CN102304452A - Berry ice wine and preparation method thereof - Google Patents
Berry ice wine and preparation method thereof Download PDFInfo
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- CN102304452A CN102304452A CN201110295774A CN201110295774A CN102304452A CN 102304452 A CN102304452 A CN 102304452A CN 201110295774 A CN201110295774 A CN 201110295774A CN 201110295774 A CN201110295774 A CN 201110295774A CN 102304452 A CN102304452 A CN 102304452A
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a berry ice wine and a preparation method thereof. The preparation method comprises the following steps: freezing berries used as the raw material, fermenting the original juice at low temperature, carrying out freeze concentration, aging at low temperature, carrying out aseptic filtration and packaging. The berry ice wine prepared by the method provided by the invention is deep ruby red, deep red or orange in color, appears clear and bright, has the advantages of natural color, abundant nutrients, unique mouthfeel, high quality, outstanding fruit fragrance, pure taste and smooth mouthfeel, is rich in vitamins, organic acids, minerals and various esters, can be conveniently absorbed by human bodies, has favorable color, fragrance and taste, is an ideal potable spirit, has the functions of face beautifying, health care and like, and thus, is a precious high-grade vintage wine.
Description
Technical field
The present invention relates to a kind of slurry fruit ice wine and preparation method thereof.
Background technology
Ice wine: come from ice-wine, ice-wine also claims to ice fruit wine, and this etymology is in German " Eiswein ".Winter in 1794, German Frank suffers in the area early frost suddenly, and grape then seems to be destroyed overnight, wine farming toughen one's scalp semi frozen grape pressed wine brewing, spawned a kind of other peculiar flavour vinous that differs from unexpectedly.So they are called ice-wine to this wine.The grape that generally is used for making wine contains about 80% moisture, obviously dehydration after the grape of receiving evening is beaten through the wind frost, and its sugar and acidity have all improved greatly, so sweet naturally pure and sweet with the ice fruit wine of this grape brew.From then on, ice-wine just becomes the special product of Germany.In Germany, ice wine (Eiswein) belongs to the superlative degree in the senior grape wine of high-quality, and is subjected to the constraint of relevant laws and regulations.According to the data introduction of Bereich Bernkastel association, Eiswein: be to adopt brewing grape to form, pluck when those grapes postmature and that infected Noble rot freeze fully, and before thawing, squeeze with Beerenauslese quality.The main precondition of making ice fruit wine is: primary then temperature is reduced to below subzero 7 degree, perhaps with frost, perhaps with slight snow suddenly.So it is a kind of have very strong acidity and sweet taste, unique grape vintage wine.So wine ice-wine just is very precious certainly, even in German native country, having the honor to taste ice-wine also is rare enjoyment, and the occidentals is its analogy generally noble with love usually.Because contained labour value, technology cost, risk input equates with the speciality that its taste is had fully in each bottle ice-wine, so most of German ice-wine all is very expensive.Ice-wine is as the noble in the grape wine, its inherent princely status and taste that has determined that it is out of the ordinary.Ice wine has thousand styles that become, ten thousand texture of changing because of the various combination of its special kinds, region, technology.At present, only minority areas such as Germany, Canada, Austria, China can produce, and it makes us surprised strong fragrance, be other any grape wine can not match in excellence or beauty.Sour-sweet coordination, tooth cheek lasting, the persistent mouthfeel of pleasant impression, unforgettable.Yet because very harsh to the requirement of the place of production, raw material, output is very rare again.To be raw material produce the alcoholic beverage that taste, mouthfeel, quality and this type of ice wine compares favourably in manually operated condition like the berry in common source how is that those skilled in the art strives for always.
Existing many researchs also find, except grape, many berries are nutritious, be rich in active substance, have great application prospect in each fields such as medicine, food.Yet similar with grape, they also generally have the breakage of being easy to, the shortcoming of storage tolerance not.Therefore also be badly in need of the deep process technology of research and development to these berries.
