CN103013770A - Purple corn and pineapple red wine brewing method - Google Patents
Purple corn and pineapple red wine brewing method Download PDFInfo
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- CN103013770A CN103013770A CN2013100151191A CN201310015119A CN103013770A CN 103013770 A CN103013770 A CN 103013770A CN 2013100151191 A CN2013100151191 A CN 2013100151191A CN 201310015119 A CN201310015119 A CN 201310015119A CN 103013770 A CN103013770 A CN 103013770A
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Abstract
The invention discloses a purple corn and pineapple red wine brewing method. The method comprises the steps of preparation of purple corn pulp and pineapple pulp, fermentation, separation of skins and residues, after fermentation, ageing as well as gelation and clarification, and blending. Purple corn and pineapple red wine prepared by the method is purple red, is clear and transparent, is free from suspended matters and impurities, is fresh and pure in fragrance, has a mellow, elegant, joyous and harmonious wine flavor, is pure and refreshing in mouthfeel, allows a drinker to feel fresh and cool when the drinker drinks the red wine, and is mellow, full, gentle and pleasant.
Description
Technical field
The present invention relates to the red wine making method, relate in particular to the brewing method of Qarnet rice cracker pineapple red wine.
Background technology
Pineapple original name pineapple is one of the south of the Five Ridges four your name fruit, pineapple pulp fragrant odour, and taste is fresh and sweet, and is nutritious, is rich in multiple organic acid, vitamins and other nutritious components.According to one's analysis, total reducing sugar 12-16% in the 100 gram pulp, organic acid 0.6 gram, protein 0.4-0.5 gram, robust fibre 0.3-0.5 gram, cellulosic content is up to 42 milligrams.The traditional Chinese medical science thinks that the pineapple nature and flavor are sweet flat, has that stomach strengthening and digestion promoting, tonifying spleen antidiarrheal, clearing stomach quench one's thirst, a timid function such as wet of diuretic antihypertensive, detumescence.Delicious with the pineapple wine sweet-smelling that pineapple is brewageed, have preferably nourishing function.The important health-care effect of this purple corn arnotto wine is mainly derived from the Qarnet rice cracker, and the purplish red color and luster of wine body also derives from the Qarnet rice cracker.The Qarnet rice cracker is the new germ plasm of introducing in recent years China from South America, and transformation goes out a collection of purple corn new variety, its feature be exactly the Qarnet rice cracker be atropurpureus, some kind cauline leafs also are atropurpureus.In brewing fruit wine, only use the Qarnet rice cracker of removing seed, namely use atropurpureus bract (pericarp) in the Qarnet rice cracker, atropurpureus filigree, atropurpureus axle core and atropurpureus kind of skin (maize peel), do not use endosperm and embryo.The Qarnet rice cracker has unique health-care effect, and the most outstanding is exactly that the Qarnet rice cracker contains purple corn anthocyanin.Studies have shown that, purple corn anthocyanin is anthocyanidin best in the known anthocyanidin, its peculiar effect be exactly prevention and treatment cancer, anti-ageing, prevent apoplexy, improve memory, improve the effect of brain function.The Qarnet rice cracker is not only to have peculiar health-care effect owing to being rich in Qarnet rice cracker anthocyanidin, and corn pericarp (made from bracteal leaf of corn) pharmaceutically is being used for treating hyperlipidemia and arteriosclerosis; Corn capillament is the traditional Chinese medicinal materials of China, has the effect of diuresis, detumescence, cholagogic, removing jaundice, lowering blood glucose, step-down hemostasis; Corn fruit axle core has logical secret anti-cancer, reducing cholesterol, treatment toxic indigestion, can say that Qarnet rice cracker the whole body all is precious, the health-care effect of Qarnet rice cracker and the health-care effect of pineapple are combined, Qarnet rice cracker pineapple red wine has just had two health-care effecies, pineapple wine is become from general drink reach and surpass the high-grade drink of the vinous pair of health.
Summary of the invention
The purpose of this invention is to provide a kind of Qarnet rice cracker pineapple red wine brewing method, the method is Qarnet rice cracker and the by a certain percentage mixed fermentation of pineapple pulp, brews that taste approaches with grape wine, health-care effect reaches the same Qarnet rice cracker pineapple red wine of effect vinous, outward appearance and red wine.
