CN104893896A - Hovenia acerba wine and preparation method thereof - Google Patents
Hovenia acerba wine and preparation method thereof Download PDFInfo
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- CN104893896A CN104893896A CN201510273310.5A CN201510273310A CN104893896A CN 104893896 A CN104893896 A CN 104893896A CN 201510273310 A CN201510273310 A CN 201510273310A CN 104893896 A CN104893896 A CN 104893896A
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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 discloses a hovenia acerba wine and a preparation method thereof. The preparation method comprises the steps of selecting fruits; treating raw materials; inactivating; crushing; fermenting; separating; carrying out secondary fermentation; storing; and obtaining the hovenia acerba wine, wherein hovenia acerba fruits are used as the raw materials. According to the preparation method, the raw materials are inactivated, so that the odors of the hovenia acerba fruits are removed, and meanwhile the fresh scent smells of raw fruits are increased; the hovenia acerba fruits are fermented by virtue of wild yeasts on the fruits in the fermentation link, so that the natural flavor is kept; fruit residues and juice are fermented twice in total, so that the yield of the wine is greatly increased; and when the preparation method is implemented, raw wine liquid is stored in a house with the low temperature of about 15 DEG C or a karst cave for more than 2 years after being sealed in an earthen jar, and the karst cave is extremely high in natural oxygen content, constant in temperature, moderate in humidity, remarkable in wine aging and intermolecular association effects and also capable of absorbing the breath of hillstone and particularly stalactites, so that the hovenia acerba wine is more unique in aroma, softer in taste and greatly improved in quality.
Description
Technical field
The present invention relates to a kind of brewing technical field, be specifically related to a kind of dulcis wine and preparation method thereof.
Background technology
Honey raisin tree fruit is distinctive herbaceous wild plants in east, Hechi City, Guangxi, bar, phoenix three border of the county.Fruit can eat honey raisin tree, can alcoholic, and can be used as medicine, the sweet band of its taste is puckery, has the effect that strengthening the spleen to promote digestion, anti-epidemic disease desinsection, logical breast are anticancer.
Be that raw material is prepared into wine product with honey raisin tree fruit, its vinosity aromatic sweet only, salubrious soft, the trace element that is rich in multiple needed by human body, normal drink is promoted longevity, and is the good merchantable brand of dinner guest present.
Summary of the invention
Object of the present invention be exactly overcome technology deficiency and brand-new a kind of dulcis wine and preparation method thereof is provided.Specifically comprise: with honey raisin tree fruit for raw material, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment again → store → obtain dulcis wine.By implementing the present invention, raw material is by processing except blue or green, and the smelly blue or green taste of effective removing honey raisin tree fruit, increases former fruit fragrant simultaneously; And fermenting step, be utilize the wild yeast on fruit to carry out spontaneous fermentation, guarantee that mouthfeel is natural flavor; Fermenting process carries out 2 fermentations to fruit juice, and the yield of liquor increases substantially; When implementing of the present invention, after original wine being put into pithos sealing, leave about 15oc low temperature within doors or in solution cavity more than 2 years finished product dulcis wine, the natural oxygen level of solution cavity is high, and hole temperature is constant, and humidity is moderate, significant results are had to aging, the intermolecular association of wine, the particularly stalactitic breath of simultaneously stability mountain stone, fragrance is unique, mouthfeel is softer, and the quality of wine increases substantially.
The present invention is achieved through the following technical solutions:
A kind of dulcis wine and preparation method thereof is with honey raisin tree fruit for raw material in technical scheme, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment → store → obtain dulcis wine.
Described dulcis wine and step of preparation process thereof are:
(1) material choice: select ripe, full, without rotten, containing reducing sugar more than 50%, the sweet micro-puckery raisintree fruits of water content 35 ~ 45%, taste is raw material;
(2) Feedstock treating: the various impurity mixed in fruit raw material are cleaned out, then totally for subsequent use by clean water;
(3) raw material is except blue or green: utilize steam to carry out more than 30 minutes completing to fruit raw material, then dried by fruit raw material, and then utilize steam to complete to the secondary that fruit raw material carries out more than 20 minutes, finally dry for subsequent use again; Above measure mainly removes the smelly blue or green taste of honey raisin tree fruit, increases former fruit fragrant simultaneously;
(4) raw material crushing: the raw material fruit through removing green grass or young crops is crushed to its fruit and is divided into some bulks for subsequent use;
(5) ferment: the raw material fruit after fragmentation adds the white sand syrup of 60 ~ 70%, utilize the wild yeast on fruit to carry out spontaneous fermentation after fully stirring, guarantee that mouthfeel is natural flavor, remain on the environment bottom fermentation 7 ~ 10 days of 20 ~ 25 DEG C in temperature;
(6) juice slag is separated: after fermentation ends, pulled out by raw material fruit and squeeze, be then separated with pomace by fruit juice;
(7) ferment: the white sugar adding 5 ~ 10% at honey raisin tree fruit fruit juice ferments again, and fermentation time controls more than 30 days, fermentation product temperature is at 20 ~ 23 DEG C, and fermentation ends time control alcoholic precision obtains raw wine more than 16 degree again;
(8) blend: as required the composition of raw wine is carried out allotment and blend, then obtain the former wine of 2 honey raisin tree through filtration;
(9) store: former for honey raisin tree wine is sub-packed in pithos, then uses the topped original wine face of high wine, finally store more than 2 years to obtain finished product dulcis wine within doors or in solution cavity at about 15oc low temperature.
Embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of dulcis wine and preparation method thereof is with honey raisin tree fruit for raw material in technical scheme, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment → store → obtain the former wine of honey raisin tree.
Described dulcis wine and step of preparation process thereof are:
(1) material choice: select ripe, full, without rotten, containing reducing sugar more than 50%, the sweet micro-puckery raisintree fruits of water content 35 ~ 45%, taste is raw material;
(2) Feedstock treating: the various impurity mixed in fruit raw material are cleaned out, then totally for subsequent use by clean water;
(3) raw material is except blue or green: utilize steam to carry out more than 30 minutes completing to fruit raw material, then dried by fruit raw material, and then utilize steam to complete to the secondary that fruit raw material carries out more than 20 minutes, finally dry for subsequent use again; Above measure mainly removes the smelly blue or green taste of honey raisin tree fruit, increases former fruit fragrant simultaneously;
(4) raw material crushing: the raw material fruit through removing green grass or young crops is crushed to its fruit and is divided into some bulks for subsequent use;
(5) ferment: the raw material fruit after fragmentation adds the white sand syrup of 60 ~ 70%, utilize the wild yeast on fruit to carry out spontaneous fermentation after fully stirring, guarantee that mouthfeel is natural flavor, remain on the environment bottom fermentation 7 ~ 10 days of 20 ~ 25 DEG C in temperature;
(6) juice slag is separated: after fermentation ends, pulled out by raw material fruit and squeeze, be then separated with pomace by fruit juice;
(7) ferment: the white sugar adding 5 ~ 10% at honey raisin tree fruit fruit juice ferments again, and fermentation time controls more than 30 days, fermentation product temperature is at 20 ~ 23 DEG C, and fermentation ends time control alcoholic precision obtains raw wine more than 16 degree again;
(8) blend: as required the composition of raw wine is carried out allotment and blend, then obtain the former wine of 2 honey raisin tree through filtration;
(9) store: former for honey raisin tree wine is sub-packed in pithos, then uses the topped original wine face of high wine, finally store more than 2 years to obtain finished product dulcis wine within doors or in solution cavity at about 15oc low temperature.
Claims (1)
1. dulcis wine and preparation method thereof, is characterized in that: with honey raisin tree fruit for raw material, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment → store → obtain dulcis wine;
Wherein, described dulcis wine and step of preparation process thereof are:
(1) material choice: select ripe, full, without rotten, containing reducing sugar more than 50%, the sweet micro-puckery raisintree fruits of water content 35 ~ 45%, taste is raw material;
(2) Feedstock treating: the various impurity mixed in fruit raw material are cleaned out, then totally for subsequent use by clean water;
(3) raw material is except blue or green: utilize steam to carry out more than 30 minutes completing to fruit raw material, then dried by fruit raw material, and then utilize steam to complete to the secondary that fruit raw material carries out more than 20 minutes, finally dry for subsequent use again; Above measure mainly removes the smelly blue or green taste of honey raisin tree fruit, increases former fruit sweet fragrance simultaneously;
(4) raw material crushing: the raw material fruit through removing green grass or young crops is crushed to its fruit and is divided into some bulks for subsequent use;
(5) ferment: the raw material fruit after fragmentation adds the white sand syrup of 60 ~ 70%, utilize the wild yeast on fruit to carry out spontaneous fermentation after fully stirring, guarantee that mouthfeel is natural flavor, remain on the environment bottom fermentation 7 ~ 10 days of 20 ~ 25 DEG C in temperature;
(6) juice slag is separated: after fermentation ends, pulled out by raw material fruit and squeeze, be then separated with pomace by fruit juice;
(7) ferment: the white sugar adding 5 ~ 10% at honey raisin tree fruit fruit juice ferments again, and fermentation time controls more than 30 days, fermentation product temperature is at 20 ~ 23 DEG C, and fermentation ends time control alcoholic precision obtains raw wine more than 16 degree again;
(8) blend: as required the composition of raw wine is carried out allotment and blend, then obtain the former wine of 2 honey raisin tree through filtration;
(9) store: former for honey raisin tree wine is sub-packed in pithos, then uses the topped original wine face of high wine, finally store more than 2 years to obtain finished product dulcis wine within doors or in solution cavity at about 15oc low temperature.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510273310.5A CN104893896A (en) | 2015-05-26 | 2015-05-26 | Hovenia acerba wine and preparation method thereof |
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| CN201510273310.5A CN104893896A (en) | 2015-05-26 | 2015-05-26 | Hovenia acerba wine and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085719A (en) * | 2016-08-16 | 2016-11-09 | 深圳市颐品拐枣文化传播有限公司 | A kind of preparation method of Se-enriched fruit wine |
| CN106434111A (en) * | 2016-08-30 | 2017-02-22 | 迪庆香格里拉藏青稞酒业有限公司 | Method for brewing hovenia acerba distilled liquor |
| CN107151598A (en) * | 2017-06-29 | 2017-09-12 | 何秋容 | Fruity body-building liquor method for making |
| CN107557224A (en) * | 2017-10-18 | 2018-01-09 | 湖北工业大学 | A kind of honey raisin tree health lycium chinense and its brewing method |
| CN108740641A (en) * | 2018-05-03 | 2018-11-06 | 安康市颐品庄园农业科技有限公司 | A kind of preparation method of honey raisin tree composite enzyme drink |
| CN112391254A (en) * | 2020-12-21 | 2021-02-23 | 竹溪县汇合农业开发有限公司 | Brewing method of hovenia dulcis baijiu |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120137982A (en) * | 2011-06-14 | 2012-12-24 | (주)중도인터내셔널트레이드 | Rice-wine comprising functional ingredients and producing method thereof |
| KR20130086330A (en) * | 2013-07-07 | 2013-08-01 | 종 해 김 | The method and system for manufacturing functional liquor. |
| CN104046543A (en) * | 2014-06-27 | 2014-09-17 | 合肥工业大学 | Honey raisin tree fruit fermented wine and brewing method thereof |
| CN104312846A (en) * | 2014-11-13 | 2015-01-28 | 向金环 | Papaya wine and preparation method thereof |
-
2015
- 2015-05-26 CN CN201510273310.5A patent/CN104893896A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120137982A (en) * | 2011-06-14 | 2012-12-24 | (주)중도인터내셔널트레이드 | Rice-wine comprising functional ingredients and producing method thereof |
| KR20130086330A (en) * | 2013-07-07 | 2013-08-01 | 종 해 김 | The method and system for manufacturing functional liquor. |
| CN104046543A (en) * | 2014-06-27 | 2014-09-17 | 合肥工业大学 | Honey raisin tree fruit fermented wine and brewing method thereof |
| CN104312846A (en) * | 2014-11-13 | 2015-01-28 | 向金环 | Papaya wine and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085719A (en) * | 2016-08-16 | 2016-11-09 | 深圳市颐品拐枣文化传播有限公司 | A kind of preparation method of Se-enriched fruit wine |
| CN106434111A (en) * | 2016-08-30 | 2017-02-22 | 迪庆香格里拉藏青稞酒业有限公司 | Method for brewing hovenia acerba distilled liquor |
| CN107151598A (en) * | 2017-06-29 | 2017-09-12 | 何秋容 | Fruity body-building liquor method for making |
| CN107557224A (en) * | 2017-10-18 | 2018-01-09 | 湖北工业大学 | A kind of honey raisin tree health lycium chinense and its brewing method |
| CN107557224B (en) * | 2017-10-18 | 2021-01-01 | 湖北工业大学 | Hovenia acerba and Chinese wolfberry health wine and brewing method thereof |
| CN108740641A (en) * | 2018-05-03 | 2018-11-06 | 安康市颐品庄园农业科技有限公司 | A kind of preparation method of honey raisin tree composite enzyme drink |
| CN112391254A (en) * | 2020-12-21 | 2021-02-23 | 竹溪县汇合农业开发有限公司 | Brewing method of hovenia dulcis baijiu |
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