CN102776098B - Kiwifruit wine and method for brewing same - Google Patents
Kiwifruit wine and method for brewing same Download PDFInfo
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- CN102776098B CN102776098B CN 201210258306 CN201210258306A CN102776098B CN 102776098 B CN102776098 B CN 102776098B CN 201210258306 CN201210258306 CN 201210258306 CN 201210258306 A CN201210258306 A CN 201210258306A CN 102776098 B CN102776098 B CN 102776098B
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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 andthe 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 kiwifruitwine 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 is subjected to the extensive concern of society.Industry studies show that Kiwifruit is not only nutritious, and contains trace elements such as multiple amino acids, VITAMIN 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 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 of the Kiwifruit brewing technology existence that occurs at present:
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 entering 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 to drinking person generation toxic side effect in various degree, be unfavorable for HUMAN HEALTH;
4) present brewing technique mostly is earlier Kiwifruit 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 yield of liquor of Kiwifruit raw material greatly;
5) making method and device structure complexity, the production cost height.
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, the simple Yangtao wine of processing unit and working method and making method thereof.
Realize that the technical scheme that purpose of the present 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.
Described yeast saccharomyces cerevisiae adopts the grape 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 described proportioning and choose bad fruit, swing wash clean, and skin table moisture is dried, it is standby that fragmentation breaks into pasty state Kiwifruit slurry;
Step 2, first fermentation: by described 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, 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 standby to make first fermentation slurry, and remaining white sugar, polygalacturonase, yeast saccharomyces cerevisiae, sulfurous gas are standby;
Step 3, squeezing separate: the first fermentation slurry of step 2 is squeezed separation, it is standby with first fermentation pomace to make first fermented juice, simultaneously step 2 is used 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, 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 standby 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 standby 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, displays 1～2 year under 15～30 ℃ of temperature, use the flame filter press filter and remove residue respectively again after, namely 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, displays 1～2 year under 15～30 ℃ of temperature, use the flame filter press filter and remove residue respectively again after, namely 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 fermentation respectively, brewage into the Yangtao wine of different grades, thereby the Kiwifruit resource is fully utilized, particularly the main component 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; Add saleratus and be mainly used in falling acid, seasoning, improve 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, by 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 nutritive ingredient of Kiwifruit 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 ripening degree requirement of Kiwifruit raw material, as long as all can use more than 7 one-tenth, the Kiwifruit resource can be fully used, the yield of liquor height;
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 is more than 10 degree, the pure sweetness of drink, and 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 more of a specified duration, and its sweet-smelling is more dense;
4) making method equipment and working method are simple, the yield rate height, and production cost is low, good economy performance.
Specific implementation method
Yangtao wine of the present invention, through repetition test, it is by all making better products with each component raw material of brewageing in following weight part ratio range: 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 grape 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 described 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 described 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, the back injection that stirs is made wine in the jar, airtight, constant temperature fermented 8 days for the first time under 40 ℃ of temperature, make first fermentation slurry, remaining white sugar, polygalacturonase, yeast saccharomyces cerevisiae and sulfurous gas are waited until fermenting process and are used.After first fermentation, described first fermentation slurry is squeezed separation with squeezing machine, it is standby 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 described first fermented juice addition material is added in the first fermented juice, the back injection that stirs is made wine in the jar, airtight, under 15～30 ℃ of temperature, carried out Secondary Fermentation 2 months, recycle silicon algae soil filter filter and remove residue, make 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, use the flame filter press filter and remove residue respectively again after, 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 described first fermentation pomace addition material is added in the described first fermentation pomace, the back injection that stirs is made wine in the jar, airtight, under 15～30 ℃ of temperature, carried 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 is substantially the same manner as Example 1, 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 is substantially the same manner as Example 1, 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 (1)
1. Yangtao wine, be to be brewageed by the following raw materials according preparation to form: Kiwifruit, white sugar, saleratus, sulfurous gas, polygalacturonase and yeast saccharomyces cerevisiae, it is characterized in that: the weight part proportioning of described each raw material is: 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, 0.10～0.14 part of 0.1～0.3 part of polygalacturonase and yeast saccharomyces cerevisiae; The brewing method of this Yangtao wine is to carry out according to the following steps:
The preparation of step 1, Kiwifruit slurry: get Kiwi fresh fruit by described proportioning, choose bad fruit, swing wash clean, and skin table moisture is dried, it is standby that fragmentation breaks into pasty state Kiwifruit slurry;
Step 2, first fermentation: by described 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, 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 standby to make first fermentation slurry, and remaining white sugar, polygalacturonase, yeast saccharomyces cerevisiae, sulfurous gas are standby;
Step 3, squeezing separate: the first fermentation slurry of step 2 is squeezed separation, it is standby with first fermentation pomace to make first fermented juice, simultaneously step 2 is used 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, 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 standby 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 standby 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, displays 1～2 year under 15～30 ℃ of temperature, use the flame filter press filter and remove residue respectively again after, namely 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, displays 1～2 year under 15～30 ℃ of temperature, use the flame filter press filter and remove residue respectively again after, namely make the Yangtao wine of second-class quality.
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| CN103589575B (en) * | 2013-11-27 | 2015-05-13 | 神农架绿源天然食品有限责任公司 | Sweet kiwi fruit wine and brewing method thereof |
| CN103589574B (en) * | 2013-11-27 | 2014-11-19 | 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 |
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