CN102703275A - Preparation technology for calcium fruit icewine - Google Patents
Preparation technology for calcium fruit icewine Download PDFInfo
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- CN102703275A CN102703275A CN2012101786652A CN201210178665A CN102703275A CN 102703275 A CN102703275 A CN 102703275A CN 2012101786652 A CN2012101786652 A CN 2012101786652A CN 201210178665 A CN201210178665 A CN 201210178665A CN 102703275 A CN102703275 A CN 102703275A
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Abstract
The invention relates to preparation technology for fruit wines, in particular to the preparation technology for a calcium fruit icewine, which solves the problem about acid control in processing the calcium fruit wine. The preparation technology for the calcium fruit icewine comprises the following steps: breaking fresh calcium fruits and mixing fruit juice, adding pectin clastic enzyme for enzymolysis treatment and then adding calcium carbonate for deacidification, inoculating saccharomycetes for fermentation, adding potassium bicarbonate to neutralize part of acid after the fermentation, then performing malolactic fermentation, and finally adding 10% mixed juice for blending so as to balance the taste; moreover, fining and filtering, cooling at subzero 5 to subzero 4 DEG C for 10 days, naturally storing in a can for ageing for 3 -5 mouths, filtering and canning, so as to obtain the calcium fruit wine at last. The wine body is transparent and clear, tastes full-bodied, is elegant and agreeable to the taste of sour and sweet, and smells nice.
Description
Technical field
The present invention relates to a kind of fruit wine complete processing, be specially a kind of preparation technology of calcic fruit ice wine.
Background technology
The calcium fruit for the name fruit in Lee seeds of rose department cherry genus Europe, is most popular new fruit kind, and the comfortable degree of tartaric acid is good to eat, and calcium really is similar to cherry, and flavor is like plum, and local flavor delicate fragrance is unique.Every hectogram fresh fruit calcic 79.09mg; Hat for fruit; And apple has only 9mg; 18 seed amino acids in the fruit, total amount are up to 338.3mg/100g～451.7mg/100g, and particularly the content of the content of vitamins C, B2 and E and potassium, phosphorus, iron, zinc, selenium and Methionin all is higher than existing common fruit variety.Sugared content is not less than 5% in the ripe good calcium fruit fruit juice, and acid content is not less than 1.3%, and the kind of acid mainly is that oxysuccinic acid, Hydrocerol A, sugar are fructose, dextrose plus saccharose.Fresh calcium really be difficult for to be preserved, and people really are processed as various food with calcium now, beverage for example, and preserved fruits etc. also have calcium really is processed as calcium fruit wine; The complete processing of calcium fruit wine put down in writing in for example " brewing science and technology " " research of calcium technique for producing fruit wine " literary composition, and its route is: fragmentation, and making beating, enzymolysis obtains fruit juice; Composition adjustment adds yeast fermentation, malolactic fermentation then, pouring; Following glue, ageing, allotment, etc.Above-mentioned operational path has been continued to use complete processing vinous basically; As everyone knows; Generally all about 20%, acid content is about between the 0.5-0.9% sugar degree of Wine Grape, and it is because contain compositions such as abundant aroma-producing substance and tannin cyanidin(e) in its fruit that wine can present unique quality; And vinic acid is staple vinous (backbone), and tartrate that it is unique and total acid content are moderate to be the major reason that constitutes the unique sense of taste of wine.Acidity can not be too high can not be too low, acidity value vinous between 2.9-3.9, total acid content about 0.1%, if wine shortcoming vinic acid, then vinosity is can mouthfeel thin, article are tasted dullness, impure and fresh.If vinic acid is excessive, the Taste of Wine of high acidity is got up sour, puckery mouthful, can make vinosity meta-acid, involved and abstruse, and reduce the fragrance of wine widely, stays immature impression (fruit is immature) so the adjustment acid content is significant to the quality of wine.
