CN103981066B - A kind of manufacture method of pomegranate liquor - Google Patents
A kind of manufacture method of pomegranate liquor Download PDFInfo
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Abstract
The invention discloses a kind of manufacture method of pomegranate liquor, comprise the dilution of pomegranate inspissated juice, enzymolysis, primary fermentation, secondary fermentation, brewage, distill process in early stage, first time distillation, second time distillation, toning, slaking, storage.Pomegranate liquor alcoholic strength >=3.8vol that the present invention obtains, methanol content: do not detect, liquor yield: 22%, meets national standard completely, and wine and women-sensual pursuits is limpid, and aroma is mellow, and nutritive value is higher.
Description
Technical field
The present invention relates to brewing technical field, particularly relate to a kind of manufacture method of pomegranate liquor.
Background technology
The sweet acid of pomegranate taste, property is refrigerant, has effect of helping digestion of promoting the production of body fluid, invigorating spleen and reinforcing stomach, step-down antidiarrheal, anti-inflammatory.Be no matter the fresh guava juice after squeezing or the pomegranate wine after fermentation, the content of its flavonoid all exceedes several times vinous, flavonoid can in and induce an illness in human body and old and feeble oxyradical.Research finds, containing human body delays senility, prevention of arterial is atherosis and slow down the high-level antioxidant of canceration in pomegranate.But because pomegranate preservation period is very short, little, residual, the secondary fruit having considerable part (accounting for about 25% of output) when concentrated maturation is plucked is wasted, and causes the significant wastage of resource.
If pomegranate can be made pomegranate wine, then not only can extend its preservation period, avoid waste, the original nutritive value of pomegranate can also be retained, such as, but the method for existing manufacture pomegranate wine not only adds many additives in the fabrication process, adds citric acid, metatartaric acid etc., has both affected the mouthfeel of pomegranate wine, destroy pomegranate original sweet-smelling again, add excessively also health to be had a negative impact; And manufacturing pomegranate wine many employings Carthaginian apple raw juice in the market, Carthaginian apple raw juice need be stored at-18 DEG C, and volume is large, needs large-scale Storage in cold bank Carthaginian apple raw juice, for manufacturer brings the problem that equipment cost is high, storage is inconvenient.The sugared content of Carthaginian apple raw juice is 135-140g/L in addition, and the sugared content manufacturing pomegranate wine needs 215g/L, therefore need to add a large amount of sucrose with up to standard, cause the pomegranate wine color and luster of manufacture partially yellow, mouthfeel is pained, the demand of businessman to wine body color and wine liquid mouthfeel can not be met on the one hand, on the other hand stomach ulcer, hyperchlorhydria, carious tooth and diabetic subject are not easily drunk.
Therefore need the pomegranate wine that a kind of wine liquid is penetrating, mouthfeel good, commercial value is high badly and solve the problems referred to above.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of manufacture method of pomegranate liquor, and the pomegranate liquor that the method is produced saves original fruital of pomegranate, and does not add any additive, and the shelf time is long, and nutritive value is higher.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: the manufacture method providing a kind of pomegranate liquor, comprises the following steps:
(1) dilute, enzymolysis: the dilution proportion of pressing 3:1 with deionized water and pomegranate inspissated juice, getting diluent, to join temperature be in the freezer basin of-5-0 DEG C, adds polygalacturonase, stir after 6 hours, standing 3 days, make the pectin enzymolysis in pomegranate diluent;
(2) primary fermentation: the pomegranate diluent of step (1) enzymolysis is moved in prefermentor, product temperature maintains 28-30 DEG C, add yeast, sealing and fermenting is after 12-16 hours, to treat in prefermentor that yeast starts, then at 25-28 DEG C of temperature standing for fermentation 11-12 days, when to fermented liquid, sugar content is less than 25g/L, primary fermentation completes, and is separated and obtains primary fermentation liquid;
(3) secondary fermentation: primary fermentation liquid is moved in secondary fermentation tank, seal, leave standstill, normal temperature condition bottom fermentation 12-18 days, when in secondary fermentation liquid, sugar content is less than 4g/L, when ethanol content is greater than 11.5vol, secondary fermentation completes, and obtains secondary fermentation liquid;
