CN102250725A - Full plum fruit fermented plum wine and brewing method thereof - Google Patents
Full plum fruit fermented plum wine and brewing method thereof Download PDFInfo
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- CN102250725A CN102250725A CN 201110208347 CN201110208347A CN102250725A CN 102250725 A CN102250725 A CN 102250725A CN 201110208347 CN201110208347 CN 201110208347 CN 201110208347 A CN201110208347 A CN 201110208347A CN 102250725 A CN102250725 A CN 102250725A
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Abstract
The invention discloses a full plum fruit fermented plum wine and a brewing method thereof. The invention follows the conventional fruit wine theory, and provides a unique brewing method. The brewing method comprises the following steps of: selecting fruits; cleaning; adjusting components; controlling temperature for fermentation; separating plum fruits; supplementing sugar; fermenting; storing and ageing; blending; performing stability treatment; performing clarification treatment; clarifying and filtering; freezing and filtering; filtering a finished product; and filling. The invention discloses a fermented plum wine prepared by the brewing method. The brewed plug wine has thick fruit aroma, elegant flavor, full body, unique style, strong typicality and perfect quality.
Description
Technical field
The present invention relates to a kind of full plum fruit fermented type green liquor and brewing method thereof, belong to brewing technical field.
Background technology
As everyone knows, the fruit wine of fruit tree in many tropical and subtropical countries production does not also form large-scale production in the world, and its relevant research and equipment still is in the initial stage developmental stage.Green liquor wine is a kind of high-grade alcoholic drink, it is with a long history, cultural connotation is far-reaching, and mainly based on immersion, green liquor fermentation is in the past fermented after all taking to press extracting juice again, yet because its highly acid characteristics, ferment after need falling acid, its fermented wine taste is thin, and stable extreme difference again, have a strong impact on its shelf-lives, present technique has adopted full plum really to ferment to have solved preferably the problem of difficult fermentation of its peracid and poor stability thereof, and the green liquor that ferments gives off a strong fragrance, the mouthfeel coordination.
Summary of the invention
Technical problem to be solved by this invention is the deficiency that remedies prior art, purpose is to provide a kind of full plum fruit fermented type green liquor brewing method of uniqueness, utilizes that this brewing method makes that the smell of fruits is very sweet, smell coordination, lasting fragrance, green liquor that mouthfeel is soft, fine and smooth.
The present invention is achieved through the following technical solutions above-mentioned purpose:
A kind of brewing method of full plum fruit fermented type green liquor may further comprise the steps
(1) selects green plum: select green plum disease-free, that nothing is rotted, the fruit type is rectified;
(2) adjust composition: pour green plum and pure water into fermentor tank by weight the ratio of 1:1, by the mixture of pure water adding 220kg white sugar per ton and honey, the weight ratio of white sugar and honey is 5:1.
(3) temperature controlled fermentation: add yeast and ferment, leavening temperature is controlled at 23～27 ℃;
(4) separate the plum fruit: fermented liquid pH reaches at 2.8 o'clock and separates the plum fruit rapidly;
(5) replenish sugar: the wine liquid behind the separation plum fruit is subscribed the additional white sugar of wine degree by producing;
(6) fermentation: the wine liquid behind the separation plum fruit continues temperature control and ferments at 18～20 ℃;
(7) store ageing: the wine hydroful jar after the fermentation is stored, and separates the wine pin after 2 months;
(8) blend: add white sugar and adjust wine liquid pol 100g/L;
(9) stability is handled: will blend wine liquid and carry out pasteurize;
(10) clarification filtration: the gained litchi spirit that will ferment cools to 5～20 ℃, add finings and carry out clarifying treatment, and the wine that clarifying treatment is good filters;
(11) freezing, take advantage of cold filtration: with behind the clarification filtration wine liquid remain on-4～-5 ℃ 120～168 hours down, take advantage of cold diatomite filtration, the cardboard filter of carrying out;
(12) finished product filters: will carry out essence filter (membrane filtration) through the wine liquid of cardboard filter;
(13) can after the degerming, promptly.
At above-mentioned brewing method, the described yeast of step (3) is the VL1 active dry yeast.
At above-mentioned brewing method, the described additional sugar of step (5) is: add not enough white sugar by 13%vol wine degree.
At above-mentioned brewing method, the described stability of step (9) is treated to wine liquid is heated to 85 ℃, behind the maintenance 15min, and cooling rapidly.
