CN102127495A - Purely brewed composite fruit wine and preparation method thereof - Google Patents

Purely brewed composite fruit wine and preparation method thereof Download PDF

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Publication number
CN102127495A
CN102127495A CN201010564099XA CN201010564099A CN102127495A CN 102127495 A CN102127495 A CN 102127495A CN 201010564099X A CN201010564099X A CN 201010564099XA CN 201010564099 A CN201010564099 A CN 201010564099A CN 102127495 A CN102127495 A CN 102127495A
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wine
preparation
fruit wine
pure
compound fruit
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CN102127495B (en
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梁明
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HUIZHOU JINGRU WINERY CO Ltd
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HUIZHOU JINGRU WINERY CO Ltd
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Abstract

The invention belongs to the technical field of production and processing of fruit wines and fermented wines, and particularly relates to a technology for producing and processing a purely brewed composite fruit wine. The purely brewed composite fruit wine is prepared from pineapple, mangosteen and roselle serving as raw materials, has the alcoholic strength (%vol, 20 DEG C)between 7.0 and 18.0 and the total sugar (counted by glucose, g/L) between 0.1 and 4.0 or between 12.1 and 50.0, and is ruby red in color. The preparation method comprises the following steps of: preparing fermentation slurry; adjusting composition; fermenting; separating; clarifying; aging; and filtering to obtain a dry finished fruit wine. The finished semi-sweet fruit wine is prepared by aging, blending and filtering. The fruit wine has natural flavors of pineapple, mangosteen and roselle, is ruby red in color, has a complete wine body and high typicality, and is mellow, coordinated and full.

