d of row anaerobism main fermentation；Wherein, the inoculum concentration of wine yeast is 2 ~ 4 g/L；
7) blended fruit juice after step 6) main fermentation is carried out to 20 ~ 25 d of anaerobism post-fermentation at 17 ~ 19 DEG C, to post-fermentation
Fermentation liquid be filtered, collect fermentation liquid clear liquid；
8) water juicing will be added after the cleaning of extra dry red wine jujube, obtains jujube fruit juice；Wherein, the mass volume ratio of extra dry red wine jujube and water is
The mL of 1g:3 ~ 4；
9) the jujube fruit juice that step 8) obtains is added into step 7) fermentation liquid clear liquid and is deployed, obtain compounding fermentation
Liquid；Wherein, the additive amount of jujube fruit juice is the 1 ~ 1.5% of the fermentation liquid clear liquid quality；
10) the compounding fermentation liquid obtained using bentonite to step 9) carries out clarifying treatment, bentonitic additive amount and multiple
Mass ratio with fermentation liquid is the g of 0.01 ~ 0.02 g:1000 ~ 2000；
11) sterilization treatment is carried out to the compounding fermentation liquid after step 10) clarification, the Composite fermentation type fruit wine is made.
Compared with prior art, the invention has the following beneficial effects:
1, because sugar content and water content are entirely different in different fruit, and not all fruit arbitrarily selects collocation all
It can satisfy requirement of the fermentation fruit wine for raw material, the present invention is in terms of the sugar content of raw material, water content and nutritional ingredient characteristic
It sets out, raw material when by research final choice cherry tomato and shaddock as fermented soy, and squeeze the juice to cherry tomato and shaddock
Proportion is furtherd investigate, and makes sugar content, water content etc. in the blended fruit juice of compounding be suitable for carrying out wine fermentation, fermentation obtains
Fermentation clear liquid alcoholic strength be 9% ~ 11%, vinosity mellowness, the smell of fruits is very sweet, acidity is unobvious, and free from extraneous odour and sulphur remain mouthfeel.
2, the present invention does not add the sugar content of any sugared de-regulation fruit juice initiatively, and dense by carrying out blended fruit juice
The mode of contracting is fermented using the glucide originally contained in blended fruit juice, avoids and use granulated sugar as fermentation substrate
The problem of obtained wine taste that ferments is insufficient, inadequate mellowness, the present invention, which carries out fermentation using fruit sugar itself, expires alcoholic strength
Sufficient fruit wine requirement, the Ester fragrance of generation is more prominent, mouthfeel more mellowness, and has apparent fruit script fragrance,
Mouthfeel is more preferable, and carries out sugar degree regulation without using granulated sugar and also save cost.
3, in order to make fruit wine taste produced by the present invention more preferably and nutrition is more balanced, after the present invention also uses jujube to squeeze the juice
The fermentation clear liquid obtained to fermentation is deployed, and the fruit wine flavor wine sweet and sour taste obtained after allotment, mouthfeel has apparent level
Sense, pleasure of the senses are more abundant.
4, the present invention cooperates with compatibility effect, the fruit wine finished product made by the nutritional ingredient of cherry tomato, shaddock and jujube
In rich in there are many vitamin, amino acid and Trace Elements, and containing triterpene compound, cyclic adenosine monophosphate, citric acid,
The functional components such as lycopene, glutathione, assign finished product fruit wine with invigorating the blood, promote the production of body fluid to quench thirst, eliminates fatigue, enhance exempt from
Epidemic disease power, the multiple health care for reducing interior free yl.
5, the raw material sources that fermentation fruit wine of the present invention uses enrich, be easily obtained, relative inexpensiveness, utilize these three water
Fruit fruit initiative ground fermenting and producing goes out wine, solves the problems, such as that fruit is put for a long time and is easy to rot, fruit wine color obtained
Damp vivid, rich in taste, has widened the resource utilization range of cherry tomato, shaddock and jujube, has good market prospects.
Specific embodiment
Invention is further described in detail combined with specific embodiments below.The implementation case is being with the technology of the present invention
Under the premise of implemented, now provide detailed embodiment and specific operating process illustrate the present invention it is creative, but
Protection scope of the present invention embodiment not limited to the following.
