CN101412954A - Coconut watery wine - Google Patents
Coconut watery wine Download PDFInfo
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- CN101412954A CN101412954A CNA2007101813023A CN200710181302A CN101412954A CN 101412954 A CN101412954 A CN 101412954A CN A2007101813023 A CNA2007101813023 A CN A2007101813023A CN 200710181302 A CN200710181302 A CN 200710181302A CN 101412954 A CN101412954 A CN 101412954A
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The design of the invention relates to fruit wine which is brewed by using tropical fruits and coconuts as raw materials, concentrating coconut water, and performing fermentation at a controlled temperature. The process for brewing the fruit wine comprises the following steps: fruit selection, peeling, kernel breaking, coconut water taking, filtration, concentration, fermentation at a controlled temperature, filtration, storing and aging (or distillation and aging), blending, refrigeration, sterilizing filtration, and packaging to obtain the finished product, wherein the alcohol degree is between 10 and 45 degrees.
Description
Coconut watery wine is to be raw material with the coconut fruit that the torrid areas abounds with, with coconut palm really remove the peel, broken shell takes out natural Sucus Cocois, carry out that ultrafiltration and concentration is handled, carry out the wine that old storage aging (or distillation, aging) brew forms after the fermentation.Coconut watery wine of the present invention only concentrates fermentation with the sugared source of Sucus Cocois self and is converted into the wine degree, old storage aging (or distill, aging), allotment etc.
Technical scheme of the present invention is: select fresh coconut palm fruit, peeling, broken shell, get Sucus Cocois, its degree of enrichment of concentration (adopting the ultra-filtration membrane thickener) in Brix (Brix) 18%～25%, Sucus Cocois after concentrating is adopted the fermentation of temperature controlled fermentation jar, and its temperature was controlled at 25 ℃ ± 2 ℃ fermentation times about 12 days.Adopting pressure filter to carry out mash after the fermentation ends separates, wine liquid after the separation is stored in aging (or the distillation in the airtight old storage tank, its distillatory temperature is controlled at 80 ℃ ± 2 ℃, the former wine storage of distillatory is aging (with 1000L in the aging jar of old storage, the former wine of 60 degree is radix, in jar, add 0.1% oak chip or 2% Herba Passiflorae Caeruleae fruit drink), the aging time of old storage: undistilled coconut watery wine is aging to be no less than 2 months, is no less than 6 months and the distillatory coconut watery wine is aging.
Former wine after aging is allocated, and the wine degree transfers to 10～13.5 degree, and odor type is the natural fragrance of fruit.Wine after the allotment adopt food fast freezer with the wine temperature drop to-6 ℃ ± 1 ℃, insulation was carried out the stability of vinosity in 24 hours and is handled, and adopted that at last the crossflow membrane filtration machine carries out packing after the Sterile Filtration etc.
And the former wine of the distillation after aging is allocated, the wine degree transfers to 38～45 degree, and odor type has light oak to be or the natural fragrance of fruit.Wine after the allotment adopts food fast freezer with extremely-15 ℃ ± 1 ℃ of wine temperature drop, and the stability processing of vinosity was carried out in insulation in 24 hours, adopts the crossflow membrane filtration machine to filter back packing etc. at last.
Technology characteristics of the present invention is: choosing fruit, peeling, broken shell, get Sucus Cocois, ultrafiltration and concentration processing, temperature controlled fermentation, filtration, old storage (or distillation, aging), allotment, freezing, filter, packing promptly becomes coconut watery wine (wine degree be 10～45 spend).
Further describe of the present invention below
Utilization of the present invention be sugar degree about 3% in the coconut fruit that abounds with of the torrid zone, the Sucus Cocois of the simple and elegant delicate fragrance of fragrance is a raw material, selecting fresh coconut palm really removes the peel, broken shell, water intaking is collected in Sucus Cocois in the airtight jar, adopt the ultrafiltration and concentration device to concentrate then, its degree of enrichment is in Brix (Brix): 18%～25%, then the concentrated coconut juice water after the concentration is pumped into and carry out temperature controlled fermentation (heating zone fruit wine special yeast in the fermentor tank, ferment), its temperature is controlled at 25 ℃ ± 2 ℃, about 12 days of time, adopt the closed delivery plate-and-frame filter press to carry out separating of wine liquid and wine mud the mash after the fermentation, wine liquid after the separation sink can adopt after clear the processing the old storage of stainless cylinder of steel aging or will separate after wine liquid distill that (the former wine of the distillation after the distillation can adopt the old storage of stainless cylinder of steel aging, in old storage process, with 1000L, the former wine of 60 degree is that radix adds 0.1% oak chip or adds 2% Herba Passiflorae Caeruleae fruit drink), the aging temperature of its old storage is a normal temperature, its aging time of old storage: undistilled coconut watery wine is aging to be no less than 2 months, is no less than 6 months and the distillatory coconut watery wine is aging.
The former wine of Sucus Cocois after aging is allocated, and the wine degree transfers to 10～13.5 degree, and odor type is the natural fragrance of fruit.Low coconut watery wine after the allotment adopts food fast freezer that the stability that the wine temperature drop carried out vinosity in 24 hours to-6 ℃ ± 1 ℃ insulation is handled.
The former wine of distillation after aging is transferred to 38～45 degree, and odor type is the light oak flavor or the natural fragrance of fruit, and the distillation coconut watery wine after the allotment adopts food fast freezer that the wine temperature is reduced to the stability processing that vinosity was carried out in-15 ℃ ± 1 ℃ insulation in 24 hours fast,
Coconut watery wine after the processing (low alcohol or liquor) all adopts the crossflow membrane filtration machine to carry out Sterile Filtration, packing etc. and is tropical Sucus Cocois low alcohol or liquor.
