CN104893903B - Fruit wine production method - Google Patents
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention provides a fruit wine production method. The fruit wine production method includes steps of selecting and pretreating dried fruit, extracting at constant temperature by 4-8%vol of white spirit to obtain extract mixture; cooling the extract mixture to 55-60 degrees Centigrade and adding polygalacturonic acid accounting for 0.2%o of the extract mixture and pectinase accounting for 0.3%o of the extract mixture and keeping for 3 to 5 hours; then cooling to 40-50 degrees Centigrade and adding crude protease accounting for 0.1%o of the extract mixture, and keeping for 2 to 4 hours until to separate residues and juice; fermenting supernate of flowing or squeezed juice, blending after fermenting, and then filtering, clarifying and sterilizing to obtain finished fruit wine. The fruit wine production method has the advantages that the problem that an existing fruit wine processing method is low in juice rate, produces turbid wine and is unavailable outside a fruit planting area is solved, and the fruit wine obtained by the fruit wine production method is unique in flavor and rich in nutrients easy to absorb by humans.
Description
Technical field
The present invention relates to wine fermentation, specifically a kind of production method of fruit wine.
Background technology
Fruit wine is the pick-me-up with the fruit of wild or artificial growth plant for fermenting raw materials, its alcoholic strength
Low, remain the original saccharide of fruit, aminoacid and mineral etc., relatively the Spirit with grain wine as raw material has higher nutrition
It is worth, there is regulation human metabolism, blood circulation promoting, control volume inner cholesterol level, anti-ageing medical treatment of waiting for a long time, health care work
With.Drinks consumption at present is advocated and is replaced liquor with high degree, fruit wine replacement grain wine with low wine.But existing fruit wine production procedure is basic
It is all fresh fruit → screening → crush → squeeze the juice → be tuned into point → primary fermentation → aging → allotment → storage wine, be to take fresh fruit to squeeze mostly
Juice, this mode of production is primarily present problems with: 1, in the processing of fruit juice, the presence of pectin leads to juice yield low,
Fruit juice is muddy；2nd, due to fresh fruit not storage endurance, fruit wine production can only be carried out in fruit-producing area.
The patent of invention of Patent No. zl02147654.3 discloses a kind of method of quick making fruit wine, by fresh
Fruit carries out crushing, pulls an oar, combine bio-enzyme degradation pectic substance, separations, cold-heat treatment are obtained fruit juice, then by fruit juice and extra dry white wine or
Person's extra dry red wine wine base carries out allocating the quick production to realize fruit wine, due to needing to expend a large amount of fresh fruits, this fruit wine mode of production
Can only carry out in the place nearer apart from fruit-producing area, otherwise not only fresh fruit easily damages in long-distance transport, goes bad, also greatly
Improve cost of transportation；Only fruit juice is obtained by broken, making beating etc., the crushing juice rate of fruit juice is not high simultaneously；Because fruit juice does not have
Have through main fermentation and after fermentation process, prepared fruit wine vinosity is thin.
Content of the invention
The technical problem to be solved is: provides a kind of raw material crushing juice rate height, the fruit wine of fruit wine unique flavor
Production method.
