CN102382742A - Preparation method of abricotine - Google Patents
Preparation method of abricotine Download PDFInfo
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- CN102382742A CN102382742A CN2011103807201A CN201110380720A CN102382742A CN 102382742 A CN102382742 A CN 102382742A CN 2011103807201 A CN2011103807201 A CN 2011103807201A CN 201110380720 A CN201110380720 A CN 201110380720A CN 102382742 A CN102382742 A CN 102382742A
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Abstract
The invention relates to a preparation method of abricotine. The preparation method mainly comprises the following steps of selecting, washing, and decoring and breaking raw fruits; squeezing, and removing residues; regulating components; putting the fruits into jars, and adding yeast for fermenting; reversing the jars; ageing; blending; clarifying; filtering; storing; sterilizing; inspecting; packaging; and warehousing. Fruit juice is squeezed by a squeezing technology, a proper amount of honey is added, and the fruit juice and the honey are mixed into a mixed juice of abricot and honey; a KIM yeast is used for fermenting the mixed juice; and diatomite is combined with LBVI to filter and clarify abricot honey fruit wine, so that the stability of the abricot honey fruit wine is improved, and the browning reaction of the wine is reduced.
Description
Technical field
The present invention relates to the fermentation fruit wine industry field, particularly a kind of apricot wine preparation method.
Background technology
Apricot belongs to stone fruit, and is wide in variety, the widely dispersed in China.Be characterized in not anti-storage, it is more to eat sale raw, and converted products mainly contains dried apricot, preserved apricot and juice concentrate, and other converted productss are less; Fruit wine wine degree is low, and is nutritious, and meets the policy of national drinks development, i.e. and " high wine transforms to low alcohol, and grain wine is to fruit wine, and liquor transforms to fermented wine ", so development prospect is wide.Fruit wine great majority in the market are grape wine, and quality is uneven, have in addition in the production process of wine, add excessive foodstuff additive, the human consumer is caused detrimentally affect.And other fruit fruit wine kinds seldom, and great majority are with white spirit mixing or form with soaking in Chinese liquor that the outward appearance verity is poor, and color and luster is heavy, and nutritive ingredient is few.
Summary of the invention
The objective of the invention is: a kind of apricot wine preparation method is provided,, has solved existing technical barrier through a large amount of production tests; Provide a kind of nothing to add essence, pigment and sanitas; And good, the nutritious low alcohol fruit wine of mouthfeel, be a kind of health promoting beverage of safety and Health.
Technical scheme of the present invention is: design a kind of apricot wine preparation method, its preparation mainly comprises the steps: to be followed successively by raw material fruit, screening, cleaning, stoning is broken, squeezing removes the gred, composition is adjusted, the dress cylinder adds yeast fermentation, inverted engine, ageing, blends rectification, clarification, filtration, storage, sterilization, check, packing, warehouse-in;
The preparation method comprises the steps:
(1), it is with apricot screening, cleaning, stoning; Put into the apricot fruit after the stoning and weigh 1.5～2 times protective material solution, left standstill 20 minutes, fragmentation squeezes out juice then; The fermentor tank that has SV of packing into rapidly adds proper honey again; Be mixed into apricot honey mixing solutions, stir, utilize the mixing solutions fermented wine;
(2), 20～25 ℃ of following inoculation yeast, with K1M yeast fermentation apricot wine, addition is that 0.2g/ rises fruit juice.Add the apricot honey Normal juice mixing solutions of 10 times of quality of dry yeast, make at 42 ℃ of incubator activation 30～60min;
(3), with the fermentor tank that has a SV 20-25 ℃ of condition bottom fermentation 10-15 days, carry out density every day between yeast phase, pol is measured; After primary fermentation was accomplished, solid slag sank to the bottom, siphon wine liquid, and the 90%-95% of storage fat to the ladle capacity that disinfects of packing into is to treat secondary fermentation;
(4), inverted engine, through 1 all secondary fermentation, remove wine pin deposition, separate with siphonage, isolate pure mellow wine liquid, the 90%-95% ageing of storage fat to the ladle capacity that disinfects of packing into;
(5), ageing, the temperature requirement during the ageing remains on below 20 ℃, free S02 remains on 50ppm.6 months ageing time;
(6), blend rectification, according to the requirement of finished product the apricot honey fruit wine of different batches is transferred and is converted (blend rectification honey is joined in the clarifying fermented wine, total dissoluble solid content is 10～15%);
(7), clarification, filter, clarify former wine with the silicon bentonite at glue down about 10 days, former wine is reached clarifies stable purpose (silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter);
(8), will blend the wine that modulates, store for some time, (storage temperature generally below 10 ℃ for well) got a cleaning-sterilizing empty bottle, contained wine, uses the stopper mouth, at normal temperatures light placed for 2 weeks, keeps clear not muddy, the sealing of can bottling;
(9), wine sterilization, check, the packing that will store, be finished product.
