CN104726279A - Method for making dry wine by using wild kiwifruit - Google Patents
Method for making dry wine by using wild kiwifruit Download PDFInfo
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- CN104726279A CN104726279A CN201510139747.XA CN201510139747A CN104726279A CN 104726279 A CN104726279 A CN 104726279A CN 201510139747 A CN201510139747 A CN 201510139747A CN 104726279 A CN104726279 A CN 104726279A
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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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Abstract
The invention provides a method for making dry wine by using wild kiwifruit according to a biotechnology. The method comprises the following steps: picking up kiwifruits; storing, selecting and washing the kiwifruits clean; juicing; blending the juice; activating with yeast; carrying out vacuum fermentation according to a biotechnology; separating wine lees and fermenting; brewing in another tank; filtering; sterilizing; detecting; and filling in a sterile room and the like. Organic and non-pollution wild kiwifruits from Shennongjia are used for making the dry wine and the maturity of all the whole fruits used for making the kiwifruit dry wine reaches 88%, the peel, seeds and pulp are extracted by using the biotechnology; the fermentation involves the nutrients of the whole fruits; by adoption of the method disclosed by the invention, the loss of nutrients of kiwifruits can be reduced effectively and wild kiwifruits are prepared into wine. The prepared dry wine is yellow green, clear and transparent, has strong aroma and coordinating taste and also has typical flavor of dry type fruit wine.
Description
Technical field
The present invention relates to a kind of method that biotechnology brewages wild Fructus actinidiae chinensis dry wine.
Background technology
Kiwifruit fruit is rich in the nutritive ingredients such as sugar, organic acid, VITAMIN and Ca, Fe, K, " king of fruit " that to be universally acknowledged be domestic Kiwi fresh fruit is large is at present main mainly with direct marketing, the enterprise being engaged in intensive processing is few in number, and product form is main mainly with fruit juice, preserved fruit greatly, the enterprise producing the fruit wine brewageed with wild organic Kiwi is then less.
The thin succulence of kiwifruit fruit skin, delicate fragrance is charming, and main nutrient composition content occupies other fruit prostatitis.Because it is sour-sweet tasty and refreshing, nutritious, so can be used as the ideal raw material of brewed fruit wine.The production of current China Yangtao wine adopts traditional technology mostly, and mouthfeel is more mellow, but fruital is not given prominence to, and taste is impure, and typicalness is not good enough.Therefore; be that raw material carries out dry-type fruit wine optimization of fermentation condition with Kiwifruit; can be applicable to large-scale production to improve the quality of products and market institute share; thus contribute to solving China's Kiwifruit Culture area rapid expansion and the fresh fruit brought overstocks problem in recent years; improve Kiwifruit added value; promote that peasant increases income, also can enrich China's fruit wine market assortment, meet different consumer demand.
Summary of the invention
The present invention proposes a kind of method that wild Fructus actinidiae chinensis brewages dry wine, organic with Shennongjia, pollution-free wild Fructus actinidiae chinensis is brewageed, full fruit ripening degree for brewageing kiwi dry wine all reaches 88%, and to utilize biotechnology to refine pericarp, fruit seed, the fermentation of pulp full fruit nutritive ingredient, its technology is obviously superior to existing brewing technique, can effectively reduce Kiwi berry nutritious component damages, and be prepared into wine, dry wine is yellow-green colour, and clear, aroma are strong, flavour is coordinated, had typical dry-type fruit wine local flavor.
