CN106906105A - A kind of honey plum wine and preparation method thereof - Google Patents
A kind of honey plum wine and preparation method thereof Download PDFInfo
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- CN106906105A CN106906105A CN201710324946.7A CN201710324946A CN106906105A CN 106906105 A CN106906105 A CN 106906105A CN 201710324946 A CN201710324946 A CN 201710324946A CN 106906105 A CN106906105 A CN 106906105A
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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 present invention relates to technology and brewing technology, in particular to a kind of honey plum wine and preparation method thereof.A kind of preparation method of honey plum wine, it includes：By the saccharomycete after activation with it is broken after green plum, pectase and protease mix, then obtain the first zymotic fluid in being digested at 10 15 DEG C；And to adding honey in the first zymotic fluid, in carrying out temperature control fermentation at 20.5 22 DEG C.Wherein, the green plum after crushing contains the sulfur dioxide of 60 75mg/L, and honey is 4.6 5.2 with the mass ratio of green plum:1；In first zymotic fluid, the concentration of pectase is that 50 55mg/L, the concentration of protease are 32~38mg/L.The present invention also provides a kind of honey plum wine, its preparation method for including above-mentioned honey plum wine.Honey plum wine provided in an embodiment of the present invention is in good taste, local flavor is dense.Nutritious, the smell of fruits is very sweet.
Description
Technical field
The present invention relates to technology and brewing technology, in particular to a kind of honey plum wine and preparation method thereof.
Background technology
Hydromel can be described as " U.S.'s Lu in day " really.With the development of society, people to the understanding and demand of hydromel by
It is cumulative to add.Honey plum wine also receives pursuing for people, but the fermentation that conventional method honey brewing plum wine is present is difficult, fermentation
Not exclusively, mouthfeel is single, the unnatural coordination of fragrance problem.
The content of the invention
It is an object of the invention to provide a kind of honey plum wine and preparation method thereof, it is intended to improve existing honey plum wine
The problem that mouthfeel is single, fragrance is unnatural.
The present invention provides a kind of technical scheme:
A kind of preparation method of honey plum wine, it includes：By the saccharomycete after activation with it is broken after green plum, pectase with
And protease mixing, then obtain the first zymotic fluid in enzymolysis at 10-15 DEG C；And to adding honey in the first zymotic fluid, in
Temperature control fermentation is carried out at 20.5-22 DEG C.
Wherein, the green plum after crushing contains the sulfur dioxide of 60-75mg/L, and honey is 4.6-5.2 with the mass ratio of green plum:
1；In first zymotic fluid, the concentration of pectase is 50-55mg/L, the concentration of protease is 32~38mg/L.
The present invention also provides a kind of honey plum wine, its preparation method for including above-mentioned honey plum wine.
The beneficial effect of honey plum wine provided in an embodiment of the present invention and preparation method thereof is：It is provided in an embodiment of the present invention
Honey plum wine preparation method, can brewage that completely filled fruit is plentiful, and in good taste, local flavor is dense, crisp sweet good to eat honey plum wine.Honey plum
The wine body of wine is graceful, and wine liquid attractive appearance, fragrance and taste are just right, and deep or light agreeable to the taste, the soft tune of constituent in wine gives people to relax
Fit happy sensation.
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below will be in the embodiment of the present invention
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional product that can be obtained by commercially available purchase
Product.
Honey plum wine of the embodiment of the present invention and preparation method thereof is specifically described below.
A kind of preparation method of honey plum wine, it includes：By the saccharomycete after activation with it is broken after green plum, pectase with
And protease mixing, then obtain the first zymotic fluid in enzymolysis at 10-15 DEG C；And to adding honey in the first zymotic fluid, in
Temperature control fermentation is carried out at 20.5-22 DEG C.
Wherein, the green plum after crushing contains the sulfur dioxide of 60-75mg/L, and honey is 4.6-5.2 with the mass ratio of green plum:
1；In first zymotic fluid, the concentration of pectase is 50-55mg/L, the concentration of protease is 32~38mg/L.
