CN103045427B - Brewing method for semi-dry medlar wine - Google Patents
Brewing method for semi-dry medlar wine Download PDFInfo
- Publication number
- CN103045427B CN103045427B CN201110309954.7A CN201110309954A CN103045427B CN 103045427 B CN103045427 B CN 103045427B CN 201110309954 A CN201110309954 A CN 201110309954A CN 103045427 B CN103045427 B CN 103045427B
- Authority
- CN
- China
- Prior art keywords
- wine
- yeast
- chinese wolfberry
- wolfberry fruit
- fructus lycii
- 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 126
- 238000000034 method Methods 0.000 title claims abstract description 94
- 235000017784 Mespilus germanica Nutrition 0.000 title abstract description 16
- 235000000560 Mimusops elengi Nutrition 0.000 title abstract description 16
- 235000007837 Vangueria infausta Nutrition 0.000 title abstract description 16
- 240000002624 Mespilus germanica Species 0.000 title abstract 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 97
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 79
- 238000000855 fermentation Methods 0.000 claims abstract description 47
- 230000004151 fermentation Effects 0.000 claims abstract description 47
- 235000015468 Lycium chinense Nutrition 0.000 claims description 80
- 239000007788 liquid Substances 0.000 claims description 77
- 244000241872 Lycium chinense Species 0.000 claims description 72
- 235000019990 fruit wine Nutrition 0.000 claims description 66
- 230000001954 sterilising effect Effects 0.000 claims description 41
- 230000032683 aging Effects 0.000 claims description 35
- 108010059820 Polygalacturonase Proteins 0.000 claims description 26
- 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 25
- 229930006000 Sucrose Natural products 0.000 claims description 25
- 239000005720 sucrose Substances 0.000 claims description 25
- 108010010803 Gelatin Proteins 0.000 claims description 22
- 229910000278 bentonite Inorganic materials 0.000 claims description 22
- 239000000440 bentonite Substances 0.000 claims description 22
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 22
- 229920000159 gelatin Polymers 0.000 claims description 22
- 239000008273 gelatin Substances 0.000 claims description 22
- 235000019322 gelatine Nutrition 0.000 claims description 22
- 235000011852 gelatine desserts Nutrition 0.000 claims description 22
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 20
- 239000003292 glue Substances 0.000 claims description 20
- 238000007598 dipping method Methods 0.000 claims description 13
- 239000000725 suspension Substances 0.000 claims description 11
- 230000004913 activation Effects 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 89
- 238000003483 aging Methods 0.000 description 33
- 239000011521 glass Substances 0.000 description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 27
- 239000000203 mixture Substances 0.000 description 24
- 238000001914 filtration Methods 0.000 description 20
- 238000001556 precipitation Methods 0.000 description 19
- 238000000926 separation method Methods 0.000 description 19
- 239000000243 solution Substances 0.000 description 19
- 244000241838 Lycium barbarum Species 0.000 description 18
- 235000015459 Lycium barbarum Nutrition 0.000 description 18
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 17
- 230000008569 process Effects 0.000 description 17
- 238000002360 preparation method Methods 0.000 description 14
- 238000012545 processing Methods 0.000 description 14
- 239000000463 material Substances 0.000 description 13
- 244000182216 Mimusops elengi Species 0.000 description 12
- 238000005352 clarification Methods 0.000 description 12
- 239000000284 extract Substances 0.000 description 11
- 235000021022 fresh fruits Nutrition 0.000 description 11
- 238000001816 cooling Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 238000005070 sampling Methods 0.000 description 10
- 238000002479 acid--base titration Methods 0.000 description 9
- 239000000084 colloidal system Substances 0.000 description 9
- 238000000151 deposition Methods 0.000 description 9
- 239000002609 medium Substances 0.000 description 9
- 230000001376 precipitating effect Effects 0.000 description 9
- 239000002893 slag Substances 0.000 description 9
- 230000000087 stabilizing effect Effects 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 239000006228 supernatant Substances 0.000 description 9
- 239000012085 test solution Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241001062472 Stokellia anisodon Species 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229960000583 acetic acid Drugs 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000011869 dried fruits Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000011218 seed culture Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000011020 pilot scale process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000005181 root of the tongue Anatomy 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000005182 tip of the tongue Anatomy 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a brewing method for a semi-dry medlar wine. Yeast for fermentation is particularly acclimated in the method so as to be more adapted to the fermentation environment of medlar juice. The brewing method provided by the invention is simple and convenient to operate; and the brewed semi-dry medlar wine is safe in drinking, greatly-improved in wine quality and wider in market popularization and application prospects.
Description
Technical field
The present invention relates to a kind of brewing method of Chinese wolfberry fruit wine, especially, the present invention relates to a kind of brewing method of half-dry type Chinese wolfberry fruit wine, belong to brewing fruit wine field.
