CN104726286A - Method for brewing wine by means of fermenting sisal stems - Google Patents
Method for brewing wine by means of fermenting sisal stems Download PDFInfo
- Publication number
- CN104726286A CN104726286A CN201510174819.4A CN201510174819A CN104726286A CN 104726286 A CN104726286 A CN 104726286A CN 201510174819 A CN201510174819 A CN 201510174819A CN 104726286 A CN104726286 A CN 104726286A
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- China
- Prior art keywords
- sisal
- paste
- stems
- wine
- fermenting
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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 method for brewing wine by means of fermenting sisal stems. The method includes main technological processes of peeling and dicing the sisal stems; cooking the sisal stems to form paste; mashing the paste; enzymatically degrading and liquefying the paste by the aid of alpha-amylases; enzymatically degrading and saccharifying the paste by the aid of saccharifying enzymes; adding brewer's yeast into the paste and fermenting the paste for 20 days; filtering and distilling the paste to obtain raw wine; ageing the raw wine to obtain finished products. Alpha-amylase liquefying conditions include that the pH (potential of hydrogen) is 6.4, the content of the alpha-amylases is 0.4%, and heat at the temperature of 65 DEG C is preserved for 2h; action conditions of the saccharifying enzymes include that the pH is 4.5, the content of the saccharifying enzymes is 0.4%, and heat at the temperature of 60 DEG C is preserved for 4h; fermentation conditions of the brewer's yeast include that the pH is 4.5, the content of the brewer's yeast is 0.8%, and heat at the temperature of 28 DEG C is preserved for 20d. The method has the advantages that the wine is brewed by means of fermenting waste of the sisal stems, accordingly, environments can be protected, and the purposes of comprehensively utilizing the sisal stems and increasing earnings can be achieved.
Description
Technical field
The present invention relates to and utilize sisal stalk fermentation wine-making formula and technique.
Background technology
Sisal hemp (Agave Sisalana) belongs to Agavaceae agave, be again pineapple fibre, western yarn that fiber crops, sisal, originate in the Mexican Long Jiadan peninsula, H.11648 China introduce sisal hemp breeding in early sixties from East Africa, the ground such as the main Guangdong in China, Guangxi and Hainan plantation at present.
Have a large amount of fiber in sisal hemp leaf, sisal fibers color be pure white, strong but pliable in texture, high resilience, pulling force are strong, acid and alkali-resistance, rub resistance, low temperature resistant, be good industrial raw material, be widely used in and make hawser, carpet, polishing wheel etc.
Sisal hemp grow within about 10 years, need upgrade time, gathered in the crops the sisal stalk after sisal hemp leaf (being commonly called as numb head) and become agricultural wastes.In Mexico, people utilize the stem of local a kind of sisal hemp kind Blue Agave, have produced world-renowned tequila.
The sisal hemp utilizing China to discard stem fermentation wine-making H.11648, deposits and increasing peasant income solution waste, has great importance.
Summary of the invention
A kind of method utilizing sisal stalk fermentation wine-making.
Embodiment
Technical process sisal stalk → peeling stripping and slicing → boiling gelatinization → making beating → adjustment pH → enzymolyzing alpha-amylase liquefies → regulates pH → saccharifying enzyme enzymatic saccharification → adjustment pH → add yeast saccharomyces cerevisiae → fermentation 20d → distillation → former wine → ageing → finished product
The fritter of 0.3cm × 2.0cm size is cut into after sisal stalk clear water is rinsed peeling, take a certain amount of sisal hemp block and put into high-pressure sterilizing pot, solid-liquid ratio according to 1: 1 adds the distilled water of equivalent, boiling 1.5h, soybean milk maker is used to smash the sisal hemp block after boiling, filtrate is obtained, with sucrose to final concentration 20% after mono layer gauze filters.
Regulate above-mentioned pH value of solution to 6.4, specifically use citric acid and NaOH, then add α-amylase, final concentration reaches 0.4%, 65 DEG C of insulation 2h.
Regulate above-mentioned pH value of solution to 4.5, specifically use citric acid and NaOH, then adding saccharifying enzyme to final concentration is 0.4%, 60 DEG C of insulation 4h.
Regulate above-mentioned pH value of solution to 4.5, specifically use citric acid and NaOH.Activated yeast is at 35 DEG C, and the syrup with 2% soaks 20min, and then room temperature places 1h.Adding the barms after activation to final concentration is 0.8%, 28 DEG C of insulation 20d.
First to above-mentioned filtering fermentation liquor, re-use Rotary Evaporators and filtrate is distilled, obtain 50 ° of former wine.Then carry out ageing, the time is made by oneself.
Claims (3)
1. utilize sisal stalk to prepare a method for wine, it is characterized in that α-amylaseliquefied condition is: pH 6.4, α-amylase 0.4%, 65 DEG C of insulation 2h.
2. utilize sisal stalk to prepare a method for wine, it is characterized in that saccharifying enzyme action condition is: pH to 4.5, saccharifying enzyme 0.4%, 60 DEG C of insulation 4h.
3. utilize sisal stalk to prepare a method for wine, it is characterized in that fermentation by saccharomyces cerevisiae condition is: pH to 4.5, yeast 0.8%, 28 DEG C of insulation 20d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510174819.4A CN104726286A (en) | 2015-04-15 | 2015-04-15 | Method for brewing wine by means of fermenting sisal stems |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510174819.4A CN104726286A (en) | 2015-04-15 | 2015-04-15 | Method for brewing wine by means of fermenting sisal stems |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104726286A true CN104726286A (en) | 2015-06-24 |
Family
ID=53450708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510174819.4A Pending CN104726286A (en) | 2015-04-15 | 2015-04-15 | Method for brewing wine by means of fermenting sisal stems |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104726286A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718709A (en) * | 2005-04-26 | 2006-01-11 | 桂林工学院 | Formula and technology of preparing distilled spirit by fermentation of sisal hemp stem |
| CN1718708A (en) * | 2005-01-11 | 2006-01-11 | 桂林工学院 | Sisat hemp stem health care dry wine and its preparation method |
| DE102007016201A1 (en) * | 2007-04-02 | 2008-10-09 | Henkel Ag & Co. Kgaa | Textile fabric with cleaning power |
-
2015
- 2015-04-15 CN CN201510174819.4A patent/CN104726286A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718708A (en) * | 2005-01-11 | 2006-01-11 | 桂林工学院 | Sisat hemp stem health care dry wine and its preparation method |
| CN1718709A (en) * | 2005-04-26 | 2006-01-11 | 桂林工学院 | Formula and technology of preparing distilled spirit by fermentation of sisal hemp stem |
| DE102007016201A1 (en) * | 2007-04-02 | 2008-10-09 | Henkel Ag & Co. Kgaa | Textile fabric with cleaning power |
Non-Patent Citations (2)
| Title |
|---|
| 杨世军等: "剑麻柄保健酒的工艺研究", 《酿酒科技》 * |
| 金文英 等: "剑麻柄汁液发酵生产蒸馏酒工艺研究", 《广西轻工业》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |