CN102676340B - Enzyme and leaven joint brewing method for papermulberry fruit red wine - Google Patents
Enzyme and leaven joint brewing method for papermulberry fruit red wine Download PDFInfo
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- CN102676340B CN102676340B CN201210172156.9A CN201210172156A CN102676340B CN 102676340 B CN102676340 B CN 102676340B CN 201210172156 A CN201210172156 A CN 201210172156A CN 102676340 B CN102676340 B CN 102676340B
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Abstract
The invention discloses an enzyme and leaven joint brewing method for papermulberry fruit red wine. The method comprises the following steps that: a, papermulberry fruit juice is prepared and is then refrigerated for 24 or more than 24 hours at the temperature of 0 to -5 DEG C to be used as a product A; b, the product A is put into a fermentation tank, the temperature is raised to 16 DEG C or higher, 30-50mg/l of pectin lytic enzyme, 100-120mg/l of acid proteinase, 120-140mg/l of cellulase, 1.6-1.8mg/l of saccharifying enzyme and 400-600mg/l of active dry yeast are added, stirred uniformly and fermented for 4-5 days; and when the fermented juice contains 6g/l or less than 6g/l of residul sugar, a product B is obtained; and c, sulphurous acid is added into the product B to obtain 120-160ppm of SO2, the obtained product is filtered and reladled to separate saccharomycetes, and the papermulberry fruit red wine is obtained after 180 or more days of ageing. According to the method disclosed by the invention, various enzymes and saccharomycetes are added when the papermulberry fruit juice is fermented to carry out enzyme and leaven joint fermentation, the main fermentation time is shortened, the output of by-products is reduced, and the acidity of the papermulberry fruit red wine is reduced.
Description
Technical field
The enzyme ferment associating brewing method that the present invention relates to the pink wine of a kind of paper mulberry, belongs to red wine technology and brewing technology.
Background technology
Paper mulberry, claims again Chu Shu, lemon wood, paper mulberry peach, the deciduous tree of moraceae plants (Broussonetia papyrifera (L.) vent), and its fruit is syncarp, succulence, the pericarp wing is thin, and pulp is nutritious.Modern technologies research shows, paper mulberry peach Normal juice contains multiple amino acids, superoxide-dismutase (SOD) and peroxidase (POD).Wherein amino acid whose total content is 7.86%, the content of indispensable amino acid is higher, account for 31.23% of total amino acid, sugar degree is 20.62g/100g, in addition, and the mineral element that paper mulberry peach contains A wide selection of colours and designs, such as needed by human and there is micro-Fe, Mg, Cu, Zn, the Mo of valuable pharmacological characteristic, the ratio of mineral element is suitable, contains a large amount of nutritive substances in fruit juice, and the content of solubilized sugar and physiologically active substance flavonoid is also higher.In addition, also contain more VITAMIN and soluble protein, can brewage into the various nutritive ingredients of both preserving paper mulberry peach, simultaneously the mouthfeel good pink wine of paper mulberry again.
But the current pink wine of the actual paper mulberry of brewageing, decomposition and dead yeast due to the contained organic substance of paper mulberry peach fruit, even if having controlled well the miscellaneous bacteria of fruit juice infects and breeding, the particularly infection of bacillus aceticus and breeding, still can cause that papermulberry fruit health red wine produces excessive acid, affect the quality of the pink wine of paper mulberry.Therefore, controlling the generation of superacid generation, particularly volatile acid at fermentation stage, is the key link of the pink wine of scale operation paper mulberry.
Summary of the invention
The object of the invention is to, the enzyme ferment associating brewing method of the pink wine of a kind of paper mulberry is provided, the method can solve the excess acid problem of the pink wine of paper mulberry in scale production well, improve the pink wine of paper mulberry alcoholic degree, enrich the mouthfeel of the pink wine of paper mulberry, the present invention simultaneously can also improve utilization rate of raw materials, reduces wine mud amount.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: the enzyme ferment associating brewing method of the pink wine of a kind of paper mulberry, comprises the following steps:
A, get paper mulberry peach through centrifugally adopting slurry, filtering, obtain paper mulberry peach juice, this paper mulberry peach juice is placed in immediately to the environment refrigeration >=24 hours of 0～-5 ℃, as A product;
B, pack A product into fermentor tank, temperature rises to >=and 16 ℃, add pectin decomposing enzyme 30～50mg/l, aspartic protease 100～120 mg/l, cellulase 120～140 mg/l, saccharifying enzyme 1.6～1.8g/l and active dry yeast 400～600mg/l, mix thoroughly, ferment 4～5 days; When fermented juice contains reach≤6g/l of residual sugar, the fermented juice obtaining is as B product;
C, in B product, add sulfurous acid to obtain the SO of 120～160ppm
2and by filtration fall bucket, yeast isolation is fallen, ageing>=180 day, obtain the pink wine of paper mulberry.
Concrete, the enzyme ferment associating brewing method of the pink wine of a kind of paper mulberry, comprises the following steps:
A, get paper mulberry peach, through centrifugally adopting slurry, filtering, obtain paper mulberry peach juice, this paper mulberry peach juice is placed in immediately to the environment refrigeration >=24 hours of 0～-5 ℃, as A product;
B, packing A product into fermentor tank, temperature rises to >=and 16 ℃, add pectin decomposing enzyme 40mg/l, aspartic protease 110 mg/l, cellulase 130 mg/l, saccharifying enzyme 1.7g/l and active dry yeast 500mg/l, mix thoroughly, ferment 4～5 days; When fermented juice containing residual sugar be≤during 6g/l, the fermented juice obtaining is as B product;
C, in B product, add sulfurous acid to obtain the SO of 120～160ppm
2and by filtration fall bucket, yeast isolation is fallen, ageing>=180 day, obtain the pink wine of paper mulberry.
In the enzyme ferment associating brewing method of the pink wine of aforesaid paper mulberry, described step a is, gets paper mulberry peach and adopts slurry, filtration through centrifugal, obtains paper mulberry peach juice, at paper mulberry peach juice, adds sulfurous acid to obtain the SO of 50～80ppm
2, the environment that paper mulberry peach juice is placed in immediately to 0～-5 ℃ refrigerates, and as A product, wherein, at paper mulberry peach juice, adds sulfurous acid to obtain the SO of 50～80ppm
2thereby, can kill miscellaneous bacteria, prevent that pulp from becoming sour.
In the enzyme ferment associating brewing method of the pink wine of aforesaid paper mulberry, step b, if the actual sugar degree of A product, below 200g/l, added sucrose before A product add pectin decomposing enzyme, aspartic protease, cellulase, saccharifying enzyme and active dry yeast, the add-on calculation formula of sucrose is:
Wherein, 17g/L sucrose improves 1 degree wine, makes the theoretical alcoholic strength of B product reach 13 °～14 °, thereby can bacteria growing inhibiting, is beneficial to standing storage, guarantees the quality of wine.
In the enzyme ferment associating brewing method of the pink wine of aforesaid paper mulberry, step c, add sulfurous acid in B product before, detect the alcoholic strength of B product, when if the alcoholic strength of B product does not reach 12 °～13 °, with paper mulberry peach brandy, regulate the alcoholic strength of B product, make the pink wine of paper mulberry reach the alcoholic strength of company standard, wherein, add the formula of alcohol amount to be:
In the enzyme ferment associating brewing method of the pink wine of aforesaid paper mulberry, described step c is in B product, to add sulfurous acid to obtain the SO of 120～160ppm
2and fall bucket by filtration, and yeast isolation to be fallen, behind ageing>=180 day, in the environment of-5 ℃, refrigeration is at least 36 hours, filters rapidly, packing; Again bottled wine is heated 20 minutes under the temperature condition of 68～75 ℃, the cooling pink wine of paper mulberry that obtains, wherein, in the environment of-5 ℃, refrigeration is at least 36 hours, stability and the aesthetic quality that can improve the pink wine of paper mulberry; Under the temperature condition of 68～75 ℃, heat 20 minutes, can further improve and ensure the quality of the pink wine of paper mulberry.
