CN101302464A

CN101302464A - Production process of pineapple wine

Info

Publication number: CN101302464A
Application number: CNA2007100218961A
Authority: CN
Inventors: 李延禄
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-05-09
Filing date: 2007-05-09
Publication date: 2008-11-12

Abstract

The invention relates to a method for producing pineapple wine. The method is to add cellulose catabolic enzyme into crushed liquid, to decompose fibers into fermentable sugar which is mainly beta-D-glucose, and to fully utilize cellulose compositions. The suspended substance is reduced; the flavor and the quality of the pineapple wine are strengthened; and the alcoholic strength of the wine or brandy pineapple wine prepared is high.

Description

A kind of production method of pineapple wine

Technical field

The present invention relates to a kind of method for preparing wine, is a kind of production method of pineapple wine specifically.

Background technology

Pineapple has another name called pineapple, is one of south China four your name fruit, a kind of good raw material of wine brewing.Pineapple wine is to utilize fresh pineapple juice fermentation to form, and has kept the former savory high-grade low alcohol fruit wine of pineapple, and it is nutritious, good mouthfeel, and aromatic flavour, low alcohol fruit wine is the megatrend that already develops of wine from now on, has bigger development prospect.Conventional production methods is not because Mierocrystalline cellulose is decomposed in a large number, and to making suspended substance more, raw material availability is low, and therefore, we study the production method of pineapple wine, and have done improvement.

Summary of the invention

The objective of the invention is the production method of pineapple wine is improved, reduce suspended substance, improve raw material availability, strengthen pineapple wine local flavor and quality.

Making method

1. raw material crushing: remove with general slicing machine earlier and remove the peel and core, pineapple pulp carries out fragmentation with gyratory crusher or stirrer etc., contains fruit juice and fiber in the broken liquid, and this is both mixtures.

2. enzyme decomposes: broken liquid adds cellulolytic enzyme, makes fiber resolve into fermentable sugar.Used cellulolytic enzyme is common cellulase.Per 100 kilograms of broken liquid with the enzyme amount be 100 the gram.The enzyme treatment condition are 30 ℃, 24 hours.Broken liquid is after enzyme is handled, because Mierocrystalline cellulose is decomposed, so broken liquid becomes clearly gradually, and Mierocrystalline cellulose finally is converted to fermentable sugar, and said here fermentable sugar promptly refers to the sugar that can be assimilated by yeast, mainly is β-D-glucose.

3. fermentation: the enzyme treatment solution adds yeast again and ferments.Used yeast with cereuisiae fermentum for well.Yeast is cultivated earlier in advance, and cultured nutrient solution (being referred to as distiller's yeast) is used for fermentation.Fermentation is at room temperature carried out usually, and yeast phase 5 days can stop fermentation when pol drops to 1 ~ 2%.

4. filtration after-ripening: after the fermentation ends, remove after the precipitated impurities in the fermented liquid, carry out after-ripening again with filtration method.The pineapple wine of producing like this is the wine of grape wine type, and alcoholic strength is about 8%, and the yield of pineapple wine is 60% of a broken liquid.

5. distill: after above-mentioned fermented liquid is distilled, promptly produce the pineapple wine of brandy type, its alcoholic strength is about 40%.By as can be seen above, the broken liquid of pineapple with the cellulase disaggregating treatment after because Mierocrystalline cellulose is converted to fermentable sugar,, therefore, make the grape wine type made or brandy type pineapple wine and alcoholic strength higher so cellulose components is fully used.

Embodiment

Example 1

Pineapple removes peeling and core with slicing machine, use gyratory crusher pulp crushing again, promptly make fruit juice and fibre blend, get 100 kilograms of broken liquid and be placed in the container, add 100 gram cellulolytic enzymes, in 30 ℃ of reactions 24 hours, continue it, the enzyme treatment solution adds 10 milliliters of pre-incubated distiller's yeasts (cereuisiae fermentum), in 30 ℃ of fermentations 5 days, after the fermentation ends, fermented liquid filters, and promptly makes the pineapple wine of grape wine type.

Example 2

The pineapple wine that above-mentioned example 1 is made is got 10 liters, distill, get 20 liters of distillates, so promptly make brandy type pineapple wine, its alcoholic strength is 40.8%.

Claims

The production method of 1 one kinds of pineapple wines is characterized in that: the broken liquid of pineapple adds cellulolytic enzyme, makes fiber resolve into fermentable sugar.
2, according to claim 1, it is characterized in that: used cellulolytic enzyme is common cellulase.Per 100 kilograms of broken liquid with the enzyme amount be 100 the gram.The enzyme treatment condition are 30 ℃, 24 hours.
3. according to claim 1, it is characterized in that: used yeast with cereuisiae fermentum for well.Yeast is cultivated earlier in advance, and cultured nutrient solution is used for fermentation.Fermentation is at room temperature carried out usually, and yeast phase 5 days can stop fermentation when pol drops to 1 ~ 2%.
4. according to claim 1, it is characterized in that: after the fermentation ends, remove after the precipitated impurities in the fermented liquid, carry out after-ripening again with filtration method.
5. according to claim 1, it is characterized in that: fermented liquid is distilled, promptly produce the pineapple wine of brandy type, its alcoholic strength is about 40%.