Said stoning is broken to comprise 0.1～0.3% vitamins C, 0.1～-0.5% salt and 0.1～0.5% Hydrocerol A with protective material solution, and all the other are pure water.
Described this apricot wine preparation method is following:
1.3.1 step 1: get fresh sophisticated apricot, after the cleaning stoning, put into the apricot fruit rapidly and weigh 1.5 times protective material solution, left standstill 20 minutes; Said stoning is broken to comprise 0.1～0.3% vitamins C, 0.1～0.5% salt and 0.1～0.5% Hydrocerol A etc. with protective material solution;
1.3.2 step 2: step 1 pulp pulled out to squeeze the juice add the honey gained than honey in the ratio of 5 liters of 495 liters of ratios and mix and dissolve juice, adjustment acidity, pol;
1.3.3 step 3: the mixing that forms in step 2 is dissolved juice and is packed into and have in the fermentation flask of SV; Add the K1M yeast; Addition is that 0.2g/ rises the molten juice of mixing; The K1M yeast is to get 10 times of quality squeezings of dry yeast Normal juice mixing solutions to make at 42 ℃ of incubator activation yeast 30～60min, under 25 ℃ condition, ferments 10-15 days; Carry out density every day between yeast phase, pol is measured;
1.3.4 step 4: after primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the 90%-95% of storage fat to the ladle capacity that disinfects of packing into is to treat secondary fermentation;
1.3.5 step 5, inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin deposition, separates with siphonage, isolates pure mellow wine liquid, the 90%-95% ageing of storage fat to the ladle capacity that disinfects of packing into;
1.3.6 step 6, ageing, the temperature requirement during the ageing remain on below 20 ℃, free S02 remains on 50ppm.6 months ageing time;
1.3.7 step 7, blend rectification, according to the requirement of finished product the apricotine of different batches transferred and converted (blend rectification honey is joined in the clarifying fermented wine, the content of total dissoluble solid is 10～15%); Clarification, filter at glue down and clarify former wine with the silicon bentonite about 10 days, former wine is reached clarify stable purpose, silicon bentonite addition be 1g/ rise former wine.LBVI 0.005g/ liter.The wine body becomes as clear as crystal, is filled in other wine storing jar with silicon bentonite filter;
1.3.8 step 8, will blend the wine that modulates, store for some time, storage temperature generally below 10 ℃ for well, get a cleaning-sterilizing empty bottle, contain wine, use the stopper mouth, at normal temperatures light was placed for 2 weeks, keep clear not muddy, the sealing of can bottling;
1.3.9 step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, relative humidity is preserved at 70%～75% time.
