CN106281835A - Fruit health promoting wine - Google Patents
Fruit health promoting wine Download PDFInfo
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- CN106281835A CN106281835A CN201510264127.9A CN201510264127A CN106281835A CN 106281835 A CN106281835 A CN 106281835A CN 201510264127 A CN201510264127 A CN 201510264127A CN 106281835 A CN106281835 A CN 106281835A
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Abstract
The present invention relates to drink food field, particularly relate to fruit health promoting wine.Fruit health promoting wine, it is characterised in that its preparation method comprises the steps of: broken；Adjust sugar；Just fermentation (natural fermentation of fruit)；Select wine base；Slowly fermenting；Clarification；The degree of depth is clarified；Acid adjustment；Selectivity is placed.Beneficial effect: filled up the blank of height fruit health promoting wine the most both at home and abroad；Like drinking to vast and be not that the pepperyyest crowd of entrance provides new beverage；Spirits market is provided a good complementary drinks；The crowd infrequently eating fruit is provided the health care of a picked-up fruit trace element；Eaux-De-Vie market is provided the kind of a height；Fill up the blank of international fruit Ko-ji insects.
Description
Technical field
The present invention relates to drink food field, particularly relate to fruit health promoting wine.
Background technology
In Eaux-De-Vie, wine is world products, and its yield, consumption figure and volume of trade all occupy
One.Next to that applejack, relatively universal in states such as Britain, France, Switzerland, the U.S. and Japan also brewage.
Having orange wine, jujube wine, pear wine, red hayberry wine, Fructus Kaki wine, thorn pear wine etc. again, they require also in material choice
Not strict, also brewage kind without special, as long as sugar content is high, sarcocarp is fine and close, gives off a strong fragrance, crushing juice rate
High fruit may serve to wine brewing.
The brewing method of the Eaux-De-Vie of Liu Tao invention, it belongs to the preparation method field of wine.Eaux-De-Vie
Composition proportion is Chinese liquor: fruit oleo stock: water=10: 200: 300；Fermentation technique comprises the following steps: fruit breaks
Through everfermentation after broken, squeeze and becoming oleo stock, through Overheating Treatment and cold treatment after filtration, again after clarification
It is filtered into fruit oleo stock.The method preparing wine with fruice direct fermentation, creates the new varieties of a kind of wine,
The fruit wine fruity spawned is pure, aromatic good to eat, maintains distinctive local flavor.The most preferably maintain having of fruit
Effect nutrition.Patentee: Liu Tao.The patent No.: 201210446018.Classification number: C12G3/02 (2006.01) I.
Open (bulletin) number: CN102911836A.Open (bulletin) day: 2013.02.06
The Eaux-De-Vie of Liu Tao brew, feature is that the fruit wine fruity spawned is pure, aromatic good to eat, problem one be aromatic degree not
Enough height, the wine degree of fruit wine is low, 7-12 degree, and it is short that problem two is that the Eaux-De-Vie of Liu Tao brew stores sth. in a cellar the time.Brew 3
Individual month, it is difficult to the degree of depth is refined.
Summary of the invention
The purpose of invention: in order to provide a kind of effect more preferable fruit health promoting wine, specific purposes are shown in concrete reality
Execute multiple substantial technological effects of part.
In order to reach as above purpose, the present invention adopts the following technical scheme that:
Fruit health promoting wine, it is characterised in that its preparation method comprises the steps of:
Broken: with disintegrating machine by moisture free for clean surface fruit smashing, it is impossible to seed and carpopodium are crushed, subsequently
Pulp and/or broken fruit pour fermenter into；
Adjust sugar: will first measure the sugar content of pulp, sucrose to be added or concentrated juice during sugariness deficiency, make every 100 grams of fruits
Starching sugary 20-25 gram, adjusting fruit acid content is that every liter of pulp contains fruit acid 8-12 gram, and fruit acid deficiency adds natural lemon
Mango juice carries out acid adjustment；
Just fermentation (natural fermentation of fruit): the pulp mixed up is loaded in container, and temperature is maintained at 25 degree, places
I.e. start fermentation；Spend 3 days, when residual sugar: fermentation ends when 1-3% has dropped in the pulp sugar content of fruit, by wine
Mother solution moves in another container；It is placed in the environment of 12-25 degree closing storage；
Select wine base: the natural fermented Chinese liquor brewageed of pure grain selecting alcoholic strength to be 20-60 degree is female wine wine base；
Deep fermentation fully mix the time placed 1 year and slowly ferments with natural brewed wine: the pulp mixed up is loaded deeply
In ferment container, temperature is maintained at 25 degree, and fruit juice amount, at 40-60%, mixes the wine base of other 40-60%, 40-60%
