CN105176752A - Making method for cherry fruit wine - Google Patents
Making method for cherry fruit wine Download PDFInfo
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- CN105176752A CN105176752A CN201510707185.4A CN201510707185A CN105176752A CN 105176752 A CN105176752 A CN 105176752A CN 201510707185 A CN201510707185 A CN 201510707185A CN 105176752 A CN105176752 A CN 105176752A
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Abstract
The invention relates to a making method for cherry fruit wine. The method comprises the steps of material selecting, stalk removing, heating, breaking, enzymolysis performing, juice extracting, glutathione adding and acidity regulating, fermenting, stabilizing, blending and the like. According to the making method for the cherry fruit wine, due to the fact that a quick heating and vacuum negative pressure fruit breaking extracting technology is adopted, on one hand, the cherry peel tissue is immediately broken, pigment and high-quality tannin in the peel can be quickly and fully extracted, bitter and astringent tannin in the seeds cannot be extracted, and on the other hand, microorganisms, oxidase and the like of cherries can be killed, and bad flavor is prevented from being generated due to oxidation or natural fermentation.
Description
Technical field
The present invention relates to a kind of brewing method of wine, particularly relate to a kind of brewing method of fruit wine, belong to drinks production technical field.
Background technology
Xeres (cherrywine): be with fresh cherry or succus cerasi for raw material, through all or part of fermentation brew, alcoholic strength is not less than the alcoholic beverages of 7.0%v/v.Usual xeres color is baby pink, and give out cherry light for a moment in aroma fragrant, applicable female friend drinks.Xeres has expelling wind and dampness, effect of promoting blood circulation and stopping pain, is applicable to rheumatic lumbocrural pain pain, numbness of the limbs, stroke hemiplegia, the illness such as joint stuffiness and pernio.Xeres can also Ginseng Extract, and improve a poor appetite, improving water flood, women often drinks effect that this wine also has beautifying face and moistering lotion.
Current cherry fruit wine production technique mainly uses for reference grape wine band pericarp dipping zymotechnique, but this technique is not also suitable for the production of high-quality xeres, major cause is as follows: one is that in cherry fruit, pectin content is high, low for the yield of liquor of making wine, and methanol content is higher; Two is that full ripe cherry fruit acidity is on the low side, and in pericarp, pigment, tannin content are not high and unstable, are very easily oxidized, and make xeres present not gratifying brown, mouthfeel is thin, lacks structure sense etc.The existence of these problems, strongly limit the fast development that cherry fruit wine is produced.
Summary of the invention
The present invention is directed to the deficiency that existing cherry fruit wine brewing technique exists, a kind of brewing method of cherry fruit wine is provided.
The technical scheme that the present invention solves the problems of the technologies described above is as follows:
A brewing method for cherry fruit wine, is characterized in that, comprises the steps:
1) select materials: select fruit well-done do not rot and the clean and tidy cherry of clean in appearance as raw material;
2) destemming: cherry flexibility is removed carpopodium, keeps fruit grain intact unbroken;
3) heat: by step 2) in the fruit grain of gained be placed in fermentor tank, in 1 ~ 3 minute, be warming up to 80 ~ 95 degree under gas shield, stir simultaneously;
4) broken: by step 3) in the cherry mash of gained be pumped into vacuum tank, maintenances pressure is 10 ~ 100Pa, and mash enters undergoes rapid expansion after vacuum tank, and pericarp membrane tissue disruption, after treating pericarp expansion, is cooled to 35 ~ 40 degree by mash;
5) enzymolysis: to step 4) add compound pectinase 20 ~ 40mg/L in gained mash, enzymolysis process completes under gas shield, enzymolysis time 3 ~ 5 hours;
6) juice is got: by step 5) mash temperature after process is down to 8 ~ 12 DEG C, and add sulfurous gas 60 ~ 90mg/L wherein, under gas shield, adopt centrifuge to get juice except peeling slag, fruit seed;
7) add gsh and adjustment acidity: to step 6) in gained clear juice in add gsh 100 ~ 200mg/L, afterwards wherein add tartrate or calcium carbonate adjustment acidity is 6.0g/L;
8) ferment: to step 7) in gained fruit juice inoculation have the yeast saccharomyces cerevisiae of acetyltransferase activity to ferment, yeast quantity is not less than 10
6cfu/mL, leavening temperature: 15 ~ 18 DEG C, alcoholic strength: 8 ~ 11%v/v, fermentation time: 15 ~ 30 days, starts to stop fermentation when the residual sugar that ferments reaches 4g/L, temperature is reduced to 10 ~ 15 DEG C, and adds 60 ~ 90mg/L sulfurous gas wherein;
9) stable: to step 8) in add the stable clarification of egg white stablizer in gained xeres;
10) allocate: be deployed into dissimilar xeres according to different demands;
Described gas shield refers to carbonic acid gas, nitrogen or rare gas element.
