CN105441268A - Kadsura coccinea fermentation-type fruit wine and brewing method thereof - Google Patents
Kadsura coccinea fermentation-type fruit wine and brewing method thereof Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention provides kadsura coccinea fermentation-type fruit wine and a brewing method thereof. The brewing method of the kadsura coccinea fermentation-type fruit wine comprises the following steps: breaking kadsura coccinea fruits into pulp to obtain primary pulp; mixing the primary pulp, water and cane sugar according to the weight ratio of 1:(2-4):(1-1.5), regulating a pH (Potential Of Hydrogen) value to 3.4-4.3 to obtain liquid to be fermented; adding yeast activate fluid into the liquid to be fermented according to the weight ratio of 3-10%, and fermenting and successively deslagging and ageing to obtain a finished product. The kadsura coccinea fermentation-type fruit wine keeps effective ingredients in the kadsura coccinea fruits to a large extent and has a dark read, clarified and transparent wine body, a mellow, pure, soft, fresh and sweet taste, a fresh aroma and a strong fruity flavor. The brewing method has the advantages of simple technology and high fermentation yield.
Description
Technical field
The present invention relates to fruit wine field, in particular to a kind of Caulis Kadsurae Coccineae Fermented Fruit Wine and brewing method thereof.
Background technology
Caulis Kadsurae Coccineae has another name called kadsurae coccineae, Bu Funa, a kind of medicine-food two-purpose valuable ingredient of traditional Chinese medicine that the wooden evergreen vine of genus Magnoliaceae Schizandra is seedling, Tong Deng ethnic minority uses till today over the past thousands of years.Caulis Kadsurae Coccineae fruit fruit shape is peculiar, pulp is fragrant and sweet, is rich in anthocyanogen and polyphenol.Every 100g fresh fruit is containing Zn1.04mg, Fe5.03mg, Ca150mg, VC27.57mg, total acid 0.52%, total reducing sugar 6.16%, crude protein 4.47%, belong to edible safety fruit, nutrition and pharmaceutical use higher, there is the intelligence development that clears away heart-fire, blood-enriching face-nourishing, anti-curing cancers effect, steep in wine with its pericarp, color is scarlet, aromatic alcohol just, normal drink it, can black moisturizing, improve the health.
Caulis Kadsurae Coccineae fruit has in south China area and eats tradition raw, but so far still not about the clearly report of fermented type Caulis Kadsurae Coccineae fruit wine.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is the brewing method providing a kind of Caulis Kadsurae Coccineae Fermented Fruit Wine, described brewing method makes Caulis Kadsurae Coccineae fruit at suitable water, sugar, yeast and pH condition bottom fermentation, not only remain the effective constituent in Caulis Kadsurae Coccineae fruit largely, wine body is dark red, clear, mellow in taste, alcohol and soft, fresh and sweet, aroma is pure and fresh, and the smell of fruits is very sweet, technique is simple simultaneously, and fermentation yield is high.
The second object of the present invention is to provide a kind of described Caulis Kadsurae Coccineae Fermented Fruit Wine, and this fruit wine wine body is dark red, clear, and mellow in taste, alcohol and soft, fresh and sweet, aroma is pure and fresh, and the smell of fruits is very sweet, has the health-care effect of Caulis Kadsurae Coccineae.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A brewing method for Caulis Kadsurae Coccineae Fermented Fruit Wine, comprises the following steps:
By the broken pulping of Caulis Kadsurae Coccineae fruit, obtain magma;
Described magma, water and sucrose are mixed with the weight ratio of 1:2-4:1-1.5, pH value is adjusted to 3.4-4.3, obtain treating fermented liquid;
Add yeast activated liquid to described treating in fermented liquid by the part by weight of 3-10%, fermentation, more successively through removing slag, ageing, obtain finished product.