It it is weight ratio；Placing and i.e. start fermentation, be placed in sealed type storage in the environment of 12-25 degree, every month, needs were opened
Stirring and then seal, period needs to place 1-3；Clarification: place the Eaux-De-Vie filter of a year
Filter, then allow Eaux-De-Vie natural sedimentation Qinghua, bottom the wine that natural sedimentation Qinghua is placed, have slight sarcocarp, on
Portion detaches, and bottom is filtered carrying out, and then allows Eaux-De-Vie in secondary natural sedimentation Qinghua；
The degree of depth is clarified: the liquid after clarifying treatment, and with the Ovum Gallus domesticus album of Fresh Egg, as clarifier, Ovum Gallus domesticus album is dissolved in water,
Cold ethanol and winestone acid solution are precipitated out, and tannin chemical combination obtains insoluble tannin salt；Ovum Gallus domesticus album is wadding
Shape body, the flock of formation is relatively tightr, and the advantage of glue material more lower than other is to precipitate quickly；
Acid adjustment: acid can suppress bacterial reproduction, makes fermentation be smoothed out；Make Eaux-De-Vie color clear；Make vinosity salubrious,
And there is soft feeling；Generate ester with alcohol, increase the fragrance of wine；Increasing Storage and the stability of wine, sweet wine contains
Sugar amount must-be quality number 10%-20%, containing acid mass fraction about 1-3%, ethanol number of degrees 10-45 degree, acid
Saccharum Sinensis Roxb., Fructus Citri Limoniae juice can be added during sugariness deficiency；
Selectivity is placed: if needing to adjust sugar content and needing during acidity to start cold preservation after placing 1 month,
Putting into 0-5 degree refrigerating chamber to place 1 week, under frozen state, the activity of yeast stops gradually, even if often returning to
Temperature, also cannot recover, and remaining sugar can be retained.
The further technical scheme of the present invention is, selectivity also comprises the steps of after placing: bottles, kill
Bacterium, storage:
During bottling, the alkali liquor of empty bottle 2-4%, after 50 DEG C of temperatures above are soaked, cleans up, and sterilizes after draining the water；
Fruit wine first can carry out hot-filling bottle or cold-bottling, the fruit wine that spirituosity is low through pasteurize again, also should carry out after bottling
Sterilization；Eaux-De-Vie is loaded in clean bottle, seal with sealing machine, sterilization 10～15 at a temperature of 70 DEG C
Minute；The storage preference temperature of Eaux-De-Vie is 5 DEG C～25 DEG C, deposits at the cool place place of being dried.
The further technical scheme of the present invention is, in the clarification of the described degree of depth, the general 100 liters of Eaux-De-Vie of consumption need
Add 2-3 egg white.
The further technical scheme of the present invention is, Ovum Gallus domesticus album is used for clarifying any one Eaux-De-Vie, and Ovum Gallus domesticus album will be with
Take with, it is to avoid put rotten for a long time.Using the present invention of as above technical scheme, having relative to prior art has as follows
Benefit effect:
1. filled up the blank of height fruit health promoting wine the most both at home and abroad；
2. pair vast like drinking and be not that the pepperyyest crowd of entrance provides new beverage；
3. pair Spirits market provides a good complementary drinks；
4. the crowd couple infrequently eating fruit provides the health care of a picked-up fruit trace element；
5. pair Eaux-De-Vie market provides the kind of a height；
6. filled up the blank of international fruit Ko-ji insects.
Detailed description of the invention
Illustrating embodiments of the invention below, embodiment is not construed as limiting the invention:
Storing sth. in a cellar of the fruit health promoting wine of the bright brew of Wang Wen is 1-3.It is crucial that brewing method is different, so can not be on the same day
And language.But it is relatively close together again so contrasting.
The manufacture method of Wang Wenliang height fruit health promoting wine:
The production of height fruit health promoting wine be utilize fresh fruit for raw material, utilize the fruit of wild or artificial growth from
So decompose sugar, produce fraction ethanol and other by-products.Period adds height ecosystem brewing spirit, companion
Along with ethanol and the generation of by-product, the internal biochemical reaction that series of complex occurs of fruit health promoting wine, finally compose
Give the unique local flavor of fruit health promoting wine and color and luster.Aborning in order to reach to brewage high-quality fruit health promoting wine,
Need following items main component is analyzed, as the foundation of inspection quality.
1. ethanol: ethanol can prevent the microorganism (miscellaneous bacteria) destruction to wine, has one to the quality ensureing wine
It is set for using.Therefore, the alcoholic strength of this fruit health promoting wine controls, at 10-45 degree, to belong to domestic and international market camber
The blank product of fruit health promoting wine.