Further, step 1) described in cherry fruit pol be greater than 150g/L, acidity 5.5 ~ 7.0g/L.
Further, step 5) described in compound pectinase can be selected from the product of arbitrary producer on market.
The invention has the beneficial effects as follows:
1) adopt heating, the broken microwave leaching technology of negative pressure of vacuum fruit, one is that cherry pericarp tissue is broken instantaneously, can extract pigment and Desired tannins in pericarp fast, fully, and does not extract the pained tannin in fruit seed; Two is to kill cherry self microorganism and oxydase etc., avoids because oxidation or spontaneous fermentation produce bad flavor.
2) present method is around preventing the oxidized design of xeres pigment, adopts technological measure to have: one is be heated rapidly to 85 ~ 90 DEG C to kill contained oxydase in cherry fruit; Two is that fermenting process adopts clear juice low temperature fermentation, and interpolation gsh and sulfurous gas prevent fruit juice over oxidation simultaneously; Three is brewage omnidistance nitrogen, carbonic acid gas or the rare gas element of adding to isolate oxygen; Four is storage employing 10 ~ 15 DEG C of temperature storages.By the use of above-mentioned series of processes, efficiently solve the oxidizable problem of cherry fruit wine, ensure produce cherry fruit wine there is bright-coloured tempting color and luster.
3) the yield of liquor of cherry fruit wine can be improved more than 5% by present method, and methanol content in cherry fruit wine can be reduced about 37%, one is adopt not containing the compound pectinase of pectin methylesterase; Two is adopt clear juice fermentation.
4) present method can improve cherry fruit wine the smell of fruits is very sweet degree and sophistication, and one is the yeast saccharomyces cerevisiae adopting inoculation to have acetyltransferase activity, and decomposable asymmetric choice net branched-chain amino acid produces more aroma substance; Two is adopt clear juice low temperature fermentation, and fermenting speed is slow, and make to retain more fruital in xeres, fragrance is finer and smoother;
5) present method can improve the mellow sense of cherry fruit wine, strengthens the sense of wine body structure, and one is adjustment fruit juice acidity before fermentation; Two is after zymamsis terminates, and adds sulfurous gas, avoid the carrying out of malo-lactic fermentation by cooling, retains the acidity of fruit wine; Three is add cherry inspissated juice or sucrose, fruit tannin, tartrate etc. to be deployed into sweet type, semi-sweet, half-dry type, dry type product.
Method of the present invention, cherry variety applicatory is red light (Hongdeng), pioneer (Van), Rabin Si (Lapins), Bin Ku (Bing), assistant Teng Jin (SatoNishiki), Si Tanle (Stella), that father-in-law (NapoleonBigarreau), black pearl (BlackPearl), friendship (Friendship), triumph (Victory), Zhifu red (Zhifuhong), thunder Buddhist nun (Rainier), Italy early red (BigarreauBurla), sunshine (Sunburst), large purple (BlackTartarian) etc.
