CN103571697A - Dried persimmon wine making method - Google Patents
Dried persimmon wine making method Download PDFInfo
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- CN103571697A CN103571697A CN201310570226.0A CN201310570226A CN103571697A CN 103571697 A CN103571697 A CN 103571697A CN 201310570226 A CN201310570226 A CN 201310570226A CN 103571697 A CN103571697 A CN 103571697A
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Abstract
The invention discloses a dried persimmon wine making method. The dried persimmon wine is made through the steps of taking sufficiently ripe dried persimmon with bad appearance as a making material, cleaning, soaking with whitewash to remove acrid odor, crushing by using a crushing machine, regulating components, primarily fermenting, squeezing and filtering, post fermenting, storing and pouring raw wine from one tank to another tank, blending the wine, filling the tank full with the wine, ageing the wine, filtering, packaging, sterilizing and the like. The physicochemical indexes of the dried persimmon are as follows: the content of total sugar is 15-25%, the content of total acid is 0.8-1.2%, the content of crude fibers is 2.0%, and the content of vitamin is 30-50mg/100g. According to the method provided by the invention, the additional value of the dried persimmon is increased, the variety of wines in our country is enriched, meanwhile, the development of forestry and fruit industries is promoted, the ecological environment is improved, the requirement of sustainable development concept is met, and in addition, the persimmon slag left after the fermentation of the dried persimmon wine can be blended with cavings to prepare a livestock feed, so that the cost of the dried persimmon wine is saved, and the purposes of low carbon and environmental protection are fulfilled.
Description
Technical field
The invention belongs to wine-making technology technical field, particularly the brewing method of a kind of month persimmon wine.
Background technology
Persimmon belongs to the ecological economy seeds of the high benefit of multiple woody popularization.At present, mainly take and sell fresh fruit and dried persimmon is target, market is single.Because the phase of abounding with is in 9 annual ~ December, thus be subject to season and weather effect larger.
Research month persimmon wine brewing is helpful to increasing month persimmon sales volume, and can keep peasant's income and reduce risks.Can pass through the research and development to moon persimmon wine in addition, promote the construction of Ways of Special Agricultural Products, walk the road of Ways of Special Agricultural Products development.Improve economic level and improve peasant's quality of life.Allow a moon persimmon wine brewing enter into the lives of the people.
Month persimmon nutritive value is very high, contains abundant sucrose, glucose, fructose.The technique that can carry out fruit wine is in theory brewageed.Contained vitamin and sugar are 2 times of general fruit in addition, if a people eats a persimmon for one day, the vitamins C absorbing just can meet half of one day requirement substantially.Our object is to brewage a moon persimmon wine, and degraded Weibull is improved, and increases its nutritive value in mouthfeel.
Various places persimmon, except being processed into dried persimmon, also has persimmon vinegar, persimmon juice beverage, persimmon health tea, persimmon jam etc. at present.Yet there are no a moon persimmon wine.Although the persimmon wine that has brew even, quality is not high, so do not form industry size yet.
The present invention will increase persimmon derived product and month persimmon marketing channel, reduce the loss of answering weather effect to bring to peasant, increase common people's income.In the persimmon season for a bumper harvest moon, collect the persimmon fermentation in bad month of ripe profile and make a moon persimmon wine, and make a moon persimmon wine commercialization.Rare on month persimmon wine market, produce moon persimmon wine and must obtain liking of human consumer, must realize doulbe-sides' victory.
Month persimmon can carry out fermentation wine-making and have the fruital of self, and fermented wine follows and have advantage aspect life nutrition and health care, can promote accordingly, to the moon persimmon wine carry out deep research and development and brewage, will contribute to promote the development of rural economy.
Summary of the invention
The brewing method that the object of this invention is to provide a kind of month persimmon wine.
Concrete steps are:
(1) material choice: selecting total sugar content is 15 ~ 25%, and total acid content is 0.8 ~ 1.2%, and crude fiber content is 2.0%, and vitamin contents is 30 ~ 50mg/100g, and fully ripe unshapely month persimmon, reject and have disease and pest, damage or rotten bad fruit.
(2) clean: washing selected month persimmon skin damage thing of step (1), is that 0.05% potassium permanganate solution carries out disinfection with mass percent concentration, drains stand-by after cleaning.
(3) take away the puckery taste: the moon persimmon that step (2) is processed soaks and takes away the puckery taste for 24 hours with liming.
(4) fragmentation: the moon persimmon that step (3) is taken away the puckery taste is removed carpopodium and floral disc, by crusher in crushing, then put in pressure kettle boiling water boil 30 minutes stand-by.
(5) adjusting component: the broken month persimmon pol making with white sugar regulating step (4) reaches 18 ~ 25%, and the NaOH diluted alkaline that adds 0.1mol/L is transferred to 6.9 ~ 7.1 by its pH value.
