CN101285026A - Brewing process of cornel wine - Google Patents

Abstract

The invention discloses a method for brewing cornus wine. The method comprises the following steps of: adding yellow wine yeast and yeast wine into crushed and pitted cornus and slaked starch bearing materials to ferment in a fermentation cylinder; squeezing the fermented mash, and filling the wine into a bottle after settling, sterilizing, ageing, blending and filtering. Because the pure fermented cornus wine is brewed by adopting the starch bearing materials as a carbon source for fermentation, combining the technical skill for producing the yellow wine and using fruit wine producing experience as a reference, the method can not only guarantee the unique nutrition and health care function of the cornus wine, but also furthest reduce the manufacturing cost.

Description

The brewing method of cornel wine

Technical field

The present invention relates to a kind of brewing method of wine, what be specifically related to is a kind of brewing method of cornel wine.

Background technology

Last century, the nineties was once risen one " dogwood tree plantation heat " in China part province plantation industry, and this mainly is because of due to its fruit skunk bush.Because the health protection effect of cornus fruit uniqueness, not only the correlated product price is very high, and gains great popularity, and the cornel wine of Pai Shenging is also flourishing for a moment thus.

Yet, short-lived, the cornel wine market of just having faded out soon.Tracing it to its cause, mainly is because three types cornel wine occurred, i.e. soaking wine, fermented wine and blend the wine that forms with soaking wine and fermented wine.Because the difference of method, the difference of cost causes the quality great disparity very big, and confusion has just appearred in very fast cornel wine in market, and a large amount of appearance of the what is called " cornel wine " of blending of particularly manufacturing in a rough and slipshod way more make people be difficult to accept.

Summary of the invention

The objective of the invention is to propose a kind of novel process of brewageing cornel wine, adopt the carbon source of starchy material as fermentation, in conjunction with the yellow wine production technology technology, use for reference the experience that fruit wine is produced, the pure fermentation cornel wine of brew can not only guarantee the health protection effect of cornel wine uniqueness, and changed that people habitually practise according to the brewing fruit wine technology, brewage the cornel wine defect of high cost, can reduce production costs to greatest extent.

The technical scheme of realization above-mentioned purpose is undertaken by following processing step:

A, the broken stoning of skunk bush:

The purification of a, skunk bush;

B, the qualified skunk bush of purification soften;

C, the broken stoning of softening good skunk bush.

The slaking of B, starchy material:

Starchy material is expanded or through following technology slaking;

A, starchy material clean the back and soak with clear water through impurity elimination;

B, soaked starchy material is carried out boiling;

C, the starchy material that boiling is ripe cool off.

C, fermenting and aging:

Add yellow wine yeast and distiller's yeast in the skunk bush of broken stoning and the starchy material after the slaking, in fermentor tank, ferment; Then the mash that ferments is squeezed, wine juice through clarification, sterilization, ageing, blend and filter after the bottling.

Because the present invention has adopted the carbon source of starchy material as fermentation, in conjunction with the Technology of rice wine production, use for reference the fruit wine knowhow, the pure fermentation cornel wine of brew, can guarantee the health protection effect of cornel wine uniqueness, can reduce production costs to greatest extent again.

The present invention is described in further detail below in conjunction with embodiment.

Embodiment 1

The dry type cornel wine:

One, material

1, skunk bush: commercially available;

2, rice: commercially available;

3, red colouring agent for food, also used as a Chinese medicine: commercially available;

4, distiller's yeast: self-control or commercially available Angel yellow rice wine active dry yeast;

5, water: meet the GB5749 drinking water standard.

Two, equipment:

Cornus officinalis nut remover, big watt of cylinder of ceramic and wine jar etc.

Three, the technological process of production:

→ squeezing → clarification → sterilization → ageing → blend → purify clarification → filtration → physical and chemical inspection → can → pasteurization → sanitary inspection → decals → packing → finished product.

Four, production operation:

1, batching: (unit: kilogram)

Batching	Skunk bush	Rice	Water	Red colouring agent for food, also used as a Chinese medicine	Distiller's yeast
						Consumption	35	100	250	12	12

2, the broken stoning of skunk bush: skunk bush promptly behind a rejecting branch stalk, carpopodium and other foreign matter, cleans through impurity elimination, carries out boiling then, can not be mashed in the digestion process the skunk bush boiling, cause nutrient loss, and it is half-cooked to become.After boiling is ripe, carry out broken stoning through Cornus officinalis nut remover, the skunk bush after the collection stoning is standby.Because acidity is bigger in the cornus fruit, the tannin content height must be made with stainless steel at the used utensil of whole process of production, and in advance must be through cleaning and disinfecting.

