CN107057916A - Starch the production method of Yangtao wine in fruit source - Google Patents

Starch the production method of Yangtao wine in fruit source Download PDF

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Publication number
CN107057916A
CN107057916A CN201710075579.1A CN201710075579A CN107057916A CN 107057916 A CN107057916 A CN 107057916A CN 201710075579 A CN201710075579 A CN 201710075579A CN 107057916 A CN107057916 A CN 107057916A
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wine
fermentation
days
fruit
pin
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钟勇
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Guizhou Fruit Pulp Wine Co Ltd
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Guizhou Fruit Pulp Wine Co Ltd
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Abstract

The present invention relates to the production method that Yangtao wine is starched in a seed pod source, the production method includes pretreatment:Ripe kiwifruit fruit is chosen through selection, sterilization and is cleaned;Prepare pulp and activated yeast;Fermentation process:The pulp of preparation is pumped into fermentation tank and adds yeast juice, under anaerobic temperature controlled fermentation;Clarifying treatment;Former wine ageing and blend:By former wine obtained by clarifying treatment through filtering, storage is stored sth. in a cellar after tinning, is eventually adding brandy and is blent, adjusts its pol, acidity and wine degree, comply with after corresponding physical and chemical index, carries out producing former wine after storage is stored sth. in a cellar;Bottling:Bottling sealed type storage after rear former wine filtering, detection will be stored sth. in a cellar and obtain the fruit source slurry Yangtao wine finished product.The Yangtao wine mouthfeel alcohol prepared using production method of the present invention is just, limpid jade-like stone moistens, fragrance is dense, green safety, and with good edible and health nutrient value, and its process equipment and operating method are simple, can be adapted to large-scale production and process.

Description

Starch the production method of Yangtao wine in fruit source
Technical field
The invention belongs to Yangtao wine production and processing technical field, and in particular to starch the producer of Yangtao wine in fruit source Method.
Background technology
Kiwi berry is a kind of abundant fruit of nutritive value, containing abundant vitamin C, grape acid, fructose, citric acid, Malic acid, actinidine, proteolytic enzyme, tannin pectin and carbohydrate, and the trace element such as calcium, potassium, selenium, zinc, germanium and human body Required several amino acids.Because its Vitamin C content comes out at the top in fruit, nutriment the most enrich, be described as " fruit it King ".Yangtao wine produces a variety of antioxidants during the fermentation, containing abundant tartaric acid, can make full use of Kiwi berry Vitamin and mineral contained by pericarp part, with cleaning stomach, anti-aging, regulation blood circulation, prevention cardiovascular and cerebrovascular disease Disease, improve immunity and have remarkable efficacy, have to " three high " patient reduce blood pressure well, blood fat and cholesterol are acted on, to chronic The tired effect that also has some improvement.Moreover, Kiwi berry can also set the mind at rest, norcholesterol, help digest, prevents just It is secret, also quench the thirst diuresis and the effect of cardioprotection.
With the further raising of people's living standard and continuing to develop and progressive for society, with various alimentary health-care functions Fruit wine market just continuing to develop and with larger space.Because China's Kiwi berry production is quickly grown in recent years, yield is not Disconnected increase.But, because fresh-keeping factor significantly limit the utilization of Actinidia, substantial amounts of waste of addling is caused, to fruit Agriculture brings larger economic loss, while also constraining the development and utilization of Kiwi berry regenerated resources.Therefore one kind is provided both may be used Meeting consumption market has huge development space to the diversified demand of alimentary health-care function product.At present, the Mi of in the market Monkey peach fruit wine has brewed with two kinds of typical process of fermentation, after the technique used is typically broken to Kiwi berry, by heating side Formula carries out fermentation of squeezing the juice, and wastes the pericarp for accounting for Kiwi berry nutritious 80%, the nutritive value of fruit wine has been had a strong impact on, while in height Under the conditions of temperature carambola juice oxidation color can be made to be changed into brown, be destroyed the nutrition of Kiwi berry in itself, mouthfeel occurs very Big change, and easily make fruit juice deterioration before not fermented.Therefore existing preparation section and quality control side Also there are problems in face, for example its mouthfeel is not soft, and fragrance is uncoordinated, and color and luster is not limpid enough, through long-term storage or storage When environment is not good, has precipitation and produce, influence kiwi fruit colours of wine and mouthfeel.
The content of the invention
The technical problem to be solved in the present invention is to retain complete there is provided a kind of nutritional ingredient in view of the shortcomings of the prior art, Color mouthfeel is all good, without the addition of any harmful toxic matter, is beneficial to health, and can make full use of existing Actinidia, Its preparation method is simple and easy to apply, and with short production cycle, cost is low, can be adapted to the preparation method of large-scale production processing, specifically It is the production method that Yangtao wine is starched in a seed pod source.
In order to solve the above technical problems, the technical solution adopted by the present invention is:Starch the producer of Yangtao wine in one seed pod source Method, the production method comprises the following steps:
(1), pre-process:Ripe kiwifruit fruit is chosen after selection, sterilization and cleaning, it is standby;
(2) pulp, is prepared:Kiwi berry carries out broken, mashing and handles to obtain pulp after step (1) is pre-processed, and into pulp first 175mg/L potassium metabisulfite is added, occurs brown stain and varied bacteria growing to prevent fruit juice, the pectase for then adding 75mg/L enters Row enzymolysis, carries out enzymolysis 2 hours at room temperature, is finally allocated, 60mg/L sulfur dioxide and white sugar is added during allotment, adjusted Whole to total sugar amount to 180~200g/L, pH value at 4~5 untill pulp;
(3), activated yeast:6~8% yeast is taken by fruit oar weight, and presses yeast amount 1:It is 35 that 10~12 proportioning, which adds temperature, ~40 DEG C of warm water and 2% sugar are mixed, after stirring, and it is 20~25 DEG C that temperature is produced after standing 15~25 minutes Activated yeast mixture;
(4), fermentation process:
Main fermentation:First pulp prepared in step (2) is pumped into fermentation tank, the activated yeast then added in step (3) Liquid, under anaerobic, 18~25 DEG C of temperature control carry out main fermentation 6~9 days, when fermented feed liquid residual sugar < 10g/L, main fermentation Terminate, carrying out tank switching separates its wine pin, produces new wine and pin slag;
After fermentation:By new wine obtained by main fermentation under anaerobic, 18~28 DEG C of temperature control carries out after fermentation 15~20 days, waits to ferment During feed liquid residual sugar < 4g/L, after fermentation terminates, and carrying out tank switching separates its wine pin, produces new wine and pin slag;
(5), clarifying treatment:By new wine obtained by after fermentation in step (4), clarification tank switching 2~3 times proceeds through 55 DEG C of temperature control heat Processing 7 days, be then under the conditions of -2~-5 DEG C after cold treatment 7~10 days through excess temperature again, and Full tanks sealing storage after filtering in time Deposit more than 2 months, treat free sulur dioxide≤30mg/L in new wine, during volatile acid≤0.7g/L untill, by its wine pin separate, Produce former wine and pin slag;
(6), former wine ageing and blend:By step (storage of 5) Zhong Full tanks store sth. in a cellar after 60 days sulfur dioxide in gained former wine≤ During 30mg/L, the Yangtao wine of addition pin slag distillation, which progresses greatly to go, to be blent, and is adjusted its wine degree, acidity and pol, is complied with corresponding Physical and chemical index, after filtering, then Jin Hang Full tanks are stored after storing sth. in a cellar 20~30 days and get product wine;
(7), bottle:By the gained sealed bottling of finished wine in step (6), and it 100~120 days is to obtain the fruit source slurry to store Yangtao wine.
Further, the production method of Yangtao wine is starched in the fruit source, wherein in the step (1) preprocessing process, Concentration is used to be carried out disinfection for 150mg/L potassium metabisulfite processing to the kiwifruit fruit of selection, disinfecting time is 4~5 points Clock, surfing type cleaning is carried out after disinfecting using clear water.
Further, the production method of Yangtao wine is starched in the fruit source, wherein preparing pulp process in the step (2) In, adjust to total sugar amount to 180~200g/L, when pH value is 4.5 untill.
Further, the production method of Yangtao wine is starched in the fruit source, wherein in the step (3) activated yeast process In, 7% yeast is taken by fruit oar weight, and press yeast amount 1:10 proportioning adds the warm water and 2% sugar that temperature is 35~40 DEG C Water is mixed, after stirring, and stands to obtain 20~25 DEG C of yeast juices.
Further, the production method of Yangtao wine is starched in the fruit source, wherein in the step (4) fermentation treatments In, first 18~25 DEG C of temperature control carries out main fermentation 6~8 days under anaerobic, and at first 3 days of main fermentation, agitation 3 is needed daily It is secondary, when fermenting between up to, it is necessary to Nutrious fermented dose that adds 250mg/L coordinates fermentation, treating fermented feed liquid residual sugar < after 30 hours During 10g/L, main fermentation terminates, and carrying out tank switching separates its wine pin, produces new wine and pin slag;Then by the new wine of gained in anaerobic Under the conditions of 18~25 DEG C of temperature control carry out after fermentation 15~20 days, when fermented feed liquid residual sugar < 4g/L, after fermentation terminates, finally Carrying out tank switching separates its wine pin.
Further, the production method of Yangtao wine is starched in the fruit source, wherein in the step (5) clarifying treatment process In, need to carry out tank switching 3 times during storing, separate its wine pin.
Further, the production method of Yangtao wine is starched in the fruit source, wherein in the step (6) former wine ageing and blending In, gained former wine in step (5) is first heated to temperature and stored 7 days to carry out temperature control under the conditions of 55 DEG C, is then freezed again Storage, cryogenic temperature is stores 7~10 days under the conditions of -2~-5 DEG C, the former wine filtering Hou , Full tank storages after freezing are stored sth. in a cellar 60 days More than, sulfur dioxide≤30mg/L in former wine, the Yangtao wine of addition pin slag distillation, which progresses greatly to go, to be blent, and adjusts its pol, acid Degree and wine degree, are complied with after corresponding physical and chemical index, after filtering, then Jin Hang Full tanks are stored after storing sth. in a cellar 25~30 days and got product Former wine.
Further, the production method of Yangtao wine is starched in the fruit source, wherein in the step (6) former wine ageing and blending During, wherein the Kiwi berry alcohol of pin slag distillation is utilized in during tank switching, collected pin slag steams by conventional Evaporate method and prepare gained, any other edible alcohol was not added with whole production process, it is ensured that the macaque of this method production The magma fermentation quality and nutritive value of peach wine.
The production method of Yangtao wine is starched using fruit source of the present invention, compared with prior art, its advantage exists In:By adding potassium metabisulfite in pretreatment and pulp preparation process, not only with the effect of disinfecting, it can also prevent Browning phenomenon occurs for fruit juice;The Yangtao wine prepared simultaneously to pin slag produced during tank switching by conventional distillating method Essence is used to blend, and can improve its utilization rate, Actinidia is fully used, it is ensured that former quality and flavor;Add during allotment Enter sulfur dioxide and carry out anti-oxidation, fixation, make its Yangtao wine mouthfeel produced and color and luster all good, retain the original of fresh Kiwi berry There are color, and limpid jade-like stone profit, the pure sweetness of drink, fragrance is strong fragrant, and pleasant impression is long;Can long-term taking, be easily absorbed by the body, have Good health-care effect, can build up resistance, play a part of promoting longevity;Preservative free is added in process, because This will not bring harm to drinking person, and the shelf-life is permanent, and the resting period is more long, and its mellowness is denseer;Using of the present invention The Yangtao wine mouthfeel alcohol for preparing of production method just, limpid lustrous and transparent profit, dense fragrance, green safety, nutritional ingredient retained Entirely, with good edibility and nutritive value, and its process equipment and operating method are simple, and yield rate is high, is produced into This low, good economy performance, can be adapted to large-scale production processing.
Embodiment
In order to more fully explain the implementation of the present invention, the present invention is further illustrated below in conjunction with specific embodiment.Institute Give an actual example and be served only for explaining the present invention, rather than limit the scope of the present invention.
Embodiment 1:
The production method of Yangtao wine is starched in fruit source, and the production method comprises the following steps:
(1), pre-process:The kiwifruit fruit of natural maturity is chosen, disease fruit, decayed fruit is removed, the kiwifruit fruit of selection is used Concentration is 150mg/L potassium metabisulfite(K2S2O5)Carry out disinfection processing, and disinfecting time is 5 minutes, is adopted after disinfecting Surfing type is carried out with clear water to clean, and the dust and fine hair that are sticky deposited on pericarp are swung into wash clean, and after epidermis moisture is dried, It is standby;
(2) pulp, is prepared:Kiwi berry carries out broken, mashing and handles to obtain pulp after step (1) is pre-processed, and into pulp first 175mg/L potassium metabisulfite is added, occurs brown stain and varied bacteria growing to prevent fruit juice, the pectase for then adding 75mg/L enters Row enzymolysis, carries out enzymolysis 2 hours at room temperature, is finally allocated, 60mg/L sulfur dioxide and white sugar is added during allotment, adjusted Whole to total sugar amount to 180~190g/L, pH value at 4 untill pulp;
(3), activated yeast:6% yeast is taken by fruit oar weight, and presses yeast amount 1:It is 35~40 DEG C that 10 proportioning, which adds temperature, Warm water and 2% sugar mixed, after stirring, it is 20~22 DEG C of activation ferment that temperature is produced after standing 15~20 minutes Mother liquor;
(4), fermentation process:
Main fermentation:First pulp prepared in step (2) is pumped into fermentation tank, the activated yeast then added in step (3) Liquid, under anaerobic, 18~20 DEG C of temperature control carry out main fermentation 8~9 days, when fermented feed liquid residual sugar < 10g/L, main fermentation Terminate, carrying out tank switching separates its wine pin, produces new wine and pin slag;
After fermentation:By new wine obtained by main fermentation under anaerobic, 18~23 DEG C of temperature control carries out after fermentation 15~18 days, waits to ferment During feed liquid residual sugar < 4g/L, after fermentation terminates, and carrying out tank switching separates its wine pin, produces new wine and pin slag;
(5), clarifying treatment:By new wine obtained by after fermentation in step (4), clarification tank switching 2 times proceeds through 55 DEG C of temperature control heat treatments 7 days, then it is under the conditions of -2~-3 DEG C after cold treatment 9~10 days through excess temperature again, and Full tanks sealed type storage 2 after filtering in time Month more than, treat free sulur dioxide≤30mg/L in new wine, during volatile acid≤0.7g/L untill, by its wine pin separate, produce Former wine and pin slag;
(6), former wine ageing and blend:Gained former wine in step (5) is first heated to temperature to carry out temperature control storage under the conditions of 55 DEG C Deposit 7 days, refrigerated storage is then carried out again, cryogenic temperature is stores 9~10 days under the conditions of -2~-3 DEG C, the former wine filtering after freezing The storage of Hou , Full tanks is stored sth. in a cellar more than 60 days, sulfur dioxide≤30mg/L in former wine, and the Yangtao wine for adding the distillation of pin slag progresses greatly row Blend, adjust its pol, acidity and wine degree, comply with after corresponding physical and chemical index, after filtering, then the storage of Jin Hang Full tanks is stored sth. in a cellar Wine is got product after 20~25 days;The Kiwi berry alcohol of wherein described pin slag distillation is utilized in during tank switching, collected Pin slag prepares gained by conventional distil-lation method, and any other edible alcohol was not added with whole production process, it is ensured that should The magma fermentation quality and nutritive value of the Yangtao wine of method production;
(7), bottle:By the gained sealed bottling of finished wine in step (6), and it 100~110 days is to obtain the fruit source slurry to store Yangtao wine.
Embodiment 2:
The production method of Yangtao wine is starched in fruit source, and the production method comprises the following steps:
(1), pre-process:The kiwifruit fruit of natural maturity is chosen, disease fruit, decayed fruit is removed, the kiwifruit fruit of selection is used Concentration is 150mg/L potassium metabisulfite(K2S2O5)Carry out disinfection processing, and disinfecting time is 4 minutes, is adopted after disinfecting Surfing type is carried out with clear water to clean, and the dust and fine hair that are sticky deposited on pericarp are swung into wash clean, and after epidermis moisture is dried, It is standby;
(2) pulp, is prepared:Kiwi berry carries out broken, mashing and handles to obtain pulp after step (1) is pre-processed, and into pulp first 175mg/L potassium metabisulfite is added, occurs brown stain and varied bacteria growing to prevent fruit juice, the pectase for then adding 75mg/L enters Row enzymolysis, carries out enzymolysis 2 hours at room temperature, is finally allocated, 60mg/L sulfur dioxide and white sugar is added during allotment, adjusted Whole to total sugar amount to 185~195g/L, pH value at 4.5 untill pulp;
(3), activated yeast:7% yeast is taken by fruit oar weight, and presses yeast amount 1:It is 35~40 DEG C that 11 proportioning, which adds temperature, Warm water and 2% sugar mixed, after stirring, it is 22~24 DEG C of activation ferment that temperature is produced after standing 18~23 minutes Mother liquor;
(4), fermentation process:
Main fermentation:First pulp prepared in step (2) is pumped into fermentation tank, the activated yeast then added in step (3) Liquid, under anaerobic, 20~24 DEG C of temperature control carry out main fermentation 7~8 days, when fermented feed liquid residual sugar < 10g/L, main fermentation Terminate, carrying out tank switching separates its wine pin, produces new wine and pin slag;
After fermentation:By new wine obtained by main fermentation under anaerobic, 20~26 DEG C of temperature control carries out after fermentation 16~19 days, waits to ferment During feed liquid residual sugar < 4g/L, after fermentation terminates, and carrying out tank switching separates its wine pin, produces new wine and pin slag;
(5), clarifying treatment:By new wine obtained by after fermentation in step (4), clarification tank switching 3 times proceeds through 55 DEG C of temperature control heat treatments 7 days, then it is under the conditions of -3~-4 DEG C after cold treatment 8~9 days through excess temperature again, and Full tanks sealed type storage 2 after filtering in time Month more than, treat free sulur dioxide≤30mg/L in new wine, during volatile acid≤0.7g/L untill, by its wine pin separate, produce Former wine and pin slag;
(6), former wine ageing and blend:Gained former wine in step (5) is first heated to temperature to carry out temperature control storage under the conditions of 55 DEG C Deposit 7 days, refrigerated storage is then carried out again, cryogenic temperature is stores 8~9 days under the conditions of -3~-4 DEG C, the former wine filtering after freezing The storage of Hou , Full tanks is stored sth. in a cellar more than 60 days, sulfur dioxide≤30mg/L in former wine, and the Yangtao wine for adding the distillation of pin slag progresses greatly row Blend, adjust its pol, acidity and wine degree, comply with after corresponding physical and chemical index, after filtering, then the storage of Jin Hang Full tanks is stored sth. in a cellar Wine is got product after 23~28 days;The Kiwi berry alcohol of wherein described pin slag distillation is utilized in during tank switching, collected Pin slag prepares gained by conventional distil-lation method, and any other edible alcohol was not added with whole production process, it is ensured that should The magma fermentation quality and nutritive value of the Yangtao wine of method production;
(7), bottle:By the gained sealed bottling of finished wine in step (6), and it 105~115 days is to obtain the fruit source slurry to store Yangtao wine.
Embodiment 3:
The production method of Yangtao wine is starched in fruit source, and the production method comprises the following steps:
(1), pre-process:The kiwifruit fruit of natural maturity is chosen, disease fruit, decayed fruit is removed, the kiwifruit fruit of selection is used Concentration is 150mg/L potassium metabisulfite(K2S2O5)Carry out disinfection processing, and disinfecting time is 5 minutes, is adopted after disinfecting Surfing type is carried out with clear water to clean, and the dust and fine hair that are sticky deposited on pericarp are swung into wash clean, and after epidermis moisture is dried, It is standby;
(2) pulp, is prepared:Kiwi berry carries out broken, mashing and handles to obtain pulp after step (1) is pre-processed, and into pulp first 175mg/L potassium metabisulfite is added, occurs brown stain and varied bacteria growing to prevent fruit juice, the pectase for then adding 75mg/L enters Row enzymolysis, carries out enzymolysis 2 hours at room temperature, is finally allocated, 60mg/L sulfur dioxide and white sugar is added during allotment, adjusted Whole to total sugar amount to 190~200g/L, pH value at 5 untill pulp;
(3), activated yeast:8% yeast is taken by fruit oar weight, and presses yeast amount 1:It is 35~40 DEG C that 12 proportioning, which adds temperature, Warm water and 2% sugar mixed, after stirring, it is 23~25 DEG C of activation ferment that temperature is produced after standing 20~25 minutes Mother liquor;
(4), fermentation process:
Main fermentation:First pulp prepared in step (2) is pumped into fermentation tank, the activated yeast then added in step (3) Liquid, under anaerobic, 22~25 DEG C of temperature control carry out main fermentation 6~7 days, when fermented feed liquid residual sugar < 10g/L, main fermentation Terminate, carrying out tank switching separates its wine pin, produces new wine and pin slag;
After fermentation:By new wine obtained by main fermentation under anaerobic, 24~28 DEG C of temperature control carries out after fermentation 17~20 days, waits to ferment During feed liquid residual sugar < 4g/L, after fermentation terminates, and carrying out tank switching separates its wine pin, produces new wine and pin slag;
(5), clarifying treatment:By new wine obtained by after fermentation in step (4), clarification tank switching 3 times proceeds through 55 DEG C of temperature control heat treatments 7 days, then it is under the conditions of -4~-5 DEG C after cold treatment 7~8 days through excess temperature again, and Full tanks sealed type storage 2 after filtering in time Month more than, treat free sulur dioxide≤30mg/L in new wine, during volatile acid≤0.7g/L untill, by its wine pin separate, produce Former wine and pin slag;
(6), former wine ageing and blend:Gained former wine in step (5) is first heated to temperature to carry out temperature control storage under the conditions of 55 DEG C Deposit 7 days, refrigerated storage is then carried out again, cryogenic temperature is stores 7~8 days under the conditions of -4~-5 DEG C, the former wine filtering after freezing The storage of Hou , Full tanks is stored sth. in a cellar more than 60 days, sulfur dioxide≤30mg/L in former wine, and the Yangtao wine for adding the distillation of pin slag progresses greatly row Blend, adjust its pol, acidity and wine degree, comply with after corresponding physical and chemical index, after filtering, then the storage of Jin Hang Full tanks is stored sth. in a cellar Former wine is got product after 25~30 days;The Kiwi berry alcohol of wherein described pin slag distillation is utilized in during tank switching, collected Pin slag by conventional distil-lation method prepare gained, be not added with any other edible alcohol in whole production process, it is ensured that The magma fermentation quality and nutritive value of the Yangtao wine of this method production;
(7), bottle:By the gained sealed bottling of finished wine in step (6), and it 110~120 days is to obtain the fruit source slurry to store Yangtao wine.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair The equivalent transformation that bright description is made, or other related technical fields are directly or indirectly used in, similarly it is included in In the scope of patent protection of the present invention.

Claims (8)

1. the production method of Yangtao wine is starched in a seed pod source, it is characterised in that the production method comprises the following steps:
(1), pre-process:Ripe kiwifruit fruit is chosen after selection, sterilization and cleaning, it is standby;
(2) pulp, is prepared:Kiwi berry carries out broken, mashing and handles to obtain pulp after step (1) is pre-processed, and into pulp first 175mg/L potassium metabisulfite is added, occurs brown stain and varied bacteria growing to prevent fruit juice, the pectase for then adding 75mg/L enters Row enzymolysis, carries out enzymolysis 2 hours at room temperature, is finally allocated, 60mg/L sulfur dioxide and white sugar is added during allotment, adjusted Whole to total sugar amount to 180~200g/L, pH value at 4~5 untill pulp;
(3), activated yeast:6~8% yeast is taken by fruit oar weight, and presses yeast amount 1:It is 35 that 10~12 proportioning, which adds temperature, ~40 DEG C of warm water and 2% sugar are mixed, after stirring, and it is 20~25 DEG C that temperature is produced after standing 15~25 minutes Activated yeast mixture;
(4), fermentation process:
Main fermentation:First pulp prepared in step (2) is pumped into fermentation tank, the activated yeast then added in step (3) Liquid, under anaerobic, 18~25 DEG C of temperature control carry out main fermentation 6~9 days, when fermented feed liquid residual sugar < 10g/L, main fermentation Terminate, carrying out tank switching separates its wine pin, produces new wine and pin slag;
After fermentation:By new wine obtained by main fermentation under anaerobic, 18~28 DEG C of temperature control carries out after fermentation 15~20 days, waits to ferment During feed liquid residual sugar < 4g/L, after fermentation terminates, and carrying out tank switching separates its wine pin, produces new wine and pin slag;
(5), clarifying treatment:By new wine obtained by after fermentation in step (4), clarification tank switching 2~3 times proceeds through 55 DEG C of temperature control heat Processing 7 days, be then under the conditions of -2~-5 DEG C after cold treatment 7~10 days through excess temperature again, and Full tanks sealing storage after filtering in time Deposit more than 2 months, treat free sulur dioxide≤30mg/L in new wine, during volatile acid≤0.7g/L untill, by its wine pin separate, Produce former wine and pin slag;
(6), former wine ageing and blend:By step (storage of 5) Zhong Full tanks store sth. in a cellar after 60 days sulfur dioxide in gained former wine≤ During 30mg/L, the Yangtao wine of addition pin slag distillation, which progresses greatly to go, to be blent, and is adjusted its wine degree, acidity and pol, is complied with corresponding Physical and chemical index, after filtering, then Jin Hang Full tanks are stored after storing sth. in a cellar 20~30 days and get product wine;
(7), bottle:By the gained sealed bottling of finished wine in step (6), and it 100~120 days is to obtain the fruit source slurry to store Yangtao wine.
2. the production method of Yangtao wine is starched in fruit source according to claim 1, it is characterised in that:It is pre- in the step (1) In processing procedure, concentration is used to be carried out disinfection for 150mg/L potassium metabisulfite processing to the kiwifruit fruit of selection, during sterilization Between be 4~5 minutes, after disinfecting using clear water carry out surfing type cleaning.
3. the production method of Yangtao wine is starched in fruit source according to claim 1, it is characterised in that:In the step (2) system During standby pulp, adjust to total sugar amount to 180~200g/L, when pH value is 4.5 untill.
4. the production method of Yangtao wine is starched in fruit source according to claim 1, it is characterised in that:In the step (3) ferment In female activation process, 7% yeast is taken by fruit oar weight, and by yeast amount 1:10 proportioning adds the temperature that temperature is 35~40 DEG C Water and 2% syrup are mixed, after stirring, stand temperature is 20~25 DEG C of yeast juice.
5. the production method of Yangtao wine is starched in fruit source according to claim 1, it is characterised in that:In the step (4) hair In ferment processing procedure, first 18~25 DEG C of temperature control carries out main fermentation 6~8 days under anaerobic, and at first 3 days of main fermentation, often It needs agitation 3 times, when fermenting between up to, it is necessary to Nutrious fermented dose that adds 250mg/L coordinates fermentation, waiting to ferment after 30 hours During feed liquid residual sugar < 10g/L, main fermentation terminates, and carrying out tank switching separates its wine pin, produces new wine and pin slag;Then by gained 18~25 DEG C of temperature control carries out after fermentation 15~20 days, when fermented feed liquid residual sugar < 4g/L, after fermentation to new wine under anaerobic Terminate, finally carrying out tank switching separates its wine pin.
6. the production method of Yangtao wine is starched in fruit source according to claim 1, it is characterised in that:It is clear in the step (5) In clear processing procedure, need to carry out tank switching 3 times during storing, separate its wine pin.
7. the production method of Yangtao wine is starched in fruit source according to claim 1, it is characterised in that:It is former in the step (6) Wine ageing and blend, gained former wine in step (5) is first heated to temperature to carry out temperature control under the conditions of 55 DEG C and stores 7 days, so Carry out refrigerated storage again afterwards, cryogenic temperature is stores 7~10 days under the conditions of -2~-5 DEG C, the former wine filtering Hou , Full tanks after freezing Storage is stored sth. in a cellar more than 60 days, sulfur dioxide≤30mg/L in former wine, and the Yangtao wine row that progresses greatly for adding the distillation of pin slag is blent, and is adjusted Its whole pol, acidity and wine degree, are complied with after corresponding physical and chemical index, after filtering, then the storage of Jin Hang Full tanks stores sth. in a cellar 25~30 Former wine is got product after it.
8. the production method of Yangtao wine is starched in fruit source according to claim 1, it is characterised in that:It is former in the step (6) Wine ageing and during blending, wherein the Kiwi berry alcohol of pin slag distillation is utilized in during tank switching, collected pin Slag prepares gained by conventional distil-lation method, is not added with any other edible alcohol in whole production process, it is ensured that the party The magma fermentation quality and nutritive value of the Yangtao wine of method production.
CN201710075579.1A 2017-02-13 2017-02-13 Starch the production method of Yangtao wine in fruit source Pending CN107057916A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107574080A (en) * 2017-10-27 2018-01-12 贵州省轻工业科学研究所 A kind of red kiwifruit glutinous rice wine and its production method
CN108624444A (en) * 2018-05-15 2018-10-09 南阳师范学院 A kind of brewing method of nutrition and health care Yangtao wine

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Publication number Priority date Publication date Assignee Title
CN103589575A (en) * 2013-11-27 2014-02-19 神农架绿源天然食品有限责任公司 Sweet kiwi fruit wine and brewing method thereof
CN104745381A (en) * 2013-12-31 2015-07-01 青岛休闲食品有限公司 Method for producing kiwi fruit wine

Patent Citations (2)

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Publication number Priority date Publication date Assignee Title
CN103589575A (en) * 2013-11-27 2014-02-19 神农架绿源天然食品有限责任公司 Sweet kiwi fruit wine and brewing method thereof
CN104745381A (en) * 2013-12-31 2015-07-01 青岛休闲食品有限公司 Method for producing kiwi fruit wine

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107574080A (en) * 2017-10-27 2018-01-12 贵州省轻工业科学研究所 A kind of red kiwifruit glutinous rice wine and its production method
CN108624444A (en) * 2018-05-15 2018-10-09 南阳师范学院 A kind of brewing method of nutrition and health care Yangtao wine
CN108624444B (en) * 2018-05-15 2021-07-13 南阳师范学院 Brewing method of nutritional and health-care kiwi fruit wine

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Application publication date: 20170818