Compared with prior art, the inventive method has added pectin decomposing enzyme, aspartic protease, cellulase, saccharifying enzyme and active dry yeast when fermentation paper mulberry peach juice, because pectin decomposing enzyme, aspartic protease, cellulase and saccharifying enzyme can promote the growth and reproduction of yeast, thereby can increase the saccharomycetic concentration of Primary Fermentation, improve fermentation rate, shorten the throughput of fermentation period and raising fermentation equipment; In addition, saccharomycetic breeding is vigorous, can suppress miscellaneous bacteria breeding, reduces time and the quantity of miscellaneous bacteria breeding, reduces by product growing amount, reduces acidity; In addition, increase pol and aminoacids content that yeast can directly utilize, improved the utilization ratio of raw material, improved alcoholic strength and quality, reduced wine mud total amount.Therefore the present invention is applicable to mass-producing processing papermulberry fruit health red wine, and by the pink wine of paper mulberry of the present invention's processing, tart flavour is moderate, special taste, and mouthfeel is good.In the present invention, pack A product into fermentor tank, temperature rises to >=16 ℃, can guarantee that yeast starts rapidly fermentation, prevents that the temperature pulp that may cause that raises from becoming sour.Through lot of experiments, show, pectin decomposing enzyme 30～50mg/l that the present invention adds in A product, aspartic protease 100～120 mg/l, cellulase 120～140 mg/l, saccharifying enzyme 1.6～1.8g/l and active dry yeast 400～600mg/l, make the tart flavour of the pink wine of paper mulberry moderate, special taste, mouthfeel is good, if it is insufficient that consumption, lower than minimum value, ferments, or cause Primary Fermentation time lengthening, thereby affect the quality of wine; If consumption, higher than maximum value, has increased production cost on the one hand, also can affect on the other hand alcoholic strength and the quality of wine.In the present invention, will add the A product fermentation 4～5 days of enzyme ferment, thereby just complete Primary Fermentation, if be less than Primary Fermentation in 4 days, not yet complete, if more than 5 days, yeast-bitten, all causes the paper mulberry peach red wines taste finally brewageed not good.Salablely after Primary Fermentation completes carry out secondary fermentation, if be for further processing not in time after completing Primary Fermentation, can affect quality and the alcoholic degree of wine.In addition, in the present invention, add sulfurous acid to obtain the SO of 120～160ppm
2thereby, can kill bacterium, suppress saccharomycetic activity, prevent former wine oxidation, make the pink former wine of paper mulberry enter safely the ageing phase.Embodiment
Embodiments of the invention 1: the enzyme ferment associating brewing method of the pink wine of a kind of paper mulberry, comprises the following steps:
A, get paper mulberry peach through centrifugally adopting slurry, filtering, obtain paper mulberry peach juice, at paper mulberry peach juice, add sulfurous acid to obtain the SO of 65ppm
2, the environment that paper mulberry peach juice is placed in immediately to-3 ℃ refrigerates 25 hours, as A product; B, pack A product into fermentor tank, temperature rises to 25 ℃, adds pectin decomposing enzyme 40mg/l, aspartic protease 110 mg/l, cellulase 130 mg/l, saccharifying enzyme 1.7g/l and the active dry yeast 500mg/l that from market, purchase, mixes thoroughly, ferments 4.5 days; When fermented juice is 4g/l containing residual sugar, the fermented juice obtaining is as B product; C, in B product, add sulfurous acid to obtain the SO of 140ppm
2and fall bucket by filtration, and yeast isolation to be fallen, ageing, after 200 days, refrigerates 40 hours in the environment of-5 ℃, filters rapidly, packing; Again bottled wine is heated 20 minutes under the temperature condition of 72 ℃ to the cooling pink wine of paper mulberry that obtains.