Above-mentioned brewing method is the fermentation making Caulis Kadsurae Coccineae fruit obtain fully, rationalize under suitable water, sugar, yeast and pH condition, both ensured that the effective constituent in fruit obtained maximum reservation, yeast scientifically anaerobic respiration can be made again, the proportioning of the elementary ester class of generation, senior ester class, volatility free acid, alcohol and sugar is made to be in rational scope, thus wine body is dark red, clear, mellow in taste, alcohol and soft, fresh and sweet, the feature such as aroma is pure and fresh, the smell of fruits is very sweet to make fruit wine have, and can also obtain higher yield.
In above-mentioned brewing process, preferably adopt fresh Caulis Kadsurae Coccineae fruit, obtained fruit wine fruital is stronger.
Preferably, the weight ratio of described magma and described sucrose is 1:1-1.3.
Adopt this sucrose amount, the ferment effect of magma is better, and the mouthfeel of fruit wine more alcohol and soft, fresh and sweet, aroma is more pure and fresh, and final ethanol content also can not be too high, is more preferably 1:1-1.2.
Preferably, described yeast activated liquid is that the Caulis Kadsurae Coccineae wild yeast bacterium that really adhering on surface of fruit wine dry yeast or ecosystem is activated the solution obtained.
Yeast fermentation efficiency through overactivation is higher.In addition, fruit wine dry yeast and the spontaneous wild yeast bacterium of Caulis Kadsurae Coccineae fruit the fruit wine local flavor that of fermenting different, the needs of different crowd can be met.Particularly, the fruit wine wine body that fruit wine dry yeast is made is purplish red, clarification, transparent, and the fruit wine wine body that wild yeast bacterium is made is rose.
In addition, for different yeast, the following provide preferred activation method, fully to activate, and prevent from introducing miscellaneous bacteria.
Mode one:
In substratum, add the described fruit wine dry yeast of 4-6% weight ratio, at 35-40 DEG C, cultivate 30-60 minute;
Mode two:
In described substratum, add the described wild yeast bacterium of 4-6% weight ratio, at 25-28 DEG C, cultivate 7-10 hour;
Wherein, containing the sucrose of 4-6% weight ratio in described substratum, the described magma of 18-22% weight ratio.
Preferably, the method for described fermentation is:
First sealed fermenting 7-10 days at 25-28 DEG C, then at 18-22 DEG C sealed fermenting 25-30 days.
Sealed fermenting 7-10 days at 25-28 DEG C, during this period mainly by saccharide converted be alcohol, and at sealed fermenting at 18-22 DEG C mainly in order to increase ester class content, and reduce sugar amount, before and after both combine easier by the burden control of alcohol, ester, acid, phenol, other alcohol in rational scope, thus make the mouthfeel of fruit wine, fragrance, color and luster and bright degree more excellent.
Preferably, described at 25-28 DEG C the step of sealed fermenting 7-10 days be further:
First sealed fermenting 65-80 hour at 25-28 DEG C, then add sucrose 60-100g/L, sealed fermenting remaining time at 25-28 DEG C;
After fermentation for some time, add sucrose again, the respiratory intensity of yeast can be increased, improve fermentation efficiency.
Preferably, in the process of described sealed fermenting remaining time at 25-28 DEG C, stir once at interval of 20-28h.
Stir in the process of the first step fermentation and can introduce appropriate oxygen, make yeast carry out suitably aerobic repiration, generate a certain amount of carbonic acid gas, to improve the mouthfeel of fruit wine, improve wine body clarity.
Preferably, also comprise after the step of sealed fermenting 65-80 hour and before the step of described interpolation sucrose 60-100g/L at 25-28 DEG C described:
Filter and remove residue.
Remove slag and can reduce the disadvantageous effect of pomace to fermentation, reduce yeast and the effective contact area affecting material.
Preferably, the method for described ageing is: individual month of ageing 2-3 at 20-25 DEG C; In traditional aging process, the excitor substance such as water and alcohol generation association, the pungent grade of reducing fruit wine stimulates taste, and decrease excitement, component proportions in adjustment wine, makes it reach more excellent; Each composition in fruit wine is shown in can there is small chemical transformation, and to optimize taste, such as ethanol generates ester with acid, and oxidation of ethanol generates acid.
