http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100341813-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2001-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2002-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2002-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100341813-B1 |
| titleOfInvention | Plum wine production from the plum |
| abstract | The present invention relates to a method of producing plum fruit wine and sweet plum fruit wine by mixing fermentation with sugar and water to crushed flesh from which the nucleus of the main raw material yellow plum is removed.n n n Since plum meat is solid in quality, sugar (sugar, glucose, fructose, etc.) is a solid fermentation method, so it is difficult to ferment. Even if normal fermentation is possible, the acidity of plum fruit wine is so high that it is too high. Since it is difficult to drink, the object of the present invention is to provide a method for producing plum fruit wine with normal fermentation and proper acidity in the range of about 5 to 15, and a method for producing sweet plum and fruit wine in which sugar is added to the produced plum fruit wine.n n n Although immersed in yellow plum rather than cheongmaesil as the raw material of plum fruit wine has a good aroma and taste, decaying fruits are produced during aging of plum fruit with yellow plum. Next, washed with water, stacked to a thickness of about 10 cm, dried in a blower, aged for 4 to 6 days at 25 to 30 ° C. to prepare a healthy yellow plum, and then crushed to remove nuclei and produce pulp.n n n In the base of the present invention (Experiment 1), 0.1 kg of the pulverized flesh of the yellow plums from which the nucleus was removed was placed in a 1 l flask, sterilized for 15 minutes at a temperature of 120 ° C. and a pressure of 1.2 kg / cm 2 using an autoclave, and then cooled to 25 ° C. and sugar 0.11 kg, 0.34 L of water, 0.1 g (200 ppm) of solid yeast, fermentation accelerator [diammonium phosphate: (NH 4 ) 2 HPO 4 ] 0.15 g (300 ppm) was added and the yeast was expanded for 5 days in an incubator at 25 ° C. It was prepared by.n n n In the base of (Experiment 2), 0.1kg of crushed flesh of yellow plum, which had been removed from the nucleus, was put into a 1l flask and sterilized at a temperature of 120 ° C. and 1.2kg / cm 2 for 15 minutes using a high pressure sterilizer. Prepared by expanding the yeast for 5 days in an incubator at 25 ° C by adding 0.78 L of water, 0.2 g (200 ppm) of solid yeast, and 0.3 g (300 ppm) of fermentation accelerator [diammonium phosphate: (NH 4 ) 2 HPO 4 ]. It was.n n n Next, the main charge of (Experiment 1) is to put 0.9kg of crushed flesh of yellow plum with the nucleus removed in 0.5L of the base in a 10L glass container to prevent sterilization of wild microorganisms and oxidation and browning of the pigment dissolved in the juice. To this, it was left for 12 hours by adding 0.5 g (100 ppm) of potassium bisulfite (K 2 S 2 O 5 ), about 3 liters of water, 0.94 kg of sugar, and a fermentation promoter [ammonium diphosphate: (NH 4 ) 2 HPO 4 ] 1.5 g (300ppm) was added to ferment the alcohol in the incubator for 15 days so that the foam temperature of the rice flour was 15-20 ℃, and then, first, the rice powder was squeezed with a compactor, and then the sake lees were removed, followed by microfiltration with 1 micro membrane, followed by low temperature sterilization at 60 ℃. Plum wine was prepared.n n n The main immersion of (Experiment 2) is put 1 kg of the crushed flesh of the yellow plum with the nucleus removed in 1 liter of the base liquor in a 20 liter glass container to prevent sterilization of wild microorganisms and oxidation and browning of the pigment dissolved in the juice. It was left for 12 hours by adding 1 g (100 ppm) of potassium (K 2 S 2 O 5 ), about 6.9 liters of water, 1.87 kg of sugar, and fermentation accelerator [ammonium diphosphate: (NH 4 ) 2 HPO 4 ] 3 g (300 ppm) After adding alcohol to fermentation for 15 days in an incubator so that the foam temperature of the rice flour is 15-20 ℃, first press the rice powder with a presser, remove the sake lees, and then microfiltration through 1 micro membrane, and then pasteurize it at 60 ℃ for plum wine. Prepared.n n n For the purpose of developing a variety of plum wine and fruit wine to meet the tastes of consumers, 1-10% by weight of sugar (sugar, glucose, fructose, etc.) was added to the plum fruit wine produced in (Experiment 1) and (Experiment 2). A few 12% sweet plum and fruit wine are prepared.n n n The acidity of the fruit wine of the present invention is in the range of about 5 to 15 so as to produce sweet fruit plum wine by adding sugar to the produced plum fruit wine and producing sweet sweet plum fruit wine by the taste and taste peculiar to consumers. It has the effect of manufacturing the plum fruit wine in the form of pure fruit wine in accordance with. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105112266-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105112245-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101731411-B1 |
| priorityDate | 2001-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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