CN106754143A - A kind of production technology of truffle wine - Google Patents

A kind of production technology of truffle wine Download PDF

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Publication number
CN106754143A
CN106754143A CN201710039632.2A CN201710039632A CN106754143A CN 106754143 A CN106754143 A CN 106754143A CN 201710039632 A CN201710039632 A CN 201710039632A CN 106754143 A CN106754143 A CN 106754143A
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China
Prior art keywords
wine
truffle
cellar
time
truffle wine
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CN201710039632.2A
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Chinese (zh)
Inventor
丁云
蒋绍平
武正君
林则银
侯敏
刘国营
周健
王银柱
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Yunnan Metallurgical Cloud Mushroom Biological Polytron Technologies Inc
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Yunnan Metallurgical Cloud Mushroom Biological Polytron Technologies Inc
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Priority to CN201710039632.2A priority Critical patent/CN106754143A/en
Publication of CN106754143A publication Critical patent/CN106754143A/en
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06Precipitation by physical means, e.g. by irradiation, vibrations
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22Ageing or ripening by storing, e.g. lagering of beer

Abstract

The invention discloses a kind of production technology of truffle wine, comprise the steps of:S1 is pre-processed:High-quality truffle is sorted, is crushed and is obtained material;S2 seepage pressure effects:Material old wine is entered into horizontal high voltage seepage pressure effects and obtains concentrate;S3 blends:Concentrate old wine is diluted to blend and obtains blending truffle wine;S4 refrigeration sizings:Truffle wine will be blent to be stored more than 30 days in subzero, truffle wine of shaping will be obtained after filtering;S5 stores sth. in a cellar:Sizing truffle wine is stored sth. in a cellar into more than half a year with Tu Tan, obtains storing sth. in a cellar truffle wine;S6 mixing stands:To store sth. in a cellar after truffle wine is well mixed and stand more than 30 days;Obtain mixing truffle wine;S7 is filtered:To be obtained final product after the filtering of mixing truffle wine, packing.The present invention can improve truffle smells of wine and local flavor;Obtain that quality is homogeneous, it is bright to clarify, without the fragrant unique truffle wine of turbidity and precipitation, bacterium.

Description

A kind of production technology of truffle wine
Technical field
The invention belongs to food processing field, and in particular to a kind of production technology of truffle wine.
Background technology
Truffle also known as ferfas, are rare food materials, and its nutritive value is higher, and Research Literature shows:Truffle contains abundant Protein, 18 kinds of amino acid(Including 8 kinds of essential amino acids that human body can not synthesize), unrighted acid, various dimensions life The essential trace elements such as element, zinc, manganese, iron, calcium, phosphorus, selenium, and sphingolipid, cerebroside, ceramide, triterpene, α-androstanol, The substantial amounts of metabolites such as adenosine, truffle acid, sterol, truffle polysaccharide, truffle polypeptide, with high healthy nutritive value. Antifatigue, immunity regulatin remedy, enhancing sexual function and extension life-span aspect have a significant effect.
But the smell of truffle is unique, has and described and the taste of leaf, Moschus taste, seminal fluid taste and do not washed year in year out to rot It is mingled with some garlicky and rotten egg tastes etc. in the middle of sheet taste and smell of petrol.The odor impact of truffle truffle wine Quality and mouthfeel, special smell directly affect consumer and drink thoughts and feelings to truffle wine.
The content of the invention
It is an object of the invention to provide a kind of production technology of truffle wine, truffle smells of wine and local flavor can be improved, removed The bad smell gone in truffle;Obtain that quality is homogeneous, it is bright to clarify, without the fragrant unique truffle wine of turbidity and precipitation, bacterium.
