CN102776098A - Kiwifruit wine and method for brewing same - Google Patents
Kiwifruit wine and method for brewing same Download PDFInfo
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- CN102776098A CN102776098A CN2012102583068A CN201210258306A CN102776098A CN 102776098 A CN102776098 A CN 102776098A CN 2012102583068 A CN2012102583068 A CN 2012102583068A CN 201210258306 A CN201210258306 A CN 201210258306A CN 102776098 A CN102776098 A CN 102776098A
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to kiwifruit wine and a method for brewing the same. The kiwifruit wine is brewed by subjecting kiwifruits, white sugar, potassium bicarbonate, sulfur dioxide, pectinase and saccharomyces cerevisiae to the process steps of kiwifruit clear pulp preparation, primary fermentation, press separation, secondary fermentation, ageing and the like. According to the kiwifruit wine and the method for brewing the same, no preservative is needed to be added in finished products and the brewing process, and the products can be guaranteed to be stored for a long time without deterioration. The kiwifruit wine of different grades is fermented through the fermentation of juice and pomaces, and nutritional ingredients of the kiwifruits are completely maintained, the fermented kiwifruit wine has excellent taste and color and luster, keeps the yellow-green color of the fresh kiwifruits, and is clear and smooth. The alcohol content is more than 10 % (v/v), the kiwifruit wine drinks pure and sweet and has aromatic smell and lingering aftertaste.
Description
Technical field
The invention belongs to the Yangtao wine production technical field, be specifically related to a kind of Yangtao 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 utilizes approach still to be 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) present brewing technique mostly is earlier Kiwi berry to be squeezed separation; Brewage with fruit juice; And the main component pectin in the pericarp contains 18 seed amino acids, Vc and various trace element; Has very high nutritive value; Be undoubtedly a kind of very big wasting of resources with pomace is then discarded in vain, and influence the distillation yield of Kiwi berry raw material greatly;
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, the color mouthfeel is all good, and do not have any harmful toxic matter and add, useful HUMAN HEALTH, and also the utilization of resources is abundant, simple Yangtao wine of processing unit and working method and making method thereof.
Realize that the technical scheme that the object of the invention is taked is: this Yangtao wine is to be brewageed by following raw materials in weight portion preparation to form: 80～120 parts of Kiwifruits; 25～35 parts of white sugar; 0.003～0.005 part of saleratus; 0.08～0.15 part of sulfurous gas; Polygalacturonase 0.1～0,3 parts; 0.10～0.14 part of yeast saccharomyces cerevisiae.
Said yeast saccharomyces cerevisiae adopts the wine yeast saccharomyces cerevisiae.
A kind of Yangtao wine brewing method is to carry out according to the following steps:
The preparation of step 1, Kiwifruit slurry: get Kiwi fresh fruit by said proportioning and choose bad fruit, swing wash clean, and skin table moisture is dried, it is subsequent use that fragmentation breaks into pasty state Kiwifruit slurry;
Step 2, first fermentation: by said proportioning get the white sugar total amount 33%, the pectase total amount 50%, the saccharomyces cerevisiae total amount 50%, 60% and saleratus of total sulfur dioxide add in the Kiwi berry slurry of step 1 preparation; The back injection that stirs is made wine in the jar; Airtight; Ferment at constant temperature is 4～8 days under 40 ℃ of temperature; It is subsequent use to make first fermentation slurry, and remaining white sugar, pectase, saccharomyces cerevisiae, sulfur dioxide are subsequent use;
Step 3, squeezing separate: the first fermentation slurry of step 2 is squeezed separation; It is subsequent use with first fermentation pomace to make first fermented juice; Use remaining white sugar, polygalacturonase, yeast saccharomyces cerevisiae, sulfurous gas by prepared first fermented juice and the weight ratio that first fermentation pomace is equal to step 2 simultaneously, be divided into first fermented juice addition material and first fermentation pomace addition material;
Step 4, fruit juice Secondary Fermentation: in the first fermented juice that the first fermented juice addition material adding step 3 that will tell makes; The back that stirs is injected in the wine brewing jar, and was airtight, 15～30 ℃ of temperature bottom fermentations 1～2 month; Use the diatomite filter filter and remove residue, it is subsequent use to make the fruit juice fermentation clear liquid;
Step 5, pomace Secondary Fermentation: in the first fermentation pomace that the first fermentation pomace addition material adding step 3 that will tell makes; The back that stirs is injected in the wine brewing jar, and was airtight, 15～30 ℃ of temperature bottom fermentations 7～10 days; Filter and remove residue, it is subsequent use to make the pomace fermentation clear liquid;
Step 6, ageing fruit juice wine: the fruit juice fermentation clear liquid that step 4 is made is inserted in the wine brewing jar, and is airtight, under 15～30 ℃ of temperature, displays 1～2 year, use the flame filter press filter and remove residue respectively again after, promptly make the Yangtao wine of first-class quality.
