CN102226139A - Manufacturing method of actinidia sparkling wine - Google Patents

Abstract

The invention relates to a manufacturing method of an actinidia sparkling wine. In the method, autolyzed yeast is used instead of wine artificial yeast, the total acid of actinidia juice is regulated in the clarification process, and the actinidia juice is clarified at 3-5 DEG C for 18 hours and is transferred into a pressure maintaining tank for closed fermentation when fermented to the residual sugar content of 16-20g/L. The invention changes two fermentation steps into one fermentation step, thereby simplifying the production procedure, shortening the production cycle, reducing the cost and improving the quality of the wine.

Description

The manufacture method of Kiwifruit light sparkling wine

One, technical field:

The present invention relates to a kind of manufacture method of Kiwifruit light sparkling wine.

Two, background technology:

Kiwifruit is one of a kind of special product fruit of the extensive cultivation of China.Along with the continuous expansion of cultivated area, the raising day by day of output is depended merely on and is eaten the demand that is difficult to satisfy production with general processing raw, and the utmost point need be sought new processing and utilization approach.It with the Kiwifruit making fruit wine one of effective way of Kiwifruit processing.But have many defectives on the complete processing of Yangtao wine at present, cause output and quality to be affected.

Light sparkling wine is a kind of drinks of popular very in the world since the wine degree low, be rich in carbonic acid gas, can bubble, have refrigerant sense, more and more be subjected to consumers in general's welcome.

Traditional champagne or Sparkling Wine manufacturing process are to utilize the fragrant grape variety, form through brews such as sorting, broken squeezing, clarification, fermentation, filtration, Secondary Fermentations.These two kinds of methods at first need to brewage into former wine (fermentation for the first time), and sugaring inoculation wine yeast (saccharomyces ellisoideus yeast belong wine yeast) in former wine carries out the fermentation second time in bottle or in the sealed can then.Keep the carbon dioxide that is produced after the fermentation ends, after removing precipitation or clarification stabilizing treatment, make finished wine again.The major defect that these two kinds of technologies exist is: (1) will have a former wine production process (fermentation for the first time), and the production cycle is long, cost is high, and bigger to fragrance and mouthfeel quality influence; (2) fall acid and the artificial pol that improves because former vinic acid degree higher (mainly being oxysuccinic acid) need carry out chemistry, have influence on the stability and the quality of wine.

Three, summary of the invention:

The present invention is in order to solve the weak point in the above-mentioned background technology, a kind of manufacture method of Kiwifruit light sparkling wine is provided, becomes twice traditional zymamsis and be a zymamsis, reduce the acidity of wine simultaneously, production cycle is shortened, and cost is low and improve the stability and the quality of wine.

For achieving the above object, the technical solution used in the present invention is: the manufacture method of Kiwifruit light sparkling wine is characterized in that: comprise following operation steps: 1. Kiwifruit sorting, 2. squeezing, 3. clarification, 4. fermentation, 5. monitoring, 6. change jar, 7. sealing and fermenting, 8. fermentation ends, 9. refrigeration, 9. pressurize can, finished product.

Leave standstill clarification 18 hours 3～5 ℃ of low temperature in A, the clarification steps, the total acid of adjusting Fructus actinidiae chinensis juice is 4～6g/L;

B, in fermentation step, add and ferment from the dissolubility yeast;

C, change when treating residual sugar to 16～20g/L during the fermentation jar, carry out sealed fermenting;

D, can under low temperature, pressurize condition.

Compared with prior art, the present invention has following advantage and effect: carry out chemistry in the clarifying process of the present invention and fall acid, interpolation has utilized from the alternative wine yeast of dissolubility yeast and has carried out zymamsis from the dissolubility yeast, can keep the clarity of wine body, directly bottling under low temperature pressurize condition then, only need carry out a zymamsis, simplify manufacturing process, shorten the production cycle (cyclic flow only needed one month or shorter time), cost is low, has improved the quality of wine.

Four, description of drawings:

Fig. 1 is champagne (champagne method) conventional process flow figure;

Fig. 2 Sparkling Wine (pot type fermentation method) conventional process flow figure;

Fig. 3 is a Kiwifruit light sparkling wine process flow sheet of the present invention.

Five, embodiment:

The present invention is that manufacturing forms through following steps:

(1) Kiwifruit sorting: with Kiwifruit decon and the screening of damaged fruit thereof;

(2) squeezing: 50～80mg/L is added in the squeezing back, to prevent the fruit juice oxidation;

(3) clarification: leave standstill clarification 18 hours 3～5 ℃ of low temperature, the total acid of adjusting Fructus actinidiae chinensis juice is 4～6g/L;

(4) fermentation: in fermentation step, add from dissolubility yeast (adding from dissolubility zymic percentage composition is 0.2%),

Enter next step when (5) monitoring Fructus actinidiae chinensis juice residual sugar amount is 16～20g/L;

(6) change jar,

(7) sealed fermenting;

(8) enter next step after the fermentation ends;

(9) enter next step after refrigeration (refrigerating temperature is-4～-2 ℃) refrigeration;

(10) pressurize is canned;

(11) finished product.

Claims (2)

1. the manufacture method of a Kiwifruit light sparkling wine is characterized in that: comprise following operation steps: (1) Kiwifruit sorting, (2) squeezing, (3) clarification, (4) fermentation, (5) monitoring, (6) commentaries on classics jar, (7) sealing and fermenting, (8) fermentation ends, (9) refrigeration, (10) pressurize can, (11) finished product.

2. the manufacture method of Kiwifruit light sparkling wine according to claim 1: it is characterized in that:

Leave standstill clarification 18 hours 3～5 ℃ of low temperature in A, the clarification steps, the total acid of adjusting Fructus actinidiae chinensis juice is 4～6g/L;

B, in fermentation step, add and ferment from the dissolubility yeast;

C, change when treating residual sugar to 16～20g/L during the fermentation jar, carry out sealed fermenting;

D, can under low temperature, pressurize condition.

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