AU2021101601A4 - Method for reducing methanol content in fruit wine and fruit wine with low methanol content - Google Patents
Method for reducing methanol content in fruit wine and fruit wine with low methanol content Download PDFInfo
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- AU2021101601A4 AU2021101601A4 AU2021101601A AU2021101601A AU2021101601A4 AU 2021101601 A4 AU2021101601 A4 AU 2021101601A4 AU 2021101601 A AU2021101601 A AU 2021101601A AU 2021101601 A AU2021101601 A AU 2021101601A AU 2021101601 A4 AU2021101601 A4 AU 2021101601A4
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 title claims abstract description 96
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 37
- 238000000199 molecular distillation Methods 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 235000014101 wine Nutrition 0.000 claims abstract description 18
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 10
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 7
- 239000000413 hydrolysate Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 108010059820 Polygalacturonase Proteins 0.000 claims description 14
- 235000011869 dried fruits Nutrition 0.000 claims description 14
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 10
- 235000021022 fresh fruits Nutrition 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 9
- 230000003301 hydrolyzing effect Effects 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 abstract description 13
- 230000004151 fermentation Effects 0.000 abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 8
- 239000000047 product Substances 0.000 abstract description 2
- 238000003825 pressing Methods 0.000 description 11
- 230000007071 enzymatic hydrolysis Effects 0.000 description 10
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 10
- 238000004140 cleaning Methods 0.000 description 8
- 239000004677 Nylon Substances 0.000 description 6
- 229920001778 nylon Polymers 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 230000002431 foraging effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 108020004410 pectinesterase Proteins 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010013082 Discomfort Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- COTNUBDHGSIOTA-UHFFFAOYSA-N meoh methanol Chemical compound OC.OC COTNUBDHGSIOTA-UHFFFAOYSA-N 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present disclosure relates to the technical field of fermented fruit wine, in
particular to a method for reducing a methanol content in fruit wine. The
method of the present disclosure includes taking juice from an enzymatic
hydrolysate of fruit, performing molecular distillation at a temperature of 40
65°C, a vacuum degree of 30-100 mbar and a rotation speed of 180-200 r/min,
and fermenting an obtained distillate. With the low-temperature molecular
distillation technology, the present disclosure can remove methanol while
increasing the sugar content of the fruit juice, improving the fermentation
efficiency and the alcohol content of finished wine. The fruit wine obtained by
the present disclosure has a low methanol content, a pure wine body, an
excellent taste, a strong fruit and wine aroma, and greatly improved product
quality.
Description
Patents Act 1990
Invention title:
Applicant:
Associated provisional applications:
The following statement is a full description of the invention, including the best method of performing it known to me:
Field of the Invention
[0001] The present disclosure relates to the technical field of fermented fruit wine, in particular to a method for reducing a methanol content in fruit wine and a fruit wine with a low methanol content.
Background to the Invention
[0002] According to China's national standard for alcoholic beverages GB/T 17204-2008, fruit wine is a fermented wine made from fresh fruit or fruit juice as a raw material through full or partial fermentation. It contains a fruit flavour, alcohol and abundant nutrients, where the nutrients generally account for 5 12 v/v%. It is deeply loved by consumers in this era when nutrition and health receive extensive attentions. However, fruit raw materials contain a high level of pectin that may be decomposed by endogenous or exogenous pectinase to form methanol. Methanol is believed to be related to many discomforts after alcohol intake, for example, fatigue, thirst, headache, stomach-ache, nausea, vomit, allergy to light or sound, inattention, tremor, excessive sweating, and high blood pressure. Methanol is slowly metabolized in the human body, producing formaldehyde and formic acid that are more toxic and difficult to be eliminated from the body. Moreover, it is extremely toxic at high concentrations.
