CN102994319B - Machine-made fermented citrus wine and production technology thereof - Google Patents
Machine-made fermented citrus wine and production technology thereof Download PDFInfo
- Publication number
- CN102994319B CN102994319B CN2012105907209A CN201210590720A CN102994319B CN 102994319 B CN102994319 B CN 102994319B CN 2012105907209 A CN2012105907209 A CN 2012105907209A CN 201210590720 A CN201210590720 A CN 201210590720A CN 102994319 B CN102994319 B CN 102994319B
- Authority
- CN
- China
- Prior art keywords
- wine
- juice
- yeast
- allotment
- orange
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 228
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 241000207199 Citrus Species 0.000 title abstract description 9
- 235000020971 citrus fruits Nutrition 0.000 title abstract description 9
- 238000005516 engineering process Methods 0.000 title abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 134
- 238000000855 fermentation Methods 0.000 claims abstract description 80
- 230000004151 fermentation Effects 0.000 claims abstract description 80
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 64
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 40
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 11
- 235000015203 fruit juice Nutrition 0.000 claims description 100
- 235000015205 orange juice Nutrition 0.000 claims description 65
- 230000032683 aging Effects 0.000 claims description 57
- 230000001954 sterilising effect Effects 0.000 claims description 55
- 235000000346 sugar Nutrition 0.000 claims description 52
- 239000007788 liquid Substances 0.000 claims description 50
- 239000003292 glue Substances 0.000 claims description 44
- 239000000843 powder Substances 0.000 claims description 32
- 239000002253 acid Substances 0.000 claims description 31
- 230000004913 activation Effects 0.000 claims description 30
- 235000020105 orange wine Nutrition 0.000 claims description 27
- 238000001914 filtration Methods 0.000 claims description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 24
- 229930006000 Sucrose Natural products 0.000 claims description 22
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 22
- 239000005720 sucrose Substances 0.000 claims description 22
- 239000006188 syrup Substances 0.000 claims description 22
- 235000020357 syrup Nutrition 0.000 claims description 22
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 21
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 21
- 238000002360 preparation method Methods 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 20
- 241000256844 Apis mellifera Species 0.000 claims description 18
- 102000015636 Oligopeptides Human genes 0.000 claims description 14
- 108010038807 Oligopeptides Proteins 0.000 claims description 14
- 238000010668 complexation reaction Methods 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 13
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 11
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 10
- 235000006708 antioxidants Nutrition 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000009973 maize Nutrition 0.000 claims description 7
- 239000001116 FEMA 4028 Substances 0.000 claims description 6
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 6
- 229960004853 betadex Drugs 0.000 claims description 6
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 claims description 6
- 229940080345 gamma-cyclodextrin Drugs 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 241000675108 Citrus tangerina Species 0.000 claims 7
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 235000019499 Citrus oil Nutrition 0.000 abstract 1
- 239000010500 citrus oil Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 241001672694 Citrus reticulata Species 0.000 description 58
- 239000002893 slag Substances 0.000 description 36
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 30
- 241000233855 Orchidaceae Species 0.000 description 20
- 235000009508 confectionery Nutrition 0.000 description 16
- 238000012856 packing Methods 0.000 description 16
- 102000002322 Egg Proteins Human genes 0.000 description 15
- 108010000912 Egg Proteins Proteins 0.000 description 15
- 241000287828 Gallus gallus Species 0.000 description 15
- 229910000278 bentonite Inorganic materials 0.000 description 15
- 239000000440 bentonite Substances 0.000 description 15
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 15
- 238000011049 filling Methods 0.000 description 15
- 239000012982 microporous membrane Substances 0.000 description 15
- 210000004681 ovum Anatomy 0.000 description 15
- 238000004821 distillation Methods 0.000 description 12
- 238000002156 mixing Methods 0.000 description 11
- 230000012010 growth Effects 0.000 description 9
- 238000005352 clarification Methods 0.000 description 8
- 239000012141 concentrate Substances 0.000 description 8
- 238000000605 extraction Methods 0.000 description 8
- 238000006386 neutralization reaction Methods 0.000 description 8
- 230000003068 static effect Effects 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 4
- 235000005976 Citrus sinensis Nutrition 0.000 description 4
- 240000002319 Citrus sinensis Species 0.000 description 4
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical group O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 4
- 229940052490 naringin Drugs 0.000 description 4
- 229930019673 naringin Natural products 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000276331 Citrus maxima Species 0.000 description 2
- 235000001759 Citrus maxima Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 230000003698 anagen phase Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 229960004106 citric acid Drugs 0.000 description 2
- 229960002303 citric acid monohydrate Drugs 0.000 description 2
- 125000004122 cyclic group Chemical group 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000011218 segmentation Effects 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000005660 hydrophilic surface Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011020 pilot scale process Methods 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Machine-made fermented citrus wine and a production technology thereof belong to fruit wine and brewing methods thereof. The production technology includes steps of antioxidant browning, acidifying, deoiling, debitterizing, sweetening, preparing yeast, fermenting, after fermentation and the like. The production technology has the advantages that inclusion complex reactions of citrus oil and bitter principle materials can be performed simultaneously by using cyclodextrin under normal temperature before fermenting, deoiling and debitterizing are clean and complete, good quality can be guaranteed by fermenting the fruit wine, the production technology is suitable for producing the fermented citrus wine after citrus juice is mechanically squeezed, and a blank of producing the machine-made fermented citrus wine is filled. By experimenting, not only fermentation is in good condition during the fermenting process, but also the machine-made fermented citrus wine is elegant and delicate in vinosity, without bitter taste, and without foreign flavor, and has a characteristic scent and a characteristic taste of citrus.
Description
Technical field:
A kind of machine-processed fermented orange wine and production technique thereof, belong to fruit wine and brew method thereof.
Background technology:
In China, the plantation amount of oranges and tangerines is quite large, and oranges and tangerines have abundant nutrition.But for the utilization of oranges and tangerines, also only rest on edible fruits and fruit juice, have small portion to be led to orange wine by manual peeling.Manual peeling is limited to wide skin oranges and tangerines more and is convenient to the orange of manual peeling as red tangerine, Pon mandarin orange, granulated sugar tangerine etc.Why manual peeling is because the white skin between so easy removal tangerine peel and tangerine peel and pulp (really lobe).The tangerine oil that the skin of oranges and tangerines contains 1%-3%, tangerine oil has very strong bacteriostatic action, enters fruit juice and can seriously hinder yeast growth and wine fermentation.Manual peeling meeting overcomes this difficulty, but manual peeling has seriously limited again the wine brewing industrial scale, increases human cost.Now, advanced orange juicer tool occurred in the production of citrus beverages, supporting oil grinding machine tool has also been arranged.Although can slough the part tangerine oil in the former fruit of oranges and tangerines by oil grinding machine, mechanical de-oiling rate, also lower than 50%, still has the tangerine oil more than 50% to residue in fruit juice, pulp, pomace.In the production of citrus beverages, but the tangerine oil major part vacuum removal in fruit juice, but this de-oiling method need carry out under 50～52 ℃ of conditions and dehydration simultaneously.If it is the fruit juice concentrate fermentation fruit wine that this method is used in the brew of fruit wine, because the fruit juice through high temperature de-oiling, dehydration, moisturizing brew wine again, make the intrinsic gracefulness of oranges and tangerines, fine and smooth fine local flavor be damaged, fermented wine loses the bright Flavor of former fresh fruit, cause the fermentation fruit wine low quality, do not accepted by the human consumer.Because of above-mentioned reason, at present, with after juice extractor mechanize squeezing orange blossom, producing fermented orange wine, also there is sizable difficulty, hindered the production of machine-processed fermented orange wine, the production of machine-processed fermented orange wine is almost also blank out.