Background technology
Matrimony vine is the traditional Chinese herbal medicines of China, there is very high nutrition and pharmaceutical use, contain a large amount of sugar, fat, protein, amino acid, polysaccharide pigment, sterol, glucoside, VITAMIN, and the mineral substance such as iron, phosphorus, calcium, and be acknowledged as in the world the plant of " enriching lithium ".According to clinical medicine checking, matrimony vine can protect the liver, hypoglycemic, reduce cholesterol, triglyceride levels in blood, and can reduce blood pressure, regulate immunologic function, antifatigue, anti-oxidant and anti-ageing.
The Chinese wolfberry fruit wine that the matrimony vine of take is prepared as raw material is subject to consumers in general's welcome.At present Chinese wolfberry fruit wine is mainly by fermenting or soaking and the method combining of fermenting is brewageed.
Publication number is the brewing method that the Chinese invention patent application (open day is on December 17th, 2008) of CN 101323823A discloses a kind of Lycium chinense wine, the method goes fragmentation to add diastatic fermentation distiller's yeast and distiller's yeast in the matrimony vine of seed and the mixture of the starchy material after slaking, in fermentor tank, ferment, then the mash fermenting is squeezed, wine juice through clarification, sterilization, ageing, blend and filter after bottling.This patent has been introduced during the fermentation starchy material and has been carried out liquid state fermentation, and saccharification and fermentation are carried out simultaneously during the fermentation, and the bacterial classification of participation is many, easily causes that potato spirit and volatile acid are higher, causes mouthfeel rough.
Granted publication number is the brewing method that the Chinese invention patent of CN 100465260C (Granted publication day is on March 4th, 2009) and CN100465259C (Granted publication day is on March 4th, 2009) discloses respectively a kind of Lycium chinense wine, they are the Lycium chinense wine brewing methods that soak and ferment and combine, wherein fermenting process is first sugar addition and acidity, then add polygalacturonase decompose pectin and add the dry yeast fermented wine of fermenting to obtain, next soaking wine and fermented wine are mixed, then ageing, allotment, lower glue, filtration, degerming and bottling.In these two documents, disclosed Lycium chinense wine brewing method has all adopted the method for immersion and fermentation combination, operates more loaded down with trivial details, need to drop into more man power and material.
Publication number is the preparation method that the Chinese invention patent application (open day is on July 20th, 2005) of CN 1641010A discloses a kind of dry type wolfberry wine, the method is that wolfberry juice and grape syrup are mixed, add polygalacturonase decompose pectin and add yeast fermentation, adjusting SO
2content, adds glue under gelatin and bentonite, ageing afterwards, freezing, filter and bottling.
Publication number is the brewing method that the Chinese invention patent application (open day is on October 13rd, 1999) of CN 1231331A discloses a kind of health care wine with fruit of Chinese wolfberry, first the method carries out break process to matrimony vine, sugar addition and acidity, carry out the enlarged culturing of fruit of Chinese wolfberry brewer yeast, lixiviate fermentation, adjusts SO
2content is secondary fermentation afterwards, use glue, ageing and bottling under gelatin.Wherein the enlarged culturing of yeast is to select from the natural bacterial strain of FRUCTUS LYCII separation screening with matrimony vine wine with dregs, to cultivate and form the tank of 300L.The method is not processed the pectin substance in fruit juice, and the part nutritive ingredient in pulp can not stripping, has a strong impact on the Quality and yield of Chinese wolfberry fruit wine.In addition, the method be in the wild yeast from FRUCTUS LYCII seed selection yeast novel bacterial, its edible safety exists uncertain.
Publication number is the brewing method that the Chinese invention patent application (open day for September 12 calendar year 2001) of CN 1312366A discloses a kind of fermented health lycium chinense, and the method comprises the steps: that matrimony vine squeezes the juice, adds SO
2, heating deproteination matter, sugar addition and acidity, add dry yeast Primary Fermentation, carry out secondary fermentation, with bentonite, carry out lower glue precipitation process, freezing clarification, ultra filtering clarifying, sterile filling.The heating process that the method adopts is easily to the problem of finished product band bad flavor.
Chinese wolfberry fruit wine brewing method involved in above document is except above-mentioned some defect of mentioning, and they also all do not give enough concerns to saccharomycetic processing, that is, do not make saccharomycetic performance obtain maximized performance.As everyone knows, fermentation is step the most key in drinks brewing process, and the saccharomycetic processing used of fermenting is still for crucial.Commercially available fruit wine yeast is mainly the yeast of cultivating for yeasting vinous at present, the temporary transient yeast that is not specifically designed to Lycium chinense wine, in the fermentation of Chinese wolfberry fruit wine, to saccharomycetic processing, not can cause yeast to be not suitable with yeasting, cause alcohol and sugar-free extract to produce less, and the generation of bad volatile acid composition is more.Make wine body structure uneven, causing drinking rear nutrition can not absorb completely, and affects vinosity.
Though having report for the saccharomycetic processing of brewageing Lycium chinense wine in this area and association area, all there is certain defect in their yeast treatment technology.