2. acid: the acid in fruit wine has raw material to bring, such as the tartaric acid in Fructus Vitis viniferae, in Fructus Mali pumilae
Malic acid, the citric acid etc. in Fructus Myricae rubrae；Also there is generation in sweat, such as acetic acid, butanoic acid, lactic acid, amber
Amber acid etc..If acid content is suitable in wine, the flavour of wine is the most mellow, coordination, agreeable to the taste.Otherwise it is the poorest.Meanwhile,
The breeding preventing miscellaneous bacteria is also had certain effect by acid.For representing that the index of fruit wine acid content has total acid in production
And volatile acid.Total acid, the material total content of acid reaction, have much relations (fruit wine with the local flavor of fruit wine
General total acid content is 0.5-0.8 gram/100 milliliters).Volatile acid, refers to along with some acids of steam evaporation,
Practice calculates (volatile acid in fruit wine must not be higher than 0.15 gram/100 milliliters) with acetic acid.
3. sugar: owing to the difference of fruit wine kind and the hobby of the various places people are different, to the sugar in wine liquid
Divide and require extremely great disparity, typically require between sugar 17-30%.
4. tannin: such as lack tannin in fruit wine, vinosity will be flat；Too high levels can make again vinosity send out
Puckery.General requirement is, tannin content 0.1-0.4 grams per liter in light color wine is 1-3 grams per liter in dark wine.
5. pigment: fruit wine has the most different color and lusters, owing to peel contains different chromogenesis.
In wine, pigment is along with the prolongation of storage wine time, dimmed because of oxidation or precipitate.
6. extractum: the residue that fruit wine is obtained after heating evaporation at 100 DEG C.Mainly have glycerol,
Fixed acid, protein, pigment, esters, mineral etc..The extractum of the general red wine of China is at 2.7-3
Gram/100 milliliters between, white wine is at 1.5-2 gram/100 milliliters.Extractum is too low, and vinosity can be made flat.
7. heavy metal: general provision is: ferrum must not be higher than 8 ml l；Copper must not be higher than 1 ml l；
Aluminum must not be higher than 0.4 ml l.
8. trace element: decomposite different fruit distinctive trace unit according to every kind of different fruit brew
Element, by more can promote the absorption of the trace element of human body with the mixed fermentation of wine, thus reaches health-care effect.
Remarks: sanitation and hygiene wanted by all brewing materials and instrument, can not contact oils and fats object, otherwise especially
Special apt to deteriorate.
Embodiment one: Fructus Hippophae health promoting wine, it is characterised in that its preparation method comprises the steps of:
Select materials: selecting the most ripe, bright in colour, anosis and without going rotten fruit is raw material, the most free of contamination
The non-harmful Fructus Hippophae of wild fruit or oneself plantation is raw material, removes impurity and rinses the dust on surface well,
Air-dry the moisture on surface.
It is broken: with disintegrating machine, moisture free for clean surface Fructus Hippophae to be crushed: seed can not be crushed,
Pulp and broken sarcocarp pour fermenter into subsequently；
Adjust sugar: will first measure the sugar content of Fructus Hippophae pulp, sucrose to be added or concentrated juice during sugariness deficiency, make every 100
Gram sugary 25 grams of pulp, adjust Fructus Hippophae fruit acid content be every liter of pulp containing fruit acid 12 grams, Fructus Hippophae fruit acid is not
Foot adds natural lemon fruit juice and carries out acid adjustment；
Just fermentation (natural fermentation of fruit):: the pulp mixed up is loaded in container, and temperature is maintained at 25 degree, puts
Put and i.e. start fermentation；Spend 3 days, when residual sugar: fermentation ends when the pulp sugar content of fruit has dropped 2%, by wine
Mother solution moves in another container；It is placed in the environment of 20 degree closing storage；
Select wine base: the natural fermented Chinese liquor brewageed of pure grain selecting 42 degree is female wine wine base；
Deep fermentation fully mix the placement time of 1 year and slowly ferments with natural brewed wine: the Fructus Hippophae pulp loading mixed up
In deep round, temperature is maintained at 25 degree, and fruit juice amount, 50 percent, mixes other 50 percent
Wine base, 50 percent is weight ratio；Place and i.e. start fermentation, be placed in sealed type storage in the environment of 20 degree,
Needing to open to stir every month then to seal, period needs to place 1 year；Clarification: place the sand of 1 year
Spine wine filter filters, and then allows seabuckthorn wine natural sedimentation Qinghua, has bottom the wine that natural sedimentation Qinghua is placed
Slight sarcocarp, top detaches, and bottom is filtered carrying out, and then allows seabuckthorn wine in secondary natural sedimentation Qinghua；
The degree of depth is clarified: the seabuckthorn wine after clarifying treatment, and with the Ovum Gallus domesticus album of Fresh Egg, as clarifier, Ovum Gallus domesticus album is dissolved in water,
Cold ethanol and winestone acid solution are precipitated out, and tannin chemical combination obtains insoluble tannin salt；Ovum Gallus domesticus album is wadding
Shape body, the flock of formation is relatively tightr, and the advantage of glue material more lower than other is to precipitate quickly；It is crucial that do not have
The composition of any additive.
