CN105524815A - Brewing method of kiwi fruit wine - Google Patents

Brewing method of kiwi fruit wine Download PDF

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Publication number
CN105524815A
CN105524815A CN201610090137.XA CN201610090137A CN105524815A CN 105524815 A CN105524815 A CN 105524815A CN 201610090137 A CN201610090137 A CN 201610090137A CN 105524815 A CN105524815 A CN 105524815A
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wine
fruit
add
kiwifruit
yangtao
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CN105524815B (en
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鲁云风
田龙
袁凌翔
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Henan Funiushan Biotechnology Co., Ltd
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Nanyang Normal University
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The invention discloses a brewing method of kiwi fruit wine. The brewing method comprises the following steps: (1) pretreating kiwi fruits; (2) pretreating pomegranate fruits; (3) preparing fruit pulp; (4) fermenting to obtain kiwi fruit wine; (5) preparing kiwi fruit alcoholic drink rich in fruity flavor; (6) adjusting the alcohol content; and (7) mixing to prepare the kiwi fruit wine. The brewing method provided by the invention is simple in technology and strong in operability, the produced kiwi fruit wine is high in yield. The obtained kiwi fruit wine is good in mouthfeel and pure in color, is clear, transparent and chartreuse, has the nutrition of kiwi fruits and pomegranate fruits, and is unique in flavor, and strong in fruity flavor.

Description

The brewing method of Yangtao wine
Technical field
The present invention relates to a kind of method for making fruit wine, especially relate to the brewing method of Yangtao wine.
Background technology
Kiwifruit is a kind of fruit of rich in nutritive value, containing abundant vitamins C, grape acid, fructose, citric acid, oxysuccinic acid, actinidine, proteolytic ferment, tannin pectin and carbohydrate, and calcium, potassium, selenium, zinc, the trace element such as germanium and needed by human body 17 seed amino acid, multiple antioxidant is produced in Yangtao wine fermenting process, containing abundant tartaric acid, the VITAMIN contained by kiwi fruit skin portion and mineral substance can be made full use of, there is cleaning stomach, anti-ageing, regulate blood circulation, prevention cardiovascular and cerebrovascular diseases, improve immunizing power and have remarkable efficacy, have " three is high " patient and well reduce blood pressure, blood fat and cholesterol effect, confirmed fatigue is also had some improvement effect.
Pomegranate contains the nutritive ingredient of multiple needed by human body, containing vitamins C and vitamin B group in fruit, organic acid, carbohydrate, protein, fat, and the mineral substance such as calcium, phosphorus, potassium, needed by human body nutritive element can be supplemented very well, there are aid digestion, anti-gastric-ulcer, vessel softening, reducing blood-fat and blood sugar, reduce the several functions such as cholesterol.
Application number is that 201410572907.5 patents of invention disclose a kind of Yangtao wine, formulated by wild Fructus actinidiae chinensis, honey, white sugar, yeast and pure water.This Yangtao wine, has that the alcohol number of degrees are low, fruity is strong, color shows dark yellow-green, transparent, high containing natural chlorophyll, Vc content, but this invention formula is single, and mouthfeel is also more dull.Application number be 201310591077.6 patent of invention disclose a kind of manufacture craft of Yangtao wine, step comprises: Yangtao wine is by after squeezing juice in kiwi fruit, add appropriate sugar and add moisture in the ratio of pulp 1:1 to be transferred to sugar degree be 10 ~ 15%, then adding 0.3 ~ 0.5 gram of proportioning by often liter and add SO 2, and add appropriate tartaric acid pH value is transferred to 3 ~ 4, soak 4 days with the pure grain wines of 56 degree in the fruit of 2 ~ 3 and the ratio of wine, leave standstill 1 day, wine is extracted out, then put into the immersion of pure grain wine second time, then sedimentation and filtration soaking wine, adds appropriate distilled water and sugar hook is right, furnishing Yangtao wine.It is less that this invention makes the nutritive value of Kiwifruit self run off, but technique is comparatively coarse, and mouthfeel is bad.
Summary of the invention
In view of this, the object of the invention is for the deficiencies in the prior art, a kind of brewing method of Yangtao wine is provided, improve the processing method brewageed of Yangtao wine.
For achieving the above object, the present invention by the following technical solutions:
A brewing method for Yangtao wine, comprises the following steps:
1) Kiwifruit pre-treatment: choose ripe Kiwifruit and clean, dry, remove two ends base of fruit, for subsequent use;
2) pomegranate pre-treatment: pomegranate clean dries, peeling, squeeze the juice for subsequent use;
3) prepare pulp: get step 1) pretreated Kiwifruit coarse reduction, making beating, move in the fermentor tank of sterilizing-drying process, step 2 is added again in tank) gained Sucus Granati, add-on is described mashed fruit of kiwi fruit by weight: Sucus Granati is 100:8 ~ 13; Then add white sugar, add-on is by weight described mashed fruit of kiwi fruit: white sugar is 100:8 ~ 10, stirs, and finally, adds polygalacturonase, stir under room temperature, leaves standstill, obtain pulp;
4) kiwi fruit wine fermentation: in step 3) add fruit wine yeast in gained pulp, adjust sulphur sheet, through primary fermentation, secondary fermentation, clarification, acid adjustment, filtration and sterilizing, obtain Yangtao wine;
5) the Kiwifruit alcoholic drink mixed with fruit juice of fruital is rich in preparation: get step 1) pretreated Kiwifruit, drops into and to be equipped with in the sealed can of white wine 1 ~ 2 month, must be rich in the Kiwifruit alcoholic drink mixed with fruit juice of fruital;
6) wine degree is adjusted: by step 5) gained Kiwifruit alcoholic drink mixed with fruit juice adjustment wine degree is 16 ~ 18 degree;
7) mix alcoholic: by step 4) in Yangtao wine and step 6) Kiwifruit alcoholic drink mixed with fruit juice after adjustment wine degree according to 1 ~ 3:1 mixing by volume, obtain mixed solution, add candy sugar powder and stir, sterilizing, obtain Yangtao wine.
Preferably, described step 4) in primary fermentation for adding fruit wine yeast, adjusting sulphur sheet, stir, the fermentation of 15 ~ 21 DEG C of sealing lucifuges is after 6 ~ 7 days, add white sugar, stir, sealing lucifuge fermentation 30 ~ 35 days, when bubble-free, residual sugar content are lower than 3.5 ~ 4 grams per liter to tank, terminate primary fermentation.
Preferably, the add-on of described white sugar is by weight being step 3) described pulp: white sugar is 120:8 ~ 10.
Preferably, described fruit wine yeast is the fruit wine yeast after activation, and its activation method is: take yeast saccharomyces cerevisiae by solid-liquid ratio 1 ~ 2 gram/100 milliliters, and adding temperature is activate 15 ~ 30 minutes in 40 ~ 50 DEG C of syrup.