The following method of general employing reaches falls sour purpose: a) acid falls in the physics method.B) acid falls in chemical method.C) through mixing with low sour grapes juice.D) carry out malolactic fermentation.And for the calcium fruit, its acid content is quite high, and sugar content is on the low side, and sugar-acid ratio is less, in brewing process, must carry out the composition adjustment and handle, and mainly is to reduce acid content and improve sugared content, so just can make calcium fruit wine mouthfeel be tending towards desirable.
Application number is 2010101641086 to disclose a kind of preparation method of calcic fruit ice wine, in this technology, points out the fruit juice that obtains after the fragmentation of calcium fruit is carried out freeze concentration, obtains the fruit juice concentrate that sugared content is 180-220g/L, carries out fermentative processing then.Obtain the spissated while at sugar, acid also concentrates simultaneously, and acid concentration is raise, and can reach 3-5%; Acid content is very high in the last like this wine body of processing, if effectively do not fall s.t., the mouthfeel of this wine is with regard to non-constant, according to the sour means of falling of present other fruit wine; Freezingly falling acid, mainly is the tartaric acids of easy and crystalline, and it is limited to fall sour amplitude, and acid falls in chemistry can effectively reduce acid content; But introduced alkaline matter, generated a lot of salts, wine body local flavor has been produced many negative effects; Biological acid reduction mainly is that oxysuccinic acid is converted into lactic acid, makes mouthfeel become soft.Above-mentioned three kinds are fallen sour approach and can reduce a part of total acid content, but find in our practice, and physics method and biological process fall sour approach that calcic fruit ice wine is produced the sour reduction effect of middle and high concentration is limited; And contain a large amount of oxysuccinic acid in the calcium fruit; Carry out malolactic fermentation simply, can produce a lot of other flavour substancess, for example volatile acid etc.; The result influences normal mouthfeel on the contrary; So its comprehensive mouthfeel still surpasses the normal sense of taste scope of people, chemical method falls acid and introduced other a large amount of ions, and is very big to local flavors such as the fragrance mouthfeel influence of calcium fruit wine.
Summary of the invention
The present invention provides a kind of preparation technology of calcic fruit ice wine in order to solve the problem of the acid content control that occurs in the calcium fruit wine course of processing.
Technical scheme of the present invention is that a kind of preparation technology of calcic fruit ice wine gets fresh calcium fruit fragmentation, the fruit juice blends of adding 10%; Add pectin decomposing enzyme according to the millesimal ratio of calcium fruit quality, stir, static 24 hours enzymolysis processing under the normal temperature, squeeze out juice, freeze concentration; In the importing fermentor tank; Add lime carbonate then and fall acid, add-on is that 1.0-1.2%, the fermentation of inoculation yeast bacterium, the leavening temperature of calcium fruit quality is controlled at 25-28 ℃, about 5-8 of time days; When sugar content is lower than 10 gram/L, fermentation ends; Upper strata liquid in the fermentor tank is imported in the hold-up vessel, add again in the saleratus of calcium fruit quality 0.5-0.7% and part acid, carry out malolactic fermentation then; This fermenting process need add living lactic acid bacteria and start fast, and 18-20 ℃, fermentation time is 7-10 days; After detection acidity reduces to 1%; Add sulfurous acid this fermenting process is stopped, adding 10% allotment of mixed type fruit juice at last again, mouthfeel is tended to balance; Following glue handles, filters ,-5 ~-10 ℃ of environment freezing treatment 10 days, deposit ageing 3-5 in jar naturally individual month, filtration, canned.
