CN104694323A - Brewing method of raw melon wine - Google Patents
Brewing method of raw melon wine Download PDFInfo
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- CN104694323A CN104694323A CN201310669356.XA CN201310669356A CN104694323A CN 104694323 A CN104694323 A CN 104694323A CN 201310669356 A CN201310669356 A CN 201310669356A CN 104694323 A CN104694323 A CN 104694323A
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- wine
- honeydew melon
- brewing method
- melon
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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
Abstract
The invention discloses a brewing method of raw melon wine. The brewing method comprises melon preprocessing, waxy corn preprocessing, primary fermentation and secondary fermentation. According to the brewing method, the nutrient-rich health-care melon wine, which has unique flavor and good taste, is low in alcohol content and saves grains, is brewed by fully utilizing conventional melon resources and melon seed production waste and combining brewing techniques of fruit wine and rice wine.
Description
Technical field
The present invention relates to a kind of brewing method of fruit wine, be specifically related to the brewing method of the former wine of a kind of honeydew melon, belong to food technology field.
Background technology
Along with the development of social economy and Food science, people more and more pay attention to the health protection effect of food, current drinks consumption advocate replace high wine with low alcohol, fruit wine replaces grain wine.Jiuquan in recent years honeydew melon cultivated area has reached more than 100,000 mu, but due to many-sided factor, the honeydew melon not reaching commercial standards requirement accounts for about 30% of ultimate production, this part melon not yet obtains good processing and utilization, have impact on the economic return of peasant and plant melon enthusiasm, processing appreciation being carried out to it and has become matter of utmost importance urgently to be resolved hurrily with seeking new way out.As the export-oriented western muskmelon seed breeding base that the whole nation is maximum, production of hybrid seeds Economic development is incident to be huddled, disorderly the phenomenon of the waste water of falling the production of hybrid seeds, waste liquid, waste residue also become increasingly conspicuous, the disease and pest caused thus has a strong impact on the Sustainable development of production of hybrid seeds industry.Exploitation honeydew melon fruit wine is low and save food because of its nutritious wine degree, is the trend of liquor industry development, extends close melon industrial chain especially, resource is made full use of to the important channel of appreciation.
The yeast great majority that current fruit wine adopts in producing are wine yeast, and this primary yeast develops for the feature of wine-making process, and in other fruit wine is produced, effect is also bad.Honeydew melon can not directly rely on nature yeast to be fermented into wine as other fruit, and the environment that must produce by grain wine or other fruit wine fermenting processs ferments.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, the brewing method of the former wine of a kind of honeydew melon is provided.
The present invention is achieved through the following technical solutions:
A brewing method for the former wine of honeydew melon, comprises following step:
(1) honeydew melon pre-treatment: broken after honeydew melon being cleaned peeling, obtain honeydew melon Normal juice, sterilization, sterilization temperature is 65-75 DEG C, and sterilizing time is 13-17min;
(2) Glutinous Semen Maydis pre-treatment: select Good Quality Glutinous Corn to clean up and pulverized 20 mesh sieves, drain after soaking 4-6h and cook, hot meal is mixed with water in container, temperature is controlled at 25-35 DEG C, add distiller's yeast and stir that to make it ferment vigorous, above treating that meal all floats over, there is crack, and have aperture emitting bubble, laid with wine cake, later every day operates 1-2 time, until meal is no longer floating upper;
(3) Primary Fermentation: honeydew melon juice is poured in the container of the Glutinous Semen Maydis mash being in fermentation animated period, Intake Quantity is 4/5 of vessel volume, then adds the fruit wine yeast of 2%-3%, stirs, temperature controls at 20-28 DEG C, and fermentation time is 7-12 days;
(4) secondary fermentation: container closure is moved to wine cellar, place 28-32 days at 12-28 DEG C, filters after fermentation ends and obtains settled solution;
(5) sterilization: the former wine of honeydew melon can be obtained after the settled solution obtained in step (4) is carried out sterilization.The brewing method of the described former wine of a kind of honeydew melon, fermentation equipment is carried out cleaning before using and is disinfected with sulfurous gas or formaldehyde fumigation.
The brewing method of the described former wine of a kind of honeydew melon, the mass ratio of honeydew melon Normal juice and hot meal is 1-4:1.