Preferably, described step 4) in secondary fermentation be by the fruit wine squeezing after primary fermentation, filter, filtrate to proceed in the fermentor tank of sterilizing-drying process the secondary fermentation of 15 ~ 21 DEG C of sealing lucifuges 20 ~ 25 days.
Preferably, described step 4) in clarification be that the Yangtao wine of secondary fermentation is left standstill, gets supernatant liquid, proceed in the fermentor tank of sterilizing-drying process ,-5 ~-3 DEG C leave standstill 2 ~ 3 days; Taking-up is cooled to room temperature, gets supernatant liquid, proceeds in the fermentor tank after sterilizing-drying, adds bentonite, mix.
Preferably, described bentonite is the bentonite after expanding, and expanding method is the water taking bentonite, add 10 ~ 12 times of weight parts, and water temperature 45 ~ 50 DEG C, stirs, and soaks 20 ~ 24 hours.
Preferably, described step 4) in acid adjustment be add saleratus in fruit wine by clarification, stir deacidification, and the weight ratio of described fruit wine and saleratus is 800 ~ 1000:1.
Preferably, described step 5) in the weight ratio of white wine and Kiwifruit be 1.5 ~ 2:1.
Preferably, described step 7) in the add-on of candy sugar powder and the solid-liquid ratio of described mixed solution be 1 ~ 2 gram/100 milliliters.
In the brewing method of Yangtao wine as above, as required, common sealing lucifuge fermentation can be adopted in primary fermentation and secondary fermentation process or be placed in the fermentation cylinder for fermentation of one-way exhaust valve, preferably be placed in the fermentation cylinder for fermentation of one-way exhaust valve.
In the present invention, domestic common commercially available material can reach good effect, in order to make better effects if, and the preferred French Raman moral EX-V polygalacturonase of described polygalacturonase; The preferred French Raman moral saleratus of described saleratus; The preferred French Raman moral bentonite of described bentonite; The preferred French Raman moral of described tune sulphur sheet adjusts sulphur sheet; The preferred French Raman moral specialty yeast saccharomyces cerevisiae of described fruit wine yeast.
The invention has the beneficial effects as follows:
The Yangtao wine mouthfeel that the present invention obtains is good, and colourity is pure, in limpid bright, pistac, has merged the nutrition of Kiwifruit and pomegranate, unique flavor, fruit aromatic flavour.
The present invention take Kiwifruit as main raw material, through the step such as primary fermentation, secondary fermentation, accepts each other between each step, easy to operation, while guarantee fruit wine quality, in turn ensure that higher the yield of liquor.
The Kiwifruit alcoholic drink mixed with fruit juice that fruital is rich in preparation obtains the Yangtao wine being rich in fruital in exclusive mode, be basis and guarantee that fruit wine of the present invention has peculiar flavour.
White sugar provides substrate fermentation to be alcohol to yeast, white sugar is more, corresponding wine degree is higher, but, the growth of yeast can be suppressed when white sugar is too much, in order to activated yeast after two growths point of microbial growth curve adapt to, white sugar adds at twice, before fermentation, add the white sugar of the growth needs meeting yeast, in primary fermentation process, add white sugar, make the absorption rate of yeast to sugar higher.
In adjustment wine degree and mixing alcoholic step, add water and the adjustment of appropriate candy sugar powder respectively, make mouthfeel better.
The present invention chooses the fruit that Kiwifruit is a kind of rich in nutritive value, containing abundant vitamins C, grape acid, fructose, citric acid, oxysuccinic acid, actinidine, proteolytic ferment, tannin pectin and carbohydrate, and calcium, potassium, selenium, zinc, the trace element such as germanium and needed by human body 17 seed amino acid, multiple antioxidant is produced in Yangtao wine fermenting process, containing abundant tartaric acid, the VITAMIN contained by kiwi fruit skin portion and mineral substance can be made full use of, there is cleaning stomach, anti-ageing, regulate blood circulation, prevention cardiovascular and cerebrovascular diseases, improve immunizing power and have remarkable efficacy, have " three is high " patient and well reduce blood pressure, blood fat and cholesterol effect, confirmed fatigue is also had some improvement effect.
Pomegranate contains the nutritive ingredient of multiple needed by human body, containing vitamins C and vitamin B group in fruit, organic acid, carbohydrate, protein, fat, and the mineral substance such as calcium, phosphorus, potassium, needed by human body nutritive element can be supplemented very well, there are aid digestion, anti-gastric-ulcer, vessel softening, reducing blood-fat and blood sugar, reduce the several functions such as cholesterol.
Yeast selected by the present invention, tune sulphur sheet, saleratus and bentonite are French Raman moral product, Raman De Gubao is one of villa garden that Sheng Ai meter Li (Saint-Emilion) is the most ancient, in production except using up-to-date existing equipment, villa garden also retains the most traditional method of ancestors, both combine by Raman De Gubao dexterously, in like product, quality holds a safe lead, and can ensure the local flavor of fruit wine uniqueness and abundant mouthfeel.
Embodiment
With embodiment, content of the present invention is set forth further below, do not limit protection scope of the present invention with this.
