CN101531960A - Wine-making preparation method adopting litchi fermentation - Google Patents
Wine-making preparation method adopting litchi fermentation Download PDFInfo
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Abstract
The invention discloses a wine-making preparation method adopting litchi fermentation. The method comprises the following steps: adopting pollution-free excellent quality litchi pulp to make fruit juice concentrate by means of a low-temperature ice-crystal method or a membrane concentration method, and blending the fruit juice concentrate with high dry wine; adding highly concentrated fruit juice frozen by the low-temperature ice-crystal method or the membrane concentration method into the mixture to keep the typical aroma of litchi fruit wine; adopting yeast strain, lactic acid strain and acetic acid strain to carry out multi-strain coordinated fermentation and adjusting the fermentation conditions; accelerating fermentation and conversion by fruit sugar and glucose cooled after high-temperature acid conversion of sucrose to improve the quality of fermented wine liquid; making use of ultra low temperature cryoprecipitation and triple filtration sterilization to solve the problem of deposition of products during storage and transportation; and adopting non-thermal sterilization filtration and concentration membrane technology to avoid the influence on fruit wine quality caused by thermal sterilization. The wine-making preparation method can obtain a natural litchi fermented wine product with palateful quality.
Description
Technical field
The present invention relates to a kind of wine-making technology, relate in particular to a kind of adopting litchi fermentation wine preparation technology.
Background technology
Lichee (Litchi chinensis Sonn.) is Sapindaceae (Sapin-daceae) aiphyllium, and there is more than 20 countries and regions cultivation lichee in the whole world, and China mainly is distributed in each provinces and regions of south subtropics.The lichee cultivated area and the output of China account for more than 80% of the world, and wherein lichee area maximum is cultivated in Guangdong Province, and ultimate production is the highest, and the whole province's cultivation lichee area reaches 33.33 ten thousand hm
2, output tons up to a million account for 60% of national ultimate production, account for 45% of the world, area, west of Guangdong Province Yuexi output 60～700,000 t.Lichee mature period property is very strong, and storage tolerance not, the marketing fresh pressure that causes along with increasing day by day of lichee output also increase day by day, and exploitation processing litchi spirit solves selling pressure, improves added value of product, is the important channel for peasant's synergy extra earning.
The Production Flow Chart vinous of temperate zone area is quoted in production in view of most of adopting litchi fermentation fruit wine, and the factory that is located in south subtropics is not provided with the temperature controlled fermentation jar when the planning litchi spirit is produced can only normal temperature fermentation; Add edible ethanol and fruit drink when blending, influence mouthfeel and fruit juice fragrance loss undercompensation in the Production Flow Chart; Production technique adopts conventional heat kill bacterium, has a strong impact on finished product mouthfeel and fragrance; Because the loss of the natural fragrance of lichee characteristic in the production process, the disappearance that has caused the litchi spirit peculiar fragrance be discord, problem such as the selling point local flavor is outstanding,
Summary of the invention
Technical problem to be solved by this invention has provided a kind of adopting litchi fermentation wine-making technology, has overcome above-mentioned the deficiencies in the prior art, uses many bacterial classifications to coordinate fermentation, has kept distinctive fragrance of natural lichee and nutrition.