Technical scheme of the present invention is achieved in that
Biotechnology brewages a method for wild Fructus actinidiae chinensis dry wine, comprises the following steps:
(1) squeeze the juice: ripe wild Fructus actinidiae chinensis fruit flowing water is cleaned up, squeezes the juice after draining away the water, then obtain fruit juice through biotechnology centrifugation;
(2) fruit juice adjustment: regulate SO in fruit juice
2concentration at 70 ~ 80mg/L;
(3) activated yeast: choose active dry yeast, the consumption inoculum size met in above-mentioned fruit juice is 0.5 ~ 0.7g/L, 38 ~ 40 DEG C of sugary massfractions adding fruit juice 20 times of quality are in the syrup of 5%, stirring and dissolving, insulation activation 25 ~ 30min, is then cooled to 28 ~ 30 DEG C and obtains yeast soln;
(4) biotechnology vacuum fermentation: fruit juice and yeast soln mixed fermentation are formed mash, controlling starting fermentation temperature is 22 ~ 26 DEG C, 10 ~ 12 days Sustainable Control time, treats that mash liquid level is clarified gradually;
(5) be separated wine pin and ferment: being separated wine pin, high fermentation liquid being changed tank and continue fermentation, keep temperature 22 ~ 26 DEG C, ferment 5 ~ 8 days;
(6) change tank to brewage: be separated supernatant liquid and obtain former wine, by former wine storage tank, add SO
2concentration is at 100mg/L and brewage half a year more than;
(7) filtration, sterilizing, filling: after former liquor brewing, adopt and add diatomite filter and filter upper strata wine liquid, deployed fruit wine is adopted the sterilization of instantaneously sterilising machine, it is 110 ~ 115 DEG C that sterilising temp controls, time 6 ~ 8S, is then cooled to normal temperature, finally detection, the filling finished product of sterilisable chamber.
Further, in step (1), the ripening degree of wild Fructus actinidiae chinensis is at least 88%.
Further, SO
2concentration adjustment adopt potassium sulfate.
Further, in step (1), if Kiwifruit ripening degree is inadequate, first evenly can be sprayed onto fruit surface with the ethephon solution of 850mg/kg, be stacked at after being cased in the freezer of 5-8 DEG C and preserve 7-15d.
Further, in step (5), the former wine remaining sugar concentration obtained after fermentation is less than or equal to 10g/L.
The beneficial effect that the present invention produces is: invention utilizes biotechnology to refine pericarp, fruit seed, the fermentation of pulp full fruit nutritive ingredient, its technology is obviously superior to existing brewing technique, the kiwi dry wine brewageed is yellow-green colour, clear, aroma are strong, flavour is coordinated, had typical dry-type fruit wine local flavor, making method simple possible, is suitable for suitability for industrialized production simultaneously.
Accompanying drawing explanation
Fig. 1 is the influence curve figure of active dry yeast inoculum size to fermentation;
Fig. 2 is the influence curve figure of SO2 addition to fermentation;
Fig. 3 is the influence curve figure of leavening temperature to fermentation;
Fig. 4 is the graphic representation of fermentation time on the impact of fermentation.
Embodiment
Be clearly and completely described the technical scheme in the embodiment of the present invention below in conjunction with the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
Brewage Yangtao wine in accordance with the following steps:
(1) squeeze the juice: ripe Kiwifruit is cleaned up, squeezes the juice after draining away the water, then obtain fruit juice through centrifugation;
(2) fruit juice adjustment: regulate SO in fruit juice
2concentration at 80mg/L,
(3) activated yeast: choose active dry yeast, the inoculum size that consumption meets in above-mentioned fruit juice is 0.6g/L, and the 40 DEG C of sugary massfractions adding fruit juice 20 times of quality are in the syrup of 5%, stirring and dissolving, insulation activation 30min, is then cooled to 28 DEG C and obtains yeast soln;
(4) ferment: fruit juice and yeast soln mixed fermentation are formed mash, controlling starting fermentation temperature is 24 DEG C, continues 12 days, treats that mash liquid level is clarified gradually;
(5) be separated wine pin and ferment: being separated wine pin, high fermentation liquid being changed tank and continue fermentation, keep temperature 24 DEG C, ferment 6 days;
(6) change tank to brewage: be separated supernatant liquid and obtain former wine, by former wine storage tank, add SO
2concentration is at 100mg/L and brewage half a year more than;
(7) filtration, sterilizing, filling: after former liquor brewing, adopt and add diatomite filter and filter upper strata wine liquid, deployed fruit wine is adopted the sterilization of instantaneously sterilising machine, it is 115 DEG C that sterilising temp controls, and time 6S, is then cooled to normal temperature, last filling finished product.