Acid adjustment: acid can suppress bacterial reproduction, makes fermentation be smoothed out；Make sea buckthorn fruit wine color clear；Make
Vinosity is salubrious, and has soft feeling；Generate ester with alcohol, increase the fragrance of wine；Increase the Storage of wine and stablize
Property, sweet wine sugar content must-be quality number 20%, containing acid mass fraction about 3%, the ethanol number of degrees 28 degree,
Saccharum Sinensis Roxb., Fructus Citri Limoniae juice can be added when sour-sweet degree is not enough；
Selectivity is placed: if needing to adjust sugar content and needing during acidity to start cold preservation after placing 1 month,
Putting into 0-5 degree refrigerating chamber to place 1 week, under frozen state, the activity of yeast stops gradually, even if often returning to
Temperature, also cannot recover, and remaining sugar can be retained.
The further technical scheme of the present invention is, selectivity also comprises the steps of after placing: bottles, kill
Bacterium, storage:
During bottling, the alkali liquor of empty bottle 2-4%, after 50 DEG C of temperatures above are soaked, cleans up, and sterilizes after draining the water；
Seabuckthorn wine first can carry out hot-filling bottle or cold-bottling, the seabuckthorn wine that spirituosity is low through pasteurize again, also should after bottling
Sterilize；Seabuckthorn wine is loaded in clean bottle, with sealing machine seal, at a temperature of 70 DEG C sterilize 10～
15 minutes；The storage preference temperature of Eaux-De-Vie is 5 DEG C～25 DEG C, deposits at the cool place place of being dried.
The further technical scheme of the present invention is, Ovum Gallus domesticus album is used for clarifying seabuckthorn wine, Ovum Gallus domesticus album will with take with,
Avoid putting for a long time rotten.
The alcoholic strength of end product sea buckthorn fruit wine is at 28 degree.
Embodiment two: watermelon health-care wine, it is characterised in that its preparation method comprises the steps of:
Select materials: the non-harmful Citrullus vulgaris selecting oneself plantation the most ripe is raw material, removes epidermis.
Broken: with disintegrating machine, the Citrullus vulgaris after peeling to be crushed: seed can not be crushed, pulp and broken subsequently
Sarcocarp pours fermenter into；
Adjust sugar: will first measure the sugar content of Pulp Citrulli juice, sucrose to be added or concentrated juice during sugariness deficiency, make every 100
Gram sugary 25 grams of pulp, adjusting Pulp Citrulli juice fruit acid content is that every liter of Pulp Citrulli juice is containing fruit acid 8 grams, Pulp Citrulli juice fruit acid
Deficiency adds natural lemon fruit juice and carries out acid adjustment；
Just fermentation (natural fermentation of Pulp Citrulli juice):: the Pulp Citrulli juice mixed up is loaded in container, and temperature is maintained at 25 degree,
Place and i.e. start fermentation；Spend 2 days, when residual sugar: fermentation ends when the pulp sugar content of Pulp Citrulli juice has dropped 1%,
Yeast wine liquid is moved in another container；It is placed in the environment of 20 degree closing storage；
Select wine base: the natural fermented Chinese liquor brewageed of pure grain selecting 50 degree is female wine wine base；
Deep fermentation fully mix the time placed 1 year and slowly ferments with natural brewed wine: the Pulp Citrulli juice loading mixed up deeply
In round, temperature is maintained at 25 degree, and fruit juice amount, 50 percent, mixes other 50 percent
Wine base, 50 percent is weight ratio；Place and i.e. start fermentation, be placed in sealed type storage in the environment of 12-25 degree,
Needing to open to stir every month then to seal, period needs to place 1 year；Clarification: place the west of a year
Melon wine filter filters, and then allows watermelon wine natural sedimentation Qinghua, has bottom the wine that natural sedimentation Qinghua is placed
Slight sarcocarp, top detaches, and bottom is filtered carrying out, and then allows watermelon wine in secondary natural sedimentation Qinghua；
The degree of depth is clarified: the liquid after clarifying treatment, and with the Ovum Gallus domesticus album of Fresh Egg, as clarifier, Ovum Gallus domesticus album is dissolved in water,
Cold ethanol and winestone acid solution are precipitated out, and tannin chemical combination obtains insoluble tannin salt；Ovum Gallus domesticus album is wadding
Shape body, the flock of formation is relatively tightr, and the advantage of glue material more lower than other is to precipitate quickly；This link is crucial
It it is the composition not having any additive.
Acid adjustment: acid can suppress bacterial reproduction, makes fermentation be smoothed out；Make watermelon wine color clear；Make wine
Taste is salubrious, and has soft feeling；Generate ester with alcohol, increase the fragrance of wine；Increase Storage and the stability of wine,
Sweet wine sugar content must-be quality number 20%, containing acid mass fraction about 1%, the alcohol number of degrees 38 degree,
Saccharum Sinensis Roxb., Fructus Citri Limoniae juice can be added when sour-sweet degree is not enough；
Selectivity is placed: if needing to adjust sugar content and needing during acidity to start cold preservation after placing 1 month,
Putting into 0-5 degree refrigerating chamber to place 1 week, under frozen state, the activity of yeast stops gradually, even if often returning to
Temperature, also cannot recover, and remaining sugar can be retained.
