CN104017695A - Preparation method of waxberry wine - Google Patents

Abstract

The invention discloses a preparation method of waxberry wine, belonging to the technical field of fruit wine preparation. The method comprises the following steps: selecting waxberry fruits, removing peduncles, cleaning, and draining; mashing the drained waxberry fruits, pouring into a stainless steel kettle, heating to a certain temperature, boiling at the constant temperature, and filtering to obtain a waxberry juice; putting the prepared waxberry juice into a fermentation vessel, adding distillery yeast and sucrose, stirring uniformly, and fermenting in a sealed environment; and after finishing the fermentation, filtering the fermentation product to obtain a filtrate, bottling, sealing, and immersing in hot water for 12 minutes. By adopting the natural raw material, the prepared waxberry wine has favorable mouthfeel and unique flavor.

Description

The preparation method of red hayberry wine

Technical field

The invention belongs to fruit wine preparing technical field, relate in particular to a kind of preparation method of red hayberry wine.

Background technology

Red bayberry belongs to Myruca ceas myrica dungarunga or shrub plant, has very high medicinal and edibleness.According to surveying and determination, the sugar degree of the waxberry flesh of high-quality is 12%～13%, acid content 0.5%～1.1%, rich cellulose, mineral element, VITAMIN and a certain amount of protein, fat, pectin and 8 kinds of amino acid useful to human body, wherein in Waxberry fruit, calcium, phosphorus, iron level will exceed more than 10 times of other fruit.Ripe Waxberry fruit fruity is sour-sweet moderate, both direct-edible, can be processed into again that red bayberry is dry, sauce, preserved fruit etc., also can make wine, and has the function such as quench the thirst, promote the production of body fluid, be aid digestion.

Summary of the invention

The invention provides a kind of preparation method of red hayberry wine, the red hayberry wine mouthfeel making according to the method is good, unique flavor.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

A preparation method for red hayberry wine, the method comprises the following steps:

A, pick out the Waxberry fruit that juice is many, core is little and ripe, remove its carpopodium;

B, the Waxberry fruit through A step process is cleaned up with flowing water, drain;

C, the Waxberry fruit that process step B is processed are mashed, and then pour in Stainless Steel Kettle and are heated to 65 DEG C～70 DEG C, and at this temperature, carry out constant temperature boiling 15 min～20min, then filter, and obtain red bayberry juice;

D, the red bayberry juice that step C is made are put into fermenting container, add the distiller's yeast that accounts for red bayberry juice quality 0.1%～0.5% and the sucrose that accounts for red bayberry juice quality 5%～15%, stir, and sealing and fermenting 30 days～90 days;

E, after step D fermentation ends, tunning is filtered, the filtrate obtaining packs in bottle, connects bottle and put into 72 DEG C of above hot water and soak 10 min～15min after good seal.

Owing to adopting technique scheme, the present invention has following beneficial effect:

1, the raw material that the present invention adopts is natural, and the red hayberry wine mouthfeel that it makes is good, unique flavor.

2, in red bayberry, contain tartaric acid, this acid energy dissolved iron, thereby generation ferro-, after people eats, can cause poisoning, occur feeling sick, vomitting, dispute and gums become atropurpureus, and therefore the present invention is in red hayberry wine preparation process C, adopt be Stainless Steel Kettle as heating container, and can not adopt iron pan replace.

Embodiment

Embodiment 1

A, pick out the Waxberry fruit that juice is many, core is little and ripe, remove its carpopodium;

B, the Waxberry fruit through A step process is cleaned up with flowing water, drain;

C, the Waxberry fruit that process step B is processed are mashed, and then pour in Stainless Steel Kettle and are heated to 70 DEG C, and at this temperature, carry out constant temperature boiling 15min, then filter, and obtain red bayberry juice;

D, the red bayberry juice that 10kg step C is made are put into fermenting container, add 0.01kg distiller's yeast and 0.5kg sucrose, stir, and sealing and fermenting 30 days;

E, after step D fermentation ends, tunning is filtered, the filtrate obtaining packs in bottle, connects bottle and put into the hot water of 65 DEG C and soak 10min after good seal.

Embodiment 2

A preparation method for red hayberry wine, the method comprises the following steps:

A, pick out the Waxberry fruit that juice is many, core is little and ripe, remove its carpopodium;

B, the Waxberry fruit through A step process is cleaned up with flowing water, drain;

C, the Waxberry fruit that process step B is processed are mashed, and then pour in Stainless Steel Kettle and are heated to 65 DEG C, and at this temperature, carry out constant temperature boiling 18min, then filter, and obtain red bayberry juice;

D, the red bayberry juice that 10kg step C is made are put into fermenting container, add 0.03kg distiller's yeast and 0.8kg sucrose, stir, and sealing and fermenting 60 days;

E, after step D fermentation ends, tunning is filtered, the filtrate obtaining packs in bottle, connects bottle and put into the hot water of 75 DEG C and soak 12min after good seal.

Embodiment 3

A preparation method for red hayberry wine, the method comprises the following steps:

A, pick out the Waxberry fruit that juice is many, core is little and ripe, remove its carpopodium;

B, the Waxberry fruit through A step process is cleaned up with flowing water, drain;

C, the Waxberry fruit that process step B is processed are mashed, and then pour in Stainless Steel Kettle and are heated to 68 DEG C, and at this temperature, carry out constant temperature boiling 20min, then filter, and obtain red bayberry juice;

D, the red bayberry juice that 10kg step C is made are put into fermenting container, add 0.05kg distiller's yeast and 1.5kg sucrose, stir, and sealing and fermenting 90 days;

E, after step D fermentation ends, tunning is filtered, the filtrate obtaining packs in bottle, connects bottle and put into the hot water of 68 DEG C and soak 15min after good seal.

Claims (1)

1. a preparation method for red hayberry wine, its feature is comprising following making step:

A, pick out the Waxberry fruit that juice is many, core is little and ripe, remove its carpopodium;

B, the Waxberry fruit through A step process is cleaned up with flowing water, drain;

C, the Waxberry fruit that process step B is processed are mashed, and then pour in Stainless Steel Kettle and are heated to 65 DEG C～70 DEG C, and at this temperature, carry out constant temperature boiling 15 min～20min, then filter, and obtain red bayberry juice;

D, the red bayberry juice that step C is made are put into fermenting container, add the distiller's yeast that accounts for red bayberry juice quality 0.1%～0.5% and the sucrose that accounts for red bayberry juice quality 5%～15%, stir, and sealing and fermenting 30 days～90 days;

E, after step D fermentation ends, tunning is filtered, the filtrate obtaining packs in bottle, connects bottle and put into the hot water of 65 DEG C～75 DEG C and soak 10 min～15min after good seal.