CN106190713A - A kind of preparation method of Fragrant fruit wine - Google Patents
A kind of preparation method of Fragrant fruit wine Download PDFInfo
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- CN106190713A CN106190713A CN201610869819.0A CN201610869819A CN106190713A CN 106190713 A CN106190713 A CN 106190713A CN 201610869819 A CN201610869819 A CN 201610869819A CN 106190713 A CN106190713 A CN 106190713A
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- fermentation liquid
- fruit wine
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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 discloses the preparation method of a kind of Fragrant fruit wine, comprise the following steps: 1) Passifolra edulis is cut, draw out sarcocarp, sarcocarp is broken into Passion Fruit Juice；2) regulation Passion Fruit Juice pol is to 20～30%, adds Passion Fruit Juice weight 0.015～the yeast of 0.025%, carries out main fermentation 8～15 days, being filtered by main fermentation liquid, taking filtrate standby at 20～30 DEG C；3) in filtrate, add its weight 0.1～NaCl of 1%, at 15～18 DEG C, carry out after fermentation 15～30 days, terminate fermentation；4) after fermentation liquid is clarified, to obtain final product.The fruit wine fragrance of brew of the present invention is preferably retained, and fragrance loss is little, has strong Passifolra edulis fragrance.
Description
Technical field
The present invention relates to the preparation method of a kind of fruit wine, be specifically related to the preparation method of a kind of Fragrant fruit wine.
Background technology
Passifolra edulis (Passiflora edulis Sims.), is the fruit of Passifloraceae Passiflora herbaceous species plant,
Mainly plant in Guangdong in China, Hainan, the area such as Fujian and Taiwan.Because its fruit juice can give out Fructus Ananadis comosi, Fructus Musae, Punica granatum L., awns
The strong fragrance of the various fruits such as fruit, and Passifolra edulis of gaining the name.It is total that the performance of Passifolra edulis fragrance is not dependent on Volatile infochemicals
Several compositions that amount is the highest with content, but be made up of certain distribution pattern of all kinds of fragrance components, lipid content accounts for volatilization
Property fragrance about 95%, if but without alcohols exist, then fragrance performance little, it is thus regarded that, alcohols be direction performance in the heaviest
The composition wanted.Through analyzing, Passifolra edulis characteristic perfume alcohols is mainly made up of linalool, nerol, geraniol and α-terpinol, and
Above-mentioned alcohols exists with glycoside forms in sarcocarp, and glycoside link state aroma substance is before a class does not have volatile fragrance
Body material.This kind of material after hydrolysis release, can evaporate from fruit, be experienced by people under the effect of acid or enzyme
Arrive, be known as Free aroma material.
Passifolra edulis is during making fruit wine, on the one hand, aroma substance can volatilize and cause fragrance loss；On the other hand,
The glycosidase that yeast produces is less, and glycoside link state volatile compound hydrolysis degree is relatively low, and substantial amounts of alcohols aroma substance cannot
Discharging, the Fragrant fruit wine fragrance causing brew is boring.
Summary of the invention
The technical problem to be solved is to overcome the fragrance loss of existing Fragrant fruit wine relatively greatly, and fragrance is boring,
The preparation method of a kind of Fragrant fruit wine given off a strong fragrance is provided.
The technical scheme that the present invention provides, for providing the preparation method of a kind of Fragrant fruit wine, comprises the following steps:
1) Passifolra edulis is cut, draw out sarcocarp, sarcocarp is broken into Passion Fruit Juice；
2) regulation Passion Fruit Juice pol is to 20～30%, adds Passion Fruit Juice weight 0.015～the yeast of 0.025%,
Carry out main fermentation 8～15 days at 20～30 DEG C, main fermentation liquid is filtered, takes filtrate standby；
3) in filtrate, add its weight 0.1～NaCl of 1%, at 15～18 DEG C, carry out after fermentation 15～30 days, knot
Bundle fermentation；
4) after fermentation liquid is clarified, to obtain final product.
