LU502011B1 - A Method of Preparing Wild Berchemia Sinica Schneid Compound Fruit Wine - Google Patents
A Method of Preparing Wild Berchemia Sinica Schneid Compound Fruit Wine Download PDFInfo
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- LU502011B1 LU502011B1 LU502011A LU502011A LU502011B1 LU 502011 B1 LU502011 B1 LU 502011B1 LU 502011 A LU502011 A LU 502011A LU 502011 A LU502011 A LU 502011A LU 502011 B1 LU502011 B1 LU 502011B1
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- schneid
- wild
- fermentation
- compound
- fruit wine
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- 241000476390 Berchemia sinica Species 0.000 title claims abstract description 49
- 150000001875 compounds Chemical class 0.000 title claims abstract description 41
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 40
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 32
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004448 titration Methods 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000192134 Oenococcus oeni Species 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 235000002906 tartaric acid Nutrition 0.000 claims description 8
- 239000011975 tartaric acid Substances 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 7
- 240000000950 Hippophae rhamnoides Species 0.000 claims description 6
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 241000219095 Vitis Species 0.000 claims description 4
- 229910000278 bentonite Inorganic materials 0.000 claims description 4
- 239000000440 bentonite Substances 0.000 claims description 4
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 240000002503 Vitis amurensis Species 0.000 claims description 3
- 235000004283 Vitis amurensis Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 235000009392 Vitis Nutrition 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000004537 pulping Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 abstract description 5
- 235000006226 Areca catechu Nutrition 0.000 abstract description 5
- 235000014101 wine Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- DMLLDBVPAZQXSS-UHFFFAOYSA-N 2-hydroxybutanedioic acid;2-hydroxypropanoic acid Chemical compound CC(O)C(O)=O.OC(=O)C(O)CC(O)=O DMLLDBVPAZQXSS-UHFFFAOYSA-N 0.000 abstract 1
- 244000080767 Areca catechu Species 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 244000235603 Acacia catechu Species 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000005909 Kieselgur Substances 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000006020 Acacia catechu Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000002262 Litsea cubeba Species 0.000 description 1
- 235000012854 Litsea cubeba Nutrition 0.000 description 1
- 241000202223 Oenococcus Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000219100 Rhamnaceae Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000157352 Uncaria Species 0.000 description 1
- 241000532412 Vitex Species 0.000 description 1
- 244000248021 Vitex negundo Species 0.000 description 1
- 235000010363 Vitex negundo Nutrition 0.000 description 1
- 235000017190 Vitis vinifera subsp sylvestris Nutrition 0.000 description 1
- 244000237969 Vitis vulpina Species 0.000 description 1
- 235000017242 Vitis vulpina Nutrition 0.000 description 1
- 239000001560 acacia catechu Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000009347 chasteberry Nutrition 0.000 description 1
- 239000008395 clarifying agent Substances 0.000 description 1
- 229940125904 compound 1 Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
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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
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method of preparing wild Berchemia sinica Schneid compound fruit wine, which combines wild Berchemia sinica Schneid with other wild fruits matured at the same time to prepare fruit wine. First, the wild fruit catechu is beaten with other wild fruits, mixed according to a certain proportion, then treated with SO2 and pectinase, and then added with sucrose, citric acid and sodium bicarbonate to adjust sugar degree, titration acidity and pH value respectively. Then, Angel high-activity wine yeast RW and Oenococcus oeni SD-2a are used for alcohol fermentation and malic acid-lactic acid fermentation, respectively. After the fermentation, they are clarified by compound clarifier, filtered by diatomite, cold treated and finely filtered, sterilized and filled to obtain the finished product of wild Berchemia sinica Schneid compound wine. The compound fruit wine prepared by this method is rich in nutrition, beautiful in color, rich in fruit fragrance, harmonious in mellow, long in aftertaste and typical and perfect.
Description
DESCRIPTION LU50201 1 A Method of Preparing Wild Berchemia Sinica Schneid Compound Fruit Wine
TECHNICAL FIELD The invention belongs to the technical field of fruit wine preparation, and particularly relates to a method of preparing wild Berchemia sinica Schneid compound fruit wine.
