CN104946452A - Loquat wine and preparation method thereof - Google Patents

Abstract

The invention relates to loquat wine and a preparation method thereof. Loquat fruits are taken as a raw material, then the loquat fruits are selected and subjected to raw material treatment, and fixation, crushing, fermentation, separation, re-fermentation and storage are carried out, so that the loquat wine is obtained. By implementing the preparation method provided by the invention, the loquat wine has the advantages that odour and green taste of the loquat fruits are removed, and fresh scent of the original fruits is increased; during fermentation, natural fermentation is carried out by utilizing wild yeasts on the loquat fruits, and natural flavour of the taste is guaranteed; fermentation is carried out on fruit residues and fruit juice twice in total, and loquat wine yield is greatly improved; and the original wine liquid is put into an earthenware jar and then is sealed and stored in a room at low temperature of about 15 DEG C or in a karst cave for more than 2 years, natural oxygen content in the karst cave is extremely high, temperature is constant, humidity is moderate, significant effect on ageing of the wine and association of molecules is realized, and smell of hillstones especially stalactite is absorbed, so that fragrance is more unique, taste is softer, and quality of the wine is greatly improved.

Description

A kind of loquat 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 loquat wine and preparation method thereof.

Background technology

Fractus Eriobotryae is distinctive herbaceous wild plants in east, Hechi City, Guangxi, bar, phoenix three border of the county.Fractus Eriobotryae can be eaten, can alcoholic, and can be used as medicine, its property acid band is puckery, has the effect of convergence controlling nocturnal emission with astringent drugs, and can antidiarrheal.Fractus Eriobotryae to man seminal emission, the enuresis of child, woman's is stagnant in vain, and old man's is insufficiency of the spleen, diarrhoea etc. have good curative effect.Chronic dysentery can also be controlled in Fractus Eriobotryae.Body void person has eaten Fractus Eriobotryae, can build up health, prevent night sweat, to there being the wounded Fractus Eriobotryae also can cure the wound, particularly controls waist pin pain curative effect fine, is the wild fruit of a kind of high-quality health care.

Be that raw material is prepared into wine product with Fractus Eriobotryae, 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 loquat fruit wine and the production method thereof " of 200510096942.5.This disclosure of the invention a kind of loquat fruit wine and production method thereof, it by Fractus Eriobotryae through pulverizing, soaking, fermentation, clarification form.Implement this invention to need Fractus Eriobotryae 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 loquat wine and preparation method thereof is provided.Specifically comprise: take Fractus Eriobotryae as raw material, then by fruit selection → Feedstock treating → except blue or green → broken → fermentation → be separated → ferment again → store → obtain loquat 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 Fractus Eriobotryae, 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 loquat 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 loquat wine and preparation method thereof is be raw material with Fractus Eriobotryae in technical scheme, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment → store → obtain loquat wine.

Described loquat 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 loquat 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 Fractus Eriobotryae, 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 Fractus Eriobotryae fruit juice ferments again, fermentation time controls more than 30 days again, and fermentation product temperature is at 20 ~ 23 DEG C, and fermentation ends time control alcoholic precision obtains raw wine more than 16 degree;

(8) blend: as required the composition of raw wine is carried out allotment and blend, then obtain the former wine of 2 loquat through filtration;

(9) store: former for loquat 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 loquat 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 loquat wine and preparation method thereof is be raw material with Fractus Eriobotryae in technical scheme, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment → store → obtain the former wine of loquat.

Described loquat 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 loquat 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 Fractus Eriobotryae, 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 Fractus Eriobotryae fruit juice ferments again, fermentation time controls more than 30 days again, and fermentation product temperature is at 20 ~ 23 DEG C, and fermentation ends time control alcoholic precision obtains raw wine more than 16 degree;

(8) blend: as required the composition of raw wine is carried out allotment and blend, then obtain the former wine of 2 loquat through filtration;

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

Claims (1)

1. loquat wine and preparation method thereof, is characterized in that: take Fractus Eriobotryae as raw material, then by fruit selection → Feedstock treating → except blue or green → broken → fermentation → be separated → ferment → store → obtain loquat wine;

Wherein, described loquat 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 loquat 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 Fractus Eriobotryae, 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 Fractus Eriobotryae fruit juice ferments again, fermentation time controls more than 30 days again, and fermentation product temperature is at 20 ~ 23 DEG C, and fermentation ends time control alcoholic precision obtains raw wine more than 16 degree;

(8) blend: as required the composition of raw wine is carried out allotment and blend, then obtain the former wine of 2 loquat through filtration;

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