CN103789132A - Dry type peach wine and preparation method thereof - Google Patents
Dry type peach wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a dry type peach wine and a preparation method thereof, belonging to the technical field of fermented fruit wine preparation. The preparation method comprises the steps of: 1) washing fresh peaches, coring and chopping, dipping in a color protection solution and standing, taking out, juicing and collecting juice; 2) carrying out enzyme deactivation on the juice, adding pectinase for enzymolysis, performing heating treatment and filtering, adding concentrated peach juice into the filtrate and regulating the sugar content; 3) adding compound yeast into the peach juice regulating the sugar content, and performing main fermentation and after fermentation until the amount of residual sugar in the fermentation liquor is less than or equal to 4g/L, thus obtaining after-fermented wine; 4) standing the after-fermented wine at 4-6 DEG C, adding a clarifying agent for clarifying treatment, then performing intercooling treatment to the fruit wine, filtering while cooling, then filtering through a microfiltration membrane, finally bottling and sterilizing to obtain the dry type peach wine. The preparation method is simple to operate, and the dry type peach wine prepared by adopting the method is low in the amount of residual sugar, high in alcohol degree, rich in nutrition values, and excellent in wine taste.
Description
Technical field
The invention belongs to fermentation fruit wine preparing technical field, be specifically related to a kind of dry type peach wine and preparation method thereof.
Background technology
Peach pulp is containing protein, fat, carbohydrate (being mainly glucose, fructose, sucrose, wood sugar), calcium, phosphorus, iron, carotene, VITMAIN B1 and organic acid (being mainly oxysuccinic acid and citric acid) etc., and suitable hypokalemia and Patients with iron deficiency anemia are edible.Peach wine, be mainly peach juice through saccharomycetes to make fermentation, the low-alcoholic fruit wine that low-temperature brewing forms.Alcoholic strength is low, sugar degree is few, and nutritive substance enriches, is of high nutritive value.
Existing peach liquor brewing technology, mainly comprise by after peach washing, fragmentation after polygalacturonase is processed, carry out primary fermentation, secondary fermentation, then through heat accumulation after-ripening, then through clarifying treatment, last sedimentation and filtration, after testing after, bottling, sterilizing.Peach wine is compared with wine fermentation technology, due to the difference of raw material, brewage grape sugar degree and can reach 20%～25%, do not need or only add on a small quantity sucrose, and peach sugar degree is far below brewageing grape, when adding after sucrose, total sugar concentration >=20% is produced the peach wine of high alcohol content, because residual sugar amount is higher, do not reach the requirement of peach dry type wine for residual sugar amount.
At present, the dry type wine of alcoholic strength 12%～16% is all that low alcohol is fermented rear interpolation edible ethanol and comes.Peach wine is compared with wine fermentation technology, due to the difference of raw material, brewage grape sugar degree and can reach 20%～25%, do not need or only add on a small quantity sucrose, and peach sugar degree (8%～16%, general approximately 12%) is far below brewageing grape, when adding after sucrose, total sugar concentration >=20% is produced the peach wine of high alcohol content, because residual sugar amount is higher, does not reach the requirement of peach dry type wine for residual sugar amount.Also have and select to add sucrose or honey, but other nutritive ingredients that match with carbohydrate in peach juice are not strengthened, and make yeast can not make full use of carbohydrate, cause residual sugar amount higher; Secondly the simple reaction substrate-sugar of strengthening, when ethanol production is improved, the product except ethanol generates approach also to be stimulated, and the output of higher alcohols, succsinic acid improves, and makes the pained thorn of the local flavor larynx of fresh former wine.
Summary of the invention
In order to overcome the defect existing in above-mentioned prior art, the object of the invention is to a kind of dry type peach wine and preparation method thereof, the method is simple to operate, and the residual sugar amount of peach dry type wine obtained by this method is low, alcoholic strength is high, and nutritive value is abundant, and wine body mouthfeel is good.
