CN101798555A - Persimmon wine and brewing method thereof - Google Patents
Persimmon wine and brewing method thereof Download PDFInfo
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- CN101798555A CN101798555A CN201010137217A CN201010137217A CN101798555A CN 101798555 A CN101798555 A CN 101798555A CN 201010137217 A CN201010137217 A CN 201010137217A CN 201010137217 A CN201010137217 A CN 201010137217A CN 101798555 A CN101798555 A CN 101798555A
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- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 65
- 235000014101 wine Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 21
- 244000055850 Diospyros virginiana Species 0.000 title 1
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 67
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000002893 slag Substances 0.000 claims abstract description 4
- 239000002253 acid Substances 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 14
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 12
- 230000001476 alcoholic effect Effects 0.000 claims description 12
- 235000019640 taste Nutrition 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000009508 confectionery Nutrition 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000008597 Diospyros kaki Nutrition 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 8
- 235000019990 fruit wine Nutrition 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 8
- 235000015203 fruit juice Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- 241000723267 Diospyros Species 0.000 abstract 1
- 238000013124 brewing process Methods 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000062501 Diospyros howii Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A persimmon wine and a brewing method thereof belong to the technical field of wine brewing science and engineering. The invention aims to solve the technical problems of providing a persimmon wine which keeps the original flavor of persimmons and a brewing method of the persimmon wine. The process comprises the following steps: firstly, selecting fruits; crushing and sterilizing; thirdly, adding yeast, and performing primary fermentation for 1 d; fourthly, juicing and separating skin and slag; sugar is added; performing secondary fermentation; filtering residue and sealing the tank; seventhly, clarifying and filtering the pectinase; processing at low temperature, and canning. A persimmon wine is characterized by being light yellow in color, clear and transparent, and having pure, elegant, pleasant and harmonious bouquet. The invention has the advantages that: 1. extracting whole persimmon, fermenting clear juice without adding water; 2. pectinase is not added in the fruit juice extraction and fruit wine brewing processes, and astringency removal processes are not adopted. The method provided by the invention plays an important role in promoting reasonable processing and utilization of persimmon resources, formation of a post-production processing industrial chain and adjustment of a fruit processing industrial structure.
Description
Affiliated technical field
The present invention relates to a kind of persimmon wine and brewing method thereof, belong to wine brewing scientific and engineering technical field.
Background technology
Persimmon is main one of the cultivating apple trees of China.Its distribution is vast in territory, and aboundresources is produced the several hundred million kilograms of bright persimmon per year.Because of bright persimmon is too puckery, can not directly eat, and itself be difficult for storing and long-distance transport, so can only eat the soft kaki fruit after some processing or be processed into dried persimmon, limited the Application and Development of persimmon fruit.In order to improve the economic worth of persimmon fruit, need its new application of exploitation.China is among the people to be the existing history more than thousand of preparation of raw material fermented wine with persimmon, but belongs to from making from drink more, never forms scale operation.From the seventies in 20th century, more domestic R﹠D institutions, universities and colleges, enterprise once invested the persimmon fermented wine of development, but because technical problem does not solve well, and persimmon wine of being produced or color are dark excessively, astringent taste is overweight, or the peroxidation flavor is dense, mouthfeel is poor.The enterprise that has adopts a large amount of thin ups or with alcohol concocted persimmon juice, but all undesirable.In the prior art, application number is that 01118626.7 Chinese patent application discloses " a kind of production method of persimmon wine ", and its technology is: 1. the choosing fruit, clean, 2. take away the puckery taste, 3. 4. broken, sterilization transfer pH value, add polygalacturonase, 5. squeeze the juice, 6. sugaring, 7. Primary Fermentation, filter residue, 8. subzero treatment, 9. filter residue, sterilization, 10. ageing and packing.Application number is that 200710032835.5 Chinese patent application discloses " a kind of production method of acerbity-removing persimmon wine ".The paper of Chunxia WANG etc. " half-dry type persimmon wine Process Discussion " ferments after the persimmon slurry is added the polygalacturonase processing again; The paper of Zhao Guihong etc. " the Daqu method is brewageed the technical study of Diospyros howii Mere et Chun fruit wine " persimmon raw material will also will add polygalacturonase and handle through manually taking away the puckery taste in the raw material; The paper of Du Kun etc. " the brilliant persimmon wine Study on Fermentation of Lintong fire ", the persimmon raw material also will also will add polygalacturonase and handle through manually taking away the puckery taste in the fruit juice; The paper of Chen Zhenlin etc. " brewageing and Analysis of Nutritional of persimmon fermented fruit wine ", the persimmon raw material also will be through manually taking away the puckery taste.The defective of aforesaid method is: 1, the persimmon raw material is handled to adopt and is manually taken away the puckery taste, and has increased cost, has reduced the quality of raw material; 2, raw material is handled and has been added polygalacturonase, causes methanol content increase in the fruit wine, influences the quality of wine.
