CN103289868A - Method for preparing red bayberry wine through low-temperature fermentation - Google Patents
Method for preparing red bayberry wine through low-temperature fermentation Download PDFInfo
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- CN103289868A CN103289868A CN2013102676936A CN201310267693A CN103289868A CN 103289868 A CN103289868 A CN 103289868A CN 2013102676936 A CN2013102676936 A CN 2013102676936A CN 201310267693 A CN201310267693 A CN 201310267693A CN 103289868 A CN103289868 A CN 103289868A
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Abstract
The invention discloses a method for preparing a red bayberry wine through low-temperature fermentation, which comprises the following steps of: 1) raw material pretreatment: adding water into red bayberries subjected to cleaning and crushing, wherein the weight of the water accounts for 10-50% of the weight of the red bayberries; adding sugar into the obtained mixture, wherein the weight of the water accounts for 10-50% of the total weight of the mixture; and uniformly stirring the obtained object so as to obtain a paste; 2) dehydration and clarification: carrying out dehydration on the paste by using a dehydrator, carrying out filtration, disinfection and clarification on a liquid obtained through dehydration, and taking a clarified liquid; and 3) low-temperature fermentation: adding a yeast into the clarified liquid, wherein the weight of the yeast accounts for 0.01-1% of the weight of the clarified liquid; and uniformly stirring the obtained mixture, fermenting the mixture for 1-6 months at a temperature of 15-20 DEG C, and carrying out disinfection on the obtained product so as to obtain the red bayberry wine. The method for preparing a red bayberry wine disclosed by the invention is simple and easy to control, keeps the nutrition value and health value of red bayberries, has a coordinated and soft taste, and has no strong traditional Chinese medicine taste and incitant liquor taste.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to the method that a kind of low temperature fermentation is made red bayberry wine.
Background technology
Red bayberry rich vitamin C and multiple organic acid not only can be participated in metabolism and redox processes sugared in the body directly, strengthen the permeability of capillary vessel, and also have reducing blood-fat, the effect that stops cancer cells to generate in vivo.Contained tartaric acid can whet the appetite to eat alive and promote the production of body fluid, and the relieving summer-heat that helps digestion can stop the interior sugar of body to the function that fat transforms again, helps fat-reducing.Red bayberry has restraining effect to bacteriums such as intestinal bacteria, dysentery bacteriums, can control dysentery stomachache, and more than person has good effect to diarrhea.Mierocrystalline cellulose in the red bayberry pulp can stimulate the intestinal tube wriggling, is conducive to the drainage of objectionable impurities in the body and for anti-curing cancers certain active effect is arranged.
Fruit wine is that country advocates one of wine kind that develops energetically, because development fruit fermented wine and fruit distillate liquor can reduce grain consumption, improve the drinks consumption structure, satisfy consumer demand, be of value to national health, meet developing direction and the industry policy of China's liquor industry.In existing red bayberry wine, generally make with the soaking in Chinese liquor red bayberry.The red bayberry wine that makes so generally needs long-time immersion could make the nutritive and health protection components in the red bayberry infiltrate, and has the liquor flavor of strong taste of traditional Chinese medicine and stimulation on the mouthfeel.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of method of making red bayberry wine, this making method is simple and easy to control, the red bayberry wine that makes not only keeps nutritive value and the nourishing function of red bayberry, and the mouthfeel coordination is soft, no strong taste of traditional Chinese medicine and the liquor flavor of stimulation.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of low temperature fermentation is made the method for red bayberry wine, may further comprise the steps:
1) raw materials pretreatment:
Cleaning, in the red bayberry after the fragmentation, adding the water of its weight 10%～50%, adding 10%～50% sucrose of gross weight behind the water again, stirring, making the pasty state material;
2) dehydration, clarification:
The pasty state material is dewatered with water extracter, and the liquid that dehydration is obtained filters, behind the disinfection, clarification, get clear liquor;
3) low temperature fermentation:
Add 0.01%～1% yeast of its weight in clear liquor, stir, in 15～20 ℃ condition bottom fermentations 1～6 month, disinfection namely got red bayberry wine.
Such scheme:
In the step 1), select for use and do not have 5 fens ripe extremely well done red bayberries of rotting, clean appropriate to the occasion with flowing water cleaning 5～10 minutes.Adopt crusher in crushing when broken, the model that for example can select for use the sage of Xinxiang City to reach the production of light industry and machinery company limited is that the crusher of SDPS series carries out fragmentation.The preferred mountain spring water of water or the well water that add should not use tap water, influence the fermentation of yeast to prevent the chlorine-bearing compound etc. in the tap water.
Step 2) in, during dehydration, the pasty state material is poured in the Filter-screen bag of water extracter the inside, fastened sack, dewater, the model of for example selecting for use Jinhua, Shanghai washing machine company limited to produce is that the water extracter of TS-720 dewaters.During filtration, filter through the multilayer filter cloth earlier, filter through silicon bath soil strainer again, the preferred pasteurization sterilization that carries out disinfection then, purpose is big one's share of expenses for a joint undertaking organism and other bacterium of removing the inside.During clarification, staticly settled the process of getting supernatant liquid then earlier 1～2 day.