The present invention is achieved through the following technical solutions:
A preparation method for dry type peach wine, comprises the following steps:
1) fresh peach is cleaned, stripping and slicing after stoning, then immerse in colour protecting liquid, after pre-soaking, take out fruit piece, the collection fruit juice of squeezing the juice;
2) by fruit juice at 85～95 ℃, the enzyme 30～45s that goes out, is then cooled to 45～55 ℃, adds the polygalacturonase of 25～125mg/L, enzyme digestion reaction 2～3h; Reheat to 80～90 ℃, process after 5～10min, filter, get filtrate; The concentrated peach juice that is 63～65% by sugar degree is adjusted to 18～25% by the sugar degree of filtrate;
3) by the inoculum size of 0.3～0.8g/L, to step 2) sugar degree is adjusted in 18～25% filtrate and adds composite yeast, regulate pH value to 4.2～4.5, at 18～20 ℃, Primary Fermentation 10～12 days, cool the temperature to 14～16 ℃, the residual sugar amount that continues to ferment to fermented liquid is less than or equal to 4g/L, obtains secondary fermentation wine again;
4) secondary fermentation wine is placed at 4～6 ℃, leave standstill after 60～90 days, wine liquid is carried out to clarifying treatment, then by the wine liquid after clarifying treatment at-4 ℃～-2 ℃, after deepfreeze 30～45 days, take advantage of cold filtration, then filter with the millipore filtration of 0.35～0.5 μ m, then bottling, sterilizing, obtain dry type peach wine.
Described fresh peach is first used edible alkali water soaking 5～10min of 0.22% before cleaning.
Stripping and slicing described in step 1) is the peach after stoning to be switched to the fritter of 1～1.5 cubic centimetre.
Colour protecting liquid described in step 1), in massfraction, comprises 0.06% sulfurous acid, 0.005% sodium bisulfite, 0.05% VC, and surplus is water.
Time of repose described in step 1) is 20～30min.
Composite yeast described in step 3) by Zymaflore VL1 yeast, BV818 yeast and RV171 yeast in mass ratio for 2:1:1 mixes.
Clarifying treatment described in step 4) is the ratio that adds 0.6～3g finings according to every liter of secondary fermentation wine, adds compound clarifier backward in fermented wine, and described compound clarifier is formed by mass mixings such as bentonite, gelatin and chitosans.
The cold filtration of taking advantage of described in step 4) is to carry out below at-2 ℃.
Sterilizing described in step 4) is at 65～75 ℃, processes 25～35min.
A kind of dry type peach wine, the alcoholic strength of this dry type peach wine is 12～14%, total acid content is≤1.0g/100mL that total reducing sugar is≤0.4g/100mL; Wine body is light yellow or light golden rod yellow, and clear is glossy.
Compared with prior art, the present invention has following useful technique effect:
The preparation method of dry type peach wine of the present invention, first by the pre-soaking processing in colour protecting liquid of the peach fruit pulp after stoning, color retention carries out than more save colour protecting agent after squeezing the juice before squeezing the juice again, and can effectively prevent the generation of brown stain and miscellaneous bacteria, in this operation compared to existing technology, directly colour protecting agent is added in the fruit juice having squeezed, (prior art is just to add and contain SO after squeezing the juice
2colour protecting agent) to protect chromatic effect obvious, and SO in wine body
2usage quantity decline more than 20%; Secondly, after the sugar degree of the present invention with fruit juice concentrate adjusting fruit drink, carry out mixed fermentation, can effectively solve the technical barrier that in prior art, simple fruit juice fermentation can not be produced dry-type fruit wine and (in prior art, use white sugar sugar addition, even, in the situation that various nutritional additive consumptions are very large, be also difficult to obtain high alcohol content dry type wine); Finally, the present invention adopts composite yeast to carry out peach liquor brewing as starter, from index analysis such as alcoholic strength, residual sugar amounts, shows and selects that composite yeast fermentation is respond well, residual sugar is low, alcoholic strength is high, and wine body mouthfeel is good.
Further, the present invention adopts the compound clarifier of bentonite-gelatine-chitosan composition to clarify the peach wine after fermenting, and particulate matter muddy in peach wine is settled down, greatly improve the clarity of peach wine, clarify simple to operately, settling time is short, is applicable to large-scale industrialization application; Through deepfreeze, can make thermally sensitive species precipitate in wine again, increase the settling stability of wine.