To achieve these goals, technical scheme of the present invention is: Qarnet rice cracker pineapple red wine brewing method is provided, may further comprise the steps:
(1) purple corn pulp liquid preparation: the Qarnet rice cracker of drying removed in the Qarnet rice cracker obtain Qarnet rice cracker raw material behind the embryo and endosperm; Cross 50 mesh sieves after the Qarnet rice cracker raw material pulverizing, obtain Qarnet rice cracker powder, make Qarnet rice cracker mash by weight Qarnet rice cracker powder and water are added flooding in the ratio of 1:6, Qarnet rice cracker mash is warmed to 70～90 degree, microwave treatment 4～6 minutes gets purple corn pulp liquid, and is cool for subsequent use to normal temperature; Described Qarnet rice cracker raw material is the mixture of purple corn core or purple corn core, purple corn bract, purple corn filigree and purple corn skin; Purple corn core, purple corn bract, purple corn filigree and purple corn tare weight amount ratio are 100:14～16:0.2～0.3:9～11;
(2) pineapple sarcocarp slurries preparation: select the mildew and rot pineapple sarcocarp belt leather of medium well nothing of aromatic flavour to be broken into pulp, after in time adding sulfurous gas, the pineapple pulp that will contain immediately sulfurous gas is sent into main fermentation tank, and the pineapple pulp is added to main fermentation tank volume 2/3rds places; Wherein the pineapple crushing juice rate 65%, and every liter of pineapple pulp adds 5 milligrams of sulfurous gas;
(3) fermentation: the purple corn pulp liquid that adds step (1) in the pineapple pulp of sending in the main fermentation tank is fermented, the amount of adding purple corn pulp liquid accounts for 15% of entire mixture, then add sucrose, finally make the fermentation liquid sugar degree reach 20%, then place the polygalacturonase that adds gross weight 0.1% after 2 hours, kept 2 hours, add gross weight 0.2% behind the enzymolysis and bring back to life the sack special yeast, 22～26 degrees centigrade of leavening temperatures fermented 6～8 days;
(4) separate the skin slag: after step (3) fermentation ends, even separate except the peeling slag;
(5) secondary fermentation: the wine liquid that will separate behind the skin slag moves in the fermentor tank, and the sealed can mouth reduces oxygen as far as possible and enters, and keeps 20～24 degrees centigrade of the temperature of wine body, carries out secondary fermentation 7～8 days;
(6) ageing, the clarification of lower glue: add 10～12 gram gelatin by per 100 liters and clarify, or clarify with per 100 liters of 2～4 egg white, clarifying treatment was measured ethanol content after 24 hours;
(7) blend: finished wine is blent, and the method for blending is with homemade cognac, adds according to quantity in the wine body after step (6) is clarified, and making it to become ethanol content is 11
V0± 0.5 standard wine; Blend in 750 milliliters the bottle of packing into after finishing, send into heavy wine 6 months in 10～12 degrees centigrade the storehouse, the isolated skin slag of step (4) carries out twice distilled and produces 50～60
V0Cognac be used for carrying out finished wine and blend.
In order to strengthen the nourishing function of pineapple wine, change the outward appearance of wine body, promote taste and mouthfeel, the important health-care effect of this pineapple purple corn arnotto wine is mainly derived from the Qarnet rice cracker, and the purplish red color and luster of wine body also derives from the Qarnet rice cracker.
