CN104388238A - Production method of papaya fruit wine - Google Patents

Production method of papaya fruit wine Download PDF

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Publication number
CN104388238A
CN104388238A CN201410628699.6A CN201410628699A CN104388238A CN 104388238 A CN104388238 A CN 104388238A CN 201410628699 A CN201410628699 A CN 201410628699A CN 104388238 A CN104388238 A CN 104388238A
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fruit
wine
juice
mash
production method
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CN201410628699.6A
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赵泽仆
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ZHANGJIAJIE GUANGHUI CHINESE HERBAL MEDICINES PROFESSIONAL COOPERATIVES
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ZHANGJIAJIE GUANGHUI CHINESE HERBAL MEDICINES PROFESSIONAL COOPERATIVES
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Priority to CN201410628699.6A priority Critical patent/CN104388238A/en
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Alcoholic Beverages (AREA)

Abstract

The invention provides a production method of papaya fruit wine, which comprises the following steps: (1) cleaning papaya, removing the core, crushing, adding pectinase which accounts for 0.1 wt% of the papaya, and adding a 2% sodium metabisulfite solution; (2) pressing, regulating the sugar content of the fruit juice to 20-22%, and adding citric acid to regulate the total acidity to 0.6-0.8 g/100ml; (3) adding a cultured yeast solution, and fermenting at 18-22 DEG C for 3-4 days until the residual sugar in the fermented liquor is less than 1.0% and the alcohol content is 9.5-10.0%; (4) carrying out secondary fermentation at 10 DEG C for 2-3 weeks; and (5) aging at 0-4 DEG C under the relative humidity of 85% for 3-12 months. The fruit wine product, which is produced from the papaya, is golden yellow, is clear, transparent and lustrous, does not have obvious suspended substances or precipitate, has the unique papaya flavor and thick wine aroma, has the advantages of coordinated fruit and wine aroma and suitable sourness and sweetness, and is thick and rich.

Description

A kind of production method of pawpaw wine
Technical field
The present invention relates to a kind of production method of fruit wine, particularly a kind of take pawpaw as the production method of the fruit wine of raw material.
Technical field
Pawpaw is rosaceae chaenomeles plant, machaka or dungarunga, is the distinctive fruit tree of China, widely distributed, integrate edible, medicinal, view and admire, ecological, economic, social three benefits get both, particularly Economy Benefit is remarkable, is rare famous and precious economic tree.Pawpaw fruit is rich in various trace elements and the nutritive substance such as organic acid, saponin, VITAMIN, carotene, amino acid, pectin, flavonoid and potassium, magnesium, calcium, zinc, iron, manganese, phosphorus, has high pharmaceutical use and healthy nutritive value.
Pawpaw is of many uses in traditional Chinese medicine and pharmacy, " traditional Chinese medical science voluminous dictionary ", Compendium of Material Medica, supplement to the Herbal etc. famous doctor work all describes pawpaw to be had and relaxes the muscles and stimulate the blood circulation, quench one's thirst promote the production of body fluid, suppressing the hyperactive liver and easing the stomach, the effect such as to dispel rheumatism, the illnesss such as vomiting and diarrhoea rotating disk muscle, heart diaphragm disease saliva, arthritis with fixed pain caused by dampness, beriberi, oedema, dysentery, cholera, head wind, pained, stomachache can be controlled.
Pawpaw has investigation and application as the famous and precious medicine-food two-purpose melon and fruit of one very early in China.In recent years, utilize the food such as pawpaw fruit processed can, preserved fruit, jam, fruit juice in the ascendant especially, one of pawpaw natural product resource having become great exploitation potential for its, gets more and more people's extensive concerning.The health promoting wine utilizing pawpaw to prepare is also a lot, Chinese patent discloses " a kind of preparation method of pawpaw health care wine " (201310458578.7), its through choosing fruit, cut fruit open, get juice, fermentation, separation, secondary fermentation, adjusting component, liquor base storage, clarifying treatment, filtration, allotment, storage, the operation such as filtration be prepared from, there is clearing away heart-fire and moistening the lung, stomach invigorating benefit spleen, the health-care effecies such as enhancing body, but because its technique limit, product clear is not high, shelf-time has been grown suspended substance and precipitation, and fruital and aroma are coordinated not.
Summary of the invention
The object of the present invention is to provide a kind of production method of pawpaw wine, the fruit wine of production has the fruital taste of pawpaw uniqueness, clear, and aroma is mellow, sour-sweet suitable, alcohol and strong.
Embodiment of the present invention are: a kind of production method of pawpaw wine, comprises the following steps:
(1) eight or nine points of ripe pawpaws are cleaned, remove fruit stone, fragmentation becomes the jam of the rarefaction that pulp mixes mutually with fruit juice, add the polygalacturonase of pawpaw weight 0.1%, and add the Sodium Metabisulfite solution that concentration is 2%, mixing, the proportioning of Sodium Metabisulfite solution and pawpaw is 100mg/kg;
(2) with after juice extractor squeezing, adding sucrose adjustment fruit juice sugar degree is 20% ~ 22%, and adding citric acid adjustment total acid is 0.6 ~ 0.8g/100ml;
(3) the fruit juice mash after adjustment is placed in main fermentation tank, add cultured yeast juice, inoculum size was 5% of fruit juice mash weight, 18 ~ 22 DEG C of fermentations 3 ~ 4 days, fermentation is to residual sugar in mash less than 1.0%, and alcoholic strength is 9.5% ~ 10.0%/(v/v);
(4) mash in main fermentation tank is sent into secondary fermentation tank, the mash completely that makes not ferment carries out secondary fermentation, secondary fermentation temperature 10 DEG C of temperature, and 2 ~ 3 weeks time, to mash, residual sugar content is down to less than 0.1%;
(5) by the new wine of step (5) gained temperature 0 ~ 4 DEG C, relative humidity is under the condition of 85%, 3 ~ December of ageing;
(6) after the wine that ageing is good being allocated, envelope bottle packaging.
As optimization, in step (2), when squeezing with juice extractor, first light rear heavy, pressurize gradually again after treating fruit juice flow peak, add the flocculating aids of fruit juice 2.5-3.5%.
As optimization, in step (3), take out juice between yeast phase and circulate 3 times.
As optimization, in step (5), during ageing, turn tank 1-2 time, its objective is the precipitation such as yeast, protein, insolubles removed in fruit juice.
As optimization, in step (5), meat dishes to go with liquor liquid during ageing: the ratio of gelatin=0.3g/L adds gelatin.
The present invention utilizes pawpaw for raw material production fruit wine, and product is golden yellow, and clear is glossy, and without obvious suspended substance, sediment-free, have the fruital taste of pawpaw uniqueness, aroma is mellow, and fruital and aroma are coordinated, and is sour-sweetly suitable for, alcohol and strong.
Embodiment
The production method of pawpaw wine, concrete grammar and step are:
(1) Feedstock treating: select eight or nine points of maturations, non-rot, without the pawpaw fruit of disease and pest and physical abuse, wash away a large amount of microorganism in surface and silt particle with clean flowing water, remove fruit stone;
(2) broken: fruit fragmentation to be become the rarefaction that pulp mixes mutually with fruit juice, add 0.1% polygalacturonase, and add 2% Sodium Metabisulfite solution by 100mg/kg, mixing;
(3) squeezing: with juice extractor squeezing, first light rear heavy, pressurizes gradually again, can add the flocculating aids of about 3% if necessary after treating fruit juice flow peak;
(4) composition adjustment: in order to ensure fruit wine quality, will adjust its composition.Adding sucrose adjustment fruit juice sugar degree is 20% ~ 22%, and adding citric acid adjustment total acid is advisable at 0.6 ~ 0.8g/100ml;
(5) Primary Fermentation: by adjustment after fruit juice mash be placed in main fermentation tank, add cultured yeast juice, inoculum size be 5% 18 ~ 22 DEG C fermentation 3 ~ 4 days, juice should be taken out between yeast phase and circulate 3 times.Fermentation, to residual sugar in mash less than 1.0%, when alcoholic strength is 9.5% ~ 10.0%/(v/v), terminates Primary Fermentation;
(6) turn tank and secondary fermentation: the mash in main fermentation tank is sent into secondary fermentation tank, make not ferment mash fully fermenting completely.Note not dissolving in more air when turning tank: container will be filled, to prevent too much air from entering, cause acetic bacteria to pollute and oxidative haze.Secondary fermentation should under 10 DEG C of temperature condition, through 2 ~ 3 weeks: to mash, residual sugar content is down to less than 0.1%;
(7) ageing: new wine taste is flat, fragrance is not enough, even muddiness, and through the fruit wine of ageing, clear and transparent, alcohol and good to eat, aroma is strong.Ageing should be 0 ~ 4 DEG C in temperature, and relative humidity is under the condition of 85%, and store for 3 ~ June, also can store about 1 year, local flavor is better; Turn tank during ageing 1 time, object removes the precipitation such as yeast, protein, insolubles in fruit juice.Turn tank pump delivery or adopt siphonage, should carry out in air exclusion situation, reducing the contact of fruit wine and air, avoid causing and become sour;
(8) clarify: add gelatin clarification during ageing, its objective is under the impact of tannin, make the colloid protein matter of suspension solidify and generate precipitation.In precipitation is sunk, the seston in wine liquid is attached on colloid and sinks to the end together, makes wine become clarification.Pawpaw wine has benefited from the high feature of tannin content, and fruit wine good stability adds gelatin 0.3g/L, and within about one week, wine liquid can be clarified.
(9) allocate: the wine that ageing is good can be allocated according to the market requirement, mainly allocate the alcoholic strength of fruit wine, sugar, acidity, color and luster and fragrance etc.
(10) to bottle sterilization: fruit wine needs to carry out once essence filter and empty bottle sterilization before bottling, after bottling seals at 60 ~ 70 DEG C of temperature sterilization 15 min.Alcoholic strength is at 16%(v/v) more than fruit wine, can without sterilization, whether bottling sealing, whether have impurity, loading amount to be suitable in inspection fruit wine, qualified rear labeling, vanning, preserve at low temperatures.
The physical and chemical index of pawpaw wine prepared by aforesaid method and microbiological indicator are respectively in table 1, table 2.
 
The gordian technique technical essential of above-described embodiment is the following aspects:
(1) the control leavening temperature of leavening temperature will control at 18 ~ 22 DEG C, and temperature is too low, and fermentation slowly; Temperature is too high, and fermentation is too fierce, and can bring bitter taste to wine, vinosity is coarse.The too high growth metabolism to yeast of temperature is also unfavorable, and the early ageing of yeast makes secondary fermentation be difficult to complete smoothly, and meanwhile, residual sugar infects also can to various miscellaneous bacteria and create conditions, and affects the quality of wine.
(2) ripening degree of raw material: the pawpaw fresh fruit pol without Ripening and softening is low, and tannin content is high, brewages middle liquor output rate low, and brings astringent taste to fruit wine.Overdone tender fruit of crossing is subject to mould contamination, and mash volatile acid is raised, and total acid raises, and liquor output rate is very low, and only have Microsoft mature eighty-to-ninety percent fruit, sugared content is high, and liquor output rate is high, juice delicate fragrance, raciness.So, to the fresh fruit just plucked, through Ripening and softening process, need make to go again during its Microsoft broken fermentation.
(3) usage quantity of the determination gelatin of gelatin consumption must be suitable, can not be excessive, otherwise just run counter to desire, and must contain a certain amount of tanning matter, otherwise invalid.Due to the difference of raw material and attenuation degree, should small-scale test be made when determining to add gelatin consumption, then amplifying.

Claims (5)

