CN104232414A - Fruit wine - Google Patents

Abstract

The invention discloses a fruit wine and relates to the field of alcoholic beverages. The fruit wine is made of apples by a method comprising the following steps: selecting fully ripe crisp apples, washing and draining water; peeling, removing kernels and then pulping by an agitator with purified water to obtain fruit juice; adding pectinase and Na2SO3 into the fruit juice, conditioning at a temperature of 45-50 DEG C for 1.5h, regulating the pH to 4.2, standing for 24-48h, and separating before a fermentation phenomenon occurs to obtain clear juice; adding white granulated sugar under the condition of 20 DEG C to control the sugar degree at 20 degrees Bx and the acidity at 2g/L, inoculating activated yeasts, fermenting the 0.08% inoculation quantity by a conventional technology, and timely pouring out of a tank after the main fermentation is over; adding 0.5% diatomite to filter, sedimenting for 24h and filtering to obtain supernatant; aging at a temperature of 5DEG C; sterilizing and bottling. The fruit wine prepared from the raw material of apples has great market values.

Description

A kind of fruit wine

Technical field

The present invention relates to fruit juice wine, also relate to fermentation, belong to alcoholic drinks field.

Background technology

Fruit wine is with spring, summer, autumn, the four seasons in winter fruit or wild fruit for raw material, through broken, squeeze the juice, ferment or the mild drinking wine of the meticulous brew allotment of fruit wine technical process such as immersion, Various Seasonal drinks different fruit wine.But fruit wine is not fine in the market of China at present, but along with people are to the demand of nutrient health, fruit wine is with its gentle delicious not top again, more can go with the tide of historical development, drink a little fruit wine every day and can improve skin quality concerning women, promote sleep, have good effect for black eye and Fennel.And concerning the male sex, strong aromatic but not strong, internal organ can not be injured, having and can drink to one's heart's content.In a word, fruit wine is sutable for men, women, and children, features good taste, and more and more people advocating fashion health likes drinking fruit wine now.But most domestic people does not also have too many cognition to fruit wine now.

Take apple as raw material making fruit wine be not main flow, restriction apple fruit wine is produced topmost 4 factors and is respectively: (1) squeezes the juice difficulty and crushing juice rate is low; (2) Sucus Mali pumilae very easily oxidizing brown stain; (3) the clarification difficulty of former wine is larger; (4) finished wine is easily muddy for early stage.Therefore, develop and develop the apple fruit wine had good quality and have market potential, and apple fruit wine also there is good development trend with its abundant nutrition.

Summary of the invention

It take apple as the fruit wine of raw material brew that the present invention aims to provide a kind of, to solve the difficult problem that apple fruit wine in prior art is difficult to brew, meets the pursuit of people for health drink.

An object of the present invention is achieved through the following technical solutions:

This kind of fruit wine adopts apple to be raw material, and its making method is as follows:

(1) get the raw materials ready: choose fully ripe fragility apple, Fuji apple is good, cleans and drain away the water with tap water; By apple peel stoning, then add pure water agitator and pull an oar, obtain fruit juice;

(2) juice is adjusted: in fruit juice, add polygalacturonase and Na ₂sO ₃, the concentration of described polygalacturonase is 0.3g/L, and the treatment time is 1.5h, and treatment temp is 45 DEG C-50 DEG C, described Na ₂sO ₃concentration is 100mg/L, regulates pH4.2, leaves standstill 24h ~ 48h, is separated, obtained juice clearly before not producing fermentation phenomenon;

(3) adjust sugar: under the condition of 20 DEG C, in clear juice, add white sugar, control pol 20 ° of Bx, acidity 2g/L;

(4) ferment: access active dry yeast, inoculum size 0.08% conveniently technique is fermented, and needs timely tank switching after main ferment terminates;

(5) filter: the diatomite adding 0.5% filters, after sedimentation 24h, cross leaching clear liquid;

(6) ageing: ageing temperature is 5 DEG C;

(7) sterilizing bottling.

Further, in described step (2), be separated the siphonage adopting suction pipe progressively to move down and get juice clearly.

It should be noted that, a small amount of precipitation occurred after ageing can be crossed and filter after rectification.

The invention has the beneficial effects as follows:

The present invention pulled an oar with agitator in the stage of squeezing the juice, and rear pectinase treatment, crushing juice rate reaches 90%.In order to prevent fruit juice generation oxidizing brown stain, the present invention adds Na ₂sO ₃and give the optimum formula of interpolation.Add Na ₂sO ₃can not only shield, but also miscellaneous bacteria can be suppressed and regulate pH.Polygalacturonase is added when squeezing the juice, not only can crushing juice rate but also play clarification.Main ferment terminates rear timely tank switching, is separated by fruit wine from the pomace settled down and yeast, prevents local flavor bad in a large number in pomace and yeast to be dissolved in fruit wine by extracting.At low temperatures ageing is carried out to fermented wine, a small amount of ester class and aromatoising substance can be generated, and make it to be dissolved in well in fruit wine and become with other phase-splitting to coordinate, make the local flavor of fruit wine stronger.

Other advantages of the present invention, target and feature will be set forth to a certain extent in the following description, and to a certain extent, based on will be apparent to those skilled in the art to investigating hereafter, or can be instructed from the practice of the present invention.

Embodiment

Below will be described in detail the preferred embodiments of the present invention.Should be appreciated that preferred embodiment only in order to the present invention is described, instead of in order to limit the scope of the invention.

Fruit wine in the present embodiment adopts apple to be that raw material is made, and its making method is as follows:

(1) get the raw materials ready: choose fully ripe fragility apple, Fuji apple is good, cleans and drain away the water with tap water; By apple peel stoning, then add pure water agitator and pull an oar, obtain fruit juice;

(2) juice is adjusted: in fruit juice, add polygalacturonase and Na ₂sO ₃, the concentration of described polygalacturonase is 0.3g/L, and the treatment time is 1.5h, and treatment temp is 45 DEG C-50 DEG C, described Na ₂sO ₃concentration is 100mg/L, regulates pH4.2, leaves standstill 24h ~ 48h, is separated before not producing fermentation phenomenon, is separated the siphonage adopting suction pipe progressively to move down and gets juice clearly;

(3) adjust sugar: under the condition of 20 DEG C, in clear juice, add white sugar, control pol 20 ° of Bx, acidity 2g/L;

(4) ferment: access active dry yeast, inoculum size 0.08% conveniently technique is fermented, and needs timely tank switching after main ferment terminates;

(5) filter: the diatomite adding 0.5% filters, after sedimentation 24h, cross leaching clear liquid;

(6) ageing: ageing temperature is 5 DEG C;

(7) sterilizing bottling.

What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of the technical program, it all should be encompassed in the middle of right of the present invention.

Claims (2)

1. a fruit wine, is characterized in that: described fruit wine adopts apple to be raw material, and its making method is as follows:

(1) get the raw materials ready: choose fully ripe fragility apple, Fuji apple is good, cleans and drain away the water with tap water; By apple peel stoning, then add pure water agitator and pull an oar, obtain fruit juice;

(2) juice is adjusted: in fruit juice, add polygalacturonase and Na ₂sO ₃, the concentration of described polygalacturonase is 0.3g/L, and the treatment time is 1.5h, and treatment temp is 45 DEG C-50 DEG C, described Na ₂sO ₃concentration is 100mg/L, regulates pH4.2, leaves standstill 24h ~ 48h, is separated, obtained juice clearly before not producing fermentation phenomenon;

(3) adjust sugar: under the condition of 20 DEG C, in clear juice, add white sugar, control pol 20 ° of Bx, acidity 2g/L;

(4) ferment: access active dry yeast, inoculum size 0.08% conveniently technique is fermented, and needs timely tank switching after main ferment terminates;

(5) filter: the diatomite adding 0.5% filters, after sedimentation 24h, cross leaching clear liquid;

(6) ageing: ageing temperature is 5 DEG C;

(7) sterilizing bottling.

2. fruit wine according to claim 1, is characterized in that: in described step (2), is separated the siphonage adopting suction pipe progressively to move down and gets juice clearly.