Summary of the invention
The object of the present invention is to provide a kind of berry with common source is raw material, brewages the preparation method of the slurry fruit ice wine that forms through freezing, Normal juice low temperature fermentation, freeze concentration, low temperature ageing, Sterile Filtration, packing.
The preparation method of the slurry fruit ice wine of the invention described above comprises the steps:
1. the harvesting of berry and quick-frozen: pluck ripe berry, letter sorting back quick-frozen, freezing temp-25～-15 ℃, the freezing back of berry is subsequent use;
2. berry thaws with broken: broken after freezing berry is thawed under 10～20 ℃ of conditions fully, process pulp, and pump into fermentor tank;
3. the adjustment of pulp and fermentation: the adding mass percentage concentration is 6% sulfurous sour water in pulp, and the ratio of its consumption and pulp is 1.5～2.5 liters: 1 ton; Add/100 milliliters of grape wine dry yeast 0.2～0.7 grams behind the uniform mixing; Then at 8～12 ℃ of condition bottom fermentations; In the fermenting process every day fall juice or beat the rake once; Each 20～30 minutes;
4. the separation of the former wine of berry, filtration and ageing: when the fermented liquid total reducing sugar is reduced to 3～4/100 milliliters of grams, when the alcohol quality percentage composition rises to 3～5%, separates pomace and obtain the former wine of berry;
The former wine of berry with diatomite filtration after, add/10 liters of potassium sorbate 2～3 grams, stop fermentation, then the former wine of the berry of gained is stored under 0～2 ℃ of condition;
5. freezing concentrate: the former wine of berry is placed under-15～-5 ℃ of conditions, it is frozen, every at a distance from 3～5 hours removal floating ice once, when remaining liq be the former wine of initial berry 20～40% the time, obtain starching the former wine of fruit ice wine;
6. starch the ageing of the former wine of fruit ice wine: will starch in the former wine pump of the fruit ice wine people ageing jar, in 2～5 ℃ of low temperature ageing;
7. starch filtration, can, the packing of fruit ice wine: through diatomite and Sterile Filtration, can under the aseptic condition is packed and is berry ice wine product with the former wine of slurry fruit ice wine at least 2 years of low temperature ageing.
Wherein said freezing concentrating is the process of dynamic deicing; Be with the former wine article of berry temperature drop to below freezing, normally-15～-5 ℃, the former wine of berry is frozen; Whenever at a distance from 3～5 hours floating ice is taken out, residue berry original wine body continues to freeze, deicing.
The filtration 7. of described step comprises diatomite filtration removal of impurities and two steps of membrane microfiltration degerming, can filter to realize through Membrane filtering machine after the former wine of fruit ice wine filters through diatomite filter through starching again.
The sugar degree of former fruit determines the sugar degree of fermentation pulp, and then influences the quality of fermented quality and the finished product.The berry pulp total sugar content that requires step 3. to be used to ferment among the present invention is/100 milliliters of 10～15 grams.Control berry fresh fruit sugar degree is one of effective control device.Therefore, preferred embodiment in, among the preparation method of the slurry fruit ice wine of the invention described above, the berry sugar degree that 1. step is plucked is not less than the 10g/100g fresh fruit.
The present invention again one preferred embodiment in, it is freezing in back 5 hours of harvesting that the 1. described quick-frozen of step is the berry that will be plucked.
Selection for berry is unqualified, in principle can be according to suitable berry is selected in the requirement of finished product slurry fruit ice wine taste, local flavor.The inventor optimizes four kinds of very representational berries as raw material through studying comparison for a long period of time, is respectively: blueberry, strawberry, raspberry or the purple certain kind of berries.
Described in the present invention and blueberry formal name used at school bog bilberry (Vaccinium uliginosum), have another name called the toot persimmon, be Du Juan flower section, blueberry belongs to wild machaka, grows in to the north of north latitude 52 degree in the virgin forest of Daxing'an Mountainrange, the mellow fruit color and luster is black purple.Main product is from China three provinces in the northeast of China.Strawberry (Fragaria ananassa) cries red bayberry again, and red plum belongs to the perennial berry of Rosaceae Fragaria.Raspberry (Rubus idaeus) is divided into red raspberry, black raspberry, yellow raspberry; It is the economic fruit tree plant of berry fruit of Rosaceae rubus; Generally composite fruit is called raspberry with the isolating kind of holder when ripe, during the composite fruit maturation and the unseparated kind of holder call blackberry, blueberry.The purple certain kind of berries is cassis (Black Currant) again, has another name called " dust-brand gooseberry ", and Russian is " this horse money given for work ".It is a kind of perennial shrub plant that Saxifragaceae (Saxifragaceae) tea pyogenic infection of the pad of a finger belongs to.
Another aspect of the present invention provides the slurry fruit ice wine of method for preparing.Said berry ice wine and women-sensual pursuits pool is dark Ruby red, scarlet or orange, and is clear limpid, yet color and luster is from being rich in nutrition; Mouthfeel is unique, and quality is superior, rich vitamin, organic acid, mineral substance and various Ester; Help absorption of human body; The berry fruital is outstanding, and pure taste is pleasant agreeable to the taste; The color tool is good; Being the good merchantable brand in the alcoholic drink, and having functions such as beauty treatment, beauty treatment, health care, is rare superior vintage wine.
Embodiment
Following non-limiting example can make those of ordinary skill in the art more fully understand the present invention, but does not limit the present invention in any way.
Embodiment 1
Get 1000 kilograms of blue berry; With the letter sorting of raw material blueberry, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 15 ℃, and blueberry is freezing; The blueberry after freezing takes out from freezer in the freezer with leaving in, places in 20 ℃ the room temperature to thaw, treat blue berry thoroughly thaw the back broken, be prepared into 1000 kilograms of blueberry pulps, pump in the fermentor tank; Add 1.6 liters of 6% sulfurous sour waters; Blueberry pulp fermented liquid total reducing sugar is/100 milliliters of 12 grams; Mix the back and add 2 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 8 ℃ of fermentations; Fall every day juice or beat the rake once; Each 20 minutes; When the fermented liquid total reducing sugar is reduced to 4/100 milliliters of grams, when ethanol content rises to and is 4%, separated pomace; Obtain 500 kilograms of the former wine of blueberry this moment, and the former wine of blueberry that separation is obtained filters with diatomite filter; Add potassium sorbate 100 grams, stop fermentation, with blueberry fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the blueberry of low tempertaure storage people freezing tank, make the former wine temperature of blueberry reduce to-7 ± 2 ℃, the former wine of blueberry is frozen, got ice once in per 5 hours, get its ice amount when being 300 kilograms, will ice in the former wine pump of the blueberry people ageing jar, adjust 2 to 5 ℃ of low temperature ageing of article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is blueberry ice wine product with the former wine of ice blueberry in 2 years of low temperature ageing.
Embodiment 2
Get 10000 kilograms of blue berry; With the letter sorting of raw material blueberry, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 25 ℃, and blueberry is freezing; The blueberry after freezing takes out from freezer in the freezer with leaving in, places in 10 ℃ the room temperature to thaw, treat blue berry thoroughly thaw the back broken, be prepared into 10000 kilograms of blueberry pulps, pump in the fermentor tank; Add 25 liters of 6% sulfurous sour waters; Blueberry pulp fermented liquid total reducing sugar is/100 milliliters of 10 grams; Mix the back and add 70 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 12 ℃ of fermentations; Fall every day juice or beat the rake once; Each 30 minutes; When the fermented liquid total reducing sugar is reduced to 3.5/100 milliliters of grams, when ethanol content rises to and is 3.5%, separated pomace; Obtain 4900 kilograms of the former wine of blueberry this moment, and the former wine of blueberry that separation is obtained filters with diatomite filter; Add 1.5 kilograms of potassium sorbate, stop fermentation, with blueberry fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the blueberry of low tempertaure storage people freezing tank, make the former wine article of blueberry temperature drop to-10 ± 2 ℃, the former wine of blueberry is frozen; Got ice once in per 3 hours; Get its ice amount when being 3500 kilograms, will ice in the former wine pump of the blueberry people ageing jar, 2 to 5 ℃ of low temperature ageing of adjustment article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is blueberry ice wine product with the former wine of ice blueberry in 3 years of low temperature ageing.
