CN101531963A - A brewing process of red yeast large perfume pear wine - Google Patents
A brewing process of red yeast large perfume pear wine Download PDFInfo
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- CN101531963A CN101531963A CN 200910137334 CN200910137334A CN101531963A CN 101531963 A CN101531963 A CN 101531963A CN 200910137334 CN200910137334 CN 200910137334 CN 200910137334 A CN200910137334 A CN 200910137334A CN 101531963 A CN101531963 A CN 101531963A
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Abstract
The invention discloses a brewing process of red yeast large perfume pear wine, including the following steps: firstly preparing red yeast wine mash, performing selection, cleaning, quickly crushing to the pear raw material and adding appropriate amount of sulfur dioxide for beating, then adding red yeast wine mash, adding pectinase, preliminary filtering, clarifying, sugar acid modulating, inoculating composite saccharomyces cerevisiae for main fermentation under 20-35 DEG C, inverting barrels (tanks), rear fermentation, inverting barrels (tanks), northern winter outdoor frozen precipitation (southern low-temperature treatment), filtering, aging, filtering, storage, deployment, diatomite fine filtering, high-temperature instantaneous sterilization, sterilized canning, finished product, inspection, warehousing storage, finished product. The invention has unique process, antioxidant browning control of pear, red yeast wine mash adding for not only increasing scent but also improving the wine filtration and reducing sugar adding amount, so that the pear wine has thick scent and has dual nutrition of pear wine and red yeast wine.
Description
Technical field
The present invention relates to a kind of making method of red yeast large perfume pear wine.
Background technology
At present fruit wine family maximum be grape wine, secondly also have kind such as hard cider, but on the pear wine market rarely, particularly the research of large perfume pear wine is less.Though wine of rice fermented with red yeast has unique nourishing function, there is not the excellent mouthfeel of fruit wine.
Large perfume pear belongs to white pear system, mainly is distributed in the Huanghe valley.Drought resisting is cold-resistant.Fruit mostly is avette or obovate, green, green-yellow.The sepal majority comes off, pulp white, and crisp and succulence, little band acid, need not after-ripening is edible, first of in East side's crisp meat type pears, resource is very abundant.
Red colouring agent for food, also used as a Chinese medicine is the life wisdom crystallization of thousands of years " integration of drinking and medicinal herbs ", and the traditional Chinese medical science is thought extremely precious health care tonic.And some disease there is the good curing effect.The existing history in several thousand of red colouring agent for food, also used as a Chinese medicine wine brewing.Can trace back to the period in Spring and Autumn and Warring States's epoch before 2500 the earliest.Yiwu wine had been that good name widely spreads at bright clear time general designation Dongyang wine at that time.The present report that does not also combine about fruit wine, wine of rice fermented with red yeast technology.
Summary of the invention
The making method that the purpose of this invention is to provide a kind of red yeast large perfume pear wine on the basis of traditional technique for brewing fruit wine, incorporates the gordian technique that wine of rice fermented with red yeast is brewageed, and a kind of making method of sophisticated fermentation red yeast large perfume pear wine is provided.
For achieving the above object, technical scheme provided by the present invention is: a kind of making method of red yeast large perfume pear may further comprise the steps:
(1) preparation pears slurry: select sophisticated, no disease and pest and damage by worms, do not have the mildew and rot pears that fly, through broken rapidly, add antioxidant in shattering process, add sulfurous gas, antioxidant and sulfurous gas add-on are 100～150mg/L of slurries;
(2) preparation composite yeast: the liquor yeast is mixed by weight 2～10:1 with wine yeast, in 2% sucrose solution, activate 30～50min in 37～38 ℃;
(3) fermentation: 3～5% of adding pears slurry gross weight red colouring agent for food, also used as a Chinese medicine distiller's wort in the pears slurry is incubated 6～12 hours under 20～30 ℃ of conditions; Add 0.1～0.2% polygalacturonase again, be incubated 2～3 hours under 40～50 ℃ of conditions; Coarse filtration, the saccharic acid of adjusting filtrate consists of: pol with glucose meter be 20～25%, acidity counts 5～7g/L with tartrate; Under 20～35 ℃ of conditions, account for 0.05～0.15% of fermented liquid then and join in the fermented liquid, fermented at normal temperatures 5～7 days by the composite yeast dry weight;
(4) secondary fermentation: add sulfurous gas in the former wine of fermentation acquisition, free sulfurous gas is 30～50mg/L, and 18～22 ℃, secluding air carries out secondary fermentation, sustainable 1 month;
(5) aftertreatment: fermented liquid is taken advantage of cold filtration through 0.5 ℃ of deepfreeze 2～5 hours, and ageing is 6 months under 20～25 ℃ of conditions, and bucket and filtration are finished the brew process.
