CN102807936A - Preparation method for birch juice fermentation wine - Google Patents
Preparation method for birch juice fermentation wine Download PDFInfo
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- CN102807936A CN102807936A CN2011101436461A CN201110143646A CN102807936A CN 102807936 A CN102807936 A CN 102807936A CN 2011101436461 A CN2011101436461 A CN 2011101436461A CN 201110143646 A CN201110143646 A CN 201110143646A CN 102807936 A CN102807936 A CN 102807936A
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Abstract
The invention provides a preparation method for a birch juice fermentation wine, relates to a processing method for a beverage wine, and particularly to a preparation method for a birch juice fermentation wine adopting a birch juice as a main raw material. According to the method, a juice is taken from birch, and is concentrated to 6-10 Bx; 15-20% of sucrose or glucose and 0.8-1.2% of peptone are added; the pH value of the culture medium is adjusted to 4-4.5 with citric acid; port wine active dry yeast is inoculated, wherein the amount of the port wine active dry yeast is 0.1% of the volume of the fermentation liquid; sealing is performed, and primary fermentation is performed for 4-5 days under a condition of a temperature of 18-24 DEG C; cooling is performed to a temperature of 12-15 DEG C; sealing is performed, and secondary fermentation is performed for 30-45 days; and treatments of blending, filtration, bottling, and sterilization are performed on the resulting wine liquid to obtain the finished product. According to the birch juice fermentation wine prepared through yeast fermentation by adopting the birch juice as the main raw material, unique wine style and nutrition and health care functions are provided, modern requirements on pursuits of nature, nutrition and health care are met, and a new variety is provided for wine families.
Description
Technical field
What the present invention relates to is a kind of working method of alcoholic drink, and specifically a kind of is the making method of the birch juice fermented wine of main raw material with birch juice.
Background technology
Birch juice picks up from birch, and birch grows in the outlying mountain area that artificial interference is less, do not have industrial pollution more, in area, the large and small Xing'an Mountains of China abundant birch resource is arranged.Birch juice clear, colorless or have a little little Huang, " Chinese medicine voluminous dictionary " put down in writing has pine gum alcohol, lipid acid, tannin, polyose, saponin, protein in the birch juice, have cough-relieving, eliminate the phlegm, relieving asthma, effect such as antibiotic, nature and flavor " hardship ", " trembling with fear ".Song dynasty " Kai Baofeng grass " record birch juice " bitter, flat, nontoxic ".According to the data at home and abroad analysis; Birch juice contains needed by human and the glucide that be prone to absorb, amino acid, organic acid, and plurality of inorganic salt class; Also contain volatile oil, birch bud alcohol, saponin compound, phytokinin or the like, natural birch juice is the nutritious physiologically active water of generally acknowledging in the world at present, is the Source of life of birch; Have antifatigue, antidotal health-care effect; Be 21 century one of the tool functional beverage of hoping, birch juice also has pharmacological actions such as antifatigue, cough-relieving in addition, is called " natural beer " and " forest beverage " by the European.With birch juice is the birch juice fermented wine that main raw material is processed through yeast fermentation, and not only the unique style of wine has more nutrient health-care function, meets the needs that the modern pursues natural, nutrition, health care, for drinks family has increased new kind.
Summary of the invention
The objective of the invention is to realize like this: carry out the collection of birch juice earlier, and then make the birch juice fermented wine.
The acquisition method of birch juice is following:
A, birch are selected: before the foliation in early spring, select physical features smooth, per hectare quantity surpasses the disease-free ripe birch woods of 200 strain birches, and tree-walk requires above 20 centimetres.
B, boring: earlier insert the bark xylem with probe before the boring, as go out juice and can hole, boring is positioned at the sunny slope apart from 20～60 centimetres on ground, 0.8～1.2 centimetre of diameter, and 2 centimetres of hole depths, bore angle becomes 105o with trunk.
C, adopt juice: tightly insert in the boring with the stainless steel chute immediately after the boring, make that effusive juice flows in the stainless steel cask through chute in the hole.
D, concentrate: with the birch juice vacuum concentration of gathering, vacuum degree control is more than 0.8Mpa, and temperature is below 55 ℃, and after being concentrated into concentration and being 6～10Bx, 0～5 ℃ of preservation is subsequent use.
Birch juice fermented wine making method is following:
The preparation of a, fermention medium: get spissated birch juice, add 15～20% sucrose or glucose, 0.8～1.2% peptone, and substratum PH is adjusted to 4～4.5 with Hydrocerol A.
