CN104629985B - A kind of loquat fruit wine and its production method - Google Patents

A kind of loquat fruit wine and its production method Download PDF

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CN104629985B
CN104629985B CN201510018425.XA CN201510018425A CN104629985B CN 104629985 B CN104629985 B CN 104629985B CN 201510018425 A CN201510018425 A CN 201510018425A CN 104629985 B CN104629985 B CN 104629985B
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loquat
wine
fruit wine
belt leather
distiller
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CN104629985A (en
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汪建国
沈玉根
周柱坚
吴金华
钱玉林
俞惠娟
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Tongli Suzhou red wine Limited by Share Ltd
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Tongli Suzhou Red Wine Ltd By Share Ltd
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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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Abstract

The present invention relates to a kind of loquat fruit wine and its production method, at 20 DEG C, the alcoholic strength of loquat fruit wine:25.0%Vol ~ 25.6%Vol, pol:The g/L of (with glucose meter) 80.0 g/L ~ 90.0, total acid:The g/L of (with Acetometer) 5.8 g/L ~ 6.8, amino-acid nitrogen:0.15 g/L~0.25 g/L.Loquat fruit wine is using the peculiar blue or green kind loquat of Suzhou Western Hills as raw material, using pectase as fruit distintegrant, wine active dry yeast is leavening, using ferment before leading portion pithos belt leather pulp, stage casing Tao Tan adds ferment after distilled liquor suppression, back segment changes cylinder ageing, and pure honey is hooked into loquat alcoholic drink mixed with fruit juice, improves quality.This wine golden yellow color, strong fragrant, the pure and fresh alcohol of fragrance and, it is sweet refreshing net, there is the flavor of pure natural loquat fruit wine, it is dinner party and the superior good wine for making cocktail.

Description

A kind of loquat fruit wine and its production method
Technical field
Present invention relates particularly to a kind of loquat fruit wine and its production method.
Background technology
Auxotype minuent alcoholic drink mixed with fruit juice is the ancient wine kind of China, wherein many products dexterously inherit and developed it is Chinese peculiar " integration of drinking and medicinal herbs " it is theoretical and practical experience, product have traditional national characteristic.But auxotype minuent fermented wine is fruit a bit Wine, some are alcoholic drink mixed with fruit juice, and it is few to be respectively provided with yield, with low content of technology, the prominent unobvious of personalization, and style change for a long time is little Problem.Because traditional product has the limitation and epochal character of history, development and scientific and technological progress with society, to alcoholic drink mixed with fruit juice Industry proposes new challenge, it is desirable to which we adapt to the rule of market development in time, cater to new consumption concept, and alcoholic drink mixed with fruit juice industry will Grow with each passing hour, pioneer and invent, make full use of the peculiar resource in China, employ new technology, new technology, new method transforms traditional production Industry, develop the alcoholic drink mixed with fruit juice new product of multi items.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of flavor and the loquat fruit wine of function excellent quality.
Another technical problem to be solved by this invention is to provide a kind of production method of above-mentioned loquat fruit wine.
To solve above technical problem, the present invention adopts the following technical scheme that：
A kind of loquat fruit wine, at 20 DEG C, the alcoholic strength of loquat fruit wine:25.0%Vol~25.6%Vol, pol: (with glucose meter) 80.0g/L~90.0g/L, total acid:(with Acetometer) 5.8g/L~6.8g/L, amino-acid nitrogen:0.15g/L ~0.25g/L, described loquat fruit wine are prepared by the following steps carried out successively：
(1), loquat is pre-processed to obtain belt leather pulp；
(2) the weighting Asia for accounting for described belt leather pulp weight 0.007%~0.02%, is added into described belt leather pulp Potassium sulfate, the pectase for accounting for described belt leather pulp weight 0.02%~0.06%, and the pH value of described belt leather pulp is adjusted It is whole to be well mixed to 3.5~4.0, then add the grape wine activity for accounting for described belt leather pulp weight 0.08%~0.1% Dry ferment；
(3) mixture obtained by step (2), is carried out to the main fermentation of 3~7 days at 24 DEG C~29 DEG C；
(4) distilled liquor for accounting for the distiller's wort weight 25%~35%, is added into the distiller's wort obtained by step (3), carries out 1 The suppressed FCM after fermentation of~2 months；
(5), by after the distiller's wort ageing 6~8 months after inhibited formula after fermentation, cylinder, Aspirate supernatant, described supernatant are changed Liquid obtains described loquat fruit wine after blending and tasting, freezing absorption, classified filtering.
