CN101392217A

CN101392217A - Water melon wine and brewing method thereof

Info

Publication number: CN101392217A
Application number: CNA2007101545890A
Authority: CN
Inventors: 郭振栓
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-09-19
Filing date: 2007-09-19
Publication date: 2009-03-25

Abstract

The invention pertains to a fruit wine and a brewing method thereof, in particular relates to an alcoholic beverage made from the fermentation of watermelon juice. Watermelons which are almost mature (not being apt to rot and deteriorate) are cleaned and peeled off; the pulp of the watermelons is crushed into juice by a juice extractor and the obtained juice is filtered to remove seeds so as to obtain watermelon juice; after being sterilized, the watermelon juice is added with active dry yeasts used for the fruit wine and then stirred evenly for fermentation; when the sugar content of fermenting liquor is reduced to about 1 percent, the alcoholic fermentation is ceased; later, the fermenting liquor is moved to a cool place and filled into a container and a layer of high wine is sparkled on the liquor surface; and the container is sealed for aging to finally obtain the alcoholic beverage. The alcoholic beverage is characterized by the preservation of the existing nutrients and flavor of the watermelon, clear liquor, fresh flavor, mellowness and proper sweet and sour taste, and is easy to be absorbed by a human body.

Description

Watermelon wine and brewing method thereof

Technical field

The invention belongs to a kind of fruit wine, be specifically related to alcoholic drink and brewing method thereof that fermentation of watermelon juice becomes.

Background technology

As everyone knows, watermelon is higher a kind of of contents of saccharide in the melon and fruit, and higher amino acid of content and acid are arranged, can not only provide a large amount of moisture to people, and can provide a large amount of nutritive substances such as carbohydrate, moreover watermelon instant, mouthfeel is fabulous, become the main selection that people avoided heat and lowered the temperature summer, but thereby can not prolonged preservation and the serious corruption phenomenon occurs, influence the cultivated area and the sale of watermelon, distinctive nutritive substance can not well be utilized equally owing to its preservation period is short in the watermelon; Some time is because the situation of dull sale also can appear greatly in the growth of watermelon area; Anti-season watermelon and refrigeration watermelon are also arranged on the current market, all do not have the watermelon comprehensive nutrition of normal production in season, more do not have the due unique mouthfeel of watermelon, and price is very high, for addressing this problem, the spy does following invention.

Summary of the invention

The present invention will provide a kind of watermelon wine that is formed by fermentation of watermelon juice.

The scheme that solves its technical problem is: the watermelon of selective maturation most probably above (can not be corrupt, expired) cleans up, peeling, with juice extractor flesh of Pulp Citrulli is pulverized and to be squeezed the juice, filter then, elimination watermelon seed shell wherein becomes watermelon and squeezes the juice, in squeezing the juice, add 0.002% Sodium Metabisulfite again, stir, left standstill 4-5 hours, to kill the assorted bacterium of watermelon in squeezing the juice; Fruit wine active dry yeast according to 0.05% stirs, and ferments; Leavening temperature should be controlled at 20-25 ℃, through promptly entering yeast phase in 12 hours, the fermentation animated period has 5 days approximately, ferments 8 days after allowing it lower the temperature naturally then again, general yeast phase is in 15 days, stops zymamsis when the fermented liquid sugar degree is reduced to 1% left and right sides at once; Subsequently fermented liquid is moved into and place in the cool, fill container, on liquid level, spill one deck high wine then, sealing, ageing.

Be characterized in: preserved existing nutritive ingredient and taste in the watermelon; Outward appearance is limpid, cool taste, and the wine body is pure and mild, and sour and sweet palatability is easy to the absorption of human body utilization.

Embodiment

One, technical process

Watermelon is selected → is shelled → squeeze the juice → filter → container → sterilization of packing into → inoculation (adding fruit wine active dry yeast → zymamsis → modulation ageing → clarification → bottling sterilization → watermelon wine

Two, make main points

1, watermelon is selected: require the watermelon profile intact, most probably above ripe (can not be corrupt, expired).

2, shell: general artificial shelling gets final product, and watermelon shell and meat too need not be distinguished, and white matter meat also can use.

3, squeeze the juice: with juice extractor flesh of Pulp Citrulli is pulverized and squeezed the juice.

4, filter: the watermelon seed shell in the elimination Pulp Citrulli juice, distinguish, lobe capsule.Allow to have pulp in the Pulp Citrulli juice.

5, the container of packing into: generally be the container that volume is big, permeability performance is good.

6, sterilization: in squeezing the juice, add 0.002% Sodium Metabisulfite, stir, left standstill 4-5 hours, to kill the assorted bacterium of watermelon in squeezing the juice.

7, inoculation: the fruit wine active dry yeast according to 0.05%, stir, ferment.

8, fermentation: temperature should be controlled at 20-25 ℃, through promptly entering yeast phase in 12 hours, the fermentation animated period has 5 days approximately, ferments 8 days after allowing it lower the temperature naturally then again, general yeast phase is in 15 days, stops zymamsis when the fermented liquid sugar degree is reduced to 1% left and right sides at once.

9, modulation ageing: fermented liquid is moved into place in the cool subsequently, fill container, on liquid level, spill one deck high wine then, sealing.

10, clarification: the gelatin of adding about 0.015% and 0.01% tannin in wine liquid, to leave standstill 2-3 days, filtration gets final product.

11, bottling sterilization: the wine liquid behind the clarification filtration can be bottled, and then 70 ℃ of following sterilizations 20 minutes, cooling promptly gets the watermelon wine finished product.

Above-mentionedly will put that flesh of Pulp Citrulli need not remove seed in 3, be rich in nutrition in the seed, its nutritive value is not under watermelon meat.

Should in cold water, soak 12 hours earlier before gelatin uses, remove the impurity elimination flavor, will soak the water elimination again, add water again, add again in the wine liquid after the heating for dissolving.

Claims

Watermelon wine of the present invention is to be pulverized to brewage by the flesh of Pulp Citrulli of band seed to form; The watermelon of selective maturation most probably above (can not be corrupt, expired) cleans up, peeling, with juice extractor flesh of Pulp Citrulli is pulverized and to be squeezed the juice, filter then, elimination watermelon seed shell wherein becomes watermelon and squeezes the juice, in squeezing the juice, add 0.002% Sodium Metabisulfite again, stir, left standstill 4-5 hours, to kill the assorted bacterium of watermelon in squeezing the juice; Fruit wine active dry yeast according to 0.05% stirs, and ferments; Leavening temperature should be controlled at 20-25 ℃, through promptly entering yeast phase in 12 hours, the fermentation animated period has 5 days approximately, ferments 8 days after allowing it lower the temperature naturally then again, general yeast phase is in 15 days, stops zymamsis when the fermented liquid sugar degree is reduced to 1% left and right sides at once; Subsequently fermented liquid is moved into and place in the cool, fill container, on liquid level, spill one deck high wine then, sealing, ageing; Characteristics of the present invention are: preserved existing nutritive ingredient and taste in the watermelon; Outward appearance is limpid, cool taste, and the wine body is pure and mild, and sour and sweet palatability is easy to the absorption of human body utilization.