Described this apricot wine preparation method is following:
Step 1: get fresh sophisticated apricot, after the cleaning stoning, put into the apricot fruit rapidly and weigh 1.7 times protective material solution, left standstill 20 minutes; Said stoning is broken to contain 0.2% vitamins C, 0.3% salt and 0.3% Hydrocerol A with protective material solution;
Step 2: step 1 pulp pulled out squeeze the juice, pull out to squeeze the juice to pull out by pulp in pulp and squeeze the juice 0.9 liter, add the ratio of 0.1 honey, add honey and must mix molten juice, adjustment acidity, pol with the ratio of honey;
Step 3: the mixing that forms in step 2 is dissolved juice and is packed into and have in the fermentation flask of SV, adds the K1M yeast, and addition is that 0.2g/ rises to mix and dissolves juice; The K1M yeast is to get 10 times of quality squeezings of dry yeast Normal juice mixing solutions to make at 42 ℃ of incubator activation yeast 50min, under 23 ℃ condition, ferments 14 days; Carry out density every day between yeast phase, pol is measured;
Step 4: after primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and 93% of storage fat to the ladle capacity that disinfects of packing into is to treat secondary fermentation;
Step 5: inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin deposition, separates with siphonage, isolates pure mellow wine liquid, 93% ageing of storage fat to the ladle capacity that disinfects of packing into;
Step 6, ageing, the temperature requirement during the ageing remain on below 20 ℃, and free S02 remains on 50ppm, 6 months ageing time;
Step 7, blend rectification, according to the requirement of finished product the apricotine of different batches is transferred and converted, blend rectification honey is joined in the clarifying fermented wine, the content of total dissoluble solid is 12%; Clarification, filtration are clarified former wine playing glue 12 days with the silicon bentonite, make former wine reach the stable purpose of clarification, and silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter, and the wine body becomes as clear as crystal, is filled in other wine storing jar with silicon bentonite filter;
Step 8, will blend the wine that modulates, and store for some time, storage temperature is got a cleaning-sterilizing empty bottle at 7 ℃, contains wine, uses the stopper mouth, at normal temperatures light is placed for 2 weeks, keeps clear not muddy, the sealing of can bottling;
Step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, and relative humidity is preserved 72%.
Gained apricot honey fruit wine, the wine is mellow is dense with, fragrance, has the nutritive value and the health-care effect of apricot and honey, and unique flavor is suitable for masses and drinks.Fermentation apricot honey fruit wine,
Honey is the insect honeybee from the spending of flowering plant, adopt the honey of nectar brew in honeycomb.Processed goods is quite a few, and still, it is rare that apricot and honey mixing juice are fermented into wine.
Fruit wine is the deep processed product that utilizes modern biotechnology, with raw fruit refining forming after operations such as processing treatment, yeast fermentation, clarifying treatment, higher added value is arranged.The apricot bee honey health-care wine that utilizes present technique to produce is a full juice fermented wine.Therefore, not only contain the abundant VITAMINs and the amino acid of needed by human body, the various flavor compound and the nutritive substance that also have yeast metabolism to produce.
The apricot fruits nutrition is abundant, contains multiple organic composition and necessary for human body VITAMINs and inorganic salts, is the higher fruit of a kind of nutritive value; Measure through Chinese food inspection center; Apricot flesh contains 5～10% sugar, 2.04% organic acid, 8% protein; The plain C of dimension ox that contains 5.8 milligrams/100 grams; Total amount contains 0.36～0.55% mineral element at 17 seed amino acids of 80.3～97.5 milligrams/100 grams, and wherein calcium, iron, potassium, magnesium, phosphorus, zinc, selenium and other trace elements are that HUMAN HEALTH and life metabolism are necessary.Honey is the insect honeybee from the spending of flowering plant, adopt the honey of nectar brew in honeycomb.Honeybee takes water cut to be about 80% nectar or secretory product from the spending of plant, deposit in oneself second stomach, in vivo under the effect of saccharase through 30 minutes fermentation; Get back in the honeycomb spuing, temperature often remains on about 35 ℃ in the honeycomb, through after a while; Water evaporates; Become moisture content and be less than 20% honey, store in the nest hole, seal with beeswax.The composition of honey also contains various VITAMINss, mineral substance and amino acid except the kind of glucose, fructose.1 kilogram honey contains the heat of 2940 cards.Honey is the supersaturated solution of sugar, can produce crystallization during low temperature, and generating crystalline is glucose, and not producing the crystalline part mainly is fructose.Often edible honey has cosmetology, Azelaic Acid, promotion tissue regeneration, promoting digestion, raising immunizing power, promotion longevity, improves sleep, hepatoprotective effect, antifatigue, promotion upgrowth and development of children, protects effect cardiovascular, that moisten the lung and relieve the cough.