Summary of the invention
Technical problem one to be solved by this invention is to propose a kind of due local flavor of persimmon, persimmon wine that mouthfeel is good of keeping, the 2nd, a kind of brewing method of persimmon wine is proposed.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of persimmon wine, is characterized in, it is faint yellow that color is, and clear has pure, quiet and tastefully laid out, happy, harmonious aroma.Dried persimmon wine, have fresh happy people's fruital flavor, the wine body is complete; Sweet persimmon wine has the sweet mellow taste and the wine flavour of ageing, sour-sweet coordination, and the wine body is plentiful.Alcoholic strength 8～12% (20 ℃ of V/V), total reducing sugar (with glucose meter) 4～100g/L, titratable acid (in oxysuccinic acid) 5～8g/L, Free sulfur dioxide≤50mg/L.
Another technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of brewing method of persimmon wine, is characterized in:
(1) choosing fully, sophisticated fresh persimmon is a raw material, carpopodium is removed in selected back, persimmon is put into fermentor tank, stir behind the sulfurous acid solution of adding 60～100mg/kg, to activate good free distillery yeast A2008 then and add fermentor tank, stir the 24h that under 22～28 ℃ of conditions, just ferments.
(2) just behind the fermentation 24h free juice is separated with the Pericarpium Kaki slag, obtain comparatively clarifying persimmon juice, add the high activity dried yeast of 0.2g/kg again, stir the back and under 22～28 ℃ of conditions, carry out the clear juice fermentation of secondary.
(3) fermentation 7～10d monitors reducing sugar every day, suitably adds sucrose according to raw material and alcoholic strength situation in the fermenting process.
(4) fermentation to the amount that finishes reducing sugar is less than or equal to 4g/L.
(5) ageing after change jar, accent sugar, acid adjustment, blending and alcoholic strength are adjusted, was added the polygalacturonase clarification of 200mg/L after 4～6 months, filtered with diatomite filter then, and the back can of sterilizing is finished product.
The invention has the beneficial effects as follows, 1, adopt the lixiviate of full persimmon fruit, clear juice fermentation, suspended particle is less in the stock liquid, and fruit wine filters easily, clear; 2, do not add polygalacturonase in fruit juice lixiviate and the brewing fruit wine process, methanol content is few in the product, has improved the fruit wine quality product; Do not adopt the process of taking away the puckery taste, technological process is simple.3, after Primary Fermentation finishes, the ageing through 4～6 months, the aroma substance of fruit wine fully forms, and the wine body is plentiful.Proposition of the present invention has vital role for the formation that promotes persimmon reasonable resources processing and utilization, postpartum processing industry chain and the adjustment of fruit secondary industry structure, and is all significant to the Sustainable development and the social progress of China's persimmon producing region rural economy.
Embodiment
Embodiment 1.A kind of persimmon wine, described persimmon wine is the dry type persimmon wine, be faint yellow, clear, the fruital with fresh happy people is distinguished the flavor of, and the wine body is complete, alcoholic strength 8～12% (20 ℃ of V/V), total reducing sugar (with glucose meter)≤4g/L, titratable acid (in oxysuccinic acid) 5～8g/L, Free sulfur dioxide≤50mg/L.