The brewing method of the described former wine of a kind of honeydew melon, in step (2), Glutinous Semen Maydis rice wine fermenting reaches the vigorous time is 20-24h.
The brewing method of the described former wine of a kind of honeydew melon, filters in step (4) and obtains that settled solution can adopt that nature is clarified, the method for filtered through gauze or diatomite filtration.
The honeydew melon brandy that the brewing method of the former wine of honeydew melon obtains, can obtain honeydew melon brandy by after former for the honeydew melon obtained wine distillation.
The honeydew melon fruit wine finished product that the brewing method of the former wine of honeydew melon obtains, by former for honeydew melon wine through changing bucket, storage, allotment and filling after can obtain honeydew melon fruit wine finished product.
The invention has the beneficial effects as follows the brewing technique combining fruit wine and rice wine, make full use of existing honeydew melon resource and honeydew melon production of hybrid seeds waste, brew unique flavor, mouthfeel is good, nutritious, wine degree is low and the health-care nutritive honeydew melon fruit wine of saving food.
Accompanying drawing explanation
Fig. 1 is brewing method schema:
Embodiment
Embodiment 1
A brewing method for the former wine of honeydew melon, comprises following step:
(1) honeydew melon pre-treatment: broken after honeydew melon being cleaned peeling, obtain honeydew melon Normal juice, sterilization, sterilization temperature is 70 DEG C, and sterilizing time is 15min;
(2) Glutinous Semen Maydis pre-treatment: select Good Quality Glutinous Corn to clean up and pulverized 20 mesh sieves, drain after soaking 6h and cook, hot meal is mixed with water in container, temperature is controlled at 30 DEG C, add distiller's yeast and stir that to make it ferment vigorous, above treating that meal all floats over, there is crack, and have aperture emitting bubble, laid with wine cake, later every day operates 1 time, until meal is no longer floating upper;
(3) Primary Fermentation: poured into by honeydew melon juice in the container of the Glutinous Semen Maydis mash being in fermentation animated period, Intake Quantity is 4/5 of vessel volume, then adds the fruit wine yeast of 2%, stirs, and temperature controls at 20 DEG C, and fermentation time is 12 days;
(4) secondary fermentation: container closure is moved to wine cellar, place 28 days at 28 DEG C, after fermentation ends, filtered through gauze obtains settled solution;
(5) sterilization: the former wine of honeydew melon can be obtained after the settled solution obtained in step (4) is carried out sterilization.The brewing method of the described former wine of a kind of honeydew melon, fermentation equipment is carried out cleaning before using and is disinfected with sulfurous gas or formaldehyde fumigation.
The brewing method of the described former wine of a kind of honeydew melon, the mass ratio of honeydew melon Normal juice and hot meal is 1:1.
The brewing method of the described former wine of a kind of honeydew melon, in step (2), Glutinous Semen Maydis rice wine fermenting reaches the vigorous time is 20h.
Honeydew melon brandy can be obtained by after former for the honeydew melon obtained wine distillation.
By former for honeydew melon wine through changing bucket, storage, allotment and filling after can obtain honeydew melon fruit wine finished product.
Embodiment 2
A brewing method for the former wine of honeydew melon, comprises following step:
(1) honeydew melon pre-treatment: broken after honeydew melon being cleaned peeling, obtain honeydew melon Normal juice, sterilization, sterilization temperature is 75 DEG C, and sterilizing time is 13min;
(2) Glutinous Semen Maydis pre-treatment: select Good Quality Glutinous Corn to clean up and pulverized 20 mesh sieves, drain after soaking 4h and cook, hot meal is mixed with water in container, temperature is controlled at 35 DEG C, add distiller's yeast and stir that to make it ferment vigorous, above treating that meal all floats over, there is crack, and have aperture emitting bubble, laid with wine cake, later every day operates 2 times, until meal is no longer floating upper;
(3) Primary Fermentation: poured into by honeydew melon juice in the container of the Glutinous Semen Maydis mash being in fermentation animated period, Intake Quantity is 4/5 of vessel volume, then adds the fruit wine yeast of 3%, stirs, and temperature controls at 25 DEG C, and fermentation time is 7 days;
(4) secondary fermentation: container closure is moved to wine cellar, place 30 days at 22 DEG C, after fermentation ends, diatomite filtration obtains settled solution;
(5) sterilization: the former wine of honeydew melon can be obtained after the settled solution obtained in step (4) is carried out sterilization.The brewing method of the described former wine of a kind of honeydew melon, fermentation equipment is carried out cleaning before using and is disinfected with sulfurous gas or formaldehyde fumigation.