Step 2) in, owing in Passifolra edulis sarcocarp, pol is relatively low, acidity is higher, regulates initial pol to 20～30%, can
Promoting that yeast utilizes sugar to carry out the materials such as growth and breeding, and output ethanol, esters, when sugar is higher than 30%, sample permeates
Pressure strengthens, and can suppress saccharomycetic growth and breeding, cause alcoholic strength to decline.Meanwhile, high pol also can promote higher alcohol, succinic acid
Deng the generation of by-product, causing fruit wine taste bitterness to sting larynx, organoleptic quality declines.Pol will also result in Fragrant fruit wine less than 20%
Alcohol content is relatively low, and fragrance is boring.
Yeast-inoculated amount is advisable with 0.015～0.025%, and when yeast-inoculated amount is higher than 0.025%, wine fermentation is violent,
Ethanol output capacity is high, but sugar consumption is big simultaneously, causes fruit wine sugariness to reduce, and with pungent pungent taste, sensory evaluation scores drops
Low.When inoculum concentration is less than 0.015%, wine fermentation is slow, and alcoholic strength is low.
Fermentation temperature is advisable with 20～30 DEG C, now culture propagation speed, and when temperature ＞ 30 DEG C, yeast propagation is opened
Beginning is obstructed, and yeast aging rate is accelerated, and miscellaneous bacteria easily grows, and affects fruit wine quality.When temperature ＜ 20 DEG C, yeast propagation delays
Slowly, fruit wine quality is affected.
Step 2) in, described filtration is main fermentation liquid to be crossed 100～150 mesh filter clothes filter.
Step 3) in, the addition of NaCl is 0.1～1%, and consumption is higher than 1%, yeast dehydration can be caused dead, consumption
Less than 0.1%, the effect improving fragrance cannot be played again.Appropriate NaCl produces certain facilitation to culture propagation, also
The effect of the breeding of miscellaneous bacteria can be suppressed.Meanwhile, Cl-Easily produce quiet with the glycosidic bond on glycoside link state volatile compound molecule
Electro ultrafiltration, increases the glucose glycoside enzyme affinity to glycoside link state volatile compound molecule so that be greatly improved enzymolysis
Effect, produces substantial amounts of aroma substance.
It addition, NaCl goes out Na at dissociation in water+And Cl-, Cl-There is bigger electronegativity, easy and linalool, nerol, perfume (or spice)
Hydroxyl proton on the alcohols aroma substances such as folic alcohol and α-terpinol combines and forms hydrogen bond, and the formation of this hydrogen bond can be upset and beat
Broken original alcohols aroma substance intramolecular and intermolecular O-H-O key, thus form O-H-Cl key so that aroma substance is dissolved in wine body
In, it is to avoid aroma substance excess is volatilized, and plays the effect retaining aroma substance.
Step 4) in, described clarification is addition Bentonite or Ovum Gallus domesticus album in after fermentation liquid to be clarified.The addition of Bentonite is
The 0.1～0.2% of after fermentation liquid weight, the addition of Ovum Gallus domesticus album is the 1～1.5% of after fermentation liquid weight.
Also include that the step of sterilizing, described sterilizing are that the after fermentation liquid after clarifying is less than the micro-of 0.22 μm by aperture
Membrane filtration.
Compared with prior art, the fruit wine fragrance of brew of the present invention is preferably retained, and fragrance loss is little, has strong
Passifolra edulis fragrance.
Detailed description of the invention
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) Passifolra edulis is cut, draw out sarcocarp, sarcocarp is broken into Passion Fruit Juice；
2) regulation Passion Fruit Juice pol is to 20%, adds the yeast of Passion Fruit Juice weight 0.015%, leads at 20 DEG C
Ferment 8 days, main fermentation liquid is crossed 100 mesh filter clothes and filters, take filtrate standby；
3) in filtrate, add the NaCl of its weight 0.1%, at 15 DEG C, carry out after fermentation 15 days, terminate fermentation；
4) backward fermentation liquid adds after fermentation liquid weight 0.1% Bentonite clarify, clear liquor by aperture is
The micro-filtrate membrane filtration of 0.2 μm, filtrate is Fragrant fruit wine.