Embodiment 1
A brewing method for Yangtao wine, comprises the following steps:
1) Kiwifruit pre-treatment: choose ripe Kiwifruit and clean, dry, remove two ends base of fruit, for subsequent use;
2) pomegranate pre-treatment: pomegranate clean dries, peeling, squeeze the juice for subsequent use;
3) pulp is prepared: get step 1) pretreated Kiwifruit coarse reduction is 1.2cm 3fruit fourth, making beating, move in the fermentor tank of sterilizing-drying process, then add step 2 in tank) gained Sucus Granati, add-on is by weight for mashed fruit of kiwi fruit: Sucus Granati is 100:8; Then add white sugar, the add-on of white sugar is by weight mashed fruit of kiwi fruit: white sugar is 100:8, stirs, finally, add polygalacturonase under room temperature, its add-on is mashed fruit of kiwi fruit by weight: polygalacturonase is 26000:1, stir, leave standstill 2.1 hours, obtain pulp;
4) kiwi fruit wine fermentation: in step 3) add fruit wine yeast in gained pulp, adjust sulphur sheet through primary fermentation, secondary fermentation, clarification, acid adjustment, filtration and sterilizing, obtain Yangtao wine; Particularly, to step 3) first add the fruit wine yeast of activation in gained pulp, its add-on is pulp by weight: fruit wine yeast is 4100:1, its activation method is: take fruit wine yeast by solid-liquid ratio 1.1 grams/100 milliliters, adding temperature is activate 15 minutes in 41 DEG C of syrup, and the sugar degree of syrup is 1wt%; Stir, add the tune sulphur sheet of pulverizing again, its add-on is by weight for adjusting sulphur sheet: pulp is 1:10000, stirs, 15 DEG C of sealing lucifuges, ferment after 6 days, add white sugar, the add-on of white sugar is by weight being step 3) middle pulp: white sugar is 120:8, stir, sealing lucifuge is fermented 30 days, when bubble-free, residual sugar content are lower than 3.5 grams per liter to tank, terminates primary fermentation; Squeezed by the fruit wine of primary fermentation, filter, filtrate proceeds to 15 DEG C of sealing lucifuges in the fermentor tank of sterilizing-drying process, secondary fermentation 20 days; The Yangtao wine of secondary fermentation leaves standstill, gets supernatant liquid, proceeds in the fermentor tank of sterilizing-drying process, and-3 DEG C leave standstill 2 days; Taking-up is cooled to room temperature, gets supernatant liquid, proceeds in the fermentor tank after sterilizing-drying, adds the bentonite after expansion, mixes, obtain fruit wine; The add-on of bentonite is by weight supernatant liquid: bentonite is 750:1, and its expanding method is the water taking bentonite, add 10.5 times of weight parts, and water temperature 45 DEG C, stirs, and soaks 20 hours; In the fruit wine of clarification, add saleratus, stir deacidification, and the weight ratio of fruit wine and saleratus is 810:1; By the fruit wine filtration treatment of clarification, obtained limpid bright Kiwifruit alcoholic drink mixed with fruit juice, wine degree is 12 degree;
5) the Kiwifruit alcoholic drink mixed with fruit juice of fruital is rich in preparation: get step 1) pretreated Kiwifruit, dropping into is equipped with in the sealed can of 53 degree of height pure grain brewing white wine, the weight ratio of white wine and Kiwifruit is 1.5:1, and 20 DEG C ferment 60 days, must be rich in the Kiwifruit alcoholic drink mixed with fruit juice of fruital;
6) wine degree is adjusted: by step 5) to add pure water adjustment wine degree be 18 degree to gained Kiwifruit alcoholic drink mixed with fruit juice;
7) mix alcoholic: by step 4) in Yangtao wine and step 6) Kiwifruit alcoholic drink mixed with fruit juice 1:1 mixing by volume after adjustment wine degree, obtain mixed solution, by candy sugar powder and mixed solution and solid-liquid ratio be 1.8 grams/100 milliliters and add candy sugar powder, stir, in filling bottle, 90 DEG C of sterilizings 25 seconds, obtain Yangtao wine.
Embodiment 2
A brewing method for Yangtao wine, comprises the following steps:
1) Kiwifruit pre-treatment: choose ripe Kiwifruit and clean, dry, remove two ends base of fruit, for subsequent use;
2) pomegranate pre-treatment: pomegranate clean dries, peeling, squeeze the juice for subsequent use;
3) pulp is prepared: get step 1) pretreated Kiwifruit coarse reduction is 1.0cm 3fruit fourth, making beating, move in the fermentor tank of sterilizing-drying process, then add step 2 in tank) gained Sucus Granati, add-on is by weight for mashed fruit of kiwi fruit: Sucus Granati is 100:9; Then add white sugar, the add-on of white sugar is by weight mashed fruit of kiwi fruit: white sugar is 100:9, stirs, finally, add polygalacturonase under room temperature, its add-on is mashed fruit of kiwi fruit by weight: polygalacturonase is 27000:1, stir, leave standstill 2.3 hours, obtain pulp;
4) kiwi fruit wine fermentation: in step 3) add fruit wine yeast in gained pulp, adjust sulphur sheet through primary fermentation, secondary fermentation, clarification, acid adjustment, filtration and sterilizing, obtain Yangtao wine; Particularly, to step 3) first add the fruit wine yeast of activation in gained pulp, its add-on is pulp by weight: fruit wine yeast is 4300:1, its activation method is: take fruit wine yeast by solid-liquid ratio 1.3 grams/100 milliliters, adding temperature is activate 19 minutes in 43 DEG C of syrup, and the sugar degree of syrup is 1.3wt%; Stir, add the tune sulphur sheet of pulverizing again, its add-on is by weight for adjusting sulphur sheet: pulp is 3:10000, stirs, 17 DEG C of sealing lucifuges, ferment after 7 days, add white sugar, the add-on of white sugar is by weight being step 3) middle pulp: white sugar is 120:9, stir, sealing lucifuge is fermented 33 days, when bubble-free, residual sugar content are lower than 3.8 grams per liter to tank, terminates primary fermentation; Squeezed by the fruit wine of primary fermentation, filter, filtrate proceeds to 19 DEG C of sealing lucifuges in the fermentor tank of sterilizing-drying process, secondary fermentation 23 days; The Yangtao wine of secondary fermentation leaves standstill, gets supernatant liquid, proceeds in the fermentor tank of sterilizing-drying process, and-4 DEG C leave standstill 3 days; Taking-up is cooled to room temperature, gets supernatant liquid, proceeds in the fermentor tank after sterilizing-drying, adds the bentonite after expansion, mixes, obtain fruit wine; The add-on of bentonite is by weight supernatant liquid: bentonite is 770:1, and its expanding method is the water taking bentonite, add 11 times of weight parts, and water temperature 47 DEG C, stirs, and soaks 22 hours; In the fruit wine of clarification, add saleratus, stir deacidification, and the weight ratio of fruit wine and saleratus is 900:1; By the fruit wine filtration treatment of clarification, obtained limpid bright Yangtao wine, wine degree is 13 degree;
5) the Kiwifruit alcoholic drink mixed with fruit juice of fruital is rich in preparation: get step 1) pretreated Kiwifruit, dropping into is equipped with in the sealed can of 55 degree of height pure grain brewing white wine, the weight ratio of white wine and Kiwifruit is 1.7:1, and 23 DEG C ferment 63 days, must be rich in the Kiwifruit alcoholic drink mixed with fruit juice of fruital;
6) wine degree is adjusted: by step 5) to add pure water adjustment wine degree be 16 degree to gained Kiwifruit alcoholic drink mixed with fruit juice;
7) mix alcoholic: by step 4) in Yangtao wine and step 6) Kiwifruit alcoholic drink mixed with fruit juice 2:1 mixing by volume after adjustment wine degree, obtain mixed solution, by candy sugar powder and mixed solution and solid-liquid ratio be 2 grams/100 milliliters and add candy sugar powder, stir, in filling bottle, 93 DEG C of sterilizings 27 seconds, obtain Yangtao wine.