The brewing method of the described former wine of a kind of honeydew melon, the mass ratio of honeydew melon Normal juice and hot meal is 2:1.
The brewing method of the described former wine of a kind of honeydew melon, in step (2), Glutinous Semen Maydis rice wine fermenting reaches the vigorous time is 24h.
Honeydew melon brandy can be obtained by after former for the honeydew melon obtained wine distillation.
By former for honeydew melon wine through changing bucket, storage, allotment and filling after can obtain honeydew melon fruit wine finished product.
Embodiment 3
A brewing method for the former wine of honeydew melon, comprises following step:
(1) honeydew melon pre-treatment: broken after honeydew melon being cleaned peeling, obtain honeydew melon Normal juice, sterilization, sterilization temperature is 65 DEG C, and sterilizing time is 17min;
(2) Glutinous Semen Maydis pre-treatment: select Good Quality Glutinous Corn to clean up and pulverized 20 mesh sieves, drain after soaking 6h and cook, hot meal is mixed with water in container, temperature is controlled at 25 DEG C, add distiller's yeast and stir that to make it ferment vigorous, above treating that meal all floats over, there is crack, and have aperture emitting bubble, laid with wine cake, later every day operates 1 time, until meal is no longer floating upper;
(3) Primary Fermentation: poured into by honeydew melon juice in the container of the Glutinous Semen Maydis mash being in fermentation animated period, Intake Quantity is 4/5 of vessel volume, then adds the fruit wine yeast of 3%, stirs, and temperature controls at 28 DEG C, and fermentation time is 10 days;
(4) secondary fermentation: container closure is moved to wine cellar, places 28 days at 12 DEG C, naturally clarifies and obtain settled solution after fermentation ends;
(5) sterilization: the former wine of honeydew melon can be obtained after the settled solution obtained in step (4) is carried out sterilization.The brewing method of the described former wine of a kind of honeydew melon, fermentation equipment is carried out cleaning before using and is disinfected with sulfurous gas or formaldehyde fumigation.
The brewing method of the described former wine of a kind of honeydew melon, the mass ratio of honeydew melon Normal juice and hot meal is 4:1.
The brewing method of the described former wine of a kind of honeydew melon, in step (2), Glutinous Semen Maydis rice wine fermenting reaches the vigorous time is 22h.
Honeydew melon brandy can be obtained by after former for the honeydew melon obtained wine distillation.
By former for honeydew melon wine through changing bucket, storage, allotment and filling after can obtain honeydew melon fruit wine finished product.
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 (7)
1. a brewing method for the former wine of honeydew melon, is characterized in that, comprises following step:
(1) honeydew melon pre-treatment: broken after honeydew melon being cleaned peeling, obtain honeydew melon Normal juice, sterilization, sterilization temperature is 65-75 DEG C, and sterilizing time is 13-17min;
(2) Glutinous Semen Maydis pre-treatment: select Good Quality Glutinous Corn to clean up and pulverized 20 mesh sieves, be soaked in water to drain after 4-6h and cook, hot meal is mixed with water in container, temperature is controlled at 25-35 DEG C, add distiller's yeast and stir that to make it ferment vigorous, above treating that meal all floats over, there is crack, and have aperture emitting bubble, laid with wine cake, later every day operates 1-2 time, until meal is no longer floating upper;
(3) Primary Fermentation: honeydew melon juice is poured in the container of the Glutinous Semen Maydis mash being in fermentation animated period, be 4/5 of vessel volume to cumulative volume, then add the fruit wine yeast of mass concentration 2%-3%, stir, temperature controls at 20-28 DEG C, and fermentation time is 7-12 days;
(4) secondary fermentation: container closure is moved to wine cellar, place 28-32 days at 12-28 DEG C, filters after fermentation ends and obtains settled solution;
(5) sterilization: honeydew melon fruit wine can be obtained after the settled solution obtained in step (4) is carried out sterilization.
