CN101041797B - Apricot ice wine artifcial refrigeration technology - Google Patents
Apricot ice wine artifcial refrigeration technology Download PDFInfo
- Publication number
- CN101041797B CN101041797B CN200710004616A CN200710004616A CN101041797B CN 101041797 B CN101041797 B CN 101041797B CN 200710004616 A CN200710004616 A CN 200710004616A CN 200710004616 A CN200710004616 A CN 200710004616A CN 101041797 B CN101041797 B CN 101041797B
- Authority
- CN
- China
- Prior art keywords
- apricot
- wine
- juice
- jar
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 151
- 244000018633 Prunus armeniaca Species 0.000 title claims abstract description 150
- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 150
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 238000005057 refrigeration Methods 0.000 title claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 77
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 230000032683 aging Effects 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000001953 recrystallisation Methods 0.000 claims abstract description 5
- 238000012856 packing Methods 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 56
- 238000000855 fermentation Methods 0.000 claims description 39
- 230000004151 fermentation Effects 0.000 claims description 39
- 229930006000 Sucrose Natural products 0.000 claims description 27
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 27
- 239000002002 slurry Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000002253 acid Substances 0.000 claims description 19
- 230000001476 alcoholic effect Effects 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 17
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 238000005303 weighing Methods 0.000 claims description 15
- 239000013078 crystal Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 14
- 238000013467 fragmentation Methods 0.000 claims description 13
- 238000006062 fragmentation reaction Methods 0.000 claims description 13
- 108010059820 Polygalacturonase Proteins 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 230000001953 sensory effect Effects 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 238000003860 storage Methods 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 9
- 238000011156 evaluation Methods 0.000 claims description 9
- 238000005070 sampling Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 9
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 230000008021 deposition Effects 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 229910000278 bentonite Inorganic materials 0.000 claims description 6
- 239000000440 bentonite Substances 0.000 claims description 6
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 6
- 238000004364 calculation method Methods 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 6
- 238000011068 loading method Methods 0.000 claims description 6
- 238000005259 measurement Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 238000007669 thermal treatment Methods 0.000 claims description 4
- 244000144725 Amygdalus communis Species 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 239000002775 capsule Substances 0.000 claims description 3
- 239000011362 coarse particle Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000007799 cork Substances 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 239000010419 fine particle Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 239000012982 microporous membrane Substances 0.000 claims description 3
- 150000002978 peroxides Chemical class 0.000 claims description 3
- 238000000247 postprecipitation Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 6
- 230000000087 stabilizing effect Effects 0.000 abstract description 2
- 229910003460 diamond Inorganic materials 0.000 abstract 2
- 239000010432 diamond Substances 0.000 abstract 2
- 208000034656 Contusions Diseases 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Abstract
The invention discloses an artificial refrigeration craft technology of apricot ice wine in wine brewing domain, which comprises the following steps: choosing huanna apricot of Xingjiang and kezikaqia apricot as raw material; sorting; washing; stoning; freezing; bruising; re-crystallizing; separating diamond; extracting juice under low temperature; adjusting the component; yeasting under low temperature; ageing and stabilizing; allocating the product; filtering; sterilizing; filling bottle; storing; checking; packing; getting the product. This invention adopts crafts of artificial refrigeration recrystallization, diamond separation and juice extraction at low temperature, which possesses good taste and excellent style.
Description
1, technical field: apricot ice wine artifcial refrigeration method of the present invention belongs to the wine brewing field, relates in particular to a kind of brewing technology of fruit wine.
2, background technology: at application number is 02131313.X; Denomination of invention is in the patented claim of " apricot wine (fruit flavour type wine) "; A kind of process method of utilizing apricot for raw material brew apricot wine is disclosed; It is to adopt edible distillate spirit and fresh immature and sophisticated apricot really through circulation microwave leaching technology and dissolving-out technology production fruit flavour type wine, does not get technologies such as juice, low temperature fermentation because of it adopts low temperature, thus at aspects such as product color, mouthfeel, flavour, typicalness far away from fermented soy type apricot wine.The Hu Anna apricot in Xinjiang, gram diligent card proper apricot, storehouse car Xiao Bai apricot, storehouse are bought and are carried apricot to have fragrance outstanding, and juice content is high, and fibre weight is few, is prone to freestone, soluble solid and vitamin contents height, and the characteristics that total acid content is moderate are suitable for brewing fruit wine.Especially Hu Anna apricot, the smell of fruits is very sweet in fermentation back typical case, wine body plentiful pure, vinosity is pure and mild tasty and refreshing, is ideal apricot liquor raw material.At present, be major ingredient with above-mentioned apricot fruit, adopt the technology that artificial frozen recrystallization, ice crystal separate, technology brews such as low temperature is squeezed the juice, low temperature fermentation have unique apricot fruital flavor apricot wine not see that as yet public reported is arranged.
3, summary of the invention: the object of the present invention is to provide a kind of apricot ice wine that is the raw material brew with Hu Anna apricot, the proper apricot fruit of the diligent card of gram, another object of the present invention is to provide the apricot ice wine artifcial refrigeration method.