Also have, containing the lemon alkali salt in the white skin between peel of Citrus reticulata Blanco and pulp and fruit stone is naringin.After complete oranges and tangerines are opened, by the effect of the acid in fruit juice and enzyme, naringin is converted into to the extremely bitter bitter principle materials such as lemon alkali, has a strong impact on the local flavor of orange wine.Available technology adopting centrifugation or prozyme carry out debitterize, and this method is wanted many one flow processs, increases production cost, and debitterize is also not thorough.
Summary of the invention:
The problem to be solved in the present invention provides a kind of just energy de-oiling simultaneously, debitterize at normal temperatures exactly for above deficiency, be applicable to the fermented orange wine of producing after mechanize squeezing orange blossom, and its production method.
Its technical scheme is as follows:
A kind of machine-processed fermented orange wine, its production technique comprises the following steps:
1) anti-oxidant brown stain: the clear juice of the oranges and tangerines that juice extractor is squeezed out, pulp add the saccharosonic acid of juice, pulp weight 0.1 ‰-0.2 ‰ clearly immediately, and pulp is delivered to the squeezing of stoning juice extractor and gets the clear juice of two road oranges and tangerines, and the clear juice of twice is merged to obtain to orange juice.
2) acid adjustment: in orange juice, add food grade CaCO
3acid adjustment to 0.6-0.7g/100ml(by Citric acid monohydrate Food grade, in former orange juice containing citric acid 0.9-1.3g/100ml), stir that within 20-25 minute, to reach neutralization reaction complete.
3) de-oiling, debitterize: in the orange juice after acid adjustment, add the cyclodextrin of orange juice weight 0.2%-1.5% fully to stir 20-30 minute, make cyclodextrin to the tangerine oil in orange juice and bitter principle material inclusion complexation sufficient reacting.
4) adjust sugar: the sucrose of take allotment orange juice total reducing sugar as 20-22g/100ml(be that the 100ml orange juice is containing sucrose 20-22g, the sucrose add-on equals total reducing sugar and subtracts the fruit juice sugar degree, after calculating the sucrose add-on, take sucrose: water is brewed into the syrup with fructose fragrance as 2:1 is watered, pump in orange juice and stir evenly while hot, product temperature 18-22 ℃ now), obtain allotment fruit juice.
5) yeast preparation:
The one-level preparation:
Get triangular flask, the sterilizing syrup (being to contain 5-8g sucrose in 100ml water) of dress 5-8g/100ml, to the active fruit wine dried yeast powder that adds 10g/100ml in the sterilizing syrup (being to contain the active fruit wine dried yeast powder of 10g in 100ml sterilizing syrup), in 33-37 ℃ of activation 15-25 minute, obtain the activation yeast slurry;
Two-stage system is standby:
The allotment fruit juice of packing in the Ka Shi tank, the activation yeast slurry to adding allotment fruit juice weight 10% in allotment fruit juice, shake up temperature control 25-33 ℃ and cultivate 2-4 hour, obtains the yeast kind, and observing the moving animated period of yeast tide, to enter three tier structure standby;
Three tier structure is standby:
The allotment fruit juice of packing in the distiller's yeast tank, to the yeast kind that moves into allotment fruit juice weight 5%-10% in allotment fruit juice, cultivate 7-9 hour for temperature control 20-25 ℃, obtains distiller's yeast liquid, and the moving animated period of yeast tide pumps into ferment tank.
From activated yeast, to the yeast segmentation of allotment fruit juice fermentation, cultivate, every grade of temperature difference is no more than 10 ℃, with this, reduces the infringement to yeast, improves the yeast growth rate.
Ripe distiller's yeast is containing reach more than 60,000/ml of yeast number, bud ratio 25% left and right, and the yeast conidial cell wall is thin, and Dissolve things inside is sparkling and crystal-clear bright, and vitality is vigorous, and dead yeast is lower than 2/ml, cleaning-less bacteria infection.
Above-mentioned nutrient solution is 70% of vessel volume, and container is the ventilation closing device, and incubation period vibration or stirring frequently, pass into sterile air (oxygen).
6) fermentation: will allocate fruit juice and pump into the sterilization fermentor tank, the distiller's yeast liquid of 18-22 ℃ of access allotment fruit juice weight 8%-12% of product temperature, charging successively, every tank feed time is no more than 24 hours.Per hour with sterile air, stir fermentation juice minimum 3 minutes, temperature control 18-22 ℃ fermentation.
7) mend sugared supervention ferment: when the sugary 6-8g/100ml of dropping to of fermented liquid, add Fructus Hordei Germinatus maltose and honeybee sugar, Fructus Hordei Germinatus maltose 5-7g/100ml(is containing Fructus Hordei Germinatus maltose 5-7g in the 100ml fermented liquid), honeybee sugar 2-4g/100ml, the about 5.5g/100ml of sugar amount is mended in conversion altogether; The SO that adds again 25-35mg/L
2(be containing SO in the 1L fermented liquid
225-35mg) temperature control 18-22 ℃ is continued fermentation.Within 3-5 days, is approximately the yeast growth phase, the animated period mistake, should stop passing into sterile air, and temperature control 15-20 ℃ allows its static fermentation.Through left and right Primary Fermentation in 10 days, finish, more than wine degree 12 degree, below sugared 2g/100ml, extraction middle level pure mellow wine enters another tank and enters rear ferment again.Face slag and end slag concentrate on a tank secondary fermentation.Cyclic dextrin clathrate complex thing and pomace are separated from pure mellow wine with end slag, face slag.
8) ferment after: extract Primary Fermentation pure mellow wine tank out and become canful (liquid level is from tank actinal surface 10cm left and right), add the SO of 30mg/L
2, temperature control 15-20 ℃, through 14-16 days (containing 6 days clarification phases), rear ferment finished; Allow pure mellow wine naturally clarify, the wine degree reaches 12 degree or, more than 14 degree, below residual sugar 0.4g/100ml, acidity 0.6-0.8g/100ml, finish rear ferment.After taking out limpid wine liquid and becoming canful, more than supplying pure mellow wine wine degree 14 degree with white orchid ground wine, add the SO of 100mg/L
2, enter the ageing phase, at this moment be called former wine; The distillation of wine pin is white orchid ground wine.Face slag and end slag are through fermentation ends, and after extracting its pure mellow wine out, the recrement distillation is white orchid ground wine.
9) ageing: after 2-3 month ageing, carry out tank switching one time, former wine also becomes canful, and the wine pin is concentrated and clarified, last wine pin distillation white orchid ground wine.After former wine ageing half a year (through aestivate) again tank switching once, surpass every 1 year, 2 years tank switchings of former wine of 1 year ageing phase once later, operation is the same.
10) lower glue, allotment, sterilizing, filtration obtain finished product: lower glue after former 8 months phases of wine ageing, and under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 0.6-2.5g/100ml, glue is clarified former wine, and time 8-15 days, after blending allotment, add the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
The oranges and tangerines that use in the present invention comprise red tangerine, Pon mandarin orange, granulated sugar tangerine, sweet orange, orange, navel orange, blood orange, Xia Cheng, white shaddock, sweet shaddock etc.
Cyclodextrin can be selected alpha-cylodextrin, γ-cyclodextrin, beta-cyclodextrin, δ-cyclodextrin, preferably beta-cyclodextrin (β-CD).
