CN103436406A - Low-degree fresh plum wine and preparation method thereof - Google Patents
Low-degree fresh plum wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses low-degree fresh plum wine and a preparation method thereof, which belong to the field of preparation of fermented fruit wine. The preparation method comprises the following steps: 1. taking fresh denucleated plums, cross cutting the fresh denucleated plums and immerging the fresh denucleated plums in color protecting liquid and standing, and then, adding pectinase to perform enzymolysis so as to obtain mixed mash; 2. Adding an angel wine dry yeast activation solution with high activity into the mixed mash, and fermenting to obtain primary fermented mash; 3. carrying out solid-liquid separation on the primary fermented mash, adding sugar into the obtained supernatant, and fermenting to obtain secondary fermented wine; 4. removing the wine lees, collecting supernatant, maintaining the temperature, cooling to the room temperature, standing, carrying out siphoning on supernatant, standing at 2-4 DEG C to remove the wine lees, and collecting the upper layer clear wine; 5. measuring the alcoholic strength of the wine, regulating the sugar degree and acidity, adding SO2, and then, filtering, bottling and sterilizing to obtain the low-degree fresh plum wine. According to the fresh plum wine prepared by the preparation method disclosed by the invention, the alcoholic strength is 5-7%, the sugar degree is 10-12%, the total acidity is 0.5%, and the fresh plum wine has proper sweet and sour taste and has obvious plum color and flavor.
Description
Technical field
The invention belongs to the fermentation fruit wine preparation field, particularly fresh plum wine of a kind of minuent and preparation method thereof.
Background technology
Various fruit all has good wine brewing performance, by modern brewing technology, nutritive substance and functional component abundant in fruit can be transferred in fruit wine, therefore, fruit wine will embody fragrance, characteristics and the functional component of raw fruit itself, contains again various flavor compound and nutritive substance that yeast metabolism produces.The fruit wine that the fruit of take is brewageed as raw material is due to the policy that meets national drinks development, i.e. " high wine transforms to low alcohol; grain wine is to fruit wine, and liquor transforms to fermented wine ", therefore, there is vast potential for future development, yet fruit wine great majority in the market are grape wine, and quality is uneven, the foodstuff additive of the even too much interpolation pigment had, sanitas etc., cause detrimentally affect to the human consumer.And other fruit fruit wine kinds seldom, even have, great majority are also to form with white spirit mixing or with alcohol-pickled, and the outward appearance verity is poor, and nutritive ingredient and functional component are few.
The fruit that plum is integration of drinking and medicinal herbs, measure according to relevant department, in the edible portion of every 100 gram plums, contain energy 117.2～221.9 kilojoules, sugared 8.8 grams, protein 0.7 gram, fat 0.25 gram, provitamin A (carotene) 100～360 micrograms, 0.3 milligram, nicotinic acid, calcium is more than 6 milligrams, 12 milligrams, phosphorus, 0.3 milligram of iron, 130 milligrams, potassium, 2～7 milligrams of vitamin cs, contain other mineral substance, multiple amino acids, asparagine and Mierocrystalline cellulose etc. in addition.These nutritive ingredients of plum just HUMAN HEALTH and the life metabolism necessary.Yet, rarely seenly in the market take the wine that plum is raw material production, indivedual reports also just produce liquor or soaking wine.For example, Chinese patent is all for No. 02129028.5 and No. 201210456820.2 with white wine lixiviate plum fruit.No. 200610016124.4th, Chinese patent, though relate to fermentative production, have significantly different from the present invention.
In view of above problem, be necessary to provide a kind of being of high nutritive value in fact, nourishing function is strong, and the low fresh plum wine of ethanol content.
Summary of the invention
The object of the present invention is to provide fresh plum wine of a kind of minuent and preparation method thereof, the method is simple to operate, and plum wine ethanol content obtained by this method is low, nutritive value abundant.
