CN104694334A - Preparation method for nippon hawthorn fruit wine - Google Patents
Preparation method for nippon hawthorn fruit wine Download PDFInfo
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- CN104694334A CN104694334A CN201510132161.0A CN201510132161A CN104694334A CN 104694334 A CN104694334 A CN 104694334A CN 201510132161 A CN201510132161 A CN 201510132161A CN 104694334 A CN104694334 A CN 104694334A
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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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
The invention provides a preparation method for nippon hawthorn fruit wine. The preparation method comprises the first step of preparing a mixture of nippon hawthorn pulp and sorgo straw juice, the second step of adding sulfur dioxide, the third step of adding an artificial yeast nutrient solution for fermentation, the fourth step of separating juice and residues to obtain a supernatant, the fifth step of carrying out fining for clarification and carrying out freezing, the sixth step of carrying out filtering and centrifugation to obtain raw wine, the seventh step of adding part of the raw wine into a yeast extractive for ageing, and the eighth step of blending. The nippon hawthorn and sorgo straws serve as the raw materials to brew the nippon hawthorn fruit wine which is prominent in aroma, continuous in fragrance, full, and unlabored in taste; the preparation method is simple and easy and convenient to operate, the brewing period is short, the cost of the raw materials is low, the economic benefits are remarkable, and the method is suitable for commercialized production of the nippon hawthorn fruit wine.
Description
Technical field
The invention belongs to the preparation field of wine, be specifically related to a kind of with the preparation method of YESHANZA and the sweet sorghum stalk YESHANZA fruit wine that is raw material.
Background technology
YESHANZA fruit contains multiple organic acid: Crategolic acid, oxysuccinic acid, succsinic acid, citric acid etc., can promote pepsic secretion, have relieving dyspepsia, orectic effect; Contained total flavonoid composition can promote vasodilation, coronary artery blood flow increases, and has the effects such as scattered silt blood, hypotensive, reducing blood-fat, increase volume of blood flow; It is the wild mountain fruit of medicine-food two-purpose.
Benefit materials contained in YESHANZA all enters in wine by YESHANZA fruit wine, nutritious, useful to human body.China just adopts hawthorn wine brewing very early, has hawthorn single fruit to ferment at present, and many fruit fermentations, dry fruit lixiviate, pulverizing and brewed making method, the later stage is brewageed by natural aging method.But traditional hawthorn wine-making technology cycle is longer, generally needs 1-3, although the Hawthorn Fruit Wine aroma alcohol brewageed and, fruital loss is large, without obvious hawthorn fruital.Further, traditional hawthorn fruit alcoholic drink mixed with fruit juice consumes hawthorn amount greatly in brewing process, and raw materials cost is higher, and economic benefit is not obvious.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of fruit wine, traditional hawthorn fruit alcoholic drink mixed with fruit juice brewing period is long to solve, fruital loss is large, without the problem of obvious hawthorn fruital, and improve its economic benefit.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
The invention provides a kind of preparation method of fruit wine, comprise the steps: that in YESHANZA slurry and sweet sorghum stalk juice blend, add yeast culture liquid ferments, obtained former wine, get the former wine of part, add the Standard entertion yeast extract of 160-240g by former wine described in every 1000L, carry out ageing, ageing condition is: be warming up to 45-55 DEG C of insulation 10-60 minute, be cooled to 30-40 DEG C of insulation 24-72 hour again, be finally cooled to normal temperature, sealing 2-3 month.
Sweet sorghum is extensively planted in China, and output is large, and its stalk is rich in sugar, and rate of squeezing the juice is up to 55%; Simultaneously sweet sorghum stalk drought resisting, alkali, output is high, cultivation manageability, compared with economy of the fruit tree drop into low, the cycle is short, produce effects fast, is desirable liquor-making raw material.But not yet there is the hawthorn fruit alcoholic drink mixed with fruit juice adopting YESHANZA and sweet sorghum stalk mixed fermentation brewing at present.By finding after test of many times, YESHANZA slurry can be significantly improved Hawthorn Fruit Wine fruital, aroma and Hawthorn Fruit Wine economic benefit with sweet sorghum juice mixed fermentation.
