CN100420734C - Red date ine and its brewing method - Google Patents
Red date ine and its brewing method Download PDFInfo
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- CN100420734C CN100420734C CNB2005101049317A CN200510104931A CN100420734C CN 100420734 C CN100420734 C CN 100420734C CN B2005101049317 A CNB2005101049317 A CN B2005101049317A CN 200510104931 A CN200510104931 A CN 200510104931A CN 100420734 C CN100420734 C CN 100420734C
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Abstract
The invention relates to red date wine and brewing method. The red date wine is light rose red or red, transparent, has pure red date sweet smell and bouquet. The alcohol content is 6-12%(20 degree centigrade V/V), total sugar 3-100g/L, titration acid 5-8g/L, dissociating sulfur dioxide <=50mg/L. The method includes full fruit dipping and clean juice fermenting processes. Pectinase would not be added in to improve the quality of the product. After main fermenting, aging for 4-6 months, the wine would be prepared. The invention has great meaning for sustainable development and society evolving for red date producing area.
Description
Affiliated technical field
The present invention relates to a kind of red date wine and brewing method thereof, belong to wine brewing scientific and engineering technical field.
Background technology
China is maximum in the world red date producing country, at present to eat raw, have only to be used to process fruit juice and sugar prod on a small quantity, but added value is not high.Utilize red date to be raw material, undergo microbial fermentation and brewage red date wine, have unique local flavor and nutritive ingredient, will become the commodity that have competitive power on the market at home and abroad.Traditional red date wine is brewageed and is added water direct fermentation after general employing making beating adds polygalacturonase lixiviate fruit juice or fruit fragmentation.In the prior art, publication number is CN1408838A, application number is that 02132873.0 Chinese patent application discloses the patent documentation of a kind of " a kind of production method of round date wine " by name, its technology is: real an amount of sulfurous gas and polygalacturonase, the decompose pectin at a certain temperature of adding after pulling an oar of the circle jujube fruit after will screening; Leave standstill clarification, sedimentary fruit stone, pericarp are removed, then by the yeast temperature controlled fermentation; Add an amount of sulfurous gas after the fermentation, play glue then, carry out diatomite filtration after the clarification; Left standstill several days at-1 ℃, then after filtration, ageing, add an amount of white sugar again, after the high temperature Sterile Filtration, reduce to normal temperature and be finished product.Publication number is CN1307096A, application number is that 99112046.9 Chinese patent application discloses the patent documentation of a kind of " production method of jujube dry red wine " by name, its technology is: with little jujube through cleaning, adding in the fermentor tank with white sand syrup, live yeast after broken and ferment, pectin is separated in fermentation back, again through precipitation, freezing, filter and get product.The defective of above-mentioned two kinds of methods is: 1. suspended particle increases in the stock liquid with making after jujube raw material pulping or the fragmentation, and the fruit wine filtration difficulty is not easy clarification; 2. add the polygalacturonase decompose pectin in the clarifying process of fruit juice or fruit wine, make methanol content increase in the product, quality product descends.The ageing time too short, the aroma substance of fruit wine does not fully form, weak flavor.
Summary of the invention
Technical problem one to be solved by this invention is to propose a kind of due local flavor of fruit early, moderately sour and sweet, red date wine that mouthfeel is good of keeping, the 2nd, a kind of brewing method of red date wine is proposed.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of red date wine, is characterized in, color is rose pink or redness, and clear has pure, quiet and tastefully laid out, happy, harmonious red date fruital and aroma.Do, half-dried red date wine, have fresh happy people's fruital flavor, the wine body is complete; Sweet, half sweet red date wine has the sweet mellow taste and the wine flavour of ageing, sour-sweet coordination, and the wine body is plentiful.Alcoholic strength 6～12% (20 ℃ of V/V), total reducing sugar (with glucose meter) 3～100g/L, titratable acid (in total acid) 5～8g/L, Free sulfur dioxide≤50mg/L.
Another technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of brewing method of red date wine, is characterized in:
(1) choosing fully, sophisticated new fresh date is a raw material, through fully cleaning, in red date: the ratio of softening water=1: 4 adds the lixiviate jar, lixiviate is 12 hours under 80～100 ℃ of conditions, remove the fruit in the feed liquid, with white sugar the soluble solid content of feed liquid is adjusted to 18%, the pH value of feed liquid is adjusted to 3.5, stir behind the sulfurous gas of adding 0.01% with oxysuccinic acid and citric acid.