The alcoholic strength of the dry type peach wine making through the present invention is 12～14%, total acid content is≤1.0g/100mL, total reducing sugar is≤0.4g/100mL, soluble solid >=10g/100mL, amino nitrogen (in nitrogen) >=0.5g/100mL, total plate count≤50/100mL, 3/100mL of coliform <; Wine body is light yellow or light golden rod yellow, and clear is glossy, without the visible impurity of naked eyes; There is fresh happy people's fruital and strong aroma, sour-sweet coordination, fragrance nature, coordination, free from extraneous odour; The soft coordination of mouthfeel, wine body is plentiful, and pleasant impression abundance has the typical style of peach wine.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail, and the explanation of the invention is not limited.
Embodiment 1
A kind of dry type peach wine and preparation method thereof, comprises the following steps:
1) selecting is raw material without disease and pest, without rotten high-quality fresh peach, with after edible alkali water soaking 5～10min of 0.22%, use clear water rinsing, get clean peach, stoning, peach is cut into the fritter of 1～1.5 cubic centimetre, immerse in colour protecting liquid, soak after 20 minutes, then take out fruit piece, drain and squeeze the juice with juice extractor afterwards, collect fruit juice;
Wherein, described colour protecting liquid, in massfraction, comprises 0.06% sulfurous acid, 0.005% sodium bisulfite, 0.05% VC, and surplus is water;
2) by 95 ℃ of fruit juice, the enzyme 30s that goes out, is then cooled to 50 ℃, adds the polygalacturonase of 100mg/L, enzyme digestion reaction 2h; Reheat to 85 ℃, process after 5～10min, filter, get filtrate; The sugar degree of filtrate is adjusted to 18g100/mL with concentrated fruit juice of peach;
3) press the inoculum size of 0.5g/L, to step 2) sugar degree is adjusted in the filtrate of 18g/100mL and adds composite yeast, is 4.2 in pH value, and temperature is at 18～20 ℃, Primary Fermentation 14 days, wine liquid is light yellow or light golden rod yellow, residual sugar 3%～5%, wine degree 8%～10%; Cool the temperature to 14～16 ℃, the residual sugar amount that continues to ferment to fermented liquid is less than or equal to 4g/L, obtains secondary fermentation wine again; Wherein, described composite yeast is made up of Zymaflore VL1 yeast, BV818 yeast and RV171 yeast;
4) secondary fermentation wine is placed at 4～6 ℃, preserves after 2～March, add 0.6g finings, described finings is the compound clarifier that the mass mixings such as bentonite, gelatin, chitosan form;
5) by the fruit wine after clarifying treatment at-4 ℃, deepfreeze, after 30 days, is taken advantage of cold filtration below at-2 ℃, then filter with the millipore filtration of 0.45 μ m, then bottling, at 70 ℃, sterilizing 30min, obtains dry type peach wine.
Embodiment 2
A kind of dry type peach wine and preparation method thereof, comprises the following steps:
1) selecting is raw material without disease and pest, without rotten high-quality peach, and below 40 ℃, flowing water rinsing, gets clean peach, stoning, peach is cut into the fritter of 1～1.5 cubic centimetre, immerses in colour protecting liquid, soak after 25 minutes, then take out fruit piece, drain and squeeze the juice with juice extractor afterwards, collect fruit juice; Wherein, described colour protecting liquid, in massfraction, comprises 0.06% sulfurous acid, 0.005% sodium bisulfite, 0.05% VC, and surplus is water;
2) by 90 ℃ of fruit juice, the enzyme 35s that goes out, is then cooled to 45 ℃, adds the polygalacturonase of 25mg/L, enzyme digestion reaction 3h; Reheat to 80 ℃, process after 5～10min, filter, get filtrate; The sugar degree of filtrate is adjusted to 22g/100mL with concentrated fruit juice of peach;
3) press the inoculum size of 0.3g/L, to step 2) sugar degree is adjusted in the filtrate of 22g/100mL and adds composite yeast, and regulating pH value is 4.3, at 18～20 ℃, Primary Fermentation 12 days, wine liquid is light yellow or light golden rod yellow, residual sugar 3%～5%, wine degree 8%～10%; Cool the temperature to 14～16 ℃, the residual sugar amount that continues to ferment to fermented liquid is less than or equal to 4g/L, obtains secondary fermentation wine again; Wherein, described composite yeast is made up of Zymaflore VL1 yeast, BV818 yeast and RV171 yeast
4) secondary fermentation wine is placed at 4～6 ℃, preserves after 2～March, add 0.6g finings, described finings is the compound clarifier that the mass mixings such as bentonite, gelatin, chitosan form;
5) by the fruit wine after clarifying treatment at-5 ℃, deepfreeze, after 35 days, is taken advantage of cold filtration below at-2 ℃, then filter with the millipore filtration of 0.35 μ m, then bottling, at 65 ℃, sterilizing 35min, obtains dry type peach wine.
Embodiment 3
A kind of dry type peach wine and preparation method thereof, comprises the following steps:
1) selecting is raw material without disease and pest, without rotten high-quality peach, and below 40 ℃, flowing water rinsing, gets clean peach, stoning, peach is cut into the fritter of 1～1.5 cubic centimetre, immerses in colour protecting liquid, soak after 30 minutes, then take out fruit piece, drain and squeeze the juice with juice extractor afterwards, collect fruit juice;
Wherein, described colour protecting liquid, in massfraction, comprises 0.06% sulfurous acid, 0.005% sodium bisulfite, 0.05% VC, and surplus is water;
2) by 85 ℃ of fruit juice, the enzyme 45s that goes out, is then cooled to 55 ℃, adds the polygalacturonase of 125mg/L, enzyme digestion reaction 2h; Reheat to 90 ℃, process after 5～10min, filter, get filtrate; The sugar degree of filtrate is adjusted to 25g/100mL with concentrated fruit juice of peach;
3) press the inoculum size of 0.5g/L, to step 2) sugar degree is adjusted in the filtrate of 25g/100mL and adds composite yeast, and regulating pH value is 4.5, temperature is at 18～20 ℃, Primary Fermentation 15 days, and wine liquid is light yellow or light golden rod yellow, residual sugar 3%～5%, wine degree 8%～10%; Cool the temperature to 14～16 ℃, the residual sugar amount that continues to ferment to fermented liquid is less than or equal to 4g/L, obtains secondary fermentation wine again; Wherein, described composite yeast is made up of Zymaflore VL1 yeast, BV818 yeast and RV171 yeast
4) secondary fermentation wine is placed at 4～6 ℃, preserves after 2～March, add 1.5g finings to carry out clarifying treatment, described finings is the compound clarifier that the mass mixings such as bentonite, gelatin, chitosan form;
5) by the fruit wine after clarifying treatment at-2 ℃, deepfreeze, after 45 days, is taken advantage of cold filtration below at-2 ℃, then filter with the millipore filtration of 0.45 μ m, then bottling, at 75 ℃, sterilizing 25min, obtains dry type peach wine.
In sum, the dry type peach wine of being prepared by the inventive method, alcoholic strength is 12～14%, total acid content is≤1.0g/100mL that total reducing sugar is≤0.4g/100mL; Amino nitrogen (in nitrogen) >=0.5g/100mL, total plate count≤50/100mL, 3/100mL of coliform <; Wine body is light yellow or light golden rod yellow, and clear is glossy.Without the visible impurity of naked eyes; There is fresh happy people's fruital and strong aroma, sour-sweet coordination, fragrance nature, coordination, free from extraneous odour; The soft coordination of mouthfeel, wine body is plentiful, and pleasant impression abundance has the typical style of peach wine.