The present invention is achieved through the following technical solutions:
The preparation method of the fresh plum wine of a kind of minuent comprises the following steps:
Step 1: get clean ripe plum fresh fruit, immerse after stoning, crosscut in colour protecting liquid, standing, then add the polygalacturonase of plum fresh fruit quality 0.03～0.05%, regulate after the pH value is 4.8～5.2, at 50～55 ℃ of lower enzyme digestion reactions, obtain mixing wine with dregs;
Step 2: add Angel grape wine high activity dried yeast activation solution to mixing in wine with dregs, under 21～25 ℃, ferment 2～3 days, form the primary fermentation distiller's wort;
Step 3: by primary fermentation distiller's wort solid-liquid separation, after adding white sugar in supernatant liquor, under 18～20 ℃, after fermenting 5～7 days, obtain secondary fermentation wine;
Step 4: secondary fermentation wine is removed to wine pin precipitation, collect supernatant liquor, under 55～58 ℃, after being incubated 2～2.5h, be cooled to room temperature, standing to abundant precipitation, the siphon supernatant liquor, after supernatant liquor is standing under 2～4 ℃, remove the wine pin, collect and obtain upper strata clarification wine liquid;
Step 5: after the alcoholic strength to 5 of adjusting upper strata clarification wine liquid～7%, pol to 10～12%, total acid are 0.5%, add SO
2, then filter, bottling, sterilization, obtain low fresh plum wine.
The described colour protecting liquid of step 1 is that mass concentration is 40ppm SO
2the aqueous solution, the amount that adds colour protecting liquid is 1.5～2.0 times of plum fresh fruit quality.
The described time of repose of step 1 is 40min, and the enzyme digestion reaction time is 4～5h.
The described Angel of step 2 grape wine high activity dried yeast activation solution is that high activity dried yeast is joined in 5% syrup, at 30 ℃, activates that 20～30min makes, and wherein the quality of high activity dried yeast accounts for 0.1% of syrup quality.
The described sugaring of step 3 is the product wine efficiency according to yeast, presses 17g/L sugar and produces 1 degree alcohol calculating.
The described at room temperature time of repose of step 4 is 2～3 days, at 2～4 ℃ of lower time of repose, is 5～7 days.
The described SO that adds of step 5
2amount for adding to SO
2mass concentration is 40ppm; Described filtration is to adopt the millipore filtration that aperture is 0.2 μ m to carry out; Described sterilization is under 75～80 ℃, pasteurization 20min.
The fresh plum wine of a kind of minuent, alcoholic strength is 5～7%, and pol is 10～12%, and total acid content is 0.5%.
Compared with prior art, the present invention has following useful technique effect:
At first the present invention adopts Angel high reactivity grape wine dry yeast, effectively extract the functional component in plum by mixed fermentation, fermentative action and the lixiviate effect of alcohol are carried out simultaneously, thereby fragrance matter, pigment, nutritive substance are farthest extracted.Simultaneously, the polygalacturonase of interpolation is the decompose pectin material effectively, thereby the clarity of raising the finished product is given the product salient feature; Secondly, by secondary fermentation, completed the formation of flavour substances; Finally, by wine liquid is carried out to hot and cold processing, accelerate its maturation, and eliminated the cold and hot coagulative formation of environmental change, improved the non-biostability of wine, thereby guaranteed the package stability of product.
Further, the present invention adopts filtering with microporous membrane, bus sterilization, has guaranteed the biologically stable of wine.In the process of preparation, strictly control processing condition, do not add any other foodstuff additive, effectively raise the quality of finished product.Quality guaranteed period can reach 12 months, does not need long-term storage, from producing to only to consume, needs the time of about 30 days, has improved plant factor, reduces production costs.
The fresh plum wine of the minuent prepared by the present invention, alcoholic strength is 5～7%, meets the policy of national drinks development fully, and pol is 10～12%, and total acid is 0.5%, and sour and sweet palatability has color and luster and the local flavor of obvious plum.
