CN106754077A - A kind of brewing method of pineapple wine - Google Patents
A kind of brewing method of pineapple wine Download PDFInfo
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- CN106754077A CN106754077A CN201710059824.XA CN201710059824A CN106754077A CN 106754077 A CN106754077 A CN 106754077A CN 201710059824 A CN201710059824 A CN 201710059824A CN 106754077 A CN106754077 A CN 106754077A
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- pineapple
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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 a kind of brewing method of pineapple wine, after pineapple broken juice, by pineapple juice sugar degree regulation to 20 ° of Brix, 25 ° of Brix, yeast juice is added according to 3 5% addition, the culture presevation number of the saccharomyces cerevisiae in yeast juice is CGMCC No.13443, fermentation 35 days is carried out at a temperature of 23 DEG C 28 DEG C, the pineapple wine for then completing main fermentation adds bentonite liquid to clarify 34 days, you can drinks or bottles.Not only color is golden yellow transparent for the pineapple wine prepared using the method for the present invention, and fruity is naturally strong, and sense of taste is tasty and refreshing suitable, and its alcoholic strength is 8 ° 10 °, is a kind of green fermentation fruit wine.
Description
Technical field
The invention belongs to field of food, it is related to a kind of beverage wine, specifically a kind of brewing method of pineapple wine.
Background technology
Wine is indispensable carrier in China's traditional dining culture, with the lifting of people's quality of life, low alcohol fruit wine
Drink is increasingly liked and is praised highly by people.The various fruit wine species of the thing followed also occur in succession, and people are to fruit wine
Color, local flavor, mouthfeel etc. require also more and more higher.Pineapple is a kind of salubrious good to eat, fruit of nutrition succulence, firmly gets the happiness of masses
Love.And its is sour-sweet than moderate, is a kind of fruit of suitable ferment wine brewing.Culture presevation number is the wine brewing of CGMCC No.13443
Yeast is obtained by being screened in the soil of Heze City, Shandong Province vineyard, is adapted to the saccharomyces cerevisiae of wine fermentation, and this yeast has higher
Alcohol conversion ratio, while varied bacteria growing can effectively be suppressed, reduce the corrupt possibility of wine liquid.Patent application publication CN
The home-use wine production device of involved science in 106281832A, the temperature control equipment for having uniqueness is adapted to above-mentioned wine brewing
The carrying out of growth and the fermentation of yeast, shortens fermentation period, improves fermentation efficiency.
The content of the invention
It is described the invention provides a kind of brewing method of pineapple wine for above-mentioned technical problem of the prior art
The brewing period that the brewing method of this pineapple wine will solve pineapple wine in the prior art is long, the not good technology of the taste of pineapple wine
Problem.
The invention provides a kind of brewing method of pineapple wine, comprise the following steps：
Step one：From fresh free of contamination pineapple as liquor-making raw material, the pineapple broken juice that will be chosen obtains pineapple
Juice；
Step 2：The pineapple juice of step one is determined into pol with abbe's refractometer, and sugarcane is added according to the pol of pineapple juice
Sugar, makes pineapple juice pol reach 20 ° of Brix-25 ° of Brix；
Step 3：The pineapple juice of step 2 is transferred in a fermentation tank for brewer, yeast juice, described ferment is added
The concentration of mother liquor is 107-109CFU/mL, the preserving number of the saccharomyces cerevisiae in described yeast juice is CGMCC No.13443, is added
Plus yeast juice quality for pineapple juice quality 3-5%, be inoculated with, by fermentation temperature control at 25 DEG C -28 DEG C；
Step 4：Daily timing agitation 5-10min；
Step 5：Fermentation when bubble is reduced, when continuous two days of the proportion of pineapple wine is more than 0.997, is led to 3-5 days
Fermentation ends；
Step 6：The pineapple wine that main fermentation in step 5 is completed is filtered；
Step 7：Complete to add bentonite liquid, the pineapple wine to brewageing completion to clarify in wine liquid to being filtered in step 6,
Settling time is 3-4 days, and clarification is i.e. drinkable after terminating or bottles.