Step 7, ageing pomace wine: the pomace fermentation clear liquid that step 5 is made is inserted in the wine brewing jar, and is airtight, under 15～30 ℃ of temperature, displays 1～2 year, use the flame filter press filter and remove residue respectively again after, promptly make the Yangtao wine of second-class quality.
In Yangtao wine of the present invention and making method thereof; Fruit juice is separated after first fermentation with pomace, and ferment respectively, brewage into the Yangtao wine of different grades; Thereby the Kiwifruit resource is fully utilized; Particularly the staple pectin in the pericarp is all kept, and in brewing process, be decomposed into 18 seed amino acids, Vc and various trace element, have very high nutritive value.This case adds white sugar in the Kiwifruit raw material, can increase the wine degree of finished product effectively, and the wine degree of finished wine is reached more than 10 degree, and mouthfeel is more aromatic, and has the bactericidal effect.Like this, in Yangtao wine finished product and brewing process, need not to add any sanitas, can guarantee the prolonged preservation of product, undergo no deterioration and addle; The adding saleratus is mainly used in and falls acid, seasoning, improves the mouthfeel of product; Add sulfurous gas and be used for antibacterial, fixation, make finished wine keep the original yellow-green colour of bright Kiwifruit, and can protect the Vc in the Kiwifruit not to be destroyed; Adding yeast saccharomyces cerevisiae can promote the fermentation of fruit juice and white sugar to refine.In brewageing the process of putting forward clearly, through diatomite filter and twice filtration of flame filter press, not only make wine liquid cool transparent, and further kill harmful bacterium.
Yangtao wine brewing method of the present invention, its beneficial effect is:
1) ferments respectively by fruit juice and pomace and make the Yangtao wine of different grades; The nutritional labeling of Kiwi berry is kept fully; Particularly the pectin in the pericarp is all kept and be decomposed into 18 seed amino acids, Vc and various trace element; Be of high nutritive value; And this technology is wide in range to the maturity requirement of Kiwi berry raw material; As long as all can use more than 7 one-tenth, the Kiwi berry resource can be fully used, distillation yield is high;
2) adopt saleratus and sulfurous gas to fall sour seasoning, fixation, Yangtao wine mouthfeel and the color and luster brewageed are all good, keep the yellowish green color of bright Kiwifruit, and limpid jade-like stone profit, and the wine degree 10 spend more than, the pure sweetness of drink, the fragrance strong fragrance, pleasant impression is long;
3) preservative-free adds in brewing process and the finished product, therefore can not bring harm to drinking person, and the quality guaranteed period is permanent, and the shelf-time is of a specified duration more, and its sweet-smelling is dense more;
4) making method equipment and working method are simple, and yield rate is high, and production cost is low, good economy performance.
The practical implementation method
Yangtao wine of the present invention, through TE, it is by in following weight part ratio range, all making better products with each component raw material of brewageing: 80～120 parts of Kiwifruits; 25～35 parts of white sugar; 0.003～0.005 part of saleratus; 0.08～0.15 part of sulfurous gas; Polygalacturonase 0.1～0,3 parts; 0.10～0.14 part of yeast saccharomyces cerevisiae, wherein yeast saccharomyces cerevisiae adopts the wine yeast saccharomyces cerevisiae, brewages better effects if.Below in conjunction with embodiment the brewing method of this Yangtao wine is described further.
Embodiment 1
The weight part proportioning of each component raw material of Yangtao wine of the present invention can be: 80 parts of Kiwifruits; 25 parts of white sugar; 0.003 part of saleratus; 0.08 part of sulfurous gas; 0.1 part of polygalacturonase; 0.10 part of yeast saccharomyces cerevisiae.