Publication number is bacterial screening, yeast culture and the zymotechnique that the Chinese invention patent application (open day is on September 13rd, 2000) of CN 1266093A discloses fermentation Chinese wolfberry fruit wine, wherein, first from fresh fructus lycii Normal juice, separate the yeast that a strain is applicable to wolfberry juice fermentation, through slant culture, then the yeast of slant culture is added liquid tube (substratum is wherein 50% wort, 50% wolfberry juice and adequate nutrition salt) to cultivate, afterwards, add cultivating containing continuing in the substratum of 100% wolfberry juice and adequate nutrition salt in triangular flask.In brewing process, the barms of aforementioned preparation is seeded in wolfberry juice through primary fermentation, secondary fermentation, sterilization afterwards, cooling clarification, filters and blend bottling.In this patent application, as barms to be inoculated, belong to wild yeast seed selection, its edible safety exists uncertain, and working method is loaded down with trivial details, and repeatability is low, and whole yeast treating processes needs 7 day time, consuming time longer.
In addition, numerous east, hole, motherland Renhe etc., " research of honey, wolfberry juice ethylic acid fermented beverage ", < < foodstuffs industry > >, 2005, the 2nd phase, in 31-33 page, the making method of disclosed honey, medlar vinegar acid fermented drink has also related to saccharomycetic processing, yeast starter substratum and domestication substratum have wherein been prepared respectively, wherein, seed culture medium is 8-9 ° of Bx wheat juice, and domestication substratum is that honey adds wolfberry juice preparation.Concrete operations are cultivated in domestication: get yeast solid slant activation, be inoculated into seed culture medium, inoculate afterwards into domestication substratum, and using this seed liquor and tame seed liquor as the first-generation, in kind carry out second, third generation domestication and cultivate.The method starts by generation, to expand domestication through 5 to 6 days from test tube strains cultivates, and yeast treatment technology is comparatively loaded down with trivial details, and repeatability is low, consuming time longer.
In sum, this area needs a kind of easy and simple to handle, brewing method of improving vinosity and can guaranteeing the Chinese wolfberry fruit wine of edible safety.
Summary of the invention
For achieving the above object, on the one hand, the invention provides a kind of brewing method of half-dry type Chinese wolfberry fruit wine, the method comprises that the yeast of using through domestication ferments, and the described yeast through domestication is to obtain by following operation:
Amount with 10% (by weight/volume ratio) is added into active dry yeast in 5% sucrose or glucose solution of sterilising treatment, at 30 ℃, at 37 ℃, activate 15min to 30min, yeast after activation is usingd to 1: volume ratio (5-10) is added in the Fructus Lycii original juice as domestication substratum of sterilising treatment, at 30 ℃, at 37 ℃, hatch 100min to 140min, obtain first-generation domestication yeast kind;
Described first-generation domestication barms is usingd to 1: volume ratio (5-10) is added in the Fructus Lycii original juice as domestication substratum of sterilising treatment, at 18 ℃ to 25 ℃, hatches 100min to 140min, obtains the s-generation domestication yeast kind for fermenting,
Wherein, the pol of the described Fructus Lycii original juice as domestication substratum is that 130g/L to 230g/L, acidity are 2g/L to 7g/L, SO
2content is 20mg/L to 60mg/L.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, described method also comprises the steps: Fructus Lycii original juice sugar addition, acidity and the SO to production use
2; Add polygalacturonase; Add described s-generation domestication yeast kind; Dipping and fermentation; Forced termination fermentation; Ageing; Lower glue.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, at described Fructus Lycii original juice sugar addition, acidity and SO to production use
2step in, by pol be adjusted to 130g/L to 230g/L, by acidity be adjusted to 2g/L to 7g/L, by SO
2be adjusted to 20mg/L to 60mg/L.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, in the step of described interpolation polygalacturonase, the addition of polygalacturonase is 0.2g/L to 0.8g/L.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, the addition of described s-generation domestication yeast kind is 9 ‰-30.25 ‰ (by volume).
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, the condition of described dipping and fermentation is 18 ℃ to 25 ℃ of temperature, 5 to 15 days time.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, described forced termination fermentation is added sulfurous acid and reduced leavening temperature to 5 ℃ and realize by the amount with 100mg/L to 150mg/L.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, the condition of described ageing is 5 ℃ to 15 ℃ of temperature, and the time 3 was to 10 months.
According to the brewing method of half-dry type Chinese wolfberry fruit wine of the present invention, wherein, the step of described lower glue is by carrying out to adding 10% aqueous gelatin solution and 10% bentonite aqeous suspension in wine liquid with the volume ratio of 1: 10000 with the volume ratio of 1: 1000 respectively.
On the other hand, the present invention also provides the half-dry type of brewageing according to method of the present invention Chinese wolfberry fruit wine, and the pol of described half-dry type Chinese wolfberry fruit wine is 12.1g/L to 50.0g/L.
The present invention adopts fermentation process to brewage half-dry type Chinese wolfberry fruit wine, and in brewing fruit wine process, use simple and easy method to tame the wine industry yeast of edible safety, thereby make the yeast after domestication can adapt to the yeasting of Fructus Lycii original juice, compare with current Chinese wolfberry fruit wine making method, easy and simple to handle, make fruit wine wine body structure balance more, vinosity (comprising outward appearance, smell and mouthfeel etc.) is greatly improved, and has marketing prospect more widely.
