CN105296274B - Green plum jujube technique for brewing fruit wine - Google Patents
Green plum jujube technique for brewing fruit wine Download PDFInfo
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- CN105296274B CN105296274B CN201510352045.XA CN201510352045A CN105296274B CN 105296274 B CN105296274 B CN 105296274B CN 201510352045 A CN201510352045 A CN 201510352045A CN 105296274 B CN105296274 B CN 105296274B
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- 239000002253 acid Substances 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
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- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
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Abstract
The present invention relates to a kind of green plum jujube technique for brewing fruit wine, comprise the following steps：Green plum, jujube crush after being mixed in proportion with water, obtain fruit wine with dregs；Potassium metabisulfite is added into fruit wine with dregs, pectase, acid lowering agent, is stirred, stands enzymolysis；Again through one time fermentation, secondary fermentation, clarify and degerming, obtain finished product fruit wine.The beneficial effects of the invention are as follows：This technique is by green plum and the mixed fruit wine with dregs of jujube through digesting the fruit wine produced with fermenting twice, the suitable brewing characteristic and healthy nutritive value of two kinds of fruits are fully taken into account, employ the yeasting and state modulator of science, make obtained fruit wine that not only there is double health effect, but also mouthfeel is drunk with good.
Description
Technical field
The invention belongs to fruit wine processing technique field, and in particular to a kind of to produce brewageing for fruit wine with the full fruit of green plum and jujube
Technique.
Background technology
Plum fruit is nutritious, and taste is claimed exhausted with clear acid.Pulp contains a variety ofVitamin、Amino acid、Citric acid、Apple Acid、WineStone acid andPotassium、Calcium、IronEtc. a variety ofMineral element, it is good health food, has and promote the production of body fluid to quench thirst, improve a poor appetite, sterilizing
Removing toxic substances, purification blood, enhancing liver function, preventing hypertension and cerebral hemorrhage and suppression kinds of tumors and other effects.Green plum itself is excellent
Good nutrition and health care effect, makes its fruit wine enjoy favor.Jujube, also known as jujube, vitamin content is very high, there is " natural dimension
The good reputation of raw plain ball ", has nourishment for vitality, the effect of enriching blood.By the health care of the nutritive effect of alcoholic strength low fruit wine and Chinese medicine
Factor organically combines, and exploitation meets different grades, the consumer groups of different hobbies, from mouthfeel, style, quality, nutrition, health care etc.
The multi-faceted fruit wine for embodying characteristic, by as the new trend to meet the market requirement.Based on the four transformations of China's brewing industry, i.e.,
High wine is to low wine transformation, Spirit changes to brewed wine, grain wine changes to fruit wine, common wine changes to quality liquor,
It is special with reference to green plum fruit for the popular consumption habit for pursuing nutrient health at present, and the market space that healthy medicated wine rises
Property, the health care demand of the pure native element brewageed, low wine degree consumption, take special brewage process, research is pure to brewage green plum health care
New wine kind, by with wide market prospects.
At present, the wine products developed respectively around green plum and jujube of in the market, or with soaking in Chinese liquor, either
Brewageed and formed using the single variety of green plum or jujube, do not combined both health cares and nutritive value effectively, by complete
Full microbial fermentation mode is comprehensively utilized, and obtains more nutritious and healthcare function low alcohol fruit wine product.Therefore, research is opened
Technique invention has been sent out, to make up the deficiency of number of drawbacks, has obtained the excellent nutritive value and health care work(for having two kinds of fruits concurrently
The pure of effect brewages green plum jujube wine products.
The content of the invention
A kind of technique of present invention offer is simple, mouthfeel is soft coordinates, has green plum and the unique strong fragrance of jujube and health care concurrently
The green plum jujube technique for brewing fruit wine of function, to make up the deficiency of prior art.
