CN104560506A - Preparation method of peel-bearing kiwi fruit wine - Google Patents
Preparation method of peel-bearing kiwi fruit wine Download PDFInfo
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- CN104560506A CN104560506A CN201410737916.5A CN201410737916A CN104560506A CN 104560506 A CN104560506 A CN 104560506A CN 201410737916 A CN201410737916 A CN 201410737916A CN 104560506 A CN104560506 A CN 104560506A
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- fruit wine
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention discloses a preparation method of peel-bearing kiwi fruit wine. The method comprises the following steps: (1) ripening 70/80%-ripe kiwi fruit to an edible state, cleaning, and crushing to obtain kiwi fruit blocks; (2) adding pectinase, fruit wine yeast, yeast nutrient and water into the kiwi fruit blocks, stirring uniformly, and fermenting for 20 days; (3) after the primary fermentation is finished, juicing the fermentation product, and carrying out secondary fermentation for 2 years; and (4) carrying out coarse filtration on the fermentation liquid, adding malic acid, citric acid, stevioside and table salt, sufficiently mixing uniformly, filtering, and sterilizing to obtain the peel-bearing kiwi fruit wine. The preparation method is simple and is implemented by crushing, fermentation, juicing and fermentation; the obtained peel-bearing kiwi fruit wine has thick fruit scent; and the coarse filtration and re-filtration are performed to remove the precipitate in the peel-bearing kiwi fruit wine, thereby ensuring the clarity of the fruit wine without reducing the alcohol content of the fruit wine.
Description
Technical field:
The present invention relates to a kind of preparation method of fruit wine, be specifically related to a kind of preparation method of Kiwifruit belt leather fruit wine.
Background technology:
Kiwifruit is the fruit of Actinidiaceae plant Kiwifruit.Because its Vitamin C content comes out at the top in fruit, a Kiwifruit can provide the twice of people vitamin C requirements amount on the one many, is described as " king of fruit ".Kiwifruit is also containing good soluble dietary fibre, the vegetalitas chemical substance sod with outstanding antioxidant property contained by it is surely belonged to as the most noticeable place of fruit, claim according to USDA research report, the comprehensive anti-oxidant index of Kiwifruit ranks and ranks forefront in fruit, be only second to the minority such as Rosa roxburghii, blueberry fruit, be far better than the daily fruit such as apple, pears, watermelon, oranges and tangerines.With blueberry etc. belong to together have much in s-generation fruit representational.Compare with lemon with sweet orange, the vitamin C component contained by Kiwifruit is 2 times of first two fruit, is therefore often used to resist vitamin C deficiency.Moreover, Kiwifruit can also be set the mind at rest, decreasing cholesterol, help digest, preventing constipation, the effect of quench the thirst in addition diuresis and cardioprotection.
Kiwi peer is rich in antioxidant, has anticancer, anti-inflammatory and antianaphylactic effect.In epidermis, oxidation preventive content is three times of pulp.Kiwi peer also can do with staphylococcus and intestinal bacteria in addition.
Mostly Kiwifruit rice wine that to be carambola juices obtain after the alcohol concocted fruit wine that obtains or add ferments together with glutinous rice, does not have pure Kiwifruit belt leather fruit wine in the market.
Summary of the invention:
The present invention seeks to, be used for making up the deficiencies in the prior art, and a kind of preparation method of Kiwifruit belt leather fruit wine is provided.
To achieve these goals, technical scheme of the present invention is as follows:
A preparation method for Kiwifruit belt leather fruit wine, comprises following step:
(1) pre-treatment: Kiwifruit ripe very likely accelerates the ripening to edible, broken after cleaning, obtain Kiwifruit block;
(2) fermenting: in Kiwifruit block, add polygalacturonase, fruit wine yeast, yeast nutrient and water, after stirring, is the condition bottom fermentation 20 days of 20-28 DEG C in temperature;
(3) Secondary Fermentation: after having fermented for the first time, after fermented product is squeezed the juice, be carry out second time fermentation under the condition of 20-28 DEG C in temperature, fermentation time is 2 years;
(4) filter: after the liquid crude after fermentation is filtered, add oxysuccinic acid, citric acid, stevioside glycosides and salt, again filter after fully mixing, Kiwifruit belt leather fruit wine after sterilization, can be obtained.
