CN105238643A - Method for preparing wine through fermenting wild kiwi fruits - Google Patents

Abstract

The invention discloses a method for preparing a wine through fermenting wild kiwi fruits. The method comprises the steps of cleaning and pulping; enzymolysis; filtration and clarification; component regulation; sterilization; inoculation; primary fermentation; after fermentation; and storage. The problem that the kiwi fruit wine is poor in flavor and purity because auxiliary materials are excessively added in the existing kiwi fruit wine brewing process is solved, the method for preparing the wine through fermenting wild kiwi fruits is provided, the operation method is simple, and the obtained kiwi fruits are relatively good in flavor and purity.

Description

A kind of method of Wild Macaque peach fermented wine

Technical field

The invention belongs to brewing technical field, particularly a kind of method of Wild Macaque peach fermented wine.

Background technology

Kiwifruit, also known as carambola, Chinese gooseberry is Actinidiaceae (Antinidi-aceae) Actinidia formal name used at school AntinidiaChinesePlanch, be that common a kind of in the vast mountain area of China falls leaves the fruit of rattan wood fruit tree, grow by the road in border, Lin Zhong, limit, ditch, shrubbery.Kiwifruit fruit main chemical compositions comprises carbohydrate, pectin, Mierocrystalline cellulose, organic acid, amino acid, mineral substance etc., nutritious, and has a lot of value medical health care.Research shows, the material contained in Kiwifruit has the effects such as hypotensive, reducing blood-fat, cancer preventing and treating, treatment burn.Wild Fructus actinidiae chinensis, it is nutritious, and taste is sour-sweet, often comes into season, and fruit all over the mountains and plains, is but effectively developed, and causes the significant wastage of resource.

Traditional Yangtao wine is generally only that fermenting raw materials forms with Kiwifruit, the finished wine mouthfeel obtained, local flavor are poor, in Kiwifruit, most important nutritive substance vitamins C retains less, cause nutritive ingredient not enough, and the leavening temperature that domestic Kiwifruit brewery adopts is often higher, cause color and luster and fragrance to be subject to very large loss, the nourishing function of fruit wine is not very desirable.

Chinese patent CN104830605A discloses a kind of preparation method of Yangtao wine, Kiwifruit, spinach and white turnip are squeezed the juice respectively, obtain Kiwifruit Normal juice by fermentation for Yangtao wine, but the taste of the Yangtao wine obtained owing to being mixed into fruits and vegetables, and taste is not very good.

Summary of the invention

The present invention adds auxiliary material too much in order to overcome in Kiwifruit wine brewing process, and the problem making Yangtao wine taste and purity not good, provides a kind of method of Wild Macaque peach fermented wine, and working method is simple, the Kiwifruit taste obtained and purity better.

For realizing foregoing invention, the present invention carries out according to following scheme:

1) cleaning making beating, selects Wild Macaque Peach fruits that is medium well, that feel like jelly, and with the stoning date of Kiwifruit mass ratio 10:1, clean up, add potassium metabisulfite, make SO ₂content is 60 ~ 65mg/kg, making beating, the mixed solution that obtained Kiwifruit and jujube are starched;

2) enzymolysis, adds the polygalacturonase of 1mL/kg, and in 40 DEG C of water-baths, enzymolysis 2 ~ 5h, cools, static clarification 5-6h;

3) filter clarification, with 200 ~ 300 zone of interest filtered through gauze, obtain to jujube separation the filtered liquid that Kiwifruit and jujube starch, placement is spent the night;

4) composition is reconciled, and adds citric acid and regulate its pH value to be 3.8 ~ 4.2 in the filtered liquid that Kiwifruit and jujube are starched, and total reducing sugar is stand-by after adjusting to 18 ~ 25%;

5) sterilizing, gets step 4) filtered liquid that gained Kiwifruit and jujube are starched, carries out 62 ~ 65 DEG C, 20 ~ 25min pasteurization.

6) inoculate, in the filtered liquid that deployed Kiwifruit and jujube are starched, add quality is the live yeast of 0.04 ~ 0.06%, the humate of 0.01 ~ 0.02%, stirs in fermentor tank;

7) primary fermentation, first by step 6) filtered liquid starched of Kiwifruit and jujube seals maintenance 18 ~ 24 DEG C and to ferment 15 ~ 35d, when dropping to 10g/L etc. pol, be separated new wine, proceed to secondary fermentation;

8) secondary fermentation, carries out secondary fermentation at 16 ~ 18 DEG C, when dropping to 4g/L etc. pol, stops fermentation,

9) store, storage temperature controls at 10 ~ 15 DEG C, and period of storage is 30 ~ 90 days, is then separated with algae soil filtration method and obtains former wine, then filter with 0.5pm mocromembrane, obtain Wild Macaque peach fermented wine finally by 120 ~ 130 DEG C of heat 2 ~ 3s sterilizing.

Beneficial effect part of the present invention:

Working method of the present invention is simple, and the Kiwifruit taste obtained and purity better, add auxiliary material too much in order to overcome in Kiwifruit wine brewing process, and the problem making Yangtao wine taste and purity not good.

Embodiment

Below by way of specific embodiment, the invention will be further described, but the interest field that the present invention protects is not limited only to following examples.

