CN101586070B - Method for brewing starfruit wine - Google Patents

Abstract

The invention discloses a method for brewing starfruit wine, comprising: adding accessory ingredients, sugar, sulfur dioxide and saccharomyces cerevisiae into fruit juice for fermentation at low temperature; then adding acid starfruit juice for fermentation, aging and filtering to obtain the starfruit wine. The method has simple process, improves clarity and taste of the starfruit wine, reduces production period and production cost of the starfruit wine, ensures the bio-safety in the fermentation process and improves the microbial contamination resistance of starfruit wine due to the addition of accessory ingredients, sugar, sulfur dioxide and saccharomyces cerevisiae, improves the taste of the starfruit wine by acid starfruit juice, keeps the original flavour of the starfruit and improvesthe quality of the starfruit wine.

Description

A kind of brewing method of starfruit wine

Technical field

The present invention relates to a kind of brew method of wine, specifically is a kind of brewing method of starfruit wine.

Background technology

In fruit wine brew process, for the clarity that improves wine and improve mouthfeel, before fermentation, need carry out clarifying treatment to fruit juice; Usually adding auxiliary agents such as polygalacturonase, gelatin, chitosan achieves the goal; This operation needs 12～24 hours usually, omnidistance necessary low temperature control, and this had both prolonged the production cycle; Expended the energy again, fruit juice is subject to microbial contamination and goes bad simultaneously.If it is not thorough that the clarifying treatment or the clarifying treatment of fruit juice are not carried out in the front, fermentation also need be added these auxiliary agents and in fruit wine, handle after accomplishing; This operation has also increased the risk that wine receives microbial contamination; And the adding of these auxiliary agents, itself also brought the mouthfeel that causes wine chemical, the biological factors of instability and influence wine, moreover original fruital flavor carries out along with fermentation and weakens; Even peculiar smell appears, influence the quality of finished product.

Summary of the invention

The brewing method that the objective of the invention is to be directed against the deficiency of prior art and a kind of starfruit wine is provided, it both can improve the clarity and the mouthfeel of improving starfruit wine of starfruit wine, shortened the production cycle of starfruit wine; Also practice thrift investment of production equipment; Guarantee the biological safety in the fermenting process, and after Primary Fermentation is accomplished, pass through to add sour star fruit juice, the mouthfeel of starfruit wine is improved; The original fruital that has kept carambola has strengthened the ability of the antimicrobial pollution of starfruit wine simultaneously.

The technical scheme that the present invention adopted:

A kind of brewing method of starfruit wine may further comprise the steps:

1, fruit juice allotment

Selected fresh carambola is pressed extracting juice through cleaning the back, in the star fruit juice of acquisition, adds sulfurous gas, makes that content of sulfur dioxide reaches 150ppm～200ppm in the star fruit juice; Add white sugar simultaneously, make that sugared content reaches 18%～20% in the star fruit juice; The addition of pressing 150mg/L～300mg/L adds polygalacturonase; Add gelatin, make that gelatine content reaches 0.1%～0.5% in the star fruit juice; The white sugar solution of preparation 5% boils, and 5% amount adding yeast saccharomyces cerevisiae is pressed in cooling by weight percentage, and activation is added the activatory yeast juice in the fruit juice to by 0.01%～0.05% amount by weight percentage, mixes.Said gelatin can be used chitosan to replace, and its addition is 0.01%～0.1% of a star fruit juice.

2, low temperature Primary Fermentation

The fruit juice that above-mentioned allotment is good places fermenting container, and 20 ℃～25 ℃ fermented 6 days～10 days, and removed by filter pomace and obtain wine liquid.

3, add sour star fruit juice and fermentation

In step 2 obtained wine thereby liquid, added fresh sour star fruit juice in 1: 10～1: 4 according to fresh sour star fruit juice and the long-pending ratio of wine liquid, 15 ℃～20 ℃ fermented 10 days～15 days.

4, ageing

With the wine liquid of step 3 gained fermentation completion, 15 ℃～20 ℃ ageing 20 days～30 days.

5, filter

Long-pending by the wine liquid after the ageing, take by weighing 0.01%～0.04% zeyssatite and be added in the wine liquid, stir, filter through diatomite filter and obtain the finished product starfruit wine.

Technology of the present invention is simple, and auxiliary agent and sugar, sulfurous gas and yeast saccharomyces cerevisiae are together added, and has both improved the clarity and the mouthfeel of improving starfruit wine of starfruit wine; Shorten the production cycle of starfruit wine again, reduce production costs, guaranteed the biological safety in the fermenting process; Strengthened the ability of the antimicrobial pollution of starfruit wine; Adopt sour star fruit juice to improve the mouthfeel of starfruit wine simultaneously, kept the original fruital of carambola, improve the quality of finished wine.

