CN101748024A - Preparation method of jujube wine - Google Patents
Preparation method of jujube wine Download PDFInfo
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- CN101748024A CN101748024A CN200810239428A CN200810239428A CN101748024A CN 101748024 A CN101748024 A CN 101748024A CN 200810239428 A CN200810239428 A CN 200810239428A CN 200810239428 A CN200810239428 A CN 200810239428A CN 101748024 A CN101748024 A CN 101748024A
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Abstract
The invention relates to a preparation method of jujube wine, comprising the following steps: multi-strain fermentation, secondary distillation and / or jujube immersing in primary pulp wine. Jujube wine prepared by the method can have the nutrition of fruit wine and the style of white wine, can also have jujube flavor of prepared wine, and at the same time can reach mellow of wine quality and rich jujube flavor.
Description
Technical field
The present invention relates to a kind of production method of wine, specifically a kind of production method of jujube wine.
Background technology
The wine kind that with the jujube is raw material production has: soak assembled alcoholic drinks, fermentation low alcohol fruit wine and fermented distilled liquor.The main technique that they are produced separately is as follows:
Assembled alcoholic drinks: with edible ethanol or high spirit jujube is soaked, extract its effective constituent, add water degree of falling then and carry out seasoning with sugar, acid.This wine product technology is simple, the vinosity mouthfeel is thiner, sweet greasy, generally all because of adding other herbal medicine and essence and flavoring agent, is not suitable for popular compotation.
Fermentation low alcohol fruit wine: by to jujube boiling, making beating, be starter, carry out liquid state fermentation, use sugar, sour seasoning then with the single bacterium of yeast.This wine product alcoholic strength is low, and taste is thiner, sour and astringent, is not suitable for popular compotation.
Fermented distilled liquor:, make distiller's yeast down with traditional opening condition and form as starter solid state fermentation, distillation, allotment by to jujube boiling, batching.This wine product mouthfeel is more assorted, owing to methyl alcohol, acetaldehyde, potato spirit content height, drinks descendant Yi Shangtou, dry.
In order to improve with the jujube quality and the characteristics of the wine that is raw material production, various relevant researchs have been carried out.For example application number is the production method that 200710054039.1 Chinese patent application discloses a kind of fermented fresh date dry white liquor, and this method comprises that material choice, cleaning, fragmentation, tinning, adding yeast fermentation, pouring are stored, glue is clarified former wine, filtration, freezing back degerming, can, bottle storage down; Application number is that 200710098389.8 Chinese patent application discloses red date fruit wine, red date liquor and preparation method thereof, the production technique that its red date fruit wine adopts fermentation to combine with the immersion technology, and red date liquor employing solid-state fermentation technology is made.Golden silk jujube is delicate because of its meat densification, juice is many, flavor is sweet and refreshing and contain a large amount of sugar parts, VITAMIN and mineral substance becomes a kind of ideal liquor-making raw material.The patent No. is the production method that 92106736.4 Chinese invention patent discloses a kind of golden silk jujube wine, and this method adopts single fermented bacterium.
Summary of the invention
Technical problem
In order to develop a kind of both the had nutrition of fruit wine, the style of liquor, have the jujube wine of the odor type of assembled alcoholic drinks again, sweet mellow for reaching vinosity simultaneously, jujube is aromatic strongly fragrant, and the higher authorities, mouth are not dried after the drink, and the invention provides a kind of is the method for feedstock production jujube wine with the jujube.
Technical scheme
The invention provides a kind of method of producing jujube wine, the method comprising the steps of:
A) clean
B) boiling of jujube
The jujube that cleans is rendered in the laminated heat-preserving pot, added suitable pure water and carry out boiling.
C) slurrying
Well-done jujube and juice are added pure water in proportion, and mixture rendered to peel, take off nuclear in the single track hollander, form slurries.
D) multi-strain fermentation
The slurries that form are measured branch on request to install in the stainless steel heat-preservation fermentation jar, prepare yeast, root enzyme, saccharifying enzyme, polygalacturonase, Monascus ruber in proportion, dissolve handy white sugar as activator, when slurries are in certain temperature it is rendered in the fermentor tank and stir, sealing and fermenting jar mouth is to wait the fermentation that heats up.
