CN103602545A - Persimmon wine and preparation method thereof - Google Patents
Persimmon wine and preparation method thereof Download PDFInfo
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- CN103602545A CN103602545A CN201310593738.9A CN201310593738A CN103602545A CN 103602545 A CN103602545 A CN 103602545A CN 201310593738 A CN201310593738 A CN 201310593738A CN 103602545 A CN103602545 A CN 103602545A
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Abstract
The invention discloses persimmon wine and a preparation method thereof. The persimmon wine is prepared from following raw materials: persimmons, pectinase, acids, white granulated sugar, pectin and a wine yeast solution. The preparation method comprises the following steps: after-ripening the persimmons; preparing persimmon slurry; adjusting the acidity and the sugar degree; fermenting; squeezing; carrying out post-fermentation; adjusting indexes and clarifying; aging; filtering, packaging and sterilizing; storing. The persimmon wine and the preparation method thereof have the characteristics that the astringent is removed before the fermentation, and warm water and ethanol ware are used so that the preparation method is safe and reliable and the astringent is removed uniformly; the persimmon wine is clear and transparent, has color and luster, has a special fruity flavor of the persimmons and a mellow aroma, and has sweet, mellow, comfortable and smooth flavors; the preparation method is easy to operate and low in cost; all the indexes meet the national fruit wine quality standards and the national sanitary standards; the alcohol content is low so that the persimmon wine is suitable for people of all ages; the prepared persimmon wine has the effects of nourishing, keeping the health and enriching the blood, and has the effects of enriching the blood, building the body, tonifying the liver, tonifying the kidney, improving the eyesight and the like after being drunk.
Description
Technical field
The manufacture field that the invention belongs to a kind of wine, is specifically related to a kind of persimmon wine and preparation method thereof.
Background technology
Persimmon is subordinate to the perennial deciduous fruit tree of Ebenaceae (Ebenaceae) Diospyros (Diospyros L.f.), originates in one of China ，Shi China five large fruit (grape, citrus, banana, apple, persimmon).In persimmon wine, contain very abundant VITAMIN (VC, VB1, VB2, VE, VPP etc.), wherein the content of VC is higher.VC can eliminate in vivo at any time can facilitate necrocytosis, accelerate the free radical old and feeble, canceration occurs; Can also reduce blood fat, prevent arteriosclerosis effect.Macro elements K, P, Ca, Mg, Na and micro-Fe, the Zn, Mn, Cu, Mo, the Se etc. that in persimmon fermented fruit wine, contain needed by human, particularly in general food, the normal scarce antidotal important micronutrient element selenium of disease-prevention health also contains certain amount at persimmon fermented fruit wine.In addition, also contain the bioelement of needed by human body in persimmon wine, amino acid containedly reach 17 kinds more than, amino acid total content is 53.70mg/100ml, and essential amino acid has 7 kinds, content be 19.34mg/100ml account for total amino acid 36.01%.
Fruit wine, is to take fruit as raw material is through the mild drinking wine that forms of fermentation brew, and wine degree is generally in 12%Vol left and right, and main component, except ethanol, also has sugar, organic acid, ester class and VITAMIN etc.Fruit wine has the features such as low wine degree, high nutrition, beneficial brain and enhancing fitness, can stimulate circulation and the metabolism of body, and control volume inner cholesterol level, improves cardio and vascular function, has diuresis simultaneously, excites liver function and antidotal effect.Fruit wine contains a large amount of polyphenol, can play the effect that fat is piled up in human body that suppresses.Along with raising and the requirements at the higher level to quality of life of people's living standard, the plurality of advantages of fruit wine and unique effects are subject to increasing attention.
Along with the development in market, the variation of consumer demand trend.At present, though the fruit wine kind on market is many, but persimmon wine seldom, and this is that sugar degree is lower owing to containing a large amount of tannin and pectin substance in persimmon, technical more difficult at brewing fruit wine.
Summary of the invention
The object of the present invention is to provide a kind of persimmon wine and preparation method thereof, overcome the difficulty of prior art, improve a kind of both sweet mellow persimmon wine, a kind of simple process of preparing persimmon wine is provided again.