The production technique of orange wine of the present invention comprises the following steps:
1) anti-oxidant brown stain: the clear juice of the oranges and tangerines that juice extractor is squeezed out, pulp add the saccharosonic acid of juice, pulp weight 0.1 ‰-0.2 ‰ clearly immediately, and pulp is delivered to the squeezing of stoning juice extractor and gets the clear juice of two road oranges and tangerines, and the clear juice of twice is merged to obtain to orange juice.
2) acid adjustment: in orange juice, add food grade CaCO
3acid adjustment to 0.6-0.7g/100ml(by Citric acid monohydrate Food grade, in former orange juice containing citric acid 0.9-1.3g/100ml), stir that within 20-25 minute, to reach neutralization reaction complete.
3) de-oiling, debitterize: in the orange juice after acid adjustment, add the cyclodextrin of orange juice weight 0.2%-1.5% fully to stir 20-30 minute, make cyclodextrin to the tangerine oil in orange juice and bitter principle material inclusion complexation sufficient reacting.
4) adjust sugar: the sucrose of take allotment orange juice total reducing sugar as 20-22g/100ml(be that the 100ml orange juice is containing sucrose 20-22g, the sucrose add-on equals total reducing sugar and subtracts the fruit juice sugar degree, after calculating the sucrose add-on, take sucrose: water is brewed into the syrup with fructose fragrance as 2:1 is watered, pump in orange juice and stir evenly while hot, product temperature 18-22 ℃ now), obtain allotment fruit juice.
5) yeast preparation:
The one-level preparation:
Get triangular flask, the sterilizing syrup (being to contain 5-8g sucrose in 100ml water) of dress 5-8g/100ml, to the active fruit wine dried yeast powder that adds 10g/100ml in the sterilizing syrup (being to contain the active fruit wine dried yeast powder of 10g in 100ml sterilizing syrup), in 33-37 ℃ of activation 15-25 minute, obtain the activation yeast slurry;
Two-stage system is standby:
The allotment fruit juice of packing in the Ka Shi tank, the activation yeast slurry to adding allotment fruit juice weight 10% in allotment fruit juice, shake up temperature control 25-33 ℃ and cultivate 2-4 hour, obtains the yeast kind, and observing the moving animated period of yeast tide, to enter three tier structure standby;
Three tier structure is standby:
The allotment fruit juice of packing in the distiller's yeast tank, to the yeast kind that moves into allotment fruit juice weight 5%-10% in allotment fruit juice, cultivate 7-9 hour for temperature control 20-25 ℃, obtains distiller's yeast liquid, and the moving animated period of yeast tide pumps into ferment tank.
From activated yeast, to the yeast segmentation of allotment fruit juice fermentation, cultivate, every grade of temperature difference is no more than 10 ℃, with this, reduces the infringement to yeast, improves the yeast growth rate.
Ripe distiller's yeast is containing reach more than 60,000/ml of yeast number, bud ratio 25% left and right, and the yeast conidial cell wall is thin, and Dissolve things inside is sparkling and crystal-clear bright, and vitality is vigorous, and dead yeast is lower than 2/ml, cleaning-less bacteria infection.
Above-mentioned nutrient solution is 70% of vessel volume, and container is the ventilation closing device, and incubation period vibration or stirring frequently, pass into sterile air (oxygen).
6) fermentation: will allocate fruit juice and pump into the sterilization fermentor tank, the distiller's yeast liquid of 18-22 ℃ of access allotment fruit juice weight 8%-12% of product temperature, charging successively, every tank feed time is no more than 24 hours.Per hour with sterile air, stir fermentation juice minimum 3 minutes, temperature control 18-22 ℃ fermentation.
7) mend sugared supervention ferment: when the sugary 6-8g/100ml of dropping to of fermented liquid, add Fructus Hordei Germinatus maltose and honeybee sugar, Fructus Hordei Germinatus maltose 5-7g/100ml(is containing Fructus Hordei Germinatus maltose 5-7g in the 100ml fermented liquid), honeybee sugar 2-4g/100ml, the about 5.5g/100ml of sugar amount is mended in conversion altogether; The SO that adds again 25-35mg/L
2(be containing SO in the 1L fermented liquid
225-35mg) temperature control 18-22 ℃ is continued fermentation.Within 3-5 days, is approximately the yeast growth phase, the animated period mistake, should stop passing into sterile air, and temperature control 15-20 ℃ allows its static fermentation.Through left and right Primary Fermentation in 10 days, finish, more than wine degree 12 degree, below sugared 2g/100ml, extraction middle level pure mellow wine enters another tank and enters rear ferment again.Face slag and end slag concentrate on a tank secondary fermentation.Cyclic dextrin clathrate complex thing and pomace are separated from pure mellow wine with end slag, face slag.
8) ferment after: extract Primary Fermentation pure mellow wine tank out and become canful (liquid level is from tank actinal surface 10cm left and right), add the SO of 30mg/L
2, temperature control 15-20 ℃, through 14-16 days (containing 6 days clarification phases), rear ferment finished; Allow pure mellow wine naturally clarify, the wine degree reaches 12 degree or, more than 14 degree, below residual sugar 0.4g/100ml, acidity 0.6-0.8g/100ml, finish rear ferment.After taking out limpid wine liquid and becoming canful, more than supplying pure mellow wine wine degree 14 degree with white orchid ground wine, add the SO of 100mg/L
2, enter the ageing phase, at this moment be called former wine; The distillation of wine pin is white orchid ground wine.Face slag and end slag are through fermentation ends, and after extracting its pure mellow wine out, the recrement distillation is white orchid ground wine.
9) ageing: after 2-3 month ageing, carry out tank switching one time, former wine also becomes canful, and the wine pin is concentrated and clarified, last wine pin distillation white orchid ground wine.After former wine ageing half a year (through aestivate) again tank switching once, surpass every 1 year, 2 years tank switchings of former wine of 1 year ageing phase once later, operation is the same.
10) lower glue, allotment, sterilizing, filtration obtain finished product: lower glue after former 8 months phases of wine ageing, and under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 0.6-2.5g/100ml, glue is clarified former wine, and time 8-15 days, after blending allotment, add the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
The inventor completes the present invention program's design and lab scale from first arrival in 2010 in March, 2012, and in company's pilot scale successes such as Sichuan China orange wine industry companies, obtain promising result in December, 2012, proves that the inventive method is practical.
Compared with prior art, the beneficial effect that the present invention has is:
1, before fermentation, adopt cyclodextrin to carry out the inclusion complexation reaction to tangerine oil and bitter principle material simultaneously, can be fermented after reaction, after fermentation, the inclusion complexation reactant is separated from wine.Do not need de-oiling, debitterize are taked to independent operation, simplify like this production process, save human and material resources, reduce production costs.Be applicable to produce fermented orange wine after mechanize squeezing orange blossom, filled up the blank that machine-processed fermented orange wine is produced.
2, preferred beta-cyclodextrin in cyclodextrin, beta-cyclodextrin has hydrophilic surface relative to, a relatively hydrophobic center, so it can react with generation inclusion complexations such as tangerine oil, naringins in orange blossom, thereby the materials such as tangerine oil, naringin " are inlayed " in the middle of ring, be that the matter interactions such as beta-cyclodextrin and tangerine oil, naringin have formed new mixture, make tangerine oil lose bacteriostatic action, de-oiling, debitterize are totally thorough, are the assurances that wine fermentation is obtained better quality.
3, the present invention, at normal temperatures with regard to energy de-oiling, debitterize, makes oranges and tangerines can keep well the fine local flavor of its intrinsic gracefulness, exquisiteness.By test, during fermentation, not only ferment all right, and vinosity is graceful, fine and smooth, without bitter taste, the assorted flavor of naivete, there is the distinctive fragrance flavor of oranges and tangerines.