Embodiment 2.A kind of persimmon wine, described persimmon wine is the half-dry type persimmon wine, be faint yellow, clear, the fruital with fresh happy people is distinguished the flavor of, and the wine body is complete, alcoholic strength 8～12% (20 ℃ of V/V), total reducing sugar (with glucose meter) 4.1～12.0g/L, titratable acid (in oxysuccinic acid) 5～8g/L, Free sulfur dioxide≤50mg/L.
Embodiment 3.A kind of persimmon wine, described persimmon wine is the semi-sweet persimmon wine, is faint yellow, clear has the sweet mellow taste and the wine flavour of ageing, sour-sweet coordination, the wine body is plentiful.Alcoholic strength 8～12% (20 ℃ of V/V), total reducing sugar (with glucose meter) 12.1～45.0g/L, titratable acid (in oxysuccinic acid) 5～8g/L, Free sulfur dioxide≤50mg/L.
Embodiment 4.A kind of persimmon wine, described persimmon wine are sweet type red date wines, are faint yellow, and clear has the sweet mellow taste and the wine flavour of ageing, sour-sweet coordination, and the wine body is plentiful.Alcoholic strength 8～12% (20 ℃ of V/V), total reducing sugar (with glucose meter)＞45.0g/L, titratable acid (in oxysuccinic acid) 5～8g/L, Free sulfur dioxide≤50mg/L.
Embodiment 5.A kind of brewing method of persimmon wine.
(1) choosing fully, sophisticated fresh persimmon is a raw material, carpopodium is removed in selected back, persimmon is put into fermentor tank, stir behind the sulfurous acid solution of adding 60～100mg/kg, to activate good free distillery yeast A2008 then and add fermentor tank, stir the 24h that under 22～28 ℃ of conditions, just ferments.
(2) just behind the fermentation 24h free juice is separated with the Pericarpium Kaki slag, obtain comparatively clarifying persimmon juice, add the high activity dried yeast of 0.2g/kg again, stir the back and under 22～28 ℃ of conditions, carry out the clear juice fermentation of secondary.
(3) fermentation 7～10d monitors reducing sugar every day, suitably adds sucrose according to raw material and alcoholic strength situation in the fermenting process.
(4) fermentation to the amount that finishes reducing sugar is less than or equal to 4g/L.
(5) ageing after change jar, accent sugar, acid adjustment, blending and alcoholic strength are adjusted, was added the polygalacturonase clarification of 200mg/L after 4～6 months, filtered with diatomite filter then, and the back can of sterilizing is finished product.
Claims (2)
1. a persimmon wine is characterized in that, it is faint yellow that color is, and clear has pure, quiet and tastefully laid out, happy, harmonious aroma; Dried persimmon wine, have fresh happy people's fruital flavor, the wine body is complete; Sweet persimmon wine has the sweet mellow taste and the wine flavour of ageing, sour-sweet coordination, and the wine body is plentiful; Alcoholic strength 8～12% (20 ℃ of V/V), total reducing sugar (with glucose meter) 3～100g/L, titratable acid (in oxysuccinic acid) 5～8g/L, Free sulfur dioxide≤50mg/L.