In the present invention, control to add 160-240g at the former wine of every 1000L by amount part in later stage ageing being added yeast extract, and control ageing condition for being warming up to 45-55 DEG C of insulation 10-60 minute, be cooled to 30-40 DEG C of insulation 24-72 hour again, finally be cooled to normal temperature, sealing 2-3 month, shortens the hawthorn hotel catering phase, decreases the loss of fruital in brewing hawthorn wine process.
In the present invention, by the method to be mixed with Hawthorn Fruit Wine wine base without the wine liquid after the former wine of ageing and ageing, make that the fruital of the hawthorn fruit alcoholic drink mixed with fruit juice after allotment is outstanding, aroma is continuous.
Yeast extract has effect of accelerating the ripening in traditional aging process, contributes to shortening the ageing phase, preferably, adds the Standard entertion yeast extract of 180-220g by former wine described in every 1000L.
Preferably, ageing condition is: be warming up to 48-50 DEG C of insulation 20-30 minute, then is cooled to 32-35 DEG C of insulation 46-48 hour, is finally cooled to normal temperature, seals 3 months.
The present invention with YESHANZA and sweet sorghum stalk for raw material, by adopting YESHANZA slurry and sweet sorghum juice mixed fermentation, in later stage aging process, employing part is added yeast extract and (is adopted conventional yeasts extract to complete the present invention, preferably efficient yeast extract), and the method for ageing of accelerating the ripening by heating up, reduce raw material economics cost, shorten the hawthorn hotel catering phase, decrease the loss of Hawthorn Fruit Wine fruital, the hawthorn fruit alcoholic drink mixed with fruit juice fruital of preparation is given prominence to, aroma is continuous, wine body is full, mouthfeel is happy, within brewing period foreshortens to half a year, there is very high economic benefit.It is rich in the multiple organic acid of needed by human body and flavone component, nutritious, has good nourishing function.
Present invention also offers a kind of preparation method of YESHANZA fruit wine, comprise following concrete steps:
(1) YESHANZA slurry and sweet sorghum stalk juice blend is prepared;
(2) the Standard entertion sulfurous gas of 80-100g is added by YESHANZA slurry and sweet sorghum stalk juice blend described in every 1000L;
(3) add artificial yeast's nutrient solution to ferment, leavening temperature is 20-25 DEG C;
(4) juice slag is separated, and obtains supernatant liquor;
(5) under, glue clarification, freezing;
(6) filter, centrifugal, obtain former wine;
(7) the former wine of part after described step of learning from else's experience (6) process, carries out ageing after adding yeast extract;
(8) with the described remaining former wine without ageing and the described wine liquid that obtains through ageing for wine base, dry type, half-dry type or sweet type fruit wine are prepared in allotment.
Preferably, in step (1), the preparation method of YESHANZA slurry and sweet sorghum juice is respectively: (a) YESHANZA is starched: rinsed well by YESHANZA fresh fruit, rinse well, making beating, adds the Standard entertion polygalacturonase of 60-80g by YESHANZA per ton, make YESHANZA slurry; (b) sweet sorghum juice: by sweet sorghum stalk defoliation, fringe, skin, rinse well, squeeze the juice, make sweet sorghum juice.The object adding polygalacturonase is the decomposition promoting pectin, improves crushing juice rate and the clarity of YESHANZA.Remove sweet sorghum stalk leaf, fringe, skin reason be, the stem stalk of sweet sorghum stalk is rich in sugar but the own sugar degree of its leaf, fringe, skin is extremely low, and pained substances content is high, removes its leaf before squeezing the juice, fringe, micromicro improve the yield of liquor in fermenting process and the quality of wine.
In step (2), the object adding sulfurous gas avoids bacteria infection in fermenting process, and improve acidity and the clarity of fermented substrate.
Preferably, in step (3), carry out sugar adjustment when the sugar degree of described YESHANZA slurry and sweet sorghum stalk juice blend drops to 50 ~ 70g/L according to default alcoholic strength.
Carry out sugar adjustment by adding the external source such as sucrose, glucose type sugar, starch according to the alcoholic strength and open country hawthorn that preset Hawthorn Fruit Wine and sweet sorghum stalk juice blend sugar degree calculating sugaring amount, method of calculation are:
Preferably, in step (4), when the sugar degree of described YESHANZA slurry and sweet sorghum stalk juice blend is lower than 4g/L, carry out the separation of juice slag, then sealed vessel leaves standstill 7-15 days.