[0003] At present, commonly used methods for reducing the methanol content in wine control the activity of pectin methylesterase in pectinase by adsorption and separation with colloids having affinities thereto, or inhibit the activity of the pectinase by adding phenolic acids. However, pectinase preparations that contain no pectin methylesterase tend to have low activities and thus lead to incomplete decomposition of pectin, resulting in a low juice yield and poor enzymatic hydrolysis. Therefore, an important problem to be solved in the fruit wine industry is to improve the fermentation efficiency, reduce the methanol content in the fruit wine while maintaining the flavour components in the fruit wine to the greatest extent.
Summary of the Invention
[0004] In view of the above technical problem, the present disclosure provides a method for reducing a content of methanol in fruit wine and a fruit wine with a low methanol content. The low-temperature molecular distillation technology is used to remove methanol, so that the obtained fruit wine has a low methanol content, a strong fruit and wine aroma and greatly improved quality.
[0005] To solve the above technical problem, the present disclosure provides the following technical solutions.
[0006] A method for reducing a methanol content in fruit wine includes the following steps: taking juice from an enzymatic hydrolysate of fruit, performing molecular distillation at a temperature of 40-65°C, a vacuum degree of 30-100 mbar and a rotation speed of 180-200 r/min, and fermenting an obtained distillate to obtain a wine.
[0007] Preferably, the enzymatic hydrolysate of fruit may be obtained by enzymatically hydrolyzing a fruit slurry with pectinase.
[0008] Preferably, the fruit is dried fruit or fresh fruit.
[0009] Preferably, when the fruit is dried fruit, the method may also include a step of softening and rehydrating, which may be specifically carried out by soaking the dried fruit in water at 50-95°C for 30-180 min.
[0010] Preferably, the pectinase is added in an amount of 0.2-0.3 g/kg slurry.
[0011] Preferably, the enzymatically hydrolyzing may be carried out at 50 °C for 60-90 min.
[0012] More preferably, the fermenting may be specifically carried out by adding activated Saccharomyces cerevisiae to the distillate obtained after the molecular distillation, and fermenting at 12-20°C for 7-15 d.
[0013] More preferably, the distillate obtained after the molecular distillation may be adjusted to a sugar content of 4-5 Brix before the fermenting.
[0014] More preferably, the above method may further include a step of aging a fermented fruit wine at 10-20°C.
[0015] The present disclosure also provides a fruit wine obtained by any of the above methods.
[0016] The present disclosure has the following beneficial effects as compared with the prior art.
[0017] 1. The present disclosure can remove methanol produced after enzymatic hydrolysis of juice by the low-temperature molecular distillation based on the fact that methanol has a low boiling point and thus evaporates easily.
[0018] 2. With the low-temperature molecular distillation technology, the present disclosure can remove methanol while increasing the sugar content of the juice, improving the fermentation efficiency and the alcohol content of finished wine.
[0019] 3. The fruit wine obtained by the present disclosure has a low methanol content, a pure wine body, an excellent taste, a strong fruit and wine aroma, and greatly improved product quality.
Detailed Description of Preferred Embodiments
[0020] The present disclosure provides a method for reducing a methanol content in fruit wine, including the following steps.
[0021] The present disclosure has no specific limitation on the manner for taking juice from an enzymatic hydrolysate of fruit, and taking juice by pressing may be preferred. The present disclosure has no specific limitation on the method for the pressing, and the pressing may be preferably carried out with a nylon filter bag. In the present disclosure, the nylon filter bag may be preferably made of a material for food contact and has a particle size of -200 meshes, more preferably 80-180 meshes.
[0022] In the present disclosure, the molecular distillation may be carried out at a temperature of 40-65°C, a vacuum degree of 30-100 mbar and a rotation speed of 180-200 r/min. In the present disclosure, the molecular distillation may be carried out at a temperature of preferably 45-60°C and more preferably 48-55°C, a vacuum degree of preferably 50-95 mbar and more preferably 60-90 mbar, and a rotation speed of preferably 185-196 r/min and more preferably 188-192 r/min.
[0023] In the present disclosure, the fruit maybe preferably dried fruit or fresh fruit. In the present disclosure, when the fruit is dried fruit, the method may preferably further include a step of softening and rehydrating the dried fruit. The step of softening and rehydrating may be preferably carried out by soaking the dried fruit in water at 50-95°C for 30-180 min. In the present disclosure, the softening and rehydrating may be carried out at preferably 55 °C and more preferably 65-85°C for preferably 40-170 min and more preferably 60-150 min.
