CN104711145A - Method for brewing kiwi wine - Google Patents
Method for brewing kiwi wine Download PDFInfo
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- CN104711145A CN104711145A CN201510148424.7A CN201510148424A CN104711145A CN 104711145 A CN104711145 A CN 104711145A CN 201510148424 A CN201510148424 A CN 201510148424A CN 104711145 A CN104711145 A CN 104711145A
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- wine
- yangtao
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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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- Health & Medical Sciences (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a method for brewing health care kiwi wine. The method comprises the following steps: selecting naturally ripe kiwis, washing and air drying the kiwis for later use; adding white spirit in dried yeast to dissolve the dried yeast in the white spirit; crushing the kiwis with peels, transferring pulp into a fermentation tank, adding rock candy, stirring uniformly, adding the yeast dissolved in the above step, stirring uniformly, adding white spirit, and hermetically fermenting; squeezing and filtering after fermentation, and filtering to obtain a semi-finished product of kiwi wine; putting the semi-finished product of kiwi wine in the fermentation tank, scattering a layer of white spirit on the surface of the semi-finished product of kiwi wine, and hermetically fermenting 2 years to prepare the kiwi wine. The brewing method provided by the invention improves the fermentation flows and utilizes the nutritional ingredients of the kiwi to the uttermost.
Description
Technical field
The invention provides a kind of Yangtao wine, particularly relate to a kind of health Yangtao wine and brewing method thereof, belong to brewing technical field.
Background technology
Kiwifruit contains the amino acid of abundant vitamins C, potassium, calcium, iron, vitamin-E, carbohydrate, fat, protein and needed by human body, high nutritive value, is described as " king of fruit ".Kiwifruit has very strong anti-oxidant function and it contains abundant food fibre, not only to smoothing away wrinkles, beautifying face and moistering lotion has active effect, also has effects such as improving fatigue, toxin-expelling intestine-cleaning, reduction cholesterol, prevention of arterial sclerosis.VITAMIN contained by kiwi fruit skin portion and mineral substance, than pulp fraction also abundant 3 times, eat and are usually abandoned by pericarp, cause larger nutrition waste.If belt leather is fermented into Yangtao wine, functional component wherein just can be obtained completely.But in actual production process; belt leather fermentation usually can make to present bitter taste material in the wine body spawned; later stage adjusts mouthfeel usually through interpolation glucide or other food additive component; not only increase production cost, the Yangtao wine that brew goes out does not have original pure and natural mouthfeel yet.
Summary of the invention
The invention provides a kind of brewing method of health Yangtao wine, solve the deficiency in background technology, the method improves the technical process of fermentation, the maximum using nutritive ingredient of kiwifruit fruit itself.
Realizing the technical scheme that above-mentioned purpose of the present invention adopts is:
A brewing method for Yangtao wine, comprises the following steps: (1), choose the Kiwifruit of natural maturity, dries for subsequent use after cleaning;
(2), in dry yeast add white wine, with white wine, dry yeast is melted;
(3), by after the fragmentation of Kiwifruit belt leather, pulp is moved in fermentor tank, add rock sugar and stir, the mass ratio of pulp and rock sugar is 1:0.24 ~ 0.28, then add the yeast after melting in step, after stirring, add white wine, and ferment 30 ~ 32 days at the condition lower seal of 19 ~ 21 DEG C, the white wine added and the mass ratio of Kiwifruit are 0.02 ~ 0.03:1;
(4), fermented after, carry out squeezing, filtering, obtained Yangtao wine work in-process after filtering;
(5), by Yangtao wine work in-process put into fermentor tank, then on the half-finished surface of Yangtao wine, be sprinkled into one deck white wine, the condition lower seal fermentation of 19 ~ 21 DEG C, ferment after 2 years, i.e. obtained described Yangtao wine.
As preferably, described white wine is the white wine of 50 ° ~ 60 °.Further, described white wine is the white wine of 56 °.
Described dry yeast is Angel high activity dried yeast BV818.
In dry yeast, the quality of white wine and the identical in quality of dry yeast is added in step (2).
In step (3), at fermentation stage, the white wine equivalent of required interpolation is divided into six parts, first in fermentor tank, add portion carry out face seal, then sealing and fermenting is opened fermentor tank after five days and is stirred once, then adds a white wine and continue sealing and fermenting, stirs altogether five times.