At above-mentioned brewing method, the described finings of step (10) is the mixture of bentonite, gelatin and PVPP, and bentonite, gelatin, PVPP three's mass ratio is 3:1:2.
At above-mentioned brewing method, the described diatomite filtration that is filtered into of step (10).
At above-mentioned brewing method, the described cardboard filter of step (11) is that 0.45um clarification plate filters.
At above-mentioned brewing method, the described degerming of step (13) is carried out degerming for the filter membrane with 0.45um or 0.2um.
At above-mentioned brewing method, avoid contacting in the time of the described can of step (13) with oxygen, can select to charge into carbonic acid gas or nitrogen.
Compared with prior art, the present invention has following beneficial effect:
The present invention follows existing fruit wine theory, through the long-term exploration innovation, has found out the fruit green liquor brewing method of a uniqueness.On existing wine fermentation technology basis, by innovation, utilize full plum really to ferment, make that green liquor fragrance is more complicated, pleasant impression prolongs, and has strengthened the mouthfeel of green liquor simultaneously, prolongs its shelf-lives.
Embodiment
Below further specify technical scheme of the present invention by specific embodiment.
Embodiment 1
Choosing after change regional green plum and screen 10 tons, clean by twin-stage.Pour fermentor tank into and add 10 tons of pure water, add white sugar and honey, (1830kg white sugar, 370kg apricot anthophorids honey) adjusts pol 220g/L.
Add the active dry yeast of the brewageing extra dry white wine 100 gram/tons that French Raman group produces, 22 ℃ of bottom fermentations,
PH reaches 3.0 after three days, separates the plum fruit, adds white sugar 1150kg, and temperature control continues fermentation at 18～20 ℃, and secondary fermentation in 7 days finishes, and pours in down a chimney, and canful stores, and separates 15 tons of the wine liquid of wine pin after 2 months.
Blend allotment by the finished product requirement, add the 1500kg white sugar, adjust mouthfeel, wine liquid is heated to 85 ℃, keep lowering the temperature behind the 30min, destroy the wine internal protein.
Will be through the wine liquid of high-temperature sterilization, temperature drops to 10～15 ℃, adds finings and carries out clarifying treatment.Described finings is the mixture of bentonite, gelatin, PVPP.Bentonite, gelatin, PVPP three's mass ratio is 3:1:2.
After the clarifying treatment, wine liquid is remained on-4-5 ℃ following 168 hours, take advantage of cold filtration.
Adopt 0.45um, the special-purpose film of 0.2um two-stage to carry out can after the cold degerming, use nitrogen protection in the process, avoid contacting with oxygen.
Bottle storage (9 ℃ to 18 ℃ of temperature, black out, regularly ventilation) begins packing more than 60 days and dispatches from the factory.
The green liquor that embodiment 1 zythepsary gets, its color are light yellow, clear, and the smell of fruits is very sweet, and fragrance is coordinated, behind the inlet, wine body exquisiteness, plentiful, long.The novel part of its fragrance, mouthfeel is made us the lips and teeth lasting, and is very joyful, and the sensation of seemingly drinking new fruit drink can be used as aperitif or the wine of going with rice or bread is enjoyed.
The result is as follows in its physical and chemical inspection:
Alcoholic strength % (v/v) 13
Total acid (with citrometer) g/L 10.5
Total reducing sugar (with glucose meter) g/L 120
Sugar-free extract g/L 18
Claims (10)
1. the brewing method of a full plum fruit fermented type green liquor is characterized in that may further comprise the steps:
(1) selects green plum;
(2) adjust composition: pour green plum and pure water into fermentor tank by weight the ratio of 1:1, by the mixture of pure water adding 220kg white sugar per ton and honey, the weight ratio of white sugar and honey is 5:1;
(3) temperature controlled fermentation: add yeast and ferment, leavening temperature is controlled at 23～27 ℃;
(4) separate the plum fruit: fermented liquid pH reaches at 2.8 o'clock and separates the plum fruit rapidly;
(5) replenish sugar: the wine liquid behind the separation plum fruit replenishes white sugar by subscribing the wine degree;
(6) fermentation: the wine liquid behind the separation plum fruit continues temperature control and ferments at 18～20 ℃;
(7) store ageing: the wine hydroful jar after the fermentation is stored, and separates the wine pin after 2 months;
(8) blend: add white sugar and adjust wine liquid pol 100g/L;
(9) stability is handled: will blend wine liquid and carry out pasteurize;
(10) clarification filtration: the gained litchi spirit that will ferment cools to 5～20 ℃, add finings and carry out clarifying treatment, and the wine that clarifying treatment is good filters;
(11) freezing, take advantage of cold filtration: with behind the clarification filtration wine liquid remain on-4～-5 ℃ 120～168 hours down, take advantage of cold diatomite filtration, the cardboard filter of carrying out;
(12) finished product filters: will carry out the essence filter through the wine liquid of cardboard filter;
(13) can after the degerming, promptly.