The preparation method of described a kind of Kiwifruit belt leather fruit wine, the weight of the polygalacturonase, fruit wine yeast and the yeast nutrient that add in step (2) is respectively 0.5-1.5%, 1-3%, 5-9% and 200-350% of Kiwifruit block weight.
The preparation method of described a kind of Kiwifruit belt leather fruit wine, the oxysuccinic acid, citric acid, stevioside glycosides and the salt that add in step (4) are respectively 0.1-0.3%, 0.5-0.9%, 0.5-0.9% and the 0.1-0.3% of the fermented liquid weight after coarse filtration.
The preparation method of described a kind of Kiwifruit belt leather fruit wine, the weight ratio of described citric acid and stevioside glycosides is 1:1.
The preparation method of described a kind of Kiwifruit belt leather fruit wine, coarse filtration be gauze, and adopt diatomite as filtration adjuvant, diatomaceous addition is the 0.5-0.8% of liquid weight after fermentation.
The preparation method of described a kind of Kiwifruit belt leather fruit wine, again filters and uses hollow-fibre membrane to filter.
Beneficial effect of the present invention is as follows:
Preparation method of the present invention is simple, is accelerated the ripening by Kiwifruit ripe very likely and can ensure that Kiwifruit is all in maturity state, but be unlikely to overdone, ensures Kiwifruit state consistency; To be squeezed the juice secondary fermentation by broken secondary fermentation, the Kiwifruit belt leather fruit wine aroma obtained is dense again, by coarse filtration with again filter the precipitation eliminated in Kiwifruit belt leather fruit wine, ensures the clarity of fruit wine, but does not reduce again the alcoholic strength of fruit wine.Adopt diatomite fruit wine can be made to clarify as auxiliary agent in coarse filtration, particle tiny in absorption fruit wine, again filter and use hollow-fibre membrane, more tiny particle can be filtered, reduce the granule foreign in fruit wine, make fruit wine limpider, more sweet-smelling.
Embodiment:
The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
In the present embodiment, a kind of preparation method of Kiwifruit belt leather fruit wine, comprises following step:
(1) pre-treatment: Kiwifruit ripe very likely accelerates the ripening to edible, broken after cleaning, obtain Kiwifruit block;
(2) fermenting: in Kiwifruit block, add polygalacturonase, fruit wine yeast, yeast nutrient and water, after stirring, is the condition bottom fermentation 20 days of 28 DEG C in temperature;
(3) Secondary Fermentation: after having fermented for the first time, after fermented product is squeezed the juice, be carry out second time fermentation under the condition of 28 DEG C in temperature, fermentation time is 2 years;
(4) filter: after the liquid crude after fermentation is filtered, add oxysuccinic acid, citric acid, stevioside glycosides and salt, again filter after fully mixing, Kiwifruit belt leather fruit wine after sterilization, can be obtained.
Wherein, the weight of the polygalacturonase, fruit wine yeast and the yeast nutrient that add in step (2) is respectively 0.5%, 3%, 9% and 200% of Kiwifruit block weight.
The oxysuccinic acid, citric acid, stevioside glycosides and the salt that add in step (4) are respectively 0.3%, 0.5%, 0.5% and 0.3% of the fermented liquid weight after coarse filtration.
Coarse filtration be gauze, and adopt diatomite as filtration adjuvant, diatomaceous addition is 0.8% of liquid weight after fermentation.
Again filtering uses hollow-fibre membrane to filter.
Embodiment 2
In the present embodiment, a kind of preparation method of Kiwifruit belt leather fruit wine, comprises following step:
(1) pre-treatment: Kiwifruit ripe very likely accelerates the ripening to edible, broken after cleaning, obtain Kiwifruit block;
(2) fermenting: in Kiwifruit block, add polygalacturonase, fruit wine yeast, yeast nutrient and water, after stirring, is the condition bottom fermentation 20 days of 20 DEG C in temperature;
(3) Secondary Fermentation: after having fermented for the first time, after fermented product is squeezed the juice, be carry out second time fermentation under the condition of 20 DEG C in temperature, fermentation time is 2 years;
(4) filter: after the liquid crude after fermentation is filtered, add oxysuccinic acid, citric acid, stevioside glycosides and salt, again filter after fully mixing, Kiwifruit belt leather fruit wine after sterilization, can be obtained.