Accompanying drawing explanation
Fig. 1 is the process flow sheet of the half-dry type Chinese wolfberry fruit wine brewing method of embodiment of the present invention 1-3.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, should be understood that given embodiment only plays illustrational object, is not intended to limit the scope of the invention.In addition, for the features and advantages of the invention are described, six comparative examples have been set.Wherein comparative example 1-3 is used the preparation method who carries out half-dry type Chinese wolfberry fruit wine without the yeast of Fructus Lycii original juice domestication, has wherein used sucrose solution to simulate yeast domestication process of the present invention.Comparative example 4-6 is that the preparation method of half-dry type Chinese wolfberry fruit wine is carried out in use through the yeast of the acclimation method acquisition of similar prior art, with each parameter for being used in tame yeast process (for example, yeast addition, acclimation temperature and time etc.) contrast.
Term as used herein " Fructus Lycii original juice " refers to medlar fresh fruit or soaks the matrimony vine juice that the dried fruit of lycium barbarum after rehydration carries out fully broken acquisition.
Term as used herein " half-dry type Chinese wolfberry fruit wine " refers to that pol is 12.1 to 50.0g/L Chinese wolfberry fruit wine.
Term as used herein " active dry yeast " refers to the dry yeast goods of the fermentation capacity that is still kept strong by the fresh yeast of specific culture after squeezing drying and dehydrating.
experiment material and equipment:
*the medlar fresh fruit of using in the present invention also can replace with the dried fruit of lycium barbarum soaking after rehydration.In addition, for sugar addition and the saccharomycetic sucrose of activation, also can substitute with glucose.
embodiment 1: use the present invention to carry out the preparation of half-dry type Chinese wolfberry fruit wine through the yeast of domestication
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 130g/L, acidity reaches 2g/L, uses 6% sulfurous acid by SO
2be adjusted to 20mg/L, add polygalacturonase to make it to reach 0.2g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned 10L glass pot, get 72ml Fructus Lycii original juice, after 121 ℃ of 30min sterilizings, be cooled to 30 ℃ standby.Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 30 ℃, activate 15min, add 10ml to aforementioned in the Fructus Lycii original juice of sterilising treatment, at 30 ℃, 100min is cultivated in insulation domestication, obtains first-generation domestication yeast kind.Added to 60ml aforementioned in the Fructus Lycii original juice of sterilising treatment, at 18 ℃ of temperature, 100min is cultivated in domestication, obtains 72ml s-generation domestication yeast kind.S-generation yeast is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 18 ℃.
Dipping and yeast phase continue 5 days, add afterwards 6% sulfurous acid to make SO
2reach 100mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 3 months at the temperature of 5 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 4.8ml 10% and the bentonite aqeous suspension of 48ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer (if pilot scale and large production, can use freezing unit, by refrigerant circulation, reduce temperature), to control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
embodiment 2: use the present invention to carry out the preparation of half-dry type Chinese wolfberry fruit wine through the yeast of domestication
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 180g/L, acidity reaches 3.3g/L, uses 6% sulfurous acid by SO
2be adjusted to 40mg/L, add polygalacturonase to make it to reach 0.5g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned 10L glass pot, get 127ml Fructus Lycii original juice, after 121 ℃ of 30min sterilizings, be cooled to 34 ℃ standby.Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 34 ℃, activate 20min, add 15ml to aforementioned in the Fructus Lycii original juice of sterilising treatment, at 34 ℃, 120min is cultivated in insulation domestication, obtains first-generation domestication yeast kind.Added to 110ml aforementioned in the Fructus Lycii original juice of sterilising treatment, at 21 ℃ of temperature, 120min is cultivated in domestication, obtains 127ml s-generation domestication yeast kind.S-generation yeast is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 21 ℃.
Dipping and yeast phase continue 10 days, add afterwards 6% sulfurous acid to make SO
2reach 125mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 6 months at the temperature of 10 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 6ml 10% and the bentonite aqeous suspension of 60ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
embodiment 3: use the present invention to carry out the preparation of half-dry type Chinese wolfberry fruit wine through the yeast of domestication
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 230g/L, acidity reaches 7.0g/L, uses 6% sulfurous acid by SO
2be adjusted to 60mg/L, add polygalacturonase to make it to reach 0.8g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned glass pot, get 242ml Fructus Lycii original juice, after 121 ℃ of 30min sterilizings, be cooled to 37 ℃ standby.Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 37 ℃, activate 30min, add 20ml to aforementioned in the Fructus Lycii original juice of sterilising treatment, at 37 ℃, 140min is cultivated in insulation domestication, obtains first-generation domestication yeast kind.Added to 220ml aforementioned in the Fructus Lycii original juice of sterilising treatment, at 25 ℃ of temperature, 140min is cultivated in domestication, obtains 242ml s-generation domestication yeast kind.S-generation yeast is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 25 ℃.
Dipping and yeast phase continue 15 days, add afterwards 6% sulfurous acid to make SO
2reach 150mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 10 months at the temperature of 15 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 7.2ml 10% and the bentonite aqeous suspension of 72ml 10% adds wine liquid to mix lower glue, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 1: use the yeast without Fructus Lycii original juice domestication to carry out the preparation of half-dry type Chinese wolfberry fruit wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 130g/L, acidity reaches 2g/L, uses 6% sulfurous acid by SO
2be adjusted to 20mg/L, add polygalacturonase to make it to reach 0.2g/L.
