CN103160406B - Sour-sweet melon wine and preparation method thereof - Google Patents
Sour-sweet melon wine and preparation method thereof Download PDFInfo
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- CN103160406B CN103160406B CN201310096759.XA CN201310096759A CN103160406B CN 103160406 B CN103160406 B CN 103160406B CN 201310096759 A CN201310096759 A CN 201310096759A CN 103160406 B CN103160406 B CN 103160406B
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Abstract
The invention relates to the technical field of wine food and a brewing method thereof, and in particular relates to sour-sweet melon wine and a preparation method thereof. The preparation method comprises the following steps of: (I) preparation of free juice of sour-sweet melon: cleaning the surface of the sour-sweet melon, removing the yellow green peel and melon pulp, cutting the peeled sour-sweet melon into pieces, and breaking to obtain the free juice; and (II) enzymolysis: adding sulphurous acid with mass concentration of 6-8% according to a proportion that 10-20ml sulphurous acid with mass concentration of 6-8% is added into 100L free juice. According to the invention, the sour-sweet melon wine has good quality and unique mouthfeel; the vitamin content in the obtained sour-sweet melon wine is higher than that in existing common Hami melon wine, and the varieties of the Hami melon wine are increased; and meanwhile, the fermentation technology is simple and unique and favorable for producing sour-sweet melon wine with good quality.
Description
Technical field
the present invention relates to drink food and brewing method technical field thereof, is a kind of sour melon wine and preparation method thereof.
Background technology
in recent years, along with the raising of income and the enhancing of health care's consciousness, to the consumption of wine product, also there is great variation in people, many people to height, stimulate the amount of drinking of large, strong type white wine more and more less, and progressively turn to, drink minuent, nutrition, the wine product of health type (as fruit wine, melon wine, yellow rice wine etc.).Melon wine kind is in the market single, and wine body is thin, and fruital is lightly seasoned.Also do not utilize at present sour-sweet melon to carry out brewed fruit wine.
Summary of the invention
the invention provides a kind of sour melon wine and preparation method thereof, overcome the deficiency of above-mentioned prior art, it can effectively solve the problem that melon wine kind is in the market single, wine body is thin, fruital is lightly seasoned and do not carry out brewed fruit wine with sour-sweet melon.
one of technical scheme of the present invention realizes by following measures: a kind of sour melon wine, obtain as follows: the first step, the preparation of sour-sweet melon free juice, the surface cleaning of sour-sweet melon is clean and remove yellow-green colour epidermis and melon pulp, after then the sour-sweet melon after peeling being cut into small pieces, carry out fragmentation and obtain free juice; Second step, enzymolysis, in adding 10 milliliters to 20 milliliters mass concentrations in 100 liters of free juices, be that the ratio of 6% to 8% sulfurous acid is 6% to 8% sulfurous acid to adding mass concentration in free juice, then to adding quality in free juice, be that the polygalacturonase of free juice quality 0.02% to 0.06% carries out enzymolysis, the PH of enzymolysis is 3 to 4.5, the time is that 1 hour to 2.5 hours, temperature are 25 degrees Celsius to 30 degrees Celsius, after enzymolysis completes standing 2 hours to 4 hours, get supernatant liquor after standing; The 3rd step, adjusts sugar, acid adjustment, with white sugar, the sugar degree regulation of supernatant liquor to sugar degree is 220 grams and often rises to 250 grams every liter, by the acidity adjustment of supernatant liquor to the total acid content of supernatant liquor, is then 6.5 grams and obtains sour muskmelon juice after often rising to 7 grams every liter; The 4th step, the preparation of sour-sweet melon distiller's yeast, in 10 milliliters to 15 milliliters sour muskmelon juices, with inoculating needle access 3, encircle to 5 naphthenic acid muskmelon fermented yeast bacterial classifications, and after being to cultivate 24 hours to 36 hours under 22 degrees Celsius to 25 degrees Celsius, temperature obtains yeast juice, then being 4% to 5% inoculum size by volume accesses yeast juice in new sour muskmelon juice, to carry out successively enlarged culturing and obtain sour-sweet melon distiller's yeast, until the volume of the sour-sweet melon distiller's yeast finally obtaining is 4% to 5% of second step gained acid muskmelon juice; The 5th step, temperature controlled fermentation, the sour-sweet melon distiller's yeast obtaining in upper step is poured in the sour muskmelon juice of second step gained, then under temperature is the condition of 22 degrees Celsius to 25 degrees Celsius, carry out normal temperature fermentation and obtain karusen, when being down to 1.110 to 1.106, the proportion from 1.170 to 1.173 of karusen carries out low temperature fermentation, the temperature of low temperature fermentation is 15 degrees Celsius to 18 degrees Celsius, stops low temperature fermentation and obtain the former wine of sour-sweet melon when the density when karusen in low temperature fermentation process is 1.010 grams every cubic centimetre to 0.999 gram every cubic centimetre, always Sugar concentration is 6% to 7%; The 6th step, ageing, clarification, by the former wine of sour-sweet melon, in temperature, be to carry out ageing under the condition of 0 degree Celsius to 5 degrees Celsius, the former wine of sour-sweet melon after ageing is that the ratio of 6% to 8% sulfurous acid is 6% to 8% sulfurous acid to adding mass concentration in the former wine of sour-sweet melon after ageing in adding 15 milliliters to 20 milliliters mass concentrations in every 100 liters of former wine of sour-sweet melon, to adding the former wine of sour-sweet melon of sulfurous acid, clarifies and obtains sour melon wine.