4, due to the sugary only 8%-11% of orange blossom, sugary more than 22% lower than Wine grape, the present invention, except adding sucrose in fermentation, allotment, has also added part Fructus Hordei Germinatus maltose, honey and soybean oligopeptide powder, maize oligopeptide powder, to improve nutrition and the local flavor of oranges and tangerines fermented wine.
5, the present invention activates yeast and adopts sucrose water, can fully improve the breeding potential of yeast.
Embodiment:
Embodiment mono-:
The present embodiment orange wine makes by following steps:
1) anti-oxidant brown stain: the clear juice of the oranges and tangerines that juice extractor is squeezed out, pulp add the saccharosonic acid of juice, pulp weight 0.1 ‰ clearly immediately, and pulp is delivered to the squeezing of stoning juice extractor and gets the clear juice of two road oranges and tangerines, and the clear juice of twice is merged to obtain to orange juice.
2) acid adjustment: in orange juice, add food grade CaCO
3acid adjustment is to 0.7g/100ml, stirs that within 20 minutes, to reach neutralization reaction complete.
3) de-oiling, debitterize: in the orange juice after acid adjustment, add the cyclodextrin (selecting β-CD here) of orange juice weight 1.5% fully to stir 20 minutes, make cyclodextrin to the tangerine oil in orange juice and bitter principle material inclusion complexation sufficient reacting.
4) adjust sugar: the sucrose of take allotment orange juice total reducing sugar is 22g/100ml, obtains allotment fruit juice.
5) yeast preparation:
The one-level preparation:
Get triangular flask, the sterilizing syrup of dress 5g/100ml, to the active fruit wine dried yeast powder (select Angel Yeast BV818 here, also can select other fruit wine dried yeast powder) that adds 10g/100ml in the sterilizing syrup, in 37 ℃ of activation 15 minutes, obtain the activation yeast slurry;
Two-stage system is standby:
The allotment fruit juice of packing in the Ka Shi tank, the activation yeast slurry to adding allotment fruit juice weight 10% in allotment fruit juice, shake up 33 ℃ of temperature controls and cultivate 2 hours, obtains the yeast kind;
Three tier structure is standby:
The allotment fruit juice of packing in the distiller's yeast tank, to the yeast kind that moves into allotment fruit juice weight 10% in allotment fruit juice, 25 ℃ of temperature controls are cultivated 7 hours, obtain distiller's yeast liquid.
6) fermentation: will allocate fruit juice and pump into the sterilization fermentor tank, the distiller's yeast liquid fermentation of 18 ℃ of access allotment fruit juice weight 12% of product temperature.
7) mend sugared supervention ferment: when the sugary 6g/100ml of dropping to of fermented liquid, add Fructus Hordei Germinatus maltose and honeybee sugar, Fructus Hordei Germinatus maltose 7g/100ml, honeybee sugar 2g/100ml; The SO that adds again 35mg/L
218 ℃ of continuation fermentations of temperature control.The yeast growth animated period is 20 ℃ of temperature controls later, allow its static fermentation.Through left and right Primary Fermentation in 10 days, finish again.More than wine degree 12 degree, below sugared 2g/100ml, extraction middle level pure mellow wine enters another tank and enters rear ferment.Face slag and end slag concentrate on a tank secondary fermentation.β-CD Inclusion Complexes and pomace are separated from pure mellow wine with end slag, face slag.
8) ferment after: extract Primary Fermentation pure mellow wine tank out and become canful (liquid level is from tank actinal surface 10cm left and right), add the SO of 30mg/L
2, 15 ℃ of temperature controls, through 16 days (containing 6 days clarification phases), rear ferment finished; Allow pure mellow wine naturally clarify, more than the wine degree reaches 12 degree, below residual sugar 0.4g/100ml, acidity 0.8g/100ml, ferment after finishing.After taking out limpid wine liquid and becoming canful, more than supplying pure mellow wine wine degree 14 degree with white orchid ground wine, add the SO of 100mg/L
2, enter the ageing phase.
9) ageing: after 2-3 month ageing, carry out tank switching one time, former wine also becomes canful, and the wine pin is concentrated and clarified, last wine pin distillation white orchid ground wine.After former wine ageing half a year (through aestivate) again tank switching once, surpass every 1 year, 2 years tank switchings of former wine of 1 year ageing phase once later, operation is the same.
10) lower glue, allotment, sterilizing, filtration obtain finished product: lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 0.6g/100ml, glue is clarified former wine, 15 days time, after blending allotment, adds the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
The production technique of the present embodiment orange wine comprises the following steps:
1) anti-oxidant brown stain: the clear juice of the oranges and tangerines that juice extractor is squeezed out, pulp add the saccharosonic acid of juice, pulp weight 0.1 ‰ clearly immediately, and pulp is delivered to the squeezing of stoning juice extractor and gets the clear juice of two road oranges and tangerines, and the clear juice of twice is merged to obtain to orange juice.
2) acid adjustment: in orange juice, add food grade CaCO
3acid adjustment is to 0.7g/100ml, stirs that within 20 minutes, to reach neutralization reaction complete.
3) de-oiling, debitterize: in the orange juice after acid adjustment, add the cyclodextrin (selecting β-CD here) of orange juice weight 1.5% fully to stir 20 minutes, make cyclodextrin to the tangerine oil in orange juice and bitter principle material inclusion complexation sufficient reacting.
4) adjust sugar: the sucrose of take allotment orange juice total reducing sugar is 22g/100ml, obtains allotment fruit juice.
5) yeast preparation:
The one-level preparation:
Get triangular flask, the sterilizing syrup of dress 5g/100ml, to the active fruit wine dried yeast powder (select Angel Yeast BV818 here, also can select other fruit wine dried yeast powder) that adds 10g/100ml in the sterilizing syrup, in 37 ℃ of activation 15 minutes, obtain the activation yeast slurry;
Two-stage system is standby:
The allotment fruit juice of packing in the Ka Shi tank, the activation yeast slurry to adding allotment fruit juice weight 10% in allotment fruit juice, shake up 33 ℃ of temperature controls and cultivate 2 hours, obtains the yeast kind;
Three tier structure is standby:
The allotment fruit juice of packing in the distiller's yeast tank, to the yeast kind that moves into allotment fruit juice weight 10% in allotment fruit juice, 25 ℃ of temperature controls are cultivated 7 hours, obtain distiller's yeast liquid.
6) fermentation: will allocate fruit juice and pump into the sterilization fermentor tank, the distiller's yeast liquid fermentation of 18 ℃ of access allotment fruit juice weight 12% of product temperature.
7) mend sugared supervention ferment: when the sugary 6g/100ml of dropping to of fermented liquid, add Fructus Hordei Germinatus maltose and honeybee sugar, Fructus Hordei Germinatus maltose 7g/100ml, honeybee sugar 2g/100ml; The SO that adds again 35mg/L
218 ℃ of continuation fermentations of temperature control.The yeast growth animated period is 20 ℃ of temperature controls later, allow its static fermentation.Through left and right Primary Fermentation in 10 days, finish again.More than wine degree 12 degree, below sugared 2g/100ml, extraction middle level pure mellow wine enters another tank and enters rear ferment.Face slag and end slag concentrate on a tank secondary fermentation.β-CD Inclusion Complexes and pomace are separated from pure mellow wine with end slag, face slag.
8) ferment after: extract Primary Fermentation pure mellow wine tank out and become canful (liquid level is from tank actinal surface 10cm left and right), add the SO of 30mg/L
2, 15 ℃ of temperature controls, through 16 days (containing 6 days clarification phases), rear ferment finished; Allow pure mellow wine naturally clarify, more than the wine degree reaches 12 degree, below residual sugar 0.4g/100ml, acidity 0.8g/100ml, ferment after finishing.After taking out limpid wine liquid and becoming canful, more than supplying pure mellow wine wine degree 14 degree with white orchid ground wine, add the SO of 100mg/L
2, enter the ageing phase.
