CN107815369A - A kind of zymotechnique of Fragrant fruit wine - Google Patents
A kind of zymotechnique of Fragrant fruit wine Download PDFInfo
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- CN107815369A CN107815369A CN201711114167.0A CN201711114167A CN107815369A CN 107815369 A CN107815369 A CN 107815369A CN 201711114167 A CN201711114167 A CN 201711114167A CN 107815369 A CN107815369 A CN 107815369A
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
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- 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
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Abstract
The invention discloses a kind of zymotechnique of Fragrant fruit wine, belong to technical field of brewage.For the present invention using going the pulp of belt seed and fruit juice to be fermented, change is diluted with water in the past or deacidification after fermentation, using Acid-tolerant yeasts and adds yeast food, directly use original juice fermentation, brewageed Fragrant fruit wine fragrance is more rich, while strengthens mouthfeel, extends its shelf life.Change in allotment it is traditional be directly diluted with water or deacidification technique, allocated and mixed with Fragrant fruit wine from low sour lichee fruit wine and longan witches' broom, reduce its acidity, make that its mouthfeel is more comfortable, and fragrance is more pure and fresh.Present invention process, the characteristics of passion fruit peracid hardly possible is fermented not only is overcome, and a kind of Fragrant fruit wine having a distinctive flavour can be brewed, its is in good taste, and carries dense pure all kinds of fruits fragrance.
Description
Technical field
The invention belongs to technical field of brewage, is related to a kind of zymotechnique of Fragrant fruit wine.
Background technology
Passion fruit is also known as passion fruit, and scientific name passionflower (scientific name Passiflora edulia sims) is Passifloraceae west kind
The herbaceous species plant of Nelumbo.Because its pulp can distribute the tens of kinds of fruit such as banana, strawberry, lichee, lemon, mango, smoked plum
Strong fragrance and passion fruit of gaining the name.Abroad, passion fruit also has the laudatory title of " king of fruit juice ", originates in big Lesser Antilles,
Now plant extensively in subtropical and tropical zones, fruit is raw-eaten or makees beverage, is used as medicine with antitoxic heart-soothing and sedative, promoting blood circulation and stopping pain, puckery intestines
Antidiarrheal and other effects.Passion fruit contains 17 kinds of amino acid, abundant protein, fat sugar, vitamin, calcium, potassium, SOD enzymes and woven fabric
The king to human body benefit materials, the more referred to as VC in fruit such as dimension.Its special taste, it is nutritious, increasingly like for people.
In recent years, passion fruit was widely applied in southern region of China, and this is just provided reliably for the intensive processing of passion fruit
Raw material supply, and it is its special taste, nutritious, there is good health care's effect and improved for its intensive processing product attached
Add the output value.
It is fragrant that the Chinese patent " Fragrant fruit wine and its production method " of Application No. 201210420856.5 discloses one kind hundred
Fruit wine and its production method, the Fragrant fruit wine select well-done passion fruit stripping and slicing, airing, 10-15% rice are added according to 100 jin of fresh fruits
Wine, tinning deposits to obtain the fruit wine of the first process, then adds 70-80 jin according to 100 jin of fresh fruits after the fruit wine that first time obtains
The rice wine of 32-36 degree, then add other additive tinnings sealing storage and obtain finished wine.The shortcomings that prepared by the Fragrant fruit wine exists
In：Passion fruit is dried and is soaked in rice wine, the nutritive value of passion fruit can not be fully used.In addition, the patent is not
Whether will remove the peel, understand it is that band pericarp is fermented according to literal meaning, fruit wine may be made to carry bitter taste, cause wind if referring to
Taste is not good enough.So the patent dries passion fruit belt leather, influence of the pericarp bitter taste material to fruit wine is reduced as far as possible.
The Chinese patent " a kind of Fragrant fruit wine and preparation method thereof " of Application No. 2014102434081 discloses one kind hundred
Fragrant fruit wine, it is made up of passion fruit pulp, pure water, sugar and fruit wine yeast.The fermentation raw material of the Fragrant fruit wine is removal fruit seed
Pure passion fruit pulp.Wasted time and energy due to removing fruit seed, so the cost of Fragrant fruit wine can be increased.Why fruit seed is removed,
Reason is, band seed fermentation later stage filtering clarification process trouble, wastes time and energy.