Beneficial effect
1, adopts the Technology in Pressing fruit juice of squeezing out.
2, the apricot mead of producing with the K1M yeast fermentation, fruital, aroma are coordinated, and apricot, honey flavour are given prominence to.
3, combine LBVI to filter clarification apricot wine with the silicon bentonite, improved apricot honey stability of fruit, reduced the browning reaction of wine.
4, whole process of production does not have any thermal treatment process, has well kept the nutritive ingredient of raw material.
5, the fermented type apricot honey fruit wine of the present invention's preparation adopts 100% original juice fermentation, and product wine degree is low, and pol is low, does not have the alcohol of interpolation, essence, pigment, and mouthfeel is good, and is nutritious.Unique flavor is suitable for masses and drinks.
6, the fermented type apricot honey fruit wine of the present invention preparation can be controlled chill tuberculosis, promote the production of body fluid to quench thirst, moistening the lung and resolving phlegm, clearing heat and detoxicating, improve looks, protection is cardiovascular, improve sleep, protect the liver Azelaic Acid, antifatigue, antitumous effect.Gained fruit wine wine degree is low, and the fruit wine flavor is pure and mild, fragrance is dense, has the nutritive value and the health-care effect of apricot, honey.
Embodiment
The present invention is a fermented type apricot bee honey health-care wine, and its preparation method is following: its preparation comprises the steps: that mainly raw material fruit → screening → cleaning → stoning fragmentation → squeezing slagging-off → composition adjustment → dress cylinder adds yeast fermentation → inverted engine → ageing → blend rectification → clarification → filtration → storage → sterilization → check → packing → warehouse-in;
The preparation method comprises the steps:
(1), it is with apricot screening, cleaning, stoning; Put into the apricot fruit after the stoning and weigh 1.5～2 times protective material solution, left standstill 20 minutes, fragmentation squeezes out juice then; The fermentor tank that has SV of packing into rapidly adds proper honey again; Be mixed into apricot honey mixing solutions, stir, utilize the mixing solutions fermented wine;
(2), 20～25 ℃ of following inoculation yeast, with K1M yeast fermentation apricot wine, addition is that 0.2g/ rises fruit juice.Add the apricot honey Normal juice mixing solutions of 10 times of quality of dry yeast, make at 42 ℃ of incubator activation 30～60min;
(3), with the fermentor tank that has a SV 20-25 ℃ of condition bottom fermentation 10-15 days, carry out density every day between yeast phase, pol is measured; After primary fermentation was accomplished, solid slag sank to the bottom, siphon wine liquid, and the 90%-95% of storage fat to the ladle capacity that disinfects of packing into is to treat secondary fermentation;
(4), inverted engine, through 1 all secondary fermentation, remove wine pin deposition, separate with siphonage, isolate pure mellow wine liquid, the 90%-95% ageing of storage fat to the ladle capacity that disinfects of packing into;
(5), ageing, the temperature requirement during the ageing remains on below 20 ℃, free S02 remains on 50ppm.6 months ageing time;
(6), blend rectification, according to the requirement of finished product the apricot honey fruit wine of different batches is transferred and is converted (blend rectification honey is joined in the clarifying fermented wine, total dissoluble solid content is 10～15%);
(7), clarification, filter, clarify former wine with the silicon bentonite at glue down about 10 days, former wine is reached clarifies stable purpose (silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter);
(8), will blend the wine that modulates, store for some time, (storage temperature generally below 10 ℃ for well) got a cleaning-sterilizing empty bottle, contained wine, uses the stopper mouth, at normal temperatures light placed for 2 weeks, keeps clear not muddy, the sealing of can bottling;
(9), wine sterilization, check, the packing that will store, be finished product.