The further technical scheme of the present invention is, selectivity also comprises the steps of after placing: bottles, kill
Bacterium, storage:
During bottling, the alkali liquor of empty bottle 2-4%, after 50 DEG C of temperatures above are soaked, cleans up, and sterilizes after draining the water；
Watermelon wine first carries out cold-bottling again through pasteurize, is loaded by watermelon wine in clean bottle, seals with sealing machine,
The storage preference temperature of watermelon wine is 5 DEG C～25 DEG C, deposits at the cool place place of being dried.
The further technical scheme of the present invention is, Ovum Gallus domesticus album fining process is applicable to this watermelon wine, and Ovum Gallus domesticus album will be with taking
With with, it is to avoid put rotten for a long time.
The alcoholic strength of last this finished product watermelon wine is at 38 degree.
Embodiment three: Fructus Citri tangerinae health promoting wine, it is characterised in that its preparation method comprises the steps of:
Select materials: the non-harmful Fructus Citri tangerinae selecting the most ripe farmer oneself plantation is raw material, removes epidermis.
Broken: being crushed by Fructus Citri tangerinae with disintegrating machine: can not be crushed by seed, pulp and broken sarcocarp are poured into subsequently
Fermenter；
Adjust sugar: will first measure the sugar content of Fructus Citri tangerinae juice, sucrose to be added or concentrated juice during sugariness deficiency, make every 100
Gram sugary 25 grams of pulp, adjusting Fructus Citri tangerinae juice fruit acid content is that every liter of Fructus Citri tangerinae juice is containing fruit acid 9 grams, Fructus Citri tangerinae juice fruit acid
Deficiency adds natural lemon fruit juice and carries out acid adjustment；
Just fermentation (natural fermentation of Fructus Citri tangerinae juice):: the Fructus Citri tangerinae juice mixed up is loaded in container, and temperature is maintained at 25 degree,
Place and i.e. start fermentation；Spend 2 days, when residual sugar: fermentation ends when the pulp sugar content of Fructus Citri tangerinae juice has dropped 1%,
Yeast wine liquid is moved in another container；It is placed in the environment of 20 degree closing storage；
Select wine base: the natural fermented Chinese liquor brewageed of pure grain selecting 60 degree is female wine wine base；
Deep fermentation fully mix the time placed 1 year and slowly ferments with natural brewed wine: the Fructus Citri tangerinae juice loading mixed up deeply
In round, temperature is maintained at 25 degree, and fruit juice amount, 50 percent, mixes other 50 percent
Wine base, 50 percent is weight ratio；Place and i.e. start fermentation, be placed in sealed type storage in the environment of 12-25 degree,
Needing to open to stir every month then to seal, period needs to place 1 year；Clarification: place the Fructus Citri tangerinae of a year
Sub-wine filter filters, and then allows mandarin wine natural sedimentation Qinghua, has bottom the wine that natural sedimentation Qinghua is placed
Slight sarcocarp, top detaches, and bottom is filtered carrying out, and then allows mandarin wine in secondary natural sedimentation Qinghua；
The degree of depth is clarified: the liquid after clarifying treatment, and with the Ovum Gallus domesticus album of Fresh Egg, as clarifier, Ovum Gallus domesticus album is dissolved in water,
Cold ethanol and winestone acid solution are precipitated out, and tannin chemical combination obtains insoluble tannin salt；Ovum Gallus domesticus album is wadding
Shape body, the flock of formation is relatively tightr, and the advantage of glue material more lower than other is to precipitate quickly；This link is crucial
It it is the composition not having any additive.
Acid adjustment: acid can suppress bacterial reproduction, makes fermentation be smoothed out；Make mandarin wine color clear；Make wine
Taste is salubrious, and has soft feeling；Generate ester with alcohol, increase the fragrance of wine；Increase Storage and the stability of wine,
Sweet wine sugar content must-be quality number 20%, containing acid mass fraction about 1%, the alcohol number of degrees 38 degree,
Saccharum Sinensis Roxb., Fructus Citri Limoniae juice can be added when sour-sweet degree is not enough；
Selectivity is placed: if needing to adjust sugar content and needing during acidity to start cold preservation after placing 1 month,
Putting into 0-5 degree refrigerating chamber to place 1 week, under frozen state, the activity of yeast stops gradually, even if often returning to
Temperature, also cannot recover, and remaining sugar can be retained.