(4) brewage: secondary fermentation liquid is moved in tank, tank temperature remains on-5-0 DEG C, sealing and standing, after three days, is treated product temperature drop to 0-2 DEG C, is added bentonite, stir 8 hours, leave standstill 5 days, make remaining bacterial classification in bentonite abundant sorbing liquor liquid, after filtering with diatomite filter, obtain the former wine of pomegranate, by former for pomegranate wine at 0-5 DEG C through the slaking of brewageing of 6 months, described tank needs through sulfur fumigation sterilization before using;
(5) distillation process in early stage: will to brewage through step (4), the former wine of pomegranate of slaking, after diatomite filter filters, obtains pomegranate wine, distills;
(6) first time distillation: pomegranate wine is moved in distiller and distills, adopt two tank economic benefits and social benefits processing methodes of underpressure distillation, carry out in two stages, first stage distillation time is 2.5-3 hours, obtain the pomegranate liquor that ethanol content is 39-40vol, subordinate phase distillation time is 3.5-4 hours, obtains the pomegranate liquor that ethanol content is 15-16vol;
(7) second time distillation: the pomegranate liquor that the first stage in step (6) obtains is moved to basin for subsequent use, pomegranate liquor subordinate phase obtained carries out second distillation, distill 3-3.5 hours, obtain the pomegranate liquor that ethanol content is 39-40vol;
(8) liquor toning: utilize caramel to mix colours the whole pomegranate liquors in step (7), make wine body color burn until burgundy;
(9) slaking: the pomegranate liquor after toning is placed in basin airtight slaking at normal temperatures 3-6 months, obtains that ethanol content is 38vol, wine body color is dark amber pomegranate liquor;
(10) store: pomegranate liquor is moved in the freezer basin of 0-5 DEG C store, filling.
The invention has the beneficial effects as follows: the present invention uses pomegranate inspissated juice as raw material, storage volume is little, for manufacturer solves the problem that equipment cost is high, storage is inconvenient, the pomegranate liquor wine liquid utilizing the present invention to obtain have a thorough knowledge of transparent, color and luster be amber, aroma is mellow, nutritive value is higher, and pure natural, without any additive and sanitas, meet state quality standard completely.
Embodiment
Below by way of embodiment, invention is described further.Embodiment described herein only to explain invention, the protection domain be not intended to limit the present invention.
Embodiment 1
Raw material: pomegranate inspissated juice (index: sugar content >=65%, total acid content 18-22g/L)
Auxiliary material: polygalacturonase, yeast
The manufacture method of pomegranate liquor, comprises following concrete steps:
(1) dilution, enzymolysis: use the deionized water and pomegranate inspissated juice that processed by after the dilution proportion of 3:1, getting 2000L pomegranate diluent, to join temperature be in the freezer basin of-5-0 DEG C, get 30g polygalacturonase slowly to pour in basin, with the self-circulation of wine pump after 6 hours, leave standstill 3 days, make the pectin enzymolysis fully in pomegranate diluent.
(2) primary fermentation: move in the prefermentor of sandwich by the pomegranate diluent of step (1) enzymolysis, reaches 28-30 DEG C by hot water circulation heated highest grade temperature.Get 500g yeast and be placed in 25L container, add the deionized water that 5Kg temperature is 38-40 DEG C, stir 15 minutes, leave standstill 15 minutes, then stir about 10 minutes.Add the pomegranate diluent 10kg that product temperature is 28-30 DEG C in a reservoir again, after stirring, leave standstill after 20-30 minutes, when producing a large amount of foam in container, represent that barms is fully activated, added lentamente in prefermentor by the bacterial classification be activated, sealing waits for that bacterial classification starts.After 12 hours, in prefermentor, yeast starts, and ferment in initial three days, the activity of yeast is very fierce, and in tank, temperature rises very fast, reaches more than 30 DEG C, adopts circulating chilled water cooling.When temperature rises to 28 DEG C, ON cycle pump is lowered the temperature, and stops lower than when 25 DEG C.The whole primary fermentation cycle is 11-12 days, and temperature controls between 25-28 DEG C, measures the temperature of one time fermentation liquid every 2 hours.3rd day starts, and detects sugar content and ethanol content in fermented liquid.Be respectively:
3rd day---sugar content: 152g/L, ethanol content: 3.4vol;
4th day---sugar content: 128g/L, ethanol content: 4.6vol;
5th day---sugar content: 109g/L, ethanol content: 5.7vol;
6th day---sugar content: 95g/L, ethanol content: 7.1vol;
7th day---sugar content: 83g/L, ethanol content: 7.7vol;
8th day---sugar content: 72g/L, ethanol content: 8.4vol;
9th day---sugar content: 59g/L, ethanol content: 8.7vol;
Tenth day---sugar content: 47g/L, ethanol content: 9.2vol;
11 day---sugar content: 35g/L, ethanol content: 10.0vol;
12 day---sugar content: 24g/L, ethanol content: 10.8vol;
When in 12 day fermented liquid, sugar content is less than 25g/L, separate part wine mud, proceeds to secondary fermentation immediately.