Preferably, also comprise after described ageing: filter and remove residue.Remove slag to improve mouthfeel.
Preferably, in the process of described fragmentation, make the pericarp of described Caulis Kadsurae Coccineae fruit broken and not broken.Pericarp breaks and not brokenly the tannin in pericarp can be avoided to flow out too much, thus reduces fruit wine astringent taste.
A kind of Caulis Kadsurae Coccineae Fermented Fruit Wine, adopts the brewing method of Caulis Kadsurae Coccineae Fermented Fruit Wine mentioned above to obtain.
As described above, this Caulis Kadsurae Coccineae Fermented Fruit Wine wine body is dark red, clear, and mellow in taste, alcohol and soft, fresh and sweet, aroma is pure and fresh, and the smell of fruits is very sweet, has the health-care effect of Caulis Kadsurae Coccineae.
Compared with prior art, beneficial effect of the present invention is:
(1) fermentation process of Caulis Kadsurae Coccineae fruit is worked out first, provide a kind of new Caulis Kadsurae Coccineae food-Fermented Fruit Wine, be not only human consumer and provide more more options, and the effective nutritive ingredient in Caulis Kadsurae Coccineae fruit can be preserved for a long time, avoid the putrefactive shortcoming of fresh fruit.
(2) the fruit wine wine body brewageed is dark red, clear, mellow in taste, alcohol and soft, fresh and sweet, and aroma is pure and fresh, and the smell of fruits is very sweet, and taste suits the taste of both old and young, and adapts to the mouthfeel hobby of most of crowd, and remains the health-care effect of Caulis Kadsurae Coccineae.
(3) the wine product recovery rate of brewing method is high.
(4) innovation adopts the exclusive yeast fermentation of Caulis Kadsurae Coccineae fruit, i.e. the wild yeast bacterium that of Caulis Kadsurae Coccineae fruit adhering on surface of ecosystem, makes microorganism in fermenting process and nutritive substance consistency better, fermentation efficiency and effect better.
(5) adopt the twice diverse fermenting process of condition in front and back, the essential substance playing local flavor is generated in different steps, more easily realize quality control in fruit wine.
Embodiment
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturers suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 300kg, sucrose 100kg are fully mixed, after citric acid adjust ph 3.4, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: take active fruit wine dry yeast, adds in the sterilizing mixed solution containing sucrose amount 5%, Caulis Kadsurae Coccineae magma 20% by 5% mass ratio, cultivates 30 minutes, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution at 35 DEG C.
Fermentation: in 5% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treat in fermented liquid, at 25 DEG C of sealed fermentings after 72 hours, second time adds sucrose 80g/L, continue fermentation after 5 days Primary Fermentation terminate, period stirred once every 24 hours.Fermented liquid after Primary Fermentation being terminated quiescent settling in fermentor tank, shifts supernatant liquor in another fermentor tank, sealed fermenting 25 days at 18 DEG C.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with centrifugation removing Caulis Kadsurae Coccineae schlempe, ageing is after 2 months under 20 DEG C of conditions, adopts essence filter to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Embodiment 2
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 300kg, sucrose 100kg are fully mixed, after citric acid adjust ph 4.2, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: take active fruit wine dry yeast, adds in the sterilizing mixed solution containing sucrose amount 4%, Caulis Kadsurae Coccineae magma 22% by 4% mass ratio, cultivates 60 minutes, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution at 40 DEG C.