Accompanying drawing explanation
Fig. 1 is the process flow sheet of brewing method of the present invention;
Embodiment
Be described principle of the present invention and feature below in conjunction with example, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1:
A brewing method for cherry fruit wine, comprises the steps:
1) select materials: the red light selecting the well-done clean in appearance of not rotting of fruit clean and tidy is as raw material, and after tested, its fruit is 155g/L, acidity 6.5g/L containing pol;
2) destemming: cherry flexibility is removed carpopodium, keeps fruit grain intact unbroken;
3) heat: by step 2) in the fruit grain of gained be placed in fermentor tank, in 2 minutes, be warming up to 90 degree under nitrogen protection, stir simultaneously, keep 5min;
4) broken: by step 3) in the cherry mash of gained be pumped into vacuum tank, maintenances pressure is 50Pa, and mash enters undergoes rapid expansion after vacuum tank, and pericarp membrane tissue disruption, after keeping 30min to treat pericarp expansion, is cooled to 35 degree by mash;
5) enzymolysis: to step 4) add compound pectinase 30mg/L in gained mash, enzymolysis process completes under nitrogen protection, enzymolysis time 3 hours;
6) juice is got: by step 5) mash temperature after process is down to 10 DEG C, and add sulfurous gas 60mg/L wherein, under nitrogen protection, adopt centrifuge to get juice except peeling slag, fruit seed;
7) add gsh and adjustment acidity: to step 6) in gained clear juice in add gsh 150mg/L, afterwards wherein add calcium carbonate adjustment acidity is 6.0g/L;
8) ferment: to step 7) in gained fruit juice inoculation have the yeast saccharomyces cerevisiae of acetyltransferase activity to ferment, yeast quantity 10
7cfu/mL, leavening temperature: 15 DEG C, alcoholic strength: 10%v/v, fermentation time: 20 days, starts to stop fermentation when the residual sugar that ferments reaches 4g/L, temperature is reduced to 10 DEG C, and add 70mg/L sulfurous gas wherein;
9) stable: to step 8) in add the stable clarification of egg white stablizer in gained xeres;
10) allocate: the xeres being deployed into dry type, half-dry type, semi-sweet or sweet type according to different demands;
For semi-sweet red light xeres, embodiment 1 flood zymotechnique with traditional belt leather compared with test index data as follows:
The semi-sweet red light xeres made through zymotechnique of the present invention all has a clear superiority in crushing juice rate, methanol content, colourity, fragrance scoring and flavour scoring five indices.
Embodiment 2:
A brewing method for cherry fruit wine, comprises the steps:
1) select materials: the pioneer (Van) selecting the well-done clean in appearance of not rotting of fruit clean and tidy is as raw material, and after tested, its fruit is 200g/L, acidity 5.5g/L containing pol;
2) destemming: cherry flexibility is removed carpopodium, keeps fruit grain intact unbroken;
3) heat: by step 2) in the fruit grain of gained be placed in fermentor tank, in 1 minute, be warming up to 80 degree under carbon-dioxide protecting, stir simultaneously, keep 5min;
4) broken: by step 3) in the cherry mash of gained be pumped into vacuum tank, maintenances pressure is 100Pa, and mash enters undergoes rapid expansion after vacuum tank, and pericarp membrane tissue disruption, after keeping 30min to treat pericarp expansion, is cooled to 35 degree by mash;
5) enzymolysis: to step 4) add compound pectinase 40mg/L in gained mash, enzymolysis process completes under carbon-dioxide protecting, enzymolysis time 3 hours;
6) juice is got: by step 5) mash temperature after process is down to 8 DEG C, and add sulfurous gas 75mg/L wherein, under carbon-dioxide protecting, adopt centrifuge to get juice except peeling slag, fruit seed;
7) add gsh and adjustment acidity: to step 6) in gained clear juice in add gsh 100mg/L, afterwards wherein add tartrate adjustment acidity is 6.0g/L;
8) ferment: to step 7) in gained fruit juice inoculation have the yeast saccharomyces cerevisiae of acetyltransferase activity to ferment, yeast quantity 10
7cfu/mL, leavening temperature: 18 DEG C, alcoholic strength: 11%v/v, fermentation time: 30 days, starts to stop fermentation when the residual sugar that ferments reaches 4g/L, temperature is reduced to 15 DEG C, and add 90mg/L sulfurous gas wherein;
9) stable: to step 8) in add the stable clarification of egg white stablizer in gained xeres;
10) allocate: the xeres being deployed into dry type, half-dry type, semi-sweet or sweet type according to different demands;
For sweet type pioneer cherry wine, embodiment 2 flood zymotechnique with traditional belt leather compared with test index as follows:
The sweet type pioneer cherry wine made through zymotechnique of the present invention all has a clear superiority in crushing juice rate, methanol content, colourity, fragrance scoring and flavour scoring five indices.
