CN101586067A - Plum wine brewage technology - Google Patents
Plum wine brewage technology Download PDFInfo
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- CN101586067A CN101586067A CNA200910110885XA CN200910110885A CN101586067A CN 101586067 A CN101586067 A CN 101586067A CN A200910110885X A CNA200910110885X A CN A200910110885XA CN 200910110885 A CN200910110885 A CN 200910110885A CN 101586067 A CN101586067 A CN 101586067A
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Abstract
The invention discloses a plum wine brewage technology, the mainly included steps are, selecting plum; pulping and removing pits to obtain plum slurry; plum slurry components regulation; primary fermentation; separation of new wine; secondary fermentation; aging. The invention uses plum slurry added with leaven to ferment, which insteads fermentation of whole plum or merely crushed plum, such that nutrient components and natural fruity of plum are kept to the utmost extent, and regulation to content of sugar acid in plum slurry can be proceeded conveniently. Proceeding acid remocing treatment to the plum slurry, such that fruit wine leaven can ferment normally, and plum wine with fruity and coordinate taste can be obtained; and amount of white sugar need to be added can be counted according to sugar content of the plum slurry and wine-degree requirements of fermentation plum wine, thereby percentage of plum and alcohol can be controlled accurately without adding other edible alcohol.
Description
Technical field
The present invention relates to a kind of technical field of brewing fruit wine, refer to a kind of plum wine brewage technology especially.
Background technology
Plum wine is to be subjected to popular drink at present deeply, and the making method of existing plum wine generally includes two kinds, and a kind of is directly the green plum of whole or crushing to be soaked in the brew of fermenting in the wine, and another kind is to be that raw material is made plum wine with salt marsh plum or dark plum.In a word, existing plum wine mainly is to be raw material with ripe plum fruit, salt marsh plum or dark plum, and lixiviate juice partly ferments, and adds the allotment of edible ethanol or white spirit mixing and forms.Not adopting the fermentation of plum wine special yeast, is not fermentation plum wine truly, and the composition of plum natural flavor and nutrition is run off too much, can not keep the comprehensive nutritional composition of plum fruit to greatest extent, lacks the natural fruital of plum fruit; And acidity can't remove, and the wine mouthfeel that spawns is acid, the also bad control of the ratio of green plum and alcohol (often needing additionally to add again edible ethanol), thus cause every batch of the wine that spawns all may difference, influence the quality of wine.
Summary of the invention
Technical problem to be solved by this invention is to provide the fresh mellow fruit plum of employing magma plum wine brewage technology fermentation, that can conveniently carry out composition adjustment (being the adjustment of saccharic acid content) of a cover standard, use this technology also can conveniently control the ratio of green plum and alcohol, can make the finished product plum wine of production keep plum fruit nutritive ingredient and natural fruital to greatest extent.
For solving the problems of the technologies described above, technical solution of the present invention is:
A kind of plum wine brewage technology, it mainly comprises the steps:
Select the plum fruit, remove and give birth to blue or green, impaired or rotten plum fruit, select fully sophisticated fresh plum fruit brew plum wine;
The making beating stoning obtains the plum slurry, promptly uses drupe class making beating stoner that plum is really broken, and juice is overflowed, and fruit stone separates, and finally obtains the plum slurry;
The composition adjustment of plum slurry is promptly carried out the adjustment of saccharic acid content to the plum slurry;
Primary Fermentation, the sugar in promptly plum being starched is converted into the process of ethanol, carbonic acid gas and by product;
New wine separates, and the new wine after Primary Fermentation finishes need separate the wine pin, and the wine pin is the skin slag and the yeast sedimentation of fermentor tank bottom;
Secondary fermentation separates to make and has sneaked into air in the wine, makes the yeast recovery of dormancy, and the faint fermentative action of carrying out again can further be fermented into alcohol with residual sugar;
The sealing storage that certain hour is carried out in ageing, the wine that secondary fermentation finishes again is ageing.
In the described plum slurry composition set-up procedure, can improve plum slurry pol by between plum slurry yeast phase, adding white sugar; Add white sugar and should calculate the white sugar dosage according to the sugar degree and the requirement of fermentation plum wine wine degree of plum slurry; And sugaring several times.