Technical matters flow process of the present invention is:
Process method is:
(1) sorting is cleaned: select Xinjiang Hu Anna apricot and the proper apricot of the diligent card of gram for use, reject sick green grass or young crops, junk, go mouldy, wormed fruit is real, clean.
(2) stoning: bright apricot is dropped into spiral squeeze the apricot machine, push the almond that splits,, remove fruit stone again through artificial strip off apricot flesh.
(3) freezing: that the apricot flesh after the stoning is inserted and frozen storage 16～24 hours in-16～-20 ℃ of low temperature storehouses after 25～30 minutes through the quick freezing under-30 ℃ of temperature of tunnel like food fast freezer.
(4) fragmentation: the taking-up of the apricot flesh after freezing is risen again to-5～0 ℃, carry out fragmentation with toothed roll crusher, the apricot slurry granularity after the fragmentation is 3～5mm, and simultaneously in 1L fruit juice: the ratio of 20mg sulfurous acid adds the sulfurous acid of concentration 6%, and the apricot slurry is protected look.
(5) recrystallization: the apricot stock pump after the fragmentation is gone in the cryogenic tank, maintain the temperature at 0～5 ℃, left standstill 8～12 hours; It is 9% lower concentration apricot juice that about 1/5 juice containing amount is separated out on top; Be cooled to-2～0 ℃ again, apricot is starched the moisture on top and the freezing and crystallizing of lower concentration apricot juice is removed, again the apricot slurry was left standstill 4～8 hours; Carry out the cooling of second step and leave standstill, remove the moisture and the lower concentration apricot juice ice crystal on apricot slurry top.
(6) ice crystal separation and low temperature are got juice: open the bottom valve door, the apricot slurry is emitted with ice crystal separate, and come together in the stainless steel square pond; In the low temperature storehouse, be cooled to-10 ℃, kept 6～8 hours, intermittently stir simultaneously; Form crystalline coarse particles slurry when expecting Wen Yue-7 ℃, go into spiral juice extractor and carry out low temperature and squeeze the juice, in getting apricot juice, add polygalacturonase by 0.01% of apricot juice amount; The apricot juice that adds polygalacturonase is pumped in the fermentor tank, and loading amount is 80% of a tank volume.
(7) composition adjustment:
(1) sugar adjustment: in apricot juice, add white sugar; Additional amount is confirmed according to actual measurement apricot juice sugar degree; General ratio is the 88-100g white sugar: 1L apricot juice so that apricot juice sugar degree brings up to about 21%, finally makes the apricot ice wine alcoholic strength after the fermentation ends reach 12% (v/v).
(2) acid adjustment: in apricot juice, add KHCO
3As acid lowering agent, additional amount confirms that according to actual measurement apricot juice sugar degree general ratio is 3-6g KHCO
3: 1L apricot juice, so that apricot juice acid content drops to 7g/L.
(8) low temperature fermentation:
(1) Primary Fermentation: yeast is spread cultivation through three grades, promptly take by weighing yeast by 0.08% of apricot juice amount, the water temperature that adds 10L is in 30 ℃ the water; Add 100L apricot juice again, add 5000L apricot juice at last and carry out enlarged culturing, make it to become yeast culture liquid; Press the 3-5% of apricot juice amount in the fermentor tank, the yeast culture liquid pump is gone into mixing in the jar, control and keep 18 ℃ of low temperature fermentations; Be no more than 20 ℃ at fermentation controlled temperature in vigorous period, 1～2 week was accomplished Primary Fermentation.
(2) secondary fermentation: change wine liquid over to another sky fermentor tank, and remove former fermentor tank bottom deposit contain yeast wine mud; Wine liquid loading amount in new jar is 95% of a tank volume, adds sulfurous acid 20ppm.Set up fermentation bung at tank deck, aerogenesis goes out the wine hydrorrhea when avoiding secondary fermentation, finishes through 2～3 all secondary fermentation.
(9) tank switching: wine liquid is changed in the wine storing jar; Full to add to a jar mouth with batch apricot wine, with the Jar opening sealer secluding air, treat the abundant post precipitation of suspended particulates in the wine liquid; Then or carry out tank switching when the coming year, temperature was minimum; And remove former wine storing jar bottom deposit wine pin, the wine liquid of pouring in the new wine storing jar continues to keep canful, gets into ageing.
(10) ageing is stable:
(1) thermal treatment: wine liquid through plate-type heat exchanger circulation heating 20～30 minutes, is kept 65～70 ℃ of temperature, keep wine jar air-tight state during heating.
(2) deepfreeze: the wine liquid pump is gone into to hang down in the wine heating tin, the wine liquid temp is reduced to-4 ℃～-5 ℃, kept 7 days, under same temperature, use diatomite filtration after the deepfreeze, remove the deposition that produces in the wine liquid through refrigeration system.