BACKGROUND OF THE RELATED ART Wild Berchemia sinica Schneid, Uncaria, Rhamnaceae, vine shrub. Because of its unique climatic conditions, Linzhi, Tibet, is rich in wild catechu resources, mainly Yunnan catechu and yellow-backed catechu. Local farmers and herdsmen have the habit of eating wild catechu fruits for a long time. Relevant data show that the fruit of Berchemia sinica Schneid is rich in nutrition, not only the contents of protein, soluble sugar, vitamins and organic acids, but also the kinds and contents of amino acids, mineral elements, flavonoids, glycosides and terpenoids. The roots, stems and leaves of Acacia catechu can be used for medicine, and have the effects of expelling wind, inducing diuresis, promoting blood circulation, relieving pain, relieving cough and eliminating phlegm.
Currently, people's consumption concept has changed from drinking hard liquor to drinking low-alcohol fruit wine. At present, there is no report on the preparation of wild Berchemia sinica Schneid compound fruit wine by fermenting wild Berchemia sinica Schneid fruit with other wild fruits. Moreover, because the mature period of wild Berchemia sinica Schneid fruit is similar to that of local wild fruits such as Vitis amurensis, Hippophae rhamnoides, milkseed and Vitex amurensis, it is not only economical and feasible, but also has the unique flavor and health-preserving effect of these fruits. At present, there is no relevant report on the preparation of compound fruit wine by using Berchemia sinica Schneid fruit and other wild fruits.
Generally speaking, the common method of preparing compound fruit wine is to refer to the preparation methods of various single fruit wines, and the commonly used method at present is fermentation. The applicant has used the preparation method of wine or compound 1
DESCRIPTION LU50201 1 fruit wine to ferment Berchemia sinica Schneid juice or compound juice of Berchemia sinica Schneid and other fruits, but it is difficult to start the fermentation process, and the fermentation cycle is too long and the taste is sour.
To sum up, it is urgent to find a method to successfully prepare the compound fruit wine of Berchemia sinica Schneid, which is one of the topics that the applicant pays attention to.
SUMMARY OF THE INVENTION Aiming at the defects of color, fragrance and taste of fruit wine brewed from wild Berchemia sinica Schneid fruits in the prior art and the technical problem that it is difficult to start the fermentation process, the present invention aims to provide a method of preparing wild Berchemia sinica Schneid compound fruit wine.
In order to achieve the above tasks, the present invention adopts the following technical solutions: A method of preparing wild Berchemia sinica Schneid compound fruit wine is characterized by comprising the following steps: Step 1, the wild fruit Berchemia sinica Schneid is washed, crushed and pulped, and then added with clear water 0.5~2 times the mass of Berchemia sinica Schneid, 0.05-0.15g/L SO2, and then 0.1-0.3g/L pectinase for enzymolysis; Step 2, cleaning other wild fruits which are ripe in the same period, crushing and pulping; The other wild fruits include one of Vitis amurensis, Hippophae rhamnoides, Fructus Crataegi, and Fructus Vitis negundo.
Step 3, mixing the pulp of Berchemia sinica Schneid and other wild fruits according to the mass ratio of 0. 5~10: 1, and adding sucrose, citric acid and sodium bicarbonate into the mixed pulp to adjust the sugar degree, titration acidity and pH value, wherein the sugar degree is adjusted to 16°Bx~22°Bx, and the titration acidity is adjusted to 8g/L-10g/L, adjust the ph value to 4.5-5.5; Step 4, alcohol fermentation: Adding activated active dry yeast into the fruit pulp adjusted by sugar degree, titration acidity and pH in step three, with the added amount of active dry yeast being 0.5g/kg~0.8g/kg, 2
DESCRIPTION LU50201 1 controlling the fermentation temperature to be 18°C~28°C and the fermentation time to be 5~12 days, when no bubbles are generated on the liquid surface of the fruit pulp, finishing the alcoholic fermentation, and filtering to obtain the clear juice of the fermentation broth; Step 5, post-fermentation: Adding the clear juice of the fermentation broth in step 4 into the activated Oenococcus oeni, fermenting at 18-20°C, fermenting with malic acid and lactic acid until the total sugar content is below 0.4%, and when the titrated acid content is below 8 .0g/L, the post-fermentation is stopped, thus obtaining the compound fruit wine of Berchemia sinica Schneid; Step 6, adding compound clarifier into the Berchemia sinica Schneid compound fruit wine obtained in step 5, filtering with diatomite filter after 5-7 days, then cold-treating at 2°C~5°CDEG C for 5-7 days, finally filtering with fine filter, sterilizing, and filling to obtain the wild Berchemia sinica Schneid compound fruit wine finished product.