In the described plum slurry composition set-up procedure, adopt the physics method that acid is fallen in the plum slurry, implementation is: acid falls in plum slurry or plum wine naturally when storing at low temperatures; Or plum slurry or plum wine handled to reach under the artificial hypothermia fall acid; Or add deionized water dilution plum slurry or acid falls in plum wine, the highlyest fall sour amount and must not surpass 1/2 of plum slurry acid content.
In the described plum slurry composition set-up procedure, the employing chemical method falls acid acid is fallen in the plum slurry, and promptly by the organic acid in the separation and Extraction plum fruit, the means of thin up or adding neutral soluble tartrate, salt of wormwood or lime carbonate reduce Titrable acid.
This technology also comprises the sulfur dioxide treatment step, promptly to making beating after add sulphite such as gaseous sulfur dioxide, sulfurous acid solution or potassium metabisulfite in the plum of the composition adjustment slurry.
This technology also comprises the polygalacturonase treatment step, promptly after sulfur dioxide treatment, polygalacturonase is added in the set-in of plum rains slurry.
After adopting such scheme,, but plum is really broken by the making beating stoner owing to the present invention is not with whole green plum or only is that the green plum of crushing ferments, juice is overflowed, the fruit stone of plum fruit is separated, obtain plum pulp juice, add yeast with the plum slurry then and ferment; So just can make the finished product plum wine of producing keep plum fruit nutritive ingredient and natural fruital to greatest extent, have higher commodity value and economic worth; Also can conveniently go ahead of the rest simultaneously plum slurry is carried out the composition adjustment, also can carry out the composition adjustment to the plum slurry, for example improve the sugar degree of plum slurry, acid treatment etc. is fallen in the plum slurry, also can carry out sulfur dioxide treatment to the plum slurry and polygalacturonase is handled in advance at fermenting process.Therefore the present invention has following beneficial effect at least:
1. owing to be to ferment, can fall acid treatment (comprising that acid falls in physics or acid falls in chemistry) to the plum slurry so in advance, fruit wine yeast can normally be fermented, can produce the plum wine that taste is coordinated with fresh plum slurry.
2. owing to be to ferment with fresh plum slurry, therefore can calculate the white sugar dosage that needs interpolation, thereby accurately control the ratio of green plum and alcohol according to the wine degree requirement of the plum sugar degree of starching and the plum wine that ferments, need not to add in addition again edible ethanol, make every batch all can keep more consistent.
3. can carry out sulfur dioxide treatment to fresh plum slurry in advance, thereby can reach the clarification that prevents harmful microorganism breeding, the selection of anti-oxidant, favourable zymic, helps product, the purpose of regulating and control fermentation.
4. can carry out polygalacturonase to fresh plum slurry in advance handle, thereby can reach the crushing juice rate that improves the plum slurry; Be convenient to extract pigment or aromatoising substance, help the clarification and the filtering purpose of plum wine.
Embodiment
The invention will be further described below in conjunction with specific embodiment.
Disclosed is a kind of plum wine brewage technology, its step that mainly comprises is:
--the making beating stoning obtains the plum slurry, and------new wine separates, and------freezing clarification--is filtered--sterilization--can--finished product plum wine in ageing in secondary fermentation in Primary Fermentation in the composition adjustment of plum slurry to select the plum fruit.
Key of the present invention is: be not with whole green plum or only be the crushing green plum ferment, but by the making beating stoner plum is really broken, juice is overflowed, and the fruit stone of plum fruit is separated, obtain plum pulp juice, add plum wine special yeast with the plum slurry then and ferment.Adopt the benefit of this method to be: to adopt fresh mellow fruit plum magma fermentation, plum fruit nutritive ingredient and natural fruital have been kept to greatest extent, can carry out the composition adjustment to the plum slurry in advance, also can carry out the composition adjustment to the plum slurry at fermenting process, for example improve the sugar degree of plum slurry, acid treatment etc. is fallen in the plum slurry, also can carry out sulfur dioxide treatment and polygalacturonase processing to the plum slurry in advance.
Technical process of the present invention specifies as follows:
1 sorting
Definition: select the plum fruit, remove and give birth to blue or green, impaired or rotten plum fruit.According to plum fruit kind and maturity classification, select abundant sophisticated plum really to make wine.