Embodiment 3:
A brewing method for cherry fruit wine, comprises the steps:
1) select materials: Rabin Si (Lapins) selecting the well-done clean in appearance of not rotting of fruit clean and tidy is as raw material, and after tested, its fruit is 152g/L, acidity 7.0g/L containing pol;
2) destemming: cherry flexibility is removed carpopodium, keeps fruit grain intact unbroken;
3) heat: by step 2) in the fruit grain of gained be placed in fermentor tank, in 3 minutes, be warming up to 95 degree under helium protection, stir simultaneously, keep 5min;
4) broken: by step 3) in the cherry mash of gained be pumped into vacuum tank, maintenances pressure is 10Pa, and mash enters undergoes rapid expansion after vacuum tank, and pericarp membrane tissue disruption, after keeping 30min to treat pericarp expansion, is cooled to 40 degree by mash;
5) enzymolysis: to step 4) add compound pectinase 20mg/L in gained mash, enzymolysis process completes under helium protection, enzymolysis time 3 hours;
6) juice is got: by step 5) mash temperature after process is down to 12 DEG C, and add sulfurous gas 90mg/L wherein, get juice except peeling slag, fruit seed in the lower centrifuge that adopts of helium protection;
7) add gsh and adjustment acidity: to step 6) in gained clear juice in add gsh 200mg/L, afterwards wherein add calcium carbonate adjustment acidity is 6.0g/L;
8) ferment: to step 7) in gained fruit juice inoculation have the yeast saccharomyces cerevisiae of acetyltransferase activity to ferment, yeast quantity 10
8cfu/mL, leavening temperature: 16 DEG C, alcoholic strength: 8%v/v, fermentation time: 15 days, starts to stop fermentation when the residual sugar that ferments reaches 4g/L, temperature is reduced to 12 DEG C, and add 60mg/L sulfurous gas wherein;
9) stable: to step 8) in add the stable clarification of egg white stablizer in gained xeres;
10) allocate: the xeres being deployed into dry type, half-dry type, semi-sweet or sweet type according to different demands;
For half-dry type Rabin Si xeres, embodiment 3 flood zymotechnique with traditional belt leather compared with its test index as follows:
The half-dry type Rabin Si xeres made through zymotechnique of the present invention all has a clear superiority in crushing juice rate, methanol content, colourity, fragrance scoring and flavour scoring five indices.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. a brewing method for cherry fruit wine, is characterized in that, comprises the steps:
1) select materials: select fruit well-done do not rot and the clean and tidy cherry of clean in appearance as raw material;
2) destemming: cherry flexibility is removed carpopodium, keeps fruit grain intact unbroken;
3) heat: by step 2) in the fruit grain of gained be placed in fermentor tank, in 1 ~ 3 minute, be warming up to 80 ~ 95 degree under gas shield, stir simultaneously;
4) broken: by step 3) in the cherry mash of gained be pumped into vacuum tank, maintenances pressure is 10 ~ 100Pa, and mash enters undergoes rapid expansion after vacuum tank, and pericarp membrane tissue disruption, after treating pericarp expansion, is cooled to 35 ~ 40 degree by mash;
5) enzymolysis: to step 4) add compound pectinase 20 ~ 40mg/L in gained mash, enzymolysis process completes under gas shield, enzymolysis time 3 ~ 5 hours;
6) juice is got: by step 5) mash temperature after process is down to 8 ~ 12 DEG C, and add sulfurous gas 60 ~ 90mg/L wherein, under gas shield, adopt centrifuge to get juice except peeling slag, fruit seed;
7) add gsh and adjustment acidity: to step 6) in gained clear juice in add gsh 100 ~ 200mg/L, afterwards wherein add tartrate or calcium carbonate adjustment acidity is 6.0g/L;
8) ferment: to step 7) in gained fruit juice inoculation have the yeast saccharomyces cerevisiae of acetyltransferase activity to ferment, yeast quantity is not less than 10
6cfu/mL, leavening temperature: 15 ~ 18 DEG C, alcoholic strength: 8 ~ 11%v/v, fermentation time: 15 ~ 30 days, starts to stop fermentation when the residual sugar that ferments reaches 4g/L, temperature is reduced to 10 ~ 15 DEG C, and adds 60 ~ 90mg/L sulfurous gas wherein;
9) stable: to step 8) in add the stable clarification of egg white stablizer in gained xeres;
10) allocate: be deployed into dissimilar xeres according to different demands;
Described gas shield refers to carbonic acid gas, nitrogen or rare gas element.
