CN102382742B - Preparation method of abricotine - Google Patents
Preparation method of abricotine Download PDFInfo
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- CN102382742B CN102382742B CN201110380720.1A CN201110380720A CN102382742B CN 102382742 B CN102382742 B CN 102382742B CN 201110380720 A CN201110380720 A CN 201110380720A CN 102382742 B CN102382742 B CN 102382742B
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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 fermentation fruit wine industry field, particularly a kind of apricot wine preparation method.
Background technology
Apricot belongs to stone fruit, wide in variety, at the widely dispersed of China.Be characterized in not shelf-stable, eat sale raw more, converted products mainly contains dried apricot, preserved apricot and inspissated juice, and other converted productss are less; Fruit wine wine degree is low, nutritious, and meets the policy of national drinks development, and i.e. " high wine transforms to low alcohol, and grain wine is to fruit wine, and liquor transforms to fermented wine ", therefore development prospect is wide.Fruit wine great majority are in the market grape wine, and quality is uneven, and what have even adds excessive foodstuff additive in the production process of wine, causes detrimentally affect to human consumer.And other fruit fruit wine kinds are little, great majority form with white spirit mixing or with soaking in Chinese liquor, and outward appearance verity is poor, color and luster weight, and nutritive ingredient is few.
Summary of the invention
The object of the invention is: a kind of apricot wine preparation method is provided, by a large amount of production tests, solves existing technical barrier, provide a kind of without adding essence, pigment and sanitas, and mouthfeel is good, nutritious low alcohol fruit wine is 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, and its preparation mainly comprises the steps: 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, sterilizing, inspection, packaging, warehouse-in;
Preparation method comprises the steps:
(1), it is by apricot screening, cleaning, stoning, the protective material solution that apricot fruit weighs 1.5 ~ 2 times is put into after stoning, leave standstill 20 minutes, then fragmentation squeezes out juice, rapid loading adds proper honey again with the fermentor tank of safety valve, be mixed into apricot honey mixing solutions, stir, utilize mixing solutions fermented wine;
(2), at 20 ~ 25 DEG C 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 dry yeast 10 times of quality, obtain at 42 DEG C of incubator activation 30 ~ 60min;
(3), with the fermentor tank with safety valve at 20-25 DEG C of condition bottom fermentation 10-15 days, between yeast phase, every day carries out density, pol measures; After primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, loads the storage fat that the disinfects 90%-95% to ladle capacity, to treat secondary fermentation;
(4), inverted engine, through secondary fermentation in 1 week, removing wine pin precipitation, was separated with siphonage, isolates pure mellow wine liquid, loaded the 90%-95% ageing to ladle capacity of the storage fat that disinfects;
(5), ageing, the temperature requirement during ageing remains on less than 20 DEG C, and free S02 remains on 50ppm.6 months ageing time;
(6), blend rectification, carry out tune according to the apricot honey fruit wine of requirement to different batches of finished product and convert (blending rectification joins in the fermented wine of clarification by honey, and total dissoluble solid content is 10 ~ 15%);
(7), clarification, filter, in lower glue about 10 days, clarify former wine with silicon bentonite, make former wine reach the object (silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter) of clear stable;
(8), will blend the wine modulated, storage for some time, (storage temperature generally 10 DEG C below as well) is got a cleaning-sterilizing empty bottle, is contained wine, use stopper mouth, at normal temperatures to light placement 2 weeks, keeps clear not muddy, sealing of can bottling;
(9) the wine sterilization, by storing, inspection, packaging, be finished product.
Described stoning fragmentation protective material solution comprises 0.1 ~ 0.3% vitamins C, 0.1 ~-0.5% salt and 0.1 ~ 0.5% citric acid, and all the other are pure water.