The technical scheme of persimmon wine of the present invention is achieved in that a kind of persimmon wine, in weight part, its component is: 900～1100 parts, persimmon, 0.9～1.1 part of polygalacturonase, 15～20 parts of acid, 40～50 parts of white sugars, 9～11 parts of pectin, 45～55 parts of wine yeast liquid.
And optimum weight part of described persimmon wine is: 1000 parts, persimmon, 1 part of polygalacturonase, 18 parts of acid, 45 parts of white sugars, 10 parts of pectin, 50 parts of wine yeast liquid.
Above described acid be a kind of in oxysuccinic acid, citric acid, tartrate.
Above-mentioned persimmon wine is realized by following steps:
(1), after persimmon is washed, put into 38～45 ℃ of warm water and soak 24h;
(2) remove carpopodium, the floral disc of persimmon in step (1), with crusher, carry out fragmentation, then add polygalacturonase, under 2～3 ℃ of environment, preserve 60～90min, make persimmon slurry;
(3) in persimmon slurry, add acid, making acid content is 5～8g/L, then regulates fruit juice pol to reach 18% – 20% with white sugar;
(4) fermentation: the persimmon slurry in step (3) adds pectin and wine yeast liquid, fully stirs, and carries out Primary Fermentation in 26 ℃～28 ℃ temperature, and fermentation time is 9～15d;
(5) squeezing: the fermented liquid in step (4) is emitted, then residue is squeezed, squeezing liquid out merges, and makes squeezing wine;
(6) secondary fermentation: the squeezing wine of separating in step (5) is carried out to secondary fermentation in sealed fermenting tank, and the time is 30～40d;
(7) measure pol, wine degree, the acidity of former wine, according to the physical and chemical index of finished product, adjust to respectively prescribed value, add diatomite, gac clarification, static placement 20d～30d, then filters;
(8) ageing: add SO in the fermentating wine in step (7)
2100mg/L, in the lower static storage 100～150d of 5～15 ℃ of environment, makes ageing wine;
(9) filtration, packing, sterilization: ageing wine is carried out to essence filter, then pass into 90 ℃ of quick sterilizations of sterilizer, by fruit wine bottling sealing, then at 70～72 ℃ of water dip sterilization 20min;
(10) warehouse-in: after inspection after construction is qualified, stick trade mark, case, enter wine storehouse.
The ethanol that contains 0.05% concentration in warm water in step (1).
Step adds sulfurous acid in (4), and add-on is 70～80mg/L, and in fermenting process, stir twice every day.
During the middle fermented wine changing device of step (8), under vacuum condition, carry out.
Essence filter in step (10) refers to fine filting machine filters, 0.65 μ m millipore filtration membrane filtration.
Compared with prior art, the present invention has the following advantages: before fermentation, except puckery, use warm water to add ethanol, and safety and reliability, and take away the puckery taste evenly; This product is as clear as crystal, glossy, has the distinctive fruital of persimmon and mellow aroma, has sweet mellow, comfortable refreshing suitable taste; Simple to operate, cost is low; All index meets national fruit wine quality standard and state health standards; Wine degree is low, all-ages; The effect that the persimmon wine making has nourishing, takes care of health and enriches blood, after drinking, have more enrich blood, keep fit, the effect such as beneficial liver, kidney tonifying, improving eyesight.
Embodiment
Embodiment 1
A persimmon wine, in weight part, its component is: 900 parts, persimmon, 0.9 part of polygalacturonase, 15 parts of oxysuccinic acid, 40 parts of white sugars, 9 parts of pectin, 45 parts of wine yeast liquid.