[0024] In the present disclosure, the enzymatic hydrolysate of fruit may be obtained by enzymatically hydrolyzing a fruit slurry with pectinase. The fruit slurry may be preferably obtained by crushing fruit. In the present disclosure, the crushing may be carried out at preferably 20-25°C and more preferably 23-24°C. The fruit slurry may preferably have a particle size of :3 mm. The present disclosure has no special limitation on the method for crushing the fruit, and a conventional crushing method can be employed. In the present disclosure, the pectinase may be added in an amount of 0.2-0.3 g/kg slurry. The enzymatically hydrolyzing may be carried out at preferably 50-55°C and more preferably 52-54°C for preferably 60-90 min and more preferably 70-80 min.
[0025] In the present disclosure, an obtained distillate may be fermented. In the present disclosure, the distillate may be adjusted to a sugar content of 4-
Brix with preferably water to activate Saccharomyces cerevisiae before the fermenting. In the present disclosure, the fermenting may be specifically carried out by adding activated Saccharomyces cerevisiae to the fruit juice obtained after the molecular distillation, and fermenting at 12-20°C for 7-15 d. The Saccharomyces cerevisiae may be activated at preferably 20-30°C and more preferably 25-28°C for preferably 4-8 h and more preferably 5-7 h. In the present disclosure, the fermenting may be carried out at preferably 13-18°C and more preferably 15-16°C for preferably 9-13 d and more preferably 10 12d.
[0026] In the present disclosure, the method may preferably further include aging after the fermenting an obtained distillate. The aging may be carried out at preferably 10-20°C, and more preferably 15-18°C. In the present disclosure, the aging is carried out for maturation and stabilization of the fermented fruit wine to improve the quality of the fruit wine.
[0027] The present disclosure also provides a fruit wine obtained by any of the above methods. In the present disclosure, the fruit wine may have a methanol content of preferably:5200 mg/L.
Example 1
[0028] Step (1): Cleaning: fresh fruit was washed with water.
[0029] Step (2): Selecting: mouldy fruit and immature fruit were removed.
[0030] Step (3): Cleaning for a second time: the fresh fruit was washed with water and drained.
[0031] Step (4): Crushing into slurry: the raw material obtained in step (3) was crushed into a particle size of 3 mm in a crusher at 20°C.
[0032] Step (5): Enzymatic hydrolysis: pectinase was added in an amount of 0.2 g/kg, and enzymatic hydrolysis was carried out at 50°C for 90 min.
[0033] Step (6): Pressing: pressing was carried out with a 40-mesh nylon filter bag to obtain juice.
[0034] Step (7): Molecular distillation: molecular distillation was carried out with the juice obtained in step (6) at a temperature of 40°C, a vacuum degree of 30 mbar, and a scraper speed of 180 r/min.
[0035] Step (8): Fermentation: the sugar content of the juice obtained in step (7) was adjusted to 4 Brix with water. Saccharomyces cerevisiae was activated at 20°C for 4 h before it was inoculated into a fermenter loaded with fruit juice for fermentation at 12°C for 15 d.
[0036] Step (9): Aging: the fermented fruit wine was transferred into a storage tank for aging at 10°C.
[0037] Step (10): The aged fruit wine was clarified, filtered and bottled.
Example 2
[0038] Step (1): Cleaning: sun dried fruit was washed with water.
[0039] Step (2): Selecting: mouldy fruit and immature fruit were removed.
[0040] Step (3): Cleaning for a second time: the sun dried fruit was washed with water and drained.
[0041] Step (4): Softening and rehydrating: the sun dried fruit was soaked in water at 50°C for 180 min.
[0042] Step (5): Crushing into slurry: the fruit obtained in step (4) was crushed into a particle size of 3 mm in a crusher at 25°C.
