CN106967555A - A kind of production method of passion fruit sugarcane mixed fruit wine - Google Patents
A kind of production method of passion fruit sugarcane mixed fruit wine Download PDFInfo
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
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- 239000002253 acid Substances 0.000 description 1
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- 235000013532 brandy Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
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- 238000004821 distillation Methods 0.000 description 1
- 235000020058 fruit brandy Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
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Classifications
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to food processing field, specifically there is provided a kind of production method of passion fruit sugarcane mixed fruit wine.A kind of production method of passion fruit sugarcane mixed fruit wine, including the step such as passion fruit raw material is chosen, biological broken shell, addition natural sugarcane juice auxiliary material, allotment, fermentation, coarse filtration, lower glue, refined filtration.The passion fruit of the present invention is using biological broken shell, belt leather fermentation impregnation technology, and supplement the not enough shortcoming of Passion Fruit Juice sugar content using natural sugarcane juice, it the functional components such as anthocyanidin, tannin in passion fruit pericarp is dissolved into wine body, improve the health-care efficacy of wine and the exterior quality of wine body.
Description
Technical field
The invention belongs to food processing field, specifically there is provided a kind of production method of passion fruit-sugarcane mixed fruit wine.
Background technology
The species of fruit wine is a lot, typically can be divided into three major types by preparation method difference：Fruit wine（Fermented wine）, fruit Spirit
（Fruit white wine, brandy）With fruit assembled alcoholic drinks.
Fruit wine is using the fruit of various artificial growths or wild fruit as raw material, by what is crushed, squeeze the juice, ferment
Low wine.The fruit wine type sold on domestic market is more, there is Chinese wolfberry fruit wine, morat, pomegranate wine, Yangtao wine, five
Numerous kinds such as taste wine.Passion fruit is rich in functional components such as vitamin, flavonoids and polyphenol, and flavor substance is abundant, tool
There are excellent processing characteristics.Although also thering is some enterprises or personal make wine passion fruit to carry out certain research and trial,
It is that, because passion fruit pericarp is thick, crushing juice rate is low, fruit juice peracid low sugar, the technique for taking juice to ferment by conventional peeling is brewageed
Fragrant fruit wine, this method complex process and liquor output rate is low, the functional components such as a large amount of dietary fibers, anthocyanidin with pericarp together by
It is discarded, greatly waste is caused, is unfavorable for the high-efficiency comprehensive utilization of passion fruit.
The content of the invention
The purpose of the present invention is to overcome drawbacks described above to be mixed there is provided a kind of passion fruit-sugarcane rich in nutrition, production wine efficiency high
Close the production method of fruit wine.
Technical scheme：A kind of production method of passion fruit-sugarcane mixed fruit wine, comprises the following steps：
A, raw material are chosen：Selection is ripe, nothing is gone mouldy and the purple passion fruit of other diseases, removes it standby after carpopodium.
B, biological broken shell：Take the commercially available koji containing Rhizopus oryzae（Such as Angel koji）, by mass volume ratio 5-20%'s
Amount, which adds fully to mix in sterilized water, is made uniform suspension；Take out, be transferred to immediately after passion fruit is immersed into koji suspension
In round, capping is fermented 3-5 days after 25-30 DEG C of broken shell, makes the embrittlement rupture of passion fruit shell.With conventional machinery
Shell breaking method is compared, and biological broken shell can improve the local flavor and fragrance of wine body, while can promote the complete of functional materials in shell
Face is separated out；In addition, can also reduce the input of equipment.
C, auxiliary material addition：Natural sugarcane juice is fitted into round, the ratio of natural sugarcane juice and passion fruit is 1:1-1.5:
1；The natural sugarcane juice is obtained by fresh cane by squeezing.Generally from the higher sugarcane of sugar content, to supplement Passion Fruit Juice
The not enough shortcoming of sugar content, while natural sugarcane juice ferments, the alcohol to be formed can impregnate anthocyanidin, class Huang from passion fruit skin again
The functional materials such as ketone, improve the health-care efficacy of wine and the exterior quality of wine body.
