CN1061087C - Strawberry wine and its producing method - Google Patents
Strawberry wine and its producing method Download PDFInfo
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- CN1061087C CN1061087C CN96106796A CN96106796A CN1061087C CN 1061087 C CN1061087 C CN 1061087C CN 96106796 A CN96106796 A CN 96106796A CN 96106796 A CN96106796 A CN 96106796A CN 1061087 C CN1061087 C CN 1061087C
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Abstract
The present invention relates to wine, particularly to high quality and low alcoholicity fruit wine and a production method thereof, wherein the fruit wine is prepared from strawberries used as raw materials by a special technology. The formula of the strawberry wine contains the following components by weight portion of 94 to 100 portions of 13 %Vol fermentation crude wine and 1 to 20 portions of sweet water of which the concentration is 50%. The production technology of the fermentation crude wine in the strawberry wine of the present invention contains strawberry selection, cleaning, juice extraction, main fermentation, cylinder change, secondary fermentation, cylinder rechange and storage; the semifinished product of the strawberry wine needs to be proportionally adjusted and blent according to the difference of variety, flavor and components; then, SOD is added into the wine according to proportion. Therefore, dry wine of which the sugar degree is 0.5g/100g, semidry wine of which the sugar degree is 1g/100g, semisweet wine of which the sugar degree is 3g/100g and sweet wine of which the sugar degree is 10g/100g can be obtained.
Description
The present invention relates to drinks, specifically being meant a kind of is raw material with the strawberry, is added with high-quality low alcohol fruit wine and manufacture method thereof that the employing special process of SOD is refined into.
Fresh strawberry contains several mineral materials and multivitamin, wherein the content of calcium, phosphorus, iron be apple, pears, grape 2-4 doubly, vitamin contents reaches more than 10 times of other fruit.Protein content 0.7-1.0% in addition, sugared 6-9%, organic acid 1.8-4.5% contains 17 seed amino acids, and wherein 7 kinds is the necessary amino acid of human body.Traditional Chinese medicine thinks that strawberry flavor is sour, cool in nature, nontoxic, relieve summer heat and separate ripe, moistening the lung and resolving the phlegm, diuresis antidiarrheal, effect such as aid digestion, to indigestion, anemia, stomach inflammation, cardiovascula arteriosclerosis, heart failure etc. certain prevention and conciliation effect can be arranged.The U.S. and Italian expert's result of study proof strawberry contains abundant perivine promise, can bring into play antitoxic action, can stop the formation of cancer cells.Superoxide-dismutase (being SOD) but catalysis superoxide anion generation disproportionation reaction, reach the function of removing interior free yl, can also stimulate phagocytic cell, improve the ability that it engulfs microorganism, in addition, because thereby free radical can cause dna damage and the kindly canceration of undergoing mutation, therefore SOD can play the effect of anticancer and anti-mutation, also not having at present to find with the fresh strawberry is the low alcohol fruit wine that raw material is made, and the report that does not also have this respect, and also do not find to be that raw material is made low alcohol fruit wine, and also do not have the report of this respect with fresh strawberry and SOD.
The prescription of strawberry wine provided by the present invention is: (parts by weight are represented):
The wine degree is the fermented wine 94-100 of 13 degree
Concentration is 50% syrup 1-20
SOD 1500-2500 unit/700ml,
In addition, constantly change the pol in the strawberry wine in the present invention, also can prepare the strawberry fruit wine of corresponding different mouthfeel quality, as: pol is the dry wine of 0.5 gram/100 grams,
Pol is the half-dried wine of 1 gram/100 grams,
Pol is half sweet wine of 3 grams/100 grams,
Pol is the sweet wine of 10 grams/100 grams,
The production technique of the fermented wine in the strawberry wine provided by the present invention comprise select fresh strawberry fruit, clean, squeeze the juice, Primary Fermentation, inverted engine, secondary fermentation, inverted engine again, storage, wherein said Primary Fermentation comprise fruit juice mixed up pol after, temperature remains on 20-30 ℃, add yeast, begin fermentation, Primary Fermentation was generally 8-15 days; Wherein said inverted engine process is included in after the residual sugar amount is lower than 0.1%, and yeast slurry is removed in inverted engine; Described secondary fermentation comprises carries out secondary fermentation one month with the fruit juice after the inverted engine under 15-18 ℃ temperature; Described inverted engine again comprises with the inverted engine of filling a wine cup for of the method for siphon; Wherein said storage procedures is for to store under 8-12 ℃ temperature, therebetween must the inverted engine several times, and remove in the wine and precipitate, obtain fermented wine thus, store and be the work in-process strawberry wine more than 1 year.