(2) above-mentioned feed liquid is squeezed into fermentor tank, the content of sulfurous gas is added to 100mg/L, to prevent living contaminants in the fermenting process.To activate good Angel grape wine high activity dried yeast and SHENGXIANG yeast then and insert in the fermented liquid, stir, adopt the temperature controlled fermentation jar, 20 ℃ of control leavening temperatures.
(3) fermentation is 7～10 days, after Primary Fermentation finishes, separates the wine pin, will squeeze into the wine storing jar ageing through the former wine of the red date that fermentation obtains.
(4) ageing after change jar, accent sugar, acid adjustment, blending and alcoholic strength are adjusted, was filtered with diatomite filter after 4～6 months, was finished product after the can sterilization.
The invention has the beneficial effects as follows, adopt the lixiviate of full fruit, clear juice fermentation, suspended particle is less in the stock liquid, and fruit wine filters easily, clear; 2. do not add polygalacturonase in fruit juice lixiviate and the brewing fruit wine process, do not detect methyl alcohol in the product, improved the fruit wine quality product.3. after Primary Fermentation finishes, the ageing through 4～6 months, the aroma substance of fruit wine fully forms, and the wine body is plentiful.Proposition of the present invention has vital role for the formation that promotes red date reasonable resources processing and utilization, postpartum processing industry chain and the adjustment of fruit secondary industry structure, and is all significant to the Sustainable development and the social progress of China's jujube producing region rural economy.
Embodiment
Embodiment 1.A kind of red date wine, described red date wine is the dry type red date wine, be rose pink or redness, clear, the fruital with fresh happy people is distinguished the flavor of, and the wine body is complete, alcoholic strength 6～12% (20 ℃ of V/N), total reducing sugar (with glucose meter)≤4g/L, titratable acid (in total acid) 5～8g/L, Free sulfur dioxide≤50mg/L.
Embodiment 2.A kind of red date wine, described red date wine is the half-dry type red date wine, be rose pink or redness, clear, the fruital with fresh happy people is distinguished the flavor of, and the wine body is complete, alcoholic strength 6～12% (20 ℃ of V/V), total reducing sugar (with glucose meter) 4.1～12.0g/L, titratable acid (in total acid) 5～8g/L, Free sulfur dioxide≤50mg/L.
Embodiment 3.A kind of red date wine, described red date wine is the semi-sweet red date wine, is rose pink or redness, clear has the sweet mellow taste and the wine flavour of ageing, sour-sweet coordination, the wine body is plentiful.Alcoholic strength 6～12% (20 ℃ of V/V), total reducing sugar (with glucose meter) 12.1～50.0g/L, titratable acid (in total acid) 5～8g/L, Free sulfur dioxide≤50mg/L.
Embodiment 4.A kind of red date wine, described red date wine are sweet type red date wines, are rose pink or redness, and clear has the sweet mellow taste and the wine flavour of ageing, sour-sweet coordination, and the wine body is plentiful.Alcoholic strength 6～12% (20 ℃ of V/V), total reducing sugar (with glucose meter)＞50.0g/L, titratable acid (in total acid) 5～8g/L, Free sulfur dioxide≤50mg/L.
Embodiment 5.A kind of brewing method of red date wine.
(1) choosing fully, sophisticated new fresh date is a raw material, after fully cleaning, in red date: the ratio of softening water=1: 4 adds the lixiviate jar, lixiviate is 12 hours under 80～100 ℃ of conditions, remove the fruit in the feed liquid, with white sugar the soluble solid content of feed liquid is adjusted to 18%, the pH value of feed liquid is adjusted to 3.5, stir behind the sulfurous gas of adding 0.01% with oxysuccinic acid and citric acid.
(2) above-mentioned feed liquid is squeezed into fermentor tank, the content of sulfurous gas is added to 100mg/L, to prevent living contaminants in the fermenting process.To activate good Angel grape wine high activity dried yeast and SHENGXIANG yeast then and insert in the fermented liquid, stir, adopt the temperature controlled fermentation jar, 20 ℃ of control leavening temperatures.
(3) fermentation is 7～10 days, after Primary Fermentation finishes, separates the wine pin, will squeeze into the wine storing jar ageing through the former wine of the red date that fermentation obtains.