The physical and chemical indexes of the Berchemia sinica Schneid compound fruit wine obtained by the method are as follows: Alcohol content: 10 ~ 15% vol; In terms of glucose, the total sugar is < 100g/L; In terms of tartaric acid, the titration acid 1s < 8.0g/L; In terms of Pb, lead < 0.2 mg/L; Free sulfur dioxide < 10mg/L.
Preferably, the optimal amount of clean water is 1 time of the weight of Berchemia sinica Schneid, adding SO2, the optimal amount is 0 .1g/L, and then adding pectinase, the optimal amount is 0. 2g/L.
Preferably, sodium bicarbonate is added to the mixed fruit pulp to adjust the titration acidity, and the optimal value is 9g/L; Adding sucrose to adjust the sugar degree to 20°Bx; Citric acid was used to adjust the pH value, and the optimal pH value was 5 .0.
Preferably, in step 4), commercial Angel dry yeast RW is selected as the active dry yeast, and the fermentation temperature is controlled at 18~26°C for 6~12 days. When no bubbles are generated on the liquid surface, the alcohol fermentation is finished.
3
DESCRIPTION LU50201 1 Preferably, OenococcusoeniSD- 2a is selected as Oenococcus oenisd-2a, with the preservation number of CGMCC NO .0715, and the content of Oenococcus oeni after adding fruit wine is more than 108CFU/mL.
Preferably, the compound clarifying agent is a mixture of bentonite and gelatin in the weight ratio of 1-2: 1~2; The diatomite in the diatomite filter used is 2 ~ 3 u m, and the membrane pore diameter of the fine filter is 0. 2 ~ 0.5 pum.
The preparation method of the wild Berchemia sinica Schneid compound fruit wine has the following beneficial effects:
1. The prepared Berchemia sinica Schneid compound fruit wine is rich in nutrition, beautiful in color, rich in fruit fragrance, harmonious in mellow, long in aftertaste and typical and perfect.
2. Adding sodium bicarbonate in advance before fruit juice fermentation not only accelerated the fermentation process, but also moderately reduced the tartaric acid content, which significantly improved the taste and flavor of Berchemia sinica Schneid compound wine.
3. In the clarification process, compound clarifier, diatomite filtration, cold treatment and fine filtration were used, and a good clarification effect was achieved.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention will be described in detail through the following examples. It should be pointed out that the following examples are only for further explanation of the invention, and should not be understood as limiting the scope of protection of the invention. Some non-essential improvements and adjustments made by the skilled person in this field according to the above-mentioned invention still belong to the protection scope of the invention.
The applicant has been engaged in the research of fruit wine fermentation and its mechanism for a long time. The research found that almost common fruits can be fermented by the conventional fruit wine fermentation method, such as other wild fruits, such as milkseed, seabuckthorn, litsea cubeba, etc., which are mature at the same time as wild 4
DESCRIPTION LU50201 1 Berchemia sinica Schneid, and can be fermented by single fermentation. However, the conventional method can't ferment Berchemia sinica Schneid juice. After the Berchemia sinica Schneid is crushed, it must be diluted with at least 0 .5 times of water before the fermentation process can be started normally. It may be that the content of some substance in Berchemia sinica Schneid is too high, which inhibits the growth of yeast, thus delaying or even inhibiting the yeast from starting the fermentation process.
In addition, adding sodium bicarbonate to the juice before fermentation and adjusting the titration acidity (calculated by tartaric acid) to 8g/L ~ 10g/L not only accelerated the fermentation process, but also reduced the tartaric acid content, which made the flavor and taste of fermented fruit wine more harmonious.
