CN106434100A - Preparation method for fruit wine - Google Patents
Preparation method for fruit wine Download PDFInfo
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- CN106434100A CN106434100A CN201510473079.4A CN201510473079A CN106434100A CN 106434100 A CN106434100 A CN 106434100A CN 201510473079 A CN201510473079 A CN 201510473079A CN 106434100 A CN106434100 A CN 106434100A
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Abstract
The invention discloses a preparation method for fruit wine. The preparation method is characterized in that the fruit wine is prepared through the following steps that fresh fruits are broken, grinded, fermented, distilled and aged, wherein the selected fruits are mature passion fruits, apples, pomegranates and bananas. The preparation method has the advantages that each physicochemical and hygienic index of the fruit wine conforms to the national relative standards; the brewed wine has elegant, delicate and long-lasting taste and has harmonious compound fruity flavor of the passion fruits, the apples, the pomegranates and the bananas, aged oak flavor and full-bodied wine flavor. Compared with the fruit wine in the prior art, the fruit wine disclosed by the invention is characterized in that chemical ingredients and nutrition ingredients of the peel of the passion fruits, the apples and the bananas are added in a production process, so that the fruity flavor is rich and full, the fruit wine also has a peculiar pharmacologic action and is more favorable for the body health of people, and the production way of the traditional tropical fruit wine is broken through.
Description
Technical field
The present invention relates to brewing technical field is and in particular to a kind of manufacture method of fruit wine.
Background technology
Eaux-De-Vie is with fruit as raw material, fermented, distillation, storage, aging, then is blent to reach preferable color, fragrance and alcoholic strength, thus brewageing the wine made；Brandy vinosity is aromatic good to eat, and fragrance is strong, and the golden color as succinum is even more glittering and translucent.
According to scientific research, Fructose has makes ethanol accelerate the effect eliminating in blood, and to the patient for 1500ml/L for the alcohol concentration after the Fructose (having 40% Fructose in 500ml) of intravenous injection 200g, its elimination factor exceeds 23% than comparison.Human body takes in ethanol 90% above by liver metabolism, and ethanol is eliminated by Fructose in blood, then can reduce the alcohol metabolism load of liver.In addition Fructose also can reduce ethanol to hepatocellular anoxia-induced apoptosis, reduces the hepatocellular death of anoxia, the hepatocellular metabolic capacity of timely recovery eliminating in anoxia, and Fructose has liver-protective remarkable effect.Fructose is present in fruit nutrition in a large number, drinks the eutrophic water fruit wine containing a large amount of Fructose, then can reduce or eliminate the injury to the crowd of drinking for the ethanol.
Content of the invention
Present invention aims to the deficiencies in the prior art, now provide a kind of natural flavor that can retain fruit and nutritional labeling, be easy to the manufacture method of fruit wine being daily drunk by people.
For achieving the above object, the technical scheme is that：A kind of manufacture method of fruit wine, its innovative point is：From fresh fruit through broken, defibrination, fermentation, distillation is obtained with aging step；The fruit of described selection is ripe Passifolra edulis, Fructus Mali pumilae, red pomegranate and Fructus Musae.
Further, described concretely comprise the following steps：
（1）Broken, defibrination：By ripe Passifolra edulis, Fructus Mali pumilae, red pomegranate and Fructus Musae, belt leather, clean up, the weight of the raw material of described input is identical, put disintegrating machine together into be crushed, add 3% pectase, 0.2% citric acid, 0. 5% weighting potassium sulfate by the fruit raw material percentage by weight after broken, carry out defibrination with colloid mill；
（2）Fermentation：Add the pure water of 40% percentage by weight in serosity, add white sugar to adjust the pol of pulp to 24Bx；The pH value that citric acid adjusts pulp is added to be 4.2；It is subsequently adding the active dry yeast of 0.08% percentage by weight, carry out sweat；
（3）Distillation：By the serosity filter cleaner after fermentation, distillation filtrate, below 20 DEG C, adjustment alcoholic strength is 48% vol to the temperature controlling distillation exit wine；
（4）Aging：Chinese liquor is sealed up for safekeeping in oak barrel aging 10-12 month, eventually pass filtration, blend, perfumery, bottling can complete the making of fruit wine.
Further, described step（2）In sweat in, control fermentation temperature be 26 DEG C -33 DEG C, fermentation time be 5-6 days.
Beneficial effects of the present invention are as follows：Every physics and chemistry of the present invention, sanitary index all meet concerned countries standard；The wine mouthfeel alcohol brewageed and, fine and smooth, continuous, have harmony Passifolra edulis, the compound fruit flavor of Fructus Mali pumilae, red pomegranate and Fructus Musae, the fragrant and strong aroma of aging Quercus acutissima Carr..Compare with the fruit wine of prior art, the Eaux-De-Vie of the present invention adds chemical composition and the nutritional labeling of the peel of Passifolra edulis, Fructus Musae and Fructus Mali pumilae in process of production, fruit flavor is not only made more to enrich full, also there is the pharmacological action of uniqueness, it is more beneficial for the healthy of people, breach the mode of production of traditional tropical fruit (tree) wine.
