CN104845821A - Method for brewing wild cherry fruit wine - Google Patents
Method for brewing wild cherry fruit wine Download PDFInfo
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Abstract
The invention provides a method for brewing a wild cherry fruit wine. The method comprises the following steps: (a) sterilizing wild cherries, and then performing crushing and squeezing treatment to obtain a wild cherry pulp; (b) under the condition that the pH value is 4.5-5.5, adding pectase, cellulase, vitamin C and kojic acid into the wild cherry pulp to perform enzymolysis; (c) inoculating brewer's yeasts and zygosaccharomyces rouxii into the wild cherry pulp subjected to enzymolysis to perform fermentation, wherein the inoculation ratio of the brewer's yeasts to the zygosaccharomyces rouxii is (2-3):(1-1.5); and (d) performing clarifying treatment, cross flow microporous membrane filtration, alcohol degree adjustment and sterilization on the fermenting mash obtained in the step (c). The wild cherry pulp provided by the invention comprises peels and fleshes, a peal-residue mixed fermentation method is adopted to perform fermentation, aromatic substances in the peels are extracted, and the fermented wild cherry wine has an elegant and heavy aroma, a gentle mouthfeel and superexcellent quality.
Description
Technical field
The invention belongs to fruit wine preparing technical field, particularly relate to a kind of brewing method of fruit or seed of Szechwan Cherry fruit wine.
Background technology
Fruit or seed of Szechwan Cherry belongs to Rosaceae deciduous tree fruit tree, when cherry is ripe, color is scarlet, exquisitely carved, delicious shape is spoilt, nutritious, in every 100 grams of fresh fruits sugary 8.1 grams, 1.3 grams, protein, calcium 6.1 milligrams, 30 milligrams, phosphorus, especially iron-holder is up to 6.2 milligrams, than apple, orange, contour more than 20 times of pears, vitamin A content is than grape, apple, many 4 ~ 5 times of orange.Because the harvesting time of cherry fresh fruit is extremely short, be generally 10 ~ 15 days, and storage fresh-keeping is poor, storage period and shelf-lives are far below large fruit such as apple, pears, bananas, and the exploitation of its deep processed product seems very necessary.
Use agricultural chemicals hardly in natural fruit or seed of Szechwan Cherry Fruit Development Process, belong to safety tea garden, meet green food standard, dark liking by local and external human consumer.And market like product is also fewer at present, if fruit or seed of Szechwan Cherry is made full use of, fruit or seed of Szechwan Cherry is processed into xeres, both most of nutritive ingredient of fruit or seed of Szechwan Cherry can have been retained, solve the problem of fruit or seed of Szechwan Cherry deep processing, can extend again the shelf-lives of fruit or seed of Szechwan Cherry, what is more important had both met the national alcohol industry policy that grain wine changes to fruit wine, met again and pursued natural, sugar degree is few, alcoholic strength is low and drink in the world of wholesome fruit wine trend.
Fermentation fruit wine is fruit finely processed product, by fruit pulp or fruit juice after yeast fermentation, without the need to the fruit wine that distillation is just capable of direct drinking.In fruit wine production process, fermented yeast is the principal element affecting wine fermentation, and different yeast gives fruit wine different flavor characteristics.Yeast upright connecing determines carrying out smoothly and the integrated quality of finished product fruit wine of fermentation.Traditional natural fermentation fruit or seed of Szechwan Cherry fruit wine generally with naturally occurring yeast for bacterial classification ferments, this primary yeast is generally present in the air ambient of fruit surface and fruit tree growth.It is complicated and unstable to there is fungus strain in the fruit wine of traditional natural inoculation fermentation, is difficult to the shortcomings such as the consistence of guarantee quality product.
Summary of the invention
The object of the present invention is to provide a kind of brewing method of fruit or seed of Szechwan Cherry fruit wine, the fruit or seed of Szechwan Cherry fruit wine that method provided by the invention is brewageed has the fragrance of graceful dense fragrance, and mouthfeel is submissive, and quality is better.
