CN114736757A - Strawberry fruit wine brewing method - Google Patents
Strawberry fruit wine brewing method Download PDFInfo
- Publication number
- CN114736757A CN114736757A CN202210210174.5A CN202210210174A CN114736757A CN 114736757 A CN114736757 A CN 114736757A CN 202210210174 A CN202210210174 A CN 202210210174A CN 114736757 A CN114736757 A CN 114736757A
- Authority
- CN
- China
- Prior art keywords
- fruit wine
- freezing
- hours
- temperature
- strawberry fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 23
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 23
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 19
- 244000307700 Fragaria vesca Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 37
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 235000021012 strawberries Nutrition 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000004537 pulping Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000005057 refrigeration Methods 0.000 claims abstract 3
- 238000010257 thawing Methods 0.000 claims description 3
- 239000000686 essence Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000000049 pigment Substances 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 238000011514 vinification Methods 0.000 abstract description 2
- 238000005352 clarification Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 230000009471 action Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Abstract
The invention discloses a brewing method of strawberry fruit wine, which comprises the steps of fruit selection, sterilization, cleaning, quick freezing, refrigeration, wall breaking, pulping and seed removing, enzymolysis, low-temperature fermentation, filtration, high-temperature fermentation, freezing, filtration clarification, storage and the like; the invention belongs to the field of strawberry fruit wine making, and particularly relates to a strawberry fruit wine brewing method, which has the strong fragrance and pure color of strawberries, and has better quality because artificial essence, pigment and preservative are not added in the preparation process.
Description
Technical Field
The invention belongs to the technical field of strawberry fruit wine, and particularly relates to a strawberry fruit wine brewing method.
Background
Strawberry is rich in nutrition, delicious in taste, red and tender in appearance, juicy in pulp, palatable in sour and sweet taste and aromatic in flavor, and is a person who has good color, fragrance and taste, so that strawberry is praised as the fruit queen. The fruit wine is a low-alcohol beverage brewed by using fruits except grapes as raw materials and adopting a fermentation process, and the prior domestic strawberry wine making process is brewed by using fresh strawberries as main raw materials. However, in order to ensure the color, the taste and the storage period in the brewing process, more additives are used, and the quality of the fruit wine is further influenced.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the brewing method of the strawberry fruit wine, which has the advantages of rich fragrance and pure color of strawberries, no addition of artificial essence, pigment and preservative in the preparation process and better quality.
The technical scheme adopted by the invention is as follows: the brewing method of the strawberry fruit wine comprises the following steps:
the method comprises the following steps: fruit selection
Selecting fresh strawberries, sterilizing, and then cleaning;
step two: freezing
Freezing the strawberries at a temperature of-28 ℃ for 8 hours, and then refrigerating the strawberries at a temperature of-18 ℃ under a stable condition;
step three: performing wall breaking treatment, namely performing microwave thawing treatment for 10 minutes, pulping and removing seeds, and performing enzymolysis treatment for 2-4 hours;
step four: fermentation of
Fermenting at low temperature of 16 ℃ for 28 hours, then increasing the temperature to 18-20 ℃, continuing to ferment at low temperature for 48 hours, filtering, fermenting at high temperature, maintaining at 22-24 ℃, fermenting at high temperature for 240 hours, then freezing, controlling the temperature at minus 10 ℃, and freezing for 240 hours;
step five: storage of
And (5) filtering and clarifying after freezing to obtain the strawberry fruit wine, and storing.
Further, in the second step, the strawberries are refrigerated at a stable temperature of 18 ℃ below zero for more than two months.