Technical scheme is as follows：
Green plum jujube technique for brewing fruit wine, it is characterised in that comprise the following steps：
A. the preparation of fruit wine with dregs：By weight, by green plum, stoning jujube and water 1:0.01~0.25:0.5 ~ 5 ratio mixing
After crush, obtain fruit wine with dregs；
B. digest：By weight, toward adding in fruit wine with dregs：Potassium metabisulfite 0.1g ~ 0.3g/kg, pectase 0.1g ~
0.8g/kg, acid lowering agent 1g ~ 6g/kg, is stirred, and enzymolysis 4 ~ 20 hours are stood under 4 DEG C ~ 20 DEG C temperature conditionss, are digested
Fruit wine with dregs；
C. one time fermentation：By weight, toward enzymolysis fruit wine with dregs in add：Sucrose 130g ~ 200g/kg, yeast 0.3g ~ 0.7g/
kg；First time fermentation is carried out under 13 DEG C ~ 30 DEG C temperature conditionss, fermentation time is 10 days ~ 25 days；Filtered, remove pomace,
Obtain one time fermentation liquid；
D. secondary fermentation：By weight, toward adding in one time fermentation liquid：Potassium metabisulfite 0.1g ~ 0.2g/kg, deacidification
Agent 0.5g ~ 2.5g/kg；15 DEG C ~ 25 DEG C of fermentation temperature, fermentation time are 30 days ~ 60 days, obtain former fruit wine；Secondary fermentation is close
Close in canful environment and carry out；
E. clarify：By weight, toward addition chitosan 0.2g ~ 1.2g/kg in former fruit wine, 3 days are stood, it is heavy to be filtered to remove
Form sediment, obtain clarifying fruit wine；
F. it is degerming：To clarifying 0.22 ~ 0.45 μm of sterile filtering with microporous membrane of fruit wine, microorganism is removed, obtains finished product fruit
Wine.
Optimization：Acid lowering agent is one kind or wantonly two in calcium carbonate, potassium carbonate, potassium tartrate, sodium carbonate and saleratus
The combination of the kind above.
The beneficial effects of the invention are as follows：This technique produces green plum and the mixed fruit wine with dregs of jujube through enzymolysis and fermenting twice
Fruit wine, fully taken into account the suitable brewing characteristic and healthy nutritive value of two kinds of fruits, employ science yeasting and
State modulator, make obtained fruit wine that not only there is double health effect, but also mouthfeel is drunk with good.
Embodiment
Embodiment 1：
Fruit wine with dregs prepares：By fresh green plum 100kg, jujube 5kg is enucleated, water 80kg mixing, fruit wine with dregs is obtained after broken.
Enzymolysis：Per in 100kg fruit wine with dregs, potassium metabisulfite 14g, pectase 15g, sodium carbonate 130g are added, in 5 DEG C of temperature
Enzymolysis 18 hours are stood under the conditions of degree；Obtain digesting fruit wine with dregs.
One time fermentation：Per 100kg in enzymolysis fruit wine with dregs, sucrose 14kg, yeast 35g are added；In temperature, 16 DEG C are carried out for the first time
Fermentation, fermentation time are 20 days；Filtered again, remove pomace, obtain one time fermentation liquid.
Secondary fermentation：Per in the zymotic fluid after 100kg one time fermentations, potassium metabisulfite 13g, calcium carbonate 120g are added；
16 DEG C of fermentation temperature, fermentation time are 50 days, obtain former fruit wine；Secondary fermentation is carried out in closed canful condition.
Clarification：Chitosan 25g is added in per 100kg original fruit wine, is mixed, 3 days is stood, is filtered to remove precipitation, is clarified
Fruit wine.
It is degerming：To clarifying 0.22 μm of sterile filtering with microporous membrane of fruit wine, microorganism is removed；Membrane operations pressure is
0.12MPa, it is filling, obtain sterile fruit wine.
Packaging：Green plum jujube fruit wine finished product is produced after packaging.
Embodiment 2：
Fruit wine with dregs prepares：By fresh green plum 100kg, jujube 20kg is enucleated, water 400kg mixing, fruit wine with dregs is obtained after broken.