In the present invention, saccharomycete is activated by following steps：Active dry yeast is added to temperature for 38-40 DEG C
Containing sugar to be stirred in the 2.8-3.2 ° of honey solution of Bx, 28-32 DEG C of insulation is placed in after standing 13-16min, activates 55-
The ratio between 65min, active dry yeast and honey solution are 0.08-0.11g/L.
Tested through inventor and found, containing sugar for 2.8-3.2 ° of Bx honey aqueous solution activated yeast viable count, viable bacteria rate,
Cell bud ratio index is higher, so the present invention is used containing sugar as the 2.8-3.2 ° of hydromel of Bx activates dry ferment.
Active dry yeast addition is larger on the alcoholic strength influence in finished wine.When the ratio between active dry yeast and honey solution
During for 0.11g/L, alcoholic strength highest in finished wine, when the content of increased activity dry ferment again, alcoholic strength will drop in finished wine
It is low.Being probably that alcoholic strength is too high inhibits the breeding of saccharomycete, so selecting active dry yeast molten with the honey of 2.8-3.2 ° of Bx
The ratio of liquid is 0.08-0.11g/L.
Amino acid containing various needed by human body, lipid, inorganic salts and organic acid in green plum, with nutriture value very high
Value and medical value.Organic acid not only content (its total organic acids average content be 6.0%) high but also contained organic acid is with " ten thousand
Based on the citric acid of the medicine of energy ".Therefore, there is practical significance for holding human physical power.In addition, there is green plum Johnson ＆ Johnson to manage alkali
Property, it is in alkalescence that can neutralize in acid food, body, is beneficial to human body and keeps fit.
Sulfur dioxide is added to the green plum after broken, the concentration of sulfur dioxide is controlled in the range of 60-75mg/L, bacterium pair
The presence of sulfur dioxide is most sensitive, adds sulfur dioxide to kill the bacterium in green plum.Sulfur dioxide suppresses microorganism (for example
Bacterium) activity, the green plum fermentation time started is postponed, so as to be conducive to the precipitation of suspension in green plum.Additionally, sulfur dioxide can be with
Suppress the effect of oxidizing ferment, prevent green plum to be oxidized, part sulfur dioxide is combined generation sulfurous acid with water, is conducive to color in pericarp
The dissolving of the compositions such as element, inorganic salts, can increase the content of extract and the colourity of wine.
It should be noted that in preferred embodiments of the present invention, when fermentation tank is loaded after green plum is broken, sulfur dioxide
In addition green plum, so that the sulfur dioxide for being added is well mixed with green plum.
Further, in the present invention in preferred embodiment, before green plum fermentation, the concentration of sulfur dioxide is controlled to exist
In the range of 60-75mg/L, in ageing and storage, also the concentration of control sulfur dioxide is in the range of 60-75mg/L.
In order to be oxidized the activity with the microorganism in dark-plum juice, the trip in honey plum wine in preventing ageing and storage
It is also required to be maintained in the range of 60-75mg/L from content of sulfur dioxide.
Honey can be referred to as a kind of carbohydrate admixture of high complexity, and protein, amino acid, dimension life are also contained in honey
Element, the higher alcohol of trace element, organic acid, pigment, aromatic substance, colloid, alcohol element, pollen, hormone etc..Honey is sweet, property
Put down, can moisten the lung and relieve the cough, relax bowel, playing the role of nourishing and fit keeping function, toxin-expelling and face nourishing.
Containing necessary to plant the human body such as amino acid and glucose, fructose, vitamin and mineral matter in the wine that honey ferments
Sodium, calcium in physiological activator, wherein amino acid, fructose and mineral matter, phosphorus content are higher.Hydromel is to insomnia, forgetful, essence
God is depressed etc. effective in cure.Stomach and intestine chronic disease is taken an evident turn for the better to the knurl disease such as chronic bronchitis and asthma also has good action,
Can particularly make skin ruddy, remain youthful forever, and the effect such as anti-aging and anti-flu can be strengthened.
