CN101906365B - Litchi ice wine and production method thereof - Google Patents
Litchi ice wine and production method thereof Download PDFInfo
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- CN101906365B CN101906365B CN201010234647A CN201010234647A CN101906365B CN 101906365 B CN101906365 B CN 101906365B CN 201010234647 A CN201010234647 A CN 201010234647A CN 201010234647 A CN201010234647 A CN 201010234647A CN 101906365 B CN101906365 B CN 101906365B
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Abstract
The invention relates to the field of fruit wine brewing, particularly to a brewing method of litchi ice wine through freezing concentration and then low-temperature fermentation of litchis as raw materials. The method comprises the following steps of: processing the litchis as the raw materials, shelling and de-nucleating, pressing and extracting juice, clarifying, carrying out freezing concentration, carrying out temperature-controlled fermentation, ageing in an oak barrel, carrying out cold storage, clarifying for the second time, and filtering to finally obtain the litchi ice wine. The method has low cost and simple process. The alcohol (V/V) of the litchi ice wine is 10-15 percent; the total sugar (calculated by glucose) is 2.0-3.5g/L; the total acid (calculated by tartaric acid) is 6.0-7.5g/L; the volatile acid (calculated by acetic acid) is 0.45-0.75g/L; the litchi ice wine is golden in color and luster and is elegant and pleasant; the fragrance is mellow litchi fruit fragrance, and the fruit fragrance is coordinated with the wine fragrance; and the litchi ice wine has elegant and exquisite taste and a coordinated wine body.
Description
Technical field
The present invention relates to the brewing fruit wine field, particularly a kind of is the brewing method of low temperature fermentation litchi ice wine after the raw material freeze concentration with the lichee.
Background technology
The initial implication of ice wine (English Icewine, German Eiswein) is an ice-wine.Frank Buddhist nun (Franconia) that ice wine was born in Germany in 1794 at first.People just find at that time, stay on the Vine grape until for the first time big frost and have passed through after freezing and the course of defrosting, and the sugar and the local flavor of grape are concentrated.Through 200 years of development, ice wine has become superfine product in the wine.
Ice wine has different definition in different countries, and in orthodox school ice wine place of production Canada and German, what the definition of ice wine was stressed is that nature is freezing.Ice-wine is that the fermentation of 100% Sucus Vitis viniferae forms, and golden yellow color or wine are red, and mouthfeel is mellow salubrious, and quality is superior.The brewing technique of ice wine is unique, December in every year to January, wait arctic weather that moisture content is condensed, the work of grape-picking has just begun.The grape of plucking squeezes immediately.The moisture content of grape has been tied ice, squeezes into trash ice, but the highest Sucus Vitis viniferae of content then can not freeze, so obtain extract.In this way, the juice that cluster of grapes take out is merely about 10% of common grape, the very preciousness so ice wine just seems, even in the ice wine place of production, drinking ice wine also is a kind of rare enjoyment.
To modern; Ice wine not only refers to ice-wine; Ice wine with other fruit brew begins to occur, the wax-apple ice wine that for example Canadian NEIGE apple fruit ice wine, Pingtung County, China Taiwan produce, the honey peach ice wine that honey peach base, Fu'an City Mu Yang town, Fujian Province produces etc.
Lichee is the characteristic agricultural-food of provinces and regions such as Guangdong, Guangxi, Fujian, Hainan, Taiwan, plants with a long history.At present China's lichee total cultivated area is about 600,000 hectares, 1,300,000 tons of output, account for respectively world's lichee total cultivated area 84.5% with 70.5% of lichee ultimate production.But, because lichee harvesting time is short and weather is hot, litchi very easily oxidation stain with rot, the lichee quantity that rots every year accounts for 20% of ultimate production, has caused great financial loss, so the deep processing of lichee becomes the task of top priority.