Described this apricot wine preparation method is as follows:
1.3.1 step 1: the apricot getting fresh mature, after cleaning stoning, puts into rapidly the protective material solution that apricot fruit weighs 1.5 times, leaves standstill 20 minutes; Described stoning fragmentation protective material solution comprises 0.1 ~ 0.3% vitamins C, 0.1 ~ 0.5% salt and 0.1 ~ 0.5% citric acid etc.;
1.3.2 step 2: being pulled out by step 1 pulp squeezes the juice adds honey gained than honey in the ratio of 495 liters of ratios 5 liters and mix molten juice, adjustment acidity, pol;
1.3.3 step 3: the molten juice of mixing formed in step 2 loads with in the fermentation flask of safety valve, add K1M yeast, addition is that 0.2g/ rises the molten juice of mixing, K1M yeast gets dry yeast 10 times of quality squeezing Normal juice mixing solutionss to obtain at 42 DEG C of incubator activated yeast 30 ~ 60min, under the condition of 25 DEG C, fermentation 10-15 days; Between yeast phase, every day carries out density, pol measures;
1.3.4 step 4: after primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, removing solid slag, loads the storage fat that the disinfects 90%-95% to ladle capacity, to treat secondary fermentation;
1.3.5 step 5, inverted engine, through secondary fermentation in 1 week, fermented wine removing wine pin precipitation, be separated with siphonage, isolate pure mellow wine liquid, the storage fat that loading disinfects is to the 90%-95% ageing of ladle capacity;
1.3.6 step 6, ageing, the temperature requirement during ageing remains on less than 20 DEG C, and free S02 remains on 50ppm.6 months ageing time;
1.3.7 step 7, blend rectification, according to the requirement of finished product, tune is carried out to the apricotine of different batches and converts (blending rectification joins in the fermented wine of clarification by honey, and the content of total dissoluble solid is 10 ~ 15%); Clarification, filter in lower glue about 10 days, clarify former wine with silicon bentonite, make former wine reach the object of clear stable, silicon bentonite addition be 1g/ rise former wine.LBVI 0.005g/ liter.Wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter;
1.3.8 step 8, will the wine modulated be blent, storage for some time, storage temperature generally 10 DEG C below as well, get a cleaning-sterilizing empty bottle, contain wine, use stopper mouth, at normal temperatures to light placement 2 weeks, keep clear not muddy, sealing of can bottling;
1.3.9 step 9, the wine sterilization by storing, inspection, packaging, in envrionment temperature preferably below 10 DEG C, relative humidity is preserved at 70% ~ 75% time.
Described this apricot wine preparation method is as follows:
Step 1: the apricot getting fresh mature, after cleaning stoning, puts into rapidly the protective material solution that apricot fruit weighs 1.7 times, leaves standstill 20 minutes; Described stoning fragmentation protective material solution contains 0.2% vitamins C, 0.3% salt and 0.3% citric acid;
Step 2: pulled out by step 1 pulp and squeeze the juice, pulls out to squeeze the juice to pull out by pulp with the ratio of honey in pulp and squeezes the juice 0.9 liter, add the ratio of 0.1 honey, add honey and must mix molten juice, adjustment acidity, pol;
Step 3: the molten juice of mixing formed in step 2 loads with in the fermentation flask of safety valve, adds K1M yeast, addition is that 0.2g/ rises the molten juice of mixing; K1M yeast gets dry yeast 10 times of quality squeezing Normal juice mixing solutionss to obtain at 42 DEG C of incubator activated yeast 50min, under the condition of 23 DEG C, ferments 14 days; Between yeast phase, every day carries out density, pol measures;
Step 4: after primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, removing solid slag, loads the storage fat that disinfects to 93% of ladle capacity, to treat secondary fermentation;
Step 5: inverted engine, through secondary fermentation in 1 week, fermented wine removing wine pin precipitation, be separated with siphonage, isolate pure mellow wine liquid, the storage fat that loading disinfects is to 93% ageing of ladle capacity;
Step 6, ageing, the temperature requirement during ageing remains on less than 20 DEG C, and free S02 remains on 50ppm, 6 months ageing time;
Step 7, blend rectification, carry out tune according to the requirement of finished product to the apricotine of different batches and convert, blend rectification and join in the fermented wine of clarification by honey, the content of total dissoluble solid is 12%; Clarification, filter in lower glue 12 days, clarify former wine with silicon bentonite, make former wine reach the object of clear stable, silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter, and wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter;
Step 8, will blend the wine modulated, storage for some time, storage temperature, at 7 DEG C, is got a cleaning-sterilizing empty bottle, is contained wine, use stopper mouth, at normal temperatures to light placement 2 weeks, keeps clear not muddy, sealing of can bottling;
Step 9, the wine sterilization by storing, inspection, packaging, in envrionment temperature preferably below 10 DEG C, relative humidity is preserved 72%.