Embodiment 3
Get 10000 kilograms of blue berry; With the letter sorting of raw material blueberry, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 20 ℃, and blueberry is freezing; The blueberry after freezing takes out from freezer in the freezer with leaving in, places in 15 ℃ the room temperature to thaw, treat blue berry thoroughly thaw the back broken, be prepared into 10000 kilograms of blueberry pulps, pump in the fermentor tank; Add 20 liters of 6% sulfurous sour waters; Blueberry pulp fermented liquid total reducing sugar is/100 milliliters of 15 grams; Mix the back and add 50 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 10 ℃ of fermentations; Fall every day juice or beat the rake once; Each 25 minutes; When the fermented liquid total reducing sugar is reduced to 5/100 milliliters of grams, when ethanol content rises to and is 4.5%, separated pomace; Obtain 4900 kilograms of the former wine of blueberry this moment, and the former wine of blueberry that separation is obtained filters with diatomite filter; Add 1.5 kilograms of potassium sorbate, stop fermentation, with blueberry fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the blueberry of low tempertaure storage people freezing tank, make the former wine article of blueberry temperature drop to-13 ± 2 ℃, the former wine of blueberry is frozen; Got ice once in per 3 hours; Get its ice amount when being 3000 kilograms, will ice in the former wine pump of the blueberry people ageing jar, 2 to 5 ℃ of low temperature ageing of adjustment article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is blueberry ice wine product with the former wine of ice blueberry in 3 years of low temperature ageing.
Embodiment 4
Get 1000 kilograms of strawberry fruits; With the letter sorting of raw material strawberry, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 15 ℃, and strawberry is freezing; Take out from freezer leaving in the freezer strawberry after freezing in, place in 20 ℃ the room temperature and thaw, treat the strawberry fruit thoroughly thaw the back broken, be prepared into 1000 kilograms of strawberry pulps, pump in the fermentor tank; Add 1.6 liters of 6% sulfurous sour waters; Strawberry fruit jam fermentation liquid total reducing sugar is/100 milliliters of 12 grams; Mix the back and add 2 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 8 ℃ of fermentations; Fall every day juice or beat the rake once; Each 20 minutes; When the fermented liquid total reducing sugar is reduced to 4/100 milliliters of grams, when ethanol content rises to and is 4%, separated pomace; Obtain 500 kilograms of the former wine of strawberry this moment, and the former wine of strawberry that separation is obtained filters with diatomite filter; Add potassium sorbate 100 grams, stop fermentation, with strawberry fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the strawberry of low tempertaure storage people freezing tank, make the former wine temperature of strawberry reduce to-7 ± 2 ℃, the former wine of strawberry is frozen, got ice once in per 5 hours, get its ice amount when being 300 kilograms, in the former wine pump of wheatgrass certain kind of berries people ageing jar, 2 to 5 ℃ of low temperature ageing of adjustment article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is wheatgrass certain kind of berries wine product with the former wine of the wheatgrass certain kind of berries in 2 years of low temperature ageing.