Kinds such as some lichee such as black leaf, bright mother-in-law fruit, particle is big, contain that sugar is high, acidity is moderate, suitable brewed fruit wine.Generally about 150～165g/L, this pol fully fermenting can spawn the litchi spirit of 8% (v/v) left and right sides alcoholic strength to the natural pol of Lychee juice, and mouthfeel is thinner; If want enhancing flavor, improve the alcohol number of degrees, then need improve the fermentable sugars content in the Lychee juice.At present, improve two kinds of methods of the general employing of sugar fermentation content: a kind of is in Lychee juice, to add sucrose, but the litchi spirit local flavor that adopts this method to brewage is not good enough; Another kind is to adopt vacuum heat to concentrate the natural pol that improves Lychee juice, but this method is destroyed the natural nutrition and the local flavor of lichee easily, and makes litchi spirit have the high temperature steaming flavor.In addition, litchi spirit adopts the normal temperature brewing method at present, promptly brewages leavening temperature and is generally 15～25 ℃, and fermentation time was generally about 7 days, and the litchi spirit mouthfeel that adopts this method to brewage is more slightly made, and it is lasting that fruital is difficult to preserve.These have all influenced the deep processing of lichee and utilization.Chinese invention patent ZL200610032678.3 discloses the brewing method of ultralow temperature fermentation litchi spirit after a kind of freeze concentration; Its step is with lichee raw materials pretreatment, shelling stoning, presses extracting juice, ultra high temperature sterilization, freeze concentration, very low temperature lengthy fermentation, ageing, allotment, clarification, filtration, obtains the litchi spirit that ferments.Because lichee is the highstrung fruit of a kind of thermo-sensitivity, High Temperature Sterilization can make Lychee juice at the moment oxidizing brown stain, and the temperature-sensitive nutritive loss is more than 30%, and aroma component is destroyed seriously, influences the final quality of fruit wine.
Summary of the invention
Technical problem to be solved by this invention provides that a mass is high, cost is low, the litchi ice wine and the working method thereof of low temperature fermentation after the simple freeze concentration of technology.(% is 10～15 V/V) to this litchi ice wine alcohol; Total reducing sugar (g/L glucose meter) is 2.0～3.5; Total acid (g/L is in tartrate) is 6.0～7.5; Volatile acid (g/L is with acetometer) is 0.45～0.75; Color and luster is golden yellow, and is graceful pleasant; Fragrance is strong lichee fruital, and fruital and aroma are coordinated; Mouthfeel is graceful fine and smooth, wine body coordination.
The working method of a kind of litchi ice wine of the present invention comprises the steps: lichee raw materials pretreatment, shelling stoning, presses extracting juice, clarification, freeze concentration, temperature controlled fermentation, oak barrel during aging, cold storage, post-defecation, filtration, obtains litchi ice wine at last.
Freeze concentration in the above-mentioned steps is meant and directly places refrigerated cylinder under-2～-10 ℃, to carry out freeze concentration fruit juice.In the freeze concentration process, when the pol of fruit juice reaches 250～340g/L (with glucose meter), stop freeze concentration.
Temperature controlled fermentation in the above-mentioned steps is the active dry yeast that adds the suitable low-temperature epitaxy of 200～450ppm in the fruit juice after freeze concentration, adds the food grade sulfurous acid solution, makes total SO
2Content reaches 150-350ppm; (promptly carry out in 2/3rds) adding again the 100-180ppm yeast activated liquid after 10～20 days in fermentation; Promote fermentation thoroughly, in 10～16 ℃ of TRs, slowly ferment, again through 20～35 days fermentation; When beer proportion reduces to 0.997, fermentation ends.
Said oak barrel during aging be former wine after the fermentation to change specification over to be in the 225L oak barrel, in the cellar, store 6-15 week.
Said cold storage is that the product after the ageing was carried out freezing 6～8 days at-5～4 ℃.
Said post-defecation is to adopt the particulate state bentonite of 300-500ppm to play the glue deposition product after the cold storage.
Said filtration is to adopt diatomite filter to carry out that thick soil filters and fine earth filters twice filtration the product behind the following glue, adopts the membrane filtration of 0.45 μ m again, then sterile filling, decals, vanning.
The present invention compared with prior art has following advantage and effect:
(1) the present invention adopts freezing and concentrating method to improve the natural pol of Lychee juice; The Lychee juice pol can be brought up to more than the 250g/L from about 160g/L, and the litchi spirit alcoholic strength of brewageing is high, and mouthfeel is mellow full; And need not to add the external source carbohydrate, preserved the natural nutrition and the local flavor of Lychee juice simultaneously;
(2) temperature of a whole set of production technique of the present invention is controlled at the low temperature environment below 17 ℃ all the time, and the nutrition of lichee and fragrance are farthest kept, and the quality of finished wine is better;
(3) the present invention adopts low temperature fermentation technology, can obtain the fine and smooth graceful litchi spirit mouthfeel and the lichee fruital of stable and durable;
(4) tempting, the clear of the color and luster of this litchi spirit, mouthfeel is mellow, the structure sense is strong, has harmonious lichee fruital and aroma, and is nutritious;
(5) technology of the present invention is simple, and cost is low.