(3) secondary fermentation: the fermented liquid completed by primary fermentation moves in secondary fermentation tank, sealing, leaves standstill, normal temperature condition bottom fermentation, and detected once every three days, the secondary fermentation phase is generally 12-18 days.
3rd day---sugar content: 16g/L, ethanol content: 11.2vol;
6th day---sugar content: 11g/L, ethanol content: 11.5vol;
9th day---sugar content: 8g/L, ethanol content: 11.7vol;
12 day---sugar content: 5g/L, ethanol content: 11.9vol;
Within 15 day, carry out physical and chemical index detection:
Sugar content: 3.2g/L; Ethanol content: 12.0vol, total acid: 7.2g/L; Sugar-free extract: 22.9g/L.
When the 15 day, when in secondary fermentation liquid, sugar content is less than 4g/L; When ethanol content is greater than 11.5vol, secondary fermentation completes, immediately separate part wine mud again, moves to freezer process.
(4) brewage: wine mud treating processes is carried out at low temperatures, wine tank in freezer is carried out sulphur and steam smoked, sulphur usage quantity is 10g/T (tankage), seals for subsequent use.Move in tank by secondary fermentation liquid, temperature of ice house controls at-5 DEG C-0 DEG C, leaves standstill three days, makes wine liquid temp be down to 0-2 DEG C.Add the bentonite of 1 kilogram/T after expansion process, mixing, self-circulation 8 hours, then leave standstill after 5 days, after the residual bacterial classification allowing in bentonite abundant sorbing liquor liquid, after filtering with diatomite filter, obtain the former wine of 1930L pomegranate.The former wine of pomegranate now must pass through six months brewage, maturation period, brewages in phase process and must carry out in cryogenic tank (0-5 DEG C), in first three months, every other month must self-circulation once, each 8 hours, accelerate maturing process.
(5) distillation process in early stage: will to brewage through step (4), the former wine of pomegranate of slaking, after diatomite filtration, obtains the pomegranate wine that 1900L is limpid, distills.
(6) first time distillation: 1900L pomegranate wine is moved in distiller and distills.In order to the nutritive ingredient keeping the fragrance of wine and do not destroy in pomegranate wine, adopt the processing method of underpressure distillation.Underpressure distillation device be designed to two tank economic benefits and social benefits technique, make full use of the thermal source of waste heat as two effect tanks of an effect tank, wherein the vaporization temperature of an effect tank is 60-65 DEG C, and negative pressure is 0.70-0.75; The vaporization temperature of two effect tanks is 50-55 DEG C, and negative pressure is 0.85-0.95.First time distillation is carried out in two stages, and the first stage obtains 300 kilograms of pomegranate liquors, and ethanol content is 39-40vol, and distillation time is 2.5-3 hours; Subordinate phase obtains 500 kilograms of pomegranate liquors, and ethanol content is 15-16vol, and distillation time is 3.5-4 hours; The alcoholic strength of residue is 1.9vol.Residue should move to immediately in freezer basin and separately be used as him.
(7) second time distillation: being obtained 300 kilograms of liquors the first stage in step (6), to move to basin for subsequent use; 500 kilograms of liquors subordinate phase obtained carry out second distillation, obtain 160 kilograms of pomegranate liquors, and ethanol content is 39-40vol, and distillation time is 3-3.5 hours, and raffinate ethanol content is 2.1vol, raffinate should move to immediately store in freezer tank for subsequent use.