Embodiment
Embodiment 1
The preparation method of the fresh plum wine of a kind of minuent comprises the following steps:
Step 1: get clean plum fresh fruit, immerse after stoning, crosscut in colour protecting liquid, standing 40min, then add the polygalacturonase of plum fresh fruit quality 0.03%, regulates after the pH value is 5.0, after 55 ℃ of lower enzyme digestion reaction 4h, obtains mixing wine with dregs;
Wherein, colour protecting liquid is mass concentration 40ppm SO
2the aqueous solution, the amount that adds colour protecting liquid is 1.5 times of plum fresh fruit quality;
Step 2: add Angel grape wine high activity dried yeast activation solution to mixing in wine with dregs, under 21 ℃, ferment 2 days, form the primary fermentation distiller's wort;
Wherein, described Angel grape wine high activity dried yeast activation solution is that high activity dried yeast is joined in 5% syrup, and at 30 ℃, activation 20min makes, and wherein the quality of high activity dried yeast accounts for 0.1% of syrup quality;
Step 3: by the wass solid-liquid separation, after adding sugar in the supernatant liquor obtained, under 20 ℃, after fermenting 5 days, obtain secondary fermentation wine; Sugaring is the product wine efficiency according to yeast, presses 17g/L sugar and produces 1 degree alcohol calculating;
Step 4: secondary fermentation wine is removed to wine pin precipitation, collect supernatant liquor, under 58 ℃, after insulation 2h, be cooled to room temperature, standing 2 days, after fully precipitating, the siphon supernatant liquor after standing 7 days, was removed the wine pin by supernatant liquor under 2 ℃, collected and obtained upper strata clarification wine liquid;
Step 5: regulate the quality index of upper strata clarification wine liquid, make that alcoholic strength reaches 5～7%, after pol reaches 10～12%, total acid reaches 0.5%, add SO
2to 40ppm, after the filtering with microporous membrane that is then 0.2 μ m with aperture, the bottling, under 75～80 ℃, pasteurization 20min, obtain low fresh plum wine.
In described quality index, alcoholic strength is 5～7%, pol 10%～12%(glucose meter), total acid 0.5%(tartrate meter), total sulfur dioxide≤60mg/L, sugar-free extract >=9%, total number of bacterial colony≤50cfu/mL, intestinal bacteria≤3MPN/100mL, pathogenic bacterium must not detect; Consideration is low alcohol, and suitable crowd mostly is Ms, old man etc., and controlling the finished product is wine degree 5～7 degree, pol 10%～12%, and total acid 0.5%, be applicable to popular mouthfeel.
Embodiment 2
The preparation method of the fresh plum wine of a kind of minuent comprises the following steps:
Step 1: get clean plum fresh fruit, immerse after stoning, crosscut in colour protecting liquid, standing 40min, then add the polygalacturonase of plum fresh fruit quality 0.04%, regulates after the pH value is 4.8, at 50 ℃ of lower enzyme digestion reaction 5h, obtains mixing wine with dregs;
Wherein, colour protecting liquid is mass concentration 40ppm SO
2the aqueous solution, the amount that adds colour protecting liquid is 2.0 times of plum fresh fruit quality;
Step 2: add Angel grape wine high activity dried yeast activation solution to mixing in wine with dregs, under 23 ℃, ferment 2 days, form the primary fermentation distiller's wort;
Wherein, described Angel grape wine high activity dried yeast activation solution is that high activity dried yeast is joined in 5% syrup, and at 30 ℃, activation 25min makes, and wherein the quality of high activity dried yeast accounts for 0.1% of syrup quality;
Step 3: by the wass solid-liquid separation, after adding sugar in the supernatant liquor obtained, under 18 ℃, after fermenting 7 days, obtain secondary fermentation wine; Sugaring is the product wine efficiency according to yeast, presses 17g/L sugar and produces 1 degree alcohol calculating;
Step 4: secondary fermentation wine is removed to wine pin precipitation, collect supernatant liquor, under 55 ℃, after insulation 2.5h, be cooled to room temperature, standing 3 days, after fully precipitating, the siphon supernatant liquor, supernatant liquor after standing 5 days, is removed to the wine pin under 4 ℃, collect and obtain upper strata clarification wine liquid;
Step 5: regulate the quality index of upper strata clarification wine liquid, make that alcoholic strength reaches 5～7%, after pol reaches 10～12%, total acid reaches 0.5%, add SO
2to 40ppm, after the filtering with microporous membrane that is then 0.2 μ m with aperture, the bottling, under 75～80 ℃, pasteurization 20min, obtain low fresh plum wine.