Purpose: pick out the ripe fully measured plum of matter and really make wine.
Regulation:
A) carry out sorting by hand, should after ripe plum really enters factory, carry out in the shortest time, select abundant sophisticated plum fruit.
B) must all remove during sorting and give birth to blue or green, impaired or rotten plum fruit, in order to avoid bitter taste, the peculiar smell of increase plum wine influence the plum wine taste.
2 making beating stonings
Definition: use drupe class making beating stoner that plum is really broken, juice is overflowed, and fruit stone separates.
Purpose:
A) obtain plum pulp juice, increase with the zymic surface in contact and amass, help the zymic breeding.
B) separate fruit stone, prevent the contained bitter taste material of fruit stone enters increases plum wine in the pulp bitter taste, influence the plum wine taste.
Regulation:
A) the making beating stoning should be carried out in the shortest time after the sorting of plum fruit, in case plum really rots.
When b) using the making beating of making beating stoner, the spacing between strict control beaming roller and the screen cloth, notice preventing the fruit stone fragmentation that the fruit stone breakage rate is controlled in 0.5%.More as having pulp in the fruit stone, in order to reduce the bitter taste of plum wine, can ferment separately is used to prepare the allotment of plum wine.
C) since plum fruit pericarp to contain the bitter taste material many far beyond pulp, can earlier plum really be placed the storehouse of freezing below-18 ℃ to freeze in order to pull an oar, then with the peeling of rubbing leather machine, row making beating again.
The composition adjustment of 3 plums slurry
Should carry out the composition adjustment of plum slurry after the making beating immediately, mainly be the adjustment of saccharic acid content, and the composition adjustment should be finished in 1～2 hour.
3.1 improve plum slurry sugar degree
Adopt following one or more methods to achieve the goal.
3.1.1 improve the fruit plum sugar content of fruit by the cultivation management measure
3.1.2 interpolation white sugar
Definition: between plum slurry yeast phase, add white sugar.
Purpose: improve plum slurry pol.
Regulation: adding white sugar should calculate the white sugar dosage according to the sugar degree and the requirement of fermentation plum wine wine degree of plum slurry.Because plum slurry sugar degree is low, the sugaring amount is higher, acutely makes fermentation plum slurry overflow fermenting container in order to prevent fermentation, should divide 3-5 sugaring.
3.2 acid falls in the plum slurry
Plum fruit acid content is too high, has both influenced fruit wine yeast and has normally fermented, and also can make fermentation plum wine taste inharmonious, can adopt the physics method to fall method that acid falls in acid or chemical method and reach and fall sour purpose:
3.2.1 acid falls in the physics method
Definition: reduce Titrable acid (rising pH value) by physical method.
Purpose: fruit wine yeast can normally be fermented, produce the plum wine that taste is coordinated.
Regulation:
A) treated plum slurry or oxysuccinic acid and tartarus, oxysuccinic acid and calcium tartrate in the plum wine are stable as far as possible.
B) the physics method is fallen acid and can be realized by following mode:
Acid falls in plum slurry or plum wine naturally when storing at low temperatures.
Plum slurry or plum wine handled to reach under the artificial hypothermia fall acid (seeing freezing treatment).
Add deionized water dilution plum slurry or plum wine and fall acid, the highlyest fall sour amount and must not surpass 1/2 of plum slurry acid content.
3.2.2 acid falls in chemical method
Definition: by the organic acid in the separation and Extraction plum fruit, means such as thin up or adding neutral soluble tartrate, salt of wormwood or lime carbonate reduce Titrable acid (rising pH value).
Purpose: fruit wine yeast can normally be fermented, produce the plum wine that taste is coordinated.
Regulation:
Must not adopt methods such as flavouring when a) acid treatment falls in chemistry.
B) chemistry fall acid ceiling must not surpass 8g/L.
C) regulation that acid substance should meet GB 2760 " foodstuff additive use hygienic standard " falls in use.
4 sulfur dioxide treatment
Definition: to making beating after add sulphite such as gaseous sulfur dioxide, sulfurous acid solution or potassium metabisulfite in the plum of the composition adjustment slurry.
Purpose:
A) prevent the harmful microorganism breeding.
B) anti-oxidant.
C) favourable zymic is selected.
D) help the clarification of product.
