CN102250725B - 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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- CN102250725B CN102250725B CN 201110208347 CN201110208347A CN102250725B CN 102250725 B CN102250725 B CN 102250725B CN 201110208347 CN201110208347 CN 201110208347 CN 201110208347 A CN201110208347 A CN 201110208347A CN 102250725 B CN102250725 B CN 102250725B
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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 fermentation type green plum wine 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 take immersion as main, in the past green liquor fermentation is fermented after all taking to press extracting juice again, yet because the characteristics of its peracid, ferment after need to 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 the 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 fermentation type green plum wine 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 fermentation type green plum wine may further comprise the steps
(1) selects green plum: select green plum disease-free, that nothing is rotted, the fruit type is rectified;
(2) adjusting component: 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 rapidly the plum fruit;
(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 tank 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) disposal of stability: 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 ℃ lower 120～168 hours, take advantage of cold diatomite filtration, the cardboard filter of carrying out;
(12) finished product filters: will carry out through the wine liquid of cardboard filter essence filter (membrane filtration);
(13) can after the degerming, and get final product.
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 disposal of stability of step (9), cools off rapidly behind the maintenance 15min for wine liquid is heated to 85 ℃.
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 with oxygen in the time of the described can of step (13), can select to be filled with carbonic acid gas or nitrogen.
Compared with prior art, the present invention has following beneficial effect:
It is theoretical that the present invention follows existing fruit wine, through long-term exploration innovation, found out the fruit green liquor brewing method of a uniqueness.On existing wine fermentation technique basis, by innovation, utilize full plum really to ferment, so that green liquor fragrance is more complicated, pleasant impression prolongs, and has strengthened simultaneously the mouthfeel of green liquor, 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) sugar addition 220g/L.
Add the active dry yeast of brewageing extra dry white wine 100 grams that French Raman group produces/ton, 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 ℃ lower 168 hours, take advantage of cold filtration.
Adopt 0.45um, 0.2um two-stage dedicated film 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, timing ventilation) begins packing and dispatches from the factory more than 60 days.
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, and behind the entrance, the wine body is fine and smooth, and is 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 (2)
1. the brewing method of a full plum fruit fermentation type green plum wine is characterized in that may further comprise the steps:
(1) selects green plum;
(2) adjusting component: 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 rapidly the plum fruit;
(5) replenish sugar: the wine liquid behind the separation plum fruit replenishes white sugar by predetermined 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 tank 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) disposal of stability: will blend wine liquid and carry out pasteurize;
(10) clarification filtration: the gained green liquor 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 the wine liquid behind the clarification filtration remain on-4～-5 ℃ lower 120～168 hours, take advantage of cold diatomite filtration, the cardboard filter of carrying out;
(12) finished product filters: will carry out through the wine liquid of cardboard filter the essence filter;
(13) can after the degerming, and get final product;
The described yeast of step (3) is the VL1 active dry yeast;
The described additional sugar of step (5) is: add by 13%vol wine degree and supply white sugar;
The described disposal of stability of step (9), cools off rapidly behind the maintenance 15min for wine liquid is heated to 85 ℃;
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;
The described diatomite filtration that is filtered into of step (10);
The described cardboard filter of step (11) is that 0.45 μ m clarification plate filters;
The described degerming of step (13) is carried out degerming for the filter membrane with 0.45 μ m or 0.2 μ m;
Avoid contacting with oxygen in the time of the described can of step (13).
2. a full plum fruit fermentation type green plum wine is characterized in that utilizing brewing method claimed in claim 1 to make.
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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 CN102250725A (en) | 2011-11-23 |
| CN102250725B true CN102250725B (en) | 2013-01-16 |
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Families Citing this family (12)
| 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 |
| CN102660435B (en) * | 2012-05-21 | 2014-12-03 | 达县宜华酒业有限公司 | Fruit wine and method for preparing fruit wine |
| CN104987977B (en) * | 2015-06-24 | 2017-07-11 | 宜宾学院 | Green plum Chinese wolfberry fruit wine brewage process |
| 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 |
| 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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| 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 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10276756A (en) * | 1997-02-05 | 1998-10-20 | Akiyuki Okido | Production of medicinal liquors |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (2)
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| 刘琼 等.青梅资源及其综合开发利用.《酿酒》.2001,第28卷(第6期),第68-69页. * |
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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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