The hydromel that pure honey is brewageed, its alcoholic strength, pol are random big.Honey brewing plum wine of the present invention, its alcoholic strength,
Pol is less than normal, and storage life is long, and wine body is preferable.
The carbon source being rich in honey is very sufficient, but nitrogen source is not enough, and the trace element such as phosphorus, potassium is less.So, when brewageing
Nitrogen source, phosphate are added in honeydew to supplement nitrogen, potassium, phosphorus etc., a small amount of vitamin, amino acid is added, and promote the numerous of yeast
Grow.
In preferred embodiments of the present invention, to appropriate addition amino acid in honey, such as pick propylhomoserin, lysine, arginine,
Asparagus fern phthalein amine etc. can promote fermentation.
Additionally, studied through inventor finding, honey is 4.6-5.2 with the mass ratio of green plum:When 1, final honey plum wine
The plump exquisiteness of mouthfeel, it is preferable that honey is 4.8 with the mass ratio of green plum:1.
Preferably, in the first zymotic fluid, the concentration of pectase is 52mg/L, the concentration of protease is 36mg/L.Pectase,
The addition of protease is larger on the light transmittance influence in finished wine.When pectase addition is 0.08%, light transmittance reaches
Maximum, fruit wine has good clarity.
In preferred embodiments of the present invention, in the first zymotic fluid after addition honey, before temperature control fermentation, also including use
Lactic acid adjusts solution ph to 4.0-4.5.PH value is larger on the alcoholic strength influence in finished wine.When pH value is 4.0-4.5, into
The alcoholic strength highest sampled wine, because pH value is too high or too low all to influence the breeding of saccharomycete, so as to influence the fermentation of saccharomycete.
Further, with newborn acid-conditioning solution to pH value 4.2 in the present invention.
In the present embodiment, the fermentation time of temperature control fermentation is 32-35 days under the conditions of 20.5-22 DEG C, and control temperature control is sent out
The final fermented wine degree of ferment is in the range of 12.5-13.2%vol.Fermenting speed is suitable, and wine body is graceful, wine liquid attractive appearance, perfume (or spice)
Gas and taste are just right, deep or light agreeable to the taste, the soft tune of constituent in wine, give people the sensation of comfortable happiness.
Further, after temperature control fermentation, also using molecularly imprinted polymer to the de- hardship of zymotic fluid, using crosslinking
PVP is taken away the puckery taste, color protection is carried out using color stabilizer, and color stabilizer is the one kind or two in ascorbic acid and citric acid
Kind.
After color protection step, bentonite and shitosan is added to be clarified, in carrying out ageing 80-100 days at 19~20 DEG C.Plus
Enter bentonite and shitosan is clarified, the fragrance and color of honey plum wine will not be destroyed.In other embodiments of the invention,
Can be clarified with ultrafiltration, ultrafiltration can remove the impurity in honey plum wine and the macromolecular in solution.
In other embodiments of the present invention, after being refiltered after first the solution after color protection is heat-treated in 46-50 DEG C.Inventor
It was found that, refiltered after being heat-treated in 46-50 DEG C, spectrophotometry light transmittance, the light transmittance of wine body all 98.00% with
On, and colorimetric bottom of the tube, without precipitation, wine body is bright.
Further, Sodium Metabisulfite is added in the solution after ageing.Preferably, the volume integral of Sodium Metabisulfite
Number 0.003%-0.004%.Appropriate Sodium Metabisulfite is added, in addition to having spontaneons screening, sterilizing anti-corrosion to microorganism, also
Prevent green plum juice oxidizing brown stain and accelerate wine liquid clarification catharsis.
Preferably honey is selected from the one kind or many in acacia honey, fragrant honey of having illicit sexual relations, bryony honey and Chinese toon honey
Kind.Green liquor attractive appearance, fragrance and taste that acacia honey, fragrant honey of having illicit sexual relations, bryony honey and Chinese toon honey are brewageed
It is just right, give people the sensation of comfortable happiness.
Invention also provides a kind of honey plum wine, is prepared from by the preparation method of above-mentioned honey plum wine.
