CN102776097A - Wild kiwifruit wine and method for brewing same - Google Patents
Wild kiwifruit wine and method for brewing same Download PDFInfo
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- CN102776097A CN102776097A CN2012102578892A CN201210257889A CN102776097A CN 102776097 A CN102776097 A CN 102776097A CN 2012102578892 A CN2012102578892 A CN 2012102578892A CN 201210257889 A CN201210257889 A CN 201210257889A CN 102776097 A CN102776097 A CN 102776097A
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- actinidiae chinensis
- fructus actinidiae
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Abstract
The invention relates to wild kiwifruit wine and a method for brewing the same. The wild kiwifruit wine is brewed with wild kiwifruits and white sugar as raw materials and through the process steps of kiwifruit clear liquid preparation, mixed solution preparation, fermenting for early brewing, ageing and the like. The whole brewing process of the wild kiwifruit wine is performed at the room temperature, so that nutritional ingredients in the wild kiwifruits cannot be destroyed but are all maintained, and the yellow-green color of wild kiwifruit juice is also maintained simultaneously; the produced wild kiwifruit wine is clear and transparent, and no additive is added, so that the wild kiwifruit wine is pure in taste, aromatic in smell and sweet and tasty.
Description
Technical field
The invention belongs to the Yangtao wine production technical field, be specifically related to a kind of wild Fructus actinidiae chinensis wine and brewing method thereof.
Background technology
Along with conservation of wild plant consciousness continually strengthen and plant expanding economy, the wild and plantation Kiwifruit resource of China is expanded increase gradually, its utilization of resources also more and more receives the extensive concern of society.Industry research shows that Kiwifruit is not only nutritious, and contains trace elements such as multiple amino acids, VITAMINs and copper, calcium, magnesium, manganese, potassium, lithium, selenium, iron, phosphorus, body function, the metabolism of human body is had the medicinal health care function of uniqueness.But, because fresh-keeping factor has greatly limited the utilization of Kiwifruit resource, cause a large amount of wastes of addling, bring bigger financial loss to the orchard worker, also restricted the development and the utilization of Kiwifruit renewable resource simultaneously.In the recent period, society begins to seek the Kiwifruit brewing technology, but because this techniques make use approach still is in the exploratory stage at initial stage, and technology maturity is lower, causes industrialization speed slow, the containment wasting of resources is weak.The major defect that the Kiwifruit brewing technology that occurs at present exists:
1) usually to heating after the Kiwifruit fragmentation to squeezing the juice more than 80 ℃; Can make the carambola juice color become brown like this; High temperature makes the nutrition of Kiwifruit itself be damaged again, and great changes will take place for mouthfeel, and fruit juice quality before not getting into fermentation is degenerated;
2) producing the more traditional method of Yangtao wine is the belt leather fermentation, treat skin slag come-up after, separate wine liquid.This method one is the squeezing difficulty, the 2nd, owing to the pericarp long soaking time, make the color burn of wine, and tannin content raises, and total acid and volatile acid raise, and liquor output rate is low;
3) all kinds of chemical synthesis preparations such as additive, sanitas are arranged more in the brewing process, not only destroy the nutritive ingredient in the Kiwifruit easily, and drinking person is produced toxic side effect in various degree, be unfavorable for HUMAN HEALTH;
4) raw material adopts the Kiwifruit of artificial culture plantation more; Between growth, fruiting period, use various chemical fertilizer, agricultural chemicals mostly; Growing environment has ecological pollution more in addition, thereby hazardous and noxious substances residues in the finished product Yangtao wine to some extent, brings harm for the health of drinking person;
5) making method and device structure are complicated, and production cost is high.
Summary of the invention
The purpose of this invention is to provide a kind of nutritive ingredient and keep fully, do not have any harmful toxic matter and add, and program is simple, technological operation is easy, the wild Fructus actinidiae chinensis wine and the brewing method thereof of low production cost.
Realize that the technical scheme that the object of the invention is taked is: this wild Fructus actinidiae chinensis wine is to be brewageed by the white sugar of 70%～80% wild Fructus actinidiae chinensis by weight percentage and 20%～30% to form.
The brewing method of wild Fructus actinidiae chinensis wine of the present invention is to carry out according to the following steps:
Step 1, select materials: get medium well wild Fructus actinidiae chinensis fresh fruit by said proportioning, choose bad fruit, and swing wash clean, dry the skin free surface moisture subsequent use;
Step 2, clear liquid preparation: it is broken to clean the air dried wild Fructus actinidiae chinensis, sends into and presses extracting juice in the squeezing machine at normal temperatures, squeezing juice is injected leave standstill clarification 24 hours in the container again, removes sediment, and it is subsequent use to get clear liquid;
The preparation of step 3, mixed solution: get white sugar by said proportioning, add cold boiled water water, be stirred to off-bottom, process saturated refined sugar solution, the step 2 of reinjecting preparation clear liquid in, mix, it is subsequent use to process mixed solution;
Step 4, fermentation: the mixed solution of step 3 is injected in the wine brewing jar, airtight, 15～25 ℃ of temperature bottom fermentations 7～10 days, take out the mixed solution after the fermentation, be presented to again and carry out slag liquid in the separating centrifuge and separate, separate remove slag after, process that just to make clear liquid subsequent use;
Step 5, ageing: get the first clear liquid of making and insert in the wine brewing jar, airtight, under 15～25 ℃ of temperature, displayed 2～3 months; When the wine degree reaches 10 degree when above; Use the diatomite filter filter and remove residue, get the clear liquid inverted engine and continue to display, then whenever filtered also inverted engine once with diatomite filter at a distance from 1 month; Filter with flame filter press after the inverted engine 2～3 times, promptly make wild Fructus actinidiae chinensis wine.
Wild Fructus actinidiae chinensis fermented glutinous rice of the present invention is made test and is shown, adopts pure wild Fructus actinidiae chinensis juice spontaneous fermentation alcoholization, and compounding with white sugar increases the wine degree, and product wine degree can reach more than 10 degree, and itself can bactericidal.In brewing process, through repeatedly diatomite filter inverted engine ageing, and, promptly obtain the ice-cold wild Fructus actinidiae chinensis wine of crystalline polyol through the flame filter press filter sterilization, himself possessed the antiseptic and inhibiting bacteria function function, need not to add sanitas, just can guarantee the quality for a long time.And because wild Fructus actinidiae chinensis is the pure natural fruit; And be grown among the natural mountain forest, no ecological environmental pollution, whole in addition brewing process does not add any additives; Therefore the nutritive ingredient in the pure wild Fructus actinidiae chinensis can not be damaged, and can obtain the green drink of pure natural.
Pure natural Yangtao wine brewing method of the present invention, its beneficial effect is:
1, to adopt the wild Fructus actinidiae chinensis of pure natural be major ingredient for this Yangtao wine, stopped residual finished wine of agricultural chemicals, chemical fertilizer from the source, produces the health drink of green non-pollution;
2, whole preparation is brewageed at normal temperatures and is carried out, and does not add any additives, thereby the various nutritive ingredients that comprise Vc in the Kiwifruit are not damaged, and all keeps;
3, product can keep the yellowish green color of Kiwifruit Normal juice, and mouthfeel alcohol just, and fragrance is strong fragrant, and is sweet good to eat;
4, brewing method processing unit and simple to operate is with low cost.
The practical implementation method
Wild Fructus actinidiae chinensis wine of the present invention is to be brewageed by the white sugar of 70%～80% wild Fructus actinidiae chinensis by weight percentage and 20%～30% to form.Below in conjunction with embodiment the brewing method of wild Fructus actinidiae chinensis wine is described further.