Further, the compound method of the bentonite liquid is to weigh powdered bentonite in distilled water, and the temperature of distilled water is 60
DEG C -70 DEG C, sealed after stirring and stand 24h, described powdered bentonite and the material ratio of distilled water are 0.5g-1g：100mL.
The present invention is for home-use wine production device involved in the A of patent application publication CN 106281832
Performance is brewageed, a kind of brewage process of pineapple wine has been designed and developed, and has filtered out a kind of saccharomyces cerevisiae of suitable wine fermentation,
Culture presevation number is CGMCC No.13443.Pineapple is a kind of salubrious good to eat, fruit of nutrition succulence, firmly gets liking for masses.
And its is sour-sweet than moderate, is a kind of fruit of suitable ferment wine brewing.Using in the A of patent application publication CN 106281832
The pineapple wine that involved maker and the yeast of autonomous screening are brewageed, with suitable alcoholic strength (8 ° -10 °) and shorter hair
The ferment time (3-4 days), while by Experimental Research, the optimal pineapple wine zymotechnique of mouthfeel has been obtained, will the broken squeezing of pineapple
After juice, by pineapple juice sugar degree regulation to 20 ° of Brix-25 ° of Brix, the addition according to 3-5% adds yeast juice, at 23 DEG C -28
Fermentation 3-5 days is carried out at a temperature of DEG C, the pineapple wine for then completing main fermentation adds bentonite liquid to clarify 3-4 days, you can drink
Or bottling., used as a kind of green fermentation fruit wine, not only color clarification is transparent, and fruity is naturally strong for pineapple wine, and sense of taste is tasty and refreshing suitable
Preferably, and containing needed by human body several mineral materials, vitamin wanted etc., is a kind of healthy fruit wine drink for having local flavor and nutrition concurrently
Material, it is suitable for people of all ages.
The raw material of pineapple wine of the present invention is fresh free of contamination pineapple, rejects pineapple that is immature and rotting, so
Ensure that the freshness and health degree for brewing pineapple wine；For ensure to have after pineapple wine fermentation suitable alcoholic strength (8 °-
10 °), by pineapple juice sugar degree regulation to 20 ° of Brix-25 ° of Brix, the addition according to 3-5% adds yeast juice.To ensure to ferment
The science and reasonability of technique, at a temperature of 23 DEG C -28 DEG C, ferment at constant temperature 3-5 days.To ensure the clarity of wine liquid, will
The pineapple wine for brewageing completion is transferred in container and adds bentonite liquid to clarify 3-4 days, you can drinks or bottles.This pineapple wine does not add
Plus any preservative, formed by spontaneous fermentation.
The saccharomyces cerevisiae (Saccharomyces cerevisae) that the present invention is used, deposit number CGMCC NO.13443；
Preservation date is on December 13rd, 2016, is stored in China Committee for Culture Collection of Microorganisms's common micro-organisms center, ground
Location：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City Institute of Microorganism, Academia Sinica, postcode：100101.This yeast has higher
Alcohol conversion ratio, and suppress wine liquid in varied bacteria growing ability, so when brewageing need not addition sulfur dioxide or lay particular stress on sulfurous
Acid etc. suppresses the material of spoilage organisms.Brewer in the step 3 is described by the A of patent application publication CN 106281832
Home-use wine production device, the temperature control of this maker is autonomous Design, with unique temperature control performance, be more suitable on
The carrying out of growth and the fermentation of saccharomyces cerevisiae is stated, fermentation period is shortened, is improve and is brewageed efficiency.
The present invention is compared with prior art, and its technological progress is significant.The present invention is using patent application publication CN
Involved maker is round in 106281832 A, the use of culture presevation number is the wine brewing ferment of CGMCC No.13443
Mother is fermented, and a kind of fruity of brew is naturally strong, tasty and refreshing suitable, the suitable for people of all ages healthy pineapple wine of sense of taste, and explores outlet
The optimal pineapple wine brewage technology of taste.