Embodiment 5
Get 10000 kilograms of strawberry fruits; With the letter sorting of raw material strawberry, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 25 ℃, and strawberry is freezing; Take out from freezer leaving in the freezer strawberry after freezing in, place in 10 ℃ the room temperature and thaw, treat the strawberry fruit thoroughly thaw the back broken, be prepared into 10000 kilograms of strawberry pulps, pump in the fermentor tank; Add 25 liters of 6% sulfurous sour waters; Strawberry fruit jam fermentation liquid total reducing sugar is/100 milliliters of 10 grams; Mix the back and add 70 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 12 ℃ of fermentations; Fall every day juice or beat the rake once; Each 30 minutes; When the fermented liquid total reducing sugar is reduced to 3.5/100 milliliters of grams, when ethanol content rises to and is 3.5%, separated pomace; Obtain 4900 kilograms of the former wine of strawberry this moment, and the former wine of strawberry that separation is obtained filters with diatomite filter; Add 1.5 kilograms of potassium sorbate, stop fermentation, with strawberry fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the strawberry of low tempertaure storage people freezing tank, make the former wine article of strawberry temperature drop to-10 ± 2 ℃, the former wine of strawberry is frozen; Got ice once in per 3 hours; Get its ice amount when being 3500 kilograms, in the former wine pump of wheatgrass certain kind of berries people ageing jar, 2 to 5 ℃ of low temperature ageing of adjustment article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is wheatgrass certain kind of berries wine product with the former wine of the wheatgrass certain kind of berries in 3 years of low temperature ageing.
Embodiment 6
Get 10000 kilograms of strawberry fruits; With the letter sorting of raw material strawberry, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 20 ℃, and strawberry is freezing; Take out from freezer leaving in the freezer strawberry after freezing in, place in 15 ℃ the room temperature and thaw, treat the strawberry fruit thoroughly thaw the back broken, be prepared into 10000 kilograms of strawberry pulps, pump in the fermentor tank; Add 20 liters of 6% sulfurous sour waters; Strawberry fruit jam fermentation liquid total reducing sugar is/100 milliliters of 15 grams; Mix the back and add 50 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 10 ℃ of fermentations; Fall every day juice or beat the rake once; Each 25 minutes; When the fermented liquid total reducing sugar is reduced to 5/100 milliliters of grams, when ethanol content rises to and is 4.5%, separated pomace; Obtain 4900 kilograms of the former wine of strawberry this moment, and the former wine of strawberry that separation is obtained filters with diatomite filter; Add 1.5 kilograms of potassium sorbate, stop fermentation, with strawberry fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the strawberry of low tempertaure storage people freezing tank, make the former wine article of strawberry temperature drop to-13 ± 2 ℃, the former wine of strawberry is frozen; Got ice once in per 3 hours; Get its ice amount when being 3000 kilograms, in the former wine pump of wheatgrass certain kind of berries people ageing jar, 2 to 5 ℃ of low temperature ageing of adjustment article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is wheatgrass certain kind of berries wine product with the former wine of the wheatgrass certain kind of berries in 3 years of low temperature ageing.
Embodiment 7
Get 1000 kilograms of raspberry fruits; With the letter sorting of raw material raspberry, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 15 ℃, and raspberry is freezing; Take out from freezer leaving in the freezer raspberry after freezing in, place in 20 ℃ the room temperature and thaw, treat the raspberry fruit thoroughly thaw the back broken, be prepared into 1000 kilograms of raspberry pulps, pump in the fermentor tank; Add 1.6 liters of 6% sulfurous sour waters; Raspberry fruit jam fermentation liquid total reducing sugar is/100 milliliters of 12 grams; Mix the back and add 2 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 8 ℃ of fermentations; Fall every day juice or beat the rake once; Each 20 minutes; When the fermented liquid total reducing sugar is reduced to 4/100 milliliters of grams, when ethanol content rises to and is 4%, separated pomace; Obtain 500 kilograms of the former wine of raspberry this moment, and the former wine of raspberry that separation is obtained filters with diatomite filter; Add potassium sorbate 100 grams, stop fermentation, with raspberry fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the raspberry of low tempertaure storage people freezing tank, make the former wine temperature of raspberry reduce to-7 ± 2 ℃, the former wine of raspberry is frozen, got ice once in per 5 hours, get its ice amount when being 300 kilograms, will ice in the former wine pump of the raspberry people ageing jar, adjust 2 to 5 ℃ of low temperature ageing of article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is ice wine of raspberry product with the former wine of ice raspberry in 2 years of low temperature ageing.