In the following examples, the diatomaceous earth filter used has a diatomaceous earth size of 2-3 um.
The membrane pore diameter of the fine filter used is 0. 2 ~ 0.5 um.
Example 1: This example provides a method of preparing wild Berchemia sinica Schneid milk seed compound fruit wine, which is as follows: 1) The wild Berchemia sinica Schneid was washed, pulped, added with 1 time of water, 0 .1g/L of SO», and then 0 .2g/L of pectinase.
2) The wild milk seeds were washed, beaten and blended according to the mass ratio of Berchemia sinica Schneid to milk seeds of 0. 5: 1, 1: 1, 3: 1, 5: 1, 7: 1, 9: 1, respectively. The blended compound pulp was added with sucrose, citric acid and sodium bicarbonate, respectively, and the sugar degree was adjusted to 20°Bx, and the titration acidity (calculated by tartaric acid) was 9g/ L. With a pH of 5.0; 3) Alcohol fermentation: after the sugar content, titration acidity and pH were adjusted, the activated Saccharomyces angel RW was added, the inoculation amount was 0 .6g/kg, the fermentation temperature was controlled at 25°C, and the fermentation time was 10 days. When there was no bubble on the pulp surface, the alcohol fermentation was finished, and the fermentation broth was filtered to obtain clear juice.
4) Post-fermentation: slowly reducing the temperature of the clear juice of the 5
DESCRIPTION LU50201 1 fermentation broth to 18°C, adding Oenococcus oeni SD- 2a with a content of more than 10°CFU/mL, and performing malic acid-lactic fermentation for 18 days, and fermenting until the total sugar content is below 0.4% and the titrated acid content is below 8 .0g/L, then stopping the post-fermentation to obtain the fermented Berchemia sinica Schneid compound fruit wine; 5) A compound clarifier (bentonite: gelatin mass ratio of 1: 1) was added to the fermented Berchemia sinica Schneid compound fruit wine, and the dosage was 1g/L. After adding the compound clarifier for 7 days, it was transferred to a jar, filtered by a diatomite filter, then cooled to 4°C for 7 days, finally filtered by a fine filter, sterilized and filled to obtain wild Berchemia sinica Schneid compound fruit wine.
6) Sensory indicators: 7) Color: light red to purplish red, clear and transparent, without sediment or suspended matter; 8) Aroma: Fruity and elegant, without peculiar smell; 9) Taste: Full-bodied, mellow, harmonious and typical.
10) Physical and chemical indicators: 11) Alcohol content: 10 ~ 15% vol; 12) Total sugar (calculated as glucose): < 100g/L; 13) Titrated acid (calculated as tartaric acid): < 8.0g/L; 14) Lead (in Pb): < 0.2 mg/L; 15) Free sulfur dioxide: < 10mg/L.
16) Health indicators: 17) Salmonella and Staphylococcus aureus shall not be detected.
Example 2: In this example, except that milk seeds are replaced with seabuckthorn, other process parameters are set in the same way as in Example 1. The fermentation was successful, and the wild Berchemia sinica Schneid and Hippophae rhamnoides compound fruit wine was prepared. There is no difference between the sensory index, physical and chemical index and hygienic index of the product and Example 1.
6
DESCRIPTION LU50201 1 Example 3: In this example, except that the milk seeds are replaced with wild grapes, the other process parameters are set in the same way as in Example 1. The fermentation was successful, and the compound grape wine of Berchemia sinica Schneid was prepared. There is no difference between the sensory index, physical and chemical index and hygienic index of the product and Example 1.