[0043] Step (6): Enzymatic hydrolysis: pectinase was added in an amount of 0.3 g/kg, and enzymatic hydrolysis was carried out at 55°C for 60 min.
[0044] Step (7): Pressing: pressing was carried out with a 200-mesh nylon filter bag to obtain juice.
[0045] Step (8): Molecular distillation: the juice obtained in step (7) was passed through a molecular distillation device at a set temperature of 65°C, a vacuum degree of 100 mbar, and a scraper speed of 200 r/min.
[0046] Step (9): Fermentation: the sugar content of the juice obtained in step (8) was adjusted to 5 Brix with water. Saccharomyces cerevisiae was activated at 30°C for 4 h before it was inoculated into a fermenter loaded with fruit juice for fermentation at 20°C for 15 d.
[0047] Step (10): Aging: the fermented fruit wine was transferred into a storage tank for aging at 20°C.
[0048] Step (11): The aged fruit wine was clarified, filtered and bottled.
Example 3
[0049] Step (1): Cleaning: fresh fruit was washed with water.
[0050] Step (2): Selecting: mouldy fruit and immature fruit were removed.
[0051] Step (3): Cleaning for a second time: the fresh fruit was washed with water and drained.
[0052] Step (4): Crushing into slurry: the raw material obtained in step (3) was crushed into a particle size of 3 mm in a crusher at 25°C.
[0053] Step (5): Enzymatic hydrolysis: pectinase was added in an amount of 0.3 g/kg, and enzymatic hydrolysis was carried out at 55°C for 60 min.
[0054] Step (6): Pressing: pressing was carried out with a 200-mesh nylon filter bag to obtain juice.
[0055] Step (7): Molecular distillation: the juice obtained in step (6) was passed through a molecular distillation device at a set temperature of 65°C, a vacuum degree of 100 mbar, and a scraper speed of 200 r/min.
[0056] Step (8): Fermentation: the sugar content of the juice obtained in step (7) was adjusted to 5 Brix with water. Saccharomyces cerevisiae was activated at 30°C for 6 h before it was inoculated into a fermenter loaded with fruit juice for fermentation at 18°C for 10 d.
[0057] Step (9): Aging: the fermented fruit wine was transferred into a storage tank for aging at 18°C.
[0058] Step (10): The aged fruit wine was clarified, filtered and bottled.
Comparative Example 1:
[0059] Step (1): Cleaning: fresh fruit was washed with water.
[0060] Step (2): Selecting: mouldy fruit and immature fruit were removed.
[0061] Step (3): Cleaning for a second time: the fresh fruit was washed with water and drained.
[0062] Step (4): Crushing into slurry: the raw material obtained in step (3) was crushed into a particle size of 3 mm in a crusher at 25C.
[0063] Step (5): Enzymatic hydrolysis: pectinase was added in an amount of 0.3 g/kg, and enzymatic hydrolysis was carried out at 550 C for 60 min.
[0064] Step (6): Pressing: pressing was carried out with a 200-mesh nylon filter bag to obtain juice.
[0065] Step (7): Fermentation: the sugar content of the juice obtained in step (6) was adjusted to 5 Brix with water. Saccharomyces cerevisiae was activated at 30 0 C for 6 h before it was inoculated into a fermenter loaded with fruit juice for fermentation at 18 0 C for 10 d.
[0066] Step (8): Aging: the fermented fruit wine was transferred into a storage tank for aging at 18°C.
[0067] Step (9): The aged fruit wine was clarified, filtered and bottled.
Example 4
[0068] The fruit wines obtained in Examples 1-3 and Comparative Example 1 were compared in methanol content and alcohol content. The test results were shown in Table 1 below.
Table 1 Comparison of outcomes in different processes Methanol Methanol Alcohol Aroma Sugar Item content removal content content (mg/L) rate v/v,
% Strong fruit 17.3 Example 1 105.43 70.43 11.5 and wine aroma Strong fruit 17.8 Example 2 106.86 69.34 11.6 and wine aroma Strong fruit 18.4 Example 3 105.81 70.05 11.7 and wine aroma Relatively 16.6 Comparative 314.45 0 11.1 light fruit Example 1 and wine aroma
[0069] From comparison of the data in the above Table 1, it can be seen that the fruit wines produced by different methods had different methanol contents, alcohol contents and aromas. The present disclosure adopts molecular distillation to remove methanol, which effectively reduces the methanol content in fruit wine. During the distillation, part of water may be steamed out, improving the soluble solids of the fruit juice. This also forms a more suitable environment for yeast fermentation, and improves the alcohol content of the finished wine by 0.5-1 v/v (%) compared with the prior art under the same conditions. Moreover, the final sugar content of the finished wine prepared by the process of the present disclosure is increased by 1-2 Brix compared with the initial sugar content, enabling a better taste and improving the quality of the finished wine.
[0070] The foregoing contents only provide embodiments of the present disclosure and these embodiments do not constitute a limitation on the scope of the present disclosure. Any equivalent structure or equivalent process change made by using the description of the present disclosure, or direct or indirect application thereof in other related technical fields, shall still fall in the protection scope of the patent of the present disclosure.
Claims (5)
- Claims 1. A method for reducing a methanol content in fruit wine, comprising the following steps: taking juice from an enzymatic hydrolysate of fruit, performing molecular distillation at a temperature of 40-65°C, a vacuum degree of 30-100 mbar and a rotation speed of 180-200 r/min, and fermenting an obtained distillate to obtain a wine.
- 2. The method according to claim 1, wherein the enzymatic hydrolysate of fruit is obtained by enzymatically hydrolyzing a fruit slurry with pectinase; wherein, the fruit is dried fruit or fresh fruit.
- 3. The method according to claim 1 or claim 2, wherein when the fruit is dried fruit, the method further comprises a step of softening and rehydrating the dried fruit, which is specifically carried out by soaking the dried fruit in water at 50-95°C for 30-180 min; wherein, the pectinase is added in an amount of 0.2-0.3 g/kg slurry; wherein, the enzymatically hydrolyzing is carried out at 50-55°C for 60 min.
- 4. The method according to any preceding claim, wherein the fermenting is specifically carried out by adding activated Saccharomyces cerevisiae to the distillate of fruit juice obtained after the molecular distillation, and fermenting at 12-20°C for 7-15 d; wherein, the distillate of fruit juice obtained after the molecular distillation is adjusted to a sugar content of 4-5 Brix before the fermenting; wherein, the method further comprises a step of aging a fermented fruit wine at 10-20°C.
- 5. A fruit wine prepared by the method of any one of claims 1 to 4.JINAN FRUIT RESEARCH INSTITUTE ALL CHINA FEDERATION OF SUPPLY AND MARKETING CO-OPERATIVES
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110136874.XA CN112708522A (en) | 2021-02-01 | 2021-02-01 | Method for reducing methanol content in fruit wine and low-methanol-content fruit wine |
| CN202110136874.X | 2021-02-01 |
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| AU2021101601A4 true AU2021101601A4 (en) | 2021-05-20 |
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| CN115141700B (en) * | 2022-06-23 | 2024-05-28 | 浙江德清合家欢生态农业有限公司 | Preparation method of white-heart dragon fruit wine |
| CN115873679A (en) * | 2022-11-21 | 2023-03-31 | 浙江钰涵自动化酿造科技有限公司 | Brewing method of red date fermented wine |
| CN115746991A (en) * | 2022-12-17 | 2023-03-07 | 薛景魁 | Distillation method of mulberry white spirit |
| CN116172141B (en) * | 2023-02-16 | 2024-04-30 | 中华全国供销合作总社济南果品研究所 | Method for improving flavor of concentrated juice of Piteguo |
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| CN103689478A (en) * | 2014-01-10 | 2014-04-02 | 山西彤康食品有限公司 | Low-methanol fruit juice and preparation method thereof |
| CN111205951A (en) * | 2020-02-21 | 2020-05-29 | 中华全国供销合作总社济南果品研究院 | Preparation method of low-methanol high-quality red date dry type fruit wine |
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