CN107227232A - A kind of preparation method of plum fruit wine - Google Patents
A kind of preparation method of plum fruit wine Download PDFInfo
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- CN107227232A CN107227232A CN201710632692.5A CN201710632692A CN107227232A CN 107227232 A CN107227232 A CN 107227232A CN 201710632692 A CN201710632692 A CN 201710632692A CN 107227232 A CN107227232 A CN 107227232A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The present invention relates to technical field of health care, more particularly to a kind of preparation method of plum fruit wine；Comprise the following steps：Pre-process, digest, fermenting, sterilizing, blending, ageing；Pass through the preparation method of the present invention, so that the plum fruit wine prepared it is more natural, with clean, quiet and tastefully laid out fruity and aroma, in preparation process, handled by enzyme inactivation, sterilization treatment, effectively plays anti-corrosion, sterilization, oxidation resistant effect, and effective suppression and termination is carried out to saccharomycete and miscellaneous bacteria in preparation process, make that the plum fruit wine of preparation is safer, health, quality is higher.
Description
Technical field
The present invention relates to technical field of health care, more particularly to a kind of preparation method of plum fruit wine.
Background technology
Plum, is rose family cherry, alias Jiaqing, cloth continuous heavy rain, plum, Jade Emperor Lee, mountain plum, its 7~August of fruit
Between it is ripe, full mellow and full, exquisitely carved, form is pretty and dazzling, and taste is sweet, is one of favorite fruit of people；Plum is sour, energy
Promote the secretion of hydrochloric acid in gastric juice and gastric juice, and gastrointestinal peristalsis can be promoted, thus have improvement appetite, promote the effect of digestion, especially
To glutted, constipation person after gastric anacidity, food effectively, the serine, glycine, proline, glutamine in fresh plum meat
Deng amino acid, there is inducing diuresis to remove edema, have adjuvant treatment effect to hepatic sclerosis；Contain multiple nutritional components in plum, there is foster
High surprising of oxidation preventive content, is rated as " the super water of anti-aging, anti-disease in face beauty, the effect lubricated the skin and muscle, plum
Really ", but plum is not shelf-stable, substantially based on eating raw, processing capacity seldom, there is the products such as can, preserved fruit, so annual have big
Measure fruit to rot, lose very big.
Fruit wine wine degree is low, nutritious, and meets the policy of national drinks development, i.e., " high wine is converted to low wine,
Grain wine is converted to Eaux-De-Vie, Spirit to fermented wine ", therefore development prospect is wide.Most of fruit wine in the market is
Grape wine, and other fruit fruit wine species are seldom, most of formed with white spirit mixing or with soaking in Chinese liquor, outward appearance authenticity
Difference, color and luster weight, nutritional ingredient is few.
The content of the invention
The present invention is in order to solve the above technical problems, there is provided a kind of preparation method of plum fruit wine.
Realized particular by following technical scheme：
A kind of preparation method of plum fruit wine, comprises the following steps：
(1) pre-process：The plum that pulp is full, color and luster is bright, have no mechanical damage is chosen, after stoning, nacucum is removed in addition
40~50% water of quality, is beaten to obtain slurry；
(2) digest：Slurry is delivered in enzymatic vessel, after 8~12min of stirring, add stock quality 10~20% are answered
Complex enzyme liquid, is added in slurry by synthase liquid by 200~300ml/min speed, is continued to stir 30~40min, must be digested
Liquid；
(3) ferment：Enzymolysis liquid is delivered in fermentation tank, fructose is added, the sugar content of regulation enzymolysis liquid is 180~220g/
L, stands 3~5h after mixing thoroughly, 20~30% zymotic fluid for adding enzymolysis liquid quality carries out one time fermentation, stirring, every 30~
40min, measures solution sugar content, when sugar content is down to 80~120g/L, stops fermentation, stands 1~2h, adds zymotic fluid and carries out
Secondary fermentation, stirring, every 60~80min, measures solution sugar content, when sugar content is down to 40~60g/L, stops fermentation, quiet
30~40min is put, zymotic fluid is added and carries out three fermentations, stirring, every 100~120min, measures solution sugar content, sugar content
When being down to 2~3g/L, stop fermentation；
(4) sterilize：By the material after fermentation, squeeze and filter takes filtrate, and filtrate and bactericidal liquid are pressed into 1：0.12~0.18
Mass ratio is mixed, and is warming up to 100~120 DEG C, is stirred 10~15min, is obtained former wine；
(5) blend：Foreshot in former wine, spirit brewing, the wine heart are mixed, just wine is obtained；
(6) ageing：First wine is sealed in oak barrel, 30~40d is placed.