Above-mentioned persimmon wine is realized by following steps:
(1) after 900 parts of persimmons are washed, the warm water of putting into 38 ℃ of ethanol that contain 0.05% concentration soaks 24h;
(2) remove carpopodium, the floral disc of persimmon in step (1), with crusher, carry out fragmentation, then add 0.9 part of polygalacturonase, under 2 ℃ of environment, preserve 90min, make persimmon slurry;
(3) in persimmon slurry, add oxysuccinic acid, making acid content is 5g/L, then regulates fruit juice pol to reach 18% with white sugar;
(4) fermentation: the persimmon slurry in step (3) adds 9 parts of pectin and 45 parts of wine yeast liquid, then adds sulfurous acid, and add-on is 70mg/L, fully stir, in 26 ℃ of ℃ of temperature, carry out Primary Fermentation, fermentation time is 15d, and in fermenting process, stir twice every day;
(5) squeezing: the fermented liquid in step (4) is emitted, then residue is squeezed, squeezing liquid out merges, and makes squeezing wine;
(6) secondary fermentation: the squeezing wine of separating in step (5) is carried out to secondary fermentation in sealed fermenting tank, and the time is 30d;
(7) measure pol, wine degree, the acidity of former wine, according to the physical and chemical index of finished product, adjust to respectively prescribed value, add diatomite, gac clarification, static placement 20d, then filters;
(8) ageing: add SO in the fermentating wine in step (7)
2100mg/L, in the lower static storage 100d of 5 ℃ of environment, makes ageing wine; During changing device, must under vacuum condition, carry out;
(9) filtration, packing, sterilization: ageing wine is carried out to essence filter (filtering 0.65 μ m millipore filtration membrane filtration with fine filting machine), then pass into 90 ℃ of quick sterilizations of sterilizer, by fruit wine bottling sealing, then at 70 ℃ of water dip sterilization 20min;
(10) warehouse-in: after inspection after construction is qualified, stick trade mark, case, enter wine storehouse.
Embodiment 2
A persimmon wine, in weight part, its component is: 1100 parts, persimmon, 1.1 parts of polygalacturonases, 20 parts, tartrate, 50 parts of white sugars, 11 parts of pectin, 55 parts of wine yeast liquid.
Above-mentioned persimmon wine is realized by following steps:
(1) after 1100 parts of persimmons are washed, the warm water of putting into 45 ℃ of ethanol that contain 0.05% concentration soaks 24h;
(2) remove carpopodium, the floral disc of persimmon in step (1), with crusher, carry out fragmentation, then add 1.1 parts of polygalacturonases, under 3 ℃ of environment, preserve 60min, make persimmon slurry;
(3) in persimmon slurry, add tartrate, making acid content is 8g/L, then regulates fruit juice pol to reach 20% with white sugar;
(4) fermentation: the persimmon slurry in step (3) adds 11 parts of pectin and 55 parts of wine yeast liquid, then adds sulfurous acid, and add-on is 80mg/L, fully stir, in 28 ℃ of temperature, carry out Primary Fermentation, fermentation time is 9d, and in fermenting process, stir twice every day;
(5) squeezing: the fermented liquid in step (4) is emitted, then residue is squeezed, squeezing liquid out merges, and makes squeezing wine;
(6) secondary fermentation: the squeezing wine of separating in step (5) is carried out to secondary fermentation in sealed fermenting tank, and the time is 40d;
(7) measure pol, wine degree, the acidity of former wine, according to the physical and chemical index of finished product, adjust to respectively prescribed value, add diatomite, gac clarification, static placement 30d, then filters;
(8) ageing: add SO in the fermentating wine in step (7)
2100mg/L, in the lower static storage 150d of 15 ℃ of environment, makes ageing wine; During changing device, must under vacuum condition, carry out;
(9) filtration, packing, sterilization: ageing wine is carried out to essence filter (filtering 0.65 μ m millipore filtration membrane filtration with fine filting machine), then pass into 90 ℃ of quick sterilizations of sterilizer, by fruit wine bottling sealing, then at 72 ℃ of water dip sterilization 20min;
(10) warehouse-in: after inspection after construction is qualified, stick trade mark, case, enter wine storehouse.
Embodiment 3
A persimmon wine, in weight part, its component is: 1000 parts, persimmon, 1 part of polygalacturonase, 18 parts of citric acids, 45 parts of white sugars, 10 parts of pectin, 50 parts of wine yeast liquid.
