CN105907564A - Preparation method of plum-containing fruit wine - Google Patents
Preparation method of plum-containing fruit wine Download PDFInfo
- Publication number
- CN105907564A CN105907564A CN201610501551.5A CN201610501551A CN105907564A CN 105907564 A CN105907564 A CN 105907564A CN 201610501551 A CN201610501551 A CN 201610501551A CN 105907564 A CN105907564 A CN 105907564A
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- CN
- China
- Prior art keywords
- fructus pruni
- pruni salicinae
- fermentation
- fruit wine
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
Abstract
The invention relates to a preparation method of plum-containing fruit wine. The method takes fresh fruit of plums as raw material, and comprises the steps of cleaning and squeezing the plums to prepare plum puree, sterilizing the plum puree before fermentation, blending sugar, carrying out alcoholic fermentation, filtering, and sterilizing after fermentation to obtain the plum-containing fruit wine. The plum-containing fruit wine prepared by the method is rich in fruity flavor, stable in color, mellow and thick in mouth feel and good in 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 Fructus Pruni salicinae fruit 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 Pruni salicinae crushing juice rate that is existing Fructus Pruni salicinae fruit 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 Fructus Pruni salicinae fruit 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 Fructus Pruni salicinae fruit wine, with Fructus Pruni salicinae fresh fruit as raw material, cleaned and squeezing, make Fructus Pruni salicinae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Pruni salicinae oleo stock is boiled 45-60 minute；
B, tune sugar: detection Fructus Pruni salicinae 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 Fructus Pruni salicinae fruit wine.
The present invention has the advantage that: the smell of fruits is very sweet, color stability, mellow in taste, quality for the plum wine wine that the present invention manufactures
Good.
Detailed description of the invention:
Embodiment 1:
A kind of preparation method of Fructus Pruni salicinae fruit wine, with Fructus Pruni salicinae fresh fruit as raw material, cleaned and squeezing, make Fructus Pruni salicinae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Pruni salicinae oleo stock is boiled 45 minutes；
B, tune sugar: detection Fructus Pruni salicinae 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 Fructus Pruni salicinae fruit wine.
Embodiment 2:
A kind of preparation method of Fructus Pruni salicinae fruit wine, with Fructus Pruni salicinae fresh fruit as raw material, cleaned and squeezing, make Fructus Pruni salicinae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Pruni salicinae oleo stock is boiled 52 minutes；
B, tune sugar: detection Fructus Pruni salicinae 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 Fructus Pruni salicinae fruit wine.
Embodiment 3:
A kind of preparation method of Fructus Pruni salicinae fruit wine, with Fructus Pruni salicinae fresh fruit as raw material, cleaned and squeezing, make Fructus Pruni salicinae oleo stock, its feature
It is to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Pruni salicinae oleo stock is boiled 60 minutes；
B, tune sugar: detection Fructus Pruni salicinae 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 Fructus Pruni salicinae fruit wine.
Claims (1)
1. a preparation method for Fructus Pruni salicinae fruit wine, with Fructus Pruni salicinae fresh fruit as raw material, cleaned and squeezing, make Fructus Pruni salicinae oleo stock, it is special
Levy and be to comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Pruni salicinae oleo stock is boiled 45-60 minute；
B, tune sugar: detection Fructus Pruni salicinae 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 Fructus Pruni salicinae fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610501551.5A CN105907564A (en) | 2016-06-30 | 2016-06-30 | Preparation method of plum-containing fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610501551.5A CN105907564A (en) | 2016-06-30 | 2016-06-30 | Preparation method of plum-containing fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105907564A true CN105907564A (en) | 2016-08-31 |
Family
ID=56753752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610501551.5A Withdrawn CN105907564A (en) | 2016-06-30 | 2016-06-30 | Preparation method of plum-containing fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105907564A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635648A (en) * | 2016-12-30 | 2017-05-10 | 贵州千里味酒业食品有限责任公司 | Plum wine making method and plum wine made thereby |
| CN106947655A (en) * | 2017-02-23 | 2017-07-14 | 河南牧业经济学院 | A kind of yeast-making technology and its wine-making technology |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
| CN114015527A (en) * | 2021-12-13 | 2022-02-08 | 宁远乐田农业科技有限公司 | Plum fruit wine brewing method |
-
2016
- 2016-06-30 CN CN201610501551.5A patent/CN105907564A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635648A (en) * | 2016-12-30 | 2017-05-10 | 贵州千里味酒业食品有限责任公司 | Plum wine making method and plum wine made thereby |
| CN106947655A (en) * | 2017-02-23 | 2017-07-14 | 河南牧业经济学院 | A kind of yeast-making technology and its wine-making technology |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
| CN114015527A (en) * | 2021-12-13 | 2022-02-08 | 宁远乐田农业科技有限公司 | Plum fruit wine brewing method |
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| 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 |