In order to solve above-mentioned technical problem, the technical solution used in the present invention is: a kind of production method of fruit wine, including such as
Lower step:
Step 1, choose dry fruit, broken after press dry fruit with the weight of extractant than 1:13～1:17 in 50～60 DEG C of constant temperature bars
Extract 4～8 hours under part, obtain extraction mixture, the Chinese liquor that described extractant is 4%～8%vol for alcoholic strength；
Step 2, described extraction mixture is cooled to the polies half adding 0.2 ‰ extraction mixture weight when 55～60 DEG C
Keep 3～5 hours after the pectase of lactobionic acid enzyme and 0.3 ‰ extraction mixture weight, add when being then cooled to 40～50 DEG C
Enter the crude protein enzyme of 0.1 ‰ extraction mixture weight and keep 2～4 hours, obtain enzymolysis mixture；
Step 3, by described enzymolysis mixture carry out scum juice separate, obtain free juice and marc；Go after described marc is squeezed
Slag obtains squeezing juice；
Step 4, described free juice or squeezing juice are clarified, take its supernatant to obtain subsider juice；
Step 5, in subsider juice add 3%～5% subsider juice weight yeast wine, after stirring sealing and in 20～28 DEG C of rings
In border, standing carries out main fermentation in 3～12 days, and when the residual sugar of subsider juice is less than 0.4%, main fermentation terminates；
Step 6, main fermentation are clarified after terminating, and take supernatant to carry out after fermentation, the temperature control of after fermentation 12～
28 DEG C, the time of after fermentation is 20～40 days, and after fermentation obtains wine base after terminating；
Step 7, after fermentation is terminated after the wine base that obtains carry out allocating, filter, clarify and sterilizing after obtain final product fruit wine finished product.
The beneficial effects of the present invention is: fruit juice is prepared using constant temperature extracting after dry fruit pretreatment, solves non-fruit
The place of production can not produce the problem of fruit wine, avoid the wasting of resources leading to because fresh fruit is difficult to preserve simultaneously；In different temperatures model
Enclose pectin and protein being destroyed with different enzymes in fruit juice etc., solve the juice occurring in existing Processing Technology of Fruit Wine
The problem that rate is low, wine liquid is muddy, the fruit wine sweet-smelling being simultaneously obtained is sweet, unique flavor.
Specific embodiment
By describing the technology contents of the present invention in detail, being realized purpose and effect, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is: to prepare fruit juice using constant temperature extracting after dry fruit pretreatment, in different temperatures
Scope destroys pectin and protein in fruit juice etc. with different enzymes, solve in existing Processing Technology of Fruit Wine occur go out
Juice rate is low, wine liquid is muddy and non-fruit-producing area can not produce the problem of fruit wine, and the fruit wine unique flavor being obtained, nutritional labeling are easy
In being absorbed by the body.
The present invention provides a kind of production method of fruit wine, comprises the steps:
Step 1, choose dry fruit, press after pretreatment dry fruit with the weight of extractant than 1:13～1:17 in 50～60 DEG C of constant temperature
Under the conditions of extract 4～8 hours, obtain extraction mixture, the Chinese liquor that described extractant is 4%～8%vol for alcoholic strength；
Step 2, described extraction mixture is cooled to the polies half adding 0.2 ‰ extraction mixture weight when 55～60 DEG C
Keep 3～5 hours after the pectase of lactobionic acid enzyme and 0.3 ‰ extraction mixture weight, add when being then cooled to 40～50 DEG C
Enter the crude protein enzyme of 0.1 ‰ extraction mixture weight and keep 2～4 hours, obtain enzymolysis mixture；
Step 3, by described enzymolysis mixture carry out scum juice separate, obtain free juice and marc；Go after described marc is squeezed
Slag obtains squeezing juice；
Step 4, described free juice or squeezing juice are clarified, take its supernatant to obtain subsider juice；
Step 5, described subsider juice is loaded in round, the charge weight of subsider juice is 4/5 round volume；To dress
There is the yeast wine adding 3%～5% subsider juice weight in the round of subsider juice, after stirring, round is sealed and 20～
In 28 DEG C of environment, standing carries out main fermentation in 3～12 days, and when the residual sugar in round is less than 0.4%, main fermentation terminates；
Step 6, main fermentation are clarified after terminating, and take supernatant, move into wine cellar and carry out after fermentation, the temperature in described wine cellar
Control at 12～28 DEG C, the time of described after fermentation is 20～40 days, and after fermentation obtains wine base after terminating；
Step 7, after fermentation is terminated after the wine base that obtains allocated in terms of wine degree, viscosity, mouthfeel, mistake after allotment
Fruit wine finished product is obtained final product after filter, clarification and sterilizing.