Technical problem to be solved by this invention is achieved through the following technical solutions:
A kind of adopting litchi fermentation wine-making technology provided by the invention may further comprise the steps:
Step (1): juice is got in the litchi pulp making beating, and sulfurous acid is adjusted SO in the fruit juice
2Content is at 40～110mg/L, and 60～90mg/L especially is preferably behind the 75mg/L, add an amount of polygalacturonase, step (1) is 20-60g/T, especially 30-50g/T with respect to fruit juice polygalacturonase add-on per ton as described, 5～15 ℃ of temperature, especially 8～12 ℃, best 10 ℃ are carried out canful oxygen barrier cooling clarification; When supernatant liquor does not have obvious suspended substance, flame filter press separating and filtering liquid and fruit juice;
Step (2): described fruit juice solubility total reducing sugar, i.e. sugar degree, perhaps pol is adjusted to 10-30%, 15-25% especially, best 20%; Per ton with respect to fruit juice with grape wine live yeast 0.05～0.2kg/T, especially 0.1～0.12kg/T, simultaneously can also add lactobacillus strain and acetate bacterial strain, both add-ons of back are respectively 0.02～0.4kg/T, especially 0.04-0.20kg/T, perhaps the weight part ratio that adds between active dry yeast, lactobacillus strain, the acetate bacterial strain three is (4-6): (0.5-1.5): (0.5-1.5), be preferably 5:1:1, the collaborative sealing of bacterial strain oxygen barrier fermentation 7～10 days, 12～22 ℃ of temperature controlled fermentation temperature, especially temperature 16-18 ℃, fermented 7～10 days; Change jar, adjust total reducing sugar again to 10-30%, 15-25% especially, citric acid is adjusted to acid content 2-10g/L, 3-8g/L especially, the fermentation of sealing oxygen barrier, 12～22 ℃ of controlled temperature, especially temperature is 16～18 ℃, ferments 7～10 days, gets fermentating wine;
Described step (2) total reducing sugar adjustment is to add fructose and the glucose 20～50g/L that sucrose high temperature (100～110 ℃) acid transforms postcooling, is about 1:48 with the weight ratio of fruit juice, and total reducing sugar is adjusted to 15-25%;
Step (3): for the pomace in the wine and other impurity accelerate precipitations are obtained pure mellow wine liquid, with glue clarification under the described fermentating wine, record sugar degree and when 6g/L is following, stop fermentation, press the 0.5-1.5g/L consumption and added the bentonite clarifying treatment 4-8 days, especially 6 days, following glue clarification; Diatomite filtration, freezing, as the container for storing liquid of low-temperature cold store ,-6～-13 ℃ of refrigerated storages 10～12 days are filtered then, wine liquid 1;
Step (4): carry out secondary fermentation after removing the pomace of step (3) and other impurity, described secondary fermentation is meant deposits about three months under 12～16 ℃ temperature, allows the spontaneous fermentation of wine liquid; Distillation then, distillation obtains wine liquid 2;
Step (5): described step (1) is removed the filtered liquid of fruit juice, low temperature ice crystal method and ultra-filtration membrane method of enrichment by conventional 0～-1 ℃, concentrating makes its pol reach 200-400g/L, especially 280～320g/L, these two kinds of methods are ordinary method, stored refrigerated as preserving in 0～-2 ℃ the environment, obtains wine liquid 3 then;
Adopting litchi fermentation wine-making technology of the present invention further may further comprise the steps:
Step (6): wine liquid 1 and wine liquid 3 mix to be blent, filters, and check, bottling, ageing promptly gets dry wine or half-dried wine finished product; The described ratio of blending determines according to required alcoholic strength, the alcoholic strength of wine liquid 1 especially is 10～12%vol before described the blending, the alcoholic strength of wine liquid 2 is 25～60%vol especially before blending, and the Lychee juice wine liquid 3 that makes wine liquid 1 add conventional low temperature ice crystal method or membrane concentration method mixes;
Step (7): wine liquid 2 and wine liquid 3 mix to be blent, filters, and check, bottling, ageing promptly gets the high wine finished product, and prepared high wine is generally alcoholic strength 15～40%vol.The described ratio of blending determines that according to required alcoholic strength the alcoholic strength of wine liquid 1 is 10～12%vol especially before described the blending, and the concentration of wine liquid 3 is especially 280～320g/L of pol before blending.Described Plate Filtration is the accurate cardboard flame filter press of a 0.45～0.6um Plate Filtration; And then carry out described membrane filtration, the tubular fibre micropore ultrafiltration membrance filter degerming filter membrane that its filtering membrane aperture is 0.15～0.4um.
Filtration of the present invention refers in particular to sheet frame and ultrafiltration membrance filter, and this filtration is the accurate cardboard flame filter press of a 0.45～0.6um Plate Filtration; And then carrying out described membrane filtration, filtering membrane is that the aperture is the tubular fibre micropore ultrafiltration membrance filter degerming filter membrane of 0.15～0.4um.