Preferably, in step (1), the amount ratio of described YESHANZA slurry and sweet sorghum juice is 1L:3L ~ 1L:1L.Because YESHANZA is all not identical with sugar degree with the acid content of sweet sorghum juice, YESHANZA acid content is higher, and sweet sorghum juice sugar degree is higher, the amount ratio of YESHANZA and sweet sorghum juice by follow-up making method and final brewage Hawthorn Fruit Wine local flavor and mouthfeel produce a very large impact.Found by test, when YESHANZA slurry and the amount ratio of sweet sorghum juice are 1L:3L ~ 1L:1L, the hawthorn fruit alcoholic drink mixed with fruit juice mouthfeel brewageed is happy, fruital outstanding, aroma is continuous.
Preferably, in described step (3), artificial yeast's nutrient solution described in the Standard entertion adding 1-3L by YESHANZA slurry and sweet sorghum stalk juice blend described in every 1000L.
Preferably, in described step (5), freezing 5-10 days.
The present invention with YESHANZA and sweet sorghum stalk for the YESHANZA fruit wine that fruital is given prominence to, aroma is continuous, wine body is full, mouthfeel is happy brewageed by raw material, preparation method used is simple, easy and simple to handle, brewing period is short, raw materials cost is low, economic benefit is obvious, is applicable to commercially producing of YESHANZA fruit wine.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention.
Embodiment
Be described in further detail the present invention below by specific embodiment, concrete preparation technology as shown in Figure 1.
Embodiment of the present invention artificial yeast's nutrient solution used is during the fermentation prepared by the following method: get " Angel " BY818 grape wine high activity dried yeast, join in the water of sugary 10% 35 DEG C and dissolve, and the concentration making " Angel " BY818 grape wine high-activity yeast liquid is 50g/L, constant temperature is vigorous to fermenting.
Embodiment 1: the YESHANZA fruit wine that alcoholic strength is 12 ± 1% is preset in preparation
(1) prepare YESHANZA slurry: the YESHANZA fresh fruit of sorting maturation more than 90%, rinse well with soft water, do not destroy fruit stone making beating 400L, then add 24g polygalacturonase, make YESHANZA slurry;
(2) prepare sweet sorghum juice: by sweet sorghum stalk defoliation, fringe, skin, rinse well with soft water, squeeze the juice to 400L, make sweet sorghum juice;
(3) by YESHANZA slurry and sweet sorghum juice mixing, add 80g sulfurous gas by this mixture of every 1000L, mix, it is 132g/L that sampling records mixture sugar degree;
(4) add 1L artificial yeast nutrient solution by every 1000L YESHANZA slurry and sweet sorghum stalk juice blend to ferment, control leavening temperature is 20-22 DEG C, when the sugar degree of described YESHANZA slurry and sweet sorghum stalk juice blend drops to 66g/L, add 66kg (obtaining by sugaring amount formulae discovery) white sugar and carry out sugar adjustment; When the sugar degree of this mixture is 3.2g/L, be considered as fermentation ends, now recording alcoholic strength is 11.8%, and carry out juice slag and be separated to obtain Normal juice, skin slag high-speed centrifuge is separated and obtains clear juice, gained Normal juice is mixed with clear juice, sealed vessel leaves standstill 7 days, then extracts pure mellow wine with siphonage;
(5) experimentally result, the standard adding 150g by 1000L pure mellow wine adds edible Gelatinum oxhide and carries out clarifying treatment in gained pure mellow wine, wine body constant temperature 18 DEG C after lower glue, be separated after 5 days, then at-5 DEG C freezing 10 days, wherein freezing temp was determined by following formula: freezing temp=-(mixture alcoholic strength/2-1) DEG C.
