CN104762164A

CN104762164A - Method for brewing waxberry wine

Info

Publication number: CN104762164A
Application number: CN201510184761.1A
Authority: CN
Inventors: 欧东升
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-04-20
Filing date: 2015-04-20
Publication date: 2015-07-08

Abstract

The invention discloses a method for brewing a waxberry wine. The method comprises the following steps: (1) processing raw materials: selecting and washing the waxberry and draining the water; (2) smashing and squeezing: smashing the dried waxberry, juicing and removing the waxberry kernel; (3) fermenting: transporting the waxberry juice to a temperature controlled fermenting tank through a transporting pump, and adding a fruit wine active dry yeast to ferment; (4) separating and storing: adding 4-8% of wine base, uniformly stirring and performing closed fermenting at the temperature of 12-18 DEG C; (5) clarifying; and (6) degerming and filling: heating the blended waxberry wine to the temperature of 80 DEG C and sterilizing. Plenty of waxberry wine can be rapidly brewed and the brewed waxberry wine does not have sulfur dioxide residue, the waxberry flavor is obvious, the mouth feel is pure and the color is longer kept.

Description

The brew method of red hayberry wine

Technical field

The invention belongs to the technical field with direct fermentation, specifically relate to a kind of brew method of red hayberry wine.

Background technology

The sour-sweet succulence of Waxberry fruit, unique flavor, be of high nutritive value and there is higher medicinal and medical value.The Compendium of Material Medica of Song dynasty " Shiliao Bencao " and the Ming Dynasty is all on the books to the medicinal efficacy of red bayberry, effect that red bayberry has " promote the production of body fluid, quench the thirst, adjust the five internal organs, wash stomach, the muddled bad odor of relieving restlessness ".The effects such as Waxberry fruit has relieving summer heat, helps digestion, antidiarrheal, diuresis, are rich in the functional active components such as flavonol, anthocyanidin in red bayberry, often ediblely people can be made to promote longevity.

But red bayberry is seasonal fresh fruit, every June goes on the market in a large number, the keeping fresh at normal temperature time is very short, can not extrude, accumulating difficulty, usually because plucking, sell and large quantities of going rotten occurs not in time, in addition a large amount of shedding, Chinese olive can not eat, bring heavy economic losses to plantation family, according to the feature of red bayberry, the production of red hayberry wine is developed at plantation family in a large number, but making method when being all in family workshop, its technological process flow process is as follows: raw material, cleaning, broken (squeezing), fermentation, be separated, storage, clarifying treatment, allotment, degerming and filling, complete finished product brew.

Summary of the invention

In view of this, the object of the present invention is to provide a kind of brew method of red hayberry wine, the brew method of this red hayberry wine can be quick, a large amount of brew red hayberry wines, and in the red hayberry wine of brew without sulfur dioxide residue, red bayberry local flavor obviously, pure in mouth feel, color keeps more of a specified duration.

In order to achieve the above object, the brew method of a kind of red hayberry wine of the present invention, its step is as follows:

1) Feedstock treating: select that juice multinuclear is little, the red bayberry of fresh mature, cleaning red bayberry, removes earth, foreign material and the residual agricultural chemicals and microorganism that are attached on fruit, drains away the water;

2) broken, squeezing: the red bayberry drained is put into crusher and squeezing machine carries out fragmentation successively, squeezes the juice, removes Semen Myricae rubrae;

3) ferment: utilize transferpump to be transported to by cranberry juice in temperature controlled fermentation tank, add fruit wine active dry yeast and ferment, the temperature in temperature controlled fermentation tank at 23 ~ 25 DEG C, through 3 ~ 4 days wine Du Keda 4 ~ 6 degree;

4) be separated, store: the new wine of red bayberry of Primary Fermentation gained in temperature controlled fermentation tank is transported to wine storing jar by transferpump, divide wine pin of leaving away, and add 4 ~ 8% former wine, stir, sealed fermenting at 12 ~ 18 DEG C of temperature, 1 ~ 3 month time;

5) clarifying treatment: under adding 150ppm silica gel, 150ppm fine powder diatomite, 160ppm meal diatomite, glue is clarified 3 ~ 5 days, through three road filter progress, obtains clarifying bright wine liquid;

6) degerming, filling: the red hayberry wine after allotment is heated to 80 DEG C and carries out sterilization.

Further, in step 1) in, described cleaning red bayberry adopts automatic cleaning equipment to clean.