Embodiment 1
1.1.1 step 1: get the fresh sophisticated apricot of 1125g, after the cleaning stoning, put into the apricot fruit rapidly and weigh 1.5 times protective material solution, left standstill 20 minutes; Said stoning broken with protective material solution comprise 0.3% vitamins C, 0.3% salt and 0.3% Hydrocerol A all the other;
1.1.2 step 2: step 1 pulp pulled out squeeze the juice 0.9 liter, add 0.1 liter of honey gained and mix that to dissolve juice be 1 liter, adjustment acidity, pol;
1.1.3 step 3: the mixing that forms in step 2 is dissolved juice and is packed into and have in the fermentation flask of SV; Add the K1M yeast; Addition is that 0.2g/ rises the molten juice of mixing; (the K1M yeast is to get 10 times of quality squeezings of dry yeast Normal juice mixing solutions to make at 42 ℃ of incubator activation yeast 30min) under 25 ℃ condition, fermented 10 days; Carry out density every day between yeast phase, pol is measured;
1.1.4 step 4: after primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, 90% of storage fat to the ladle capacity that disinfects of packing into, and to treat secondary fermentation, clear juice has 0.95 liter;
1.1.5 step 5, inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin deposition, separates with siphonage, isolates pure mellow wine liquid, 90% ageing of storage fat to the ladle capacity that disinfects of packing into, and juice has 0.88 liter clearly;
1.1.6 step 6, ageing, the temperature requirement during the ageing remain on below 20 ℃, free S02 remains on 50ppm, 6 months ageing time;
1.1.7 step 7, blend rectification, according to the requirement of finished product the apricotine of different batches transferred and converted, (blend rectification honey is joined in the clarifying fermented wine, the content of total dissoluble solid is 10%); Clarification, filter, clarify former wine with the silicon bentonite in glue down 10 days, former wine is reached clarify stable purpose (silicon bentonite addition be 1g/ rise former wine.LBVI 0.005g/ liter.The wine body becomes as clear as crystal, is filled in other wine storing jar with silicon bentonite filter);
1.1.8 step 8, will blend the wine that modulates, store for some time, (storage temperature generally below 10 ℃ for well) got a cleaning-sterilizing empty bottle, contained wine, uses the stopper mouth, at normal temperatures light placed for 2 weeks, keeps clear not muddy, the sealing of can bottling;
1.1.9 step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, relative humidity is preserved at 70%～75% time;
Embodiment 2
1.2.1 step 1: get the fresh sophisticated apricot of 11.25kg, after the cleaning stoning, put into the apricot fruit rapidly and weigh 1.5 times protective material solution, left standstill 20 minutes; Said stoning is broken to comprise 0.1% vitamins C, 0.1% salt and 0.1% Hydrocerol A etc. with protective material solution;
1.2.2 step 2: step 1 pulp pulled out squeeze the juice 9 liters, add 1 liter of honey gained and mix that to dissolve juice be 10 liters, adjustment acidity, pol;
1.2.3 step 3: the mixing that forms in step 2 is dissolved juice and is packed into and have in the fermentation flask of SV; Add the K1M yeast, addition is that 0.2g/ rises the molten juice of mixing (the K1M yeast is to get 10 times of quality squeezings of dry yeast Normal juice mixing solutions to make at 42 ℃ of incubator activation yeast 60min).Under 25 ℃ condition, fermented 15 days; Carry out density every day between yeast phase, pol is measured;
1.2.4 step 4: after primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, 95% of storage fat to the ladle capacity that disinfects of packing into, and to treat secondary fermentation, clear juice has 9.5 liters;