Step b if the actual sugar degree of A product is below 200g/l, added sucrose before A product add pectin decomposing enzyme, aspartic protease, cellulase, saccharifying enzyme and active dry yeast, and the add-on calculation formula of sucrose is:
，
Wherein, 17g/L sucrose improves 1 degree wine, makes the theoretical alcoholic strength of B product reach 13 °～14 °.
Step c, add sulfurous acid in B product before, detects the alcoholic strength of B product, if when the alcoholic strength of B product does not reach 12 °～13 °, regulates the alcoholic strength of B product with paper mulberry peach brandy, adds the formula of alcohol amount to be:
Wherein, the paper mulberry peach brandy described in the present embodiment can make by the following method:
A, get fresh paper mulberry peach pomace by volume 1:3 add water, stir evenly, as A product;
B, pack A product into fermentor tank, add pectin decomposing enzyme 30～50mg/l, aspartic protease, cellulase, saccharifying enzyme and active dry yeast 400～600mg/l, mix thoroughly, ferment 10～12 days; Between yeast phase, when the residual sugar amount of fermented juice reaches 5g/l when following, the fermented juice obtaining is as B product;
C, B product storage 20～40 days, falls barrel by filtrations, and yeast isolation is fallen, and obtains the former wine of paper mulberry peach brandy;
D, the former wine of paper mulberry peach brandy ageing >=12 month, obtain paper mulberry peach brandy.
Embodiment 2: the enzyme ferment of the pink wine of a kind of paper mulberry associating brewing method, comprises the following steps: a, get paper mulberry peach and adopt slurry, filtration through centrifugal, obtain paper mulberry peach juice, the environment that this paper mulberry peach juice is placed in immediately to 0 ℃ refrigerates 24 hours, as A product; B, pack A product into fermentor tank, temperature rises to 16 ℃, adds pectin decomposing enzyme 30mg/l, aspartic protease 100 mg/l, cellulase 120 mg/l, saccharifying enzyme 1.6g/l and active dry yeast 400mg/l, mixes thoroughly, ferments 4 days; When fermented juice reaches 2g/l containing residual sugar, the fermented juice obtaining is as B product; C, in B product, add sulfurous acid to obtain the SO of 120ppm
2and by filtration fall bucket, yeast isolation is fallen, ageing 180 days, obtains the pink wine of paper mulberry.
Embodiment 3: the enzyme ferment of the pink wine of a kind of paper mulberry associating brewing method, comprises the following steps: a, get paper mulberry peach and adopt slurry, filtration through centrifugal, obtain paper mulberry peach juice, at paper mulberry peach juice, add sulfurous acid to obtain the SO of 50ppm
2, the environment that paper mulberry peach juice is placed in immediately to-5 ℃ refrigerates 24 hours, as A product.B, pack A product into fermentor tank, temperature rises to 16 ℃, adds pectin decomposing enzyme 30mg/l, aspartic protease 100 mg/l, cellulase 120 mg/l, saccharifying enzyme 1.6g/l and active dry yeast 400mg/l, mixes thoroughly, ferments 4 days; When fermented juice reaches 2g/l containing residual sugar, the fermented juice obtaining is as B product; C, in B product, add sulfurous acid to obtain the SO of 120～160ppm
2and fall bucket by filtration, and yeast isolation to be fallen, ageing is after 180 days, and in the environment of-5 ℃, refrigeration is at least 36 hours, filters rapidly, packing; Again bottled wine is heated 20 minutes under the temperature condition of 68 ℃ to the cooling pink wine of paper mulberry that obtains.
Step b if the actual sugar degree of A product is below 200g/l, added sucrose before A product add pectin decomposing enzyme, aspartic protease, cellulase, saccharifying enzyme and active dry yeast, and the add-on calculation formula of sucrose is:
Wherein, 17g/L sucrose improves 1 degree wine, makes the theoretical alcoholic strength of B product reach 13 °～14 °.