Embodiment 1
Wild Fructus actinidiae chinensis wine of the present invention, its composition of raw materials by weight proportion by subtraction can be: wild Fructus actinidiae chinensis 70%, white sugar 30%.The brewing method of this wild Fructus actinidiae chinensis wine is: at first, get medium well wild Fructus actinidiae chinensis by said proportioning, so that squeeze the juice; Choose bad fruit wherein, and swing and wash, sticking dust that applies of Kiwifruit and the outer fine hair of skin are swung wash clean; And the skin free surface moisture dried; Then become pasty state, deliver to again in the juicer, under the normal temperature state, press extracting juice with crusher in crushing.Extracting container is cleaned with boiling water and through ultraviolet radiation for sterilizing and disinfecting, the Fructus actinidiae chinensis juice that squeezes is poured into left standstill clarification 24 hours in the container more then, removes sediment, gets its clear liquid.Get white sugar by said proportioning, add an amount of boiled water, be stirred to off-bottom and the cold of drying in the air, process saturated refined sugar solution and inject said Kiwifruit clear liquid, mix and process mixed solution, can carry out spontaneous fermentation.First fermentation is that mixed solution is injected in the wine brewing jar after the washing and sterilizing, and airtight air-isolation prevents the intrusion of foreign material and bacterium; Can accomplish in 7 days at 15～25 ℃ of temperature bottom fermentations; Carry out slag liquid with separating centrifuge then and separate, after separation was removed slag, processing just, the wine clear liquid carried out ageing again.The method of ageing is to get in the wine brewing jar of just making after clear liquid is inserted washing and sterilizing, and airtight air-isolation prevents the intrusion of foreign material and bacterium; Under 15～25 ℃ of temperature, displayed 2～3 months,, use the diatomite filter filter and remove residue when the wine degree reaches 10 degree when above; Getting the clear liquid inverted engine continues to display; Then whenever, filtered inverted engine once with diatomite filter at a distance from 1 month, after the inverted engine 2 times again with flame filter press filtration, filtering residue; Kill unwanted bacterias such as the spontaneous during the fermentation yeast of pericarp composition, intestinal bacteria simultaneously, can packing sell.This wild Fructus actinidiae chinensis wine all carries out in whole preparation brewing process at normal temperatures, thereby the nutritive ingredient in the Kiwifruit is not damaged, and all keeps; The yellowish green color that has also kept simultaneously Kiwifruit Normal juice, through filtering, jade-like stone runs through bright; Make us the pleasing of sight, and owing to do not add any additives, so mouthfeel alcohol is just; Fragrance is strong fragrant, and is sweet good to eat.
Embodiment 2
Wild Fructus actinidiae chinensis wine of the present invention, its composition of raw materials is by weight being: wild Fructus actinidiae chinensis 75%, white sugar 25%.Its brewing method and embodiment 1 are basic identical, and difference only is: first fermentation time is 8 days; The inverted engine number of times is 3 times in the traditional aging process.
Embodiment 3
Wild Fructus actinidiae chinensis wine of the present invention, its composition of raw materials is by weight being: wild Fructus actinidiae chinensis 80%, white sugar 20%.Its brewing method and embodiment 1 are basic identical, and difference only is: first fermentation time is 10 days; The inverted engine number of times is 3 times in the traditional aging process.
Claims (2)
1. wild Fructus actinidiae chinensis wine is characterized in that: it is to be brewageed by the white sugar of 70%～80% wild Fructus actinidiae chinensis by weight percentage and 20%～30% to form.