Further, since passion fruit acidity is high, thus be typically be diluted with water or deacidification after fermented again, its hair can be caused
Ferment wine taste is thin, and stability is poor, easily influences shelf life.Except deacidification before fermentation, in order to reduce the acidity of product, also adopt
With the technique of deacidification again after fermentation, no matter before or after the method for deacidification use chemical method mostly, influence products taste quality.
The content of the invention
It is an object of the invention to provide a kind of zymotechnique of Fragrant fruit wine.
The technical solution used in the present invention is：
A kind of zymotechnique of Fragrant fruit wine, comprises the following steps：
1) clean：Passion fruit is cleaned up；
2) cut fruit and take juice：By the shell of passion fruit and pulp, fruit juice separating (as cut), the pulp is the fruit with seed
Meat；
3) tank is entered：Pulp with seed and fruit juice are fitted into container (such as fermentation tank), add appropriate pectase, yeast and
Yeast food, it is well mixed；
4) temperature controlled fermentation：Fermented under the conditions of 10~20 DEG C, it is past when fermented wine precision is 5.5~6.5%vol
Syrup is added in fermentation tank, continues to ferment under the conditions of 10~20 DEG C after mixing；
5) separate：Terminate fermentation after fermentation is to required alcoholic strength, wine liquid and fruit seed are separated, obtain wine liquid；
6) ageing is stored：The wine liquid of acquisition is transferred to after new container (such as stainless cylinder of steel) is filled and stored, storage temperature
Spend for 0~5 DEG C, period of storage is 30~50 days, removes wine pin, is further continued for storing 80~100 days at 0~5 DEG C；By wine liquid and wine
Pin is separated, and obtains wine liquid；
7) allocate：Lichee fruit wine, longan witches' broom and mixing molasses are added in the wine liquid of separation to be well mixed；
8) clarify, freeze：After being placed 2~4 days under the conditions of -5~-4 DEG C, add fining agent and carry out clarifying treatment, clarification
Wine liquid after processing continues after being placed 3~5 days at -5~-4 DEG C, carries out coarse filtration；
9) filter and degerming：Wine liquid Jing Guo coarse filtration is subjected to refined filtration, wine liquid after refined filtration is carried out to degerming, filling, system
It is standby to obtain Fragrant fruit wine.
The present invention is using the fruit pulp fermentation for removing belt seed, and its Fragrant fruit wine fragrance is more prominent, and mouthfeel is more preferable.
Preferably, pectase is that German RL clarifies enzyme in step 3).
Preferably, the dosage of pectase is the 0.05~0.1% of the pulp with seed and fruit juice gross weight in step 3).
Preferably, yeast is acid resistance yeast in step 3), dosage be the pulp with seed and fruit juice gross weight 0.01~
0.02%.
Preferably, yeast is that English Supreme Being receives the TOP15 yeast of this production in step 3), and the advantage of this primary yeast is resistance to height
Acid, it is fast to play ferment.
Preferably, the yeast food in step 3) is Angel Yeast nutritional agents.
Preferably, the dosage of Angel Yeast nutritional agents is the 0.1% of the pulp with seed and fruit juice gross weight in step 3).
The material that nutriment needed for yeast propagation is made up of carbon, nitrogen, inorganic salts and auxin is referred to as yeast nutrition
Agent.In general, yeast food is typically to be major ingredient, then added starch or small by oxidant, the available mineral matter of yeast
Flour makees the composition such as filler.Yeast food can strengthen the vigor of yeast, and breeding is accelerated, and metabolism is vigorous, so as to accelerate to send out
Ferment speed.
The present invention receives TOP15 yeast of this production using high acidproof English Supreme Being and coordinates Angel Yeast nutritional agents to solve passion fruit
Acidity is high, the shortcomings that fermentation is slow.
Preferably, syrup described in step 4) by white granulated sugar, fructose syrup by weight (0.6~0.8):(1.4~1.6)
Composition.Add and sugar source and balance mouthfeel required for alcohol are converted when the effect of syrup is to provide fermentation, addition difference during fermentation
Sugar source can influence final products mouthfeel.
Preferably, the addition of syrup described in step 4) is the 8%~10% of wine liquid quality.