two of technical scheme of the present invention realizes by following measures: a kind of preparation method of sour melon wine, carry out in the steps below: the first step, the preparation of sour-sweet melon free juice, the surface cleaning of sour-sweet melon is clean and remove yellow-green colour epidermis and melon pulp, after then the sour-sweet melon after peeling being cut into small pieces, carry out fragmentation and obtain free juice; Second step, enzymolysis, in adding 10 milliliters to 20 milliliters mass concentrations in 100 liters of free juices, be that the ratio of 6% to 8% sulfurous acid is 6% to 8% sulfurous acid to adding mass concentration in free juice, then to adding quality in free juice, be that the polygalacturonase of free juice quality 0.02% to 0.06% carries out enzymolysis, the PH of enzymolysis is 3 to 4.5, the time is that 1 hour to 2.5 hours, temperature are 25 degrees Celsius to 30 degrees Celsius, after enzymolysis completes standing 2 hours to 4 hours, get supernatant liquor after standing; The 3rd step, adjusts sugar, acid adjustment, with white sugar, the sugar degree regulation of supernatant liquor to sugar degree is 220 grams and often rises to 250 grams every liter, by the acidity adjustment of supernatant liquor to the total acid content of supernatant liquor, is then 6.5 grams and obtains sour muskmelon juice after often rising to 7 grams every liter; The 4th step, the preparation of sour-sweet melon distiller's yeast, in 10 milliliters to 15 milliliters sour muskmelon juices, with inoculating needle access 3, encircle to 5 naphthenic acid muskmelon fermented yeast bacterial classifications, and after being to cultivate 24 hours to 36 hours under 22 degrees Celsius to 25 degrees Celsius, temperature obtains yeast juice, then being 4% to 5% inoculum size by volume accesses yeast juice in new sour muskmelon juice, to carry out successively enlarged culturing and obtain sour-sweet melon distiller's yeast, until the volume of the sour-sweet melon distiller's yeast finally obtaining is 4% to 5% of second step gained acid muskmelon juice; The 5th step, temperature controlled fermentation, the sour-sweet melon distiller's yeast obtaining in upper step is poured in the sour muskmelon juice of second step gained, then under temperature is the condition of 22 degrees Celsius to 25 degrees Celsius, carry out normal temperature fermentation and obtain karusen, when being down to 1.110 to 1.106, the proportion from 1.170 to 1.173 of karusen carries out low temperature fermentation, the temperature of low temperature fermentation is 15 degrees Celsius to 18 degrees Celsius, stops low temperature fermentation and obtain the former wine of sour-sweet melon when the density when karusen in low temperature fermentation process is 1.010 grams every cubic centimetre to 0.999 gram every cubic centimetre, always Sugar concentration is 6% to 7%; The 6th step, ageing, clarification, by the former wine of sour-sweet melon, in temperature, be to carry out ageing under the condition of 0 degree Celsius to 5 degrees Celsius, the former wine of sour-sweet melon after ageing is that the ratio of 6% to 8% sulfurous acid is 6% to 8% sulfurous acid to adding mass concentration in the former wine of sour-sweet melon after ageing in adding 15 milliliters to 20 milliliters mass concentrations in every 100 liters of former wine of sour-sweet melon, to adding the former wine of sour-sweet melon of sulfurous acid, clarifies and obtains sour melon wine.
the further optimization and/or improvements to foregoing invention technical scheme below:
the kind of the sour-sweet melon adopting in the above-mentioned the first step can be local flavor sour-sweet melon No. 4.
the method that acid adjustment in above-mentioned the 3rd step adopts can be anion-exchange column method or freezing treatment method.
