CN107151611A - A kind of brew method of red date fermentation wine - Google Patents
A kind of brew method of red date fermentation wine Download PDFInfo
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- CN107151611A CN107151611A CN201710605141.XA CN201710605141A CN107151611A CN 107151611 A CN107151611 A CN 107151611A CN 201710605141 A CN201710605141 A CN 201710605141A CN 107151611 A CN107151611 A CN 107151611A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
A kind of brew method of red date fermentation wine disclosed by the invention, is related to beverage technical field of fruit wine production, its brewing process is as follows：(1), raw material drying Titian；(2), jujube juice is produced；(3), sugar is adjusted in acid adjustment；(4), nitrogen pick-up；(5), just fermentation；(6), mixed fungus fermentation；(7), after fermentation；(8), ageing；(9), filter.Have the nutritious material abundance of red date fermentation drinking utensils brewed, jujube is aromatic strongly fragrant, the features such as oak flavor containing pleasure, be suitable for production fermentation Chinese data wine.
Description
Technical field
The present invention relates to beverage technical field of fruit wine production, particularly a kind of brew method of red date fermentation wine.
Technical background
Jujube fruit originates in China, with peach, apricot, Lee, Li Yiqi and referred to as " five fruit " of China.The nutriment of jujube is extremely
Abundant, jujube contains abundant vitamin, wherein ascorbic content is 70 times of apple, 140 times of pears, there is natural dimension life
The laudatory title of plain C balls；Contain essential to polysaccharide, 18 kinds of amino acid, 36 kinds of trace elements and human body 6 kinds of organic acids etc. in jujube
Nutriment；Jujube is also containing the rutin with anti-aging effects, the CAMP of antitumaous effect and with calm, sleeping
Naringenin-C- glycoside the materials of effect.With jujube brewing fermentation fruit wine, the nutrients in jujube can be preserved to greatest extent
Matter.
Disclosed in Chinese patent (number of patent application is 201410458435.0) " a kind of preparation method of red date fermentation wine ",
Using raw material → sorting → cleaning → stoning → crushing → sulphuring treatment → primary fermentation → separation → after fermentation → ageing → allotment →
The processing process of filtering → filling → sealing → sterilization → cooling → finished product.
And for example " a kind of production technology of jujube dry red wine " disclosed in Chinese patent (Application No. 201510250803.7),
Its method and step is as follows：Raw material are chosen, cleaned, steam-cured and cooling；Add fermentation cylinder for fermentation；Slurry is separated；Ageing；Will be old
Slurries after wine first carry out diatomite filtering, then carry out super membrane filtration；Rectification；Filling, sterilization.
" a kind of making side of red date full juice fermented wine disclosed in another Chinese patent (Application No. 201710181450.9)
Method ", technological process is as follows：Jujube → cleaning → give boil → stoning → digest → juice slag is separated → go out enzyme → jujube juice temperature controlled fermentation →
Ferment → clarifying treatment → allotment → cold treatment filtering → filling → finished product afterwards.
Technology contents
Abundant it is an object of the invention to provide a kind of nutriment, jujube is aromatic strongly fragrant, the oak flavor containing pleasure it is red
The brew method of jujube wine.