Knowable to foregoing description, the beneficial effects of the present invention is: fruit is prepared using constant temperature extracting after dry fruit pretreatment
Juice, solves the problems, such as that non-fruit-producing area can not produce fruit wine, avoids the resource wave leading to because fresh fruit is difficult to preserve simultaneously
Take；Destroy the enzyme in fruit juice in different temperatures scope with different enzyme, solve in existing Processing Technology of Fruit Wine
The problem that existing crushing juice rate is low, wine liquid is muddy, the fruit wine sweet-smelling being simultaneously obtained is sweet, unique flavor.
Further, the production stage of described yeast wine include one-level culture, two grades culture, third stage culture and yeast wine bucket training
Support；
It is to produce first 10 days in fruit wine that described one-level is cultivated, and the fresh fruit that ripe nothing of hanking goes bad squeezes extracting juice, fruit juice is filled
Enter in the test tube that dry heat sterilization crosses or triangular flask, in test tube, the charge weight of fruit juice is 1/4, in triangular flask, the charge weight of fruit juice is 1/
2, after fruit juice loading, boiling water heats 1 hour or 58kpa steam heats 30 minutes at ambient pressure, accesses culture strain, shake after cooling
Dynamic fruit juice is cultivated after being allowed to dispersion, obtains culture fluid；
Two grades of described cultures are built-in 1/2 fruit juice of triangular flask crossed in dry heat sterilization, access above-mentioned culture fluid, are trained
Support to obtain second class inoculum；
Described third stage culture be in the vial of 10l load fermentation bung after with fruit juice to the 70% of vial volume,
Second class inoculum is accessed, inoculum concentration is 2%, cultivates to obtain three-class strain in couveuse after sterilizing；
It is will to load the fruit juice of 12～14obx after the sterilizing of yeast wine bucket, cultivate at 28-30 DEG C that described yeast wine bucket is cultivated
Obtain final product yeast wine within 1～2 day.
Seen from the above description, through one-level culture, two grades culture, third stage culture and yeast wine bucket culture yeast wine contain relatively
Strong zymase, fermentability is strong, ethanol-tolerant, acidproof, heatproof, and opposing miscellaneous bacteria ability is strong, and production performance is stable.
Further, described pretreatment also includes cleaning, screening, broken and pulverizing, and described pulverizing is through broken
Broken dry fruit is pulverized with ultrasonic atomization comminuting method, makes the powder that mesh number is 250～300 mesh.
Seen from the above description, will make after superfines through broken dry fruit, its effective ingredient can obtain in ethanol
Separate out to sufficient, contribute to the absorption to fruit wine nutritional labeling for the human body.
Further, described dry fruit is dried fruit of lycium barbarum, Fructus Jujubae dry fruit or dried Fructus Vitis viniferae.
Seen from the above description, the dry fruit fresh fruit of Fructus Lycii, Fructus Jujubae and Fructus Vitis viniferae made, for making wine, can be broken away from existing
Fruit wine produces the restriction for fruit-producing area, not only all can carry out fruit wine production whenever and wherever possible, the fruit wine that dry fruit spawns does not have yet
Local flavor.
Further, described clarification is standing.
Seen from the above description, due to containing more protein, tannin, pectin, pigment etc. in fruit wine, so long-term
Storage be susceptible to muddiness and oxidation deterioration occur, make fruit wine quality decline.Fruit wine is muddy the reason formed main with
Naturally occurring aldehydes matter is relevant, and the present invention adds the poly gala of 0.2 ‰ extraction mixture weight when 55～60 DEG C
Keep 3～5 hours after the pectase of alduronic acid enzyme and 0.3 ‰ extraction mixture weight, be then cooled to and add when 40～50 DEG C
The crude protein enzymes of 0.1 ‰ extraction mixture weight simultaneously keep 2～4 hours, disintegrated plant cell and intercellular layer, not only fruit juice
Crushing juice rate is high, is separately the galacturonic acid of solubility by pectin, eliminates most of composition easily forming precipitation, thus will
Free juice or squeezing juice carry out standing the fruit juice that can obtain clarifying, and can keep wine body clear state in a long time, make
The local flavor that fruit wine obtains, and keep long-term stability.