Brief description of the drawings
Fig. 1 be a kind of pineapple wine of the invention brewing method in the structural representation of brewer that uses；
Fig. 2 be a kind of pineapple wine of the invention brewing method in the profile of brewer that uses；
Fig. 3 be a kind of pineapple wine of the invention brewing method in the outer bung of brewer and the one of outer barrel composition that uses
The structural representation of global shape
Fig. 4 be a kind of pineapple wine of the invention brewing method in the fermentation tank of brewer and the one of filter that uses
Overall structure diagram.
Fig. 5 is the microphoto of the saccharomyces cerevisiae that the present invention is used.
Specific embodiment
Embodiment 1
Yeast of the invention is screened in the pedotheque from one vineyard of Heze City, Shandong Province below grapevine and obtained.
Weigh pedotheque 10g to be dissolved in 150mL sterilized waters, the 200r/min enrichments saccharomycete under 28 DEG C of constant temperatures
20min, taking the above-mentioned nutrient solution 1mL for shaking up carries out gradient dilution, and 10 are drawn respectively-4、10-5With 10-6The μ of dilution 200 of gradient
L coats PDA plate, and picking products of typical yeast bacterium bacterium colony accesses YPD fluid nutrient mediums after cultivating 24h in 28 DEG C of constant incubators
In, through 2-3 line separation, smear staining microscopy, obtain saccharomycete pure culture.Saccharomycete is inoculated in 2% inoculum concentration
200r/min shaking tables are placed in the conical flask of the fluid nutrient mediums of YPD containing 50mL, in addition by its streak inoculation in YPD flat boards, flat board
Smelling local flavor is not (to connect the YPD flat boards and fluid nutrient medium of bacterium as empty after cultivating 24h under the conditions of 30 DEG C with fluid nutrient medium
In vain), the saccharomycete of unique aroma is produced in screening.The aroma volatile of yeast juice is carried out with SPME combinations GC-MS simultaneously
Determine, wherein the 4 kinds of alcohols materials for detecting are respectively ethanol (10.439%), isoamyl alcohol (21.15%), benzyl carbinol
(2.505%) and 1 nonyl alcohol (0.299%), ethanol and isoamyl alcohol are topmost 2 kinds of alcohols materials in zymotic fluid.Isoamyl alcohol is in
Existing fruit perfume and floral character, the content highest in alcohols material, it is the main component of Fusel Oil in Liquor, is important white wine
One of aroma-producing substance.The 5 kinds of Esters for detecting are ethyl acetate (57.011%), isoamyl acetate (5.877%), second
Propyl propionate (0.465%), isobutyl acetate (1.194%) and acetic acid -2- phenethyl esters (0.223%), ethyl acetate is with respect to content
It is content highest taste compound in yeast juice more than 50%.There are some researches show ethyl acetate is presented, pineapple is fragrant, and pineapple is fragrant, water
Fruity, is the main aroma composition of Chinese fen-flavor type white spirit.
It is inoculated in slant tube to the saccharomycete that will be filtered out, and 4 DEG C preserve.Above-mentioned yeast is preserved in China Microbiological bacterium
Plant preservation administration committee common micro-organisms center, deposit number CGMCC NO.13443.
The biology of yeast characteristic：The S. cervisiae is positive in Grain stain, unicellular, spherical, oval (size 3-
8 μm) or cell to extend be in involution form pseudohypha, the germination of typical multidigit does not produce fungal filament, germ tube and arthrospore is not produced.
The bacterium fast-growth on synthetic medium, ripe two days later, bacterium colony median size is flat, smooth, moistening, refractive power, cheese color
To light brown, there are smells of wine on plating medium.A kind of brewing method of the pineapple wine of embodiment 2, comprises the following steps：
(1) squeeze the juice：The pineapple 5kg for selecting fresh, maturity higher, peeling stoning obtains 4.2kg pulp after removing carpopodium, will
Its broken juice, and clarification is filtered, obtain clear pineapple juice 3.9L.