the screening method of above-mentioned sour-sweet melon fermented yeast bacterial classification can carry out in the steps below: the first step, select the sour-sweet melon and fruit peel of surface clean, leaf and melon vine, by every kilogram sour-sweet melon and fruit peel, leaf and melon vine, with 100 milliliters, rinse and collect washing fluid to 150 ml sterile waters, second step, after sour-sweet melon is squeezed the juice, filter and obtain clear liquid, first by washing fluid and clear liquid by volume the ratio of 1:2 to 3 add in aseptic triangular flask simultaneously and obtain sample, after drawing the stroke-physiological saline solution that 1ml sample adds 10ml, obtain sample I, then draw in the stroke-physiological saline solution that 1ml sample I adds 10ml and obtain sample II, then getting 1ml sample II adds in the stroke-physiological saline solution of 10ml and obtains sample III, then getting 1ml sample III adds in the stroke-physiological saline solution of 10ml and obtains sample IV, getting 1ml sample IV adds in the stroke-physiological saline solution of 10ml and obtains sample V again, finally by sample II, sample III, sample IV and sample V are respectively got 0.1ml and are evenly applied to nutrient agar surface with glass spreading rod, in temperature, be 20 degrees Celsius cultivates 48 hours to 72 hours to 25 degrees celsius, select the culture dish that colony number is 100-200 to carry out separated bacterial classification, the 3rd step, produces alcohol ability, tolerance alcohol ability, low temperature resistant, tolerance so2 by the last flora of upper step, the mensuration of the suitable ph value of growth, select to produce alcohol ability 11% to 13%, tolerance alcohol ability is 14.5% to 15%, tolerates SO
2
concentration is that 120 milligrams per liter to 150 milligrams per liter, low temperature resistant scope are 18 degrees Celsius to 20 degrees Celsius, and the suitable PH scope of growth is 3.5 to 5.5 sour-sweet melon fermented yeast bacterial classification.
the method of the clarification adopting in above-mentioned the 6th step can be natural clarifying or chitosan fining process, and natural clarifying is standing clarification, temperature be 0 degree Celsius to 5 degrees celsius, every 30 days to 45 days by the former wine of sour-sweet melon and bottom precipitate and separate once; Chitosan clarification, for by adding 0.35 gram to 0.5 gram of chitosan to add chitosan in 1 liter of former wine of sour-sweet melon in the former wine of sour-sweet melon, is then 20 degrees Celsius in temperature and processes 2 hours to 4 hours to 25 degrees celsius.
the sour melon wine quality better that the present invention obtains, mouthfeel uniqueness, in the sour melon wine wine that the present invention obtains, vitamin contents is higher than vitamin contents at present common melon wine wine, and, enriched the kind of melon wine, fermentation technique of the present invention is simply unique simultaneously, is more conducive to the better sour melon wine of output quality.
Embodiment
the present invention is not subject to the restriction of following embodiment, can determine concrete embodiment according to technical scheme of the present invention and practical situation.
below in conjunction with embodiment, the invention will be further described:
embodiment 1, and this acid melon wine obtains by following preparation method: the first step, and the preparation of sour-sweet melon free juice, the surface cleaning of sour-sweet melon is clean and remove yellow-green colour epidermis and melon pulp, after then the sour-sweet melon after peeling being cut into small pieces, carry out fragmentation and obtain free juice; Second step, enzymolysis, in adding 10 milliliters to 20 milliliters mass concentrations in 100 liters of free juices, be that the ratio of 6% to 8% sulfurous acid is 6% to 8% sulfurous acid to adding mass concentration in free juice, then to adding quality in free juice, be that the polygalacturonase of free juice quality 0.02% to 0.06% carries out enzymolysis, the PH of enzymolysis is 3 to 4.5, the time is that 1 hour to 2.5 hours, temperature are 25 degrees Celsius to 30 degrees Celsius, after enzymolysis completes standing 2 hours to 4 hours, get supernatant liquor after standing; The 3rd step, adjusts sugar, acid adjustment, with white sugar, the sugar degree regulation of supernatant liquor to sugar degree is 220 grams and often rises to 250 grams every liter, by the acidity adjustment of supernatant liquor to the total acid content of supernatant liquor, is then 6.5 grams and obtains sour muskmelon juice after often rising to 7 grams every liter; The 4th step, the preparation of sour-sweet melon distiller's yeast, in 10 milliliters to 15 milliliters sour muskmelon juices, with inoculating needle access 3, encircle to 5 naphthenic acid muskmelon fermented yeast bacterial classifications, and after being to cultivate 24 hours to 36 hours under 22 degrees Celsius to 25 degrees Celsius, temperature obtains yeast juice, then being 4% to 5% inoculum size by volume accesses yeast juice in new sour muskmelon juice, to carry out successively enlarged culturing and obtain sour-sweet melon distiller's yeast, until the volume of the sour-sweet melon distiller's yeast finally obtaining is 4% to 5% of second step gained acid muskmelon juice; The 5th step, temperature controlled fermentation, the sour-sweet melon distiller's