Feature of the invention and performance are described in further detail with reference to embodiments.
Embodiment 1
Embodiment 1 provides a kind of honey plum wine, is mainly obtained by following steps：
By active dry yeast be added to temperature be 38 DEG C containing sugar to be stirred in the honey solution of 2.8 ° of Bx, active dry ferment
Female concentration in honey solution is 0.08g/L, and 28 DEG C of insulations are placed in after standing 13min, activates 55min.
To sulfur dioxide is added in the green plum that 460g is crushed, control sulfur dioxide concentration is in 60mg/L.Mixing pectase
And the saccharomycete after protease, activation, it is 32mg/L for the concentration of 50mg/L, protease to control the concentration of pectase.
The first zymotic fluid is obtained in enzymolysis at 10 DEG C, to 100g acacia honey is added in the first zymotic fluid, lactic acid regulation is molten
Liquid pH value is to 4.0.Fermented 32 days in temperature control at 20.5 DEG C, the final fermented wine degree of control temperature control fermentation is in 12.5-13.2%vol
In the range of.
Molecularly imprinted polymer is de- bitter to zymotic fluid, taken away the puckery taste using cross-linking polyethylene pyrrolidone, using ascorbic acid
Color protection is carried out with citric acid.After color protection step, bentonite and shitosan is added to be clarified, in carrying out ageing 80 days at 19 DEG C.
Sodium Metabisulfite is added in solution after ageing, makes Sodium Metabisulfite volume fraction 0.003%, stored after sterilization.
Embodiment 2
Embodiment 2 provides a kind of honey plum wine, is mainly obtained by following steps：
By active dry yeast be added to temperature be 40 DEG C containing sugar to be stirred in the honey solution of 3.2 ° of Bx, active dry ferment
The ratio between female and honey solution is 0.11g/L, and 32 DEG C of insulations are placed in after standing 16min, activates 65min.
To sulfur dioxide is added in the green plum that 460g is crushed, control sulfur dioxide concentration is in 75mg/L.Mixing pectase
And the saccharomycete after protease, activation, it is 38mg/L for the concentration of 55mg/L, protease to control the concentration of pectase.
The first zymotic fluid is obtained in enzymolysis at 15 DEG C, to 100g acacia honey is added in the first zymotic fluid, lactic acid regulation is molten
Liquid pH value is to 4.2.Fermented 35 days in temperature control at 22 DEG C, the final fermented wine degree of control temperature control fermentation is in the range of 13.2%vol.
Molecularly imprinted polymer is de- bitter to zymotic fluid, taken away the puckery taste using cross-linking polyethylene pyrrolidone, using ascorbic acid
Color protection is carried out with citric acid.After color protection step, bentonite and shitosan is added to be clarified, in carrying out ageing 100 days at 20 DEG C.
Sodium Metabisulfite is added in solution after ageing.Make Sodium Metabisulfite volume fraction 0.004%, stored after sterilization.
Embodiment 3
Embodiment 3 provides a kind of honey plum wine, is mainly obtained by following steps：
By active dry yeast be added to temperature be 39 DEG C containing sugar to be stirred in the honey solution of 2.9 ° of Bx, stand
30 DEG C of insulations are placed in after 15min, 61min is activated, the ratio between active dry yeast and honey solution are 0.11g/L.
To sulfur dioxide is added in the green plum that 520g is crushed, control sulfur dioxide concentration is in 60-75mg/L.Mixing pectin
Saccharomycete after enzyme and protease, activation, it is 36mg/L for the concentration of 52mg/L, protease to control the concentration of pectase.
The first zymotic fluid is obtained in enzymolysis at 12 DEG C, is adjusted to 100g bryony honey, lactic acid is added in the first zymotic fluid
Solution ph is to 4.2.Fermented 32-35 days in temperature control at 21 DEG C, the final fermented wine degree of control temperature control fermentation is in 12.5-13.2%
In the range of vol.