On the half-finished surface of Yangtao wine, the thick white wine of 0.5cm is sprinkled in step (5).
In order to overcome the deficiency existed in traditional fermentation process, the present invention improves some processes flow process.Yeast first melts with high spirit by early stage, not only before fermentation, brewer's yeast is tamed, by yeast autolysis effect, yeast cell is made in whole fermenting process, self to discharge polysaccharide and polypeptides matter to improve wine body quality, and can the living beings of yeast self be brought in fermented wine body, bitter taste material in softening Yangtao wine, makes wine body mouthfeel more full mellow and full.Belt leather Kiwifruit adds in the fermentation treatments that yeast carries out, and ensures that in kiwifruit fruit, complete nutrients matter can enter into fermented liquid, incorporates the nutritive ingredient of kiwi peer, increases wine body nourishing function; Constantly stir in the process of whole fermentation, and constantly supplement white wine, the white wine added can be combined with Kiwifruit acid and generate Ester, make whole wine body strong and brisk in taste, the white wine added can also go deep into bottom during the fermentation, prevent going mouldy of Kiwifruit during the fermentation, chemical additive need not be added and prevent from going mouldy, achieve many things at one stroke.
The present invention compared with prior art has the following advantages:
(1) kiwi peer is rich in antioxidant, and have anticancer, anti-inflammatory and antianaphylactic effect, in epidermis, oxidation preventive content is three times of pulp.Kiwifruit belt leather fermentation Simplified flowsheet, cost-saving, the natural component in kiwi peer incorporates in wine body, makes the Yangtao wine spawned not only present orange full color and luster, enriches mouthfeel, and increases the health value of wine body.
(2) melting yeast with white wine in the present invention can make yeast before fermentation, carry out the degree of resistance to wine domestication on the one hand, the yeast meeting autolyze phenomenon of some alcoholic intolerance degree, living beings such as polysaccharide protein and polypeptide etc. that yeast produces because of self-dissolving can improve wine body quality, can bitter taste material (tannin) in softening Yangtao wine, make wine body mouthfeel more full mellow and full.In addition, the polysaccharose substance in yeast, by being used for " parcel " of tiny crystals in wine body suppressing or reduce winestone precipitation, improves and strengthens the stability of albumen and polyphenolic compound (tannin) in wine body.
(3) constantly stir in the whole fermenting process of Yangtao wine, and constantly supplement the object of high spirit, acid that white wine and kiwifruit fruit are rich in itself can be made to be combined and to generate Ester, increase the sweet-smelling of wine body, the white wine added can also go deep into bottom during the fermentation, prevent the part of Kiwifruit in fermenting process from going mouldy, than the better effects if adding merely sanitas and chemical additive and prevent from going mouldy, health environment-friendly more.
The present invention utilizes belt leather Kiwifruit for starting material, utilizes the method for cleaning, yeast pre-treatment, fermentation, filtration and Secondary Fermentation, obtains the health Yangtao wine with natural Kiwifruit fragrance, taste mellow, meet consuming public's demand.
Embodiment
Below in conjunction with specific embodiment, detailed specific description is done to the present invention, but protection scope of the present invention is not limited to following examples.
Embodiment 1
The brewing method of the Yangtao wine provided in the present embodiment is as follows: (1), cleaning and pretreatment technology: 50kg Kiwifruit is cleaned, dried, and belt leather puts into freezer natural maturity.
(2), yeast pretreatment technology: add equivalent 56 ° of white wine in the high activity dried yeast BV818 of 300g Angel, melted evenly with white wine.
(3), fermentation procedure: after the fragmentation of Kiwifruit belt leather, fermentor tank is pumped into by underflow pump, add 12kg rock sugar and stir, then the yeast after melting in step is added, after stirring, 56 ° of white wine of 250 milliliters are added on the most backward mashed fruit of kiwi fruit surface, carry out sealing and fermenting 30 days under 19 DEG C of conditions.Stirred once every 5 days, namely add 250 milliliters of white wine at every turn after stirring and carry out face seal, stir altogether 5 times.
(4), filter: after having fermented, carry out squeezing, filtering, obtained Yangtao wine work in-process after filtering.
