CN101285024B - Brewing process of red raspberry health wine and uses thereof - Google Patents
Brewing process of red raspberry health wine and uses thereof Download PDFInfo
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- CN101285024B CN101285024B CN2007100109606A CN200710010960A CN101285024B CN 101285024 B CN101285024 B CN 101285024B CN 2007100109606 A CN2007100109606 A CN 2007100109606A CN 200710010960 A CN200710010960 A CN 200710010960A CN 101285024 B CN101285024 B CN 101285024B
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Abstract
The invention relates to a method for brewing high-acid low-sugar small berry fruit wine, in particular to a method for brewing raspberry wine using raspberry as a fermenting material and an application for carrying out the same. The method comprises the following steps of: crushing rinsed raspberry fruits which are free of insects and unrotten, adding pectinase and cellulose during crushing to perform zymohydrolysis, and adding white granulated sugar; performing primary acidity regulation by adopting potassium tartrate; adding Saccharomyces cerevisiae into fruit juice to perform primary fermentation, and performing back flow and solid-liquid separation after the primary fermentation; adding active aster flavor yeast into the fruit juice which is performed with the solid-liquid separation to perform secondary fermentation, esterifying the fermented fruit juice and reducing the acidity naturally, performing the solid-liquid separation to receive filtrate, namely raspberry brut, and receiving the raspberry wine which is the aged brut. The method uses two yeasts with different fermentation functions for brewing to acquire the raspberry fruit wine with soft taste and full-bodied ester flavor, and maintains special flavor peculiar to the raspberry fruits, nutrient contents in the raspberry, oxidation resistance and other biological functions.
Description
Technical field
The present invention relates to the brewing method of peracid, the little berry fruit wine of low sugar, be meant that especially a kind of is the brewing method and the application thereof of the red raspberry wine of fermentation raw material with the red raspberry berry.
Background technology
Raspberry (Rubus idaeus) belongs to the perennial undershrub of Rosaceae rubus, and the Northeast is commonly called as pallet, raspberry etc., and fruit is a composite fruit, is erythrocarpus when ripe.Its mature fruit soft and succulency, pleasant, the unique flavor of color and luster.Contain abundant sugar in the raspberry berry, organic acid, vitamins C, vitamin-E, vitamin P, vitamins B 9 and hematopoiesis compound, become and help diseases prevention, the medicine food of curing the disease, contain tanning acid (content is up to the 1.5-2.0mg/100g fresh fruit) and a large amount of natural phant SOD (superoxide-dismutase) in a large number in the fruit of raspberry, raspberry ketone, Whitfield's ointment (natural acetylsalicylic acid) etc., to colorectal carcinoma, cervical cancer, mammary cancer and carcinoma of the pancreas have special curative effect, has skin maintenance, anticancer, anti-ageing, step-down, lipopenicillinase and prevention anaemia, gastroenteropathy, health-care effecies such as cardiovascular and cerebrovascular diseases are a kind of natural health cares that important biomolecule is learned function and high nutritive value that has.
But; because red raspberry fruits is the little berry of peracid low sugar; be unfavorable for growth of production by biological ethanol zymic and fermentation; utilize modern biotechnology and zymotechnique; nutritious with the fruit of raspberry Central Plains that adequately protects is principle with having the physiological regulation function main ingredient, and invention is suitable for peracid, the little berry series of low sugar wine producing process such as red raspberry.
The patent of invention of prior art CN03134577.8 " a kind of making method of red raspberry dry wine " adopts and once adds RC212 active dry yeast list bacterium zymotechnique, its acid adjustment simultaneously is to utilize D380 ion-exchange resin acid reduction method after fermentation, and the result can make the fermentation fruit can not fully keep distinctive nutritive ingredient and biological function in the red raspberry fruits.
Summary of the invention
The object of the present invention is to provide and a kind ofly be applicable to peracid, low sugar, nutritive ingredient height, have the brewing method and the application thereof of the red raspberry wine of nourishing function such as anti-oxidant.
