CN103627594B - Persimmon wine and brewing method thereof - Google Patents
Persimmon wine and brewing method thereof Download PDFInfo
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- CN103627594B CN103627594B CN201310714554.3A CN201310714554A CN103627594B CN 103627594 B CN103627594 B CN 103627594B CN 201310714554 A CN201310714554 A CN 201310714554A CN 103627594 B CN103627594 B CN 103627594B
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Abstract
The invention relates to persimmon wine and a brewing method thereof. The brewing method comprises the following steps: with persimmons as raw material, firstly removing puckery flavor by using potassium metabisulfite for the first time; and mixing a certain proportion of hawthorn in the persimmons to obtain the persimmon wine. According to the brewing method provided by the invention, the potassium metabisulfite (0.05-0.1%) is used in the persimmon puckery flabor removal process for the first time to accelerate the persimmon puckery flavor removal process and avoid microorganism growth in the puckery flavor removal process by means of such characteristics of the potassium metabisulfite as oxygen and moisture absorption, sulfur dioxide release and the like, the obtained fruit has good hardness, and the crushed fruit has low viscosity. The mass ratio of persimmon to hawthorn is determined to 10: (2-3) for the first time to avoid over high acidity and over high methanol content caused by over high hawthorn proportion, so that the problems of over high volatile acid content due to over high hawthorn proportion and high volatile acid content of persimmon wine and high methanol content of hawthorn wine are solved.
Description
(1) technical field under
The present invention relates to a kind of persimmon wine and brewing method thereof, object is development of new fruit wine product, improved production technique, belongs to food processing technology field.
(2) background technology
Persimmon (Diospyros kaki L.) originates in China, and plantation in the world extensively.Persimmon is really sugary higher fruit in fruit, take glucose, fructose and sucrose as main, and total reducing sugar reaches as high as 220g/kg, contains in addition abundant carotene, riboflavin, VITAMIN etc.The traditional Chinese medical science thinks that it is sweet of low station puckery, has moistening the lung and resolving the phlegm, clearing heat and promoting fluid, relieving dysentery with astringents, invigorating spleen and reinforcing stomach, the effects such as the ease constipation of promoting the production of body fluid, cooling blood for hemostasis.According to persimmon, can it naturally take away the puckery taste before maturation and be divided into puckery persimmon and sweet persimmon two classes in the tree, and the persimmon great majority of China's listing belong to puckery persimmon, after harvesting, need can eat through manually taking away the puckery taste, cause that puckery persimmon astringent taste reason is that it contains the flavan-3-alcohol class that the polymerization degree is higher.China is the maximum country of persimmon output in the world, mainly take eat raw, primary processed items is if dried persimmon and persimmon sauce are as main, deep processed product is less, added value of product is lower, industry size is little.It is one of effective way of persimmon deep processing that persimmon is processed as to fruit wine.Traditional persimmon wine technique is making beating fermentation after persimmon deastringent, but fruit acidity low (1.5～2.0g/kg), direct fermentation alcoholic is easily polluted, obtained wine thereby liquid volatile acid can be up to 3.0g/L, pH high (> 4.00), mash after fermentation is pulpous state, and that wine liquid and solid residue are difficult to is separated, the yield of liquor is low.In actual production, producer guarantees that the qualified conventional method of product is to add water, edible ethanol, sugar, acid by selling after former wine allotment, and to reduce the volatile acid in wine, product matter time shelves are low.
Hawthorn has another name called Fruit of Pashi Pear, in China's plantation extensively.Hawthorn is rich in citric acid, pectin, flavones, calcium, phosphorus, iron, vitamins C etc., has the effects such as reducing blood-fat, blood pressure, cardiac stimulant and arrhythmia.Studies have found that at present the flavonoid compound Vitexin in hawthorn is the medicine that a kind of antitumous effect is stronger; Fructus Crataegi extract all has certain restraining effect to cancer cells tumor growth, propagation and infiltration metastasis.Hawthorn total acid (35.0～40.0g/kg) and pectin content (can reach 65.0g/kg) content is high.The production method of traditional Hawthorn Fruit Wine is forced fermentation with sugars after hawthorn making beating, after fermentation ends, Hawthorn Fruit Wine total acid content is high, sour is strong, methanol content high (> 1000mg/L), far beyond the relevant food security standard of country (≤400mg/L), the production and sales of haw fermented wine have been limited thus.Former wine under this technique can only redistribution, to dilute the methanol content in wine, resales after up to standard.
And the production technique of existing persimmon, hawthorn compound fruit wine is that hawthorn, persimmon are broken into pulpous state, after interpolation yeast, glucose, white sugar, polygalacturonase, sulfurous acid, ferment.Adding polygalacturonase makes methanol output risk of exceeding criterion very big; Sulfurous acid is not in GB2760, to allow the foodstuff additive of use, in persimmon slurry, hawthorn slurry, wine, is the raw material that country bans use of.
In most of the cases, the persimmon suitable planting district of China is also hawthorn growing area, as Shandong, Hebei and other places.In persimmon, adding certain proportion hawthorn, brewage persimmon wine, can make full use of local resources, meet national industrial policies, is also the new way of the deep processing of persimmon.