(2) sugar is adjusted：The pineapple juice that will be clarified determines pol with abbe's refractometer, and according to the pol for measuring in pineapple juice
Addition sucrose, by sugar degree regulation to 20 ° of Brix., which ensures that the pineapple wine brewed has suitable alcoholic strength (8 ° -10 °).
(3) tank is entered：The 3.9L pineapple juice of sugar will be adjusted to be transferred in maker fermentation tank (1), the maker is patent Shen
Maker that please be involved by the A of publication No. CN 106281832.
(4) yeast is added：By saccharomyces cerevisiae (culture presevation CGMCC No.13443) 28 DEG C in YPD fluid nutrient mediums
Shaken cultivation 24h, will cultivate the yeast juice for terminating 6000r/min in supercentrifuge and is centrifuged 10 minutes, and repeated centrifugation is twice
Supernatant is taken, in adding pineapple juice by 3% addition, the concentration of yeast juice is 107-109cFU/mL。
(5) ferment：By maker temperature setting at 25 DEG C, fermentation time is 3-5 days, and contained sugar is gradually in pineapple juice
It is transformed into alcohol and carbon dioxide.Which ensures that the local flavor and mouthfeel of fermentation.
(6) stir：Timing daily is stirred to wine liquid, and agitating mode is the agitating paddle 4 for opening brewer, makes its automatic
Stirring 5-10min.
(7) fermentation is completed：When pineapple wine fermentation was to 3-5 days, when bubble is significantly reduced, with the ratio that range is 0.9-1.0
Restatement determines wine liquid proportion, and continuous two days numerical stabilities show that main fermentation terminates more than 0.997, that is,.
(8) press filtration：In the brewer that pressure filter press-in fermentation is completed, pineapple wine is set to pass sequentially through two-layer filter,
Press filtration is carried out to the pineapple wine that fermentation is completed.The assembling mode of the pressure filter is, as shown in figure 4, first by thin filter 20
From the threaded one end of depression bar 21, rotation is got on, then from identical one end, rotation is got on by coarse filter device 19, coarse filter device
The distance between 19 and thin filter 20 are set to 5-10cm.When press filtration is completed, the location of thin filter 20 should be low
In the location of void channels 25.
(9) clarify：The good pineapple wine of press filtration is added into the clarification of 20-25% bentonite liquid, settling time is 3-4 days.The soap
The compound method of native liquid is to weigh 0.5g-1g powdered bentonites in the distilled water of 50mL, is stirred with glass bar, distilled water
Temperature is 60 DEG C -70 DEG C.Sealed after stirring and stand 24h, 100mL is complemented to distilled water, stirred evenly standby.
(10) tinning detection：Pineapple wine after clarification is flowed out by void channels 25 into conduit 15, directly drink or
Cryopreservation.
A kind of brewing method of the pineapple wine of embodiment 3, comprises the following steps：
(1) squeeze the juice：The pineapple 5kg for selecting fresh, maturity higher, peeling stoning obtains 4.2kg pulp after removing carpopodium, will
Its broken juice, and clarification is filtered, obtain clear pineapple juice 3.9L.
(2) sugar is adjusted：The pineapple juice that will be clarified determines pol with abbe's refractometer, and according to the pol for measuring in pineapple juice
Addition sucrose, by sugar degree regulation to 25 ° of Brix.
(3) tank is entered：The 3.9L pineapple juice of sugar will be adjusted to be transferred in the first fermentation tank of maker 32, the maker is patent
Maker involved by the A of application publication number CN 106281832.