The making method of this Yangtao wine is: earlier get Kiwi fresh fruit by said proportioning, ripening degree more than 7 one-tenths all can, choose really bad; Sticking dust and the fine hair that applies on pericarp is swung wash clean; And skin table moisture dried, use crusher in crushing, break into pasty state Kiwifruit slurry.Ferment for the first time then; Its method be by said proportioning get the white sugar total amount 33%, the polygalacturonase total amount 50%, the yeast saccharomyces cerevisiae total amount 50%, 60% and saleratus of total sulfur dioxide add in the Kiwifruit slurry of step 1 preparation; Stir in the back injection wine brewing jar, airtight, constant temperature fermented 8 days for the first time under 40 ℃ of temperature; Process first fermentation slurry, remaining white sugar, polygalacturonase, yeast saccharomyces cerevisiae and sulfurous gas are waited until fermenting process and are used.After first fermentation; Said first fermentation slurry is squeezed separation with squeezing machine; It is subsequent use with first fermentation pomace to obtain first fermented juice respectively; Simultaneously with the remaining white sugar of first fermentation procedure, polygalacturonase, yeast saccharomyces cerevisiae and sulfurous gas by prepared first fermented juice and first fermentation pomace be equal to weight ratio, be divided into first fermented juice addition material and first fermentation pomace addition material.Then first fermented juice and first fermentation pomace are carried out Secondary Fermentation respectively.The Secondary Fermentation of first fermented juice is that said first fermented juice addition material is added in the first fermented juice, and the back that stirs is injected in the wine brewing jar, and is airtight; Under 15～30 ℃ of temperature, carried out Secondary Fermentation 2 months, recycle silicon algae soil filter filter and remove residue makes the one grade fermemtation clear liquid; At last, the one grade fermemtation clear liquid that makes is poured in the wine brewing jar, airtight; Under 15～30 ℃ of temperature, displayed 2 years; After using the flame filter press filter and remove residue respectively again, make the Yangtao wine finished wine of first-class quality, can carry out packing and sell.The Secondary Fermentation of first fermentation pomace is that said first fermentation pomace addition material is added in the said first fermentation pomace; The back injection that stirs is made wine in the jar; Airtight; Under 15～30 ℃ of temperature, carry out Secondary Fermentation 10 days, with flame filter press or centrifugal filter filter and remove residue, make the second order fermentation clear liquid again; At last, the second order fermentation clear liquid that makes is poured into respectively in the wine brewing jar, airtight, under 15～30 ℃ of temperature, displayed 2 years, use the flame filter press filter and remove residue again after, make the Yangtao wine finished wine of second-class quality, can carry out packing and sell.
Embodiment 2
The weight part proportioning of each component raw material of Yangtao wine of the present invention also can be: 100 parts of Kiwifruits; 30 parts of white sugar; 0.004 part of saleratus; 0.12 part of sulfurous gas; 0.2 part of polygalacturonase; 0.12 part of yeast saccharomyces cerevisiae.The brewing method of this Yangtao wine and embodiment 1 are basic identical, and difference only is that first fermentation time is 6 days; The first fermented juice Secondary Fermentation time is 1.5 months; The first fermentation pomace Secondary Fermentation time is 9 days, and one grade fermemtation clear liquid and second order fermentation clear liquid assembly time are 1.5 years.
Embodiment 3
The weight part proportioning of each component raw material of Yangtao wine of the present invention also can be: 120 parts of Kiwifruits; 35 parts of white sugar; 0.005 part of saleratus; 0.15 part of sulfurous gas; 0.3 part of polygalacturonase; 0.14 part of yeast saccharomyces cerevisiae.The brewing method of this Yangtao wine and embodiment 1 are basic identical, and difference only is that first fermentation time is 4 days; The first fermented juice Secondary Fermentation time is 1 month; The first fermentation pomace Secondary Fermentation time is 7 days, and one grade fermemtation clear liquid and second order fermentation clear liquid assembly time are 1 year.
Claims (3)
1. Yangtao wine is characterized in that: it is that preparation of raw material by following weight part forms: be to be brewageed by following raw materials in weight portion preparation to form: 80～120 parts of Kiwifruits; 25～35 parts of white sugar; 0.003～0.005 part of saleratus; 0.08～0.15 part of sulfurous gas; Polygalacturonase 0.1～0,3 parts; 0.10～0.14 part of yeast saccharomyces cerevisiae.
2. according to the said Yangtao wine of claim 1, it is characterized in that: what said yeast saccharomyces cerevisiae adopted is the wine yeast saccharomyces cerevisiae.