Fermentation: in 10% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treat in fermented liquid, at 28 DEG C of sealed fermentings after 65 hours, second time adds sucrose 80g/L, continue fermentation after 103 hours Primary Fermentation terminate, period stirred once every 20 hours.Fermented liquid after Primary Fermentation being terminated quiescent settling in fermentor tank, shifts supernatant liquor in another fermentor tank, sealed fermenting 30 days at 22 DEG C.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with centrifugation removing Caulis Kadsurae Coccineae schlempe, ageing is after 3 months under 25 DEG C of conditions, adopts essence filter to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Embodiment 3
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 300kg, sucrose 100kg are fully mixed, after citric acid adjust ph 3.8, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: take active fruit wine dry yeast, adds in the sterilizing mixed solution containing sucrose amount 6%, Caulis Kadsurae Coccineae magma 18% by 6% mass ratio, cultivates 50 minutes, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution at 38 DEG C.
Fermentation: in 7.5% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treat in fermented liquid, at 26 DEG C of sealed fermentings after 80 hours, second time adds sucrose 80g/L, continue fermentation after 160 hours Primary Fermentation terminate, period stirred once every 24 hours.Fermented liquid after Primary Fermentation being terminated quiescent settling in fermentor tank, shifts supernatant liquor in another fermentor tank, sealed fermenting 28 days at 20 DEG C.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with centrifugation removing Caulis Kadsurae Coccineae schlempe, under 22 DEG C of conditions after ageing two and half, adopts essence filter to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Embodiment 4
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 200kg, sucrose 120kg are fully mixed, after citric acid adjust ph 3.4, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: take active fruit wine dry yeast, adds in the sterilizing mixed solution containing sucrose amount 5%, Caulis Kadsurae Coccineae magma 20% by 5% mass ratio, cultivates 30 minutes, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution at 35 DEG C.
Fermentation: in 5% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treat in fermented liquid, at 25 DEG C of sealed fermentings after 72 hours, second time adds sucrose 80g/L, continue fermentation after 5 days Primary Fermentation terminate, period stirred once every 24 hours.Fermented liquid after Primary Fermentation being terminated quiescent settling in fermentor tank, shifts supernatant liquor in another fermentor tank, sealed fermenting 25 days at 20 DEG C.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with centrifugation removing Caulis Kadsurae Coccineae schlempe, ageing is after 2 months under 25 DEG C of conditions, adopts essence filter to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Embodiment 5
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 400kg, sucrose 150kg are fully mixed, after citric acid adjust ph 3.4, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: take active fruit wine dry yeast, adds in the sterilizing mixed solution containing sucrose amount 5%, Caulis Kadsurae Coccineae magma 20% by 5% mass ratio, cultivates 30 minutes, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution at 35 DEG C.
Fermentation: in 5% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treat in fermented liquid, at 25 DEG C of sealed fermentings after 72 hours, second time adds sucrose 80g/L, continue fermentation after 5 days Primary Fermentation terminate, period stirred once every 24 hours.Fermented liquid after Primary Fermentation being terminated quiescent settling in fermentor tank, shifts supernatant liquor in another fermentor tank, sealed fermenting 25 days at 20 DEG C.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with centrifugation removing Caulis Kadsurae Coccineae schlempe, ageing is after 2 months under 25 DEG C of conditions, adopts essence filter to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Embodiment 6
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 300kg, sucrose 130kg are fully mixed, after citric acid adjust ph 3.4, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: take active fruit wine dry yeast, adds in the sterilizing mixed solution containing sucrose amount 5%, Caulis Kadsurae Coccineae magma 20% by 5% mass ratio, cultivates 30 minutes, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution at 35 DEG C.
Fermentation: in 5% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treat in fermented liquid, at 25 DEG C of sealed fermentings after 72 hours, second time adds sucrose 80g/L, continue fermentation after 5 days Primary Fermentation terminate, period stirred once every 24 hours.Fermented liquid after Primary Fermentation being terminated quiescent settling in fermentor tank, shifts supernatant liquor in another fermentor tank, sealed fermenting 25 days at 18 DEG C.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with centrifugation removing Caulis Kadsurae Coccineae schlempe, ageing is after 3 months under 25 DEG C of conditions, adopts essence filter to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Embodiment 7
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 300kg, sucrose 100kg are fully mixed, after citric acid adjust ph 3.4, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: take active fruit wine dry yeast, adds in the sterilizing mixed solution containing sucrose amount 5%, Caulis Kadsurae Coccineae magma 20% by 5% mass ratio, cultivates 30 minutes, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution at 35 DEG C.