(6) filter, centrifugal, obtain former wine;
(7) 1/3rd of the former wine after step (6) process are taken, Standard entertion " Angel " yeast extract (the food grade content 99% of 160g is added by the former wine of every 1000L, active substance 99.9%), then ageing is carried out, ageing condition is: be warming up to 45 DEG C of insulations 60 minutes, be cooled to 30 DEG C of insulations 72 hours again, be finally cooled to normal temperature, sealing ageing 2 months;
(8) by the former wine without ageing with through the wine liquid mixing that ageing obtains, dry type and sweet type hawthorn fruit alcoholic drink mixed with fruit juice is prepared as wine base.
Embodiment 2: the YESHANZA fruit wine that alcoholic strength is 9 ± 1% is preset in preparation
(1) prepare YESHANZA slurry: the YESHANZA fresh fruit of sorting maturation more than 90%, rinse well with soft water, do not destroy fruit stone making beating 400L, then add 24g polygalacturonase, make YESHANZA slurry;
(2) prepare sweet sorghum juice: by sweet sorghum stalk defoliation, fringe, skin, rinse well with soft water, squeeze the juice to 600L, make sweet sorghum juice;
(3) by YESHANZA slurry and sweet sorghum juice mixing, add 90g sulfurous gas by this mixture of every 1000L, mix, it is 141g/L that sampling records mixture sugar degree;
(4) add 2L artificial yeast nutrient solution by every 1000L YESHANZA slurry and sweet sorghum stalk juice blend to ferment, control leavening temperature is 20-22 DEG C, when the sugar degree of described YESHANZA slurry and sweet sorghum stalk juice blend drops to 70g/L, add 13kg white sugar and carry out sugar adjustment; When the sugar degree of this mixture is 3.5g/L, recording alcoholic strength is 8.9%, and carries out juice slag and be separated to obtain Normal juice, and skin slag high-speed centrifuge is separated and obtains clear juice, gained Normal juice is mixed with clear juice, and standing 10 days of sealed vessel, then extracts pure mellow wine with siphonage;
(5) experimentally result, the standard adding 120g by 1000L pure mellow wine adds edible Gelatinum oxhide and carries out clarifying treatment in gained pure mellow wine, and after lower glue, wine body constant temperature 18 DEG C, was separated after 5 days, then at-3.5 DEG C freezing 7 days, wherein freezing temp was determined by same formula;
(6) filter, centrifugal, obtain former wine;
(7) half of the former wine after step (6) process is taken, Standard entertion " Angel " yeast extract (the food grade content 99% of 180g is added by the former wine of every 1000L, active substance 99.9%), then ageing is carried out, ageing condition is: be warming up to 55 DEG C of insulations 10 minutes, be cooled to 40 DEG C of insulations 24 hours again, be finally cooled to normal temperature, sealing ageing 2 months;
(8) by the former wine without ageing with through the wine liquid mixing that ageing obtains, dry type, sweet type hawthorn fruit alcoholic drink mixed with fruit juice is prepared as wine base.
Embodiment 3: the YESHANZA fruit wine that alcoholic strength is 12 ± 1% is preset in preparation
(1) prepare YESHANZA slurry: the YESHANZA fresh fruit of sorting maturation more than 90%, rinse well with soft water, do not destroy fruit stone making beating 400L, then add 24g polygalacturonase, make YESHANZA slurry;
(2) prepare sweet sorghum juice: by sweet sorghum stalk defoliation, fringe, skin, rinse well with soft water, squeeze the juice to 1200L, make sweet sorghum juice;
(3) by YESHANZA slurry and sweet sorghum juice mixing, add 100g sulfurous gas by this mixture of every 1000L, mix, it is 145g/L that sampling records mixture sugar degree;
(4) add 3L artificial yeast nutrient solution by every 1000L YESHANZA slurry and sweet sorghum stalk juice blend to ferment, control leavening temperature is 23-25 DEG C, when the sugar degree of described YESHANZA slurry and sweet sorghum stalk juice blend drops to 71g/L, add 114kg white sugar and carry out sugar adjustment; When the sugar degree of this mixture is 3.3g/L, recording alcoholic strength is 11.9%, and carries out juice slag and be separated to obtain Normal juice, skin slag high-speed centrifuge is separated to obtain clear juice, gained Normal juice mixed with clear juice, sealed vessel leaves standstill 15 days, then extracts pure mellow wine with siphonage;
(5) standard adding 90g by 1000L pure mellow wine adds edible Gelatinum oxhide and carries out clarifying treatment in gained pure mellow wine, and after lower glue, wine body constant temperature 18 DEG C, was separated after 5 days, and then at-5 DEG C freezing 5 days, wherein freezing temp was determined by same formula;
(6) filter, centrifugal, obtain former wine;
(7) 2/3rds of the former wine after step (6) process are taken, Standard entertion " Angel " yeast extract (the food grade content 99% of 240g is added by the former wine of every 1000L, active substance 99.9%), then ageing is carried out, ageing condition is: be warming up to 50 DEG C of insulations 25 minutes, be cooled to 35 DEG C of insulations 48 hours again, be finally cooled to normal temperature, sealing ageing 3 months;
(8) by the former wine without ageing with through the wine liquid mixing that ageing obtains, dry type, sweet type hawthorn fruit alcoholic drink mixed with fruit juice is prepared as wine base.