Embodiment 2:
Brewage Yangtao wine in accordance with the following steps:
(1) squeeze the juice: ripe Kiwifruit is cleaned up, squeezes the juice after draining away the water, then obtain fruit juice through centrifugation;
(2) fruit juice adjustment: regulate SO in fruit juice
2concentration at 70mg/L,
(3) activated yeast: choose active dry yeast, the inoculum size that consumption meets in above-mentioned fruit juice is 0.5g/L, and the 38 DEG C of sugary massfractions adding fruit juice 20 times of quality are in the syrup of 5%, stirring and dissolving, insulation activation 25min, is then cooled to 30 DEG C and obtains yeast soln;
(4) ferment: fruit juice and yeast soln mixed fermentation are formed mash, controlling starting fermentation temperature is 22 DEG C, continues 10 days, treats that mash liquid level is clarified gradually;
(5) be separated wine pin and ferment: being separated wine pin, high fermentation liquid being changed tank and continue fermentation, keep temperature 22 DEG C, ferment 5 days;
(6) change tank to brewage: be separated supernatant liquid and obtain former wine, by former wine storage tank, add SO
2concentration is at 100mg/L and brewage half a year more than;
(7) filtration, sterilizing, filling: after former liquor brewing, adopt and add diatomite filter and filter upper strata wine liquid, deployed fruit wine is adopted the sterilization of instantaneously sterilising machine, it is 110 DEG C that sterilising temp controls, and time 8S, is then cooled to normal temperature, last filling finished product.
Embodiment 3:
Brewage Yangtao wine in accordance with the following steps:
(1) squeeze the juice: ripe Kiwifruit is cleaned up, squeezes the juice after draining away the water, then obtain fruit juice through centrifugation;
(2) fruit juice adjustment: regulate SO in fruit juice
2concentration at 75mg/L,
(3) activated yeast: choose active dry yeast, the inoculum size that consumption meets in above-mentioned fruit juice is 0.7g/L, and the 39 DEG C of sugary massfractions adding fruit juice 20 times of quality are in the syrup of 5%, stirring and dissolving, insulation activation 28min, is then cooled to 29 DEG C and obtains yeast soln;
(4) ferment: fruit juice and yeast soln mixed fermentation are formed mash, controlling starting fermentation temperature is 26 DEG C, continues 10 days, treats that mash liquid level is clarified gradually;
(5) be separated wine pin and ferment: being separated wine pin, high fermentation liquid being changed tank and continue fermentation, keep temperature 26 DEG C, ferment 7 days;
(6) change tank to brewage: be separated supernatant liquid and obtain former wine, by former wine storage tank, add SO
2concentration is at 100mg/L and brewage half a year more than;
(7) filtration, sterilizing, filling: after former liquor brewing, adopt and add diatomite filter and filter upper strata wine liquid, deployed fruit wine is adopted the sterilization of instantaneously sterilising machine, it is 1125 DEG C that sterilising temp controls, and time 7S, is then cooled to normal temperature, last filling finished product.
Above-described embodiment 1 ~ 3 records the former wine that step (6) is separated afterwards, residual total pol, alcoholic strength, and the fruit wine sense organ finally brewageed is as following table:
More than illustrate adopt the Yangtao wine prepared of the inventive method obviously under embodiment 1 condition the fruit wine of brew more meet the requirements, embodiment 2,3 all meets the requirement of fruit wine, in yellow-green colour, clear, aroma are strong, flavour is coordinated, had typical dry-type fruit wine local flavor, making method simple possible, is suitable for suitability for industrialized production simultaneously.