Enzymolysis：Per in 100kg fruit wine with dregs, potassium metabisulfite 25g, pectase 50g, sodium carbonate 130g are added, at 18 DEG C
Enzymolysis 5 hours are stood under temperature conditionss；Obtain digesting fruit wine with dregs.
One time fermentation：Per 100kg in enzymolysis fruit wine with dregs, sucrose 18kg, yeast 60g are added；In temperature, 28 DEG C are carried out for the first time
Fermentation, fermentation time are 15 days；Filtered again, remove pomace, obtain one time fermentation liquid.
Secondary fermentation：Per in the zymotic fluid after 100kg one time fermentations, potassium metabisulfite 18g, potassium tartrate are added
230g；24 DEG C of fermentation temperature, fermentation time are 33 days, obtain former fruit wine；Secondary fermentation is carried out in closed canful condition.
Clarification：Chitosan 100g is added in per 100kg original fruit wine, is mixed, 3 days is stood, is filtered to remove precipitation, is clarified
Fruit wine.
It is degerming：To clarifying 0.45 μm of sterile filtering with microporous membrane of fruit wine, microorganism is removed；Membrane operations pressure is
0.12MPa, it is filling, obtain sterile fruit wine.
Packaging：Green plum jujube fruit wine finished product is produced after packaging.
In the present embodiment, the purpose and meaning of each link and additive are as follows：
Enzymolysis：The effect of pectin is decomposed using pectase, decomposes the pectic substance in raw material, strengthens the flowing of fruit wine with dregs
Property, distillation yield is improved, while improve the clarity of fruit wine with dregs again.
The cryogenic conditions of enzymolysis（4℃-20℃）：Help to reduce raw material institute band miscellaneous bacteria, for the potassium metabisulfite of addition
More favourable condition is created in killing of the sulfur dioxide caused by decomposition to miscellaneous bacteria；Meanwhile cold service also can help to enhancing drop
Sour effect, beneficial to the preservation of fragrance matter in green plum.
One time fermentation：By the fermentation of yeast, using the nutritional ingredient in fruit wine with dregs, by saccharide converted into alcohol, make
Fruit wine reaches certain alcoholic strength.
Secondary fermentation：The zymotic fluid that one time fermentation is completed carries out secondary fermentation, has biological acid reduction effect, beneficial to binary
Acid converts to monoacid, declines fruit wine total acid, and sour and astringent sense reduces；Further, it is also possible to improve bacteriological stability, there is flavor
The effect such as modification, makes the soft balance of fruit wine mouthfeel.
The closed canful condition of secondary fermentation：It is possible, firstly, to reduce contact of the zymotic fluid with oxygen, active ingredient is reduced by oxygen
The risk of change；Secondly, the lactic acid bacteria for carrying out secondary fermentation is facultative anaerobic bacteria, and oxygen is excessive in zymotic fluid, is unfavorable for thalline
Growth and breeding, and the oxygen content under the conditions of canful in zymotic fluid is relatively low, is advantageous to lactic acid bacteria growth, makes fermentation steady
Carry out；Again, the reduction of oxygen, the generation of acetic acid is also possible to prevent, this is advantageous to make the fruit wine of fermentation to form balance coordination
Mouthfeel.
Potassium metabisulfite：（1）Suppress the miscellaneous bacteria microorganism in raw material, prevent microorganism miscellaneous bacteria to nutrition in raw material
The evil miscellaneous taste of destruction and generation of composition, influences final products mouthfeel and quality, is the alcoholic fermentation of yeast, creation one is pure
Environment, to ensure the pure of fermented product mouthfeel and quality；（2）Protect the compositions such as aromatic substance and the tannin in fruit wine with dregs not
It is oxidized, preferably to play oxidation resistant effect in human body after drinking, is also possible to prevent the oxidation turbidity of fruit wine or fruit wine with dregs
The appearance of phenomenon, keep the healthcare function and consumption value and sensible quality of fruit wine.