Fermentation: in 5% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treat in fermented liquid, 25 DEG C of sealed fermentings 40 days.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with centrifugation removing Caulis Kadsurae Coccineae schlempe, ageing is after 3 months under 25 DEG C of conditions, adopts essence filter to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Embodiment 8
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 300kg, sucrose 100kg are fully mixed, after citric acid adjust ph 3.4, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: take active fruit wine dry yeast, adds in the sterilizing mixed solution containing sucrose amount 5%, Caulis Kadsurae Coccineae magma 20% by 5% mass ratio, cultivates 30 minutes, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution at 35 DEG C.
Fermentation: in 5% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treats in fermented liquid, 25 DEG C of sealed fermentings after 8 days Primary Fermentation terminate.Fermented liquid after Primary Fermentation being terminated quiescent settling in fermentor tank, shifts supernatant liquor in another fermentor tank, sealed fermenting 25 days at 18 DEG C.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with centrifugation removing Caulis Kadsurae Coccineae schlempe, ageing is after 2 months under 25 DEG C of conditions, adopts essence filter to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Embodiment 9
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 300kg, sucrose 120kg are fully mixed, after citric acid adjust ph 3.8, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: preserve picking colony test tube from the exclusive yeast inclined-plane of Caulis Kadsurae Coccineae fruit wine and be inoculated in the sterilising liq substratum containing sucrose amount 5%, Caulis Kadsurae Coccineae magma 20%, cultivate 8 hours at 25 DEG C, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution.
Fermentation: in 3% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treat in fermented liquid, at 25 DEG C of sealed fermentings after 60 hours, second time adds sucrose 90g/L, continue fermentation after 4 days Primary Fermentation terminate, period stirred once every 24 hours.Fermented liquid after Primary Fermentation being terminated quiescent settling in fermentor tank, shifts supernatant liquor in another fermentor tank, sealed fermenting 25 days at 18 DEG C.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with filter type removing Caulis Kadsurae Coccineae schlempe, ageing is after 3 months under 25 DEG C of conditions, adopts high speed centrifugation to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Embodiment 10
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 300kg, sucrose 110kg are fully mixed, after citric acid adjust ph 3.6, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: preserve picking colony test tube from the exclusive yeast inclined-plane of Caulis Kadsurae Coccineae fruit wine and be inoculated in the sterilising liq substratum containing sucrose amount 5%, Caulis Kadsurae Coccineae magma 20%, cultivate 8 hours at 25 DEG C, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution.
Fermentation: in 3% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treat in fermented liquid, at 22 DEG C of sealed fermentings after 60 hours, second time adds sucrose 100g/L, continue fermentation after 4 days Primary Fermentation terminate, period stirred once every 24 hours.Fermented liquid after Primary Fermentation being terminated quiescent settling in fermentor tank, shifts supernatant liquor in another fermentor tank, sealed fermenting 25 days at 18 DEG C.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with filter type removing Caulis Kadsurae Coccineae schlempe, ageing is after 2 months under 20 DEG C of conditions, adopts high speed centrifugation to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Embodiment 11
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 400kg, sucrose 150kg are fully mixed, after citric acid adjust ph 4.0, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: preserve picking colony test tube from the exclusive yeast inclined-plane of Caulis Kadsurae Coccineae fruit wine and be inoculated in the sterilising liq substratum containing sucrose amount 5%, Caulis Kadsurae Coccineae magma 20%, cultivate 8 hours at 28 DEG C, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution.