(3) following glue: in the ratio of every liter of wine liquid, take by weighing bentonite, in the water of 5 times of amounts of adding after the abundant stirring and dissolving with the 1.5g bentonite; With its pump in the wine storing jar with wine liquid fully stir evenly mixed, through 4～6 hours, again in the ratio of every liter of wine liquid with the 0.15g polygalacturonase; Take by weighing polygalacturonase, directly add wine liquid in the jar, fully stir evenly mixed; Leave standstill more than 48 hours, treat fine particle deposition come together in jar at the bottom of after, carry out the diatomite filtration clarification.
(4) diatomite filtration: wine liquid is bright to clarifying through the diatomite filter circulating filtration.
The allotment of (11) finished product: with alcoholic strength 14% (v/v), pol 1g/L, the former wine of jar storage ice apricot of acidity 7g/L is deployed into alcoholic strength 8% (v/v), pol 50g/L, the sweet type apricot wine of acidity 4g/L, allocating technology is following:
(1) former wine sensory evaluation: on former wine physical and chemical index basis, it is carried out sensory evaluation, confirm color allotment target, make the aesthetic quality meet the product company standard.The former wine sensory evaluation of this jar is: 1. color and luster: pale yellow, meet the finished wine index; 2. fragrance: apricot fruital, aroma, fragrant suitable coordination of fermentation; 3. flavour: mellow pure, sugariness is not enough, needs to strengthen, and makes it to meet sweet type wine flavour index.
(2) confirm the allotment auxiliary material: with pure water, white sugar allotment, to fall alcoholic strength, to increase sugariness.
(3) allotment auxiliary material index: white sugar is a top grade, purity 97%.
(4) allotment is calculated: with the former wine of 100ml is benchmark, calculates as follows:
1. alcoholic strength: 100 * (14-8)/8=75ml promptly adds pure water 75ml.
2. pol: add the white sugar amount and be made as X: ((175 * 0.001)+X)/(175+0.625X)=0.05, X=8.85g promptly adds white sugar 8.85g.
3. acidity: (0.1 * 7)/(0.1+0.075)=4g/L does not need acid adjustment in addition again.
(5) auxiliary material weighing: becoming multiple to strengthen weighing by calculation result, is 10KL like the former wine of this jar, then becomes multiple to strengthen by calculation result and gets pure water 7.5KL, white sugar 885kg.
(6) auxiliary material adds: 1. basin Central Plains wine is pumped into blend tank; 2. white sugar adds in the pure water and stirring and dissolving becomes liquid glucose; 3. liquid glucose is pumped into blend tank, mix with former wine, and the abundant mixing of turn on agitator.
(7) sampling detects: after the allotment, sampling detects index, the whether conformance with standard requirement of the alcoholic strength after the check allotment, pol, acidity.Satisfying index can descend the step to filter operation.
Filter (12): will allocate good wine earlier after diatomite filter, cardboard filter machine, micro-pore-film filtration machine three roads filter, and reach limpid bright, clear attractive in appearance, and meet the product sensory requirement, microporous membrane aperture 0.45～1 μ m.
(13) sterilization, bottling, storage: wine liquid was through plate-type heat exchanger heating 20～25 minutes and keep 70～75 ℃ of temperature; Carry out pasteurize; Be filled in the clean bottle of ydrogen peroxide 50 sterilization; The cork stopper of stamping after 75% alcohol-pickled sterilization seals, and bottle is crouched put or the wine cellar of putting upside down is stored more than 3 months.
(14) check, packing, finished product: outward appearance is carried out in sampling, physics and chemistry detects, and after reaching quality standards, overlaps Capsule, decals, vanning.
Adopt that unique artificial freezing treatment, low temperature are squeezed the juice, the apricot of low temperature fermentation technology brew ice wine, concentrated the beneficiating ingredients such as color and mineral substance of former fruit, outward appearance is golden yellow; Glittering and translucent, alcoholic strength 12% (v/v), the smell of fruits is very sweet for apricot; The taste exquisiteness is mellow, and style is outstanding.
4, embodiment:
Embodiment:
(1) sorting is cleaned: select Xinjiang special product Hu Anna apricot and the proper apricot of the diligent card of gram for use, reject sick green grass or young crops, junk, go mouldy, wormed fruit is real, clean.
(2) stoning: bright apricot is dropped into spiral squeeze the apricot machine, push the almond that splits,, remove fruit stone again through artificial strip off apricot flesh.
(3) freezing: that the apricot flesh after the stoning is inserted and frozen storage 16～24 hours in-16～-20 ℃ of low temperature storehouses after 25～30 minutes through the quick freezing under-30 ℃ of temperature of tunnel like food fast freezer.Through first quick-frozen again low temperature freeze the storage mode, make raw material both can keep beneficiating ingredient, also can in freezing storage, produce about 3% dehydration drying loss, improve solid concentrations such as sugar, acid, help improving the quality that apricot is iced wine.
(4) fragmentation: the taking-up of the apricot flesh after freezing is risen again to-5～0 ℃; Carry out fragmentation with toothed roll crusher; Apricot slurry granularity after the fragmentation is 3～5mm, and simultaneously in 1L fruit juice: the ratio of 20mg sulfurous acid adds the sulfurous acid of concentration 6%, and the apricot slurry is protected look; Avoid the apricot slurry oxidizing brown stain after the fragmentation, and play the effect that suppresses assorted bacterium.This moment, apricot slurry temperature was about 0 ℃.