Embodiment 3
A brewing method for Yangtao wine, comprises the following steps:
1) Kiwifruit pre-treatment: choose ripe Kiwifruit and clean, dry, remove two ends base of fruit, for subsequent use;
2) pomegranate pre-treatment: pomegranate clean dries, peeling, squeeze the juice for subsequent use;
3) pulp is prepared: get step 1) pretreated Kiwifruit coarse reduction is 1.1cm 3fruit fourth, making beating, move in the fermentor tank of sterilizing-drying process, then add step 2 in tank) gained Sucus Granati, add-on is by weight for mashed fruit of kiwi fruit: Sucus Granati is 100:10; Then add white sugar, the add-on of white sugar is by weight mashed fruit of kiwi fruit: white sugar is 100:10, stirs, finally, add polygalacturonase under room temperature, its add-on is mashed fruit of kiwi fruit by weight: polygalacturonase is 31000:1, stir, leave standstill 2.7 hours, obtain pulp;
4) kiwi fruit wine fermentation: in step 3) add fruit wine yeast in gained pulp, adjust sulphur sheet through primary fermentation, secondary fermentation, clarification, acid adjustment, filtration and sterilizing, obtain Yangtao wine; Particularly, to step 3) first add the fruit wine yeast of activation in gained pulp, its add-on is pulp by weight: fruit wine yeast is 4500:1, its activation method is: take fruit wine yeast by solid-liquid ratio 1.6 grams/100 milliliters, adding temperature is activate 19 minutes in 47 DEG C of syrup, and the sugar degree of syrup is 1.9wt%; Stir, add the tune sulphur sheet of pulverizing again, its add-on is by weight for adjusting sulphur sheet: pulp is 5:10000, stirs, 21 DEG C of sealing lucifuges, be placed in fermentation cylinder for fermentation with check valve after 6 days, add white sugar, the add-on of white sugar is by weight being step 3) in pulp: white sugar is 120:10, stir, sealing lucifuge is fermented 33 days, when bubble-free, residual sugar content are lower than 3.9 grams per liter to tank, terminates primary fermentation; Squeezed by the fruit wine of primary fermentation, filter, filtrate to proceed in the fermentor tank of sterilizing-drying process 20 DEG C of sealing lucifuges, is placed in the fermentor tank secondary fermentation 24 days with check valve; The Yangtao wine of secondary fermentation leaves standstill, gets supernatant liquid, proceeds in the fermentor tank of sterilizing-drying process, and-4 DEG C leave standstill 3 days; Taking-up is cooled to room temperature, gets supernatant liquid, proceeds in the fermentor tank after sterilizing-drying, adds the bentonite after expansion, mixes, obtain fruit wine; The add-on of bentonite is by weight supernatant liquid: bentonite is 770:1, and its expanding method is the water taking bentonite, add 12 times of weight parts, and water temperature 49 DEG C, stirs, and soaks 24 hours; In the fruit wine of clarification, add saleratus, stir deacidification, and the weight ratio of fruit wine and saleratus is 1000:1; By the fruit wine filtration treatment of clarification, obtained limpid bright Yangtao wine, wine degree is 16 degree;
5) the Kiwifruit alcoholic drink mixed with fruit juice of fruital is rich in preparation: get step 1) pretreated Kiwifruit, dropping into is equipped with in the sealed can of 60 degree of height pure grain brewing white wine, the weight ratio of white wine and Kiwifruit is 2:1, and 25 DEG C ferment 70 days, must be rich in the Kiwifruit alcoholic drink mixed with fruit juice of fruital;
6) wine degree is adjusted: by step 5) to add pure water adjustment wine degree be 17 degree to gained Kiwifruit alcoholic drink mixed with fruit juice;
7) mix alcoholic: by step 4) in Yangtao wine and step 6) Kiwifruit alcoholic drink mixed with fruit juice 3:1 mixing by volume after adjustment wine degree, obtain mixed solution, by candy sugar powder and mixed solution and solid-liquid ratio be 1 gram/100 milliliters and add candy sugar powder, stir, in filling bottle, 95 DEG C of sterilizings 30 seconds, obtain Yangtao wine.
Embodiment 4
A brewing method for Yangtao wine, comprises the following steps:
1) Kiwifruit pre-treatment: choose ripe Kiwifruit and clean, dry, remove two ends base of fruit, for subsequent use;
2) pomegranate pre-treatment: pomegranate clean dries, peeling, squeeze the juice for subsequent use;
3) pulp is prepared: get step 1) pretreated Kiwifruit coarse reduction is 0.8cm 3fruit fourth, making beating, move in the fermentor tank of sterilizing-drying process, then add step 2 in tank) gained Sucus Granati, add-on is by weight for mashed fruit of kiwi fruit: Sucus Granati is 100:11; Then white sugar is added, the add-on of white sugar is by weight mashed fruit of kiwi fruit: white sugar is 100:8.5, stir, finally, French Raman moral EX-V polygalacturonase is added under room temperature, its add-on is mashed fruit of kiwi fruit by weight: French Raman moral EX-V polygalacturonase is 25000:1, stirs, leaves standstill 2.2 hours, obtain pulp;
4) kiwi fruit wine fermentation: in step 3) add fruit wine yeast in gained pulp, adjust sulphur sheet through primary fermentation, secondary fermentation, clarification, acid adjustment, filtration and sterilizing, obtain Yangtao wine; Particularly, to step 3) first add the French Raman moral specialty yeast saccharomyces cerevisiae of activation in gained pulp, its add-on is by weight being pulp: French Raman moral specialty yeast saccharomyces cerevisiae is 4000:1, its activation method is: take French Raman moral specialty yeast saccharomyces cerevisiae by solid-liquid ratio 1.0 grams/100 milliliters, adding temperature is activate 15 minutes in 40 DEG C of syrup, and the sugar degree of syrup is 1wt%; Stir, the French Raman moral adding pulverizing again adjusts sulphur sheet, and its add-on adjusts sulphur sheet by weight for French Raman moral: pulp is 1:10000, stirs, 15 DEG C of sealing lucifuges, be placed in fermentation cylinder for fermentation with check valve after 6 days, add white sugar, the add-on of white sugar is by weight being step 3) in pulp: white sugar is 120:8, stir, sealing lucifuge is fermented 30 days, when bubble-free, residual sugar content are lower than 3.5 grams per liter to tank, terminates primary fermentation; Squeezed by the fruit wine of primary fermentation, filter, filtrate to proceed in the fermentor tank of sterilizing-drying process 15 DEG C of sealing lucifuges, is placed in the fermentor tank secondary fermentation 20 days with check valve; The Yangtao wine of secondary fermentation leaves standstill, gets supernatant liquid, proceeds in the fermentor tank of sterilizing-drying process, and-5 DEG C leave standstill 2 days; Taking-up is cooled to room temperature, gets supernatant liquid, proceeds in the fermentor tank after sterilizing-drying, adds the French Raman moral bentonite after expansion, mixes, obtain fruit wine; The add-on of bentonite is by weight supernatant liquid: French Raman moral bentonite is 750:1, and its expanding method is the water taking French Raman moral bentonite, add 10 times of weight parts, and water temperature 45 DEG C, stirs, and soaks 20 hours; In the fruit wine of clarification, add French Raman moral saleratus, stir deacidification, and the weight ratio of fruit wine and French Raman moral saleratus is 800:1; By the fruit wine filtration treatment of clarification, obtained limpid bright Yangtao wine, wine degree is 12 degree;
5) the Kiwifruit alcoholic drink mixed with fruit juice of fruital is rich in preparation: get step 1) pretreated Kiwifruit, dropping into is equipped with in the sealed can of 54 degree of height pure grain brewing white wine, the weight ratio of white wine and Kiwifruit is 1.5:1, and 20 DEG C ferment 60 days, must be rich in the Kiwifruit alcoholic drink mixed with fruit juice of fruital;
6) wine degree is adjusted: by step 5) to add pure water adjustment wine degree be 16 degree to gained Kiwifruit alcoholic drink mixed with fruit juice, getting rock sugar, to make powder for subsequent use;
7) mix alcoholic: by step 4) in Yangtao wine and step 6) Kiwifruit alcoholic drink mixed with fruit juice 1:1 mixing by volume after adjustment wine degree, obtain mixed solution, by candy sugar powder and mixed solution and solid-liquid ratio be 1.5 grams/100 milliliters and add candy sugar powder, stir, in filling bottle, 90 DEG C of sterilizings 25 seconds, obtain Yangtao wine.