The further technical scheme of the present invention is, selectivity also comprises the steps of after placing: bottles, kill
Bacterium, storage:
During bottling, the alkali liquor of empty bottle 2-4%, after 50 DEG C of temperatures above are soaked, cleans up, and sterilizes after draining the water；
Mandarin wine first carries out cold-bottling again through pasteurize, is loaded by mandarin wine in clean bottle, seals with sealing machine,
The storage preference temperature of mandarin wine is 5 DEG C～25 DEG C, deposits at the cool place place of being dried.
The further technical scheme of the present invention is, Ovum Gallus domesticus album fining process is applicable to this mandarin wine, and Ovum Gallus domesticus album will be with taking
With with, it is to avoid put rotten for a long time.
The alcoholic strength of last this finished product mandarin wine is at 45 degree.
1, selection of selecting materials is the most ripe, bright in colour, anosis and without going rotten, and fruit is raw material, the most pollution-free
Wild fruit or oneself plantation non-harmful fruit be raw material, remove impurity and rinse the dust on surface well,
Air-dry the moisture on surface.
2, broken
With disintegrating machine by moisture free for clean surface fruit smashing, crush and require that every seed ruptures, but can not will plant
Son and carpopodium crush, and some materials in the most intraseminal grease, glucosides class material and carpopodium can increase wine
Bitterness.Pulp is separated by pulp after Po Sui immediately with carpopodium, prevents the herbaceous taste in carpopodium and pained material molten
Go out.Then pulp or broken fruit are poured into fermenter.
3, sugar is adjusted
First to measure the sugar content of pulp, sucrose to be added or concentrated juice during sugariness deficiency, make every 100 grams of pulps sugary
20-25 gram, yeast activity optimum environment is that every liter of pulp contains fruit acid 8-12 gram, and fruit acid deficiency adds natural lemon
Mango juice.
4, just ferment
Just fermentation equipment requirements should be able to temperature control, it is easy to washing, blowdown, ventilation is good.Should carry out clear before using
Wash, disinfect with SO2 or formaldehyde fumigation.It is dual-purpose that round may be made as fermentation storage wine, it is desirable to not permeable
Leakage, can be airtight, does not chemically reacts with wine liquid.The pulp mixed up is loaded in container, and temperature is maintained at 25
About degree, place and i.e. start fermentation.Spend 3 days, the fermentation ends when residual sugar is down to 1%, yeast wine liquid is moved into
In another container.It is placed in the environment of 12-25 degree storage, makes fruit wine the most ripe, so by the enzymology of vaporization
Rear replacing container.
5, wine is selected
Select oneself plantation or nuisanceless mixed grain rice as alcoholic raw material, select outstanding wine factory to be processed in generation
Wine, (Chinese liquor of market circulation mostly is edible ethanol and blends, it is impossible to select) then selects alcoholic strength is 20-60
The natural fermented Chinese liquor brewageed of pure grain of degree is female wine wine base.Fruit acid according to fruit selects the number of degrees of Chinese liquor, really
What acid was low uses low alcohol white spirit, and what fruit acid was high uses high spirit, such as: every liter of pulp contains fruit acid 8 grams with 30 degree
Wine base, every liter of pulp containing fruit acid 12 grams with the wine base of 60 degree.
6, deeply ferment
Deep Zymolysis Equipment requires should be able to temperature control, it is easy to washing, blowdown, ventilation is good.Should carry out clear before using
Wash, disinfect with SO2 or formaldehyde fumigation.It is dual-purpose that round may be made as fermentation storage wine, it is desirable to not permeable
Leakage, can be airtight, does not chemically reacts with wine liquid.The pulp mixed up is loaded in deep round, and temperature keeps
At about 25 degree, fruit juice amount, 50 percent, after the suitable wine base number of degrees choose, mixes other percentage
50 wine base.Place and i.e. start fermentation.It is placed in the environment of 12-25 degree storage, by the enzymology of vaporization
Making the fruit wine degree of depth ripe, need to open to stir every month then to seal, period needs to place 1-3.?
Short deep fermentation time cannot be below 1 year, and the most mouthfeels of the time limit are the most mellow.
7, clarification
The Eaux-De-Vie filter placed 1 year filters, and then allows Eaux-De-Vie natural sedimentation Qinghua, and natural sedimentation Qinghua is put
Having slight sarcocarp bottom the wine put, top detaches, and bottom is filtered carrying out, then allow Eaux-De-Vie secondary from
So precipitate Qinghua.The remaining Ovum Gallus domesticus album just using Fresh Egg, as clarifier, its principle is identical with gelatin.Egg
It is dissolved in clearly water, is precipitated out in cold ethanol and winestone acid solution, and tannin chemical combination obtains insoluble tannin salt.
It can be used for careful Eaux-De-Vie.Ovum Gallus domesticus album is the flock that capacity is the biggest, and the flock of formation compares
Closely, the advantage of glue material more lower than other is to precipitate quickly.The general 100 liters of fruit juice of consumption need to add 2 to 3 eggs
Clearly.Ovum Gallus domesticus album is respond well for primary water fruit wine etc..Ovum Gallus domesticus album will be with taking sun use, it is to avoid puts rotten for a long time.