Described grape wine active dry yeast is the QA23 type grape wine active dry yeast that French TOC company produces.
Described lichee raw material is selected high-quality lichee raw material for use, especially the high quality raw material that provided by lichee pollution-free food production base, area, Maoming.
Raw material of the present invention and equipment can fill market and buy.
Preparation method of the present invention has the following advantages:
(1) keeps lichee fruit wine and its typical case fragrance: the application of more present Freeze Concentration Technology in brewing fruit wine and ice litchi spirit production technique, technology of the present invention mainly is to add when blending with low temperature ice crystal method or the freezing dense high multiple fruit juice of membrane concentration method, increases the alkene class aroma component that the lichee fresh fruit contains.Having the alkene class component in the lichee fruit juice is to constitute pure and fresh main component with volatile " head is fragrant ", in the litchi spirit fermenting process, seriously run off, closely almost disappearing in fermentating wine, is to cause litchi spirit peculiar fragrance disappearance and discordant major cause.And almost do not have alkene class aroma component in the litchi spirit finished product that the general technology technology is produced, mainly be owing to there are two keys of different numbers in the vinyl compound molecule, its degree of saturation difference, this unsaturated character make it that variations such as oxidation, polymerization, isomerization and molecular transposition easily take place.Thereby cause lichee fresh fruit fruit juice fragrance to lose easily during the fermentation or change.In the litchi spirit fermenting process, along with attenuation degree strengthens, CO in the wine liquid
2Gas is the boiling shape and goes out the fermentation liquid level, very easily takes away volatility low-flash material, thereby causes lichee fresh fruit fruit juice fragrance to lose easily or change.The non-heat of process using of the present invention concentrates, be that the fruit juice concentrate that low temperature ice crystal method or membrane concentration method are made keeps the litchi spirit peculiar fragrance substantially, mix high ° V dry wine with it, refill fragrance and increment that fruit juice overflows and loses when fermentation, blend and mix the filtration of back employing sterile plate, make lichee fruit wine and its keep typical fragrance.
The present invention uses for reference the fruit juice concentrate fermentation of ice wine just and alcoholic drink mixed with fruit juice is blent the way that new fruit drink improves the fruit wine local flavor, pollution-free high-quality litchi pulp juice is made fruit juice concentrate with low temperature ice crystal method or membrane concentration method, blend into dried (half-dried) wine with high number of degrees dry wine, alcoholic strength need not add alcohol greater than 12 ° of V, avoided in the too high and fermenting process of ice wine fruit juice concentrate fermentation costs fragrance to overflow and lost, alcoholic drink mixed with fruit juice is blent new fruit drink amount, and to cause finished product to mend less fragrant not enough.
(2) many bacterial classifications are coordinated fermentation: there is research to report the influence that different activities dry yeast bacterial classification, different fermentations technology are fermented to litchi spirit, and the leavening property of the isolating voluntarily 4 saccharomycete strains in laboratory in lichee fruit juice.Above-mentioned technology adopts yeast strain especially, and lactobacillus strain, acetate strain fermentation are also regulated its fermentation condition, control its substance metabolism progress, improves the fermentating wine quality.
(3) fructose promotes fermentation to transform: grape wine, particularly brandy both at home and abroad, improve the ethanol content of finished wine with sucrose in the fruit juice fermentation process.This technology is assimilated and has been improved grape wine sugaring technology in the fruit juice fermentation process, to change gradation into sucrose and add fructose and glucose, these fructose and glucose are that the sucrose high-temperature acid transforms postcooling, help in the lesser temps fermenting process, promoting that fermentation transforms, improve the usefulness that yeast fermentation produces alcohol.Adding the freezing dense fruit juice of high multiple when blending provides the space of high alcohol content, and need not add edible ethanol.Add edible ethanol when having solved traditional technology and blending and influence flavor taste, and the slower difficult problem of sucrose inversion and improve yeast fermentation alcohol usefulness when in 15～20 ℃ of condition bottom fermentation processes, improving high ° of V of finished wine with sucrose.
