CN106811366A - A kind of brewing method of pear wine - Google Patents
A kind of brewing method of pear wine Download PDFInfo
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- CN106811366A CN106811366A CN201710059914.9A CN201710059914A CN106811366A CN 106811366 A CN106811366 A CN 106811366A CN 201710059914 A CN201710059914 A CN 201710059914A CN 106811366 A CN106811366 A CN 106811366A
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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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
- C12N1/185—Saccharomyces isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
Abstract
The invention discloses a kind of brewing method of pear wine, after pears broken juice, by pear 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 pear 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 pear 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 ° 12 °, 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 pear 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.Pears are a kind of common fruit, contain mineral matter and multivitamin etc., tool
Reduce blood pressure, replenishing the vital essence and removing heat, often eat a little pears and be very beneficial, appetite can be promoted, help digest, and have diuresis defaecation
And refrigeration function.Culture presevation number for the saccharomyces cerevisiae of CGMCC No.13443 is screened by the soil of Heze City, Shandong Province vineyard
Arrive, be adapted to the saccharomyces cerevisiae of wine fermentation, this yeast has alcohol conversion ratio higher, while miscellaneous bacteria life can effectively be suppressed
It is long, reduce the corrupt possibility of wine liquid.The home-use grape of science involved in the A of patent application publication CN 106281832
Liquor brewing device, the temperature control equipment for having uniqueness is adapted to the carrying out of growth and the fermentation of above-mentioned saccharomyces cerevisiae, shortens fermentation week
Phase, improve fermentation efficiency.
The content of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of brewing method of pear wine, described this
The brewing period that the brewing method of kind of pear wine will solve pear wine in the prior art is long, the not good technical problem of the taste of pear wine.
The invention provides a kind of brewing method of pear wine, comprise the following steps：
Step one：From fresh free of contamination pears as liquor-making raw material, the pears broken juice that will be chosen obtains pear juice；
Step 2：The pear juice of step one is determined into pol with abbe's refractometer, and sucrose is added according to the pol of pear juice, made
Pear juice pol reaches 20 ° of Brix-25 ° of Brix；
Step 3：The pear juice of step 2 is transferred in a fermentation tank for brewer, yeast juice, described yeast is added
The concentration of liquid is 107-109CFU/mL, the preserving number of the saccharomyces cerevisiae in described yeast juice is CGMCC No.13443, addition
Yeast juice quality for pear 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 to 3-5 days, during bubble reduction, when continuous two days of the proportion of pear wine is more than 0.997, main hair
Ferment terminates；
Step 6：The pear wine that main fermentation in step 5 is completed is filtered；
Step 7：Complete to add bentonite liquid in wine liquid to being filtered in step 6, the pear wine to brewageing completion is clarified, clear
The clear 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 pear wine has been designed and developed, and filtered out a kind of saccharomyces cerevisiae of suitable wine fermentation, bacterium
It is CGMCC No.13443 to plant preserving number.Pears are a kind of common fruit, containing mineral matter and multivitamin etc., with reduction
Blood pressure, effect of replenishing the vital essence and removing heat, often eat a little pears and are very beneficial, and can promote appetite, help digest, and have diuresis defaecation and antipyretic
Effect.The pears brewageed using the yeast of maker involved in the A of patent application publication CN 106281832 and autonomous screening
Wine, with suitable alcoholic strength (8 ° -12 °) and shorter fermentation time (3-4 days), while by Experimental Research, having obtained mouth
The optimal pear wine zymotechnique of sense, will be after pears broken juice, by pear juice sugar degree regulation to 20 ° of Brix-25 ° of Brix, according to 3-
5% addition adds yeast juice, and fermentation 3-5 days is carried out at a temperature of 23 DEG C -28 DEG C, the pear wine for then completing main fermentation
Bentonite liquid is added to clarify 3-4 days, you can to drink or bottle., used as a kind of green fermentation fruit wine, not only color clarification is saturating for pear wine
Bright, fruity is naturally strong, and sense of taste is tasty and refreshing suitable, and several mineral materials, the vitamin wanted containing needed by human body etc., it is a kind of simultaneous
There is the healthy fruit wine drink of local flavor and nutrition, it is suitable for people of all ages.