Fermentation: in 5% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treat in fermented liquid, at 26 DEG C of sealed fermentings after 60 hours, second time adds sucrose 90g/L, continue fermentation after 4 days Primary Fermentation terminate, period stirred once every 24 hours.Fermented liquid after Primary Fermentation being terminated quiescent settling in fermentor tank, shifts supernatant liquor in another fermentor tank, sealed fermenting 30 days at 22 DEG C.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with filter type removing Caulis Kadsurae Coccineae schlempe, ageing is after 3 months under 25 DEG C of conditions, adopts high speed centrifugation to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Embodiment 12
(1) Caulis Kadsurae Coccineae fruit wine treats prepared by fermented liquid
Select the Caulis Kadsurae Coccineae fresh fruit that fruit is ripe, remove stalk, sterilized water dries surface water after repeatedly rinsing 3 to 4 times, through rubbing squeezing, making pericarp broken and not broken, obtaining Caulis Kadsurae Coccineae fruit magma.
Caulis Kadsurae Coccineae fresh fruit magma 100kg, deionized water 200kg, sucrose 100kg are fully mixed, after citric acid adjust ph 4.3, moves in 304 stainless steel fruit wine fermentation tanks of acid and alkali-resistance.
(2) Caulis Kadsurae Coccineae wine fermentation
Activated yeast: preserve picking colony test tube from the exclusive yeast inclined-plane of Caulis Kadsurae Coccineae fruit wine and be inoculated in the sterilising liq substratum containing sucrose amount 5%, Caulis Kadsurae Coccineae magma 20%, cultivate 8 hours at 28 DEG C, obtain Caulis Kadsurae Coccineae fruit wine yeast activation solution.
Fermentation: in 5% ratio, Caulis Kadsurae Coccineae fruit wine activated yeast mixture is added Caulis Kadsurae Coccineae and treat in fermented liquid, at 28 DEG C of sealed fermentings after 60 hours, second time adds sucrose 90g/L, continue fermentation after 4 days Primary Fermentation terminate, period stirred once every 24 hours.Fermented liquid after Primary Fermentation being terminated quiescent settling in fermentor tank, shifts supernatant liquor in another fermentor tank, sealed fermenting 30 days at 22 DEG C.
(3) the filling pre-treatment of Caulis Kadsurae Coccineae fruit wine: with filter type removing Caulis Kadsurae Coccineae schlempe, ageing is after 2 months under 20 DEG C of conditions, adopts high speed centrifugation to carry out clarifying treatment and filling in dark lucifuge wine holding container, labeling packaging after pasteurization.
Experimental example
Taste through expert, the fruit wine of embodiment 1-8 presents following characteristics:
Wine body is purplish red, clarification, transparent, glossy, no suspended substance and throw out, have the fragrant and sweet local flavor of the aroma of fermentation, the sweet-smelling of ageing and Caulis Kadsurae Coccineae fresh fruit, the sweet perfume (or spice) of entrance is sweet, and alcoholic strength is more than 13 degree (V/V).
The fruit wine of embodiment 9-12 presents following characteristics: wine body is rose-red, clarification, transparent, glossy, no suspended substance and throw out, have the fragrant and sweet local flavor of the aroma of fermentation, the sweet-smelling of ageing and Caulis Kadsurae Coccineae fresh fruit, the sweet perfume (or spice) of entrance is sweet, and alcoholic strength is more than 14 degree (V/V).
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a brewing method for Caulis Kadsurae Coccineae Fermented Fruit Wine, is characterized in that, comprises the following steps:
By the broken pulping of Caulis Kadsurae Coccineae fruit, obtain magma;
Described magma, water and sucrose are mixed with the weight ratio of 1:2-4:1-1.5, pH value is adjusted to 3.4-4.3, obtain treating fermented liquid;
Add yeast activated liquid to described treating in fermented liquid by the weight ratio of 3-10%, fermentation, more successively through removing slag, ageing, obtain finished product.
2. the brewing method of Caulis Kadsurae Coccineae Fermented Fruit Wine according to claim 1, is characterized in that, the weight ratio of described magma and described sucrose is 1:1-1.3, is preferably 1:1-1.2.