(4) yeast is added：By saccharomyces cerevisiae (culture presevation CGMCC No.13443) 28 DEG C in YPD fluid nutrient mediums
Shaken cultivation 24h, will cultivate the yeast juice for terminating 6000r/min in supercentrifuge and is centrifuged 10 minutes, and repeated centrifugation is twice
Supernatant is taken, in adding pineapple juice by 5% addition, the concentration of yeast juice is 107-109cFU/mL。
(5) ferment：By maker temperature setting at 28 DEG C, fermentation time is 3-5 days, and contained sugar is gradually in pineapple juice
It is transformed into alcohol and carbon dioxide.
(6) stir：Timing daily is stirred to wine liquid, and agitating mode is the agitating paddle 4 for opening brewer, makes its automatic
Stirring 5-10min.
(7) fermentation is completed：When pineapple wine fermentation was to 3-5 days, wine liquid ratio is determined with the densimeter that range is 0.9-1.0
Weight, continuous two days numerical stabilities show that main fermentation terminates more than 0.997, that is,.
(8) press filtration：In the brewer that pressure filter press-in fermentation is completed, pineapple wine is set to pass sequentially through two-layer filter,
Press filtration is carried out to the pineapple wine that fermentation is completed.The assembling mode of the pressure filter is, as shown in figure 4, first by thin filter 20
From the threaded one end of depression bar 21, rotation is got on, then from identical one end, rotation is got on by coarse filter device 19, coarse filter device
The distance between 19 and thin filter 20 are set to 5-10cm.When press filtration is completed, the location of thin filter should be less than
The location of void channels 25.
(9) clarify：The pineapple wine that will be fermented adds the clarification of 20-25% bentonite liquid, and settling time is 3-4 days.The soap
The compound method of native liquid is to weigh 0.5g-1g powdered bentonites in the distilled water of 50mL, is stirred with glass bar, distilled water
Temperature is 60 DEG C -70 DEG C.Sealed after stirring and stand 24h, 100mL is complemented to distilled water, stirred evenly standby.
(10) tinning detection：Pineapple wine after clarification is flowed out by void channels 25 into conduit 15, directly drink or
Cryopreservation.
Embodiment 4
A kind of Domestic wine making device as shown in figures 1 and 3, including fermentation tank 1, end cap 2, motor 3, agitating device 4, temperature
Sensor 5, attemperating unit 6, go out wine device 7, control device 8 and filter (not marked in figure), described pot cover 2 is used to seal
The described fermentation tank 1 of lid, the material that described motor 3 is used in driving described agitating device 4 to stir described fermentation tank 1,
Described temperature sensor 5 is arranged on the side wall and bottom of described fermentation tank 1, and described temperature sensor 5 is used to detect
The temperature change of described material, and described control device 8 is transferred signals to, described control device 8 is used to adjust institute
The attemperating unit 6 stated is heated or cooled state, the temperature of material is maintained within the scope of certain temperature, while regulation is described
Agitating device 4 mixing speed and mixing time, it is described go out wine device 7 for derive the fermented glutinous rice made.
As shown in figure 4, described filter (not marked in figure) includes coarse filter device 19, thin filter 20 and adjusts
Pole 21, described coarse filter device 19 is the pressing plate for being provided with multiple holes, and described thin filter 20 is several in radiation
Filter screen 23 is provided between the support 22 of shape and described support 22, described adjusting rod 21 is screw rod, described thin filter
The distance between more than 20 described pressing plates 19 adjust, specifically, described thin filter 20 and institute by described screw rod 21
The wherein at least one of pressing plate 19 stated can be by threaded adjusting distance between the two, and those skilled in the art are according to reality
Border need can specific design, and the one end of screw rod of the invention 21 is threaded structure, and described thin filter 20 and described
Pressing plate 19 be arranged on one end that screw rod 21 is threaded structure, and all can be through threaded adjusting distance between the two.When using,
First according to level of residue number, described coarse filter device 19 and thin filtering the distance between 20 is adjusted by screw rod 21, so
Fermentation tank 1 is put into by filter afterwards, larger filter residue is filtered through described coarse filter device 19, then through described thin Gu
Consider device 20 and filter out more limpid wine, finally derive more limpid wine through void channels 25 again.Therefore, the present invention has
More simply and easily sight line is filtered and obtains limpid wine, practical.