8, acid adjustment
Acid can suppress bacterial reproduction, makes fermentation be smoothed out；Make Eaux-De-Vie color clear；Make vinosity salubrious, and have
Soft feeling；Generate ester with alcohol, increase the fragrance of wine；Increase Storage and the stability of wine.Dry wine easily exists
0.6%-0.8%, sweet wine 0.8%-1% general pH, should be to fruit during less than 0.5% more than 3.6 or titratable acid
Juice acid adding.General sweet wine sugar content should reach 10%-20%, containing acid about 0.5%-3%, and ethanol 10-45 degree, no
Saccharum Sinensis Roxb., Fructus Citri Limoniae juice can be added during foot, but the later stage cannot blend with wine, if needing to adjust sugar content and acidity
Time need to start cold preservation placing after 1 month, putting into 0-5 degree when the requirements of Eaux-De-Vie all meets
Refrigerating chamber is placed 1 week, and under frozen state, the activity of yeast stops gradually, even if returning to room temperature, also cannot
Recover, it means that remaining sugar can be retained, so being particularly suitable for the sweetest Eaux-De-Vie of brew and wine.
Cold preservation has another benefit, contributes to Eaux-De-Vie oneself clarification.After freezing, sediment separate out, come to the ripening period.
9, bottle, sterilize, store
Glass bottle packaging commonly used by fruit wine.During bottling, the alkali liquor of empty bottle 2-4% is after 50 DEG C of temperatures above are soaked, clearly
Wash clean, sterilizes after draining the water.Fruit wine first can carry out hot-filling bottle or cold-bottling through pasteurize again, and spirituosity is low
Fruit wine, also should sterilize after bottling.Eaux-De-Vie is loaded in clean bottle, seal with sealing machine, 70 DEG C
At a temperature of sterilize 10～15 minutes.The storage preference temperature of Eaux-De-Vie is 5 DEG C～25 DEG C, therefore should be at the moon
The dry place of airing deposits.The definition of fruit health promoting wine is to become with the sugar ferment in second time common with wine of fruit itself
For natural fruit fragrance and the health promoting wine of fruit nutrition element, the light perfume (or spice) of nutrition containing fruit and local flavor and wine.
The wine that fruit wine has drawn the whole nutrition in fruit the most exactly and made, wherein contains abundant vitamin
Aminoacid with needed by human body.Even if sometimes eating something rare the nutrition that fruit can not absorb, the most permissible by fruit wine
Absorb, because nutritional labeling has been dissolved completely in fruit wine.Long field professor says, containing substantial amounts of in fruit wine
Polyphenol, can play the effect that suppression fat is piled up in human body, makes people be not easy accumulation fat and proud flesh.This
Outward, compared with other drinks, fruit wine becomes apparent from for the effect of nursing heart, regulation people's emotion.Really
Although wine is good for health, but contain certain ethanol after all, the most also should not drink too much, once had better not
More than 1 liter, to avoid the when of especially drinking on an empty stomach as far as possible.
The fruit wine factory sold in the market needs preparation mostly, i.e. by fruit juice after alcohol-pickled, then adds
Enter sugar and other dispensings, formulated color and make.This fruit wine is the most bright-colored, and taste is salubrious,
But lack mellow soft sense, have obvious alcohol smell.
Good fruit health promoting wine, wine liquid should be limpid, transparent, there is no precipitate and floating outstanding thing, to people
A kind of limpid sense.The color and luster fruit juice to be had of fruit wine itself distinctive pigment, such as red wine will with dark red,
Amber or ruby is preferably；White wine should be colourless or slightly yellow；Applejack should be greenish-yellow；
Plough wine is preferred with golden yellow.Various fruit wine should have unique color, smell and taste.Such as, red wine typically has
There are strong alcohol and and the fragrance of gracefulness；White wine has the delicate fragrance of fruit, gives fresh, soft sense；Herba Marsileae Quadrifoliae
Fruit wine is then fragrant with Fructus Mali pumilae fragrance and old wine fat.Should have the distinctive fragrance of former fruit, old wine also should have strong
Aroma, and typically all fruital is lumped together with aroma.Aroma is the abundantest, and the quality of wine is the best.Sour-sweet suitable
Mouthful, mellow pure and free from extraneous odour, sweet type wine is agreeably sweet, and dry type wine to be done and the most puckery, must not have prominent
Alcohol smell.Here it is the standard of outstanding fruit health promoting wine.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.Ability
Territory skilled person will appreciate that the present invention is not restricted to the described embodiments, above-described embodiment and description are retouched
The principle that the present invention is simply described stated, without departing from the spirit and scope of the present invention, the present invention also can
Having various changes and modifications, these changes and improvements both fall within claimed scope.
