CN104073405A - Black chokeberry fruit wine and home brewing process thereof - Google Patents

Abstract

The invention discloses a black chokeberry fruit wine and a home brewing process of the black chokeberry fruit wine. The brewing process comprises the following steps: preparing fresh black chokeberry fruits used as raw materials into fruit juice, adding white granulated sugar which accounts for 20-25wt% of the fruits into the fresh fruit juice, preparing into the fruit wine of which the alcohol content is 8-12%(v/v) and the sugar content is 6-70g/L, cleaning, squeezing juice, adding sugar and brewing the fruit wine. The fruit wine brewing process disclosed by the invention is simple and convenient to operate, is suitable for home manufacturing, and is unique in taste and rich in nutrition; the fruit wine maintains nutritional components such as vitamin, flavone, polyphenols, anthocyanin and a plurality of mineral substances of the black chokeberry fruits, and has significant effects of preventing cardiovascular disease, resisting oxidation, regulating blood sugar and blood pressure, resisting aging, and improving blood circulation.

Description

Black fruit gland rib Sorbus alnifloria fruit wine and family's making method thereof

Technical field:

The present invention, taking the black fruit gland rib Sorbus alnifloria fruit of fresh maturation as starting material, adopts traditional family's technique fermentation technique, in order to the brew of black fruit gland rib Sorbus alnifloria fruit wine.

Background technology:

Black fruit gland rib Sorbus alnifloria is the perennial shrub of a kind of Rosaceae, is the unique variety that integrates food medicine, views and admires, afforests.Originate in the U.S., introduce China's Northwestern Part of Liaoning Province semiarid zone the beginning of the nineties in last century.

After black fruit gland rib Sorbus alnifloria seedling cultivation, within 3 years, can produce fruit, output can reach 3200 ㎏/hm ², the phase of abounding with can reach 10000～15000 ㎏/hm ².Progressively be familiar with by people along with the continuous expansion of black fruit gland rib Sorbus alnifloria plantation and the deep processing of fruit are worth, the comprehensive development and utilization of fruit has become problem anxious to be resolved.Up to the present, yet there are no the bibliographical information about black fruit gland rib serviceberry wine brewage technology.

Black fruit gland rib Sorbus alnifloria is nutritious, in fruit, contain a large amount of anthocyanogen, polyphenols, pycnogenols, VITAMIN, flavonoid compound, several mineral materials etc., to anti-oxidant, delay senility, regulate blood sugar, blood pressure, vessel softening etc. to have remarkable efficacy.Black fruit gland rib Sorbus alnifloria fruit belongs to berry, and fruit juice is abundant, can be used for making the nourishing drink such as fruit wine, fruit wine, candy, can of unique flavor.

Summary of the invention:

The present invention, taking the black fruit gland rib Sorbus alnifloria fruit of fresh maturation as starting material, adopts simple and effective family zymotechnique to produce black fruit gland rib Sorbus alnifloria fruit wine, recycling brewing fruit wine fruit wine.The present invention also provides the brewing technique of family's fruit wine.

Technical problem to be solved by this invention realizes by the following technical solutions.

Black fruit gland rib Sorbus alnifloria fruit wine, is characterized in that:

Taking fresh black fruit gland rib Sorbus alnifloria fruit as starting material, make fruit juice, add white sugar in new fruit drink according to 20%～25% ratio of fruit weight, be made into ethanol content 8%～12% (v/v), the fruit wine of sugared content 6～70g/L.

Ingredient in finished product fruit wine: Polyphenols >=4.5g/L, anthocyanidin >=2.8g/L, flavonoid >=1g/L, vitamins C >=0.14g/L, alcohol 8%～12% (v/v), sugared content 6～70g/L, total acid >=6g/L, sugar-free extract >=22g/L.

Family's making method of black fruit gland rib Sorbus alnifloria fruit wine, is characterized in that:

Taking black fruit gland rib Sorbus alnifloria fruit as material, through cleaning, squeeze the juice, sugaring brewages into fruit wine, its concrete technology is as follows:

(1) choosing fruit

Select fruit grain full, without the fruit of disease and pest and rotten and color and luster homogeneous.

(2) washing

Fruit is immersed in the clear water of 3 times of left and right, soak after 8 minutes, stir gently, keep more than 5 minutes, bleed off addle, change clear water and rinse 3～4 times, black fruit gland rib Sorbus alnifloria fruit epidermis face exists the wild yeast of white powder shape, play fermentative action, so can not wash too for a long time, pull control out dry.

(3) squeeze the juice

The black fruit gland rib serviceberry juice extractor that selection is handled well carries out fragmentation, in the time of fragmentation, pulp crushing rate should be reached more than 85%, so that pulp fully contacts with yeast during the fermentation.The fruit juice having squeezed is stored in stainless steel storage tank or in wooden barrel or glass pot, and preferably under cold condition, (1～4 DEG C) stores, to ensure the quality of fruit juice.

(4) adjust sugar

20%～25% the ratio according to fruit weight joins in new fruit drink.

(5) filling fermentation

The fruit juice modulating is packed in fermentor tank, constantly stir, 10～15 minutes, bottle cap was built, but very not tight, can guarantee dust.Adopt the mode of fermented liquid and air ratio to control air flow.Fermented liquid in generic container accounts for 2/3, and air accounts for 1/3.At 20 DEG C～24 DEG C bottom fermentations, start to stir 2～3 times one week every day, within the 8th day, seal Primary Fermentation, Primary Fermentation 12～18 days.

(6) cross filtering wine mud

After Primary Fermentation completes 20～30 days, carried out filtering wine mud with 200 object nylon cloths, and removed the throw out of container bottom.

(7) after-ripening

By the wine liquid after filtering, pour in clean fermentor tank and fill, be placed on after-ripening under 15 DEG C～20 DEG C, lucifuge condition, 1～2 month is drinkable.

Feature of the present invention is as follows:

1. making fruit wine technological operation is simple and convenient, is applicable to family manufacture.

2. special taste, black fruit gland rib Sorbus alnifloria is domestic new exotic tree, is different from other native country fruit wine with the fruit wine of its fruit brew.

3. the present invention only uses black fruit gland rib Sorbus alnifloria fruit and white sugar to carry out a certain proportion ofly mixing and then fermenting, and has retained well the nutritive ingredient of black fruit gland rib Sorbus alnifloria fruit itself.

4. nutritious, fruit wine has retained the nutritive ingredient of black fruit gland rib Sorbus alnifloria fruit, as VITAMIN, and flavones, Polyphenols, anthocyanidin, several mineral materials etc., to preventing cardiovascular disease, anti-oxidant, regulate blood sugar and blood pressure, anti-aging, improving blood circulation etc. has remarkable efficacy.

Embodiment:

For technique means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.

Black fruit gland rib Sorbus alnifloria fruit wine, taking fresh black fruit gland rib Sorbus alnifloria fruit as starting material, make fruit juice, add white sugar in new fruit drink according to 20%～25% ratio of fruit weight, be made into ethanol content 8%～12% (v/v), the fruit wine of sugared content 6～70g/L.

Ingredient in finished product fruit wine: Polyphenols >=4.5g/L, anthocyanidin >=2.8g/L, flavonoid >=1g/L, vitamins C >=0.14g/L, alcohol 8%～12% (v/v), sugared content 6～70g/L, total acid >=6g/L, sugar-free extract >=22g/L.

Family's making method of black fruit gland rib Sorbus alnifloria fruit wine, taking black fruit gland rib Sorbus alnifloria fruit as material, through cleaning, squeeze the juice, sugaring brewages into fruit wine, its concrete technology is as follows:

(1) choosing fruit

Select fruit grain full, without the fruit of disease and pest and rotten and color and luster homogeneous.

(2) washing

Fruit is immersed in the clear water of 3 times of left and right, soak after 8 minutes, stir gently, keep more than 5 minutes, bleed off addle, change clear water and rinse 3～4 times, black fruit gland rib Sorbus alnifloria fruit epidermis face exists the wild yeast of white powder shape, play fermentative action, so can not wash too for a long time, pull control out dry.

(3) squeeze the juice

The black fruit gland rib serviceberry juice extractor that selection is handled well carries out fragmentation, in the time of fragmentation, pulp crushing rate should be reached more than 85%, so that pulp fully contacts with yeast during the fermentation.The fruit juice having squeezed is stored in stainless steel storage tank or in wooden barrel or glass pot, and preferably under cold condition, (1～4 DEG C) stores, to ensure the quality of fruit juice.

(4) adjust sugar

20%～25% the ratio according to fruit weight joins in new fruit drink.

(5) filling fermentation

The fruit juice modulating is packed in fermentor tank, constantly stir, 10～15 minutes, bottle cap was built, but very not tight, can guarantee dust.Adopt the mode of fermented liquid and air ratio to control air flow.Fermented liquid in generic container accounts for 2/3, and air accounts for 1/3.At 20 DEG C～24 DEG C bottom fermentations, start to stir 2～3 times one week every day, within the 8th day, seal Primary Fermentation, Primary Fermentation 12～18 days.

(6) cross filtering wine mud

After Primary Fermentation completes 20～30 days, carried out filtering wine mud with 200 object nylon cloths, and removed the throw out of container bottom.

(7) after-ripening

By the wine liquid after filtering, pour in clean fermentor tank and fill, be placed on after-ripening under 15 DEG C～20 DEG C, lucifuge condition, 1～2 month is drinkable.

More than show and described ultimate principle of the present invention, principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and specification sheets, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (2)

1. black fruit gland rib Sorbus alnifloria fruit wine, is characterized in that:

Taking fresh black fruit gland rib Sorbus alnifloria fruit as starting material, make fruit juice, add white sugar in new fruit drink according to 20%～25% ratio of fruit weight, be made into ethanol content 8%～12% (v/v), the fruit wine of sugared content 6～70g/L.

Ingredient in finished product fruit wine: Polyphenols >=4.5g/L, anthocyanidin >=2.8g/L, flavonoid >=1g/L, vitamins C >=0.14g/L, alcohol 8%～12% (v/v), sugared content 6～70g/L, total acid >=6g/L, sugar-free extract >=22g/L.

2. family's making method of black fruit gland rib Sorbus alnifloria fruit wine, is characterized in that:

Taking black fruit gland rib Sorbus alnifloria fruit as material, through cleaning, squeeze the juice, sugaring brewages into fruit wine, its concrete technology is as follows:

(1) choosing fruit

Select fruit grain full, without the fruit of disease and pest and rotten and color and luster homogeneous.

(2) washing

Fruit is immersed in the clear water of 3 times of left and right, soak after 8 minutes, stir gently, keep more than 5 minutes, bleed off addle, change clear water and rinse 3～4 times, black fruit gland rib Sorbus alnifloria fruit epidermis face exists the wild yeast of white powder shape, play fermentative action, so can not wash too for a long time, pull control out dry.

(3) squeeze the juice

The black fruit gland rib serviceberry juice extractor that selection is handled well carries out fragmentation, in the time of fragmentation, pulp crushing rate should be reached more than 85%, so that pulp fully contacts with yeast during the fermentation.The fruit juice having squeezed is stored in stainless steel storage tank or in wooden barrel or glass pot, and preferably under cold condition, (1～4 DEG C) stores, to ensure the quality of fruit juice.

(4) adjust sugar

20%～25% the ratio according to fruit weight joins in new fruit drink.

(5) filling fermentation

The fruit juice modulating is packed in fermentor tank, constantly stir, 10～15 minutes, bottle cap was built, but very not tight, can guarantee dust.Adopt the mode of fermented liquid and air ratio to control air flow.Fermented liquid in generic container accounts for 2/3, and air accounts for 1/3.At 20 DEG C～24 DEG C bottom fermentations, start to stir 2～3 times one week every day, within the 8th day, seal Primary Fermentation, Primary Fermentation 12～18 days.

(6) cross filtering wine mud

After Primary Fermentation completes 20～30 days, carried out filtering wine mud with 200 object nylon cloths, and removed the throw out of container bottom.

(7) after-ripening

By the wine liquid after filtering, pour in clean fermentor tank and fill, be placed on after-ripening under 15 DEG C～20 DEG C, lucifuge condition, 1～2 month is drinkable.