The invention provides a kind of brewing method of fruit or seed of Szechwan Cherry fruit wine, comprise the following steps:
A) by carrying out fragmentation squeezing process after fruit or seed of Szechwan Cherry sterilization, fruit or seed of Szechwan Cherry pulp is obtained;
B) in pH value be 4.5 ~ 5.5 condition under, in described fruit or seed of Szechwan Cherry pulp, add polygalacturonase, cellulase, vitamins C and kojic acid carry out enzymolysis;
C) in the fruit or seed of Szechwan Cherry pulp after described enzymolysis, yeast saccharomyces cerevisiae is accessed and Lu Shi zygosaccharomyces ferments; The inoculative proportion of described yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces is 2 ~ 3: 1 ~ 1.5;
D) by step c) karusen that obtains carries out clarifying treatment, cross-flow micro-pore-film filtration, adjustment alcoholic strength and sterilization.
The present invention combines the fruit or seed of Szechwan Cherry pulp after to enzymolysis with yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces ferments, and yeast saccharomyces cerevisiae mainly produces wine, and Lu Shi zygosaccharomyces is mainly raw fragrant; Meanwhile, fruit or seed of Szechwan Cherry pulp comprises pericarp and pulp, and the aromatoising substance in fermenting process mesocarp is extracted, and the fruit or seed of Szechwan Cherry drinking utensils that of fermenting has the fragrance of graceful dense fragrance, and mouthfeel is submissive, and quality is excellent.In addition, the present invention adopts cross-flow microporous membrane filter techniques to carry out clarification filtration to natural fruit or seed of Szechwan Cherry wine, makes wine liquid more vivid transparent, and turbidity reduces.
The present invention take fruit or seed of Szechwan Cherry as raw material, first carries out sterilization to it, then carries out fragmentation squeezing process to it, obtains the fruit or seed of Szechwan Cherry pulp comprising pericarp and pulp.Specifically, its treatment process is as follows:
A1) by fruit or seed of Szechwan Cherry in peroxy acid mass concentration be 0.2% ~ 0.3% bactericidal aqueous solution in soak 1 ~ 2min, with water cleaning after draining 40 ~ 50min;
A2) by step a1) fruit or seed of Szechwan Cherry that obtains is broken, after stoning with the squeezing of gasbag-type squeezing machine, the power of described squeezing is 4kW, and the time is 15 ~ 20min.
First hand picking fresh, color is scarlet, ripening degree is high, without rot fruit or seed of Szechwan Cherry be raw material, be 5m with flow velocity
3the flowing clear water of/h cleans bactericidal aqueous solution immersion 1 ~ 2min that rear peroxy acid is 0.2% ~ 0.3%, and taking out rear flow velocity is 5m
3the flowing clean water of/h falls the disinfecting liquid of fruit appearance, then fruit is placed on shady and cool ventilation place draining 40 ~ 50min.
Then cherry is broken, Nux Pruni pseudocerasi is removed, adopts gasbag-type squeezing machine squeezing cherry, the pulp comprising pericarp and pulp can be obtained.The power of squeezing is 4kW, and the time is 15 ~ 20min.
After obtaining fruit or seed of Szechwan Cherry pulp, be under the condition of 4.5 ~ 5.5 in pH value, add polygalacturonase, cellulase, vitamins C and kojic acid wherein and carry out enzymolysis, specifically, can carry out in accordance with the following methods:
Regulate fruit or seed of Szechwan Cherry pulp pH value to 4.5 ~ 5.5 with citric acid, add polygalacturonase 0.1 ~ 0.3g/L, cellulase (10000U/g) 0.1 ~ 0.2g/L, vitamins C 0.5 ~ 1.0g/L and kojic acid 0.04 ~ 0.06g/L and carry out enzymolysis; Wherein, pectinase activity is 16000U/g, and cellulase activity is 10000U/g.
The present invention preferably carries out enzymolysis under static conditions, and the temperature of described enzymolysis is 40 ~ 50 DEG C, and the time of described enzymolysis is 6 ~ 8h.
After enzymolysis, access yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces ferment wherein; The inoculative proportion of described yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces is 2 ~ 3: 1 ~ 1.5.
In the present invention, described yeast saccharomyces cerevisiae is Saccharomyces Cerevisiae in S accharomyces cerevisiae CGMCC2.735; Described Lu Shi zygosaccharomyces is Lu Shi zygosaccharomyces Zygosaccharomyces rouxii ACCC20287.