E) distill original plasm wine
Big fire behind the jujube wine liquid adding rice steamer pot that ferments is heated up, slow fire steams wine, low temperature is plucked wine, controlled temperature is plucked wine with distillation extraction methyl alcohol when distilling out wine, the temperature of controlled chilling system, foreshot's wine tail is deposited storage separately, when being low to moderate to a certain degree at the bottom of the distilled spirit, stopping distillation, thereby obtain the jujube original plasm wine.
According to the general method of system wine, this production method also comprises aging step.Golden silk jujube wine utilizes large-scale cellar to make wine liquid borrow the ageing of ground vapour nature accelerating in the cellar through after distilling.The ageing of storing sth. in a cellar three to five years is divided by time limit difference, determines the low-medium-high level of vinosity.
Afterwards the golden silk jujube wine after the ageing is transferred convert, filtration, canned, check, decals, vanning, detection and finished product warehouse-in.
In order to improve the quality of wine, described method can also comprise the f of second distillation after step e)) step.
In order to make the jujube drinking utensils that the fragrant typicalness of jujube be arranged, the present invention provides a kind of method for preparing Chinese date odor type jujube wine again.This method also comprised before the second distillation of aforesaid method:
A ') jujube that cleans up is baked to Jiao and do not stick with paste, jujube is aromatic strongly fragrant;
B ') soaks the jujube 5～7 days of described baking with the above described jujube original plasm wine of 55%vol.
Beneficial effect
Compare with the golden silk jujube wine that adopts single yeast (self-consistentency) fermentation, adopt the jujube wine vinosity mouthfeel of many inoculating proportion fermentations plentiful mellow, chemical examination its methanol content of sanitary index (0.55g/L) is lower than GB 1.2g/L, and far below the methanol content (3.7g/L) of the jujube wine that adopts single saccharomycetes to make fermentation, it is very obvious to improve the vinosity effect.Second distillation technology also greatly reduces the content of methyl alcohol in the wine, potato spirit and acetaldehyde simultaneously.With the contrast of fermented distilled liquor Chinese date odor type, soak the jujube perfume (or spice) that Titian technology keeps jujube wine effectively, and jujube is obviously fragrant, typicalness is strong.
Embodiment
With the golden silk jujube is that example describes.
Select inclusion-free, do not have the qualified golden silk jujube of going rotten
Embodiment
Embodiment 1
The preparation of golden silk jujube original plasm wine
A) clean
Golden silk jujube selected soak, wash, stir, stir, till the no dirt in jujube surface with flowing water.
B) boiling of golden silk jujube
The golden silk jujube that cleans is rendered in the laminated heat-preserving pot, and with jujube: pure water is that 5: 6 ratio adds pure water, opens steam valve, makes in the fireless cooker to keep 85～100 ℃ boiling valve-off insulation slaking 2 hours after 30 minutes.
C) slurrying
Well-done golden silk jujube and juice rendered to by weight 3: 1 ratio peel, take off nuclear in the single track hollander, form slurries.
D) multi-strain fermentation
The slurries that form are measured (500kg) branch on request to install in the stainless steel heat-preservation fermentation jar, with polygalacturonase with the amount of the 0.8wt% of golden silk jujube amount and yeast with the amount of the 1.4wt% of golden silk jujube amount, the root enzyme, saccharifying enzyme and Monascus ruber are (wherein, Monascus ruber based on 1 weight part, yeast, the root enzyme, the weight ratio of saccharifying enzyme and Monascus ruber is 6: 1: 2: 1) dissolve, dissolve handy white sugar as activator, wherein per 100 kilograms of slurries use 1.4 kilograms of white sugars, when slurries are 35～38 ℃ it is rendered in the fermentor tank and stir, sealing and fermenting jar mouth is waited the fermentation that heats up.
The fermentation room temp remains between 18～35 ℃, and distiller's yeast was opened sealing fermentor tank mouth oxygen supply and stirred 2 hours after 36 hours under the slurries, continued the static fermentation of sealing afterwards.