Wherein, the weight of the polygalacturonase, fruit wine yeast and the yeast nutrient that add in step (2) is respectively 1.5%, 1%, 5% and 350% of Kiwifruit block weight.
The oxysuccinic acid, citric acid, stevioside glycosides and the salt that add in step (4) are respectively 0.1%, 0.9%, 0.9% and 0.1% of the fermented liquid weight after coarse filtration.
Coarse filtration be gauze, and adopt diatomite as filtration adjuvant, diatomaceous addition is 0.5% of liquid weight after fermentation.
Again filtering uses hollow-fibre membrane to filter.
Embodiment 3
In the present embodiment, a kind of preparation method of Kiwifruit belt leather fruit wine, comprises following step:
(1) pre-treatment: Kiwifruit ripe very likely accelerates the ripening to edible, broken after cleaning, obtain Kiwifruit block;
(2) fermenting: in Kiwifruit block, add polygalacturonase, fruit wine yeast, yeast nutrient and water, after stirring, is the condition bottom fermentation 20 days of 25 DEG C in temperature;
(3) Secondary Fermentation: after having fermented for the first time, after fermented product is squeezed the juice, be carry out second time fermentation under the condition of 25 DEG C in temperature, fermentation time is 2 years;
(4) filter: after the liquid crude after fermentation is filtered, add oxysuccinic acid, citric acid, stevioside glycosides and salt, again filter after fully mixing, Kiwifruit belt leather fruit wine after sterilization, can be obtained.
Wherein, the weight of the polygalacturonase, fruit wine yeast and the yeast nutrient that add in step (2) is respectively 1.2%, 1.8%, 7% and 300% of Kiwifruit block weight.
The oxysuccinic acid, citric acid, stevioside glycosides and the salt that add in step (4) are respectively 0.2%, 0.7%, 0.7% and 0.3% of the fermented liquid weight after coarse filtration.
Coarse filtration be gauze, and adopt diatomite as filtration adjuvant, diatomaceous addition is 0.6% of liquid weight after fermentation.
Again filtering uses hollow-fibre membrane to filter.
Preparation method of the present invention is simple, is accelerated the ripening by Kiwifruit ripe very likely and can ensure that Kiwifruit is all in maturity state, but be unlikely to overdone, ensures Kiwifruit state consistency; To be squeezed the juice secondary fermentation by broken secondary fermentation, the Kiwifruit belt leather fruit wine aroma obtained is dense again, by coarse filtration with again filter the precipitation eliminated in Kiwifruit belt leather fruit wine, ensures the clarity of fruit wine, but does not reduce again the alcoholic strength of fruit wine.Adopt diatomite fruit wine can be made to clarify as auxiliary agent in coarse filtration, particle tiny in absorption fruit wine, again filter and use hollow-fibre membrane, more tiny particle can be filtered, reduce the granule foreign in fruit wine, make fruit wine limpider, more sweet-smelling.
More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (6)
1. a preparation method for Kiwifruit belt leather fruit wine, is characterized in that, comprises following step:
(1) pre-treatment: Kiwifruit ripe very likely accelerates the ripening to edible, broken after cleaning, obtain Kiwifruit block;
(2) fermenting: in Kiwifruit block, add polygalacturonase, fruit wine yeast, yeast nutrient and water, after stirring, is the condition bottom fermentation 20 days of 20-28 DEG C in temperature;
(3) Secondary Fermentation: after having fermented for the first time, after fermented product is squeezed the juice, be carry out second time fermentation under the condition of 20-28 DEG C in temperature, fermentation time is 2 years;
(4) filter: after the liquid crude after fermentation is filtered, add oxysuccinic acid, citric acid, stevioside glycosides and salt, again filter after fully mixing, Kiwifruit belt leather fruit wine after sterilization, can be obtained.