In the described step (2), if produce a large amount of bubbles, the careful stirring adds pear juice in the composite yeast activation, continues insulation 10min.
In the described step (3), described red colouring agent for food, also used as a Chinese medicine distiller's wort is to prepare by following method: with red colouring agent for food, also used as a Chinese medicine and water is that 1.0～5.0:1 mixes by weight, activates 30～240min under 25～45 ℃ of conditions; 3～5 times of steamed sticky rice that add gross weight then add 1～1.5 times aqua sterilisa of gross weight again, obtain the red colouring agent for food, also used as a Chinese medicine distiller's wort in 12～36 hours 25～45 ℃ of conditions insulations.
Described antioxidant is 10% the different Vc sodium or the aqueous solution of Vc for volume mass concentration.
This technology also comprises:
(6) being deployed into alcoholic strength is 3.5～12%, and acidity is counted 3.5～6.5g/L with tartrate, finishes through the smart filter of diatomite, high-temperature instantaneous sterilization, aseptic canning, finished product, inspection, warehouse-in storage, finished product operation.
Described pear juice is good for selecting ripening degree, and the Pyrus ussuriensis var.Ovoidea of no disease and pest soaks 30min in the sulfurous acid aqueous solution that contains 80～100mg/L Free sulfur dioxide, aseptic water washing, and the ratio that weighs in 3～10 times of pears adds the water making beating and makes again.
The advantage that the present invention has: the present invention is by a large amount of practices, on the basis of traditional technique for brewing fruit wine, incorporate the gordian technique that wine of rice fermented with red yeast is brewageed, a kind of making method of sophisticated fermentation red yeast large perfume pear wine is provided, do not add alcohol, pigment and sanitas in this handicraft product wine.
Embodiment:
Below in conjunction with embodiment the present invention is described in further detail, but content of the present invention be not limited to for embodiment.
A kind of making method of red yeast large perfume pear may further comprise the steps:
1) preparation red colouring agent for food, also used as a Chinese medicine distiller's wort: with red colouring agent for food, also used as a Chinese medicine and water is that 1.0～5.0:1 mixes by weight, under 25～45 ℃ of conditions, activate 30～240min, color is dark red, give out the distinctive fragrance of red colouring agent for food, also used as a Chinese medicine, and show proteolytic enzyme and saccharifying enzymic activity, 3～5 times of steamed sticky rice that add gross weight afterwards, 1～1.5 times the aqua sterilisa that adds gross weight more promptly obtained the red colouring agent for food, also used as a Chinese medicine distiller's wort in 12～36 hours 25～45 ℃ of condition insulations.
2) preparation composite yeast: the liquor yeast is mixed by the weight ratio of 2～10:1 with wine yeast, in 2% sucrose solution, activate 30～50min in 37～38 ℃; If produce a large amount of bubbles during activation, the careful stirring adds pear juice, continues insulation 10min.
3) preparation antioxidant: with volume mass concentration is 10% different Vc sodium or Vc solution, filters standby.
4) preparation pears slurry: the pears raw material through selecting, clean, broken rapidly, add antioxidant in the shattering process, add an amount of sulfurous gas making beating, antioxidant and sulfurous gas add-on are 100～150mg/L of slurries:
1., select: do not have mould decayed fruit, free from insect pests fruit, do not have other inclusion, ripening degree unanimity;
2., clean: soak 3～5min with tap water earlier, wash earth and other dirt settling with tap water again, last filtered water flushing;
3., fragmentation: after the cleaning, be broken into granularity rapidly less than 1cm
3Particle, add antioxidant in the shattering process and prevent brown stain;
4., making beating: in the operatic circle of fragmentation, add sulfurous gas, pull an oar again.
5) fermentation:
Add distiller's wort: in the pears slurry, add 3～5% red colouring agent for food, also used as a Chinese medicine distiller's worts of pears slurry gross weight, be incubated 6～12 hours under 20～30 ℃ of conditions;
Enzymolysis: add 0.1～0.2% polygalacturonase of pears slurry gross weight again, be incubated 2～3 hours, coarse filtration under 40～50 ℃ of conditions;
Adjust saccharic acid: measure the pol in the pears slurry earlier, again in the saccharometer 20～25% of high quality white granulated sugar, measure acidity (with tartrate) again, with citric acid: tartrate: the ratio of weight and number of oxysuccinic acid is that to adjust acidity be 6～7g/L to the ratio of 6:3:1;
Add composite yeast: under 20-35 ℃ of condition, add composite yeast (accounting for 0.05～0.15% of fermented liquid by the composite yeast dry weight joins in the fermented liquid).
