CN108795659A - Brewing method of natural sweet fermented mango wine - Google Patents
Brewing method of natural sweet fermented mango wine Download PDFInfo
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- CN108795659A CN108795659A CN201811065740.8A CN201811065740A CN108795659A CN 108795659 A CN108795659 A CN 108795659A CN 201811065740 A CN201811065740 A CN 201811065740A CN 108795659 A CN108795659 A CN 108795659A
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 50
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 50
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 50
- 235000014101 wine Nutrition 0.000 title claims abstract description 43
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 13
- 240000007228 Mangifera indica Species 0.000 title description 3
- 241001093152 Mangifera Species 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 29
- 235000009566 rice Nutrition 0.000 claims abstract description 29
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 16
- 244000272739 Vitis cinerea Species 0.000 claims abstract description 16
- 235000011862 Vitis cinerea Nutrition 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims description 25
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 12
- 244000269722 Thea sinensis Species 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 10
- 230000000996 additive effect Effects 0.000 claims description 10
- 235000020265 peanut milk Nutrition 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000012805 post-processing Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 239000013589 supplement Substances 0.000 claims description 4
- 240000006439 Aspergillus oryzae Species 0.000 claims description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 4
- 241000228212 Aspergillus Species 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 4
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 235000019990 fruit wine Nutrition 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- COEZWFYORILMOM-UHFFFAOYSA-N sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonic acid Chemical compound [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S(O)(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to the technical field of fruit wine fermentation, and particularly provides a brewing method of a naturally sweet fermented mango wine, which comprises the following steps of selecting high-quality fresh glutinous rice, steaming, cooling to 35 ℃, adding aspergillus for saccharification after 3-5 days, removing rice residues, filtering saccharified glutinous rice pulp, refrigerating at 4 ℃, selecting fresh mature grapes without rotten hair, crushing and juicing, adding 60 mg/L sulfur dioxide, refrigerating at 4 ℃ for later use, selecting fresh mango without diseases, peeling and pitting, pulping, adding 60 mg/L sulfur dioxide, 20 mg/L pectinase and 0.2 g/L, mixing two raw materials in a proportion of 2 parts of saccharified glutinous rice pulp and 5 parts of mango pulp, 1 part of downy grape juice, uniformly mixing, adding activated dry mango yeast for alcohol fermentation, controlling the fermentation temperature to be 20 ℃, separating, bottling, filtering, clarifying and sterilizing after the fermentation is finished, so that the mango wine is bright in color, sour and sweet, has harmonious mouthfeel, good taste of the naturally sweet fermented mango, and good health-care effect.
Description
Technical field
The invention belongs to wine fermentation technical fields, specifically provide a kind of brewing side of natural sweet tea type fermentation mango wine
Method.
Background technology
Mango is the famous fruit in the torrid zone, containing abundant sugar, protein, crude fibre in fruit, vitamin C, especially
Vitamin A content is up to 3.8% in mango, is also rich in carrotene, very useful to health.In addition mango also has strong
Fragrance, predominantly terpenoid substance and esters fragrance can make the abundant mango wine of fragrance.The soluble solid of mango
Degree generally 15% ~ 17%, wherein total reducing sugar is about 100 ~ 140g/L.The total acid of ripe mango is about 4 ~ 5 g/L, predominantly citric acid
Without tartaric acid, citric acid is easy to by bacterium using generation acetic acid, therefore mango fermentation needs to increase sugar benefit acid and carries out sour adjustment.
If adjusting the sour-sweet degree of wine by outer doping, natural mouthfeel, the nutritional ingredient of wine that can influence finished wine are also undesirable.
Invention content
The purpose of the present invention is overcoming drawbacks described above, a kind of brewing method of natural sweet tea type fermentation mango wine is provided.
