CN104312834B - A kind of preparation method of Sugarcane fruit wine - Google Patents
A kind of preparation method of Sugarcane fruit wine Download PDFInfo
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- CN104312834B CN104312834B CN201410594918.3A CN201410594918A CN104312834B CN 104312834 B CN104312834 B CN 104312834B CN 201410594918 A CN201410594918 A CN 201410594918A CN 104312834 B CN104312834 B CN 104312834B
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a kind of preparation method of Sugarcane fruit wine, from the full stem sugarcane that inclusion rates is high, squeeze the thick juice of original sugarcane, filtration, sterilizing, the yeast saccharomyces cerevisiae adding activation after regulating pol ferments, the pol regulating sugar cane juice is 18 ~ 25 ° of Bx, leavening temperature is 15 ~ 30 DEG C, and the alcohol number of degrees to fermented liquid reach more than 8 °, namely stops fermentation, fermented liquid ultraprecise is filtered, obtain Sugarcane fruit wine stoste, it is carried out to the ageing of more than 15 days, obtain Sugarcane fruit wine.Production technique of the present invention is simple, easy to operate, lower to the working condition of factory, equipment requirements, can put into production neatly, be suitable for large-scale promotion in the factory of different condition; The Sugarcane fruit wine of gained has sugarcane local flavor, mouthfeel is unique, strong pure, compares traditional grain wine and other fruit wine, and it is popular that low, the easy production of cost, mouthfeel are more suitable for China.
Description
Technical field
The invention belongs to wine fermentation technical field, relate to a kind of preparation method of Sugarcane fruit wine.
Background technology
Sugarcane is temperate zone and tropical farm crop, its sugar degree is very abundant, sugar is formed primarily of sucrose, fructose, glucose, be about 18 ~ 20%, in addition containing the nutritive substance such as aspartic acid, aspartic acid, L-Ala, citric acid, vitamin A, vitamins C, nicotinic acid, riboflavin and iron, calcium, phosphorus, manganese, zinc, especially iron level is up to 9mg/kg, occupies first of fruit.
Sugarcane is the main raw material manufacturing sucrose, and can be used for producing ethanol as energy substitution product, and the maximum sugarcane production state in the whole world is Brazil, India and China.Guangxi is sugarcane and the sugar industry district of Largest In China, and in recent years, Guangxi sugarcane acreage is stabilized in about 1,600 ten thousand mu, and 2013/2014 squeezing season sugarcane yield 7,074 ten thousand tons, output of sugar 855.8 ten thousand tons, accounts for the total output of sugar 64.3% of national sugar.The industry size continuous 22 years positions that are the first in the nation.Current China sugarcane is used for sugaring, but domestic sugarcane production entire mechanization rate is low, and the production cost such as recruitment, land used is high, sucrose ton valency is higher than abroad, under the impact of the sugared valency in the world, Chinese sugar industry occurred losing predicament over the past two years comprehensively, urgently transition and upgrade.
Sugarcane is except for squeezing except sugaring, and other utility values are huge, and the consumption of the sucrose of China is mainly eaten raw (accounting for 85%), and the ratio for Fruit quality is very little, causes ample resources to waste.Be that production rum brewageed by raw material with sugarcane, not only can obtain the quality liquor of comprehensive nutrition, and greatly can also improve the added value of sugarcane deep processing, extend the industrial chain of sugarcane production processing, promote industrial upgrading, driving the industry development, improve the added value of sugarcane processing, is the deep processing of sugarcane and the comprehensive utilization developing new approaches of biomass resource.
At present, existing investigator launches to brewage the research of producing rum, but from progress, the production technique of existing rum is comparatively loaded down with trivial details.First, large-scale planting cuts the sugarcane of receipts with impurity such as sugarcane leaf, fibrous root, earth, the sugar cane juice that direct squeezing obtains contains impurity, miscellaneous bacteria is more, and the current quality requirements of rum production technique to natural sugarcane juice is high, therefore need to clean sugarcane, removal of impurities, pre-treatment before sterilization etc., in the technological processs such as fermentation, also need by interpolation antibacterial substance, suppress miscellaneous bacteria, ensure the quality of fermentation; Secondly, yeast saccharomyces cerevisiae does not tolerate the environment of high sugar, and ferment effect is undesirable, for improving fermentation quality, needs to use more complicated method domestication yeast saccharomyces cerevisiae; The existence of the problems referred to above, makes current rum production technique be difficult to reach the requirement of large-scale industrial production.