Gained apricot honey fruit wine, the wine is mellow and, fragrance is dense, have nutritive value and the health-care effect of apricot and honey, unique flavor is suitable for masses and drinks.Fermentation apricot honey fruit wine,
The honey of nectar brew in honeycomb that honey is insect honeybee to be adopted from the spending of flowering plant.Processed goods is quite a few, but it is rare that apricot and honey mixing juice are fermented into wine.
Fruit wine is the deep processed product utilizing modern biotechnology, forms, have higher added value by refining after the operations such as processing treatment, yeast fermentation, clarifying treatment for raw fruit.The apricot bee honey health-care wine utilizing this technology to produce is full juice fermented wine.Therefore, not only contain abundant VITAMIN and the amino acid of needed by human body, the various flavor compound also having yeast metabolism to produce and nutritive substance.
Apricot Fruit is nutritious, containing multiple organic composition and the necessary VITAMIN of human body and inorganic salts, the fruit that a kind of nutritive value is higher, measure through Chinese food inspection center, apricot flesh is containing 5 ~ 10% sugar, 2.04% organic acid, 8% protein, containing the dimension ox element C of 5.8 milligrams/100 grams, total amount is at 17 seed amino acids of 80.3 ~ 97.5 milligrams/100 grams, containing the mineral element of 0.36 ~ 0.55%, wherein calcium, iron, potassium, magnesium, phosphorus, zinc, selenium and other trace elements are that HUMAN HEALTH and vital metabolic are necessary.The honey of nectar brew in honeycomb that honey is insect honeybee to be adopted from the spending of flowering plant.Honeybee takes water content to be about nectar or the secretory product of 80% from the spending of plant, stored in oneself second stomach, through the fermentation of 30 minutes under the effect of saccharase in vivo, get back in honeycomb and spue, in honeycomb, temperature often remains on about 35 DEG C, through after a while, water evaporates, become the honey that moisture content is less than 20%, be stored in nest hole, seal with beeswax.The composition of honey is except the kind of glucose, fructose is also containing various VITAMIN, mineral substance and amino acid.The honey of 1 kilogram contains the heat of 2940 cards.Honey is the supersaturated solution of sugar, can produce crystallization during low temperature, and what generate crystallization is glucose, does not produce the part mainly fructose of crystallization.Often edible honey has cosmetology, antisepsis and anti-inflammation, promotion tissue regeneration, promoting digestion, raising immunizing power, promotes longevity, improving water flood, hepatoprotective effect, antifatigue, promotion upgrowth and development of children, protects effect that is cardiovascular, that moisten the lung and relieve the cough.
beneficial effect
1, Technology in Pressing is adopted to squeeze out fruit juice.
2, with the apricot mead that K1M yeast fermentation is produced, fruital, aroma are coordinated, and apricot, honey flavour are outstanding.
3, filter clarification apricot wine with silicon bentonite in conjunction with LBVI, improve the stability of apricot honey fruit wine, reduce the browning reaction of wine.
4, whole production process is without any thermal treatment process, well remains the nutritive ingredient of raw material.
5, the fermented type apricot honey fruit wine that prepared by the present invention adopts the original juice fermentation of 100%, and product wine degree is low, and pol is low, and without adding alcohol, essence, pigment, mouthfeel is good, nutritious.Unique flavor is suitable for masses and drinks.
6, the fermented type apricot honey fruit wine that prepared by the present invention can control chill tuberculosis, promotes the production of body fluid to quench thirst, moistening the lung and resolving the phlegm, clearing heat and detoxicating, improve looks, protect cardiovascular, improving water flood, protect the liver, antisepsis and anti-inflammation, antifatigue, antitumous effect.Gained fruit wine wine degree is low, fruit the wine is mellow and, fragrance is dense, has apricot, the nutritive value of honey and health-care effect.