Sour-sweet hardship is salty to be our basic taste sensation, and other senses of taste all are to feel to cross one another by these four kinds comprehensively to constitute, and these several kinds of sense of taste are in the oral cavity; Sweet taste is at first by perception, secondly is salty, sour, bitter, in calcium fruit wine; Mainly be acid and sweet taste and part astringent taste, the main source of sweet taste is alcohol and a part of sugar and glycerine, and tart flavour is mainly derived from oxysuccinic acid, Hydrocerol A; Oxysuccinic acid is a kind of acid of giving birth to blue or green flavor that has, and also has puckery sense, and Hydrocerol A is then relatively salubriouser; Feel more joyful to the people, lactic acid, acetic acid, the succsinic acid that produces in the fermentation in addition also can increase the complicacy of acid taste sensation.The last sense of taste of calcium fruit wine depends on the mutual balance of sweet taste and tart flavour, bitter taste and astringent taste; Tart flavour and sweet taste can be covered mutually; But they can not be cancelled each other, and with the food habits of our country, all like the food of inclined to one side sweet taste; Alcohol can increase the sweet feel of sugar, thereby covers certain acid taste sensation.
So acid falls in comprehensive several kinds of approach; Carbonate with part; For example lime carbonate and saleratus reduce a part of acid content, reduce a part of oxysuccinic acid with biological process again, add a part of fruit juice blends at last again; Improve sugared content and further cover a part of tart flavour, alcohol also can produce the sour that sweet taste covers a part.Can make the sense of wine body odour reach balance like this.
Making method of the present invention; Taken into full account peracid concentration characteristics in the calcium fruit; Through several links acid content is reduced; And through adding fruit juice as the tart flavour masking agent, thereby avoided the problem of the too high mouthfeel difference that causes of acid content well, also avoided single and fallen acid and cause the tangible problem of spinoff.The calcium fruit wine that obtains at last, the transparent clarification of wine body, mouthfeel is mellow, gracefulness, sour and sweet palatability, fragrance is pleased the people.
Embodiment
We choose 20 people as tasting marking test and appraisal personnel, according to following table to calcium fruit wine mouthfeel and impression evaluation.Control group 1 is for only carrying out the calcium fruit wine that biological acid reduction is handled, and control group 2 falls acid-treated calcium fruit wine for only carrying out chemical method, the calcium fruit wine that the embodiment group is processed for the present invention.
| Color and luster | Marking | Fragrance | Marking | Taste | Marking |
| Clarification, transparent, glossy | 25-30 | The fruital aroma is strong, coordinates to please the people | 30-35 | The wine body is plentiful, mellow, sour and sweet palatability, aftertaste are continuous | 30-35 |
| Clarification, tarnish show | 15-25 | Fruital and aroma are less, no an unusually sweet smell | 20-30 | The wine body is coordinated, summary is sour, sweet taste is not enough, owes strong | 20-30 |
| Little muddy, the loss of gloss pool | 5-15 | Fragrance is bad, and the people is detested | 10-20 | Sour, puckery, flat | 10-20 |
Taste evaluation table
The preparation technology of embodiment 1, a kind of calcic fruit ice wine gets 1000 kilograms of fresh calcium fruits, broken, as to add 100kg fruit juice blends; Add pectin decomposing enzyme 1kg according to the millesimal ratio of calcium fruit weight, stir, static 24 hours enzymolysis processing under the natural temperature, squeeze out juice, freeze concentration; Sugared content after concentrating is not less than 200 gram/L, and acid content is about 5% (with sulphur acid meter), imports in the fermentor tank, adds lime carbonate then and falls acid; Add-on is 10 kilograms, inoculation fermentation, the active dry yeast powder is added syrup activation 2 hours; Put in the fermentor tank according to 200 gram ratios per ton then, leavening temperature is controlled at 25 ℃, about 5-8 of time days; When sugar contains quantity not sufficient 10 gram/L, fermentation ends; Upper strata liquid in the fermentor tank is imported in the hold-up vessel, add the 5KG saleratus again, the acid of a neutralization part; Carry out malolactic fermentation then, this fermenting process need add active dry milk-acid bacteria and start fast, 18-20 ℃, fermentation time is 7-10 days; After detection acidity reduces to 1%; Add sulfurous acid this fermenting process is stopped, adding fruit juice blends 10% allotment at last again, mouthfeel is tended to balance; Add under the millesimal bentonite that glue is handled, filtered ,-5 ~-10 ℃ of environment freezing treatment 10 days, deposit ageing 3-5 in jar naturally individual month, filtration, canned.Described fruit juice blends is peach, pears, the apricot after the maturation.Selective maturation, the fruit of the whole deliquescing of pulp organization is smashed fruit, filters out nuclear, and skin obtains fruit juice; Peach juice, pear juice, apricot juice are respectively the 3:1:1 ratio.