Description

Compound fruit wine of a kind of pure wine and preparation method thereof
Technical field
The invention belongs to fruit wine and fermented wine process for processing technical field, the compound fruit wine process for processing of particularly pure wine technology.
Background technology
Fruit wine is that the sugar by fruit itself is become the wine that alcohol is made by saccharomycetes to make fermentation, contains the local flavor of fruit.The common fruit wine in market mainly contains grape wine, litchi spirit, plum wine, oranges and tangerines wine, jujube wine, pear wine, red bayberry wine, persimmon wine, thorn pear wine, strawberry wine, peach brandy, loquat wine, red bayberry wine, Mublerry wine, Chinese wolfberry fruit wine, Mublerry wine, pomegranate wine, Yangtao wine, Schisandra wine etc.
Fruit wine is exactly to have drawn the whole nutrition in the fruit and the wine made in simple terms, wherein contains the abundant VITAMIN and the amino acid of needed by human body.Even sometimes eat something rare the nutrition that fruit can not absorb, but can absorb by fruit wine, because nutritive ingredient has been dissolved in the fruit wine fully.Contain a large amount of polyphenol in the fruit wine simultaneously, can play and suppress the effect that fat is piled up in human body, make the people be not easy to accumulate fat and proud flesh.In addition, compare with other drinks, fruit wine is more obvious for the effect of nursing heart, adjusting women mood.
It is different with products characteristics to press brewing method, and fruit wine is divided into four classes: 1, fermentation fruit wine refers to brewage through zymamsis with fruit juice or pulp and forms, as grape wine, hard cider; 2, distillation fruit wine, fruit are after zymamsis, again by the resulting wine of distillation, as brandy, fresh fruit white spirit etc.; 3, fruit wine prepared, fruit or pericarp, fresh flower etc. are got dew with alcohol or soaking in Chinese liquor, form with the allotment of foodstuff additive such as fruit juice sugaring, essence, pigment again; 4, foaming fruit wine contains the fruit wine of carbonic acid gas, as little champagne, light sparkling wine etc. in the wine.
Fruit wine is divided into (1) dry-type fruit wine by sugar degree (with glucose meter, g/L fruit wine) :≤4.0; (2) half-dry type fruit wine: 4.1-12.0; (3) semi-sweet fruit wine: 12.1-50.0; (4) sweet type fruit wine: 〉=50.1.
Pineapple, mangosteen are two kinds of famous subtropical fruit, and the juice multi-flavor is sweet, and peat-reek is arranged.
Roselle Calyx claims Hibiscus sabdariffa Linn again, is Malvaceae hibiscus annual herb plant, is distributed widely in the tropical and subtropical zone area, and flower is red-purple, and the good reputation of " plant ruby " is arranged.The calyx of Roselle Calyx is the meat structure, and succulence contains rich in protein, organic acid, vitamins C, multiple amino acids, and a large amount of natural complex and the mineral substance of needed by human body are as iron, calcium, phosphorus etc.Its analysis of components is as follows: reducing sugar 5.7 grams; Protein 2.37 grams; Pectin 19.8 grams; Oxysuccinic acid 3.3 grams; Tannin 1.09 grams; Anthocyanidin 14.5 grams; VITAMIN 89 milligrams/100 grams, contain 17 seed amino acids such as the essential winter propylhomoserin of human body institute, L-glutamic acid, proline(Pro), glycine, L-Ala, Methionin, arginine and the significant anthocyanidin of anti-oxidant function, polyphenol, Furan Aldehydes, hydroxymethylfurans aldehyde, especially high Vc one xitix that contains.These compositions have effects such as flat liver falls fire, heat clearing and inflammation relieving, promotes the production of body fluid to quench thirst, step-down fat reducing, refreshment and tranquilization, removing free radical.Wherein rose of Sharon acid, being considered to has certain curative effect to treatment heart trouble, hypertension, arteriosclerosis etc., but reducing cholesterol and triglyceride; Some compositions in addition also have spasmolysis to intestines, uterus muscle, also have anthelmintic action simultaneously and can promote juice secretion, reduction haemoconcentration, stimulation intestines wall wriggling.
Summary of the invention
It is the compound fruit wine of pure wine and the preparation technology thereof of raw material with pineapple, mangosteen and Roselle Calyx that technical problem to be solved by this invention provides a kind of.This kind fruit wine has the natural flavor of pineapple, mangosteen and Roselle Calyx, and color and luster is a Ruby red, the wine body is complete, mellow, coordination, plentiful, typicalness is strong.
The present invention is achieved by the following technical solutions:
The compound fruit wine of a kind of pure wine is that feedstock production forms with pineapple, mangosteen and Roselle Calyx, alcoholic strength (%vol, 20 ℃) 7.0~18.0, total reducing sugar (with glucose meter, g/L) 0.1~4.0 or 12.1~50.0, color and luster is a Ruby red.
The compound fruit wine of pure wine of the present invention prepares by following steps:
(1) preparation fermentation slurry: with the Roselle Calyx fragmentation, add water boil, obtain Roselle Calyx water extract, will remove the peel pineapple and mangosteen is squeezed the juice, add Roselle Calyx water extract and Secondary ammonium phosphate, making fermentation and starching;
(2) composition adjustment:, make the product alcoholic strength after the fermentation reach predetermined requirement with the pol of white sugar adjustment fermentation slurry;
(3) fermentation: ferment with active dry yeast;
(4) separate: pineapple pulp and mangosteen skin and flesh, Roselle Calyx, yeast slurry are removed;
(5) clarification: add wilkinite, make it and be suspended in the material generation flocculation reaction in the wine and precipitate, make the wine clarification stable;
(6) wine after will clarifying carries out ageing;
(7) wine after the ageing is filtered, get product.
The consumption of each component is peeling pineapple 20~40%, mangosteen 3~6%, Roselle Calyx 2~4%, Secondary ammonium phosphate 0.1~0.3% by percentage to the quality in the described preparation fermentation slurry step, and surplus is a water.
Pineapple and mangosteen provide the sugar and the wine body composition of fermentation alcohol, and it is too light that the consumption of pineapple has lacked pineapple fragrance, and consumption has too much just become pineapple wine, and the consumption of mangosteen has lacked the local flavor that can not embody mangosteen, and consumption is many, and cost is too high.
Roselle Calyx provides the color-Ruby red of wine and the organic acid in the wine body, and it is too shallow that consumption has lacked color, and consumption is many, and the color is too dark, and too acid of mouthfeel.Simultaneously, because Roselle Calyx contains rich nutrient substances, some compositions wherein also have significant pharmaceutical use, and therefore, Roselle Calyx makes fruit wine of the present invention become nutriment wine and health promoting wine.The taste of Roselle Calyx itself is a tart flavour, so cooperate with pleasantly sweet tropical fruit-pineapple and mangosteen with fragrance, makes the local flavor of the existing two kinds of tropical fruits of the fruit wine of brewageing, and has also had nutritive value and pharmaceutical use.
The effect of Secondary ammonium phosphate be as after the yeast nutrition material of fermenting process, it is not thorough that consumption has lacked fermentation, fermentation that consumption is many is too fast, influences the local flavor of wine.
Adjust pol to 195~205g/L with white sugar in the described composition set-up procedure.
In the described fermentation step, the active dry yeast consumption is 150~200g/t, and leavening temperature is controlled at 15~25 ℃, 30~35 days time.Circulate twice every day in the fermenting process, and supernatant slag stirs and presses down with bamboo pole and makes its sinking.
In the described clarification steps, bentonitic consumption is 2~4g/L.
Described ageing places insulation jar for the wine after will clarify, is 0~15 ℃ with the temperature of wine in the refrigerator control insulation jar, more than ageing half a year.
Can allocate after the described ageing step, with preparation semi-sweet fruit wine.Be allocated as with white sugar and adjust total reducing sugar to 25~35g/L.If do not allocate, what then prepare is dry-type fruit wine.
In the described filtration step, carry out coarse filtration with 0.1~0.3g/L diatomite earlier, the degerming filter plate with aperture≤0.4um carries out smart filtering bacterium again.
The present invention has following advantage:
(1) the present invention is a raw material with pineapple, mangosteen and Roselle Calyx, and the wine body not only has the natural flavor of pineapple, mangosteen and Roselle Calyx, also contains the natural pigment of Roselle Calyx, makes the wine body present Ruby red;
(2) the present invention is the fruit wine that contains the multiple nutrients composition, and Hibiscus sabdariffa Linn wherein has vessel softening, blood pressure regulation and improves that sleep, heat-clearing are quenched one's thirst, the effect of skin maintenance, and the organic acid in the wine can be regulated physiological acid base equilibrium, so be of value to HUMAN HEALTH.