yeast obtaining in upper step is poured in the sour muskmelon juice of second step gained, then under temperature is the condition of 22 degrees Celsius to 25 degrees Celsius, carry out normal temperature fermentation and obtain karusen, when being down to 1.110 to 1.106, the proportion from 1.170 to 1.173 of karusen carries out low temperature fermentation, the temperature of low temperature fermentation is 15 degrees Celsius to 18 degrees Celsius, stops low temperature fermentation and obtain the former wine of sour-sweet melon when the density when karusen in low temperature fermentation process is 1.010 grams every cubic centimetre to 0.999 gram every cubic centimetre, always Sugar concentration is 6% to 7%; The 6th step, ageing, clarification, by the former wine of sour-sweet melon, in temperature, be to carry out ageing under the condition of 0 degree Celsius to 5 degrees Celsius, the former wine of sour-sweet melon after ageing is that the ratio of 6% to 8% sulfurous acid is 6% to 8% sulfurous acid to adding mass concentration in the former wine of sour-sweet melon after ageing in adding 15 milliliters to 20 milliliters mass concentrations in every 100 liters of former wine of sour-sweet melon, to adding the former wine of sour-sweet melon of sulfurous acid, clarifies and obtains sour melon wine.Acid melon wine is to take sour-sweet melon as raw material, utilizes the sour-sweet melon special yeast fermentation filter out, combines and the fusion of advanced person's innovative fermentation gordian technique by normal temperature with temperature controlled fermentation, produce fruit aromatic flavour, sour-sweet moderate, mouthfeel is mellow, and golden yellow color is bright.
embodiment 2, and this acid melon wine obtains by following preparation method: the first step, and the preparation of sour-sweet melon free juice, the surface cleaning of sour-sweet melon is clean and remove yellow-green colour epidermis and melon pulp, after then the sour-sweet melon after peeling being cut into small pieces, carry out fragmentation and obtain free juice; Second step, enzymolysis, in adding 10 milliliters or 20 milliliters of mass concentrations in 100 liters of free juices, be that the ratio of 6% or 8% sulfurous acid is 6% or 8% sulfurous acid to adding mass concentration in free juice, then to adding quality in free juice, be that the polygalacturonase of free juice quality 0.02% or 0.06% carries out enzymolysis, the PH of enzymolysis is 3 or 4.5, the time is 1 hour or 2.5 hours, temperature is 25 degrees Celsius or 30 degrees Celsius, after enzymolysis completes standing 2 hours or 4 hours, get supernatant liquor after standing; The 3rd step, adjusts sugar, acid adjustment, with white sugar, by the sugar degree regulation of supernatant liquor to sugar degree, is 220 grams every liter or 250 grams every liter, then the acidity adjustment of supernatant liquor is obtained to sour muskmelon juice after the total acid content of supernatant liquor is 6.5 grams every liter or 7 grams every liter; The 4th step, the preparation of sour-sweet melon distiller's yeast, to in 10 milliliters or 15 milliliters of sour muskmelon juices with inoculating needle access 3 ring or 5 naphthenic acid muskmelon fermented yeast bacterial classifications, and after being to cultivate 24 hours or 36 hours under 22 degrees Celsius or 25 degrees Celsius, temperature obtains yeast juice, then being 4% or 5% inoculum size by volume accesses yeast juice in new sour muskmelon juice, to carry out successively enlarged culturing and obtain sour-sweet melon distiller's yeast, until the volume of the sour-sweet melon distiller's yeast finally obtaining is 4% or 5% of second step gained acid muskmelon juice; The 5th step, temperature controlled fermentation, the sour-sweet melon distiller's yeast obtaining in upper step is poured in the sour muskmelon juice of second step gained, then under temperature is the condition of 22 degrees Celsius or 25 degrees Celsius, carry out normal temperature fermentation and obtain karusen, when being down to 1.110 or 1.106 from 1.170 or 1.173, the proportion of karusen carries out low temperature fermentation, the temperature of low temperature fermentation is 15 degrees Celsius or 18 degrees Celsius, in low temperature fermentation process when the density of karusen is that 1.010 grams every cubic centimetre or 0.999 gram every cubic centimetre, total Sugar concentration stop low temperature fermentation while being 6% or 7% and obtain the former wine of sour-sweet melon; The 6th step, ageing, clarification, by the former wine of sour-sweet melon, in temperature, be to carry out ageing under the condition of 0 degree Celsius or 5 degrees Celsius, the former wine of sour-sweet melon after ageing is that the ratio of 6% or 8% sulfurous acid is 6% or 8% sulfurous acid to adding mass concentration in the former wine of sour-sweet melon after ageing in adding 15 milliliters or 20 milliliters of mass concentrations in every 100 liters of former wine of sour-sweet melon, to adding the former wine of sour-sweet melon of sulfurous acid, clarifies and obtains sour melon wine.Acid melon wine is to take sour-sweet melon as raw material, combines and the fusion of advanced innovative fermentation gordian technique by normal temperature with temperature controlled fermentation, produces really aromatic flavour, and sour-sweet moderate, mouthfeel is mellow, and golden yellow color is bright.
