CN101560447B - Method for brewing quality pineapple dry white wine - Google Patents
Method for brewing quality pineapple dry white wine Download PDFInfo
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- CN101560447B CN101560447B CN2009100224228A CN200910022422A CN101560447B CN 101560447 B CN101560447 B CN 101560447B CN 2009100224228 A CN2009100224228 A CN 2009100224228A CN 200910022422 A CN200910022422 A CN 200910022422A CN 101560447 B CN101560447 B CN 101560447B
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- pineapple
- white wine
- dry white
- clarification
- ripening degree
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Abstract
The invention relates to a method for brewing quality pineapple dry white wine with the view to mainly solving control conditions of ripening degree of the raw materials, clarification method of pineapple juice and critical process steps for producing quality pineapple dry white wine, thus ensuring the possibility of producing quality pineapple dry white wine. The invention comprises the followingsteps: (1) control of ripening degree of raw materials; (2) sorting; (3) smashing; (4) squeezing; (5) mechanical froth breaking; (6) clarification; (7) alcoholic fermentation; (8) natural clarificati on; (9) storage, filtration and bottling.
Description
One, technical field:
The present invention relates to a kind of brewing method of drinks, especially relate to a kind of brewing method of quality pineapple dry white wine.
Two, background technology:
Pineapple fruit has the smell of fragrance, moderately sour and sweet, and juice is abundant, and nutritive substance is abundant.At present, along with industrial expansion, in the world to the processing of pineapple with utilize the trend variation.Modal have pineapple tin, pineapple preserved fruit, pineapple fruit juice, pineapple preserved fruit, pineapple stem, freezing pineapple and a meat mincing pineapple etc.Pineapple dry white wine is the drink product that is obtained through zymamsis completely by clarifying fresh pineapple juice.It is golden yellow, as clear as crystal that wine liquid is, and has strong pineapple fruital, and aroma is pleased the people, and it is pure refreshing clean to distinguish the flavor of, novel in style.17 seed amino acids and abundant vitamins B that contain needed by human body in the pineapple wine
1, B
2, B
6, B
12, multiple mineral element such as C and K, Na, Ca, Mg, Fe.Effect with appetizing, invigorating the spleen, reducing blood-fat is a modern life ideal higher-grade green beverage.At present; The making method of pineapple dry white wine is mainly mechanically with reference to brewing grape wine technology; Exist some shortcomings, had influence on the quality of pineapple dry white wine, as the raw materials quality of brewageing pineapple dry white wine does not pluck according to the technical requirements of wine brewing on time; Clarifying treatment before the pineapple juice fermentation directly has influence on the quality of pineapple dry white wine etc.
Three, summary of the invention:
The object of the present invention is to provide a kind of brewing method of quality pineapple dry white wine; It has mainly solved the ripening degree control condition of raw material; The defecation method of pineapple juice has solved the critical process measure of producing quality pineapple dry white wine, makes that producing quality pineapple dry white wine becomes possibility.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is:
A kind of brewing method of quality pineapple dry white wine is characterized in that: the control of (1) raw material ripening degree; (2) sorting; (3) fragmentation; (4) squeezing; (5) mechanical defoaming; (6) clarification; (7) zymamsis; (8) clarification naturally; (9) storage, filtration, bottling.
The control of pineapple raw material ripening degree is definite pineapple index of collection period of making wine with the acid content in the fruit.
In the mechanical defoaming process, the foamy removing method of pineapple juice adopts the vacuum method that defoams.
In the clarifying process, the finings prescription that the clarification pineapple juice adopts is: polygalacturonase 500mg/L+ wilkinite 300mg/L+PVPP300mg/L or polygalacturonase 500mg/L+ wilkinite 300mg/L+ silica gel 200mg/L.
Compared with prior art, the advantage and the effect that have of the present invention is following:
The present invention is according to the monitoring of pineapple ripening degree and the technical requirements of brewageing quality pineapple dry white wine, and the righttest index that draws the ripening degree of wine brewing pineapple is a suitable acidity in the control fruit; Vacuum defoams method when not changing quality product, can fast and effeciently defoam, and is the ideal foam method method of going in the pineapple dry white wine production; Handling through finings, can effectively clarify pineapple juice, provide the foundation for brewageing the fine pineapple dry white wine, is the key process technology of brewageing quality pineapple dry white wine.The drinking utensils of being made has strong fruital, and its aroma is pleased the people, and it is pure refreshing clean to distinguish the flavor of, and is modern life ideal higher-grade green beverage.