Further, in step 1) in, the red bayberry of now plucking is poured in soaking box, add salt to soak 5 ~ 10 minutes, the red bayberry of immersion is discharged from soaking box indentation, there and enters rinse bath, rinse bath ingress intakes, red bayberry rolls at rinse bath entrance along current between outlet, cleaning; The red bayberry cleaned up is collected from exit.

Further, in step 2) in, be 15-20% by red bayberry juice initial pol of fermenting.

Further, in step 2) in, described red bayberry juice initial pol of fermenting is 18%.

Beneficial effect of the present invention is:

The brew method of red hayberry wine of the present invention can be quick, a large amount of brew red hayberry wines, and, pure in mouth feel, color keeps more of a specified duration in the red hayberry wine of brew without sulfur dioxide residue, red bayberry local flavor obviously.

Embodiment

The brew method of a kind of red hayberry wine of the present invention, its step is as follows:

1) Feedstock treating: select that juice multinuclear is little, the red bayberry of fresh mature, cleaning red bayberry, remove earth, foreign material and the residual agricultural chemicals and microorganism that are attached on fruit, drain away the water, described cleaning red bayberry adopts automatic cleaning equipment to clean, the red bayberry of now plucking is poured in soaking box, add salt to soak 5 ~ 10 minutes, the red bayberry of immersion is discharged from soaking box indentation, there and enters rinse bath, rinse bath ingress intakes, red bayberry rolls at rinse bath entrance along current between outlet, cleaning; Collect the red bayberry cleaned up from exit, when red bayberry goes on the market in a large number, a large amount of red bayberries can be cleaned, preserve red bayberry local flavor and color, increasing work efficiency, providing condition for brewageing red hayberry wine in enormous quantities.

2) broken, squeezing: the red bayberry drained is put into crusher and squeezing machine carries out fragmentation successively, squeezes the juice, removes Semen Myricae rubrae, is 15-20% by red bayberry juice initial pol of fermenting, and preferred described red bayberry juice initial pol of fermenting is 18%.

3) ferment: utilize transferpump to be transported to by cranberry juice in temperature controlled fermentation tank, add fruit wine active dry yeast and ferment, the temperature in temperature controlled fermentation tank at 23 ~ 25 DEG C, through 3 ~ 4 days wine Du Keda 4 ~ 6 degree.

4) be separated, store: the new wine of red bayberry of Primary Fermentation gained in temperature controlled fermentation tank is transported to wine storing jar by transferpump, divide wine pin of leaving away, and add 4 ~ 8% former wine, stir, sealed fermenting at 12 ~ 18 DEG C of temperature, 1 ~ 3 month time.

5) clarifying treatment: under adding 150ppm silica gel, 150ppm fine powder diatomite, 160ppm meal diatomite, glue is clarified 3 ~ 5 days, through three road filter progress, obtains clarifying bright wine liquid.

The brew method of this red hayberry wine, by Rapid Cleaning, quick crashing, to be squeezed the juice, and transferpump transports, quick fermentation, can be quick, a large amount of brew red hayberry wines, and in the red hayberry wine of brew without sulfur dioxide residue, red bayberry local flavor obviously, pure in mouth feel, color keeps more of a specified duration.

What finally illustrate is, above preferred embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although by above preferred embodiment to invention has been detailed description, but those skilled in the art are to be understood that, various change can be made to it in the form and details, and not depart from claims of the present invention limited range.

Claims

1. a brew method for red hayberry wine, is characterized in that: its step is as follows:

2. the brew method of red hayberry wine according to claim 1, is characterized in that: in step 1) in, described cleaning red bayberry adopts automatic cleaning equipment to clean.

3. the brew method of red hayberry wine according to claim 2, it is characterized in that: in step 1) in, the red bayberry of now plucking is poured in soaking box, add salt to soak 5 ~ 10 minutes, the red bayberry of immersion is discharged from soaking box indentation, there and enters rinse bath, rinse bath ingress intakes, and red bayberry rolls at rinse bath entrance along current between outlet, cleaning; The red bayberry cleaned up is collected from exit.

4. the brew method of red hayberry wine according to claim 1, is characterized in that: in step 2) in, be 15-20% by red bayberry juice initial pol of fermenting.

5. the brew method of red hayberry wine according to claim 4, is characterized in that: in step 2) in, described red bayberry juice initial pol of fermenting is 18%.