CN104745370A - Brewing method for tomato wine - Google Patents
Brewing method for tomato wine Download PDFInfo
- Publication number
- CN104745370A CN104745370A CN201310733677.1A CN201310733677A CN104745370A CN 104745370 A CN104745370 A CN 104745370A CN 201310733677 A CN201310733677 A CN 201310733677A CN 104745370 A CN104745370 A CN 104745370A
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- CN
- China
- Prior art keywords
- tomato
- wine
- carrying
- brewing method
- juice
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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
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a brewing method for a tomato wine. The brewing method comprises the following steps: cleaning and juicing tomatoes, adding 0.02% of potassium meta bisulfite into the obtained tomato juice, carrying out uniform mixing under stirring, standing the obtained mixture for 4 to 5 h to kill infectious microbes in the tomato juice and then adding a starch saccharification liquid to adjust a sugar degree to about 20%; adding 0.05% of active dry yeast for fruit wine, carrying out alcoholic fermentation, sealing the obtained fermentation broth in a jar for ageing for 5 months, adding 0.01 to 0.015% of gelatin and 0.08 to 0.012% of tannin in wine liquid, carrying out uniform mixing under stirring, standing the obtained mixture for 2 to 3 d and then carrying out filtering; and carrying out clarification, sterilization and cooling so as to obtain the finished tomato wine. Brewage of the low-alcohol tomato wine with tomatoes is a good approach to overcome the problem that considerable tomatoes are mature in a concentrated period of time and difficult to sell; the brewing method is simple; and the prepared tomato wine has simple, delicate and harmonious bouquet, the flavor of tomatoes, a pure, mild and full wine body, agreeable sour-sweet taste and a style unique to the tomato wine.
Description
Technical field
The invention belongs to fruit wine technical field, be specifically related to a kind of brewing method of tomato wine.
Background technology
Tomato is sweet, sour, cool in nature, is slightly cold, yin-nourishing, cool blood, returns liver, stomach, lung channel, has and promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, clearing heat and detoxicating, the flat liver of cool blood, blood-supplementing blood-nourishing and orectic effect.The Leaf-feeding insects of tomato is the berry of succulence, not shelf-stable, apt to deteriorate, and tomato concentrates maturation to be difficult to the season of selling in a large number, easily causes the tomato of rotting to go out of use, causes waste and the financial loss of resource.
Summary of the invention
In order to overcome the above-mentioned technical problem that prior art field exists, the object of the invention is to, provide a kind of brewing method of tomato wine, manufacture method is simple, and the elegant harmony of product aroma, has tomato fruital.
The brewing method of tomato wine provided by the invention, comprises the following steps: tomato is cleaned by (1), uses horizontal spiral juice extractor, carries out broken juice to tomato; Add the potassium metabisulfite of 0.02% in tomato juice, stir, leave standstill 4-5 hour, kill the miscellaneous bacteria in tomato juice, about then adding starch saccharificating liquid sugar addition to 20%; (2) the fruit wine active dry yeast of 0.05% is added, stir, carry out zymamsis, the syrup that active dry yeast puts into 10%-15% before use adds about 25 DEG C activation for 2-3 hour again, during fermentation, temperature controls at 22-24 DEG C, ferments 7 days; (3) after zymamsis terminates, fermentation fluid-tight altar ageing 5 months; (4) in wine liquid, add the gelatin of 0.01%-0.015% and the tannin of 0.08%-0.012%, stir, leave standstill 2-3 days and filter; (5) the clarification wine liquid after filtering, the high quality white granulated sugar adding 10%-12% adjusts its sugariness, and sterilizing 20 minutes under the high temperature of 70-72 DEG C afterwards, gets product after cooling.
The brewing method of tomato wine provided by the invention, its beneficial effect is, the low tomato wine of tomato brew is utilized to be solve tomato to concentrate maturation to be difficult to the good approach sold in a large number, manufacture method is simple, the elegant harmony of product aroma, has tomato fruital, wine body alcohol and plentiful, sour and sweet palatability, has tomato wine individual style.
Embodiment
Below in conjunction with an embodiment, the brewing method of tomato wine provided by the invention is described in detail.