Get the above Fructus Lycii original juice 7.928L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 30 ℃, activates 15min, adds 10ml to aforementioned in the sucrose liquid of sterilising treatment, heat insulating culture 100min at 30 ℃.Add again 60ml to aforementioned in the sucrose liquid of sterilising treatment, at 18 ℃ of temperature, cultivate 100min, obtain 72ml yeast kind.Yeast kind is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot, mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 18 ℃.
Dipping and yeast phase continue 5 days, add afterwards 6% sulfurous acid to make SO
2reach 100mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 3 months at the temperature of 5 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 4.8ml 10% and the bentonite aqeous suspension of 48ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 2: use the yeast without Fructus Lycii original juice domestication to carry out the preparation of half-dry type Chinese wolfberry fruit wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 180g/L, acidity reaches 3.3g/L, uses 6% sulfurous acid by SO
2be adjusted to 40mg/L, add polygalacturonase to make it to reach 0.5g/L.
Get the above Fructus Lycii original juice 7.873L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 34 ℃, activates 15min, adds 15ml to aforementioned in the sucrose liquid of sterilising treatment, heat insulating culture 120min at 34 ℃.Add again 110ml to aforementioned in the sucrose solution of sterilising treatment, at 21 ℃ of temperature, cultivate 120min, obtain 127ml yeast kind.Yeast kind is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot, mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 21 ℃.
Dipping and yeast phase continue 10 days, add afterwards 6% sulfurous acid to make SO
2reach 125mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 6 months at the temperature of 10 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 6ml 10% and the bentonite aqeous suspension of 60ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 3: use the yeast without Fructus Lycii original juice domestication to carry out the preparation of half-dry type Chinese wolfberry fruit wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 230g/L, acidity reaches 7.0g/L, uses 6% sulfurous acid by SO
2be adjusted to 60mg/L, add polygalacturonase to make it to reach 0.5g/L.
Get the above Fructus Lycii original juice 7.758L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
Take dry yeast 0.2g, add to through 121 ℃, 5% sucrose solution of autoclaving 30min to final volume is 2ml, at 37 ℃, activates 30min, adds the aforementioned sucrose liquid through sterilising treatment of 20ml to, heat insulating culture 140min at 37 ℃.Add again the aforementioned sucrose liquid through sterilising treatment of 220ml to, at 25 ℃ of temperature, cultivate 140min, obtain 242ml yeast kind.Yeast kind is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot, mixes.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 25 ℃.
Dipping and yeast phase continue 15 days, add afterwards 6% sulfurous acid to make SO
2reach 150mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 10 months at the temperature of 15 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 7.2ml 10% and the bentonite aqeous suspension of 72ml 10% adds wine liquid to mix lower glue, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 4: use is carried out half-dry type FRUCTUS LYCII through the yeast of the acclimation method acquisition of similar prior art
the preparation of wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 130g/L, acidity reaches 2g/L, uses 6% sulfurous acid by SO
2be adjusted to 20mg/L, add polygalacturonase to make it to reach 0.2g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned 10L glass pot, get Fructus Lycii original juice 800ml, after 121 ℃ of 30min sterilizings, be cooled to 28 ℃ standby.Take dry yeast 0.2g, interpolation is through 121 ℃, the wheat juice of the 8-9 of autoclaving 30min ° Bx to final volume is 2ml, at 28 ℃ after activation culture 36h, be seeded in the Fructus Lycii original juice of the aforementioned sterilizing of 38ml, after 28 ℃ are cultivated 72h, obtain first-generation domestication yeast, then be seeded in the Fructus Lycii original juice of the aforementioned sterilizing of 760ml, after 28 ℃ are cultivated 72h, obtain s-generation domestication yeast.It is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and is mixed.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 18 ℃.
Dipping and yeast phase continue 5 days, add afterwards 6% sulfurous acid to make SO
2reach 100mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 3 months at the temperature of 5 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 4.8ml 10% and the bentonite aqeous suspension of 48ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 5: use is carried out half-dry type FRUCTUS LYCII through the yeast of the acclimation method acquisition of similar prior art
the preparation of wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 180g/L, acidity reaches 3.3g/L, uses 6% sulfurous acid by SO
2be adjusted to 40mg/L, add polygalacturonase to make it to reach 0.5g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned 10L glass pot, get Fructus Lycii original juice 800ml, after 121 ℃ of 30min sterilizings, be cooled to 28 ℃ standby, take dry yeast 0.2g, interpolation is through 121 ℃, the wheat juice of the 8-9 of autoclaving 30min ° Bx to final volume is 2ml, at 28 ℃ after activation culture 42h, be seeded in the Fructus Lycii original juice of the aforementioned sterilizing of 38ml, after 28 ℃ are cultivated 84h, obtain first-generation domestication yeast, be seeded to again in the Fructus Lycii original juice of the aforementioned sterilizing of 760ml, after 28 ℃ are cultivated 84h, obtained s-generation domestication yeast.It is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and is mixed.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 21 ℃.