Embodiment 5
A brewing method for Yangtao wine, comprises the following steps:
1) Kiwifruit pre-treatment: choose ripe Kiwifruit and clean, dry, remove two ends base of fruit, for subsequent use;
2) pomegranate pre-treatment: pomegranate clean dries, peeling, squeeze the juice for subsequent use;
3) pulp is prepared: get step 1) pretreated Kiwifruit coarse reduction is 0.9cm 3fruit fourth, making beating, move in the fermentor tank of sterilizing-drying process, then add step 2 in tank) gained Sucus Granati, add-on is by weight for mashed fruit of kiwi fruit: Sucus Granati is 100:12; Then white sugar is added, the add-on of white sugar is by weight mashed fruit of kiwi fruit: white sugar is 100:9.5, stir, finally, French Raman moral EX-V polygalacturonase is added under room temperature, its add-on is mashed fruit of kiwi fruit by weight: French Raman moral EX-V polygalacturonase is 26000:1, stirs, leaves standstill 2.4 hours, obtains pulp;
4) kiwi fruit wine fermentation: in step 3) add fruit wine yeast in gained pulp, adjust sulphur sheet through primary fermentation, secondary fermentation, clarification, acid adjustment, filtration and sterilizing, obtain Yangtao wine; Particularly, to step 3) first add the French Raman moral specialty yeast saccharomyces cerevisiae of activation in gained pulp, its add-on is by weight being pulp: French Raman moral specialty yeast saccharomyces cerevisiae is 4200:1, its activation method is: take French Raman moral specialty yeast saccharomyces cerevisiae by solid-liquid ratio 1.2 grams/100 milliliters, adding temperature is activate 16 minutes in 42 DEG C of syrup, and the sugar degree of syrup is 1.2wt%; Stir, the French Raman moral adding pulverizing again adjusts sulphur sheet, and its add-on adjusts sulphur sheet by weight for French Raman moral: pulp is 2:10000, stirs, 16 DEG C of sealing lucifuges, be placed in fermentation cylinder for fermentation with check valve after 7 days, add white sugar, the add-on of white sugar is by weight being step 3) in pulp: white sugar is 120:9, stir, sealing lucifuge is fermented 31 days, when bubble-free, residual sugar content are lower than 3.6 grams per liter to tank, terminates primary fermentation; Squeezed by the fruit wine of primary fermentation, filter, filtrate to proceed in the fermentor tank of sterilizing-drying process 16 DEG C of sealing lucifuges, is placed in the fermentor tank secondary fermentation 21 days with check valve; The Yangtao wine of secondary fermentation leaves standstill, gets supernatant liquid, proceeds in the fermentor tank of sterilizing-drying process, and-4 DEG C leave standstill 3 days; Taking-up is cooled to room temperature, gets supernatant liquid, proceeds in the fermentor tank after sterilizing-drying, adds the French Raman moral bentonite after expansion, mixes, obtain fruit wine; The add-on of bentonite is by weight supernatant liquid: French Raman moral bentonite is 760:1, and its expanding method is the water taking French Raman moral bentonite, add 11 times of weight parts, and water temperature 46 DEG C, stirs, and soaks 21 hours; In the fruit wine of clarification, add French Raman moral saleratus, stir deacidification, and the weight ratio of fruit wine and French Raman moral saleratus is 840:1; By the fruit wine filtration treatment of clarification, obtained limpid bright Yangtao wine, wine degree is 13 degree;
5) the Kiwifruit alcoholic drink mixed with fruit juice of fruital is rich in preparation: get step 1) pretreated Kiwifruit, dropping into is equipped with in the sealed can of 54 degree of height pure grain brewing white wine, the weight ratio of white wine and Kiwifruit is 1.6:1, and 21 DEG C ferment 62 days, must be rich in the Kiwifruit alcoholic drink mixed with fruit juice of fruital;
6) wine degree is adjusted: by step 5) to add pure water adjustment wine degree be 16 degree to gained Kiwifruit alcoholic drink mixed with fruit juice, getting rock sugar, to make powder for subsequent use;
7) mix alcoholic: by step 4) in Yangtao wine and step 6) Kiwifruit alcoholic drink mixed with fruit juice 1.4:1 mixing by volume after adjustment wine degree, obtain mixed solution, by candy sugar powder and mixed solution and solid-liquid ratio be 1.1 grams/100 milliliters and add candy sugar powder, stir, in filling bottle, 91 DEG C of sterilizings 26 seconds, obtain Yangtao wine.