(5) recrystallization: the apricot stock pump after the fragmentation is gone in the cryogenic tank, maintain the temperature at 0～5 ℃, left standstill 8～12 hours, it is 9% lower concentration apricot juice that about 1/5 juice containing amount is separated out on top.Be cooled to-2～0 ℃ again, because apricot slurry chill point be-2～-2.2 ℃, so under-2～0 ℃ of temperature, can apricot be starched the moisture on top and the freezing and crystallizing of lower concentration apricot juice is removed, and at this moment, the apricot that is positioned at the middle and lower part is starched and is not freezed, so can be used for squeezing the juice.At last the apricot slurry was left standstill 4～8 hours, carry out the cooling of second step and leave standstill.The apricot slurry produces layering gradually in this process; Be followed successively by thin layer white ice crystal, the pale yellow ice crystal of thin layer, the yellow apricot slurry of thick-layer from top to bottom; Top is two-layer to be moisture and lower concentration apricot juice ice crystal, accounts for 1/8, remove this part ice crystal after; Apricot slurry percentage of water loss is 9～12%, thereby has further improved solid concentrations such as sugar, acid.At this moment carry out ice crystal and separate, only take out bottom apricot slurry and be used to squeeze apricot juice.
(6) ice crystal separation and low temperature are got juice: open the bottom valve door, apricot slurry in bottom is emitted with ice crystal separate, and come together in the stainless steel square pond; In the low temperature storehouse, be cooled to-10 ℃; Kept 6～8 hours, and stirred simultaneously intermittently, form crystalline coarse particles slurry when expecting Wen Yue-7 ℃; Go into spiral juice extractor and carry out low temperature and squeeze the juice, in getting apricot juice, add polygalacturonase by 0.01% of apricot juice amount.The pear juice that adds polygalacturonase is pumped in the fermentor tank, and loading amount is 80% of a tank volume, goes out because of aerogenesis makes the wine hydrorrhea when avoiding fermenting.
(7) composition adjustment: because planting conditions difference and raw material sources differences such as weather, soil, areas, every batch of material composition all there are differences, and is to guarantee constant product quality, must before fermentation, adjust the raw juice composition.
(1) sugar adjustment: apricot juice sugar degree is 14～16%, need add white sugar the fruit juice sugar degree is brought up to about 21%, finally makes the apricot ice wine alcoholic strength after the fermentation ends reach 12% (v/v).The white sugar additional amount confirms that according to actual measurement apricot juice sugar degree general ratio is the 88-100g white sugar: 1L apricot juice.When adding, after stirring and dissolving in the apricot juice of 5 times of white sugar addings earlier, add in the fermentor tank apricot juice again and stirring and evenly mixing.
(2) acid adjustment: apricot juice acid content needs to add KHCO about 8～10g/L
3Make apricot juice acid content drop to 7g/L as acid lowering agent, be beneficial to the yeast growth breeding, suppress assorted bacterium, and give the dense local flavor of wine, enhancement color and luster.The add-on of acid lowering agent confirms that according to actual measurement apricot juice acid content general ratio is acid lowering agent 3-6g: 1L apricot juice.When adding, with KHCO
3After the stirring and dissolving, add in the fermentor tank apricot juice again and stirring and evenly mixing in the apricot juice that adding earlier is 5 times.
(8) low temperature fermentation:
(1) Primary Fermentation: French import yeast RC212 is spread cultivation through three grades; Promptly take by weighing yeast by 0.08% of apricot juice amount, the water temperature that adds 10L is in 30 ℃ the water, to add 100L apricot juice again; Add 5000L apricot juice at last and carry out enlarged culturing, make it to become yeast culture liquid.Press the 3-5% of apricot juice amount in the fermentor tank, the yeast culture liquid pump is gone into mixing in the jar.Control also keeps 18 ℃ of low temperature fermentations, is no more than 20 ℃ at fermentation controlled temperature in vigorous period, and 1～2 week was accomplished Primary Fermentation, and this moment, wine liquid was tending towards tranquil, began clarification, at the bottom of yeast deposits to jar gradually.
(2) secondary fermentation: change wine liquid over to another sky fermentor tank, and remove former fermentor tank bottom deposit contain yeast wine mud.Wine liquid loading amount in new jar is 95% of a tank volume, reduces contacting with air, and adds sulfurous acid 20ppm in case the assorted bacterium of oxidation and inhibition.Set up fermentation bung at tank deck, aerogenesis goes out the wine hydrorrhea when avoiding secondary fermentation.Finish through 2～3 all secondary fermentation.
(9) tank switching: after the fermentation ends, wine liquid is changed in the wine storing jar, full to add to a jar mouth, with the Jar opening sealer secluding air with batch apricot wine.Treat the abundant post precipitation of suspended particulates in the wine liquid,, and remove former wine storing jar bottom deposit wine pin then or carry out tank switching when the coming year, temperature was minimum.The wine liquid of pouring in the new wine storing jar continues to keep canful, gets into ageing.
