CN102807941A

CN102807941A - Process for making white wine from fruit

Info

Publication number: CN102807941A
Application number: CN2012103155306A
Authority: CN
Inventors: 胡建明
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-08-30
Filing date: 2012-08-30
Publication date: 2012-12-05

Abstract

The invention discloses a process for making white wine from fruit, including the following steps: 1) destemming and cleaning fine fruits; 2) peeling, smashing and juicing the fruits and then separating the peel, the flesh, the kernel and the juice from each other; 3) filtering and then refrigerating the fruit juice; 4) warming the refrigerated fruit juice for the first fermentation; 5) secondary fermentation for the fruit juice obtained in the fourth step; 6) distilling the fruit wine obtained in the fifth step for the first time (rough distillate); 7) distilling the white wine obtained in the sixth step for the second time (middle distillate); 8) distilling the white wine obtained from the seventh step for the third time (fine distillate). The process has the beneficial effects of edible safety, comfortable and pure taste, non pollution and high usage of raw materials, because of displacement of grain by fruit and nonuse of any distiller's yeast, additive and spice.

Description

A kind of technology with the fruit brewing spirit

Technical field

The present invention relates to a kind of wine-making technology in the liquor industry, particularly a kind of technology with the fruit brewing spirit.

Background technology

At present common white (strong) wine of China is all brewageed with grain, and drinking in production technique and trial test has a lot of weak points.Wherein main the performance as follows: one, common white spirit is brewageed and is wanted a large amount of grain, and production cost is high; Two, distiller's yeast, methyl alcohol, potato spirit, the higher HUMAN HEALTH that influences of cyanide content are all used in fermentation in the production technique; Three, the human consumer has begun to feel dissatisfied to the demand of common white spirit, because common white spirit is prone to the higher authorities, dry, people want to drink health-related wine now; Four, distillery waste water influences environmental pollution; Five, fresh fruit storage time weak point, economic benefit is not high, and wine economic benefit that fruit is brewageed white (strong) increases severely.

Summary of the invention

To the existing defective that exists with the grain brewing spirit, the invention provides a kind of technology with the fruit brewing spirit.

To achieve these goals, the measure that the present invention taked is:

A kind of technology with the fruit brewing spirit, the first step, with removing to obstruct clean foreign material behind the good fruit picking, airing is clean again; Second goes on foot, and the airing clean water is really removed the peel to smash squeeze the juice, and then skin, press for extracting juice, nuclear, juice is separated; In the 3rd step, fruit syrup is filtered back refrigeration; In the 4th step, heat the fruit syrup of refrigeration and carrying out fermentation for the first time and obtain alcoholic strength at 8～11 fruit juice between spending; In the 5th step, the fruit juice that the 4th step was obtained carries out the fermentation second time, and obtaining alcoholic strength is the fruit wine between 16～23 degree; In the 6th step, the fruit wine that the 5th step was obtained carries out the distillation first time (the thick slide), and obtaining alcoholic strength is the liquor between 36～40 degree; In the 7th step, the liquor that the 6th step was obtained carries out the distillation second time (middle slide), and obtaining alcoholic strength is the liquor between 50～55 degree; In the 8th step, the liquor that the 7th step was obtained distills (the thin slide) for the third time, and obtaining alcoholic strength is the spirits between 75～80 degree;

Fruit syrup in said the 4th step and the 5th step ferments through Pericarpium Vitis viniferae and the Pericarpium Mali pumilae that adds refrigeration;

Filter type is sedimentation and filtration or uses filter to filter in said the 3rd step.

Beneficial effect of the present invention: replaced grain with fruit, met national industrial policies, having brewageed alcoholic strength is white (strong) wine of 30 degree-80 degree; Do not use any distiller's yeast and additive, and use the Pericarpium Vitis viniferae and the Pericarpium Mali pumilae fermentation of pure natural, edible safety is relieved; Do not add any spices, additive, outstanding various fruit aromas make people's back to nature originally, and it is comfortable to enter the mouth, pure taste; Objectionable impuritiess such as the contained methyl alcohol of white (strong) wine of fruit, potato spirit, sulfurous gas, prussiate, lead, manganese reduce than grain white (strong) wine in a large number; Benefit materials content is high, is higher than the wine that grain is brewageed like multiple amino acids content; The spent wash food such as producing soy sauce, rice vinegar of can regenerating, animals such as vinasse can be raised chickens, pig, pollution-free, raw material availability is high.