(4) ageing is after 4～6 months, through changing jar, transfer sugar (with syrup total sugar content is adjusted to＞50.0g/L), after acid adjustment, blending and alcoholic strength adjust, filter, be finished product after the can sterilization with diatomite filter.
Claims (1)
1. the working method of a red date wine is characterized in that,
(1) choosing fully, sophisticated new fresh date is a raw material, after fully cleaning, in red date: the ratio of softening water=1: 4 adds the lixiviate jar, lixiviate is 12 hours under 80～100 ℃ of conditions, remove the fruit in the feed liquid, with white sugar the soluble solid content of feed liquid is adjusted to 18%, the pH value of feed liquid is adjusted to 3.5, stir behind the sulfurous gas of adding 0.01% with oxysuccinic acid and citric acid;
(2) above-mentioned feed liquid is squeezed into fermentor tank, the content of sulfurous gas is added to 100mg/L, to prevent living contaminants in the fermenting process, to activate good Angel grape wine high activity dried yeast and SHENGXIANG yeast then inserts in the fermented liquid, stir, adopt the temperature controlled fermentation jar, 20 ℃ of control leavening temperatures;
(3) fermentation is 7～10 days, after Primary Fermentation finishes, separates the wine pin, will squeeze into the wine storing jar ageing through the former wine of the red date that fermentation obtains;
(4) ageing after change jar, accent sugar, acid adjustment, blending and alcoholic strength are adjusted, was filtered with diatomite filter after 4～6 months, was finished product after the can sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101049317A CN100420734C (en) | 2005-09-22 | 2005-09-22 | Red date ine and its brewing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005101049317A CN100420734C (en) | 2005-09-22 | 2005-09-22 | Red date ine and its brewing method |
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| CN1935974A CN1935974A (en) | 2007-03-28 |
| CN100420734C true CN100420734C (en) | 2008-09-24 |
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Cited By (1)
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| CN106497738A (en) * | 2017-01-05 | 2017-03-15 | 山东齐国盛世酒业酿造有限公司 | A kind of high alcohol content Chinese data wine and preparation method thereof |
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| CN101492640B (en) * | 2009-03-06 | 2013-04-17 | 河南省新郑金叶香料有限公司 | Red date fruit wine and method for preparing the same |
| CN101921687B (en) * | 2010-07-19 | 2012-06-27 | 佳县益民现代农业开发有限公司 | Preparation method of red date brandy |
| CN102051306B (en) * | 2010-09-30 | 2012-12-19 | 山西悦卜林创业投资有限公司 | Method for brewing fermented jujube wine |
| CN103114016B (en) * | 2013-02-05 | 2014-03-05 | 新疆天娇红农业科技开发有限公司 | Method for preparing nutrient-rich full juice fermented jujube wine |
| CN104593187A (en) * | 2013-11-01 | 2015-05-06 | 河北科技师范学院 | Ginger and jujube health liquor |
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| CN104862178A (en) * | 2015-05-29 | 2015-08-26 | 河北农业大学 | Brewing method of low methanol red date brandy |
| CN106148096A (en) * | 2016-09-20 | 2016-11-23 | 朝阳凌塔酿造科技开发有限公司 | The brewing method that Red Hill goddess makes |
| CN106520455A (en) * | 2017-01-05 | 2017-03-22 | 山东齐国盛世酒业酿造有限公司 | Low-alcoholic-strength red jujube wine and preparation method thereof |
| CN106520461A (en) * | 2017-01-17 | 2017-03-22 | 河北唐城红枣酒业有限公司 | Brewing method of red date wine |
| CN107151611A (en) * | 2017-07-24 | 2017-09-12 | 湖南鼎康酒业发展有限公司 | A kind of brew method of red date fermentation wine |
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| CN110373302A (en) * | 2019-08-02 | 2019-10-25 | 茅台学院 | A kind of production method of jujube thorn pear wine |
| CN112646681A (en) * | 2020-12-31 | 2021-04-13 | 山东省葡萄研究院 | Rose fruit wine and preparation method thereof |
| CN113105972A (en) * | 2021-04-26 | 2021-07-13 | 广东省农业科学院蚕业与农产品加工研究所 | Clarification method and application of red date fermented wine |
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|---|---|---|---|---|
| CN1392233A (en) * | 2002-07-18 | 2003-01-22 | 王绍栋 | Method for brewing edible wine from red dates |
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