Technical scheme of the present invention：A kind of brewing method of nature sweet tea type fermentation mango wine, which is characterized in that including as follows
Step：
（1）It is prepared by raw material：Glutinous rice is cooked, dry in the air temperature to 30 DEG C ~ 35 DEG C, be added aspergillus oryzae, mix thoroughly, keep 30 DEG C ~ 35 DEG C progress
Saccharification；After 3 ~ 5 days, saccharification terminates, and separation squeezing rice residue obtains high sugariness saccharification Rice & peanut milk；Sulfurous is added into saccharification Rice & peanut milk
Acid, the additive amount of sulfurous acid are the mg/L of 60mg/L ~ 80, be then placed in 0 DEG C ~ 4 DEG C of refrigerator-freezer refrigerate it is spare；
By downy grape broken juice, downy grape juice is obtained, sulfur dioxide is added into downy grape juice, the additive amount of sulfur dioxide is
Then the mg/L of 60 mg/L ~ 80 are refrigerated spare under conditions of 0 DEG C ~ 4 DEG C；
Mango peeled and cored is beaten, is added sulphite and pectase, additive amount be respectively the mg/L of 80mg/L ~ 100 and
The mg/L of 20mg/L ~ 40, stir evenly, obtain mango pulp；
According to volume ratio：1 ~ 2 portion of saccharification Rice & peanut milk, 8 ~ 15 parts of mango pulps, 1 ~ 2 part of downy grape juice are uniformly mixed, and VC is added, VC's
Additive amount is the g/L of 0.2g/L ~ 0.5, and it is for use to obtain zymotic fluid；
（2）Alcoholic fermentation：It is added to step after dry ferment activation（1）In carry out just fermentation in the zymotic fluid for preparing；2-5 days
Afterwards, it waits for forming wine cap in zymotic fluid, carries out separation squeezing, be transferred to another fermentation tank and continue to ferment；Wait for that wine liquid residual sugar is reduced to 15-
20g/L terminates fermentation, obtains fermented wine；
（3）Fermentation post-processing：Toward step（2）Fermented wine in supplement sulfurous acid, the additive amount of sulfurous acid is 60 mg/L ~ 80
Mg/L, clarify naturally within 6 ~ 12 months, then turns tank, removal precipitation；Carry out lower glue, filtering, freezing processing, bottling, Pasteur
Sterilizing obtains finished wine.
Further, step（1）In, ingredient requirement is：Fresh nothing is gone rotten mango, fresh high-quality glutinous rice, fresh downy grape
Berry.
Further, step（1）In, according to volume ratio：1 portion of saccharification Rice & peanut milk, 8 parts of mango pulps, 1 part of downy grape juice mixing are equal
It is even, VC 0.2g/L are added, it is for use to obtain zymotic fluid.Further, step（2）In, the temperature just fermented is 20 DEG C；After supervention
The temperature of ferment is reduced to 18 DEG C.
Further, step（8）In, step（3）In, the alcoholic strength of finished wine is 15 °, residual sugar 15g/L, 7 g/L of acidity.
Further, step（3）In, freezing processing technique is：It is placed 10 ~ 15 days under conditions of -3 DEG C ~ -5 DEG C.
Advantage of the present invention：The present invention utilizes natural material glutinous rice and downy grape, makes up the deficiency on mango fermentation character.It is logical
The collocation of everfermentation raw material, pol, the acidity that adjustment mango wine fermentation needs, provides the Nutrious fermented substance of yeast abundance, energy
Enough promote yeast generating fermentation flavor substance, obtains the mango fermented wine containing certain pol and alcoholic strength.Final products are gold
Yellow has strong mango jam fragrance, sour and sweet palatability, mouthfeel balance.
Specific implementation mode
Present invention will be further explained below with reference to specific examples.
Embodiment 1
A kind of brewing method of nature sweet tea type fermentation mango wine, includes the following steps：
（1）It is prepared by raw material：2 kilograms of fresh glutinous rice are cooked, dry in the air temperature to 35 DEG C, be added 20 grammeter aspergillus, mix thoroughly, keep 30 ~ 35
It DEG C is saccharified, after about 3 to 5 days, saccharification terminates, separation squeezing rice residue, can get 1600 milliliters high sugariness and is saccharified Rice & peanut milk（Pol
About 300 grams per liters, 480 grams of total reducing sugar part）, sulfurous acid 60mg/L is added, inhibits bacterium and mould flourish, is put into 4 degrees Celsius of ice
Cabinet refrigerates.Fresh mature is chosen without 1 kilogram of mildew and rot downy grape, 60 mg/L sulfur dioxide are added in broken juice, and total acid is about 15
Gram（It is calculated with tartaric acid）, 4 DEG C of refrigerations are spare.Mildew and rot 5 kilograms of the mango of fresh nothing is chosen, sulfurous acid is added in peeled and cored mashing
80mg/L, 20 mg/L of pectase, stir evenly.The above raw material all mixes, and stirs evenly.