Embodiment 2
1) Passifolra edulis is cut, draw out sarcocarp, sarcocarp is broken into Passion Fruit Juice；
2) regulation Passion Fruit Juice pol is to 30%, adds the yeast of Passion Fruit Juice weight 0.025%, leads at 30 DEG C
Ferment 15 days, main fermentation liquid is crossed 150 mesh filter clothes and filters, take filtrate standby；
3) in filtrate, add the NaCl of its weight 1%, at 18 DEG C, carry out after fermentation 30 days, terminate fermentation；
4) backward fermentation liquid adds after fermentation liquid weight 0.2% Bentonite clarify, clear liquor by aperture is
The micro-filtrate membrane filtration of 0.2 μm, filtrate is Fragrant fruit wine.
Embodiment 3
1) Passifolra edulis is cut, draw out sarcocarp, sarcocarp is broken into Passion Fruit Juice；
2) regulation Passion Fruit Juice pol is to 25%, adds the yeast of Passion Fruit Juice weight 0.02%, leads at 25 DEG C
Ferment 12 days, main fermentation liquid is crossed 120 mesh filter clothes and filters, take filtrate standby；
3) in filtrate, add the NaCl of its weight 0.5%, at 16 DEG C, carry out after fermentation 25 days, terminate fermentation；
4) backward fermentation liquid adds after fermentation liquid weight 1% Ovum Gallus domesticus album clarify, clear liquor by aperture is
The micro-filtrate membrane filtration of 0.15 μm, filtrate is Fragrant fruit wine.
Embodiment 4
1) Passifolra edulis is cut, draw out sarcocarp, sarcocarp is broken into Passion Fruit Juice；
2) regulation Passion Fruit Juice pol is to 20%, adds the yeast of Passion Fruit Juice weight 0.025%, leads at 20 DEG C
Ferment 15 days, main fermentation liquid is crossed 100 mesh filter clothes and filters, take filtrate standby；
3) in filtrate, add the NaCl of its weight 1%, at 15 DEG C, carry out after fermentation 30 days, terminate fermentation；
4) backward fermentation liquid adds after fermentation liquid weight 1.5% Ovum Gallus domesticus album clarify, clear liquor by aperture is
The micro-filtrate membrane filtration of 0.15 μm, filtrate is Fragrant fruit wine.
Reference examples 1
1) Passifolra edulis is cut, draw out sarcocarp, sarcocarp is broken into Passion Fruit Juice；
2) regulation Passion Fruit Juice pol is to 25%, adds the yeast of Passion Fruit Juice weight 0.02%, leads at 25 DEG C
Ferment 12 days, main fermentation liquid is crossed 120 mesh filter clothes and filters, take filtrate standby；
3) filtrate is carried out at 16 DEG C after fermentation 25 days, terminate fermentation；
4) backward fermentation liquid adds after fermentation liquid weight 1% Ovum Gallus domesticus album clarify, clear liquor by aperture is
The micro-filtrate membrane filtration of 0.15 μm, filtrate is Fragrant fruit wine.
By embodiment 1～4 and the Fragrant fruit wine of reference examples 1 carry out following subjective appreciation test, result is as follows:
Subjective appreciation standard:
2, results of sensory evaluation:
| Group | Color and luster | Fragrance | Flavour | Total score |
| Embodiment 1 | 29 | 29 | 37 | 95 |
| Embodiment 2 | 28 | 29 | 36 | 93 |
| Embodiment 3 | 30 | 29 | 37 | 96 |
| Embodiment 4 | 29 | 28 | 36 | 93 |
| Reference examples 1 | 21 | 18 | 28 | 67 |
Claims (5)
1. the preparation method of a Fragrant fruit wine, it is characterised in that: comprise the following steps:
1) Passifolra edulis is cut, draw out sarcocarp, sarcocarp is broken into Passion Fruit Juice；
2) regulation Passion Fruit Juice pol is to 20～30%, adds Passion Fruit Juice weight 0.015～the yeast of 0.025%, 20～
Carry out main fermentation 8～15 days at 30 DEG C, main fermentation liquid is filtered, takes filtrate standby；
3) in filtrate, add its weight 0.1～NaCl of 1%, at 15～18 DEG C, carry out after fermentation 15～30 days, terminate to send out
Ferment；
4) after fermentation liquid is clarified, to obtain final product.