Specific embodiment
Hereinafter embodiments of the present invention are illustrated by particular specific embodiment, those skilled in the art the content disclosed by this specification can understand other advantages and effect of the present invention easily.
Embodiment 1
A kind of manufacture method of fruit wine, from fresh fruit through broken, defibrination, fermentation, distillation is obtained with aging step；From fruit be ripe Passifolra edulis, Fructus Mali pumilae, red pomegranate and Fructus Musae；
Concretely comprise the following steps：
（1）Broken, defibrination：By ripe Passifolra edulis, Fructus Mali pumilae, red pomegranate and Fructus Musae, belt leather, clean up, the weight of the raw material thrown in is identical, put disintegrating machine together into be crushed, add 3% pectase, 0.2% citric acid, 0. 5% weighting potassium sulfate by the fruit raw material percentage by weight after broken, carry out defibrination with colloid mill；
（2）Fermentation：Add the pure water of 40% percentage by weight in serosity, add white sugar to adjust the pol of pulp to 24Bx；The pH value that citric acid adjusts pulp is added to be 4.2；It is subsequently adding the active dry yeast of 0.08% percentage by weight, carries out sweat, control fermentation temperature to be 26 DEG C, fermentation time is 5 days；
（3）Distillation：By the serosity filter cleaner after fermentation, distillation filtrate, below 20 DEG C, adjustment alcoholic strength is 48%vol to the temperature controlling distillation exit wine；
（4）Aging：Chinese liquor is sealed up for safekeeping aging 10 months in oak barrel, eventually pass filtration, blend, perfumery, bottling can complete the making of fruit wine.
Embodiment 2
A kind of manufacture method of fruit wine, from fresh fruit through broken, defibrination, fermentation, distillation is obtained with aging step；From fruit be ripe Passifolra edulis, Fructus Mali pumilae, red pomegranate and Fructus Musae；
Concretely comprise the following steps：
（1）Broken, defibrination：By ripe Passifolra edulis, Fructus Mali pumilae, red pomegranate and Fructus Musae, belt leather, clean up, the weight of the raw material thrown in is identical, put disintegrating machine together into be crushed, add 3% pectase, 0.2% citric acid, 0. 5% weighting potassium sulfate by the fruit raw material percentage by weight after broken, carry out defibrination with colloid mill；
（2）Fermentation：Add the pure water of 40% percentage by weight in serosity, add white sugar to adjust the pol of pulp to 24Bx；The pH value that citric acid adjusts pulp is added to be 4.2；It is subsequently adding the active dry yeast of 0.08% percentage by weight, carries out sweat, control fermentation temperature to be 33 DEG C, fermentation time is 6 days；
（3）Distillation：By the serosity filter cleaner after fermentation, distillation filtrate, below 20 DEG C, adjustment alcoholic strength is 48%vol to the temperature controlling distillation exit wine；
（4）Aging：Chinese liquor is sealed up for safekeeping aging 12 months in oak barrel, eventually pass filtration, blend, perfumery, bottling can complete the making of fruit wine.
Embodiment 3
A kind of manufacture method of fruit wine, from fresh fruit through broken, defibrination, fermentation, distillation is obtained with aging step；From fruit be ripe Passifolra edulis, Fructus Mali pumilae, red pomegranate and Fructus Musae；
Concretely comprise the following steps：
（1）Broken, defibrination：By ripe Passifolra edulis, Fructus Mali pumilae, red pomegranate and Fructus Musae, belt leather, clean up, the weight of the raw material thrown in is identical, put disintegrating machine together into be crushed, add 3% pectase, 0.2% citric acid, 0. 5% weighting potassium sulfate by the fruit raw material percentage by weight after broken, carry out defibrination with colloid mill；
（2）Fermentation：Add the pure water of 40% percentage by weight in serosity, add white sugar to adjust the pol of pulp to 24Bx；The pH value that citric acid adjusts pulp is added to be 4.2；It is subsequently adding the active dry yeast of 0.08% percentage by weight, carries out sweat, control fermentation temperature to be 30 DEG C, fermentation time is 5.5 days；
（3）Distillation：By the serosity filter cleaner after fermentation, distillation filtrate, below 20 DEG C, adjustment alcoholic strength is 48%vol to the temperature controlling distillation exit wine；
（4）Aging：Chinese liquor is sealed up for safekeeping aging 11 months in oak barrel, eventually pass filtration, blend, perfumery, bottling can complete the making of fruit wine.
