CN101955872A - Brewing method for dry white red bayberry wine - Google Patents
Brewing method for dry white red bayberry wine Download PDFInfo
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- CN101955872A CN101955872A CN 201010270159 CN201010270159A CN101955872A CN 101955872 A CN101955872 A CN 101955872A CN 201010270159 CN201010270159 CN 201010270159 CN 201010270159 A CN201010270159 A CN 201010270159A CN 101955872 A CN101955872 A CN 101955872A
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- red bayberry
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- dry white
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Abstract
The invention discloses a brewing method for dry white red bayberry wine is brewed by utilizing light-color red bayberry as a raw material and comprising the following steps of (1) preparing the fresh red bayberry into normal red bayberry juice; (2) adding white granulated sugar to the normal red bayberry juice; (3) adding yeast strains to the red bayberry juice and alcoholically fermenting the red bayberry juice to prepare the red bayberry wine; (4) ageing the red bayberry wine; and (5) carrying out the decoloration processing of the aged red bayberry wine. The dry white red bayberry wine has the advantages of clear and bright wine, light straw yellow, stability, fine and mild vinosity, fragrant red bayberry fruity maintenance, aromatic and pure bouquet, fresh mild taste, rich nutrition and beautiful color, and has the unique flavor of the dry white red bayberry wine.
Description
Technical field
The present invention relates to a kind of brewing method of fruit wine, be specifically related to a kind of brewing method of extra dry white wine red bayberry wine.
Background technology
Red bayberry has higher nutritive value, wherein contain sugar 12～13%, organic acid 0.5～1.8%, moisture 83.4～92.0%, protein 0.8%, carbohydrate 5.7%, food fibre 1% also contains vitamins C: 9 milligrams, VITMAIN B1: 10 micrograms, Wei ShengsuB2: 50 micrograms, nicotinic acid: 0.3 milligram, class flavol equivalent: 92 micrograms, vitamin-E: 0.81 milligram, calcium: 14 milligrams, iron: 1 milligram, zinc: 0.14 milligram, selenium: 0.31 microgram in every hectogram.These nutritive ingredients all are that needed by human body is wanted, and also all be easy to be absorbed by the body, so red bayberry are suitable to people of all ages nourishing fruits.
The sour-sweet succulence of Waxberry fruit, unique flavor, be of high nutritive value and have higher medicinal and medical value.The Compendium of Material Medica of the Song dynasty " Shiliao Bencao " and the Ming Dynasty is all on the books to the medicinal efficacy of red bayberry, and red bayberry has the effect of " promote the production of body fluid, quench the thirst, transfer the five internal organs, wash stomach, the muddled bad odor of relieving restlessness ".Effects such as Waxberry fruit has relieving summer heat, helps digestion, antidiarrheal, diuresis are rich in functional active components such as flavonol, anthocyanidin in the red bayberry, often edible the people is promoted longevity.
But red bayberry is seasonal fresh fruit, and go on the market every June in a large number, and the keeping fresh at normal temperature time is very short, the accumulating difficulty, and usually large quantities of mildew and rot because of plucking, sell untimely generation, a large amount of in addition sheddings, Chinese olive anorexia usefulness bring heavy economic losses for the plantation family.Water chestnut red bayberry, eastern stalwart red bayberry, black wood charcoal plum etc. are loved by the people as eating kind raw because color and luster is dark, fruit is individual big, and be in great demand in market, the commodity value height; Then the market acceptance is not high for light red bayberries such as water plum, white poplar plum, and commodity value is extremely low.
Summary of the invention
Technical problem to be solved by this invention provides a kind of brewing method of extra dry white wine red bayberry wine, and it can be processed into light red bayberry extra dry white wine red bayberry wine, improves the utility value of light red bayberry.
For solving the problems of the technologies described above, the technical solution of the brewing method of extra dry white wine red bayberry wine of the present invention is:
With light red bayberry is raw material, brewages extra dry white wine red bayberry wine, may further comprise the steps:
The first step is made original juice of red bayberry with ripening degree at the red bayberry fresh fruit more than ninety percent;
Earlier light red bayberry fresh fruit is carried out fragmentation with hollander, and take off nuclear with the red bayberry pit-removed machine; To take off the red bayberry pulp belt filter press press filtration of examining then, obtain the bright original juice of red bayberry that presses.
In second step, in original juice of red bayberry, add white sugar;
The addition of white sugar is the volume (liter) of (total wine degree-potential wine degree) * 17 * cranberry juice.
The 3rd step added yeast strain in red bayberry juice, red bayberry juice is carried out zymamsis, made red bayberry wine;
Described yeast strain is a French promise alliance grape wine active dry yeast; Leavening temperature is controlled at 15～18 ℃.
In the 4th step, red bayberry wine is carried out ageing;
The time of ageing is more than 6 months.
The 5th step is to the processing of decolouring of the red bayberry wine after the ageing.
The clarification stability of the red bayberry wine after adopting colloid material DHG-1015 to ageing is earlier handled; Adopt extra dry white wine decolouring device to the red bayberry wine of the clarifying processing of decolouring then.
Described extra dry white wine decolouring device is the polyethersulfone material, and molecular weight is 3000 ultrafiltration organic membrane.
In the 6th step, the wine of handling through decolouring is cooled to below-5 ℃.
The technique effect that the present invention can reach is:
The wine body clarification of the extra dry white wine red bayberry wine that employing the present invention makes is bright, is shallow straw yellow, highly stable; Vinosity exquisiteness, soft can keep strong fragrant red bayberry fruital, and the aroma aromatic alcohol just, and is clearly soft, nutritious, color and luster is tempting, and it is salubrious, soft to enter the mouth, and has the style of extra dry white wine red bayberry wine uniqueness.
The present invention can be processed into red bayberry extra dry white wine red bayberry wine, red bayberry (myrica rubra) dry wine wine fugitive color, easy sedimentary shortcoming have not only been overcome, and utilized good fruit resource, can keep red bayberry original flavor fragrance, that extra dry white wine red bayberry wine more has concurrently is anti-oxidant, anti-inflammatory, antidiarrheal, the effects such as fat, promoting digestion that disappear delay senility, drive away summer heat.
The present invention do not add water, do not add pigment in preparation process, adding preservative agent not, overcome and produced objectionable impurities, the high shortcoming of not thorough, the residual reducing sugar amount of fermentation during the fermentation, thereby basic nutrition elements such as the various VITAMIN in the red bayberry, mineral element, amino acid have been preserved, retain to maximum flavonol, this class of the anthocyanidin active functional composition very useful that is rich in the red bayberry especially, form the taste of extra dry white wine red bayberry wine uniqueness human body.
Adopt the made extra dry white wine red bayberry wine of the present invention, alcoholic strength is 8～10% (V/V) in the time of 20 ℃, sugar degree is less than 4g/L, Titrable acid is 6.5～8.0g/L, sugar-free extract is greater than 11g/L, total colony number is less than 50cfu/mL, and coliform is less than 3MPN/100mL, and quality product meets the requirement of the national green food fruit wine NYT1508-2007 of the Ministry of Agriculture fully.
Raw material of the present invention is light red bayberry, and for unmarketable, the light red bayberry that commodity value is not high has been found the optimal path of a deep processing.
The present invention has overcome the shortcoming that red bayberry is difficult for storage and transport, makes the people can all enjoy the pure red bayberry dry white liquor of unique flavor in the four seasons.
The present invention can be successfully with the decolouring of red bayberry fermented wine, solved the big technical barrier that red bayberry wine can not be made extra dry white wine.
Technical process of the present invention is simple, easy handling.
Embodiment
The brewing method of extra dry white wine red bayberry wine of the present invention is a raw material with light red bayberry, brewages extra dry white wine red bayberry wine, may further comprise the steps:
The first step is prepared;
1, produces preceding preparation, surrounding environment is cleaned, clean up, the equipment apparatus is carried out sterilization handle and clean up;
2, choosing pluck ripening degree ninety percent or more, no disease and pest, no scar, no putrid and deteriorated fresh light red bayberry, the excision red bayberry obstructs and Folium Myricae rubrae, the clean drop branch that anhydrates;
In second step, red bayberry fresh fruit is made original juice of red bayberry;
1, light red bayberry fresh fruit is carried out fragmentation with hollander, and take off nuclear with the red bayberry pit-removed machine;
2, will take off the red bayberry pulp belt filter press press filtration of examining, obtain the bright original juice of red bayberry that presses;
In the 3rd step, in original juice of red bayberry, add white sugar;
Original juice of red bayberry is carried out the analysis of total reducing sugar, in original juice of red bayberry, add white sugar; The white sugar addition is decided according to the alcoholic strength of 17g/L and ultimate demand.