Described complex enzyme liquid, is by 1.8~2.2 by pectase, cellulase, alpha-amylase：0.6~0.9：0.2~
0.4 mass ratio mixing, adds water the solution for reconciling into that content is 50~60%.
After enzymolysis step, before fermentation step, in addition to inactivation step, it is specifically that enzymolysis liquid is delivered into high-temperature tank
In, 80~90 DEG C are warming up to, 20~30min is stirred, you can.
Described zymotic fluid, is by 2~3 by saccharomycete, bacillus amyloliquefaciens, bacillus licheniformis：0.1~0.2：
0.3~0.5 mass ratio mixing, adds water the solution for reconciling into that content is 30~40%.
Described secondary fermentation, the addition of its zymotic fluid be the quality of the zymotic fluid added in one time fermentation 60~
80%.
Described three fermentations, the addition of its zymotic fluid be the quality of the zymotic fluid added in one time fermentation 30~
40%.
Described bactericidal liquid, is according to 1~2 by aloe, the root of herbaceous peony, the flower bud of lily magnolia：0.4~0.6：0.8~1.2 mass ratio is mixed
Close, add the water of 0.8~1.2 times of the mixture, filtrate, sulphur, activated carbon are pressed 2~3 by 40~50min of infusion, filtering：
0.3~0.6：0.1~0.2 mass ratio mixing, filtering takes filtrate.
After sterilization steps, before blending step, in addition to clarification steps, it is specifically in former wine, to add former wine matter
8~10% activated carbon of amount, stirs 8~10min, filtering.
Described blends, and is by 2~3 by the foreshot in former wine, spirit brewing, the wine heart：0.11~0.13：0.2~0.3
Mass ratio is mixed.
In summary, the beneficial effects of the present invention are：The present invention by pre-processing, digesting, ferment, sterilize, blend, it is old
The operating procedure of wine；So that the plum fruit wine prepared it is more natural, with clean, quiet and tastefully laid out fruity and aroma, in preparation process
In, handled by enzyme inactivation, sterilization treatment, anti-corrosion, sterilization, oxidation resistant effect are effectively played, to ferment in preparation process
Female bacterium and miscellaneous bacteria effectively suppress and terminate, and make that the plum fruit wine of preparation is safer, health, and quality is higher.
The present invention especially during the fermentation, using the mix and match of a variety of microbial inoculums so that fermentation condition is gentleer, energy
It is effective to improve fermenting power, while can also suppress to kill pathogenic bacteria, by the way of three times ferment, make more sugars in fermentation
More alcohol are produced in the presence of bacterium, the substantial amounts of generation for the byproduct being prevented effectively from fermentation process have impact on plum fruit
The mouthfeel of wine, reduces alcohol content.
Embodiment
The embodiment to the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, any improvement or replacement on the present embodiment essence spirit still falls within the claims in the present invention claimed
Scope.
