CN106148095A - A kind of manufacture method of Durio Zibethinus murr pineapple wine - Google Patents
A kind of manufacture method of Durio Zibethinus murr pineapple wine Download PDFInfo
- Publication number
- CN106148095A CN106148095A CN201610835409.4A CN201610835409A CN106148095A CN 106148095 A CN106148095 A CN 106148095A CN 201610835409 A CN201610835409 A CN 201610835409A CN 106148095 A CN106148095 A CN 106148095A
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- CN
- China
- Prior art keywords
- durio zibethinus
- zibethinus murr
- wine
- pineapple
- manufacture method
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- 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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- 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 belongs to fruit wine processing technique field, be specifically related to the manufacture method of a kind of Durio Zibethinus murr fruit wine, its step is as follows: durian is removed the peel by (1), enucleation, makes Durio Zibethinus murr slurry；(2) by pineapple peeling, sarcocarp is broken into Fructus Ananadis comosi slurry；(3) Durio Zibethinus murr slurry and Fructus Ananadis comosi pulp are mixed, add sodium metasulfite solution, add and also added appropriate food desulfurizing agent, be subsequently adding active dry yeast solution；(4) main fermentation；(5) bottle is changed for the first time；(6) after fermentation；(7) aging, second time changes bottle.(8) use gelatin tannin method to clarify and i.e. obtain Durio Zibethinus murr pineapple wine.The present invention is according to Durio Zibethinus murr, the fragrance of Fructus Ananadis comosi and flavor characteristics, in pineapple wine sweat, is introduced by the peat-reek of Durio Zibethinus murr and is fused in the pineapple wine of delicate fragrance, can form the Durio Zibethinus murr pineapple wine that unique flavor, quality are superior.
Description
Technical field
The invention belongs to fruit wine processing technique field, be specifically related to the manufacture method of a kind of Durio Zibethinus murr pineapple wine.
Background technology
Durio Zibethinus murr has strong an unusually sweet smell, and unique flavor is nutritious, enjoys endless aftertastes, be described as in country in Southeast Asia after food
" king in Guo ".According to Durio Zibethinus murr, the fragrance of Fructus Ananadis comosi and flavor characteristics, use light color method for making fruit wine, adjust with Durio Zibethinus murr sarcocarp
Fragrant composition, in pineapple wine sweat, introduces the peat-reek of Durio Zibethinus murr and is fused in the pineapple wine of delicate fragrance, can shape
Become the Durio Zibethinus murr pineapple wine that unique flavor, quality are superior.
After people drinks, human secretory aldehyde dehydrogenase, ethanol is decomposed into acetic acid, be finally decomposed to carbon dioxide and
Water excretes, but owing to Durio Zibethinus murr contains the compound of sulfur, this material can make the activity of aldehyde dehydrogenase be substantially reduced, because of
This Durio Zibethinus murr is joined wine and may result in drinking person and untoward reaction occur.
Summary of the invention
It is an object of the invention to, the manufacture method of a kind of Durio Zibethinus murr pineapple wine is provided for solving the problems referred to above.
The manufacture method of a kind of Durio Zibethinus murr pineapple wine, comprises the following steps:
(1) durian is removed the peel, enucleation, make Durio Zibethinus murr slurry；
(2) by pineapple peeling, sarcocarp is broken into Fructus Ananadis comosi slurry；
(3) Durio Zibethinus murr slurry and Fructus Ananadis comosi pulp are mixed with the ratio of 1:10-1:20, add the 20% inclined sulfurous of concentration of 100-200mg/L
Acid sodium solution, is subsequently adding 100-200ml/L active dry yeast solution, the preparation method of described active dry yeast solution: will live
Property dry yeast add in the sucrose solution of 5% with 10% concentration, stir, stir 1 time every 5-10min, 30-60min
To active dry yeast solution；
(4) main fermentation uses closed fermentation, and broth temperature controls at 25-30 DEG C, 5-7 days time；
(5), after main fermentation, carry out changing bottle for the first time；
(6) after fermentation temperature is 18-24 DEG C, 30-40 days time；
(7) after fermentation stops completely, carried out second time every 5-7 days and change bottle, changing every 10-15 days bottle 2-3 time.
(8) gelatin tannin method is used to clarify:
1. add before gelatin 12-24 hour, first tannin is dissolved in suitable quantity of water solution, adds by the concentration of 100-120 mg/kg
Enter in fruit juice；
2. gelatin first soaks 12-24 hour through clear water, after clear water is changed in washing, and low baking temperature heating for dissolving, add a small amount of fruit wine of people and stir evenly,
Join by the concentration of 120-140 mg/kg in the fruit wine adding tannin, after standing a few days, change bottle, remove and precipitate and get final product
Durio Zibethinus murr pineapple wine.