In the step 3), described yeast is preferably high activity dried yeast.The mode of described disinfection is preferably pasteurization, to kill yeast and other bacteriums.Further, the red bayberry wine behind the disinfection also passes through the process of ageing, and the ageing time was not waited from the several months to the several years.
Compared with prior art, the present invention adopts low temperature fermentation to make red bayberry wine, does not have the liquor flavor of the strong taste of traditional Chinese medicine of common soaking wine and stimulation, and mouthfeel is coordinated soft; Adopt crusher in crushing before the fermentation, make dehydration get liquid and be more prone to, simultaneously easier the discharging of nutritive and health protection components in the red bayberry; In addition, this method is simple and easy to control, and preparation process mainly adopts aging process, destroys little to original nutritive and health protection components in the red bayberry.
Embodiment
Be described further with 4 preferred embodiments below, but the present invention is not limited to these embodiment.
Embodiment 1
A kind of low temperature fermentation is made the method for red bayberry wine, and its step is as follows:
1) raw materials pretreatment:
Choosing does not have 5 fens ripe extremely well done red bayberries of rotting, broken after 7 minutes with the clear water cleaning of flowing, (model that adopts the sage of Xinxiang City to reach the production of light industry and machinery company limited is that the crusher of SDPS series carries out fragmentation), the mountain spring water that adds its weight 30%, 35% the sucrose that adds gross weight behind the mountain spring water again, stir, make the pasty state material;
2) dehydration, clarification:
The pasty state material is poured in the Filter-screen bag of water extracter the inside, fasten sack, dewater (model that adopts Jinhua, Shanghai washing machine company limited to produce is that the water extracter of TS-720 dewaters), the liquid that dehydration is obtained filters through silicon bath soil strainer after the multilayer filter cloth filters again, after the pasteurization sterilization, staticly settled 2 days, and got supernatant liquid;
3) low temperature fermentation:
In clear liquor, add 0.5% high activity dried yeast of its weight, stir, in 18 ℃ condition bottom fermentations 3 months, through the pasteurization sterilization, expire cylinder ageing 1 year again, namely get red bayberry wine.
The red bayberry wine and women-sensual pursuits pool that makes is dark red, and the transparent clarification of wine body has simple and elegant salubrious fruital, and entrance is soft, and sugariness is moderate, the vinosity honesty.
Embodiment 2
A kind of low temperature fermentation is made the method for red bayberry wine, and its step is as follows:
1) raw materials pretreatment:
Choosing does not have 5 fens ripe extremely well done red bayberries of rotting, broken after 5 minutes with the clear water cleaning of flowing, (model that adopts the sage of Xinxiang City to reach the production of light industry and machinery company limited is that the crusher of SDPS series carries out fragmentation), the mountain spring water that adds its weight 10%, 50% the sucrose that adds gross weight behind the mountain spring water again, stir, make the pasty state material;
2) dehydration, clarification:
The pasty state material is poured in the Filter-screen bag of water extracter the inside, fasten sack, dewater (model that adopts Jinhua, Shanghai washing machine company limited to produce is that the water extracter of TS-720 dewaters), the liquid that dehydration is obtained filters through silicon bath soil strainer after the multilayer filter cloth filters again, after the pasteurization sterilization, staticly settled 1 day, and got supernatant liquid;
3) low temperature fermentation:
In clear liquor, add 0.01% high activity dried yeast of its weight, stir, in 15 ℃ condition bottom fermentations 6 months, through the pasteurization sterilization, namely get red bayberry wine.
The red bayberry wine and women-sensual pursuits pool that makes is dark red, and the transparent clarification of wine body has simple and elegant salubrious fruital, and entrance is soft, and sugariness is moderate, the vinosity honesty.
Embodiment 3
A kind of low temperature fermentation is made the method for red bayberry wine, and its step is as follows:
1) raw materials pretreatment:
Choosing does not have 5 fens ripe extremely well done red bayberries of rotting, broken after 10 minutes with the clear water cleaning of flowing, (model that adopts the sage of Xinxiang City to reach the production of light industry and machinery company limited is that the crusher of SDPS series carries out fragmentation), the mountain spring water that adds its weight 50%, 35% the sucrose that adds gross weight behind the mountain spring water again, stir, make the pasty state material;
2) dehydration, clarification:
The pasty state material is poured in the Filter-screen bag of water extracter the inside, fasten sack, dewater (model that adopts Jinhua, Shanghai washing machine company limited to produce is that the water extracter of TS-720 dewaters), the liquid that dehydration is obtained filters through silicon bath soil strainer after the multilayer filter cloth filters again, after the pasteurization sterilization, staticly settled 2 days, and got supernatant liquid;
3) low temperature fermentation:
Add 1% high activity dried yeast of its weight in clear liquor, stir, in 20 ℃ condition bottom fermentations 1 month, through the pasteurization sterilization, ageing was 6 months again, namely gets red bayberry wine.
The red bayberry wine and women-sensual pursuits pool that makes is dark red, and the transparent clarification of wine body has simple and elegant salubrious fruital, and entrance is soft, and sugariness is moderate, the vinosity honesty.