Above-mentioned persimmon wine is realized by following steps:
(1) after 1000 parts of persimmons are washed, the warm water of putting into 41 ℃ of ethanol that contain 0.05% concentration soaks 24h;
(2) remove carpopodium, the floral disc of persimmon in step (1), with crusher, carry out fragmentation, then add 1 part of polygalacturonase, under 3 ℃ of environment, preserve 75min, make persimmon slurry;
(3) in persimmon slurry, add citric acid, making acid content is 7g/L, then regulates fruit juice pol to reach 19% with white sugar;
(4) fermentation: the persimmon slurry in step (3) adds 10 parts of pectin and 50 parts of wine yeast liquid, then adds sulfurous acid, and add-on is 75mg/L, fully stir, in 27 ℃ of temperature, carry out Primary Fermentation, fermentation time is 12d, and in fermenting process, stir twice every day;
(5) squeezing: the fermented liquid in step (4) is emitted, then residue is squeezed, squeezing liquid out merges, and makes squeezing wine;
(6) secondary fermentation: the squeezing wine of separating in step (5) is carried out to secondary fermentation in sealed fermenting tank, and the time is 35d;
(7) measure pol, wine degree, the acidity of former wine, according to the physical and chemical index of finished product, adjust to respectively prescribed value, add diatomite, gac clarification, static placement 25d, then filters;
(8) ageing: add SO in the fermentating wine in step (7)
2100mg/L, in the lower static storage 125d of 10 ℃ of environment, makes ageing wine; During changing device, must under vacuum condition, carry out;
(9) filtration, packing, sterilization: ageing wine is carried out to essence filter (filtering 0.65 μ m millipore filtration membrane filtration with fine filting machine), then pass into 90 ℃ of quick sterilizations of sterilizer, by fruit wine bottling sealing, then at 71 ℃ of water dip sterilization 20min;
(10) warehouse-in: after inspection after construction is qualified, stick trade mark, case, enter wine storehouse.
Embodiment 4
A persimmon wine, in weight part, its component is: 1050 parts, persimmon, 1 part of polygalacturonase, 17 parts, tartrate, 47 parts of white sugars, 10 parts of pectin, 52 parts of wine yeast liquid.
Above-mentioned persimmon wine is realized by following steps:
(1) after 1050 parts of persimmons are washed, the warm water of putting into 40 ℃ of ethanol that contain 0.05% concentration soaks 24h;
(2) remove carpopodium, the floral disc of persimmon in step (1), with crusher, carry out fragmentation, then add 1 part of polygalacturonase, under 3 ℃ of environment, preserve 80min, make persimmon slurry;
(3) in persimmon slurry, add tartrate, making acid content is 6g/L, then regulates fruit juice pol to reach 19% with white sugar;
(4) fermentation: the persimmon slurry in step (3) adds 10 parts of pectin and 52 parts of wine yeast liquid to add sulfurous acid again, and add-on is 78mg/L, fully stir, in 27 ℃ of temperature, carry out Primary Fermentation, fermentation time is 11d, and in fermenting process, stir twice every day;
(5) squeezing: the fermented liquid in step (4) is emitted, then residue is squeezed, squeezing liquid out merges, and makes squeezing wine;
(6) secondary fermentation: the squeezing wine of separating in step (5) is carried out to secondary fermentation in sealed fermenting tank, and the time is 37d;
(7) measure pol, wine degree, the acidity of former wine, according to the physical and chemical index of finished product, adjust to respectively prescribed value, add diatomite, gac clarification, static placement 26d, then filters;
(8) ageing: add SO in the fermentating wine in step (7)
2100mg/L, in the lower static storage 130d of 8 ℃ of environment, makes ageing wine; During changing device, must under vacuum condition, carry out;
(9) filtration, packing, sterilization: ageing wine is carried out to essence filter (filtering 0.65 μ m millipore filtration membrane filtration with fine filting machine), then pass into 90 ℃ of quick sterilizations of sterilizer, by fruit wine bottling sealing, then at 71 ℃ of water dip sterilization 20min;
(10) warehouse-in: after inspection after construction is qualified, stick trade mark, case, enter wine storehouse.