Technical scheme proposed by the present invention:
A kind of production technology of truffle wine, comprises the steps of:
S1 is pre-processed:High-quality truffle is sorted, is crushed and is obtained material;
S2 seepage pressure effects:Material old wine is entered into horizontal high voltage seepage pressure effects and obtains concentrate;
S3 blends:Concentrate old wine is diluted to blend and obtains blending truffle wine;
S4 refrigeration sizings:Truffle wine will be blent to be stored more than 30 days in subzero, truffle wine of shaping will be obtained after filtering;
S5 stores sth. in a cellar:Sizing truffle wine is stored sth. in a cellar into more than half a year with Tu Tan, obtains storing sth. in a cellar truffle wine;
S6 mixing stands:To store sth. in a cellar after truffle wine is well mixed and stand more than 30 days;Obtain mixing truffle wine;
S7 is filtered:To be obtained final product after the filtering of mixing truffle wine, packing.
Further, the specific method of the step S2 seepage pressure effects is:After material is soaked 48 hours with old wine, old wine By flow for 130 ~ 150ml/min carries out seepage pressure effects;Wherein material and the weight ratio of old wine is 0.8 ~ 1.2:1;Seepage pressure effects Temperature be 30 ~ 40 degree, pressure be 0.2 ~ 0.3MPa.
The application not only improves the efficiency of extraction using the extracting method of diacolation, and can also save the usage amount of old wine, Technique and operation are reduced, is conducive to standardization to produce.First soaked 48 hours with old wine before diacolation simultaneously, can effectively improved Diacolation efficiency.Truffle wine is entered into horizontal high voltage seepage pressure effects, the cell wall structure of material can be effectively destroyed, made effective in truffle Material is able to fully discharge;By diacolation temperature setting at 30 ~ 40 degree, the extraction efficiency of diacolation can be effectively improved, and do not destroy Active ingredient and fragrance ingredient in truffle.
Further, the step S2 concentrates and the weight ratio of material are 1:1.
Applicant it has been investigated that:The concentrate that seepage pressure effects are obtained, the aromatic substance of truffle is mainly at the diacolation initial stage, It is the main component of fragrant taste and active ingredient in truffle wine.And its big polar component is mainly in the later stage of seepage pressure effects, And wherein a large amount of acidic materials can also influence the quality and mouthfeel of truffle wine, additionally, aromatic substance content in this extracting section thing It is relatively low, not only bad for blending for truffle wine, waste a large amount of materials.Therefore the application oozing from the forward part of percolate Filter concentrate, improve and ensure the mouthfeel and quality of truffle wine.
Further, the step S3 blends the obtained raw material for blending truffle wine and includes:By weight, truffle 3 ~ 16%, Old wine 84 ~ 97%.
Further, the temperature of the step S4 refrigerations sizing is -10 DEG C ~ -40 DEG C.
Preferably, the temperature of the step S4 refrigerations sizing is -22 DEG C.
Applicant it has been investigated that:The application can significantly improve the taste and flavor of truffle wine by refrigeration sizing, reduce The bad smells such as rotten-egg odour, make truffle smells of wine be easier to make us receiving, and make truffle wine more aromatic delicious.By it is long when Between, continuation, the chilling treatment of low temperature cold storage, on the one hand avoid the consumption of the aromatic substance and active ingredient in truffle;Greatly Reduction bad smell generation with conversion.On the other hand, moreover it is possible to make heavy metal substance in truffle wine, macromolecular substances and miscellaneous Matter is able to flocking settling, improves deposition efficiency, and truffle wine more clarifies bright after making filtering.Meanwhile, the application is cold with the short time Hide or the method for intermittent cycles storage is compared, can more improve the taste and flavor of truffle wine, improve the clarity of truffle wine.
Further, what the step S4 refrigerations were shaped concretely comprises the following steps:
(1)Sizing stands 3 days, and blending truffle wine is filled with first time oxygen, time 2 h backward;
(2)Oxygen one week after is filled with for the first time, second oxygen, time 2 h are filled with to truffle wine is blent;
(4)Stand.
Applicant it has been investigated that:Oxygen is filled with during sizing is refrigerated, the abundant of truffle wine can be effectively promoted Mixing, especially at the initial stage of refrigeration sizing, being passed through oxygen can effectively facilitate the cohesion of precipitation, make the various materials in truffle wine It is able to fully collide, so that heavy metal substance, macromolecular substances and impurity are able to flocking settling, improves deposition efficiency.
Further, the condition that the step S5 stores sth. in a cellar is:Temperature is 17 DEG C ~ 23 DEG C, and humidity is 20% ~ 60%.