(10) ageing is stable: it is heavy that the new wine that has just fermented is given birth to vinosity, and rough taste is fineless and smooth, and contains number of polymers particulate and suspended substance; The unstable muddiness that is prone to; Must undesirable substance be reduced or eliminated through ageing and stabilizing treatment, increase new aromatoising substance; Make the pure and mild fragrance of wine taste, wine liquid is limpid attractive in appearance.
Traditional aging process under the state of nature is veryer long, generally needs more than 2～3 years.For enhancing productivity and plant factor, shortening wine age, on the basis of natural ageing, adopt methods such as cold and hot processing, following glue, diatomite filtration to quicken traditional aging processes in the production.
(1) thermal treatment: wine liquid through plate-type heat exchanger circulation heating 20～30 minutes, is kept 65～70 ℃ of temperature, keep wine jar air-tight state during heating, avoid ethanol and aromatoising substance volatilization loss.Can quicken esterification and oxidizing reaction through thermal treatment, and make unsettled protein in the wine liquid-polyphenol polymer deposition, promote the wine quality, improve stability and keepability.
(2) deepfreeze: the wine liquid pump is gone into to hang down in the wine heating tin, the wine liquid temp is reduced to-4 ℃～-5 ℃, kept 7 days, make that unsettled polymkeric substance further precipitates in the wine liquid, promote the clarification of wine liquid, improve wine body stability, and promote local flavor through refrigeration system.Under same temperature, use diatomite filtration after the deepfreeze, remove the deposition that produces in the wine liquid.
(3) following glue: in the ratio of every liter of wine liquid, take by weighing bentonite with the 1.5g bentonite, add in the water of 5 times of amounts fully stirring and dissolving after, with its pump in the wine storing jar with wine liquid fully stir mix even.Through 4～6 hours, in the ratio of every liter of wine liquid, take by weighing polygalacturonase again with the 0.15g polygalacturonase, wine liquid in directly adding jar fully stirs evenly mixedly, leaves standstill more than 48 hours, treat the fine particle deposition come together in jar at the bottom of after, carry out the diatomite filtration clarification.
(4) diatomite filtration: wine liquid is bright to clarifying through the diatomite filter circulating filtration, improves wine liquid stability.
The allotment of (11) finished product: the content of allotment mainly contains: sugar degree, acidity, wine degree, color and luster and fragrance.Allotment adopts the apricot ice wine of different qualities to allocate, and be aided with white sugar on demand, Hydrocerol A, pure water etc. allocate, specifically look different the dissimilar range of product of class and decide.Be exemplified below:
With alcoholic strength 14% (v/v), pol 1g/L, the former wine of jar storage ice apricot of acidity 7g/L is deployed into alcoholic strength 8% (v/v), pol 50g/L, the sweet type apricot wine of acidity 4g/L, allocating technology is following:
(1) former wine sensory evaluation: on former wine physical and chemical index basis, it is carried out sensory evaluation, confirm color allotment target, make the aesthetic quality meet the product company standard.The former wine sensory evaluation of this jar is: 1. color and luster: pale yellow, meet the finished wine index; 2. fragrance: apricot fruital, aroma, fragrant suitable coordination of fermentation; 3. flavour: mellow pure, sugariness is not enough, needs to strengthen, and makes it to meet sweet type wine flavour index.
(2) confirm the allotment auxiliary material: with pure water, white sugar allotment, to fall alcoholic strength, to increase sugariness.
(3) allotment auxiliary material index: white sugar is a top grade, purity 97%.
(4) allotment is calculated: with the former wine of 100ml is benchmark, calculates as follows:
1. alcoholic strength: 100 * (14-8)/8=75ml promptly adds pure water 75ml.
2. pol: add the white sugar amount and be made as X: ((175 * 0.001)+X)/(175+0.625X)=0.05, X=8.85g promptly adds white sugar 8.85g.
3. acidity: (0.1 * 7)/(0.1+0.075)=4g/L does not need acid adjustment in addition again.
(5) auxiliary material weighing: becoming multiple to strengthen weighing by calculation result, is 10KL like the former wine of this jar, then becomes multiple to strengthen by calculation result and gets pure water 7.5KL, white sugar 885kg.
(6) auxiliary material adds: 1. basin Central Plains wine is pumped into blend tank; 2. white sugar adds in the pure water and stirring and dissolving becomes liquid glucose; 3. liquid glucose is pumped into blend tank, mix with former wine, and the abundant mixing of turn on agitator.
(7) sampling detects: after the allotment, sampling detects index, the whether conformance with standard requirement of the alcoholic strength after the check allotment, pol, acidity.Satisfying index can descend the step to filter operation.
Filter (12): will allocate good wine earlier after diatomite filter, cardboard filter machine, micro-pore-film filtration machine three roads filter, and reach limpid bright, clear attractive in appearance, and meet the product sensory requirement.Microporous membrane aperture 0.45～1 μ m.