Further, also include fruit wine finished product is bottled, bottling is front to be 2%～4% by empty bottle mass fraction
Alkali liquor, after 50 DEG C of temperatures above are soaked, cleans up, and sterilizes after draining the water.
Seen from the above description, living contaminantses fruit wine can be avoided carrying out bottling after empty bottle sterilizing, extend the shelf of fruit wine
Phase.
Embodiment 1
A kind of production method of fruit wine, comprises the steps:
Step 1, the preparation of yeast wine: include one-level culture, two grades culture, third stage culture and yeast wine bucket culture；
It is to produce first 10 days in fruit wine that described one-level is cultivated, and the fresh fruit that ripe nothing of hanking goes bad squeezes extracting juice, fruit juice is filled
Enter in the test tube that dry heat sterilization crosses or triangular flask, in test tube, the charge weight of fruit juice is 1/4, in triangular flask, the charge weight of fruit juice is 1/
2, after fruit juice loading, boiling water heats 1 hour or 58kpa steam heats 30 minutes at ambient pressure, accesses culture strain, shake after cooling
Dynamic fruit juice is cultivated after being allowed to dispersion, obtains culture fluid；
Two grades of described cultures are built-in 1/2 fruit juice of triangular flask crossed in dry heat sterilization, access above-mentioned culture fluid, are trained
Support to obtain second class inoculum；
Described third stage culture be in the vial of 10l load fermentation bung after with fruit juice to the 70% of vial volume,
Second class inoculum is accessed, inoculum concentration is 2%, cultivates to obtain three-class strain in couveuse after sterilizing；Described yeast wine bucket cultivate be by
The fruit juice of 12～14obx is loaded, culture at 28-30 DEG C obtains final product yeast wine in 1～2 day after the sterilizing of yeast wine bucket；
Step 2, selection dried fruit of lycium barbarum, Fructus Jujubae dry fruit or dried Fructus Vitis viniferae, press dry fruit and extraction after cleaning, screen, crush and pulverizing
Take the weight of agent than 1:13 extract under 50 DEG C of constant temperatures 4 little when, obtain extraction mixture, described extractant for alcoholic strength is
The Chinese liquor of 4%vol；
Step 3, by described extraction mixture be cooled to when 55 DEG C add 0.2 ‰ extraction mixture weight poly galactose
Keep 3 hours after the pectase of aldehydic acid enzyme and 0.3 ‰ extraction mixture weight, be then cooled to addition 0.1 ‰ extractions when 40 DEG C
The crude protein enzyme of mixture weight simultaneously keeps 2 hours, obtains enzymolysis mixture；
Step 4, by described enzymolysis mixture carry out scum juice separate, obtain free juice and marc；Go after described marc is squeezed
Slag obtains squeezing juice；
Step 5, described free juice or squeezing juice are clarified, take its supernatant to obtain subsider juice；
Step 6, described subsider juice is loaded in round, the charge weight of subsider juice is 4/5 round volume；To dress
There is the yeast wine adding 3% subsider juice weight in the round of subsider juice, after stirring seal and round in 20 DEG C of environment
Middle standing carries out main fermentation in 3 days, and when the residual sugar in round is less than 0.4%, main fermentation terminates；
Step 7, main fermentation are clarified after terminating, and take supernatant, move into wine cellar and carry out after fermentation, the temperature in described wine cellar
Control at 12 DEG C, the time of described after fermentation is 20 days, and after fermentation obtains wine base after terminating；
Step 8, after fermentation is terminated after the wine base that obtains allocated in terms of wine degree, viscosity, mouthfeel, mistake after allotment
Fruit wine finished product is obtained final product after filter, clarification and sterilizing, after empty bottle is 2%～4% dipping by lye with 50 DEG C of mass fraction, cleaning
Totally, sterilize after draining the water, fruit wine finished product is loaded the empty bottle inner packing after sterilizing.