As shown in Fig. 2 described agitating device 4 includes a slender axles 9 and blade 10, described blade 10 is twin screw
Leaf, described double helix blade 10 is fixedly installed on described slender axles 9, described slender axles 9 and described end cap 2, institute
The motor 3 stated is integrally formed, and being stirred using described double helix blade 10 can make material preferably suspend, mixing also more
Uniformly, while the edge of double helix blade 10 can put the first edge on a knife or a pair of scissors, broken material can be played a part of, makes the faster convenience of fermentation.Institute
The brewer stated also includes an outer barrel 11 and outer bung 12, and described outer barrel 11 is used to store described fermentation tank 1, and described is outer
Bung 12 is used to cover described outer barrel 11, and described motor 3 is arranged in described outer bung 12, and is filled with described stirring
Put 4 and described end cap 2 be integrally formed.
Described outer bung 12 is streamlined with the global shape that outer barrel 11 is constituted, at the bottom of described outer barrel 12
Several through holes 16 are provided with, are conducive to radiating, keep air flow unimpeded.The maximum gauge of described outer barrel 11 goes out to be provided with a pair
Handle 17, described handle 17 is concave inward structure, convenient to carry Domestic wine making device.The individual wooden wine of outward appearance picture of whole brewer
Barrel-shaped shape, good visual effect is very attractive in appearance.
Described fermentation tank 1 is provided with support member 18 by its bottom, be easy to place described in attemperating unit 6 and support
Described fermentation tank 1, described attemperating unit 6 is temperature control chip, and described temperature control chip 6 is arranged between described support member 18,
And the bottom of the fermentation tank 1 described in being right against, described support member 18 is annular support member, tool of the present invention for support member 18
Body structure is not limited, and those skilled in the art make specifically chosen according to the particular location relation of parts.Described fermentation
Heat-insulation layer 24 is additionally provided with the outer wall of tank 1, the effect of insulation is played.
Described outer barrel is covered and is additionally provided with described coupled switch 13 and three air ports 14, and described control device 8 is set
On the lateral wall of described outer barrel 11, described control device 8 is control panel, and described coupled switch 13 sets described
On the edge of end cap 2, the connection for controlling circuit, described air port 14 is air grille, is easy to described fermentation tank 1 saturating
Gas, it is to avoid cause anaerobic fermentation, while can also avoid the foreign matters such as dust, rainwater from falling into.
Described goes out wine device 7 for tap, and described tap 7 is set how on the side wall of described outer barrel 11, and is led to
Cross conduit 15 to be connected with described fermentation tank 1, the one end near described fermentation 1 in described conduit 15 is provided with void channels
25, it is used to filter tiny residue and obtains limpid fermented glutinous rice, and residue obstruction conduit 15 can be prevented.
In order to better illustrate technical scheme, will be used for introducing this hair below using a specific embodiment
It is bright.The formula of brewageing that will have been prepared first is put into described fermentation tank 1, and starts electricity by described coupled switch 13
Source, then according to the requirement for brewageing formula, sets fermentation temperature and mixing time, speed on described control panel 8, treats wine
After the completion of brewageing, the described entirety of outer bung 12 is taken out as shown in Fig. 2 filter is put into described fermentation tank 1, down
Pressure, described support member 18 bears strength, through coarse filtration, thin filtering, is then filtered through void channels 19, and through the described fire hose
Head releases limpid, delicious wine.
Present invention disclosed above preferred embodiment is only intended to help and illustrates the present invention.Preferred embodiment is not detailed
All of details is described, it is only described specific embodiment that the invention is not limited yet.Obviously, according to the content of this specification,
Can be many modifications and variations.This specification is chosen and specifically describes these embodiments, is to preferably explain the present invention
Principle and practical application so that skilled artisan can be best understood by and utilize the present invention.The present invention is only
Limited by claims and four corner and equivalent.