Description of drawings

Fig. 1, process flow sheet of the present invention.

Embodiment

A kind of technology with the fruit brewing spirit, the first step, with removing to obstruct clean foreign material behind the good fruit picking, airing is clean again; Second goes on foot, and the airing clean water is really removed the peel to smash squeeze the juice, and then skin, press for extracting juice, nuclear, juice is separated; In the 3rd step, fruit syrup is filtered back refrigeration; In the 4th step, heat the fruit syrup of refrigeration and carrying out fermentation for the first time and obtain alcoholic strength at 8～11 fruit juice between spending; In the 5th step, the fruit juice that the 4th step was obtained carries out the fermentation second time, and obtaining alcoholic strength is the fruit wine between 16～23 degree; In the 6th step, the fruit wine that the 5th step was obtained carries out the distillation first time (the thick slide), and obtaining alcoholic strength is the liquor between 36～40 degree; In the 7th step, the liquor that the 6th step was obtained carries out the distillation second time (middle slide), and obtaining alcoholic strength is the liquor between 50～55 degree; In the 8th step, the liquor that the 7th step was obtained distills (the thin slide) for the third time, and obtaining alcoholic strength is the spirits between 75～80 degree; Fruit syrup in said the 4th step and the 5th step ferments through Pericarpium Vitis viniferae and the Pericarpium Mali pumilae that adds refrigeration; Filter type is sedimentation and filtration or uses filter to filter in said the 3rd step.The all processes of the present invention from various fruit brewed fruit wines to white (strong) wine of distillation; Do not use any distiller's yeast, spices, additive; Only use Pericarpium Vitis viniferae and Pericarpium Mali pumilae repeatedly to ferment; Repeatedly distill and transfer this perfume (or spice) of true qualities, pure naturally, comfortable, sweet soft white (strong) wine of inlet to, this white (strong) wine good stability, the characteristics look clear, fruital is dense, inlet is comfortable, not the higher authorities, not dry, do not have sense tired out, the spiritual multiplication.

Those skilled in the art's simple change and replacement all are within protection scope of the present invention in this area.

Claims

1. the technology with the fruit brewing spirit is characterized in that, the first step, and with removing to obstruct clean foreign material behind the good fruit picking, airing is clean again; Second goes on foot, and the airing clean water is really removed the peel to smash squeeze the juice, and then skin, press for extracting juice, nuclear, juice is separated; In the 3rd step, fruit syrup is filtered back refrigeration; In the 4th step, heat the fruit syrup of refrigeration and carrying out fermentation for the first time and obtain alcoholic strength at 8～11 fruit juice between spending; In the 5th step, the fruit juice that the 4th step was obtained carries out the fermentation second time, and obtaining alcoholic strength is the fruit wine between 16～23 degree; In the 6th step, the fruit wine that the 5th step was obtained carries out the distillation first time, and obtaining alcoholic strength is the liquor between 36～40 degree; In the 7th step, the liquor that the 6th step was obtained carries out the distillation second time, and obtaining alcoholic strength is the liquor between 50～55 degree; In the 8th step, the liquor that the 7th step was obtained distills for the third time, and obtaining alcoholic strength is the spirits between 75～80 degree.

2. a kind of technology with the fruit brewing spirit according to claim 1 is characterized in that, the fruit syrup in said the 4th step and the 5th step ferments through Pericarpium Vitis viniferae and the Pericarpium Mali pumilae that adds refrigeration.

3. a kind of technology with the fruit brewing spirit according to claim 1 and 2 is characterized in that, filter type is sedimentation and filtration or uses filter to filter in said the 3rd step.