Example 4: In this example, except that the milk seed is replaced with the fruit of Vitex negundo, the other parameter settings are consistent with those of Example 1. The fermentation was successful, and the compound grape wine of Berchemia sinica Schneid was prepared. There is no difference between the sensory index, physical and chemical index and hygienic index of the product and Example 1. 7
Claims (7)
- CLAIMS LU50201 1 I. A method of preparing wild Berchemia sinica Schneid compound fruit wine is characterized by comprising the following steps: Step 1: Wash the wild fruit Berchemia sinica Schneid, crush and beat it, add 0. 5-2 times the weight of Berchemia sinica Schneid, add 0 .05-0.15g/L SO», and then adding 0.1 ~0.3g/L pectinase for enzymolysis; Step 2, cleaning other wild fruits, crushing and pulping; The other wild fruits include one of Vitis amurensis, Hippophae rhamnoides, Fructus Crataegi, and Fructus Vitis negundo.Step 3, mixing the pulp of Berchemia sinica Schneid and other wild fruits according to the mass ratio of 0. 5-10: 1, adding sucrose, citric acid and sodium bicarbonate into the mixed pulp to adjust the sugar degree, titration acidity and pH value, wherein the sugar degree is adjusted to 16° Bx~22° Bx, the titration acidity is adjusted to 8g/L-10g/L based on tartaric acid, and the pH value is adjusted to Step 4, alcohol fermentation: Adding activated active dry yeast into the fruit pulp adjusted by sugar degree, titration acidity and pH in step three, with the added amount of active dry yeast being 0.5g/kg~0.8g/kg, controlling the fermentation temperature to be 18°C~28°C and the fermentation time to be 5~12 days, when no bubbles are generated on the liquid surface of the fruit pulp, finishing the alcoholic fermentation, and filtering to obtain the clear juice of the fermentation broth; Step 5, post-fermentation: Adding the clear juice of the fermentation broth in step 4 into the activated Oenococcus oeni, fermenting at 18~20°C, fermenting with malic acid and lactic acid until the total sugar content is below 0.4%, and when the titrated acid content is below 8 .0g/L, the post-fermentation is stopped, thus obtaining the compound fruit wine of Berchemia sinica Schneid; Step 6, adding compound clarifier into the Berchemia sinica Schneid compound fruit wine obtained in step 5, filtering with diatomite filter after 5-7 days, then cold-treating at 2°C~5°C DEG C for 5-7 days, finally filtering with fine filter, sterilizing, and filling to obtain the wild Berchemia sinica Schneid compound fruit wine finished product.
- 2. The method according to claim 1, characterized in that the active dry yeast is Angel 8CLAIMS LU50201 1 active dry yeast RW.
- 3. The method according to claim 1, characterized in that the Oenococcusoeni SD-2a is Oenococcus oeni SD-2a, the preservation number is CGMCC NO .0715, and the content is more than 108CFU/mL.
- 4. The method according to claim 1 is characterized in that the compound clarifier is a mixture of bentonite and gelatin, the weight ratio of bentonite to gelatin is 1-2: 1-2, and the dosage is 0. 5g/L-2g/L.
- 5. The method according to claim 1, characterized in that the specification of diatomite in the diatomite filter is 2-3 um.
- 6. The method according to claim 1 is characterized in that the pore diameter of the membrane used by the fine filter is 0.2~0.5 uU m.
- 7. The compound fruit wine prepared by the method of any one of claims 1- 6 has the following physical and chemical indexes: Alcohol content: 10 ~ 15% vol; In terms of glucose, the total sugar is < 100g/L; In terms of tartaric acid, the titration acid 1s < 8.0g/L; In terms of Pb, lead < 0.2 mg/L; Free sulfur dioxide < 10mg/L.9
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| LU502011A LU502011B1 (en) | 2022-05-05 | 2022-05-05 | A Method of Preparing Wild Berchemia Sinica Schneid Compound Fruit Wine |
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| Application Number | Priority Date | Filing Date | Title |
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| LU502011A LU502011B1 (en) | 2022-05-05 | 2022-05-05 | A Method of Preparing Wild Berchemia Sinica Schneid Compound Fruit Wine |
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| LU502011A LU502011B1 (en) | 2022-05-05 | 2022-05-05 | A Method of Preparing Wild Berchemia Sinica Schneid Compound Fruit Wine |
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| LU (1) | LU502011B1 (en) |
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Owner name: WUHU GREEN FOOD INDUSTRIAL RESEARCH INSTITUTE CO., LTD.; CN Free format text: FORMER OWNER: ANHUI POLYTECHNIC UNIVERSITY Effective date: 20240304 |