Embodiment 1
A kind of preparation method of plum fruit wine, comprises the following steps：
(1) pre-process：The plum that pulp is full, color and luster is bright, have no mechanical damage is chosen, after stoning, nacucum is removed in addition
40% water of quality, is beaten to obtain slurry；
(2) digest：Slurry is delivered in enzymatic vessel, after 8~in of stirring, 10% complex enzyme liquid of stock quality is added,
Complex enzyme liquid is added in slurry by 200ml/min speed, continues to stir 30min, obtains enzymolysis liquid；Described complex enzyme
Liquid, is by 1.8 by pectase, cellulase, alpha-amylase：0.6：0.2 mass ratio mixing, adds water and reconciles into content and be
50% solution；
(3) inactivate：It is to deliver to enzymolysis liquid in high-temperature tank, is warming up to 80 DEG C, stirs 20min, you can；
(4) ferment：Enzymolysis liquid is delivered in fermentation tank, fructose is added, the sugar content of regulation enzymolysis liquid is 180g/L, is mixed thoroughly
3~5h is stood afterwards, and 20% zymotic fluid for adding enzymolysis liquid quality carries out one time fermentation, stirring, every 30~40min, measurement
Solution sugar content, when sugar content is down to 80g/L, stops fermentation, stands 1~2h, adds zymotic fluid and carries out secondary fermentation, wherein,
The addition of zymotic fluid is the 60% of the quality of zymotic fluid added in one time fermentation, and stirring, every 60~80min, is measured molten
Liquid sugar content, when sugar content is down to 40g/L, stops fermentation, stands 30~40min, adds zymotic fluid and carries out three fermentations, its
In, the addition of zymotic fluid is the 30% of the quality of the zymotic fluid added in one time fermentation, and stirring, every 100~120min, is surveyed
Solution sugar content is measured, when sugar content is down to 2g/L, stops fermentation；Described zymotic fluid, is by saccharomycete, solution starch gemma bar
Bacterium, bacillus licheniformis press 2：0.1：0.3 mass ratio mixing, adds water the solution for reconciling into that content is 30%；
(4) sterilize：By the material after fermentation, squeeze and filter takes filtrate, and filtrate and bactericidal liquid are pressed into 1：0.12 mass ratio
Mixing, is warming up to 100 DEG C, stirs 10min, obtains former wine；Described bactericidal liquid, is according to 1 by aloe, the root of herbaceous peony, the flower bud of lily magnolia：0.4：
0.8 mass ratio mixing, adds the water of 0.8 times of the mixture, and filtrate, sulphur, activated carbon are pressed 2 by infusion 40min, filtering：
0.3：0.1 mass ratio mixing, filtering takes filtrate；
(5) clarify：It is 8% activated carbon that former wine quality is added in former wine, stirs 8min, filtering；
(6) blend：Foreshot in former wine, spirit brewing, the wine heart are pressed 2：0.11：0.2 mass ratio mixing, obtains just wine；
(7) ageing：First wine is sealed in oak barrel, 30~40d is placed.
Embodiment 2
A kind of preparation method of plum fruit wine, comprises the following steps：
(1) pre-process：The plum that pulp is full, color and luster is bright, have no mechanical damage is chosen, after stoning, nacucum is removed in addition
50% water of quality, is beaten to obtain slurry；
(2) digest：Slurry is delivered in enzymatic vessel, after stirring 12min, 20% complex enzyme liquid of stock quality is added,
Complex enzyme liquid is added in slurry by 300ml/min speed, continues to stir 40min, obtains enzymolysis liquid；Described complex enzyme
Liquid, is by 2.2 by pectase, cellulase, alpha-amylase：0.9：0.4 mass ratio mixing, adds water and reconciles into content and be
60% solution；
(3) inactivate：It is to deliver to enzymolysis liquid in high-temperature tank, is warming up to 90 DEG C, stirs 30min, you can；
(4) ferment：Enzymolysis liquid is delivered in fermentation tank, fructose is added, the sugar content of regulation enzymolysis liquid is 220g/L, is mixed thoroughly
3~5h is stood afterwards, and 30% zymotic fluid for adding enzymolysis liquid quality carries out one time fermentation, stirring, every 30~40min, measurement
Solution sugar content, when sugar content is down to 120g/L, stops fermentation, stands 1~2h, adds zymotic fluid and carries out secondary fermentation, wherein,
The addition of zymotic fluid is the 80% of the quality of zymotic fluid added in one time fermentation, and stirring, every 60~80min, is measured molten