Embodiment 8
Get 10000 kilograms of raspberry fruits; With the letter sorting of raw material raspberry, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 25 ℃, and raspberry is freezing; Take out from freezer leaving in the freezer raspberry after freezing in, place in 10 ℃ the room temperature and thaw, treat the raspberry fruit thoroughly thaw the back broken, be prepared into 10000 kilograms of raspberry pulps, pump in the fermentor tank; Add 25 liters of 6% sulfurous sour waters; Raspberry fruit jam fermentation liquid total reducing sugar is/100 milliliters of 10 grams; Mix the back and add 70 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 12 ℃ of fermentations; Fall every day juice or beat the rake once; Each 30 minutes; When the fermented liquid total reducing sugar is reduced to 3.5/100 milliliters of grams, when ethanol content rises to and is 3.5%, separated pomace; Obtain 4900 kilograms of the former wine of raspberry this moment, and the former wine of raspberry that separation is obtained filters with diatomite filter; Add 1.5 kilograms of potassium sorbate, stop fermentation, with raspberry fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the raspberry of low tempertaure storage people freezing tank, make the former wine article of raspberry temperature drop to-10 ± 2 ℃, the former wine of raspberry is frozen; Got ice once in per 3 hours; Get its ice amount when being 3500 kilograms, will ice in the former wine pump of the raspberry people ageing jar, 2 to 5 ℃ of low temperature ageing of adjustment article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is ice wine of raspberry product with the former wine of ice raspberry in 3 years of low temperature ageing.
Embodiment 9
Get 10000 kilograms of raspberry fruits; With the letter sorting of raw material raspberry, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 20 ℃, and raspberry is freezing; Take out from freezer leaving in the freezer raspberry after freezing in, place in 15 ℃ the room temperature and thaw, treat the raspberry fruit thoroughly thaw the back broken, be prepared into 10000 kilograms of raspberry pulps, pump in the fermentor tank; Add 20 liters of 6% sulfurous sour waters; Raspberry fruit jam fermentation liquid total reducing sugar is/100 milliliters of 15 grams; Mix the back and add 50 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 10 ℃ of fermentations; Fall every day juice or beat the rake once; Each 25 minutes; When the fermented liquid total reducing sugar is reduced to 5/100 milliliters of grams, when ethanol content rises to and is 4.5%, separated pomace; Obtain 4900 kilograms of the former wine of raspberry this moment, and the former wine of raspberry that separation is obtained filters with diatomite filter; Add 1.5 kilograms of potassium sorbate, stop fermentation, with raspberry fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the raspberry of low tempertaure storage people freezing tank, make the former wine article of raspberry temperature drop to-13 ± 2 ℃, the former wine of raspberry is frozen; Got ice once in per 3 hours; Get its ice amount when being 3000 kilograms, will ice in the former wine pump of the raspberry people ageing jar, 2 to 5 ℃ of low temperature ageing of adjustment article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is ice wine of raspberry product with the former wine of ice raspberry in 3 years of low temperature ageing.
Embodiment 10
Get 1000 kilograms of purple certain kind of berries fruits; With the purple certain kind of berries letter sorting of raw material, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 15 ℃, and the purple certain kind of berries is freezing; The purple certain kind of berries after freezing takes out from freezer in the freezer with leaving in, places in 20 ℃ the room temperature to thaw, treat purple certain kind of berries fruit thoroughly thaw the back broken, be prepared into 1000 kilograms of purple certain kind of berries pulps, pump in the fermentor tank; Add 1.6 liters of 6% sulfurous sour waters; Purple certain kind of berries fruit jam fermentation liquid total reducing sugar is/100 milliliters of 12 grams; Mix the back and add 2 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 8 ℃ of fermentations; Fall every day juice or beat the rake once; Each 20 minutes; When the fermented liquid total reducing sugar is reduced to 4/100 milliliters of grams, when ethanol content rises to and is 4%, separated pomace; Obtain 500 kilograms of the former wine of the purple certain kind of berries this moment, and the former wine of the purple certain kind of berries that separation is obtained filters with diatomite filter; Add potassium sorbate 100 grams, stop fermentation, with purple certain kind of berries fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the purple certain kind of berries people freezing tank with low tempertaure storage, make the former wine temperature of the purple certain kind of berries reduce to-7 ± 2 ℃, the former wine of the purple certain kind of berries is frozen, got ice once in per 5 hours, get its ice amount when being 300 kilograms, will ice in the former wine pump of the purple certain kind of berries people ageing jar, adjust 2 to 5 ℃ of low temperature ageing of article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is the purple certain kind of berries wine product of ice with the former wine of the purple certain kind of berries of the ice in 2 years of low temperature ageing.