(5), by Yangtao wine work in-process put into fermentor tank, then on the half-finished surface of Yangtao wine, be sprinkled into the thick white wine of one deck 0.5cm, the condition lower seal fermentation of 19 DEG C, ferment after 2 years, i.e. obtained described Yangtao wine.
Embodiment 2
The brewing method of the Yangtao wine provided in the present embodiment is as follows: (1), cleaning and pretreatment technology: 50kg Kiwifruit is cleaned, dried, and belt leather puts into freezer natural maturity.
(2), yeast pretreatment technology: add equivalent 56 ° of white wine in the high activity dried yeast BV818 of 350g Angel, melted evenly with white wine.
(3), fermentation procedure: after the fragmentation of Kiwifruit belt leather, fermentor tank is pumped into by underflow pump, add 13kg rock sugar and stir, then the yeast after melting in step is added, after stirring, 56 ° of white wine of 230 milliliters are added on the most backward mashed fruit of kiwi fruit surface, carry out sealing and fermenting 31 days under 20 DEG C of conditions.Stirred once every 5 days, namely add 230 milliliters of white wine at every turn after stirring and carry out face seal, stir altogether 5 times.
(4), filter: after having fermented, carry out squeezing, filtering, obtained Yangtao wine work in-process after filtering.
(5), by Yangtao wine work in-process put into fermentor tank, then on the half-finished surface of Yangtao wine, be sprinkled into the thick white wine of one deck 0.5cm, the condition lower seal fermentation of 20 DEG C, ferment after 2 years, i.e. obtained described Yangtao wine.
Embodiment 3
The brewing method of the Yangtao wine provided in the present embodiment is as follows: (1), cleaning and pretreatment technology: 50kg Kiwifruit is cleaned, dried, and belt leather puts into freezer natural maturity.
(2), yeast pretreatment technology: add equivalent 56 ° of white wine in the high activity dried yeast BV818 of 250g Angel, melted evenly with white wine.
(3), fermentation procedure: after the fragmentation of Kiwifruit belt leather, fermentor tank is pumped into by underflow pump, add 14kg rock sugar and stir, then the yeast after melting in step is added, after stirring, 56 ° of white wine of 200 milliliters are added on the most backward mashed fruit of kiwi fruit surface, carry out sealing and fermenting 32 days under 21 DEG C of conditions.Stirred once every 5 days, namely add 200 milliliters of white wine at every turn after stirring and carry out face seal, stir altogether 5 times.
(4), filter: after having fermented, carry out squeezing, filtering, obtained Yangtao wine work in-process after filtering.
(5), by Yangtao wine work in-process put into fermentor tank, then on the half-finished surface of Yangtao wine, be sprinkled into the thick white wine of one deck 0.5cm, the condition lower seal fermentation of 21 DEG C, ferment after 2 years, i.e. obtained described Yangtao wine.
Claims (7)
1. a brewing method for Yangtao wine, is characterized in that comprising the following steps: (1), choose the Kiwifruit of natural maturity, dries for subsequent use after cleaning;
(2), in dry yeast add white wine, with white wine, dry yeast is melted;
(3), by after the fragmentation of Kiwifruit belt leather, pulp is moved in fermentor tank, add rock sugar and stir, the mass ratio of pulp and rock sugar is 1:0.24 ~ 0.28, then add the yeast after melting in step, after stirring, add white wine, and ferment 30 ~ 32 days at the condition lower seal of 19 ~ 21 DEG C, the white wine added and the mass ratio of Kiwifruit are 0.02 ~ 0.03:1;
(4), fermented after, carry out squeezing, filtering, obtained Yangtao wine work in-process after filtering;
(5), by Yangtao wine work in-process put into fermentor tank, then on the half-finished surface of Yangtao wine, be sprinkled into one deck white wine, the condition lower seal fermentation of 19 ~ 21 DEG C, ferment after 2 years, i.e. obtained described Yangtao wine.
2. the brewing method of Yangtao wine according to claim 1, is characterized in that: described white wine is the white wine of 50 ° ~ 60 °.
3. the brewing method of Yangtao wine according to claim 2, is characterized in that: described white wine is the white wine of 56 °.
4. the brewing method of Yangtao wine according to claim 1, is characterized in that: described dry yeast is Angel high activity dried yeast BV818.