Liquid sugar content, when sugar content is down to 60g/L, stops fermentation, stands 30~40min, adds zymotic fluid and carries out three fermentations, its
In, the addition of zymotic fluid is the 40% of the quality of the zymotic fluid added in one time fermentation, and stirring, every 100~120min, is surveyed
Solution sugar content is measured, when sugar content is down to 3g/L, stops fermentation；Described zymotic fluid, is by saccharomycete, solution starch gemma bar
Bacterium, bacillus licheniformis press 3：0.2：~0.5 mass ratio mixing, adds water the solution for reconciling into that content is 40%；
(4) sterilize：By the material after fermentation, squeeze and filter takes filtrate, and filtrate and bactericidal liquid are pressed into 1：0.18 mass ratio
Mixing, is warming up to 120 DEG C, stirs 15min, obtains former wine；Described bactericidal liquid, is according to 2 by aloe, the root of herbaceous peony, the flower bud of lily magnolia：0.6：
1.2 mass ratio mixing, adds the water of 1.2 times of the mixture, and filtrate, sulphur, activated carbon are pressed 3 by infusion 50min, filtering：
0.6：0.2 mass ratio mixing, filtering takes filtrate；
(5) clarify：It is 10% activated carbon that former wine quality is added in former wine, stirs 10min, filtering；
(6) blend：Foreshot in former wine, spirit brewing, the wine heart are pressed 3：0.13：0.3 mass ratio mixing, obtains just wine；
(7) ageing：First wine is sealed in oak barrel, 30~40d is placed.
Embodiment 3
A kind of preparation method of plum fruit wine, comprises the following steps：
(1) pre-process：The plum that pulp is full, color and luster is bright, have no mechanical damage is chosen, after stoning, nacucum is removed in addition
45% water of quality, is beaten to obtain slurry；
(2) digest：Slurry is delivered in enzymatic vessel, after stirring 10min, 15% complex enzyme liquid of stock quality is added,
Complex enzyme liquid is added in slurry by 250ml/min speed, continues to stir 35min, obtains enzymolysis liquid；Described complex enzyme
Liquid, is by 2 by pectase, cellulase, alpha-amylase：0.8：0.3 mass ratio mixing, it is 55% to add water and reconcile into content
Solution；
(3) inactivate：It is to deliver to enzymolysis liquid in high-temperature tank, is warming up to 85 DEG C, stirs 25min, you can；
(4) ferment：Enzymolysis liquid is delivered in fermentation tank, fructose is added, the sugar content of regulation enzymolysis liquid is 200g/L, is mixed thoroughly
3~5h is stood afterwards, and 25% zymotic fluid for adding enzymolysis liquid quality carries out one time fermentation, stirring, every 30~40min, measurement
Solution sugar content, when sugar content is down to 100g/L, stops fermentation, stands 1~2h, adds zymotic fluid and carries out secondary fermentation, wherein,
The addition of zymotic fluid is the 70% of the quality of zymotic fluid added in one time fermentation, and stirring, every 60~80min, is measured molten
Liquid sugar content, when sugar content is down to 50g/L, stops fermentation, stands 30~40min, adds zymotic fluid and carries out three fermentations, its
In, the addition of zymotic fluid is the 35% of the quality of the zymotic fluid added in one time fermentation, and stirring, every 100~120min, is surveyed
Solution sugar content is measured, when sugar content is down to 2.5g/L, stops fermentation；Described zymotic fluid, is by saccharomycete, solution starch gemma bar
Bacterium, bacillus licheniformis press 2.5：0.15：0.4 mass ratio mixing, adds water the solution for reconciling into that content is 35%；
(4) sterilize：By the material after fermentation, squeeze and filter takes filtrate, and filtrate and bactericidal liquid are pressed into 1：0.15 mass ratio
Mixing, is warming up to 110 DEG C, stirs 13min, obtains former wine；Described bactericidal liquid, is according to 1.5 by aloe, the root of herbaceous peony, the flower bud of lily magnolia：0.5：
1 mass ratio mixing, adds the water of 1 times of the mixture, and filtrate, sulphur, activated carbon are pressed 2.5 by infusion 45min, filtering：
0.5：0.15 mass ratio mixing, filtering takes filtrate；
(5) clarify：It is 9% activated carbon that former wine quality is added in former wine, stirs 9min, filtering；
(6) blend：Foreshot in former wine, spirit brewing, the wine heart are pressed 2.5：0.12：0.25 mass ratio mixing, is obtained just
Wine；
(7) ageing：First wine is sealed in oak barrel, 30~40d is placed.