Step c, add sulfurous acid in B product before, detects the alcoholic strength of B product, if when the alcoholic strength of B product does not reach 12 °～13 °, regulates the alcoholic strength of B product with paper mulberry peach brandy, adds the formula of alcohol amount to be:
Embodiment 4: the enzyme ferment of the pink wine of a kind of paper mulberry associating brewing method, comprises the following steps: a, get paper mulberry peach and adopt slurry, filtration through centrifugal, obtain paper mulberry peach juice, at paper mulberry peach juice, add sulfurous acid to obtain the SO of 80ppm
2, the environment that paper mulberry peach juice is placed in immediately to 0 ℃ refrigerates 30 hours, as A product.B, pack A product into fermentor tank, temperature rises to 30 ℃, adds pectin decomposing enzyme 50mg/l, aspartic protease 120 mg/l, cellulase 140 mg/l, saccharifying enzyme 1.8g/l and active dry yeast 600mg/l, mixes thoroughly, ferments 5 days; When fermented juice reaches 6g/l containing residual sugar, the fermented juice obtaining is as B product; C, in B product, add sulfurous acid to obtain the SO of 160ppm
2and fall bucket by filtration, and yeast isolation to be fallen, ageing, after 210 days, refrigerates 42 hours in the environment of-5 ℃, filters rapidly, packing; Again bottled wine is heated 20 minutes under the temperature condition of 75 ℃ to the cooling pink wine of paper mulberry that obtains.
Above-described embodiment, in traditional aging process, generally adopts oak barrel, and also available oak chip replaces oak barrel, presses the consumption of 2g～4g/L, starting material is joined in the container of the pink wine of large-scale storage paper mulberry and brewages.
Claims (4)
1. the enzyme ferment of the pink wine of a paper mulberry associating brewing method, is characterized in that, comprises the following steps:
A, get paper mulberry peach through centrifugally adopting slurry, filtering, obtain paper mulberry peach juice, this paper mulberry peach juice is placed in immediately to the environment refrigeration >=24 hours of 0～-5 ℃, as A product;
B, packing A product into fermentor tank, temperature rises to >=and 16 ℃, add pectin decomposing enzyme 40mg/l, aspartic protease 110mg/l, cellulase 130mg/l, saccharifying enzyme 1.7g/l and active dry yeast 500mg/l, mix thoroughly, ferment 4～5 days; When fermented juice containing residual sugar be≤during 6g/l, the fermented juice obtaining is as B product;
The alcoholic strength of c, detection B product, if when the alcoholic strength of B product does not reach 12 °～13 °, regulates the alcoholic strength of B product with paper mulberry peach brandy, add the formula of alcohol amount to be:
In B product, add sulfurous acid to obtain the SO of 120～160ppm
2and by filtration fall bucket, yeast isolation is fallen, ageing>=180 day, obtain the pink wine of paper mulberry; Wherein, described paper mulberry peach brandy makes by the following method:
(a), get fresh paper mulberry peach pomace by volume 1:3 add water, stir evenly, as A1 product;
(b), pack A1 product into fermentor tank, add pectin decomposing enzyme 30～50mg/l, aspartic protease, cellulase, saccharifying enzyme and active dry yeast 400～600mg/l, mix thoroughly, ferment 10～12 days; Between yeast phase, when the residual sugar amount of fermented juice reaches 5g/l when following, the fermented juice obtaining is as B1 product;
(c), B1 product storage 20～40 days, by filtrations, fall barrel, yeast isolation is fallen, obtain the former wine of paper mulberry peach brandy;
(d), the former wine of paper mulberry peach brandy ageing >=12 month, obtain paper mulberry peach brandy.
