CN104513757A - Aging process for Chinese honey orange fruit wine - Google Patents
Aging process for Chinese honey orange fruit wine Download PDFInfo
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- CN104513757A CN104513757A CN201410730670.9A CN201410730670A CN104513757A CN 104513757 A CN104513757 A CN 104513757A CN 201410730670 A CN201410730670 A CN 201410730670A CN 104513757 A CN104513757 A CN 104513757A
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses an aging process for Chinese honey orange fruit wine. The process comprises the steps of: (1) Chinese honey orange selection, (2) Chinese honey orange treatment, (3) juicing, (4) clarification, (5) fermentation, (6) aging, (7) re-clarification, and (8) blending. The process for aging the Chinese honey orange fruit wine provided by the invention carries out clarification steps before and after fermentation, and reduces the variety of used additives, and utilizes the fruit juice with dregs and seeds removed by a high density sieve to conduct fermentation, not only realizes debittering but also reduces the fermentation time. The Chinese honey orange fruit wine brewed by the invention has mellow taste, coordinated sweet and sour taste, and is full of fruit aroma and wine flavor.
Description
Technical field
The invention belongs to biological technical field, specifically, relate to a kind of technique of ageing tangerine orange fruit wine.
Background technology
Liucheng tangerine orange is the great Ye strain of Nanfeng orange, also has leaflet strain.Fruit is oblate, heavy 25-50 gram, and pericarp is thin, orange-yellow, and oil vacuole is small and dense, juice born of the same parents soft and succulency, and local flavor is dense sweet, has fragrance, sugary 10-11 gram/100 milliliters, and containing sour 0.9-1 gram/100 milliliters, soluble solid 14%, quality is first-class, and early November is ripe.The existing area in the whole city 1300 hectares, output 20,000 tons, main producing region is in Liucheng County, Guangxi.
2005 Annual planting areas 3300 hectares, operation area 2670 hectares, output 50,000 tons; By the end of 2010, cultivated area 10670 hectares, operation area 8000 hectares, output 160,000 tons, percent rate of high quality fruit reached more than 85%.
Half knob that Liucheng County is located in low latitude, the low mountain of karst interlocks, belong to monsoon region, subtropics, summer hot cold, the four seasons are obvious, and light energy and the water yield are enriched.Number 1512.6 hours when year, sunshine was total, average temperature of the whole year 20.1 DEG C, mean annual precipitation 1346.2 millimeters, 335 days frostless seasons of year.To produce tangerine orange fruit shape dignified, golden yellow color, fine and tender taste, mouthfeel is fresh and sweet, juice polyvoltine slag, with rich flavor, extensively by consumers, whole county cultivated area about 150,000 mu.
Tangerine orange except eating raw, main processed can and beverage, wine brewing few.Trace it to its cause, mainly the wine taste made do not give prominence to, orange flavor is not obvious, and with tedious bitter taste, makes human consumer be difficult to accept.In recent years, domestic to this, there is research in the sixth of the twelve Earthly Branches, has occurred the gratifying symptom of a trend, but has emphasized particularly on different fields, perfect still not.
The local flavor of orange wine is not given prominence to, and fragrance is not strong, and its reason is many-sided: mainly fermentation strain seed selection and zymotechnique to be modified.The bitter taste of orange wine mainly from: core, remains in the white cortex on tangerine lobe and tangerine pith, the obacalactone in capsule clothing during peeling, bitter-taste components such as tangerine peel two grade.In order to remove bitter substance, before broken, remove the materials such as tangerine pith capsule clothing, to reduce bitter taste, be even mixed in wine without bitter-taste components, but produce little effect.Also utilize gac to carry out debitterize, but effect is not ideal, and brings peculiar smell into.Utilize beta-cyclodextrin to carry out debitterize, effect is better, but fruit wine local flavor receives impact simultaneously.