(4) the cold heavy and triple filter sterilization of very low temperature: it is investigated that newly at present domestic and international clarification process does not still have the report of " diatomite, accurate cardboard mainboard, ultra-filtration membrane triple filter are adopted in very low temperature refrigeration under the very low temperature state " technical process.This process using control wine liquid very low temperature is cold heavy, and adopts diatomite, accurate cardboard sheet frame, ultra-filtration membrane triple filter under the very low temperature state, solves product sedimentation problem in the storing process of circulation, makes product both reach hygienic standard, has kept typical fragrance again.Adopt the filtration and the concentrated membrane technique of non-thermal sterilization, avoid the heat kill bacterium and influence the side effect of quality.
(5) control of raw material: preparation method's of the present invention raw materials for production are the high quality raw material that provided by lichee pollution-free food production base, area, Maoming especially, and tailor-make and execution effective measure are to guarantee the security of raw material, avoided fruit pesticide residual contamination problem, raw material is pressed the green food standard purchase, and natural pollution-free lichee raw material provides guarantee for producing green food lichee fruit wine and its of the present invention.
Description of drawings
Fig. 1 is preparation method's schema of the present invention
Embodiment
Embodiment 1
Adopting litchi fermentation method for preparing medicated wine as shown in Figure 1
Step (1): high-quality litchi pulp 1000kg, juice is got in making beating, and an amount of sulfurous acid is adjusted SO in the fruit juice
2Content adds polygalacturonase 30g/T behind best 75mg/L, temperature is carried out canful oxygen barrier cooling clarification for 8～12 ℃; When supernatant liquor does not have obvious suspended substance, flame filter press separating and filtering liquid and fruit juice;
Step (2): described fruit juice solubility total reducing sugar is adjusted to 15-25%; Per ton with respect to fruit juice with grape wine live yeast 0.12kg/T, simultaneously can also add lactobacillus strain and acetate bacterial strain, both add-ons of back are respectively 0.04kg/T, the weight part ratio that adds between active dry yeast, lactobacillus strain, the acetate bacterial strain three is 5:1:1, the collaborative sealing of bacterial strain oxygen barrier fermentation 8 days, 16-18 ℃ of temperature controlled fermentation temperature fermented 8 days; Change jar, adjust total reducing sugar again to 15-25%, citric acid is adjusted to acid content 3-8g/L, the fermentation of sealing oxygen barrier, and 16～18 ℃ of controlled temperature fermented 8 days, got fermentating wine; Described total reducing sugar adjustment is to add fructose and the glucose 20～50g/L that 100～110 ℃ of high-temperature acid of sucrose transform postcooling, and total reducing sugar is adjusted to 15-25%;
Step (3): for the pomace in the wine and other impurity accelerate precipitations are obtained pure mellow wine liquid,, record sugar degree and when 6g/L is following, stop fermentation, press the 0.5-1.5g/L consumption and added the bentonite clarifying treatment 6 days, following glue clarification with glue clarification under the described fermentating wine; Diatomite filtration, freezing, as the container for storing liquid of low-temperature cold store ,-6～-13 ℃ of refrigerated storages 10～12 days are filtered then, wine liquid 1;
Step (4): carry out secondary fermentation after removing the pomace of step (3) and other impurity, described secondary fermentation is meant deposits about three months under 12～16 ℃ temperature, allows the spontaneous fermentation of wine liquid; Distillation then, distillation obtains wine liquid 2;
Step (5): described step (1) is removed the filtered liquid of fruit juice, by conventional 0～-1 ℃ low temperature ice crystal method and ultra-filtration membrane method of enrichment, concentrates and makes its pol reach 280～320g/L, and stored refrigerated as preserving in 0～-2 ℃ the environment, obtains wine liquid 3 then;
Step (6): wine liquid 1 and wine liquid 3 mix to be blent, filters, and check, bottling, ageing promptly gets dry wine or half-dried wine finished product; The described ratio of blending determines that according to required alcoholic strength the alcoholic strength of wine liquid 1 is 10～12%vol before described the blending, and the alcoholic strength of wine liquid 2 is 25～60%vol before blending, and the Lychee juice wine liquid 3 that makes wine liquid 1 add conventional low temperature ice crystal method or membrane concentration method mixes;
Step (7): wine liquid 2 and wine liquid 3 mix to be blent, filters, and check, bottling, ageing promptly gets the high wine finished product, and prepared high wine is generally alcoholic strength 15～40%vol.The described ratio of blending determines that according to required alcoholic strength the alcoholic strength of wine liquid 1 is 10～12%vol before described the blending, and the concentration of wine liquid 3 is pol 280～320g/L before blending.