E) regulate and the control fermentation.
Regulation:
A) add immediately after Ying Zaimei slurry composition is adjusted.
B) sulfurous gas is evenly distributed in the plum slurry.
C) employed sulfurous gas should meet the regulation of GB 2760 " foodstuff additive use hygienic standard ".
5 polygalacturonases are handled
Definition: polygalacturonase is added in the set-in of plum rains slurry.
Purpose:
A) improve the crushing juice rate that plum is starched.
B) be convenient to extract pigment or aromatoising substance.
C) help the clarification and the filtration of plum wine.
Regulation:
A) should after adding sulphur, carry out in 4～6 hours.
B) employed polygalacturonase should meet the regulation of GB 2760 " foodstuff additive use hygienic standard ".
6 zymamsiss (Primary Fermentation)
Definition: the sugar in the plum slurry is converted into ethanol, carbonic acid gas and by product.Zymamsis can be divided into spontaneous fermentation and add yeast fermentation.Utilization is called spontaneous fermentation attached to the wild unartificial yeast triggering zymamsis of pericarp, fermenting container and surrounding environment, because wild unartificial yeast is without artificially breeding, cultivation and domestication, there are a large amount of assorted bacterium simultaneously, be difficult to fermented soy high-quality fruit wine, so plum wine do not adopt spontaneous fermentation.
6.1 add the fermentation of plum wine special yeast
Definition: add plum wine special yeast fermentation through artificially breeding, cultivation and domestication.
Purpose:
A) start zymamsis.
B) bringing out the plum wine that stops that fermenting ferments again.
Regulation:
A) preparation of distiller's yeast: before the plum wine fermentation 5～7 days, the plum wine special yeast that solid test tube slant substratum under the low temperature is preserved, the distiller's yeast that forms sufficient amount through three grades of enlarged culturing and distiller's yeast bucket (jar) cultivation is standby.In yeast enlarged culturing process, should operate by strict follow procedure, be strictly on guard against microbial contamination.
B) add sulphur 12-14 hour, must in time add distiller's yeast and start zymamsis, preventing microbial contamination spontaneous fermentation.5-8% by the plum volume of slurry of waiting to ferment adds distiller's yeast.
C) the commercialization dry yeast should have viable cell content height, characteristics that storage property is good, in view of China has only commercial wine active dry yeast at present, does not recommend plum wine to use.
6.2 the activation of zymamsis
Definition: in adding the plum slurry of distiller's yeast, add related substances or adopt associated processing method to promote the breeding of distillery yeast.
6.2.1 add yeast promotor
Definition: in adding the plum slurry of distiller's yeast, add VitB1, ammonium salt etc.
Purpose:
A) increase yeast nutrition, quicken yeast growth, promote zymamsis.
B) in alcoholic fermentation process, prevent to form can with sulfurous gas bonded material, thereby reach the purpose of keeping content of sulfur dioxide.
Regulation:
A) consumption of VitB1 should not surpass 0.0006g/L.
B) consumption of sulfuric acid amine should not surpass 0.3g/L.
6.2.2 ventilate
Definition: this operation is that air is introduced in the plum slurry that is fermenting.
Purpose: help yeast growth, thereby promote fermentation and help whole conversions of fermentable sugars.
Regulation: plum slurry is discarded to all turning barrels from fermentor tank bottom liquid outlet, pumps into from fermentor tank its top feed mouth, by contacting of plum slurry circulation increasing yeast and air with underflow pump.This operation enters the vigorous stage in fermentation and can stop.
6.3 temperature controlled fermentation
Definition: the plum slurry in the fermentor tank, the control leavening temperature is 18～20 ℃ of slowly fermentations.
Purpose: prevent that leavening temperature is too high and cause the fragrance ingredient loss, obtain the plum wine of fruit thick flavor.
Regulation:
A) should use can be temperature automatically controlled fermentor tank, in interlayer, circulate and be connected by heat-eliminating medium and realize temperature automatically controlledly with transmitter, press design temperature and ferment.
B) owing to have a large amount of pulp, pericarp chip in the plum slurry, fermenting can float when vigorous forms cap (wine cap) to the fermented liquid surface, influences heat of fermentation and CO
2Discharge, and the assorted bacterium of easy infection.Should use various mechanical means: make the circulation up and down of fermentation plum slurry, break up the cap of skin slag.