Also need to be allocated after obtaining the work in-process strawberry wine, concoct according to the difference of kind, local flavor and composition, can obtain pol is the dry wine of 0.5 gram/100 grams; Pol is the half-dried wine of 1 gram/100 grams; Pol is half sweet wine of 3 grams/100 grams; Pol is the sweet wine of 10 grams/100 grams; Then deployed wine is filtered through the filtration of silicon bath soil, ripe Wine magnetizing device, make wine liquid as clear as crystal, increase the ripening degree of wine; Check each index to meet operative norm, fill a wine cup for by standard and pack into through in the disinfectant vial, with bottle sterilization 20 minutes in 85-90 ℃ water, carry out the segmentation cooling, wine is cooled to 35 ℃ can the accurate packing of decals.SOD strawberry wine provided by the present invention is to be raw material with the fresh strawberry, adopt the refining high-quality low alcohol fruit wine that forms of special process, this wine and women-sensual pursuits pool is bright-coloured, clear, no suspended substance, sediment-free, taste pure and sweet refreshing, the aroma fruity is outstanding, typical style with strawberry wine, reliable product quality is checked accord with Q/MYC01-93 standard through economizing quality test.
SOD strawberry wine pipe provided by the present invention is supported abundant, with the original juice fermentation wine that the advanced technologies brew forms, do not destroy in the course of processing that strawberry contains in really to human body beneficial's composition, make aroma strong, the wine degree is moderate, taste is sour-sweet, old children is all suitable.Long-term drinking, having reduces phlegm enriches blood, the dietotherapy function of step-down invigorating the spleen, anti-cancer, face nursing and life prolonging, and the SOD that wherein comprises reaches the function of removing interior free yl, is a kind of high-grade nourishing health promoting wine.
Below production technique of the present invention is described in detail:
Embodiment 1:
1, raw material: choose the ripening degree height, thick flavor, coloury strawberry fruit kind, and must pluck the same day.
2, choosing fruit: discard decayed fruit, Chinese olive.
3, clean: with silt in the flowing water flush away fruit.
4, squeeze the juice: after crusher in crushing, handle, isolate fruit juice and pomace through enzyme.
5, Primary Fermentation: after fruit juice mixed up pol, temperature remained on 20-30 ℃, added yeast, began fermentation, and Primary Fermentation was generally 8-15 days.
6, inverted engine: after the residual sugar amount was lower than 0.1%, yeast slurry was removed in inverted engine.
7, secondary fermentation: the fruit juice after the inverted engine, carry out secondary fermentation one month under 15-18 ℃ temperature.
8, inverted engine: with the inverted engine of filling a wine cup for of the method for siphon.
9, store: under 8-12 ℃ temperature, store, therebetween must the inverted engine several times, remove in the wine and precipitate.
10, fermentation strawberry wine: store and be the work in-process strawberry wine more than a year.
11, regulating pol is 0.5 gram/100 grams, obtains dry wine.
12, filter: deployed wine filters through the filtration of silicon bath soil, ripe Wine magnetizing device, makes wine liquid as clear as crystal, increases the ripening degree of wine.
13, add SOD.
14, chemical examination: checking each index to meet operative norm can be canned.
15, filling bottle: fill a wine cup for by standard and to pack into through in the disinfectant vial.
16, sterilization:, carry out the segmentation cooling with bottle sterilization 20 minutes in 85-90 ℃ water.