(6) Primary Fermentation: a broken month persimmon step (5) being adjusted to composition packs in glass fermentation tank, Intake Quantity is vessel volume 50 ~ 70%, excessive to prevent that fermentation time from expanding; The fermented yeast that adds broken month persimmon quality 0.2 ~ 0. 4%, stirs, then adds the S-WAT of broken month persimmon quality 0.01%, and to prevent that miscellaneous bacteria from infecting, the Primary Fermentation time is 10 ~ 15 days.
(7) squeeze wine: when the residual sugar in fermentation raw material is down to 1%, should be immediately the moon persimmon meat slag and stream juice separated, juice is flowed in first taking-up, then by the moon persimmon meat slag through 3 layers of filtered through gauze, go out to flow juice, be Primary Fermentation liquid.
(8) secondary fermentation: the Primary Fermentation liquid that step (7) is made is sent into secondary fermentation tank, controlled fermentation temperature is at 25 ~ 28 ℃, after 15 ~ 20 days, karusen residual sugar≤4g/L, the schlempe coagulation of materials such as colloidalmaterial, protein, fermented yeast material, residual starch are got off, secondary fermentation finishes, and separates schlempe, and obtained wine thereby liquid is stored in storage vessel.
(9) liquor base storage: add the S-WAT of wine liquid quality 0.01% in the wine liquid that is stored in storage vessel making to step (8), store 2 months, lay up period tank switching 2 times, separates schlempe, makes former wine.
(10) allotment wine liquid, canful ageing: determination step (9) makes the pol of former wine, wine degree and acidity, according to the physical and chemical index that finished product is required, adjust to respectively prescribed value, store 20 ~ 30 days, under the lesser temps of 8 ~ 18 ℃, the airtight ageing of canful 3 ~ 6 months, in traditional aging process, add the S-WAT of former Quality of Liquors 0.01%, to reduce the content of oxygen in former wine, prevent that former wine from oxidation occurring muddy, particularly can hinder and destroy polyphenoloxidase, reduce tannin, the oxidation of pigment etc., the stability that improves product makes the slow esterification of acid alcohol in former wine, increase the fragrance of former wine, make gradually all taste harmonizing natures, improve its look, fragrant, taste, through ageing, make wine body plentiful, local flavor is pure, mouthfeel is mellow and full.
(11) filtration, packing, sterilization: the wine liquid that step (10) is made carries out essence filter, passes into 90 ℃ of quick sterilizations of duct type sterilizer, then bottling sealing, 70 ~ 72 ℃ of water dip sterilizations 20 minutes, makes a moon persimmon wine.
The inventive method can increase the added value of moon persimmon, enrich China's drinks kind, simultaneously, can promote again industry of planting forest or fruit tress development, improve the ecological environment, meet the requirement of sustainable development view, and, the complete remaining persimmon slag of moon persimmon wine fermentation can be mixed and made into cavings the feed of domestic animal, so can save moon cost of persimmon wine, again a low-carbon environment-friendly.
Embodiment
embodiment:
The present embodiment be take the persimmon of the respectful city moon of Guilin (not containing disease and pest, damage or rotten bad fruit) of bad profile and is brewageed a moon persimmon wine as raw material.
Concrete steps are:
(1) material choice: choose the unshapely Guilin of 750Kg persimmon of the respectful city moon (do not contain disease and pest, damage or rotten bad fruit, and physical and chemical index meeting summary of the invention requirement).
(2) clean: washing selected month persimmon skin damage thing of step (1), is that 0.05% potassium permanganate solution carries out disinfection with mass percent concentration, drains stand-by after cleaning.
(3) take away the puckery taste: the moon persimmon that step (2) is processed soaks and takes away the puckery taste for 24 hours with liming.
(4) fragmentation: the moon persimmon that step (3) is taken away the puckery taste is removed carpopodium and floral disc, by crusher in crushing, then put in pressure kettle boiling water boil 30 minutes stand-by.
(5) adjusting component: the broken month persimmon pol making with white sugar regulating step (4) reaches 22%, and the NaOH diluted alkaline that adds 0.1mol/L is transferred to 7.0 by its pH value.
(6) Primary Fermentation: a broken month persimmon step (5) being adjusted to composition packs in glass fermentation tank, Intake Quantity is vessel volume 60%, excessive to prevent that fermentation time from expanding; The fermented yeast that adds 1.5Kg, stirs, then adds the S-WAT of 0.075Kg, and to prevent that miscellaneous bacteria from infecting, the Primary Fermentation time is 12 days.
(7) squeeze wine: when the residual sugar in fermentation raw material is down to 1%, should be immediately the moon persimmon meat slag and stream juice separated, juice is flowed in first taking-up, then by the moon persimmon meat slag through 3 layers of filtered through gauze, go out to flow juice, be Primary Fermentation liquid.