(3) summary of the invention
The invention provides a kind of persimmon wine and brewing method thereof, is to take persimmon as raw material, uses first potassium pyrosulfite to take away the puckery taste; Add the hawthorn of specified proportion to be obtained by mixing; The persimmon wine wine liquid clarification that utilizes the present invention to prepare, methanol content is low and volatile acid content is low, and Product Safety is high.
A brewing method for persimmon wine, comprises the following steps:
1 is placed in encloses container by persimmon, and the potassium pyrosulfite powder of persimmon mass ratio 0.05～0.1% is placed in another and persimmon isolation in encloses container, seals and takes away the puckery taste 3～5 days;
2 will mix with hawthorn mass ratio 10:2～3 according to persimmon after persimmon and hawthorn attrition crushing, then add the sucrose solution that the concentration of 1.5 times of hawthorn quality is 260g/L and mix; Add active dry yeast, control temperature and ferment to clarifying and obtain persimmon wine below fermented liquid residual sugar 4g/L at 15～18 ℃.
The invention has the beneficial effects as follows:
The present invention uses potassium pyrosulfite (0.05～0.1%) first in persimmon deastringent process, utilized it to absorb the features such as oxygen and moisture, release sulfurous gas, accelerated the process of taking away the puckery taste of persimmon, avoided at the process microbial growth that takes away the puckery taste, gained fruit has good hardness, and broken fruit viscosity is low.The present invention compares with the persimmon hawthorn compound fruit wine of having reported, in raw material treating processes, acerbity-removing persimmon and hawthorn can not be pulled an oar, persimmon slag and hawthorn form pomace layer closely during the fermentation, float over fermented liquid top, slag blanket is complete, is particulate state, very easily separated with fermented liquid, be convenient to clarification and the filtration of wine liquid, solved wine in brewed wine of persimmon production in the past, the difficult separation of slag, a difficult problem for the sad filter of wine liquid; The mass ratio of having determined first persimmon and hawthorn is 10:2～3, avoided because the too high acidity causing of hawthorn ratio is too high and methyl alcohol is too high, because of the too high problem of the too high volatile acid content causing of persimmon ratio, solved the difficult problem that persimmon wine volatile acid is high, Hawthorn Fruit Wine methanol content is high.
That the persimmon wine that the present invention produces is is golden yellow, red color tone slightly, has typical persimmon fruital, and fragrance is graceful to be coordinated, and mouthfeel is pure plentiful, has higher promotional value.
(4) embodiment
Embodiment 1
1 select fully ripe, without rotting, without fresh persimmon and the hawthorn of disease and pest.
2 use flowing water are rinsed fresh persimmon and hawthorn well, drain and avoid physical abuse.
3 are placed in 200L encloses container by 100kg persimmon, utilize corrosion-resistant container to hold persimmon mass ratio 0.07%(70g) potassium pyrosulfite is placed in one, and sealing is taken away the puckery taste 4 days.
4 remove calyx fragmentation by the persimmon after taking away the puckery taste; By 10kg hawthorn attrition crushing (attention should be accomplished brokenly and be not broken), mix with the persimmon after fragmentation; Add the sucrose solution (sucrose is added to the water to dissolve and obtains) of the cooled 260g/L of 15kg; Fully mix.
5 according to operation instruction activating activities dry yeast, and in mixed solution, active dry yeast addition is 30g/100L described in step 4), fully mixes, and maintains the temperature at 15～18 ℃ of bottom fermentations.Between yeast phase, keep pomace to be immersed in fermented liquid, follow the tracks of fermentation progress to fermentation ends.
6 pouring clarifications.
Table 1 persimmon/hawthorn is 10:1 fermentation ends wine liquid index afterwards
Note: (1) total acid is in tartrate, and volatile acid is with acetometer.
(2) in the situation that persimmon/hawthorn ratio is 10:1, after fermentation ends, wine liquid color and luster is pale yellow, and volatile acid is higher, tanginess, and vinosity is poor, methanol content conformance with standard (being no more than 400mg/L).
Embodiment 2
1 select fully ripe, without rotting, without fresh persimmon and the hawthorn of disease and pest.
2 use flowing water are rinsed fresh persimmon and hawthorn well, drain and avoid physical abuse.
3 are placed in 200L encloses container by 100kg persimmon, utilize corrosion-resistant container to hold 0.07%(70g) potassium pyrosulfite is placed in one, and sealing is taken away the puckery taste 4 days.
4 remove calyx fragmentation by the persimmon after taking away the puckery taste; By 20kg hawthorn attrition crushing, mix with the persimmon after fragmentation; Add the sucrose solution that 30kg boils cooled 260g/L, fully mix.
5 according to operation instruction activating activities dry yeast, and inoculum size is 30g/100L, fully mixes temperature control (15～18 ℃) fermentation.Between yeast phase, keep pomace to be immersed in fermented liquid, follow the tracks of fermentation progress to fermentation ends.
