CN101851569B - Dry type citrus wine and brewing process thereof - Google Patents
Dry type citrus wine and brewing process thereof Download PDFInfo
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- CN101851569B CN101851569B CN201010199224A CN201010199224A CN101851569B CN 101851569 B CN101851569 B CN 101851569B CN 201010199224 A CN201010199224 A CN 201010199224A CN 201010199224 A CN201010199224 A CN 201010199224A CN 101851569 B CN101851569 B CN 101851569B
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Abstract
The invention relates to a brewing process of dry type citrus wine, which comprises the steps of the pretreatment of citrus, the clarification treatment of citrus juice, the fermentation of the citrus juice and the treatment of the stability. The method adopts a unique pretreatment method of full juice and the technical means of temperature-controlled fermentation and the like to brew the dry type citrus wine, so that the method has use value. Furthermore, the invention also provides dry type citrus wine. The wine has yellow-green color, full-bodied and unique fruit fragrance, plump wine body, mellow, cool and clean mouth feel and no obvious bitter taste in aftertaste, so that the wine very conforms to the requirement of a consumer.
Description
Technical field
The wine that the present invention relates to a kind of brewing technology and obtained by this technology particularly relates to a kind of dry type citrus wine and making method thereof.
Background technology
Citrus is maximum in the world fruit variety; Domestic citrus is main to eat raw mainly at present; The deep processing amount is less than 10%; And main converted products is nectar, tangerine lobe can etc., is processed into fruit wine and also only limits to sweet type citrus wine, utilizes common citrus variety to brewage the dry type fermented wine and has that mouthfeel is thin, fruital is not obvious, the wine body is not plentiful, aftertaste has defectives such as obvious bitter taste.Nanfeng orange is one of improved seeds of the ancient citrus of China, is one of the famous and expensive special local product in Jiangxi Province, and the main producing region is that Jiangxi Province's Nanfeng County is domestic, just yellow in history with the fruit coloured gold, the thin meat of skin is tender, food is not deposited slag, local flavor dense sweet, the fragrance assailed one's nostrils and well-known at home and abroad.Nanfeng orange contains multiple nutritional components; Like plurality of inorganic salt and other nutritive substances such as multiple amino acids, glucose, fructose, Hydrocerol A, vitamins C, VITMAIN B1, B2 and calcium, phosphorus, iron; And sugar-acid ratio is moderate; Pol is generally 140.0～180.0g/L, and acidity is generally 6.0～8.0g/L, the suitable dry type fermented wine of brewageing.
The inventor is based on being engaged in this type of product design manufacturing abundant for many years practical experience and expertise, and cooperates the utilization of scientific principle, actively studies innovation, in the hope of founding a kind of dry type citrus wine and making method thereof, makes it have more practicality.Through constantly research, design, and, found out the present invention of true tool practical value finally through TE and after improving.
Summary of the invention
Main purpose of the present invention is; A kind of making method of a kind of dry type citrus wine newly is provided; It is a raw material with citrus (particularly Nanfeng orange), adopts technique means such as full juice, unique pre-treating process and temperature controlled fermentation to brewage the dry type citrus wine, thereby has use value.
Another object of the present invention is to, a kind of dry type citrus wine, particularly Nanfeng orange wine are provided, this wine and women-sensual pursuits pool is greenish-yellow, and it is unique that the smell of fruits is very sweet, and the wine body is plentiful, and mouthfeel is soft refreshing clean, and aftertaste does not have obvious bitter taste and wants, thereby very meets consumer demand.
The object of the invention and solve its technical problem and adopt following technical scheme to realize.The making method of a kind of dry type citrus wine that proposes according to the present invention, it comprises following process step: the pre-treatment step of citrus, promptly citrus is carried out peeling, then tangerine meat is squeezed fragmentation; The clarifying treatment step of orange juice is separated with the tangerine slag orange juice with whizzer, adds an amount of finings, at a certain temperature the orange juice after separating is carried out the clarifying treatment of certain hour; The fermentation step of orange juice adds an amount of starter in the orange juice after clarification, to the fermentation of the orange juice after clarification certain hour, promptly obtain citrus fermented former wine at a certain temperature; The stability treatment step with after above-mentioned liquor base storage half a year to one that obtains year, carries out stability and handles, glue clarification, freezing and filtering and Sterile Filtration under described stability is handled and comprised.