（2）Alcoholic fermentation：Dry ferment has been activated according to 0.2 grams per liter, has been added extremely（1）In carry out in the zymotic fluid for preparing
Fermentation controls 20 degrees Celsius of fermentation temperature.Wine cap is formed in band zymotic fluid（3 days or so）, separation squeezing is carried out, another hair is transferred to
Fermentation tank continues to ferment, and temperature is reduced to 18 DEG C.It waits for that wine liquid residual sugar is reduced to 15-20g/L, terminates fermentation.
（3）Fermentation post-processing：It will（2）The former wine of middle fermentation supplements 60 mg/L of sulfurous acid, clarify naturally within 6 months,
Then turn tank, removal precipitation.Lower glue, filtering, freezing processing are carried out, bottling, pasteurization obtain finished product.Freezing processing technique
For：It is placed 12 days under conditions of -3 DEG C ~ -4 DEG C.
Embodiment 2
A kind of brewing method of nature sweet tea type fermentation mango wine, includes the following steps：
（1）It is prepared by raw material：20 kilograms of fresh glutinous rice are cooked, dry in the air temperature to 35 DEG C, be added 200 grammeter aspergillus, mix thoroughly, keep 30 ~
35 DEG C are saccharified, and after about 3 to 5 days, saccharification terminates, separation squeezing rice residue, can get 16 and increase sugariness saccharification Rice & peanut milk（Pol is about
300 grams per liters, 4800 grams of total sugar）, sulfurous acid 80mg/L is added, inhibits bacterium and mould flourish, is put into 4 degrees Celsius of ice
Cabinet refrigerates.Fresh mature is chosen without 15 kilograms of mildew and rot downy grape, 60 mg/L sulfur dioxide are added in broken juice, and total acid is about
230 grams（It is calculated with tartaric acid）, 4 DEG C of refrigerations are spare.Mildew and rot 60 kilograms of the mango of fresh nothing is chosen, peeled and cored mashing is added sub-
Sulfuric acid 100mg/L, 30 mg/L of pectase, stir evenly.The above raw material all mixes, and stirs evenly.
（2）Alcoholic fermentation：Dry ferment has been activated according to 0.2 grams per liter, has been added extremely（1）In carry out in the zymotic fluid for preparing
Fermentation controls 20 degrees Celsius of fermentation temperature.Wine cap is formed in band zymotic fluid（3 days or so）, separation squeezing is carried out, another hair is transferred to
Fermentation tank continues to ferment, and temperature is reduced to 18 DEG C.It waits for that wine liquid residual sugar is reduced to 15-20g/L, terminates fermentation.
（3）Fermentation post-processing：It will（2）The former wine of middle fermentation supplements 80 mg/L of sulfurous acid, clarify naturally within 8 months,
Then turn tank, removal precipitation.Lower glue, filtering, freezing processing are carried out, bottling, pasteurization obtain finished product.Freezing processing technique
For：It is placed 10 days under conditions of -4 DEG C ~ -5 DEG C.
Comparative example
A kind of preparation method of mango fermented glutinous rice, by weight 11:5 take mango and glutinous rice, and mango peeled and cored is ground into
Immersion is mixed after pulp with glutinous rice, then will absorb and distiller's yeast fermentation is added after having the glutinous rice of mango pulp to cook cooling, and obtain mango
Wine.The mango wine of gained is faint yellow, and containing light mango taste, mouthfeel, nutritional ingredient are not so good as embodiment 1 and embodiment
2 product.The wine of embodiment 1 and embodiment 2 is golden yellow, has strong mango jam fragrance, sour and sweet palatability, mouthfeel balance.
Indices table specific as follows.
It should be understood that these examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.In addition, it should also be understood that,
After reading the content taught by the present invention, those skilled in the art can various modifications may be made or change to the present invention, these
Equivalent form is also fallen within the scope of the appended claims of the present application.