(13) sterilization, bottling, storage: wine liquid was through plate-type heat exchanger heating 20～25 minutes and keep 70～75 ℃ of temperature; Carry out pasteurize; Be filled in the clean bottle of ydrogen peroxide 50 sterilization, the cork stopper of stamping after 75% alcohol-pickled sterilization seals, and bottle is crouched put or the wine cellar of putting upside down is stored more than 3 months; It is stable to be beneficial to the wine body, reaches balance coordination between each material composition.
(14) check, packing, finished product: outward appearance is carried out in sampling, physics and chemistry detects, and after reaching quality standards, overlaps Capsule, decals, vanning.
Claims (1)
1. apricot ice wine artifcial refrigeration method is characterized in that:
(1) sorting is cleaned: select Xinjiang Hu Anna apricot and the proper apricot of the diligent card of gram for use, reject sick green grass or young crops, junk, go mouldy, wormed fruit is real, clean;
(2) stoning: bright apricot is dropped into spiral squeeze the apricot machine, push the almond that splits,, remove fruit stone again through artificial strip off apricot flesh;
(3) freezing: that the apricot flesh after the stoning is inserted and frozen storage 16～24 hours in-16～-20 ℃ of low temperature storehouses after 25～30 minutes through the quick freezing under-30 ℃ of temperature of tunnel like food fast freezer;
(4) fragmentation: the taking-up of the apricot flesh after freezing is risen again to-5～0 ℃, carry out fragmentation with toothed roll crusher, the apricot slurry granularity after the fragmentation is 3～5mm, and simultaneously in 1L fruit juice: the ratio of 20mg sulfurous acid adds the sulfurous acid of concentration 6%, and the apricot slurry is protected look;
(5) recrystallization: the apricot stock pump after the fragmentation is gone in the cryogenic tank, maintain the temperature at 0～5 ℃, left standstill 8～12 hours; It is 9% lower concentration apricot juice that about 1/5 juice containing amount is separated out on top; Be cooled to-2～0 ℃ again, apricot is starched the moisture on top and the freezing and crystallizing of lower concentration apricot juice is removed, again the apricot slurry was left standstill 4～8 hours; Carry out the cooling of second step and leave standstill, remove the moisture and the lower concentration apricot juice ice crystal on apricot slurry top;
(6) ice crystal separation and low temperature are got juice: open the bottom valve door, the apricot slurry is emitted with ice crystal separate, and come together in the stainless steel square pond; In the low temperature storehouse, be cooled to-10 ℃, kept 6～8 hours, intermittently stir simultaneously; Form crystalline coarse particles slurry when expecting Wen Yue-7 ℃, go into spiral juice extractor and carry out low temperature and squeeze the juice, in getting apricot juice, add polygalacturonase by 0.01% of apricot juice amount; The apricot juice that adds polygalacturonase is pumped in the fermentor tank, and loading amount is 80% of a tank volume;
(7) composition adjustment:
(1) sugar adjustment: in apricot juice, add white sugar; Additional amount is confirmed according to actual measurement apricot juice sugar degree; General ratio is the 88-100g white sugar: 1L apricot juice so that apricot juice sugar degree brings up to about 21%, finally makes the apricot ice wine alcoholic strength after the fermentation ends reach 12% (v/v);
(2) acid adjustment: in apricot juice, add KHCO
3As acid lowering agent, additional amount confirms that according to actual measurement apricot juice sugar degree general ratio is 3--6g KHCO
3: 1L apricot juice, so that apricot juice acid content drops to 7g/L;
(8) low temperature fermentation:
(1) Primary Fermentation: yeast is spread cultivation through three grades, promptly take by weighing yeast by 0.08% of apricot juice amount, the water temperature that adds 10L is in 30 ℃ the water; Add 100L apricot juice again, add 5000L apricot juice at last and carry out enlarged culturing, make it to become yeast culture liquid; Press the 3-5% of apricot juice amount in the fermentor tank, the yeast culture liquid pump is gone into mixing in the jar, control and keep 18 ℃ of low temperature fermentations; Be no more than 20 ℃ at fermentation controlled temperature in vigorous period, 1～2 week was accomplished Primary Fermentation;
(2) secondary fermentation: change wine liquid over to another sky fermentor tank, and remove former fermentor tank bottom deposit contain yeast wine mud; Wine liquid loading amount in new jar is 95% of a tank volume, adds sulfurous acid 20ppm, sets up fermentation bung at tank deck, and aerogenesis goes out the wine hydrorrhea when avoiding secondary fermentation, finishes through 2～3 all secondary fermentation;
(9) tank switching: wine liquid is changed in the wine storing jar; Full to add to a jar mouth with batch apricot wine, with the Jar opening sealer secluding air, treat the abundant post precipitation of suspended particulates in the wine liquid; Then or carry out tank switching when the coming year, temperature was minimum; And remove former wine storing jar bottom deposit wine pin, the wine liquid of pouring in the new wine storing jar continues to keep canful, gets into ageing;
(10) ageing is stable:
(1) thermal treatment: wine liquid through plate-type heat exchanger circulation heating 20～30 minutes, is kept 65～70 ℃ of temperature, keep wine jar air-tight state during heating;
(2) deepfreeze: the wine liquid pump is gone into to hang down in the wine heating tin, the wine liquid temp is reduced to-4 ℃～-5 ℃, kept 7 days, under same temperature, use diatomite filtration after the deepfreeze, remove the deposition that produces in the wine liquid through refrigeration system;
(3) following glue: in the ratio of every liter of wine liquid, take by weighing bentonite, in the water of 5 times of amounts of adding after the abundant stirring and dissolving with the 1.5g bentonite; With its pump in the wine storing jar with wine liquid fully stir evenly mixed, through 4～6 hours, again in the ratio of every liter of wine liquid with the 0.15g polygalacturonase; Take by weighing polygalacturonase, directly add wine liquid in the jar, fully stir evenly mixed; Leave standstill more than 48 hours, treat fine particle deposition come together in jar at the bottom of after, carry out the diatomite filtration clarification;
(4) diatomite filtration: wine liquid is bright to clarifying through the diatomite filter circulating filtration;
The allotment of (11) finished product: with alcoholic strength 14% (v/v), pol 1g/L, the former wine of jar storage ice apricot of acidity 7g/L is deployed into alcoholic strength 8% (v/v), pol 50g/L, the sweet type apricot wine of acidity 4g/L, allocating technology is following:
(1) former wine sensory evaluation: on former wine physical and chemical index basis, it is carried out sensory evaluation, confirm color allotment target, make the aesthetic quality meet the product company standard, the former wine sensory evaluation of this jar is: 1. color and luster: pale yellow, meet the finished wine index; 2. fragrance: apricot fruital, aroma, fragrant suitable coordination of fermentation; 3. flavour: mellow pure, sugariness is not enough, needs to strengthen, and makes it to meet sweet type wine flavour index;
(2) confirm the allotment auxiliary material: with pure water, white sugar allotment, to fall alcoholic strength, to increase sugariness;
(3) allotment auxiliary material index: white sugar is a top grade, purity 97%;
(4) allotment is calculated: with the former wine of 100ml is benchmark, calculates as follows:
1. alcoholic strength: 100 * (14-8)/8=75ml promptly adds pure water 75ml;
2. pol: add the white sugar amount and be made as X: ((175 * 0.001)+X)/(175+0.625X)=0.05, X=8.85g promptly adds white sugar 8.85g;
3. acidity: (0.1 * 7)/(0.1+0.075)=4g/L does not need acid adjustment in addition again;
(5) auxiliary material weighing: becoming multiple to strengthen weighing by calculation result, is 10KL like the former wine of this jar, then becomes multiple to strengthen by calculation result and gets pure water 7.5KL, white sugar 885kg;
(6) auxiliary material adds: 1. basin Central Plains wine is pumped into blend tank; 2. white sugar adds in the pure water and stirring and dissolving becomes liquid glucose; 3. liquid glucose is pumped into blend tank, mix with former wine, and the abundant mixing of turn on agitator;
(7) sampling detects: after the allotment, sampling detects index, and index step filtration operation is down satisfied in the whether conformance with standard requirement of the alcoholic strength after the check allotment, pol, acidity;
Filter (12): will allocate good wine earlier after diatomite filter, cardboard filter machine, micro-pore-film filtration machine three roads filter, and reach limpid bright, clear attractive in appearance, and meet the product sensory requirement, microporous membrane aperture 0.45～1 μ m;
(13) sterilization, bottling, storage: wine liquid was through plate-type heat exchanger heating 20～25 minutes and keep 70～75 ℃ of temperature; Carry out pasteurize; Be filled in the clean bottle of ydrogen peroxide 50 sterilization; The cork stopper of stamping after 75% alcohol-pickled sterilization seals, and bottle is crouched put or the wine cellar of putting upside down is stored more than 3 months;
(14) check, packing, finished product: outward appearance is carried out in sampling, physics and chemistry detects, and after reaching quality standards, overlaps Capsule, decals, vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710004616A CN101041797B (en) | 2007-01-10 | 2007-01-10 | Apricot ice wine artifcial refrigeration technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710004616A CN101041797B (en) | 2007-01-10 | 2007-01-10 | Apricot ice wine artifcial refrigeration technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101041797A CN101041797A (en) | 2007-09-26 |