Preferably, in step 7) mixing molasses by white granulated sugar, honey by weight 1：1 composition, honey are from change winter honey.
Preferably, lichee fruit wine, longan witches' broom, the addition of mixing molasses are followed successively by as the 10 of wine liquid quality in step 7)
~40%, 5%~10%, 8%~15%.
Single variety Fragrant fruit wine the smell of fruits is very sweet but acidity is too high, single variety lichee fruit wine acidity is low, rear taste slightly bitter；It is single
Kind longan fruit vinic acid is low and fragrance is insufficient.The present invention is compounded using Fragrant fruit wine and lichee fruit wine, longan witches' broom, is utilized
The low acid product collocation of litchi and longan can reduce passion fruit peracid problem, while more abundant passion fruit to Fragrant fruit wine the inside
Wine mouthfeel, avoid destruction of the chemical deacidification to Fragrant fruit wine nutriment and mouthfeel.And mixing molasses can increase passion fruit
The sugariness of wine improves its mouthfeel, while promotes fragrance in wine to protrude.Present invention process can lift Fragrant fruit wine quality, and solve
Subtropical fruit wine list kind defect problem, makes that its fruit wine nutrition is more rich, and mouthfeel more balances.
Preferably, in step 8) fining agent by bentonite, PVPP (2.8~3.2) in mass ratio：(0.8~1.2) form.
Preferably, the addition of fining agent is the 0.06~0.08% of wine liquid quality in step 8).
Preferably, the concrete operations of coarse filtration described in step 8) are：Wine liquid is carried out to diatomite filtering, clarification paper successively
Plate filters.
Preferably, wine liquid is avoided to be contacted with oxygen when filling described in step 9).
The Fragrant fruit wine that zymotechnique described in any of the above-described is prepared.
The beneficial effects of the invention are as follows：
The present invention, by innovation, finds out unique Fragrant fruit wine zymotechnique on traditional wine fermentation Process ba- sis.
The present invention is using the fruit pulp fermentation for removing belt seed, and its Fragrant fruit wine fragrance is more prominent, and mouthfeel is more preferable.Change in the past be diluted with water or
Deacidification after fermentation, using Acid-tolerant yeasts and yeast food is added, directly using original juice fermentation, the Fragrant fruit wine fragrance brewageed
It is more rich, while mouthfeel is strengthened, extend shelf life.
Because passion fruit acidity is very high, fragrance complexity has 160 various fruits fragrance, and the fruit wine of fermentation directly drinks mouthfeel
Bad, fragrance is excessively strong, the present invention change in allotment it is traditional be directly diluted with water or deacidification technique, from low sour fruit
Wine lichee fruit wine and longan witches' broom mixing, reduce its acidity, make that its mouthfeel is more comfortable, and fragrance is more pure and fresh.
The invention provides a kind of zymotechnique for producing Fragrant fruit wine, not only overcomes the difficult spy fermented of passion fruit peracid
Point, and a kind of Fragrant fruit wine having a distinctive flavour can be brewed, its is in good taste, and carries dense pure all kinds of fruits fragrance.
Embodiment
Pectase used clarifies enzyme for German RL in the embodiment of the present invention, and yeast is that English Supreme Being receives the TOP15 ferment of this production
Mother, yeast food are Angel Yeast nutritional agents.
With reference to embodiment and comparative example, the present invention is described further, but not limited to this.