2. the preparation method of a kind of Kiwifruit belt leather fruit wine according to claim 1, it is characterized in that, the weight of the polygalacturonase, fruit wine yeast and the yeast nutrient that add in step (2) is respectively 0.5-1.5%, 1-3%, 5-9% and 200-350% of Kiwifruit block weight.
3. the preparation method of a kind of Kiwifruit belt leather fruit wine according to claim 1, it is characterized in that, the oxysuccinic acid, citric acid, stevioside glycosides and the salt that add in step (4) are respectively 0.1-0.3%, 0.5-0.9%, 0.5-0.9% and the 0.1-0.3% of the fermented liquid weight after coarse filtration.
4. the preparation method of a kind of Kiwifruit belt leather fruit wine according to claim 3, is characterized in that, the weight ratio of described citric acid and stevioside glycosides is 1:1.
5. the preparation method of a kind of Kiwifruit belt leather fruit wine according to claim 1, is characterized in that, coarse filtration be gauze, and adopt diatomite as filtration adjuvant, diatomaceous addition is the 0.5-0.8% of liquid weight after fermentation.
6. the preparation method of a kind of Kiwifruit belt leather fruit wine according to claim 1, is characterized in that, again filters and uses hollow-fibre membrane to filter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410737916.5A CN104560506A (en) | 2014-12-05 | 2014-12-05 | Preparation method of peel-bearing kiwi fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410737916.5A CN104560506A (en) | 2014-12-05 | 2014-12-05 | Preparation method of peel-bearing kiwi fruit wine |
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| CN104560506A true CN104560506A (en) | 2015-04-29 |
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| CN201410737916.5A Pending CN104560506A (en) | 2014-12-05 | 2014-12-05 | Preparation method of peel-bearing kiwi fruit wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080122A (en) * | 2017-05-24 | 2017-08-22 | 贵州修文瑞源酒庄有限公司 | A kind of Kiwi berry deep working method and obtained Yangtao wine |
| CN107641576A (en) * | 2017-10-29 | 2018-01-30 | 陈星� | A kind of red pitaya wine and preparation method thereof |
| CN107828579A (en) * | 2017-04-24 | 2018-03-23 | 安徽省元圩现代农业科技发展有限公司 | A kind of brew method of the health fruit based on Kiwi berry fermentation |
| CN108715783A (en) * | 2018-06-07 | 2018-10-30 | 张承云 | The preparation process of strong stomach invigorating the spleen papaw wine |
| CN110804522A (en) * | 2019-11-25 | 2020-02-18 | 四川大学 | Kiwi fruit fermented wine and preparation method of kiwi fruit brandy |
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| CN1432642A (en) * | 2002-01-10 | 2003-07-30 | 田忠胜 | Production process of Yangtao wine |
| CN102776098A (en) * | 2012-07-25 | 2012-11-14 | 杨永锋 | Kiwifruit wine and method for brewing same |
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
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2014
- 2014-12-05 CN CN201410737916.5A patent/CN104560506A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1432642A (en) * | 2002-01-10 | 2003-07-30 | 田忠胜 | Production process of Yangtao wine |
| CN102776098A (en) * | 2012-07-25 | 2012-11-14 | 杨永锋 | Kiwifruit wine and method for brewing same |
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
Non-Patent Citations (3)
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107828579A (en) * | 2017-04-24 | 2018-03-23 | 安徽省元圩现代农业科技发展有限公司 | A kind of brew method of the health fruit based on Kiwi berry fermentation |
| CN107080122A (en) * | 2017-05-24 | 2017-08-22 | 贵州修文瑞源酒庄有限公司 | A kind of Kiwi berry deep working method and obtained Yangtao wine |
| CN107641576A (en) * | 2017-10-29 | 2018-01-30 | 陈星� | A kind of red pitaya wine and preparation method thereof |
| CN108715783A (en) * | 2018-06-07 | 2018-10-30 | 张承云 | The preparation process of strong stomach invigorating the spleen papaw wine |
| CN110804522A (en) * | 2019-11-25 | 2020-02-18 | 四川大学 | Kiwi fruit fermented wine and preparation method of kiwi fruit brandy |
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Application publication date: 20150429 |
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