To achieve the above object, the technical solution used in the present invention is to invent a kind of brew method of red date fermentation wine,
Its brewing process is as follows：
(1), raw material drying Titian：By jujube in toasting Titian under cryogenic conditions, Titian of the moisture in 10-30% is obtained
Dry jujube, it is standby；
(2), jujube juice is produced：The dry jujube of Titian after broken stoning and water are first pressed 1:1-2 part by weight immersion 2-4h, then
30-60min is steamed with steam is stewing, then, the water of the addition dry jujube weight of 2-4 times of Titian boils 30-60min, as mixed liquor；When mixed
When conjunction liquid is cooled to 50 DEG C, pectase is added according to 0.02-0.04g/L ratio, then constant temperature processing 5-6h, then squeeze, divide
From rear, jujube juice is obtained, it is standby；
(3), sugar is adjusted in acid adjustment：The pH value of jujube juice is first adjusted to 3.5-4.5 with citric acid, then with sucrose to adjust its solvable
Property solid content be 15-20%, adjust sugared jujube juice as acid adjustment, it is standby；
(4), nitrogen pick-up：Part by weight according to 0.04-0.06% is adjusted in sugared jujube juice to acid adjustment adds yeast extract, turns into
Nitrogen pick-up jujube juice, it is standby；
(5), just fermentation：Nitrogen pick-up jujube juice is passed through into heat sterilization 20-40min, when it is cooled to 20-25 DEG C, according to 1.0-
2.0 ‰ part by weight inoculation aroma-producing yeasts, ferment 12-24h, standby as initial fermentation jujube juice；
(6), mixed fungus fermentation：Wine active dry yeast is accessed into initial fermentation jujube according to 1.0-4.0 ‰ part by weight
Juice, carries out mixed fungus fermentation under the conditions of 18-22 DEG C, and time 8-15d is standby as mixed fungus fermentation juice；
(7), after fermentation：The schlempe in mixed fungus fermentation juice is removed, after fermentation, time 20- are carried out under the conditions of 12-16 DEG C
30d, it is standby as fermentation wine juice；
(8), ageing：The wine juice that will ferment, again through diatomite coarse filtration, obtains jujube former wine after clarifying naturally；Again by jujube former wine
It is placed in ageing container and carries out ageing 6-12 months, it is standby as ageing Chinese data wine；
(9), filter：First by the chilled processing of ageing Chinese data wine, remove after precipitation, via hole diameter is 0.1-0.5 μm of film mistake
Filter, then it is sterilized, produce red date fermentation wine.
Cryogenic conditions in the raw material drying Titian process are 60-70 DEG C, and the moisture of the dry jujube of gained Titian is in 13-
18%.
The additional proportion that the jujube juice produces pectase in process is 0.03g/L.
The acid adjustment adjusts the pH for adjusting jujube juice with citric acid in sugared process to be 4.0, and the solvable of jujube juice is adjusted with sucrose
Property solid content be 18%.
The part by weight that yeast extract is added in the nitrogen pick-up process is 0.05%.
The part by weight that aroma-producing yeasts are inoculated with the just fermentation procedure is 1.5 ‰.
The part by weight that wine active dry yeast is accessed in the mixed fungus fermentation process is 2.5 ‰.
The temperature of the nitrogen pick-up jujube juice heat sterilization is 80-90 DEG C.
Ageing container in the ageing step is the oak barrel of moderate baking.
Cryogenic temperature in the filtration step is-4-0 DEG C, is processed as 5-7d.
The brew method of the red date fermentation wine of the present invention, its advantage is：By being soaked to jujube, it is stewing steam,
Boil the nitrogen source in processing and increase jujube juice, reduce methanol and isoamyl alcohol content in Chinese data wine, and by just fermenting, mixed bacterium hair
Ferment and after fermentation and oak barrel during aging, improve the problem of fragrance and taste are more thin in Chinese data wine；Meanwhile, it is red to raw material
Jujube takes drying aroma-improving, so that the nutriment for the Chinese data wine produced enriches, jujube is aromatic strongly fragrant, also containing pleasure
Oak flavor, and smell coordination, wine body are plentiful.
Embodiment
With reference to embodiments, the present invention is further illustrated.Following explanation is but this hair in the way of enumerating
Bright protection domain is not limited thereto.