Dipping and yeast phase continue 10 days, add afterwards 6% sulfurous acid to make SO
2reach 125mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 6 months at the temperature of 10 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 6ml 10% and the bentonite aqeous suspension of 60ml 10% adds wine liquid to mix, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
comparative example 6: use is carried out half-dry type FRUCTUS LYCII through the yeast of the acclimation method acquisition of similar prior art
the preparation of wine
Get medlar fresh fruit 9kg, go stalk, sorting, water cleans, and is broken into afterwards Fructus Lycii original juice, and sampling detects pol and acidity by Fehling test solution method and acid base titration.
According to detecting data, add sucrose and citric acid to carry out composition adjustment, make pol reach 230g/L, acidity reaches 7.0g/L, uses 6% sulfurous acid by SO
2be adjusted to 60mg/L, add polygalacturonase to make it to reach 0.5g/L.
Get the above Fructus Lycii original juice 8L through composition adjustment and the processing of interpolation polygalacturonase, be placed in 10L glass pot.
From above-mentioned 10L glass pot, get Fructus Lycii original juice 800ml, after 121 ℃ of 30min sterilizings, be cooled to 28 ℃ standby, take dry yeast 0.2g, interpolation is through 121 ℃, the wheat juice of the 8-9 of autoclaving 30min ° Bx to final volume is 2ml, at 28 ℃ after activation culture 48h, be seeded in the Fructus Lycii original juice of the aforementioned sterilizing of 38ml, after 28 ℃ are cultivated 96h, obtain first-generation domestication yeast, be seeded to again in the Fructus Lycii original juice of the aforementioned sterilizing of 760ml, after 28 ℃ are cultivated 96h, obtained s-generation domestication yeast.It is all seeded in the Fructus Lycii original juice of above-mentioned 10L glass pot and is mixed.
Within every 4 hours, stir once, controlled fermentation temperature is flooded simultaneously and ferments at 25 ℃.
Dipping and yeast phase continue 15 days, add afterwards 6% sulfurous acid to make SO
2reach 150mg/L, and insert refrigerator-freezer, reduce temperature to 5 ℃, forced termination fermentation activity.
With pressure filter, filter, make wine liquid and skin slag expression separation, obtain Chinese wolfberry fruit wine 6L.
Wine liquid is airtight depositing in the Glass Containers of 6L, carries out ageing 10 months at the temperature of 15 ℃, the careful supernatant liquor that extracts when ageing finishes, isolated for disposal precipitation wine pin.
After completing ageing, glue under wine liquid is clarified to stabilizing treatment, colloid material is selected gelatin and bentonite combination, get respectively the aqueous gelatin solution of 7.2ml 10% and the bentonite aqeous suspension of 72ml 10% adds wine liquid to mix lower glue, after standing clarification in 5 days, the separated precipitation wine pin of removing, should avoid precipitating wine pin and again enter wine liquid in operating process.
Wine liquid after separation is put into refrigerator-freezer, control temperature and keep 10 days at-4 ℃, the diatomite of take at this temperature afterwards filters with diatomite filter as filtration medium.
Wine liquid sterilizing 30min at 80 ℃ by after filtering, bottles under cooling rear aseptic technique.
results and discussions
From objective detection index and the person's of sampling wine subjective judgement two aspects, effect of the present invention is described.
1, above each embodiment gained Chinese wolfberry fruit wine is detected by Q/NHC 003-2008 standard, detected result sees the following form 1:
The detected result of table 1: embodiment of the present invention 1-3 and comparative example 1-6 gained half-dry type Chinese wolfberry fruit wine
From the detected result of table 1, can find out, the Chinese wolfberry fruit wine of preparing by brewing method of the present invention is because yeast is through well domestication is high to the yeasting adaptedness of Fructus Lycii original juice, attenuation degree is good, the favourable composition (alcohol and sugar-free extract) producing is generally high than comparative example, Chinese wolfberry fruit wine prepared by the brewing method of comparative example is because yeast is poor to the yeasting adaptedness of Fructus Lycii original juice, the unfavorable composition (volatile acid) producing is higher than embodiments of the invention, and comparative example 2, 3 and 6 is not thorough because fermenting, final pol is higher, the pol scope that has exceeded half-dry type Lycium chinense wine of the present invention, the alcoholic strength of comparative example 1-5 is on the low side, do not reach the standard of minimum 7 degree of half-dry type Lycium chinense wine alcoholic strength of the present invention, comparative example 2, 3, 6 volatile acid index has all exceeded the standard range of 1.1g/L.
2, invite and to be engaged in for a long time that fruit wine is produced and professional 10 people that technology is judged work judge marking to above each embodiment gained Chinese wolfberry fruit wine, by marking for outward appearance, fragrance, mouthfeel and style four indices, add up all and judge personnel for the total points of each index, and calculate average mark, the results are shown in following table 2.