6 pouring clarifications.
Table 2 persimmon/hawthorn is 10:2 fermentation ends wine liquid index afterwards
Note: (1) total acid is in tartrate, and volatile acid is with acetometer.
(2) in the situation that persimmon/hawthorn ratio is 10:2, fermentation ends wine liquid golden yellow color, volatile acid is lower, and methanol content meets national standard (being no more than 400mg/L).
Embodiment 3
1 select fully ripe, without rotting, without fresh persimmon and the hawthorn of disease and pest.
2 use flowing water are rinsed fresh persimmon and hawthorn well, drain and avoid physical abuse.
3 are placed in 200L encloses container by 100kg persimmon, utilize corrosion-resistant container to hold 0.07%(70g) potassium pyrosulfite is placed in one, and sealing is taken away the puckery taste 4 days.
4 remove calyx fragmentation by the persimmon after taking away the puckery taste; By 30kg hawthorn attrition crushing, mix with the persimmon after fragmentation; Add the sucrose solution that 45kg boils cooled 260g/L, fully mix.
5 according to operation instruction activating activities dry yeast, and inoculum size is 30g/100L, fully mixes temperature control (15～18 ℃) fermentation.Between yeast phase, keep pomace to be immersed in fermented liquid, follow the tracks of fermentation progress to fermentation ends.
6 pouring clarifications.
Table 3 persimmon/hawthorn is 10:3 fermentation ends wine liquid index afterwards
Note: (1) total acid is in tartrate, and volatile acid is with acetometer.
(2) at persimmon/hawthorn than for 10:3 in the situation that, wine liquid golden yellow color after fermentation ends, red color tone slightly, volatile acid is lower, methanol content meets national standard (being no more than 400mg/L).
Embodiment 4
1 select fully ripe, without rotting, without fresh persimmon and the hawthorn of disease and pest.
2 use flowing water are rinsed fresh persimmon and hawthorn well, drain and avoid physical abuse.
3 are placed in 200L encloses container by 100kg persimmon, utilize corrosion-resistant container to hold 0.07%(70g) potassium pyrosulfite is placed in one, and sealing is taken away the puckery taste 4 days.
4 remove calyx fragmentation by the persimmon after taking away the puckery taste; By 40kg hawthorn attrition crushing, mix with the persimmon after fragmentation; Add the sucrose solution that 60kg boils cooled 260g/L, fully mix.
5 according to operation instruction activating activities dry yeast, and inoculum size is 30g/100L, fully mixes temperature control (15～18 ℃) fermentation.Between yeast phase, keep pomace to be immersed in fermented liquid, follow the tracks of fermentation progress to fermentation ends.
6 pouring clarifications.
Table 4 persimmon/hawthorn is 10:4 fermentation ends wine liquid index afterwards
Note: (1) total acid is in tartrate, and volatile acid is with acetometer.
(2) at persimmon/hawthorn than for 10:4 in the situation that, wine liquid golden yellow color after fermentation ends, red color tone slightly, total acid is higher, mouthfeel is poor, methanol content exceeds national standard (being no more than 400mg/L), is not suitable for brewageing persimmon wine.
Claims (1)
1. a brewing method for persimmon wine, is characterized in that comprising the following steps:
1) persimmon is placed in to encloses container, the potassium pyrosulfite powder of persimmon mass ratio 0.05～0.1% is placed in another and persimmon isolation in encloses container, seals and takes away the puckery taste 3～5 days;
2) will after persimmon and hawthorn attrition crushing, according to persimmon, mix with hawthorn mass ratio 10:2～3, then add the sucrose solution that the concentration of 1.5 times of hawthorn quality is 260g/L and mix; Add active dry yeast, control temperature and ferment to clarifying and obtain persimmon wine below fermented liquid residual sugar 4g/L at 15～18 ℃.
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| 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 |
| CN107629937A (en) * | 2017-10-31 | 2018-01-26 | 李华丽 | The production method of persimmon vinegar |
| CN113549517A (en) * | 2021-08-30 | 2021-10-26 | 贵州理工学院 | Low-temperature preparation method of roxburgh rose fermented wine |
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| CN1195479A (en) * | 1997-04-07 | 1998-10-14 | 陕西省眉县香山日用化工厂 | Puckery-losing fresh-keeping agent for persimmons |
| CN101215498B (en) * | 2007-12-28 | 2011-05-11 | 仲恺农业技术学院 | Method for producing acerbity-removing persimmon wine |
| CN102604778B (en) * | 2012-03-28 | 2013-07-03 | 西安玉山葡萄酒庄园有限责任公司 | Production method of persimmon wine |
| CN103374488B (en) * | 2012-04-18 | 2016-05-11 | 吕爱萍 | Mixed type fruit wine brew method |
| CN103099145B (en) * | 2013-03-11 | 2014-04-30 | 海南椰国食品有限公司 | Preparation method of fruit granules for beverage |
| CN103232924B (en) * | 2013-04-03 | 2014-08-20 | 李阳 | Red composite persimmon fruit wine and preparation method thereof |
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