Specifically, described loquat is blue or green kind loquat.
Specifically, in step (2), the pH value of described belt leather pulp is adjusted using citric acid.
Specifically, the alcoholic strength of the distiller's wort obtained by step (3):5%Vol~6%Vol, pol:(with glucose meter) 1g/L ~2g/L, total acid:(with Acetometer) 6.0g/L~6.5g/L.
Specifically, in step (5), described blending and tasting is carried out using blending liquor and honey.
A kind of production method of loquat fruit wine, it includes the following steps carried out successively：
(1), loquat is pre-processed to obtain belt leather pulp；
(2) the weighting Asia for accounting for described belt leather pulp weight 0.007%~0.02%, is added into described belt leather pulp Potassium sulfate, the pectase for accounting for described belt leather pulp weight 0.02%~0.06%, and the pH value of described belt leather pulp is adjusted It is whole to be well mixed to 3.5~4.0, then add the grape wine activity for accounting for described belt leather pulp weight 0.08%~0.1% Dry ferment；
(3) mixture obtained by step (2), is subjected to the main fermentation of 3~7 days at 24 DEG C~29 DEG C in pithos；
(4) distilled liquor for accounting for the distiller's wort weight 25%~35%, is added into the distiller's wort obtained by step (3), carries out 1 The suppressed FCM after fermentation of~2 months；
(5), by after the distiller's wort ageing 6~8 months after inhibited formula after fermentation, cylinder, Aspirate supernatant, described supernatant are changed Liquid obtains loquat fruit wine after blending and tasting, freezing absorption, classified filtering；
At 20 DEG C, the alcoholic strength of described loquat fruit wine:25.0%Vol~25.6%Vol, pol:(with glucose Meter) 80.0g/L~90.0g/L, total acid:(with Acetometer) 5.8g/L~6.8g/L, amino-acid nitrogen:0.15g/L~0.25g/ L。
Specifically, in step (3), mixture is first fermented at 24 DEG C~26 DEG C obtained by step (2), when distiller's wort temperature When rising to 27 DEG C~29 DEG C, rake is carried out out, control temperature drops to 25 DEG C~26 DEG C and continues to ferment.
Specifically, after the completion of step (4), the distiller's wort after inhibited formula after fermentation is changed into cylinder, carries out described ageing.
Specifically, in step (5), the wine base after blending and tasting is first passed through into vertical stainless steel diatomite filter and carried out slightly Filtering, then be transferred to stainless steel insulation barrel and carry out freezing adsorption treatment, the temperature of described freezing adsorption treatment is -7 DEG C~5 DEG C, Time is 3~6 days.
Specifically, in step (5), using stainless steel plate membrane filter refined filtration, fenestra mesh number is 0.35~0.5 micron.
The commercially available acquisition of raw material in the present invention.
Due to the implementation of above technical scheme, the present invention has the following advantages that compared with prior art：
Loquat fruit wine is using the peculiar blue or green kind loquat of Suzhou Western Hills as raw material, and using pectase as fruit distintegrant, grape wine is lived Property dry ferment be leavening, using ferment before leading portion pithos belt leather pulp, stage casing Tao Tan add distilled liquor suppress after ferment, back segment changes cylinder Ageing, and pure honey is hooked into loquat alcoholic drink mixed with fruit juice, improve quality.This wine golden yellow color, strong fragrant, the pure and fresh alcohol of fragrance and, it is sweet refreshing Only, there is the fragrance of pure natural loquat fruit wine, it is dinner party and the superior good wine for making cocktail.