The described filtration of present embodiment is meant sheet frame and ultrafiltration membrance filter, and this filtration is the accurate cardboard flame filter press of a 0.45～0.6um Plate Filtration; And then carry out described membrane filtration, and filtering membrane is that the aperture is the tubular fibre micropore ultrafiltration membrance filter degerming filter membrane of 0.15～0.4um, the cold heavy and triple filter sterilization of utilization very low temperature has solved product sedimentation problem in the storing process of circulation;
Embodiment 2
Adopting litchi fermentation method for preparing medicated wine as shown in Figure 1
Step (1): juice is got in the making beating of 1000kg litchi pulp, and sulfurous acid is adjusted SO in the fruit juice
2Behind the content 75mg/L, add polygalacturonase 50g/T, temperature is carried out canful oxygen barrier cooling clarification for 10 ℃; When supernatant liquor does not have obvious suspended substance, separating and filtering liquid and fruit juice;
Step (2): described fruit juice solubility total reducing sugar adjusts to 20%; Per ton with respect to fruit juice with grape wine live yeast 0.2kg/T, add lactobacillus strain and acetate bacterial strain simultaneously, both add-ons of back are respectively 0.4kg/T, the collaborative sealing of bacterial strain oxygen barrier fermentation 10 days, 22 ℃ of temperature controlled fermentation temperature were fermented 10 days; Change jar, adjust total reducing sugar to 30% again, citric acid is adjusted to acid content 10g/L, the fermentation of sealing oxygen barrier, and 22 ℃ of controlled temperature fermented 10 days, got fermentating wine; Described total reducing sugar adjustment is to add fructose and the glucose that 100～110 ℃ of high-temperature acid of sucrose transform postcooling, and the weight ratio of fructose and glucose and fruit juice is about 1:48, and total reducing sugar is adjusted to 15-25%;
Step (3): for the pomace in the wine and other impurity accelerate precipitations are obtained pure mellow wine liquid,, record sugar degree and when 6g/L is following, stop fermentation, press the 0.5g/L consumption and added the bentonite clarifying treatment 4 days, following glue clarification with glue clarification under the described fermentating wine; Diatomite filtration, freezing, as the container for storing liquid of low-temperature cold store, 6～-13 ℃ of refrigerated storages 10～12 days are filtered then, wine liquid 1;
Step (4): carry out secondary fermentation after removing the pomace of step (3) and other impurity, described secondary fermentation is meant under 20 ℃ temperature and deposited 2 months, allows the spontaneous fermentation of wine liquid; Distillation then, distillation obtains wine liquid 2;
Step (5): described step (1) is removed the filtered liquid of fruit juice, by conventional 0～-1 ℃ low temperature ice crystal method and ultra-filtration membrane method of enrichment, concentrates and makes its pol reach 400g/L, and 0～-2 ℃ of stored refrigerated obtains wine liquid 3 then;
Step (6): wine liquid 1 and wine liquid 3 mix the ratio of blending and determine according to required alcoholic strength, filters, and check, bottling, ageing promptly gets dry wine or half-dried wine finished product.
Step (7): wine liquid 2 and wine liquid 3 mix to be blent, filters, and check, bottling, ageing promptly gets the high wine finished product.The described ratio of blending determines according to required alcoholic strength
Described filtration is meant sheet frame and ultrafiltration membrance filter, and this filtration is accurate cardboard flame filter press Plate Filtration; And then carry out tubular fibre micropore ultrafiltration membrance filter degerming filter membrane.
Described grape wine active dry yeast is the QA23 type grape wine active dry yeast that French TOC company produces.The high quality raw material that described lichee raw material selects for use lichee pollution-free food production base, area, Maoming to provide.