Claims (6)
1. a kind of brewing method of nature sweet tea type fermentation mango wine, which is characterized in that include the following steps：
（1）It is prepared by raw material：Glutinous rice is cooked, dry in the air temperature to 30 DEG C ~ 35 DEG C, be added according to 1:300 addition aspergillus oryzaes, mix thoroughly, keep
30 DEG C ~ 35 DEG C are saccharified；After 3 ~ 5 days, saccharification terminates, and separation squeezing rice residue obtains high sugariness saccharification Rice & peanut milk；To saccharification rice
Be added sulfurous acid in slurry, the additive amount of sulfurous acid is the mg/L of 60mg/L ~ 80, be then placed in 0 DEG C ~ 4 DEG C of refrigerator-freezer refrigerate it is standby
With；
By downy grape broken juice, downy grape juice is obtained, sulfur dioxide is added into downy grape juice, the additive amount of sulfur dioxide is
Then the mg/L of 60 mg/L ~ 80 are refrigerated spare under conditions of 0 DEG C ~ 4 DEG C；
Mango peeled and cored is beaten, is added sulphite and pectase, additive amount be respectively the mg/L of 80mg/L ~ 100 and
The mg/L of 20mg/L ~ 40, stir evenly, obtain mango pulp；
According to volume ratio：1 ~ 2 portion of saccharification Rice & peanut milk, 8 ~ 15 parts of mango pulps, 1 ~ 2 part of downy grape juice are uniformly mixed, and VC is added, VC's
Additive amount is the g/L of 0.2g/L ~ 0.5, and it is for use to obtain zymotic fluid；
（2）Alcoholic fermentation：It is added to step after dry ferment activation（1）In carry out just fermentation in the zymotic fluid for preparing；2-5 days
Afterwards, it waits for forming wine cap in zymotic fluid, carries out separation squeezing, be transferred to another fermentation tank and continue to ferment；Wait for that wine liquid residual sugar is reduced to 15-
20g/L terminates fermentation, obtains fermented wine；
（3）Fermentation post-processing：Toward step（2）Fermented wine in supplement sulfurous acid, the additive amount of sulfurous acid is 60 mg/L ~ 80
Mg/L, clarify naturally within 6 ~ 12 months, then turns tank, removal precipitation；Carry out lower glue, filtering, freezing processing, bottling, Pasteur
Sterilizing obtains finished wine.
2. nature sweet tea type mango fermented wine according to claim 1, which is characterized in that step（1）In, ingredient requirement is：
Fresh nothing is gone rotten mango, fresh high-quality glutinous rice, fresh downy grape berry.
3. nature sweet tea type mango fermented wine according to claim 1, which is characterized in that step（1）In, according to volume ratio：1
Part saccharification Rice & peanut milk, 8 parts of mango pulps, 1 part of downy grape juice are uniformly mixed, VC 0.2g/L are added, it is for use to obtain zymotic fluid.
4. nature sweet tea type mango fermented wine according to claim 1, it is characterised in that：Step（2）In, the temperature just fermented
It is 20 DEG C；The temperature for continuing fermentation is reduced to 18 DEG C.
5. nature sweet tea type mango fermented wine according to claim 1, it is characterised in that：Step（3）In, the alcohol of finished wine
Degree is 15 °, residual sugar 15g/L, 7 g/L of acidity.
6. nature sweet tea type mango fermented wine according to claim 1, it is characterised in that：Step（3）In, freezing processing technique
For：It is placed 10 ~ 15 days under conditions of -3 DEG C ~ -5 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811065740.8A CN108795659A (en) | 2018-09-13 | 2018-09-13 | Brewing method of natural sweet fermented mango wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811065740.8A CN108795659A (en) | 2018-09-13 | 2018-09-13 | Brewing method of natural sweet fermented mango wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136277A (en) * | 2021-04-27 | 2021-07-20 | 运城学院 | Processing technology of brandy |
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|---|---|---|---|---|
| CN103305387A (en) * | 2013-07-02 | 2013-09-18 | 长江师范学院 | Preparation process of mulberry fruit wine |
| CN104312835A (en) * | 2014-10-30 | 2015-01-28 | 广西神龙王农牧食品集团有限公司 | Mango wine and preparation method thereof |
| CN104531428A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing sweet mango wine |
-
2018
- 2018-09-13 CN CN201811065740.8A patent/CN108795659A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103305387A (en) * | 2013-07-02 | 2013-09-18 | 长江师范学院 | Preparation process of mulberry fruit wine |
| CN104312835A (en) * | 2014-10-30 | 2015-01-28 | 广西神龙王农牧食品集团有限公司 | Mango wine and preparation method thereof |
| CN104531428A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing sweet mango wine |
Non-Patent Citations (1)
| Title |
|---|
| 余锦春: "《芒果加工》", 30 June 1996, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136277A (en) * | 2021-04-27 | 2021-07-20 | 运城学院 | Processing technology of brandy |
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Application publication date: 20181113 |
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