Every physics and chemistry of the present invention, sanitary index all meet concerned countries standard；The wine mouthfeel alcohol brewageed and, fine and smooth, continuous, have harmony Passifolra edulis, the compound fruit flavor of Fructus Mali pumilae, red pomegranate and Fructus Musae, the fragrant and strong aroma of aging Quercus acutissima Carr..Compare with the fruit wine of prior art, the Eaux-De-Vie of the present invention adds chemical composition and the nutritional labeling of the peel of Passifolra edulis, Fructus Musae and Fructus Mali pumilae in process of production, fruit flavor is not only made more to enrich full, also there is the pharmacological action of uniqueness, it is more beneficial for the healthy of people, breach the mode of production of traditional tropical fruit (tree) wine.
Above-described embodiment is presently preferred embodiments of the present invention; it is not the restriction to technical solution of the present invention; as long as the technical scheme that can realize on the basis of above-described embodiment without creative work, in the rights protection scope being regarded as fall into patent of the present invention.
Claims (3)
1. a kind of manufacture method of fruit wine it is characterised in that：From fresh fruit through broken, defibrination, fermentation, distillation is obtained with aging step；The fruit of described selection is ripe Passifolra edulis, Fructus Mali pumilae, red pomegranate and Fructus Musae.
2. a kind of fruit wine according to claim 1 manufacture method it is characterised in that：Described concretely comprise the following steps：
（1）Broken, defibrination：By ripe Passifolra edulis, Fructus Mali pumilae, red pomegranate and Fructus Musae, belt leather, clean up, the weight of the raw material of described input is identical, put disintegrating machine together into be crushed, add 3% pectase, 0.2% citric acid, 0. 5% weighting potassium sulfate by the fruit raw material percentage by weight after broken, carry out defibrination with colloid mill；
（2）Fermentation：Add the pure water of 40% percentage by weight in serosity, add white sugar to adjust the pol of pulp to 24Bx；The pH value that citric acid adjusts pulp is added to be 4.2；It is subsequently adding the active dry yeast of 0.08% percentage by weight, carry out sweat；
（3）Distillation：By the serosity filter cleaner after fermentation, distillation filtrate, below 20 DEG C, adjustment alcoholic strength is 48%vol to the temperature controlling distillation exit wine；
（4）Aging：Chinese liquor is sealed up for safekeeping in oak barrel aging 10-12 month, eventually pass filtration, blend, perfumery, bottling can complete the making of fruit wine.
3. a kind of fruit wine according to claim 1 manufacture method it is characterised in that：Described step（2）In sweat in, control fermentation temperature be 26 DEG C -33 DEG C, fermentation time be 5-6 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510473079.4A CN106434100A (en) | 2015-08-05 | 2015-08-05 | Preparation method for fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510473079.4A CN106434100A (en) | 2015-08-05 | 2015-08-05 | Preparation method for fruit wine |
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| CN106434100A true CN106434100A (en) | 2017-02-22 |
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| CN201510473079.4A Pending CN106434100A (en) | 2015-08-05 | 2015-08-05 | Preparation method for fruit wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106967555A (en) * | 2017-05-05 | 2017-07-21 | 广西万佳葡萄科技有限公司 | A kind of production method of passion fruit sugarcane mixed fruit wine |
| CN107151599A (en) * | 2017-06-30 | 2017-09-12 | 山东农业大学 | Do strong high flavonoids applejack of type and preparation method thereof |
| CN112725123A (en) * | 2020-12-31 | 2021-04-30 | 国投中鲁果汁股份有限公司 | Processing method of apple-pomegranate mixed fermented wine |
| CN113265314A (en) * | 2021-07-01 | 2021-08-17 | 西南大学 | Brewing and aroma improving process of fruit distilled liquor |
| CN115141706A (en) * | 2022-06-27 | 2022-10-04 | 上海信悉智能技术有限公司 | Fruity low-deuterium wine and preparation method thereof |
-
2015
- 2015-08-05 CN CN201510473079.4A patent/CN106434100A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106967555A (en) * | 2017-05-05 | 2017-07-21 | 广西万佳葡萄科技有限公司 | A kind of production method of passion fruit sugarcane mixed fruit wine |
| CN107151599A (en) * | 2017-06-30 | 2017-09-12 | 山东农业大学 | Do strong high flavonoids applejack of type and preparation method thereof |
| CN107151599B (en) * | 2017-06-30 | 2018-07-06 | 山东农业大学 | Do strong high flavonoids applejack of type and preparation method thereof |
| CN112725123A (en) * | 2020-12-31 | 2021-04-30 | 国投中鲁果汁股份有限公司 | Processing method of apple-pomegranate mixed fermented wine |
| CN113265314A (en) * | 2021-07-01 | 2021-08-17 | 西南大学 | Brewing and aroma improving process of fruit distilled liquor |
| CN115141706A (en) * | 2022-06-27 | 2022-10-04 | 上海信悉智能技术有限公司 | Fruity low-deuterium wine and preparation method thereof |
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