Embodiment 4
A kind of low temperature fermentation is made the method for red bayberry wine, and its step is as follows:
1) raw materials pretreatment:
Choosing does not have 5 fens ripe extremely well done red bayberries of rotting, broken after 8 minutes with the clear water cleaning of flowing, (model that adopts the sage of Xinxiang City to reach the production of light industry and machinery company limited is that the crusher of SDPS series carries out fragmentation), the mountain spring water that adds its weight 25%, 10% the sucrose that adds gross weight behind the mountain spring water again, stir, make the pasty state material;
2) dehydration, clarification:
The pasty state material is poured in the Filter-screen bag of water extracter the inside, fasten sack, dewater (model that adopts Jinhua, Shanghai washing machine company limited to produce is that the water extracter of TS-720 dewaters), the liquid that dehydration is obtained filters through silicon bath soil strainer after the multilayer filter cloth filters again, after the pasteurization sterilization, staticly settled 1 day, and got supernatant liquid;
3) low temperature fermentation:
In clear liquor, add 0.3% high activity dried yeast of its weight, stir, in 17 ℃ condition bottom fermentations 4 months, through the pasteurization sterilization, namely get red bayberry wine.
The red bayberry wine and women-sensual pursuits pool that makes is dark red, and the transparent clarification of wine body has simple and elegant salubrious fruital, and entrance is soft, and sugariness is moderate, the vinosity honesty.
Experimental example
Evaluation and test person 100 people that random choose of the present invention is fond of drinking at ordinary times allow these 100 evaluation and test persons taste the red bayberry wine that makes among the embodiment 1～4 at random.According to evaluation and test person individual alcohol drinking patterns and hobby at ordinary times, according to evaluation criteria poor, general, satisfied and that feel quite pleased, the red bayberry wine that each embodiment is made carries out Comprehensive Assessment respectively then.Its result such as following table:
| ? | Difference | Generally | More satisfied | Feel quite pleased |
| Embodiment 1 | 0 | 4 | 36 | 60 |
| Embodiment 2 | 0 | 8 | 42 | 50 |
| Embodiment 3 | 0 | 6 | 40 | 54 |
| Embodiment 4 | 0 | 5 | 38 | 57 |
As can be seen from the above table, testing not specifically, evaluation and test person has price difference to the red bayberry wine that each embodiment makes, and satisfactory degree (being chosen as the ratio of " more satisfied " and " satisfaction ") reached more than 92%, illustrates that the red bayberry wine mouthfeel that the present invention makes is good, is subjected to liking of ordinary consumer.
Claims (6)
1. a low temperature fermentation is made the method for red bayberry wine, may further comprise the steps:
1) raw materials pretreatment:
Cleaning, in the red bayberry after the fragmentation, adding the water of its weight 10%～50%, adding 10%～50% sucrose of gross weight behind the water again, stirring, making the pasty state material;
2) dehydration, clarification:
The pasty state material is dewatered with water extracter, and the liquid that dehydration is obtained filters, behind the disinfection, clarification, get clear liquor;
3) low temperature fermentation:
In clear liquor, add 0.01%～1% yeast of its weight, stir, in 15～20 ℃ condition bottom fermentations 1～6 month, take out disinfection, namely get red bayberry wine.
2. method according to claim 1 is characterized in that, in the step 3), also passes through the process of ageing behind the disinfection.
3. method according to claim 1 is characterized in that, added water is mountain spring water or well water.
4. method according to claim 1 is characterized in that, described clarification is for staticly settling the process of getting supernatant liquid then 1～2 day.
5. method according to claim 1 is characterized in that step 2) and step 3) in, the mode of described disinfection is pasteurization.
6. method according to claim 1 is characterized in that, described yeast is high activity dried yeast.
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| CN2013102676936A CN103289868A (en) | 2013-06-28 | 2013-06-28 | Method for preparing red bayberry wine through low-temperature fermentation |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105936863A (en) * | 2016-07-12 | 2016-09-14 | 姜秋平 | Local flavor fruit wine mainly made of red bayberry and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1896215A (en) * | 2006-06-22 | 2007-01-17 | 周文兴 | Brewing method of red wine of bayberry claret |
| CN101955872A (en) * | 2010-08-26 | 2011-01-26 | 浙江聚仙庄饮品有限公司 | Brewing method for dry white red bayberry wine |
-
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- 2013-06-28 CN CN2013102676936A patent/CN103289868A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1896215A (en) * | 2006-06-22 | 2007-01-17 | 周文兴 | Brewing method of red wine of bayberry claret |
| CN101955872A (en) * | 2010-08-26 | 2011-01-26 | 浙江聚仙庄饮品有限公司 | Brewing method for dry white red bayberry wine |
Non-Patent Citations (2)
| Title |
|---|
| 周世水: "发酵型杨梅酒的研制", 《酿酒》 * |
| 孙义章: "杨梅果酒的酿制", 《新农村》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105936863A (en) * | 2016-07-12 | 2016-09-14 | 姜秋平 | Local flavor fruit wine mainly made of red bayberry and preparation method thereof |
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Application publication date: 20130911 |