Adopt embodiment 1 parameter and method in the present invention, change the inoculum size of active dry yeast, every test parameter changes following graphic representation 1:
As can be seen from Figure 1, during active dry yeast inoculum size≤0.4g/L, fermentation is still not clear, and fermentation liquid has a large amount of residual sugar to exist; During active dry yeast inoculum size >=0.6g/L, ferment close to terminal, karusen alcoholic strength is higher, and residual sugar is all lower than 10g/L.As can be seen here, active dry yeast inoculum size is larger, more abundant to the decomposition and inversion of fruit juice total reducing sugar, and wine degree is also higher.But too high inoculum size can make fermentation too fierce, vinosity is caused to become bitter.Therefore, determine that active dry yeast inoculum size is that about 0.5 ~ 0.7g/L is advisable.
Adopt embodiment 1 parameter and method in the present invention, change SO2 addition, every test parameter changes following graphic representation 2:
As can be seen from Figure 2, too low with too high SO
2addition all directly can affect the fermentation results of yeast, cause living contaminants or yeast self suppressed thus affect the generation of alcohol, comparatively suitable SO
2addition be 70 ~ 80mg/L.
Adopt embodiment 1 parameter and method in the present invention, change the temperature of fermentation, every test parameter changes following graphic representation 3:
Analysis is carried out to Fig. 3 known, after leavening temperature is more than 22 DEG C, the alcoholic strength of karusen and the difference of residual sugar content less, ferment all comparatively thorough, but when leavening temperature is crossed 26 DEG C and occurred alcoholic strength downtrending later, this is too high with leavening temperature causes fermenting too acutely and to make yeast performance fail too early relevant.Therefore, leavening temperature is advisable with 22 ~ 26 DEG C.
Adopt embodiment 1 parameter and method in the present invention, change the time of fermentation, every test parameter changes following graphic representation 4:
As seen from Figure 4, fermentation time is more than after 15d, and karusen residual sugar, lower than 10g/L, shows that after this fermenting process proceeds to fermentation later stage comparatively slowly: after fermentation time reaches 18d, sugar is very low, and fermentation completes substantially.Therefore, fermentation time is advisable with 15 ~ 18d.
Claims (5)
1. biotechnology brewages a method for wild Fructus actinidiae chinensis dry wine, it is characterized in that, comprises the following steps:
(1) squeeze the juice: ripe wild Fructus actinidiae chinensis fruit flowing water is cleaned up, squeezes the juice after draining away the water, then obtain fruit juice through biotechnology centrifugation;
(2) fruit juice adjustment: regulate SO in fruit juice
2concentration at 70 ~ 80mg/L;
(3) activated yeast: choose active dry yeast, the inoculum size that consumption meets in above-mentioned fruit juice is 0.5 ~ 0.7g/L, and 38 ~ 40 DEG C of sugary massfractions adding fruit juice 20 times of quality are in the syrup of 5%, stirring and dissolving, insulation activation 25 ~ 30min, is then cooled to 28 ~ 30 DEG C and obtains yeast soln;
(4) biotechnology vacuum fermentation: fruit juice and yeast soln mixed fermentation are formed mash, controlling starting fermentation temperature is 22 ~ 26 DEG C, 10 ~ 12 days Sustainable Control time, treats that mash liquid level is clarified gradually;
(5) be separated wine pin and ferment: being separated wine pin, high fermentation liquid being changed tank and continue fermentation, keep temperature 22 ~ 26 DEG C, ferment 5 ~ 8 days;
(6) change tank to brewage: be separated supernatant liquid and obtain former wine, by former wine storage tank, add SO
2concentration is at 100mg/L and brewage half a year more than;
(7) filtration, sterilizing, filling: after former liquor brewing, adopt and add diatomite filter and filter upper strata wine liquid, deployed fruit wine is adopted the sterilization of instantaneously sterilising machine, it is 110 ~ 115 DEG C that sterilising temp controls, time 6 ~ 8S, is then cooled to normal temperature, finally detection, the filling finished product of sterilisable chamber.