Embodiment 1
1) clean：Selection fruit shape is complete, fresh, no disease and pests harm, the passion fruit of sour and sweet palatability clean up；
2) cut fruit and take juice：The passion fruit cleaned up is cut and takes pulp and fruit juice, the pulp is the pulp with seed；
3) tank is entered：Pulp with seed is fitted into fermentation tank, adds 0.05% German RL clarifications enzyme, 0.02%TOP15
Yeast and 0.1% Angel Yeast nutritional agents, it is well mixed；
4) temperature controlled fermentation：System after upper step is mixed is fermented under the conditions of 15 DEG C, when fermented wine precision is 6%
During vol, syrup is added into fermentation tank, syrup is by white granulated sugar, fructose syrup by weight 0.6:1.4 compositions, addition is wine
The 8% of liquid quality, continue to ferment under identical condition after mixing；
5) separate：Terminate fermentation after fermentation is to 12%vol, wine liquid and fruit seed are separated, obtain wine liquid；
6) ageing is stored：The wine liquid canful of acquisition is stored, storage temperature is 0~5 DEG C, and storage removes wine after 30~50 days
Pin, it is further continued for storage 80~100 days；Wine liquid and wine pin are separated, obtain wine liquid；
7) allocate：The self-produced lichee fruit wine of our company, longan witches' broom, mixing molasses mixing are added in the wine liquid of separation,
White granulated sugar in mixing molasses, from winter honey weight ratio is changed it is 1：1；Lichee fruit wine, longan witches' broom, the dosage of mixing molasses are wine liquid matter
The 20% of amount, 5%, 15%；
8) clarify, freeze：After wine liquid after above-mentioned allotment is placed 2~4 days under the conditions of -5~-4 DEG C, 0.6% is added
Fining agent carry out clarifying treatment, fining agent is by bentonite, PVPP in mass ratio 2.8：0.8 composition, wine liquid after clarifying treatment after
Continue after being placed 3~5 days at -5~-4 DEG C, multiply cold carry out coarse filtration, coarse filtration is that wine liquid is carried out to diatomite filtering, clear successively
Clear cardboard filter；
9) finished product filtering and it is degerming：Wine liquid Jing Guo coarse filtration is subjected to refined filtration, wine liquid after refined filtration carried out degerming, filling
(avoiding wine liquid from being contacted with oxygen), produce Fragrant fruit wine finished product.
Sensory testing's result of finished product Fragrant fruit wine made from embodiment 1 such as table 1.
The Fragrant fruit wine sensory testing's result of table 1
To the finished product Fragrant fruit wine of embodiment 1 and the semi-finished product Fragrant fruit wine of step 6) and the lichee fruit wine of allotment,
Longan witches' broom carries out physical and chemical testing, the results are shown in Table 2.
The physical and chemical testing result of table 2
The result of table 2 is analyzed：Semi-finished product Fragrant fruit wine alcoholic strength is moderate, and the smell of fruits is very sweet but acidity is too high.Dan Pin
Kind lichee fruit wine alcoholic strength is moderate, and acidity is low, rear taste slightly bitter；Single variety longan witches' broom alcoholic strength is moderate, acidity is low and fragrance not
Foot.The present invention is compounded using Fragrant fruit wine and lichee fruit wine, longan witches' broom, utilizes the low acid product collocation of litchi and longan to hundred
Inside fragrant fruit wine, can solve the problems, such as passion fruit peracid, while more abundant Fragrant fruit wine mouthfeel, avoid chemical deacidification to hundred
Fragrant fruit wine nutriment and mouthfeel are destroyed.And mixing molasses are used to increase sugariness improvement mouthfeel, while fragrance in wine is also promoted
It is prominent.Present invention process can lift Fragrant fruit wine quality, and solve subtropical fruit wine list kind defect problem, make its fruit
Wine nutrition is more rich, and mouthfeel more balances.
Embodiment 2
1) clean：Selection fruit shape is complete, fresh, no disease and pests harm, the passion fruit of sour and sweet palatability clean up；
2) cut fruit and take juice：The passion fruit cleaned up is cut and takes pulp and fruit juice, the pulp is the pulp with seed；
3) tank is entered：Pulp with seed is fitted into fermentation tank, adds 0.07% German RL clarifications enzyme, 0.02%TOP15
Yeast and 0.1% Angel Yeast nutritional agents, it is well mixed；
4) temperature controlled fermentation：System after upper step is mixed is fermented under the conditions of 20 DEG C, when fermented wine precision is 6.5%
During vol, syrup is added into fermentation tank, syrup is by white granulated sugar, fructose syrup by weight 0.8:1.6 compositions, addition is wine
The 10% of liquid quality, continue to ferment under identical condition after mixing；
5) separate：Wine liquid and fruit seed are separated when fermentation is to 12%vol, obtain wine liquid；
6) ageing is stored：The wine liquid canful of acquisition is stored, storage temperature is 0~5 DEG C, and storage removes wine after 30~50 days
Pin, it is further continued for storage 80~100 days；Wine liquid and wine pin are separated, obtain wine liquid；
7) allocate：Lichee fruit wine, longan witches' broom, mixing molasses are added in the wine liquid of separation to mix, it is white in mixing molasses
Granulated sugar, the weight ratio from change winter honey are 1：1；Lichee fruit wine, longan witches' broom, the dosage of mixing molasses are the 40% of wine liquid quality,
10%, 8%；
8) clarify, freeze：After wine liquid after above-mentioned storage is placed 2~4 days under the conditions of -5~-4 DEG C, 0.8% is added
Fining agent carry out clarifying treatment, fining agent is by bentonite, PVPP in mass ratio 3.2：1.2 compositions, wine liquid after clarifying treatment after
Continue after being placed 3~5 days at -5~-4 DEG C, multiply cold carry out coarse filtration, coarse filtration is that wine liquid is carried out to diatomite filtering, clear successively
Clear cardboard filter；
9) finished product filtering and it is degerming：Wine liquid Jing Guo coarse filtration is subjected to refined filtration, wine liquid after refined filtration carried out degerming, filling
(avoiding wine liquid from being contacted with oxygen), produces Fragrant fruit wine.