The object of the invention and solve its technical problem and also can adopt following technical measures further to realize.
The making method of aforesaid a kind of dry type citrus wine, the peeling technology of wherein said citrus comprise citrus put into 90-92 ℃ hot water and soaks 1-2 minute after, be cooled to and carry out peeling below 40 ℃ and handle.
The making method of aforesaid a kind of dry type citrus wine; The clarifying treatment step of wherein said orange juice is included in carries out the isolating sulfurous gas that adds 50～80mg/L simultaneously to orange juice and tangerine slag; Described finings is a polygalacturonase, and the add-on of polygalacturonase is 20-40mg/L.
The making method of aforesaid a kind of dry type citrus wine, wherein said starter are active dry yeast, and the add-on of said dry yeast is 100-200mg/L, and leavening temperature is 14-18 ℃, and fermentation time is 10～15 days.
The making method of aforesaid a kind of dry type citrus wine; Wherein, When the sugar degree in the orange juice does not reach when generating 11.5%vol wine and spending, when fermentation is vigorous, add by generating the sugar that 1%vol wine degree adds 17.5g/L and add the sugar amount, when residual sugar stops fermentation less than 0.998 the time less than 4g/L or proportion.
The making method of aforesaid a kind of dry type citrus wine; Wherein stable treatment step comprises that interpolation casein and bentonite play the glue clarification process; Freezing and filtering filters through diatomite filter, and its temperature is 0 ℃ to subzero 4.5 ℃, and the time of freezing treatment is 7-10 days.
The making method of aforesaid a kind of dry type citrus wine, citrus wherein are Nanfeng orange.
Accordingly, the present invention also provides a kind of dry type citrus wine by above-mentioned making method preparation.
The present invention compared with prior art has tangible advantage and beneficial effect.Can know that by above technical scheme in order to reach aforementioned goal of the invention, major technique of the present invention thes contents are as follows:
The present invention is achieved in that and selects fresh sophisticated Nanfeng orange for use, adopts 90～92 ℃ of hot-water soaks 1～2 minute, hand peeling to below 40 ℃ time the to be cooled, and this moment, the tangerine piths of the overwhelming majority were attached on the tangerine peel, separated with tangerine meat.After the peeling tangerine meat is carried out the fragmentation squeezing, add the sulfurous gas (SO of 50～80mg/L in the time of squeezing
2), the orange juice that squeezes out uses supercentrifuge to carry out the scum juice separation, and orange juice is gone into settling tank; The polygalacturonase that adds 20～40mg/L carries out clarifying treatment; Supernatant is sent into the temperature controlled fermentation jar, and the active dry yeast that adds 100～200mg/L carries out temperature controlled fermentation, and leavening temperature is controlled at 16 ± 2 ℃; When if the orange juice sugar degree does not reach and generates 11.5%vol wine and spend; The sugar that need add 17.5g/L by generation 1%vol wine degree is added the sugar amount, when fermentation is vigorous, adds, through 10～15 days yeast phases; When residual sugar stops fermentation, the separating obtained Nanfeng orange fermented wine that is during less than 4g/L.The Nanfeng orange fermented wine changeed jar once in per 3 months at lay up period, kept Free sulfur dioxide at 20～40mg/L.Store about half a year to one year, add casein according to glue experimental result down and play the glue clarification with bentonite, filtration then reenters refrigerated cylinder through zero passage-4.5 ℃ of freezing treatment 7～10 days extremely, and filtration, degerming, bottling can obtain finished product dry type Nanfeng orange wine.
By technique scheme, a kind of dry type citrus wine of the present invention and making method thereof have advantage at least:
The purpose of this invention is to provide a kind of is raw material with the Nanfeng orange, adopts technique means such as full juice, unique pre-treating process and temperature controlled fermentation to brewage dry type Nanfeng orange wine.The dry type Nanfeng orange wine and women-sensual pursuits pool that this method brew goes out is greenish-yellow, and it is unique that the smell of fruits is very sweet, and the wine body is plentiful, and mouthfeel is soft refreshing clean, and aftertaste does not have obvious bitter taste.
In sum; It has above-mentioned many advantages and practical value the making method of a kind of dry type citrus wine that the present invention is special; And in class methods, do not see have similar design to publish or use and really belong to innovation and have large improvement technically, and produced handy and practical effect.