2. a kind of biotechnology as claimed in claim 1 brewages the method for wild Fructus actinidiae chinensis dry wine, it is characterized in that, in step (1), the ripening degree of wild Fructus actinidiae chinensis is at least 88%.
3. a kind of biotechnology as claimed in claim 1 brewages the method for wild Fructus actinidiae chinensis dry wine, it is characterized in that, SO
2concentration adjustment adopt potassium sulfate.
4. a kind of biotechnology as claimed in claim 1 brewages the method for wild Fructus actinidiae chinensis dry wine, it is characterized in that, in step (1), if Kiwifruit ripening degree is inadequate, first evenly can be sprayed onto fruit surface with the ethephon solution of 850mg/kg, be stacked at after being cased in the freezer of 5-8 DEG C and preserve 7-15d.
5. a kind of biotechnology as claimed in claim 1 brewages the method for wild Fructus actinidiae chinensis dry wine, it is characterized in that, in step (5), the former wine remaining sugar concentration obtained after fermentation is less than or equal to 10g/L.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510139747.XA CN104726279A (en) | 2015-03-27 | 2015-03-27 | Method for making dry wine by using wild kiwifruit |
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|---|---|---|---|
| CN201510139747.XA CN104726279A (en) | 2015-03-27 | 2015-03-27 | Method for making dry wine by using wild kiwifruit |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350400A (en) * | 2016-08-25 | 2017-01-25 | 中博绿色科技股份有限公司 | Wild kiwi fruit/onion health-preserving wine and preparation method thereof |
| CN106398959A (en) * | 2016-09-21 | 2017-02-15 | 中博绿色科技股份有限公司 | Wild kiwifruit and pear mixed health wine and making method thereof |
| CN107057928A (en) * | 2017-05-05 | 2017-08-18 | 四川农业大学 | A kind of Yangtao wine and its preparation technology |
| CN109321411A (en) * | 2018-12-07 | 2019-02-12 | 株洲盘龙猕猴桃果酒酿造有限责任公司 | A kind of double production technologies sampled wine of Kiwi berry |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100873717B1 (en) * | 2008-02-04 | 2008-12-12 | 사천시농업기술센터 | A method for preparing fruit wine using kiwi fruit |
| CN103351982A (en) * | 2013-07-31 | 2013-10-16 | 周冠旻 | Preparation method for kiwi fruit wine |
-
2015
- 2015-03-27 CN CN201510139747.XA patent/CN104726279A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100873717B1 (en) * | 2008-02-04 | 2008-12-12 | 사천시농업기술센터 | A method for preparing fruit wine using kiwi fruit |
| CN103351982A (en) * | 2013-07-31 | 2013-10-16 | 周冠旻 | Preparation method for kiwi fruit wine |
Non-Patent Citations (1)
| Title |
|---|
| 李加兴，等: ""猕猴桃干型果酒发酵工艺优化"", 《食品科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350400A (en) * | 2016-08-25 | 2017-01-25 | 中博绿色科技股份有限公司 | Wild kiwi fruit/onion health-preserving wine and preparation method thereof |
| CN106398959A (en) * | 2016-09-21 | 2017-02-15 | 中博绿色科技股份有限公司 | Wild kiwifruit and pear mixed health wine and making method thereof |
| CN107057928A (en) * | 2017-05-05 | 2017-08-18 | 四川农业大学 | A kind of Yangtao wine and its preparation technology |
| CN109321411A (en) * | 2018-12-07 | 2019-02-12 | 株洲盘龙猕猴桃果酒酿造有限责任公司 | A kind of double production technologies sampled wine of Kiwi berry |
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Application publication date: 20150624 |
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