CN105907547A - Preparation method of waxberry wine - Google Patents
Preparation method of waxberry wine Download PDFInfo
- Publication number
- CN105907547A CN105907547A CN201610500553.2A CN201610500553A CN105907547A CN 105907547 A CN105907547 A CN 105907547A CN 201610500553 A CN201610500553 A CN 201610500553A CN 105907547 A CN105907547 A CN 105907547A
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- China
- Prior art keywords
- fermentation
- waxberry
- content
- wine
- myricae rubrae
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of a waxberry wine, prepared from fresh waxberry fruits as a raw material by steps of: cleaning and squeezing the fresh waxberry fruits to prepare waxberry primary pulp, and carrying out sterilization before fermentation, sugar adjustment, alcoholic fermentation, filtration and sterilization after fermentation on the primary pulp to obtain the waxberry wine. The prepared waxberry wine has the advantages of rich fruity scent, stable color, mellow mouthfeel and good quality.
Description
Technical field:
The present invention relates to the preparation method of a kind of fruit wine, especially relate to the preparation method of a kind of waxberry wine.
Background technology:
Four seasons fruit can extend hundreds of kind of the most thousands of kinds of fruit wine, preserved fruit, the production of fruit juice product industry, not only sells in China
Wide market, market the most surely can be popular abroad, because we are resource big countries, other countries cannot be equal to ratio, and five
1 year about 500,000,000,000 sales volume in the big Ko-ji insects whole nation, industry as related in fruit fruit wine is risen can capture 20 60%, that is, several
The market share of 10000000000, several hundred billion, prospect is unimaginable.
Summary of the invention:
The technical problem to be solved Fructus Myricae rubrae crushing juice rate that is existing waxberry wine present in the production method is low, enzymolysis
The defects such as poor effect, fruit wine aging time length, color and luster are unstable, it is provided that a kind of nutritious, mouthfeel is strong, fruity is aromatic and
The waxberry wine preparation method that the aging time is short, yeast is pure, hydrolysis result is good.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of preparation method of waxberry wine, with red bayberry fresh fruit as raw material, cleaned and squeezing, make Fructus Myricae rubrae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Myricae rubrae oleo stock is boiled 45-60 minute；
B, tune sugar: detection Fructus Myricae rubrae oleo stock sugar content, control content at 17-20%, and content excessive addition distilled water, content is too small
Add sucrose；
C, alcohol fermentation: add the yeast of 3%-5%, stir, in the environment of 20 DEG C-28 DEG C, ferment 34-43 days, obtain
Fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains waxberry wine.
The present invention has the advantage that: the smell of fruits is very sweet, color stability, mellow in taste, quality for the red hayberry wine wine that the present invention manufactures
Good.
Detailed description of the invention:
Embodiment 1:
A kind of preparation method of waxberry wine, with red bayberry fresh fruit as raw material, cleaned and squeezing, make Fructus Myricae rubrae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Myricae rubrae oleo stock is boiled 45 minutes；
B, tune sugar: detection Fructus Myricae rubrae oleo stock sugar content, control content 17%, content excessive addition distilled water, the too small addition of content
Sucrose；
C, alcohol fermentation: add the yeast of 3%, stir, in the environment of 20 DEG C, ferment 43 days, obtain fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains waxberry wine.
Embodiment 2:
A kind of preparation method of waxberry wine, with red bayberry fresh fruit as raw material, cleaned and squeezing, make Fructus Myricae rubrae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Myricae rubrae oleo stock is boiled 52 minutes；
B, tune sugar: detection Fructus Myricae rubrae oleo stock sugar content, control content 18%, content excessive addition distilled water, the too small addition of content
Sucrose；
C, alcohol fermentation: add the yeast of 4%, stir, in the environment of 24 DEG C, ferment 39 days, obtain fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains waxberry wine.
Embodiment 3:
A kind of preparation method of waxberry wine, with red bayberry fresh fruit as raw material, cleaned and squeezing, make Fructus Myricae rubrae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Myricae rubrae oleo stock is boiled 60 minutes；
B, tune sugar: detection Fructus Myricae rubrae oleo stock sugar content, control content 20%, content excessive addition distilled water, the too small addition of content
Sucrose；
C, alcohol fermentation: add the yeast of 5%, stir, in the environment of 28 DEG C, ferment 34 days, obtain fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains waxberry wine.
Claims (1)
1. a preparation method for waxberry wine, with red bayberry fresh fruit as raw material, cleaned and squeezing, make Fructus Myricae rubrae oleo stock, it is special
Levy and be to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Myricae rubrae oleo stock is boiled 45-60 minute；
B, tune sugar: detection Fructus Myricae rubrae oleo stock sugar content, control content at 17-20%, and content excessive addition distilled water, content is too small
Add sucrose；
C, alcohol fermentation: add the yeast of 3%-5%, stir, in the environment of 20 DEG C-28 DEG C, ferment 34-43 days, obtain
Fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains waxberry wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610500553.2A CN105907547A (en) | 2016-06-30 | 2016-06-30 | Preparation method of waxberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610500553.2A CN105907547A (en) | 2016-06-30 | 2016-06-30 | Preparation method of waxberry wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105907547A true CN105907547A (en) | 2016-08-31 |
Family
ID=56753625
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610500553.2A Withdrawn CN105907547A (en) | 2016-06-30 | 2016-06-30 | Preparation method of waxberry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105907547A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520442A (en) * | 2016-12-05 | 2017-03-22 | 卢美珍 | Preparation technology of waxberry wine |
| CN106883968A (en) * | 2017-04-24 | 2017-06-23 | 贵州省仁怀市茅台镇永泰酒业股份有限公司 | A kind of waxberry wine production method |
-
2016
- 2016-06-30 CN CN201610500553.2A patent/CN105907547A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106520442A (en) * | 2016-12-05 | 2017-03-22 | 卢美珍 | Preparation technology of waxberry wine |
| CN106883968A (en) * | 2017-04-24 | 2017-06-23 | 贵州省仁怀市茅台镇永泰酒业股份有限公司 | A kind of waxberry wine production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160831 |