The invention with the structure has the following beneficial effects: according to the brewing method of the strawberry fruit wine, the strong aroma and pure color of strawberries are achieved through the steps, artificial essence, pigments and preservatives are not added in the preparation process, and the quality is better.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Examples
The invention relates to a brewing method of strawberry fruit wine, which comprises the following steps:
the method comprises the following steps: fruit selection
Selecting fresh strawberries, sterilizing, and then cleaning;
step two: freezing
Freezing the strawberries at a temperature of-28 ℃ for 8 hours, and then refrigerating the strawberries at a temperature of-18 ℃ for more than two months;
step three: performing wall breaking treatment, namely performing microwave thawing treatment for 10 minutes, pulping and removing seeds, and performing enzymolysis treatment for 2-4 hours;
step four: fermentation of
Fermenting at low temperature of 16 deg.C for 28 hr, increasing the temperature to 18-20 deg.C, fermenting at low temperature for 48 hr, filtering, fermenting at high temperature of 22-24 deg.C for 240 hr, and freezing at-10 deg.C for 240 hr;
step five: storage of
And (5) filtering and clarifying after freezing to obtain the strawberry fruit wine, and storing.
According to the strawberry fruit wine prepared by the steps, 1 jin of fruit wine can be brewed by using 1.5 jin of Hani strawberry, the alcoholic strength is controlled to be 3-12.5 degrees, the strawberry fruit wine has strong fragrance and pure color of the strawberry, and no artificial essence, pigment and preservative are added in the preparation process.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The present invention and its embodiments have been described above, but the description is not limitative, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (2)
1. A brewing method of strawberry fruit wine comprises the following steps:
the method comprises the following steps: fruit selection
Selecting fresh strawberries, sterilizing, and then cleaning;
step two: freezing
Freezing the strawberries at a temperature of-28 ℃ for 8 hours, and then refrigerating the strawberries at a temperature of-18 ℃ under a stable condition;
step three: performing wall breaking treatment, namely performing microwave thawing treatment for 10 minutes, pulping and removing seeds, and performing enzymolysis treatment for 2-4 hours;
step four: fermentation of
Fermenting at low temperature of 16 ℃ for 28 hours, then increasing the temperature to 18-20 ℃, continuing to ferment at low temperature for 48 hours, filtering, fermenting at high temperature, maintaining at 22-24 ℃, fermenting at high temperature for 240 hours, then freezing, controlling the temperature at minus 10 ℃, and freezing for 240 hours;
step five: storage of
And (5) filtering and clarifying after freezing to obtain the strawberry fruit wine, and storing.
2. The brewing method of the strawberry fruit wine according to claim 1, characterized in that: and in the second step, the strawberries are placed under the stable refrigeration of 18 ℃ below zero, and the refrigeration time is more than two months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210210174.5A CN114736757A (en) | 2022-03-04 | 2022-03-04 | Strawberry fruit wine brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210210174.5A CN114736757A (en) | 2022-03-04 | 2022-03-04 | Strawberry fruit wine brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114736757A true CN114736757A (en) | 2022-07-12 |
Family
ID=82275908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210210174.5A Pending CN114736757A (en) | 2022-03-04 | 2022-03-04 | Strawberry fruit wine brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114736757A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286333A (en) * | 2011-08-19 | 2011-12-21 | 江苏农林职业技术学院 | Strawberry fruit wine and brewing method thereof |
| CN106118969A (en) * | 2016-06-29 | 2016-11-16 | 安徽铭传酒业有限责任公司 | A kind of processing method of strawberry fruit wine |
| CN106318824A (en) * | 2016-11-15 | 2017-01-11 | 慈溪市天东食品酿造厂 | Strawberry fruit wine and brewing method thereof |
| CN107164155A (en) * | 2017-06-30 | 2017-09-15 | 合肥登方税生物科技有限公司 | A kind of brewing method of strawberry fruit wine |
-
2022
- 2022-03-04 CN CN202210210174.5A patent/CN114736757A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286333A (en) * | 2011-08-19 | 2011-12-21 | 江苏农林职业技术学院 | Strawberry fruit wine and brewing method thereof |
| CN106118969A (en) * | 2016-06-29 | 2016-11-16 | 安徽铭传酒业有限责任公司 | A kind of processing method of strawberry fruit wine |
| CN106318824A (en) * | 2016-11-15 | 2017-01-11 | 慈溪市天东食品酿造厂 | Strawberry fruit wine and brewing method thereof |
| CN107164155A (en) * | 2017-06-30 | 2017-09-15 | 合肥登方税生物科技有限公司 | A kind of brewing method of strawberry fruit wine |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220712 |