CN105985883A - Preparation method of Malus baccata fruit wine - Google Patents
Preparation method of Malus baccata fruit wine Download PDFInfo
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- CN105985883A CN105985883A CN201610508917.1A CN201610508917A CN105985883A CN 105985883 A CN105985883 A CN 105985883A CN 201610508917 A CN201610508917 A CN 201610508917A CN 105985883 A CN105985883 A CN 105985883A
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of Malus baccata fruit wine. The preparation method comprises the following steps: cleaning Malus baccata, juicing, carrying out primary fermentation, carrying out secondary fermentation, aging, blending, and filling to obtain the finished product. The brand-new Malus baccata fruit wine product fully utilizes the Malus baccata resources, and is prepared by low-temperature fermentation. The fruit wine has outstanding fruit aroma and delicate vinosity.
Description
Technical field
The present invention relates to the preparation method of a kind of fruit wine, the preparation method of a kind of dwarf apple fruit wine.
Background technology
Dwarf apple has another name called Malus baccata (Linn.) Borkh., woods Fructus Vitics Simplicifoliae, sugar Fructus Pruni salicinae, suffers from the wild resource distribution enriched in Changbaishan area and northern China many places.Ripe dwarf apple fruit has tempting outward appearance and unique local flavor and abundant nutrition, and edibility is the highest, also has promotion body material's metabolism, strengthens the critical function of human consumption's absorbability.According to external its powder of report and decoct, intestinal illness and inflammation there is good curative effect.But, for a long time, the exploitation of dwarf apple fruit are far from formation scale, are allowed to run its course.
Mountain area, area northeastward, people cultivate dwarf apple and the most only take its fruit seed, and for cultivating the stock of some fruit Seedlings, and parchment is the most all thrown away.
Summary of the invention
It is an object of the invention to solve dwarf apple be not fully used, the problem that parchment slatterns, it is provided that the preparation method of a kind of dwarf apple fruit wine, develop brand-new dwarf apple product, make full use of dwarf apple resource, further increase the added value of dwarf apple.
The preparation method of a kind of dwarf apple fruit wine, completes according to following steps:
Clean: select the most ripe dwarf apple fruit, reject canker wormed fruit, rinse well with clear water；
Squeeze the juice: with disintegrating machine, fruit is crushed, fragment diameter 0.5 cm.Broken fruit jam is loaded in the canvas bag cleaned, tightens bag mouth, put into pressurization slowly in squeezer, make juice slowly flow out；
Primary fermentation: the dwarf apple juice squeezed out is added immediately the SO of 80～100mg/kg2Carry out antioxygen anticorrosion, and proceeding to fermentation vat, the yeast mixture being subsequently adding 3-7% is sufficiently stirred for, and ferments, temperature controls at 16～20 DEG C, when the pol in fermentation liquid is down to 4.5-5.5%, the 1st sugaring can be carried out, when the pol in fermentation liquid is down to 4.5-5.5% the 2nd time and the 3rd time, carry out the 2nd time, the 3rd sugaring, total sugaring amount is 10%～12%, when sugar is less than 1%, changes pond and carries out after fermentation；
After fermentation: the new wine of primary fermentation is extracted out with pump, proceed to after removing precipitate through scrub with sterilization processing after another fermentation vat in carry out after fermentation.During after fermentation, temperature is at 15～20 DEG C, fermentation time 25～30 days；
Aging: pumped into by after fermentation wine in wooden barrel or other liquor storage vessels of cleaning sterilization, fill and tight with thromboembolism, it is to avoid oxidation, carries out 1 time and changes bucket, separated with ending wine by rice wine, prevent ending wine from bringing abnormal flavour to wine base for during aging every 3-5 month.During aging, temperature is less than 20 DEG C；
Allotment, fill: after wine base aging 1 year, pol therein, wine degree etc. can suitably be adjusted according to its local flavor, composition etc., then carry out fine straining, fill, capping, obtain finished product.
It is an advantage of the current invention that: develop brand-new dwarf apple wine products, make full use of dwarf apple resource, using low temperature fermentation, fruit wine fruital highlights, and vinosity is fine and smooth.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further.
Embodiment 1
The preparation method of a kind of dwarf apple fruit wine, completes according to following steps:
Clean: select the most ripe dwarf apple fruit, reject canker wormed fruit, rinse well with clear water；
Squeeze the juice: with disintegrating machine, fruit is crushed, fragment diameter 0.5 cm.Broken fruit jam is loaded in the canvas bag cleaned, tightens bag mouth, put into pressurization slowly in squeezer, make juice slowly flow out；
Primary fermentation: the dwarf apple juice squeezed out is added immediately the SO of 90mg/kg2Carrying out antioxygen anticorrosion, and proceed to fermentation vat, be subsequently adding the yeast mixture of 5% and be sufficiently stirred for, ferment, temperature controls at 16～20 DEG C.When the pol in fermentation liquid is down to 4.8-5.2%, the 1st sugaring can be carried out, when the pol in fermentation liquid is down to 4.8-5.2% the 2nd time and the 3rd time, carry out the 2nd time, the 3rd sugaring, total sugaring amount is 10%, when sugar is less than 1%, changes pond and carries out after fermentation；
After fermentation: the new wine of primary fermentation is extracted out with pump, proceed to after removing precipitate through scrub with sterilization processing after another fermentation vat in carry out after fermentation.During after fermentation, temperature is at 16～18 DEG C, fermentation time 28 days；
Aging: after fermentation wine is pumped in wooden barrel or other liquor storage vessels of cleaning sterilization, fill and tight with thromboembolism, it is to avoid oxidation.Within during aging every 4 months, carry out 1 time and change bucket, rice wine is separated with ending wine, prevents ending wine from bringing abnormal flavour to wine base.During aging, temperature is less than 20 DEG C；
Allotment, fill: after wine base aging 1 year, pol therein, wine degree etc. can suitably be adjusted according to its local flavor, composition etc., then carry out fine straining, fill, capping, obtain finished product.