In the present invention, described yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces carry out activating and enlarged culturing in accordance with the following methods:
Yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces are accessed in liquid nutrient medium respectively, 25 ~ 28 DEG C, 150 ~ 180r/min shaking culture, 16 ~ 18h, respectively obtained yeast saccharomyces cerevisiae activation bacteria suspension and Lu Shi zygosaccharomyces activation bacteria suspension;
Described yeast saccharomyces cerevisiae activation bacteria suspension and Lu Shi zygosaccharomyces activation bacteria suspension are accessed respectively in liquid nutrient medium, under 28 ~ 32 DEG C of conditions, 240 ~ 260r/min shaking culture, 28 ~ 32h, obtained concentration is 6.2 ~ 7.8 × 10 respectively
8the fermentation by saccharomyces cerevisiae seed liquor of CFU/mL and concentration are 4.0 ~ 6.5 × 10
8the Lu Shi zygosaccharomyces fermentation seed liquid of CFU/mL;
Wherein, described liquid nutrient medium comprises: yeast extract paste 8 ~ 10g/L, peptone 15 ~ 20g/L, glucose 18 ~ 20g/L, tap water 1L, dipotassium hydrogen phosphate 0.15-0.16g/L and magnesium sulfate heptahydrate 0.4-0.5g/L.At described liquid nutrient medium 121 DEG C, after sterilizing 20min, cooling is used.
Specifically, yeast saccharomyces cerevisiae (Saccharomyces cerevisiae CGMCC 2.735) and Lu Shi zygosaccharomyces (Zygosaccharomyces rouxii ACCC 20287) are accessed 1 ring in 50mL liquid nutrient medium with transfering loop by the present invention respectively, 25 ~ 28 DEG C, 150 ~ 180r/min shaking culture, 16 ~ 18h, respectively obtained yeast saccharomyces cerevisiae activation bacteria suspension and Lu Shi zygosaccharomyces activation bacteria suspension.Wherein the concentration of yeast saccharomyces cerevisiae (Saccharomycescerevisiae CGMCC 2.735) activation bacteria suspension is about 3.0 ~ 4.5 × 10
8the concentration of CFU/mL, Lu Shi zygosaccharomyces (Zygosaccharomyces rouxii ACCC 20287) activation bacteria suspension is about 1.8 ~ 2.4 × 10
8cFU/mL.Then getting described two kinds of each 10mL of activated spawn suspension joins in 1000mL liquid nutrient medium respectively, and under 28 ~ 32 DEG C of conditions, 240 ~ 260r/min shaking culture, 28 ~ 32h, obtained concentration is 6.2 ~ 7.8 × 10 respectively
8the fermentation by saccharomyces cerevisiae seed liquor of CFU/mL and concentration are 4.0 ~ 6.5 × 10
8the Lu Shi zygosaccharomyces fermentation seed liquid of CFU/mL.
Under aseptic technique, fermentation by saccharomyces cerevisiae seed liquor and Lu Shi zygosaccharomyces fermentation seed liquid are linked in the pulp after enzymolysis and carry out fermentative processing, the cumulative volume of described fermentation by saccharomyces cerevisiae seed liquor and Lu Shi zygosaccharomyces fermentation seed liquid accounts for 1.5 ~ 2.0% of fruit or seed of Szechwan Cherry pulp volume, and the inoculative proportion of described yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces is 2 ~ 3: 1 ~ 1.5.
Fermentation of the present invention preferably includes Primary Fermentation and secondary fermentation, and wherein, the temperature of described Primary Fermentation is 25 ~ 28 DEG C, and the time is 15 ~ 18d; The temperature of described secondary fermentation is 15 ~ 20 DEG C, and the time is 20 ~ 35d.Fruit or seed of Szechwan Cherry pulp comprises pericarp and pulp, and the aromatoising substance in pericarp and pulp mixed fermentation process mesocarp is extracted, and the fruit or seed of Szechwan Cherry drinking utensils that of fermenting has the fragrance of graceful dense fragrance, and mouthfeel is submissive, and quality is excellent.
After fermentation, obtain karusen, after being carried out clarifying treatment, cross-flow micro-pore-film filtration, adjustment alcoholic strength and sterilization, fruit or seed of Szechwan Cherry fruit wine can be obtained.Specifically, following process can be carried out:
D1) by step c) bentonite of karusen 0.2 ~ 0.4g/L that obtains turns tank after carrying out lower glue process 7 ~ 8d, and turn the fruit wine liquid cooling after tank and filter with diatomite filter further after-2 ~ 0 DEG C, filter pressure 0.20 ~ 0.30MPa;
D2) by steps d 1) the fruit wine cross-flow micro-pore-film filtration system that obtains is further processed, inlet side membrane pore size 0.65 μm, go out 0.45 μm, terminal membrane aperture, duty parameter is: permeable membrane pressure reduction 0.13 ~ 0.15MPa, cross-flow tangential velocity 4 ~ 6m/s, filtration time 1 ~ 2h, wine liquid temp-0.5 ~-0.1 DEG C and recoil interval 2 ~ 4min, obtain the former wine of fruit or seed of Szechwan Cherry;
Now, the alcoholic strength of the former wine of fruit or seed of Szechwan Cherry is about 9.5 ~ 11 degree (V/V, 25 DEG C);
D3) by steps d 2) fruit or seed of Szechwan Cherry that obtains former wine cognac adjustment wine degree, bottle latter 80 DEG C, sterilization 30min, can obtain finished wine.Specifically, the present invention can spend (V/V, 25 DEG C) with the cognac adjustment fruit or seed of Szechwan Cherry former wine wine degree to 12 that alcoholic strength is 62 degree (V/V, 25 DEG C).
Compared with prior art, fruit or seed of Szechwan Cherry pulp provided by the invention comprises pericarp and pulp, adopts skin slag composting fermentation to ferment, aromatoising substance in pericarp is extracted, the fruit or seed of Szechwan Cherry drinking utensils that of fermenting has the fragrance of graceful dense fragrance, and mouthfeel is submissive, and quality is excellent; Meanwhile, the present invention adopts yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces to carry out common fermentation, and wherein, yeast saccharomyces cerevisiae mainly produces wine, and Lu Shi zygosaccharomyces is mainly raw fragrant, make the fruit or seed of Szechwan Cherry fruit wine quality that obtains better, and quality product is consistent.In addition, the present invention adopts cross-flow microporous membrane filter techniques to carry out clarification filtration to natural fruit or seed of Szechwan Cherry wine, and wine liquid can be made more vivid transparent, and turbidity reduces.
Embodiment
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in 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
(1) Feedstock treating
Selecting fresh, that color is scarlet, ripening degree is high, nothing is rotted fruit or seed of Szechwan Cherry is raw material, cleans with flowing clear water, then is that 0.2% bactericidal aqueous solution soaks 1min and draining 40min with peroxy acid.
(2) broken juice
Broken cherry, removes Nux Pruni pseudocerasi, and adopt gasbag-type squeezing machine squeezing cherry, power is 4kW, and the time is 15min.
(3) pulp process
By step (2) described gained pulp citric acid adjust pH to 4.5, add polygalacturonase 0.1g/L, cellulase 0.1g/L, vitamins C 0.5g/L, kojic acid 0.04g/L; Enzymolysis time 6h is placed under 40 DEG C of conditions.
(4) fermentation seed liquid is cultivated
Yeast saccharomyces cerevisiae (Saccharomyces cerevisiae CGMCC 2.735) and Lu Shi zygosaccharomyces (Zygosaccharomyces rouxii ACCC 20287) are accessed 1 ring in 50mL liquid nutrient medium with transfering loop respectively, under 25 DEG C of conditions, obtained two kinds of activated spawn suspensions after 160r/min shaking culture 16h; Wherein the concentration of yeast saccharomyces cerevisiae (Saccharomyces cerevisiae CGMCC 2.735) bacteria suspension is about 3.2 × 10
8the concentration of CFU/mL, Lu Shi zygosaccharomyces (Zygosaccharomyces rouxii ACCC 20287) bacteria suspension is about 2.0 × 10
8cFU/ml.Getting described two kinds of each 10mL of activated spawn suspension respectively joins in 1000mL liquid nutrient medium, under 28 DEG C of conditions, 250r/min shaking culture 28h, obtained fermentation seed liquid, wherein, the concentration of yeast saccharomyces cerevisiae (Saccharomyces cerevisiae CGMCC 2.735) seed liquor is about 6.5 × 10
8cFU/mL, Lu Shi zygosaccharomyces (Zygosaccharomyces rouxii ACCC 20287)) concentration of seed liquor is about 4.5 × 10
8dEG C FU/mL.
Liquid nutrient medium in described step (4) is yeast extract paste 10g/L, peptone 20g/L, glucose 20g/L, tap water 1L, and dipotassium hydrogen phosphate is 0.15g/L, magnesium sulfate heptahydrate 0.4g/L, and at 121 DEG C, after sterilizing 20min, cooling is used.
(5) Primary Fermentation
Under aseptic technique, the fermentation seed liquid that step (4) obtains is accessed in the pulp obtained in step (3) according to the ratio of solid-liquid ratio 1.5% (V/V), the inoculative proportion of yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces is 2: 1.5, carry out temperature controlled fermentation, main fermentation temperature is 26 DEG C, and the time is 18d.
(6) secondary fermentation
Secondary fermentation needs to carry out at a lower temperature, and control temperature is 15 DEG C, and fermentation time is 35d.
(7) clarifying treatment
The bentonite of fruit or seed of Szechwan Cherry fruit wine 0.2g/L carries out lower glue process, carries out turning tank after 7d, and turn the wine temperature after tank and be cooled to-2 DEG C, adopt diatomite filtration, filter pressure is 0.25MPa simultaneously, at the bottom of removing tank.
(8) cross-flow micro-pore-film filtration
Fruit wine after step (7) clarifying treatment is adopted the process of cross-flow micro-pore-film filtration system, its pressure reduction duty parameter is: permeable membrane pressure reduction 0.13MPa, cross-flow tangential velocity 4m/s, filtration time 1h, wine liquid temp-0.1 DEG C and recoil interval 4min.Alcoholic strength is about 9.5 degree (V/V, 25 DEG C).
(9) wine degree adjustment, filling and sterilization
Adding alcoholic strength is that the cognac adjustment wine degree to 12 of 62 degree (V/V, 25 DEG C) spends (V/V, 25 DEG C), and brandy: fruit or seed of Szechwan Cherry wine=1: 20, bottles latter 80 DEG C, and sterilization 30min gets product wine.
The fruit or seed of Szechwan Cherry fruit wine that the present embodiment is brewageed has the fragrance of graceful dense fragrance, and mouthfeel is submissive, and quality is better.
Embodiment 2
(1) Feedstock treating
Selecting fresh, that color is scarlet, ripening degree is high, nothing is rotted fruit or seed of Szechwan Cherry is raw material, cleans, then be soak 2min in 0.25% bactericidal aqueous solution and draining 45min with peroxy acid with flowing clear water.
(2) broken juice
Broken cherry, removes Nux Pruni pseudocerasi, and adopt gasbag-type squeezing machine squeezing cherry, power is 4kW, and the time is 20min.
(3) pulp process
By step (2) described gained pulp citric acid adjust ph to 5.5, add polygalacturonase 0.2g/L, cellulase 0.2g/L, vitamins C 1.0g/L, kojic acid 0.05g/L; Place under 45 DEG C of conditions, enzymolysis time is 7h.
(4) fermentation seed liquid is cultivated
Yeast saccharomyces cerevisiae (Saccharomyces cerevisiae CGMCC 2.735) and Lu Shi zygosaccharomyces (Zygosaccharomyces rouxii ACCC 20287) are accessed 1 ring in 50mL liquid nutrient medium with transfering loop respectively, under 26 DEG C of conditions, obtained two kinds of activated spawn suspensions after 170r/min shaking culture 18h; Wherein the concentration of yeast saccharomyces cerevisiae (Saccharomyces cerevisiae CGMCC 2.735) bacteria suspension is about 4.0 × 10
8the concentration of CFU/mL, Lu Shi zygosaccharomyces (Zygosaccharomyces rouxii ACCC 20287) bacteria suspension is about 2.2 × 10
8cFU/mL.Getting described two kinds of each 10mL of activated spawn suspension respectively joins in 1000mL liquid nutrient medium, under 30 DEG C of conditions, 260r/min shaking culture 30h, obtained fermentation seed liquid, wherein, the concentration of yeast saccharomyces cerevisiae (Saccharomyces cerevisiae CGMCC 2.735) seed liquor is about 6.8 × 10
8cFU/mL, Lu Shi zygosaccharomyces (Zygosaccharomyces rouxii ACCC 20287)) concentration of seed liquor is about 5.0 × 10
8cFU/mL.
Liquid nutrient medium in described step (4) is yeast extract paste 10g/L, peptone 20g/L, glucose 20g/L, tap water 1L, and dipotassium hydrogen phosphate is 0.16g/L, magnesium sulfate heptahydrate 0.5g/L, and at 121 DEG C, after sterilizing 20min, cooling is used.
(5) Primary Fermentation
Under aseptic technique, the fermentation seed liquid that step (4) obtains is accessed in the pulp obtained in step (3) according to the ratio of solid-liquid ratio 2.0% (V/V), the inoculative proportion of yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces is 3: 1.5, carry out temperature controlled fermentation, main fermentation temperature is 28 DEG C, and the time is 15d.
(6) secondary fermentation
Secondary fermentation needs to carry out at a lower temperature, and control temperature is 18 DEG C, and fermentation time is 30d.
(7) clarifying treatment
The bentonite of fruit or seed of Szechwan Cherry fruit wine 0.3g/L carries out lower glue process, carries out turning tank after 8d, and turn the wine temperature after tank and be cooled to 0 DEG C, adopt diatomite filtration simultaneously, filter pressure is 0.28MPa, at the bottom of removing tank.
(8) cross-flow micro-pore-film filtration
Fruit wine after step (7) clarifying treatment is adopted the process of cross-flow micro-pore-film filtration system, its pressure reduction duty parameter is: permeable membrane pressure reduction 0.15MPa, cross-flow tangential velocity 6m/s, filtration time 1h, wine liquid temp-0.4 DEG C and recoil interval 3min.Alcoholic strength is about 10.0 degree (V/V, 25 DEG C).
(9) wine degree adjustment, filling and sterilization
Adding alcoholic strength is that the cognac adjustment wine degree to 12 of 62 degree (V/V, 25 DEG C) spends (V/V, 25 DEG C), and brandy: fruit or seed of Szechwan Cherry wine=1: 25, bottles latter 80 DEG C, and sterilization 30min gets product wine.
The fruit or seed of Szechwan Cherry fruit wine that the present embodiment is brewageed has the fragrance of graceful dense fragrance, and mouthfeel is submissive, and quality is better.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a brewing method for fruit or seed of Szechwan Cherry fruit wine, comprises the following steps:
A) by carrying out fragmentation squeezing process after fruit or seed of Szechwan Cherry sterilization, fruit or seed of Szechwan Cherry pulp is obtained;
B) in pH value be 4.5 ~ 5.5 condition under, in described fruit or seed of Szechwan Cherry pulp, add polygalacturonase, cellulase, vitamins C and kojic acid carry out enzymolysis;
C) in the fruit or seed of Szechwan Cherry pulp after described enzymolysis, yeast saccharomyces cerevisiae is accessed and Lu Shi zygosaccharomyces ferments; The inoculative proportion of described yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces is 2 ~ 3: 1 ~ 1.5;
D) by step c) karusen that obtains carries out clarifying treatment, cross-flow micro-pore-film filtration, adjustment alcoholic strength and sterilization.
2. brewing method according to claim 1, is characterized in that, described step c) in, described yeast saccharomyces cerevisiae is Saccharomyces Cerevisiae in S accharomyces cerevisiae CGMCC2.735; Described Lu Shi zygosaccharomyces is Lu Shi zygosaccharomyces Zygosaccharomyces rouxiiACCC 20287.
3. brewing method according to claim 2, is characterized in that, described yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces carry out activating and enlarged culturing in accordance with the following methods:
Yeast saccharomyces cerevisiae and Lu Shi zygosaccharomyces are accessed in liquid nutrient medium respectively, 25 ~ 28 DEG C, 150 ~ 180r/min shaking culture, 16 ~ 18h, respectively obtained yeast saccharomyces cerevisiae activation bacteria suspension and Lu Shi zygosaccharomyces activation bacteria suspension;
Described yeast saccharomyces cerevisiae activation bacteria suspension and Lu Shi zygosaccharomyces activation bacteria suspension are accessed respectively in liquid nutrient medium, under 28 ~ 32 DEG C of conditions, 240 ~ 260r/min shaking culture, 28 ~ 32h, obtained concentration is 6.2 ~ 7.8 × 10 respectively
8the fermentation by saccharomyces cerevisiae seed liquor of CFU/mL and concentration are 4.0 ~ 6.5 × 10
8the Lu Shi zygosaccharomyces fermentation seed liquid of CFU/mL;
Wherein, described liquid nutrient medium comprises: yeast extract paste 8 ~ 10g/L, peptone 15 ~ 20g/L, glucose 18 ~ 20g/L, tap water 1L, dipotassium hydrogen phosphate 0.15-0.16g/L and magnesium sulfate heptahydrate 0.4-0.5g/L.