3. the brewing method of Caulis Kadsurae Coccineae Fermented Fruit Wine according to claim 1, is characterized in that, described yeast activated liquid is that the Caulis Kadsurae Coccineae wild yeast bacterium that really adhering on surface of fruit wine dry yeast or ecosystem is activated the solution obtained.
4. the brewing method of Caulis Kadsurae Coccineae Fermented Fruit Wine according to claim 3, is characterized in that, described wild yeast bacterium activation is carried out in the following ways:
In described substratum, add the described wild yeast bacterium of 4-6% weight ratio, at 25-28 DEG C, cultivate 7-10 hour;
Wherein, containing the sucrose of 4-6% weight ratio in described substratum, the described magma of 18-22% weight ratio.
5. the brewing method of Caulis Kadsurae Coccineae Fermented Fruit Wine according to claim 1, is characterized in that, the method for described fermentation is:
First sealed fermenting 7-10 days at 25-28 DEG C, then at 18-22 DEG C sealed fermenting 25-30 days.
6. the brewing method of Caulis Kadsurae Coccineae Fermented Fruit Wine according to claim 5, is characterized in that, described at 25-28 DEG C the step of sealed fermenting 7-10 days be further:
First sealed fermenting 65-80 hour at 25-28 DEG C, then add sucrose 60-100g/L, sealed fermenting remaining time at 25-28 DEG C;
Preferably, in the process of described sealed fermenting remaining time at 25-28 DEG C, stir once at interval of 20-28h.
7. the brewing method of Caulis Kadsurae Coccineae Fermented Fruit Wine according to claim 6, is characterized in that, also comprises at 25-28 DEG C described after the step of sealed fermenting 65-80 hour and before the step of described interpolation sucrose 60-100g/L:
Filter and remove residue.
8. the brewing method of Caulis Kadsurae Coccineae Fermented Fruit Wine according to claim 1, is characterized in that, the method for described ageing is: individual month of ageing 2-3 at 20-25 DEG C;
Preferably, also comprise after described ageing: filter and remove residue.
9. the brewing method of Caulis Kadsurae Coccineae Fermented Fruit Wine according to claim 1, is characterized in that, in the process of described fragmentation, makes the pericarp of described Caulis Kadsurae Coccineae fruit broken and not broken.
10. a Caulis Kadsurae Coccineae Fermented Fruit Wine, is characterized in that, adopts the brewing method of the Caulis Kadsurae Coccineae Fermented Fruit Wine described in any one of claim 1-9 to obtain.
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| CN106912761A (en) * | 2017-01-23 | 2017-07-04 | 湖南农业大学 | A kind of processing method of black tiger active lactic acid bacteria drink and its black tiger active lactic acid bacteria drink of preparation |
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| CN109929711A (en) * | 2019-04-04 | 2019-06-25 | 湖南省森林植物园 | A kind of black tiger fruit wine of fermented type and its production method |
| CN113444609A (en) * | 2020-10-26 | 2021-09-28 | 通道黑老虎电子商务有限公司 | Black tiger fruit vinegar fermentation process and manufacturing equipment thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105936860A (en) * | 2016-07-01 | 2016-09-14 | 锦屏县源成农业科技开发有限公司 | Manufacturing technology of kadsura coccinea liquor |
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| CN106912761A (en) * | 2017-01-23 | 2017-07-04 | 湖南农业大学 | A kind of processing method of black tiger active lactic acid bacteria drink and its black tiger active lactic acid bacteria drink of preparation |
| CN107361273A (en) * | 2017-07-06 | 2017-11-21 | 长沙湘资生物科技有限公司 | The method that health-care composite beverage is prepared using Boston ivy fruit |
| CN109929711A (en) * | 2019-04-04 | 2019-06-25 | 湖南省森林植物园 | A kind of black tiger fruit wine of fermented type and its production method |
| CN113444609A (en) * | 2020-10-26 | 2021-09-28 | 通道黑老虎电子商务有限公司 | Black tiger fruit vinegar fermentation process and manufacturing equipment thereof |
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