Embodiment
Embodiment 1
Qarnet rice cracker pineapple red wine brewing method may further comprise the steps:
(1) purple corn pulp liquid preparation: the Qarnet rice cracker of drying removed in the Qarnet rice cracker obtain Qarnet rice cracker raw material behind the embryo and endosperm; Cross 50 mesh sieves after the Qarnet rice cracker raw material pulverizing, obtain Qarnet rice cracker powder, make Qarnet rice cracker mash by weight Qarnet rice cracker powder and water are added flooding in the ratio of 1:6, Qarnet rice cracker mash is warmed to 70 degree, microwave treatment 4 minutes gets purple corn pulp liquid, and is cool for subsequent use to normal temperature; Described Qarnet rice cracker raw material is the purple corn core;
(2) pineapple sarcocarp slurries preparation: select the mildew and rot pineapple sarcocarp belt leather of medium well nothing of aromatic flavour to be broken into pulp, after in time adding sulfurous gas, the pineapple pulp that will contain immediately sulfurous gas is sent into main fermentation tank, and the pineapple pulp is added to main fermentation tank volume 2/3rds places; Wherein the pineapple crushing juice rate 65%, and every liter of pineapple pulp adds 5 milligrams of sulfurous gas;
(3) fermentation: the purple corn pulp liquid that adds step (1) in the pineapple pulp of sending in the main fermentation tank is fermented, the amount of adding purple corn pulp liquid accounts for 15% of entire mixture, then add sucrose, finally make the fermentation liquid sugar degree reach 20%, then place the polygalacturonase that adds gross weight 0.1% after 2 hours, kept 2 hours, add gross weight 0.2% behind the enzymolysis and bring back to life the sack special yeast, 22 degrees centigrade of leavening temperatures fermented 6 days;
(4) separate the skin slag: after step (3) fermentation ends, even separate except the peeling slag;
(5) secondary fermentation: the wine liquid that will separate behind the skin slag moves in the fermentor tank, and the sealed can mouth reduces oxygen as far as possible and enters, and keeps 20 degrees centigrade of the temperature of wine body, carries out secondary fermentation 7 days;
(6) ageing, the clarification of lower glue: add 10 gram gelatin by per 100 liters and clarify, clarifying treatment was measured ethanol content after 24 hours;
(7) blend: finished wine is blent, and the method for blending is with homemade cognac, adds according to quantity in the wine body after step (6) is clarified, and making it to become ethanol content is 11
V0± 0.5 standard wine; Blend in 750 milliliters the bottle of packing into after finishing, send into heavy wine 6 months in 10 degrees centigrade the storehouse, the isolated skin slag of step (4) carries out twice distilled and produces 50～60
V0Cognac be used for carrying out finished wine and blend.
Embodiment 2
Qarnet rice cracker pineapple red wine brewing method may further comprise the steps:
(1) purple corn pulp liquid preparation: the Qarnet rice cracker of drying removed in the Qarnet rice cracker obtain Qarnet rice cracker raw material behind the embryo and endosperm; Cross 50 mesh sieves after the Qarnet rice cracker raw material pulverizing, obtain Qarnet rice cracker powder, make Qarnet rice cracker mash by weight Qarnet rice cracker powder and water are added flooding in the ratio of 1:6, Qarnet rice cracker mash is warmed to 90 degree, microwave treatment 6 minutes gets purple corn pulp liquid, and is cool for subsequent use to normal temperature; Described Qarnet rice cracker raw material is the mixture of purple corn core, purple corn bract, purple corn filigree and purple corn skin; Purple corn core, purple corn bract, purple corn filigree and purple corn tare weight amount ratio are 100:14:0.2:9;
(2) pineapple sarcocarp slurries preparation: select the mildew and rot pineapple sarcocarp belt leather of medium well nothing of aromatic flavour to be broken into pulp, after in time adding sulfurous gas, the pineapple pulp that will contain immediately sulfurous gas is sent into main fermentation tank, and the pineapple pulp is added to main fermentation tank volume 2/3rds places; Wherein the pineapple crushing juice rate 65%, and every liter of pineapple pulp adds 5 milligrams of sulfurous gas;
(3) fermentation: the purple corn pulp liquid that adds step (1) in the pineapple pulp of sending in the main fermentation tank is fermented, the amount of adding purple corn pulp liquid accounts for 15% of entire mixture, then add sucrose, finally make the fermentation liquid sugar degree reach 20%, then place the polygalacturonase that adds gross weight 0.1% after 2 hours, kept 2 hours, add gross weight 0.2% behind the enzymolysis and bring back to life the sack special yeast, 26 degrees centigrade of leavening temperatures fermented 8 days;
(4) separate the skin slag: after step (3) fermentation ends, even separate except the peeling slag;
(5) secondary fermentation: the wine liquid that will separate behind the skin slag moves in the fermentor tank, and the sealed can mouth reduces oxygen as far as possible and enters, and keeps 24 degrees centigrade of the temperature of wine body, carries out secondary fermentation 8 days;
(6) ageing, the clarification of lower glue: clarify with per 100 liters of 2～4 egg white, clarifying treatment was measured ethanol content after 24 hours;
(7) blend: finished wine is blent, and the method for blending is with homemade cognac, adds according to quantity in the wine body after step (6) is clarified, and making it to become ethanol content is 11
V0± 0.5 standard wine; Blend in 750 milliliters the bottle of packing into after finishing, send into heavy wine 6 months in 12 degrees centigrade the storehouse, the isolated skin slag of step (4) carries out twice distilled and produces 50～60
V0Cognac be used for carrying out finished wine and blend.