Embodiment 4: the YESHANZA fruit wine that alcoholic strength is 12 ± 1% is preset in preparation
(1) prepare YESHANZA slurry: the YESHANZA fresh fruit of sorting maturation more than 90%, rinse well with soft water, do not destroy fruit stone making beating 400L, then add 32g polygalacturonase, make YESHANZA slurry;
(2) prepare sweet sorghum juice: by sweet sorghum stalk defoliation, fringe, skin, rinse well with soft water, squeeze the juice to 600L, make sweet sorghum juice;
(3) by YESHANZA slurry and sweet sorghum juice mixing, add 90g sulfurous gas by this mixture of every 1000L, mix, it is 135g/L that sampling records mixture sugar degree;
(4) add 3L artificial yeast nutrient solution by every 1000L YESHANZA slurry and sweet sorghum stalk juice blend to ferment, control leavening temperature is 23-25 DEG C, when the sugar degree of described YESHANZA slurry and sweet sorghum stalk juice blend drops to 65g/L, add 79kg white sugar and carry out sugar adjustment; When the sugar degree of this mixture is 3.1g/L, be considered as fermentation ends, now recording alcoholic strength is 11.8%, and carry out juice slag and be separated to obtain Normal juice, skin slag high-speed centrifuge is separated and obtains clear juice, gained Normal juice is mixed with clear juice, sealed vessel leaves standstill 7 days, then extracts pure mellow wine with siphonage;
(5) standard adding 110g by 1000L pure mellow wine adds edible Gelatinum oxhide and carries out clarifying treatment in gained pure mellow wine, and after lower glue, wine body constant temperature 18 DEG C, was separated after 5 days, and then at-5 DEG C freezing 6 days, wherein freezing temp was determined by same formula;
(6) filter, centrifugal, obtain former wine;
(7) 1/3rd of the former wine after step (6) process are taken, Standard entertion " Angel " yeast extract (the food grade content 99% of 220g is added by the former wine of every 1000L, active substance 99.9%), then ageing is carried out, ageing condition is: be warming up to 50 DEG C of insulations 25 minutes, be cooled to 35 DEG C of insulations 48 hours again, be finally cooled to normal temperature, sealing ageing 2 months;
(8) by the former wine without ageing with through the wine liquid mixing that ageing obtains, dry type, sweet type hawthorn fruit alcoholic drink mixed with fruit juice is prepared as wine base.