Embodiment 2
A kind of production method of fruit wine, comprises the steps:
Step 1, with embodiment 1；
Step 2, selection dried fruit of lycium barbarum, Fructus Jujubae dry fruit or dried Fructus Vitis viniferae, press dry fruit and extraction after cleaning, screen, crush and pulverizing
Take the weight of agent than 1:17 extract under 60 DEG C of constant temperatures 8 little when, obtain extraction mixture, described extractant for alcoholic strength is
The Chinese liquor of 8%vol；
Step 3, by described extraction mixture be cooled to when 60 DEG C add 0.2 ‰ extraction mixture weight poly galactose
Keep 5 hours after the pectase of aldehydic acid enzyme and 0.3 ‰ extraction mixture weight, be then cooled to addition 0.1 ‰ extractions when 50 DEG C
The crude protein enzyme of mixture weight simultaneously keeps 4 hours, obtains enzymolysis mixture；
Step 4, by described enzymolysis mixture carry out scum juice separate, obtain free juice and marc；Go after described marc is squeezed
Slag obtains squeezing juice；
Step 5, described free juice or squeezing juice are clarified, take its supernatant to obtain subsider juice；
Step 6, described subsider juice is loaded in round, the charge weight of subsider juice is 4/5 round volume；To dress
There is the yeast wine adding 5% subsider juice weight in the round of subsider juice, after stirring seal and round in 28 DEG C of environment
Middle standing carries out main fermentation in 12 days, and when the residual sugar in round is less than 0.4%, main fermentation terminates；
Step 7, main fermentation are clarified after terminating, and take supernatant, move into wine cellar and carry out after fermentation, the temperature in described wine cellar
Control at 28 DEG C, the time of described after fermentation is 40 days, and after fermentation obtains wine base after terminating；
Step 8, after fermentation is terminated after the wine base that obtains allocated in terms of wine degree, viscosity, mouthfeel, mistake after allotment
Obtain final product fruit wine finished product after filter, clarification and sterilizing, after empty bottle is 4% dipping by lye with 70 DEG C of mass fraction, clean up,
Sterilize after draining the water, fruit wine finished product is loaded the empty bottle inner packing after sterilizing.
Embodiment 3
A kind of production method of fruit wine, comprises the steps:
Step 1, with embodiment 1；
Step 2, selection dried fruit of lycium barbarum, Fructus Jujubae dry fruit or dried Fructus Vitis viniferae, press dry fruit and extraction after cleaning, screen, crush and pulverizing
Take the weight of agent than 1:15 extract under 55 DEG C of constant temperatures 6 little when, obtain extraction mixture, described extractant for alcoholic strength is
The Chinese liquor of 6%vol；
Step 3, by described extraction mixture be cooled to when 58 DEG C add 0.2 ‰ extraction mixture weight poly galactose
Keep 4 hours after the pectase of aldehydic acid enzyme and 0.3 ‰ extraction mixture weight, be then cooled to addition 0.1 ‰ extractions when 45 DEG C
The crude protein enzyme of mixture weight simultaneously keeps 3 hours, obtains enzymolysis mixture；
Step 4, by described enzymolysis mixture carry out scum juice separate, obtain free juice and marc；Go after described marc is squeezed
Slag obtains squeezing juice；
Step 5, described free juice or squeezing juice are clarified, take its supernatant to obtain subsider juice；
Step 6, described subsider juice is loaded in round, the charge weight of subsider juice is 4/5 round volume；To dress
There is the yeast wine adding 4% subsider juice weight in the round of subsider juice, after stirring seal and round in 24 DEG C of environment
Middle standing carries out main fermentation in 8 days, and when the residual sugar in round is less than 0.4%, main fermentation terminates；
Step 7, main fermentation are clarified after terminating, and take supernatant, move into wine cellar and carry out after fermentation, the temperature in described wine cellar
Control at 20 DEG C, the time of described after fermentation is 30 days, and after fermentation obtains wine base after terminating；
Step 8, after fermentation is terminated after the wine base that obtains allocated in terms of wine degree, viscosity, mouthfeel, mistake after allotment
Obtain final product fruit wine finished product after filter, clarification and sterilizing, after empty bottle is 3% dipping by lye with 65 DEG C of mass fraction, clean up,
Sterilize after draining the water, fruit wine finished product is loaded the empty bottle inner packing after sterilizing.