It is selected in the present embodiment and buys cherry tomato fresh, that nothing is rotten, select the smooth Liangping not coarse, feel is heavy of skin
Shaddock, the wine yeast used are to pacify outstanding grape wine-fruit wine yeast.Other raw materials are common commercially available production unless otherwise specified
Product.
Embodiment 1
A kind of Composite fermentation type fruit wine, using volume ratio for 1:9 holy girl's fruit juice and shaddock fruit juice as main material, lay particular stress on sulfurous
Sour potassium, pectase and wine yeast are auxiliary material, by desulfurization sterilization, pectinase enzymatic hydrolysis, concentration, main fermentation, post-fermentation and mistake
Filter obtains fermentation clear liquid, and the jujube fruit juice allotment of fermentation clear liquid quality 1% is added in Xiang Suoshu fermentation clear liquid, and carries out at clarification
Cherry tomato, shaddock, jujube Composite fermentation type fruit wine is made in reason.
The preparation method of the present embodiment Composite fermentation type fruit wine, includes the following steps:
1) cherry tomato cleaning, juicing and scum juice are separated, obtains holy girl's fruit juice；It by shaddock peeling, stoning and is crushed, obtains
Shaddock fruit juice；
2) holy girl's fruit juice and shaddock fruit juice that step 1) obtains are uniformly mixed with the volume ratio of 1:9, obtain blended fruit juice,
Blended fruit juice is fitted into the triangular flask cleaned up；
3) potassium metabisulfite and stewing process 24 h, the SO that potassium metabisulfite releases are added into blended fruit juice2
Sterilization is played to blended fruit juice, increases acid, clarification；Wherein, the mass volume ratio of the potassium metabisulfite and blended fruit juice
For 80 g:1000 mL；
4) pectase is added into the blended fruit juice after step 3) stewing process and reacts 12 h at 20 DEG C, make blended fruit juice
Clarity improve, fruit juice yield increase；Wherein, the mass volume ratio of pectase and blended fruit juice is 0.1 g:1000 mL；
5) 120 min of concentration is carried out at 85 DEG C to the blended fruit juice after step 4) pectinase treatment, after making concentration
Blended fruit juice soluble solid content be 18%；
6) wine yeast, inoculum concentration 2.5g/L, by the mixing fruit of inoculation are inoculated with into the fruit juice after step 5) concentration
Juice carries out 7 d of anaerobism main fermentation at 26 DEG C；
7) blended fruit juice after step 6) main fermentation is carried out to 20 d of anaerobism post-fermentation at 17 DEG C, the fermentation to post-fermentation
Liquid is filtered, and collects fermentation liquid clear liquid；
8) water juicing will be added after the cleaning of extra dry red wine jujube, adding the amount of water is 200 mL/50g extra dry red wine jujubes, obtains jujube fruit juice；
9) the jujube fruit juice that step 8) obtains is added into step 7) fermentation liquid clear liquid and is deployed, obtain compounding fermentation
Liquid；Wherein, the additive amount of jujube fruit juice is the 1% of the fermentation liquid clear liquid quality；
10) the compounding fermentation liquid obtained using bentonite to step 9) carries out clarifying treatment, bentonitic additive amount and multiple
Mass volume ratio with fermentation liquid is 0.01 g:1000 g；
11) ultra high temperature short time sterilization processing is carried out at 120 DEG C to the compounding fermentation liquid after step 10) clarification, institute is made
State Composite fermentation type fruit wine.
Cherry tomato made from the present embodiment, shaddock, jujube Composite fermentation type this pol of fruit wine are 4 g/L, belong to dry type wine,
Alcoholic strength is 9%.Wine products unique flavor made from the present embodiment, the smell of fruits is very sweet, color is bright, at the same have invigorating the blood,
It promotes the production of body fluid to quench thirst, eliminates the obvious effect of fatigue.
Embodiment 2
The compound fermentation fruit wine difference from Example 1 of the present embodiment cherry tomato, shaddock, jujube is, with volume ratio
Holy girl's fruit juice and shaddock fruit juice for 2:8 are main material, and the jujube of fermentation clear liquid quality 1.5% is added in Xiang Suoshu fermentation clear liquid
Fruit juice allotment.