Embodiment 3
1) clean：Selection fruit shape is complete, fresh, no disease and pests harm, the passion fruit of sour and sweet palatability clean up；
2) cut fruit and take juice：The passion fruit cleaned up is cut and takes pulp and fruit juice, the pulp is the pulp with seed；
3) tank is entered：Pulp with seed is fitted into fermentation tank, adds 0.1% German RL clarifications enzyme, 0.015%TOP15
Yeast and 0.1% Angel Yeast nutritional agents, it is well mixed；
4) temperature controlled fermentation：System after upper step is mixed is fermented under the conditions of 12 DEG C, when fermented wine precision is 5.5%
During vol, syrup is added into fermentation tank, syrup is by white granulated sugar, fructose syrup by weight 0.7:1.5 compositions, addition is wine
The 8% of liquid quality, continue to ferment under identical condition after mixing；
5) separate：Terminate to ferment when fermentation is to 12%vol, wine liquid and fruit seed are separated, obtain wine liquid；
6) ageing is stored：The wine liquid canful of acquisition is stored, storage temperature is 0~5 DEG C, and storage removes wine after 30~50 days
Pin, it is further continued for storage 80~100 days；Wine liquid and wine pin are separated, obtain wine liquid；
7) allocate：Lichee fruit wine, longan witches' broom, mixing molasses are added in the wine liquid of separation to mix, it is white in mixing molasses
Granulated sugar, the weight ratio from change winter honey are 1：1；Lichee fruit wine, longan witches' broom, the dosage of mixing molasses are the 20% of wine liquid quality,
7%%, 10%；
8) clarify, freeze：After wine liquid after above-mentioned storage is placed 2~4 days under the conditions of -5~-4 DEG C, 0.7% is added
Fining agent carry out clarifying treatment, fining agent is by bentonite, PVPP in mass ratio 3.0：1.0 compositions, wine liquid after clarifying treatment after
Continue after being placed 3~5 days at -5~-4 DEG C, multiply cold carry out coarse filtration, coarse filtration is that wine liquid is carried out to diatomite filtering, clear successively
Clear cardboard filter；
9) finished product filtering and it is degerming：Wine liquid Jing Guo coarse filtration is subjected to refined filtration, wine liquid after refined filtration carried out degerming, filling
(avoiding wine liquid from being contacted with oxygen), produces Fragrant fruit wine.
Comparative example 1
With embodiment 1, difference is, passion fruit pulp remove seed, is fermented using the pulp and fruit juice of remove seed.
As a result：Resulting Fragrant fruit wine, fragrance and mouthfeel do not have the Fragrant fruit wine of embodiment 1 good.
Comparative example 2
With embodiment 2, difference is, substituting English Supreme Being using common commercially available yeast receives the TOP15 yeast of this production.
As a result：Ferment fast slow, fermentation time is obviously prolonged, and obtained Fragrant fruit wine fragrance does not protrude, poor taste.
Comparative example 3
With embodiment 3, difference is, does not add yeast food.