C) can produce a large amount of CO during active fermentation
2, fermentation plant should add forced ventilation.
7 new wine separate
Definition: with the new wine after the Primary Fermentation end, in time separate wine pin (the skin slag and the yeast sedimentation of fermentor tank bottom), change another fermentor tank over to.
Purpose:, influence the local flavor of plum wine in order to avoid the undesirable substance in the wine pin oozes out.
Regulation:
A) after Primary Fermentation finishes, be cooled to 10～12 ℃ rapidly, left standstill 2～3 days, in time separate new wine.
When b) separating new wine, earlier the pure mellow wine in the fermentor tank is emitted by liquid outlet, this part wine claims the wine that flows automatically, and pumps into another fermentor tank to 9 and becomes full, carries out secondary fermentation.Take out the muddy pin in bottom from slag-drip opening again and extrude residual wine with expeller, this part wine claims to squeeze wine.Preceding 2/3 squeezing wine can mix with gravity flow wine, but the squeezing wine of back 1/3, the wine body is coarse, should not mix with gravity flow wine, can be used for distilled spirit.Residue after the squeezing also can supply distilled spirit.
C) during distilled spirit, stop distillation to distillate wine degree 6～8% (vol), collect distilled spirit and be used for rectification or make green plum brandy.
8 secondary fermentation
Definition: sneaked into air in the wine owing to separate to squeeze to make, made the yeast recovery of dormancy, the faint fermentative action of carrying out again.
Purpose: residual sugar further is fermented into alcohol.
Regulation:
A) secondary fermentation is fainter, should load onto fermentation bung and carry out the closed fermentation under 15～18 ℃ of temperature.Through 2～3 weeks, there has not been CO approximately
2Emit, sugar drops to about 0.1% to be finished.
B) secondary fermentation finishes, and the wine pin takes off fermentation bung after all sinking, and timely precipitation separation is in order to avoid precipitation and the wine oversize vinosity that influences duration of contact.
C) the former wine that secondary fermentation is finished changes wine storing jar over to full sealing, places cellar or the chamber ageing of storage wine.
9 liquor base storages and ageing
9.1 freshen the drink or get wine
Definition: according to liquor storage vessel capacity and temperature Change former wine is added or taking-up, with the operation that keeps container completely to hold.
Purpose: avoid former wine oxidation; Avoid former wine to cause microbial reproduction because of ingress of air.
Regulation: the former wine that is used for adding should be identical with the vinosity of container or similar.
9.2 pouring
Definition: the former wine in the liquor storage vessel is transferred to operation in another liquor storage vessel.
Purpose: sediment separate out.
Regulation:, as far as possible under the secluding air condition, operate for fear of former wine oxidation.
9.3 fill nitrogen or carbonic acid gas
Definition: utilize nitrogen or carbon dioxide that former wine is protected.
Purpose: prevent the breeding of deterioration by oxidation or aerophil.
Regulation: nitrogen or carbon dioxide should be with reference to the regulations of " international vinify pharmacopeia ".
9.4 ageing
Definition: the plum wine muddiness that newly leads to, pungent, coarse, discomfort are drunk.Must be through the storage of certain hour, to eliminate yeast flavour, to give birth to vinosity, bitter taste and CO
2Pungent tastes etc. make vinosity Clear ﹠ Transparent, pure and mild fragrance.This process claims the wine ageing.
Purpose: improve plum wine quality.
Regulation:
A) ageing can be carried out in cement pit that scribbles preservative coat or stainless steel wine storing jar.
B) temperature storage wine temperature is very big to the quality influence of plum wine, and is ripe at low temperatures slow, at high temperature ripe fast.But high temperature helps assorted bacterium breeding, and temperature is low and constant, and is favourable to the clarification of plum wine, and storage wine chambers temp generally is advisable with 12～15 ℃, is good with the cellar.
C) humidity relative humidity is more suitable at 85% o'clock.The air overdrying makes wine vaporization losses, crosses easily breedings such as wet mould, produces the quality that bad flavor influences wine.The too high ventilation dewetting of taking of humidity is crossed low can the watering on ground.