The raw material of pear wine of the present invention is fresh free of contamination pears, rejects pears that are immature and rotting, which ensures that
Brew the freshness and health degree of pear wine；For there is suitable alcoholic strength (8 ° -12 °) after ensuring pear wine fermentation, by pear juice sugar
Degree regulation to 20 ° of Brix-25 ° of Brix, the addition according to 3-5% adds yeast juice.For ensure the scientific of zymotechnique and
Reasonability, at a temperature of 23 DEG C -28 DEG C, ferment at constant temperature 3-5 days.To ensure the clarity of wine liquid, the pear wine of completion will be brewageed
Addition bentonite liquid is clarified 3-4 days in being transferred to container, you can is drunk or is bottled.This pear wine passes through without any preservative
Spontaneous fermentation is formed.
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 pear wine of sense of taste, and explores taste
Optimal pear wine brewage process.
Brief description of the drawings
Fig. 1 be a kind of pear wine of the invention brewing method in the structural representation of brewer that uses；
Fig. 2 be a kind of pear wine of the invention brewing method in the profile of brewer that uses；
Fig. 3 be a kind of pear wine of the invention brewing method in the outer bung of brewer that uses and outer barrel constitute it is one whole
The structural representation of shape
Fig. 4 be a kind of pear wine of the invention brewing method in the fermentation tank of brewer that uses it is whole with the one of filter
Body structural representation.
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, pears are fragrant, and pears are fragrant, and fruit is fragrant,
It 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 pear wine of embodiment 2, comprises the following steps：
(1) squeeze the juice：The pears 5kg for selecting fresh, maturity higher, peeling stoning obtains 4.2kg pulp after removing carpopodium, by it
Broken juice, and clarification is filtered, obtain pears juice 3.9L.
(2) sugar is adjusted：The pear juice that will be clarified abbe's refractometer determines pol, and is added in pear juice according to the pol for measuring
Sucrose, by sugar degree regulation to 20 ° of Brix., which ensures that the pear wine brewed has suitable alcoholic strength (9 ° -10 °).
(3) tank is entered：The 3.9L pear juices of sugar will be adjusted to be transferred in maker fermentation tank (1), the maker is patent application
Maker 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 pear 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 gradually turns in pear juice
Become 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 pear wine fermented to 3-5 days, when bubble is significantly reduced, with the proportion that range is 0.9-1.0
Meter 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, pear wine is set to pass sequentially through two-layer filter, it is right
The pear wine for completing that ferments carries out press filtration.The assembling mode of the pressure filter is, as shown in figure 4, first by thin filter 20 from pressure
The rotation of the threaded one end of bar 21 is got on, then from identical one end, rotation is got on by coarse filter device 19, the He of coarse filter device 19
The distance between thin filter 20 is set to 5-10cm.When press filtration is completed, the location of thin filter 20 should be less than many
The location of hole pipeline 25.
(9) clarify：The good pear wine of press filtration is added into the clarification of 20-25% bentonite liquid, settling time is 3-4 days.The bentonite
The compound method of liquid is to weigh 0.5g-1g powdered bentonites in the distilled water of 50mL, is stirred with glass bar, the temperature of distilled water
Spend 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：Pear wine after clarification is flowed out by void channels 25 into conduit 15, is directly drunk or low
Temperature storage.
A kind of brewing method of the pear wine of embodiment 3, comprises the following steps：
(1) squeeze the juice：The pears 5kg for selecting fresh, maturity higher, peeling stoning obtains 4.2kg pulp after removing carpopodium, by it
Broken juice, and clarification is filtered, obtain pears juice 3.9L.
(2) sugar is adjusted：The pear juice that will be clarified abbe's refractometer determines pol, and is added in pear juice according to the pol for measuring
Sucrose, by sugar degree regulation to 25 ° of Brix.