(8) liquor toning: it is colourless, transparent for obtaining 460 kilograms of liquors through distillation, can mix colours as required with caramel.Caramel raw material is white sugar, and its manufacture method is frying under 170 DEG C of high temperature.The addition of caramel can be improved as required, make wine body color burn, until burgundy.
(9) slaking: the pomegranate liquor after toning is placed in basin airtight slaking at normal temperatures, and cure cycle is 3-6 months, detection after slaking completes:
Ethanol content: 38vol; Methanol content: do not detect; Quantum of output: 440 kilograms; Wine body color: deeply amber, wine liquid has a thorough knowledge of transparent.
(10) store: pomegranate liquor being moved to storehouse temperature is store in the freezer basin of 0-5 DEG C, to be filled.
Embodiment 2
Raw material: pomegranate inspissated juice (index: sugar content >=65%, total acid content 18-22g/L)
Auxiliary material: polygalacturonase, yeast
The manufacture method of pomegranate liquor, comprises following concrete steps:
(1) dilution, enzymolysis: use the deionized water and pomegranate inspissated juice that processed by after the dilution proportion of 3:1, getting 2000L pomegranate diluent, to join temperature be in the freezer basin of-5-0 DEG C, get 20g polygalacturonase slowly to pour in basin, with the self-circulation of wine pump after 6 hours, leave standstill 3 days, make the pectin enzymolysis fully in pomegranate diluent.
(2) primary fermentation: move in the prefermentor of sandwich by the pomegranate diluent of step (1) enzymolysis, reaches 28-30 DEG C by hot water circulation heated highest grade temperature.Get 500g yeast and be placed in 25L container, add the deionized water that 5Kg temperature is 38-40 DEG C, stir 15 minutes, leave standstill 15 minutes, then stir about 10 minutes.Add the pomegranate diluent 10kg that product temperature is 28-30 DEG C in a reservoir again, after stirring, leave standstill after 20-30 minutes, when producing a large amount of foam in container, represent that barms is fully activated, added lentamente in prefermentor by the bacterial classification be activated, sealing waits for that bacterial classification starts.After 12 hours, in prefermentor, yeast starts, and ferment in initial three days, the activity of yeast is very fierce, and in tank, temperature rises very fast, reaches more than 30 DEG C, adopts circulating chilled water cooling.When temperature rises to 28 DEG C, ON cycle pump is lowered the temperature, and stops lower than when 25 DEG C.The whole primary fermentation cycle is 11-12 days, and temperature controls between 25-28 DEG C, measures the temperature of one time fermentation liquid every 2 hours.3rd day starts, and detects sugar content and ethanol content in fermented liquid.Be respectively:
3rd day---sugar content: 148g/L, ethanol content: 3.6vol;
4th day---sugar content: 125g/L, ethanol content: 5.0vol;
5th day---sugar content: 104g/L, ethanol content: 6.2vol;
6th day---sugar content: 83g/L, ethanol content: 7.4vol;
7th day---sugar content: 76g/L, ethanol content: 8.1vol;
8th day---sugar content: 65g/L, ethanol content: 8.8vol;
9th day---sugar content: 53g/L, ethanol content: 9.4vol;
Tenth day---sugar content: 40g/L, ethanol content: 10.1vol;
11 day---sugar content: 28g/L, ethanol content: 11.0vol;
12 day---sugar content: 22g/L, ethanol content: 11.3vol;
When in 12 day fermented liquid, sugar content is less than 25g/L, separate part wine mud, proceeds to secondary fermentation immediately.
(3) secondary fermentation: the fermented liquid completed by primary fermentation moves in secondary fermentation tank, sealing, leaves standstill, normal temperature condition bottom fermentation, and detected once every three days, the secondary fermentation phase is generally 12-18 days.
3rd day---sugar content: 15g/L, ethanol content: 11.2vol;
6th day---sugar content: 10g/L, ethanol content: 11.6vol;
9th day---sugar content: 7g/L, ethanol content: 11.8vol;
12 day---sugar content: 5g/L, ethanol content: 11.9vol;
Within 15 day, carry out physical and chemical index detection:
Sugar content: 3.8g/L; Ethanol content: 12.2vol, total acid: 7.0g/L; Sugar-free extract: 20.6g/L.