Summary of the invention
For above-mentioned technical problem, the present inventor, through performing creative labour, has invented a kind of preparation method of Sugarcane fruit wine, the method cost is low, technical process has been simple, be suitable for scale operation.
For achieving the above object, technical scheme provided by the present invention is:
A preparation method for Sugarcane fruit wine, comprises the following steps:
(1) squeeze the thick juice of original sugarcane, obtain natural sugarcane juice after filtration, then obtain sugar cane juice after sterilizing;
(2) pol regulating sugar cane juice is 18 ~ 25 ° of Bx, obtains treating fermented liquid;
(3) to treating to add in fermented liquid the yeast saccharomyces cerevisiae that activated and mixing, ferment in fermentor tank, leavening temperature is 15 ~ 30 DEG C, and the alcohol number of degrees of ferment liquid reach more than 8 °, namely stops stirring, stopping fermentation, obtains fermented liquid; Preferred described yeast saccharomyces cerevisiae is selected from fruit wine yeast, sends out yeast and thermotolerant yeast sharp; Most preferably described yeast saccharomyces cerevisiae is fruit wine yeast;
(4) by filtering fermentation liquor, obtain Sugarcane fruit wine stoste, it is carried out to the ageing of more than 15 days, obtain Sugarcane fruit wine.
Wherein, step (1) is that the full stem sugarcane of 0 ~ 15% is for object with inclusion rates, squeezing obtains the thick juice of original sugarcane, during filtration, twice filtration of the thick juice of original sugarcane essence filter after first coarse filtration, obtain natural sugarcane juice, coarse filtration is for filter the thick juice of original sugarcane with 100 ~ 250 object filtration mediums, and gained liquid carries out essence filter with filtration mediums more than 300 orders again; Sterilising method is sterilizing 25 ~ 35min at 70 ~ 100 DEG C; Further, the filtration medium of coarse filtration is preferably 200 orders, and the filtration medium of essence filter is preferably 300 ~ 400 orders, and sterilising method is preferably sterilizing 30min at 90 DEG C.
Wherein, in step (1), after sterilizing, also need to remove the flocculent substance being suspended in sugar cane juice upper strata, take off clear liquid.
Wherein, in step (2), the pol regulating sugar cane juice is 21 ~ 23 ° of Bx, obtains treating fermented liquid.
Wherein, in step (3), the method for activation yeast saccharomyces cerevisiae is mixed with 30 ~ 40 DEG C of sterilized waters by active for yeast saccharomyces cerevisiae dry powder, keeps 25 ~ 35min at 30 ~ 40 DEG C, obtain the yeast saccharomyces cerevisiae of activation, the weight ratio of the active dry powder of described yeast saccharomyces cerevisiae and described sterilized water is 1:10 ~ 100; Further, the method for activation yeast saccharomyces cerevisiae is preferably: mixed by the sterilized water of active for yeast saccharomyces cerevisiae dry powder with 32 DEG C, keep 30min at 32 DEG C, obtain the yeast saccharomyces cerevisiae of activation, the weight ratio of the active dry powder of described yeast saccharomyces cerevisiae and described sterilized water is 1:10.
Wherein, in step (3), the inoculum size of yeast saccharomyces cerevisiae is: when inoculating, and every 1L treats to be added into the active dry powder of 0.6 ~ 1.2g yeast saccharomyces cerevisiae in fermented liquid; Further, the inoculum size of yeast saccharomyces cerevisiae is preferably: when inoculating, and every 1L treats to be added into the active dry powder of 1g yeast saccharomyces cerevisiae in fermented liquid.
Wherein, in step (3), leavening temperature is preferably 20 ~ 25 DEG C, and in fermenting process, every day stirs 1 fermented liquid, stirs 15 ~ 30min at every turn, and the alcohol number of degrees to fermented liquid reach 12 ~ 15 °, namely stops fermentation, obtains fermented liquid.