Embodiment
Below in conjunction with embodiment the present invention is done further detailed description, but embodiment of the present invention is not limited thereto.
The working method of this litchi ice wine comprises the steps: lichee raw materials pretreatment, shelling stoning, presses extracting juice, clarification, freeze concentration, temperature controlled fermentation, oak barrel during aging, cold storage, post-defecation, filtration, obtains litchi ice wine at last.
Raw materials pretreatment is with fresh lichee beta pruning defoliation, rejects dehiscent fruit, decayed fruit, disease fruit, washes, drains.
Pressing extracting juice is with behind the pulp crushing, presses extracting juice with belt press or gasbag-type squeezing machine.
Clarification is meant with the particulate state bentonite of 300-500ppm clarifies, and removes the subtitle substances such as pericarp fruit stone that produce in the expressing process, and sedimentary other impurity, changes jar then.Freeze concentration is clarified with the preceding fruit juice that squeezing is obtained of fermentation and is obtained juice clearly, helps the sweet-smelling of wine body.
Freeze concentration is that fruit juice is carried out freeze concentration in refrigerated cylinder under-2～-10 ℃; When the pol of fruit juice reaches 250～340g/L (with glucose meter), stop freeze concentration, get into fermenting procedure.In the freeze concentration process, in time remove the ice cube that produces.
Temperature controlled fermentation is the active dry yeast that adds the suitable low-temperature epitaxy of 200～450ppm in the fruit juice after freeze concentration, adds the food grade sulfurous acid solution, makes total SO
2Content reaches 150～350ppm; Ferment and (promptly carry out in 2/3rds) adding again the 100-180ppm yeast activated liquid after 10～20 days in fermentation; Promote fermentation thoroughly, in 10～16 ℃ of TRs, slowly ferment, again through 20～35 days fermentation; When beer proportion reduces to 0.997, fermentation ends.
Oak barrel during aging be former wine after the fermentation to change specification over to be in the 225L oak barrel, in the cellar, store 6-15 week.
Cold storage is that the product after the ageing was carried out freezing 6～8 days at-5～4 ℃.
Post-defecation is to adopt the particulate state bentonite of 300-500ppm to play the glue deposition product after the cold storage.Clarifying effect this time is to remove the wine mud that fermentation produces, and avoids the stink of wine mud to infiltrate the wine body.
Filtration is to adopt diatomite filter to carry out that thick soil filters and fine earth filters twice filtration the product behind the following glue, filters out the impurity in the wine body, adopts the membrane filtration of 0.45 μ m again, then sterile filling, decals, vanning.Through the filtration of 0.45 μ m filter membrane, water and small-molecule substance are through becoming through liquid, and therefore the diameter of bacterium can be filtered out greater than the diameter of filter membrane micropore, reaches the purpose of degerming.
Embodiment 1:
With the lichee is raw material, with fresh lichee beta pruning defoliation, rejects dehiscent fruit, decayed fruit, disease fruit, washes, drains, and after the shelling stoning, presses extracting juice with belt press.Utilize pump that fruit juice is got to refrigerated cylinder, the particulate state bentonite that adds 300ppm is then clarified, and changes jar then, and controlled temperature is in time removed the ice cube that produces in-2～-8 ℃ of scopes, when the pol of fruit juice reaches 300g/L, stop freeze concentration.Active dry yeast after the interpolation 250ppm activation in the fruit juice after freeze concentration adds the food grade sulfurous acid solution then, makes total SO
2Content reaches 200ppm, and leavening temperature remains in 10～12 ℃ of scopes and slowly ferments, and when fermentation is carried out about 10 days, adds the 100ppm yeast activated liquid again, when beer proportion reduces to 0.997, and fermentation ends.Changing the former wine after the fermentation over to specification is in the 225L oak barrel; In the cellar, store 6-10 week; Carried out freezing 6～8 days at-5～4 ℃ then, the particulate state bentonite that adds 300-500ppm plays the glue deposition, and the litchi spirit behind the following glue carries out through diatomite filter that thick soil filters and fine earth obtains litchi spirit after filtering twice filtration; The last membrane filtration that adopts 0.45 μ m again, sterile filling.Thick soil filters and the fine earth filtration is meant that employing precoating plate frame filter filters, and precoating at twice is under 250kPa pressure; To play the first time product behind the glue to mix with thick circulation soil; Circulation precoating, the zeyssatite that adopts 280# are thick circulation soil, and consumption is 800g/m
2For the second time the wine body is mixed with thin circulation soil, the circulation precoating, the zeyssatite that adopts 10# is thin circulation soil, consumption is 900g/m
2
The physical and chemical index of the product of producing with aforesaid method: (% is 12 ± 1 V/V) to alcohol; Total reducing sugar (g/L glucose meter) is 2.9; Total acid (g/L is in tartrate) is 6.0; Volatile acid (g/L is with acetometer) is 0.50; Color and luster is golden yellow, and is graceful pleasant; Fragrance is strong lichee fruital, and fruital and aroma are coordinated; Mouthfeel is graceful fine and smooth, wine body coordination.