(3) in the raw material of the present invention, because the sugar degree of mangosteen, pineapple itself is not high, in addition through the meticulously ageing of fermentation and certain period, other compositions are warm mutually in its ethanol content not only low but also complete and the wine, are not aware of the smell and the uncomfortable feeling of alcohol when drinking.
Embodiment
Describe the present invention below by embodiment.
The preparation of embodiment one dry-type fruit wine
1, preparation fermentation slurry: 30kg is removed the peel the pineapple stripping and slicing, reinstate spiral juice extractor with 3kg mangosteen one and press extracting juice, the 2.5kg Roselle Calyx is carried out fragmentation with crusher, adding water 64.3kg boils, obtain Roselle Calyx water extract, the juice of above-mentioned three kinds of raw materials is mixed, add the 0.2kg Secondary ammonium phosphate, make the fermentation slurry;
2, composition adjustment: adjust pol to 200g/L with white sugar, make the product alcoholic strength after the fermentation reach predetermined requirement;
3, fermentation: ferment with active dry yeast, consumption 180g/t, leavening temperature are controlled to be 20 ℃, 33 days time.Circulate twice every day in the fermenting process, and supernatant slag stirs and presses down with bamboo pole and makes its sinking.
4, separate: pineapple pulp and mangosteen skin and flesh, Roselle Calyx, yeast slurry are removed with the stainless steel rotor pump;
5, clarification: add the 3g/L wilkinite, make it and be suspended in the material generation flocculation reaction in the wine and precipitate, make the wine clarification stable;
6, ageing: the wine after will clarifying places the insulation jar, is 5 ℃ with the temperature of wine in the refrigerator control insulation jar and carries out ageing, more than half a year time;
7, filter: the wine after the ageing is carried out coarse filtration with 0.2g/L diatomite earlier, and the degerming filter plate with aperture 0.2um carries out smart filtering bacterium then, makes finished product fruit wine.
Physical and chemical index with the finished wine of method for preparing is as follows:
Alcoholic strength 12%vol; Total reducing sugar 1.3g/L; Titrable acid 6.3g/L; Volatile acid 0.3g/L; Free sulfur dioxide 30mg/L; Total sulfur dioxide 75mg/L; Sugar-free extract 18.6g/L.
The preparation of embodiment two semi-sweet fruit wine
1, preparation fermentation slurry: 40kg is removed the peel the pineapple stripping and slicing, reinstate spiral juice extractor with 5kg mangosteen one and press extracting juice, the 4kg Roselle Calyx is carried out fragmentation with crusher, adding water 50.7kg boils, obtain Roselle Calyx water extract, the juice of above-mentioned three kinds of raw materials is mixed, add the 0.3kg Secondary ammonium phosphate, make the fermentation slurry;
2, composition adjustment: adjust pol to 205g/L with white sugar, make the product alcoholic strength after the fermentation reach predetermined requirement;
3, fermentation: with the active dry yeast fermentation, consumption 190g/t, leavening temperature are controlled to be 22 ℃, 35 days time.Circulate twice every day in the fermenting process, and supernatant slag stirs and presses down with bamboo pole and makes its sinking.
4, separate: pineapple pulp and mangosteen skin and flesh, Roselle Calyx, yeast slurry are removed with the stainless steel rotor pump;
5, clarification: add the 4g/L wilkinite, make it and be suspended in the material generation flocculation reaction in the wine and precipitate, make the wine clarification stable;
6, ageing: the wine after will clarifying places the insulation jar, is 8 ℃ with the temperature of wine in the refrigerator control insulation jar and carries out ageing, more than half a year time;
7, allotment: the wine after ageing is adjusted total reducing sugar to 30g/L with white sugar;
8, filter: the wine after the ageing is carried out coarse filtration with 0.2g/L diatomite earlier, and the degerming filter plate with aperture 0.2um carries out smart filtering bacterium then, makes finished product fruit wine.
Physical and chemical index with the finished wine of method for preparing is as follows:
Alcoholic strength 12%vol; Total reducing sugar 30g/L; Titrable acid 6.5g/L; Volatile acid 0.4g/L; Free sulfur dioxide 35mg/L; Total sulfur dioxide 90mg/L; Sugar-free extract 18.2g/L.

Claims (10)

1. the compound fruit wine of pure wine is that feedstock production forms with pineapple, mangosteen and Roselle Calyx, alcoholic strength (%vol, 20 ℃) 7.0~18.0, total reducing sugar (with glucose meter, g/L) 0.1~4.0 or 12.1~50.0, color and luster is a Ruby red.
2. the preparation method of the compound fruit wine of pure according to claim 1 wine: it is characterized in that: preparation process is (1) preparation fermentation slurry: with the Roselle Calyx fragmentation, add water boil, obtain Roselle Calyx water extract, pineapple will be removed the peel and mangosteen is squeezed the juice, add Roselle Calyx water extract and Secondary ammonium phosphate, make the fermentation slurry; (2) composition adjustment:, make the product alcoholic strength after the fermentation reach predetermined requirement with the pol of white sugar adjustment fermentation slurry; (3) fermentation: ferment with active dry yeast; (4) separate: pineapple pulp and mangosteen skin and flesh, Roselle Calyx, yeast slurry are removed; (5) clarification: add wilkinite, make it and be suspended in the material generation flocculation reaction in the wine and precipitate, make the wine clarification stable; (6) wine after will clarifying carries out ageing; (7) wine after the ageing is filtered, get product.
3. according to the preparation method of the compound fruit wine of the described a kind of pure wine of claim 2: it is characterized in that: also have adaptation step after the described ageing step, with preparation semi-sweet fruit wine.
4. according to the preparation method of claim 2 or the compound fruit wine of 3 described a kind of pure wine: it is characterized in that: the consumption of each component is peeling pineapple 20~40%, mangosteen 3~6%, Roselle Calyx 2~4%, Secondary ammonium phosphate 0.1~0.3% by percentage to the quality in the described preparation fermentation slurry step, and surplus is a water.
5. according to the preparation method of the compound fruit wine of the described a kind of pure wine of claim 4: it is characterized in that: adjust pol to 195~205g/L with white sugar in the described composition set-up procedure.
6. according to the preparation method of the compound fruit wine of the described a kind of pure wine of claim 5: it is characterized in that: in the described fermentation step, the active dry yeast consumption is 150~200g/t, and leavening temperature is controlled at 15~25 ℃, 30~35 days time.Circulate twice every day in the fermenting process, and supernatant slag stirs and presses down with bamboo pole and makes its sinking.
7. according to the preparation method of the compound fruit wine of the described a kind of pure wine of claim 6: it is characterized in that: in the described clarification steps, bentonitic consumption is 2~4g/L.
8. according to the preparation method of the compound fruit wine of the described a kind of pure wine of claim 7: it is characterized in that: described ageing places insulation jar for the wine after will clarify, is 0~15 ℃ with the temperature of wine in the refrigerator control insulation jar, more than ageing half a year.
9. the preparation method of the compound fruit wine of described according to Claim 8 a kind of pure wine: it is characterized in that: in the described filtration step, carry out coarse filtration with 0.1~0.3g/L diatomite earlier, the degerming filter plate with aperture≤0.4um carries out the essence filter again.
10. according to the preparation method of the compound fruit wine of the described a kind of pure wine of claim 9: it is characterized in that: described adaptation step is for adjusting total reducing sugar to 25~35g/L with white sugar.
CN201010564099A 2010-11-22 2010-11-22 Purely brewed composite fruit wine and preparation method thereof Expired - Fee Related CN102127495B (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103393181A (en) * 2013-07-31 2013-11-20 赵国华 Compound type fruit vinegar beverage
CN103666917A (en) * 2013-11-30 2014-03-26 赵国飞 Compound fruit wine and preparation method thereof
CN103966066A (en) * 2014-05-30 2014-08-06 吴义顺 Brewing process for three-peel wine
CN105602784A (en) * 2015-11-14 2016-05-25 金双悦 Roselle wine

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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CN1796532A (en) * 2004-12-22 2006-07-05 王让 Roselle wine
CN1800335A (en) * 2005-01-10 2006-07-12 朱万财 Roselle wine and its preparation process
US20070212453A1 (en) * 2006-03-08 2007-09-13 Niness Kathy R Botanical dispersions
CN101560447A (en) * 2009-05-08 2009-10-21 西北农林科技大学 Method for brewing quality pineapple dry white wine

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1167821A (en) * 1997-02-13 1997-12-17 湛江海北酒业有限公司 Pineapple wine and its producing process
CN1796532A (en) * 2004-12-22 2006-07-05 王让 Roselle wine
CN1800335A (en) * 2005-01-10 2006-07-12 朱万财 Roselle wine and its preparation process
US20070212453A1 (en) * 2006-03-08 2007-09-13 Niness Kathy R Botanical dispersions
CN101560447A (en) * 2009-05-08 2009-10-21 西北农林科技大学 Method for brewing quality pineapple dry white wine

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Title
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103393181A (en) * 2013-07-31 2013-11-20 赵国华 Compound type fruit vinegar beverage
CN103666917A (en) * 2013-11-30 2014-03-26 赵国飞 Compound fruit wine and preparation method thereof
CN103966066A (en) * 2014-05-30 2014-08-06 吴义顺 Brewing process for three-peel wine
CN103966066B (en) * 2014-05-30 2015-03-04 吴义顺 Brewing process for three-peel wine
CN105602784A (en) * 2015-11-14 2016-05-25 金双悦 Roselle wine

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