2. the enzyme ferment of the pink wine of paper mulberry according to claim 1 associating brewing method, is characterized in that: described step a is, gets paper mulberry peach and adopts slurry, filtration through centrifugal, obtains paper mulberry peach juice, at paper mulberry peach juice, adds sulfurous acid to obtain the SO of 50～80ppm
2, the environment that paper mulberry peach juice is placed in immediately to 0～-5 ℃ refrigerates, as A product.
3. the enzyme ferment of the pink wine of paper mulberry according to claim 1 and 2 is combined brewing method, it is characterized in that: in step b, if the actual sugar degree of A product is below 200g/l, before A product add pectin decomposing enzyme, aspartic protease, cellulase, saccharifying enzyme and active dry yeast, add sucrose, the add-on calculation formula of sucrose is:
Wherein, 17g/L sucrose improves 1 degree wine, makes the theoretical alcoholic strength of B product reach 13 °～14 °.
4. the enzyme ferment of the pink wine of paper mulberry according to claim 1 associating brewing method, is characterized in that: described step c is in B product, to add sulfurous acid to obtain the SO of 120～160ppm
2and fall bucket by filtration, and yeast isolation to be fallen, behind ageing>=180 day, in the environment of-5 ℃, refrigeration is at least 36 hours, filters rapidly, packing; Again bottled wine is heated 20 minutes under the temperature condition of 68～75 ℃ to the cooling pink wine of paper mulberry that obtains.
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| CN104997109B (en) * | 2015-08-06 | 2018-04-10 | 贵州三农楮桃产业开发有限公司 | Paper mulberry peach pulp rich in OPC and its preparation method and application |
| CN107365662B (en) * | 2017-09-13 | 2021-03-09 | 贵州省生物研究所 | Compound enzyme reaction technology fermented rosa roxburghii fruit wine and preparation method thereof |
| CN107513482B (en) * | 2017-10-20 | 2021-03-09 | 贵州省生物研究所 | Double-enzyme method reaction technology fermented crisp red plum fruit wine and preparation method thereof |
| CN112961742A (en) * | 2021-04-23 | 2021-06-15 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of semi-sweet rose red wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1216230A (en) * | 1998-10-07 | 1999-05-12 | 李海滨 | Preparation of paper mulberry fruit beverage |
| CN1769414A (en) * | 2004-11-02 | 2006-05-10 | 亳州市兴邦科技开发有限公司 | Edible cactus wine and its brewing method |
| CN1977668A (en) * | 2005-12-08 | 2007-06-13 | 贵州三农楮桃产业开发有限公司 | Method for preparing health-care food using Broussonetia papeyrifera as raw material |
| CN1978626B (en) * | 2005-12-08 | 2011-04-13 | 贵州三农楮桃产业开发有限公司 | Method for brewing papermulberry fruit health red wine |
| CN102191150A (en) * | 2011-03-18 | 2011-09-21 | 宁夏添春酒业有限公司 | Medlar fermentation health fruit wine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10191955A (en) * | 1997-01-13 | 1998-07-28 | Imajiyouchiyou | Production of persimmon wine |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1216230A (en) * | 1998-10-07 | 1999-05-12 | 李海滨 | Preparation of paper mulberry fruit beverage |
| CN1769414A (en) * | 2004-11-02 | 2006-05-10 | 亳州市兴邦科技开发有限公司 | Edible cactus wine and its brewing method |
| CN1977668A (en) * | 2005-12-08 | 2007-06-13 | 贵州三农楮桃产业开发有限公司 | Method for preparing health-care food using Broussonetia papeyrifera as raw material |
| CN1978626B (en) * | 2005-12-08 | 2011-04-13 | 贵州三农楮桃产业开发有限公司 | Method for brewing papermulberry fruit health red wine |
| CN102191150A (en) * | 2011-03-18 | 2011-09-21 | 宁夏添春酒业有限公司 | Medlar fermentation health fruit wine |
Non-Patent Citations (1)
| Title |
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| JP特开平10-191955A 1998.07.28 |
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