Embodiment
The present invention is fermented type apricot bee honey health-care wine, and its preparation method is as follows: its preparation mainly comprise the steps: raw material fruit → screening → cleaning → stoning broken → squeezing slagging-off → composition adjustment → dress cylinder adds yeast fermentation → inverted engine → ageing → blend rectification → clarification → filtration → storage → sterilizing → inspection → packaging → warehouse-in;
Preparation method comprises the steps:
(1), it is by apricot screening, cleaning, stoning, the protective material solution that apricot fruit weighs 1.5 ~ 2 times is put into after stoning, leave standstill 20 minutes, then fragmentation squeezes out juice, rapid loading adds proper honey again with the fermentor tank of safety valve, be mixed into apricot honey mixing solutions, stir, utilize mixing solutions fermented wine;
(2), at 20 ~ 25 DEG C 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 dry yeast 10 times of quality, obtain at 42 DEG C of incubator activation 30 ~ 60min;
(3), with the fermentor tank with safety valve at 20-25 DEG C of condition bottom fermentation 10-15 days, between yeast phase, every day carries out density, pol measures; After primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, loads the storage fat that the disinfects 90%-95% to ladle capacity, to treat secondary fermentation;
(4), inverted engine, through secondary fermentation in 1 week, removing wine pin precipitation, was separated with siphonage, isolates pure mellow wine liquid, loaded the 90%-95% ageing to ladle capacity of the storage fat that disinfects;
(5), ageing, the temperature requirement during ageing remains on less than 20 DEG C, and free S02 remains on 50ppm.6 months ageing time;
(6), blend rectification, carry out tune according to the apricot honey fruit wine of requirement to different batches of finished product and convert (blending rectification joins in the fermented wine of clarification by honey, and total dissoluble solid content is 10 ~ 15%);
(7), clarification, filter, in lower glue about 10 days, clarify former wine with silicon bentonite, make former wine reach the object (silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter) of clear stable;
(8), will blend the wine modulated, storage for some time, (storage temperature generally 10 DEG C below as well) is got a cleaning-sterilizing empty bottle, is contained wine, use stopper mouth, at normal temperatures to light placement 2 weeks, keeps clear not muddy, sealing of can bottling;
(9) the wine sterilization, by storing, inspection, packaging, be finished product.
embodiment 1
1.1.1 step 1: the apricot getting 1125g fresh mature, after cleaning stoning, puts into rapidly the protective material solution that apricot fruit weighs 1.5 times, leaves standstill 20 minutes; Described stoning fragmentation protective material solution comprise 0.3% vitamins C, 0.3% salt and 0.3% citric acid all the other;
1.1.2 step 2: step 1 pulp is pulled out and squeezes the juice 0.9 liter, adding 0.1 liter of honey gained, to mix molten juice be 1 liter, adjustment acidity, pol;
1.1.3 step 3: the molten juice of mixing formed in step 2 loads with in the fermentation flask of safety valve, add K1M yeast, addition is that 0.2g/ rises the molten juice of mixing, (K1M yeast gets dry yeast 10 times of quality squeezing Normal juice mixing solutionss to obtain at 42 DEG C of incubator activated yeast 30min), under the condition of 25 DEG C, ferment 10 days; Between yeast phase, every day carries out density, pol measures;
1.1.4 step 4: after primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, removing solid slag, and the storage fat that loading disinfects is to 90% of ladle capacity, and to treat secondary fermentation, clear juice has 0.95 liter;
1.1.5 step 5, inverted engine, through secondary fermentation in 1 week, fermented wine removing wine pin precipitation, be separated with siphonage, isolate pure mellow wine liquid, the storage fat that loading disinfects is to 90% ageing of ladle capacity, and clear juice has 0.88 liter;
1.1.6 step 6, ageing, the temperature requirement during ageing remains on less than 20 DEG C, and free S02 remains on 50ppm, 6 months ageing time;