9) ageing: after 2-3 month ageing, carry out tank switching one time, former wine also becomes canful, and the wine pin is concentrated and clarified, last wine pin distillation white orchid ground wine.After former wine ageing half a year (through aestivate) again tank switching once, surpass every 1 year, 2 years tank switchings of former wine of 1 year ageing phase once later, operation is the same.
10) lower glue, allotment, sterilizing, filtration obtain finished product: lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 0.6g/100ml, glue is clarified former wine, 15 days time, after blending allotment, adds the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
Embodiment bis-:
The present embodiment orange wine makes by following steps:
1) anti-oxidant brown stain: the clear juice of the oranges and tangerines that juice extractor is squeezed out, pulp add the saccharosonic acid of juice, pulp weight 0.2 ‰ clearly immediately, and pulp is delivered to the squeezing of stoning juice extractor and gets the clear juice of two road oranges and tangerines, and the clear juice of twice is merged to obtain to orange juice.
2) acid adjustment: in orange juice, add food grade CaCO
3acid adjustment is to 0.6g/100ml, stirs that within 25 minutes, to reach neutralization reaction complete.
3) de-oiling, debitterize: in the orange juice after acid adjustment, add the cyclodextrin (selecting alpha-cylodextrin here) of orange juice weight 0.2% fully to stir 30 minutes, make cyclodextrin to the tangerine oil in orange juice and bitter principle material inclusion complexation sufficient reacting.
4) adjust sugar: the sucrose of take allotment orange juice total reducing sugar is 20g/100ml, obtains allotment fruit juice.
5) yeast preparation:
The one-level preparation:
Get triangular flask, the sterilizing syrup of dress 8g/100ml, to the active fruit wine dried yeast powder (select Angel Yeast BV818 here, also can select other fruit wine dried yeast powder) that adds 10g/100ml in the sterilizing syrup, in 33 ℃ of activation 25 minutes, obtain the activation yeast slurry;
Two-stage system is standby:
The allotment fruit juice of packing in the Ka Shi tank, the activation yeast slurry to adding allotment fruit juice weight 10% in allotment fruit juice, shake up 25 ℃ of temperature controls and cultivate 4 hours, obtains the yeast kind;
Three tier structure is standby:
The allotment fruit juice of packing in the distiller's yeast tank, to the yeast kind that moves into allotment fruit juice weight 5% in allotment fruit juice, 20 ℃ of temperature controls are cultivated 9 hours, obtain distiller's yeast liquid.
6) fermentation: will allocate fruit juice and pump into the sterilization fermentor tank, the distiller's yeast liquid fermentation of 22 ℃ of access allotment fruit juice weight 8% of product temperature.
7) mend sugared supervention ferment: when the sugary 8g/100ml of dropping to of fermented liquid, add Fructus Hordei Germinatus maltose and honeybee sugar, Fructus Hordei Germinatus maltose 5g/100ml, honeybee sugar 4g/100ml; The SO that adds again 25mg/L
222 ℃ of continuation fermentations of temperature control.The yeast growth animated period is 15 ℃ of temperature controls later, allow its static fermentation.Through left and right Primary Fermentation in 10 days, finish again.More than wine degree 12 degree, below sugared 2g/100ml, extraction middle level pure mellow wine enters another tank and enters rear ferment.Face slag and end slag concentrate on a tank secondary fermentation.Alpha-cylodextrin Inclusion Complexes and pomace are separated from pure mellow wine with end slag, face slag.
8) ferment after: extract Primary Fermentation pure mellow wine tank out and become canful (liquid level is from tank actinal surface 10cm left and right), add the SO of 30mg/L
2, 20 ℃ of temperature controls, through 14 days (containing 6 days clarification phases), rear ferment finished; Allow pure mellow wine naturally clarify, more than the wine degree reaches 14 degree, below residual sugar 0.4g/100ml, acidity 0.6g/100ml, ferment after finishing.After taking out limpid wine liquid and becoming canful, more than supplying pure mellow wine wine degree 14 degree with white orchid ground wine, add the SO of 100mg/L
2, enter the ageing phase.
9) ageing: after 2-3 month ageing, carry out tank switching one time, former wine also becomes canful, and the wine pin is concentrated and clarified, last wine pin distillation white orchid ground wine.After former wine ageing half a year (through aestivate) again tank switching once, surpass every 1 year, 2 years tank switchings of former wine of 1 year ageing phase once later, operation is the same.
10) lower glue, allotment, sterilizing, filtration obtain finished product: lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 2.5g/100ml, glue is clarified former wine, 8 days time, after blending allotment, adds the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
The production technique of the present embodiment orange wine comprises the following steps:
1) anti-oxidant brown stain: the clear juice of the oranges and tangerines that juice extractor is squeezed out, pulp add the saccharosonic acid of juice, pulp weight 0.2 ‰ clearly immediately, and pulp is delivered to the squeezing of stoning juice extractor and gets the clear juice of two road oranges and tangerines, and the clear juice of twice is merged to obtain to orange juice.
2) acid adjustment: in orange juice, add food grade CaCO
3acid adjustment is to 0.6g/100ml, stirs that within 25 minutes, to reach neutralization reaction complete.
3) de-oiling, debitterize: in the orange juice after acid adjustment, add the cyclodextrin (selecting alpha-cylodextrin here) of orange juice weight 0.2% fully to stir 30 minutes, make cyclodextrin to the tangerine oil in orange juice and bitter principle material inclusion complexation sufficient reacting.
4) adjust sugar: the sucrose of take allotment orange juice total reducing sugar is 20g/100ml, obtains allotment fruit juice.
5) yeast preparation:
The one-level preparation:
Get triangular flask, the sterilizing syrup of dress 8g/100ml, to the active fruit wine dried yeast powder (select Angel Yeast BV818 here, also can select other fruit wine dried yeast powder) that adds 10g/100ml in the sterilizing syrup, in 33 ℃ of activation 25 minutes, obtain the activation yeast slurry;
Two-stage system is standby:
The allotment fruit juice of packing in the Ka Shi tank, the activation yeast slurry to adding allotment fruit juice weight 10% in allotment fruit juice, shake up 25 ℃ of temperature controls and cultivate 4 hours, obtains the yeast kind;
Three tier structure is standby:
The allotment fruit juice of packing in the distiller's yeast tank, to the yeast kind that moves into allotment fruit juice weight 5% in allotment fruit juice, 20 ℃ of temperature controls are cultivated 9 hours, obtain distiller's yeast liquid.
6) fermentation: will allocate fruit juice and pump into the sterilization fermentor tank, the distiller's yeast liquid fermentation of 22 ℃ of access allotment fruit juice weight 8% of product temperature.
7) mend sugared supervention ferment: when the sugary 8g/100ml of dropping to of fermented liquid, add Fructus Hordei Germinatus maltose and honeybee sugar, Fructus Hordei Germinatus maltose 5g/100ml, honeybee sugar 4g/100ml; The SO that adds again 25mg/L
222 ℃ of continuation fermentations of temperature control.The yeast growth animated period is 15 ℃ of temperature controls later, allow its static fermentation.Through left and right Primary Fermentation in 10 days, finish again.More than wine degree 12 degree, below sugared 2g/100ml, extraction middle level pure mellow wine enters another tank and enters rear ferment.Face slag and end slag concentrate on a tank secondary fermentation.Alpha-cylodextrin Inclusion Complexes and pomace are separated from pure mellow wine with end slag, face slag.