1. a production method for pawpaw wine, is characterized in that, comprises the following steps:
(1) eight or nine points of ripe pawpaws are cleaned, remove fruit stone, fragmentation becomes the jam of the rarefaction that pulp mixes mutually with fruit juice, add the polygalacturonase of pawpaw weight 0.1%, and add the Sodium Metabisulfite solution that concentration is 2%, mixing, the proportioning of Sodium Metabisulfite solution and pawpaw is 100mg/kg;
(2) with after juice extractor squeezing, adding sucrose adjustment fruit juice sugar degree is 20% ~ 22%, and adding citric acid adjustment total acid is 0.6 ~ 0.8g/100ml;
(3) the fruit juice mash after adjustment is placed in main fermentation tank, add cultured yeast juice, inoculum size was 5% of fruit juice mash weight, 18 ~ 22 DEG C of fermentations 3 ~ 4 days, fermentation is to residual sugar in mash less than 1.0%, and alcoholic strength is 9.5% ~ 10.0%/(v/v);
(4) mash in main fermentation tank is sent into secondary fermentation tank, the mash completely that makes not ferment carries out secondary fermentation, secondary fermentation temperature 10 DEG C of temperature, and 2 ~ 3 weeks time, to mash, residual sugar content is down to less than 0.1%;
(5) by the new wine of step (5) gained temperature 0 ~ 4 DEG C, relative humidity is under the condition of 85%, 3 ~ December of ageing;
(6) after the wine that ageing is good being allocated, envelope bottle packaging.
2. the production method of melon and fruit wine according to claim 1, is characterized in that, in step (2), when squeezing with juice extractor, first light rear heavy, pressurizes gradually again, add the flocculating aids of fruit juice 2.5-3.5% after treating fruit juice flow peak.
3. the production method of melon and fruit wine according to claim 1, is characterized in that, in step (3), takes out juice and circulate 3 times between yeast phase.
4. the production method of melon and fruit wine according to claim 1, is characterized in that, in step (5), turns tank 1-2 time during ageing, its objective is the precipitation such as yeast, protein, insolubles removed in fruit juice.
5. the production method of melon and fruit wine according to claim 1, is characterized in that, in step (5), and meat dishes to go with liquor liquid during ageing: the ratio of gelatin=0.3g/L adds gelatin.
CN201410628699.6A 2014-11-11 2014-11-11 Production method of papaya fruit wine Pending CN104388238A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104789412A (en) * 2015-05-02 2015-07-22 张俊辉 Method for brewing sechium edule wine
CN104946457A (en) * 2015-06-30 2015-09-30 贵州黄平靓鸥桑综合开发有限公司 Making method of Starntonia chinensis fruit wine
CN105002066A (en) * 2015-06-15 2015-10-28 广西壮族自治区农业科学院葡萄与葡萄酒研究所 Pawpaw liqueur brewing method
CN106085740A (en) * 2016-08-31 2016-11-09 贵州天楼生物发展有限公司 The brewing method of wild pawpaw fruit wine
CN112602864A (en) * 2020-12-17 2021-04-06 重庆邮电大学 Podocarpus macrophyllus beverage and preparation method thereof
CN113604312A (en) * 2021-09-18 2021-11-05 安康学院 Preparation method of pawpaw buckwheat fruit wine
CN115232698A (en) * 2022-08-01 2022-10-25 怒江屹松酒业有限责任公司 Production method of citron wine

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030020127A (en) * 2001-09-03 2003-03-08 이종수 The physiofunctional fermented liquor with chaenomeles sinensis and the producing method of therof
CN102311906A (en) * 2011-09-29 2012-01-11 叶高瑞 Method for brewing active papaya wine
CN104109601A (en) * 2014-03-25 2014-10-22 刘名汉 Low-alcohol pawpaw honey wine and making method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030020127A (en) * 2001-09-03 2003-03-08 이종수 The physiofunctional fermented liquor with chaenomeles sinensis and the producing method of therof
CN102311906A (en) * 2011-09-29 2012-01-11 叶高瑞 Method for brewing active papaya wine
CN104109601A (en) * 2014-03-25 2014-10-22 刘名汉 Low-alcohol pawpaw honey wine and making method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
王文平,等: "木瓜果酒加工工艺的研究", 《酿酒科技》 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104789412A (en) * 2015-05-02 2015-07-22 张俊辉 Method for brewing sechium edule wine
CN105002066A (en) * 2015-06-15 2015-10-28 广西壮族自治区农业科学院葡萄与葡萄酒研究所 Pawpaw liqueur brewing method
CN104946457A (en) * 2015-06-30 2015-09-30 贵州黄平靓鸥桑综合开发有限公司 Making method of Starntonia chinensis fruit wine
CN106085740A (en) * 2016-08-31 2016-11-09 贵州天楼生物发展有限公司 The brewing method of wild pawpaw fruit wine
CN112602864A (en) * 2020-12-17 2021-04-06 重庆邮电大学 Podocarpus macrophyllus beverage and preparation method thereof
CN113604312A (en) * 2021-09-18 2021-11-05 安康学院 Preparation method of pawpaw buckwheat fruit wine
CN115232698A (en) * 2022-08-01 2022-10-25 怒江屹松酒业有限责任公司 Production method of citron wine
CN115232698B (en) * 2022-08-01 2023-11-14 怒江屹松酒业有限责任公司 Method for producing citron wine

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Application publication date: 20150304