Contain more polyphenols in loquat fruit and in pericarp, the ability of polyphenol oxidation and removing free radicals is most By force, its oxidation resistance is 50 times, 20 times of VC of VE.In addition, it also has a preventing hypertension, and anti arteriosclerosis, antithrombotic, Anti-gastric-ulcer, antibacterial, anti-inflammatory is antitumor, the function such as the bioactivity and skin care of anti-mutation and beauty, through cold fermentation, To ensure the nutrition of Loquat-Shaped Cake, active functional component is retained in wine body the loquat fruit wine that low temperature ageing comes out, and makes loquat wine Nutritional ingredient it is high, wine body is pure.
This wine is nutritious, and feature is good, the various amino acid containing needed by human body, multivitamin and mineral matter.It is long Phase drinks in right amount, plays moisturizing viscera, and expelling phlegm and arresting coughing is promoting production of body fluid and nourishing the lung, the effect of heat-clearing stomach invigorating.With very high healthcare function, it is Middle-aged and old optimum beverage wine are adapted at present.
This process equipment is simple, and fermentation technique is controllable, and production method is practical.The exploitation of loquat fruit wine, was both solved Orchard worker's sells fruit problem, has driven local tour industry.Meanwhile loquat fruit improves the additional of loquat through deep processing Value, creates preferable economic value and social benefit, has broad mass market prospect.
Embodiment
The blue or green kind loquat of Suzhou Western Hills locality peasant household scene harvesting purchase is used to be raised bees for raw material using Jiaxing City Qin Mi gardens The pure honey of rape at workshop carries out blending and tasting, and wine active dry yeast is purchased from Hubei Angel Yeast Co., Ltd；Partially Potassium acid sulfite is purchased from Jiangsu Jin Tai Chemical Co., Ltd.s；Pectase:(unit, the u/g of enzyme activity 20,000) is purchased from Suzhou dragon jump chemical industry Company；To reduce cost, distilled liquor, newly with inner red wine industry traditionally from making, is both loquats in table 1 by Suzhou City Property index, be in table 2 the pure honey of above-mentioned rape nutritional ingredient list (per the content in the above-mentioned honey of 100g).
Table 1
Table 2
Trial-production method：
(1) Feedstock treating：Maturity height is selected, without going rotten, the Loquat-Shaped Cake of black patches, goes handle to clean, through washing, drains Afterwards, stoning is broken, obtains 300kg belt leather pulps.
(2) berry adjusts：Broken loquat belt leather pulp is transferred in pithos, adds 30g or so potassium metabisulfite, is laid particular stress on Potassium sulfite can play sterilization, antioxygen, dissolution to pulp.120g or so pectase is added again, and pectin enzyme effect is The pectic substance in pulp organization can be softened, be allowed to decompose generation galacturonic acid and pectic acid, make the viscous of loquat belt leather pulp Degree declines, and the solid content being originally present in loquat belt leather pulp loses support and settled down, to strengthen clarifying effect.Simultaneously Using citric acid adjustment pulp pH value 3.5, mix.
(3) inoculation fermentation：280g wine active dry yeasts are added into the loquat belt leather pulp after adjustment.Grape wine is lived Property dry ferment need to activate in advance, and specific practice is：Grape is added in 38 DEG C~40 DEG C of warm water or the aqueous solution containing liquid glucose 5% Wine active dry yeast so that it is 10% that wine active dry yeast, which accounts for warm water or the percentage by weight of the aqueous solution, is stirred and evenly mixed, quiet To put and be allowed to water activation, centre is slightly stirred once, and through 25~30min, yeast water activation, surface is micro- Aphron, It can be added directly into loquat juice and go to be fermented.