The calculation formula of white sugar addition is:
The volume (liter) of the addition of white sugar (unit is a kilogram)=(total wine degree-potential wine degree) * 17 * cranberry juice;
Wherein: total wine degree is meant the alcoholic strength of extra dry white wine red bayberry wine behind the fully fermenting;
Potential wine degree in total wine degree=Normal juice+add the alcoholic strength that white sugar produces is generally 10%vol;
Potential wine degree is meant the wine degree that the inherent reducing sugar produces through zymamsis in the original juice of red bayberry;
Total sugar content (grams per liter) ÷ 17 in potential wine degree=Normal juice;
The 4th step, red bayberry juice is carried out zymamsis, make red bayberry wine;
1, the red bayberry juice that will add white sugar is clarified;
2, make clarifying red bayberry juice temperature controlled fermentation;
In red bayberry juice, add the French promise grape wine active dry yeast L13 of alliance of 200PPM, red bayberry juice is fermented;
Active dry yeast L13 has higher β-D-glucosidase activity, red most of degraded of cranberry juice can be alleviated the pressure of the extra dry white wine decolouring device of back, improves decolorizing efficiency.
Leavening temperature is controlled at 15～18 ℃ low temperature; Play circulation 2 times every day, play circulation 30 minutes at every turn, every day, detected temperatures 3 times, alcoholic strength and sugar degree were respectively 1 time, and fermentation period was controlled at about 7 days; When residual sugar≤4g/L, add the SO of 100ppm
2Sealing is stored;
In the 5th step, red bayberry wine is carried out ageing;
Wine by fermentation, mouthfeel is stiff, acrid, and red bayberry wine was put into the oak barrel ageing more than 6 months, and getting ethanol content is the red bayberry wine of 8～10% (V/V);
The 6th step is to the processing of decolouring of the red bayberry wine after the ageing;
1, adopt colloid material (as the DHG-1015 finings) that the stability of the red bayberry wine after the ageing is handled;
2, adopt extra dry white wine decolouring device to the red bayberry wine of the clarifying processing of decolouring;
Extra dry white wine decolouring device adopts the polyethersulfone material, and molecular weight is 3000 ultrafiltration organic membrane.
The wine liquid color and luster that sees through film is beautiful, is shallow straw yellow, and yield is 90%.
The wine liquid phase that does not see through film is then darker than original color, and yield is 10%, can be used as the wine source of dry red wine.
The 7th step, cooling;
Adopt refrigerator, plate-type condenser, make the wine of handling through decolouring cool to-5 ℃, sealing was preserved about 10 days;
The 8th step, can;
Through coarse filtration, smart filter and micro-pore-film filtration degerming three process, adopt the filling machine can;
The 9th step, packing;
The wine that can is good is chemically examined according to standard, chemically examines qualified wine and packs, and the wine of Proper Packing enters stockyard.
Claims (9)
1. the brewing method of an extra dry white wine red bayberry wine is characterized in that, is raw material with light red bayberry, brewages extra dry white wine red bayberry wine, may further comprise the steps:
The first step is made original juice of red bayberry with red bayberry fresh fruit;
In second step, in original juice of red bayberry, add white sugar;
The 3rd step added yeast strain in red bayberry juice, red bayberry juice is carried out zymamsis, made red bayberry wine;
In the 4th step, red bayberry wine is carried out ageing;
The 5th step is to the processing of decolouring of the red bayberry wine after the ageing.
2. the brewing method of extra dry white wine red bayberry wine according to claim 1 is characterized in that: the ripening degree of the employed red bayberry fresh fruit of the described the first step is more than ninety percent.
3. the brewing method of extra dry white wine red bayberry wine according to claim 1 is characterized in that: the method that the described the first step is made original juice of red bayberry with red bayberry fresh fruit is: earlier light red bayberry fresh fruit is carried out fragmentation with hollander, and take off nuclear with the red bayberry pit-removed machine; To take off the red bayberry pulp belt filter press press filtration of examining then, obtain the bright original juice of red bayberry that presses.
4. the brewing method of extra dry white wine red bayberry wine according to claim 1 is characterized in that: described second step adds the volume (liter) of the amount of white sugar for (total wine degree-potential wine degree) * 17 * cranberry juice in original juice of red bayberry.
5. the brewing method of extra dry white wine red bayberry wine according to claim 1 is characterized in that: described the 3rd step to the method that red bayberry juice carries out zymamsis is: described yeast strain is a French promise alliance grape wine active dry yeast; Leavening temperature is controlled at 15～18 ℃.
6. the brewing method of extra dry white wine red bayberry wine according to claim 1 is characterized in that: described the 4th step is more than 6 months with the time that red bayberry wine carries out ageing.
7. the brewing method of extra dry white wine red bayberry wine according to claim 1 is characterized in that: described the 5th step to the method for handling of decolouring of the red bayberry wine after the ageing is: the clarification stability of the red bayberry wine after adopting colloid material DHG-1015 to ageing is earlier handled; Adopt extra dry white wine decolouring device to the red bayberry wine of the clarifying processing of decolouring then.
