CN107236644A - A kind of brewage process of wine of raspberry - Google Patents
A kind of brewage process of wine of raspberry Download PDFInfo
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- CN107236644A CN107236644A CN201710599316.0A CN201710599316A CN107236644A CN 107236644 A CN107236644 A CN 107236644A CN 201710599316 A CN201710599316 A CN 201710599316A CN 107236644 A CN107236644 A CN 107236644A
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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
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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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
The invention discloses a kind of brewage process of wine of raspberry, comprise the following steps：Raw material selection, refrigeration are beaten, enzyme-added, secondary addition yeast ferments, stored sth. in a cellar, normal-temperature superhigh pressure sterilizing.The raspberry of the present invention using rich in nutrition content is used as raw material, squeezed using super low temperature and at low temperature, the features such as nature adjusts sugared acid adjustment is reached using property of raw material, acidity is big during solving wine of raspberry wine brewing, color is unstable, poor taste, the serious technical barrier of nutrient component damages, improve raw material heating temperature in wine of raspberry process high, fragrance, local flavor, the problem of mouthfeel and serious nutrient component damages, produce bright in colour stable, mild acidity, aroma is mellow, wine body is plentiful, it is sweet tasty and refreshing, the wine of raspberry being of high nutritive value, healthcare function is protruded, fruit wine with unique wine of raspberry speciality, and operating process is simple, health, energy consumption is low, it is pollution-free.
Description
Technical field
The invention belongs to drinks processing technique field, and in particular to a kind of brewage process of wine of raspberry.
Background technology
Raspberry is the perennial fallen leaves shrub type fruit tree of rose family rubus, also known as pallet, raspberry etc., Chinese herbal medicine
It is called raspberry.Raspberry has that profitable on ecology, disease and insect resistance is strong, returns of investment are high, administrative skill is easy, industry extended chain
The advantages of bar is long.Meanwhile, it is that various countries consumer is widely recognized as, in the international market because it has special alimentary health-care function
It is described as " gold fruit ".
Raspberry is rich in 21 kinds of amino acid and multivitamin needed by human, wherein there is eight kinds of amino acid to be that human body can not be closed
Into what is but played a significant role in body metabolism.Raspberry is also spent rich in the absorbable plant SOD of human body, natural anti-cancer material tan
Sour, natural aspirin salicylic acid and a large amount of natural anti-obesity substances raspberry ketone, its amount for containing vitamin E occupy all kinds of fruit it
It is first.
Fruit wine is to be turned into the wine of alcohol, local flavor and alcohol containing fruit by saccharomycetes to make fermentation with the sugar of fruit in itself.
Raspberry is berry, attractive color, tender succulence, delicate mouthfeel, unique flavor.According to analysis, fruit of raspberry contains organic acid（Lemon
Acid, malic acid, salicylic acid, oxalic acid, acetic acid and lactic acid etc.）0.62-4.09%.In addition, containing vitamin C, vitamin B1, dimension life
The multivitamins such as plain B2, nicotinic acid and 8 kinds of amino acid needed by human.The mineral matter also enriched（Especially rich in potassium, iron and
Zinc, belongs to hyperkalemia hyponatremia berry）, flavones, the active ingredient such as anthocyanidin and volatile oil, phenols, terpene.
At present, the making of fruit wine is predominantly brewed, fermentation, fresh fruit is the technique such as directly squeezed to, and Portugal is applied mechanically zymotechnique more
Fruity is not enough in grape wine technique, generally existing fruit wine, the higher phenomenon of alcoholic strength.Wherein, used raspberry liquor brewing by fresh fruit more
Directly squeeze, although more than 20 DEG C of fermentation temperature fermentation reduces fermentation period, products taste and typicalness and nutritional ingredient
Loss is serious.Sterilization mode is pasteurize and UHT sterilizations mostly in current fruit wine production and processing, and it is high to there is heating temperature, fragrance,
The problems such as local flavor, mouthfeel and serious nutrient component damages.
The content of the invention
It is an object of the invention to：For above-mentioned deficiency, the invention provides a kind of brewage process of wine of raspberry,
Squeezed using deepfreeze, it is enzyme-added, it is secondary addition yeast ferment, store sth. in a cellar, normal-temperature superhigh pressure sterilize etc. technique, at ultralow temperature
Manage and squeezed at low temperature, the features such as nature adjusts sugared acid adjustment is reached using property of raw material, solve wine of raspberry wine brewing process
The technical barrier that middle acidity is big, color is unstable, poor taste, nutrient component damages are serious, improves wine of raspberry process Central Plains
The problem of expecting heating temperature height, fragrance, local flavor, mouthfeel and serious nutrient component damages.