Being described in detail the present invention above, the explanation of above example is only intended to help and understands the present invention.It will be understood by those within the art that, can change technical scheme, retouch or equivalent, without deviating from the spirit and scope of technical solution of the present invention, it all should belong in the middle of the claims of the present invention.
Claims (1)
1. a preparation method for dwarf apple fruit wine, completes according to following steps:
Clean: select the most ripe dwarf apple fruit, reject canker wormed fruit, rinse well with clear water；
Squeeze the juice: with disintegrating machine, fruit is crushed, fragment diameter 0.5 cm；Broken fruit jam is loaded in the canvas bag cleaned, tightens bag mouth, put into pressurization slowly in squeezer, make juice slowly flow out；
Primary fermentation: the dwarf apple juice squeezed out is added immediately the SO of 80～100mg/kg2Carry out antioxygen anticorrosion, and proceeding to fermentation vat, the yeast mixture being subsequently adding 3-7% is sufficiently stirred for, and ferments, temperature controls at 16～20 DEG C, when the pol in fermentation liquid is down to 4.5-5.5%, the 1st sugaring can be carried out, when the pol in fermentation liquid is down to 4.5-5.5% the 2nd time and the 3rd time, carry out the 2nd time, the 3rd sugaring, total sugaring amount is 10%～12%, when sugar is less than 1%, changes pond and carries out after fermentation；
After fermentation: the new wine of primary fermentation is extracted out with pump, proceed to after removing precipitate through scrub with sterilization processing after another fermentation vat in carry out after fermentation, during after fermentation, temperature is at 15～20 DEG C, fermentation time 25～30 days；
Aging: after fermentation wine is pumped in wooden barrel or other liquor storage vessels of cleaning sterilization, fill and tight with thromboembolism, it is to avoid oxidation, within during aging every 3-5 month, carry out 1 time and change bucket, being separated with ending wine by rice wine, prevent ending wine from bringing abnormal flavour to wine base, during aging, temperature is less than 20 DEG C；
Allotment, fill: after wine base aging 1 year, pol therein, wine degree etc. can suitably be adjusted according to its local flavor, composition etc., then carry out fine straining, fill, capping, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610508917.1A CN105985883A (en) | 2016-07-02 | 2016-07-02 | Preparation method of Malus baccata fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610508917.1A CN105985883A (en) | 2016-07-02 | 2016-07-02 | Preparation method of Malus baccata fruit wine |
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| CN105985883A true CN105985883A (en) | 2016-10-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610508917.1A Withdrawn CN105985883A (en) | 2016-07-02 | 2016-07-02 | Preparation method of Malus baccata fruit wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635698A (en) * | 2016-10-31 | 2017-05-10 | 长江师范学院 | Fermented holboelliafargesiireaub fruit wine and preparation method thereof |
| CN114317183A (en) * | 2022-03-01 | 2022-04-12 | 吉林农业科技学院 | Preparation method of Shanding fruit juice wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079988A (en) * | 1993-05-10 | 1993-12-29 | 大连轻工业学院 | Non-alcoholic fruit wine and method for making |
| CN103393785A (en) * | 2013-06-22 | 2013-11-20 | 大连杰信生物科技有限公司 | Method for preparing malus baccata leaf alcohol extract, and antioxidation and liver protection effects thereof |
| CN104312829A (en) * | 2014-10-17 | 2015-01-28 | 鲁静 | Method for making olive and roselle fruit wine |
-
2016
- 2016-07-02 CN CN201610508917.1A patent/CN105985883A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079988A (en) * | 1993-05-10 | 1993-12-29 | 大连轻工业学院 | Non-alcoholic fruit wine and method for making |
| CN103393785A (en) * | 2013-06-22 | 2013-11-20 | 大连杰信生物科技有限公司 | Method for preparing malus baccata leaf alcohol extract, and antioxidation and liver protection effects thereof |
| CN104312829A (en) * | 2014-10-17 | 2015-01-28 | 鲁静 | Method for making olive and roselle fruit wine |
Non-Patent Citations (3)
| Title |
|---|
| 卢锡纯: "《园艺产品贮藏加工》", 31 January 2012, 中国轻工业出版社 * |
| 张光灿，胡海波，王树森: "《水土保持植物》", 31 October 2011, 中国林业出版社 * |
| 李先保: "《食品工艺学》", 31 August 2015, 中国纺织出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635698A (en) * | 2016-10-31 | 2017-05-10 | 长江师范学院 | Fermented holboelliafargesiireaub fruit wine and preparation method thereof |
| CN114317183A (en) * | 2022-03-01 | 2022-04-12 | 吉林农业科技学院 | Preparation method of Shanding fruit juice wine |
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20161005 |