8. the brewing method of extra dry white wine red bayberry wine according to claim 1, it is characterized in that: described the 5th step to the method for handling of decolouring of the red bayberry wine after the ageing is: adopt the polyethersulfone material, molecular weight is 3000 ultrafiltration organic membrane to the processing of decolouring of red bayberry wine.
9. the brewing method of extra dry white wine red bayberry wine according to claim 1 is characterized in that: after described the 5th step, the wine of handling through decolouring is cooled to below-5 ℃.
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| CN201010270159A CN101955872B (en) | 2010-08-26 | 2010-08-26 | Brewing method for dry white red bayberry wine |
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| CN201010270159A CN101955872B (en) | 2010-08-26 | 2010-08-26 | Brewing method for dry white red bayberry wine |
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| CN101955872A true CN101955872A (en) | 2011-01-26 |
| CN101955872B CN101955872B (en) | 2012-10-03 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102191152A (en) * | 2011-05-06 | 2011-09-21 | 湖南瑞生源生物科技有限公司 | Method for fermenting red bayberry with dregs |
| CN103289868A (en) * | 2013-06-28 | 2013-09-11 | 劳卓昌 | Method for preparing red bayberry wine through low-temperature fermentation |
| CN103361216A (en) * | 2012-03-26 | 2013-10-23 | 浙江省农业科学院 | Method for fermenting waxberry wine by full fruits |
| CN105273954A (en) * | 2015-11-24 | 2016-01-27 | 来凤县古杨梅食品开发有限责任公司 | Method for preparing steeping liquor rich in waxberry polyphenol |
| CN105400648A (en) * | 2015-12-21 | 2016-03-16 | 金伟龙 | Red bayberry fermented wine and making method thereof |
| CN106085717A (en) * | 2016-08-15 | 2016-11-09 | 温州康隆杨梅专业合作社 | A kind of preparation method of red hayberry wine |
| CN108949476A (en) * | 2018-09-28 | 2018-12-07 | 贵州兴贵源酒业有限公司 | A kind of thorn pear wine and preparation method thereof |
| CN110713887A (en) * | 2019-12-04 | 2020-01-21 | 湖南瑞生源生物科技有限公司 | Waxberry liqueur and preparation method thereof |
| CN113564007A (en) * | 2021-09-02 | 2021-10-29 | 泰顺县天思杨梅专业合作社 | Preparation method of waxberry white spirit |
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| CN101029300A (en) * | 2007-02-06 | 2007-09-05 | 韶关学院 | Basylous yeast and its use in brewing myrica rubra |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102191152A (en) * | 2011-05-06 | 2011-09-21 | 湖南瑞生源生物科技有限公司 | Method for fermenting red bayberry with dregs |
| CN103361216A (en) * | 2012-03-26 | 2013-10-23 | 浙江省农业科学院 | Method for fermenting waxberry wine by full fruits |
| CN103289868A (en) * | 2013-06-28 | 2013-09-11 | 劳卓昌 | Method for preparing red bayberry wine through low-temperature fermentation |
| CN105273954A (en) * | 2015-11-24 | 2016-01-27 | 来凤县古杨梅食品开发有限责任公司 | Method for preparing steeping liquor rich in waxberry polyphenol |
| CN105400648A (en) * | 2015-12-21 | 2016-03-16 | 金伟龙 | Red bayberry fermented wine and making method thereof |
| CN106085717A (en) * | 2016-08-15 | 2016-11-09 | 温州康隆杨梅专业合作社 | A kind of preparation method of red hayberry wine |
| CN108949476A (en) * | 2018-09-28 | 2018-12-07 | 贵州兴贵源酒业有限公司 | A kind of thorn pear wine and preparation method thereof |
| CN110713887A (en) * | 2019-12-04 | 2020-01-21 | 湖南瑞生源生物科技有限公司 | Waxberry liqueur and preparation method thereof |
| CN113564007A (en) * | 2021-09-02 | 2021-10-29 | 泰顺县天思杨梅专业合作社 | Preparation method of waxberry white spirit |
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| Publication number | Publication date |
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| CN101955872B (en) | 2012-10-03 |
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Denomination of invention: Brewing method of dry poplar plum wine Effective date of registration: 20210915 Granted publication date: 20121003 Pledgee: Xianju County sub branch of Postal Savings Bank of China Limited Pledgor: ZHEJIANG JUICETOWN DRINK Co.,Ltd. Registration number: Y2021330001592 |