For achieving the above object, the technical solution adopted in the present invention is: brewing method comprises that operations such as fruit fragmentation, enzymolysis, acid adjustment, fermentation, separation, filtration are specially:
Enzymolysis: will not having worm, no septic red raspberry fruits, to wash the back broken, in shattering process, live according to live unit/100 gram fresh fruits and 30～300 enzymes of 50～100 enzymes that the ratios of unit/100 gram fresh fruits add polygalacturonase respectively and cellulase carries out enzymolysis, and add the 20%-30% white sugar by the weight percent of red raspberry fruit juice;
Preceding acid adjustment: add the soluble tartrate of 60-65ml/L, and add SO
2Make wherein SO
2Content is 30-50mg/L, and adjusting the preceding fruit juice pH of fermentation is 2.9-3.3, and red raspberry fruit juice acidity reaches 6-8g/L;
Primary fermentation: the yeast saccharomyces cerevisiae of activatory 100-250g/ ton is joined in the fruit juice, fully be mixed and, pour in down a chimney and solid-liquid separation after primary fermentation finishes in 25-28 ℃ of fermentation 5-7 days;
Secondary fermentation: the fragrant unusual debaryomyces hansenii of ester that will activate back 100-200g/ ton joins in the fruit juice after the solid-liquid separation, leaves standstill under 18-20 ℃ and ferments 10-15 days;
Fruit juice after the fermentation was left standstill 10-15 days under 8-10 ℃ of secluding air, and esterification is also fallen acid naturally; Then take out supernatant and carry out the solid-liquid separation second time, be behind the liquid filtering that obtains to be red raspberry wine after the former wine ageing for the former wine of red raspberry.
Described ageing is then removed in the wine and is precipitated for the former wine of red raspberry was left standstill more than 1 year, clarification naturally, and can obtain the wine body is transparent Ruby red, does not have the red raspberry wine of precipitation and impurity.
Ethanol content reaches 4-14% behind the described primary fermentation.
Described brewing method can be used in the brewageing of red raspberry dry wine, half-dried wine and sweet wine.
The present invention brewages flow process: the red raspberry sorting, the broken and enzymolysis → acid adjustment of fruit and adjust composition → Primary Fermentation (preceding ferment) → solid-liquid separation → secondary fermentation → fall naturally acid → second time solid-liquid separation → obtain red raspberry at the beginning of wine → ageing → following glue → filtration → sterilization → bottling.
The advantage that the present invention had is as follows:
1. the present invention utilizes producing and ethanol (Saccharomyces cervisae) and produces the fragrant unusual debaryomyces hansenii of ester that (two kinds of different yeast of Hansenula anomala (Hansen) carry out red raspberry fermented glutinous rice system, be different from the independent S. cervisiae ferment making technology that present red raspberry wine is utilized, resulting red raspberry fruit wine mouthfeel silk floss is gentle, ester is aromatic strongly fragrant;
2. the present invention's acid adjustment before fermentation, back ferment process is utilized microorganism to fall acid naturally and is passed through the natural subsidence defecation method, can keep the various organic acid composition composition and division in a proportion examples that produced in the red raspberry fermented glutinous rice system process, make red raspberry wine rich in taste, simultaneously the red raspberry bartender has held the nutritive ingredient in the red raspberry fruits, biological function, distinctive red raspberry fruit fragrance flavor such as anti-oxidant have strong red raspberry fruit fragrance and fermented wine fragrance, unique style; Dense pure and mild, the sweet and sour palatability of mouthfeel, the wine body is Ruby red, and is limpid transparent.