Embodiment 5: the YESHANZA fruit wine that alcoholic strength is 12 ± 1% is preset in preparation
(1) prepare YESHANZA slurry: the YESHANZA fresh fruit of sorting maturation more than 90%, rinse well with soft water, do not destroy fruit stone making beating 400L, then add 24g polygalacturonase, make YESHANZA slurry;
(2) prepare sweet sorghum juice: by sweet sorghum stalk defoliation, fringe, skin, rinse well with soft water, squeeze the juice to 600L, make sweet sorghum juice;
(3) by YESHANZA slurry and sweet sorghum juice mixing, add 80g sulfurous gas by this mixture of every 1000L, mix, it is 136g/L that sampling records mixture sugar degree;
(4) add 2L artificial yeast nutrient solution by every 1000L YESHANZA slurry and sweet sorghum stalk juice blend to ferment, control leavening temperature is 20-22 DEG C, when the sugar degree of described YESHANZA slurry and sweet sorghum stalk juice blend drops to 68g/L, add 78kg white sugar and carry out sugar adjustment; When the sugar degree of this mixture is 3.1g/L, be considered as fermentation ends, now recording alcoholic strength is 11.7%, and carry out juice slag and be separated to obtain Normal juice, skin slag high-speed centrifuge is separated and obtains clear juice, gained Normal juice is mixed with clear juice, sealed vessel leaves standstill 15 days, then extracts pure mellow wine with siphonage;
(5) standard adding 110g by 1000L pure mellow wine adds edible Gelatinum oxhide and carries out clarifying treatment in gained pure mellow wine, and after lower glue, wine body constant temperature 18 DEG C, was separated after 5 days, and then at-4.5 DEG C freezing 7 days, wherein freezing temp was determined by same formula;
(6) filter, centrifugal, obtain former wine;
(7) half of the former wine after step (6) process is taken, Standard entertion " Angel " yeast extract (the food grade content 99% of 200g is added by the former wine of every 1000L, active substance 99.9%), then ageing is carried out, ageing condition is: be warming up to 48 DEG C of insulations 30 minutes, be cooled to 32 DEG C of insulations 46 hours again, be finally cooled to normal temperature, sealing ageing 3 months;
(8) by the former wine without ageing with through the wine liquid mixing that ageing obtains, dry type, sweet type hawthorn fruit alcoholic drink mixed with fruit juice is prepared as wine base.
Embodiment 6: the YESHANZA fruit wine that alcoholic strength is 10 ± 1% is preset in preparation
(1) prepare YESHANZA slurry: the YESHANZA fresh fruit soft water of sorting maturation more than 90% is rinsed well, do not destroy fruit stone making beating 400L, then add 24g polygalacturonase, make YESHANZA slurry;
(2) prepare sweet sorghum juice: by sweet sorghum stalk defoliation, fringe, skin, rinse well with soft water, squeeze the juice to 600L, make sweet sorghum juice;
(3) by YESHANZA slurry and sweet sorghum juice mixing, add 90g sulfurous gas by this mixture of every 1000L, mix, it is 137g/L that sampling records mixture sugar degree;
(4) add 2L artificial yeast nutrient solution by every 1000L YESHANZA slurry and sweet sorghum stalk juice blend to ferment, control leavening temperature is 20-22 DEG C, when the sugar degree of described YESHANZA slurry and sweet sorghum stalk juice blend drops to 60g/L, add 37kg white sugar and carry out sugar adjustment; When the sugar degree of this mixture is 3.3g/L, be considered as fermentation ends, now recording alcoholic strength is 9.8%, and carry out juice slag and be separated to obtain Normal juice, skin slag high-speed centrifuge is separated and obtains clear juice, gained Normal juice is mixed with clear juice, sealed vessel leaves standstill 15 days, then extracts pure mellow wine with siphonage;
(5) standard adding 130g by 1000L pure mellow wine adds edible Gelatinum oxhide and carries out clarifying treatment in gained pure mellow wine, and after lower glue, wine body constant temperature 18 DEG C, was separated after 5 days, and then at-4 DEG C freezing 7 days, wherein freezing temp was determined by same formula;
(6) filter, centrifugal, obtain former wine;
(7) 2/3rds of the former wine after step (6) process are taken, Standard entertion " Angel " yeast extract (the food grade content 99% of 180g is added by the former wine of every 1000L, active substance 99.9%), then ageing is carried out, ageing condition is: be warming up to 48 DEG C of insulations 20 minutes, be cooled to 32 DEG C of insulations 46 hours again, be finally cooled to normal temperature, sealing ageing 3 months;
(8) by the former wine without ageing with through the former wine mixing that ageing obtains, in this, as wine base, add sucrose and be deployed into half-dry type hawthorn fruit alcoholic drink mixed with fruit juice.