Embodiment 3
Adopting litchi fermentation method for preparing medicated wine as shown in Figure 1 may further comprise the steps:
Step (1): juice is got in the litchi pulp making beating, and sulfurous acid is adjusted SO in the fruit juice
2Content adds polygalacturonase 40g/T behind 110mg/L, temperature is carried out canful oxygen barrier cooling clarification for 15 ℃; When supernatant liquor does not have obvious suspended substance, flame filter press separating and filtering liquid and fruit juice;
Step (2): described fruit juice changes another temperature controlled fermentation jar over to, and the solubility total reducing sugar adjusts to 10%; Per ton with respect to fruit juice with grape wine live yeast 0.05kg/T, add lactobacillus strain and acetate bacterial strain simultaneously, both add-ons of back are respectively 0.02kg/T, the weight part ratio that adds between active dry yeast, lactobacillus strain, the acetate bacterial strain three is 6:0.5:0.5, the collaborative sealing of bacterial strain oxygen barrier fermentation 7 days, 12 ℃ of temperature controlled fermentation temperature were fermented 7 days; Change jar, adjust total reducing sugar to 10% again, citric acid is adjusted to acid content 2g/L, the fermentation of sealing oxygen barrier, and 12 ℃ of controlled temperature,, fermented 7 days, get fermentating wine;
Described step (2) total reducing sugar adjustment is to add fructose and the glucose 50g/L that 100～110 ℃ of high-temperature acid of sucrose transform postcooling, and total reducing sugar is adjusted to 15-25%;
Step (3): for the pomace in the wine and other impurity accelerate precipitations are obtained pure mellow wine liquid,, record sugar degree and when 4g/L is following, stop fermentation, press the 1.5g/L consumption and added the bentonite clarifying treatment 8 days, following glue clarification with glue clarification under the described fermentating wine; Diatomite filtration, freezing, as the container for storing liquid of low-temperature cold store ,-6～-13 ℃ of refrigerated storages 10 days are filtered then, wine liquid 1;
Step (4): carry out secondary fermentation after removing the pomace of step (3) and other impurity, described secondary fermentation is meant under 12 ℃ temperature and deposited 4 months, allows the spontaneous fermentation of wine liquid; Distillation then, distillation obtains wine liquid 2;
Step (5): described step (1) is removed the filtered liquid of fruit juice, by conventional 0～-1 ℃ low temperature ice crystal method and ultra-filtration membrane method of enrichment, concentrates and makes its pol reach 200g/L, these two kinds of methods are ordinary method, stored refrigerated as preserving in 0～-2 ℃ the environment, obtains wine liquid 3 then;
Step (6): wine liquid 1 and wine liquid 3 mix to be blent, filters, and check, bottling, ageing promptly gets dry wine or half-dried wine finished product; The described ratio of blending determines that according to required alcoholic strength the alcoholic strength of wine liquid 1 is 10～12%vol before described the blending, and the alcoholic strength of wine liquid 2 is 25～60%vol before blending, and the Lychee juice wine liquid 3 that makes wine liquid 1 add conventional low temperature ice crystal method or membrane concentration method mixes;
Step (7): wine liquid 2 and wine liquid 3 mix to be blent, filters, and check, bottling, ageing promptly gets the high wine finished product, and prepared high wine is alcoholic strength 15～40%vol.The described ratio of blending determines that according to required alcoholic strength the alcoholic strength of wine liquid 1 is 10～12%vol before described the blending, and the concentration of wine liquid 3 is pol 280～320g/L before blending.
Filtration of the present invention is meant the accurate cardboard sheet frame of 0.45～0.6um and aperture 0.15～0.4um ultrafiltration membrance filter.
Described grape wine active dry yeast is the QA23 type grape wine active dry yeast that French TOC company produces.The lichee raw material is selected high-quality lichee raw material for use.