(8) secondary fermentation: the Primary Fermentation liquid that step (7) is made is sent into secondary fermentation tank, controlled fermentation temperature is at 27 ℃, after 17 days, karusen residual sugar≤4g/L, the schlempe coagulation of materials such as colloidalmaterial, protein, fermented yeast material, residual starch are got off, secondary fermentation finishes, and separates schlempe, and obtained wine thereby liquid is stored in storage vessel.
(9) liquor base storage: add the S-WAT of wine liquid quality 0.01% in the wine liquid that is stored in storage vessel making to step (8), store 2 months, lay up period tank switching 2 times, separates schlempe, makes former wine.
(10) allotment wine liquid, canful ageing: determination step (9) makes the pol of former wine, wine degree and acidity, according to the physical and chemical index that finished product is required, adjust to respectively prescribed value, store 25 days, under the lesser temps of 13 ℃, the airtight ageing of canful 4.5 months, in traditional aging process, add the S-WAT of former Quality of Liquors 0.01%, to reduce the content of oxygen in former wine, prevent that former wine from oxidation occurring muddy, particularly can hinder and destroy polyphenoloxidase, reduce tannin, the oxidation of pigment etc., the stability that improves product makes the slow esterification of acid alcohol in former wine, increase the fragrance of former wine, make gradually all taste harmonizing natures, improve its look, fragrant, taste, through ageing, make wine body plentiful, local flavor is pure, mouthfeel is mellow and full.
(11) filtration, packing, sterilization: the wine liquid that step (10) is made carries out essence filter, passes into 90 ℃ of quick sterilizations of duct type sterilizer, then bottling sealing, 71 ℃ of water dip sterilizations 20 minutes, makes a moon persimmon wine.
The indices of made month persimmon wine of the present embodiment is as follows:
Physical and chemical index: alcoholic strength is 9%, pol is 22%, acidity is that 0.4%(is with citrometer), volatile acid is that 0.05%(is with acetometer), tannin content is less than 0.03%.
Microorganism sanitary index: total plate count is less than 100/mL, coliform is less than 3/100mL.
Oranoleptic indicator:
Clarity---as clear as crystal, glossy, without precipitation and suspended substance.
Color and luster---there is moon persimmon brewed fruit wine distinctive faint yellow.
Fragrant---there is the distinctive fruital of moon persimmon and mellow aroma.
Taste---flavour is pure, the puckery coordination of alcohol, and wine body is plentiful, sour-sweet tasty and refreshing, and pleasant impression is continuous, free from extraneous odour.
Style---there is a moon typical style for persimmon fermented wine, mellow soft, the complete coordination of wine body.
Claims (1)
1. a brewing method for month persimmon wine, is characterized in that concrete steps are:
(1) material choice: selecting total sugar content is 15 ~ 25%, and total acid content is 0.8 ~ 1.2%, and crude fiber content is 2.0%, and vitamin contents is 30 ~ 50mg/100g, and fully ripe unshapely month persimmon, reject and have disease and pest, damage or rotten bad fruit;
(2) clean: washing selected month persimmon skin damage thing of step (1), is that 0.05% potassium permanganate solution carries out disinfection with mass percent concentration, drains stand-by after cleaning;
(3) take away the puckery taste: the moon persimmon that step (2) is processed soaks and takes away the puckery taste for 24 hours with liming;
(4) fragmentation: the moon persimmon that step (3) is taken away the puckery taste is removed carpopodium and floral disc, by crusher in crushing, then put in pressure kettle boiling water boil 30 minutes stand-by;
(5) adjusting component: the broken month persimmon pol making with white sugar regulating step (4) reaches 18 ~ 25%, and the NaOH diluted alkaline that adds 0.1mol/L is transferred to 6.9 ~ 7.1 by its pH value;
(6) Primary Fermentation: a broken month persimmon step (5) being adjusted to composition packs in glass fermentation tank, Intake Quantity is vessel volume 50 ~ 70%, excessive to prevent that fermentation time from expanding; The fermented yeast that adds broken month persimmon quality 0.2 ~ 0.4%, stirs, then adds the S-WAT of broken month persimmon quality 0.01%, and to prevent that miscellaneous bacteria from infecting, the Primary Fermentation time is 10 ~ 15 days;
(7) squeeze wine: when the residual sugar in fermentation raw material is down to 1%, should be immediately the moon persimmon meat slag and stream juice separated, juice is flowed in first taking-up, then by the moon persimmon meat slag through 3 layers of filtered through gauze, go out to flow juice, be Primary Fermentation liquid;