Embodiment

Adopt indefiniteness embodiment that the present invention is described further below.

Embodiment one

Get the 1700kg carambola, choose disease, worm and the fruit of rotting, clean through tap water, crusher in crushing, screw press is got juice, gets fruit juice 1000L.Add 6% sulfur dioxide liquid 2.5L, add the 120kg white sugar, sugar adds after the less water heating for dissolving, adds the 200g polygalacturonase, adds the 1000g gelatin, and gelatin adds after the less water heating for dissolving.The white sugar solution 100mL of preparation 5%, heated and boiled after the cooling, adds yeast saccharomyces cerevisiae 5g, pours in the fruit juice behind the activation 30min in 30 ℃ of water-baths, mixes.20 ℃ fermented 6 days, changed bucket, removed pomace, added 100L acid star fruit juice, and 18 ℃ fermented 10 days, changed bucket, removed the wine pin.20 ℃ of ageing 20 days, change bucket, remove the wine pin, obtain wine liquid, take by weighing 100g zeyssatite, add a small amount of wine liquid dissolving back and add, stir, filter through diatomite filter and obtain the finished product starfruit wine.Get vial and soaked 24 hours, soak 40min, be inverted drip-dry slightly, above-mentioned filtering wine liquid is packed into, play plug, decals through aseptic filler through the sterilized water that contains effective sulfurous gas 250ppm through tap water.

Embodiment two

Get the 1700kg carambola, choose disease, worm and the fruit of rotting, clean through tap water, crusher in crushing, screw press is got juice, gets fruit juice 1000L.Add 6% sulfur dioxide liquid 2.5L, add the 120kg white sugar, sugar adds after the less water heating for dissolving, adds the 150g polygalacturonase, adds the 100g chitosan, and chitosan adds with 0.3% citric acid solution 600mL dissolving back.The white sugar solution 150mL of preparation 5%, heated and boiled after the cooling, adds yeast saccharomyces cerevisiae 5g, pours in the fruit juice behind the activation 30min in 30 ℃ of water-baths, mixes, and 23 ℃ fermented 8 days, changed bucket, removed pomace.Add 150L acid star fruit juice, 18 ℃ fermented 13 days, changed bucket, removed the wine pin.18 ℃ of ageing 20 days, change bucket, remove the wine pin, obtain wine liquid, take by weighing 100g zeyssatite, add a small amount of wine liquid dissolving back and add, stir, filter through diatomite filter and obtain the finished product starfruit wine.Get vial and soaked 24 hours, soak 40min, be inverted drip-dry slightly, above-mentioned filtering wine liquid is packed into, play plug, decals through aseptic filler through the sterilized water that contains effective sulfurous gas 250ppm through tap water.

Claims (2)

1. the brewing method of a starfruit wine is characterized in that: may further comprise the steps:

1), fruit juice allotment

Selected fresh carambola is pressed extracting juice through cleaning the back, in the star fruit juice of acquisition, adds sulfurous gas, makes that content of sulfur dioxide reaches 150ppm～200ppm in the star fruit juice; Add white sugar simultaneously, make that sugared content reaches 18%～20% in the star fruit juice; The addition of pressing 150mg/L～300mg/L adds polygalacturonase; Add gelatin, make that gelatine content reaches 0.1%～0.5% in the star fruit juice; The white sugar solution of preparation 5% boils, and 5% amount adding yeast saccharomyces cerevisiae is pressed in cooling by weight percentage, and activation is added the activatory yeast juice in the fruit juice to by 0.01%～0.05% amount by weight percentage, mixes;

2), low temperature Primary Fermentation

The fruit juice that above-mentioned allotment is good places fermenting container, and 20 ℃～25 ℃ fermented 6 days～10 days, and removed by filter pomace and obtain wine liquid;

3), add sour star fruit juice and fermentation

In step 2 obtained wine thereby liquid, added fresh sour star fruit juice in 1: 10～1: 4 according to fresh sour star fruit juice and the long-pending ratio of wine liquid, 15 ℃～20 ℃ fermented 10 days～15 days;

4), ageing

With the wine liquid of step 3 gained fermentation completion, 15 ℃～20 ℃ ageing 20 days～30 days;

5), filter

Long-pending by the wine liquid after the ageing, take by weighing 0.01%～0.04% zeyssatite and be added in the wine liquid, stir, filter through diatomite filter and obtain the finished product starfruit wine.

2. the brewing method of starfruit wine according to claim 1, it is characterized in that: said gelatin can be used chitosan to replace, and its addition is 0.01%～0.1% of star fruit juice by weight percentage.