Molecularly imprinted polymer is de- bitter to zymotic fluid, taken away the puckery taste using cross-linking polyethylene pyrrolidone, using ascorbic acid
Carry out color protection.After color protection step, bentonite and shitosan is added to be clarified, in carrying out ageing 90 days at 19~20 DEG C.Old
Sodium Metabisulfite is added in solution after wine.Make Sodium Metabisulfite volume fraction 0.003%, stored after sterilization.
Embodiment 4
Embodiment 4 provides a kind of honey plum wine, is mainly obtained by following steps：
By active dry yeast be added to temperature be 39 DEG C containing sugar to be stirred in the honey solution of 3.0 ° of Bx, stand
29 DEG C of insulations are placed in after 15min, 55-65min is activated, the ratio between active dry yeast and honey solution are 0.10g/L.
To sulfur dioxide is added in the green plum that 480g is crushed, control sulfur dioxide concentration is in 62mg/L.Mixing pectase
And the saccharomycete after protease, activation, it is 35mg/L for the concentration of 53mg/L, protease to control the concentration of pectase.
In at 12 DEG C enzymolysis obtain the first zymotic fluid, in the first zymotic fluid add 100g have illicit sexual relations fragrant honey, pick propylhomoserin, rely
Propylhomoserin, lactic acid adjusts solution ph to 4.5.Fermented 33 days in temperature control at 20.5-22 DEG C, the final fermented wine of control temperature control fermentation
Degree is in the range of 13.0%vol.
Molecularly imprinted polymer is de- bitter to zymotic fluid, taken away the puckery taste using cross-linking polyethylene pyrrolidone, using ascorbic acid
Color protection is carried out with citric acid.After color protection step, bentonite and shitosan is added to be clarified, in carrying out ageing 90 at 19~20 DEG C
My god.Sodium Metabisulfite is added in solution after ageing.Make Sodium Metabisulfite volume fraction 0.003%, stored after sterilization.
Embodiment 5
Embodiment 5 provides a kind of honey plum wine, is mainly obtained by following steps：
By active dry yeast be added to temperature be 39 DEG C containing sugar to be stirred in the honey solution of 3.0 ° of Bx, stand
29 DEG C of insulations are placed in after 15min, 50min is activated, the ratio between active dry yeast and honey solution are 0.10g/L.
To sulfur dioxide is added in the green plum that 500g is crushed, control sulfur dioxide concentration is in 62mg/L.Mixing pectase
And the saccharomycete after protease, activation, it is 35mg/L for the concentration of 53mg/L, protease to control the concentration of pectase.
The first zymotic fluid is obtained in enzymolysis at 12 DEG C, to adding 100g to have illicit sexual relations fragrant honey in the first zymotic fluid, lactic acid regulation
Solution ph is to 4.2.Fermented 33 days in temperature control at 22 DEG C, the final fermented wine degree of control temperature control fermentation is in 13.0%vol scopes
It is interior.
Molecularly imprinted polymer is taken away the puckery taste to the de- hardship of zymotic fluid, using cross-linking polyethylene pyrrolidone, is entered using citric acid
Row color protection.Bentonite and shitosan is added to be clarified after color protection step, after being heated to 46 DEG C, in carrying out ageing 90 at 20 DEG C
My god.Sodium Metabisulfite is added in solution after ageing.Make Sodium Metabisulfite volume fraction 0.005%, stored after sterilization.
Comparative example 1
Comparative example 1 provides a kind of honey plum wine, is mainly obtained by following steps：
By active dry yeast be added to temperature be 38 DEG C containing sugar to be stirred in the honey solution of 2.8 ° of Bx, stand
28 DEG C of insulations are placed in after 13min, 55min is activated, the ratio between active dry yeast and honey solution are 0.08g/L.
To the saccharomycete after pectase, protease and activation is added in the green plum that 460g is crushed, mixing controls pectase
Concentration for 50mg/L, protease concentration be 32mg/L.
The first zymotic fluid is obtained in enzymolysis at 10 DEG C, to 100g acacia honey is added in the first zymotic fluid, at 20.5 DEG C
Temperature control is fermented 32 days, and the final fermented wine degree of control temperature control fermentation is stored in the range of 12.5-13.2%vol after sterilization.
Molecularly imprinted polymer is de- bitter to zymotic fluid, taken away the puckery taste using cross-linking polyethylene pyrrolidone, using ascorbic acid
Color protection is carried out with citric acid.After color protection step, bentonite and shitosan is added to be clarified, in carrying out ageing 80 days at 19 DEG C.
Comparative example 2
Comparative example 2 provides a kind of honey plum wine, is mainly obtained by following steps：
With the rice wine inoculating active dry ferment of 52%vol.
To sulfur dioxide is added in the green plum that 460g is crushed, control sulfur dioxide concentration is in 60mg/L.Mixing pectase
And the saccharomycete after protease, activation, it is 32mg/L for the concentration of 50mg/L, protease to control the concentration of pectase, to mixed
Close addition 100g acacia honey in liquid.
Fermented 32 days in temperature control at 20.5 DEG C, the final fermented wine degree of control temperature control fermentation is in 12.5-13.2%vol scopes
It is interior.
Molecularly imprinted polymer is de- bitter to zymotic fluid, taken away the puckery taste using cross-linking polyethylene pyrrolidone, using ascorbic acid
Color protection is carried out with citric acid.After color protection step, bentonite and shitosan is added to be clarified, in carrying out ageing 80 days at 19 DEG C.
Sodium Metabisulfite is added in solution after ageing.Make Sodium Metabisulfite volume fraction 0.003%, stored after sterilization.
Comparative example 3
Comparative example 3 provides a kind of honey plum wine, is mainly obtained by following steps：
With the rice wine inoculating active dry ferment of 50%vol.
To sulfur dioxide is added in the green plum that 200g is crushed, control sulfur dioxide concentration is in 60mg/L.Mixing pectase
And the saccharomycete after protease, activation, it is 32mg/L for the concentration of 50mg/L, protease to control the concentration of pectase.
The first zymotic fluid is obtained in enzymolysis at 10 DEG C, to 200g acacia honey is added in the first zymotic fluid, at 20.5 DEG C
Temperature control is fermented 32 days, and the final fermented wine degree of control temperature control fermentation is in the range of 12.5-13.2%vol.
Molecularly imprinted polymer is de- bitter to zymotic fluid, taken away the puckery taste using cross-linking polyethylene pyrrolidone, using ascorbic acid
Color protection is carried out with citric acid.Bentonite and shitosan is added to be clarified, in carrying out ageing 80 days at 19 DEG C.Solution after ageing
Interior addition Sodium Metabisulfite.Make Sodium Metabisulfite volume fraction 0.003%, stored after sterilization.
Test example 1
Subjective appreciation group is set up, the honey plum wine for obtaining is brewageed to embodiment of the present invention 1-5, comparative example 1-3 and is felt
Official mass is judged.
Sensory evaluation scores are investigated in terms of outward appearance, fragrance, flavour 3 respectively, 100 points of full marks, finally with the total of items
With calculate.Sensory evaluation scores standard is as shown in table 1.
The honey plum wine sensory quality assessment standard of table 1
Sense organ to the honey plum wine obtained by embodiment of the present invention 1-5, comparative example 1-3 is evaluated, and obtains data in table 2.
The sensory evaluation contrast of the embodiment of table 2 and comparative example
From data in table 2, embodiment of the present invention 1-5 brewage obtain honey plum wine clarity, transparency and
Color is better than the honey plum wine that comparative example 1-3 is provided；Additionally, embodiment 1-5 brewages the fragrance of the honey plum wine for obtaining
The honey plum wine provided than comparative example 1-3 with flavour is more preferably.
Test example 2
The pol and mineral matter that detection embodiment of the present invention 1-5, comparative example 1-3 are brewageed in the honey plum wine for obtaining contain
Amount.
Using pol in Fehling's reagent titration Accurate Determining honey plum wine.The printing opacity of spectrophotometric determination honey plum wine
Rate；The content of vitamin in detection honey plum wine.
The Comparison of therapeutic of the embodiment of table 3 and comparative example
From data in table 3:Embodiment of the present invention 1-5 is brewageed for the honey plum wine for obtaining compared to comparative example 1-3：
Pol is respectively less than the storage time for increasing honey plum wine equal to 170mg/L.
Vitamin A content at least increased 0.3mg/L, and Vitamin C content improves 1.2mg/L or so, content of vitamin E ratio
1.0mg/L is improved before fermentation.
The various vitamins that embodiment of the present invention 1-5 brewages the honey plum wine for obtaining have important in growth in humans is metabolized
Physiological function.Vitamin E maintains normal fecundity and muscle eubolism, maintains the complete of nervous centralis and vascular system
It is whole.Vitamin C connection bone, tooth, connective tissue, have adhesive function to each iuntercellular of capillary wall, increase
Antibody, builds up resistance, and promotes erythrocyte maturation.Vitamin A maintains twenty-twenty vision, prevents yctalopia, maintains epithelial cell group
Health is knitted, enhancing development increases the resistance to infectious disease, prevents and treats scheroma.
The preferred embodiments of the present invention are the foregoing is only, is not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.It is all within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of honey plum wine, it is characterised in that it includes：
By the saccharomycete after activation with it is broken after green plum, pectase and protease mix, then digested at 10-15 DEG C
To the first zymotic fluid；And to adding honey in first zymotic fluid, in carrying out temperature control fermentation at 20.5-22 DEG C；
Wherein, it is described it is broken after green plum contain the sulfur dioxide of 60-75mg/L, the honey is with the mass ratio of the green plum
4.6-5.2:1；In first zymotic fluid, the concentration of the pectase is 50-55mg/L, the concentration of the protease for 32~
38mg/L。
2. the preparation method of honey plum wine according to claim 1, it is characterised in that added in first zymotic fluid
After honey, before the temperature control fermentation, also including adjusting solution ph to 4.0-4.5 with lactic acid.
3. the preparation method of honey plum wine according to claim 1, it is characterised in that the fermentation time of the temperature control fermentation
It is 32-35 days.
4. the preparation method of honey plum wine according to claim 1, it is characterised in that the control temperature control fermentation it is final
Fermented wine degree is in the range of 12.5-13.2%vol.
5. the preparation method of the honey plum wine according to claim any one of 1-4, it is characterised in that the saccharomycete passes through
Following steps are activated：Active dry yeast is added to temperature for 38-40 DEG C contains sugar in the 2.8-3.2 ° of honey solution of Bx
Stir, 28-32 DEG C of insulation is placed in after standing 13-16min, activate 55-65min, the active dry yeast and the honey
The ratio between solution is 0.08-0.11g/L.
6. the preparation method of honey plum wine according to claim 1, it is characterised in that also include after the temperature control fermentation
Taken away the puckery taste using the de- bitter, cross-linking polyethylene pyrrolidone of molecularly imprinted polymer, color protection, the color stabilizer are carried out using color stabilizer
For one or two in ascorbic acid and citric acid.
7. the preparation method of honey plum wine according to claim 6, it is characterised in that after the color protection step, adds
Bentonite and shitosan are clarified, in carrying out ageing 80-100 days at 19~20 DEG C.
8. the preparation method of honey plum wine according to claim 7, it is characterised in that after the ageing, to described old
Sodium Metabisulfite is added in solution after wine.
9. the preparation method of honey plum wine according to claim 1, it is characterised in that the honey be selected from acacia honey,
One or more had illicit sexual relations in fragrant honey, bryony honey and Chinese toon honey.
10. a kind of honey plum wine, it is characterised in that honey plum wine of the honey plum wine as described in claim any one of 1-9
Preparation method be prepared from.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN107325927A (en) * | 2017-09-07 | 2017-11-07 | 广东十二岭酒业有限公司 | A kind of fermented type seedless wampee green plum wine and its production method |
| CN107325927B (en) * | 2017-09-07 | 2020-08-28 | 黄星源 | Fermented seedless wampee green plum fruit wine and production method thereof |
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