Four, description of drawings:
Fig. 1 is a process flow sheet of the present invention;
Five, embodiment:
The present invention is with the control of raw material process ripening degree, sorting, fragmentation, squeezing, mechanical defoaming, clarification, zymamsis, clarification naturally, storage, filtration, bottling step acquisition quality pineapple dry white wine; Its key is: the monitoring of A, raw material ripening degree is main foundation with the acid content in the fruit; Pineapple fruit juice after B, the squeezing need carry out mechanical defoaming; The finings prescription that C, clarification pineapple juice can adopt is: polygalacturonase 500mg/L+ wilkinite 300mg/L+PVPP300mg/L or polygalacturonase 500mg/L+ wilkinite 300mg/L+ silica gel 200mg/L.The practical implementation step is following:
(1) monitoring of pineapple raw material ripening degree
Pineapple is carried out the monitoring of ripening degree, because the sugar degree of pineapple own is low, acid content is high, so in that pluck must the high fruit of selective maturation degree, main (5～7g/L) control ripening degree through controlling acid content in the fruit.
(2) sorting, fragmentation and squeezing
Pineapple raw material after the harvesting need refrigerate certain hour, can suppress the activity of mikrobe like this, prevents during squeezing that broken pineapple from contacting the long time and oxidation takes place with air.
(3) mechanical defoaming
The main vacuum method that defoams that adopts when not changing quality product, can fast and effeciently defoam, and is the method that defoams ideal in the pineapple dry white wine production.
(4) clarification
For the juice after the squeezing, in time add the SO of 120mg/L
2,, suppress the activity of mikrobe simultaneously to prevent the oxidation of juice.Juice after the squeezing will add polygalacturonase 500mg/L+ wilkinite 300mg/L+PVPP300mg/L or polygalacturonase 500mg/L+ wilkinite 300mg/L+ silica gel 200mg/L clarifies.Through different tests, find that this is the optimum formula of finings.
(5) zymamsis
1. getting the pineapple clear liquid changes in the fermentor tank;
2. add the commercially available active dry yeast (needing in 40 ℃ of warm water, to add after the activation) of 200mg/L;
3. at 18～20 ℃ of bottom fermentations;
4. when proportion reduces to 996～1000, separate during the fermentation and change jar.
(6) clarification naturally
After zymamsis finishes, pineapple wine was placed under the normal temperature 10-14 days.
(7) storage
(8) canned
Pineapple wine through storage need utilize glue under the wilkinite (300mg/L) before canned, canned through filtering the back then.
Claims (1)
1. the brewing method of a pineapple dry white wine is characterized in that comprising following operation steps: the control of (1) raw material ripening degree; (2) sorting; (3) fragmentation; (4) squeezing; (5) mechanical defoaming; (6) clarification; (7) zymamsis; (8) clarification naturally; (9) storage, filtration, bottling;
The control of pineapple raw material ripening degree is definite pineapple index of collection period of making wine with the acid content in the fruit;
In the mechanical defoaming process, the foamy removing method of pineapple juice adopts the vacuum method that defoams;
In the clarifying process, the finings prescription that the clarification pineapple juice adopts is: polygalacturonase 500mg/L+ wilkinite 300mg/L+PVPP300mg/L or polygalacturonase 500mg/L+ wilkinite 300mg/L+ silica gel 200mg/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100224228A CN101560447B (en) | 2009-05-08 | 2009-05-08 | Method for brewing quality pineapple dry white wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100224228A CN101560447B (en) | 2009-05-08 | 2009-05-08 | Method for brewing quality pineapple dry white wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101560447A CN101560447A (en) | 2009-10-21 |
| CN101560447B true CN101560447B (en) | 2012-11-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2009100224228A Expired - Fee Related CN101560447B (en) | 2009-05-08 | 2009-05-08 | Method for brewing quality pineapple dry white wine |
Country Status (1)
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| CN (1) | CN101560447B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102127495B (en) * | 2010-11-22 | 2012-09-05 | 惠州市景如酒业有限公司 | Purely brewed composite fruit wine and preparation method thereof |
| CN102220212B (en) * | 2011-06-22 | 2012-12-26 | 西北农林科技大学 | Method for making full pineapple juice sweet wine |
| CN105647757A (en) * | 2016-02-16 | 2016-06-08 | 郑磊 | Pineapple sparkling wine and making method thereof |
| CN107446740A (en) * | 2017-08-07 | 2017-12-08 | 广东省农业科学院果树研究所 | A kind of production technology of high-grade dry wine type pineapple wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1167821A (en) * | 1997-02-13 | 1997-12-17 | 湛江海北酒业有限公司 | Pineapple wine and its producing process |
-
2009
- 2009-05-08 CN CN2009100224228A patent/CN101560447B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1167821A (en) * | 1997-02-13 | 1997-12-17 | 湛江海北酒业有限公司 | Pineapple wine and its producing process |
Non-Patent Citations (2)
| Title |
|---|
| 李敏杰等.菠萝果酒的澄清研究.《攀枝花学院学报》.2005,第22卷(第1期),第97-98页、第104页. * |
| 郑静.菠萝果酒酿造工艺的研究.《酿酒》.2006,第33卷(第5期),第105-107页. * |
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| CN101560447A (en) | 2009-10-21 |
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