Preferably, step (3) also added appropriate food desulfurizing agent.
Preferably, in step (3), Durio Zibethinus murr starches the charge ratio with Fructus Ananadis comosi pulp most preferably: 1:20.
Preferably, the sodium metasulfite solution proportion most preferably 200mg/L added in step (3).
Preferably, the active dry yeast solution optimal proportion added in step (3) is 100ml/L.
Preferably, step (5), step (7), the bottle that changes in step (8) uses siphonage to change bottle.
The invention have the benefit that.
Product color of the present invention: faint yellow；Pure and impure: clear, no suspended substance, without precipitation；Fragrance: Fructus Ananadis comosi fruital and pomegranate
Lotus fruital is harmonious, coordinates happy people；Flavour and style: alcohol and plentiful, sour and sweet palatability, wine body relaxes suitable, and pleasant impression is long, unique style.
In manufacturing process, add food desulfurizing agent, Durio Zibethinus murr can be avoided to join the untoward reaction that wine causes drinking person to occur.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further explained, but is not limited to these embodiments.
Embodiment 1
The manufacture method of a kind of Durio Zibethinus murr pineapple wine, comprises the following steps:
(1) durian is removed the peel, enucleation, make Durio Zibethinus murr slurry；
(2) by pineapple peeling, sarcocarp is broken into Fructus Ananadis comosi slurry；
(3) Durio Zibethinus murr slurry and Fructus Ananadis comosi pulp are mixed with the ratio of 1:20, add the 20% concentration sodium metasulfite solution of 200mg/L,
Add and also added appropriate food desulfurizing agent, be subsequently adding 100ml/L active dry yeast solution, described active dry yeast solution
Preparation method: by active dry yeast with 10% concentration add 5% sucrose solution in, stir, every 5min stir 1 time,
30min i.e. can get active dry yeast solution；
(4) main fermentation uses closed fermentation, and broth temperature controls at 28 DEG C, 5 days time；
(5), after main fermentation, carry out siphonage for the first time and change bottle；
(6) after fermentation temperature is 20 DEG C, 40 days time；
(7), after fermentation stops completely, carried out second time siphonage every 5 days and change bottle, changing bottle 3 times every 15 days.
(8) gelatin tannin method is used to clarify:
1. add gelatin first 12 hours, first tannin is dissolved in suitable quantity of water solution, add fruit juice by the concentration of 100 mg/kg
In；
2. gelatin first soaks 12 hours through clear water, after clear water is changed in washing, and low baking temperature heating for dissolving, add a small amount of fruit wine of people and stir evenly, press
The concentration of 120 mg/kg joins in the fruit wine adding tannin, carries out siphonage and changes bottle, remove precipitation after standing a few days
Obtain Durio Zibethinus murr pineapple wine.
Claims (6)
1. the manufacture method of a Durio Zibethinus murr pineapple wine, it is characterised in that comprise the following steps:
(1) durian is removed the peel, enucleation, make Durio Zibethinus murr slurry；
(2) by pineapple peeling, sarcocarp is broken into Fructus Ananadis comosi slurry；
(3) Durio Zibethinus murr slurry and Fructus Ananadis comosi pulp are mixed with the ratio of 1:10-1:20, add the 20% inclined sulfurous of concentration of 100-200mg/L
Acid sodium solution, is subsequently adding 100-200ml/L active dry yeast solution, the preparation method of described active dry yeast solution: will live
Property dry yeast add in the sucrose solution of 5% with 10% concentration, stir, stir 1 time every 5-10min, 30-60min
To active dry yeast solution；
(4) main fermentation uses closed fermentation, and broth temperature controls at 25-30 DEG C, 5-7 days time；
(5), after main fermentation, carry out changing bottle for the first time；
(6) after fermentation temperature is 18-24 DEG C, 30-40 days time；
(7) after fermentation stops completely, carried out second time every 5-7 days and change bottle, changing every 10-15 days bottle 2-3 time；
(8) gelatin tannin method is used to clarify:
1. add before gelatin 12-24 hour, first tannin is dissolved in suitable quantity of water solution, adds by the concentration of 100-120 mg/kg
Enter in fruit juice；
2. gelatin first soaks 12-24 hour through clear water, after clear water is changed in washing, and low baking temperature heating for dissolving, add a small amount of fruit wine of people and stir evenly,
Join by the concentration of 120-140 mg/kg in the fruit wine adding tannin, after standing a few days, change bottle, remove and precipitate and get final product
Durio Zibethinus murr pineapple wine.