In order to achieve the above object, present invention employs following technical scheme：
A kind of brewage process of wine of raspberry, comprises the following steps：
（1）Raw material is selected：Selection raspberry well-done, bright in colour, the fresh raspberry of no disease and pests harm rejects the wound in picking process
Really；
（2）Refrigeration mashing：18~24h is freezed under the conditions of -32~-45 DEG C are directly placed into after cleaning up, is entered in the frozen state
Row squeezing, collects the slurries squeezed out, and slurries are put into sealing bucket, and sealing bucket is placed in 1.5~2h of storage at -26~-32 DEG C
Afterwards, the ice cube in slurries is taken out, slurries is placed in again at -26~-32 DEG C and freezed after 0.5~1.5h, the ice cube in slurries is taken out,
When slurries sugar content reaches more than 420g/L, stop freezing, obtain raspberry slurries；
（3）It is enzyme-added：According to raspberry slurry weight ratio, to step（2）Raspberry slurries in add 1.5~3 ‰ pectase and 2~
3 ‰ cellulase, is incubated after 2~2.5h under the conditions of being placed in 35~40 DEG C, is filtered after centrifugation, collects slurries, and heating is gone out after enzyme
It is standby；
（4）Fermentation：Fermentation is divided into two stage progress, to be activated before fruit wine yeast addition；First stage first adds hair
The fruit wine yeast of zymotic fluid weight 0.01~0.02%, by temperature control at 20~22 DEG C, ferment 16~20d；When zymotic fluid is containing sugar
Amount is when dropping to 50~60g/L, after the fruit wine yeast of second of addition zymotic fluid percentage by weight 0.003~0.008%, then by temperature
Degree is down to 16~18 DEG C, and ferment 8~10d；When zymotic fluid residual sugar amount is down to below 23g/L, terminates fermentation and be filtrated to get fermentation
Liquid；
（5）Store sth. in a cellar：By step（4）Zymotic fluid store sth. in a cellar under the conditions of 2~5 DEG C after 3~4 months with 1200~1500 mesh nylon wires
Natural filtration is carried out, filtrate is collected and obtains wine liquid；
（6）Ultra-high pressure sterilization：First by step（5）Wine liquid under the conditions of 50 DEG C after 8~10min of heating, then wine liquid loaded eaten
Sealed in grade double-layer polyethylene polybag, polyethylene plastic bag is placed in high-pressure bottle, carry out ultra-high pressure sterilization processing, sterilizing
Wine liquid is taken out to be fitted into glass wine bottle from polybag after processing and sealed, keeps 8~10h to accelerate under the conditions of being placed in 22~25 DEG C
Ageing, obtains wine of raspberry.
More specifically, in step（3）, the speed of centrifuge is 4000~4500r/min in the centrifugal treating technique, from
It is 4~6min the time required to the heart.
More specifically, in step（4）, the filtering filtered with 800~1000 mesh nylon wires, then added into filtrate
Plus 2~5% shine dried jasmine flower.
More specifically, the Jasmine is placed into wine liquid after being wired up using food-grade cotton tulle pouch, the jasmine
Peanut is produced and Nanning Heng County.
More specifically, in step（6）, sterilization pressure is 400~450MPa, sterilizing in the ultra-high pressure sterilization handling process
Temperature is 23~28 DEG C, and the dwell time is 3~3.5min.
In summary, the present invention has the positive effect that as a result of such scheme：
（1）The present invention uses deepfreeze squeezing, enzyme-added, secondary addition ferment using the raspberry of rich in nutrition content as raw material
The technique such as mother ferment, stored sth. in a cellar, normal-temperature superhigh pressure sterilizes, super low temperature and is squeezed, solves raspberry fermented glutinous rice at low temperature
The technical barrier that acidity is big during wine, color is unstable, poor taste, nutrient component damages are serious, without any anti-corrosion
In the case of agent, produce bright in colour stabilization, mild acidity, aroma is mellow, wine body is plentiful, it is sweet it is tasty and refreshing, be of high nutritive value
Wine of raspberry, healthcare function protrude, the fruit wine with unique wine of raspberry speciality.
（2）The Jasmine added in filtrate, not only can effectively suppress the growth and breeding of microorganism, prevent filtrate fermentation acid
Lose, and the fragrance of Jasmine is incorporated in wine, improves the fragrance of wine of raspberry.
（3）The present invention is added without any chemical preservative, harmless, is adapted to drink for a long time, drinks for a long time with suppression
Growth of cancer cells processed, cardiovascular disease resistant, suppression obesity, anti-aging and other effects, and operating process is simple, health, and energy consumption is low, nothing
Pollution.
Embodiment
With reference to embodiment to a kind of brewage process of wine of raspberry of the invention, it is described further.
Embodiment 1
A kind of brewage process of wine of raspberry, comprises the following steps：
（1）Raw material is selected：Selection raspberry well-done, bright in colour, the fresh raspberry of no disease and pests harm rejects the wound in picking process
Really；
（2）Refrigeration mashing：24h is freezed under the conditions of being directly placed into -32 DEG C after cleaning up, is squeezed in the frozen state, is received
Collect the slurries squeezed out, slurries be put into sealing bucket, sealing bucket is placed at -26 DEG C and deposited after 2h, takes out the ice cube in slurries,
Slurries are placed in again at -26 DEG C and freezed after 1.5h, take out the ice cube in slurries, when slurries sugar content reaches more than 420g/L,
Stopping is freezed, and obtains raspberry slurries；
（3）It is enzyme-added：According to raspberry slurry weight ratio, to step（2）Raspberry slurries in add 1.5 ‰ pectase and 2 ‰
Cellulase, is incubated after 2.5h under the conditions of being placed in 35 DEG C, is filtered under 4000r/min speed after centrifugal treating 4min, collects
Slurries, are heated standby after the enzyme that goes out；
（4）Fermentation：Fermentation is divided into two stage progress, to be activated before fruit wine yeast addition；First stage first adds hair
The fruit wine yeast of zymotic fluid weight 0.01%, by temperature control at 20 DEG C, ferment 16d；When zymotic fluid sugar content drops to 50g/L,
After the fruit wine yeast of second of addition zymotic fluid percentage by weight 0.003%, then cool the temperature to 16 DEG C, fermentation 8d；Wait to ferment
When liquid residual sugar amount is down to below 23g/L, terminates fermentation and be filtrated to get zymotic fluid；The filtering is filtered with 800 mesh nylon wires,
Then into filtrate, dried jasmine flower is shone in addition 2%；The Jasmine places into wine after being wired up using food-grade cotton tulle pouch
In liquid, the Jasmine production and Nanning Heng County；
（5）Store sth. in a cellar：By step（4）Zymotic fluid store sth. in a cellar under the conditions of 2 DEG C 4 months after carry out normal pressure mistake with 1200 mesh nylon wires
Filter, collects filtrate and obtains wine liquid；
（6）Ultra-high pressure sterilization：First by step（5）Wine liquid load food-grade under the conditions of 50 DEG C after heating 8min, then by wine liquid
Sealed in double-layer polyethylene polybag, polyethylene plastic bag is placed in high-pressure bottle, in progress ultra-high pressure sterilization processing at 23 DEG C,
The dwell time is 3.5min under conditions of 400MPa pressure, wine liquid is taken out from polybag after sterilization treatment and loads glass wine
Sealed in bottle, 8h promoting ageings are kept under the conditions of being placed in 22 DEG C, wine of raspberry is obtained.
Embodiment 2
A kind of brewage process of wine of raspberry, comprises the following steps：
（1）Raw material is selected：Selection raspberry well-done, bright in colour, the fresh raspberry of no disease and pests harm rejects picking process wound fruit；
（2）Refrigeration mashing：18h is freezed under the conditions of being directly placed into -45 DEG C after cleaning up, is squeezed in the frozen state, is received
Collect the slurries squeezed out, slurries are put into sealing bucket, sealing bucket is placed at -32 DEG C and deposited after 1.5h, takes out the ice in slurries
Block, slurries is placed in again at -32 DEG C and freezed after 0.5h, the ice cube in slurries is taken out, when slurries sugar content reaches more than 420g/L
When, stop freezing, obtain raspberry slurries；
（3）It is enzyme-added：According to raspberry slurry weight ratio, to step（2）Raspberry slurries in add 3 ‰ pectase and 3 ‰ fibre
The plain enzyme of dimension, is incubated after 2h under the conditions of being placed in 40 DEG C, is filtered under 4500r/min speed after centrifugal treating 6min, collect slurries,
Heat standby after the enzyme that goes out；
（4）Fermentation：Fermentation is divided into two stage progress, to be activated before fruit wine yeast addition；First stage first adds hair
The fruit wine yeast of zymotic fluid weight 0.02%, by temperature control at 22 DEG C, ferment 20d；When zymotic fluid sugar content drops to 60g/L,
After the fruit wine yeast of second of addition zymotic fluid percentage by weight 0.008%, then cool the temperature to 18 DEG C, fermentation 10d；Wait to ferment
When liquid residual sugar amount is down to below 23g/L, terminates fermentation and be filtrated to get zymotic fluid；The filtering was carried out with 1000 mesh nylon wires
Filter, then into filtrate, dried jasmine flower is shone in addition 5%；The Jasmine is placed into after being wired up using food-grade cotton tulle pouch
In wine liquid, the Jasmine production and Nanning Heng County；
（5）Store sth. in a cellar：By step（4）Zymotic fluid store sth. in a cellar under the conditions of 5 DEG C 3 months after carry out normal pressure mistake with 1500 mesh nylon wires
Filter, collects filtrate and obtains wine liquid；
（6）Ultra-high pressure sterilization：First by step（5）Wine liquid load food-grade under the conditions of 50 DEG C after heating 10min, then by wine liquid
Sealed in double-layer polyethylene polybag, polyethylene plastic bag is placed in high-pressure bottle, in progress ultra-high pressure sterilization processing at 28 DEG C,
The dwell time is 3min under conditions of 450MPa pressure, wine liquid is taken out from polybag after sterilization treatment and loads glass wine bottle
Middle sealing, keeps 10h promoting ageings, obtains wine of raspberry under the conditions of being placed in 25 DEG C.