2. brewing method as claimed in claim 1 is characterized in that, the described yeast of step (3) is the VL1 active dry yeast.
3. brewing method as claimed in claim 1 is characterized in that, the described additional sugar of step (5) is: add not enough white sugar by 13%vol wine degree.
4. brewing method as claimed in claim 1 is characterized in that, the described stability of step (9) is treated to wine liquid is heated to 85 ℃, behind the maintenance 15min, and cooling rapidly.
5. brewing method as claimed in claim 1 is characterized in that, the described finings of step (10) is the mixture of bentonite, gelatin and PVPP, and bentonite, gelatin, PVPP three's mass ratio is 3:1:2.
6. brewing method as claimed in claim 1 is characterized in that, the described diatomite filtration that is filtered into of step (10).
7. brewing method as claimed in claim 1 is characterized in that, the described cardboard filter of step (11) is that 0.45um clarification plate filters.
8. brewing method as claimed in claim 1 is characterized in that, the described degerming of step (13) is carried out degerming for the filter membrane with 0.45um or 0.2um.
9. brewing method as claimed in claim 1 is characterized in that, avoids contacting with oxygen in the time of the described can of step (13).
10. a full plum fruit fermented type green liquor is characterized in that utilizing the described brewing method of claim 1 to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201110208347 CN102250725B (en) | 2011-07-25 | 2011-07-25 | Full plum fruit fermented plum wine and brewing method thereof |
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| CN 201110208347 CN102250725B (en) | 2011-07-25 | 2011-07-25 | Full plum fruit fermented plum wine and brewing method thereof |
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| CN102250725A true CN102250725A (en) | 2011-11-23 |
| CN102250725B CN102250725B (en) | 2013-01-16 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660435A (en) * | 2012-05-21 | 2012-09-12 | 达县宜华酒业有限公司 | Fruit wine and method and equipment for preparing fruit wine |
| CN103361216A (en) * | 2012-03-26 | 2013-10-23 | 浙江省农业科学院 | Method for fermenting waxberry wine by full fruits |
| CN104987977A (en) * | 2015-06-24 | 2015-10-21 | 宜宾学院 | Green plum and lycium fruit wine brewing technology |
| CN105586211A (en) * | 2016-03-10 | 2016-05-18 | 广东金樱子酿酒有限公司 | Fermented honey and plum liquor and production method thereof |
| CN106398992A (en) * | 2015-12-18 | 2017-02-15 | 宜宾五粮液股份有限公司 | Plum fruit wine containing L-arabinose, and production method thereof |
| CN107549370A (en) * | 2017-08-04 | 2018-01-09 | 安徽省新旭堂茶业有限公司 | A kind of formula and its production technology of dark-plum juice tea |
| CN108102838A (en) * | 2017-11-16 | 2018-06-01 | 云南民族大学 | A kind of method that green plum fermented wine is prepared with brown sugar and green plum |
| CN108504496A (en) * | 2018-06-08 | 2018-09-07 | 康定市恒康食品加工有限责任公司 | A kind of green plum fermented wine and preparation method thereof based on the fermentation of full fruit |
| CN110358654A (en) * | 2019-08-29 | 2019-10-22 | 贵州大学 | A kind of preparation method of fermented type Rosa roxburghii Tratt green liquor |
| CN110643469A (en) * | 2019-11-25 | 2020-01-03 | 都江堰市青城山大道实业有限公司 | Green plum fermented wine and preparation method thereof |
| CN113881535A (en) * | 2021-11-11 | 2022-01-04 | 厦门绿泗海生物科技有限公司 | Plum wine fermentation preparation process |
| CN115232697A (en) * | 2022-08-16 | 2022-10-25 | 平武县滴梅香酒业有限公司 | Production process of green plum wine |
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| JPH10276756A (en) * | 1997-02-05 | 1998-10-20 | Akiyuki Okido | Production of medicinal liquors |