(4) fermentation change：Through main fermentation in 3 days, distiller's wort temperature rose to 28 DEG C in 25 DEG C, opens rake temperature control in time, makes temperature Drop to 26 DEG C, now, loquat juice is in the presence of yeast, with alcohol and the pungent sense of carbon dioxide in fermentation, while by In the metabolism of biological enzymolysis, a variety of complicated flavor metabolites are generated.Sample examination analysis result is shown in Table 3.
Table 3
Project 1 batch 2 batches
Alcoholic strength (20 DEG C) %Vol 5.1 5.2
Total reducing sugar (with glucose meter) g/L 3.20 3.10
Total acid (with Acetometer) g/L 5.50 5.30
Amino-acid nitrogen g/L 0.26 0.25
(5) plus wine proportioning determines：Lab scale by early stage to loquat fruit wine, three kinds are pressed to the loquat fruit wine of fermentation in 7 days Ratio adds distilled liquor, after storage 25 days, is made wine engineering Technology R ＆ D Center 2 national tasters through company, 3 have through Test abundant winemaker and carry out subjective appreciation, at the same it is comprehensive according to chemical examination detection physical and chemical index and outward appearance, fragrance, the feature of taste The flavor degree of evaluation wine sample is closed, writes out evaluation and marking, with the determination of score value highest plus wine proportioning number.Sample adds Chinese yeast in 3 Physical and chemical index after white wine is shown in Table 4, and 3 kinds of samples add sensory evaluation of the distilled liquor ratio to loquat fruit wine to be shown in Table 5.
Table 4
Project No. 1 wine sample No. 2 wine samples No. 3 wine samples
Alcoholic strength (20 DEG C) %Vol 25.0 25.0 25.1
Total reducing sugar (with glucose meter) g/L 15.0 15.5 15.2
Total acid (with Acetometer) g/L 6.60 6.0 5.20
Amino-acid nitrogen g/L 0.15 0.12 0.10
Table 5
(6) plus wine suppresses：By the lord ferment period of nearly 7 days, cylinder face gave out a kind of similar fruit aroma of ethyl acetate, Sample examination is analyzed：Alcoholic strength：5.5%Vol；Total reducing sugar：1.5g/L；Total acid：6.2g/L.Now, the construction of loquat fruit wine quality Main skeleton flavor ingredient has been formed.Then taste score value in sample early stage and determine that optimum ratio is white for 30% addition Chinese yeast Wine carries out suppressed FCM fermentation, the main body fundamental component of preliminary wine body of shaping.
(7) ferment after suppressing：After adding distilled liquor, the flavor metabolite of primary fermentation loquat fruit wine is inhibited, this When yeast activity stay cool, fruit wine fundamental component is tentatively shaped.Alcoholic content slightly volatilizees when being then transferred to rear ferment, Alcohol content is caused slightly to reduce, but various biology enzymes do not have all destructions, are still slowly carrying out biochemical reaction and molecule Association and reduction change, it is in fragrant flavor composition coordinated balance to make various.After fermentation lasts about 1.5 months or so, now need not Especially control fermentation temperature, with the extension of time, in loquat fruit wine pomace oneself sink completely, upper strata wine liquid present clarification simultaneously Transparent yellow is bright, and original plus smell caused by Xiaoqu wine thoroughly disappears, and such case is it may be said that loquat fruit wine semi-finished product wine body In composition oneself is basicly stable.Fruit wine is fragrant and taste formation is more perfect, and such as rear ferment phase has arrived, so that it may is transferred to and changes cylinder ageing.
(8) cylinder ageing is changed：Separate wine pin by changing cylinder, make the loquat alcoholic drink mixed with fruit juice clarified in cylinder and bottom skin slag, protein, The sediments such as crude fibre, dead yeast separate, and make vinosity mixing in cylinder homogeneous.Ageing 6 months, make in wine body molecule and molecule compared with Associate well, taste becomes soft, refreshing suitable, mellow and full, tends to coordinate between various composition in wine, the quality of wine is lifted.