1.1.7 step 7, blend rectification, according to the requirement of finished product, tune is carried out to the apricotine of different batches and converts, (blending rectification joins in the fermented wine of clarification by honey, and the content of total dissoluble solid is 10%); Clarification, to filter in lower glue 10 days, clarify former wine with silicon bentonite, make former wine reach clear stable object (silicon bentonite addition be 1g/ rise former wine.LBVI 0.005g/ liter.Wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter);
1.1.8 step 8, will the wine modulated be blent, storage for some time, (storage temperature generally 10 DEG C below as well) is got a cleaning-sterilizing empty bottle, is contained wine, use stopper mouth, at normal temperatures to light placement 2 weeks, keeps clear not muddy, sealing of can bottling;
1.1.9 step 9, the wine sterilization by storing, inspection, packaging, in envrionment temperature preferably below 10 DEG C, relative humidity is preserved at 70% ~ 75% time;
Embodiment 2
1.2.1 step 1: the apricot getting 11.25kg fresh mature, after cleaning stoning, puts into rapidly the protective material solution that apricot fruit weighs 1.5 times, leaves standstill 20 minutes; Described stoning fragmentation protective material solution comprises 0.1% vitamins C, 0.1% salt and 0.1% citric acid etc.;
1.2.2 step 2: step 1 pulp is pulled out and squeezes the juice 9 liters, adding 1 liter of honey gained, to mix molten juice be 10 liters, adjustment acidity, pol;
1.2.3 step 3: the molten juice of mixing formed in step 2 loads with in the fermentation flask of safety valve, add K1M yeast, addition is that 0.2g/ rises the molten juice of mixing (K1M yeast gets dry yeast 10 times of quality squeezing Normal juice mixing solutionss to obtain at 42 DEG C of incubator activated yeast 60min).Under the condition of 25 DEG C, ferment 15 days; Between yeast phase, every day carries out density, pol measures;
1.2.4 step 4: after primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, removing solid slag, and the storage fat that loading disinfects is to 95% of ladle capacity, and to treat secondary fermentation, clear juice has 9.5 liters;
1.2.5 step 5, inverted engine, through secondary fermentation in 1 week, fermented wine removing wine pin precipitation, be separated with siphonage, isolate pure mellow wine liquid, the storage fat that loading disinfects is to 95% ageing of ladle capacity, and clear juice has, 8.8 liters;
1.2.6 step 6, ageing, the temperature requirement during ageing remains on less than 20 DEG C, and free S02 remains on 50ppm.6 months ageing time;
1.2.7 step 7, blend rectification, according to the requirement of finished product, tune is carried out to the apricotine of different batches and converts (blending rectification joins in the fermented wine of clarification by honey, and the content of total dissoluble solid is 15%); Clarification, to filter in lower glue 9 days, clarify former wine with silicon bentonite, make former wine reach clear stable object (silicon bentonite addition be 1g/ rise former wine.LBVI 0.005g/ liter.Wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter);
1..8 step 8, will the wine modulated be blent, storage for some time, (storage temperature generally 10 DEG C below as well) is got a cleaning-sterilizing empty bottle, is contained wine, use stopper mouth, at normal temperatures to light placement 2 weeks, keeps clear not muddy, sealing of can bottling;
1.2.9 step 9, the wine sterilization by storing, inspection, packaging, in envrionment temperature preferably below 10 DEG C, relative humidity is preserved at 75% time;
Embodiment 3
Step 1: the apricot getting 620kg fresh mature, after cleaning stoning, puts into rapidly the protective material solution that apricot fruit weighs 1.7 times, leaves standstill 20 minutes; Described stoning fragmentation protective material solution contains 0.2% vitamins C, 0.3% salt and 0.3% citric acid;
Step 2: step 1 pulp is pulled out and squeezes the juice 495 liters, adding 5 liters of honey gained, to mix molten juice be 500 liters, adjustment acidity, pol;
Step 3: the molten juice of mixing formed in step 2 loads with in the fermentation flask of safety valve, adds K1M yeast, addition is that 0.2g/ rises the molten juice of mixing; K1M yeast gets dry yeast 10 times of quality squeezing Normal juice mixing solutionss to obtain at 42 DEG C of incubator activated yeast 50min, under the condition of 23 DEG C, ferments 14 days; Between yeast phase, every day carries out density, pol measures;
Step 4: after primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, removing solid slag, loads the storage fat that disinfects to 93% of ladle capacity, to treat secondary fermentation;