Embodiment 3
Qarnet rice cracker pineapple red wine brewing method may further comprise the steps:
(1) purple corn pulp liquid preparation: the Qarnet rice cracker of drying removed in the Qarnet rice cracker obtain Qarnet rice cracker raw material behind the embryo and endosperm; Cross 50 mesh sieves after the Qarnet rice cracker raw material pulverizing, obtain Qarnet rice cracker powder, make Qarnet rice cracker mash by weight Qarnet rice cracker powder and water are added flooding in the ratio of 1:6, Qarnet rice cracker mash is warmed to 80 degree, microwave treatment 5 minutes gets purple corn pulp liquid, and is cool for subsequent use to normal temperature; Described Qarnet rice cracker raw material is the mixture of purple corn core, purple corn bract, purple corn filigree and purple corn skin; Purple corn core, purple corn bract, purple corn filigree and purple corn tare weight amount ratio are 100:15:0.3:11;
(2) pineapple sarcocarp slurries preparation: select the mildew and rot pineapple sarcocarp belt leather of medium well nothing of aromatic flavour to be broken into pulp, after in time adding sulfurous gas, the pineapple pulp that will contain immediately sulfurous gas is sent into main fermentation tank, and the pineapple pulp is added to main fermentation tank volume 2/3rds places; Wherein the pineapple crushing juice rate 65%, and every liter of pineapple pulp adds 5 milligrams of sulfurous gas;
(3) fermentation: the purple corn pulp liquid that adds step (1) in the pineapple pulp of sending in the main fermentation tank is fermented, the amount of adding purple corn pulp liquid accounts for 15% of entire mixture, then add sucrose, finally make the fermentation liquid sugar degree reach 20%, then place the polygalacturonase that adds gross weight 0.1% after 2 hours, kept 2 hours, add gross weight 0.2% behind the enzymolysis and bring back to life the sack special yeast, 25 degrees centigrade of leavening temperatures fermented 8 days;
(4) separate the skin slag: after step (3) fermentation ends, even separate except the peeling slag;
(5) secondary fermentation: the wine liquid that will separate behind the skin slag moves in the fermentor tank, and the sealed can mouth reduces oxygen as far as possible and enters, and keeps 22 degrees centigrade of the temperature of wine body, carries out secondary fermentation 7 days;
(6) ageing, the clarification of lower glue: add 11 gram gelatin by per 100 liters and clarify, clarifying treatment was measured ethanol content after 24 hours;
(7) blend: finished wine is blent, and the method for blending is with homemade cognac, adds according to quantity in the wine body after step (6) is clarified, and making it to become ethanol content is 11
V0± 0.5 standard wine; Blend in 750 milliliters the bottle of packing into after finishing, send into heavy wine 6 months in 12 degrees centigrade the storehouse, the isolated skin slag of step (4) carries out twice distilled and produces 50～60
V0Cognac be used for carrying out finished wine and blend.
Qarnet rice cracker pineapple red wine quality standard of the present invention:
1, Oranoleptic indicator
Color and luster: red-purple, clear, no suspended substance, inclusion-free.
Fragrance: pure and fresh pure, have mellow, graceful, happy, harmonious fruital and wine flavour.
Mouthfeel: have pure, quiet and tastefully laid out, refreshing happy flavor, entrance is salubrious, and is mellow plentiful, soft pleasant.
Local flavor: have traditional grape wine local flavor
2, physical and chemical index
Wine degree: 10%-12VOL
Pol:＜=1 gram/100ML(dry type)
Acidity: (acetometer) 0.5 ± 0.1 gram/100ml
3, sanitary index:
The regulation that meets GB2758-2005 fermented wine hygienic standard.
Above disclosed only is preferred embodiment of the present invention, certainly can not limit with this interest field of the present invention, and the equivalent variations of therefore doing according to claim of the present invention still belongs to the scope that the present invention is contained.