Control group 1 technology adds lime carbonate and saleratus with embodiment 1 to be handled, and only carries out malolactic fermentation and handles, control group 2 is with embodiment 1, has added 2% lime carbonate and 1.5% saleratus in the corresponding stage, does not carry out biological process and falls acid.Through tasting contrast, control group 1 mouthfeel is flat, assorted flavor and an unusually sweet smell is arranged, comprehensive grading 60 minutes; Control group 2 mouthfeel astringent tastes are heavier, flat, no fruital, 65 parts of comprehensive gradings; 1 group of embodiment, the fruital aroma is strong, coordinate to please the people, and the wine body is plentiful, mellow, sour and sweet palatability comprehensive grading 89 minutes.
The preparation technology of embodiment 2, a kind of calcic fruit ice wine gets 1000 kilograms of fresh calcium fruits, broken, as to add 100kg fruit juice blends, and described fruit juice blends is peach, pears, the apricot after the maturation.Selective maturation, the fruit of the whole deliquescing of pulp organization is smashed fruit, filters out nuclear, and skin obtains fruit juice; Peach juice, pear juice, apricot juice are respectively the 3:1:1 ratio; Add pectin decomposing enzyme 1kg according to the millesimal ratio of calcium fruit weight, stir, static 24 hours enzymolysis processing under the natural temperature, squeeze out juice, freeze concentration; Sugared content after concentrating is not less than 200 gram/L, and acid content is about 5% (with sulphur acid meter), imports in the fermentor tank, adds lime carbonate then and falls acid; Add-on is 12 kilograms, inoculation fermentation, the active dry yeast powder is added syrup activation 1 hour; Put in the fermentor tank according to 300 gram ratios per ton then, leavening temperature is controlled at 28 ℃, about 5-8 of time days; When sugar contains quantity not sufficient 10 gram/L, fermentation ends; Upper strata liquid in the fermentor tank is imported in the hold-up vessel, add the 7kg saleratus at hold-up vessel again, the acid of a neutralization part; Carry out malolactic fermentation then, this fermenting process need be inoculated living lactic acid bacteria and start fast, 18-20 ℃, fermentation time is 7-10 days; After detection acidity reduces to 1%; Add commercial goods sulfurous acid 15L this fermenting process is stopped, adding 10% allotment of mixed type fruit juice at last again, mouthfeel is tended to balance; Add under the millesimal bentonite that glue is handled, filtered ,-5 ~-10 ℃ of environment freezing treatment 10 days, deposit ageing 3-5 in jar naturally individual month, filtration, canned.
The mouth feel score of present embodiment 2 is 90 minutes.
Claims (2)
1. the preparation technology of a calcic fruit ice wine is characterized in that: get fresh calcium fruit fragmentation, the fruit juice blends of adding 10%, add pectin decomposing enzyme according to the millesimal ratio of calcium fruit quality; Stir; Static 24 hours enzymolysis processing under the normal temperature, squeeze out juice, freeze concentration, import in the fermentor tank, add lime carbonate then and fall acid; Add-on is that 1.0-1.2%, the fermentation of inoculation yeast bacterium, the leavening temperature of calcium fruit quality is controlled at 25-28 ℃; About 5-8 of time days, when sugared content is lower than 10 gram/L, fermentation ends; Upper strata liquid in the fermentor tank is imported in the hold-up vessel, add again in the saleratus of calcium fruit quality 0.5-0.7% and part acid, carry out malolactic fermentation then; This fermenting process need add living lactic acid bacteria and start fast, and 18-20 ℃, fermentation time is 7-10 days; After detection acidity reduces to 1%; Add sulfurous acid this fermenting process is stopped, adding 10% allotment of mixed type fruit juice at last again, mouthfeel is tended to balance; Following glue handles, filters ,-5 ~-10 ℃ of environment freezing treatment 10 days, deposit ageing 3-5 in jar naturally individual month, filtration, canned.