In sum, the production method of the fruit wine that the present invention provides has the beneficial effects that: using constant temperature after dry fruit pretreatment
Extraction, to prepare fruit juice, destroys the enzyme in fruit juice, solves existing fruit wine in different temperatures scope with different enzyme
The crushing juice rate occurring in processing technique is low, wine liquid is muddy and non-fruit-producing area can not produce the problem of fruit wine, and the fruit wine being obtained
Unique flavor, nutritional labeling are easily absorbed by the body.
The foregoing is only embodiments of the invention, not thereby limit the present invention the scope of the claims, every using this
The equivalents that bright description is made, or directly or indirectly it is used in the technical field of correlation, all include in the same manner at this
In bright scope of patent protection.
Claims (7)
1. a kind of production method of fruit wine is it is characterised in that comprise the steps:
Step 1, choose dry fruit, broken after press dry fruit and the weight of extractant than 1:13～1:17 under 50～60 DEG C of constant temperatures
Extraction 4～8 hours, obtains extraction mixture, the Chinese liquor that described extractant is 4%～8%vol for alcoholic strength；
Step 2, by described extraction mixture be cooled to when 55～60 DEG C add 0.2 ‰ extraction mixture weight poly galactose
Keep 3～5 hours after the pectase of aldehydic acid enzyme and 0.3 ‰ extraction mixture weight, be then cooled to and add when 40～50 DEG C
The crude protein enzyme of 0.1 ‰ extraction mixture weight simultaneously keeps 2～4 hours, obtains enzymolysis mixture；
Step 3, by described enzymolysis mixture carry out scum juice separate, obtain free juice and marc；Remove slag after described marc is squeezed
Squeezing juice；
Step 4, described free juice or squeezing juice are clarified, take its supernatant to obtain subsider juice；
Step 5, in subsider juice add 3%～5% subsider juice weight yeast wine, after stirring sealing and in 20～28 DEG C of environment
Standing carries out main fermentation in 3～12 days, and when the residual sugar of subsider juice is less than 0.4%, main fermentation terminates；
Step 6, main fermentation are clarified after terminating, and take supernatant to carry out after fermentation, the temperature control of after fermentation at 12～28 DEG C,
The time of after fermentation is 20～40 days, and after fermentation obtains wine base after terminating；
Step 7, after fermentation is terminated after the wine base that obtains carry out allocating, filter, clarify and sterilizing after obtain final product fruit wine finished product.