D) air in the ventilation wine cellar should keep fresh, and peculiar smell and CO must not be arranged
2Accumulation.Ventilation is preferably in to be carried out early morning, and this moment, not only air was fresh, and temperature is lower.
E) health storage wine chamber will keep health; Will there be certain slope on ground, is convenient to draining, and scrubs at any time; Will add 10%～15% copper sulfate spary wall every year with lime white, regularly sulphuring.
The clarification of 10 plum wine
Definition: by adding the material can precipitate suspended substance, or additive method is clarified wine.
10.1 natural clarifying
Definition: adopt the nature standing methods to promote the clarification of plum wine.
Purpose: make the suspended substance in the plum wine sink to making the wine clarification naturally by action of gravity.
Suggestion: clarification usually needs to be used in combination with additive method naturally.
10.2 mechanical fining process
Definition: plum wine is by appropriate filters, whizzer, with suspended substance removal.
Purpose:
A) obtain clarifying plum wine.
B) remove microorganism.
Regulation:
The flocculating aids of using always when a) filtering: as diatomite, perlite, Mierocrystalline cellulose is main component ready-formed filtering layer.
B) filtration unit hot water cleaning in advance or sterilization.
10.3 add the finings fining process
Definition: adding can precipitate the finings of suspended substance, makes suspended particulates agglomerated together, promotes the precipitation of suspended substance.
Purpose: wine is clarified; Remove polyphenols such as glucosides such as a part of amygdaloside and tannin, reduce bitter taste, make plum wine become soft.
Regulation:
A) the coherency finings mainly contains: gelatin, egg white, fish glue, alginate, silicon-dioxide glue, casein, bentonite (wilkinite), albumen.
B) employed finings should be with reference to the regulation of " international vinify pharmacopeia ".Before using, determine the test of addition.
11 plum wine are freezing
Definition: plum wine is carried out the deepfreeze operation.
Purpose: promote the cohesion of tartrates precipitation and colloidalmaterial; Improve local flavor, improve stability.
Regulation: utilize the low temperature in winter or artificial hypothermia to carry out deepfreeze, can add during processing or do not add tartarus, take advantage of colod-application physical method sedimentary crystal and colloidalmaterial are separated.
11.1 interrupter method is freezing
Definition: plum wine temperature is reduced on its freezing point 0.5 ℃, and freezing certain hour is taken advantage of cold filtration.
Purpose: promote tartrates precipitation and colloidalmaterial cohesion.
Regulation:
A) this processing is mainly used in the former wine of new brew.
B) can add a small amount of tartarus crystal seed in the treating processes.
11.2 continuous processing is freezing
Definition: the temperature of plum wine is dropped to below 0 ℃, by the operation of continuous freezing treatment.
Purpose: can obtain cold stable plum wine in the short period of time.
Regulation:
A) use specific equipment (refrigerated cylinder).
B) to add the tartarus crystal seed, with reference to consumption 4g/L.
The allotment of 12 plum wine
Definition: the plum wine of different batches is required to carry out by a certain percentage the blended operation according to certain mass.
Purpose: obtain high-quality plum wine.
13 plum wine filter
Definition: plum wine filters by suitable filtration unit before can.
Purpose: obtain clarification plum wine stage by stage; By removing the Biostatic that microorganism is obtained plum wine.
Regulation: fermentation ends, clarifying treatment or freezing after can carry out coarse filtration and smart filter.Process Sterile Filtration before can.
A) the plum wine of Sterile Filtration must be clarifying.
B) Sterile Filtration is carried out before can.
C) filtration unit should pass through the steam and hot water sterilization in advance.
14 plum wine cans
Definition: with wine liquid bottling of handling well or the operating process of packing into and selling container and sealing.
Purpose: in order to make plum wine be distributed into the small packages of sale and to make finished wine reach the requirement of market and Q/XMRY 11-2008 plum wine quality.
Regulation:
A) adopt rough vacuum Vessel in Negative Pressure Filling mode, in the bottle or charge into rare gas element in the packing material.
B) for prolonging plum wine stability, add V before the bottling
COr different V
CSodium, consumption should not surpass 0.1g/L, use jointly with sulfurous gas.
C) can adopt plum wine hot-filling bottle.
D) can adopt bottled pasteur germicidal treatment.