The preparation method of the present embodiment Composite fermentation type fruit wine, includes the following steps:
1) cherry tomato cleaning, juicing and scum juice are separated, obtains holy girl's fruit juice；It by shaddock peeling, stoning and is crushed, obtains
Shaddock fruit juice；
2) holy girl's fruit juice and shaddock fruit juice that step 1) obtains are uniformly mixed with the volume ratio of 2:8, obtain blended fruit juice,
Blended fruit juice is fitted into the triangular flask cleaned up；
3) potassium metabisulfite and 28 h of stewing process are added into blended fruit juice；Wherein, the potassium metabisulfite with
The mass volume ratio of blended fruit juice is 85 g:1000 mL；
4) pectase is added into the blended fruit juice after step 3) stewing process and reacts 14 h at 25 DEG C；Wherein, pectin
The mass volume ratio of enzyme and blended fruit juice is 80 g:1000 mL；
5) concentration is carried out at 85 DEG C to the blended fruit juice after step 4) pectinase treatment, the mixing fruit after making concentration
Juice soluble solid content is 20%；
6) it is inoculated with wine yeast into the fruit juice after step 5) concentration, the blended fruit juice after inoculation is carried out at 28 DEG C
8 d of anaerobism main fermentation；
7) blended fruit juice after step 6) main fermentation is carried out to 22 d of anaerobism post-fermentation at 18 DEG C, the fermentation to post-fermentation
Liquid is filtered, and collects fermentation liquid clear liquid；
8) water will be added to squeeze the juice to obtain jujube fruit juice after the cleaning of extra dry red wine jujube, amount of water is 200 mL/50g extra dry red wine jujube；
9) the jujube fruit juice that step 8) obtains is added into step 7) fermentation liquid clear liquid and is deployed, obtain compounding fermentation
Liquid；Wherein, the additive amount of jujube fruit juice is the 1.5% of the fermentation liquid clear liquid quality；
10) the compounding fermentation liquid obtained using bentonite to step 9) carries out clarifying treatment, bentonitic additive amount and multiple
Mass ratio with fermentation liquid is 0.02 g:1000 g；
11) ultra high temperature short time sterilization processing is carried out at 120 DEG C to the compounding fermentation liquid after step 10) clarification, is made multiple
Close Fermented Fruit Wine.
The pol of the present embodiment finished product fruit wine is 5 g/L, belongs to dry type wine, alcoholic strength 10%.The present embodiment hair obtained
Fruit wine bright made from ferment fruit wine has apparent preceding taste, middle taste and rear taste, and mouthfeel stereovision is strong, mellow, sour-sweet suitable
In, and do not have residual sulphur taste.
Embodiment 3
The compound fermentation fruit wine difference from Example 1 of the present embodiment cherry tomato, shaddock, jujube is, with volume ratio
Holy girl's fruit juice and shaddock fruit juice for 1:1 are main material, and the red jujube fruit of fermentation clear liquid quality 1% is added in Xiang Suoshu fermentation clear liquid
Juice allotment.