5kg pineapple peelings obtain pulp 4.2kg after removing carpopodium, and squeeze the juice 3.9L, and the wine for leading to is 3.7-3.8L, is used
This brewer (A of patent application publication CN 106281832) and saccharomyces cerevisiae (culture presevation CGMCC No.13443) are made
The distillation yield of pineapple wine is 44%-45%, similar with the distillation yield that average family is brewageed, but efficiency is significantly improved, common family
Making needs one month or so, is only needed to one week using this brewer and saccharomyces cerevisiae.
Embodiment 5
The wine sample of embodiment 2-3 is detected into its security and corresponding index according to GB methods described, according to GB/T
Direct iodimetry detection total sulfur dioxide content described in 4.8.2.2 in 15038-2006, according in GB/T 15038-2006
4.11.1 gas chromatography detection methanol content, according to GB/T 4789.25-2010 methods describeds detect salmonella and
Staphylococcus aureus, as a result shows, salmonella and staphylococcus aureus do not detect, methanol content (146mg/L) and total
Content of sulfur dioxide (22mg/L) is below national standard (methyl alcohol≤400mg/L, total sulfur dioxide≤200mg/L), it was demonstrated that
The security of brewed wine.Sensory evaluation scores standard (table 1) is set up simultaneously, subjective appreciation is carried out to pineapple wine.This pineapple wine color gold
Yellow transparent, fruity is naturally strong, and sense of taste is tasty and refreshing suitable, and subjective appreciation average is 102 points (full marks are 110 points).
The fruit wine sensory evaluation scores table of table 1
Claims (2)
1. a kind of brewing method of pineapple wine, it is characterised in that comprise the following steps：
Step one：From fresh free of contamination pineapple as liquor-making raw material, the pineapple broken juice that will be chosen obtains pineapple juice；
Step 2：The pineapple juice of step one is determined into pol with abbe's refractometer, and sucrose is added according to the pol of pineapple juice, made
Pineapple juice pol reaches 20 ° of Brix -25 ° of Brix；
Step 3：The pineapple juice of step 2 is transferred in a fermentation tank for brewer, yeast juice, described yeast juice is added
Concentration be 107-109CFU/mL, the preserving number of the saccharomyces cerevisiae in described yeast juice is CGMCC No.13443, addition
The quality of yeast juice is the 3-5% of pineapple juice quality, is inoculated with, by fermentation temperature control at 25 DEG C -28 DEG C；
Step 4：Daily timing agitation 5-10min；
Step 5：Fermentation to 3-5 days, during bubble reduction, when continuous two days of the proportion of pineapple wine is more than 0.997, main fermentation
Terminate；
Step 6：The pineapple wine that main fermentation in step 5 is completed is filtered；
Step 7：Complete to add bentonite liquid, the pineapple wine to brewageing completion to clarify in wine liquid to being filtered in step 6, clarify
Time is 3-4 days, and clarification is i.e. drinkable after terminating or bottles.
2. the brewing method of a kind of pineapple wine according to claim 1, it is characterised in that：The compound method of the bentonite liquid
For, powdered bentonite is weighed in distilled water, the temperature of distilled water is 60 DEG C -70 DEG C, is sealed after stirring and stands 24h, described
The material ratio of powdered bentonite and distilled water is 0.5g-1g：100mL.
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| CN110846181A (en) * | 2019-12-31 | 2020-02-28 | 华南理工大学 | Production method for brewing pineapple wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107446740A (en) * | 2017-08-07 | 2017-12-08 | 广东省农业科学院果树研究所 | A kind of production technology of high-grade dry wine type pineapple wine |
| CN110846181A (en) * | 2019-12-31 | 2020-02-28 | 华南理工大学 | Production method for brewing pineapple wine |
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