8) ferment after: extract Primary Fermentation pure mellow wine tank out and become canful (liquid level is from tank actinal surface 10cm left and right), add the SO of 30mg/L
2, 20 ℃ of temperature controls, through 14 days (containing 6 days clarification phases), rear ferment finished; Allow pure mellow wine naturally clarify, more than the wine degree reaches 14 degree, below residual sugar 0.4g/100ml, acidity 0.6g/100ml, ferment after finishing.After taking out limpid wine liquid and becoming canful, more than supplying pure mellow wine wine degree 14 degree with white orchid ground wine, add the SO of 100mg/L
2, enter the ageing phase.
9) ageing: after 2-3 month ageing, carry out tank switching one time, former wine also becomes canful, and the wine pin is concentrated and clarified, last wine pin distillation white orchid ground wine.After former wine ageing half a year (through aestivate) again tank switching once, surpass every 1 year, 2 years tank switchings of former wine of 1 year ageing phase once later, operation is the same.
10) lower glue, allotment, sterilizing, filtration obtain finished product: lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 2.5g/100ml, glue is clarified former wine, 8 days time, after blending allotment, adds the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
Embodiment tri-:
The present embodiment orange wine makes by following steps:
1) anti-oxidant brown stain: the clear juice of the oranges and tangerines that juice extractor is squeezed out, pulp add the saccharosonic acid of juice, pulp weight 0.15 ‰ clearly immediately, and pulp is delivered to the squeezing of stoning juice extractor and gets the clear juice of two road oranges and tangerines, and the clear juice of twice is merged to obtain to orange juice.
2) acid adjustment: in orange juice, add food grade CaCO
3acid adjustment is to 0.65g/100ml, stirs that within 22 minutes, to reach neutralization reaction complete.
3) de-oiling, debitterize: in the orange juice after acid adjustment, add the cyclodextrin (selecting γ-cyclodextrin here) of orange juice weight 1% fully to stir 25 minutes, make cyclodextrin to the tangerine oil in orange juice and bitter principle material inclusion complexation sufficient reacting.
4) adjust sugar: the sucrose of take allotment orange juice total reducing sugar is 21g/100ml, obtains allotment fruit juice.
5) yeast preparation:
The one-level preparation:
Get triangular flask, the sterilizing syrup of dress 6g/100ml, to the active fruit wine dried yeast powder (select Angel Yeast BV818 here, also can select other fruit wine dried yeast powder) that adds 10g/100ml in the sterilizing syrup, in 35 ℃ of activation 20 minutes, obtain the activation yeast slurry;
Two-stage system is standby:
The allotment fruit juice of packing in the Ka Shi tank, the activation yeast slurry to adding allotment fruit juice weight 10% in allotment fruit juice, shake up 28 ℃ of temperature controls and cultivate 3 hours, obtains the yeast kind;
Three tier structure is standby:
The allotment fruit juice of packing in the distiller's yeast tank, to the yeast kind that moves into allotment fruit juice weight 7% in allotment fruit juice, 22 ℃ of temperature controls are cultivated 8 hours, obtain distiller's yeast liquid.
6) fermentation: will allocate fruit juice and pump into the sterilization fermentor tank, the distiller's yeast liquid fermentation of 20 ℃ of access allotment fruit juice weight 10% of product temperature.
7) mend sugared supervention ferment: when the sugary 7g/100ml of dropping to of fermented liquid, add Fructus Hordei Germinatus maltose and honeybee sugar, Fructus Hordei Germinatus maltose 6g/100ml, honeybee sugar 3g/100ml; The SO that adds again 30mg/L
220 ℃ of continuation fermentations of temperature control.The yeast growth animated period is 18 ℃ of temperature controls later, allow its static fermentation.Through left and right Primary Fermentation in 10 days, finish again.More than wine degree 12 degree, below sugared 2g/100ml, extraction middle level pure mellow wine enters another tank and enters rear ferment.Face slag and end slag concentrate on a tank secondary fermentation.γ-cyclodextrin Inclusion Complexes and pomace are separated from pure mellow wine with end slag, face slag.
8) ferment after: extract Primary Fermentation pure mellow wine tank out and become canful (liquid level is from tank actinal surface 10cm left and right), add the SO of 30mg/L
2, 18 ℃ of temperature controls, through 15 days (containing 6 days clarification phases), rear ferment finished; Allow pure mellow wine naturally clarify, more than the wine degree reaches 12 degree, below residual sugar 0.4g/100ml, acidity 0.7g/100ml, ferment after finishing.After taking out limpid wine liquid and becoming canful, more than supplying pure mellow wine wine degree 14 degree with white orchid ground wine, add the SO of 100mg/L
2, enter the ageing phase.
9) ageing: after 2-3 month ageing, carry out tank switching one time, former wine also becomes canful, and the wine pin is concentrated and clarified, last wine pin distillation white orchid ground wine.After former wine ageing half a year (through aestivate) again tank switching once, surpass every 1 year, 2 years tank switchings of former wine of 1 year ageing phase once later, operation is the same.
10) lower glue, allotment, sterilizing, filtration obtain finished product: lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 2g/100ml, glue is clarified former wine, 10 days time, after blending allotment, adds the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
The production technique of the present embodiment orange wine comprises the following steps:
1) anti-oxidant brown stain: the clear juice of the oranges and tangerines that juice extractor is squeezed out, pulp add the saccharosonic acid of juice, pulp weight 0.15 ‰ clearly immediately, and pulp is delivered to the squeezing of stoning juice extractor and gets the clear juice of two road oranges and tangerines, and the clear juice of twice is merged to obtain to orange juice.
2) acid adjustment: in orange juice, add food grade CaCO
3acid adjustment is to 0.65g/100ml, stirs that within 22 minutes, to reach neutralization reaction complete.
3) de-oiling, debitterize: in the orange juice after acid adjustment, add the cyclodextrin (selecting γ-cyclodextrin here) of orange juice weight 1% fully to stir 25 minutes, make cyclodextrin to the tangerine oil in orange juice and bitter principle material inclusion complexation sufficient reacting.
4) adjust sugar: the sucrose of take allotment orange juice total reducing sugar is 21g/100ml, obtains allotment fruit juice.
5) yeast preparation:
The one-level preparation:
Get triangular flask, the sterilizing syrup of dress 6g/100ml, to the active fruit wine dried yeast powder (select Angel Yeast BV818 here, also can select other fruit wine dried yeast powder) that adds 10g/100ml in the sterilizing syrup, in 35 ℃ of activation 20 minutes, obtain the activation yeast slurry;
Two-stage system is standby:
The allotment fruit juice of packing in the Ka Shi tank, the activation yeast slurry to adding allotment fruit juice weight 10% in allotment fruit juice, shake up 28 ℃ of temperature controls and cultivate 3 hours, obtains the yeast kind;
Three tier structure is standby:
The allotment fruit juice of packing in the distiller's yeast tank, to the yeast kind that moves into allotment fruit juice weight 7% in allotment fruit juice, 22 ℃ of temperature controls are cultivated 8 hours, obtain distiller's yeast liquid.
6) fermentation: will allocate fruit juice and pump into the sterilization fermentor tank, the distiller's yeast liquid fermentation of 20 ℃ of access allotment fruit juice weight 10% of product temperature.
7) mend sugared supervention ferment: when the sugary 7g/100ml of dropping to of fermented liquid, add Fructus Hordei Germinatus maltose and honeybee sugar, Fructus Hordei Germinatus maltose 6g/100ml, honeybee sugar 3g/100ml; The SO that adds again 30mg/L
220 ℃ of continuation fermentations of temperature control.The yeast growth animated period is 18 ℃ of temperature controls later, allow its static fermentation.Through left and right Primary Fermentation in 10 days, finish again.More than wine degree 12 degree, below sugared 2g/100ml, extraction middle level pure mellow wine enters another tank and enters rear ferment.Face slag and end slag concentrate on a tank secondary fermentation.γ-cyclodextrin Inclusion Complexes and pomace are separated from pure mellow wine with end slag, face slag.
8) ferment after: extract Primary Fermentation pure mellow wine tank out and become canful (liquid level is from tank actinal surface 10cm left and right), add the SO of 30mg/L
2, 18 ℃ of temperature controls, through 15 days (containing 6 days clarification phases), rear ferment finished; Allow pure mellow wine naturally clarify, more than the wine degree reaches 12 degree, below residual sugar 0.4g/100ml, acidity 0.7g/100ml, ferment after finishing.After taking out limpid wine liquid and becoming canful, more than supplying pure mellow wine wine degree 14 degree with white orchid ground wine, add the SO of 100mg/L
2, enter the ageing phase.
9) ageing: after 2-3 month ageing, carry out tank switching one time, former wine also becomes canful, and the wine pin is concentrated and clarified, last wine pin distillation white orchid ground wine.After former wine ageing half a year (through aestivate) again tank switching once, surpass every 1 year, 2 years tank switchings of former wine of 1 year ageing phase once later, operation is the same.
10) lower glue, allotment, sterilizing, filtration obtain finished product: lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 2g/100ml, glue is clarified former wine, 10 days time, after blending allotment, adds the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
Embodiment tetra-:
Other technical scheme of the present embodiment is identical with the technical scheme of arbitrary embodiment in embodiment mono-to three, different is lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 0.6g/100ml, glue is clarified former wine, 15 days time, to the tangerine oil that adds former wine weight 0.01%-0.02% in former wine, the fragrant fruity of aquatic foods in order to modulate orange wine, after blending allotment, add the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
Embodiment five:
Other technical scheme of the present embodiment is identical with the technical scheme of arbitrary embodiment in embodiment mono-to three, different is lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 2.5g/100ml, glue is clarified former wine, 8 days time, to the soybean oligopeptide powder that adds 0.1-0.2g/100ml in former wine, after blending allotment, add the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
Embodiment six:
Other technical scheme of the present embodiment is identical with the technical scheme of arbitrary embodiment in embodiment mono-to three, different is lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 2g/100ml, glue is clarified former wine, 10 days time, to the maize oligopeptide powder that adds 0.2-0.5g/100ml in former wine, after blending allotment, add the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
Embodiment seven:
Other technical scheme of the present embodiment is identical with the technical scheme of arbitrary embodiment in embodiment mono-to three, different is lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 0.6g/100ml, glue is clarified former wine, 15 days time, add the soybean oligopeptide powder of 0.1-0.2g/100ml and the maize oligopeptide powder of 0.2-0.5g/100ml in former wine, add the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
Embodiment eight:
Other technical scheme of the present embodiment is identical with the technical scheme of arbitrary embodiment in embodiment mono-to three, different is lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 2g/100ml, glue is clarified former wine, 10 days time, add vitamins C 100mg in the former wine of every L, add the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
Embodiment nine:
Other technical scheme of the present embodiment is identical with the technical scheme of arbitrary embodiment in embodiment mono-to three, different is lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 0.6g/100ml, glue is clarified former wine, 15 days time, add the soybean oligopeptide powder of 0.1-0.2g/100ml, the maize oligopeptide powder of 0.2-0.5g/100ml and the vitamins C of 100mg/L in former wine, add the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
Embodiment ten:
Other technical scheme of the present embodiment is identical with the technical scheme of arbitrary embodiment in embodiment mono-to three, different is lower glue after former 8 months phases of wine ageing, under the Ovum Gallus domesticus album of employing 0.5g/100ml or the bentonite of 0.6g/100ml, glue is clarified former wine, 15 days time, add the soybean oligopeptide powder of 0.1-0.2g/100ml, the maize oligopeptide powder of 0.2-0.5g/100ml, the tangerine oil of 0.01%-0.02% and the vitamins C of 100mg/L in former wine, add the SO of 80mg/L
2.Sweet wine is by pasteurize, then by diatomite filter coarse filtration and essence filter, then store one month; Dry wine adopts diatomite microporous membrane heat sterilization.Rear filling finished product up to standard.
In a word, soybean oligopeptide powder, maize oligopeptide powder, tangerine oil and vitamins C can be added in the backward former wine of lower glue after arbitrary combination, improve local flavor and the nutritive value of orange wine.
Claims (7)
1. a machine-processed fermented orange wine is characterized in that production technique comprises the following steps:
1) anti-oxidant brown stain: the clear juice of the oranges and tangerines that juice extractor is squeezed out, pulp add the saccharosonic acid of juice, pulp weight 0.1 ‰-0.2 ‰ clearly immediately, and pulp is delivered to the squeezing of stoning juice extractor and gets the clear juice of two road oranges and tangerines, and the clear juice of twice is merged to obtain to orange juice;
2) acid adjustment: in orange juice, add food grade CaCO
3acid adjustment is to 0.6-0.7g/100ml;
3) de-oiling, debitterize: in the orange juice after acid adjustment, add cyclodextrin fully to stir, make cyclodextrin to the tangerine oil in orange juice and bitter principle material inclusion complexation sufficient reacting;
4) adjust sugar: the sucrose of take allotment orange juice total reducing sugar is 20-22g/100ml, obtains allotment fruit juice;
5) yeast preparation:
The one-level preparation:
To the active fruit wine dried yeast powder that adds 10g/100ml in the sterilizing syrup in 33-37 ℃ of activation 15-25 minute, obtain the activation yeast slurry;
Two-stage system is standby:
Get allotment fruit juice, in allotment fruit juice, add the activation yeast slurry of allocating fruit juice weight 10%, cultivate 2-4 hour, obtain the yeast kind for temperature control 25-33 ℃;
Three tier structure is standby:
Get allotment fruit juice, in allotment fruit juice, move into the yeast kind of allocating fruit juice weight 5%-10%, cultivate 7-9 hour, obtain distiller's yeast liquid for temperature control 20-25 ℃;
6) fermentation: will allocate fruit juice and pump into the sterilization fermentor tank, the distiller's yeast liquid fermentation of 18-22 ℃ of access allotment fruit juice weight 8%-12% of product temperature;
7) mend sugared supervention ferment: when the sugary 6-8g/100ml of dropping to of fermented liquid, add Fructus Hordei Germinatus maltose and honeybee sugar, temperature control 18-22 ℃ is continued fermentation;
8) ferment after: extract Primary Fermentation pure mellow wine tank out and become canful, temperature control 15-20 ℃, through 14-16 days, rear ferment finishes, and obtains former wine;
9) ageing;
10) lower glue, allotment, sterilizing, filtration, obtain finished product.
2. machine-processed fermented orange wine according to claim 1, the 0.2%-1.5% that the add-on that it is characterized in that cyclodextrin is orange juice weight.
3. machine-processed fermented orange wine according to claim 1, is characterized in that cyclodextrin can select alpha-cylodextrin, γ-cyclodextrin, beta-cyclodextrin or δ-cyclodextrin.
4. machine-processed fermented orange wine according to claim 1, is characterized in that adding in the backward former wine of lower glue the tangerine oil of former wine weight 0.01%-0.02%.
5. according to the described machine-processed fermented orange wine of claim 1 or 4, it is characterized in that adding in the backward former wine of lower glue the soybean oligopeptide powder of 0.1-0.2g/100ml or/and the maize oligopeptide powder of 0.2-0.5g/100ml.