When the 15 day, when in secondary fermentation liquid, sugar content is less than 4g/L; When ethanol content is greater than 11.5vol, secondary fermentation completes, immediately separate part wine mud again, moves to freezer process.
(4) brewage: wine mud treating processes is carried out at low temperatures, wine tank in freezer is carried out sulphur and steam smoked, sulphur usage quantity is 10g/T (tankage), seals for subsequent use.Move in tank by secondary fermentation liquid, temperature of ice house controls at-5 DEG C-0 DEG C, leaves standstill three days, makes wine liquid temp be down to 0-2 DEG C.Add the bentonite of 1 kilogram/T after expansion process, mixing, self-circulation 8 hours, then leave standstill after 5 days, after the residual bacterial classification allowing in bentonite abundant sorbing liquor liquid, after filtering with diatomite filter, obtain the former wine of 1920L pomegranate.The former wine of pomegranate now must pass through six months brewage, maturation period, brewages in phase process and must carry out in cryogenic tank (0-5 DEG C), in first three months, every other month must self-circulation once, each 8 hours, accelerate maturing process.
(5) distillation process in early stage: will to brewage through step (4), the former wine of pomegranate of slaking, after diatomite filtration, obtains the pomegranate wine that 1900L is limpid, distills.
(6) first time distillation: 1900L pomegranate wine is moved in distiller and distills.In order to the nutritive ingredient keeping the fragrance of wine and do not destroy in pomegranate wine, adopt the processing method of underpressure distillation.Underpressure distillation device be designed to two tank economic benefits and social benefits technique, make full use of the thermal source of waste heat as two effect tanks of an effect tank, wherein the vaporization temperature of an effect tank is 60-65 DEG C, and negative pressure is 0.70-0.75; The vaporization temperature of two effect tanks is 50-55 DEG C, and negative pressure is 0.85-0.95.First time distillation is carried out in two stages, and the first stage obtains 300 kilograms of pomegranate liquors, and ethanol content is 40vol, and distillation time is 2.5-3 hours; Subordinate phase obtains 500 kilograms of pomegranate liquors, and ethanol content is 16vol, and distillation time is 4.0-4.5 hours; The alcoholic strength of residue is 2.0vol.Distillation completes, and residue should move to immediately in freezer basin and separately be used as him.
(7) second time distillation: being obtained 300 kilograms of liquors the first stage in step (6), to move to basin for subsequent use; 500 kilograms of liquors subordinate phase obtained carry out second distillation, obtain 150 kilograms of pomegranate liquors, and ethanol content is 40vol, and distillation time is 3 hours, and raffinate ethanol content is 2.2vol, raffinate should move to immediately store in freezer tank for subsequent use.
(8) liquor toning: it is colourless, transparent for obtaining 450 kilograms of liquors through distillation, according to the available caramel toning of the needs in market.Caramel raw material is white sugar, and its manufacture method is frying under 170 DEG C of high temperature.The addition of caramel can be improved as required, make wine body color burn, until burgundy.The ratio of mixing colours in this example is 1 ‰ of wine weight, and color is deeply amber.
(9) slaking: the pomegranate liquor after toning is placed in basin airtight slaking at normal temperatures, and cure cycle is 6 months (or longer), detection after slaking completes:
Ethanol content: 39vol; Methanol content: do not detect; Quantum of output: 440 kilograms; Wine body color: deeply amber, wine liquid has a thorough knowledge of transparent.
(10) store: pomegranate liquor being moved to storehouse temperature is store in the freezer basin of 0-5 DEG C, to be filled.
Embodiment 3
Raw material: pomegranate inspissated juice (index: sugar content >=65%, total acid content 18-22g/L)
Auxiliary material: polygalacturonase, yeast
The manufacture method of pomegranate liquor, comprises following concrete steps:
(1) dilution, enzymolysis: use the deionized water and pomegranate inspissated juice that processed by after the dilution proportion of 3:1, getting 2000L pomegranate diluent, to join temperature be in the freezer basin of-5-0 DEG C, get 30g polygalacturonase slowly to pour in basin, with the self-circulation of wine pump after 6 hours, leave standstill 3 days, make the pectin enzymolysis fully in pomegranate diluent.