Embodiment
The brewing method of the tomato wine of the present embodiment, comprises the following steps: tomato is cleaned by (1), uses horizontal spiral juice extractor, carries out broken juice to tomato; Add the potassium metabisulfite of 0.02% in tomato juice, stir, leave standstill 4-5 hour, kill the miscellaneous bacteria in tomato juice, about then adding starch saccharificating liquid sugar addition to 20%; (2) the fruit wine active dry yeast of 0.05% is added, stir, carry out zymamsis, the syrup that active dry yeast puts into 10%-15% before use adds about 25 DEG C activation for 2-3 hour again, during fermentation, temperature controls at 22-24 DEG C, ferments 7 days; (3) after zymamsis terminates, fermentation fluid-tight altar ageing 5 months; (4) in wine liquid, add the gelatin of 0.01%-0.015% and the tannin of 0.08%-0.012%, stir, leave standstill 2-3 days and filter; (5) the clarification wine liquid after filtering, the high quality white granulated sugar adding 10%-12% adjusts its sugariness, and sterilizing 20 minutes under the high temperature of 70-72 DEG C afterwards, gets product after cooling.
Claims (1)
1. a brewing method for tomato wine, is characterized in that: comprise the following steps: tomato is cleaned by (1), uses horizontal spiral juice extractor, carries out broken juice to tomato; Add the potassium metabisulfite of 0.02% in tomato juice, stir, leave standstill 4-5 hour, kill the miscellaneous bacteria in tomato juice, about then adding starch saccharificating liquid sugar addition to 20%; (2) the fruit wine active dry yeast of 0.05% is added, stir, carry out zymamsis, the syrup that active dry yeast puts into 10%-15% before use adds about 25 DEG C activation for 2-3 hour again, during fermentation, temperature controls at 22-24 DEG C, ferments 7 days; (3) after zymamsis terminates, fermentation fluid-tight altar ageing 5 months; (4) in wine liquid, add the gelatin of 0.01%-0.015% and the tannin of 0.08%-0.012%, stir, leave standstill 2-3 days and filter; (5) the clarification wine liquid after filtering, the high quality white granulated sugar adding 10%-12% adjusts its sugariness, and sterilizing 20 minutes under the high temperature of 70-72 DEG C afterwards, gets product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310733677.1A CN104745370A (en) | 2013-12-27 | 2013-12-27 | Brewing method for tomato wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310733677.1A CN104745370A (en) | 2013-12-27 | 2013-12-27 | Brewing method for tomato wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104745370A true CN104745370A (en) | 2015-07-01 |
Family
ID=53585634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310733677.1A Pending CN104745370A (en) | 2013-12-27 | 2013-12-27 | Brewing method for tomato wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104745370A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047558A (en) * | 2016-07-06 | 2016-10-26 | 欧福泉 | Rhizoma dioscoreae-tomato fermented wine and production method thereof |
| CN107400604A (en) * | 2017-08-10 | 2017-11-28 | 天津市红宝番茄制品有限公司 | A kind of tomato fruit wine and its production method |
| CN109984032A (en) * | 2017-12-28 | 2019-07-09 | 河北科技师范学院 | A kind of selection of fruit type tomato and its application |
| CN112029630A (en) * | 2020-10-21 | 2020-12-04 | 镇江刘恒记食品有限公司 | Process method for adding tomato red vinegar into edible vinegar |
-
2013
- 2013-12-27 CN CN201310733677.1A patent/CN104745370A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047558A (en) * | 2016-07-06 | 2016-10-26 | 欧福泉 | Rhizoma dioscoreae-tomato fermented wine and production method thereof |
| CN107400604A (en) * | 2017-08-10 | 2017-11-28 | 天津市红宝番茄制品有限公司 | A kind of tomato fruit wine and its production method |
| CN109984032A (en) * | 2017-12-28 | 2019-07-09 | 河北科技师范学院 | A kind of selection of fruit type tomato and its application |
| CN112029630A (en) * | 2020-10-21 | 2020-12-04 | 镇江刘恒记食品有限公司 | Process method for adding tomato red vinegar into edible vinegar |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150701 |