2. fruit wine according to claim 1 production method it is characterised in that: the production stage of described yeast wine includes one
Level culture, two grades culture, third stage culture and yeast wine bucket culture；
It is to produce first 10 days in fruit wine that described one-level is cultivated, and the fresh fruit that ripe nothing of hanking goes bad squeezes extracting juice, fruit juice is loaded dry
In test tube that heat sterilization is crossed or triangular flask, in test tube, the charge weight of fruit juice is 1/4, and in triangular flask, the charge weight of fruit juice is 1/2, really
After juice loading, boiling water heats 1 hour or 58kpa steam heats 30 minutes at ambient pressure, accesses culture strain, shake fruit after cooling
Juice is cultivated after being allowed to dispersion, obtains culture fluid；
Two grades of described cultures are built-in 1/2 fruit juice of triangular flask crossed in dry heat sterilization, access above-mentioned culture fluid, carry out cultivating
Second class inoculum；
Described third stage culture be in the vial of 10l load fermentation bung after plus fruit juice to the 70% of vial volume, sterilizing
Access second class inoculum afterwards, inoculum concentration is 2%, cultivates to obtain three-class strain in couveuse；It is by yeast wine that described yeast wine bucket is cultivated
The fruit juice of 12～14 ° of bx is loaded, culture at 28-30 DEG C obtains final product yeast wine in 1～2 day after bucket sterilizing.
3. fruit wine according to claim 1 production method it is characterised in that: also include dry fruit before broken in step 1
It is carried out and screens, pulverized after crushing, described pulverizing is through broken dry fruit ultrasonic atomization comminuting method
Pulverized, made the powder that mesh number is 250～300 mesh.
4. fruit wine according to claim 1 production method it is characterised in that: described dry fruit be dried fruit of lycium barbarum, Fructus Jujubae
Dry fruit or dried Fructus Vitis viniferae.
5. fruit wine according to claim 1 production method it is characterised in that: described clarification be standing.
6. fruit wine according to claim 1 production method it is characterised in that: also include fruit wine finished product is bottled,
Bottling before by empty bottle mass fraction be 2%～4% alkali liquor after 50 DEG C of temperatures above are soaked, clean up, after draining the water
Sterilizing.
7. the production method of fruit wine according to claim 1 is it is characterised in that comprise the steps:
Step 1, the preparation of yeast wine: include one-level culture, two grades culture, third stage culture and yeast wine bucket culture；
It is to produce first 10 days in fruit wine that described one-level is cultivated, and the fresh fruit that ripe nothing of hanking goes bad squeezes extracting juice, fruit juice is loaded dry
In test tube that heat sterilization is crossed or triangular flask, in test tube, the charge weight of fruit juice is 1/4, and in triangular flask, the charge weight of fruit juice is 1/2, really
After juice loading, boiling water heats 1 hour or 58kpa steam heats 30 minutes at ambient pressure, accesses culture strain, shake fruit after cooling
Juice is cultivated after being allowed to dispersion, obtains culture fluid；
Two grades of described cultures are built-in 1/2 fruit juice of triangular flask crossed in dry heat sterilization, access above-mentioned culture fluid, carry out cultivating
Second class inoculum；
Described third stage culture be in the vial of 10l load fermentation bung after plus fruit juice to the 70% of vial volume, sterilizing
Access second class inoculum afterwards, inoculum concentration is 2%, cultivates to obtain three-class strain in couveuse；It is by yeast wine that described yeast wine bucket is cultivated
The fruit juice of 12～14 ° of bx is loaded, culture at 28-30 DEG C obtains final product yeast wine in 1～2 day after bucket sterilizing；
Step 2, selection dried fruit of lycium barbarum, Fructus Jujubae dry fruit or dried Fructus Vitis viniferae, press dry fruit and extractant after cleaning, screen, crush and pulverizing
Weight than 1:13～1:17 extract under 50～60 DEG C of constant temperatures 4～8 little when, obtain extraction mixture, described extractant
The Chinese liquor being 4%～8%vol for alcoholic strength；