(2) primary fermentation: move in the prefermentor of sandwich by the pomegranate diluent of step (1) enzymolysis, reaches 28 DEG C-30 DEG C by hot water circulation heated highest grade temperature.Get 500g yeast and be placed in 25L container, add the deionized water that 5Kg temperature is 38-40 DEG C, stir 15 minutes, leave standstill 15 minutes, then stir about 10 minutes.Add the pomegranate diluent 10kg that product temperature is 28-30 DEG C in a reservoir again, after stirring, leave standstill after 20-30 minutes, when producing a large amount of foam in container, represent that barms is fully activated, added lentamente in prefermentor by the bacterial classification be activated, sealing waits for that bacterial classification starts.After 12 hours, in prefermentor, yeast starts, and ferment in initial three days, the activity of yeast is very fierce, and in tank, temperature rises very fast, reaches more than 30 DEG C, adopts circulating chilled water cooling.When temperature rises to 28 DEG C, ON cycle pump is lowered the temperature, and stops lower than when 25 DEG C.The whole primary fermentation cycle is 11-12 days, and temperature controls between 25-28 DEG C, measures the temperature of one time fermentation liquid every 2 hours.3rd day starts, and detects sugar content and ethanol content in fermented liquid.Be respectively:
3rd day---sugar content: 150g/L, ethanol content: 3.5vol;
4th day---sugar content: 128g/L, ethanol content: 4.8vol;
5th day---sugar content: 104g/L, ethanol content: 6.1vol;
6th day---sugar content: 95g/L, ethanol content: 7.1vol;
7th day---sugar content: 82g/L, ethanol content: 7.7vol;
8th day---sugar content: 72g/L, ethanol content: 8.4vol;
9th day---sugar content: 60g/L, ethanol content: 8.8vol;
Tenth day---sugar content: 47g/L, ethanol content: 9.3vol;
11 day---sugar content: 35g/L, ethanol content: 10.0vol;
12 day---sugar content: 23g/L, ethanol content: 10.9vol;
When in 12 day fermented liquid, sugar content is less than 25g/L, separate part wine mud, proceeds to secondary fermentation immediately.
(3) secondary fermentation: the fermented liquid completed by primary fermentation moves in secondary fermentation tank, sealing, leaves standstill, normal temperature condition bottom fermentation, and detected once every three days, the secondary fermentation phase is generally 12-18 days.
3rd day---sugar content: 17g/L, ethanol content: 11.1vol;
6th day---sugar content: 11g/L, ethanol content: 11.5vol;
9th day---sugar content: 8g/L, ethanol content: 11.7vol;
12 day---sugar content: 5g/L, ethanol content: 11.9vol;
Within 15 day, carry out physical and chemical index detection:
Sugar content: 3.0g/L; Ethanol content: 12.2vol, total acid: 7.1g/L; Sugar-free extract: 22.7g/L.
When the 15 day, when in secondary fermentation liquid, sugar content is less than 4g/L; When ethanol content is greater than 11.5vol, secondary fermentation completes, immediately separate part wine mud again, moves to freezer process.
(4) brewage: wine mud treating processes is carried out at low temperatures, wine tank in freezer is carried out sulphur and steam smoked, sulphur usage quantity is 10g/T (tankage), seals for subsequent use.Move in tank by secondary fermentation liquid, temperature of ice house controls at-5 DEG C-0 DEG C, leaves standstill three days, makes wine liquid temp be down to 0-2 DEG C.Add the bentonite of 1 kilogram/T after expansion process, mixing, self-circulation 8 hours, then leave standstill after 5 days, after the residual bacterial classification allowing in bentonite abundant sorbing liquor liquid, after filtering with diatomite filter, obtain the former wine of 1930L pomegranate.The former wine of pomegranate now must pass through six months brewage, maturation period, brewages in phase process and must carry out in cryogenic tank (0-5 DEG C), in first three months, every other month must self-circulation once, each 8 hours, accelerate maturing process.