B, preceding ferment: insert the wine active dry yeast of fermentating liquid volume 0.1%, airtight primary fermentation is 4-5 days under 18 ℃ of-24 ℃ of conditions, and when fermented liquid alcohol part reaches 10% (v/v) when above, preceding ferment finishes, and gets into the ferment stage afterwards.
C, back ferment: back ferment condition is 12 ℃～15 ℃, airtight, 30～45 days time.
D, collude accent, filter: the wine liquid that will the back ferment finishes filters with diatomite filter after colluding accent.
E, bottling, sterilization: will collude the bottling of wine liquid, the sterilization that are in harmonious proportion after filtering, sterilization temperature is decided to be 70 ℃, 30 minutes time, is finished product.
(4), specific embodiments
The collection of birch juice: before the foliation in early spring, select physical features smooth, per hectare quantity surpasses the disease-free ripe birch woods of 200 strain birches, chooses the birch boring of tree-walk above 20 centimetres and gets juice.Earlier insert the bark xylem with probe before the boring, as go out juice and can hole, boring is positioned at the sunny slope apart from 40 centimetres on ground, 1 centimetre of borehole diameter, and 2 centimetres of hole depths, bore angle becomes 105o with trunk.Tightly insert in the boring with the stainless steel chute immediately after the boring, effusive juice is flowed in the stainless steel cask through chute.With the birch juice vacuum concentration of gathering, vacuum degree control is at 0.8Mpa, 55 ℃ of temperature, and after being concentrated into concentration and being 8Bx, 0～5 ℃ of preservation is subsequent use.
The birch juice fermented wine is made: gets spissated birch juice 1000ml, adds 180g sucrose, and the peptone of 10g, and substratum PH is adjusted to 4.0 with Hydrocerol A.Insert the 1g wine active dry yeast, airtight primary fermentation is 4-5 days under 20 ℃ of conditions, when fermented liquid alcohol part reaches 10% (v/v) when above, is cooled to 12 ℃, continuation sealed fermenting 40 days, then wine liquid is colluded accent after, filter with diatomite filter.With the bottling of wine liquid, sterilization after filtering, sterilization temperature is decided to be 70 ℃, 30 minutes time, is finished product.
Claims (8)
1. the making method of a birch juice fermented wine is characterized in that: before the foliation in early spring, select physical features smooth, per hectare quantity surpasses the disease-free ripe birch woods of 200 strain birches, chooses the birch boring that tree-walk surpasses 20 centimetres and gets juice.Earlier insert the bark xylem with probe before the boring, as go out juice and can hole, boring is positioned at the sunny slope apart from 20～60 centimetres on ground, 0.8～1.2 centimetre of diameter, and 2 centimetres of hole depths, bore angle becomes 105 ° with trunk.Tightly insert in the boring with the stainless steel chute immediately after the boring, effusive juice is flowed in the stainless steel cask through chute.With the birch juice vacuum concentration of gathering, vacuum degree control is more than 0.8Mpa, and temperature is below 55 ℃, and after being concentrated into concentration and being 6～10Bx, 0～5 ℃ of preservation is subsequent use.Get spissated birch juice, add 15～20% sucrose or glucose, 0.8～1.2% peptone, and substratum PH is adjusted to 4～4.5 with Hydrocerol A.Insert the wine active dry yeast of fermentating liquid volume 0.1%, under 18 ℃ of-24 ℃ of conditions airtight primary fermentation 4-5 days, when fermented liquid alcohol part reaches 10% (v/v) when above, preceding ferment finished, and gets into the ferment stage afterwards.Back ferment condition is 12 ℃～15 ℃, airtight, 30～45 days time.After then wine liquid being colluded accent, filter with diatomite filter.With the bottling of wine liquid, sterilization after filtering, sterilization temperature is decided to be 70 ℃, 30 minutes time, is finished product.
2. the making method of a kind of birch juice fermented wine according to claim 1; It is characterized in that: it is before the foliation in early spring that birch is got the juice requirement; The selection physical features is smooth, and per hectare quantity surpasses the disease-free ripe birch woods of 200 strain birches, chooses the birch that tree-walk surpasses 20 centimetres.
3. according to the making method of the described a kind of birch juice fermented wine of claim 1-2; It is characterized in that: boring is inserted the bark xylem with probe earlier before getting juice; As go out juice and can hole, boring is positioned at the sunny slope apart from 20～60 centimetres on ground, 0.8～1.2 centimetre of diameter; 2 centimetres of hole depths, bore angle become 105 ° with trunk.
4. the making method of a kind of birch juice fermented wine according to claim 1 is characterized in that: the birch juice of taking-up requires to concentrate preservation.Concentrated condition is a vacuum concentration, and vacuum degree control is more than 0.8Mpa, and temperature is below 55 ℃, and being concentrated into concentration is 6～10Bx, and storage conditions is 0～5 ℃ of preservation.