Embodiment 4
A kind of preparation method of plum fruit wine, comprises the following steps：
(1) pre-process：The plum that pulp is full, color and luster is bright, have no mechanical damage is chosen, after stoning, nacucum is removed in addition
40% water of quality, is beaten to obtain slurry；
(2) digest：Slurry is delivered in enzymatic vessel, after stirring 12min, 10% complex enzyme liquid of stock quality is added,
Complex enzyme liquid is added in slurry by 300ml/min speed, continues to stir 30~40min, obtains enzymolysis liquid；Described is compound
Enzyme liquid, is by 1.8 by pectase, cellulase, alpha-amylase：0.9：0.2 mass ratio mixing, adds water and reconciles into content and be
60% solution；
(3) inactivate：It is to deliver to enzymolysis liquid in high-temperature tank, is warming up to 80 DEG C, stirs 30min, you can；
(4) ferment：Enzymolysis liquid is delivered in fermentation tank, fructose is added, the sugar content of regulation enzymolysis liquid is 180g/L, is mixed thoroughly
3~5h is stood afterwards, and 30% zymotic fluid for adding enzymolysis liquid quality carries out one time fermentation, stirring, every 30~40min, measurement
Solution sugar content, when sugar content is down to 120g/L, stops fermentation, stands 1~2h, adds zymotic fluid and carries out secondary fermentation, wherein,
The addition of zymotic fluid is the 60% of the quality of zymotic fluid added in one time fermentation, and stirring, every 60~80min, is measured molten
Liquid sugar content, when sugar content is down to 60g/L, stops fermentation, stands 30~40min, adds zymotic fluid and carries out three fermentations, its
In, the addition of zymotic fluid is the 40% of the quality of the zymotic fluid added in one time fermentation, and stirring, every 100~120min, is surveyed
Solution sugar content is measured, when sugar content is down to 2g/L, stops fermentation；Described zymotic fluid, is by saccharomycete, solution starch gemma bar
Bacterium, bacillus licheniformis press 3：0.1：0.5 mass ratio mixing, adds water the solution for reconciling into that content is 30%；
(4) sterilize：By the material after fermentation, squeeze and filter takes filtrate, and filtrate and bactericidal liquid are pressed into 1：0.12 mass ratio
Mixing, is warming up to 120 DEG C, stirs 10min, obtains former wine；Described bactericidal liquid, is according to 2 by aloe, the root of herbaceous peony, the flower bud of lily magnolia：0.4：
1.2 mass ratio mixing, adds the water of 0.8 times of the mixture, and filtrate, sulphur, activated carbon are pressed 2 by infusion 50min, filtering：
0.6：0.1 mass ratio mixing, filtering takes filtrate；
(5) clarify：It is 10% activated carbon that former wine quality is added in former wine, stirs 8min, filtering；
(6) blend：Foreshot in former wine, spirit brewing, the wine heart are pressed 3：0.11：0.3 mass ratio mixing, obtains just wine；
(7) ageing：First wine is sealed in oak barrel, 30~40d is placed.