Claims (1)
1. Qarnet rice cracker pineapple red wine brewing method is characterized in that, may further comprise the steps:
(1) purple corn pulp liquid preparation: the Qarnet rice cracker of drying removed in the Qarnet rice cracker obtain Qarnet rice cracker raw material behind the embryo and endosperm; Cross 50 mesh sieves after the Qarnet rice cracker raw material pulverizing, obtain Qarnet rice cracker powder, make Qarnet rice cracker mash by weight Qarnet rice cracker powder and water are added flooding in the ratio of 1:6, Qarnet rice cracker mash is warmed to 70～90 degree, microwave treatment 4～6 minutes gets purple corn pulp liquid, and is cool for subsequent use to normal temperature; Described Qarnet rice cracker raw material is the mixture of purple corn core or purple corn core, purple corn bract, purple corn filigree and purple corn skin; Purple corn core, purple corn bract, purple corn filigree and purple corn tare weight amount ratio are 100:14～16:0.2～0.3:9～11;
(2) pineapple sarcocarp slurries preparation: select the mildew and rot pineapple sarcocarp belt leather of medium well nothing of aromatic flavour to be broken into pulp, after in time adding sulfurous gas, the pineapple pulp that will contain immediately sulfurous gas is sent into main fermentation tank, and the pineapple pulp is added to main fermentation tank volume 2/3rds places; Wherein the pineapple crushing juice rate 65%, and every liter of pineapple fruit juice adds 5 milligrams of sulfurous gas;
(3) fermentation: the purple corn pulp liquid that adds step (1) in the pineapple pulp of sending in the main fermentation tank is fermented, the amount of adding purple corn pulp liquid accounts for 15% of entire mixture, then add sucrose, finally make the fermentation liquid sugar degree reach 20%, then place the polygalacturonase that adds gross weight 0.1% after 2 hours, kept 2 hours, add gross weight 0.2% behind the enzymolysis and bring back to life the sack special yeast, 22～26 degrees centigrade of leavening temperatures fermented 6～8 days;
(4) separate the skin slag: after step (3) fermentation ends, even separate except the peeling slag;
(5) secondary fermentation: the wine liquid that will separate behind the skin slag moves in the fermentor tank, and the sealed can mouth reduces oxygen as far as possible and enters, and keeps 20～24 degrees centigrade of the temperature of wine body, carries out secondary fermentation 7～8 days;
(6) ageing, the clarification of lower glue: add 10～12 gram gelatin by per 100 liters and clarify, or clarify with per 100 liters of 2～4 egg white, clarifying treatment was measured ethanol content after 24 hours;
(7) blend: finished wine is blent, and the method for blending is with homemade cognac, adds according to quantity in the wine body after step (6) is clarified, and making it to become ethanol content is 11
V0± 0.5 standard wine; Blend in 750 milliliters the bottle of packing into after finishing, send into heavy wine 6 months in 10～12 degrees centigrade the storehouse, the isolated skin slag of step (4) carries out twice distilled and produces 50～60
V0Cognac be used for carrying out finished wine and blend.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104946458A (en) * | 2015-07-02 | 2015-09-30 | 南阳师范学院 | Pure raw pineapple/waxy corn health-care fruit wine and preparation method thereof |
| CN105154295A (en) * | 2015-07-20 | 2015-12-16 | 马鞍山市心洲葡萄专业合作社 | Corn wine capable of maintaining beauty and keeping young |
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| KR20100104482A (en) * | 2009-03-18 | 2010-09-29 | 한림대학교 산학협력단 | Puple corn anthocyanins with excellent blood glucose control activity and efficient protective activity for diabetic loss of pancreatic beta cells |
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| CN101720957A (en) * | 2008-10-21 | 2010-06-09 | 北京市农林科学院 | Purple corn beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104946458A (en) * | 2015-07-02 | 2015-09-30 | 南阳师范学院 | Pure raw pineapple/waxy corn health-care fruit wine and preparation method thereof |
| CN104946458B (en) * | 2015-07-02 | 2017-09-15 | 南阳师范学院 | A kind of pure raw pineapple waxy corn health fruit and preparation method thereof |
| CN105154295A (en) * | 2015-07-20 | 2015-12-16 | 马鞍山市心洲葡萄专业合作社 | Corn wine capable of maintaining beauty and keeping young |
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