17, packing: wine is cooled to 35 can the accurate packing of decals.
18, check: whether the packing of check wine conformance with standard, and eligible can be put in storage.
The Oranoleptic indicator: appearance transparent, no precipitation, no suspended substance, orange, have typical strawberry fruital, taste pure and, sour and sweet palatability,
Physical and chemical index: wine degree 12 degree: total reducing sugar contains 51.9 grams by every liter of glucose meter, and total acid contains 7.32 grams in every liter in tartrate, and volatile acid contains 0.16 gram with every liter in acetic acid juice; Free sulfur dioxide contains 2.8 milligrams for every liter; Total sulfur dioxide contains 20.5 milligrams for every liter; Sugar-free extract contains 19 grams for every liter; Iron contains 1.6 milligrams for every liter; Plumbous every liter contains 0.5 milligram; 1 of 700 milliliters of total plate count of capacity, coliform per 100 milliliters less than 3.
Embodiment 2:
1, raw material: select ripening degree height, thick flavor, coloury strawberry fruit kind, and must pluck the same day.
2, choosing fruit: choose decayed fruit, Chinese olive.
3, clean: rob washing with stream and remove silt in the fruit.
4, squeeze the juice: after crusher in crushing, handle, isolate fruit juice and pomace through enzyme.
5, Primary Fermentation: after fruit juice mixed up pol, temperature remained on 20-30 ℃, added yeast and began fermentation, and Primary Fermentation is 8-15 days.
6, inverted engine: after the residual sugar amount was lower than 0.1%, yeast slurry was removed in inverted engine.
7, secondary fermentation: the fruit juice after the inverted engine, carry out secondary fermentation one month under 15-18 ℃ temperature.
8, inverted engine: with the inverted engine of filling a wine cup for of the method for siphon.
9, store: under 8-12 ℃ temperature, store, therebetween must the inverted engine several times, remove in the wine and precipitate.
10, fermentation strawberry wine: store and be the work in-process strawberry wine more than a year.
11, regulating pol is 1 gram/100 grams, obtains half-dried wine.
12, filter: deployed wine filters through the filtration of silicon bath soil, ripe Wine magnetizing device, makes wine liquid as clear as crystal, increases the ripening degree of wine.
13, add SOD.
14, chemical examination: checking each index to meet operative norm can be canned.
15, filling bottle: fill a wine cup for the dress people through in the disinfectant vial by standard.
16, sterilization:, carry out the segmentation cooling with bottle sterilization 20 minutes in 85-90 ℃.
17, packing: wine is cooled to 35 ℃ can the accurate packing of decals.
18, check: whether the packing of check wine conformance with standard, and eligible can be put in storage.
Embodiment 3:
1, raw material: choose the ripening degree height, thick flavor, coloury strawberry fruit kind, and must pluck the same day.
2, choosing fruit: discard decayed fruit, Chinese olive.
3, clean: with silt in the flowing water flush away fruit.
4, squeeze the juice: after crusher in crushing, handle, isolate fruit juice and pomace through enzyme.
5, Primary Fermentation: after fruit juice mixed up pol, temperature remained on 20-30 ℃, added yeast and began fermentation, and Primary Fermentation was generally 8-15 days.
6, inverted engine: after the residual sugar amount was lower than 0.1%, yeast slurry was removed in inverted engine.
7, secondary fermentation: the fruit juice after the inverted engine, carry out secondary fermentation one month under 15-18 ℃ temperature.
8, inverted engine: with the inverted engine of filling a wine cup for of the method for siphon.
9, store: under 8-12 ℃ temperature, store, therebetween must the inverted engine several times, remove in the wine and precipitate.
10, fermentation strawberry wine: store and be the work in-process strawberry wine more than a year.
11, regulating pol is 3 grams/100 grams, obtains half sweet wine.
12, filter: deployed wine filters through the filtration of silicon bath soil, ripe Wine magnetizing device, makes wine liquid as clear as crystal, increases the ripening degree of wine.
13, add SOD.
14, chemical examination: checking each index to meet operative norm can be canned.
