CN104152313A - Method for improving non-sugar solid content of fruity yellow wine - Google Patents

Abstract

The invention relates to a method for improving non-sugar solid content of a fruity yellow wine. For solving the problems of low non-sugar solid content and substandard physicochemical indexes of the raw wines of partial common fruity yellow wines, the following technical method is adopted: purely natural raw and auxiliary materials including a fruit juice concentrate and refined white sticky rice are utilized for complex fermentation, the optimal fermentation formula of the fruity yellow wine is determined in an appropriate ratio, and normal fermentation is carried out after the temperature of complex fermentation is controlled within the most ideal fermentation temperature zone. The method is capable of enabling the product to have the designed alcoholic strength and ensuring that various physicochemical indexes, in particular the non-sugar solid content, of the fruity yellow wine can be within predetermined ranges and up to good-quality standards; furthermore, the fruity yellow wine can be well kept harmonious in color, aroma and taste, soft and sweet in flavor, soft in taste, fresh and mellow, and rich in fruity flavor, and the product quality is stable and reliable.

Description

A kind of fruit taste yellow rice wine non-sugar solidity content method that improves

Technical field

The present invention relates to a kind of fruit taste yellow rice wine non-sugar solidity content method that improves.

Background technology

During common fruit taste yellow rice wine is produced, one of problem: because the fruit raw material sugar degree having is on the low side, for reaching the alcoholic strength of design, conventionally improve sugar degree by adding sucrose, therefore, former wine non-sugar solidity content is on the low side, and physical and chemical index is not up to standard; Two of problem: the non-complex ferment of product is produced, the fruit taste yellow rice wine of producing with two or more wine preparation or with other supplementary material allotments, technical difficulty is large, and physical and chemical index difficulty is up to standard; Three of problem: common fruit taste yellow rice wine production formula is that main fermentation raw material usage ratio relation is mostly more random, production technique lacks tightness, cause former wine sugar-free extract content on the low side, vinosity color, smell and taste and total tune deficiency, inconsistent with its mouthfeel of batch finished wine with kind, physical and chemical index is difficult to up to standard, and the quality of wine cannot ensure; Four of problem: it is the impact every physical and chemical index of a former wine very important reason not up to standard that leavening temperature can not be controlled within the scope of best fermentation warm area.

Summary of the invention

The present invention utilizes pure natural supplementary material to comprise that fruit juice concentrate and pure white glutinous rice carry out complex ferment, determine the fermentating formula of fruit taste yellow rice wine the best with suitable proportionlity, complex ferment temperature is controlled within the scope of ideal fermentation warm area and implements normally to ferment, should product reach the alcoholic strength of design, particularly non-sugar solidity content is within the limits prescribed for the every physical and chemical index that ensures again fruit taste yellow rice wine, and superior grade standard, also to keep preferably fruit taste yellow rice wine wine body colour fragrance ladies and gentlemen to coordinate, mouthfeel is sweet, taste is soft, salubrious alcohol just, the smell of fruits is very sweet, stable and reliable product quality.

Technical scheme of the present invention is:

A, select High quality glutinous rice paddy, comprise glutinous two kinds of round-grained rice glutinous (glutinous glutinous two kinds of the big or middle round-grained rice that segments again of round-grained rice) and Xian, conventionally each hundred jin of paddy goes to obtain 75～78 jin, brown rice after husk, on this basis, brewage and brown rice appropriateness pure white need be machined to 90% with rice to go out the finishing rice of 68～71 jin proper, the corresponding bad composition of removing impact fermentation, for the best is brewageed glutinous rice raw material;

B, select eight, ninety percent ripe fancy fruit, it is sweet acid appropriateness, moisture abundance, the fresh fruit of fruital delicate fragrance free from extraneous odour, and the dry fruit of this type of fruit after processing, all can be used as best brewing materials, the sugar degree of fresh fruit is more than 7%, it is more than 20% being made into fruit juice and being concentrated into sugar degree, after concentrated, the acidity of fruit juice does not reach 0.8%, need to add appropriate citric acid and adjust so far standard, do not select if concentrated rear its acidity exceedes 1% as far as possible, dry fruit is made its sugar degree of fruit juice and also should be adjusted at more than 20%;

