CN104928100A - Wild areca nut wine and preparation method thereof - Google Patents

Abstract

The invention discloses wild areca nut wine and a preparation method thereof. By using a wild areca nut as a raw material, the wild areca nut wine is obtained by fruit selection, raw material treatment, green removal, crushing, fermentation, separation, re-fermentation and storage. According to the preparation method, the raw material is subjected to green removal, the green odor of the wild areca nut is effectively removed, and meanwhile, the fragrance of the original fruit is improved; in the fermentation step, natural fermentation is carried out by utilizing wild yeast on the fruit, and the taste has a natural flavor; fruit residues and fruit juice are fermented twice, so that the wine yield is greatly improved; according to the preparation method, after original wine liquid is sealed in a ceramic jar, the ceramic jar is stored in a room or a cave at the low temperature of about 15 DEG C for more than two years, the natural oxygen content of the cave is extremely high, the temperature of the cave is constant, the humidity is moderate, and the effect on aging of the wine and association between molecules is obvious; meanwhile, the smell of hill stones such as stalactite is absorbed, the fragrance is more unique, the taste is softer, and the quality of the wine is greatly improved.

Description

A kind of Whitebark Tanoak wine and preparation method thereof

Technical field

The present invention relates to a kind of brewing technical field, be specifically related to a kind of Whitebark Tanoak wine and preparation method thereof.

Background technology

Whitebark Tanoak fruit is distinctive wild plant in east, Hechi City, Guangxi, bar, phoenix three border of the county.Fruit can eat Whitebark Tanoak, can alcoholic, and can be used as medicine, its property acid band is puckery, has expelling parasite, effect that long-pending, the lower gas that disappears, row water, preventing malaria, malnutrition due to parasitic infestation, food are stagnant; To treatment abdominal distention, rush down dysentery after weight, beriberi, oedema, malaria etc. have remarkable efficacy.Be that raw material is prepared into wine product with Whitebark Tanoak 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.

Application number is " a kind of Whitebark Tanoak fruit wine and the production method thereof " of 200510096942.5.This disclosure of the invention a kind of Whitebark Tanoak fruit wine and production method thereof, it by Whitebark Tanoak fruit through pulverizing, soaking, fermentation, clarification form.Implement this invention to need Whitebark Tanoak fruit to pulverize, this just needs the facilities and equipment of specialty.And the fermenting step of this invention in implementation process needs to add koji for uncooked material, and the wine product prepared, people drinks rear easy top, and mouthfeel departs from natural flavor.In addition, because this invention is disposable fermentation brew, the yield of liquor is relatively low.

Summary of the invention

Object of the present invention be exactly overcome above-mentioned technology deficiency and brand-new a kind of Whitebark Tanoak wine and preparation method thereof is provided.Specifically comprise: with Whitebark Tanoak fruit for raw material, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment again → store → obtain Whitebark Tanoak 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 Whitebark Tanoak 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 Whitebark Tanoak 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 Whitebark Tanoak wine and preparation method thereof is with Whitebark Tanoak fruit for raw material in technical scheme, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment → store → obtain Whitebark Tanoak wine.

Described Whitebark Tanoak wine and step of preparation process thereof are:

(1) material choice: select ripe, full, without rotten, containing reducing sugar 50 ~ 60%, water content 35 ~ 45%, the sweet micro-puckery Whitebark Tanoak fruit of taste be 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 Whitebark Tanoak 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 that betel nut fruit juice out of office adds 5 ~ 10% 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 must 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 Whitebark Tanoak through filtration;

(9) store: former for Whitebark Tanoak 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 Whitebark Tanoak 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 Whitebark Tanoak wine and preparation method thereof is with Whitebark Tanoak 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 Whitebark Tanoak.

Described Whitebark Tanoak wine and step of preparation process thereof are:

(1) material choice: select ripe, full, without rotten, containing reducing sugar 50 ~ 60%, water content 35 ~ 45%, the sweet micro-puckery Whitebark Tanoak fruit of taste be 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 Whitebark Tanoak 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 that betel nut fruit juice out of office adds 5 ~ 10% 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 must 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 Whitebark Tanoak through filtration;

(9) store: former for Whitebark Tanoak 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 Whitebark Tanoak wine within doors or in solution cavity at about 15oc low temperature.

Claims (1)

1. Whitebark Tanoak wine and preparation method thereof, is characterized in that: with Whitebark Tanoak fruit for raw material, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment → store → obtain Whitebark Tanoak wine;

Wherein, described Whitebark Tanoak wine and step of preparation process thereof are:

(1) material choice: select ripe, full, without rotten, containing reducing sugar 50 ~ 60%, water content 35 ~ 45%, the sweet micro-puckery Whitebark Tanoak fruit of taste be 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 Whitebark Tanoak 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 that betel nut fruit juice out of office adds 5 ~ 10% 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 must 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 Whitebark Tanoak through filtration;

(9) store: former for Whitebark Tanoak 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 Whitebark Tanoak wine within doors or in solution cavity at about 15oc low temperature.