Embodiment
Concrete route: the selective maturation degree is good, sugar degree is higher, do not have worm, do not have septic red raspberry fruits, the clear water rinsing; Utilize the fruits and vegetables crusher with the fruit fragmentation, and in shattering process, add fruit juice production polygalacturonase and the processing of cellulase natural temperature; Utilize dilution method to adjust fruit juice acidity to 6-8g/L (with citrometer); Add the 20%-30% white sugar according to intending producing red raspberry wine kind in fruit juice according to the red raspberry fruits part by weight, add soluble tartrate (0.5mol/L) 60-65ml/L, add SO
2, make wherein SO
2Content is 30-50mg/L, and adjusting the preceding fruit juice pH of fermentation is 2.9-3.3; The yeast saccharomyces cerevisiae of activatory 100-250g/ ton is joined in the fruit juice, fully be mixed and carried out primary fermentation 5-7 days in 25-28 ℃, pour in down a chimney and solid-liquid separation after primary fermentation finishes; The fragrant unusual debaryomyces hansenii of ester of activation back 100-200g/ ton is joined in the fruit juice after the solid-liquid separation, leave standstill under 18-20 ℃ and carry out secondary fermentation 10-15 days; Fruit juice after the fermentation was left standstill 10-15 days under 8-10 ℃ of secluding air, and esterification is also fallen acid naturally and is arrived≤8g/L with citrometer acidity; Then take out supernatant and carry out the solid-liquid separation second time, be behind the liquid filtering that obtains to be red raspberry wine after the former wine ageing for the former wine of red raspberry.Ageing (esterification) temperature is controlled at 8-10 ℃, repeatedly changes bucket during the ageing, and remove in the wine and precipitate, clarification naturally, the ripening stage needs more than 1 year; Filter sterilization, bottling.
Embodiment 1:
The red raspberry sorting, the broken and enzymolysis of fruit: the selective maturation degree is good, sugar degree is higher, do not have worm, do not have septic red raspberry fruits, the clear water rinsing; Then with the fruit fragmentation, and in shattering process, add fruit juice production and handle with polygalacturonase and cellulase natural temperature;
Acid adjustment is also adjusted composition: add the 200g/L white sugar in fruit juice, make adjustment back fruit juice sugar content reach 22 ° of Bx degree Beaume, adding concentration is the soluble tartrate 60ml/L of 0.5mol/L, adds SO
2Make wherein SO
2Content is 30mg/L; Fruit juice pH is adjusted into 3.3 before the fermentation, and utilizes dilution method to adjust fruit juice acidity to 8g/L.
Primary Fermentation (preceding ferment): the yeast saccharomyces cerevisiae of activatory 250g/ ton is joined in the fruit juice, fully be mixed and carried out primary fermentation 5-6 days in 28 ℃, the content of sugar reaches 4-5g/L in fermentating wine, and ethanol content reaches 4-8%, pours in down a chimney after the fermentation ends and solid-liquid separation.
Secondary fermentation: the fragrant unusual debaryomyces hansenii of ester that will activate back 200g/ ton joins in the fruit juice after the solid-liquid separation, leaves standstill under 20 ℃ and carries out secondary fermentation 10 days;
Fruit juice after the fermentation was left standstill 15 days under 10 ℃ of secluding airs, and esterification is also fallen acid naturally and is arrived≤8g/L with citrometer acidity; Then take out supernatant and carry out the solid-liquid separation second time, be behind the liquid filtering that obtains to be red raspberry wine after the former wine ageing for the former wine of red raspberry.
The former wine of described ageing red raspberry (esterification) temperature is controlled at 8-10 ℃, repeatedly changes bucket during the ageing, and remove in the wine and precipitate, clarification naturally, the ripening stage needs promptly to obtain the red raspberry dry wine more than 1 year
Red raspberry dry wine Oranoleptic indicator:
Color and luster: the wine body is transparent Ruby red, does not have precipitation and impurity;
Fragrance: have typical red raspberry wine ester fragrance, unique flavor;
Mouthfeel: dense pure and mild, acidity is agreeable to the taste, plentiful exquisiteness;
Physical and chemical index:
Index: red raspberry dry wine
Alcoholic strength: 20 ℃, 12-14 ± 1%; Pol (with glucose meter, g/L) 2-4;
Total acid (g/L)＜8;
Embodiment 2
Difference from Example 1 is:
Acid adjustment is also adjusted composition: add the 250g/L white sugar in fruit juice, make adjustment back fruit juice sugar content reach 28 ° of Bx degree Beaume, adding concentration is the soluble tartrate 65ml/L of 0.5mol/L, adds SO
2Make wherein SO
2Content is 50mg/L; Fruit juice pH is adjusted into 2.9 before the fermentation, and utilizes dilution method to adjust fruit juice acidity to 6g/L.