After the skunk bush maturation, if untimely harvesting, along with distributing of moisture, fruit stoning difficulty is bigger, for ease of producing, also can store for future use after the germicidal treatment with the skunk bush of broken stoning through vacuumizing sealing.In addition, for ease of storing and management, also can be with the skunk bush after the broken stoning through drying processed, moisture content is lower than 6%, and just vacuum-pumping sealing stores for future use.

3, rice slaking: what starchy material was selected in the embodiment of the invention is rice.Except that rice, other starchy material such as milled glutinous broomcorn millet, millet and corn etc. all can be selected for use.Rice with the rice slaking, is about to rice cleaning back immersion by boiling after impurity elimination, general 2～3 days, soak time can prolong in the winter time, and the particle that is dipped into rice is kept perfectly and the rice shortcake, does not have hilum with a finger pinch grain of rice powdering and gets final product.The boiling about 1 hour under normal pressure of rice after the immersion, in the boiling way, can suitably append part hot water, it is softening that rice is cooked, reach outer hard interior soft, interior no hard-core loosens and does not stick with paste, mashed thoroughly and not and uniformity just can, take the dish out of the pot then, be placed on and carry out spreading for cooling or water pouring in the clean container, generally be cooled to about 25 ℃ and just can.

Also can with rice after impurity elimination by the direct slaking of expanded mode.

4, the cylinder that falls: invade for preventing assorted bacterium, the used tool and the cylinder container that falls in advance must be through cleaning and sterilization, clear water is put into cylinder, drop into the rice of slaking, and the skunk bush of broken stoning, add red colouring agent for food, also used as a Chinese medicine and distiller's yeast more respectively, at last, put into remainder water again, regulate PH=4.5, control falls the cylinder temperature at 24 ℃～26 ℃.

When regulating PH, if PH＞4.5, it is better to regulate pH value with lactic acid; If PH＜4.5, it is better to regulate pH value with soluble tartrate.

In the use of distiller's yeast, general yellow wine yeast can use, and selects red colouring agent for food, also used as a Chinese medicine the best among the present invention for use, and after using red colouring agent for food, also used as a Chinese medicine, it is red that the natural colour of wine juice shows, near the appearance luster of cornus fruit raw material.

5, fermentation: fall cylinder after 10 hours, the product temperature can rise 4 ℃～7 ℃.Because quick heating should note in time surveying the product temperature, just can carry out the stirring first time when rising to 30 ℃, the product temperature is descended.Head rake back product temperature significantly descends, and rake is driven in each time later on, should decide on the particular case of fermentation, and is low as room temperature, and the product temperature rises slow, should elongate opening the rake time; Otherwise, should shorten opening the rake time.Drove once rake in general about 4 hours, behind four rakes, generally stir sooner or later twice in every day.Through 5～8 days, wait product temperature and room temperature were approaching approximately, and waste matter is sunk, and main fermentation stage finishes, can stop to stir, and were volatilization loss and the microbial contamination that prevents mash, and back ferment can continue to carry out in cylinder, generally needs 70～80 days.

6, squeezing, clarification and sterilization: after the back ferment finishes, can squeeze, wine juice is light red.Vinasse distill, and poor burning collects half sweet and sweet type wine to be produced and uses, and carries out sterilization after the clarification of wine juice.

7, store: the wine juice after the sterilization pours into sealing in the clean wine jar, is placed on the indoor storage ageing of drying, cleaning.

8, blend, purify clarification and filtration: after wine juice was stored, color and luster can be deepened.In the process of blending, need not add any coloring matter, according to the difference of physical and chemical index and the difference of storing the ageing time limit, the juice of filling a wine cup in proportion carries out suitable combination, through judge and physical and chemical inspection qualified after, just can purify clarifying treatment.In purifying the clarification operation, clear material ground uses multiple choices, and among the present invention, it is best to select for use Guizhou Province gently to grind product innovation " JA finings " effect that institute and chemical industry system of Guizhou University of Technology develop jointly, after waiting to clarify, just can filter.

Purify in the clarifying process, the usage quantity of clear material needs to do suitable adjustment along with the variation of skunk bush add-on.Normal conditions are to do lab scale earlier, determine scheme, produce in batches then.