15, filling bottle: fill a wine cup for by standard and to pack into through in the disinfectant vial.
16, sterilization:, carry out the segmentation cooling with bottle sterilization 20 minutes in 85-90 ℃ water.
17, packing: wine is cooled to 35 ℃ can paste packing.
18, check: whether the packing of check wine conformance with standard, and eligible can be put in storage.
Embodiment 4:
1, raw material: choose the ripening degree height, thick flavor, coloury strawberry fruit kind, and must pluck the same day.
2, choosing fruit: discard decayed fruit, Chinese olive.
3, clean: with silt in the flowing water flush away fruit.
4, squeeze the juice: after crusher in crushing, handle, isolate fruit juice and pomace through enzyme.
5, Primary Fermentation: after fruit juice mixed up pol, temperature remained on 20-30 ℃, added yeast and began fermentation, and Primary Fermentation is 8-15 days.
6, inverted engine: after the residual sugar amount was lower than 0.1%, yeast slurry was removed in inverted engine.
7, secondary fermentation: the fruit juice after the inverted engine, carry out secondary fermentation one month under 15-18 ℃ temperature.
8, inverted engine: with the inverted engine of filling a wine cup for of the method for siphon.
9, store: under 8-12 ℃ temperature, store, therebetween must the inverted engine several times, remove in the wine and precipitate.
10, fermentation strawberry wine: store and be the work in-process strawberry wine more than a year.
11, regulating pol is 10 grams/100 grams, obtains sweet wine.
12, filter: deployed wine filters through the filtration of silicon bath soil, ripe Wine magnetizing device, makes wine liquid as clear as crystal, increases the ripening degree of wine.
13, add SOD.
14, chemical examination: checking each index to meet operative norm can be canned.
15, filling bottle: fill a wine cup for by standard and to pack into through in the disinfectant vial.
16, sterilization:, carry out the segmentation cooling with bottle sterilization 20 minutes in 85-90 ℃ water.
17, packing: wine is cooled to 35 ℃ can the accurate packing of decals.
18, check: whether the packing of check wine conformance with standard, and eligible can be put in storage.
Claims (7)
1, a kind of strawberry wine is characterized in that the parts by weight of this strawberry wine composition are:
The wine degree is that the fermented wine of 13 degree is 94-100,
Concentration is that 50% syrup is 1-20,
SOD 1500-2500 unit/700ml wine;
The production technique of this fermented wine comprise select fresh strawberry fruit, clean, squeeze the juice, Primary Fermentation, inverted engine, secondary fermentation, inverted engine again, storage, wherein said Primary Fermentation comprise fruit juice mixed up pol after, temperature remains on 20-30 ℃, adds yeast, begin fermentation, Primary Fermentation is 8-15 days; Described inverted engine process is included in after the residual sugar amount is lower than 0.1%, and yeast slurry is removed in inverted engine; Described secondary fermentation comprises carries out secondary fermentation one month with the fruit juice after the inverted engine under 15-18 ℃ temperature; Described inverted engine again comprises with the inverted engine of filling a wine cup for of the method for siphon; Described storage procedures is for to store under 8-12 ℃ temperature, therebetween must the inverted engine several times, and remove in the wine and precipitate, obtain fermented wine thus.
2, strawberry wine as claimed in claim 1 is characterized in that comprising that pol is the dry wine of 0.5 gram/100 grams.
3, strawberry wine as claimed in claim 1 is characterized in that comprising that pol is the half-dried wine of 1 gram/100 grams.
4, strawberry wine as claimed in claim 1 is characterized in that comprising that pol is half sweet wine of 3 grams/100 grams.
5, strawberry wine as claimed in claim 1 is characterized in that comprising that pol is the sweet wine of 10 grams/100 grams.