1.2.5 step 5, inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin deposition, separates with siphonage, isolates pure mellow wine liquid, 95% ageing of storage fat to the ladle capacity that disinfects of packing into, and clear juice has 8.8 liters;
1.2.6 step 6, ageing, the temperature requirement during the ageing remain on below 20 ℃, free S02 remains on 50ppm.6 months ageing time;
1.2.7 step 7, blend rectification, according to the requirement of finished product the apricotine of different batches transferred and converted (blend rectification honey is joined in the clarifying fermented wine, the content of total dissoluble solid is 15%); Clarification, filter, clarify former wine with the silicon bentonite in glue down 9 days, former wine is reached clarify stable purpose (silicon bentonite addition be 1g/ rise former wine.LBVI 0.005g/ liter.The wine body becomes as clear as crystal, is filled in other wine storing jar with silicon bentonite filter);
1..8 step 8, will blend the wine that modulates, store for some time, (storage temperature generally below 10 ℃ for well) got a cleaning-sterilizing empty bottle, contained wine, uses the stopper mouth, at normal temperatures light placed for 2 weeks, keeps clear not muddy, the sealing of can bottling;
1.2.9 step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, relative humidity is preserved at 75% time;
Embodiment 3
Step 1: get the fresh sophisticated apricot of 620kg, after the cleaning stoning, put into the apricot fruit rapidly and weigh 1.7 times protective material solution, left standstill 20 minutes; Said stoning is broken to contain 0.2% vitamins C, 0.3% salt and 0.3% Hydrocerol A with protective material solution;
Step 2: step 1 pulp pulled out squeeze the juice 495 liters, add 5 liters of honey gained and mix that to dissolve juice be 500 liters, adjustment acidity, pol;
Step 3: the mixing that forms in step 2 is dissolved juice and is packed into and have in the fermentation flask of SV, adds the K1M yeast, and addition is that 0.2g/ rises to mix and dissolves juice; The K1M yeast is to get 10 times of quality squeezings of dry yeast Normal juice mixing solutions to make at 42 ℃ of incubator activation yeast 50min, under 23 ℃ condition, ferments 14 days; Carry out density every day between yeast phase, pol is measured;
Step 4: after primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and 93% of storage fat to the ladle capacity that disinfects of packing into is to treat secondary fermentation;
Step 5, inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin deposition, separates with siphonage, isolates pure mellow wine liquid, 93% ageing of storage fat to the ladle capacity that disinfects of packing into, clear juice has 458 liters;
Step 6, ageing, the temperature requirement during the ageing remain on below 20 ℃, and free S02 remains on 50ppm, 6 months ageing time;
Step 7, blend rectification, according to the requirement of finished product the apricotine of different batches is transferred and converted, blend rectification honey is joined in the clarifying fermented wine, the content of total dissoluble solid is 12%; Clarification, filtration are clarified former wine playing glue 12 days with the silicon bentonite, make former wine reach the stable purpose of clarification, and silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter, and the wine body becomes as clear as crystal, is filled in other wine storing jar with silicon bentonite filter;
Step 8, will blend the wine that modulates, and store for some time, storage temperature is got a cleaning-sterilizing empty bottle at 7 ℃, contains wine, uses the stopper mouth, at normal temperatures light is placed for 2 weeks, keeps clear not muddy, the sealing of can bottling;
Step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, and relative humidity is preserved 72%.