6) fermentation
Fermented liquid carries out Primary Fermentation at normal temperatures, and after Primary Fermentation finished, the bucket that falls entered secondary fermentation, and the bucket that falls is again finished the brew process through deepfreeze, filtration, ageing, filtration, storage.
Primary Fermentation: 15～20 ℃ of temperature, the time is 5～7 days, takes off layer pear juice every day and carries out sprinkling 1 time, makes the fermentor tank top not have residue, control bacterial contamination.
Fall bucket: after Primary Fermentation finishes, in time carry out the wine pin and separate, the wine pin is overstocked a little, pours former wine into another bucket;
Secondary fermentation: 15～18 ℃ of controlled temperature, the time is 15～20 days;
Fall bucket: carry out the wine pin once more and separate;
Deepfreeze: north of china in winter is in outdoor freezing (0 ℃～-5 ℃ were descended 1～3 day), and south needs equipment freezing (0 ℃ was descended 3～5 days);
Filter: diatomite filter filters;
Ageing: temperature＜20 ℃, 4～6 months time;
Filter: diatomite filter filters.
7) allotment
Be deployed into wine degree 3.5～12% as required, acidity 3.5～6.5g/L
8) sterilization, canned and storage
High-temperature instantaneous sterilization: temperature was descended 3～5 seconds for 130～135 ℃;
Canned: (50～60 ℃) aseptic canning while hot, canned container is a vial;
Store: finished product is promptly drinkable after storage for some time through inspection, warehouse-in.
The red yeast large perfume pear wine that makes by above-mentioned technology is a reddish yellow, and clear has the harmonious pre-aroma of large perfume pear, has light red colouring agent for food, also used as a Chinese medicine fragrance again.Alcoholic strength 3.5～12%, total reducing sugar 3～100g/L, titratable acid 3～8g/L, Free sulfur dioxide≤50mg/L.
The above only is preferred embodiment of the present invention, is not the present invention is done any pro forma restriction; Any those skilled in the art in not breaking away from the technical solution of the present invention scope,, all still belong in the protection domain of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did according to technical spirit of the present invention.
Claims (6)
1, a kind of making method of red yeast large perfume pear may further comprise the steps:
(1) preparation pears slurry: select sophisticated, no disease and pest and damage by worms, do not have the mildew and rot pears that fly, through broken rapidly, add antioxidant in shattering process, add sulfurous gas, antioxidant and sulfurous gas add-on are 100～150mg/L of slurries;
(2) preparation composite yeast: the liquor yeast is mixed by weight 2～10:1 with wine yeast, in 2% sucrose solution, activate 30～50min in 37～38 ℃;
(3) fermentation: 3～5% of adding pears slurry gross weight red colouring agent for food, also used as a Chinese medicine distiller's wort in the pears slurry is incubated 6～12 hours under 20～30 ℃ of conditions; Add 0.1～0.2% polygalacturonase again, be incubated 2～3 hours under 40～50 ℃ of conditions; Coarse filtration, the saccharic acid of adjusting filtrate consists of: pol with glucose meter be 20～25%, acidity counts 5～7g/L with tartrate; Under 20～35 ℃ of conditions, account for 0.05～0.15% of fermented liquid then and join in the fermented liquid, fermented at normal temperatures 5～7 days by the composite yeast dry weight;
(4) secondary fermentation: add sulfurous gas in the former wine of fermentation acquisition, free sulfurous gas is 30～50mg/L, and 18～22 ℃, secluding air carries out secondary fermentation, sustainable 1 month;
(5) aftertreatment: fermented liquid is taken advantage of cold filtration through 0.5 ℃ of deepfreeze 2～5 hours, and ageing is 6 months under 20～25 ℃ of conditions, and bucket and filtration are finished the brew process.
2, the making method of red yeast large perfume pear according to claim 1 is characterized in that: in the described step (2), if produce a large amount of bubbles, the careful stirring adds pear juice in the composite yeast activation, continues insulation 10min.
3, the making method of red yeast large perfume pear according to claim 1, it is characterized in that: in the described step (3), described red colouring agent for food, also used as a Chinese medicine distiller's wort is to prepare by following method: with red colouring agent for food, also used as a Chinese medicine and water is that 1.0～5.0:1 mixes by weight, activates 30～240min under 25～45 ℃ of conditions; 3～5 times of steamed sticky rice that add gross weight then add 1～1.5 times aqua sterilisa of gross weight again, obtain the red colouring agent for food, also used as a Chinese medicine distiller's wort in 12～36 hours 25～45 ℃ of conditions insulations.