5. the making method of a kind of birch juice fermented wine according to claim 1; It is characterized in that: birch juice fermented wine fermentative medium formula is to add 15～20% sucrose or glucose in the birch juice of 6～10Bx; 0.8～1.2% peptone, and substratum PH is adjusted to 4～4.5 with Hydrocerol A.
6. the making method of a kind of birch juice fermented wine according to claim 1 is characterized in that: fermented yeast adopts wine active dry yeast, and consumption is 0.1% of a culture volume.
7. the making method of a kind of birch juice fermented wine according to claim 1 is characterized in that: ferment and back ferment two portions before fermentation divides, preceding ferment condition are 18 ℃-24 ℃, 4-5 days, and back ferment condition is 12 ℃～15 ℃, 30～45 days time.
8. the making method of a kind of birch juice fermented wine according to claim 1 is characterized in that: the sterilising conditions of birch juice fermented wine is 70 ℃, 30 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101436461A CN102807936A (en) | 2011-05-31 | 2011-05-31 | Preparation method for birch juice fermentation wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101436461A CN102807936A (en) | 2011-05-31 | 2011-05-31 | Preparation method for birch juice fermentation wine |
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| CN102807936A true CN102807936A (en) | 2012-12-05 |
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| CN2011101436461A Pending CN102807936A (en) | 2011-05-31 | 2011-05-31 | Preparation method for birch juice fermentation wine |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555505A (en) * | 2013-10-28 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Solid birch juice sparkling wine and using method thereof |
| CN105368646A (en) * | 2015-12-22 | 2016-03-02 | 湖北工业大学 | Method for preparing maple-flavor Baijiu by sugar maple |
| CN106754092A (en) * | 2017-03-11 | 2017-05-31 | 万盈贝 | A kind of Acer negundo birch sap wine |
| CN106754093A (en) * | 2017-03-13 | 2017-05-31 | 万盈贝 | A kind of resin hydromel |
| CN108676666A (en) * | 2018-07-12 | 2018-10-19 | 兰兴 | A kind of birch juice Spirit and its production technology |
| CN115812954A (en) * | 2022-12-23 | 2023-03-21 | 伊春桦肽生物药业有限公司 | Birch juice enzyme and preparation method thereof |
| RU2797015C1 (en) * | 2022-02-17 | 2023-05-30 | Владимир Викторович Михайлов | Method of producing low-alcoholic drink from birch sap |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1163928A (en) * | 1997-05-09 | 1997-11-05 | 吴松波 | Formula of birch juice wine and its making method |
| CN1295121A (en) * | 2000-11-11 | 2001-05-16 | 大兴安岭丽雪精淀粉公司 | Birch juice dry-white-wine and its making technology |
-
2011
- 2011-05-31 CN CN2011101436461A patent/CN102807936A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1163928A (en) * | 1997-05-09 | 1997-11-05 | 吴松波 | Formula of birch juice wine and its making method |
| CN1295121A (en) * | 2000-11-11 | 2001-05-16 | 大兴安岭丽雪精淀粉公司 | Birch juice dry-white-wine and its making technology |
Non-Patent Citations (4)
| Title |
|---|
| 刘志民等: "桦树汁酒的研制", 《食品工业》 * |
| 李娜等: "桦树汁发酵酒的研制", 《酿酒》 * |
| 熊亚: "固定化酵母菌与游离酵母菌产酒精作用的比较研究", 《西昌学院学报.自然科学版》 * |
| 贾生平: "桦树汁的采集与加工", 《农业工程技术.温室园艺》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555505A (en) * | 2013-10-28 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Solid birch juice sparkling wine and using method thereof |
| CN105368646A (en) * | 2015-12-22 | 2016-03-02 | 湖北工业大学 | Method for preparing maple-flavor Baijiu by sugar maple |
| CN106754092A (en) * | 2017-03-11 | 2017-05-31 | 万盈贝 | A kind of Acer negundo birch sap wine |
| CN106754093A (en) * | 2017-03-13 | 2017-05-31 | 万盈贝 | A kind of resin hydromel |
| CN108676666A (en) * | 2018-07-12 | 2018-10-19 | 兰兴 | A kind of birch juice Spirit and its production technology |
| RU2797015C1 (en) * | 2022-02-17 | 2023-05-30 | Владимир Викторович Михайлов | Method of producing low-alcoholic drink from birch sap |
| CN115812954A (en) * | 2022-12-23 | 2023-03-21 | 伊春桦肽生物药业有限公司 | Birch juice enzyme and preparation method thereof |
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Application publication date: 20121205 |