Embodiment 4
Adopting litchi fermentation method for preparing medicated wine as shown in Figure 1 may further comprise the steps: (1) chooses the high-quality litchi fruits, and sorting is cleaned, the peeling stoning, and juice is got in making beating; Adjust SO in the fruit juice with sulfurous acid
2Content changes the temperature controlled fermentation jar over to behind 75mg/L, controlled temperature is 10 ℃, adds the 60g/T polygalacturonase and clarifies, the clarification of fruit juice canful oxygen barrier; When supernatant liquor does not have obvious suspended substance, filter fruit juice with flame filter press, separating and filtering; (2) fruit juice of removing filtered liquid changes another temperature controlled fermentation jar over to, adds grape wine active dry yeast 0.1kg/t, adds sucrose adjustment total reducing sugar 20%; Citric acid is adjusted to acid content 5g/L; 16～18 ℃ of controlled temperature, the fermentation of sealing oxygen barrier; See the oxygen tank switching, change fermentating wine over to another temperature controlled fermentation jar, remove juice residual oxide at the bottom of the former temperature controlled fermentation jar; Change jar; It is 20% adjustment that the fructose and the glucose that add sucrose high-temperature acid conversion postcooling, solubility total reducing sugar are adjusted to; The seal isolation temperature controlled fermentation; (3) record sugar degree and when 4g/L is following, stop fermentation, press the 1.0g/L consumption and add bentonite clarifying treatment 6 glue clarification all over the world; The container for storing liquid algae soil that clear liquor recycle silicon algae soil filter filtration treatment changes another low-temperature cold store over to filters; Refrigerated storage under-10 ℃ of conditions freezing 10 days; With accurate cardboard flame filter press of aperture 0.45～0.6um and aperture is the tubular fibre microvoid pore membrane filtration sterilization of 0.25um, gets wine liquid 1; (4) glue is removed clarifying mixture secondary fermentation under step (3), and distillation gets liquor liquid 2; (5) in above-mentioned steps (1), remove the filtered liquid low temperature ice crystal method of fruit juice, refrigerated storage under-13 ℃ of conditions freezing 12 days, wine liquid 3.(6) wine liquid 1 and wine liquid 3 are blent, and are the tubular fibre microvoid pore membrane filtration sterilization of 0.25um with accurate cardboard flame filter press of aperture 0.45um and aperture; Conventional physical and chemical index, Organoleptic Inspection, stability test check; With high speed equipotential filling machine can tamponade, ageing; Packing gets dry wine, half-dried wine finished product.(7) wine liquid 2 and wine liquid 3 are blent, and are the tubular fibre microvoid pore membrane filtration sterilization of 0.25um with accurate cardboard flame filter press of aperture 0.45um and aperture; Conventional physical and chemical index, Organoleptic Inspection, stability test check; With high speed equipotential filling machine can tamponade, ageing; Packing gets dry wine, half-dried wine finished product.Be 1-4 I00L0.05～0.2
Embodiment 5
Adopting litchi fermentation method for preparing medicated wine as shown in Figure 1, with embodiment 1: difference is that described step (2) is 0.1kg/T with grape wine with the active dry yeast consumption, add lactobacillus strain and acetate bacterial strain simultaneously, both add-ons of back are respectively 0.02kg/T, collaborative temperature controlled fermentation 8 days.
Embodiment 6
Adopting litchi fermentation method for preparing medicated wine as shown in Figure 1, with embodiment 1: difference is to add polygalacturonase and gets final product in right amount, as with respect to fruit juice adding per ton 20-60g; The weight part ratio that adds between active dry yeast, lactobacillus strain, the acetate bacterial strain three is 4:1.5:1.5 or 6:0.5:0.5 or 5:1:1.