(9) blending and tasting：On the basis of wine base is balanced, elite blending liquor and pure honey using the different characteristics time, Meticulous hook tune, is learnt from other's strong points to offset one's weaknesses with playing, and is had complementary advantages, and is drawn dragon and is put fine, to ingeniously bring the dying back to life effect.So as to express loquat fruit wine Quiet and tastefully laid out aroma has fruity, soft, coordination, the flavor of fresh profit concurrently.
(10) freezing absorption：The wine base that hook tune is molded, is transferred to by vertical stainless steel diatomite filter coarse filtration Stainless steel insulation barrel freezing processing, it is -5~6 DEG C that quick cooler, which enters wine temperature control, time 5d~6d., can be obvious by cold treatment Ground improves taste, improves refreshing suitable sense, mitigates coarse astringent taste.The organic substances such as protein in wine, dextrin, pectin are accelerated to coagulate simultaneously Collection, sedimentation, further improve the non-biostability of vinosity.
(11) classified filtering：In order to reach preferable filter effect, obtain it is limpid transparent, it is good rich in gloss, stability Fruit wine.Using stainless steel plate membrane filter refined filtration, fenestra mesh number rests in 0.35um and 0.5um, so as to further improve Loquat fruit wine quality glossiness and extension stationary phase.
(12) filling finished product：Filtered loquat fruit wine enters high-order bucket, is transferred to filling pipeline, wash bottle, shower, drip Dry, lamp inspection, filling bottle, loquat reality fruit is added, gland, computerized print (date of manufacture), bottle outlet are examined, cleaning is dried, arranged, pasting Mark, vanning, finished product.
With reference to specific embodiment, the present invention will be further described in detail, but is not limited to these embodiments.
Embodiment 1
(1) Feedstock treating：Maturity height is selected, without going rotten, the Loquat-Shaped Cake of black patches, goes handle to clean, through washing, drains Afterwards, stoning is broken, obtains 300kg belt leather pulps.
(2) berry adjusts：Broken loquat belt leather pulp is transferred in pithos, adds 40.5g potassium metabisulfites, then add 120g pectases, while use citric acid to adjust pulp pH value as 3.70, mix.
(3) inoculation fermentation：270g wine active dry yeasts are added into the loquat belt leather pulp after adjustment.
(4) fermentation change：Distiller's wort temperature carries out main fermentations in 25 DEG C, when temperature rises to 28 DEG C, opens rake temperature control in time, makes Temperature drops to 26 DEG C, continues main fermentation, main fermentation 7 days.
(5) plus wine suppresses：The distilled liquor of the distiller's wort gross weight 30% added after accounting for main fermentation carries out suppressed FCM after fermentation, After fermentation lasts about 1.5 months or so.
(6) cylinder ageing is changed：Ageing 6 months.
(7) blending and tasting：Using 5% three year old ester essence China blending liquor and the meticulous hook tune of pure honey.
(8) freezing absorption：The wine base that hook tune is molded, is transferred to not by vertical stainless steel diatomite filter coarse filtration Rust steel heat-preserving container freezing processing, it is -7 DEG C that quick cooler, which enters wine temperature control, time 3d.
(9) classified filtering：With stainless steel plate membrane filter refined filtration, fenestra mesh number rests in 0.35um.
(10) filling finished product：Filtered loquat fruit wine enters high-order bucket, is transferred to filling pipeline, wash bottle, shower, drip Dry, lamp inspection, filling bottle, loquat reality fruit is added, gland, computerized print (date of manufacture), bottle outlet are examined, cleaning is dried, arranged, pasting Mark, vanning, finished product.
The indices of the loquat fruit wine of the present embodiment are：
Organoleptic indicator
Color and luster：It is yellowish transparent；Fragrance：Fragrance is elegant, there is corresponding aroma and fruity；Taste：It is soft, refreshing suitable, harmony, fresh Profit；Style：Wine body is coordinated, and has this product fruit wine peculiar flavour.