Example:
A is that 1000 kilograms of 25% coconut condensed water are raw material with hundred sharp pols, and its zymotechnique is the same.800 kilograms of former wine of Sucus Cocois of about brew, its wine degree is 12 ± 2 degree, odor type is the natural odor type of fruit, wine after aging 2 months of ageing, the allotment adopts food fast freezer with extremely-6 ℃ ± 1 ℃ of wine temperature drop, insulation was carried out the stability of vinosity in 24 hours and is handled, adopt that at last the crossflow membrane filtration machine carries out packing after the Sterile Filtration etc., be the coconut watery wines of 12.5 ± 1 degree.
B is that 1000 kilograms of 25% coconut condensed water are raw material with hundred sharp pols, and its zymotechnique is the same, and 800 kilograms of former wine of Sucus Cocois of about brew, its wine degree are 12 ± 2 degree.Distill then, its distil process is the same, gets 160 kilograms of the former wine of 60 degree Sucus Cocois liquors approximately, adds 0.1% oak chip then, aging 18 months of its ageing, allotment, technology such as freezing are the same, and promptly getting odor type is simple and elegant oak flavor Sucus Cocois liquor (wine degree 40 ± 2 degree).
C is that 1000 kilograms of 25% coconut condensed water are raw material with hundred sharp pols, and its zymotechnique is the same.800 kilograms of former wine of Sucus Cocois of about brew, its wine degree is that 12 ± 2 degree distill then, its distil process is the same, get 160 kilograms of the former wine of 60 degree Sucus Cocois liquors approximately, add 2% dahlia fruit juice then, aging 6 months of its ageing, allotment, technology such as freezing are the same, and promptly getting odor type is simple and elegant fruital flavor Sucus Cocois liquor (wine degree 42.5 ± 2 degree).
Claims (2)
1. the method for brew coconut watery wine: its feature: with coconut fruit peeling, broken shell, get Sucus Cocois, carry out ultrafiltration and concentration and handle, leavening temperature is controlled at 25 ℃ ± 2 ℃, aging (or the distillation of the old storage of normal temperature to its degree of enrichment in Brix (Brix) 18%～25%, its distillation temperature is controlled at 80 ℃ ± 2 ℃, and the coconut watery wine that distillation is good adopts the old storage of stainless cylinder of steel aging and be that radix adds 0.1% oak chip or adds 2% Herba Passiflorae Caeruleae juice with the former wine of 1000L, 60 degree).
2. the described method of claim 1: its feature: choosing fruit, peeling, broken shell, get Sucus Cocois, ultrafiltration and concentration processing, temperature controlled fermentation, filtration, old storage (or distillation, aging), allotment, freezing, filter, packing promptly becomes coconut watery wine (wine degree be 10～45 spend).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101813023A CN101412954A (en) | 2007-10-15 | 2007-10-15 | Coconut watery wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101813023A CN101412954A (en) | 2007-10-15 | 2007-10-15 | Coconut watery wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101412954A true CN101412954A (en) | 2009-04-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101813023A Pending CN101412954A (en) | 2007-10-15 | 2007-10-15 | Coconut watery wine |
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| CN (1) | CN101412954A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102268355A (en) * | 2011-08-29 | 2011-12-07 | 叶贤忠 | Method for preparing fruit wine |
| CN104178390A (en) * | 2013-05-21 | 2014-12-03 | 广西田阳蒙发酒业有限公司 | Preparation method and container of coconut wine |
| CN104531463A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing passion fruit and mango wine |
| CN107114628A (en) * | 2017-06-21 | 2017-09-01 | 中国热带农业科学院椰子研究所 | A kind of old coconut water recoverying and utilizing method and coconut water molasses product |
| CN109182005A (en) * | 2018-10-24 | 2019-01-11 | 留坝县佳仕森中药综合开发有限公司 | A kind of production method of American Ginseng fruit wine |
| CN113150925A (en) * | 2021-06-04 | 2021-07-23 | 海南瑞民农业科技有限公司 | Coconut protein wine brewing method |
| CN113303411A (en) * | 2021-05-19 | 2021-08-27 | 海南绿康四季食品有限公司 | Cold sterilization coconut water production process |
-
2007
- 2007-10-15 CN CNA2007101813023A patent/CN101412954A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102268355A (en) * | 2011-08-29 | 2011-12-07 | 叶贤忠 | Method for preparing fruit wine |
| CN102268355B (en) * | 2011-08-29 | 2013-08-07 | 叶贤忠 | Method for preparing fruit wine |
| CN104178390A (en) * | 2013-05-21 | 2014-12-03 | 广西田阳蒙发酒业有限公司 | Preparation method and container of coconut wine |
| CN104531463A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing passion fruit and mango wine |
| CN107114628A (en) * | 2017-06-21 | 2017-09-01 | 中国热带农业科学院椰子研究所 | A kind of old coconut water recoverying and utilizing method and coconut water molasses product |
| CN109182005A (en) * | 2018-10-24 | 2019-01-11 | 留坝县佳仕森中药综合开发有限公司 | A kind of production method of American Ginseng fruit wine |
| CN113303411A (en) * | 2021-05-19 | 2021-08-27 | 海南绿康四季食品有限公司 | Cold sterilization coconut water production process |
| CN113150925A (en) * | 2021-06-04 | 2021-07-23 | 海南瑞民农业科技有限公司 | Coconut protein wine brewing method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Ma Yuejun Document name: Notification of before Expiration of Request of Examination as to Substance |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090422 |