Further, the concrete operations that the step S5 stores sth. in a cellar are:
(1)Sizing truffle wine is fitted into native altar and is stored sth. in a cellar;Store sth. in a cellar one week backward sizing truffle wine of standing and be filled with first time oxygen Gas, time 2 h;
(2)Oxygen is filled with for the first time latter month, second oxygen, time 2 h are filled with to sizing truffle wine;
(3)Latter two moon of oxygen is filled with for the second time, and second oxygen, time 2 h are filled with to sizing truffle wine;
(4)Stand.
The application is chemically reacted by storing sth. in a cellar technique, making the further microbe conversion of truffle wine, produce esters and its His aromatic substance, makes its strong and brisk in taste, strong.Meanwhile, contained sulfidic material in wine is vapored away, greatly reduce white wine Excitant, also mitigates the harmful substance in white wine, and its mouthfeel is become soft soft.Lead to during storing sth. in a cellar simultaneously Enter oxygen, can help to and be passed through oxygen again in this process, be conducive to the growth and fermentation of wherein microorganism, contribute to thiophene The generation of the aromatic substances such as fen derivative and active ingredient, makes that its fragrance is stronger, taste is more mellow.
And time interval that the application early stage is passed through oxygen is shorter, the growth that can be effectively promoted microorganism is numerous with a large amount of Grow, and each composition is fully merged in making truffle wine.And interval that the later stage is passed through the time of oxygen is more long, and it is finally at long-term quiet Configuration state, is now conducive to growth and the maturation of microorganism, is conducive to carrying out and the bioconversion of fermentation.
Further, the specific method of the step S6 mixing standing is:
(1)Store sth. in a cellar truffle wine after Tu Tan is stored sth. in a cellar
(2)Storing sth. in a cellar truffle wine is filled with first time oxygen, time 2 h backward to stand 3 days;
(3)Oxygen one week after is filled with for the first time, second oxygen, time 2 h are filled with to truffle wine is blent;
(4)Stand.
Store sth. in a cellar wine streaking one after storing sth. in a cellar due to each Tu Tan, the application just Tu Tan is stored sth. in a cellar after store sth. in a cellar truffle wine Pour into Wine storage device and be well mixed, and be passed through oxygen, be well mixed it, obtain the homogeneous truffle wine of quality.Meanwhile, it is passed through oxygen Gas, moreover it is possible to contribute to the fusion of truffle drinks point, alcohol, aromatic substance and active ingredient, make that its fragrance is stronger, taste more Plus mellow, mouthfeel more saturation degree.
Further, filter operation is during the S4 refrigerations sizing is filtered with the step S7:By 0.2 micron of filter Net.
The application makes the filter screen that truffle wine passes through 0.2 micron, can effectively remove impurity, the large particulate matter in truffle wine And insoluble matter, the quality that makes truffle wine is homogeneous, clear.
Beneficial effects of the present invention:
First, the production technology of the truffle wine that the present invention is provided, can improve truffle smells of wine and local flavor;In reduction truffle not Good smell, and increase the bacterium fragrance taste of truffle.Make truffle wine be easier to allow people to receive, make that truffle wine aroma is stronger, taste Road is more mellow, mouthfeel more saturation degree.
2nd, the truffle wine quality that obtains of the present invention is homogeneous, it is bright to clarify, without turbidity and precipitation, heavy metal free impurity.
3rd, not dry, non-top after the sweet submissive, drink of product of the present invention.
4th, the present invention obtains product aromatic substance and active principle content is higher, and with enhancing memory, prevention is old silly It is slow-witted, enhance immunity, enriching yin and nourishing kidney, blood fat-reducing blood pressure-decreasing, the effects such as sobering up, give protection against cancer and be anti-aging of refreshing oneself.
5th, the present invention, with reference to the own characteristic of truffle, is maximized favourable factors and minimized unfavourable ones by refrigerating setting process and storing sth. in a cellar technique, makes pine Dew is fully merged and fermented with wine, and mellowness is unique.