According to the survey, on current fruit wine market, grape wine is in occupation of large market.Along with improving constantly of living standards of the people, the nourishing function of people to fruit wine is more and more paid attention to, also increasing to the consumers demand of fruit wine type health promoting wine.Tangerine orange fruit wine must attract vast human consumer as a kind of wine kind of novelty, thus has openr prospect, and tangerine orange fruit wine after ageing is easily welcomed by the people especially.
Summary of the invention
The present invention is directed to current tangerine orange fruit wine making processes numerous and diverse, need to add additive too various, mouthfeel is slightly bitter, the inapparent problem of de-bittering effect, a kind of technique of ageing tangerine orange fruit wine is provided, reduces the extra additive that adds by the clarification of fermenting forward and backward and a series of clarification is carried out to wine; Utilize the highdensity fruit juice after removing bits and seed that sieves to ferment, can not only can also reduce time of fermentation by debitterize.
The solution of the present invention is by realizing like this:
A technique for ageing tangerine orange fruit wine, this technique comprises the steps:
(1) tangerine orange is chosen: select the tree that bears fruit with more than 3 years, the tangerine orange fruit of 9-10 month maturation of gathering, chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use; By carrying out selected to tangerine orange, can remove the tangerine orange rotted, improving the mouthfeel of tangerine orange meat, unified fruit size, reduces fruit juice sugariness poor.
(2) tangerine orange process: rinse after fruit saline soak 15-30min for subsequent use 1-3 time with clear water, naturally dry, then remove the peel, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour.
(3) squeeze the juice: pulp juice extractor for subsequent use is squeezed the juice, sieve and remove bits and seed and obtain fruit juice, use the sulfurous acid of 15%-25% concentration to carry out sterilization to fruit juice immediately; By the fruit juice after sieving, taste is better, avoids seed fermentation to occur astringent taste, uses sulfurous acid to carry out sterilization to fruit juice at once, prevents bacteria breed.
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30-50mg/L, and then adds the polygalacturonase of 10-30g/T, after leaving standstill 24-48h, gets supernatant liquor, for subsequent use; Can be removed fruit juice impurity further by clarification, make the fruit juice entering fermentation more limpid.
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds fruit wine dry yeast, white sugar, after sealing at 28 DEG C-32 DEG C lucifuge fermentation 12h-24h, and then at 20 DEG C-26 DEG C, fermentation 6-8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 15 DEG C-20 DEG C condition bottom fermentation 10-20 days, obtain tangerine orange fruit wine stoste;
(6) Long-term Storage ageing: the temperature having regulated the tangerine orange fruit wine stoste of secondary fermentation to ferment is 9 DEG C-13 DEG C, carries out ageing 60 days, and the concentration of ageing phase Free sulfur dioxide is 15-43mg/L, when wine tank is discontented with, standby nitrogen is sealed up for safekeeping; Carry out ageing temperature variation during ageing, in 15 days early stages, ageing temperature is 9-10 DEG C; In 45 days mid-terms, ageing temperature is 12-13 DEG C, and in 10 days later stages, ageing temperature is 10-11 DEG C;
(7) clarify again: use filter screen will to complete the wine of ageing, carry out suction filtration under vacuum, obtain faint yellow limpid tangerine orange fruit wine; By clarifying the tangerine orange fruit wine after ageing, improve the quality of wine.
(8) allocate: first tangerine orange fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
In the present invention, as further illustrating, described in gather tangerine orange fruit time each fruit reserve 3-5mm tangerine orange stalk.Can not only ensure the integrity degree of fruit by retaining tangerine orange stalk, be not affected by the external environment pulp, and when avoiding using salt solution to carry out disinfection, salt solution immerses pericarp, is stained with pulp, makes the fruit juice after squeezing the juice spoiled.
In the present invention, as further illustrating, described in the order number that sieves be 100-150 order.The fine and smooth degree of fruit juice can be ensured by sieving, ensureing bits and seed to remove clean.