Embodiment one：
The brew method of the red date fermentation wine of the present embodiment, its brewing process is as follows：
(1), raw material drying Titian：Jujube is toasted into Titian under the conditions of 60 DEG C, the Titian for obtaining moisture 18% is done
Jujube, it is standby；
(2), jujube juice is produced：The dry jujube of Titian after broken stoning and water are first pressed 1:1 part by weight immersion 2h, then with steaming
Vapour is stewing to steam 30min, then, and the water of the addition dry jujube weight of 4 times of Titians boils 30min, as mixed liquor；When mixed liquor is cooled to 50
DEG C when, add pectase according to 0.02g/L ratio, then constant temperature processing 6h, then after squeezing, separating, obtain jujube juice, it is standby
With；
(3), sugar is adjusted in acid adjustment：The pH value of jujube juice is first adjusted to 3.5 with citric acid, then its solubility is adjusted admittedly with sucrose
Shape thing is 15%, and sugared jujube juice is adjusted as acid adjustment, standby；
(4), nitrogen pick-up：Adjusted according to 0.06% part by weight to acid adjustment in sugared jujube juice and add yeast extract, as nitrogen pick-up jujube
Juice, it is standby；
(5), just fermentation：By nitrogen pick-up jujube juice by 90 DEG C of heat sterilization 20min, when it is cooled to 20 DEG C, according to 2.0 ‰
Part by weight inoculation aroma-producing yeasts, ferment 12h, it is standby as initial fermentation jujube juice；
(6), mixed fungus fermentation：Wine active dry yeast is accessed into initial fermentation jujube juice according to 1.0 ‰ part by weight, in
Mixed fungus fermentation is carried out under the conditions of 22 DEG C, time 8d is standby as mixed fungus fermentation juice；
(7), after fermentation：The schlempe in mixed fungus fermentation juice is removed, after fermentation is carried out under the conditions of 12 DEG C, time 30d turns into
Fermentation wine juice, it is standby；
(8), ageing：The wine juice that will ferment, again through diatomite coarse filtration, obtains jujube former wine after clarifying naturally；Again by jujube former wine
It is placed in moderate baking oak barrel and carries out ageing 6 months, it is standby as ageing Chinese data wine；
(9), filter：First by -4 DEG C of freezing processing 5d of ageing Chinese data wine warp, remove after precipitation, via hole diameter is 0.22 μm of film
Filtering, then it is sterilized after, produce red date fermentation wine.
Embodiment two：
The brew method of the red date fermentation wine of the present embodiment, its brewing process is as follows：
(1), raw material drying Titian：Jujube is toasted into Titian under the conditions of 70 DEG C, the Titian for obtaining moisture 13% is done
Jujube, it is standby；
(2), jujube juice is produced：The dry jujube of Titian after broken stoning and water are first pressed 1:2 part by weight immersion 4h, then with steaming
Vapour is stewing to steam 60min, then, and the water of the addition dry jujube weight of 2 times of Titians boils 60min, as mixed liquor；When mixed liquor is cooled to 50
DEG C when, add pectase according to 0.04g/L ratio, then constant temperature processing 5h, then after squeezing, separating, obtain jujube juice, it is standby
With；
(3), sugar is adjusted in acid adjustment：The pH value of jujube juice is first adjusted to 4.5 with citric acid, then its solubility is adjusted admittedly with sucrose
Shape thing is 20%, and sugared jujube juice is adjusted as acid adjustment, standby；
(4), nitrogen pick-up：Adjusted according to 0.04% part by weight to acid adjustment in sugared jujube juice and add yeast extract, as nitrogen pick-up jujube
Juice, it is standby；
(5), just fermentation：By nitrogen pick-up jujube juice by 80 DEG C of heat sterilization 40min, when it is cooled to 25 DEG C, according to 1.0 ‰
Part by weight inoculation aroma-producing yeasts, ferment 24h, it is standby as initial fermentation jujube juice；
(6), mixed fungus fermentation：Wine active dry yeast is accessed into initial fermentation jujube juice according to 4.0 ‰ part by weight, in
Mixed fungus fermentation is carried out under the conditions of 18 DEG C, time 15d is standby as mixed fungus fermentation juice；
(7), after fermentation：The schlempe in mixed fungus fermentation juice is removed, after fermentation is carried out under the conditions of 16 DEG C, time 20d turns into
Fermentation wine juice, it is standby；
(8), ageing：The wine juice that will ferment, again through diatomite coarse filtration, obtains jujube former wine after clarifying naturally；Again by jujube former wine
It is placed in moderate baking oak barrel and carries out ageing 12 months, it is standby as ageing Chinese data wine；
(9), filter：First by -4 DEG C of freezing processing 7d of ageing Chinese data wine warp, remove after precipitation, via hole diameter is 0.22 μm of film
Filtering, then it is sterilized after, produce red date fermentation wine.