Physical and chemical index
At 20 DEG C, alcoholic strength:25% Vol, pol:(with glucose meter) 80g/L, total acid:(with Acetometer) 5.8g/ L, amino-acid nitrogen:0.15g/L.
Execution standard：The alcoholic drink mixed with fruit juice of GB/T 27588.
Sanitary index：Performed by GB/2757.
Embodiment 2
(1) Feedstock treating：Maturity height is selected, without going rotten, the Loquat-Shaped Cake of black patches, goes handle to clean, through washing, drains Afterwards, stoning is broken, obtains 300kg belt leather pulps.
(2) berry adjusts：Broken loquat belt leather pulp is transferred in pithos, adds 45g potassium metabisulfites, then add 130g pectases, while use citric acid to adjust pulp pH value as 3.80, mix.
(3) inoculation fermentation：280g wine active dry yeasts are added into the loquat belt leather pulp after adjustment.
(4) fermentation change：Distiller's wort temperature carries out main fermentations in 25 DEG C, when temperature rises to 28 DEG C, opens rake temperature control in time, makes Temperature drops to 26 DEG C, continues main fermentation, main fermentation 6 days.
(5) plus wine suppresses：The distilled liquor of the distiller's wort gross weight 30% added after accounting for main fermentation carries out suppressed FCM after fermentation, After fermentation lasts about 1.5 months or so.
(6) cylinder ageing is changed：Ageing 8 months.
(7) blending and tasting：Using 8% one year old fruit fragrance elite blending liquor and the meticulous hook tune of pure honey.
(8) freezing absorption：The wine base that hook tune is molded, is transferred to not by vertical stainless steel diatomite filter coarse filtration Rust steel heat-preserving container freezing processing, it is 6 DEG C that quick cooler, which enters wine temperature control, time 5d.
(9) classified filtering：With stainless steel plate membrane filter refined filtration, fenestra mesh number rests in 0.35um.
(10) filling finished product：Filtered loquat fruit wine enters high-order bucket, is transferred to filling pipeline, wash bottle, shower, drip Dry, lamp inspection, filling bottle, loquat reality fruit is added, gland, computerized print (date of manufacture), bottle outlet are examined, cleaning is dried, arranged, pasting Mark, vanning, finished product.
The indices of the loquat fruit wine of the present embodiment are：
Organoleptic indicator
Color and luster：It is yellowish transparent；Fragrance：Fragrance is elegant, there is corresponding aroma and fruity；Taste：It is soft, refreshing suitable, harmony, fresh Profit；Style：Wine body is coordinated, and has this product fruit wine peculiar flavour.
Physical and chemical index
At 20 DEG C, alcoholic strength is 25.5% Vol, pol:(with glucose meter) 85g/L, total acid:(with Acetometer) 6.0g/L, amino-acid nitrogen:0.18g/L.
Execution standard：The alcoholic drink mixed with fruit juice of GB/T 27588.
Sanitary index：Performed by GB/2757.
Embodiment 3
(1) Feedstock treating：Maturity height is selected, without going rotten, the Loquat-Shaped Cake of black patches, goes handle to clean, through washing, drains Afterwards, stoning is broken, obtains 300kg belt leather pulps.
(2) berry adjusts：Broken loquat belt leather pulp is transferred in pithos, adds 50g potassium metabisulfites, then add 140g pectases, while use citric acid to adjust pulp pH value as 3.80, mix.
(3) inoculation fermentation：295g wine active dry yeasts are added into the loquat belt leather pulp after adjustment.
(4) fermentation change：Distiller's wort temperature carries out main fermentations in 25 DEG C, when temperature rises to 28 DEG C, opens rake temperature control in time, makes Temperature drops to 26 DEG C, continues main fermentation, main fermentation 5 days.