Wherein, in step (4), fermented liquid superfinishing after first essence filter filters twice filtration, obtain Sugarcane fruit wine stoste, essence filter is for filter fermented liquid with 300 ~ 400 object filtration mediums, gained liquid carries out superfinishing filter with hollow fibre filtering medium again, and the pore size filter of described hollow fibre filtering medium is 0.001 ~ 0.1 μm; Before ageing, first to Sugarcane fruit wine stoste allotment mouthfeel and local flavor.
Present invention also offers a kind of Sugarcane fruit wine obtained by aforesaid method.
By above technical scheme, beneficial effect of the present invention is as follows:
The present invention with the high full stem sugarcane of inclusion rates for object squeezes the thick juice of original sugarcane, without the need to carrying out complicated pre-treatment to sugarcane, also without the need to adding any antibacterial substance in sugar cane juice, also enzymolysis clarification is carried out without the need to adding polygalacturonase, raw materials cost is low, simplifies production sequence, reduces pretreatment time and cost, greatly reduce the requirement to sugar cane juice quality, be suitable for large-scale industrial production;
The present invention uses sterilized water to activate yeast saccharomyces cerevisiae before fermentation, directly adding afterwards treats in fermented liquid, has tamed the sugar tolerance of yeast saccharomyces cerevisiae with relatively simple controls, has decreased the steps such as bacterial screening, domestication, enlarged culturing, inoculation, simplify tame yeast program, improve fermentation efficiency;
Production technique of the present invention is simple, easy to operate, lower to the working condition of factory, equipment requirements, can carry out production neatly, be suitable for large-scale promotion in the factory of different condition; The Sugarcane fruit wine of gained has sugarcane local flavor, mouthfeel is unique, strong pure, compares traditional grain wine and other fruit wine, and it is popular that low, the easy production of cost, mouthfeel are more suitable for China.
Embodiment
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.When not deviating from the present invention's spirit and essence, the amendment do the inventive method, step or condition or replacement, all belong to scope of the present invention.
Key instrument equipment and reagent:
Fermentor tank: Wenzhou Zhong Xiang Machinery Plant of Light Industry, model: 500L;
Storage tank: Wenzhou Zhong Xiang Machinery Plant of Light Industry, model: CG-0.5 (500L), inlet diameter: 38mm, exit diameter: 38mm;
The active dry powder of yeast saccharomyces cerevisiae: Angel TH fruit wine special yeast;
Embodiment 1 prepares Sugarcane fruit wine
1. pair production unit carries out disinfection sterilizing;
2. squeeze the thick juice of original sugarcane that inclusion rates is the full stem sugarcane of 5%, use 100 object filter cloth coarse filtration, elimination bagasse and impurity, re-use 300 object filter clothes and carry out essence filter, obtain 160kg natural sugarcane juice;
3. pair natural sugarcane juice carries out 70 DEG C, 25min sterilizing, obtains sugar cane juice, and rear removal is suspended in the floss on sugar cane juice upper strata, and lower clear liquid is proceeded to fermentor tank;
4. the sugar cane juice in fermentor tank is cooled to 32 DEG C, regulates sugar cane juice pol to be 18 ° of Bx, obtain treating fermented liquid;
5. use 30 DEG C of active dry powder of sterilized water activation yeast saccharomyces cerevisiae, activation method is 30 DEG C of water-bath 35min, the weight ratio of the active dry powder of yeast saccharomyces cerevisiae and described sterilized water is 1:20, being mixed into by yeast saccharomyces cerevisiae after activation treats in fermented liquid to fermentor tank again, and the ratio of inoculation is that every 1L treats the active dry powder of fermented liquid inoculation 0.6g yeast saccharomyces cerevisiae;
6. ferment, controlling leavening temperature is 20 DEG C, and in fermenting process, every day stirs 1 fermented liquid, each 20min.When the alcohol number of degrees of fermented liquid reach 8 °, namely stop stirring, fermentation ends, obtains fermented liquid;
7. pair fermented liquid carry out essence filter and superfinishing filter twice filtration, essence filter is filtered for use 300 object plate filter, superfinishing filter uses hollow fibre filtering medium to filter, and the pore size filter of described hollow fibre filtering medium is 0.001 μm, obtains Sugarcane fruit wine stoste; Add appropriate white sugar, citric acid regulates mouthfeel and local flavor, the wine and women-sensual pursuits after allotment is transparent, no suspended substance, muddy thing and precipitation; There is the distinctive sweet-smelling of white wine; Flavour is pure, and without external peculiar smell, proceed to the ageing that storage tank carries out 15 days, obtain Sugarcane fruit wine of the present invention, it can be used for further filtration, bottling, sealing, sterilizing.
Embodiment 2 prepares Sugarcane fruit wine
1. pair production unit carries out disinfection sterilizing;
2. squeeze the thick juice of original sugarcane that inclusion rates is the full stem sugarcane of 15%, use 250 object filter cloth coarse filtration, the bagasse that elimination is a little and impurity, re-use 400 object filter clothes and carry out essence filter, obtain 160kg natural sugarcane juice;
3. pair natural sugarcane juice carries out 100 DEG C, 35min sterilizing, obtains sugar cane juice, and rear removal is suspended in the floss on sugar cane juice upper strata, and lower clear liquid is proceeded to fermentor tank;
4. the sugar cane juice in fermentor tank is cooled to 32 DEG C, regulates sugar cane juice pol to be 25 ° of Bx, obtain treating fermented liquid;
5. use 40 DEG C of active dry powder of sterilized water activation yeast saccharomyces cerevisiae, wherein every 1g yeast activity dry powder uses 40 DEG C of sterilized water activation of 50mL, activation method is 40 DEG C of water-bath 25min, being mixed into by yeast saccharomyces cerevisiae after activation treats in fermented liquid to fermentor tank again, and the ratio of inoculation is that every 1L treats the active dry powder of fermented liquid inoculation 1.2g yeast saccharomyces cerevisiae;
6. ferment, controlling leavening temperature is 25 DEG C, and in fermenting process, every day stirs 1 fermented liquid, each 25min.When the alcohol number of degrees of fermented liquid reach 15 °, namely stop stirring, fermentation ends, obtains fermented liquid;
7. pair fermented liquid carry out essence filter and superfinishing filter twice filtration, essence filter is filtered for use 400 object plate filter (filter cloth), superfinishing filter uses hollow fibre filtering medium to filter, the pore size filter of described hollow fibre filtering medium is 0.1 μm, obtains Sugarcane fruit wine stoste; Add appropriate white sugar, citric acid regulates mouthfeel and local flavor, the wine and women-sensual pursuits after allotment is transparent, no suspended substance, muddy thing and precipitation; There is the distinctive sweet-smelling of white wine; Flavour is pure, and without external peculiar smell, proceed to the ageing that storage tank carries out 50 days, obtain Sugarcane fruit wine of the present invention, it can be used for further filtration, bottling, sealing, sterilizing.
Embodiment 3 prepares Sugarcane fruit wine
1. pair production unit carries out disinfection sterilizing;
2. squeeze the thick juice of original sugarcane that inclusion rates is the full stem sugarcane of 10%, use 200 object filter cloth coarse filtration, the bagasse that elimination is a little and impurity, re-use 350 object filter clothes and carry out essence filter, obtain 160kg natural sugarcane juice;
3. pair natural sugarcane juice carries out 100 DEG C, 35min sterilizing, obtains sugar cane juice, and rear removal is suspended in the floss on sugar cane juice upper strata, and lower clear liquid is proceeded to fermentor tank;
4. the sugar cane juice in fermentor tank is cooled to 32 DEG C, regulates sugar cane juice pol to be 23 ° of Bx, obtain treating fermented liquid;
5. use 32 DEG C of active dry powder of sterilized water activation yeast saccharomyces cerevisiae, activation method is 32 DEG C of water-bath 30min, and the weight ratio of the active dry powder of yeast saccharomyces cerevisiae and described sterilized water is 1:30; What again the yeast saccharomyces cerevisiae after activation is mixed to fermentor tank treats in fermented liquid, and the ratio of inoculation is that every 1L treats the active dry powder of fermented liquid inoculation 1.0g yeast saccharomyces cerevisiae;
6. ferment, controlling leavening temperature is 23 DEG C, and in fermenting process, every day stirs 1 fermented liquid, stirs 25min at every turn, and when the alcohol number of degrees of fermented liquid reach 12 °, namely stop stirring, fermentation ends, obtains fermented liquid;
7. pair fermented liquid carry out essence filter and superfinishing filter twice filtration, essence filter is filtered for use 300 object plate filter (filter cloth), superfinishing filter uses hollow fibre filtering medium to filter, the pore size filter of described hollow fibre filtering medium is 0.01 μm, obtains Sugarcane fruit wine stoste; Add proper honey, citric acid, Vc adjustment mouthfeel and local flavor, the wine and women-sensual pursuits after allotment is transparent, no suspended substance, muddy thing and precipitation; There is the distinctive sweet-smelling of white wine; Flavour is pure, and without external peculiar smell, proceed to the ageing that storage tank carries out 100 days, obtain Sugarcane fruit wine of the present invention, it can be used for further filtration, bottling, sealing, sterilizing.
Embodiment 4 prepares Sugarcane fruit wine
1. pair production unit carries out disinfection sterilizing;
2. squeeze the thick juice of original sugarcane that inclusion rates is the full stem sugarcane of 10%, use 200 object filter cloth coarse filtration, the bagasse that elimination is a little and impurity, re-use 350 object filter clothes and carry out essence filter, obtain 160kg natural sugarcane juice;
3. pair natural sugarcane juice carries out 100 DEG C, 35min sterilizing, obtains sugar cane juice, and rear removal is suspended in the floss on sugar cane juice upper strata, and lower clear liquid is proceeded to fermentor tank;
4. the sugar cane juice in fermentor tank is cooled to 32 DEG C, regulates sugar cane juice pol to be 18.7 ° of Bx, obtain treating fermented liquid;
5. use 32 DEG C of active dry powder of sterilized water activation yeast saccharomyces cerevisiae, activation method is 32 DEG C of water-bath 30min, and the weight ratio of the active dry powder of yeast saccharomyces cerevisiae and described sterilized water is 1:40; What again the yeast saccharomyces cerevisiae after activation is mixed to fermentor tank treats in fermented liquid, and the ratio of inoculation is that every 1L treats the active dry powder of fermented liquid inoculation 1.0g yeast saccharomyces cerevisiae;
6. ferment, controlling leavening temperature is 23 DEG C, and in fermenting process, every day stirs 1 fermented liquid, stirs 25min at every turn, and when the alcohol number of degrees of fermented liquid reach 12 °, namely stop stirring, fermentation ends, obtains fermented liquid;
7. pair fermented liquid carry out essence filter and superfinishing filter twice filtration, essence filter is filtered for use 300 object plate filter (filter cloth), superfinishing filter uses hollow fibre filtering medium to filter, the pore size filter of described hollow fibre filtering medium is 0.01 μm, obtains Sugarcane fruit wine stoste; Add proper honey, citric acid, Vc adjustment mouthfeel and local flavor, the wine and women-sensual pursuits after allotment is transparent, no suspended substance, muddy thing and precipitation; There is the distinctive sweet-smelling of white wine; Flavour is pure, and without external peculiar smell, proceed to the ageing that storage tank carries out 100 days, obtain Sugarcane fruit wine of the present invention, it can be used for further filtration, bottling, sealing, sterilizing.
The present invention with the high full stem sugarcane of inclusion rates for object squeezes the thick juice of original sugarcane, without the need to carrying out complicated pre-treatment (as peeling, cleaning, removal of impurities, tune pH etc.) to sugarcane, also without the need to adding any antibacterial substance in sugar cane juice, also enzymolysis clarification is carried out without the need to adding polygalacturonase, raw materials cost is low, simplifies production sequence, reduces pretreatment time and cost, greatly reduce the requirement to sugar cane juice quality, be suitable for large-scale industrial production;
The zymamsis test of test example: the screening of yeast saccharomyces cerevisiae is determined---different yeast
In a kind of preparation method of Sugarcane fruit wine, wherein committed step is sugar cane juice zymamsis link, this step is for sugared source with carbohydrate nutritive substances such as sucrose in sugar cane juice, decompose at activated yeast bacterial classification effect bottom fermentation, the process of continuous generation ethanol and carbonic acid gas, therefore total sugar content constantly declines in sugarcane fermented juice, alcoholic strength raises gradually.Because the fermentative activity of different yeast is different with product alcoholic strength ability, the present inventor pays a large amount of creative work, fully studying on checking basis, filter out fruit wine yeast (1#), send out yeast (2#) sharp, thermotolerant yeast (3#) three primary yeast as yeast saccharomyces cerevisiae of the present invention, and carries out last optimal screening by great many of experiments and mensuration.
This test example main purpose is that last yeast saccharomyces cerevisiae is determined in screening, and raw material is common sugar cane juice, therefore does not regulate the pol of sugar cane juice to be 18 ~ 25 ° of Bx, and testing data is as shown in following table and following table.
The different yeast fermentation of table 1 prepares the alcoholic strength changing conditions of Sugarcane fruit wine
Different yeast fermentation effect sugar cane juice, the sensory properties of the Sugarcane fruit wine obtained is as table 2.
The different yeast fermentation of table 2 prepares the sensory evaluation of Sugarcane fruit wine
In fermenting process, different yeast has a certain impact to fermenting process.As shown in Table 1, three kinds of fermented yeasts can realize technical scheme of the present invention, but fruit wine yeast fermentation sugar cane juice effect is best, and the alcoholic strength that its effect sugar cane juice produces is the highest, and reach 5.0%, fermentation time is 8-18d.The impact of inoculum of dry yeast on fermentation period and alcoholic strength of 0.90g/L and 1.20g/L is little.
Secondly thermotolerant yeast effect, can produce 2.8% alcoholic strength, lower than fruit wine yeast by 2.2%; Fermentation period is 11d, and total reducing sugar residual sugar is 0.14%.Send out yeast effect sharp again, the highlyest can only produce 2.8% alcoholic strength, fermentation period is 12d, and total reducing sugar residual sugar is 1.3%, and zymamsis not fully and completely.In real attenuation process, 0.90g/L fruit wine yeast preferentially can be selected to control zymamsis cycle and Primary Fermentation time.
As shown in Table 2, from Oranoleptic indicator, fruit wine yeast from color and luster, fragrance, smell, flavour all than send out yeast sharp and the vinosity of thermotolerant yeast fermentation good, in sum, select fruit wine yeast to be the first-selected alcohol fermentation yeast of " a kind of preparation method of Sugarcane fruit wine ".
Test example: fermentative production record
Following data are the fermentative production record of embodiment 4
Production batch: 20131228 bacterial classifications: Angel fermentor tank: 3# tank (300L cylinder)
Sugarcane juice pol: 18.7 ° of Bx
Operation instructions: every day, sampling detected indices.Temperature control 20-30 DEG C
The fermentative production record of table 4 embodiment 4
Research finds, pol is that 18.7 ° of Bx sugar cane juices carry out zymamsis, can produce the alcoholic strength of 9.8 °.Sugarcane fruit wine of the present invention needs generation more than 8.0 ° alcoholic strengths, and research obtains needing sugarcane juice pol to meet 18 ° of more than Bx, and the alcoholic strength of the higher generation of pol is also higher.In actual production, the sugarcane pol difference to some extent that different sugar cane breed obtains, can reach 25 ° of Bx.Therefore in the present invention, need to regulate the pol of sugar cane juice to control at 18 ~ 25 ° of Bx.