Step 5, inverted engine, through secondary fermentation in 1 week, fermented wine removing wine pin precipitation, be separated with siphonage, isolate pure mellow wine liquid, the storage fat that loading disinfects is to 93% ageing of ladle capacity, and clear juice has, 458 liters;
Step 6, ageing, the temperature requirement during ageing remains on less than 20 DEG C, and free S02 remains on 50ppm, 6 months ageing time;
Step 7, blend rectification, carry out tune according to the requirement of finished product to the apricotine of different batches and convert, blend rectification and join in the fermented wine of clarification by honey, the content of total dissoluble solid is 12%; Clarification, filter in lower glue 12 days, clarify former wine with silicon bentonite, make former wine reach the object of clear stable, silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter, and wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter;
Step 8, will blend the wine modulated, storage for some time, storage temperature, at 7 DEG C, is got a cleaning-sterilizing empty bottle, is contained wine, use stopper mouth, at normal temperatures to light placement 2 weeks, keeps clear not muddy, sealing of can bottling;
Step 9, the wine sterilization by storing, inspection, packaging, in envrionment temperature preferably below 10 DEG C, relative humidity is preserved 72%.
Claims (1)
1. an apricot wine preparation method, is characterized in that: described preparation method:
Step 1: the apricot getting fresh mature, after cleaning stoning, puts into rapidly the protective material solution that apricot fruit weighs 1.7 times, leaves standstill 20 minutes; Described stoning fragmentation protective material solution contains 0.2% vitamins C, 0.3% salt and 0.3% citric acid;
Step 2: pulled out by step 1 pulp and squeeze the juice, pulls out to squeeze the juice to pull out by pulp with the ratio of honey in pulp and squeezes the juice 0.9 liter, add the ratio of 0.1 liter of honey, add honey and obtain mixing solutions, adjustment acidity, pol;
Step 3: the mixing solutions formed in step 2 loads with in the fermentation flask of safety valve, and add K1M yeast, addition is that 0.2g/ rises mixing solutions; K1M yeast gets dry yeast 10 times of quality squeezing Normal juice mixing solutionss to obtain at 42 DEG C of incubator activated yeast 50min, under the condition of 23 DEG C, ferments 14 days; Between yeast phase, every day carries out density, pol measures;
Step 4: after primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, removing solid slag, loads the storage fat that disinfects to 93% of ladle capacity, to treat secondary fermentation;
Step 5: inverted engine, through secondary fermentation in 1 week, fermented wine removing wine pin precipitation, be separated with siphonage, isolate pure mellow wine liquid, the storage fat that loading disinfects is to 93% ageing of ladle capacity;
Step 6, ageing, the temperature requirement during ageing remains on less than 20 DEG C, and free S02 remains on 50ppm, 6 months ageing time;
Step 7, blend rectification, carry out tune according to the requirement of finished product to the apricotine of different batches and convert, blend rectification and join in the fermented wine of clarification by honey, the content of total dissoluble solid is 12%; Clarification, filter in lower glue 12 days, clarify former wine with silicon bentonite, make former wine reach the object of clear stable, silicon bentonite addition is that 1g/ rises former wine, LBV1 0.005g/ liter, and wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter;
Step 8, will blend the wine modulated, storage for some time, storage temperature, at 7 DEG C, is got a cleaning-sterilizing empty bottle, is contained wine, use stopper mouth, at normal temperatures to light placement 2 weeks, keeps clear not muddy, sealing of can bottling;
Step 9, the wine sterilization by storing, inspection, packaging, envrionment temperature less than 10 DEG C, relative humidity is preserved 72%.
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| CN104605452A (en) * | 2015-02-04 | 2015-05-13 | 徐安君 | Fermented apricot beverage formula |
| CN105779201B (en) * | 2016-05-10 | 2019-04-19 | 济南卓雅轩酒庄有限公司 | A kind of preparation method of 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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