Acid lowering agent：For the higher characteristic of green plum raw material acidity itself, acid lowering agent is added, is on the one hand to reduce raw material acid
Degree, balance mouthfeel；On the other hand, feedstock acidity is too high, can suppress the startup of fermentation.Drop is separately added into before primary and secondary fermentation
Sour agent, it is to reduce the usage amount of acid lowering agent as far as possible, reach the purpose that can just start fermentation.Although add acid lowering agent
Mouthfeel can be improved, but excessively can influence mouthfeel on the contrary, wine band is had an impact the bad mouthfeel such as the salty and bitter taste of quality.
Pectase：Pectic substance in degraded raw material, improves fruit wine with dregs clarity, improves distillation yield, increases the stream of raw material
Dynamic property, improve filtering permeability；Extraction is played a part of to the health nutrient composition such as the polyphenol in raw material, tannin, to improve fruit
The content of benefit materials in wine, improve the flavor and quality of fruit wine.
Yeast：For carrying out the alcoholic fermentation of fruit wine.Using the saccharomycete by experiment screening, raw material can be preferably embodied
Characteristic, make the gentle coordination of fruit wine mouthfeel.
Chitosan：Clarifying treatment is carried out to the fruit wine that fermentation is completed, makes former fruit wine keep clarification bright, prevents in bottle storage period
The appearance of wine body turbid phenomenon caused by the destabilizing factor of macromolecular in wine.Such a fining agent, not only effect is preferable, Er Qieyong
Measure low, processing time is short；The suction-operated of the fining agent, additionally it is possible to reduce citric acid, tartaric acid, L- in fruit wine to some extent
The content of malic acid, oxalic acid etc., there is the effect for effectively reducing fruit wine acidity.
Claims (1)
1. green plum jujube technique for brewing fruit wine, it is characterised in that comprise the following steps：
A. the preparation of fruit wine with dregs：By weight, by green plum, stoning jujube and water 1:0.01~0.25:Broken after 0.5 ~ 5 ratio mixing
It is broken, obtain fruit wine with dregs；
B. digest：By weight, toward adding in fruit wine with dregs：Potassium metabisulfite 0.1g ~ 0.3g/kg, pectase 0.1g ~ 0.8g/kg,
Acid lowering agent 1g ~ 6g/kg, is stirred, and enzymolysis 4 ~ 20 hours are stood under 4 DEG C ~ 20 DEG C temperature conditionss, obtains digesting fruit wine with dregs；
C. one time fermentation：By weight, toward enzymolysis fruit wine with dregs in add：Sucrose 130g ~ 200g/kg, yeast 0.3g ~ 0.7g/kg；
First time fermentation is carried out under 13 DEG C ~ 30 DEG C temperature conditionss, fermentation time is 10 days ~ 25 days；Filtered, remove pomace, obtain
One time fermentation liquid；
D. secondary fermentation：By weight, toward adding in one time fermentation liquid：Potassium metabisulfite 0.1g ~ 0.2g/kg, acid lowering agent
0.5g~2.5g/kg；15 DEG C ~ 25 DEG C of fermentation temperature, fermentation time are 30 days ~ 60 days, obtain former fruit wine；Secondary fermentation is closed
Carried out in canful environment；
E. clarify：By weight, toward addition chitosan 0.2g ~ 1.2g/kg in former fruit wine, 3 days is stood, precipitation is filtered to remove, obtains
To clarification fruit wine；
F. it is degerming：To clarifying 0.22 ~ 0.45 μm of sterile filtering with microporous membrane of fruit wine, microorganism is removed, obtains finished product fruit wine.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510352045.XA CN105296274B (en) | 2015-06-24 | 2015-06-24 | Green plum jujube technique for brewing fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510352045.XA CN105296274B (en) | 2015-06-24 | 2015-06-24 | Green plum jujube technique for brewing fruit wine |
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| Publication Number | Publication Date |
|---|---|
| CN105296274A CN105296274A (en) | 2016-02-03 |
| CN105296274B true CN105296274B (en) | 2017-12-01 |
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