Embodiment 1

1) cleaning making beating, select Wild Macaque Peach fruits 10kg that is medium well, that feel like jelly, and with Kiwifruit quality stoning date 1kg, clean up, add potassium metabisulfite, make SO ₂content is 60mg/kg, making beating, the mixed solution that obtained Kiwifruit and jujube are starched;

2) enzymolysis, adds the polygalacturonase of 11mL, and in 40 DEG C of water-baths, enzymolysis 2h, cools, static clarification 5h;

3) filter clarification, with 200 zone of interest filtered through gauze, obtain to jujube separation the filtered liquid that Kiwifruit and jujube starch, placement is spent the night;

4) composition is reconciled, and adds citric acid and regulate its pH value to be 3.9 in the filtered liquid that Kiwifruit and jujube are starched, and total reducing sugar is stand-by after adjusting to 22%;

5) sterilizing, gets step 4) filtered liquid that gained Kiwifruit and jujube are starched, carries out 65 DEG C, 25min pasteurization.

6) inoculate, in the filtered liquid that deployed Kiwifruit and jujube are starched, add quality is the live yeast of 0.06%, the humate of 0.02%, stirs in fermentor tank;

7) primary fermentation, first by step 6) filtered liquid starched of Kiwifruit and jujube seals maintenance 24 DEG C and to ferment 35d, when dropping to 10g/L etc. pol, be separated new wine, proceed to secondary fermentation;

8) secondary fermentation, carries out secondary fermentation at 18 DEG C, when dropping to 4g/L etc. pol, stops fermentation,

9) store, storage temperature controls at 15 DEG C, and period of storage is 90 days, is then separated with algae soil filtration method and obtains former wine, then filter with 0.5pm mocromembrane, obtain Wild Macaque peach fermented wine finally by 121 DEG C of heat 3s sterilizings.

Embodiment 2

1) cleaning making beating, select Wild Macaque Peach fruits 10kg that is medium well, that feel like jelly, and with Kiwifruit quality stoning date 1kg, clean up, add potassium metabisulfite, make SO ₂content is 65mg/kg, making beating, the mixed solution that obtained Kiwifruit and jujube are starched;

2) enzymolysis, adds the polygalacturonase of 11mL, and in 40 DEG C of water-baths, enzymolysis 3h, cools, static clarification 5h;

3) filter clarification, with 300 zone of interest filtered through gauze, obtain to jujube separation the filtered liquid that Kiwifruit and jujube starch, placement is spent the night;

4) composition is reconciled, and adds citric acid and regulate its pH value to be 3.9 in the filtered liquid that Kiwifruit and jujube are starched, and total reducing sugar is stand-by after adjusting to 22%;

5) sterilizing, gets step 4) filtered liquid that gained Kiwifruit and jujube are starched, carries out 65 DEG C, 25min pasteurization.

6) inoculate, in the filtered liquid that deployed Kiwifruit and jujube are starched, add quality is the live yeast of 0.06%, the humate of 0.02%, stirs in fermentor tank;

7) primary fermentation, first by step 6) filtered liquid starched of Kiwifruit and jujube seals maintenance 24 DEG C and to ferment 35d, when dropping to 10g/L etc. pol, be separated new wine, proceed to secondary fermentation;

8) secondary fermentation, carries out secondary fermentation at 18 DEG C, when dropping to 4g/L etc. pol, stops fermentation,

9) store, storage temperature controls at 15 DEG C, and period of storage is 60 days, is then separated with algae soil filtration method and obtains former wine, then filter with 0.5pm mocromembrane, obtain Wild Macaque peach fermented wine finally by 121 DEG C of heat 2s sterilizings.

Claims (1)

1. a method for Wild Macaque peach fermented wine, is characterized in that, comprises the following steps:

1) cleaning making beating, selects Wild Macaque Peach fruits that is medium well, that feel like jelly, and with the stoning date of Kiwifruit mass ratio 10:1, clean up, add potassium metabisulfite, make SO ₂content is 60 ~ 65mg/kg, making beating, the mixed solution that obtained Kiwifruit and jujube are starched;

2) enzymolysis, adds the polygalacturonase of 1mL/kg, and in 40 DEG C of water-baths, enzymolysis 2 ~ 5h, cools, static clarification 5-6h;

3) filter clarification, with 200 ~ 300 zone of interest filtered through gauze, obtain to jujube separation the filtered liquid that Kiwifruit and jujube starch, placement is spent the night;

4) composition is reconciled, and adds citric acid and regulate its pH value to be 3.8 ~ 4.2 in the filtered liquid that Kiwifruit and jujube are starched, and total reducing sugar is stand-by after adjusting to 18 ~ 25%;

5) sterilizing, gets step 4) filtered liquid that gained Kiwifruit and jujube are starched, carries out 62 ~ 65 DEG C, 20 ~ 25min pasteurization;

6) inoculate, in the filtered liquid that deployed Kiwifruit and jujube are starched, add quality is the live yeast of 0.04 ~ 0.06%, the humate of 0.01 ~ 0.02%, stirs in fermentor tank;

7) primary fermentation, first by step 6) filtered liquid starched of Kiwifruit and jujube seals maintenance 18 ~ 24 DEG C and to ferment 15 ~ 35d, when dropping to 10g/L etc. pol, be separated new wine, proceed to secondary fermentation;

8) secondary fermentation, carries out secondary fermentation at 16 ~ 18 DEG C, when dropping to 4g/L etc. pol, stops fermentation;

9) store, storage temperature controls at 10 ~ 15 DEG C, and period of storage is 30 ~ 90 days, is then separated with algae soil filtration method and obtains former wine, then filter with 0.5pm mocromembrane, obtain Wild Macaque peach fermented wine finally by 120 ~ 130 DEG C of heat 2 ~ 3s sterilizing.