Methods of marking is as follows:
Comment outward appearance (20 minutes)
In wineglass, wine liquid is to 1/3 place, and the Qi Mei that cheers is to light, observes color and luster, muddy clearly, suspended substance, mobility, according to circumstances write out comment, grade again, as golden yellow color, limpid and good fluidity are given full mark, as color and luster obfuscation or occur that unnecessary color and luster, muddiness and poor fluidity take the circumstances into consideration deduction of points.
Comment smell (30 minutes)
Cup end, in hand, is gently smelt to its smell, exist side by side and engrave lower fragrance situation.Smelt after the first round, remake second and take turns and smell perfume (or spice), after rocking wineglass wine liquid being moved in a circle in wineglass, wineglass is heard and is smelt near nostril, and shortness of breath is distinguished smell diligently, now, to the smell quality of wine liquid, should draw key concept.Differentiate its trickle note good and bad, possess the strong coordination of FRUCTUS LYCII fragrance, fruital and aroma, without an unusually sweet smell, get full marks, as occur unnecessary oxidation or reduction fragrant, or fruital and aroma degrees of coordination, strong degree are inadequate, take the circumstances into consideration deduction of points.
Comment mouthfeel (40 minutes)
Start first drink and on a small quantity, note slow and steady, make wine liquid first contact the tip of the tongue, inferior both sides, then to root of the tongue portion, then wine liquid is spread into the comprehensive of tongue, carry out comprehensive judgement of the sense of taste.Finally strengthen drink amount, the aftertaste length of evaluation wine, whether aftertaste is clean, has or not lingering fragrance and discomfort, comprehensively marking.The sense of wine body structure is strong, mellow plentiful, the long no impurity taste of pleasant impression gets full marks, and as above index does not reach, bitter after occurring, astringent taste or dry pungent are taken the circumstances into consideration deduction of points.
Comment style (10 minutes)
According to outward appearance, smell, three aspects of mouthfeel, make comprehensive judgement, evaluation wine sample style, i.e. flavour characteristic typicalness.
Table 2: embodiment of the present invention 1-3 and comparative example 1-6 gained half-dry type Chinese wolfberry fruit wine judge result
From the judging result and can find out of table 2, by brewing method of the present invention make the half-dry type Chinese wolfberry fruit wine that all obtains than comparative example of half-dry type Chinese wolfberry fruit wine integrate score high.The vinosity that the Chinese wolfberry fruit wine that brewing method of the present invention produces is described is improved significantly.
Although specific embodiment of the invention scheme is described, those skilled in the art will appreciate that under the prerequisite that does not depart from scope of the present invention or spirit and can carry out multiple change and modification to the present invention.Thereby, this invention is intended to contain all these changes and modification of dropping within the scope of claims and coordinator thereof.
Claims (8)
1. a brewing method for half-dry type Chinese wolfberry fruit wine, the method comprises the steps: Fructus Lycii original juice sugar addition, acidity and the SO to production use
2; Add polygalacturonase; Add s-generation domestication yeast kind; Dipping and fermentation; Forced termination fermentation; Ageing; Lower glue; Described s-generation domestication yeast kind is to obtain by following operation:
By weight/volume ratio is added into active dry yeast in 5% sucrose or glucose solution of sterilising treatment with 10% amount, at 30 ℃, at 37 ℃, activate 15min to 30min, yeast after activation is usingd to 1:(5-10) volume ratio be added in the Fructus Lycii original juice as domestication substratum of sterilising treatment, at 30 ℃, at 37 ℃, hatch 100min to 140min, obtain first-generation domestication yeast kind;
Described first-generation domestication barms is usingd to 1:(5-10) volume ratio be added in the Fructus Lycii original juice as domestication substratum of sterilising treatment, at 18 ℃ to 25 ℃, hatch 100min to 140min, obtain the s-generation domestication yeast kind for fermenting,
Wherein, the pol of the described Fructus Lycii original juice as domestication substratum is that 130g/L to 230g/L, acidity are 2g/L to 7g/L, SO
2content is 20mg/L to 60mg/L,
At described Fructus Lycii original juice sugar addition, acidity and SO to production use
2step in, by pol be adjusted to 130g/L to 230g/L, by acidity be adjusted to 2g/L to 7g/L, by SO
2be adjusted to 20mg/L to 60mg/L.
2. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, is characterized in that, in the step of described interpolation polygalacturonase, the addition of polygalacturonase is 0.2g/L to 0.8g/L.
3. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, is characterized in that, the addition of described s-generation domestication yeast kind is 9 ‰-30.25 ‰ by volume.
4. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, is characterized in that, the condition of described dipping and fermentation is 18 ℃ to 25 ℃ of temperature, 5 to 15 days time.
5. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, is characterized in that, described forced termination fermentation is added sulfurous acid and reduced leavening temperature to 5 ℃ and realize by the amount with 100mg/L to 150mg/L.
6. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, is characterized in that, the condition of described ageing is 5 ℃ to 15 ℃ of temperature, and the time 3 was to 10 months.
7. the brewing method of half-dry type Chinese wolfberry fruit wine according to claim 1, it is characterized in that, the step of described lower glue is by respectively with (0.8-1.2): 10000 volume ratio and with (0.8-1.2): 1000 volume ratio is carried out to adding 10% aqueous gelatin solution and 10% bentonite aqeous suspension in wine liquid.