(3) tank is entered：The 3.9L pear juices of sugar will be adjusted to be transferred in the first fermentation tank of maker 32, 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 pear 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 gradually turns in pear juice
Become 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 pear wine fermented to 3-5 days, wine liquid proportion is determined with the densimeter that range is 0.9-1.0,
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, pear wine is set to pass sequentially through two-layer filter, it is right
The pear wine for completing that ferments carries out press filtration.The assembling mode of the pressure filter is, as shown in figure 4, first by thin filter 20 from pressure
The rotation of the threaded one end of bar 21 is got on, then from identical one end, rotation is got on by coarse filter device 19, the He of coarse filter device 19
The distance between thin filter 20 is set to 5-10cm.When press filtration is completed, the location of thin filter should be less than porous
The location of pipeline 25.
(9) clarify：The pear wine that will be fermented adds the clarification of 20-25% bentonite liquid, and settling time is 3-4 days.The bentonite
The compound method of liquid is to weigh 0.5g-1g powdered bentonites in the distilled water of 50mL, is stirred with glass bar, the temperature of distilled water
Spend 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：Pear wine after clarification is flowed out by void channels 25 into conduit 15, is directly drunk or low
Temperature storage.
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.
The peeling stoning of 5kg pears obtains pulp 4.2kg after removing carpopodium, and squeeze the juice 3.9L, and the wine for leading to is 3.7-3.8L, using this
Brewer (A of patent application publication CN 106281832) and saccharomyces cerevisiae (culture presevation CGMCC No.13443) make pears
The distillation yield of wine is 44%-45%, similar with the distillation yield that average family is brewageed, but efficiency is significantly improved, and common home-brew is needed
One month or so is taken, 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 pear wine.This pear wine color clarification is saturating
Bright, fruity is naturally strong, and sense of taste is tasty and refreshing suitable, and subjective appreciation average is 107 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 pear wine, it is characterised in that comprise the following steps：
Step one：From fresh free of contamination pears as liquor-making raw material, the pears broken juice that will be chosen obtains pear juice；
Step 2：The pear juice of step one is determined into pol with abbe's refractometer, and sucrose is added according to the pol of pear juice, make pear juice
Pol reaches 20 ° of Brix -25 ° of Brix；
Step 3：The pear juice of step 2 is transferred in a fermentation tank for brewer, yeast juice is added, described yeast juice
Concentration is 107-109CFU/mL, the preserving number of the saccharomyces cerevisiae in described yeast juice is CGMCC No.13443, the ferment of addition
The quality of mother liquor is the 3-5% of pear 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 pear wine is more than 0.997, main fermentation knot
Beam；
Step 6：The pear wine that main fermentation in step 5 is completed is filtered；
Step 7：Complete to add bentonite liquid in wine liquid to being filtered in step 6, the pear wine to brewageing completion is clarified, during clarification
Between be 3-4 days, clarification terminate after it is i.e. drinkable or bottle.
2. the brewing method of a kind of pear 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710059914.9A CN106811366A (en) | 2017-01-24 | 2017-01-24 | A kind of brewing method of pear wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710059914.9A CN106811366A (en) | 2017-01-24 | 2017-01-24 | A kind of brewing method of pear wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111019792A (en) * | 2019-11-25 | 2020-04-17 | 泸州品创科技有限公司 | Snow pear fermented wine and preparation method of snow pear brandy |
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| CN1670174A (en) * | 2004-03-15 | 2005-09-21 | 刘代锋 | Process for making perry |
| CN104419594A (en) * | 2013-09-04 | 2015-03-18 | 蒋华 | Method for preparing pear wine |
| CN105907556A (en) * | 2016-06-30 | 2016-08-31 | 安徽铭传酒业有限责任公司 | Preparation method of pear fruit wine |
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| CN1670174A (en) * | 2004-03-15 | 2005-09-21 | 刘代锋 | Process for making perry |
| CN104419594A (en) * | 2013-09-04 | 2015-03-18 | 蒋华 | Method for preparing pear wine |
| CN105907556A (en) * | 2016-06-30 | 2016-08-31 | 安徽铭传酒业有限责任公司 | Preparation method of pear fruit wine |
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| CN111019792A (en) * | 2019-11-25 | 2020-04-17 | 泸州品创科技有限公司 | Snow pear fermented wine and preparation method of snow pear brandy |
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