2. the brewing method of the former wine of a kind of honeydew melon according to claim 1, is characterized in that, fermentation equipment is carried out cleaning before using and disinfected with sulfurous gas or formaldehyde fumigation.
3. the brewing method of the former wine of a kind of honeydew melon according to claim 1, is characterized in that, the mass ratio of honeydew melon Normal juice and hot meal is 1-4:1.
4. the brewing method of the former wine of a kind of honeydew melon according to claim 1, is characterized in that, in step (2), Glutinous Semen Maydis rice wine fermenting reaches the vigorous time is 20-24h.
5. the brewing method of the former wine of a kind of honeydew melon according to claim 1, is characterized in that, filters in step (4) and obtains that settled solution can adopt that nature is clarified, the method for filtered through gauze or diatomite filtration.
6. the honeydew melon brandy that obtains of the brewing method of the former wine of a kind of honeydew melon according to claim 1, is characterized in that, can obtain honeydew melon brandy by after former for the honeydew melon obtained wine distillation.
7. the honeydew melon fruit wine finished product that obtains of the brewing method of the former wine of a kind of honeydew melon according to claim 1, is characterized in that, by former for honeydew melon wine through changing bucket, storage, allotment and filling after can obtain honeydew melon fruit wine finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310669356.XA CN104694323A (en) | 2013-12-05 | 2013-12-05 | Brewing method of raw melon wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310669356.XA CN104694323A (en) | 2013-12-05 | 2013-12-05 | Brewing method of raw melon wine |
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| CN104694323A true CN104694323A (en) | 2015-06-10 |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1287162A (en) * | 1999-09-06 | 2001-03-14 | 王焰腾 | Method of making sweet wine with fruit juice and flesh |
| CN1544604A (en) * | 2003-11-15 | 2004-11-10 | 新疆农业大学 | Brewing process of hami melon wine |
| CN1806666A (en) * | 2005-11-18 | 2006-07-26 | 张红 | Pulp fermented glutinous wine and preparation method thereof |
| CN101319179A (en) * | 2007-06-08 | 2008-12-10 | 李树森 | Composite nourishing wine of hami melon |
| CN101469303A (en) * | 2007-12-26 | 2009-07-01 | 蔡菊芳 | Method for brewing hami melon wine |
| CN102965225A (en) * | 2012-12-18 | 2013-03-13 | 韦慧芳 | Hami melon/grape wine and preparation method thereof |
| CN103074195A (en) * | 2013-02-04 | 2013-05-01 | 颜明华 | Hami melon wine |
-
2013
- 2013-12-05 CN CN201310669356.XA patent/CN104694323A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1287162A (en) * | 1999-09-06 | 2001-03-14 | 王焰腾 | Method of making sweet wine with fruit juice and flesh |
| CN1544604A (en) * | 2003-11-15 | 2004-11-10 | 新疆农业大学 | Brewing process of hami melon wine |
| CN1806666A (en) * | 2005-11-18 | 2006-07-26 | 张红 | Pulp fermented glutinous wine and preparation method thereof |
| CN101319179A (en) * | 2007-06-08 | 2008-12-10 | 李树森 | Composite nourishing wine of hami melon |
| CN101469303A (en) * | 2007-12-26 | 2009-07-01 | 蔡菊芳 | Method for brewing hami melon wine |
| CN102965225A (en) * | 2012-12-18 | 2013-03-13 | 韦慧芳 | Hami melon/grape wine and preparation method thereof |
| CN103074195A (en) * | 2013-02-04 | 2013-05-01 | 颜明华 | Hami melon wine |
Non-Patent Citations (2)
| Title |
|---|
| 吴晓菊: "不同发酵条件对哈密瓜糯米酒品质的影响", 《食品研究与开发》 * |
| 胡建广等: "《玉米生产实用技术》", 31 October 2008 * |
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Inventor after: Deng Ximing Inventor after: Cheng Zhiguo Inventor after: Wang Wei Inventor after: Meng Xuanning Inventor after: Zhu Xinming Inventor after: Sun Xiangchun Inventor after: Chai Zheng Inventor after: Meng Shengde Inventor after: Wang Ying Inventor before: Deng Ximing |
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Application publication date: 20150610 |