Primary Fermentation (preceding ferment): the yeast saccharomyces cerevisiae of activatory 100g/ ton is joined in the fruit juice, fully be mixed and carried out primary fermentation 6-7 days in 25 ℃, pour in down a chimney and solid-liquid separation after primary fermentation finishes; The content of sugar reaches 10-12g/L in fermentating wine, and ethanol content reaches 8-9%, pours in down a chimney and solid-liquid separation after primary fermentation finishes.
Secondary fermentation: the fragrant unusual debaryomyces hansenii of ester that will activate back 150g/ ton joins in the fruit juice after the solid-liquid separation, leaves standstill under 18 ℃ and carries out secondary fermentation 10-11 days.
The half-dried wine Oranoleptic indicator of red raspberry:
Color and luster: the wine body is transparent Ruby red, does not have precipitation and impurity;
Fragrance: have typical red raspberry wine ester fragrance, unique flavor;
Mouthfeel: dense pure and mild, acidity is agreeable to the taste, plentiful exquisiteness;
Physical and chemical index:
Index: the half-dried wine of red raspberry
Alcoholic strength: 20 ℃, 7 ± 1%; Pol (with glucose meter, g/L) 10-12;
Total acid is (with lemon juice, g/L)＜8;
Implement 3
Difference from Example 1 is:
Acid adjustment is also adjusted composition: add the 300g/L white sugar in fruit juice, make adjustment back fruit juice sugar content reach 35 ° of Bx degree Beaume, adding concentration is the soluble tartrate 62ml/L of 0.5mol/L, adds SO
2Make wherein SO
2Content is 35mg/L; Fruit juice pH is adjusted into 3.0 before the fermentation, and utilizes dilution method to adjust fruit juice acidity to 7g/L.
Primary Fermentation (preceding ferment): the yeast saccharomyces cerevisiae of activatory 150g/ ton is joined in the fruit juice, fully be mixed and carried out primary fermentation 6-7 days in 26 ℃, pour in down a chimney and solid-liquid separation after primary fermentation finishes; The content of sugar reaches 10-12g/L in fermentating wine, and ethanol content reaches 10-14%, pours in down a chimney and solid-liquid separation after primary fermentation finishes.
Secondary fermentation: the fragrant unusual debaryomyces hansenii of ester that will activate back 160g/ ton joins in the fruit juice after the solid-liquid separation, leaves standstill under 18 ℃ and carries out secondary fermentation 10-11 days.
The half-dried wine Oranoleptic indicator of red raspberry:
Color and luster: the wine body is transparent Ruby red, does not have precipitation and impurity;
Fragrance: have typical red raspberry wine ester fragrance, unique flavor;
Mouthfeel: dense pure and mild, acidity is agreeable to the taste, plentiful exquisiteness;
Physical and chemical index:
Index: red raspberry sweet wine
Alcoholic strength: 20 ℃, 4 ± 1%; Pol (with glucose meter, g/L) 50;
Total acid is (with lemon juice, g/L)＜8.