Embodiment 3
The preparation method of the fresh plum wine of a kind of minuent comprises the following steps:
Step 1: get clean plum fresh fruit, immerse after stoning, crosscut in colour protecting liquid, standing 40min, then add the polygalacturonase of plum fresh fruit quality 0.05%, regulates after the pH value is 5.2, at 53 ℃ of lower enzyme digestion reaction 4.5h, obtains mixing wine with dregs;
Wherein, colour protecting liquid is mass concentration 40ppm SO
2the aqueous solution, the amount that adds colour protecting liquid is 1.8 times of plum fresh fruit quality;
Step 2: add Angel grape wine high activity dried yeast activation solution to mixing in wine with dregs, under 25 ℃, ferment 2 days, form the primary fermentation distiller's wort;
Wherein, described Angel grape wine high activity dried yeast activation solution is that high activity dried yeast is joined in 5% syrup, and at 30 ℃, activation 30min makes, and wherein the quality of high activity dried yeast accounts for 0.1% of syrup quality;
Step 3: by the wass solid-liquid separation, after adding sugar in the supernatant liquor obtained, under 20 ℃, after fermenting 6 days, obtain secondary fermentation wine; Sugaring is the product wine efficiency according to yeast, presses 17g/L sugar and produces 1 degree alcohol calculating;
Step 4: secondary fermentation wine is removed to wine pin precipitation, collect supernatant liquor, under 56 ℃, after insulation 2.5h, be cooled to room temperature, standing 3 days, after fully precipitating, the siphon supernatant liquor, after 3 times standing 6, removed the wine pin by supernatant liquor, collects and obtain upper strata clarification wine liquid;
Step 5: regulate the quality index of upper strata clarification wine liquid, make that alcoholic strength reaches 5～7%, after pol reaches 10～12%, total acid reaches 0.5%, add SO
2to 40ppm, after the filtering with microporous membrane that is then 0.2 μ m with aperture, the bottling, under 75～80 ℃, pasteurization 20min, obtain low fresh plum wine.
In sum, the present invention is by mixed fermentation (referring to skin, pulp, the juice of plum fruit are together fermented), effectively extract the functional component in plum, the fermentative action of alcohol and lixiviate effect are carried out simultaneously, make the nutritive substance in plum farthest be extracted.The fresh plum wine of the minuent prepared by the inventive method, alcoholic strength is 5～7%, and pol is 10%, and total acid content is 0.5%, and sour and sweet palatability has color and luster and the local flavor of obvious plum.
The foregoing is only one embodiment of the present invention, it not whole or unique embodiment, the conversion of any equivalence that those of ordinary skills take technical solution of the present invention by reading specification sheets of the present invention, be claim of the present invention and contain.
Claims (10)
1. the preparation method of the fresh plum wine of minuent, is characterized in that, comprises the following steps:
Step 1: get clean ripe plum fresh fruit, immerse after stoning, crosscut in colour protecting liquid, standing, then add the polygalacturonase of plum fresh fruit quality 0.03～0.05%, regulate after the pH value is 4.8～5.2, at 50～55 ℃ of lower enzyme digestion reactions, obtain mixing wine with dregs;
Step 2: add Angel grape wine high activity dried yeast activation solution to mixing in wine with dregs, under 21～25 ℃, ferment 2～3 days, form the primary fermentation distiller's wort;
Step 3: by primary fermentation distiller's wort solid-liquid separation, after adding white sugar in supernatant liquor, under 18～20 ℃, after fermenting 5～7 days, obtain secondary fermentation wine;
Step 4: secondary fermentation wine is removed to wine pin precipitation, collect supernatant liquor, under 55～58 ℃, after insulation 2～2.5h, be cooled to room temperature standing to abundant precipitation, the siphon supernatant liquor, after supernatant liquor is standing under 2～4 ℃, remove the wine pin, collect and obtain upper strata clarification wine liquid;
Step 5: after the alcoholic strength to 5 of adjusting upper strata clarification wine liquid～7%, pol to 10～12%, total acid are 0.5%, add SO
2, then filter, bottling, sterilization, obtain low fresh plum wine.