6, as the manufacture method of the described strawberry wine of claim 1-5, comprise select fresh strawberry fruit, clean, squeeze the juice, Primary Fermentation, inverted engine, secondary fermentation, inverted engine again, storage; It is characterized in that described Primary Fermentation comprise fruit juice mixed up pol after, temperature remains on 20-30 ℃, adds yeast and begins to ferment 8-15 days; Described inverted engine process is included in after the residual sugar amount is lower than 0.1%, and yeast slurry is removed in inverted engine; Described secondary fermentation comprises that the fruit juice after the inverted engine carries out secondary fermentation one month under 15-18 ℃ temperature, and described inverted engine again comprises with the inverted engine of filling a wine cup for of the method for siphon; Described storage procedures is for to store under 8-12 ℃ temperature, therebetween must the inverted engine several times, and remove in the wine and precipitate, make fermented wine thus; Store and be the work in-process strawberry wine more than 1 year; Also need be allocated after obtaining the work in-process strawberry wine, the difference of root a tree name kind, local flavor and sugar is allocated, and then deployed wine is filtered through the filtration of silicon bath soil, ripe Wine magnetizing device, makes wine liquid as clear as crystal, increases the ripening degree of wine; Then SOD is added in the wine in proportion, check each index to meet operative norm after, fill a wine cup for and pack into through in the disinfectant vial, with bottle sterilization 20 minutes in 85-90 ℃ water, carry out the segmentation cooling, wine is cooled to 35 ℃ can the accurate packing of decals.
7, the manufacture method of strawberry wine as claimed in claim 6, it is characterized in that the described fruit wine for preparing corresponding different mouthfeel quality by the pol in the change strawberry wine that is allocated as, comprise that pol is the dry wine of 0.5 gram/100 grams, or pol is the half-dried wine of 1 gram/100 grams, or pol be 3 the gram/100 the gram half sweet wines, or pol be 10 the gram/100 the gram sweet wines.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96106796A CN1061087C (en) | 1996-07-16 | 1996-07-16 | Strawberry wine and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96106796A CN1061087C (en) | 1996-07-16 | 1996-07-16 | Strawberry wine and its producing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1170756A CN1170756A (en) | 1998-01-21 |
| CN1061087C true CN1061087C (en) | 2001-01-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96106796A Expired - Fee Related CN1061087C (en) | 1996-07-16 | 1996-07-16 | Strawberry wine and its producing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100392058C (en) * | 2004-07-19 | 2008-06-04 | 王成余 | Fruit wine containing nano-SOD and its preparation method |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100368516C (en) * | 2005-09-29 | 2008-02-13 | 云南省农业科学院高山经济植物研究所 | Brewing process of cowberry fruit wine |
| CN101020881B (en) * | 2007-03-16 | 2010-08-11 | 曹小湘 | Biological strawberry wine |
| CN103451061A (en) * | 2013-08-29 | 2013-12-18 | 成都磊淼商贸有限公司 | Process for adding superoxide dismutase (SOD) in fruit wine making |
| CN108865571A (en) * | 2018-07-16 | 2018-11-23 | 江苏斯佳贝酒庄有限公司 | A kind of production method of strawberry wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041180A (en) * | 1988-09-21 | 1990-04-11 | 安徽省怀远县酒厂 | A kind of manufacture method of pomegranate wine |
| CN1061621A (en) * | 1991-09-14 | 1992-06-03 | 河南省五二农场葡萄酒厂 | Method for making asparagus grape wine |
| CN1076485A (en) * | 1992-08-06 | 1993-09-22 | 耿普忠 | Grape beer |
-
1996
- 1996-07-16 CN CN96106796A patent/CN1061087C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041180A (en) * | 1988-09-21 | 1990-04-11 | 安徽省怀远县酒厂 | A kind of manufacture method of pomegranate wine |
| CN1061621A (en) * | 1991-09-14 | 1992-06-03 | 河南省五二农场葡萄酒厂 | Method for making asparagus grape wine |
| CN1076485A (en) * | 1992-08-06 | 1993-09-22 | 耿普忠 | Grape beer |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100392058C (en) * | 2004-07-19 | 2008-06-04 | 王成余 | Fruit wine containing nano-SOD and its preparation method |
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| Publication number | Publication date |
|---|---|
| CN1170756A (en) | 1998-01-21 |
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