| CN1322479A (en) * | 2001-05-11 | 2001-11-21 | 周育红 | Simultaneous candied green plum and green plum wine producing process |
| CN1348700A (en) * | 2000-10-13 | 2002-05-15 | 王家彬 | Technological process of producing green plum wine and preserved green plum simultaneously using green plum as raw material |
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2011
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| JPH10276756A (en) * | 1997-02-05 | 1998-10-20 | Akiyuki Okido | Production of medicinal liquors |
| CN1348700A (en) * | 2000-10-13 | 2002-05-15 | 王家彬 | Technological process of producing green plum wine and preserved green plum simultaneously using green plum as raw material |
| CN1322479A (en) * | 2001-05-11 | 2001-11-21 | 周育红 | Simultaneous candied green plum and green plum wine producing process |
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| 《北京林业大学学报》 20010131 褚孟嫄 等 果梅文化 第47-49页 1-10 第23卷, * |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103361216A (en) * | 2012-03-26 | 2013-10-23 | 浙江省农业科学院 | Method for fermenting waxberry wine by full fruits |
| CN102660435A (en) * | 2012-05-21 | 2012-09-12 | 达县宜华酒业有限公司 | Fruit wine and method and equipment for preparing fruit wine |
| CN104987977A (en) * | 2015-06-24 | 2015-10-21 | 宜宾学院 | Green plum and lycium fruit wine brewing technology |
| CN106398992B (en) * | 2015-12-18 | 2019-11-26 | 宜宾五粮液股份有限公司 | A kind of green plum wine and preparation method thereof containing L-arabinose |
| CN106398992A (en) * | 2015-12-18 | 2017-02-15 | 宜宾五粮液股份有限公司 | Plum fruit wine containing L-arabinose, and production method thereof |
| CN105586211A (en) * | 2016-03-10 | 2016-05-18 | 广东金樱子酿酒有限公司 | Fermented honey and plum liquor and production method thereof |
| CN105586211B (en) * | 2016-03-10 | 2018-08-28 | 广东金樱子酿酒有限公司 | A kind of fermented type honey plum wine and its production method |
| CN107549370A (en) * | 2017-08-04 | 2018-01-09 | 安徽省新旭堂茶业有限公司 | A kind of formula and its production technology of dark-plum juice tea |
| CN108102838A (en) * | 2017-11-16 | 2018-06-01 | 云南民族大学 | A kind of method that green plum fermented wine is prepared with brown sugar and green plum |
| CN108504496A (en) * | 2018-06-08 | 2018-09-07 | 康定市恒康食品加工有限责任公司 | A kind of green plum fermented wine and preparation method thereof based on the fermentation of full fruit |
| CN110358654A (en) * | 2019-08-29 | 2019-10-22 | 贵州大学 | A kind of preparation method of fermented type Rosa roxburghii Tratt green liquor |
| CN110643469A (en) * | 2019-11-25 | 2020-01-03 | 都江堰市青城山大道实业有限公司 | Green plum fermented wine and preparation method thereof |
| CN113881535A (en) * | 2021-11-11 | 2022-01-04 | 厦门绿泗海生物科技有限公司 | Plum wine fermentation preparation process |
| CN115232697A (en) * | 2022-08-16 | 2022-10-25 | 平武县滴梅香酒业有限公司 | Production process of green plum wine |
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| CN102250725B (en) | 2013-01-16 |
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Effective date of registration: 20201229 Address after: No.198-2, East conghua'ao Avenue, Conghua District, Guangzhou, Guangdong 510900 Patentee after: GUANGZHOU SHUNCHANGYUAN WINE CO.,LTD. Address before: 510900 Pearl Industrial District, Conghua, Guangdong, Guangzhou Patentee before: GUANGZHOU CONGHUA SHUNCHANGYUAN GREEN FOOD Co.,Ltd. |
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Denomination of invention: A fermented green plum wine with whole plum fruit and its brewing method Effective date of registration: 20230828 Granted publication date: 20130116 Pledgee: Conghua sub branch of Guangzhou Rural Commercial Bank Co.,Ltd. Pledgor: GUANGZHOU SHUNCHANGYUAN WINE CO.,LTD. Registration number: Y2023980054071 |
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