Above embodiment is only in order to technical scheme of the present invention to be described but not be limited, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that: it still can be modified or be equal to replacement technical scheme of the present invention, and these modifications or be equal to replacement and also can not make amended technical scheme depart from the spirit and scope of technical solution of the present invention.
Claims (8)
1. a persimmon wine, is characterized in that, in weight part, its component is: 900～1100 parts, persimmon, 0.9～1.1 part of polygalacturonase, 15～20 parts of acid, 40～50 parts of white sugars, 9～11 parts of pectin, 45～55 parts of wine yeast liquid.
2. persimmon wine as claimed in claim 1, is characterized in that, the weight part of described component is: 1000 parts, persimmon, 1 part of polygalacturonase, 18 parts of acid, 45 parts of white sugars, 10 parts of pectin, 50 parts of wine yeast liquid.
3. the persimmon wine as described in claim 1～2, is characterized in that, described acid is a kind of in oxysuccinic acid, citric acid, tartrate.
4. the preparation method of any described persimmon wine of claim 1～2, is characterized in that, comprises the following steps:
(1), after persimmon is washed, put into 38～45 ℃ of warm water and soak 24h;
(2) remove carpopodium, the floral disc of persimmon in step (1), with crusher, carry out fragmentation, then add polygalacturonase, under 2～3 ℃ of environment, preserve 60～90min, make persimmon slurry;
(3) in persimmon slurry, add acid, making acid content is 5～8g/L, then regulates fruit juice pol to reach 18% – 20% with white sugar;
(4) fermentation: the persimmon slurry in step (3) adds pectin and wine yeast liquid, fully stirs, and carries out Primary Fermentation in 26～28 ℃ of temperature, and fermentation time is 9～15d;
(5) squeezing: the fermented liquid in step (4) is emitted, then residue is squeezed, squeezing liquid out merges, and makes squeezing wine;
(6) secondary fermentation: the squeezing wine of separating in step (5) is carried out to secondary fermentation in sealed fermenting tank, and the time is 30～40d;
(7) measure pol, wine degree, the acidity of former wine, according to the physical and chemical index of finished product, adjust to respectively prescribed value, add diatomite, gac clarification, static placement 20～30d, then filters;
(8) ageing: add SO in the fermentating wine in step (7)
2100mg/L, in the lower static storage 100～150d of 5～15 ℃ of environment, makes ageing wine;
(9) filtration, packing, sterilization: ageing wine is carried out to essence filter, then pass into 90 ℃ of quick sterilizations of sterilizer, by fruit wine bottling sealing, then at 70～72 ℃ of water dip sterilization 20min;
(10) warehouse-in: after inspection after construction is qualified, stick trade mark, case, enter wine storehouse.
5. the preparation method of persimmon wine as claimed in claim 4, is characterized in that, the ethanol that contains 0.05% concentration in the warm water in step (1).
6. the preparation method of persimmon wine as claimed in claim 4, is characterized in that, step adds sulfurous acid in (4), and add-on is 70～80mg/L, and in fermenting process, stir twice every day.
7. the preparation method of persimmon wine as claimed in claim 4, is characterized in that, during the middle fermented wine changing device of step (8), under vacuum condition, carry out.