2. the brewing method of a kind of cherry fruit wine according to claim 1, is characterized in that, step 1) described in cherry fruit pol be greater than 150g/L, acidity 5.5 ~ 7.0g/L.
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| CN201510707185.4A CN105176752B (en) | 2015-10-27 | 2015-10-27 | A kind of brewing method of cherry fruit wine |
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| CN201510707185.4A CN105176752B (en) | 2015-10-27 | 2015-10-27 | A kind of brewing method of cherry fruit wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106398988A (en) * | 2016-12-02 | 2017-02-15 | 河南正之源农业科技有限公司 | Kirschwasser preparation method |
| CN106754099A (en) * | 2017-03-23 | 2017-05-31 | 秦皇岛樱韵酒业有限公司 | A kind of brewing technology of cherry wine |
| CN107513479A (en) * | 2017-10-19 | 2017-12-26 | 张凤艳 | A kind of cherry white wine and preparation method thereof |
| CN108315134A (en) * | 2018-03-29 | 2018-07-24 | 成都众宜创展商贸有限公司 | A kind of fruit tea wine |
| CN108410623A (en) * | 2018-03-29 | 2018-08-17 | 成都众宜创展商贸有限公司 | A kind of preparation method of fruit tea wine |
| CN108485864A (en) * | 2018-03-29 | 2018-09-04 | 曾令文 | The brewing method of juicy peach wine |
| CN108504492A (en) * | 2018-04-28 | 2018-09-07 | 丹凤县商山红葡萄酒有限公司 | A kind of cherry fruit wine and its brewing method |
| CN115141701A (en) * | 2022-08-19 | 2022-10-04 | 澄城县百康农业农民专业合作社 | Cherry fruit wine and brewing method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106398988A (en) * | 2016-12-02 | 2017-02-15 | 河南正之源农业科技有限公司 | Kirschwasser preparation method |
| CN106754099A (en) * | 2017-03-23 | 2017-05-31 | 秦皇岛樱韵酒业有限公司 | A kind of brewing technology of cherry wine |
| CN107513479A (en) * | 2017-10-19 | 2017-12-26 | 张凤艳 | A kind of cherry white wine and preparation method thereof |
| CN108315134A (en) * | 2018-03-29 | 2018-07-24 | 成都众宜创展商贸有限公司 | A kind of fruit tea wine |
| CN108410623A (en) * | 2018-03-29 | 2018-08-17 | 成都众宜创展商贸有限公司 | A kind of preparation method of fruit tea wine |
| CN108485864A (en) * | 2018-03-29 | 2018-09-04 | 曾令文 | The brewing method of juicy peach wine |
| CN108504492A (en) * | 2018-04-28 | 2018-09-07 | 丹凤县商山红葡萄酒有限公司 | A kind of cherry fruit wine and its brewing method |
| CN115141701A (en) * | 2022-08-19 | 2022-10-04 | 澄城县百康农业农民专业合作社 | Cherry fruit wine and brewing method thereof |
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