Embodiment 2:
With the lichee is raw material, with fresh lichee beta pruning defoliation, rejects dehiscent fruit, decayed fruit, disease fruit, washes, drains, and after the shelling stoning, presses extracting juice with the gasbag-type squeezing machine.Utilize pump that fruit juice is got to refrigerated cylinder, the particulate state bentonite that adds 400ppm is then clarified, and changes jar then, and controlled temperature is in time removed the ice cube that produces in-2～-10 ℃ of scopes, when the pol of fruit juice reaches 250g/L, stop freeze concentration.Active dry yeast after the interpolation 350ppm activation in the fruit juice after freeze concentration adds the food grade sulfurous acid solution then, makes total SO
2Content reaches 250ppm, and leavening temperature remains in 10～13 ℃ of scopes and slowly ferments, and when fermentation is carried out about 15 days, adds the 150ppm yeast activated liquid again, when beer proportion reduces to 0.997, and fermentation ends.Changing the former wine after the fermentation over to specification is in the 225L oak barrel; In the cellar, store 8-10 week; Carried out freezing 6～8 days at-5～4 ℃ then, add bentonite and play glue deposition, the litchi spirit behind the following glue carries out through diatomite filter that thick soil filters and fine earth obtains litchi spirit after filtering twice filtration; The last membrane filtration that adopts 0.45 μ m again, sterile filling.Thick soil filters and the fine earth filtration is meant that employing precoating plate frame filter filters, and precoating at twice is under 200kPa pressure; To play the first time product behind the glue to mix with thick circulation soil; Circulation precoating, the zeyssatite that adopts 250# are thick circulation soil, and consumption is 700g/m
2For the second time the wine body is mixed with thin circulation soil, the circulation precoating, the zeyssatite that adopts 5# is thin circulation soil, consumption is 800g/m
2
The physical and chemical index of the product of producing with aforesaid method: (% is 13 ± 1 V/V) to alcohol; Total reducing sugar (g/L glucose meter) is 3.0; Total acid (g/L is in tartrate) is 6.5; Volatile acid (g/L is with acetometer) is 0.65; Color and luster is golden yellow, and is graceful pleasant; Fragrance is strong lichee fruital, and fruital and aroma are coordinated; Mouthfeel is graceful fine and smooth, wine body coordination.
Embodiment 3:
With the lichee is raw material, with fresh lichee beta pruning defoliation, rejects dehiscent fruit, decayed fruit, disease fruit, washes, drains, and after the shelling stoning, presses extracting juice with belt press.Utilize pump that fruit juice is got to refrigerated cylinder, the particulate state bentonite that adds 500ppm is then clarified, and changes jar then, and controlled temperature is in time removed the ice cube that produces in-2～-10 ℃ of scopes, when the pol of fruit juice reaches 340g/L, stop freeze concentration.Active dry yeast after the interpolation 450ppm activation in the fruit juice after freeze concentration adds the food grade sulfurous acid solution then, makes total SO
2Content reaches 300ppm, and leavening temperature remains in 10～16 ℃ of scopes and slowly ferments, and when fermentation is carried out about 20 days, adds the 180ppm yeast activated liquid again, when beer proportion reduces to 0.997, and fermentation ends.Changing the former wine after the fermentation over to specification is in the 225L oak barrel; In the cellar, store 8-15 week; Carried out freezing 6～8 days at-5～4 ℃ then, add bentonite and play glue deposition, the litchi spirit behind the following glue carries out through diatomite filter that thick soil filters and fine earth obtains litchi spirit after filtering twice filtration; The last membrane filtration that adopts 0.45 μ m again, sterile filling.Thick soil filters and the fine earth filtration is meant that employing precoating plate frame filter filters, and precoating at twice is under 200kPa pressure; To play the first time product behind the glue to mix with thick circulation soil; Circulation precoating, the zeyssatite that adopts 300# are thick circulation soil, and consumption is 900g/m
2For the second time the wine body is mixed with thin circulation soil, the circulation precoating, the zeyssatite that adopts 15# is thin circulation soil, consumption is 1000g/m
2
The physical and chemical index of the product of producing with aforesaid method: (% is 12 ± 1 V/V) to alcohol; Total reducing sugar (g/L glucose meter) is 2.2; Total acid (g/L is in tartrate) is 6.5; Volatile acid (g/L is with acetometer) is 0.65; Color and luster is golden yellow, and is graceful pleasant; Fragrance is strong lichee fruital, and fruital and aroma are coordinated; Mouthfeel is graceful fine and smooth, wine body coordination.