9, filtered work in-process wine liquid through filling and sealing, water-bath pasteurization, sanitary inspection is qualified and decals packing after, be finished product.In addition, filtered work in-process also can be through the relevant support equipment of membrane filtration, and sterile filling forms.

Embodiment 2

The half-dry type cornel wine:

According to following batching, and, can produce the half-dry type cornel wine with reference to the technical process of embodiment 1.

Batching: (unit: kilogram)

Batching	Skunk bush	Rice	Water	Red colouring agent for food, also used as a Chinese medicine	Distiller's yeast	Poor burn (20 ℃, the V/V) of 50% skunk bush
							Consumption	30	100	180	10	12	5

Should note in the operating process:

1, half-dried wine is because appetite is many, and moisture content is few, and mash is thick, and the product temperature of main fermentation period rises fast, and therefore, the cylinder temperature that falls is lower 1-2 ℃ than dry wine.In addition, for ease of the control leavening temperature, half-dried wine production can be arranged in three nine-day periods after the winter solstice, four or nine severe cold season brews.

2, when entering the back ferment, add the poor burning of skunk bush and a small amount of distiller's yeast, to improve the local flavor of wine, strengthen fermenting power, prevent that fermentation liquid from becoming sour.The whole secondary fermentation phase needs 80-90 days approximately.

Embodiment 3

Half sweet cornel wine:

According to following batching, and, can produce half sweet cornel wine with reference to the technical process of embodiment 1.

Batching: (unit: kilogram)

Batching	Skunk bush	Rice	Water	Red colouring agent for food, also used as a Chinese medicine	Distiller's yeast	17% dry type cornel wine (20 ℃, V/V)
							Consumption	20	100	160	13	12	150

Should note in the operating process:

1, owing to added a large amount of dry type wine when falling cylinder, the alcoholic strength of mash is higher, and the zymic growth and breeding is hindered, and fermenting speed is slower.In order to begin to promote zymic breeding and fermentative action, require the cylinder temperature to improve 1-2 ℃, and need to strengthen the insulation measure than brewageing of dry type wine.

2, because the increase of alcohol is slow, and fermentation time reached about 80 days, during squeezing, because mash is sticking thick, the squeezing time also need prolong.

Embodiment 4

Sweet type cornel wine:

According to following batching, and, can produce sweet type cornel wine with reference to the technical process of embodiment 1.

Batching: (unit: kilogram)

Batching	Skunk bush	Rice	Water	Red colouring agent for food, also used as a Chinese medicine	Distiller's yeast	Low poor burn (20 ℃, the V/V) of 17% skunk bush	Poor burn (20 ℃, the V/V) of 60% skunk bush
								Consumption	50	100	150	12	12	100	40

To go into cylinder diastatic fermentation temperature in the operating process and be controlled at 30-33 ℃, ferment after 2 days, add 60% (V/V, 20 ℃) skunk bush is poor burns.(V/V, 20 ℃) the poor purpose of burning of skunk bush that adds 60%: the one, replenish the wine degree; The 2nd, suppress fermentation, sugar part is fixed up, ferment after entering then, static foster embryo be more than one month, i.e. compressible.

Claims (3)

1, a kind of brewing method of cornel wine is characterized in that:

A, the broken stoning of skunk bush:

The purification of a, skunk bush;

B, the qualified skunk bush of purification soften;

C, the broken stoning of softening good skunk bush.

The slaking of B, starchy material:

Starchy material is expanded or through following technology slaking;

A, starchy material clean the back and soak with clear water through impurity elimination;

B, soaked starchy material is carried out boiling;

C, the starchy material that boiling is ripe cool off.

C, fermenting and aging:

Add yellow wine yeast and distiller's yeast in the skunk bush of broken stoning and the starchy material after the slaking, in fermentor tank, ferment; Then the mash that ferments is squeezed, wine juice through clarification, sterilization, ageing, blend and filter after the bottling.

2, according to the brewing method of the described a kind of cornel wine of claim 1, it is characterized in that: the skunk bush consumption is the 25-50% of starchy material, and the yellow wine yeast add-on is the 10-15% of starchy material, and the distiller's yeast add-on is the 10-12% of starchy material.

3, according to the brewing method of claim 1 or 2 described a kind of cornel wines, it is characterized in that: described yellow wine yeast is a red colouring agent for food, also used as a Chinese medicine.