(8) secondary fermentation: the Primary Fermentation liquid that step (7) is made is sent into secondary fermentation tank, controlled fermentation temperature is at 25 ~ 28 ℃, after 15 ~ 20 days, karusen residual sugar≤4g/L, the schlempe coagulation of materials such as colloidalmaterial, protein, fermented yeast material, residual starch are got off, secondary fermentation finishes, and separates schlempe, and obtained wine thereby liquid is stored in storage vessel;
(9) liquor base storage: add the S-WAT of wine liquid quality 0.01% in the wine liquid that is stored in storage vessel making to step (8), store 2 months, lay up period tank switching 2 times, separates schlempe, makes former wine;
(10) allotment wine liquid, canful ageing: determination step (9) makes the pol of former wine, wine degree and acidity, according to the physical and chemical index that finished product is required, adjust to respectively prescribed value, store 20 ~ 30 days, under the lesser temps of 8 ~ 18 ℃, the airtight ageing of canful 3 ~ 6 months, in traditional aging process, add the S-WAT of former Quality of Liquors 0.01%, to reduce the content of oxygen in former wine, prevent that former wine from oxidation occurring muddy, particularly can hinder and destroy polyphenoloxidase, reduce tannin, the oxidation of pigment etc., the stability that improves product makes the slow esterification of acid alcohol in former wine, increase the fragrance of former wine, make gradually all taste harmonizing natures, improve its look, fragrant, taste, through ageing, make wine body plentiful, local flavor is pure, mouthfeel is mellow and full,
(11) filtration, packing, sterilization: the wine liquid that step (10) is made carries out essence filter, passes into 90 ℃ of quick sterilizations of duct type sterilizer, then bottling sealing, 70 ~ 72 ℃ of water dip sterilizations 20 minutes, makes a moon persimmon wine.
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| CN201310570226.0A CN103571697A (en) | 2013-11-16 | 2013-11-16 | Dried persimmon wine making method |
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| CN201310570226.0A CN103571697A (en) | 2013-11-16 | 2013-11-16 | Dried persimmon wine making method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948104A (en) * | 2014-04-27 | 2014-07-30 | 张满囤 | Preparation method of persimmon juice |
| CN104479962A (en) * | 2014-12-27 | 2015-04-01 | 陕西科技大学 | Technique for brewing persimmon wine by adopting dried persimmon as raw material |
| CN107345193A (en) * | 2017-09-11 | 2017-11-14 | 冯清让 | A kind of preparation method of persimmon wine |
| CN111676109A (en) * | 2020-04-23 | 2020-09-18 | 广西大学 | Red rice persimmon wine and brewing method thereof |
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| KR100781763B1 (en) * | 2006-07-21 | 2007-12-04 | 서종석 | A method of production persimmon wine using microorganism of monascus purpureus hongkook and the same thereby |
| CN101215498A (en) * | 2007-12-28 | 2008-07-09 | 仲恺农业技术学院 | Method for producing acerbity-removing persimmon wine |
| CN101798555A (en) * | 2010-04-01 | 2010-08-11 | 河北农业大学 | Persimmon wine and brewing method thereof |
| KR100991741B1 (en) * | 2010-03-31 | 2010-11-05 | 대한민국 | Manufacturing method of dried persimmon fermented wine |
| CN102604778A (en) * | 2012-03-28 | 2012-07-25 | 西安玉山葡萄酒庄园有限责任公司 | Production method of persimmon wine |
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2013
- 2013-11-16 CN CN201310570226.0A patent/CN103571697A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100781763B1 (en) * | 2006-07-21 | 2007-12-04 | 서종석 | A method of production persimmon wine using microorganism of monascus purpureus hongkook and the same thereby |
| CN101215498A (en) * | 2007-12-28 | 2008-07-09 | 仲恺农业技术学院 | Method for producing acerbity-removing persimmon wine |
| KR100991741B1 (en) * | 2010-03-31 | 2010-11-05 | 대한민국 | Manufacturing method of dried persimmon fermented wine |
| CN101798555A (en) * | 2010-04-01 | 2010-08-11 | 河北农业大学 | Persimmon wine and brewing method thereof |
| CN102604778A (en) * | 2012-03-28 | 2012-07-25 | 西安玉山葡萄酒庄园有限责任公司 | Production method of persimmon wine |
Non-Patent Citations (1)
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| 王蕊: "柿子发酵酒的研制", 《酿酒科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948104A (en) * | 2014-04-27 | 2014-07-30 | 张满囤 | Preparation method of persimmon juice |
| CN104479962A (en) * | 2014-12-27 | 2015-04-01 | 陕西科技大学 | Technique for brewing persimmon wine by adopting dried persimmon as raw material |
| CN107345193A (en) * | 2017-09-11 | 2017-11-14 | 冯清让 | A kind of preparation method of persimmon wine |
| CN111676109A (en) * | 2020-04-23 | 2020-09-18 | 广西大学 | Red rice persimmon wine and brewing method thereof |
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Application publication date: 20140212 |