2. the brewing method of a kind of persimmon wine according to claim 1 is characterized in that,
(1) choosing fully, sophisticated fresh persimmon is a raw material, carpopodium is removed in selected back, persimmon is put into fermentor tank, stir behind the sulfurous acid solution of adding 60-100mg/kg, to activate good free distillery yeast A2008 then and add fermentor tank, stir the 24h that under 22～28 ℃ of conditions, just ferments;
(2) just behind the fermentation 24h free juice is separated with the Pericarpium Kaki slag, obtain comparatively clarifying persimmon juice, add the high activity dried yeast of 0.2g/kg again, stir the back and under 22～28 ℃ of conditions, carry out the clear juice fermentation of secondary;
(3) fermentation 7～10d monitors reducing sugar every day, suitably adds sucrose according to raw material and alcoholic strength situation in the fermenting process;
(4) fermentation to the amount that finishes reducing sugar is 3～100g/L;
(5) ageing after change jar, accent sugar, acid adjustment, blending and alcoholic strength are adjusted, was added the polygalacturonase clarification of 200mg/L after 4～6 months, filtered with diatomite filter then, and the back can of sterilizing is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010137217A CN101798555A (en) | 2010-04-01 | 2010-04-01 | Persimmon wine and brewing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010137217A CN101798555A (en) | 2010-04-01 | 2010-04-01 | Persimmon wine and brewing method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103173327A (en) * | 2012-11-14 | 2013-06-26 | 潘海燕 | Home persimmon wine brewing technology |
| CN103232924A (en) * | 2013-04-03 | 2013-08-07 | 李阳 | Red composite persimmon fruit wine and preparation method thereof |
| CN103361226A (en) * | 2013-08-07 | 2013-10-23 | 黄馨莹 | Preparation method for persimmon wine |
| CN103509680A (en) * | 2013-10-16 | 2014-01-15 | 陕西富四方柿业有限公司 | Method for brewing persimmon ice wine |
| CN103571697A (en) * | 2013-11-16 | 2014-02-12 | 桂林理工大学 | Dried persimmon wine making method |
| CN103602545A (en) * | 2013-11-22 | 2014-02-26 | 潘慧敏 | Persimmon wine and preparation method thereof |
| CN104726302A (en) * | 2015-04-10 | 2015-06-24 | 桂林得坤生物科技股份有限公司 | Persimmon fruit wine and preparation method thereof |
| CN105505722A (en) * | 2016-01-22 | 2016-04-20 | 运城学院 | Processing technology of persimmon white spirit |
| CN105733883A (en) * | 2016-04-18 | 2016-07-06 | 石秉武 | Brewing method for persimmon liquor |
| CN113481073A (en) * | 2021-08-04 | 2021-10-08 | 秦皇岛樱韵酒业有限公司 | Strawberry beer brewing process |
-
2010
- 2010-04-01 CN CN201010137217A patent/CN101798555A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103173327A (en) * | 2012-11-14 | 2013-06-26 | 潘海燕 | Home persimmon wine brewing technology |
| CN103232924A (en) * | 2013-04-03 | 2013-08-07 | 李阳 | Red composite persimmon fruit wine and preparation method thereof |
| CN103361226A (en) * | 2013-08-07 | 2013-10-23 | 黄馨莹 | Preparation method for persimmon wine |
| CN103509680A (en) * | 2013-10-16 | 2014-01-15 | 陕西富四方柿业有限公司 | Method for brewing persimmon ice wine |
| CN103509680B (en) * | 2013-10-16 | 2015-08-26 | 陕西富四方柿业有限公司 | A kind of brewing method of Persimmon ice wine |
| CN103571697A (en) * | 2013-11-16 | 2014-02-12 | 桂林理工大学 | Dried persimmon wine making method |
| CN103602545A (en) * | 2013-11-22 | 2014-02-26 | 潘慧敏 | Persimmon wine and preparation method thereof |
| CN104726302A (en) * | 2015-04-10 | 2015-06-24 | 桂林得坤生物科技股份有限公司 | Persimmon fruit wine and preparation method thereof |
| CN105505722A (en) * | 2016-01-22 | 2016-04-20 | 运城学院 | Processing technology of persimmon white spirit |
| CN105505722B (en) * | 2016-01-22 | 2018-10-09 | 运城学院 | A kind of processing technology of persimmon liquor |
| CN105733883A (en) * | 2016-04-18 | 2016-07-06 | 石秉武 | Brewing method for persimmon liquor |
| CN113481073A (en) * | 2021-08-04 | 2021-10-08 | 秦皇岛樱韵酒业有限公司 | Strawberry beer brewing process |
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Application publication date: 20100811 |