Embodiment 7: the YESHANZA fruit wine that alcoholic strength is 12 ± 1% is preset in preparation
(1) prepare YESHANZA slurry: the YESHANZA fresh fruit of sorting maturation more than 90%, rinse well with soft water, do not destroy fruit stone making beating 400L, then add 24g polygalacturonase, make YESHANZA slurry;
(2) prepare sweet sorghum juice: by sweet sorghum stalk defoliation, fringe, skin, rinse well with soft water, squeeze the juice to 600L, make sweet sorghum juice;
(3) by YESHANZA slurry and sweet sorghum juice mixing, add 90g sulfurous gas by this mixture of every 1000L, mix, it is 136g/L that sampling records mixture sugar degree;
(4) add 2L artificial yeast nutrient solution by every 1000L YESHANZA slurry and sweet sorghum stalk juice blend to ferment, control leavening temperature is 23-25 DEG C, when the sugar degree of described YESHANZA slurry and sweet sorghum stalk juice blend drops to 70g/L, add 78kg white sugar and carry out sugar adjustment; When the sugar degree of this mixture is 3.2g/L, be considered as fermentation ends, now recording alcoholic strength is 11.8%, and carry out juice slag and be separated to obtain Normal juice, skin slag high-speed centrifuge is separated and obtains clear juice, gained Normal juice is mixed with clear juice, sealed vessel leaves standstill 10 days, then extracts pure mellow wine with siphonage;
(5) standard adding 100g by 1000L pure mellow wine adds edible Gelatinum oxhide and carries out clarifying treatment in gained pure mellow wine, and after lower glue, wine body constant temperature 18 DEG C, was separated after 5 days, and then at-5 DEG C freezing 7 days, wherein freezing temp was determined by same formula;
(6) filter, centrifugal, obtain former wine;
(7) 1/3rd of the former wine after step (6) process are taken, Standard entertion " Angel " yeast extract (the food grade content 99% of 200g is added by the former wine of every 1000L, active substance 99.9%), then ageing is carried out, ageing condition is: be warming up to 50 DEG C of insulations 25 minutes, be cooled to 35 DEG C of insulations 48 hours again, be finally cooled to normal temperature, sealing ageing 3 months;
(8) by the former wine without ageing with through the former wine mixing that ageing obtains, in this, as wine base, add sucrose and be deployed into half-dry type and sweet type hawthorn fruit alcoholic drink mixed with fruit juice.
The YESHANZA fruit wine that 10 specialty evaluation persons prepare embodiment 1-7 according to standard GB/T/T 15038-2006 " grape wine, fruit wine GENERAL EXPERIMENTATION " and the organoleptics property of hawthorn fruit alcoholic drink mixed with fruit juice of selling on the market, namely carried out check and analysis evaluation to the color and luster of hawthorn fruit alcoholic drink mixed with fruit juice product, fragrance, the organoleptics property such as flavour and typicalness, table 1 is set hawthorn fruit alcoholic drink mixed with fruit juice organoleptics property standards of grading.
Table 1 hawthorn fruit alcoholic drink mixed with fruit juice organoleptics property standards of grading
10 specialty evaluation persons appraisal result (by average mark) of organoleptics property to embodiment 1-7 (being designated as 1#-7#) and the hawthorn fruit alcoholic drink mixed with fruit juice of selling (being designated as contrast product) is on the market as shown in table 2 below.
The appraisal result of the organoleptics property of each hawthorn fruit alcoholic drink mixed with fruit juice of table 2
As shown in Table 2, the YESHANZA fruit wine organoleptics property prepared of the present invention is excellent.In outward appearance, outward appearance is beautiful, is red-brown, and only the YESHANZA fruit wine color prepared of embodiment 3 (i.e. 3#) is slightly shallow; Wine body clear is glossy.In fragrance, Fructus Crataegi gives off a strong fragrance, give prominence to, lastingly, fermentation fragrance is given prominence to, and fragrance is coordinated, and aroma is strong; Wherein the hawthorn fruital of YESHANZA fruit wine prepared of embodiment 4,5,7 (i.e. 4#, 5#, 7#) is relatively denseer.In flavour, entrance is happy, and wine body is plentiful mellow, sour and sweet palatability, and aftertaste is lasting; Wherein the mouthfeel of YESHANZA fruit wine prepared of embodiment 5,7 (i.e. 5#, 7#) is best.In typicalness, YESHANZA fruit wine all typical case's perfections prepared by all embodiments, unique style.And hawthorn fruit alcoholic drink mixed with fruit juice on the market in fragrance and flavour all not as YESHANZA fruit wine prepared by the present invention.Integrated appearance, fragrance, flavour and typicalness, the YESHANZA fruit wine outward appearance that the present invention brewages for raw material with YESHANZA and sweet sorghum stalk is beautiful, fruital outstanding, aroma is continuous, wine body is full, mouthfeel is happy, and organoleptic quality is excellent.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the preparation method of a fruit wine, it is characterized in that, comprise the steps: that in YESHANZA slurry and sweet sorghum stalk juice blend, add artificial yeast's nutrient solution ferments, obtained former wine, gets the former wine of part, the Standard entertion yeast extract of 160-240g is added by former wine described in every 1000L, carry out ageing, ageing condition is: be warming up to 45-55 DEG C of insulation 10-60 minute, then is cooled to 30-40 DEG C of insulation 24-72 hour, finally be cooled to normal temperature, sealing 2-3 month.