Embodiment 11
Get 10000 kilograms of purple certain kind of berries fruits; With the purple certain kind of berries letter sorting of raw material, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 25 ℃, and the purple certain kind of berries is freezing; The purple certain kind of berries after freezing takes out from freezer in the freezer with leaving in, places in 10 ℃ the room temperature to thaw, treat purple certain kind of berries fruit thoroughly thaw the back broken, be prepared into 10000 kilograms of purple certain kind of berries pulps, pump in the fermentor tank; Add 25 liters of 6% sulfurous sour waters; Purple certain kind of berries fruit jam fermentation liquid total reducing sugar is/100 milliliters of 10 grams; Mix the back and add 70 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 12 ℃ of fermentations; Fall every day juice or beat the rake once; Each 30 minutes; When the fermented liquid total reducing sugar is reduced to 3.5/100 milliliters of grams, when ethanol content rises to and is 3.5%, separated pomace; Obtain 4900 kilograms of the former wine of the purple certain kind of berries this moment, and the former wine of the purple certain kind of berries that separation is obtained filters with diatomite filter; Add 1.5 kilograms of potassium sorbate, stop fermentation, with purple certain kind of berries fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the purple certain kind of berries people freezing tank with low tempertaure storage, make the former wine article of purple certain kind of berries temperature drop, the former wine of the purple certain kind of berries is frozen to-10 ± 2 ℃; Got ice once in per 3 hours; Get its ice amount when being 3500 kilograms, will ice in the former wine pump of the purple certain kind of berries people ageing jar, 2 to 5 ℃ of low temperature ageing of adjustment article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is the purple certain kind of berries wine product of ice with the former wine of the purple certain kind of berries of the ice in 3 years of low temperature ageing.
Embodiment 12
Get 10000 kilograms of purple certain kind of berries fruits; With the purple certain kind of berries letter sorting of raw material, in per 20 kilograms of refrigerated tanks of packing into, the quick freezing repository temperature is adjusted at subzero 20 ℃, and the purple certain kind of berries is freezing; The purple certain kind of berries after freezing takes out from freezer in the freezer with leaving in, places in 15 ℃ the room temperature to thaw, treat purple certain kind of berries fruit thoroughly thaw the back broken, be prepared into 10000 kilograms of purple certain kind of berries pulps, pump in the fermentor tank; Add 20 liters of 6% sulfurous sour waters; Purple certain kind of berries fruit jam fermentation liquid total reducing sugar is/100 milliliters of 15 grams; Mix the back and add 50 kilograms in grape wine dry yeast; The temperature control of fermented liquid article is 10 ℃ of fermentations; Fall every day juice or beat the rake once; Each 25 minutes; When the fermented liquid total reducing sugar is reduced to 5/100 milliliters of grams, when ethanol content rises to and is 4.5%, separated pomace; Obtain 4900 kilograms of the former wine of the purple certain kind of berries this moment, and the former wine of the purple certain kind of berries that separation is obtained filters with diatomite filter; Add 1.5 kilograms of potassium sorbate, stop fermentation, with purple certain kind of berries fermented wine article temperature drop to 0 to 2 ℃, low tempertaure storage; In the former wine pump of the purple certain kind of berries people freezing tank with low tempertaure storage, make the former wine article of purple certain kind of berries temperature drop, the former wine of the purple certain kind of berries is frozen to-13 ± 2 ℃; Got ice once in per 3 hours; Get its ice amount when being 3000 kilograms, will ice in the former wine pump of the purple certain kind of berries people ageing jar, 2 to 5 ℃ of low temperature ageing of adjustment article temperature; Through diatomite and Sterile Filtration, can under the aseptic condition is packed and is the purple certain kind of berries wine product of ice with the former wine of the purple certain kind of berries of the ice in 3 years of low temperature ageing.