Embodiment 5
A kind of preparation method of plum fruit wine, comprises the following steps：
(1) pre-process：The plum that pulp is full, color and luster is bright, have no mechanical damage is chosen, after stoning, nacucum is removed in addition
40% water of quality, is beaten to obtain slurry；
(2) digest：Slurry is delivered in enzymatic vessel, after stirring 8min, 20% complex enzyme liquid of stock quality is added, presses
Complex enzyme liquid is added in slurry by 300ml/min speed, continues to stir 30min, obtains enzymolysis liquid；Described complex enzyme liquid,
It is by 1.8 by pectase, cellulase, alpha-amylase：0.9：0.4 mass ratio mixing, it is 50% to add water and reconcile into content
Solution；
(3) inactivate：It is to deliver to enzymolysis liquid in high-temperature tank, is warming up to 80 DEG C, stirs 30min, you can；
(4) ferment：Enzymolysis liquid is delivered in fermentation tank, fructose is added, the sugar content of regulation enzymolysis liquid is 220g/L, is mixed thoroughly
3~5h is stood afterwards, and 20% zymotic fluid for adding enzymolysis liquid quality carries out one time fermentation, stirring, every 30~40min, measurement
Solution sugar content, when sugar content is down to 80g/L, stops fermentation, stands 1~2h, adds zymotic fluid and carries out secondary fermentation, wherein,
The addition of zymotic fluid is the 80% of the quality of zymotic fluid added in one time fermentation, and stirring, every 60~80min, is measured molten
Liquid sugar content, when sugar content is down to 60g/L, stops fermentation, stands 30~40min, adds zymotic fluid and carries out three fermentations, its
In, the addition of zymotic fluid is the 30% of the quality of the zymotic fluid added in one time fermentation, and stirring, every 100~120min, is surveyed
Solution sugar content is measured, when sugar content is down to 2g/L, stops fermentation；Described zymotic fluid, is by saccharomycete, solution starch gemma bar
Bacterium, bacillus licheniformis press 3：0.2：0.3 mass ratio mixing, adds water the solution for reconciling into that content is 30%；
(4) sterilize：By the material after fermentation, squeeze and filter takes filtrate, and filtrate and bactericidal liquid are pressed into 1：0.12 mass ratio
Mixing, is warming up to 100 DEG C, stirs 15min, obtains former wine；Described bactericidal liquid, is according to 2 by aloe, the root of herbaceous peony, the flower bud of lily magnolia：0.4：
0.8 mass ratio mixing, adds the water of 1.2 times of the mixture, and filtrate, sulphur, activated carbon are pressed 2 by infusion 50min, filtering：
0.3：0.2 mass ratio mixing, filtering takes filtrate；
(5) clarify：It is 10% activated carbon that former wine quality is added in former wine, stirs 10min, filtering；
(6) blend：Foreshot in former wine, spirit brewing, the wine heart are pressed 2：0.13：0.3 mass ratio mixing, obtains just wine；
(7) ageing：First wine is sealed in oak barrel, 30~40d is placed.
1st, the present invention has randomly selected the experimenter of 100 different age groups, the plum fruit wine prepared to the inventive method
Carry out examination and drink evaluation, with application number 201610501551.5《A kind of preparation method of plum fruit wine》The plum fruit wine conduct of preparation
Control is evaluated, and result is counted, each assessment item with 10 points for full marks, as a result as shown in table 1：
Table 1
In summary, the plum fruit wine prepared using preparation method of the present invention, compared with disclosed plum fruit wine, is passed through
The evaluation result of different age group experimenter, show that plum fruit wine prepared by the inventive method is more suitable for popular taste, can be very well
Meet and there is no the pungent taste of sulfur dioxide after consumer demand, corkage, the riper profit of mouthfeel, alcohol and, have a sense of hierarchy.