Step 3, by described extraction mixture be cooled to when 55～60 DEG C add 0.2 ‰ extraction mixture weight poly galactose
Keep 3～5 hours after the pectase of aldehydic acid enzyme and 0.3 ‰ extraction mixture weight, be then cooled to and add when 40～50 DEG C
The crude protein enzyme of 0.1 ‰ extraction mixture weight simultaneously keeps 2～4 hours, obtains enzymolysis mixture；
Step 4, by described enzymolysis mixture carry out scum juice separate, obtain free juice and marc；Remove slag after described marc is squeezed
Squeezing juice；
Step 5, described free juice or squeezing juice are clarified, take its supernatant to obtain subsider juice；
Step 6, in subsider juice add 3%～5% subsider juice weight yeast wine, after stirring sealing and in 20～28 DEG C of environment
Standing carries out main fermentation in 3～12 days, and when the residual sugar of subsider juice is less than 0.4%, main fermentation terminates；
Step 7, main fermentation are clarified after terminating, and take supernatant, move into wine cellar and carry out after fermentation, the temperature control in described wine cellar
At 12～28 DEG C, the time of described after fermentation is 20～40 days, and after fermentation obtains wine base after terminating；
Step 8, after fermentation is terminated after the wine base that obtains carry out allocating, filter, clarify and sterilizing after obtain final product fruit wine finished product, by sky
Bottle mass fraction be 2%～4% alkali liquor after 50 DEG C of temperatures above are soaked, clean up, after draining the water sterilize, by fruit wine
Finished product loads the empty bottle inner packing after sterilizing.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710032527.6A CN106753967A (en) | 2015-06-24 | 2015-06-24 | A kind of Fructus Vitis viniferae wine base and its production method |
| CN201510352764.1A CN104893903B (en) | 2015-06-24 | 2015-06-24 | Fruit wine production method |
| CN201710032387.2A CN106754065A (en) | 2015-06-24 | 2015-06-24 | A kind of date former wine and its production method |
| CN201710032386.8A CN106754064A (en) | 2015-06-24 | 2015-06-24 | A kind of matrimony vine former wine and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510352764.1A CN104893903B (en) | 2015-06-24 | 2015-06-24 | Fruit wine production method |
Related Child Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710032387.2A Division CN106754065A (en) | 2015-06-24 | 2015-06-24 | A kind of date former wine and its production method |
| CN201710032386.8A Division CN106754064A (en) | 2015-06-24 | 2015-06-24 | A kind of matrimony vine former wine and its production method |
| CN201710032527.6A Division CN106753967A (en) | 2015-06-24 | 2015-06-24 | A kind of Fructus Vitis viniferae wine base and its production method |
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| CN101343605A (en) * | 2008-09-01 | 2009-01-14 | 晋江市麒麟果酒酿造有限公司 | Process for preparing longan extra dry red wine |
| CN103289858A (en) * | 2013-05-11 | 2013-09-11 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
| CN104087488A (en) * | 2014-07-08 | 2014-10-08 | 生命果有机食品股份有限公司 | Raspberry compound fruit wine and brewing method thereof |
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| KR100650193B1 (en) * | 2004-12-16 | 2006-11-27 | 전라북도 고창군 | Manufacturing Method for High Quality Wine with Black Raspberry |
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| CN103355711A (en) * | 2012-03-31 | 2013-10-23 | 杨东让 | Preparation method of natural red date juice |
| CN102703279B (en) * | 2012-06-11 | 2013-11-06 | 宁夏红中宁枸杞制品有限公司 | Process for producing sparkling medlar fruit wine |
| CN102719341A (en) * | 2012-07-13 | 2012-10-10 | 窦守乾 | Red date wine and preparation method thereof |
| CN103451078B (en) * | 2013-09-09 | 2014-09-10 | 晋江中食凯米力酒业贸易有限责任公司 | Health care wine and preparation method thereof |
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| CN104161989A (en) * | 2014-08-21 | 2014-11-26 | 西安本元中医药研究有限公司 | Heart stabilizing polygonatum odoratum-poria cocos-mushroom wine |
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| CN103289858A (en) * | 2013-05-11 | 2013-09-11 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
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| CN104893903A (en) | 2015-09-09 |
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