Fermentation time: spring, summer, autumn, winter was generally at 18-21 days generally at 15-18 days generally at 12-15 days generally at 15-20 days.Must carry out record between yeast phase, according to circumstances determine the liquor distillation.
The judgement of fermentation performance
Observe after fermentation is finished and no longer include the bubble generation, the wine liquid of its fermentation becomes limpid, slurries become bright not to be had caking and floats, and hearing to taste has tangible vinosity, and it is continuous gentle that hand is pinched the jujube paste feel of sedimentary fermentation, wine liquid does not have the flavor of giving birth to, assorted flavor, being has pure fragrant and sweet taste, just can distill and get wine, otherwise assorted flavor occur, must add aspergillus again, delay to wait for fermentation once more.
E) distill original plasm wine
Big fire behind the jujube wine liquid adding rice steamer pot that ferments is heated up, slow fire steams wine, low temperature is plucked wine, the control distillation temperature is extracted methyl alcohol when distilling out wine between 68～75 ℃, plucks wine between 85～95 ℃, and cooling system is controlled at below 40 ℃, foreshot's wine tail is deposited storage separately, when being lower than 5%vol at the bottom of the distilled spirit, stopping distillation, thereby obtain the golden silk jujube original plasm wine.
Embodiment 2
Except replacing with in the amount of the polygalacturonase in the step d) of embodiment 1 0.6wt% of golden silk jujube amount, to carry out present embodiment with embodiment 1 identical step and parameter.
Embodiment 3
Except replacing with in the amount of the polygalacturonase in the step d) of embodiment 1 1.2wt% of golden silk jujube amount, to carry out present embodiment with embodiment 1 identical step and parameter.
Embodiment 4
Except replacing with in the amount of the yeast in the step d) of embodiment 1, root enzyme, saccharifying enzyme and Monascus ruber the 1.2wt% of golden silk jujube amount, to carry out present embodiment with embodiment 1 identical step and parameter.
Embodiment 5
Except replacing with in the amount of the yeast in the step d) of embodiment 1, root enzyme, saccharifying enzyme and Monascus ruber the 1.6wt% of golden silk jujube amount, to carry out present embodiment with embodiment 1 identical step and parameter.
Embodiment 6
Except replacing with 5.8: 0.8: 1.8: 1, to carry out present embodiment with embodiment 1 identical step and parameter in the weight ratio of the yeast in the step d) of embodiment 1, root enzyme, saccharifying enzyme and Monascus ruber.
Embodiment 7
Except replacing with 6.2: 1.2: 2.2: 1, to carry out present embodiment with embodiment 1 identical step and parameter in the weight ratio of the yeast in the step d) of embodiment 1, root enzyme, saccharifying enzyme and Monascus ruber.
Embodiment 8
Except replacing with 5.8: 1.2: 1.8: 1, to carry out present embodiment with embodiment 1 identical step and parameter in the weight ratio of the yeast in the step d) of embodiment 1, root enzyme, saccharifying enzyme and Monascus ruber.
Embodiment 9
Except the step of carrying out embodiment 1, present embodiment also comprises the step f) of second distillation.Described golden silk jujube original plasm wine is diluted between 18～25%vol with pure water, temperature is controlled at low temperature steaming wine between 85～90 ℃, alcoholic strength on average is controlled between 53～58%vol (removes foreshot's wine tail).
Second distillation and single flash contrast are as following table
| Methyl alcohol g/L | Potato spirit g/L | Acetaldehyde g/L | |
| Single flash | ??0.55 | ??1.13 | ??0.47 |
| Second distillation | ??0.40 | ??0.66 | ??0.11 |
Data show: the application of second distillation technology is very tangible to purification vinosity effect.
Embodiment 10
The ageing of golden silk jujube wine
Except the step of carrying out embodiment 9, present embodiment also comprises aging step g).Golden silk jujube wine utilizes large-scale cellar to make wine liquid borrow the ageing of ground vapour nature accelerating in the cellar through behind the second distillation.The ageing of storing sth. in a cellar three to five years is divided by time limit difference, determines the low-medium-high level of vinosity.