C, taking Fermented Condensed fruit juice: glutinous rice converted mash carries out combined type fermentation as the optimization formula that the proportionlity of 3: 2 or 2: 3 is defined as fruit taste yellow rice wine;

D, by Fermented Condensed fruit juice: glutinous rice converted mash is the fruit taste yellow rice wine that 3: 2 proportionlitys are brewageed, finished wine precision is at 12～15%vol, and taste is similar to the fruit taste yellow rice wine of common fruit wine, and alcoholic strength and heat are relatively low, taste is relatively salubrious, is applicable to drinking season in spring and autumn;

E, by Fermented Condensed fruit juice: glutinous rice converted mash is the fruit taste yellow rice wine that 2: 3 proportionlitys are brewageed, and finished wine precision is at 15～17%vol, the fruit taste yellow rice wine of the approximate common yellow rice wine of taste, alcoholic strength and heat are relatively high, taste is relatively mellow, drink applicable winter;

F, the glutinous rice processing is stacked after one week naturally, eluriate, rice dipping, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, boiling, normally each hundred jin of glutinous rice rises well with cooking 175～180 jin, airing is cooling, add appropriate clear water and wintercherry water to break up meal, the ratio of clear water and wintercherry water is respectively 40%, 60%, sow quality rhizopus koji powder and carry out diastatic fermentation, product temperature remains between 18～28 DEG C, after glutinous rice saccharification 24～36h, 30～32 DEG C of product Wen Shangzhi in diastatic fermentation animated period, glutinous rice converted mash sugar degree 36～38%, add appropriate clear water and wintercherry water glutinous rice converted mash sugar degree is adjusted to 32%,

If when g selects fresh fruit, fresh fruit is cleaned, peeling stoning, fragmentation, squeezes the juice, coarse filtration, comes unstuck, clarifies, filters, make fruit juice, and be more than 20% by concentration of juices to sugar degree, subsequently, with wet sterilization, temperature remains on 80～100 DEG C and maintains 15～20min, to after sterilization, be cooled to 28～30 DEG C, subsequently wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pours in fruit juice concentrate and stirs evenly, and makes Fermented Condensed fruit juice;

If when h selects dry fruit, by dry fruit shell stoning, warm water soaking, fragmentation, squeeze the juice, coarse filtration, come unstuck, clarify, filter, make fruit juice, and fruit juice sugar degree be adjusted at more than 20%, subsequently, make fermented juice by method in g;

I, calculate various supplementary material consumptions by the required proportionlity of finished wine in d or e and carry out complex ferment, fermented juice in Fermented Condensed fruit juice or h in g is once dropped into fermentor tank to be mixed and mixes thoroughly with glutinous rice converted mash in f, after mixing, total sugar degree is 24～28%, under 18～28 DEG C of conditions, ferment, when primary fermentation, control product temperature must not exceed 32 DEG C, after 5～7 days, proceed to secondary fermentation, under 15～25 DEG C of conditions, ferment, secondary fermentation in 55～70 days finishes, in d or e, the final alcoholic strength of two kinds of finished wine can be controlled in the scope of 12～15%vol or 15～17%vol, non-sugar solidity >=20g/L, other every physical and chemical indexs all reach traditional dry yellow rice wine top grade standard, subsequently, squeeze wine, clarification, decoct wine, ageing, make the former wine of fruit taste yellow rice wine.

Invention advantage: the one, the present invention selects natural quality supplementary material complex ferment, comprise the technology supplementary material processing such as pure white glutinous rice and fruit juice concentrate, concentrate and select the essence, having avoided adding sucrose because of the low transition of Some Fruits sugar degree adjusts, cause former wine sugar-free extract content on the low side, occur that mouthfeel is thin, light dull problem, both the every physical and chemical index that had ensured fruit taste yellow rice wine particularly non-sugar solidity content in specialized range, nutrition is abundanter, keep preferably again fruit taste yellow rice wine wine body colour fragrance ladies and gentlemen to coordinate, mouthfeel is sweet, taste is soft, salubrious alcohol just, the features such as the smell of fruits is very sweet, the 2nd, determine the fermentating formula of fruit taste yellow rice wine the best with suitable proportionlity, accurate calculation is also controlled the proportionlity of supplementary material consumption, use suitable mixing mash sugar-containing concentration, reach the designed fruit taste yellow rice wine alcoholic strength of complex ferment, the present invention is compared with common yellow rice wine technology, be mainly manifested in the requirement of wine body sense organ, because products taste has more salubrious tasty and refreshing feature, both retained traditional yellow rice wine special favor, there is again fruit wine speciality, in mouthfeel, obtain good improvement compared with yellow rice wine or fruit wine, can effectively solve product homogeneity, the problems such as mouthfeel is single, the 3rd, leavening temperature is controlled within the scope of ideal fermentation warm area and implements normally to ferment, effectively guarantee that the residual sugar fermentation in distiller's wort is thorough, reduce the residual sugar content in former wine, effectively avoid causing because leavening temperature is too high or too low in mash lactic acid higher or on the low side, the problem that physical and chemical index is not up to standard, guarantees that mash normally ferments and impels every beneficiating ingredient is that sugar-free extract generates, the 4th, produce market is with strong points, caters to the yellow rice wine consumption tide of light feel well elegant and nutritive health-care, for high-end consumers and young consumer group exploitation, has larger market outlook.

Brief description of the drawings

For ease of understanding the present invention, spy by reference to the accompanying drawings 1 Fig. 2 is described further.

Embodiment

Case study on implementation 1:(mulberry fruit sticky rice wine)

(1) composition of raw materials: glutinous rice 100kg, mulberry fruit 600kg, quality rhizopus koji powder 500g, wine dry yeast 300g, polygalacturonase 600g.

(2) technical process (see Fig. 1: example---mulberry fruit sticky rice wine production technological process)

(3) making method

1, the glutinous rice that 100kg is also stacked after one week naturally through pure white processing is eluriated, after rice dipping 24～48h, the taking-up boiling that drains away the water, 100kg glutinous rice goes out appetite and is about 180kg, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is spread out and is cooled to 32～35 DEG C, pour in fermentor tank, break up meal with 24kg wintercherry water and 16kg clear water, sow 500g quality rhizopus koji powder, nest carries out diastatic fermentation, product temperature remains between 18～28 DEG C, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 DEG C, fermentation is in saccharification animated period, glutinous rice converted mash sugar degree 36.4%, add 18kg wintercherry water and 12kg clear water glutinous rice converted mash sugar degree is adjusted to 32%, glutinous rice converted mash 250kg after adjustment,

2, select eight, the fresh mulberry fruit 600kg of ninety percent ripe atropurpureus, rinse well with clear water, after draining, broken juice coarse filtration are removed carpopodium fiber, juice of Fructus Mori sugar degree 12.9%, acidity 0.5%, carry out degumming process with 600g polygalacturonase, after juice clarification, filter and make juice of Fructus Mori 572kg, subsequently, adopt reverse osmosis concentration method to implement juice of Fructus Mori concentrated, make its sugar degree be concentrated into 20%, the acidity 0.8% of fruit juice after concentrated, make fresh concentrated juice of Fructus Mori 369kg, with wet sterilization, temperature remains on 80～100 DEG C and maintains 15～20min, to after sterilization, be cooled to 28～30 DEG C, subsequently 300g wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in concentrated juice of Fructus Mori and stir evenly, make Fermented Condensed juice of Fructus Mori 375kg,

3, taking Fermented Condensed juice of Fructus Mori: as 3: 2, proportionlity was carried out combined type fermented soy mulberry fruit sticky rice wine to glutinous rice converted mash, the Fermented Condensed juice of Fructus Mori of 375kg in 2 is once dropped into fermentor tank to be mixed and mixes thoroughly with the glutinous rice converted mash of 250kg in 1, after mixing, total sugar degree is 24.6%, under 18～28 DEG C of conditions, ferment, when primary fermentation, control product temperature must not exceed 32 DEG C, after 5～7 days, proceed to secondary fermentation, under 15～25 DEG C of conditions, ferment, secondary fermentation in 55～70 days finishes, the former wine alcoholic strength of mulberry fruit sticky rice wine has 17.3%vol in theory, in actual production, there is the loss of 30% left and right, the alcoholic strength of final former wine is at 12%vol, non-sugar solidity >=20g/L, total acid 5.0g/L, other every physical and chemical indexs all reach traditional dry yellow rice wine top grade standard, subsequently, with pressure filter the wine liquid in distiller's wort and vinasse expression separation, the liquid of filling a wine cup for input stainless steel storage wine leaves standstill clarification in filling with, decoct wine sterilization, the ageing of dress altar, make the former wine 570kg of mulberry fruit sticky rice wine.

Case study on implementation 2:(lichee sticky rice wine)

(1) composition of raw materials: glutinous rice 150kg, dried Fructus Litchi 170kg, quality rhizopus koji powder 750g, wine dry yeast 250g, polygalacturonase 300g, citric acid is appropriate.

(2) technical process (see Fig. 2: example---lichee sticky rice wine production technological process)

(3) making method

1, the glutinous rice that 150kg is also stacked after one week naturally through pure white processing is eluriated, after rice dipping 24～48h, the taking-up boiling that drains away the water, 150kg glutinous rice goes out appetite and is about 270kg, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, the rice cooking is spread out and is cooled to 32～35 DEG C, pour in fermentor tank, break up meal with 36kg wintercherry water and 24kg clear water, sow 750g quality rhizopus koji powder, nest carries out diastatic fermentation, product temperature remains between 18～28 DEG C, after 24～36h, glutinous rice brew fermentation product temperature rises to 30～32 DEG C, fermentation is in saccharification animated period, glutinous rice converted mash sugar degree 36.4%, add 27kg wintercherry water and 18kg clear water glutinous rice converted mash sugar degree is adjusted to 32%, glutinous rice converted mash 375kg after adjustment,

2, select dried Fructus Litchi 170kg, dry fruit is shelled after stoning and gets its pulp 85kg, pulp sugar degree is about 60%, acidity is extremely low, by the warm water soaking 4～6h of 100kg40～60 for pulp DEG C, after bubbling open completely, pulp carries out fragmentation, squeeze the juice, coarse filtration is removed fruit fiber, carry out degumming process with 300g polygalacturonase, clarification filtration, fruit juice sugar degree is adjusted to 20% with 65kg clear water, with appropriate citric acid by acidity to 0.8%, subsequently, with wet sterilization, temperature remains on 80～100 DEG C and maintains 15～20min, to after sterilization, be cooled to 28～30 DEG C, subsequently 250g wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pour in fruit juice and stir evenly, make fermentation Lychee juice 250kg,

3, taking fermentation Lychee juice: as 2: 3, proportionlity was carried out combined type fermented soy lichee sticky rice wine to glutinous rice converted mash, the fermentation Lychee juice of 250kg in 2 is once dropped into fermentor tank to be mixed and mixes thoroughly with the glutinous rice converted mash of 375kg in 1, after mixing, total sugar degree is 27%, under 18～28 DEG C of conditions, ferment, when primary fermentation, control product temperature must not exceed 32 DEG C, after 5～7 days, proceed to secondary fermentation, under 15～25 DEG C of conditions, ferment, secondary fermentation in 55～70 days finishes, the former wine alcoholic strength of lichee sticky rice wine has 19%vol in theory, in actual production, there is the loss of 30% left and right, the alcoholic strength of final former wine is at 13.3%vol, non-sugar solidity >=20g/L, total acid 5.0g/L, other every physical and chemical indexs all reach traditional dry yellow rice wine top grade standard, subsequently, with pressure filter the wine liquid in distiller's wort and vinasse expression separation, the liquid of filling a wine cup for input stainless steel storage wine leaves standstill clarification in filling with, decoct wine sterilization, the ageing of dress altar, make the former wine 560kg of lichee sticky rice wine.

Claims (1)

1. improve a fruit taste yellow rice wine non-sugar solidity content method, it is characterized in that:

A, select High quality glutinous rice paddy, comprise glutinous two kinds of round-grained rice glutinous (glutinous glutinous two kinds of the big or middle round-grained rice that segments again of round-grained rice) and Xian, common every 100kg paddy goes to obtain brown rice 75～78kg after husk, on this basis, brewage and brown rice appropriateness pure white need be machined to 90% with rice to go out the finishing rice of 68～71kg proper, the corresponding bad composition of removing impact fermentation, for the best is brewageed glutinous rice raw material;

B, select eight, ninety percent ripe fancy fruit, it is sweet acid appropriateness, moisture abundance, the fresh fruit of fruital delicate fragrance free from extraneous odour, and the dry fruit of this type of fruit after processing, all can be used as best brewing materials, the sugar degree of fresh fruit is more than 7%, it is more than 20% being made into fruit juice and being concentrated into sugar degree, after concentrated, the acidity of fruit juice does not reach 0.8%, need to add appropriate citric acid and adjust so far standard, do not select if concentrated rear its acidity exceedes 1% as far as possible, dry fruit is made its sugar degree of fruit juice and also should be adjusted at more than 20%;

C, taking Fermented Condensed fruit juice: glutinous rice converted mash carries out combined type fermentation as the optimization formula that the proportionlity of 3: 2 or 2: 3 is defined as fruit taste yellow rice wine;

D, by Fermented Condensed fruit juice: glutinous rice converted mash is the fruit taste yellow rice wine that 3: 2 proportionlitys are brewageed, finished wine precision is at 12～15%vol, and taste is similar to the fruit taste yellow rice wine of common fruit wine, and alcoholic strength and heat are relatively low, taste is relatively salubrious, is applicable to drinking season in spring and autumn;

E, by Fermented Condensed fruit juice: glutinous rice converted mash is the fruit taste yellow rice wine that 2: 3 proportionlitys are brewageed, and finished wine precision is at 15～17%vol, the fruit taste yellow rice wine of the approximate common yellow rice wine of taste, alcoholic strength and heat are relatively high, taste is relatively mellow, drink applicable winter;

F, the glutinous rice processing is stacked after one week naturally, eluriate, rice dipping, the pulp-water of rice washing and rice dipping stays, after spontaneous fermentation, become wintercherry water, acidity 0.39～0.5%, after sterilization, use the acidity of mash while adjusting glutinous rice diastatic fermentation, boiling, normally every 100kg glutinous rice 175～180kg that rises well with cooking, airing is cooling, add appropriate clear water and wintercherry water to break up meal, the ratio of clear water and wintercherry water is respectively 2: 3, sow quality rhizopus koji powder and carry out diastatic fermentation, product temperature remains between 18～28 DEG C, after glutinous rice saccharification 24～36h, 30～32 DEG C of product Wen Shangzhi in diastatic fermentation animated period, glutinous rice converted mash sugar degree 36～38%, add appropriate clear water and wintercherry water glutinous rice converted mash sugar degree is adjusted to 32%,

If when g selects fresh fruit, fresh fruit is cleaned, peeling stoning, fragmentation, squeezes the juice, coarse filtration, comes unstuck, clarifies, filters, make fruit juice, and be more than 20% by concentration of juices to sugar degree, subsequently, with wet sterilization, temperature remains on 80～100 DEG C and maintains 15～20min, is cooled to 28～30 DEG C after sterilization, subsequently wine is activated to 20min with the dry yeast aseptic warm water of 38～40 DEG C, warm water amount is 20 times of wine dry yeast consumption, pours in fruit juice concentrate and stirs evenly, and makes Fermented Condensed fruit juice;

If when h selects dry fruit, by dry fruit shell stoning, warm water soaking, fragmentation, squeeze the juice, coarse filtration, come unstuck, clarify, filter, make fruit juice, and fruit juice sugar degree be adjusted at more than 20%, subsequently, make fermented juice by method in g;

I, calculate various supplementary material consumptions by the required proportionlity of finished wine in d or e and carry out complex ferment, fermented juice in Fermented Condensed fruit juice or h in g is once dropped into fermentor tank to be mixed and mixes thoroughly with glutinous rice converted mash in f, after mixing, total sugar degree is 24～28%, under 18～28 DEG C of conditions, ferment, when primary fermentation, control product temperature must not exceed 32 DEG C, after 5～7 days, proceed to secondary fermentation, under 15～25 DEG C of conditions, ferment, secondary fermentation in 55～70 days finishes, in d or e, the final alcoholic strength of two kinds of finished wine can be controlled in the scope of 12～15%vol or 15～17%vol, non-sugar solidity >=20g/L, other every physical and chemical indexs all reach traditional dry yellow rice wine top grade standard, subsequently, squeeze wine, clarification, decoct wine, ageing, make the former wine of fruit taste yellow rice wine.