Claims (9)
1. a preparation method for Sugarcane fruit wine, is characterized in that, comprises the following steps:
(1) squeeze the thick juice of original sugarcane, obtain natural sugarcane juice after filtration, then obtain sugar cane juice after sterilizing;
(2) pol regulating sugar cane juice is 18 ~ 25 ° of Bx, obtains treating fermented liquid;
(3) to treating to add in fermented liquid the yeast saccharomyces cerevisiae that activated and mixing, ferment in fermentor tank, leavening temperature is 15 ~ 30 DEG C, and the alcohol number of degrees of fermented liquid reach more than 8 °, namely stops fermentation, obtains fermented liquid; Described yeast saccharomyces cerevisiae is selected from fruit wine yeast, sends out yeast and thermotolerant yeast sharp;
(4) by filtering fermentation liquor, obtain Sugarcane fruit wine stoste, it is carried out to the ageing of more than 15 days, obtain Sugarcane fruit wine;
Wherein: in step (1) with inclusion rates be the full stem sugarcane of 5 ~ 15% for object, squeezing obtain the thick juice of original sugarcane; In step (3), the method of activation yeast saccharomyces cerevisiae is: mixed with 30 ~ 40 DEG C of sterilized waters by active for yeast saccharomyces cerevisiae dry powder, keep 25 ~ 35min at 30 ~ 40 DEG C, obtain the yeast saccharomyces cerevisiae of activation, the weight ratio of the active dry powder of described yeast saccharomyces cerevisiae and described sterilized water is 1:10 ~ 100; The addition of yeast saccharomyces cerevisiae is: when inoculating, and every 1L treats to be added into the active dry powder of 0.6 ~ 1.2g yeast saccharomyces cerevisiae in fermented liquid.
2. according to the preparation method of a kind of Sugarcane fruit wine according to claim 1, it is characterized in that: described yeast saccharomyces cerevisiae is fruit wine yeast.
3. according to the preparation method of a kind of Sugarcane fruit wine according to claim 1, it is characterized in that: in step (1), the thick juice of original sugarcane is essence filter twice filtration after first coarse filtration, obtain natural sugarcane juice, coarse filtration is for filter the thick juice of original sugarcane with 100 ~ 250 object filtration mediums, and gained liquid carries out essence filter with filtration mediums more than 300 orders again; Sterilising method is sterilizing 25 ~ 35min at 70 ~ 100 DEG C.
4. according to the preparation method of a kind of Sugarcane fruit wine according to claim 1, it is characterized in that: in step (2), the pol regulating sugar cane juice is 21 ~ 23 ° of Bx, obtains treating fermented liquid.
5. according to the preparation method of a kind of Sugarcane fruit wine according to claim 1, it is characterized in that: in step (3), leavening temperature is 20 ~ 25 DEG C, in fermenting process, every day stirs 1 fermented liquid, each stirring 15 ~ 30min, the alcohol number of degrees to fermented liquid reach 12 ~ 15 °, namely stop fermentation, obtain fermented liquid.
6. according to the preparation method of a kind of Sugarcane fruit wine according to claim 1, it is characterized in that: in step (4), fermented liquid superfinishing after first essence filter filters twice filtration, obtain Sugarcane fruit wine stoste, essence filter is for filter fermented liquid with 300 ~ 400 object filtration mediums, gained liquid carries out superfinishing filter with hollow fiber ultrafiltration membrane again, and the pore size filter of described hollow fibre filtering medium is 0.001 ~ 0.1 μm; Before ageing, first to Sugarcane fruit wine stoste allotment mouthfeel and local flavor.
7. according to the preparation method of a kind of Sugarcane fruit wine according to claim 3, it is characterized in that: in step (1), coarse filtration is for filter the thick juice of original sugarcane with 200 object filtration mediums, and gained liquid carries out essence filter with 300 ~ 400 object filtration mediums again; Sterilising method is sterilizing 30min at 90 DEG C, after sterilizing, removes the flocculent substance being suspended in natural sugarcane juice upper strata, takes off clear liquid.
8. according to the preparation method of a kind of Sugarcane fruit wine according to claim 1, it is characterized in that, in step (3), the method of activation yeast saccharomyces cerevisiae is: mixed by the sterilized water of active for yeast saccharomyces cerevisiae dry powder with 32 DEG C, 30min is kept at 32 DEG C, obtain the yeast saccharomyces cerevisiae of activation, the weight ratio of the active dry powder of described yeast saccharomyces cerevisiae and described sterilized water is 1:10; The inoculum size of yeast saccharomyces cerevisiae is: when inoculating, and every 1L treats to inoculate in fermented liquid into the active dry powder of 1g yeast saccharomyces cerevisiae.
9. a Sugarcane fruit wine, by claim 1 ~ 8, arbitrary described preparation method obtains.
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