Embodiment 11
The preparation of Chinese date odor type golden silk jujube wine
Wherein distilling of embodiment 1 after the original plasm wine step, this method also comprises:
A ') golden silk jujube that cleans up is baked to Jiao and do not stick with paste, jujube is aromatic strongly fragrant;
B ') uses the above jujube that the original plasm wine immersion of gained was toasted after embodiment 1 described distillation of 55%vol 5～7 days;
C ') to step b ') in original plasm wine soak solution after the immersion that obtains carry out the step of second distillation.
Industrial applicibility
The jujube raw material resources are abundant, and the unit that generally produces wine all can utilize existing equipment or can adopt method of the present invention to produce jujube wine through simple transformation, therefore adopt method of the present invention to produce the restriction that jujube wine just can not be subject to resource and equipment. In addition, if newly-built brewery, the construction of brewery can be adopted the garden type environment-protecting design, and the water circulation of taking is used, and has the advantages such as energy-saving and emission-reduction, non-pollution discharge, architectural design minimizing occupation of land.
Claims (11)
1. the production method of a jujube wine, this method may further comprise the steps: the cleaning of jujube, boiling, making beating take off nuclear, ferment, distill original plasm wine and follow-up ageing, transfer convert, filtration, can, wherein said fermentation step is for adopting the multi-strain fermentation of yeast, root enzyme, saccharifying enzyme, polygalacturonase and Monascus ruber.
2. the production method of jujube wine according to claim 1, wherein this method is distilled to such an extent that also comprise the step of second distillation after the original plasm wine step described.
3. the production method of jujube wine according to claim 2, wherein described distill after the original plasm wine step, this method also comprises:
A ') golden silk jujube that cleans up is baked to Jiao and do not stick with paste, jujube is aromatic strongly fragrant;
B ') uses the above jujube that the original plasm wine immersion of gained was toasted after the described distillation of claim 1 of 55%vol 5～7 days;
C ') to step b ') in original plasm wine soak solution after the immersion that obtains carry out the step of second distillation.
4. according to the production method of any described jujube wine in the claim 1～3, the content of wherein said polygalacturonase is 0.6～1.0wt% of jujube weight.
5. the production method of jujube wine according to claim 4, the content of wherein said polygalacturonase are the 0.8wt% of jujube weight.
6. according to the production method of any described jujube wine in the claim 1～3, the total amount of wherein said yeast, root enzyme, saccharifying enzyme, Monascus ruber is 1.2～1.6wt% of jujube weight.
7. the production method of jujube wine according to claim 6, the total amount of wherein said yeast, root enzyme, saccharifying enzyme and Monascus ruber is the 1.4wt% of jujube weight.
8. according to the production method of any described jujube wine in the claim 1～3, wherein based on the Monascus ruber of 1 weight part, the amount of described yeast, root enzyme and saccharifying enzyme is respectively 5.8～6.2 weight parts, 0.8～1.2 weight part and 1.8～2.2 weight parts.
9. the production method of jujube wine according to claim 8, wherein based on weight part, the weight ratio of described yeast, root enzyme, saccharifying enzyme and Monascus ruber is 6: 1: 2: 1.
10. the production method of jujube wine according to claim 2, wherein, in described second distillation step, to be diluted between 18～25%vol with pure water at the original plasm wine of gained after the described distillation of claim 1, temperature is controlled at low temperature steaming wine between 85～90 ℃, alcoholic strength on average is controlled between 53～58%vol.
11. jujube wine according to the production method preparation of any described jujube wine in the claim 1～3.
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| CN200810239428A CN101748024B (en) | 2008-12-10 | 2008-12-10 | Preparation method of jujube wine |
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| CN200810239428A CN101748024B (en) | 2008-12-10 | 2008-12-10 | Preparation method of jujube wine |
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| CN101748024B CN101748024B (en) | 2012-09-26 |
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| CN102051306A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Method for brewing fermented jujube wine |
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| CN107267344A (en) * | 2017-08-22 | 2017-10-20 | 湖南鼎康酒业发展有限公司 | A kind of brew method of low acetaldehyde Chinese data wine |
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