Embodiment 6
A brewing method for Yangtao wine, comprises the following steps:
1) Kiwifruit pre-treatment: choose ripe Kiwifruit and clean, dry, remove two ends base of fruit, for subsequent use;
2) pomegranate pre-treatment: pomegranate clean dries, peeling, squeeze the juice for subsequent use;
3) pulp is prepared: get step 1) pretreated Kiwifruit coarse reduction is fruit fourth, the making beating of 1.0cm3, move in the fermentor tank of sterilizing-drying process, step 2 is added again in tank) gained Sucus Granati, add-on is mashed fruit of kiwi fruit by weight: Sucus Granati is 100:13; Then white sugar is added, the add-on of white sugar is by weight mashed fruit of kiwi fruit: white sugar is 100:9.5, stir, finally, add polygalacturonase under room temperature, polygalacturonase is French Raman moral EX-V polygalacturonase, and its add-on is mashed fruit of kiwi fruit by weight: French Raman moral EX-V polygalacturonase is 27000:1, stir, leave standstill 2.6 hours, obtain pulp;
4) kiwi fruit wine fermentation: in step 3) add fruit wine yeast in gained pulp, adjust sulphur sheet through primary fermentation, secondary fermentation, clarification, acid adjustment, filtration and sterilizing, obtain Yangtao wine; Particularly, to step 3) first add the French Raman moral specialty yeast saccharomyces cerevisiae of activation in gained pulp, its add-on is by weight being pulp: French Raman moral specialty yeast saccharomyces cerevisiae is 4500:1, its activation method is: take French Raman moral specialty yeast saccharomyces cerevisiae by solid-liquid ratio 1.5 grams/100 milliliters, adding temperature is activate 17 minutes in 45 DEG C of syrup, and the sugar degree of syrup is 1.3wt%; Stir, the French Raman moral adding pulverizing again adjusts sulphur sheet, and its add-on adjusts sulphur sheet by weight for French Raman moral: pulp is 3:10000, stirs, 17 DEG C of sealing lucifuges, be placed in fermentation cylinder for fermentation with check valve after 6 days, add white sugar, the add-on of white sugar is by weight being step 3) in pulp: white sugar is 120:9, stir, sealing lucifuge is fermented 32 days, when bubble-free, residual sugar content are lower than 3.7 grams per liter to tank, terminates primary fermentation; Squeezed by the fruit wine of primary fermentation, filter, filtrate to proceed in the fermentor tank of sterilizing-drying process 17 DEG C of sealing lucifuges, is placed in the fermentor tank secondary fermentation 22 days with check valve; The Yangtao wine of secondary fermentation leaves standstill, gets supernatant liquid, proceeds in the fermentor tank of sterilizing-drying process, and-3 DEG C leave standstill 2 days; Taking-up is cooled to room temperature, gets supernatant liquid, proceeds in the fermentor tank after sterilizing-drying, adds the French Raman moral bentonite after expansion, mixes, obtain fruit wine; The add-on of bentonite is by weight supernatant liquid: French Raman moral bentonite is 770:1, and its expanding method is the water taking French Raman moral bentonite, add 12 times of weight parts, and water temperature 47 DEG C, stirs, and soaks 22 hours; In the fruit wine of clarification, add French Raman moral saleratus, stir deacidification, and the weight ratio of fruit wine and French Raman moral saleratus is 900:1; By the fruit wine filtration treatment of clarification, obtained limpid bright Yangtao wine, wine degree is 14 degree;
5) preparation of the Kiwifruit alcoholic drink mixed with fruit juice of fruital is rich in: get step 1) pretreated Kiwifruit, dropping into is equipped with in the sealed can of 56 degree of height pure grain brewing white wine, the weight ratio of white wine and Kiwifruit is 1.7:1, and 22 DEG C ferment 63 days, must be rich in the Kiwifruit alcoholic drink mixed with fruit juice of fruital;
6) wine degree is adjusted: by step 5) to add pure water adjustment wine degree be 16 degree to gained Kiwifruit alcoholic drink mixed with fruit juice, getting rock sugar, to make powder for subsequent use;
7) mix alcoholic: by step 4) in Yangtao wine and step 6) Kiwifruit alcoholic drink mixed with fruit juice 1.6:1 mixing by volume after adjustment wine degree, obtain mixed solution, by candy sugar powder and mixed solution and solid-liquid ratio be 1.2 grams/100 milliliters and add candy sugar powder, stir, in filling bottle, 92 DEG C of sterilizings 27 seconds, obtain Yangtao wine.
Embodiment 7
A brewing method for Yangtao wine, comprises the following steps:
1) Kiwifruit pre-treatment: choose ripe Kiwifruit and clean, dry, remove two ends base of fruit, for subsequent use;
2) pomegranate pre-treatment: pomegranate clean dries, peeling, squeeze the juice for subsequent use;
3) pulp is prepared: get step 1) pretreated Kiwifruit coarse reduction is 1.1cm 3fruit fourth, making beating, move in the fermentor tank of sterilizing-drying process, then add step 2 in tank) gained Sucus Granati, add-on is by weight for mashed fruit of kiwi fruit: Sucus Granati is 100:8.5; Then white sugar is added, the add-on of white sugar is by weight mashed fruit of kiwi fruit: white sugar is 100:9.5, stir, finally, polygalacturonase is added under room temperature, polygalacturonase is French Raman moral EX-V polygalacturonase, and its add-on is mashed fruit of kiwi fruit by weight: French Raman moral EX-V polygalacturonase is 28000:1, stirs, leaves standstill 2.8 hours;
4) kiwi fruit wine fermentation: in step 3) add fruit wine yeast in gained pulp, adjust sulphur sheet through primary fermentation, secondary fermentation, clarification, acid adjustment, filtration and sterilizing, obtain Yangtao wine; Particularly, to step 3) first add the French Raman moral specialty yeast saccharomyces cerevisiae of activation in gained pulp, its add-on is by weight being pulp: French Raman moral specialty yeast saccharomyces cerevisiae is 4800:1, its activation method is: take French Raman moral specialty yeast saccharomyces cerevisiae by solid-liquid ratio 1.7 grams/100 milliliters, adding temperature is activate 19 minutes in 46 DEG C of syrup, and the sugar degree of syrup is 1.6wt%; Stir, the French Raman moral adding pulverizing again adjusts sulphur sheet, and its add-on adjusts sulphur sheet by weight for French Raman moral: pulp is 5:10000, stirs, 18 DEG C of sealing lucifuges, be placed in fermentation cylinder for fermentation with check valve after 7 days, add white sugar, the add-on of white sugar is by weight being step 3) in pulp: white sugar is 120:9, stir, sealing lucifuge is fermented 34 days, when bubble-free, residual sugar content are lower than 3.9 grams per liter to tank, terminates primary fermentation; Squeezed by the fruit wine of primary fermentation, filter, filtrate to proceed in the fermentor tank of sterilizing-drying process 17 DEG C of sealing lucifuges, is placed in the fermentor tank secondary fermentation 24 days with check valve; The Yangtao wine of secondary fermentation leaves standstill, gets supernatant liquid, proceeds in the fermentor tank of sterilizing-drying process, and-5 DEG C leave standstill 3 days; Taking-up is cooled to room temperature, gets supernatant liquid, proceeds in the fermentor tank after sterilizing-drying, adds the French Raman moral bentonite after expansion, mixes, obtain fruit wine; The add-on of bentonite is by weight supernatant liquid: French Raman moral bentonite is 790:1, and its expanding method is that water temperature 49 DEG C, stirs, and soaks 24 hours in order to take French Raman moral bentonite, to add the water of 10 times of weight parts; In the fruit wine of clarification, add French Raman moral saleratus, stir deacidification, and the weight ratio of fruit wine and French Raman moral saleratus is 950:1; By the fruit wine filtration treatment of clarification, obtained limpid bright Yangtao wine, wine degree is 15 degree;
5) the Kiwifruit alcoholic drink mixed with fruit juice of fruital is rich in preparation:: get step 1) pretreated Kiwifruit, dropping into is equipped with in the sealed can of 58 degree of height pure grain brewing white wine, the weight ratio of white wine and Kiwifruit is 1.8:1, and 24 DEG C ferment 64 days, must be rich in the Kiwifruit alcoholic drink mixed with fruit juice of fruital;
6) wine degree is adjusted: by step 5) to add pure water adjustment wine degree be 17 degree to gained mashed fruit of kiwi fruit, getting rock sugar, to make powder for subsequent use;
7) mix alcoholic: by step 4) in Yangtao wine and step 6) Kiwifruit alcoholic drink mixed with fruit juice 1.8:1 mixing by volume after adjustment wine degree, obtain mixed solution, by candy sugar powder and mixed solution and solid-liquid ratio be 1.5 grams/100 milliliters and add candy sugar powder, stir, in filling bottle, 95 DEG C of sterilizings 30 seconds, obtain Yangtao wine.