Above-mentioned explanation only is the general introduction of technical scheme of the present invention, understands technique means of the present invention in order can more to know, and can implement according to the content of specification sheets, below with preferred embodiment of the present invention specify as after.
Embodiment
Reach technique means and the effect that predetermined goal of the invention is taked for further setting forth the present invention, below in conjunction with preferred embodiment, to a kind of dry type citrus wine and its embodiment of making method thereof that proposes according to the present invention, specify as after.
Embodiment 1
Select fresh, ripe, totally, do not contain 1000 kilograms of the Nanfeng oranges of agricultural chemicals and preservation agent; Putting into 90～92 ℃ of hot water soaked 1～2 minute; Taking-up drains; Carry out hand peeling when being cooled to below 40 ℃, adopt screw rod squeezing crusher that tangerine meat is squeezed fragmentation after the peeling, at orange juice and the isolating 50～80mg/L sulfurous gas (SO that adds simultaneously of tangerine slag
2), the orange juice that squeezes out uses supercentrifuge to carry out the scum juice separation, and orange juice is gone into settling tank; Add 20～40mg/L polygalacturonase and carry out clarifying treatment, clarifying temp is controlled at 12 ± 2 ℃, settling time 36～48 hours; Clarification is got supernatant into the temperature controlled fermentation jar after finishing, and adds 100～200mg/L active dry yeast and carries out temperature controlled fermentation; Leavening temperature is controlled at 16 ± 2 ℃, if the orange juice sugar degree does not reach when generating 11.5%vol wine and spending, adds the sugar amount by generating the sugar that 1%vol wine degree need add 17.5g/L; When fermentation is vigorous, add; Through 10～15 days yeast phases,, residual sugar separates the separating obtained Nanfeng orange fermented wine that is when stopping fermentation less than 4g/L or proportion less than 0.998 the time.Store about half a year to one year; Play the glue clarification according to following glue experimental result interpolation casein and bentonite, filter through diatomite filter then, went into-4.5 ℃ of freezing treatment of refrigerated cylinder process 7～10 days; Do cold steady experiment qualified after; Take advantage of and coldly filter and the flame filter press filtration, carry out Sterile Filtration, bottling during can, can obtain finished product dry type Nanfeng orange wine through diatomite filter.
The physical and chemical index of the dry type Nanfeng orange wine that the present invention brews is:
Alcoholic strength 11.0～11.5%vol
Total reducing sugar (with glucose meter)≤4.0g/L
Total acid (with citrometer) 5.8～6.2g/L
Total so2≤250mg/L
Free SO2≤50mg/L
Sugar-free extract >=14.0g/L
Plumbous (in Pb)≤1mg/L
The above only is preferred embodiment of the present invention, is not the present invention is done any pro forma restriction; Though the present invention discloses as above with preferred embodiment; Yet be not in order to limiting the present invention, anyly be familiar with the professional and technical personnel, in not breaking away from technical scheme scope of the present invention; When the method for above-mentioned announcement capable of using and technology contents are made a little change or be modified to the equivalent embodiment of equivalent variations; But every content that does not break away from technical scheme of the present invention, all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment did according to technical spirit of the present invention.
Claims (4)
1. the making method of a dry type citrus wine, it comprises following process step:
The pre-treatment step of citrus is promptly carried out peeling to citrus, then tangerine meat is squeezed fragmentation, the peeling technology of described citrus comprise citrus put into 90-92 ℃ hot water and soaks 1-2 minute after, be cooled to and carry out peeling below 40 ℃ and handle;
The clarifying treatment step of orange juice; With whizzer orange juice is separated with the tangerine slag; Add an amount of finings, at a certain temperature the orange juice after separating is carried out the clarifying treatment of certain hour, the clarifying treatment step of described orange juice is included in carries out the isolating sulfurous gas that adds 50～80mg/L simultaneously to orange juice and tangerine slag; Described finings is a polygalacturonase, and the add-on of polygalacturonase is 20-40mg/L;
The fermentation step of orange juice; Add an amount of starter in the orange juice after clarification, to the fermentation of the orange juice after clarification certain hour, promptly obtain citrus fermented former wine at a certain temperature; Wherein said starter is an active dry yeast; The add-on of said dry yeast is 100-200mg/L, and leavening temperature is 14-18 ℃, and fermentation time is 10～15 days;
The stability treatment step; With after above-mentioned liquor base storage half a year to one that obtains year, to carry out stability and handle, described stability is handled and is comprised glue clarification, freezing and filtering and Sterile Filtration down; Wherein stable treatment step comprises that interpolation casein and bentonite play the glue clarification process; Freezing and filtering filters through diatomite filter, and its temperature is 0 ℃ to subzero 4.5 ℃, and the time of freezing treatment is 7-10 days.
2. making method according to claim 1; Wherein, When the sugar degree in the orange juice does not reach when generating 11.5%vol wine and spending, when fermentation is vigorous, add by generating the sugar that 1%vol wine degree adds 17.5g/L and add the sugar amount, when residual sugar stops fermentation less than 0.998 the time less than 4g/L or proportion.
3. making method according to claim 1 and 2, citrus wherein are Nanfeng orange.
4. dry type citrus wine, it is by claim 1 or 2 described making method preparations, and described dry type citrus wine has following physico-chemical property:
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010199224A CN101851569B (en) | 2010-06-12 | 2010-06-12 | Dry type citrus wine and brewing process thereof |
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| CN201010199224A CN101851569B (en) | 2010-06-12 | 2010-06-12 | Dry type citrus wine and brewing process thereof |
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| CN101851569A CN101851569A (en) | 2010-10-06 |
| CN101851569B true CN101851569B (en) | 2012-10-03 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102134538B (en) * | 2010-12-30 | 2012-07-25 | 泸州品创科技有限公司 | Rice bran-citrus wine and preparation method thereof |
| CN103289858B (en) * | 2013-05-11 | 2014-09-24 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
| CN103305390B (en) * | 2013-06-25 | 2014-06-11 | 郭剑博 | Method for improving special flavor of fermented citrus wine |
| CN104513760A (en) * | 2014-12-05 | 2015-04-15 | 柳州联海科技有限公司 | Process for biological brewing of Chinese honey orange fruit wine |
| CN104513759A (en) * | 2014-12-05 | 2015-04-15 | 柳州联海科技有限公司 | Process for biological brewing of refreshing Chinese honey orange fruit wine |
| CN104513755A (en) * | 2014-12-05 | 2015-04-15 | 柳州联海科技有限公司 | Production process for Chinese honey orange fruit wine |
| CN105154278A (en) * | 2015-07-23 | 2015-12-16 | 金华职业技术学院 | Finger citron and citrus wine and method for fermenting same |
| CN105861231A (en) * | 2016-06-12 | 2016-08-17 | 南丰县华夏五千年生态酒庄有限公司 | Low-alcohol citrus wine and brewing process thereof |
| CN105950347A (en) * | 2016-06-12 | 2016-09-21 | 南丰县华夏五千年生态酒庄有限公司 | Orange spirits and brewing process thereof |
| CN107057943A (en) * | 2017-06-14 | 2017-08-18 | 天下果业开发有限公司 | The zymotechnique of orange wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269399A (en) * | 1999-04-01 | 2000-10-11 | 南丰贡桔酒有限公司 | Dried orange wine and its brewage |
| CN101643693A (en) * | 2009-02-20 | 2010-02-10 | 何小华 | Preparation method of orange fruit wine |
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- 2010-06-12 CN CN201010199224A patent/CN101851569B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269399A (en) * | 1999-04-01 | 2000-10-11 | 南丰贡桔酒有限公司 | Dried orange wine and its brewage |
| CN101643693A (en) * | 2009-02-20 | 2010-02-10 | 何小华 | Preparation method of orange fruit wine |
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Owner name: NANFENG HUAXIA WUQIANNIAN ECOLOGICAL CHATEAU CO., Free format text: FORMER OWNER: HUAXIA CHINESE WINE (BEIJING) CO., LTD. Effective date: 20130722 |
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Free format text: CORRECT: ADDRESS; FROM: 101200 PINGGU, BEIJING TO: 344500 FUZHOU, JIANGXI PROVINCE |
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Effective date of registration: 20130722 Address after: 344500 Chengbei new area, Nanfeng County Industrial Park, Jiangxi, Fuzhou Patentee after: NANFENG HUAXIA WUQIANNIAN ECOLOGICAL CHATEAU CO., LTD. Address before: 101200 No. 1 West Gu Xing Road, Hing Valley Economic Development Zone, Pinggu District, Beijing Patentee before: Huaxiawuqiannian (Beijing) Wine Co., Ltd. |