Specific embodiment
Embodiment 1
A kind of production technology of truffle wine, comprises the steps of:
S1 is pre-processed:High-quality truffle is sorted, is crushed and is obtained material.
S2 seepage pressure effects:Material old wine is entered into horizontal high voltage seepage pressure effects and obtains concentrate;Wherein, seepage pressure effects is specific Method is:After material is soaked 48 hours with old wine, old wine is by flow for 130ml/min carries out seepage pressure effects;Wherein material with The weight ratio of old wine is 0.8:1;The temperature of seepage pressure effects is 30 degree, and pressure is 0.2MPa.Wherein, the weight of concentrate and material Than being 1:1.
S3 blends:Concentrate old wine is diluted to blend and obtains blending truffle wine;The step S3 blends obtained The raw material for blending truffle wine includes:By weight, truffle 3%, old wine 97%.
S4 refrigeration sizings:Truffle wine will be blent to be stored one month in -10 DEG C of environment, 0.2 micron of filter is filtered through Truffle wine of shaping is obtained after net;Wherein, sizing is concretely comprised the following steps:
(1)Sizing stands 3 days, and blending truffle wine is filled with first time oxygen, time 2 h backward;
(2)Oxygen one week after is filled with for the first time, second oxygen, time 2 h are filled with to truffle wine is blent;
(4)Stand.
S5 stores sth. in a cellar:Sizing truffle wine is stored sth. in a cellar into half a year with Tu Tan, obtains storing sth. in a cellar truffle wine;The condition stored sth. in a cellar is:Temperature is 17 DEG C, humidity is 20%.The concrete operations stored sth. in a cellar are:
(1)Sizing truffle wine is fitted into native altar and is stored sth. in a cellar;Store sth. in a cellar one week backward sizing truffle wine of standing and be filled with first time oxygen Gas, time 2 h;
(2)Oxygen is filled with for the first time latter month, second oxygen, time 2 h are filled with to sizing truffle wine;
(3)Latter two moon of oxygen is filled with for the second time, and second oxygen, time 2 h are filled with to sizing truffle wine;
(4)Stand.
S6 mixing stands:To store sth. in a cellar after truffle wine is well mixed and stand two months;Obtain mixing truffle wine;Wherein, mix The specific method of standing is:
(1)After Tu Tan is stored sth. in a cellar store sth. in a cellar truffle wine pour into Wine storage device be well mixed;
(2)Storing sth. in a cellar truffle wine is filled with first time oxygen, time 2 h backward to stand 3 days;
(3)Oxygen one week after is filled with for the first time, second oxygen, time 2 h are filled with to truffle wine is blent;
(4)Stand.
S7 is filtered:Obtained final product after mixing truffle wine is filtered through into 0.2 micron of filter screen, packing.
Embodiment 2
A kind of production technology of truffle wine, comprises the steps of:
S1 is pre-processed:High-quality truffle is sorted, is crushed and is obtained material.
S2 seepage pressure effects:Material old wine is entered into horizontal high voltage seepage pressure effects and obtains concentrate;Wherein, seepage pressure effects is specific Method is:After material is soaked 48 hours with old wine, old wine is by flow for 150ml/min carries out seepage pressure effects;Wherein material with The weight ratio of old wine is 1.2:1;The temperature of seepage pressure effects is 40 degree, and pressure is 0.3MPa.Wherein, the weight of concentrate and material Than being 1:1.
S3 blends:Concentrate old wine is diluted to blend and obtains blending truffle wine;The step S3 blends obtained The raw material for blending truffle wine includes:By weight, truffle 16%, old wine 84%.
S4 refrigeration sizings:Truffle wine will be blent to be stored two months in -22 DEG C of environment, 0.2 micron of filter is filtered through Truffle wine of shaping is obtained after net;Wherein, sizing is concretely comprised the following steps:
(1)Sizing stands 3 days, and blending truffle wine is filled with first time oxygen, time 2 h backward;
(2)Oxygen one week after is filled with for the first time, second oxygen, time 2 h are filled with to truffle wine is blent;
(4)Stand.