embodiment 3, as above-described embodiment preferably, the kind of the sour-sweet melon adopting in the first step is No. 4, local flavor, the product that No. 4 sour-sweet melons of this local flavor are public offering on market.Sour-sweet melon (No. 4, local flavor sour-sweet melon) is different from general hami melon, and its fruit is oblate type, dark green ditch at the bottom of pericarp light yellow green, the fine and soft sweet sour raciness of meat, especially vitamin contents goes out nearly one times such as best similar muskmelon of the present is taller, and this is also one of reason of its unique flavor
embodiment 4, as above-described embodiment preferably, the method that the acid adjustment in the 3rd step adopts is anion-exchange column method or freezing treatment method.
embodiment 5, as above-described embodiment preferably, the screening method of sour-sweet melon fermented yeast bacterial classification carries out in the steps below: the first step, select the sour-sweet melon and fruit peel of surface clean, leaf and melon vine, by every kilogram sour-sweet melon and fruit peel, leaf and melon vine, with 100 milliliters, rinse and collect washing fluid to 150 ml sterile waters, second step, after sour-sweet melon is squeezed the juice, filter and obtain clear liquid, first by washing fluid and clear liquid by volume the ratio of 1:2 to 3 add in aseptic triangular flask simultaneously and obtain sample, after drawing the stroke-physiological saline solution that 1ml sample adds 10ml, obtain sample I, then draw in the stroke-physiological saline solution that 1ml sample I adds 10ml and obtain sample II, then getting 1ml sample II adds in the stroke-physiological saline solution of 10ml and obtains sample III, then getting 1ml sample III adds in the stroke-physiological saline solution of 10ml and obtains sample IV, getting 1ml sample IV adds in the stroke-physiological saline solution of 10ml and obtains sample V again, finally by sample II, sample III, sample IV and sample V are respectively got 0.1ml and are evenly applied to nutrient agar surface with glass spreading rod, in temperature, be 20 degrees Celsius cultivates 48 hours to 72 hours to 25 degrees celsius, select the culture dish that colony number is 100-200 to carry out separated bacterial classification, the 3rd step, produces alcohol ability, tolerance alcohol ability, low temperature resistant, tolerance so2 by the last flora of upper step, the mensuration of the suitable ph value of growth, select to produce alcohol ability 11% to 13%, tolerance alcohol ability is 14.5% to 15%, tolerates SO
2
concentration is that 120 milligrams per liter to 150 milligrams per liter, low temperature resistant scope are 18 degrees Celsius to 20 degrees Celsius, and the suitable PH scope of growth is 3.5 to 5.5 sour-sweet melon fermented yeast bacterial classification.The sour-sweet melon special yeast fermentation that utilization filters out, more optimizes ferment effect, combines and the fusion of advanced person's innovative fermentation gordian technique by normal temperature with temperature controlled fermentation, produce fruit aromatic flavour, sour-sweet moderate, mouthfeel is mellow, and golden yellow color is bright.
embodiment 6, as above-described embodiment preferably, the method of the clarification adopting in the 6th step is natural clarifying or chitosan fining process, natural clarifying is standing clarification, temperature be 0 degree Celsius to 5 degrees celsius, every 30 days to 45 days by the former wine of sour-sweet melon and bottom precipitate and separate once; Chitosan clarification, for by adding 0.35 gram to 0.5 gram of chitosan to add chitosan in 1 liter of former wine of sour-sweet melon in the former wine of sour-sweet melon, is then 20 degrees Celsius in temperature and processes 2 hours to 4 hours to 25 degrees celsius.
the sour melon wine that above-described embodiment is obtained is ageing 6 months to 8 months in the environment of 0 degree Celsius to 5 degrees Celsius in temperature, when needs are filling, first filter, sterilization, sterilization can adopt thermal sterilization method, when filling, can adopt vial, cork stopper to carry out filling, after filling, need in temperature is the environment of 0 degree Celsius to 5 degrees Celsius, deposit, and bottle need keep flat.
the sour melon wine fruit aromatic flavour aroma that above-described embodiment obtains is assailed the nostrils, and sour-sweet moderate, mouthfeel is mellow pure, and golden yellow color is bright; 26 milligrams every 100 grams of the Vitamin C content average out to of current common melon wine, and 61 milligrams every 100 grams of the Vitamin C content average out to of the sour melon wine obtaining according to the embodiment of the present invention, apparently higher than the Vitamin C content of common melon wine; The alcoholic strength average out to 11%(v/v of the sour melon wine obtaining according to the embodiment of the present invention), sugar degree average out to 6%, all reach food requirement.