Claims (9)
1, a kind of Wine-making preparation method adopting litchi fermentation may further comprise the steps:
Step (1): juice is got in the litchi pulp making beating, and sulfurous acid is adjusted SO in the fruit juice
2Content adds an amount of polygalacturonase behind 60～90mg/L, 5～15 ℃ of clarifications of lowering the temperature of temperature, separating and filtering liquid and fruit juice;
Step (2): described fruit juice total reducing sugar is adjusted to 10-30%, adds live yeast 0.05～0.2kg/T kg/t, 12～22 ℃ of temperature controlled fermentation temperature, sealing oxygen barrier fermentation 7～10 days; Change jar, adjust total reducing sugar to 10-30%; Citric acid is adjusted to acid content 2-10g/L, 12～22 ℃ of temperature, sealing oxygen barrier temperature controlled fermentation 7～10 days; The seal isolation temperature controlled fermentation gets fermentating wine;
Step (3): glue clarification under the described fermentating wine, algae soil filters, and is freezing, filters, and gets wine liquid 1;
Step (4): remove under 12～16 ℃ temperature, to deposit behind the pomace of step (3) and other impurity and allow wine liquid carry out spontaneous fermentation 2-4 month; Distillation then, distillation obtains wine liquid 2;
Step (5): described step (1) is removed the filtered liquid of fruit juice, by conventional low temperature ice crystal method and ultra-filtration membrane method of enrichment, concentrates and to make its pol reach 200-400g/L, and stored refrigerated obtains wine liquid 3.
2, according to a kind of Wine-making preparation method adopting litchi fermentation of claim 1, further comprise:
Step (6): wine liquid 1 and wine liquid 3 mix to be blent, filters, and check, bottling, ageing promptly gets dry wine or half-dried wine finished product;
Step (7): wine liquid 2 and wine liquid 3 mix to be blent, filters, and check, bottling, ageing promptly gets the high wine finished product.
3, according to a kind of Wine-making preparation method adopting litchi fermentation of claim 1 or 2, further comprise: described filtration is meant sheet frame, carries out membrane filtration then; Described Plate Filtration is the accurate cardboard flame filter press of 0.45～0.6um, and described membrane filtration is that the aperture is the tubular fibre micropore ultra-filtration membrane degerming filter membrane of 0.15～0.4um.
4, according to a kind of Wine-making preparation method adopting litchi fermentation of claim 1, may further comprise the steps:
Described step (1) is 30-50g/T with respect to fruit juice polygalacturonase add-on per ton;
Described step (2) is with the grape wine active dry yeast, consumption is 0.1～0.2kg/T, add lactobacillus strain and acetate bacterial strain simultaneously, both add-ons of back are respectively 0.02～0.4kg/T or are (4-6) according to the weight part ratio that adds between active dry yeast, lactobacillus strain, the acetate bacterial strain three: (0.5-1.5): (0.5-1.5), and collaborative temperature controlled fermentation 7～10 days.
5, according to a kind of Wine-making preparation method adopting litchi fermentation of claim 4, may further comprise the steps:
Described step (2) total reducing sugar adjustment is to add sucrose to add fructose and the glucose 20～50g/L that hot acid transforms postcooling, and total reducing sugar is adjusted to 15-25%; Described acidity adjustment is that citric acid is adjusted to acid content 3-8g/L.
6, according to a kind of Wine-making preparation method adopting litchi fermentation of claim 1 or 4, may further comprise the steps:
Described step (3) fermented liquid plays glue clarification to be meant recording sugar degree to stop fermentation when 6g/L is following, press the 0.5-1.5g/L consumption add bentonite clarifying treatment 4-8 all over the world glue clarify; After filtering, recycle silicon algae soil changes the container for storing liquid of another low-temperature cold store over to;-6～-13 ℃ of refrigerated storages 10～12 days; Sheet frame and ultrafiltration membrance filter get wine liquid 1.
7, according to a kind of Wine-making preparation method adopting litchi fermentation of claim 2, further comprising the steps of:
Described step (6) is blent wine liquid 1 and 3 mixing of wine liquid, and the alcoholic strength of wine liquid 1 is 10～12%vol before described the blending, and the alcoholic strength of wine liquid 2 is 25～60%vol before blending;
Described step (7) is blent wine liquid 2 and wine liquid 3, and the alcoholic strength of wine liquid 1 is 10～12%vol before described the blending, and the concentration of wine liquid 3 is pol 280～320g/L before blending.
8, according to a kind of Wine-making preparation method adopting litchi fermentation of claim 1 or 3, may further comprise the steps: described grape wine active dry yeast is the QA23 type grape wine active dry yeast that French TOC company produces.
9, according to a kind of Wine-making preparation method adopting litchi fermentation of claim 1 or 3, the high quality raw material that described lichee raw material is provided by lichee pollution-free food production base, area, Maoming.
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