D, allotment：Passion fruit and natural sugarcane juice are stirred to be made and mix mash, by mixing mash volume ratio
0.1%-0.2% amount adds the potassium metabisulfite that concentration is 100g/L, prevents in raw material the oxidation of polyphenoils and miscellaneous
The growth of bacterium；Mixing mash silence determines the content of its soluble solid after 20-30 hours, and soluble solid with sucrose regulation
Shape thing content is to be ready for fermentation to 27-35 ° of Bx.
E, fermentation：It will be inoculated into mash and stirred by 0.1-0.2g/L amount after dry ferment activation process, temperature control
Fermentation 7-10 days, stirs mash and passion fruit skin slag is pressed under liquid level, the daily sampling from fermenting the 5th during fermentation,
By GB 15038-2006-T《Grape wine, fruit wine universaling analysis method》The residual sugar content in wine body is determined, when residual sugar content declines
10%-14% is reached to 45g/L-150g/L, alcohol content（v/v）When, separate wine liquid and skin slag.The dry ferment is commercially available
Any of Lalvin D254, Lalvin 71B, Lalvin RC212 or a variety of, also can select other high-performance commodity and live
Property dry ferment.The present invention brewages sweet tea type fruit wine, products obtained therefrom is because of natural peracid using the natural peracid feature of passion fruit fruit juice
Feature so that sugar in wine body will not be utilized by microorganism during storage, make wine go bad, therefore sweet tea type produced by the invention
The quality stability of fruit wine is preferable.
F, coarse filtration：5g/L-15g/L diatomite is added into wine liquid, is filtered after stirring；Diatomite filter can be used
Filtering, to improve production efficiency.
G, lower glue：Grape wine clarification egg-white powder is weighed by every liter of wine body 5g-10g consumption, egg white is made in egg-white powder
Add and stirred in wine liquid after liquid, then wine liquid is stood 20-30 days in 8-12 DEG C of environment, separate supernatant wine liquid with
Sediment is to complete lower glue.Clarifying treatment is carried out to wine body using egg-white powder, the bitter taste of wine body can be effectively reduced.
H, refined filtration：Finished wine will be obtained after the filtering of the supernatant wine liquid separated essence, aseptic filtration.
Further, the round is oxygen free fermentor.Aerobic fermentation can be prevented, the quality of wine is improved.
Further, in step b, the charge of passion fruit is the 60%-80% of round volume.It is easy to later stage addition sweet
Barrent juice after fermentation.
Further, in step d, add before potassium metabisulfite, the natural ph of regulation mixing mash is 2.7-2.9.
Different cultivars Sugar Content in Sugarcane is different, and the sugared part of the natural sugarcane juice squeezed out is otherwise varied, can be by adjusting natural sugarcane juice
Addition further adjusts the pH value of mixing mash.
Further, in step e, the wine liquid isolated is stored in 8-12 DEG C by the temperature controlled fermentation under conditions of 20-25 DEG C
Environment in terminate fermentation.Temperature controlled fermentation, low temperature plantation fermentation, are more beneficial for the progress of fermentation, and improve the stability of wine.
Further, in step e, while stirring, nitrogen is passed through into round.Aerobic fermentation, raising can be prevented
The quality of wine.
Further, in step g, the egg-white powder is configured to 100g/L egg white with 2g/L sodium carbonate liquor dissolving
Added after solution in wine liquid.
Further, in step g, the supernatant wine liquid isolated is in -4 DEG C -- and stand 5-10 days at 6 DEG C and carry out cold stabilization
Supernatant wine liquid and bottom crystal precipitation are separated after processing again.Be conducive to improving the stability of finished wine.
Further, in step h, filtered, carried out with aseptic filtration cardboard or membrane filtration with grape wine cardboard filter essence
Aseptic filtration.