8. the preparation method of persimmon wine as claimed in claim 4, is characterized in that, the essence filter in step (10) refers to fine filting machine filters, 0.65 μ m millipore filtration membrane filtration.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104726300A (en) * | 2015-03-31 | 2015-06-24 | 陕西科技大学 | Brewing method of aerated sparkling persimmon wine |
| CN104962422A (en) * | 2015-07-13 | 2015-10-07 | 陈金明 | Production method of persimmon liquor |
| CN105400651A (en) * | 2015-12-28 | 2016-03-16 | 高清山 | Preparation method of persimmon dry type wine |
| CN106085748A (en) * | 2016-06-16 | 2016-11-09 | 金寨奎武生态农业综合开发科技有限公司 | A kind of brewing method of persimmon wine |
| CN106107422A (en) * | 2016-06-16 | 2016-11-16 | 金寨奎武生态农业综合开发科技有限公司 | A kind of acerbity removing method of Fructus Kaki |
| CN107034082A (en) * | 2017-05-25 | 2017-08-11 | 陕西云集农业科技有限公司 | A kind of brew method of persimmon wine |
| CN107345193A (en) * | 2017-09-11 | 2017-11-14 | 冯清让 | A kind of preparation method of persimmon wine |
| CN107619746A (en) * | 2017-10-31 | 2018-01-23 | 李华丽 | The production method of persimmon wine |
| CN108707523A (en) * | 2018-05-17 | 2018-10-26 | 韩瑞峰 | A kind of preparation method of persimmon bupleuri wine |
| CN108977316A (en) * | 2018-09-05 | 2018-12-11 | 天津农学院 | A kind of preparation method of persimmon wine |
| CN109294851A (en) * | 2018-10-31 | 2019-02-01 | 广西德保新贝侬酒厂有限公司 | A kind of filtering technique of fruit wine |
| CN111269766A (en) * | 2020-04-28 | 2020-06-12 | 桂林电子科技大学 | Preparation method of astringent persimmon wine beverage |
| CN111304038A (en) * | 2019-11-29 | 2020-06-19 | 河南科技学院 | Persimmon composite fruit wine and preparation method thereof |
| CN116103109A (en) * | 2023-03-30 | 2023-05-12 | 刘冰 | Method for preparing papaya yellow wine |
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| 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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| CN1389557A (en) * | 2001-06-05 | 2003-01-08 | 冷平 | Production process of persimmon wine |
| CN101215498A (en) * | 2007-12-28 | 2008-07-09 | 仲恺农业技术学院 | Method for producing acerbity-removing persimmon wine |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104726300A (en) * | 2015-03-31 | 2015-06-24 | 陕西科技大学 | Brewing method of aerated sparkling persimmon wine |
| CN104962422A (en) * | 2015-07-13 | 2015-10-07 | 陈金明 | Production method of persimmon liquor |
| CN105400651A (en) * | 2015-12-28 | 2016-03-16 | 高清山 | Preparation method of persimmon dry type wine |
| CN106085748A (en) * | 2016-06-16 | 2016-11-09 | 金寨奎武生态农业综合开发科技有限公司 | A kind of brewing method of persimmon wine |
| CN106107422A (en) * | 2016-06-16 | 2016-11-16 | 金寨奎武生态农业综合开发科技有限公司 | A kind of acerbity removing method of Fructus Kaki |
| CN107034082A (en) * | 2017-05-25 | 2017-08-11 | 陕西云集农业科技有限公司 | A kind of brew method of persimmon wine |
| CN107345193A (en) * | 2017-09-11 | 2017-11-14 | 冯清让 | A kind of preparation method of persimmon wine |
| CN107619746A (en) * | 2017-10-31 | 2018-01-23 | 李华丽 | The production method of persimmon wine |
| CN108707523A (en) * | 2018-05-17 | 2018-10-26 | 韩瑞峰 | A kind of preparation method of persimmon bupleuri wine |
| CN108977316A (en) * | 2018-09-05 | 2018-12-11 | 天津农学院 | A kind of preparation method of persimmon wine |
| CN109294851A (en) * | 2018-10-31 | 2019-02-01 | 广西德保新贝侬酒厂有限公司 | A kind of filtering technique of fruit wine |
| CN109294851B (en) * | 2018-10-31 | 2022-03-01 | 广西德保新贝侬酒厂有限公司 | Filtering process of fruit wine |
| CN111304038A (en) * | 2019-11-29 | 2020-06-19 | 河南科技学院 | Persimmon composite fruit wine and preparation method thereof |
| CN111269766A (en) * | 2020-04-28 | 2020-06-12 | 桂林电子科技大学 | Preparation method of astringent persimmon wine beverage |
| CN116103109A (en) * | 2023-03-30 | 2023-05-12 | 刘冰 | Method for preparing papaya yellow wine |
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Application publication date: 20140226 |