Claims (4)
1. apricot wine preparation method, its preparation comprise the steps: mainly to be followed successively by that raw material fruit, screening, cleaning, stoning are broken, squeezing slagging-off, composition adjustment, dress cylinder add yeast fermentation, inverted engine, ageing, blend rectification, clarification, filtration, storage, sterilization, check, packing, warehouse-in;
The preparation method comprises the steps:
(1), it is with apricot screening, cleaning, stoning; Put into the apricot fruit after the stoning and weigh 1.5～2 times protective material solution, left standstill 20 minutes, fragmentation squeezes out juice then; The fermentor tank that has SV of packing into rapidly adds proper honey again; Be mixed into apricot honey mixing solutions, stir, utilize the mixing solutions fermented wine;
(2), 20～25 ℃ of following inoculation yeast, with K1M yeast fermentation apricot wine, addition is that 0.2g/ rises fruit juice; Add the apricot honey Normal juice mixing solutions of 10 times of quality of dry yeast, make at 42 ℃ of incubator activation 30～60min;
(3), with the fermentor tank that has a SV 20-25 ℃ of condition bottom fermentation 10-15 days, carry out density every day between yeast phase, pol is measured; After primary fermentation was accomplished, solid slag sank to the bottom, siphon wine liquid, and the 90%-95% of storage fat to the ladle capacity that disinfects of packing into is to treat secondary fermentation;
(4), inverted engine, through 1 all secondary fermentation, remove wine pin deposition, separate with siphonage, isolate pure mellow wine liquid, the 90%-95% ageing of storage fat to the ladle capacity that disinfects of packing into;
(5), ageing, the temperature requirement during the ageing remains on below 20 ℃, free S02 remains on 50ppm; 6 months ageing time;
(6), blend rectification, according to the requirement of finished product the apricot honey fruit wine of different batches is transferred and is converted, blend rectification honey joined in the clarifying fermented wine, total dissoluble solid content is 10～15%;
(7), clarification, filter, clarify former wine with the silicon bentonite at glue down about 10 days, former wine is reached clarifies stable purpose (silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter);
(8), will blend the wine that modulates, store for some time, storage temperature generally below 10 ℃ for well, get a cleaning-sterilizing empty bottle, contain wine, use the stopper mouth, at normal temperatures light was placed for 2 weeks, keep clear not muddy, the sealing of can bottling;
(9), wine sterilization, check, the packing that will store, be finished product.
2. a kind of apricot wine preparation method according to claim 1 is characterized in that: said stoning is broken to comprise 0.1～0.3% vitamins C, 0.1～-0.5% salt and 0.1～0.5% Hydrocerol A with protective material solution, and all the other are pure water.
3. a kind of apricot wine preparation method according to claim 1 is characterized in that: said preparation method:
1.3.1 step 1: get fresh sophisticated apricot, after the cleaning stoning, put into the apricot fruit rapidly and weigh 1.5 times protective material solution, left standstill 20 minutes; Said stoning is broken to comprise 0.1～0.3% vitamins C, 0.1～0.5% salt and 0.1～0.5% Hydrocerol A etc. with protective material solution;
1.3.2 step 2: step 1 pulp pulled out to squeeze the juice add the honey gained than honey in the ratio of 5 liters of 495 liters of ratios and mix and dissolve juice, adjustment acidity, pol;
1.3.3 step 3: the mixing that forms in step 2 is dissolved juice and is packed into and have in the fermentation flask of SV; Add the K1M yeast; Addition is that 0.2g/ rises the molten juice of mixing; The K1M yeast is to get 10 times of quality squeezings of dry yeast Normal juice mixing solutions to make at 42 ℃ of incubator activation yeast 30～60min, under 25 ℃ condition, ferments 10-15 days; Carry out density every day between yeast phase, pol is measured;
1.3.4 step 4: after primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the 90%-95% of storage fat to the ladle capacity that disinfects of packing into is to treat secondary fermentation;
1.3.5 step 5, inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin deposition, separates with siphonage, isolates pure mellow wine liquid, the 90%-95% ageing of storage fat to the ladle capacity that disinfects of packing into;
1.3.6 step 6, ageing, the temperature requirement during the ageing remain on below 20 ℃, free S02 remains on 50ppm;
6 months ageing time;
1.3.7 step 7, blend rectification, according to the requirement of finished product the apricotine of different batches is transferred and converted, to blend rectification honey is joined in the clarifying fermented wine, the content of total dissoluble solid is 10～15%; Clarification, filtration about 10 days, are clarified former wine with the silicon bentonite at following glue, make former wine reach the stable purpose of clarification, and silicon bentonite addition is that 1g/ rises former wine;
LBVI 0.005g/ liter; The wine body becomes as clear as crystal, is filled in other wine storing jar with silicon bentonite filter;
1.3.8 step 8, will blend the wine that modulates, store for some time, storage temperature generally below 10 ℃ for well, get a cleaning-sterilizing empty bottle, contain wine, use the stopper mouth, at normal temperatures light was placed for 2 weeks, keep clear not muddy, the sealing of can bottling;
1.3.9 step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, relative humidity is preserved at 70%～75% time.