2. the preparation technology of calcic fruit ice wine according to claim 1, it is characterized in that: fruit juice blends is peach juice, pear juice, apricot juice, is respectively the 3:1:1 ratio.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104130901A (en) * | 2014-08-06 | 2014-11-05 | 河北科技大学 | Cerasus humilis and jujube wine and brewing method thereof |
| CN106544224A (en) * | 2016-12-01 | 2017-03-29 | 山东省科学院生物研究所 | A kind of preparation method of feature ice pomegranate wine |
| CN112322430A (en) * | 2020-12-01 | 2021-02-05 | 上海欧李优食品科技有限公司 | Calcium fruit wine and preparation process thereof |
| CN113349355A (en) * | 2021-05-06 | 2021-09-07 | 山西柏生元生物技术有限公司 | Calcium fruit jam and preparation method thereof |
| CN114921305A (en) * | 2022-05-20 | 2022-08-19 | 盐城市子墨果酒有限公司 | Low-acid bitter green plum wine and fermentation process thereof |
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| CN1470629A (en) * | 2002-07-26 | 2004-01-28 | 李中明 | Wild fruit wine and its corresponding wild fruit juice beverage |
| CN101129197A (en) * | 2007-09-30 | 2008-02-27 | 山西厦普赛尔食品饮料股份有限公司 | Calcium fruit juice beverage and preparing process thereof |
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- 2012-06-03 CN CN201210178665.2A patent/CN102703275B/en not_active Expired - Fee Related
Patent Citations (2)
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| CN1470629A (en) * | 2002-07-26 | 2004-01-28 | 李中明 | Wild fruit wine and its corresponding wild fruit juice beverage |
| CN101129197A (en) * | 2007-09-30 | 2008-02-27 | 山西厦普赛尔食品饮料股份有限公司 | Calcium fruit juice beverage and preparing process thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104130901A (en) * | 2014-08-06 | 2014-11-05 | 河北科技大学 | Cerasus humilis and jujube wine and brewing method thereof |
| CN106544224A (en) * | 2016-12-01 | 2017-03-29 | 山东省科学院生物研究所 | A kind of preparation method of feature ice pomegranate wine |
| CN112322430A (en) * | 2020-12-01 | 2021-02-05 | 上海欧李优食品科技有限公司 | Calcium fruit wine and preparation process thereof |
| CN113349355A (en) * | 2021-05-06 | 2021-09-07 | 山西柏生元生物技术有限公司 | Calcium fruit jam and preparation method thereof |
| CN114921305A (en) * | 2022-05-20 | 2022-08-19 | 盐城市子墨果酒有限公司 | Low-acid bitter green plum wine and fermentation process thereof |
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| CN102703275B (en) | 2014-03-26 |
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Effective date of registration: 20190823 Address after: 030800 Site Room of Former Pilot Team Headquarters of Fruit Tree Research Institute, Shanxi Academy of Agricultural Sciences, Taigu County, Jinzhong City, Shanxi Province Patentee after: Shanxi Tianxiang fruit manor Co. Ltd. Address before: 030006 Room 907, 9th Floor, Block A, 48 Industrial Road, Taiyuan High-tech Zone, Shanxi Province Patentee before: Shanxi Tianxiang Kangyuan Biological Technology Development Center |
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