E) can adopt aseptic filling.
Do not allow the additive that uses in the 15 plum wine
The surrogate of thickening material, asccharin, Sodium Cyclamate, fructose, spices and essence, synthetic colour, seasonings.
Claims (6)
1, a kind of plum wine brewage technology is characterized in that it mainly comprises the steps:
Select the plum fruit;
The making beating stoning obtains the plum slurry, promptly uses drupe class making beating stoner that plum is really broken, and juice is overflowed, and fruit stone separates, and finally obtains the plum slurry;
The composition adjustment of plum slurry is promptly carried out the adjustment of saccharic acid content to the plum slurry;
Primary Fermentation, the sugar in promptly plum being starched is converted into the process of ethanol, carbonic acid gas and by product;
New wine separates, and the new wine after Primary Fermentation finishes need separate the wine pin, and the wine pin is the skin slag and the yeast sedimentation of fermentor tank bottom;
Secondary fermentation separates to make and has sneaked into air in the wine, makes the yeast recovery of dormancy, and the faint fermentative action of carrying out again can further be fermented into alcohol with residual sugar;
The sealing storage that certain hour is carried out in ageing, the wine that secondary fermentation finishes again is ageing.
2, plum wine brewage technology as claimed in claim 1 is characterized in that: in the described plum slurry composition set-up procedure, can improve plum slurry pol by add white sugar between plum slurry yeast phase; Add white sugar and should calculate the white sugar dosage according to the sugar degree and the requirement of fermentation plum wine wine degree of plum slurry; And sugaring several times.
3, plum wine brewage technology as claimed in claim 1 is characterized in that: in the described plum slurry composition set-up procedure, adopt the physics method that acid is fallen in the plum slurry, implementation is: acid falls in plum slurry or plum wine naturally when storing at low temperatures; Or plum slurry or plum wine handled to reach under the artificial hypothermia fall acid; Or add deionized water dilution plum slurry or acid falls in plum wine, the highlyest fall sour amount and must not surpass 1/2 of plum slurry acid content.
4, plum wine brewage technology as claimed in claim 1, it is characterized in that: in the described plum slurry composition set-up procedure, adopt chemical method to fall acid acid is fallen in the plum slurry, promptly by the organic acid in the separation and Extraction plum fruit, the means of thin up or adding neutral soluble tartrate, salt of wormwood or lime carbonate reduce Titrable acid.
5, as the described plum wine brewage technology of one of claim 1 to 4, it is characterized in that: this technology also comprises the sulfur dioxide treatment step, promptly to making beating after add sulphite such as gaseous sulfur dioxide, sulfurous acid solution or potassium metabisulfite in the plum of the composition adjustment slurry.
6, as the described plum wine brewage technology of one of claim 1 to 4, it is characterized in that: this technology also comprises the polygalacturonase treatment step, promptly after sulfur dioxide treatment, polygalacturonase is added in the set-in of plum rains slurry.
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| CN108342274A (en) * | 2018-03-21 | 2018-07-31 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of Wooden fish stone health-care white spirit and preparation method thereof rich in various trace elements |
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| CN109797074A (en) * | 2019-03-22 | 2019-05-24 | 李振锋 | Green plum wine production technology |
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| CN112342108A (en) * | 2020-11-26 | 2021-02-09 | 大兴安岭地区农业林业科学研究院 | Red bean and cowberry fruit wine and preparation method thereof |
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2009
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| CN108165419A (en) * | 2018-03-19 | 2018-06-15 | 云南省药物研究所 | A kind of preparation process of plum wine |
| CN108220069A (en) * | 2018-03-19 | 2018-06-29 | 云南省药物研究所 | A kind of preparation process for carving plum wine |
| CN108342274A (en) * | 2018-03-21 | 2018-07-31 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of Wooden fish stone health-care white spirit and preparation method thereof rich in various trace elements |
| CN108949479A (en) * | 2018-09-30 | 2018-12-07 | 浙江树人学院 | A kind of production method of after-ripening green liquor |
| CN108949479B (en) * | 2018-09-30 | 2021-11-26 | 浙江树人学院 | Production method of after-ripening green plum wine |
| CN109797074A (en) * | 2019-03-22 | 2019-05-24 | 李振锋 | Green plum wine production technology |
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