4, the making method of red yeast large perfume pear according to claim 1 is characterized in that: described antioxidant is 10% the different Vc sodium or the aqueous solution of Vc for volume mass concentration.
5, the making method of red yeast large perfume pear according to claim 1 is characterized in that: this technology also comprises:
(6) being deployed into alcoholic strength is 3.5～12%, and acidity is counted 3.5～6.5g/L with tartrate, finishes through the smart filter of diatomite, high-temperature instantaneous sterilization, aseptic canning, finished product, inspection, warehouse-in storage, finished product operation.
6, the making method of red yeast large perfume pear according to claim 2, it is characterized in that: described pear juice is good for selecting ripening degree, the Pyrus ussuriensis var.Ovoidea of no disease and pest soaks 30min in the sulfurous acid aqueous solution that contains 80～100mg/L Free sulfur dioxide, aseptic water washing, the ratio that weighs in 3～10 times of pears adds the water making beating and makes again.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101775344A (en) * | 2010-03-12 | 2010-07-14 | 董自贵 | Pear fruit wine brewing method |
| CN102286339A (en) * | 2011-09-02 | 2011-12-21 | 沈阳师范大学 | Method for producing enzymatic rice bran red koji wine |
| CN103315350A (en) * | 2012-03-21 | 2013-09-25 | 拓万总 | Production method of soft pear juice |
| CN104479944A (en) * | 2014-11-17 | 2015-04-01 | 张仁刘 | Appearance-beautifying grape wine and preparation method thereof |
| CN106085744A (en) * | 2016-08-31 | 2016-11-09 | 彭常安 | The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine |
| CN107841419A (en) * | 2017-12-20 | 2018-03-27 | 山西师范大学 | The processing method of pears hydromel |
| CN110408505A (en) * | 2019-09-11 | 2019-11-05 | 合肥工业大学 | A method of red yeast rice fruit wine is prepared using pears slag |
| CN110527608A (en) * | 2019-08-27 | 2019-12-03 | 日照棕酒生物科技有限公司 | Fruit wine of rice fermented with red yeast and its brewing method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1335385A (en) * | 2001-08-09 | 2002-02-13 | 代彦君 | Pear wine and its making process |
| KR20040021032A (en) * | 2002-09-02 | 2004-03-10 | 보은군 | The manufacturing method of Pear fermented wine |
-
2009
- 2009-04-24 CN CN 200910137334 patent/CN101531963B/en active Active
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101775344A (en) * | 2010-03-12 | 2010-07-14 | 董自贵 | Pear fruit wine brewing method |
| CN101775344B (en) * | 2010-03-12 | 2012-09-05 | 董自贵 | Pear fruit wine brewing method |
| CN102286339A (en) * | 2011-09-02 | 2011-12-21 | 沈阳师范大学 | Method for producing enzymatic rice bran red koji wine |
| CN102286339B (en) * | 2011-09-02 | 2013-02-27 | 沈阳师范大学 | Method for producing enzymatic rice bran red koji wine |
| CN103315350A (en) * | 2012-03-21 | 2013-09-25 | 拓万总 | Production method of soft pear juice |
| CN104479944A (en) * | 2014-11-17 | 2015-04-01 | 张仁刘 | Appearance-beautifying grape wine and preparation method thereof |
| CN106085744A (en) * | 2016-08-31 | 2016-11-09 | 彭常安 | The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine |
| CN107841419A (en) * | 2017-12-20 | 2018-03-27 | 山西师范大学 | The processing method of pears hydromel |
| CN110527608A (en) * | 2019-08-27 | 2019-12-03 | 日照棕酒生物科技有限公司 | Fruit wine of rice fermented with red yeast and its brewing method |
| CN110408505A (en) * | 2019-09-11 | 2019-11-05 | 合肥工业大学 | A method of red yeast rice fruit wine is prepared using pears slag |
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| CN101531963B (en) | 2013-02-13 |
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Effective date of registration: 20200427 Address after: 134505 Xinhua Street, Quanyang Town, Fusong County, Baishan City, Jilin Province Patentee after: JILIN FOREST INDUSTRY GROUP QUANYANGQUAN BEVERAGE Co.,Ltd. Address before: 130021 Jilin forest industry group, No. 4036 Renmin Street, Jilin, Changchun Patentee before: Yin Debin |
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