CN104073405B - Black fruit gland rib Sorbus alnifloria fruit wine and family's brewage process thereof - Google Patents

Abstract

Black fruit gland rib Sorbus alnifloria fruit wine and family's brewage process thereof, taking fresh black fruit gland rib Sorbus alnifloria fruit as raw material, make fruit juice, 20%～25% the ratio according to fruit weight adds white granulated sugar in new fruit drink, be made into alcohol content 8%～12% (v/v), the fruit wine of sugar content 6～70g/L, through cleaning, squeeze the juice, sugaring brewages into fruit wine. Making fruit wine technological operation of the present invention is simple and convenient, is applicable to family manufacture, special taste, nutritious, fruit wine has retained the nutritional labeling of black fruit gland rib Sorbus alnifloria fruit, as vitamin, flavones, Polyphenols, anthocyanidin, several mineral materials etc., to angiocardiopathy preventing, anti-oxidant, regulate blood sugar and blood pressure, anti-aging, improving blood circulation etc. has remarkable efficacy.

Description

Black fruit gland rib Sorbus alnifloria fruit wine and family's brewage process thereof

Technical field:

The present invention, taking the black fruit gland rib Sorbus alnifloria fruit of fresh maturation as raw material, adopts traditional family's techniqueFermentation 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 rose family, be integrate food medicine, view and admire, afforestUnique variety. Originate in the U.S., introduce the half-dried nonirrigated farmland of China's Northwestern Part of Liaoning Province the beginning of the nineties in last centuryDistrict.

After black fruit gland rib Sorbus alnifloria seedling cultivation, within 3 years, can produce fruit, output can reach 3200 ㎏/hm², the phase of abounding with canReach 10000～15000 ㎏/hm². Along with the continuous expansion of black fruit gland rib Sorbus alnifloria plantation and the deep processing of fruitBe worth and be progressively familiar with by people, the comprehensive development and utilization of fruit has become problem anxious to be resolved. ArriveSo far, yet there are no the bibliographical information about black fruit gland rib serviceberry wine brewage technology.

Black fruit gland rib Sorbus alnifloria is nutritious, contains a large amount of anthocyanin, polyphenols, former flower in fruitBlue or green element, vitamin, flavone compound, several mineral materials etc., to anti-oxidant, delay senility, regulateBlood sugar, blood pressure, softening blood vessel etc. have remarkable efficacy. Black fruit gland rib Sorbus alnifloria fruit belongs to berry, and fruit juice is richRichness, can be used for making the health drinks such as the 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 raw material, adopts simple and effective familyZymotechnique is produced black fruit gland rib Sorbus alnifloria fruit wine, recycling brewing fruit wine fruit wine. The present invention also provides familyThe brewing technique of 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 raw material, make fruit juice, according to 20% of fruit weight～25% ratio adds white granulated sugar in new fruit drink, is made into alcohol content 8%～12% (v/v), and sugar containsThe fruit wine of amount 6～70g/L.

Ingredient in finished product fruit wine: Polyphenols >=4.5g/L, anthocyanidin >=2.8g/L, flavonoids >=1g/L,Vitamin 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 brewage process 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, it is concreteTechnique 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

By in the clear water of 3 times of fruit immersions, soak after 8 minutes, stir gently, keep more than 5 minutes, puttingFall addle, change clear water and rinse 3～4 times, black fruit gland rib Sorbus alnifloria fruit epidermis face exists the wild of white powder shapeYeast, plays fermentation, so can not wash too for a long time, pulls 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, and should pulp is brokenBroken rate reaches more than 85%, so that pulp fully contacts with saccharomycete during the fermentation, and the fruit juice storage of having squeezedExist in stainless steel storage tank or in wooden barrel or glass jar, 1～4 DEG C of storage under cryogenic conditions, to ensure fruitThe quality of juice;

(4) adjust sugar

20%～25% the ratio according to fruit weight adds white granulated sugar in new fruit drink;

(5) filling fermentation

The fruit juice modulating is packed in fermentation tank, constantly stir, 10～15 minutes, bottle cap was built, butVery not tight, can not guarantee dust, adopt zymotic fluid to control throughput with the mode of volume of air ratio,Zymotic fluid in container accounts for 2/3, and air accounts for 1/3, at 20 DEG C～24 DEG C bottom fermentations, starts to stir one week every dayMix 2～3 times, within the 8th day, seal main fermentation, main fermentation 12～18 days;

(6) cross filtering wine mud

After main fermentation completes 20～30 days, carried out filtering wine mud with 200 object nylon cloths, and removed containerThe sediment of bottom;

(7) after-ripening

By the wine liquid after filtering, pour in clean fermentation tank and fill, be placed on 15 DEG C～20 DEG C, lucifuge barAfter-ripening under part, 1～2 month 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, has with the fruit wine of its fruit brewNot in other native country fruit wine.

The present invention only use black fruit gland rib Sorbus alnifloria fruit and white granulated sugar carry out a certain proportion of mix and thenFerment, retained well the nutritional labeling of black fruit gland rib Sorbus alnifloria fruit itself.

4. nutritious, fruit wine has retained the nutritional labeling of black fruit gland rib Sorbus alnifloria fruit, as vitamin, and HuangKetone, Polyphenols, anthocyanidin, several mineral materials etc., to angiocardiopathy preventing, anti-oxidant, regulate bloodSugar and blood pressure, anti-aging, improving blood circulation etc. has remarkable efficacy.

Detailed description of the invention:

For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understandSeparate, 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 raw material, makes fruit juice,20%～25% the ratio according to fruit weight adds white granulated sugar in new fruit drink, is made into alcohol content8%～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, flavonoids >=1g/L,Vitamin 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 brewage process of black fruit gland rib Sorbus alnifloria fruit wine, taking black fruit gland rib Sorbus alnifloria fruit as material, through clearWash, 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

By in the clear water of 3 times of fruit immersions, soak after 8 minutes, stir gently, keep more than 5 minutes, puttingFall addle, change clear water and rinse 3～4 times, black fruit gland rib Sorbus alnifloria fruit epidermis face exists the wild of white powder shapeYeast, plays fermentation, so can not wash too for a long time, pulls 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, and should pulp is brokenBroken rate reaches more than 85%, so that pulp fully contacts with saccharomycete during the fermentation, and the fruit juice storage of having squeezedExist in stainless steel storage tank or in wooden barrel or glass jar, 1～4 DEG C of storage under cryogenic conditions, to ensure fruitThe quality of juice;

(4) adjust sugar

20%～25% the ratio according to fruit weight adds white granulated sugar in new fruit drink;

(5) filling fermentation

The fruit juice modulating is packed in fermentation tank, constantly stir, 10～15 minutes, bottle cap was built, butVery not tight, can not guarantee dust, adopt zymotic fluid to control throughput with the mode of volume of air ratio,Zymotic fluid in container accounts for 2/3, and air accounts for 1/3, at 20 DEG C～24 DEG C bottom fermentations, starts to stir one week every dayMix 2～3 times, within the 8th day, seal main fermentation, main fermentation 12～18 days;

(6) cross filtering wine mud

After main fermentation completes 20～30 days, carried out filtering wine mud with 200 object nylon cloths, and removed containerThe sediment of bottom;

(7) after-ripening

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

More than show and described general principle of the present invention, principal character and advantage of the present invention. One's own professionThe technical staff of industry should understand, and the present invention is not restricted to the described embodiments, above-described embodiment and explanationThat in book, 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 into claimed model of the present inventionIn enclosing. The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (2)

1. family's brewage process 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, it is concreteTechnique 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

By in the clear water of 3 times of fruit immersions, soak after 8 minutes, stir gently, keep more than 5 minutes, puttingFall addle, change clear water and rinse 3～4 times, black fruit gland rib Sorbus alnifloria fruit epidermis face exists the wild of white powder shapeYeast, plays fermentation, so can not wash too for a long time, pulls 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, and should pulp is brokenBroken rate reaches more than 85%, so that pulp fully contacts with saccharomycete during the fermentation, and the fruit juice storage of having squeezedExist in stainless steel storage tank or in wooden barrel or glass jar, 1～4 DEG C of storage under cryogenic conditions, to ensure fruitThe quality of juice;

(4) adjust sugar

20%～25% the ratio according to fruit weight adds white granulated sugar in new fruit drink;

(5) filling fermentation

The fruit juice modulating is packed in fermentation tank, constantly stir, 10～15 minutes, bottle cap was built, butVery not tight, can not guarantee dust, adopt zymotic fluid to control throughput with the mode of volume of air ratio,Zymotic fluid in container accounts for 2/3, and air accounts for 1/3, at 20 DEG C～24 DEG C bottom fermentations, starts to stir one week every dayMix 2～3 times, within the 8th day, seal main fermentation, main fermentation 12～18 days;

(6) cross filtering wine mud

After main fermentation completes 20～30 days, carried out filtering wine mud with 200 object nylon cloths, and removed containerThe sediment of bottom;

(7) after-ripening

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

2. according to family's brewage process of the black fruit gland rib Sorbus alnifloria fruit wine described in claim 1, its featureBe:

Taking fresh black fruit gland rib Sorbus alnifloria fruit as raw material, make fruit juice, according to 20% of fruit weight～25% ratio adds white granulated sugar in new fruit drink, is made into fruit wine;

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