6. machine-processed fermented orange wine according to claim 5, is characterized in that adding vitamins C 100mg/L in the backward former wine of lower glue.
7. the production technique of the described machine-processed fermented orange wine of claim 1 is characterized in that comprising the following steps:
1) anti-oxidant brown stain: the clear juice of the oranges and tangerines that juice extractor is squeezed out, pulp add the saccharosonic acid of juice, pulp weight 0.1 ‰-0.2 ‰ clearly immediately, and pulp is delivered to the squeezing of stoning juice extractor and gets the clear juice of two road oranges and tangerines, and the clear juice of twice is merged to obtain to orange juice;
2) acid adjustment: in orange juice, add food grade CaCO
3acid adjustment is to 0.6-0.7g/100ml;
3) de-oiling, debitterize: in the orange juice after acid adjustment, add cyclodextrin to stir, make cyclodextrin to the tangerine oil in orange juice and bitter principle material inclusion complexation sufficient reacting;
4) adjust sugar: the sucrose of take allotment orange juice total reducing sugar is 20-22g/100ml, obtains allotment fruit juice;
5) yeast preparation:
The one-level preparation:
To the active fruit wine dried yeast powder that adds 10g/100ml in the sterilizing syrup in 33-37 ℃ of activation 15-25 minute, obtain the activation yeast slurry;
Two-stage system is standby:
Get allotment fruit juice, in allotment fruit juice, add the activation yeast slurry of allocating fruit juice weight 10%, cultivate 2-4 hour, obtain the yeast kind for temperature control 25-33 ℃;
Three tier structure is standby:
Get allotment fruit juice, in allotment fruit juice, move into the yeast kind of allocating fruit juice weight 5%-10%, cultivate 7-9 hour, obtain distiller's yeast liquid for temperature control 20-25 ℃;
6) fermentation: will allocate fruit juice and pump into the sterilization fermentor tank, the distiller's yeast liquid fermentation of 18-22 ℃ of access allotment fruit juice weight 8%-12% of product temperature;
7) mend sugared supervention ferment: when the sugary 6-8g/100ml of dropping to of fermented liquid, add Fructus Hordei Germinatus maltose and honeybee sugar, temperature control 18-22 ℃ is continued fermentation;
8) ferment after: extract Primary Fermentation pure mellow wine tank out and become canful, temperature control 15-20 ℃, through 14-16 days, rear ferment finishes, and obtains former wine;
9) ageing;
10) lower glue, allotment, sterilizing, filtration, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105907209A CN102994319B (en) | 2012-12-31 | 2012-12-31 | Machine-made fermented citrus wine and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105907209A CN102994319B (en) | 2012-12-31 | 2012-12-31 | Machine-made fermented citrus wine and production technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102994319A CN102994319A (en) | 2013-03-27 |
| CN102994319B true CN102994319B (en) | 2013-12-11 |
Family
ID=47923435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105907209A Active CN102994319B (en) | 2012-12-31 | 2012-12-31 | Machine-made fermented citrus wine and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102994319B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710258B (en) * | 2014-01-14 | 2015-07-22 | 陕西云智知识产权运营管理有限公司 | Yeast culture and domestication system and method for fruit wine production |
| CN104130904B (en) * | 2014-08-10 | 2016-02-24 | 毛怀彬 | Without the full juice fermented Yangtao wine of sulfurous gas and production technique thereof |
| CN104130905B (en) * | 2014-08-10 | 2015-09-16 | 毛怀彬 | Without the full juice fermented orange wine of sulfurous gas and production technique thereof |
| CN104531441A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Brewing process of sugar orange fruit wine |
| CN107841417A (en) * | 2017-12-15 | 2018-03-27 | 四川省农业科学院经济作物育种栽培研究所 | A kind of blueberry fruit wine and preparation method thereof |
| CN113122417A (en) * | 2020-01-13 | 2021-07-16 | 广东省农业科学院果树研究所 | Preparation process of citrus white spirit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687360A (en) * | 2005-04-25 | 2005-10-26 | 陈长寿 | Technique for producing fruit wine by using shaddock as raw material |
| CN101899372A (en) * | 2010-02-08 | 2010-12-01 | 广东十二岭酒业有限公司 | Production method of sugar orange fruit wine |
-
2012
- 2012-12-31 CN CN2012105907209A patent/CN102994319B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687360A (en) * | 2005-04-25 | 2005-10-26 | 陈长寿 | Technique for producing fruit wine by using shaddock as raw material |
| CN101899372A (en) * | 2010-02-08 | 2010-12-01 | 广东十二岭酒业有限公司 | Production method of sugar orange fruit wine |
Non-Patent Citations (2)
| Title |
|---|
| 蜂蜜柑橘酒发酵技术的研究;齐颖;《中国优秀硕士学位论文全文数据库》;20071206;第12页第3.2.1.1节及第13页第3.2.3节、第35页第1-3段 * |
| 齐颖.蜂蜜柑橘酒发酵技术的研究.《中国优秀硕士学位论文全文数据库》.2007,第12页第3.2.1.1节及第13页第3.2.3节、第35页第1-3段. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102994319A (en) | 2013-03-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102994319B (en) | Machine-made fermented citrus wine and production technology thereof | |
| CN101899372B (en) | Production method of sugar orange fruit wine | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN104232400A (en) | Brewing method for wolfberry dry red wine | |
| CN103114013A (en) | Mango wine and preparation method thereof | |
| CN105779206B (en) | Semi-sweet applejack | |
| CN104974872A (en) | Brewing method for myrtle and Kyoho grape wine | |
| CN101003774A (en) | Method for producing wine of navel orange | |
| CN103923792A (en) | Method for preparing mulberry wine through mixed fermentation by utilizing monascus | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN104830631A (en) | Production method of multi-fruit wine | |
| CN102399655A (en) | Brewing technology of functional wine | |
| CN102146331B (en) | Method for producing Malus micromalus Makino wine | |
| CN103610171B (en) | Kelp beverage and preparation method thereof | |
| CN104789433A (en) | Fruit-flavored tea vinegar | |
| CN109880719A (en) | A kind of Black Box Tracing fruit wine and preparation method thereof | |
| CN105238635A (en) | Brewing technology of orange wine | |
| CN103146562A (en) | Processing technology for red bayberry vinegar | |
| CN105238641A (en) | Processing method of banana wine and product | |
| CN101260350B (en) | Technique for processing Qiyexian apple dry white wine and products thereof | |
| CN104830618A (en) | Preparation method of moringa oleifera health wine | |
| CN105238644A (en) | Brewing process for low-alcohol apple wine | |
| CN103103103B (en) | Raspberry beverage and processing method thereof | |
| CN106318784A (en) | Preparation technology for date wine | |
| CN107488565A (en) | A kind of pomegranate fruit fruit wine and its brewing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Free format text: FORMER OWNER: GUO JIANBO Effective date: 20141211 Owner name: SICHUAN HUACHENG WINE CO., LTD. Free format text: FORMER OWNER: MAO HUAIBIN Effective date: 20141211 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 610065 CHENGDU, SICHUAN PROVINCE TO: 635200 DAZHOU, SICHUAN PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20141211 Address after: 635200 Industrial Park, Tianxing Town, Dazhou, Sichuan, Quxian County Patentee after: Sichuan Huacheng Wine Co., Ltd. Address before: Jinjiang District Hongji new road Chengdu City, Sichuan province 610065 298 4 unit 1 Building No. 0501 Patentee before: Mao Huaibin Patentee before: Guo Jianbo |