(5) plus wine suppresses：Addition accounts for the distilled liquor progress suppressed FCM after fermentation of distiller's wort gross weight 30% after main fermentation, after Fermentation lasts about 1.5 months or so.
(6) cylinder ageing is changed：Ageing 8 months.
(7) blending and tasting：Using 6% five year old fresh taste elite fruit wine and the meticulous hook tune of pure honey.
(8) freezing absorption：The wine base that hook tune is molded, is transferred to not by vertical stainless steel diatomite filter coarse filtration Rust steel heat-preserving container freezing processing, it is 5 DEG C that quick cooler, which enters wine temperature control, time 6d.
(9) classified filtering：With stainless steel plate membrane filter refined filtration, fenestra mesh number rests in 0.35um.
(10) filling finished product：Filtered loquat fruit wine enters high-order bucket, is transferred to filling pipeline, wash bottle, shower, drip Dry, lamp inspection, filling bottle, loquat reality fruit is added, gland, computerized print (date of manufacture), bottle outlet are examined, cleaning is dried, arranged, pasting Mark, vanning, finished product.
The indices of the loquat fruit wine of the present embodiment are：
Organoleptic indicator
Color and luster：It is yellowish transparent；Fragrance：Fragrance is elegant, there is corresponding aroma and fruity；Taste：It is soft, refreshing suitable, harmony, fresh Profit；Style：Wine body is coordinated, and has this product fruit wine peculiar flavour.
Physical and chemical index
At 20 DEG C, alcoholic strength:25.6% Vol, pol:(with glucose meter) 90g/L, total acid (with Acetometer) 6.80g/L amino-acid nitrogen:0.25g/L.
Execution standard：The alcoholic drink mixed with fruit juice of GB/T 27588.
Sanitary index：Performed by GB/2757.
The present invention is described in detail above, its object is to allow the personage for being familiar with this art to understand this The content of invention is simultaneously carried out, and it is not intended to limit the scope of the present invention, all Spirit Essence institutes according to the present invention The equivalent change or modification of work, it should all cover within the scope of the present invention.

Claims (5)

  1. A kind of 1. loquat fruit wine, it is characterised in that：At 20 DEG C, the alcoholic strength of loquat fruit wine:25.0%Vol ~25.6% Vol, with glucose meter, pol:The g/L of 80.0 g/L ~ 90.0, with Acetometer, total acid:The g/L of 5.8 g/L ~ 6.8, amino acid State nitrogen:The g/L of 0.15 g/L ~ 0.25, described loquat fruit wine are prepared by the following steps carried out successively：
    （1）, loquat is pre-processed to obtain to belt leather pulp, described loquat is blue or green kind loquat；
    （2）, add into described belt leather pulp account for described belt leather pulp weight 0.007% ~ 0.02% potassium metabisulfite, The pectase of described belt leather pulp weight 0.02% ~ 0.06% is accounted for, and is adjusted the pH value of described belt leather pulp using citric acid It is whole to be well mixed to 3.5 ~ 4.0, then add the dry ferment of grape wine activity for accounting for described belt leather pulp weight 0.08% ~ 0.1% It is female；
    （3）, by step（2）Gained mixture is first fermented at 24 DEG C ~ 26 DEG C, when distiller's wort temperature rises to 27 DEG C ~ 29 DEG C, Rake is carried out out, control temperature drops to 25 DEG C ~ 26 DEG C and continues to ferment, and controls the main fermentation carried out in pithos 3 ~ 7 days；
    （4）, to step（3）The distilled liquor for accounting for the distiller's wort weight 25% ~ 35% is added in the distiller's wort of gained, is carried out 1 ~ 2 month Suppressed FCM after fermentation；
    （5）, cylinder, Aspirate supernatant, described supernatant warp after the distiller's wort ageing 6 ~ 8 months after inhibited formula after fermentation, will be changed Blending and tasting, the wine base after blending and tasting is first passed through into vertical stainless steel diatomite filter and carries out coarse filtration, then be transferred to stainless Steel heat-preserving container carries out freezing adsorption treatment, and the temperature of described freezing adsorption treatment is -7 DEG C ~ 5 DEG C, and the time is 3 ~ 6 days, then Using stainless steel plate membrane filter refined filtration, fenestra mesh number is 0.35 ~ 0.5 micron, obtains loquat fruit wine.