4. a kind of apricot wine preparation method according to claim 1 is characterized in that: said preparation method:
Step 1: get fresh sophisticated apricot, after the cleaning stoning, put into the apricot fruit rapidly and weigh 1.7 times protective material solution, left standstill 20 minutes; Said stoning is broken to contain 0.2% vitamins C, 0.3% salt and 0.3% Hydrocerol A with protective material solution;
Step 2: step 1 pulp pulled out squeeze the juice, pull out to squeeze the juice to pull out by pulp in pulp and squeeze the juice 0.9 liter, add the ratio of 0.1 honey, add honey and must mix molten juice, adjustment acidity, pol with the ratio of honey;
Step 3: the mixing that forms in step 2 is dissolved juice and is packed into and have in the fermentation flask of SV, adds the K1M yeast, and addition is that 0.2g/ rises to mix and dissolves juice; The K1M yeast is to get 10 times of quality squeezings of dry yeast Normal juice mixing solutions to make at 42 ℃ of incubator activation yeast 50min, under 23 ℃ condition, ferments 14 days; Carry out density every day between yeast phase, pol is measured;
Step 4: after primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and 93% of storage fat to the ladle capacity that disinfects of packing into is to treat secondary fermentation;
Step 5: inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin deposition, separates with siphonage, isolates pure mellow wine liquid, 93% ageing of storage fat to the ladle capacity that disinfects of packing into;
Step 6, ageing, the temperature requirement during the ageing remain on below 20 ℃, and free S02 remains on 50ppm, 6 months ageing time;
Step 7, blend rectification, according to the requirement of finished product the apricotine of different batches is transferred and converted, blend rectification honey is joined in the clarifying fermented wine, the content of total dissoluble solid is 12%; Clarification, filtration are clarified former wine playing glue 12 days with the silicon bentonite, make former wine reach the stable purpose of clarification, and silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter, and the wine body becomes as clear as crystal, is filled in other wine storing jar with silicon bentonite filter;
Step 8, will blend the wine that modulates, and store for some time, storage temperature is got a cleaning-sterilizing empty bottle at 7 ℃, contains wine, uses the stopper mouth, at normal temperatures light is placed for 2 weeks, keeps clear not muddy, the sealing of can bottling;
Step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, and relative humidity is preserved 72%.
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| CN103911257A (en) * | 2014-04-15 | 2014-07-09 | 张家口市花园果品产业有限责任公司 | Apricot fruit wine and preparation method thereof |
| CN104605452A (en) * | 2015-02-04 | 2015-05-13 | 徐安君 | Fermented apricot beverage formula |
| CN105779201A (en) * | 2016-05-10 | 2016-07-20 | 济南卓雅轩酒庄有限公司 | Method for preparing apricot wine |
| CN109797058A (en) * | 2017-11-17 | 2019-05-24 | 张海艳 | A kind of no sulphur claret brewage process |
| CN111733045A (en) * | 2020-05-19 | 2020-10-02 | 刘丽媛 | Fermentation method of Sulatan apricot fruit wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103911257A (en) * | 2014-04-15 | 2014-07-09 | 张家口市花园果品产业有限责任公司 | Apricot fruit wine and preparation method thereof |
| CN103911257B (en) * | 2014-04-15 | 2015-12-02 | 李建军 | A kind of Armeniaca vulgaris fruit wine and preparation method thereof |
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| CN109797058A (en) * | 2017-11-17 | 2019-05-24 | 张海艳 | A kind of no sulphur claret brewage process |
| CN111733045A (en) * | 2020-05-19 | 2020-10-02 | 刘丽媛 | Fermentation method of Sulatan apricot fruit wine |
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