5. the brewing method of Yangtao wine according to claim 1, is characterized in that: in dry yeast, add the quality of white wine and the identical in quality of dry yeast in step (2).
6. the brewing method of Yangtao wine according to claim 1, it is characterized in that: in step (3), at fermentation stage, the white wine equivalent of required interpolation is divided into six parts, first in fermentor tank, add portion carry out face seal, then sealing and fermenting is opened fermentor tank after five days and is stirred once, then adds a white wine and continue sealing and fermenting, stirs altogether five times.
7. the brewing method of Yangtao wine according to claim 1, is characterized in that: on the half-finished surface of Yangtao wine, be sprinkled into the thick white wine of 0.5cm in step (5).
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510148424.7A CN104711145B (en) | 2015-03-31 | 2015-03-31 | A kind of brewing method of Yangtao wine |
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| CN201510148424.7A CN104711145B (en) | 2015-03-31 | 2015-03-31 | A kind of brewing method of Yangtao wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105567507A (en) * | 2016-03-17 | 2016-05-11 | 云南戈菲庄园绿色产业有限公司 | Manufacturing method of kiwi fruit wine |
| CN106689929A (en) * | 2016-12-16 | 2017-05-24 | 广州合诚实业有限公司 | Method for reducing acerbity of emblic leafflower fruit juice and product obtained therefrom |
| CN107043664A (en) * | 2017-04-05 | 2017-08-15 | 成都青弥酒业有限公司 | A kind of Taoist school's Kiwi berry fermentation sweet wine and preparation method thereof |
| CN107325943A (en) * | 2017-07-19 | 2017-11-07 | 周建魁 | A kind of Yangtao wine and preparation method thereof |
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| CN1415725A (en) * | 2002-10-11 | 2003-05-07 | 王学斗 | Method for producing champagne of Chinese goosebeery |
| CN1763167A (en) * | 2005-09-23 | 2006-04-26 | 陕西师范大学 | Double-microzyme secondary fermentation process for preparing Chinese goosebeery low-alcohol drink |
| CN102776097A (en) * | 2012-07-25 | 2012-11-14 | 杨永锋 | Wild kiwifruit wine and method for brewing same |
| CN103160405A (en) * | 2013-03-22 | 2013-06-19 | 河南哪吒农业科技有限公司 | Wild actinidia wine and brewing method thereof |
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2015
- 2015-03-31 CN CN201510148424.7A patent/CN104711145B/en not_active Expired - Fee Related
Patent Citations (4)
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| CN1415725A (en) * | 2002-10-11 | 2003-05-07 | 王学斗 | Method for producing champagne of Chinese goosebeery |
| CN1763167A (en) * | 2005-09-23 | 2006-04-26 | 陕西师范大学 | Double-microzyme secondary fermentation process for preparing Chinese goosebeery low-alcohol drink |
| CN102776097A (en) * | 2012-07-25 | 2012-11-14 | 杨永锋 | Wild kiwifruit wine and method for brewing same |
| CN103160405A (en) * | 2013-03-22 | 2013-06-19 | 河南哪吒农业科技有限公司 | Wild actinidia wine and brewing method thereof |
Non-Patent Citations (1)
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105567507A (en) * | 2016-03-17 | 2016-05-11 | 云南戈菲庄园绿色产业有限公司 | Manufacturing method of kiwi fruit wine |
| CN105567507B (en) * | 2016-03-17 | 2018-03-27 | 张丽梅 | A kind of Yangtao wine preparation method |
| CN106689929A (en) * | 2016-12-16 | 2017-05-24 | 广州合诚实业有限公司 | Method for reducing acerbity of emblic leafflower fruit juice and product obtained therefrom |
| CN106689929B (en) * | 2016-12-16 | 2020-05-19 | 广州合诚实业有限公司 | Method for reducing sour and astringent taste of phyllanthus emblica juice and product obtained by method |
| CN107043664A (en) * | 2017-04-05 | 2017-08-15 | 成都青弥酒业有限公司 | A kind of Taoist school's Kiwi berry fermentation sweet wine and preparation method thereof |
| CN107325943A (en) * | 2017-07-19 | 2017-11-07 | 周建魁 | A kind of Yangtao wine and preparation method thereof |
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| CN104711145B (en) | 2016-03-30 |
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Granted publication date: 20160330 Termination date: 20190331 |