Claims (10)
1. a sour melon wine, it is characterized in that obtaining as follows: the first step, the preparation of sour-sweet melon free juice, the surface cleaning of sour-sweet melon is clean and remove yellow-green colour epidermis and melon pulp, after then the sour-sweet melon after peeling being cut into small pieces, carry out fragmentation and obtain free juice; Second step, enzymolysis, in adding 10 milliliters to 20 milliliters mass concentrations in 100 liters of free juices, be that the ratio of 6% to 8% sulfurous acid is 6% to 8% sulfurous acid to adding mass concentration in free juice, then to adding quality in free juice, be that the polygalacturonase of free juice quality 0.02% to 0.06% carries out enzymolysis, the pH of enzymolysis is 3 to 4.5, the time is that 1 hour to 2.5 hours, temperature are 25 degrees Celsius to 30 degrees Celsius, after enzymolysis completes standing 2 hours to 4 hours, get supernatant liquor after standing; The 3rd step, adjusts sugar, acid adjustment, with white sugar, the sugar degree regulation of supernatant liquor to sugar degree is 220 grams and often rises to 250 grams every liter, by the acidity adjustment of supernatant liquor to the total acid content of supernatant liquor, is then 6.5 grams and obtains sour muskmelon juice after often rising to 7 grams every liter; The 4th step, the preparation of sour-sweet melon distiller's yeast, in 10 milliliters to 15 milliliters sour muskmelon juices, with transfering loop access 3, encircle to 5 naphthenic acid muskmelon fermented yeast bacterial classifications, and after being to cultivate 24 hours to 36 hours under 22 degrees Celsius to 25 degrees Celsius, temperature obtains yeast juice, then being 4% to 5% inoculum size by volume accesses yeast juice in new sour muskmelon juice, to carry out successively enlarged culturing and obtain sour-sweet melon distiller's yeast, until the volume of the sour-sweet melon distiller's yeast finally obtaining is 4% to 5% of the 3rd step gained acid muskmelon juice; The 5th step, temperature controlled fermentation, the sour-sweet melon distiller's yeast obtaining in upper step is poured in the sour muskmelon juice of the 3rd step gained, then under temperature is the condition of 22 degrees Celsius to 25 degrees Celsius, carry out normal temperature fermentation and obtain karusen, when being down to 1.110 to 1.106, the proportion from 1.170 to 1.173 of karusen carries out low temperature fermentation, the temperature of low temperature fermentation is 15 degrees Celsius to 18 degrees Celsius, stops low temperature fermentation and obtain the former wine of sour-sweet melon when the density when karusen in low temperature fermentation process is 1.010 grams every cubic centimetre to 0.999 gram every cubic centimetre, always Sugar concentration is 6% to 7%; The 6th step, ageing, clarification, by the former wine of sour-sweet melon, in temperature, be to carry out ageing under the condition of 0 degree Celsius to 5 degrees Celsius, the former wine of sour-sweet melon after ageing is that the ratio of 6% to 8% sulfurous acid is 6% to 8% sulfurous acid to adding mass concentration in the former wine of sour-sweet melon after ageing in adding 15 milliliters to 20 milliliters mass concentrations in every 100 liters of former wine of sour-sweet melon, to adding the former wine of sour-sweet melon of sulfurous acid, clarifies and obtains sour melon wine; Wherein:
The screening method of sour-sweet melon fermented yeast bacterial classification carries out in the steps below: the first step, select the sour-sweet melon and fruit peel of surface clean, leaf and melon vine, by every kilogram sour-sweet melon and fruit peel, leaf and melon vine, with 100 milliliters, rinse and collect washing fluid to 150 ml sterile waters, second step, after sour-sweet melon is squeezed the juice, filter and obtain clear liquid, first by washing fluid and clear liquid by volume the ratio of 1:2 to 3 add in aseptic triangular flask simultaneously and obtain sample, after drawing the stroke-physiological saline solution that 1ml sample adds 10ml, obtain sample I, then draw in the stroke-physiological saline solution that 1ml sample I adds 10ml and obtain sample II, then getting 1ml sample II adds in the stroke-physiological saline solution of 10ml and obtains sample III, then getting 1ml sample III adds in the stroke-physiological saline solution of 10ml and obtains sample IV, getting 1ml sample IV adds in the stroke-physiological saline solution of 10ml and obtains sample V again, finally by sample II, sample III, sample IV and sample V are respectively got 0.1ml and are evenly applied to nutrient agar surface with glass spreading rod, in temperature, be 20 degrees Celsius cultivates 48 hours to 72 hours to 25 degrees celsius, select the culture dish that colony number is 100-200 to carry out separated bacterial classification, the 3rd step, the last flora of upper step is produced to alcohol ability, tolerance alcohol ability, low temperature resistant, tolerance sulfurous gas, the mensuration of the suitable pH value of growth, selection produce alcohol ability 11% to 13%, tolerance alcohol ability is 14.5% to 15%, tolerance sulfur dioxide concentration is that 120 milligrams per liter to 150 milligrams per liter, low temperature resistant scope are 18 degrees Celsius to 20 degrees Celsius, and the suitable pH scope of growth is 3.5 to 5.5 sour-sweet melon fermented yeast bacterial classification.