2. the preparation method of fruit wine according to claim 1, is characterized in that, the add-on of described yeast extract for: described in every 1000L, former wine adds 180-220g yeast extract.
3. the preparation method of fruit wine according to claim 1, is characterized in that, described ageing condition is: be warming up to 48-50 DEG C of insulation 20-30 minute, then is cooled to 32-35 DEG C of insulation 46-48 hour, is finally cooled to normal temperature, seals 3 months.
4. the preparation method of the fruit wine according to any one of claim 1-3, is characterized in that, comprises following concrete operation step:
(1) YESHANZA slurry and sweet sorghum stalk juice blend is prepared;
(2) the Standard entertion sulfurous gas of 80-100g is added by YESHANZA slurry and sweet sorghum stalk juice blend described in every 1000L;
(3) add artificial yeast's nutrient solution to ferment, leavening temperature is 20-25 DEG C;
(4) juice slag is separated, and obtains supernatant liquor;
(5) under, glue clarification, freezing;
(6) filter, centrifugal, obtain former wine;
(7) the former wine of part after described step of learning from else's experience (6) process, carries out ageing after adding yeast extract;
(8) with the described remaining former wine without ageing and the described wine liquid that obtains through ageing for wine base, dry type, half-dry type or sweet type fruit wine, alcoholic drink mixed with fruit juice are prepared in allotment.
5. the preparation method of fruit wine according to claim 4, is characterized in that, in described step (1), the preparation method of YESHANZA slurry and sweet sorghum juice is respectively:
A () YESHANZA is starched: rinsed well by YESHANZA fresh fruit, and making beating, adds the Standard entertion polygalacturonase of 60-80g by YESHANZA per ton, makes YESHANZA slurry;
(b) sweet sorghum juice: by sweet sorghum stalk defoliation, fringe, skin, rinse well, squeeze the juice, make sweet sorghum juice.
6. the preparation method of fruit wine according to claim 4, it is characterized in that, in described step (3), carry out sugar adjustment when the sugar degree of described YESHANZA slurry and sweet sorghum stalk juice blend drops to 50 ~ 70g/L according to default alcoholic strength.
7. the preparation method of fruit wine according to claim 4, it is characterized in that, in described step (4), when the sugar degree of described YESHANZA slurry and sweet sorghum stalk juice blend is lower than 4g/L, carry out the separation of juice slag, then sealed vessel leaves standstill 7-15 days.
8. the preparation method of fruit wine according to claim 4, is characterized in that, in described step (1), the amount ratio of described YESHANZA slurry and sweet sorghum juice is 1L:3L ~ 1L:1L.
9. the preparation method of fruit wine according to claim 4, is characterized in that, in described step (3), and artificial yeast's nutrient solution described in the Standard entertion adding 1-3L by YESHANZA slurry and sweet sorghum stalk juice blend described in every 1000L.
10. the preparation method of fruit wine according to claim 4, is characterized in that, in described step (5), and freezing 5-10 days.
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| CN104694334B (en) | 2017-07-14 |
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Address after: Weishi Fuxing Road West of Henan Province in 475000. Patentee after: Henan Meng Meng Bioengineering Co., Ltd. Address before: Weishi Fuxing Road West of Henan Province in 475000. Patentee before: Henan Heng Sheng biotechnology company limited |