Claims (9)
1. a kind of preparation method of plum fruit wine, it is characterised in that comprise the following steps：
(1) pre-process：The plum that pulp is full, color and luster is bright, have no mechanical damage is chosen, after stoning, nacucum quality is gone in addition
40~50% water, be beaten to obtain slurry；
(2) digest：Slurry is delivered in enzymatic vessel, after 8~12min of stirring, 10~20% complex enzyme of stock quality is added
Complex enzyme liquid, is added in slurry by liquid by 200~300ml/min speed, is continued to stir 30~40min, is obtained enzymolysis liquid；
(3) ferment：Enzymolysis liquid is delivered in fermentation tank, fructose is added, the sugar content of regulation enzymolysis liquid is 180~220g/L, is mixed
3~5h is stood after even, 20~30% zymotic fluid for adding enzymolysis liquid quality carries out one time fermentation, stirring, every 30~
40min, measures solution sugar content, when sugar content is down to 80~120g/L, stops fermentation, stands 1~2h, adds zymotic fluid and carries out
Secondary fermentation, stirring, every 60~80min, measures solution sugar content, when sugar content is down to 40~60g/L, stops fermentation, quiet
30~40min is put, zymotic fluid is added and carries out three fermentations, stirring, every 100~120min, measures solution sugar content, sugar content
When being down to 2~3g/L, stop fermentation；
(4) sterilize：By the material after fermentation, squeeze and filter takes filtrate, and filtrate and bactericidal liquid are pressed into 1：0.12~0.18 quality
Than mixing, 100~120 DEG C are warming up to, 10~15min is stirred, obtains former wine；
(5) blend：Foreshot in former wine, spirit brewing, the wine heart are mixed, just wine is obtained；
(6) ageing：First wine is sealed in oak barrel, 30~40d is placed.
2. the preparation method of plum fruit wine as claimed in claim 1, it is characterised in that described complex enzyme liquid, is by pectin
Enzyme, cellulase, alpha-amylase press 1.8~2.2：0.6~0.9：0.2~0.4 mass ratio mixing, adds water and reconciles into content
For 50~60% solution.
3. the preparation method of plum fruit wine as claimed in claim 1, it is characterised in that after enzymolysis step, fermentation step
Before, in addition to inactivation step, it is specifically to deliver to enzymolysis liquid in high-temperature tank, is warming up to 80~90 DEG C, stirs 20~30min,
.
4. the preparation method of plum fruit wine as claimed in claim 1, it is characterised in that described zymotic fluid, be by saccharomycete,
Bacillus amyloliquefaciens, bacillus licheniformis press 2~3：0.1~0.2：0.3~0.5 mass ratio mixing, adds water and reconciles into
Content is 30~40% solution.
5. the preparation method of plum fruit wine as claimed in claim 1, it is characterised in that described secondary fermentation, its zymotic fluid
Addition be the 60~80% of the quality of zymotic fluid added in one time fermentation.
6. the preparation method of plum fruit wine as claimed in claim 1, it is characterised in that three times described fermentations, its zymotic fluid
Addition be the 30~40% of the quality of zymotic fluid added in one time fermentation.
7. the preparation method of plum fruit wine as claimed in claim 1, it is characterised in that described bactericidal liquid, is by aloe, in vain
Chinese herbaceous peony, the flower bud of lily magnolia are according to 1~2：0.4~0.6：0.8~1.2 mass ratio mixing, adds the water of 0.8~1.2 times of the mixture, endures
40~50min is boiled, is filtered, filtrate, sulphur, activated carbon are pressed 2~3：0.3~0.6：0.1~0.2 mass ratio mixing, filtering,
Take filtrate.
8. the preparation method of plum fruit wine as claimed in claim 1, it is characterised in that after sterilization steps, blend step
Before, in addition to clarification steps, it is specifically 8~10% activated carbon that former wine quality is added in former wine, stirring 8~
10min, filtering.
9. the preparation method of plum fruit wine as claimed in claim 1, it is characterised in that described blends, is by former wine, white wine
Foreshot, the wine heart in brew press 2~3：0.11~0.13：0.2~0.3 mass ratio mixing.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107868744A (en) * | 2017-10-21 | 2018-04-03 | 兰运禄 | A kind of strawberry bullace strong acid leaching wine and its production technology |
| CN109136020A (en) * | 2018-09-29 | 2019-01-04 | 江安金兰农业科技有限公司 | A kind of plum wine and its brewing method |
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| CN109136020A (en) * | 2018-09-29 | 2019-01-04 | 江安金兰农业科技有限公司 | A kind of plum wine and its brewing method |
| CN109337777A (en) * | 2018-11-14 | 2019-02-15 | 遵义师范学院 | A method of it preparing plum fruit wine and recycles fermentation residue |
| CN109294815A (en) * | 2018-11-26 | 2019-02-01 | 宣汉县庙安水果专业合作社 | A kind of fermentation process of plum wine |
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