Embodiment three：
The brew method of the red date fermentation wine of the present embodiment, its brewing process is as follows：
(1), raw material drying Titian：Jujube is toasted into Titian under the conditions of 65 DEG C, the Titian for obtaining moisture 15% is done
Jujube, it is standby；
(2), jujube juice is produced：The dry jujube of Titian after broken stoning and water are first pressed 1:1.5 part by weight immersion 3h, then use
Steam is stewing to steam 45min, then, and the water of the addition dry jujube weight of 3 times of Titians boils 45min, as mixed liquor；When mixed liquor is cooled to
At 50 DEG C, pectase is added according to 0.03g/L ratio, then constant temperature processing 5.5h, then after squeezing, separating, obtains jujube juice,
It is standby；
(3), sugar is adjusted in acid adjustment：The pH value of jujube juice is first adjusted to 4.0 with citric acid, then its solubility is adjusted admittedly with sucrose
Shape thing is 18%, and sugared jujube juice is adjusted as acid adjustment, standby；
(4), nitrogen pick-up：Adjusted according to 0.05% part by weight to acid adjustment in sugared jujube juice and add yeast extract, as nitrogen pick-up jujube
Juice, it is standby；
(5), just fermentation：By nitrogen pick-up jujube juice by 90 DEG C of heat sterilization 30min, when it is cooled to 22 DEG C, according to 1.5 ‰
Part by weight inoculation aroma-producing yeasts, ferment 18h, it is standby as initial fermentation jujube juice；
(6), mixed fungus fermentation：Wine active dry yeast is accessed into initial fermentation jujube juice according to 2.5 ‰ part by weight, in
Mixed fungus fermentation is carried out under the conditions of 20 DEG C, time 12d is standby as mixed fungus fermentation juice；
(7), after fermentation：The schlempe in mixed fungus fermentation juice is removed, after fermentation is carried out under the conditions of 15 DEG C, time 25d turns into
Fermentation wine juice, it is standby；
(8), ageing：The wine juice that will ferment, again through diatomite coarse filtration, obtains jujube former wine after clarifying naturally；Again by jujube former wine
It is placed in moderate baking oak barrel and carries out ageing 9 months, it is standby as ageing Chinese data wine；
(9), filter：First by -4 DEG C of freezing processing 7d of ageing Chinese data wine warp, remove after precipitation, via hole diameter is 0.45 μm of film
Filtering, then it is sterilized after, produce red date fermentation wine.
The brew method of the red date fermentation wine of the present invention, is suitable for production fermentation Chinese data wine.
Claims (10)
1. a kind of brew method of red date fermentation wine, it is characterised in that brewing process is as follows：
(1), raw material drying Titian：By jujube in toasting Titian under cryogenic conditions, Titian dry jujube of the moisture in 10-30% is obtained,
It is standby；
(2), jujube juice is produced：The dry jujube of Titian after broken stoning and water are first pressed 1:1-2 part by weight immersion 2-4h, then with steaming
Vapour is stewing to steam 30-60min, then, and the water of the addition dry jujube weight of 2-4 times of Titian boils 30-60min, as mixed liquor；Work as mixed liquor
When being cooled to 50 DEG C, pectase is added according to 0.02-0.04g/L ratio, then constant temperature processing 5-6h, then after squeezing, separating,
Jujube juice is obtained, it is standby；
(3), sugar is adjusted in acid adjustment：The pH value of jujube juice is first adjusted to 3.5-4.5 with citric acid, then its solubility is adjusted admittedly with sucrose
Shape thing is 15-20%, and sugared jujube juice is adjusted as acid adjustment, standby；
(4), nitrogen pick-up：Part by weight according to 0.04-0.06% is adjusted in sugared jujube juice to acid adjustment adds yeast extract, as nitrogen pick-up
Jujube juice, it is standby；
(5), just fermentation：Nitrogen pick-up jujube juice is passed through into heat sterilization 20-40min, when it is cooled to 20-25 DEG C, according to 1.0-
2.0 ‰ part by weight inoculation aroma-producing yeasts, ferment 12-24h, standby as initial fermentation jujube juice；
(6), mixed fungus fermentation：Wine active dry yeast is accessed into initial fermentation jujube juice according to 1.0-4.0 ‰ part by weight, in
Mixed fungus fermentation is carried out under the conditions of 18-22 DEG C, time 8-15d is standby as mixed fungus fermentation juice；
(7), after fermentation：The schlempe in mixed fungus fermentation juice is removed, after fermentation is carried out under the conditions of 12-16 DEG C, time 20-30d, into
For fermentation wine juice, it is standby；
(8), ageing：The wine juice that will ferment, again through diatomite coarse filtration, obtains jujube former wine after clarifying naturally；Jujube former wine is placed in again
Ageing is carried out in ageing container 6-12 months, it is standby as ageing Chinese data wine；
(9), filter：First by the chilled processing of ageing Chinese data wine, remove after precipitation, via hole diameter is 0.1-0.5 μm of membrane filtration, then
It is sterilized, produce red date fermentation wine.