Claims (4)
1. fruit health promoting wine, it is characterised in that its preparation method comprises the steps of:
Broken: with disintegrating machine by moisture free for clean surface fruit smashing, such as: Fructus Hippophae, Fructus Citri tangerinae, Citrullus vulgaris are not
Can seed and carpopodium be crushed, pulp and/or broken fruit pour fermenter into subsequently；
Adjust sugar: will first measure the sugar content of pulp, sucrose to be added or concentrated juice during sugariness deficiency, make every 100 grams of fruits
Starching sugary 20-25 gram, adjusting fruit acid content is that every liter of pulp contains fruit acid 8-12 gram, and fruit acid deficiency adds natural lemon
Mango juice carries out acid adjustment；
Just fermentation (natural fermentation of fruit): the pulp mixed up is loaded in container, and temperature is maintained at 25 degree, places
I.e. start fermentation；Spending 3 days, work as fructose, fermentation ends when 1-3% has dropped in the pulp sugar content of fruit, by wine
Mother solution moves in another container；It is placed in the environment of 12-25 degree closing storage；
Select wine base: the natural fermented Chinese liquor brewageed of pure grain selecting alcoholic strength to be 20-60 degree is female wine wine base；
Deep fermentation: the pulp mixed up is loaded in deep round, and temperature is maintained at 25 degree, and fruit juice amount is percent
50, mix the other wine base of 50 percent, 50 percent is weight ratio；Place and i.e. start fermentation, put
Sealed type storage in the environment of 12-25 degree, needs to open to stir then to seal every month, and period needs are put
Put 1-3；Clarification: places the Eaux-De-Vie filter filtration of a year, then allow Eaux-De-Vie natural sedimentation
, there is slight sarcocarp in Qinghua bottom the wine that natural sedimentation Qinghua is placed, and top detaches, and bottom is filtered carrying out,
Then allow Eaux-De-Vie in secondary natural sedimentation Qinghua；
The degree of depth is clarified: the liquid after clarifying treatment, and with the Ovum Gallus domesticus album of Fresh Egg, as clarifier, Ovum Gallus domesticus album is dissolved in water,
Cold ethanol and winestone acid solution are precipitated out, and tannin chemical combination obtains insoluble tannin salt；Ovum Gallus domesticus album is wadding
Shape body, the flock of formation is relatively tightr, and the advantage of glue material more lower than other is to precipitate quickly；
Acid adjustment: acid can suppress bacterial reproduction, makes fermentation be smoothed out；Make Eaux-De-Vie color clear；Make vinosity salubrious,
And there is soft feeling；Generate ester with alcohol, increase the fragrance of wine；Increasing Storage and the stability of wine, sweet wine contains
Sugar amount must-be quality number 10%-20%, containing acid mass fraction about 0.5%-1%, ethanol number of degrees 10-45 degree,
Saccharum Sinensis Roxb., Fructus Citri Limoniae juice can be added when sour-sweet degree is not enough；
Selectivity is placed: if needing to adjust sugar content and needing during acidity to start cold preservation after placing 1 month,
Putting into 0-5 degree refrigerating chamber to place 1 week, under frozen state, the activity of yeast stops gradually, even if often returning to
Temperature, also cannot recover, and remaining sugar can be retained.
2. fruit health promoting wine as claimed in claim 1, it is characterised in that selectivity also comprises following step after placing
Rapid: to bottle, sterilize, store:
During bottling, the alkali liquor of empty bottle 2-4%, after 50 DEG C of temperatures above are soaked, cleans up, and sterilizes after draining the water；
Fruit wine first can carry out hot-filling bottle or cold-bottling, the fruit wine that spirituosity is low through pasteurize again, also should carry out after bottling
Sterilization；Eaux-De-Vie is loaded in clean bottle, seal with sealing machine, sterilization 10～15 at a temperature of 70 DEG C
Minute；The storage preference temperature of Eaux-De-Vie is 5 DEG C～25 DEG C, deposits at the cool place place of being dried.
3. fruit health promoting wine as claimed in claim 1, it is characterised in that consumption general 100 in the clarification of the described degree of depth
Rise fruit juice and need to add 2-3 egg white.
4. fruit health promoting wine as claimed in claim 3, it is characterised in that Ovum Gallus domesticus album for clarified apple juices, Sucus Pyri,
Any one in Sucus Vitis viniferae, Ovum Gallus domesticus album will with take with, it is to avoid put rotten for a long time.
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| CN201510264127.9A CN106281835A (en) | 2015-05-22 | 2015-05-22 | Fruit health promoting wine |
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| CN201510264127.9A CN106281835A (en) | 2015-05-22 | 2015-05-22 | Fruit health promoting wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108559685A (en) * | 2018-07-20 | 2018-09-21 | 眉山市标己森农业开发有限公司 | A kind of Pitaya wine preparation method and fruit wine |
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Application publication date: 20170104 |