(5) distillation process in early stage: will to brewage through step (4), the former wine of pomegranate of slaking, after diatomite filtration, obtains the pomegranate wine that 1900L is limpid, distills.
(6) first time distillation: 1900L pomegranate wine is moved in distiller and distills.In order to the nutritive ingredient keeping the fragrance of wine and do not destroy in pomegranate wine, adopt the processing method of underpressure distillation.Underpressure distillation device be designed to two tank economic benefits and social benefits technique, make full use of the thermal source of waste heat as two effect tanks of an effect tank, wherein the vaporization temperature of an effect tank is 60-65 DEG C, and negative pressure is 0.70-0.75; The vaporization temperature of two effect tanks is 50-55 DEG C, and negative pressure is 0.85-0.95.First time distillation is carried out in two stages, and the first stage obtains 300 kilograms of pomegranate liquors, and ethanol content is 40vol, and distillation time is 2.5-3 hours; Subordinate phase obtains 500 kilograms of pomegranate liquors, and ethanol content is 16vol, and distillation time is 3.5-4 hours; The alcoholic strength of residue is 1.9vol.Residue should move to immediately in freezer basin and separately be used as him.
(7) second time distillation: being obtained 300 kilograms of liquors the first stage in step (6), to move to basin for subsequent use; 500 kilograms of liquors subordinate phase obtained carry out second distillation, obtain 160 kilograms of pomegranate liquors, and ethanol content is 39vol, and distillation time is 3-3.5 hours, and raffinate ethanol content is 2.2vol, raffinate should move to immediately store in freezer tank for subsequent use.
(8) liquor toning: it is colourless, transparent for obtaining 460 kilograms of liquors through distillation, can mix colours according to market demand with caramel.Caramel raw material is white sugar, and its manufacture method is frying under 170 DEG C of high temperature.The addition of caramel can be improved as required, make wine body color burn, until burgundy.
(9) slaking: the pomegranate liquor after toning is placed in basin airtight slaking at normal temperatures, and cure cycle is 3-6 months, detection after slaking completes:
Ethanol content: 38vol; Methanol content: do not detect; Quantum of output: 450 kilograms; Wine body color: deeply amber, wine liquid has a thorough knowledge of transparent.
(10) store: pomegranate liquor being moved to storehouse temperature is store in the freezer basin of 0-5 DEG C, to be filled.
The present invention uses pomegranate inspissated juice as raw material, storage volume is little, for manufacturer solves the problem that equipment cost is high, storage is inconvenient, the pomegranate liquor wine liquid utilizing the present invention to obtain have a thorough knowledge of transparent, color and luster be amber, aroma is mellow, nutritive value is higher, and pure natural, without any additive and sanitas, meet state quality standard completely.
Claims (8)
1. a manufacture method for pomegranate liquor, comprises the following steps:
(1) dilute, enzymolysis: the dilution proportion of pressing 3:1 with deionized water and pomegranate inspissated juice, getting diluent, to join temperature be in the freezer basin of-5-0 DEG C, adds polygalacturonase, stir after 6 hours, standing 3 days, make the pectin enzymolysis in pomegranate diluent;
(2) primary fermentation: the pomegranate diluent of step (1) enzymolysis is moved in prefermentor, product temperature maintains 28-30 DEG C, add yeast, sealing and fermenting is after 12-16 hours, to treat in prefermentor that yeast starts, then at 25-28 DEG C of temperature standing for fermentation 11-12 days, when to fermented liquid, sugar content is less than 25g/L, primary fermentation completes, and is separated and obtains primary fermentation liquid;
(3) secondary fermentation: primary fermentation liquid is moved in secondary fermentation tank, seal, leave standstill, normal temperature condition bottom fermentation 12-18 days, when in secondary fermentation liquid, sugar content is less than 4g/L, when ethanol content is greater than 11.5vol, secondary fermentation completes, and obtains secondary fermentation liquid;
(4) brewage: secondary fermentation liquid is moved in tank, tank temperature remains on-5-0 DEG C, sealing and standing, after three days, is treated product temperature drop to 0-2 DEG C, is added bentonite, stir 8 hours, leave standstill 5 days, make remaining bacterial classification in bentonite abundant sorbing liquor liquid, after filtering with diatomite filter, obtain the former wine of pomegranate, by former for pomegranate wine at 0-5 DEG C through the slaking of brewageing of 6 months, described tank needs through sulfur fumigation sterilization before using;
(5) distillation process in early stage: will to brewage through step (4), the former wine of pomegranate of slaking, after diatomite filter filters, obtains pomegranate wine, distills;
(6) first time distillation: pomegranate wine is moved in distiller and distills, adopt two tank economic benefits and social benefits processing methodes of underpressure distillation, carry out in two stages, first stage distillation time is 2.5-3 hours, obtain the pomegranate liquor that ethanol content is 39-40vol, subordinate phase distillation time is 3.5-4 hours, obtains the pomegranate liquor that ethanol content is 15-16vol;
(7) second time distillation: the pomegranate liquor that the first stage in step (6) obtains is moved to basin for subsequent use, pomegranate liquor subordinate phase obtained carries out second distillation, distill 3-3.5 hours, obtain the pomegranate liquor that ethanol content is 39-40vol;
(8) liquor toning: utilize caramel to mix colours the whole pomegranate liquors in step (7), make wine body color burn until burgundy;
(9) slaking: the pomegranate liquor after toning is placed in basin airtight slaking at normal temperatures 3-6 months, obtains that ethanol content is 38vol, wine body color is dark amber pomegranate liquor;
(10) store: pomegranate liquor is moved in the freezer basin of 0-5 DEG C store, filling.
2. the manufacture method of pomegranate liquor according to claim 1, is characterized in that, described in step (2), yeast is dissolved in 38-40 DEG C of deionized waters, and uses the Carthaginian apple raw juice of 28-30 DEG C to activate before use.
3. the manufacture method of pomegranate liquor according to claim 1, is characterized in that, measures the temperature of one time fermentation liquid in step (2) primary fermentation process every two hours, and the 3rd day starts, and detects sugar content and ethanol content in fermented liquid.
4. the manufacture method of pomegranate liquor according to claim 1, is characterized in that, detects the sugar content in one time fermentation liquid and ethanol content in step (3) secondary fermentation process every three days.
5. the manufacture method of pomegranate liquor according to claim 1, is characterized in that, the first three months in step (4) brewing process, needs every other month to stir once, one time 8 hours.
6. the manufacture method of pomegranate liquor according to claim 1, is characterized in that, described in step (4), bentonite is the bentonite that expansion process is crossed.
7. the manufacture method of pomegranate liquor according to claim 1 or 5, is characterized in that, the alr mode in step (1) and step (4) is self-circulation.
8. the manufacture method of pomegranate liquor according to claim 1, is characterized in that, in step (8), the add-on of caramel needs the wine body color of liquor to improve the addition of caramel according to business.
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| CN104711158A (en) * | 2015-04-02 | 2015-06-17 | 富蕴县昊蕴酒业 | Blackcurrant wine and preparation method thereof |
| CN106047584A (en) * | 2016-08-24 | 2016-10-26 | 安徽省怀远县亚太石榴酒有限公司 | Brewing method of mellow and sweet pomegranate brandy |
| CN107129914A (en) * | 2017-06-12 | 2017-09-05 | 森淼科技集团股份有限公司 | A kind of brewage process of matrimony vine ligueur |
| CN108384688A (en) * | 2018-05-23 | 2018-08-10 | 福鼎市西坑孔家茶业有限公司 | A kind of technique of wild white tea brewing and distilling wine |
| CN111518654A (en) * | 2020-04-24 | 2020-08-11 | 珠海市明顺酒业有限公司 | Guava distilled liquor and preparation method thereof |
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| CN1483800A (en) * | 2003-07-31 | 2004-03-24 | 枣庄绿宝石榴产品有限公司 | Pomegranate wine and preparation method thereof |
| CN102140404A (en) * | 2011-01-19 | 2011-08-03 | 耿福能 | Preparation method for pomegranate wine |
| CN103642657A (en) * | 2013-11-25 | 2014-03-19 | 广西博士海意信息科技有限公司 | Manufacturing method of pomegranate wine |
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| CN102140404A (en) * | 2011-01-19 | 2011-08-03 | 耿福能 | Preparation method for pomegranate wine |
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