  2. 2. loquat fruit wine according to claim 1, it is characterised in that：Step（3）The alcoholic strength of the distiller's wort of gained:5% The Vol of Vol ~ 6%, with glucose meter, pol:1g/L ~ 2g/L, with Acetometer, total acid: 6.0 g/L ~6.5 g/L.
  3. 3. loquat fruit wine according to claim 1, it is characterised in that：Step（5）In, carried out using blending liquor and honey Described blending and tasting.
  4. A kind of 4. production method of loquat fruit wine, it is characterised in that：It includes the following steps carried out successively：
    （1）, loquat is pre-processed to obtain to belt leather pulp, described loquat is blue or green kind loquat；
    （2）, add into described belt leather pulp account for described belt leather pulp weight 0.007% ~ 0.02% potassium metabisulfite, The pectase of described belt leather pulp weight 0.02% ~ 0.06% is accounted for, and is adjusted the pH value of described belt leather pulp using citric acid It is whole to be well mixed to 3.5 ~ 4.0, then add the dry ferment of grape wine activity for accounting for described belt leather pulp weight 0.08% ~ 0.1% It is female；
    （3）, by step（2）Gained mixture is first fermented at 24 DEG C ~ 26 DEG C, when distiller's wort temperature rises to 27 DEG C ~ 29 DEG C, Rake is carried out out, control temperature drops to 25 DEG C ~ 26 DEG C and continues to ferment, and controls the main fermentation carried out in pithos 3 ~ 7 days；
    （4）, to step（3）The distilled liquor for accounting for the distiller's wort weight 25% ~ 35% is added in the distiller's wort of gained, is carried out 1 ~ 2 month Suppressed FCM after fermentation；
    （5）, cylinder, Aspirate supernatant, described supernatant warp after the distiller's wort ageing 6 ~ 8 months after inhibited formula after fermentation, will be changed Blending and tasting, the wine base after blending and tasting is first passed through into vertical stainless steel diatomite filter and carries out coarse filtration, then be transferred to stainless Steel heat-preserving container carries out freezing adsorption treatment, and the temperature of described freezing adsorption treatment is -7 DEG C ~ 5 DEG C, and the time is 3 ~ 6 days, then Using stainless steel plate membrane filter refined filtration, fenestra mesh number is 0.35 ~ 0.5 micron, obtains loquat fruit wine；
    At 20 DEG C, the alcoholic strength of described loquat fruit wine:The Vol of 25.0%Vol ~ 25.6%, with glucose meter, pol: The g/L of 80.0 g/L ~ 90.0, with Acetometer, total acid:The g/L of 5.8 g/L ~ 6.8, amino-acid nitrogen:0.15 g/L ~0.25 g/L。
  5. 5. the production method of loquat fruit wine according to claim 4, it is characterised in that：Step（4）After the completion of, will be through suppression Distiller's wort after standard after fermentation changes cylinder, carries out described ageing.
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CN1224689C (en) * 2003-03-31 2005-10-26 福建省农业科学院果树研究所 Loquat wine brewing technology
CN1769415A (en) * 2004-11-04 2006-05-10 福建省年代酒业有限公司 Loquat wine and its production process
CN103468478A (en) * 2013-09-29 2013-12-25 黄平县润发药业农民专业合作社 Loquat wine
CN103484304A (en) * 2013-10-10 2014-01-01 黄平县润发药业农民专业合作社 Loquat sparkling wine
CN103484300B (en) * 2013-10-10 2014-12-10 张月荣 Loquat and exocarpium fruit wine and production method thereof

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