Claims (4)
1. the brewing method of a red raspberry wine comprises fruit fragmentation, enzymolysis, acid adjustment, fermentation, separation, filtration operation, it is characterized in that:
Enzymolysis: will not having worm, no septic red raspberry fruits, to wash the back broken, in shattering process, live according to live unit/100 gram fresh fruits and 30～300 enzymes of 50～100 enzymes that the ratios of unit/100 gram fresh fruits add polygalacturonase respectively and cellulase carries out enzymolysis, and add the 20%-30% white sugar by the weight percent of red raspberry fruit juice;
Preceding acid adjustment: add the soluble tartrate of 60-65ml/L, and add SO
2Make wherein SO
2Content is 30-50mg/L, and adjusting the preceding fruit juice pH of fermentation is 2.9-3.3, and red raspberry fruit juice acidity reaches 6-8g/L;
Primary fermentation: the yeast saccharomyces cerevisiae of activatory 100-250g/ ton is joined in the fruit juice, fully be mixed and, pour in down a chimney and solid-liquid separation after primary fermentation finishes in 25-28 ℃ of fermentation 5-7 days;
Secondary fermentation: the fragrant unusual debaryomyces hansenii of ester that will activate back 100-200g/ ton joins in the fruit juice after the solid-liquid separation, leaves standstill under 18-20 ℃ and ferments 10-15 days;
Fruit juice after the fermentation was left standstill 10-15 days under 8-10 ℃ of secluding air, and esterification is also fallen acid naturally; Then take out supernatant and carry out the solid-liquid separation second time, be behind the liquid filtering that obtains to be red raspberry wine after the former wine ageing for the former wine of red raspberry.
2. press the brewing method of the described red raspberry wine of claim 1, it is characterized in that: described ageing is then removed in the wine and is precipitated for the former wine of red raspberry was left standstill more than 1 year, naturally clarification, can obtain the wine body is transparent Ruby red, does not have the red raspberry wine of precipitation and impurity.
3. by the brewing method of the described red raspberry wine of claim 1, it is characterized in that: ethanol content reaches 4-14% behind the described primary fermentation.
4. application by the brewing method of the described red raspberry wine of claim 1, it is characterized in that: described brewing method is used for brewageing of red raspberry dry wine, half-dried wine and sweet wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100109606A CN101285024B (en) | 2007-04-13 | 2007-04-13 | Brewing process of red raspberry health wine and uses thereof |
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|---|---|---|---|
| CN2007100109606A CN101285024B (en) | 2007-04-13 | 2007-04-13 | Brewing process of red raspberry health wine and uses thereof |
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| CN101285024A CN101285024A (en) | 2008-10-15 |
| CN101285024B true CN101285024B (en) | 2011-01-19 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642647B (en) * | 2013-10-23 | 2015-08-12 | 阜新市桃李园特色食品有限公司 | A kind of making method of wine of raspberry |
| CN103911259B (en) * | 2014-04-22 | 2016-04-27 | 生命果有机食品股份有限公司 | A kind of raspberry Liquor and brewing method thereof |
| CN104059840A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Method for making raspberry fruit wine |
| CN108315162B (en) * | 2018-05-02 | 2021-07-16 | 蒙阴县恒东树莓研究所 | Preparation method of low-acidity fruity raspberry fruit wine |
| CN108913417A (en) * | 2018-06-26 | 2018-11-30 | 河北农业大学 | Raspberry α-extra dry red wine preparation method |
| CN109880716A (en) * | 2018-09-28 | 2019-06-14 | 江苏荣泽食品有限公司 | A kind of strawberry compound fruit wine and its brewing method |
| CN110157574A (en) * | 2019-06-04 | 2019-08-23 | 甘肃紫轩酒业有限公司 | A kind of brewing method of raspberry ligueur |
| CN110903932B (en) * | 2019-10-28 | 2023-01-17 | 山东农业大学 | Production method of semi-dry raspberry wine |
| CN111518651B (en) * | 2020-04-13 | 2023-05-16 | 浙江工商大学 | Yellow wine production process with ester-flavored yeast reactor |
| CN115109672A (en) * | 2022-07-14 | 2022-09-27 | 南昌大学 | Method for fermenting raspberry wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687363A (en) * | 2005-03-22 | 2005-10-26 | 大连轻工业学院 | Method for brewing whole juice wine of raspberry containing natural Co2 |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687363A (en) * | 2005-03-22 | 2005-10-26 | 大连轻工业学院 | Method for brewing whole juice wine of raspberry containing natural Co2 |
Non-Patent Citations (1)
| Title |
|---|
| 高海燕等.热浸提法酿造树莓酒的初步研究.<食品科学>.2004,第25卷(第1期),100-102. * |
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