In the present invention, as further illustrating, the add-on of described fruit wine dry yeast is 20-30g/T, and the add-on of described white sugar is 15-25g/T.The add-on controlling fruit wine dry yeast and white sugar guarantees normal fermentation under the fermentation condition preset, pure taste.
In the present invention, as further illustrating, described filter screen uses the filtering layer of diatomite slurries as filter screen, and thick is 4-6mm.The filter screen selecting diatomite slurries to make can improve the quality of filtering.
In the present invention, as further illustrating, described tangerine orange is Liucheng tangerine orange.
Outstanding substantive distinguishing features of the present invention and marked improvement are:
1. the present invention adopts the fruit having the tree that bears fruit for more than 3 years and remove, and ensures fruit quality; When gathering, certain stalk is reserved to fruit, select size homogeneous, without the fruit of disease and pest as the fruit kind of brew, ensure that the quality of wine product;
2. the present invention carries out clarifying treatment before and after fermentation, ensure that the tasty mouthfeel of brew tangerine orange fruit wine, without bitter taste; In omnidistance fermenting process, additive types is few, simple to operate.
3. the present invention passes through ageing temperature variation in aging process, thus improves the mouthfeel purity of wine.
Embodiment
Further illustrate the present invention below by specific embodiment, be easier to make advantages and features of the invention be understood, it should be understood that embodiments of the invention are only used for the present invention, instead of limitation of the present invention.
embodiment 1:
A technique for ageing tangerine orange fruit wine, this technique comprises the steps:
(1) tangerine orange is chosen: select the Liucheng tangerine orange with 3 years to bear fruit the tangerine orange fruit of tree, maturation in September of gathering, gather tangerine orange fruit time each fruit tangerine orange of reserving 3mm obstruct, choose without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) tangerine orange process: rinse 1 time by after fruit saline soak 15min for subsequent use with clear water, naturally dry, then remove the peel, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour;
(3) squeeze the juice: squeezed the juice by pulp juice extractor for subsequent use, 100 mesh sieves removal bits and seed obtain fruit juice excessively, use the sulfurous acid of 15% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30mg/L, and then adds the polygalacturonase of 10g/T, after leaving standstill 24h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 20g/T fruit wine dry yeast, 15g/T white sugar, after sealing at 28 DEG C lucifuge fermentation 12h, and then at 20 DEG C, to ferment 6 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 15 DEG C of condition bottom fermentations 10 days, obtain tangerine orange fruit wine stoste;
(6) ageing: the temperature having regulated the tangerine orange fruit wine stoste of secondary fermentation to ferment is 9 DEG C, carries out ageing 60 days, and the concentration of ageing phase Free sulfur dioxide is 15-mg/L, when wine tank is discontented with, standby nitrogen is sealed up for safekeeping; Carry out ageing temperature variation during ageing, in 15 days early stages, ageing temperature is 9 DEG C; In 45 days mid-terms, ageing temperature is 12 DEG C, and in 10 days later stages, ageing temperature is 10 DEG C;
(7) clarify again: use the filtering layer of diatomite slurries as filter screen, thick is 4mm, will complete the wine of ageing, carries out suction filtration under vacuum, obtains faint yellow limpid tangerine orange fruit wine;
(8) allocate: first tangerine orange fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
embodiment 2:
A technique for ageing tangerine orange fruit wine, this technique comprises the steps:
(1) tangerine orange is chosen: select the Liucheng tangerine orange with 4 years to bear fruit the tangerine orange fruit of tree, maturation in October of gathering, gather tangerine orange fruit time each fruit tangerine orange of reserving 5mm obstruct, choose without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) tangerine orange process: rinse 3 times by after fruit saline soak 30min for subsequent use with clear water, naturally dry, then remove the peel, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour;
(3) squeeze the juice: squeezed the juice by pulp juice extractor for subsequent use, 150 mesh sieves removal bits and seed obtain fruit juice excessively, use the sulfurous acid of 25% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 50mg/L, and then adds the polygalacturonase of 30g/T, after leaving standstill 48h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 30g/T fruit wine dry yeast, 25g/T white sugar, after sealing at 32 DEG C lucifuge fermentation 24h, and then at 26 DEG C, to ferment 8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 20 DEG C of condition bottom fermentations 20 days, obtain tangerine orange fruit wine stoste;