As a result：Fermenting speed is slow, longer fermentation times, and obtained Fragrant fruit wine fragrance is slightly worse, and the mouthfeel tip is poor.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
- A kind of 1. zymotechnique of Fragrant fruit wine, it is characterised in that：Comprise the following steps：By the shell of passion fruit and pulp, fruit juice separating, the pulp is the pulp with seed；Pulp with seed and fruit juice are fitted into container, add appropriate pectase, yeast and yeast food, is well mixed；Fermented under the conditions of 10~20 DEG C, when fermented wine precision is 5.5~6.5%vol, add syrup, after mixing Continue to ferment under the conditions of 10~20 DEG C；Terminate fermentation after fermentation is to required alcoholic strength, wine liquid and wine pin are separated, obtain wine liquid；The wine liquid of acquisition is transferred to after new container is filled and stored, storage temperature is 0~5 DEG C, and period of storage is 30~50 My god, wine pin is removed, is further continued for storing 80~100 days at 0~5 DEG C；Wine liquid and wine pin are separated, obtain wine liquid；Lichee fruit wine, longan witches' broom and mixing molasses are added in the wine liquid of separation to be well mixed；After being placed 2~4 days under the conditions of -5~-4 DEG C, add fining agent and carry out clarifying treatment, the wine liquid after clarifying treatment continues After being placed 3~5 days at -5~-4 DEG C, coarse filtration is carried out；Wine liquid Jing Guo coarse filtration is subjected to refined filtration, wine liquid progress after refined filtration is degerming, filling, Fragrant fruit wine is prepared.
- 2. zymotechnique according to claim 1, it is characterised in that：The dosage of pectase is that the pulp with seed and fruit juice are total The 0.05~0.1% of weight.
- 3. zymotechnique according to claim 1, it is characterised in that：Yeast is acid resistance yeast, and dosage is the fruit with seed The 0.01~0.02% of meat and fruit juice gross weight.
- 4. zymotechnique according to claim 3, it is characterised in that：Yeast be English Supreme Being receive this production TOP15 yeast.
- 5. zymotechnique according to claim 1, it is characterised in that：Yeast food is Angel Yeast nutritional agents.
- 6. zymotechnique according to claim 1, it is characterised in that：The syrup by white granulated sugar, fructose syrup by weight Than (0.6~0.8):(1.4~1.6) form, the addition of syrup is the 8%~10% of wine liquid quality.
- 7. zymotechnique according to claim 1, it is characterised in that：Mixing molasses are by white granulated sugar, honey by weight 1：1 Composition, honey are from change winter honey.
- 8. zymotechnique according to claim 1, it is characterised in that：The addition of lichee fruit wine, longan witches' broom, mixing molasses Amount is followed successively by as the 10~40% of wine liquid quality, 5%~10%, 8%~15%.
- 9. zymotechnique according to claim 1, it is characterised in that：Fining agent by bentonite, PVPP in mass ratio (2.8~ 3.2)：(0.8~1.2) form, the addition of fining agent is the 0.06~0.08% of wine liquid quality.
- 10. the Fragrant fruit wine that the zymotechnique described in claim any one of 1-9 is prepared.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111334393A (en) * | 2020-04-01 | 2020-06-26 | 齐鲁工业大学 | Preparation method of passion fruit sparkling apple wine |
| CN115368996A (en) * | 2022-09-27 | 2022-11-22 | 广西华博特科技信息有限公司 | High-quality deacidification manufacturing method of passion fruit fermented wine |
| CN116987565A (en) * | 2023-05-06 | 2023-11-03 | 贵州省生物研究所 | Production method of mellow blueberry red wine |
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| CN107236643A (en) * | 2017-07-21 | 2017-10-10 | 广西驰胜农业科技有限公司 | A kind of preparation method of Fragrant fruit wine |
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| CN104450411A (en) * | 2014-12-31 | 2015-03-25 | 广州市从化顺昌源绿色食品有限公司 | Preparing method for pomelo wine |
| CN107236643A (en) * | 2017-07-21 | 2017-10-10 | 广西驰胜农业科技有限公司 | A kind of preparation method of Fragrant fruit wine |
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| CN116987565A (en) * | 2023-05-06 | 2023-11-03 | 贵州省生物研究所 | Production method of mellow blueberry red wine |
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Application publication date: 20180320 |