The invention discloses a kind of dry type peach wine and preparation method thereof, belong to fermentation fruit wine preparing technical field.Comprise: after stoning after 1) fresh peach being cleaned, stripping and slicing, immerse in colour protecting liquid and leave standstill, the collection fruit juice of squeezing the juice after taking-up; 2) fruit juice is gone out after enzyme, add pectinase enzymatic hydrolysis, then filter after heat treated, get filtrate, add concentrated peach juice and adjust sugar degree; 3) in the peach juice of adjustment sugar degree, add composite yeast, until the residual sugar amount in fermented liquid is less than or equal to 4g/L, obtain secondary fermentation wine through Primary Fermentation, secondary fermentation; 4) after secondary fermentation wine being placed at 4～6 ℃ and leaving standstill, add finings to carry out clarifying treatment, by after deepfreeze in the fruit wine after clarifying treatment, take advantage of cold filtration, then filter with millipore filtration, finally bottling, sterilizing, obtain peach dry type wine.The present invention is simple to operate, and the residual sugar amount of peach dry type wine obtained by this method is low, alcoholic strength is high, and nutritive value is abundant, and wine body mouthfeel is good.
Claims (10)
1. a preparation method for dry type peach wine, is characterized in that, comprises the following steps:
1) fresh peach is cleaned, stripping and slicing after stoning, then immerse in colour protecting liquid, after pre-soaking, take out fruit piece, the collection fruit juice of squeezing the juice;
2) by fruit juice at 85～95 ℃, the enzyme 30～45s that goes out, is then cooled to 45～55 ℃, adds the polygalacturonase of 25～125mg/L, enzyme digestion reaction 2～3h; Reheat to 80～90 ℃, process after 5～10min, filter, get filtrate; The concentrated peach juice that is 63～65% by sugar degree is adjusted to 18～25% by the sugar degree of filtrate;
3) by the inoculum size of 0.3～0.8g/L, to step 2) sugar degree is adjusted in 18～25% filtrate and adds composite yeast, regulate pH value to 4.2～4.5, at 18～20 ℃, Primary Fermentation 10～12 days, cool the temperature to 14～16 ℃, the residual sugar amount that continues to ferment to fermented liquid is less than or equal to 4g/L, obtains secondary fermentation wine again;
4) secondary fermentation wine is placed at 4～6 ℃, leave standstill after 60～90 days, wine liquid is carried out to clarifying treatment, then by the wine liquid after clarifying treatment at-4 ℃～-2 ℃, after deepfreeze 30～45 days, take advantage of cold filtration, then filter with the millipore filtration of 0.35～0.5 μ m, then bottling, sterilizing, obtain dry type peach wine.
2. the preparation method of a kind of dry type peach wine according to claim 1, is characterized in that, described fresh peach is first used edible alkali water soaking 5～10min of 0.22% before cleaning.
3. the preparation method of a kind of dry type peach wine according to claim 1, is characterized in that, the stripping and slicing described in step 1) is the peach after stoning to be switched to the fritter of 1～1.5 cubic centimetre.
4. the preparation method of a kind of dry type peach wine according to claim 1, is characterized in that, the colour protecting liquid described in step 1), in massfraction, comprises 0.06% sulfurous acid, 0.005% sodium bisulfite, 0.05% VC, and surplus is water.
5. the preparation method of a kind of dry type peach wine according to claim 1, is characterized in that, the time of repose described in step 1) is 20～30min.
6. the preparation method of a kind of dry type peach wine according to claim 1, is characterized in that, the composite yeast described in step 3) by Zymaflore VL1 yeast, BV818 yeast and RV171 yeast in mass ratio for 2:1:1 mixes.
7. the preparation method of a kind of dry type peach wine according to claim 1, it is characterized in that, clarifying treatment described in step 4) is the ratio that adds 0.6～3g finings according to every liter of secondary fermentation wine, in fermented wine, add compound clarifier backward, described compound clarifier is formed by mass mixings such as bentonite, gelatin and chitosans.
8. the preparation method of a kind of dry type peach wine according to claim 1, is characterized in that, the cold filtration of taking advantage of described in step 4) is to carry out below at-2 ℃.
9. the preparation method of a kind of dry type peach wine according to claim 1, is characterized in that, the sterilizing described in step 4) is at 65～75 ℃, processes 25～35min.
10. adopt the dry type peach wine that in claim 1～9, described in any one, method makes, it is characterized in that, the alcoholic strength of this dry type peach wine is 12～14%, and total acid content is≤1.0g/100mL that total reducing sugar is≤0.4g/100mL; Wine body is light yellow or light golden rod yellow, and clear is glossy.
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