3. brewing method that is used for the said Yangtao wine of claim 1, it is characterized in that: it is to carry out according to the following steps:
The preparation of step 1, Kiwifruit slurry: get Kiwi fresh fruit by said proportioning and choose bad fruit, swing wash clean, and skin table moisture is dried, it is subsequent use that fragmentation breaks into pasty state Kiwifruit slurry;
Step 2, first fermentation: by said proportioning get the white sugar total amount 33%, the pectase total amount 50%, the saccharomyces cerevisiae total amount 50%, 60% and saleratus of total sulfur dioxide add in the Kiwi berry slurry of step 1 preparation; The back injection that stirs is made wine in the jar; Airtight; Ferment at constant temperature is 4～8 days under 40 ℃ of temperature; It is subsequent use to make first fermentation slurry, and remaining white sugar, pectase, saccharomyces cerevisiae, sulfur dioxide are subsequent use;
Step 3, squeezing separate: the first fermentation slurry of step 2 is squeezed separation; It is subsequent use with first fermentation pomace to make first fermented juice; Use remaining white sugar, polygalacturonase, yeast saccharomyces cerevisiae, sulfurous gas by prepared first fermented juice and the weight ratio that first fermentation pomace is equal to step 2 simultaneously, be divided into first fermented juice addition material and first fermentation pomace addition material;
Step 4, fruit juice Secondary Fermentation: in the first fermented juice that the first fermented juice addition material adding step 3 that will tell makes; The back that stirs is injected in the wine brewing jar, and was airtight, 15～30 ℃ of temperature bottom fermentations 1～2 month; Use the diatomite filter filter and remove residue, it is subsequent use to make the fruit juice fermentation clear liquid;
Step 5, pomace Secondary Fermentation: in the first fermentation pomace that the first fermentation pomace addition material adding step 3 that will tell makes; The back that stirs is injected in the wine brewing jar, and was airtight, 15～30 ℃ of temperature bottom fermentations 7～10 days; Filter and remove residue, it is subsequent use to make the pomace fermentation clear liquid;
Step 6, ageing fruit juice wine: the fruit juice fermentation clear liquid that step 4 is made is inserted in the wine brewing jar, and is airtight, under 15～30 ℃ of temperature, displays 1～2 year, use the flame filter press filter and remove residue respectively again after, promptly make the Yangtao wine of first-class quality;
Step 7, ageing pomace wine: the pomace fermentation clear liquid that step 5 is made is inserted in the wine brewing jar, and is airtight, under 15～30 ℃ of temperature, displays 1～2 year, use the flame filter press filter and remove residue respectively again after, promptly make the Yangtao wine of second-class quality.
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| CN103589575A (en) * | 2013-11-27 | 2014-02-19 | 神农架绿源天然食品有限责任公司 | Sweet kiwi fruit wine and brewing method thereof |
| CN103589574A (en) * | 2013-11-27 | 2014-02-19 | 神农架绿源天然食品有限责任公司 | Kiwi fruit and honeysuckle containing fruit wine and fruit wine brewing method |
| CN103820268A (en) * | 2014-02-28 | 2014-05-28 | 高鑫 | Method of making kiwi wine through high-low temperature two-step fermentation |
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| CN104673592A (en) * | 2015-03-27 | 2015-06-03 | 中博绿色科技股份有限公司 | Process method for brewing wild kiwi fruit wine by using biological technique |
| CN104911058A (en) * | 2015-06-16 | 2015-09-16 | 山东省农业科学院农产品研究所 | Cantaloupe sweet wine and production method thereof |
| CN104987992A (en) * | 2015-08-05 | 2015-10-21 | 贵州大学 | Kiwi fruit brewed wine and preparation method thereof |
| CN105505685A (en) * | 2016-01-23 | 2016-04-20 | 四川可士可果业股份有限公司 | Sweet potato, grape and kiwi fruit wine |
| CN105524815A (en) * | 2016-02-17 | 2016-04-27 | 南阳师范学院 | Brewing method of kiwi fruit wine |
| CN105567507A (en) * | 2016-03-17 | 2016-05-11 | 云南戈菲庄园绿色产业有限公司 | Manufacturing method of kiwi fruit wine |
| CN106434119A (en) * | 2016-10-13 | 2017-02-22 | 张家界长生源红心猕猴桃产品开发有限公司 | Red-heart kiwi fruit wine and preparation method thereof |
| CN106497720A (en) * | 2016-10-31 | 2017-03-15 | 邵阳学院 | The deep working method of " four slags " in Kiwi berry complete utilization |
| CN106754045A (en) * | 2016-12-25 | 2017-05-31 | 重庆星湖茶酒厂 | A kind of Kiwi berry brandy |
| CN106754044A (en) * | 2016-12-25 | 2017-05-31 | 重庆星湖茶酒厂 | A kind of processing technology of Kiwi berry brandy |
| CN107557231A (en) * | 2017-10-30 | 2018-01-09 | 陕西百贤酒业有限公司 | The preparation method of full fruit fermented type Yangtao wine |
| CN112126566A (en) * | 2020-10-29 | 2020-12-25 | 湄潭县金凤猕猴桃开发有限责任公司 | Kiwi fruit wine and preparation method thereof |
| CN114058456A (en) * | 2021-10-16 | 2022-02-18 | 湖南粟园酒庄有限责任公司 | Mixed-flavor fruit wine and preparation method and device thereof |
| CN114058468A (en) * | 2021-11-20 | 2022-02-18 | 溆浦县龙盛农业科技发展有限公司 | Method for preparing kiwi fruit wine by deeply processing kiwi fruits |
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