The preparation method of the present embodiment Composite fermentation type fruit wine, includes the following steps:
1) cherry tomato cleaning, juicing and scum juice are separated, obtains holy girl's fruit juice；After shaddock peeling, stoning and being crushed, obtain
To shaddock fruit juice；
2) holy girl's fruit juice and shaddock fruit juice that step 1) obtains are uniformly mixed with the volume ratio of 1:1, obtain blended fruit juice,
Blended fruit juice is fitted into the triangular flask cleaned up；
3) potassium metabisulfite and 36 h of stewing process are added into blended fruit juice；Wherein, the potassium metabisulfite with
The mass volume ratio of blended fruit juice is 90 g:1000 mL；
4) pectase is added into the blended fruit juice after step 3) stewing process and reacts 16h at 30 DEG C；Wherein, pectase
Mass volume ratio with blended fruit juice is 80 g:1000 mL；
5) blended fruit juice after step 4) pectinase treatment is concentrated at 85 DEG C, the blended fruit juice after making concentration can
Dissolubility solid content is 22%；
6) it is inoculated with wine yeast into the fruit juice after step 5) concentration, the blended fruit juice of inoculation is detested at 28 DEG C
9 d of oxygen main fermentation；
7) blended fruit juice after step 6) main fermentation is carried out to anaerobism post-fermentation 24d at 18 DEG C, the fermentation to post-fermentation
Liquid is filtered, and collects fermentation liquid clear liquid；
8) water juicing will be added after the cleaning of extra dry red wine jujube, obtains jujube fruit juice；Wherein, the mass volume ratio of extra dry red wine jujube and water is 50
G:200 mL；
9) the jujube fruit juice that step 8) obtains is added into step 7) fermentation liquid clear liquid and is deployed, obtain compounding fermentation
Liquid；Wherein, the additive amount of jujube fruit juice is the 1.2% of the fermentation liquid clear liquid quality；
10) the compounding fermentation liquid obtained using bentonite to step 9) carries out clarifying treatment, bentonitic additive amount and multiple
Mass volume ratio with fermentation liquid is 0.01 g:1000 g；
11) ultra high temperature short time sterilization processing is carried out at 120 DEG C to the compounding fermentation liquid after step 10) clarification, institute is made
State Composite fermentation type fruit wine.
Cherry tomato made from the present embodiment, shaddock, jujube Composite fermentation type this pol of fruit wine are 6 g/L, belong to dry type wine,
Alcoholic strength is 9%.The Ester fragrance that the fermentation fruit wine generates is prominent, and taste mellow is dense, pleasant impression long, and has obvious
Fruit script fragrance.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of technical solution of the present invention, should all be covered at this
In the scope of the claims of invention.
Claims (6)
1. a kind of preparation method of Composite fermentation type fruit wine, which is characterized in that using holy girl's fruit juice and shaddock fruit juice as main material, partially
Potassium acid sulfite, pectase and wine yeast be auxiliary material, by sterilizing, pectinase enzymatic hydrolysis, concentration, main fermentation, post-fermentation and
Filtering obtains fermentation clear liquid, and jujube fruit juice is added in Xiang Suoshu fermentation clear liquid and deploys and carry out clarifying treatment, is made described compound
Fermented Fruit Wine；Wherein, holy girl's fruit juice is to obtain after cleaned cherry tomato, juicing and scum juice separate, and shaddock fruit juice is shaddock
Son peeling is enucleated and is obtained after broken, and jujube fruit juice is cleaned jujube, juicing and scum juice separation acquisition；It specifically includes as follows
Step:
1) cherry tomato cleaning, juicing and scum juice are separated, obtains holy girl's fruit juice；It by shaddock peeling, stoning and is crushed, obtains shaddock
Fruit juice；
2) the holy girl's fruit juice and shaddock fruit juice obtained step 1) is uniformly mixed with the volume ratio of 1:1 ~ 9, obtains blended fruit juice；
3) potassium metabisulfite and 24 ~ 36 h of stewing process are added into blended fruit juice；Wherein, the potassium metabisulfite with
The mass volume ratio of blended fruit juice is 80 ~ 90 g:1000mL；
4) pectase is added into the blended fruit juice after step 3) stewing process and reacts 12 ~ 16h at 20 ~ 30 DEG C；Wherein,
The mass volume ratio of pectase and blended fruit juice is 70 ~ 100mg:1000mL；
5) concentration is carried out to the blended fruit juice after step 4) pectinase treatment, is concentrated into the soluble solid of blended fruit juice
Content is 18 ~ 22%；
6) it is inoculated with wine yeast into the fruit juice after step 5) concentration, the blended fruit juice of inoculation is carried out at 26 ~ 28 DEG C
7 ~ 9d of anaerobism main fermentation；Wherein, the inoculum concentration of wine yeast is 2 ~ 4g/L；
7) blended fruit juice after step 6) main fermentation is carried out to anaerobism 20 ~ 25d of post-fermentation at 17 ~ 19 DEG C, to post-fermentation
Fermentation liquid be filtered, collect fermentation liquid clear liquid；
8) water juicing will be added after the cleaning of extra dry red wine jujube, obtains jujube fruit juice；Wherein, the mass volume ratio of extra dry red wine jujube and water be 1g:3 ~
4mL；
9) the jujube fruit juice that step 8) obtains is added into step 7) fermentation liquid clear liquid and is deployed, obtain compounding fermentation liquid；
Wherein, the additive amount of jujube fruit juice is the 1 ~ 1.5% of the fermentation liquid clear liquid quality；
10) the compounding fermentation liquid obtained using bentonite to step 9) carries out clarifying treatment, and bentonitic additive amount is sent out with compounding
The mass ratio of zymotic fluid is 0.01 ~ 0.02g:1000 ~ 2000g；
11) sterilization treatment is carried out to the compounding fermentation liquid after step 10) clarification, the Composite fermentation type fruit wine is made；
The pol of the fruit wine is 4 ~ 6 g/L, and alcoholic strength is 9% ~ 11%, belongs to dry type wine.