Claims (3)
1. the working method of a litchi ice wine; It is characterized in that comprising the steps: with lichee raw materials pretreatment, shelling stoning, press extracting juice, clarification, freeze concentration, temperature controlled fermentation, oak barrel during aging, cold storage, post-defecation, filtration, obtain litchi ice wine at last;
Said freeze concentration is directly to place refrigerated cylinder under-2～-10 ℃, to carry out freeze concentration fruit juice;
In the said freeze concentration process, when the pol of fruit juice reaches 250～320g/L with glucose meter, stop freeze concentration;
Said temperature controlled fermentation is the active dry yeast that adds the suitable low-temperature epitaxy of 200～450ppm in the fruit juice after freeze concentration, adds the food grade sulfurous acid solution, makes total SO
2Content reaches 150-350ppm, when fermentation is carried out 10～20 days, adds the 100-180ppm yeast activated liquid again, promotes fermentation thoroughly; In 10～16 ℃ of TRs, slowly ferment; Again through 20～35 days fermentation, when beer proportion reduces to 0.997, fermentation ends;
Said oak barrel during aging is that to change specification over to be in the 225L oak barrel with the former wine after the fermentation, in the cellar, stores 6-15 week;
Said cold storage is that the product after the ageing was carried out freezing 6～8 days at-5～4 ℃.
2. the working method of litchi ice wine according to claim 1; It is characterized in that: production process is introduced clarification steps twice; Freeze concentration and the last secondary clearing of fermentation, clarification for the second time after ageing and the cold storage, two secondary clearings all are to clarify with the particulate state bentonite of 300-500ppm.
3. according to the litchi ice wine of the said arbitrary working method gained of claim 1～2, it is characterized in that alcoholic strength is 10～15%vol; Total reducing sugar is 2.0～3.5g/L, and with glucose meter, total acid is 6.0～7.5g/L; In tartrate, volatile acid is 0.45～0.75g/L, with acetometer.
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102102076B (en) * | 2010-12-30 | 2012-02-29 | 山东轻工业学院 | Brewing technology of pomegranate ice wine |
| CN102660437A (en) * | 2012-05-29 | 2012-09-12 | 烟台吉斯波尔葡萄酿酒有限公司 | Eiswein and preparation technology thereof |
| CN102851172B (en) * | 2012-09-13 | 2013-11-27 | 中国中轻国际工程有限公司 | Production process of red date 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 |
| CN103642634A (en) * | 2013-12-06 | 2014-03-19 | 广东十二岭酒业有限公司 | Production method and product of fermented litchi ice wine |
| CN104130900B (en) * | 2014-08-05 | 2016-06-22 | 广东祯州荔枝产业股份有限公司 | A kind of method of high sugar fermentation Fructus Litchi dry wine |
| CN104403884A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Litchi sweet rice wine and preparation method thereof |
| CN105567509B (en) * | 2016-03-29 | 2018-06-01 | 北海阿西罗拉生物科技有限公司 | The preparation method of acerola concentrate ice wine |
| CN107304395B (en) * | 2016-04-19 | 2021-01-15 | 天津市林业果树研究所 | Secondary fermentation process of blueberry fruit wine |
| CN107083300A (en) * | 2017-06-27 | 2017-08-22 | 广西运亨酒业有限公司 | The brewing method of litchi ice wine |
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Application publication date: 20101208 Assignee: GUANGDONG ZHENZHOU GROUP Co.,Ltd. Assignor: GUANGDONG ZHENZHOU LYCHEE INDUSTRY Co.,Ltd. Contract record no.: X2020990000309 Denomination of invention: Litchi ice wine and production method thereof Granted publication date: 20121024 License type: Exclusive License Record date: 20200623 |
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