(6) Long-term Storage ageing: the temperature having regulated the tangerine orange fruit wine stoste of secondary fermentation to ferment is 13 DEG C, carries out ageing 60 days, and the concentration of ageing phase Free sulfur dioxide is 43mg/L, when wine tank is discontented with, standby nitrogen is sealed up for safekeeping; Carry out ageing temperature variation during ageing, in 15 days early stages, ageing temperature is 10 DEG C; In 45 days mid-terms, ageing temperature is 13 DEG C, and in 10 days later stages, ageing temperature is 11 DEG C;
(7) clarify again: use the filtering layer of diatomite slurries as filter screen, thick is 6mm, will complete the wine of ageing, carries out suction filtration under vacuum, obtains faint yellow limpid tangerine orange fruit wine;
(8) allocate: first tangerine orange fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
embodiment 3:
A technique for ageing tangerine orange fruit wine, this technique comprises the steps:
(1) tangerine orange is chosen: select the Liucheng tangerine orange with 5 years to bear fruit the tangerine orange fruit of tree, maturation in September of gathering, gather tangerine orange fruit time each fruit tangerine orange of reserving 4mm obstruct, choose without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) tangerine orange process: rinse 2 times by after fruit saline soak 20min for subsequent use with clear water, naturally dry, then remove the peel, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour;
(3) squeeze the juice: squeezed the juice by pulp juice extractor for subsequent use, 120 mesh sieves removal bits and seed obtain fruit juice excessively, use the sulfurous acid of 20% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 35mg/L, and then adds the polygalacturonase of 15g/T, after leaving standstill 30h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 25g/T fruit wine dry yeast, 20g/T white sugar, after sealing at 30 DEG C lucifuge fermentation 18h, and then at 22 DEG C, to ferment 7 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 18 DEG C of condition bottom fermentations 15 days, obtain tangerine orange fruit wine stoste;
(6) Long-term Storage ageing: the temperature having regulated the tangerine orange fruit wine stoste of secondary fermentation to ferment is 10 DEG C, carries out ageing 60 days, and the concentration of ageing phase Free sulfur dioxide is 35mg/L, when wine tank is discontented with, standby nitrogen is sealed up for safekeeping; Carry out ageing temperature variation during ageing, in 15 days early stages, ageing temperature is 9 DEG C; In 45 days mid-terms, ageing temperature is 12.5 DEG C, and in 10 days later stages, ageing temperature is 11 DEG C;
(7) clarify again: use the filtering layer of diatomite slurries as filter screen, thick is 5mm, will complete the wine of ageing, carries out suction filtration under vacuum, obtains faint yellow limpid tangerine orange fruit wine;
(8) allocate: first tangerine orange fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
Claims (6)
1. a technique for ageing tangerine orange fruit wine, is characterized in that: this technique comprises the steps:
(1) tangerine orange is chosen: select the tree that bears fruit with more than 3 years, the tangerine orange fruit of 9-10 month maturation of gathering, chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) tangerine orange process: rinse after fruit saline soak 15-30min for subsequent use 1-3 time with clear water, naturally dry, then remove the peel, get pulp, for subsequent use;
(3) squeeze the juice: pulp juice extractor for subsequent use is squeezed the juice, sieve and remove bits and seed and obtain fruit juice, use the sulfurous acid of 15%-25% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30-50mg/L, and then adds the polygalacturonase of 10-30g/T, after leaving standstill 24-48h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds fruit wine dry yeast, white sugar, after sealing at 28 DEG C-32 DEG C lucifuge fermentation 12h-24h, and then at 20 DEG C-26 DEG C, fermentation 6-8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 15 DEG C-20 DEG C condition bottom fermentation 10-20 days, obtain tangerine orange fruit wine stoste;
(6) Long-term Storage ageing: the temperature having regulated the tangerine orange fruit wine stoste of secondary fermentation to ferment is 9 DEG C-13 DEG C, carries out ageing 60 days, and the concentration of ageing phase Free sulfur dioxide is 15-43mg/L, when wine tank is discontented with, standby nitrogen is sealed up for safekeeping; Carry out ageing temperature variation during ageing, in 15 days early stages, ageing temperature is 9-10 DEG C; In 45 days mid-terms, ageing temperature is 12-13 DEG C, and in 10 days later stages, ageing temperature is 10-11 DEG C;
(7) clarify again: use filter screen will to complete the wine of ageing, carry out suction filtration under vacuum, obtain faint yellow limpid tangerine orange fruit wine;
(8) allocate: first tangerine orange fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
2. the technique of ageing tangerine orange fruit wine according to claim 1, is characterized in that: described in gather tangerine orange fruit time each fruit reserve the tangerine orange stalk of 3-5mm.