4. brewing method according to claim 3, is characterized in that, the concentration of described yeast saccharomyces cerevisiae activation bacteria suspension is 3.0 ~ 4.5 × 10
8cFU/mL; The concentration of described Lu Shi zygosaccharomyces activation bacteria suspension is 1.8 ~ 2.4 × 10
8cFU/mL.
5. brewing method according to claim 4, is characterized in that, the cumulative volume of described fermentation by saccharomyces cerevisiae seed liquor and Lu Shi zygosaccharomyces fermentation seed liquid accounts for 1.5 ~ 2.0% of fruit or seed of Szechwan Cherry pulp volume.
6. brewing method according to claim 5, is characterized in that, described fermentation comprises Primary Fermentation and secondary fermentation.
7. brewing method according to claim 6, is characterized in that, the temperature of described Primary Fermentation is 25 ~ 28 DEG C, and the time is 15 ~ 18d; The temperature of described secondary fermentation is 15 ~ 20 DEG C, and the time is 20 ~ 35d.
8. the brewing method according to claim 1 ~ 7 any one, is characterized in that, described step b) be specially:
Regulate fruit or seed of Szechwan Cherry pulp pH value to 4.5 ~ 5.5 with citric acid, add polygalacturonase 0.1 ~ 0.3g/L, cellulase 0.1 ~ 0.2g/L, vitamins C 0.5 ~ 1.0g/L and kojic acid 0.04 ~ 0.06g/L and carry out enzymolysis;
The temperature of described enzymolysis is 40 ~ 50 DEG C, and the time of described enzymolysis is 6 ~ 8h.
9. the brewing method according to claim 1 ~ 7 any one, is characterized in that, described step a) is specially:
A1) by fruit or seed of Szechwan Cherry in peroxy acid mass concentration be 0.2% ~ 0.3% bactericidal aqueous solution in soak 1 ~ 2min, with water cleaning after draining 40 ~ 50min;
A2) by step a1) fruit or seed of Szechwan Cherry that obtains is broken, after stoning with the squeezing of gasbag-type squeezing machine, the power of described squeezing is 4kW, and the time is 15 ~ 20min.
10. the brewing method according to claim 1 ~ 7 any one, is characterized in that, described steps d) be specially:
D1) by step c) bentonite of karusen 0.2 ~ 0.4g/L that obtains turns tank after carrying out lower glue process 7 ~ 8d, and turn the fruit wine liquid cooling after tank and filter with diatomite filter further after-2 ~ 0 DEG C, filter pressure 0.20 ~ 0.30MPa;
D2) by steps d 1) the fruit wine cross-flow micro-pore-film filtration system that obtains is further processed, inlet side membrane pore size 0.65 μm, go out 0.45 μm, terminal membrane aperture, duty parameter is: permeable membrane pressure reduction 0.13 ~ 0.15MPa, cross-flow tangential velocity 4 ~ 6m/s, filtration time 1 ~ 2h, wine liquid temp-0.5 ~-0.1 DEG C and recoil interval 2 ~ 4min, obtain the former wine of fruit or seed of Szechwan Cherry;
D3) by steps d 2) fruit or seed of Szechwan Cherry that obtains former wine cognac adjustment wine degree, bottle latter 80 DEG C, sterilization 30min.
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| CN105077159A (en) * | 2015-09-17 | 2015-11-25 | 湖北土老憨调味食品股份有限公司 | Citrus type brewed rice wine and preparation method thereof |
| CN106916686A (en) * | 2015-12-25 | 2017-07-04 | 王国会 | Lemon cherry fruit wine |
| CN110194999A (en) * | 2019-05-29 | 2019-09-03 | 小金县夹金山天然野樱桃酒业有限公司 | A kind of brewing method of wild cherry fruit wine |
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| CN110194999A (en) * | 2019-05-29 | 2019-09-03 | 小金县夹金山天然野樱桃酒业有限公司 | A kind of brewing method of wild cherry fruit wine |
| CN110724617A (en) * | 2019-11-29 | 2020-01-24 | 小金县夹金山天然野樱桃酒业有限公司 | Apple fruit wine and preparation method thereof |
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