2. the manufacture method of Durio Zibethinus murr pineapple wine as claimed in claim 1, it is characterised in that also added suitable in step (3)
The food desulfurizing agent of amount.
3. the manufacture method of Durio Zibethinus murr pineapple wine as claimed in claim 1, it is characterised in that Durio Zibethinus murr slurry and spinach in step (3)
The charge ratio of trailing plants pulp is most preferably: 1:20.
4. the manufacture method of Durio Zibethinus murr pineapple wine as claimed in claim 1, it is characterised in that add in step (3) is partially sub-
Metabisulfite solution ratio most preferably 200mg/L.
5. the manufacture method of Durio Zibethinus murr pineapple wine as claimed in claim 1, it is characterised in that the activity added in step (3)
Dry yeast solution optimal proportion is 100ml/L.
6. the manufacture method of Durio Zibethinus murr pineapple wine as claimed in claim 1, it is characterised in that step (5), step (7), step
Suddenly the bottle that changes in (8) uses siphonage to change bottle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610835409.4A CN106148095A (en) | 2016-09-21 | 2016-09-21 | A kind of manufacture method of Durio Zibethinus murr pineapple wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610835409.4A CN106148095A (en) | 2016-09-21 | 2016-09-21 | A kind of manufacture method of Durio Zibethinus murr pineapple wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106148095A true CN106148095A (en) | 2016-11-23 |
Family
ID=57340887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610835409.4A Withdrawn CN106148095A (en) | 2016-09-21 | 2016-09-21 | A kind of manufacture method of Durio Zibethinus murr pineapple wine |
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| CN (1) | CN106148095A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2883048A1 (en) * | 2020-06-03 | 2021-12-03 | Inbiolev S L | Device and procedure for the treatment of the reduction or elimination of the reductions in the fermentation processes both in preventive and curative mode (Machine-translation by Google Translate, not legally binding) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1333328A (en) * | 2001-07-27 | 2002-01-30 | 陈为 | Sea-buckthorn beer |
| CN101423792A (en) * | 2008-12-03 | 2009-05-06 | 成守贵 | Brewing method of health-care jujube wine |
| CN103351981A (en) * | 2013-07-31 | 2013-10-16 | 周冠旻 | Method for preparing pineapple wine |
| CN103637294A (en) * | 2013-11-25 | 2014-03-19 | 张俊辉 | Preparation method of grape healthcare juice |
| CN104371877A (en) * | 2014-11-12 | 2015-02-25 | 河南科技学院 | Pineapple wine brewing process |
| CN104830598A (en) * | 2015-04-30 | 2015-08-12 | 黄馨莹 | Brewing technology of durian wine |
| CN105176736A (en) * | 2015-09-10 | 2015-12-23 | 南宁隆盛农业科技有限公司 | Durian fruit wine and preparation method thereof |
-
2016
- 2016-09-21 CN CN201610835409.4A patent/CN106148095A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1333328A (en) * | 2001-07-27 | 2002-01-30 | 陈为 | Sea-buckthorn beer |
| CN101423792A (en) * | 2008-12-03 | 2009-05-06 | 成守贵 | Brewing method of health-care jujube wine |
| CN103351981A (en) * | 2013-07-31 | 2013-10-16 | 周冠旻 | Method for preparing pineapple wine |
| CN103637294A (en) * | 2013-11-25 | 2014-03-19 | 张俊辉 | Preparation method of grape healthcare juice |
| CN104371877A (en) * | 2014-11-12 | 2015-02-25 | 河南科技学院 | Pineapple wine brewing process |
| CN104830598A (en) * | 2015-04-30 | 2015-08-12 | 黄馨莹 | Brewing technology of durian wine |
| CN105176736A (en) * | 2015-09-10 | 2015-12-23 | 南宁隆盛农业科技有限公司 | Durian fruit wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2883048A1 (en) * | 2020-06-03 | 2021-12-03 | Inbiolev S L | Device and procedure for the treatment of the reduction or elimination of the reductions in the fermentation processes both in preventive and curative mode (Machine-translation by Google Translate, not legally binding) |
| WO2021245311A1 (en) * | 2020-06-03 | 2021-12-09 | Inbiolev, S.L. | Device and process for the treatment of the decrease or elimination of reductions and other odours in fermentative processes in both a preventive and a curative manner |
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Application publication date: 20161123 |
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