The preparation method of Fragrant fruit wine the most according to claim 1, it is characterised in that: described filtration is by main fermentation liquid mistake
100～150 mesh filter clothes filter.
The preparation method of Fragrant fruit wine the most according to claim 1, it is characterised in that: described clarification is backward in fermentation liquid
Add Bentonite or Ovum Gallus domesticus album is clarified.
The preparation method of Fragrant fruit wine the most according to claim 3, it is characterised in that: the addition of Bentonite is after fermentation liquid
The 0.1～0.2% of weight, the addition of Ovum Gallus domesticus album is the 1～1.5% of after fermentation liquid weight.
The preparation method of Fragrant fruit wine the most according to claim 1, it is characterised in that: also include the step of sterilizing, described
Sterilizing is the micro-filtrate membrane filtration that the after fermentation liquid after clarifying is less than 0.22 μm by aperture.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610869819.0A CN106190713A (en) | 2016-09-30 | 2016-09-30 | A kind of preparation method of Fragrant fruit wine |
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| CN201610869819.0A CN106190713A (en) | 2016-09-30 | 2016-09-30 | A kind of preparation method of Fragrant fruit wine |
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| CN106190713A true CN106190713A (en) | 2016-12-07 |
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| CN201610869819.0A Pending CN106190713A (en) | 2016-09-30 | 2016-09-30 | A kind of preparation method of Fragrant fruit wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106399001A (en) * | 2016-12-15 | 2017-02-15 | 广西靖西梁鹏食品有限公司 | Hawthorn passion fruit wine |
| CN107475034A (en) * | 2017-10-22 | 2017-12-15 | 北京与果酒业有限公司 | A kind of preparation method of shelf-stable Compound fruit wine |
| CN108018158A (en) * | 2017-12-29 | 2018-05-11 | 桂林理工大学 | A kind of technique of passion fruit fruit juice fermented fruit wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102827727A (en) * | 2012-09-21 | 2012-12-19 | 刘轩华 | Fermented passion fruit wine and brewing process thereof |
| CN103966057A (en) * | 2014-06-03 | 2014-08-06 | 卢宇城 | Passion fruit wine and preparation method thereof |
| CN104886524A (en) * | 2015-05-07 | 2015-09-09 | 陈玲华 | Passiflora edulis seasoning wine and preparation method thereof |
| CN105779191A (en) * | 2015-10-12 | 2016-07-20 | 冯雪群 | Preparation method of selenium-enriched passion fruit wine |
-
2016
- 2016-09-30 CN CN201610869819.0A patent/CN106190713A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102827727A (en) * | 2012-09-21 | 2012-12-19 | 刘轩华 | Fermented passion fruit wine and brewing process thereof |
| CN103966057A (en) * | 2014-06-03 | 2014-08-06 | 卢宇城 | Passion fruit wine and preparation method thereof |
| CN104886524A (en) * | 2015-05-07 | 2015-09-09 | 陈玲华 | Passiflora edulis seasoning wine and preparation method thereof |
| CN105779191A (en) * | 2015-10-12 | 2016-07-20 | 冯雪群 | Preparation method of selenium-enriched passion fruit wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106399001A (en) * | 2016-12-15 | 2017-02-15 | 广西靖西梁鹏食品有限公司 | Hawthorn passion fruit wine |
| CN107475034A (en) * | 2017-10-22 | 2017-12-15 | 北京与果酒业有限公司 | A kind of preparation method of shelf-stable Compound fruit wine |
| CN108018158A (en) * | 2017-12-29 | 2018-05-11 | 桂林理工大学 | A kind of technique of passion fruit fruit juice fermented fruit wine |
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Application publication date: 20161207 |
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