Claims (5)
1. the preparation method of slurry fruit ice wine comprises the steps:
1. the harvesting of berry and quick-frozen: pluck ripe berry, letter sorting back quick-frozen, freezing temp-25～-15 ℃, the freezing back of berry is subsequent use;
2. berry thaws with broken: broken after freezing berry is thawed under 10～20 ℃ of conditions fully, process pulp, and pump into fermentor tank;
3. the adjustment of pulp and fermentation: the adding mass percentage concentration is 6% sulfurous sour water in pulp, and the ratio of its consumption and pulp is 1.5～2.5 liters: 1 ton; Add/100 milliliters of grape wine dry yeast 0.2～0.7 grams behind the uniform mixing; Then at 8～12 ℃ of condition bottom fermentations; In the fermenting process every day fall juice or beat the rake once; Each 20～30 minutes;
4. the separation of the former wine of berry, filtration and ageing: when the fermented liquid total reducing sugar is reduced to 3～4/100 milliliters of grams, when the alcohol quality percentage composition rises to 3～5%, separates pomace and obtain the former wine of berry;
The former wine of berry with diatomite filtration after, add/10 liters of potassium sorbate 2～3 grams, stop fermentation, then the former wine of the berry of gained is stored under 0～2 ℃ of condition;
5. freezing concentrate: the former wine of berry is placed under-15～-5 ℃ of conditions, it is frozen, every at a distance from 3～5 hours removal floating ice once, when remaining liq be the former wine of initial berry 20～40% the time, obtain starching the former wine of fruit ice wine;
6. starch the ageing of the former wine of fruit ice wine: will starch in the former wine pump of the fruit ice wine people ageing jar, in 2～5 ℃ of low temperature ageing;
7. starch filtration, can, the packing of fruit ice wine: through diatomite and Sterile Filtration, can under the aseptic condition is packed and is berry ice wine product with the former wine of slurry fruit ice wine at least 2 years of low temperature ageing.
2. method according to claim 1 is characterized in that the berry sugar degree that 1. described step is plucked is not less than the 10g/100g fresh fruit.
3. method according to claim 1 is characterized in that: it is freezing in back 5 hours of harvesting that the 1. described quick-frozen of step is the berry that will be plucked.
4. method according to claim 1 is characterized in that described berry is blueberry, strawberry, raspberry or the purple certain kind of berries.
5. the prepared slurry fruit ice wine of the described method of arbitrary claim in the claim 1～4.
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| CN201110295774A CN102304452A (en) | 2011-09-27 | 2011-09-27 | Berry ice wine and preparation method thereof |
| CN 201110363914 CN102382741B (en) | 2011-09-27 | 2011-11-16 | Ice berry wines and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110295774A CN102304452A (en) | 2011-09-27 | 2011-09-27 | Berry ice wine and preparation method thereof |
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| CN102304452A true CN102304452A (en) | 2012-01-04 |
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| CN 201110363914 Expired - Fee Related CN102382741B (en) | 2011-09-27 | 2011-11-16 | Ice berry wines and preparation method thereof |
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| CN108949458A (en) * | 2018-09-29 | 2018-12-07 | 昆明惠燊农业科技有限公司 | A kind of method of cold fermentation production strawberry wine |
| CN109554269A (en) * | 2019-01-26 | 2019-04-02 | 南阳师范学院 | A kind of kiwi fruit wine and its production method |
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| Publication number | Publication date |
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| CN102382741A (en) | 2012-03-21 |
| CN102382741B (en) | 2013-01-09 |
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