2. the brew method of red date fermentation wine according to claim 1, it is characterised in that：In the raw material drying Titian process
Cryogenic conditions be 60-70 DEG C, the moisture of the dry jujube of gained Titian is in 13-18%.
3. the brew method of red date fermentation wine according to claim 1, it is characterised in that：The jujube juice produces pectin in process
The additional proportion of enzyme is 0.03g/L.
4. the brew method of red date fermentation wine according to claim 1, it is characterised in that：The acid adjustment is adjusted in sugared process and uses lemon
The pH of lemon acid regulation jujube juice is 4.0, and the soluble solid for adjusting jujube juice with sucrose is 18%.
5. the brew method of red date fermentation wine according to claim 1, it is characterised in that：Yeast extract in the nitrogen pick-up process
The part by weight of addition is 0.05%.
6. the brew method of red date fermentation wine according to claim 1, it is characterised in that：Raw fragrant ferment in the just fermentation procedure
The part by weight of mother's inoculation is 1.5 ‰.
7. the brew method of red date fermentation wine according to claim 1, it is characterised in that：Grape in the mixed fungus fermentation process
The part by weight of wine active dry yeast access is 2.5 ‰.
8. the brew method of red date fermentation wine according to claim 1, it is characterised in that：The nitrogen pick-up jujube juice heat sterilization
Temperature is 80-90 DEG C.
9. the brew method of red date fermentation wine according to claim 1, it is characterised in that：Ageing in the ageing step is held
Device is the oak barrel of moderate baking.
10. the brew method of red date fermentation wine according to claim 1, it is characterised in that：Freezing in the filtration step
Temperature is-4-0 DEG C, is processed as 5-7d.
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Cited By (7)
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| CN107502518A (en) * | 2017-10-19 | 2017-12-22 | 山西省农业科学院农产品加工研究所 | Muzao jujube fermented wine manufacture craft |
| CN107586656A (en) * | 2017-10-29 | 2018-01-16 | 贵州文松发酵食品有限公司 | A kind of full fruit wine of Rosa roxburghii and preparation method thereof |
| CN107841413A (en) * | 2017-11-28 | 2018-03-27 | 融安广兴生态农业投资有限公司 | A kind of brew method for piercing angle melon wine |
| CN109251831A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | A kind of jujube alcoholic drink mixed with fruit juice and its brew method |
| CN109251813A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | Jujube coconut juice fermented wine and its brew method |
| CN109251830A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | The low advanced alcohol content red date fruit juice wine of one kind and its brewing method |
| CN109971589A (en) * | 2019-03-14 | 2019-07-05 | 山东百枣纲目生物科技有限公司 | A kind of dual-purpose technique of a jujube |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107502518A (en) * | 2017-10-19 | 2017-12-22 | 山西省农业科学院农产品加工研究所 | Muzao jujube fermented wine manufacture craft |
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| CN107841413A (en) * | 2017-11-28 | 2018-03-27 | 融安广兴生态农业投资有限公司 | A kind of brew method for piercing angle melon wine |
| CN109251831A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | A kind of jujube alcoholic drink mixed with fruit juice and its brew method |
| CN109251813A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | Jujube coconut juice fermented wine and its brew method |
| CN109251830A (en) * | 2018-11-30 | 2019-01-22 | 湖南鼎康酒业发展有限公司 | The low advanced alcohol content red date fruit juice wine of one kind and its brewing method |
| CN109971589A (en) * | 2019-03-14 | 2019-07-05 | 山东百枣纲目生物科技有限公司 | A kind of dual-purpose technique of a jujube |
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