2. the preparation method of Composite fermentation type fruit wine according to claim 1, which is characterized in that in step 5) at 85 DEG C into
Row concentration.
3. the preparation method of Composite fermentation type fruit wine according to claim 1, which is characterized in that use 120 DEG C in step 11)
Instantaneous sterilizing mode carries out sterilization treatment.
4. the preparation method of Composite fermentation type fruit wine according to claim 1, which is characterized in that in step 6) at 26 DEG C into
Row anaerobism main fermentation 7d.
5. the preparation method of Composite fermentation type fruit wine according to claim 1, which is characterized in that in step 7) at 17 DEG C into
Row post-fermentation 20d.
6. the preparation method of Composite fermentation type fruit wine according to claim 1, which is characterized in that naringinase is added into step
1) in the shaddock fruit juice obtained, de- suffering reason is carried out in 45 DEG C of 2 ~ 3h of enzymatic hydrolysis, by de- bitter treated shaddock fruit juice and the sage
Female's fruit juice is uniformly mixed according to the volume ratio of 1 ~ 9:1, obtains blended fruit juice；Wherein, the naringinase and the shaddock fruit juice
Mass volume ratio is 0.11 ~ 0.13g:1000mL.
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| CN107129921A (en) * | 2017-07-13 | 2017-09-05 | 河南科技大学 | A kind of brewing method of cornel fruit vinegar beverage |
| CN107267344A (en) * | 2017-08-22 | 2017-10-20 | 湖南鼎康酒业发展有限公司 | A kind of brew method of low acetaldehyde Chinese data wine |
| CN108753532A (en) * | 2018-06-26 | 2018-11-06 | 广西驰胜农业科技有限公司 | A kind of brewage process of holy girl's fruit wine |
| CN108795783B (en) * | 2018-06-28 | 2021-05-14 | 怀化学院 | Tea fruit wine yeast and preparation method and application thereof |
| CN111471559A (en) * | 2020-04-09 | 2020-07-31 | 通化师范学院 | Method for simultaneously preparing perilla brandy and perilla fermented beverage |
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| JPS62294074A (en) * | 1986-06-12 | 1987-12-21 | Chiyouya Youshiyu Jozo Kk | Preparation of fruit wine |
| CN101580789A (en) * | 2009-06-29 | 2009-11-18 | 陕西教育学院 | Nutritional type apple-jujube compound fruit wine and method for preparing same |
| CN105907541A (en) * | 2016-06-29 | 2016-08-31 | 安徽铭传酒业有限责任公司 | Processing method of cherry tomato-containing fruit wine |
| CN106010887A (en) * | 2016-08-11 | 2016-10-12 | 周口师范学院 | Method for preparing honey pomelo fruit wine |
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- 2016-10-26 CN CN201610946745.6A patent/CN106244387B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62294074A (en) * | 1986-06-12 | 1987-12-21 | Chiyouya Youshiyu Jozo Kk | Preparation of fruit wine |
| CN101580789A (en) * | 2009-06-29 | 2009-11-18 | 陕西教育学院 | Nutritional type apple-jujube compound fruit wine and method for preparing same |
| CN105907541A (en) * | 2016-06-29 | 2016-08-31 | 安徽铭传酒业有限责任公司 | Processing method of cherry tomato-containing fruit wine |
| CN106010887A (en) * | 2016-08-11 | 2016-10-12 | 周口师范学院 | Method for preparing honey pomelo fruit wine |
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