S5 stores sth. in a cellar:Sizing truffle wine Tu Tan is stored sth. in a cellar 1 year, obtains storing sth. in a cellar truffle wine;The condition stored sth. in a cellar is:Temperature is 25 DEG C, humidity is 40%.The concrete operations stored sth. in a cellar are:
(1)Sizing truffle wine is fitted into native altar and is stored sth. in a cellar;Store sth. in a cellar one week backward sizing truffle wine of standing and be filled with first time oxygen Gas, time 2 h;
(2)Oxygen is filled with for the first time latter month, second oxygen, time 2 h are filled with to sizing truffle wine;
(3)Latter two moon of oxygen is filled with for the second time, and second oxygen, time 2 h are filled with to sizing truffle wine;
(4)Stand.
S6 mixing stands:To store sth. in a cellar after truffle wine is well mixed and stand two months;Obtain mixing truffle wine;Wherein, mix The specific method of standing is:
(1)After Tu Tan is stored sth. in a cellar store sth. in a cellar truffle wine pour into Wine storage device be well mixed;
(2)Storing sth. in a cellar truffle wine is filled with first time oxygen, time 2 h backward to stand 3 days;
(3)Oxygen one week after is filled with for the first time, second oxygen, time 2 h are filled with to truffle wine is blent;
(4)Stand.
S7 is filtered:Obtained final product after mixing truffle wine is filtered through into 0.2 micron of filter screen, packing.
Embodiment 2
A kind of production technology of truffle wine, comprises the steps of:
S1 is pre-processed:High-quality truffle is sorted, is crushed and is obtained material.
S2 seepage pressure effects:Material old wine is entered into horizontal high voltage seepage pressure effects and obtains concentrate;Wherein, seepage pressure effects is specific Method is:After material is soaked 48 hours with old wine, old wine is by flow for 140ml/min carries out seepage pressure effects;Wherein material with The weight ratio of old wine is 1:1;The temperature of seepage pressure effects is 37 degree, and pressure is 0.25MPa.Wherein, the weight of concentrate and material Than being 1:1.
S3 blends:Concentrate old wine is diluted to blend and obtains blending truffle wine;The step S3 blends obtained The raw material for blending truffle wine includes:By weight, truffle 9%, old wine 91%.
S4 refrigeration sizings:Truffle wine will be blent to be stored three months in -40 DEG C of environment, 0.2 micron of filter is filtered through Truffle wine of shaping is obtained after net;Wherein, sizing is concretely comprised the following steps:
(1)Sizing stands 3 days, and blending truffle wine is filled with first time oxygen, time 2 h backward;
(2)Oxygen one week after is filled with for the first time, second oxygen, time 2 h are filled with to truffle wine is blent;
(4)Stand.
S5 stores sth. in a cellar:Sizing truffle wine is stored sth. in a cellar into a year and a half with Tu Tan, obtains storing sth. in a cellar truffle wine;The condition stored sth. in a cellar is:Temperature It it is 20 DEG C, humidity is 60%.The concrete operations stored sth. in a cellar are:
(1)Sizing truffle wine is fitted into native altar and is stored sth. in a cellar;Store sth. in a cellar one week backward sizing truffle wine of standing and be filled with first time oxygen Gas, time 2 h;
(2)Oxygen is filled with for the first time latter month, second oxygen, time 2 h are filled with to sizing truffle wine;
(3)Latter two moon of oxygen is filled with for the second time, and second oxygen, time 2 h are filled with to sizing truffle wine;
(4)Stand.
S6 mixing stands:To store sth. in a cellar after truffle wine is well mixed and stand three months;Obtain mixing truffle wine;Wherein, mix The specific method of standing is:
(1)After Tu Tan is stored sth. in a cellar store sth. in a cellar truffle wine pour into Wine storage device be well mixed;
(2)Storing sth. in a cellar truffle wine is filled with first time oxygen, time 2 h backward to stand 3 days;
(3)Oxygen one week after is filled with for the first time, second oxygen, time 2 h are filled with to truffle wine is blent;
(4)Stand.
S7 is filtered:Obtained final product after mixing truffle wine is filtered through into 0.2 micron of filter screen, packing.