2. the preparation method of the fresh plum wine of a kind of minuent according to claim 1, is characterized in that, the described colour protecting liquid of step 1 is that mass concentration is 40ppm SO
2the aqueous solution, the amount that adds colour protecting liquid is 1.5～2.0 times of plum fresh fruit quality.
3. the preparation method of the fresh plum wine of a kind of minuent according to claim 1, is characterized in that, the described time of repose of step 1 is 40min, and the enzyme digestion reaction time is 4～5h.
4. the preparation method of the fresh plum wine of a kind of minuent according to claim 1, it is characterized in that, the described Angel of step 2 grape wine high activity dried yeast activation solution is that high activity dried yeast is joined in 5% syrup, at 30 ℃, activation 20～30min makes, and wherein the quality of high activity dried yeast accounts for 0.1% of syrup quality.
5. the preparation method of the fresh plum wine of a kind of minuent according to claim 1, is characterized in that, the described sugaring of step 3 is the product wine efficiency according to yeast, presses 17g/L sugar and produce 1 degree alcohol calculating.
6. the preparation method of the fresh plum wine of a kind of minuent according to claim 1, is characterized in that, described at room temperature standing time of step 4 is 2～3 days, and under 2～4 ℃, the standing time is 5～7 days.
7. the preparation method of the fresh plum wine of a kind of minuent according to claim 1, is characterized in that, the described SO that adds of step 5
2amount for adding to 40ppm.
8. the preparation method of the fresh plum wine of a kind of minuent according to claim 1, is characterized in that, the described filtration of step 5 is to adopt the millipore filtration that aperture is 0.2 μ m to carry out.
9. the preparation method of the fresh plum wine of a kind of minuent according to claim 1, is characterized in that, the described sterilization of step 5 is under 75～80 ℃, pasteurization 20min.
10. one kind adopts the fresh plum wine of minuent that in claim 1～9, the described preparation method of any one makes, and it is characterized in that, the alcoholic strength of low fresh plum wine is 5～7%, and pol is 10～12%, and total acid content is 0.5%.
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Cited By (7)
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| CN105132249A (en) * | 2015-10-15 | 2015-12-09 | 泸州纳贡庄园酒业有限公司 | Fermented plum wine making method |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
| CN107446785A (en) * | 2017-08-18 | 2017-12-08 | 普定县绿源苗业开发有限公司 | A kind of plum fruit wine and its brew method |
| CN108465270A (en) * | 2018-05-29 | 2018-08-31 | 佛山科学技术学院 | A kind of alcohol gradient automatic collecting device |
| CN109294815A (en) * | 2018-11-26 | 2019-02-01 | 宣汉县庙安水果专业合作社 | A kind of fermentation process of plum wine |
| CN115505480A (en) * | 2022-11-09 | 2022-12-23 | 四川梦源巴山农业集团有限公司 | Slight smoking brewing method of selenium plum fruit wine |
| CN115820370A (en) * | 2022-11-29 | 2023-03-21 | 新疆大学 | Kaji new plum wine and brewing method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105132249A (en) * | 2015-10-15 | 2015-12-09 | 泸州纳贡庄园酒业有限公司 | Fermented plum wine making method |
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| CN107446785A (en) * | 2017-08-18 | 2017-12-08 | 普定县绿源苗业开发有限公司 | A kind of plum fruit wine and its brew method |
| CN108465270A (en) * | 2018-05-29 | 2018-08-31 | 佛山科学技术学院 | A kind of alcohol gradient automatic collecting device |
| CN108465270B (en) * | 2018-05-29 | 2023-11-14 | 佛山科学技术学院 | Alcohol gradient automatic collection device |
| CN109294815A (en) * | 2018-11-26 | 2019-02-01 | 宣汉县庙安水果专业合作社 | A kind of fermentation process of plum wine |
| CN115505480A (en) * | 2022-11-09 | 2022-12-23 | 四川梦源巴山农业集团有限公司 | Slight smoking brewing method of selenium plum fruit wine |
| CN115820370A (en) * | 2022-11-29 | 2023-03-21 | 新疆大学 | Kaji new plum wine and brewing method thereof |
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Application publication date: 20131211 |