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In the autumn of August, the good news came from the integrated test base of tropical agricultural product processing technology of the Processing Institute of the Chinese Academy of Thermal Sciences, and the food processing research department of the processing institute successfully completed the pilot production
of the pineapple fruit wine fermentation process.
The products are commissioned to a third-party test, and the indicators meet the national cider standards
.
The national first-class sommelier and the first-class winemaker gave a comprehensive evaluation of "the wine is bright golden yellow, the wine is pure, the fruit is fresh, the fruit is elegant, the acid and sweetness are balanced, and the ester aroma is rich"
.
of the pineapple fruit wine fermentation process.
The products are commissioned to a third-party test, and the indicators meet the national cider standards
.
The national first-class sommelier and the first-class winemaker gave a comprehensive evaluation of "the wine is bright golden yellow, the wine is pure, the fruit is fresh, the fruit is elegant, the acid and sweetness are balanced, and the ester aroma is rich"
.
Pineapple is an important tropical fruit resource
in China.
According to statistics, in 2021, the national pineapple planting area will exceed 1 million mu, and the output will be as high as 1.
7 million tons
.
Among them, Guangdong is the main pineapple production area in China, the famous "pineapple land sea" is located in Xuwen County, Zhanjiang City, Guangdong Province, the pineapple industry is an important pillar industry in the local area, pineapple is a veritable happy fruit and rich fruit
.
As a representative of the characteristic fruits of Lingnan region, pineapple is rich in nutrition and unique flavor, and is an important raw material for
fruit processing products.
However, at present, it is mainly based on fresh food and primary processing, such as pineapple juice, canned food, freeze-dried tablets and other traditional foods
.
How to rely on agricultural science and technology innovation to create new products has become a difficult point
in the industry.
in China.
According to statistics, in 2021, the national pineapple planting area will exceed 1 million mu, and the output will be as high as 1.
7 million tons
.
Among them, Guangdong is the main pineapple production area in China, the famous "pineapple land sea" is located in Xuwen County, Zhanjiang City, Guangdong Province, the pineapple industry is an important pillar industry in the local area, pineapple is a veritable happy fruit and rich fruit
.
As a representative of the characteristic fruits of Lingnan region, pineapple is rich in nutrition and unique flavor, and is an important raw material for
fruit processing products.
However, at present, it is mainly based on fresh food and primary processing, such as pineapple juice, canned food, freeze-dried tablets and other traditional foods
.
How to rely on agricultural science and technology innovation to create new products has become a difficult point
in the industry.
The research and development of fruit wine drinks is an effective way to digest pineapple raw materials and enhance the added value of pineapples in the place of origin, but due to the immature process, unmatched technology, unstable quality and other restrictions, the industrial application of pineapple fruit wine has been moving forward
.
The Food Processing Research Laboratory has long carried out technical research
on key technical issues such as the difficulty of preparing high-quality juice in the production process of pineapple cider, the easy oxidation of color during the fermentation process, the weak retention of flavor and the poor clarity of the wine body 。 With the long-term support of the public welfare industry (agriculture) scientific research project, the "Guangdong Special Support Plan" scientific and technological innovation young top-notch talent project, the Hainan Provincial Natural Science Foundation Project, the Guangdong Provincial Science and Technology Special Fund Competitive Allocation Project and the central public welfare scientific research institute basic scientific research business fee project, the team has broken through the technical difficulties of pineapple juice making, anti-precipitation, aging and preservation of incense after up to five years of dedicated research and development and repeated verification, and integrated and innovated the new technology
of pineapple fruit wine fermentation and processing.
.
The Food Processing Research Laboratory has long carried out technical research
on key technical issues such as the difficulty of preparing high-quality juice in the production process of pineapple cider, the easy oxidation of color during the fermentation process, the weak retention of flavor and the poor clarity of the wine body 。 With the long-term support of the public welfare industry (agriculture) scientific research project, the "Guangdong Special Support Plan" scientific and technological innovation young top-notch talent project, the Hainan Provincial Natural Science Foundation Project, the Guangdong Provincial Science and Technology Special Fund Competitive Allocation Project and the central public welfare scientific research institute basic scientific research business fee project, the team has broken through the technical difficulties of pineapple juice making, anti-precipitation, aging and preservation of incense after up to five years of dedicated research and development and repeated verification, and integrated and innovated the new technology
of pineapple fruit wine fermentation and processing.
The achievement as a whole has reached the domestic leading level, which is expected to fill the technical and market gap in the production of pineapple fruit wine in China, inject scientific and technological momentum into the high-quality development of the whole pineapple industry, and play an important role
in alleviating the market risk of fresh fruit sales and driving the employment of farmers in the production area.
in alleviating the market risk of fresh fruit sales and driving the employment of farmers in the production area.