Claims (10)

1. a kind of production technology of truffle wine, it is characterised in that comprise the steps of:
S1 is pre-processed:High-quality truffle is sorted, is crushed and is obtained material;
S2 seepage pressure effects:Material old wine is entered into horizontal high voltage seepage pressure effects and obtains concentrate;
S3 blends:Concentrate old wine is diluted to blend and obtains blending truffle wine;
S4 refrigeration sizings:Truffle wine will be blent to be stored more than 30 days in subzero, truffle wine of shaping will be obtained after filtering;
S5 stores sth. in a cellar:Sizing truffle wine is stored sth. in a cellar into more than half a year with Tu Tan, obtains storing sth. in a cellar truffle wine;
S6 mixing stands:To store sth. in a cellar after truffle wine is well mixed and stand more than 30 days;Obtain mixing truffle wine;
S7 is filtered:To be obtained final product after the filtering of mixing truffle wine, packing.
2. the production technology of a kind of truffle wine according to claim 1, it is characterised in that the step S2 seepage pressure effects Specific method is:After material is soaked 48 hours with old wine, old wine is by flow for 130 ~ 150ml/min carries out seepage pressure effects;Its Middle material is 0.8 ~ 1.2 with the weight ratio of old wine:1;The temperature of seepage pressure effects is 30 ~ 40 degree, and pressure is 0.2 ~ 0.3MPa.
3. the production technology of a kind of truffle wine according to claim 1, it is characterised in that the step S2 concentrates and thing The weight ratio of material is 1:1.
4. the production technology of a kind of truffle wine according to claim 1, it is characterised in that the step S3 blends obtained The raw material for blending truffle wine includes:By weight, truffle 3 ~ 16%, old wine 84 ~ 97%.
5. a kind of production technology of truffle wine according to claim 1, it is characterised in that the temperature of the step S4 freezers It is -10 DEG C ~ -40 DEG C.
6. the production technology of a kind of truffle wine according to claim 1, it is characterised in that the step S4 refrigerations sizing Concretely comprise the following steps:
(1)Sizing stands 3 days, and blending truffle wine is filled with first time oxygen, time 2 h backward;
(2)Oxygen one week after is filled with for the first time, second oxygen, time 2 h are filled with to truffle wine is blent;
(4)Stand.
7. a kind of production technology of truffle wine according to claim 1, it is characterised in that the condition that the step S5 stores sth. in a cellar For:Temperature is 17 DEG C ~ 23 DEG C, and humidity is 20% ~ 60%.
8. the production technology of a kind of truffle wine according to claim 1, it is characterised in that it is specific that the step S5 stores sth. in a cellar Operate and be:
(1)Sizing truffle wine is fitted into native altar and is stored sth. in a cellar;Store sth. in a cellar one week backward sizing truffle wine of standing and be filled with first time oxygen Gas, time 2 h;
(2)Oxygen is filled with for the first time latter month, second oxygen, time 2 h are filled with to sizing truffle wine;
(3)Latter two moon of oxygen is filled with for the second time, and second oxygen, time 2 h are filled with to sizing truffle wine;
(4)Stand.
9. the production technology of a kind of truffle wine according to claim 1, it is characterised in that what the step S6 mixing stood Specific method is:
(1)After Tu Tan is stored sth. in a cellar store sth. in a cellar truffle wine pour into Wine storage device be well mixed;
(2)Storing sth. in a cellar truffle wine is filled with first time oxygen, time 2 h backward to stand 3 days;
(3)Oxygen one week after is filled with for the first time, second oxygen, time 2 h are filled with to truffle wine is blent;
(4)Stand.
10. the production technology of a kind of truffle wine according to claim 1, it is characterised in that the S4 refrigerations sizing and institute Filter operation is in stating step S7 filterings:By 0.2 micron of filter screen.
CN201710039632.2A 2017-01-19 2017-01-19 A kind of production technology of truffle wine Pending CN106754143A (en)

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CN108893239A (en) * 2018-06-26 2018-11-27 南华泰源商贸有限责任公司 A kind of preparation method of wild mushroom wine
CN109609328A (en) * 2019-02-27 2019-04-12 河北淘大食品有限公司 A kind of truffle wine and its preparation process

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