It is preferred that, in step h, meat dishes to go with liquor liquid volume ratio 0.05%-0.1% amount adds the weighting sulfurous acid that concentration is 100g/L
Potassium, you can load the storage of storage fat or directly filling bottle.
Advantage of the present invention：1st, passion fruit can more preferably make passion fruit fruit using biological broken shell, belt leather fermentation impregnating technique
The functional components such as anthocyanidin, tannin in skin are dissolved into wine body, and the fragrance local flavor of wine body can be effectively improved again, while by
In no carry out alcohol distillation, the nutriment in wine body is preferably remained.
2nd, the not enough shortcoming of Passion Fruit Juice sugar content, the alcohol to be formed while natural sugarcane juice ferments are supplemented using natural sugarcane juice
Can impregnate the functional materials such as anthocyanidin, flavonoids from passion fruit skin again, improve wine health-care efficacy and wine body it is outer
See quality.
3rd, the processing modes such as fermentation, cold stable processing are terminated using temperature controlled fermentation, low temperature, further improves the product of finished wine
Matter and stability.
Embodiment
With reference to specific embodiment, the present invention is expanded on further.
Embodiment 1
Exemplified by preparing alcoholic strength for 10%vol sweet tea type fruit wine, comprise the following steps：
A, raw material are chosen：Selection is ripe, nothing is gone mouldy and the purple passion fruit of other diseases is primary raw material, removes it after carpopodium
It is standby.
B, biological broken shell：Take commercially available Angel koji（Principle active component is Rhizopus oryzae）, by the amount of mass volume ratio 10%
Add fully to mix in sterilized water and uniform suspension is made.Taken out immediately after passion fruit is immersed into koji suspension, be transferred to hair
In ferment container, charge is the 60% of round volume, and capping is fermented 5 days after 25 DEG C of broken shells, makes the embrittlement of passion fruit shell broken
Split.
C, auxiliary material addition：It is auxiliary material to choose the higher sugarcane of sugar content, natural sugarcane juice is obtained by squeezing, by sugarcane
Normal juice is fitted into round, and the ratio of natural sugarcane juice and passion fruit is 1:1.
D, allotment：Passion fruit is stirred with natural sugarcane juice, and it is 2.7 to adjust the natural ph of mixing mash,
The potassium metabisulfite that concentration is 100g/L is added by the amount of mixing mash volume ratio 0.15%, polyphenoils in raw material is prevented
Oxidation and miscellaneous bacteria growth.The content of its soluble solid is determined after mixing mash is silent 24 hours, and is adjusted with sucrose
Section soluble solid content is to be ready for fermentation to 30 ° of Bx.
E, fermentation：From commercially available Lalvin D254 active dry yeasts as fermented yeast, added by every liter of mixing mash
The amount of 0.1 gram of dry ferment weighs dry ferment, is inoculated into mash and stirs after being activated by the operation instruction of dry ferment,
Temperature controlled fermentation 7 days under conditions of 25 DEG C, stirred twice and passion fruit skin slag are pressed under liquid level daily, from fermentation the 5th day
Daily sampling is played, by GB 15038-2006-T《Grape wine, fruit wine universaling analysis method》The residual sugar content in wine body is determined, when
Residual sugar content drops to 100g/L-120g/L, alcohol content and reaches 10%（v/v）When, wine liquid and skin slag are separated, and wine liquid is stored up
It is stored in 8 DEG C of environment to terminate fermentation.
F, coarse filtration：15g/L commercially available wine diatomite is added into wine liquid, diatomite filter mistake is used after stirring
Filter.
G, lower glue and cold stabilization：Grape wine clarification egg-white powder is weighed by every liter of wine body 8g consumption, with 2g/L carbonic acid
Sodium solution dissolving is configured to after 100g/L egg white solution, is included in desired amounts in wine liquid and is stirred, then by wine
Liquid stands 20 days in 8 DEG C of environment, and separation supernatant wine liquid and precipitation complete lower glue.Supernatant wine liquid at -4 DEG C in standing 10
It separates supernatant wine liquid and bottom crystal precipitation again after carrying out cold stable processing.
H, refined filtration：Filtered with grape wine cardboard filter essence, finally carry out degerming mistake with aseptic filtration cardboard or membrane filtration
Filter, obtains finished wine, and the amount of meat dishes to go with liquor liquid volume ratio 0.1% adds the potassium metabisulfite that concentration is 100g/L, you can load storage wine
Bucket storage or directly filling bottle.
Take sample 50ml of the present invention to be placed in the container of water white transparency, be placed in bright place, meet light and observe its color and luster, shape
State and clarity, and its smell is smelt at room temperature, its taste is tasted, the present invention is found in pink, clarification is glossy, has excellent
Refined refractivity, without obvious suspension, finished product, which was stored in 1 year, does not have obvious sediment thing, and storing more than 1 year has a small amount of precipitation,
Fragrant with nature, strong passion fruit, wine body is completely coordinated, taste sour and sweet palatability, salubrious.Analyzed in terms of health nutrient, this
Full nutrition of the product of invention production rich in sugarcane and passion fruit, is meeting consumer for fruit wine outward appearance, fragrance, wind
While requirement in terms of taste, mouthfeel, the healthcare function of fruit wine is improved.
Embodiment 2
Exemplified by preparing alcoholic strength for 12%vol semi-sweet fruit wine, comprise the following steps：
A, raw material are chosen：Selection is ripe, nothing is gone mouldy and the purple passion fruit of other diseases is primary raw material, removes it after carpopodium
It is standby.
B, biological broken shell：Take commercially available Angel koji（Principle active component is Rhizopus oryzae）, by the amount of mass volume ratio 20%
Add fully to mix in sterilized water and uniform suspension is made.Taken out immediately after passion fruit is immersed into koji suspension, be transferred to hair
In ferment container, charge is the 65% of round volume, and capping is fermented 4 days after 28 DEG C of broken shells, makes the embrittlement of passion fruit shell broken
Split.
C, auxiliary material addition：It is auxiliary material to choose the higher sugarcane of sugar content, natural sugarcane juice is obtained by squeezing, by sugarcane
Normal juice is fitted into round, and the ratio of natural sugarcane juice and passion fruit is 1:1.5.
D, allotment：Passion fruit and natural sugarcane juice are stirred to be made and mix mash, and adjust mixing mash from
Right pH value is 2.8, adds the potassium metabisulfite that concentration is 100g/L by the amount of mixing mash volume ratio 0.1%, prevents in raw material
The oxidation of polyphenoils and the growth of miscellaneous bacteria.The content of its soluble solid is determined after mixing mash is silent 20 hours,
And it is to be ready for fermentation to adjust soluble solid content to 27 ° of Bx with sucrose.
E, fermentation：From commercially available Lalvin 71B active dry yeasts as fermented yeast, added by every liter of mixing mash
The amount of 0.2 gram of dry ferment weighs dry ferment, is inoculated into mash and stirs after being activated by the operation instruction of dry ferment,
Temperature controlled fermentation 8 days under conditions of 20 DEG C, stirred twice and passion fruit skin slag are pressed under liquid level daily, from fermentation the 5th day
Daily sampling is played, by GB 15038-2006-T《Grape wine, fruit wine universaling analysis method》The residual sugar content in wine body is determined, when
Residual sugar content drops to 45g/L-50g/L, alcohol content and reaches 12%（v/v）When, wine liquid and skin slag are separated, and wine liquid is stored
To terminate fermentation in 10 DEG C of environment.
F, coarse filtration：10g/L commercially available wine diatomite is added into wine liquid, diatomite filter mistake is used after stirring
Filter.
G, lower glue and cold stabilization：Grape wine clarification egg-white powder is weighed by every liter of wine body 10g consumption, with 2g/L carbonic acid
Sodium solution dissolving is configured to after 100g/L egg white solution, is included in desired amounts in wine liquid and is stirred, then by wine
Liquid stands 25 days in 10 DEG C of environment, and separation supernatant wine liquid and precipitation complete lower glue.Supernatant wine liquid at -5 DEG C in standing 7
It separates supernatant wine liquid and bottom crystal precipitation again after carrying out cold stable processing.
H, refined filtration：Filtered with grape wine cardboard filter essence, finally carry out degerming mistake with aseptic filtration cardboard or membrane filtration
Filter, obtains finished wine, and the amount of meat dishes to go with liquor liquid volume ratio 0.07% adds the potassium metabisulfite that concentration is 100g/L, you can load storage
Fat is deposited or direct filling bottle.
Take sample 50ml of the present invention to be placed in the container of water white transparency, be placed in bright place, meet light and observe its color and luster, shape
State and clarity, and its smell is smelt at room temperature, its taste is tasted, the present invention is found in deep pink, clarification is glossy, tool
Graceful refractivity, without obvious suspension, finished product, which was stored in 1 year, does not have obvious sediment thing, and storing more than has a small amount of heavy for 1 year
Form sediment, with the aroma that nature, strong passion fruit are fragrant and quiet and tastefully laid out, wine body is completely coordinated, and taste sour and sweet palatability, mellow and full, aftertaste are pleased
It is happy long.Analyzed in terms of health nutrient, full nutrition of the product produced by the invention rich in sugarcane and passion fruit is being met
While consumer is for requirement in terms of fruit wine outward appearance, fragrance, local flavor, mouthfeel, the healthcare function of fruit wine is improved.
Embodiment 3
Exemplified by preparing alcoholic strength for 14%vol sweet tea type fruit wine, comprise the following steps：
A, raw material are chosen：Selection is ripe, nothing is gone mouldy and the purple passion fruit of other diseases is primary raw material, removes it after carpopodium
It is standby.
B, biological broken shell：Take commercially available Angel koji（Principle active component is Rhizopus oryzae）, by the amount of mass volume ratio 15%
Add fully to mix in sterilized water and uniform suspension is made.Taken out immediately after passion fruit is immersed into koji suspension, be transferred to hair
In ferment container, charge is the 80% of round volume, and capping is fermented 4 days after 28 DEG C of broken shells, makes the embrittlement of passion fruit shell broken
Split.
C, auxiliary material addition：It is auxiliary material to choose the higher sugarcane of sugar content, natural sugarcane juice is obtained by squeezing, by sugarcane
Normal juice is fitted into round, and the ratio of natural sugarcane juice and passion fruit is 1:1.3.
D, allotment：Passion fruit is stirred with natural sugarcane juice, and it is 2.9 to adjust the natural ph of mixing mash,
The potassium metabisulfite that concentration is 100g/L is added by the amount of mixing mash volume ratio 0.2%, polyphenoils in raw material is prevented
Oxidation and the growth of miscellaneous bacteria.The content of its soluble solid is determined after mixing mash is silent 30 hours, and is adjusted with sucrose
Soluble solid content is to be ready for fermentation to 35 ° of Bx.
E, fermentation：From commercially available Lalvin RC212 active dry yeasts as fermented yeast, add by every liter of mixing mash
The amount for entering 0.1 gram of dry ferment weighs dry ferment, is inoculated into mash and is stirred after being activated by the operation instruction of dry ferment
Even, passion fruit skin slag twice and is pressed under liquid level by temperature controlled fermentation 10 days under conditions of 23 DEG C, daily stirring, from fermentation the
Daily sampling from 5 days, by GB 15038-2006-T《Grape wine, fruit wine universaling analysis method》The residual sugar content in wine body is determined,
14% is reached when residual sugar content drops to 100g/L-150g/L, alcohol content（v/v）When, separation wine liquid and skin slag, and by wine liquid
It is stored in 10 DEG C of environment to terminate fermentation.
F, coarse filtration：12.5g/L commercially available wine diatomite is added into wine liquid, diatomite filter mistake is used after stirring
Filter.
G, lower glue and cold stabilization：Grape wine clarification egg-white powder is weighed by every liter of wine body 7.5g consumption, with 2g/L carbon
Acid sodium solution dissolving is configured to after 100g/L egg white solution, is included in desired amounts in wine liquid and is stirred, then will
Wine liquid stands 30 days in 10 DEG C of environment, and separation supernatant wine liquid and precipitation complete lower glue.Supernatant wine liquid is in standing at -6 DEG C
Supernatant wine liquid and bottom crystal precipitation are separated again after carrying out within 10 days cold stable processing.
H, refined filtration：Filtered with grape wine cardboard filter essence, finally carry out degerming mistake with aseptic filtration cardboard or membrane filtration
Filter, obtains finished wine, and the amount of meat dishes to go with liquor liquid volume ratio 0.1% adds the potassium metabisulfite that concentration is 100g/L, you can load storage wine
Bucket storage or directly filling bottle.
Take sample 50ml of the present invention to be placed in the container of water white transparency, be placed in bright place, meet light and observe its color and luster, shape
State and clarity, and its smell is smelt at room temperature, its taste is tasted, it is found that the present invention is red in rose-red, clarification is glossy,
Has graceful refractivity, without obvious suspension, finished product, which was stored in 1 year, does not have obvious sediment thing, storing more than has a small amount of heavy for 1 year
Form sediment, with the aroma that nature, strong passion fruit are fragrant and mellow, wine body is completely coordinated, taste sour and sweet palatability, it is mellow, mellow and full, return
Taste pleasure is long.Analyzed in terms of health nutrient, full nutrition of the product produced by the invention rich in sugarcane and passion fruit,
While consumer is met for requirement in terms of fruit wine outward appearance, fragrance, local flavor, mouthfeel, the healthcare function of fruit wine is improved.
It should be understood that these embodiments are only illustrative of the invention and is not intended to limit the scope of the invention.In addition, it is to be understood that
After the content of the invention lectured has been read, those skilled in the art can various modifications may be made or changes to the present invention, these
The equivalent form of value equally falls within the application appended claims limited range.
Claims (10)
1. the production method of a kind of passion fruit-sugarcane mixed fruit wine, it is characterised in that comprise the following steps：
A, raw material are chosen：Selection is ripe, nothing is gone mouldy and the purple passion fruit of other diseases, removes it standby after carpopodium；
B, biological broken shell：The koji containing Rhizopus oryzae is taken, adds fully to mix in sterilized water by mass volume ratio 5-20% amount and makes
Into uniform suspension；Take out, be transferred in round immediately after passion fruit is immersed into koji suspension, be capped after 25-30
DEG C broken shell is fermented 3-5 days, makes passion fruit shell is brittle to rupture；
C, auxiliary material addition：Natural sugarcane juice is fitted into round, the ratio of natural sugarcane juice and passion fruit is 1:1-1.5:1；
D, allotment：Passion fruit and natural sugarcane juice are stirred to be made and mix mash, by mixing mash volume ratio 0.1%-
0.2% amount adds the potassium metabisulfite that concentration is 100g/L；Mixing mash silence determines its solubility after 20-30 hours solid
The content of shape thing, and it is to be ready for fermentation to adjust soluble solid content to 27-35 ° of Bx with sucrose；
E, fermentation：It will be inoculated into mash and stirred by 0.1-0.2g/L amount after dry ferment activation process, temperature controlled fermentation
7-10 days, mash is stirred during fermentation and passion fruit skin slag is pressed under liquid level, when residual sugar content drops to 45g/L-150g/
L, alcohol content reach 10%-14%（v/v）When, separate wine liquid and skin slag；
F, coarse filtration：5g/L-15g/L diatomite is added into wine liquid, is filtered after stirring；
G, lower glue：Grape wine clarification egg-white powder is weighed by every liter of wine body 5g-10g consumption, egg-white powder is made after egg white solution
Add and stirred in wine liquid, then wine liquid is stood 20-30 days in 8-12 DEG C of environment, separation supernatant wine liquid and precipitation
Thing is to complete lower glue；
H, refined filtration：Finished wine will be obtained after the filtering of the supernatant wine liquid separated essence, aseptic filtration.
2. preparation method as claimed in claim 1, it is characterised in that：The round is oxygen free fermentor.
3. preparation method as claimed in claim 1, it is characterised in that：In step b, the charge of passion fruit is held for round
Long-pending 60%-80%.
4. preparation method as claimed in claim 1, it is characterised in that：In step d, add before potassium metabisulfite, regulation is mixed
The natural ph for closing mash is 2.7-2.9.
5. preparation method as claimed in claim 1, it is characterised in that：In step e, the temperature controlled fermentation under conditions of 20-25 DEG C；
The wine liquid isolated is stored in 8-12 DEG C of environment to terminate fermentation.
6. preparation method as claimed in claim 1, it is characterised in that：In step e, while stirring, lead into round
Enter nitrogen.
7. preparation method as claimed in claim 1, it is characterised in that：In step g, by the sodium carbonate of the egg-white powder 2g/L
Solution dissolving is added in wine liquid after being configured to 100g/L egg white solution.
8. preparation method as claimed in claim 1, it is characterised in that：In step g, the supernatant wine liquid isolated is in -4 DEG C --
5-10 days, which are stood, at 6 DEG C carries out separating supernatant wine liquid and bottom crystal precipitation again after cold stabilization is handled.
9. preparation method as claimed in claim 1, it is characterised in that：In step h, filtered with grape wine cardboard filter essence,
Aseptic filtration is carried out with aseptic filtration cardboard or membrane filtration.
10. preparation method as claimed in claim 1, it is characterised in that：In step h, meat dishes to go with liquor liquid volume ratio 0.05%-0.1%'s
Amount adds the potassium metabisulfite that concentration is 100g/L, you can load the storage of storage fat or directly filling bottle.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728303A (en) * | 2018-06-12 | 2018-11-02 | 庄臣酿酒（福建）有限公司 | A kind of brewage process of passion fruit |
| CN110540916A (en) * | 2019-10-22 | 2019-12-06 | 中南大学 | Preparation method of fig fruit wine and fig fruit wine |
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| CN103509702A (en) * | 2012-09-21 | 2014-01-15 | 刘轩华 | Fermented passion fruit wine and brewing process thereof |
| CN105861215A (en) * | 2016-04-27 | 2016-08-17 | 玉林师范学院 | Passion fruit brewed wine and brewing method thereof |
| CN106190691A (en) * | 2016-07-11 | 2016-12-07 | 广西大学 | A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine |
| CN106434100A (en) * | 2015-08-05 | 2017-02-22 | 南通久聚高分子科技有限公司 | Preparation method for fruit wine |
| CN106434117A (en) * | 2016-09-30 | 2017-02-22 | 曾钊盛 | Preparation method of passion fruit wine having strong aroma |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718710A (en) * | 2005-07-21 | 2006-01-11 | 艾长荣 | Fragrant fruit wine |
| CN103509702A (en) * | 2012-09-21 | 2014-01-15 | 刘轩华 | Fermented passion fruit wine and brewing process thereof |
| CN106434100A (en) * | 2015-08-05 | 2017-02-22 | 南通久聚高分子科技有限公司 | Preparation method for fruit wine |
| CN105861215A (en) * | 2016-04-27 | 2016-08-17 | 玉林师范学院 | Passion fruit brewed wine and brewing method thereof |
| CN106190691A (en) * | 2016-07-11 | 2016-12-07 | 广西大学 | A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine |
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