Embodiment 8
A brewing method for Yangtao wine, comprises the following steps:
1) Kiwifruit pre-treatment: choose ripe Kiwifruit and clean, dry, remove two ends base of fruit, for subsequent use;
2) pomegranate pre-treatment: pomegranate clean dries, peeling, squeeze the juice for subsequent use;
3) pulp is prepared: get step 1) pretreated Kiwifruit coarse reduction is 1.2cm 3fruit fourth, making beating, move in the fermentor tank of sterilizing-drying process, then add step 2 in tank) gained Sucus Granati, add-on is by weight for mashed fruit of kiwi fruit: Sucus Granati is 100:13; Then white sugar is added, the add-on of white sugar is by weight mashed fruit of kiwi fruit: white sugar is 100:10, stir, finally, polygalacturonase is added under room temperature, polygalacturonase is French Raman moral EX-V polygalacturonase, and its add-on is mashed fruit of kiwi fruit by weight: French Raman moral EX-V polygalacturonase is 33000:1, stirs, leaves standstill 3 hours, obtains pulp;
4) kiwi fruit wine fermentation: in step 3) add fruit wine yeast in gained pulp, adjust sulphur sheet through primary fermentation, secondary fermentation, clarification, acid adjustment, filtration and sterilizing, obtain Yangtao wine; Particularly, to step 3) first add the French Raman moral specialty yeast saccharomyces cerevisiae of activation in gained pulp, its add-on is by weight being pulp: French Raman moral specialty yeast saccharomyces cerevisiae is 5000:1, its activation method is: take French Raman moral specialty yeast saccharomyces cerevisiae by solid-liquid ratio 2 grams/100 milliliters, adding temperature is activate 30 minutes in 50 DEG C of syrup, and the sugar degree of syrup is 2wt%; Stir, the French Raman moral adding pulverizing again adjusts sulphur sheet, and its add-on adjusts sulphur sheet by weight for French Raman moral: pulp is 5:10000, stirs, 21 DEG C of sealing lucifuges, be placed in fermentation cylinder for fermentation with check valve after 7 days, add white sugar, the add-on of white sugar is by weight being step 3) in pulp: white sugar is 120:10, stir, sealing lucifuge is fermented 35 days, when bubble-free, residual sugar content are lower than 4 grams per liter to tank, terminates primary fermentation; Squeezed by the fruit wine of primary fermentation, filter, filtrate to proceed in the fermentor tank of sterilizing-drying process 21 DEG C of sealing lucifuges, is placed in the fermentor tank secondary fermentation 25 days with check valve; The Yangtao wine of secondary fermentation leaves standstill, gets supernatant liquid, proceeds in the fermentor tank of sterilizing-drying process, and-3 DEG C leave standstill 3 days; Taking-up is cooled to room temperature, gets supernatant liquid, proceeds in the fermentor tank after sterilizing-drying, adds the French Raman moral bentonite after expansion, mixes, obtain fruit wine; The add-on of bentonite is by weight supernatant liquid: French Raman moral bentonite is 800:1, and its expanding method is the water taking French Raman moral bentonite, add 12 times of weight parts, and water temperature 50 DEG C, stirs, and soaks 24 hours; In the fruit wine of clarification, add French Raman moral saleratus, stir deacidification, and the weight ratio of fruit wine and French Raman moral saleratus is 1000:1; By the fruit wine filtration treatment of clarification, obtained limpid bright Yangtao wine, wine degree is 16 degree; Filtration treatment method is membrane filtration, and the aperture of film used is 30 ~ 45 μm;
5) the Kiwifruit alcoholic drink mixed with fruit juice of fruital is rich in preparation: get step 1) pretreated Kiwifruit, dropping into is equipped with in the sealed can of 60 degree of height pure grain brewing white wine, the weight ratio of white wine and Kiwifruit is 2:1, and 30 DEG C ferment 70 days, must be rich in the Kiwifruit alcoholic drink mixed with fruit juice of fruital;
6) wine degree is adjusted: by step 5) to add pure water adjustment wine degree be 18 degree to gained Kiwifruit alcoholic drink mixed with fruit juice, getting rock sugar, to make powder for subsequent use;
7) mix alcoholic: by step 4) in Yangtao wine and step 6) Kiwifruit alcoholic drink mixed with fruit juice 3:1 mixing by volume after adjustment wine degree, obtain mixed solution, by candy sugar powder and mixed solution and solid-liquid ratio be 2 grams/100 milliliters and add candy sugar powder, stir, in filling bottle, 95 DEG C of sterilizings 30 seconds, obtain Yangtao wine.
Below by way of comparative illustration beneficial effect of the present invention:
Comparative example 1: remove clarification steps in embodiment 1 being operated;
Comparative example 2: by step 5 in embodiment 1), 6) and 7) remove, only remain into step 4) obtain Yangtao wine namely complete.
Embodiment and comparative example as shown in the table in the contrast of color and luster, fragrance and transparency:
Color and luster Fragrance Transparency
Embodiment 1 Colourity is pure Fruit aromatic flavour Transparency is high
Comparative example 1 Color and luster is obscure Fruital is lighter Transparent poor
Comparative example 2 Colourity is pure Without obvious fruital taste Transparency is high
Embodiment 4 Colourity is pure especially Fruit aromatic flavour Transparency is high especially
From form, Yangtao wine colourity of the present invention is pure, the smell of fruits is very sweet, transparency is high, has significant advantage compared with comparative example.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, other amendments that those of ordinary skill in the art make technical scheme of the present invention or equivalently to replace, only otherwise depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of right of the present invention.

Claims (10)

1. a brewing method for Yangtao wine, is characterized in that, comprises the following steps:
1) Kiwifruit pre-treatment: choose ripe Kiwifruit and clean, dry, remove two ends base of fruit, for subsequent use;
2) pomegranate pre-treatment: pomegranate clean dries, peeling, squeeze the juice for subsequent use;
3) prepare pulp: get step 1) pretreated Kiwifruit coarse reduction, making beating, move in the fermentor tank of sterilizing-drying process, step 2 is added again in tank) gained Sucus Granati, add-on is described mashed fruit of kiwi fruit by weight: Sucus Granati is 100:8 ~ 13; Then add white sugar, add-on is by weight described mashed fruit of kiwi fruit: white sugar is 100:8 ~ 10, stirs, and finally, adds polygalacturonase, stir under room temperature, leaves standstill, obtain pulp;
4) kiwi fruit wine fermentation: in step 3) add fruit wine yeast in gained pulp, adjust sulphur sheet, through primary fermentation, secondary fermentation, clarification, acid adjustment, filtration and sterilizing, obtain Yangtao wine;
5) the Kiwifruit alcoholic drink mixed with fruit juice of fruital is rich in preparation: get step 1) pretreated Kiwifruit, drops into and to be equipped with in the sealed can of white wine 1 ~ 2 month, must be rich in the Kiwifruit alcoholic drink mixed with fruit juice of fruital;
6) wine degree is adjusted: by step 5) gained Kiwifruit alcoholic drink mixed with fruit juice adjustment wine degree is 16 ~ 18 degree;
7) mix alcoholic: by step 4) in Yangtao wine and step 6) Kiwifruit alcoholic drink mixed with fruit juice after adjustment wine degree according to 1 ~ 3:1 mixing by volume, obtain mixed solution, add candy sugar powder and stir, sterilizing, obtain Yangtao wine.