| CN101041797B true CN101041797B (en) | 2012-10-03 |
Family
ID=38807599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710004616A Expired - Fee Related CN101041797B (en) | 2007-01-10 | 2007-01-10 | Apricot ice wine artifcial refrigeration technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101041797B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0910624D0 (en) * | 2009-06-19 | 2009-08-05 | Diageo Great Britain Ltd | A slush |
| EP2336343A1 (en) * | 2009-12-21 | 2011-06-22 | Sekab E-Technology AB | In situ detoxification of fermentation inhibitors with reducing agents |
| CN101864351B (en) * | 2010-06-25 | 2012-05-09 | 裴光泰 | Fructose-free blueberry wine and preparation method thereof |
| CN102604772A (en) * | 2012-03-07 | 2012-07-25 | 段国锋 | Persimmon ice wine and preparation method thereof |
| CN102660437A (en) * | 2012-05-29 | 2012-09-12 | 烟台吉斯波尔葡萄酿酒有限公司 | Eiswein and preparation technology thereof |
| CN103911257B (en) * | 2014-04-15 | 2015-12-02 | 李建军 | A kind of Armeniaca vulgaris fruit wine and preparation method thereof |
| CN105713763A (en) * | 2014-12-01 | 2016-06-29 | 重庆畔园猕猴桃股份合作社 | Preparation technology of nutritional wine |
| CN106434131A (en) * | 2016-10-25 | 2017-02-22 | 青海珠峰冬虫夏草工程技术研究有限公司 | Caterpillar fungus wine production method |
| CN113604316A (en) * | 2021-08-23 | 2021-11-05 | 河北农业大学 | Sweet strawberry wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1335385A (en) * | 2001-08-09 | 2002-02-13 | 代彦君 | Pear wine and its making process |
| CN1699535A (en) * | 2005-05-16 | 2005-11-23 | 辽宁海丰果业有限公司 | Process for making fermented south fruit pear wine |
-
2007
- 2007-01-10 CN CN200710004616A patent/CN101041797B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1335385A (en) * | 2001-08-09 | 2002-02-13 | 代彦君 | Pear wine and its making process |
| CN1699535A (en) * | 2005-05-16 | 2005-11-23 | 辽宁海丰果业有限公司 | Process for making fermented south fruit pear wine |
Non-Patent Citations (9)
| Title |
|---|
| JP特开平5-236931A 1993.09.17 |
| 朱华.欧李果酒的初步研究.酿酒科技 4.2004,(4),98-97. |
| 朱华.欧李果酒的初步研究.酿酒科技 4.2004,(4),98-97. * |
| 朱祥，吴中岐.木瓜酒的研制.酿酒科技 6.2006,(6),77-78. |
| 朱祥,吴中岐.木瓜酒的研制.酿酒科技 6.2006,(6),77-78. * |
| 邵威平.冰酒生产工艺及其品质影响因素.酿酒31 2.2004,31(2),46-48. |
| 邵威平.冰酒生产工艺及其品质影响因素.酿酒31 2.2004,31(2),46-48. * |
| 郭意如.香白杏酒的加工工艺.食品与发酵工业30 9.2004,30(9),136-139. |
| 郭意如.香白杏酒的加工工艺.食品与发酵工业30 9.2004,30(9),136-139. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101041797A (en) | 2007-09-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101041797B (en) | Apricot ice wine artifcial refrigeration technology | |
| CN103555513A (en) | Compound raspberry wine brewing method | |
| CN102851172B (en) | Production process of red date ice wine | |
| CN101041798B (en) | Fragrant pear fruit wine production technology | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN104130904B (en) | Without the full juice fermented Yangtao wine of sulfurous gas and production technique thereof | |
| CN101586067A (en) | Plum wine brewage technology | |
| CN102827720A (en) | Preparation technology of okra wine | |
| CN103114019B (en) | Production method of lemon fruit wine | |
| CN104130905B (en) | Without the full juice fermented orange wine of sulfurous gas and production technique thereof | |
| CN104673592A (en) | Process method for brewing wild kiwi fruit wine by using biological technique | |
| CN103725477A (en) | Method for brewing fig fruit wine | |
| CN104605230B (en) | Method for preparing rosa rugosa syrup | |
| CN102093940A (en) | Process for brewing selenium-enriched dry red wine | |
| CN102559470A (en) | Vitis amurensis fermented vinegar and production method thereof | |
| CN104830631A (en) | Production method of multi-fruit wine | |
| CN100569934C (en) | Calcium fruit dry red wine complete processing | |
| CN101455355A (en) | Health-care beverage with sobering-up and antialcoholism function and preparation method thereof | |
| CN102358877A (en) | Production method of mulberry fortified wine | |
| CN104371871A (en) | Preparation technology for abelmoschus esculentus wine | |
| RU2133264C1 (en) | Composition for kvass "eruslan" | |
| CN102268384A (en) | Saccharomyces cerevisiae strain and method for preparing blackberry fruit wine by using same | |
| CN108660045B (en) | Industrial production method of coconut liqueur and coconut liqueur obtained by industrial production method | |
| CN102174348B (en) | Brewing method of medlar grape dry red wine | |
| CN104962412A (en) | Making method for Maca wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190822 Address after: 830022 No. 5 Locomotive Depot Road, Toutunhe District, Urumqi City, Xinjiang Uygur Autonomous Region Patentee after: Feng Jie Address before: 841000 Xinjiang Uygur Autonomous Region Korla Shengguo Road Shengguo Mingyuan Xinjiang Korla Fragrant Pear Co., Ltd. Patentee before: XINJIANG KOERLE PEAR Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121003 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |