CN107118902A - A kind of brewing method of Yangtao wine - Google Patents
A kind of brewing method of Yangtao wine Download PDFInfo
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- CN107118902A CN107118902A CN201710523485.6A CN201710523485A CN107118902A CN 107118902 A CN107118902 A CN 107118902A CN 201710523485 A CN201710523485 A CN 201710523485A CN 107118902 A CN107118902 A CN 107118902A
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- kiwi berry
- yangtao wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of brewing method of Yangtao wine, filter out that fresh, disease-free Kiwi berry is once purged, mix, be beaten with wheat bran, compound ferment treatment, squeeze the juice, filter, enzyme process clarification, ultrafiltration, yeast fermentation, clarifying treatment, ageing, packaging, sterilization, finished product.The smell of fruits is very sweet for the Yangtao wine that the present invention is brewageed, color stability, mellow in taste, quality better, and improves the utilization rate of raw material.
Description
Technical field
The present invention relates to a kind of brewing method of fruit wine, more particularly, to a kind of brewing method of Yangtao wine.
Background technology
Four seasons fruit can extend hundreds of kinds of even thousands of kinds fruit wine, preserved fruit, the production of fruit juice product industry, not only in China
Selling market has a extensive future, and market also surely can be popular abroad, because we are resource big countries, other countries can not be equal to
Than, national 1 year about 500,000,000,000 sales volume of five big Ko-ji insects, the related industry of such as fruit fruit wine, which is risen, can capture 20-60%, that
It is exactly hundreds of hundred million, several hundred billion market share, prospect is unimaginable.
The content of the invention
The technical problems to be solved by the invention are existing Yangtao wine Kiwi berry juices present in production method
The defect such as rate is low, hydrolysis result is not good, fruit wine ageing time length, color and luster are unstable there is provided a kind of nutritious, mouthfeel it is strong,
The Yangtao wine brewing method that fruity is aromatic and the ageing time is short, saccharomycete is pure, hydrolysis result is good.
The technical scheme adopted by the invention to solve the technical problem is that：A kind of brewing method of Yangtao wine, is used
Following steps：
A, pretreatment of raw material：Select fresh, disease-free Kiwi berry cleaned, be used as standby raw material；
B, mixing, mashing：The Kiwi berry cleaned is mixed by a certain percentage with wheat bran, wheat bran fineness is 60-70 mesh, mixing leaching
17-20 hours bubble time, temperature is 40-50 DEG C, does mashing processing；
C, compound ferment treatment：Pectase, cellulase and hemicellulase are mixed by a certain percentage, by 3-4% weight ratio
It is placed in the slurries by mashing processing, temperature control is 50-55 DEG C, the time is 4-5 hours；
D, squeeze the juice, filter：Slurries after compound ferment treatment are squeezed the juice, and filtered, mashed fruit of kiwi fruit is made；
E, enzyme process clarification：Its weight 0.5-1% pectase is added into mashed fruit of kiwi fruit, 40-50 DEG C of temperature, time 2- is controlled
3 hours, Kiwi berry liquid is made；
F, ultrafiltration：The method combined using chitosan-fish glue filters Kiwi berry liquid；
G, barms：Fruit wine yeast is separated from Kiwi berry surface, cultivating soil and other places, suitable distiller's yeast bacterial strain is screened, passed through
It is standby after yeast screening assay, expansion culture；
H, fermentation：The saccharomycete in step G is taken to be added by weight 1-2% ratio in the Kiwi berry liquid in step F, fermentation temperature
Spend for 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration：The method filtering combined using chitosan-fish glue, is made Yangtao wine；
J, ageing：Yangtao wine ageing, microwave power 500-1000MHz, cold treatment time are accelerated using microwave radiation technology cold treatment
5-10 days, 5-10 DEG C of temperature；
Yangtao wine is made after K, packaging, sterilization.
It is by a certain percentage in described step B：Kiwi berry is 75-85 parts by weight, and wheat bran is 15-25 parts by weight.
Certain proportion is in described step C：Pectase is that 85-90 parts by weight, cellulase are 5-8 parts by weight, and half is fine
The plain enzyme 5-8 parts by weight of dimension.
The present invention has advantages below：The present invention is mixed when Kiwi berry is beaten using Kiwi berry with wheat bran, improves Mi
The crushing juice rate of monkey peach；Mixed in enzymolysis step using a variety of enzymes, the nutriment in Kiwi berry can be decomposed comprehensively；In fermentation
When, using the saccharomycete through screening, expansion culture, it is ensured that the pure in mouth feel of zymotic fluid；During ultrafiltration, using chitosan-fish glue knot
The method of conjunction, the defect for overcoming existing filter effect not good；The method that microwave radiation technology cold treatment is used in ageing, is reduced old
The time of wine.
Embodiment
Embodiment 1：
A, pretreatment of raw material：Select fresh, disease-free Kiwi berry 80kg cleaned, be used as standby raw material；
B, mixing, mashing：The Kiwi berry cleaned is mixed with 20kg wheat brans, wheat bran fineness is 60 mesh, mixes soak time 17
Hour, temperature is 40 DEG C, does mashing processing；
C, compound ferment treatment：Pectase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg is taken to mix, by weight 3%
Ratio be placed in by mashing processing slurries in, temperature control be 50 DEG C, the time be 4 hours；
D, squeeze the juice, filter：Slurries after compound ferment treatment are squeezed the juice, filtered, mashed fruit of kiwi fruit is made；
E, enzyme process clarification：Pectase 0.3kg is added into mashed fruit of kiwi fruit weight, temperature 45 C is controlled, time 2 h is made
Kiwi berry liquid；
F, ultrafiltration：The method combined using chitosan-fish glue filters Kiwi berry liquid；
G, barms：Fruit wine yeast is separated from Kiwi berry surface, cultivating soil and other places, suitable distiller's yeast bacterial strain is screened, passed through
It is standby after yeast screening assay, expansion culture；
H, fermentation：Saccharomycete 1kg in step G is taken to add in the Kiwi berry liquid in step F, fermentation temperature is 40 DEG C, the time is
13 days；
I, ultrafiltration：The method filtering combined using chitosan-fish glue, is made Yangtao wine；
J, ageing：Yangtao wine ageing, microwave power 800MHz, 7 days cold treatment time, temperature are accelerated using microwave radiation technology cold treatment
8 DEG C of degree；
K, packaging：Yangtao wine bottling packing will be made after sterilization.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the invention as claimed with
Modification, should all belong to the covering scope of the claims in the present invention.
Claims (3)
1. a kind of brewing method of Yangtao wine, it is characterised in that：Using following steps：
A, pretreatment of raw material：Select fresh, disease-free Kiwi berry cleaned, be used as standby raw material；
B, mixing, mashing：The Kiwi berry cleaned is mixed by a certain percentage with wheat bran, wheat bran fineness is 60-70 mesh, mixing leaching
17-20 hours bubble time, temperature is 40-50 DEG C, does mashing processing；
C, compound ferment treatment：Pectase, cellulase and hemicellulase are mixed by a certain percentage, by 3-4% weight ratio
It is placed in the slurries by mashing processing, temperature control is 50-55 DEG C, the time is 4-5 hours；
D, squeeze the juice, filter：Slurries after compound ferment treatment are squeezed the juice, and filtered, mashed fruit of kiwi fruit is made；
E, enzyme process clarification：Its weight 0.5-1% pectase is added into mashed fruit of kiwi fruit, 40-50 DEG C of temperature, time 2- is controlled
3 hours, Kiwi berry liquid is made；
F, ultrafiltration：The method combined using chitosan-fish glue filters Kiwi berry liquid；
G, barms：Fruit wine yeast is separated from Kiwi berry surface, cultivating soil and other places, suitable distiller's yeast bacterial strain is screened, passed through
It is standby after yeast screening assay, expansion culture；
H, fermentation：The saccharomycete in step G is taken to be added by weight 1-2% ratio in the Kiwi berry liquid in step F, fermentation temperature
Spend for 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration：The method filtering combined using chitosan-fish glue, is made Yangtao wine；
J, ageing：Yangtao wine ageing, microwave power 500-1000MHz, cold treatment time are accelerated using microwave radiation technology cold treatment
5-10 days, 5-10 DEG C of temperature；
Yangtao wine is made after K, packaging, sterilization.
2. the brewing method of a kind of Yangtao wine according to claim 1, it is characterised in that one is pressed in described step B
Certainty ratio is：Kiwi berry is 75-85 parts by weight, and wheat bran is 15-25 parts by weight.
3. the brewing method of a kind of Yangtao wine according to claim 1, it is characterised in that certain in described step C
Ratio is：Pectase is that 85-90 parts by weight, cellulase are 5-8 parts by weight, hemicellulase 5-8 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710523485.6A CN107118902A (en) | 2017-06-30 | 2017-06-30 | A kind of brewing method of Yangtao wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710523485.6A CN107118902A (en) | 2017-06-30 | 2017-06-30 | A kind of brewing method of Yangtao wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107118902A true CN107118902A (en) | 2017-09-01 |
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ID=59730635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710523485.6A Withdrawn CN107118902A (en) | 2017-06-30 | 2017-06-30 | A kind of brewing method of Yangtao wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN107118902A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110607214A (en) * | 2019-10-29 | 2019-12-24 | 怀化市四宝山生物科技有限公司 | Kiwi fruit wine |
-
2017
- 2017-06-30 CN CN201710523485.6A patent/CN107118902A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110607214A (en) * | 2019-10-29 | 2019-12-24 | 怀化市四宝山生物科技有限公司 | Kiwi fruit wine |
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20170901 |