Fermentation method of fruit wine of actinidia arguta
The invention provides a fermentation method of a taravine fruit wine. The fermentation method comprises the following steps: treating fresh taravines; pulping; clarifying the obtained juice: mixing the juice with cellulase and pectinase, namely, dissolving the cellulase and the pectinase with a sma...
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Main Authors | , , , , , , |
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Format | Patent |
Language | Chinese English |
Published |
31.10.2012
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Subjects | |
Online Access | Get full text |
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Summary: | The invention provides a fermentation method of a taravine fruit wine. The fermentation method comprises the following steps: treating fresh taravines; pulping; clarifying the obtained juice: mixing the juice with cellulase and pectinase, namely, dissolving the cellulase and the pectinase with a small amount of the juice, adding the dissolved cellulase and pectinase to all the juice, evenly mixing, and keeping standing at the temperature of 20-25 DEG C for 4 hours, wherein, based on the weight of the juice, 30-40mg of the cellulose and 40-50mg of the pectinase are added to each kilogram of the juice; adding water and sucrose for adjustment; carrying out primary fermentation and secondary fermentation; and preserving and aging for 1 year to finally obtain the taravine wine. The fermentation method provided by the invention has the positive effects that the taravines are taken as raw materials, and the cellulase and the pectinase are mixed with the juice to obtain the fermented fruit wine, which solves the diff |
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Bibliography: | Application Number: CN2011151381 |