3. the technique of ageing tangerine orange fruit wine according to claim 1, is characterized in that: described in the order number that sieves be 100-150 order.
4. the technique of ageing tangerine orange fruit wine according to claim 1, it is characterized in that: the add-on of described fruit wine dry yeast is 20-30g/T, the add-on of described white sugar is 15-25g/T.
5. the technique of ageing tangerine orange fruit wine according to claim 1, is characterized in that: described filter screen is that thick is 4-6mm with the filtering layer of diatomite slurries as filter screen.
6. the technique of ageing tangerine orange fruit wine according to claim 1, is characterized in that: described tangerine orange is Liucheng tangerine orange.
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| CN201410730670.9A CN104513757A (en) | 2014-12-05 | 2014-12-05 | Aging process for Chinese honey orange fruit wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861231A (en) * | 2016-06-12 | 2016-08-17 | 南丰县华夏五千年生态酒庄有限公司 | Low-alcohol citrus wine and brewing process thereof |
| CN111196976A (en) * | 2018-11-18 | 2020-05-26 | 湖南绿盟农业发展科技有限公司 | Novel brewing method of orange wine |
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| CN1303919A (en) * | 2000-01-12 | 2001-07-18 | 湖南省农业科学院农产品加工研究开发中心 | Processing method of citrus fermented wine and citrus brandy |
| JP2007124960A (en) * | 2005-11-04 | 2007-05-24 | Kamotsuru Sake Brewing Co Ltd | Sparkling low-alcohol beverage |
| CN101633877A (en) * | 2009-06-07 | 2010-01-27 | 王怀能 | Method for biologically fermenting mandarin orange health-care nutrient fruit wine |
| CN103013751A (en) * | 2012-12-07 | 2013-04-03 | 西北农林科技大学 | Brewing process of health-care orange aperitif |
-
2014
- 2014-12-05 CN CN201410730670.9A patent/CN104513757A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303919A (en) * | 2000-01-12 | 2001-07-18 | 湖南省农业科学院农产品加工研究开发中心 | Processing method of citrus fermented wine and citrus brandy |
| JP2007124960A (en) * | 2005-11-04 | 2007-05-24 | Kamotsuru Sake Brewing Co Ltd | Sparkling low-alcohol beverage |
| CN101633877A (en) * | 2009-06-07 | 2010-01-27 | 王怀能 | Method for biologically fermenting mandarin orange health-care nutrient fruit wine |
| CN103013751A (en) * | 2012-12-07 | 2013-04-03 | 西北农林科技大学 | Brewing process of health-care orange aperitif |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861231A (en) * | 2016-06-12 | 2016-08-17 | 南丰县华夏五千年生态酒庄有限公司 | Low-alcohol citrus wine and brewing process thereof |
| CN111196976A (en) * | 2018-11-18 | 2020-05-26 | 湖南绿盟农业发展科技有限公司 | Novel brewing method of orange wine |
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Application publication date: 20150415 |