2. brewing method that is used for the said wild Fructus actinidiae chinensis wine of claim 1, it is characterized in that: this brewing method is to carry out according to the following steps:
Step 1, select materials: get medium well wild Fructus actinidiae chinensis fresh fruit by said proportioning, choose bad fruit, and swing wash clean, dry the skin free surface moisture subsequent use;
Step 2, clear liquid preparation: it is broken to clean the air dried wild Fructus actinidiae chinensis, sends into and presses extracting juice in the squeezing machine at normal temperatures, squeezing juice is injected leave standstill clarification 24 hours in the container again, removes sediment, and it is subsequent use to get clear liquid;
The preparation of step 3, mixed solution: get white sugar by said proportioning, add cold boiled water water, be stirred to off-bottom, process saturated refined sugar solution, the step 2 of reinjecting preparation clear liquid in, mix, it is subsequent use to process mixed solution;
Step 4, fermentation: the mixed solution of step 3 is injected in the wine brewing jar, airtight, 15～25 ℃ of temperature bottom fermentations 7～10 days, take out the mixed solution after the fermentation, be presented to again and carry out slag liquid in the separating centrifuge and separate, separate remove slag after, process that just to make clear liquid subsequent use;
Step 5, ageing: get the first clear liquid of making and insert in the wine brewing jar, airtight, under 15～25 ℃ of temperature, displayed 2～3 months; When the wine degree reaches 10 degree when above; Use the diatomite filter filter and remove residue, get the clear liquid inverted engine and continue to display, then whenever filtered also inverted engine once with diatomite filter at a distance from 1 month; Filter with flame filter press after the inverted engine 2～3 times, promptly make wild Fructus actinidiae chinensis wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102578892A CN102776097A (en) | 2012-07-25 | 2012-07-25 | Wild kiwifruit wine and method for brewing same |
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| CN2012102578892A CN102776097A (en) | 2012-07-25 | 2012-07-25 | Wild kiwifruit wine and method for brewing same |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045450A (en) * | 2013-01-15 | 2013-04-17 | 四川理工学院 | Mulberry wine decolorizing method |
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
| CN104099221A (en) * | 2013-04-07 | 2014-10-15 | 黄志瑜 | Wild kiwifruit wine and preparation method thereof |
| CN104531443A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Blueberry fruit wine and preparation method thereof |
| CN104711145A (en) * | 2015-03-31 | 2015-06-17 | 宜昌市晓曦红果品深加工有限公司 | Method for brewing kiwi wine |
| CN111154596A (en) * | 2020-03-17 | 2020-05-15 | 陈付洪 | Kiwi fruit wine formula |
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| CN1432642A (en) * | 2002-01-10 | 2003-07-30 | 田忠胜 | Production process of Yangtao wine |
| CN102154084A (en) * | 2011-04-20 | 2011-08-17 | 河南科技大学 | Production method of wild kiwi fruit wine |
| CN102226139A (en) * | 2011-06-22 | 2011-10-26 | 西北农林科技大学 | Manufacturing method of actinidia sparkling wine |
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2012
- 2012-07-25 CN CN2012102578892A patent/CN102776097A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1432642A (en) * | 2002-01-10 | 2003-07-30 | 田忠胜 | Production process of Yangtao wine |
| CN102154084A (en) * | 2011-04-20 | 2011-08-17 | 河南科技大学 | Production method of wild kiwi fruit wine |
| CN102226139A (en) * | 2011-06-22 | 2011-10-26 | 西北农林科技大学 | Manufacturing method of actinidia sparkling wine |
Non-Patent Citations (3)
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045450A (en) * | 2013-01-15 | 2013-04-17 | 四川理工学院 | Mulberry wine decolorizing method |
| CN103045450B (en) * | 2013-01-15 | 2014-07-30 | 四川理工学院 | Mulberry wine decolorizing method |
| CN104099221A (en) * | 2013-04-07 | 2014-10-15 | 黄志瑜 | Wild kiwifruit wine and preparation method thereof |
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
| CN104531443A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Blueberry fruit wine and preparation method thereof |
| CN104711145A (en) * | 2015-03-31 | 2015-06-17 | 宜昌市晓曦红果品深加工有限公司 | Method for brewing kiwi wine |
| CN104711145B (en) * | 2015-03-31 | 2016-03-30 | 宜昌市晓曦红果品深加工有限公司 | A kind of brewing method of Yangtao wine |
| CN111154596A (en) * | 2020-03-17 | 2020-05-15 | 陈付洪 | Kiwi fruit wine formula |
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Application publication date: 20121114 |