8. the half-dry type Chinese wolfberry fruit wine of brewageing according to the method described in claim 1 to 7 any one, is characterized in that, the pol of described half-dry type Chinese wolfberry fruit wine is 12.1g/L to 50.0g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110309954.7A CN103045427B (en) | 2011-10-13 | 2011-10-13 | Brewing method for semi-dry medlar wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110309954.7A CN103045427B (en) | 2011-10-13 | 2011-10-13 | Brewing method for semi-dry medlar wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103045427A CN103045427A (en) | 2013-04-17 |
| CN103045427B true CN103045427B (en) | 2014-04-02 |
Family
ID=48058292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110309954.7A Active CN103045427B (en) | 2011-10-13 | 2011-10-13 | Brewing method for semi-dry medlar wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103045427B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114317178B (en) * | 2022-01-25 | 2024-04-19 | 宁夏红枸杞产业有限公司 | Fermented wine of fresh wolfberry fruits and brewing method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231331A (en) * | 1998-04-08 | 1999-10-13 | 陈方 | Process for brewing health care wine with fruit of Chinese wolfberry |
| CN1266093A (en) * | 2000-01-20 | 2000-09-13 | 宁夏轻工业设计研究院食品发酵研究所 | Yeast selection, cultivation and fermentation process for Chinese wolfberry fermentation wine |
| CN1221653C (en) * | 2003-12-29 | 2005-10-05 | 马玉祥 | Dry chinese wolfberry fruit grape wine and its preparing method |
| CN100400637C (en) * | 2004-11-29 | 2008-07-09 | 钟虹光 | Brewing method for Chinese wolfberry fruit and grape wine |
| CN101624573B (en) * | 2009-06-04 | 2011-02-16 | 新疆农业科学院微生物应用研究所 | Saccharomyces cerevisiae for brewing pomegranate fruit wine and pomegranate wine prepared by fermentation |
| CN101649270B (en) * | 2009-06-16 | 2011-04-27 | 叶长东 | Method for brewing longan Chinese-wolfberry nutritive fruit wine |
-
2011
- 2011-10-13 CN CN201110309954.7A patent/CN103045427B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103045427A (en) | 2013-04-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104152316B (en) | The brewing method of pawpaw rice wine | |
| CN101215518B (en) | Litchi fruit vinegar and its preparing method | |
| CN102344874B (en) | Tomato brandy and brewing method thereof | |
| CN102660438B (en) | Preparation method for grain and fruit nutritional healthcare wine | |
| CN103642635A (en) | Production method for completely-fermented mulberry wine and product | |
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN104946454B (en) | A kind of preparation method of pine needle medlar yellow wine | |
| CN104694308B (en) | Method for preparing high-stability blueberry beer | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN107475015A (en) | A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN112852573A (en) | Lycium ruthenicum wine, preparation method thereof and compound wine | |
| CN111876295A (en) | Mulberry fruit wine fermented by saccharomyces cerevisiae and preparation method thereof | |
| CN113621528B (en) | Saccharomyces cerevisiae strain with low yield of fusel and high yield of ester and application of saccharomyces cerevisiae strain in fermented food | |
| CN111154594A (en) | Lemon and snow pear compound wine and brewing method thereof | |
| CN112680312B (en) | Fermented olive fruit vinegar and production method thereof | |
| CN107090380B (en) | Red date beer and preparation method thereof | |
| KR20150034924A (en) | The beverage healing a hangover using persimmon vinegar | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| KR100847901B1 (en) | A method of distilled liquor containing wild ginseng-cultured tissue | |
| CN103045424B (en) | Brewing method of dry-type medlar fruit wine | |
| CN110218663B (en) | Bacillus amyloliquefaciens Q4 strain for high yield of alpha-glycosidase inhibitor, functional yellow wine and preparation method | |
| CN111621379A (en) | Production method of strong-flavor sugarcane wine | |
| KR101733549B1 (en) | Wine or vinegar of Orostachys japonicus made from fermented sugar extract of Orostachys japonicus | |
| CN1928053B (en) | Second fermentation wine and preparation method thereof |
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 | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Brewing method for semi-dry medlar wine Effective date of registration: 20180124 Granted publication date: 20140402 Pledgee: Cao Guangjiang Pledgor: Ningxia Xiangshan Wine Industry (Group) Co., Ltd. Registration number: 2018990000076 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PP01 | Preservation of patent right | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20180427 Granted publication date: 20140402 |
|
| PD01 | Discharge of preservation of patent | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20191011 Granted publication date: 20140402 |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200228 Address after: 755000 Ningxia iron and Steel Group Co., Ltd. Meili Industrial Park, Shapotou District, Zhongwei City, Ningxia Hui Autonomous Region Patentee after: Cao Guangjiang Address before: 755000, the Ningxia Hui Autonomous Region central Shapotou City Ying Ying North Bridge Patentee before: Ningxia Xiangshan Liquor Industry (Group) Co., Ltd. |