2. the brewing method of a kind of Yangtao wine according to claim 1, it is characterized in that, described step 4) in primary fermentation for adding fruit wine yeast, adjusting sulphur sheet, stir, the fermentation of 15 ~ 21 DEG C of sealing lucifuges, after 6 ~ 7 days, adds white sugar, stir, sealing lucifuge fermentation 30 ~ 35 days, when bubble-free, residual sugar content are lower than 3.5 ~ 4 grams per liter to tank, terminates primary fermentation.
3. the brewing method of a kind of Yangtao wine according to claim 2, is characterized in that, the add-on of described white sugar is by weight being step 3) described pulp: white sugar is 120:8 ~ 10.
4. the brewing method of a kind of Yangtao wine according to claim 2, it is characterized in that, described fruit wine yeast is the fruit wine yeast after activation, and its activation method is: take yeast saccharomyces cerevisiae by solid-liquid ratio 1 ~ 2 gram/100 milliliters, and adding temperature is activate 15 ~ 30 minutes in 40 ~ 50 DEG C of syrup.
5. the brewing method of a kind of Yangtao wine according to claim 1, it is characterized in that, described step 4) in secondary fermentation be by the fruit wine squeezing after primary fermentation, filter, filtrate to proceed in the fermentor tank of sterilizing-drying process 15 ~ 21 DEG C of sealing lucifuges secondary fermentation 20 ~ 25 days.
6. the brewing method of a kind of Yangtao wine according to claim 1, it is characterized in that, described step 4) in clarification be that the Yangtao wine of secondary fermentation is left standstill, gets supernatant liquid, proceed in the fermentor tank of sterilizing-drying process ,-5 ~-3 DEG C leave standstill 2 ~ 3 days; Taking-up is cooled to room temperature, gets supernatant liquid, proceeds in the fermentor tank after sterilizing-drying, adds bentonite, mix.
7. the brewing method of a kind of Yangtao wine according to claim 6, is characterized in that, described bentonite is the bentonite after expanding, expanding method is: take bentonite, add the water of 10 ~ 12 times of weight parts, water temperature 45 ~ 50 DEG C, stirs, and soaks 20 ~ 24 hours.
8. the brewing method of a kind of Yangtao wine according to claim 1, it is characterized in that, described step 4) in acid adjustment be add saleratus in fruit wine by clarification, stir deacidification, and the weight ratio of described fruit wine and saleratus is 800 ~ 1000:1.
9. the brewing method of a kind of Yangtao wine according to claim 1, is characterized in that, described step 5) in the weight ratio of white wine and Kiwifruit be 1.5 ~ 2:1.
10. the brewing method of a kind of Yangtao wine according to claim 1, is characterized in that, described step 7) in the add-on of candy sugar powder and the solid-liquid ratio of described mixed solution be 1 ~ 2 gram/100 milliliters.
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CN105969573A (en) * 2016-05-31 2016-09-28 四川理工学院 Method for brewing kiwi fruit wine through cellar fermentation tank
CN106434119A (en) * 2016-10-13 2017-02-22 张家界长生源红心猕猴桃产品开发有限公司 Red-heart kiwi fruit wine and preparation method thereof
CN106520434A (en) * 2016-10-25 2017-03-22 青海珠峰冬虫夏草工程技术研究有限公司 Production method of cordyceps sinensis fruit wine
CN107201287A (en) * 2016-07-22 2017-09-26 李成方 A kind of hawthorn sealwort ganoderma lucidum Poria cocos matrimony vine honey dietotherapy fermented wine
CN107312668A (en) * 2017-06-02 2017-11-03 南阳师范学院 The preparation method that a kind of sweet osmanthus is made
CN107699421A (en) * 2017-10-10 2018-02-16 中国科学院西北高原生物研究所 A kind of brewing method of white bur fruit wine
CN108315172A (en) * 2018-05-15 2018-07-24 南阳师范学院 A kind of brewing method of Kiwi berry Fragrant fruit wine
CN108587830A (en) * 2018-05-04 2018-09-28 南阳师范学院 A kind of compound fruit wine and preparation method with kiwifruit flavor
CN108624444A (en) * 2018-05-15 2018-10-09 南阳师范学院 A kind of brewing method of nutrition and health care Yangtao wine
CN109181985A (en) * 2018-11-05 2019-01-11 贵州理工学院 A kind of brewing method of hollow plum fruit wine

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CN104087488A (en) * 2014-07-08 2014-10-08 生命果有机食品股份有限公司 Raspberry compound fruit wine and brewing method thereof
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CN105969573A (en) * 2016-05-31 2016-09-28 四川理工学院 Method for brewing kiwi fruit wine through cellar fermentation tank
CN105969573B (en) * 2016-05-31 2023-04-18 四川理工学院 Method for brewing kiwi fruit wine by using cellar-type fermentation tank
CN107201287A (en) * 2016-07-22 2017-09-26 李成方 A kind of hawthorn sealwort ganoderma lucidum Poria cocos matrimony vine honey dietotherapy fermented wine
CN106434119A (en) * 2016-10-13 2017-02-22 张家界长生源红心猕猴桃产品开发有限公司 Red-heart kiwi fruit wine and preparation method thereof
CN106520434A (en) * 2016-10-25 2017-03-22 青海珠峰冬虫夏草工程技术研究有限公司 Production method of cordyceps sinensis fruit wine
CN107312668B (en) * 2017-06-02 2020-09-22 南阳师范学院 Preparation method of sweet osmanthus fermented glutinous rice
CN107312668A (en) * 2017-06-02 2017-11-03 南阳师范学院 The preparation method that a kind of sweet osmanthus is made
CN107699421A (en) * 2017-10-10 2018-02-16 中国科学院西北高原生物研究所 A kind of brewing method of white bur fruit wine
CN108587830A (en) * 2018-05-04 2018-09-28 南阳师范学院 A kind of compound fruit wine and preparation method with kiwifruit flavor
CN108315172A (en) * 2018-05-15 2018-07-24 南阳师范学院 A kind of brewing method of Kiwi berry Fragrant fruit wine
CN108624444B (en) * 2018-05-15 2021-07-13 南阳师范学院 Brewing method of nutritional and health-care kiwi fruit wine
CN108624444A (en) * 2018-05-15 2018-10-09 南阳师范学院 A kind of brewing method of nutrition and health care Yangtao wine
CN109181985A (en) * 2018-11-05 2019-01-11 贵州理工学院 A kind of brewing method of hollow plum fruit wine

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