2. sour melon wine according to claim 1, is characterized in that the kind of the sour-sweet melon that adopts in the first step is No. 4, local flavor sour-sweet melon.
3. sour melon wine according to claim 1 and 2, is characterized in that the method that the acid adjustment in the 3rd step adopts is anion-exchange column method or freezing treatment method.
4. sour melon wine according to claim 1 and 2, the method that it is characterized in that the clarification that adopts in the 6th step is natural clarifying or chitosan fining process, natural clarifying is standing clarification, temperature be 0 degree Celsius to 5 degrees celsius, every 30 days to 45 days by the former wine of sour-sweet melon and bottom precipitate and separate once; Chitosan clarification, for by adding 0.35 gram to 0.5 gram of chitosan to add chitosan in 1 liter of former wine of sour-sweet melon in the former wine of sour-sweet melon, is then 20 degrees Celsius in temperature and processes 2 hours to 4 hours to 25 degrees celsius.
5. sour melon wine according to claim 3, the method that it is characterized in that the clarification that adopts in the 6th step is natural clarifying or chitosan fining process, natural clarifying is standing clarification, temperature be 0 degree Celsius to 5 degrees celsius, every 30 days to 45 days by the former wine of sour-sweet melon and bottom precipitate and separate once; Chitosan clarification, for by adding 0.35 gram to 0.5 gram of chitosan to add chitosan in 1 liter of former wine of sour-sweet melon in the former wine of sour-sweet melon, is then 20 degrees Celsius in temperature and processes 2 hours to 4 hours to 25 degrees celsius.
6. the preparation method of a sour melon wine, it is characterized in that carrying out in the steps below: the first step, the preparation of sour-sweet melon free juice, the surface cleaning of sour-sweet melon is clean and remove yellow-green colour epidermis and melon pulp, after then the sour-sweet melon after peeling being cut into small pieces, carry out fragmentation and obtain free juice; Second step, enzymolysis, in adding 10 milliliters to 20 milliliters mass concentrations in 100 liters of free juices, be that the ratio of 6% to 8% sulfurous acid is 6% to 8% sulfurous acid to adding mass concentration in free juice, then to adding quality in free juice, be that the polygalacturonase of free juice quality 0.02% to 0.06% carries out enzymolysis, the pH of enzymolysis is 3 to 4.5, the time is that 1 hour to 2.5 hours, temperature are 25 degrees Celsius to 30 degrees Celsius, after enzymolysis completes standing 2 hours to 4 hours, get supernatant liquor after standing; The 3rd step, adjusts sugar, acid adjustment, with white sugar, the sugar degree regulation of supernatant liquor to sugar degree is 220 grams and often rises to 250 grams every liter, by the acidity adjustment of supernatant liquor to the total acid content of supernatant liquor, is then 6.5 grams and obtains sour muskmelon juice after often rising to 7 grams every liter; The 4th step, the preparation of sour-sweet melon distiller's yeast, in 10 milliliters to 15 milliliters sour muskmelon juices, with inoculating needle access 3, encircle to 5 naphthenic acid muskmelon fermented yeast bacterial classifications, and after being to cultivate 24 hours to 36 hours under 22 degrees Celsius to 25 degrees Celsius, temperature obtains yeast juice, then being 4% to 5% inoculum size by volume accesses yeast juice in new sour muskmelon juice, to carry out successively enlarged culturing and obtain sour-sweet melon distiller's yeast, until the volume of the sour-sweet melon distiller's yeast finally obtaining is 4% to 5% of second step gained acid muskmelon juice; The 5th step, temperature controlled fermentation, the sour-sweet melon distiller's yeast obtaining in upper step is poured in the sour muskmelon juice of second step gained, then under temperature is the condition of 22 degrees Celsius to 25 degrees Celsius, carry out normal temperature fermentation and obtain karusen, when being down to 1.110 to 1.106, the proportion from 1.170 to 1.173 of karusen carries out low temperature fermentation, the temperature of low temperature fermentation is 15 degrees Celsius to 18 degrees Celsius, stops low temperature fermentation and obtain the former wine of sour-sweet melon when the density when karusen in low temperature fermentation process is 1.010 grams every cubic centimetre to 0.999 gram every cubic centimetre, always Sugar concentration is 6% to 7%; The 6th step, ageing, clarification, by the former wine of sour-sweet melon, in temperature, be to carry out ageing under the condition of 0 degree Celsius to 5 degrees Celsius, the former wine of sour-sweet melon after ageing is that the ratio of 6% to 8% sulfurous acid is 6% to 8% sulfurous acid to adding mass concentration in the former wine of sour-sweet melon after ageing in adding 15 milliliters to 20 milliliters mass concentrations in every 100 liters of former wine of sour-sweet melon, to adding the former wine of sour-sweet melon of sulfurous acid, clarifies and obtains sour melon wine; Wherein:
The screening method of sour-sweet melon fermented yeast bacterial classification carries out in the steps below: the first step, select the sour-sweet melon and fruit peel of surface clean, leaf and melon vine, by every kilogram sour-sweet melon and fruit peel, leaf and melon vine, with 100 milliliters, rinse and collect washing fluid to 150 ml sterile waters, second step, after sour-sweet melon is squeezed the juice, filter and obtain clear liquid, first by washing fluid and clear liquid by volume the ratio of 1:2 to 3 add in aseptic triangular flask simultaneously and obtain sample, after drawing the stroke-physiological saline solution that 1ml sample adds 10ml, obtain sample I, then draw in the stroke-physiological saline solution that 1ml sample I adds 10ml and obtain sample II, then getting 1ml sample II adds in the stroke-physiological saline solution of 10ml and obtains sample III, then getting 1ml sample III adds in the stroke-physiological saline solution of 10ml and obtains sample IV, getting 1ml sample IV adds in the stroke-physiological saline solution of 10ml and obtains sample V again, finally by sample II, sample III, sample IV and sample V are respectively got 0.1ml and are evenly applied to nutrient agar surface with glass spreading rod, in temperature, be 20 degrees Celsius cultivates 48 hours to 72 hours to 25 degrees celsius, select the culture dish that colony number is 100-200 to carry out separated bacterial classification, the 3rd step, the last flora of upper step is produced to alcohol ability, tolerance alcohol ability, low temperature resistant, tolerance sulfurous gas, the mensuration of the suitable pH value of growth, selection produce alcohol ability 11% to 13%, tolerance alcohol ability is 14.5% to 15%, tolerance sulfur dioxide concentration is that 120 milligrams per liter to 150 milligrams per liter, low temperature resistant scope are 18 degrees Celsius to 20 degrees Celsius, and the suitable pH scope of growth is 3.5 to 5.5 sour-sweet melon fermented yeast bacterial classification.
7. the preparation method of sour melon wine according to claim 6, is characterized in that the kind of the sour-sweet melon that adopts in the first step is No. 4, local flavor sour-sweet melon.
8. according to the preparation method of the sour melon wine described in claim 6 or 7, it is characterized in that the method that the acid adjustment in the 3rd step adopts is anion-exchange column method or freezing treatment method.
9. according to the preparation method of the sour melon wine described in claim 6 or 7, the method that it is characterized in that the clarification that adopts in the 6th step is natural clarifying or chitosan fining process, natural clarifying is standing clarification, temperature be 0 degree Celsius to 5 degrees celsius, every 30 days to 45 days by the former wine of sour-sweet melon and bottom precipitate and separate once; Chitosan clarification, for by adding 0.35 gram to 0.5 gram of chitosan to add chitosan in 1 liter of former wine of sour-sweet melon in the former wine of sour-sweet melon, is then 20 degrees Celsius in temperature and processes 2 hours to 4 hours to 25 degrees celsius.
10. the preparation method of sour melon wine according to claim 8, the method that it is characterized in that the clarification that adopts in the 6th step is natural clarifying or chitosan fining process, natural clarifying is standing clarification, temperature be 0 degree Celsius to 5 degrees celsius, every 30 days to 45 days by the former wine of sour-sweet melon and bottom precipitate and separate once; Chitosan clarification, for by adding 0.35 gram to 0.5 gram of chitosan to add chitosan in 1 liter of former wine of sour-sweet melon in the former wine of sour-sweet melon, is then 20 degrees Celsius in temperature and processes 2 hours to 4 hours to 25 degrees celsius.
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