Embodiment 3
A kind of brewage process of wine of raspberry, comprises the following steps：
（1）Raw material is selected：Selection raspberry well-done, bright in colour, the fresh raspberry of no disease and pests harm rejects picking process wound fruit；
（2）Refrigeration mashing：20~22h is freezed under the conditions of -35~-43 DEG C are directly placed into after cleaning up, is entered in the frozen state
Row squeezing, collects the slurries that squeeze out, and slurries are put into sealing bucket, sealing bucket be placed in storage 1.6 at -28~-30 DEG C~
After 1.9h, the ice cube in slurries is taken out, slurries is placed in again at -28~-30 DEG C and freezed after 0.8~1.2h, taken out in slurries
Ice cube, when slurries sugar content reaches more than 420g/L, stops freezing, obtains raspberry slurries；
（3）It is enzyme-added：According to raspberry slurry weight ratio, to step（2）Raspberry slurries in add 1.8~2.5 ‰ pectase and
2.2~2.7 ‰ cellulase, is incubated after 2.1~2.4h under the conditions of being placed in 36~39 DEG C, in 4100~4300r/min speed
Filtered after 4.5~5.5min of the lower centrifugal treating of degree, collect slurries, heated standby after the enzyme that goes out；
（4）Fermentation：Fermentation is divided into two stage progress, to be activated before fruit wine yeast addition；First stage first adds hair
The fruit wine yeast of zymotic fluid weight 0.015%, by temperature control at 21 DEG C, ferment 17~19d；53 are dropped to when zymotic fluid sugar content~
During 57g/L, after the fruit wine yeast of second of addition zymotic fluid percentage by weight 0.004~0.007%, then 17 are cooled the temperature to
DEG C, ferment 9d；When zymotic fluid residual sugar amount is down to below 23g/L, terminates fermentation and be filtrated to get zymotic fluid；The filtering uses 850
~950 mesh nylon wires are filtered, and then into filtrate, dried jasmine flower is shone in addition 2.5~4.5%；The Jasmine uses food
Level cotton tulle pouch is placed into wine liquid after wiring up, the Jasmine production and Nanning Heng County；
（5）Store sth. in a cellar：By step（4）Zymotic fluid store sth. in a cellar under the conditions of 2.5~4.5 DEG C 3 months after with 1300~1400 mesh nylon
Net carries out natural filtration, collects filtrate and obtains wine liquid；
（6）Ultra-high pressure sterilization：First by step（5）Wine liquid load food-grade under the conditions of 50 DEG C after heating 9min, then by wine liquid
Sealed in double-layer polyethylene polybag, polyethylene plastic bag is placed in high-pressure bottle, in carrying out ultra-high pressure sterilization at 24~27 DEG C
Processing, the dwell time is 3.1~3.4min under conditions of 410~430MPa pressure, by wine liquid from polybag after sterilization treatment
Middle taking-up, which is fitted into glass wine bottle, to be sealed, and 8.5~9.5h promoting ageings are kept under the conditions of being placed in 23~24 DEG C, wine of raspberry is obtained.
In summary, the present invention using the raspberry of rich in nutrition content as raw material, and using deepfreeze squeezing, it is enzyme-added,
The techniques such as secondary addition yeast ferment, stored sth. in a cellar, normal-temperature superhigh pressure sterilizing, super low temperature and are squeezed, solution at low temperature
The technical barrier that acidity is big, color is unstable during wine of raspberry wine brewing, poor taste, nutrient component damages are serious, is not adding
Plus in the case of any preservative, produce bright in colour stabilization, mild acidity, aroma is mellow, wine body is plentiful, it is sweet it is tasty and refreshing,
The wine of raspberry being of high nutritive value, healthcare function is protruded, the fruit wine with unique wine of raspberry speciality.The Jasmine added in filtrate,
It not only can effectively suppress the growth and breeding of microorganism, prevent filtrate fermentation from becoming sour, and the fragrance of Jasmine is incorporated in wine, is changed
The fragrance of kind wine of raspberry.The present invention is added without any chemical preservative, harmless, is adapted to drink for a long time, long-term Drinking appliance
There are suppression growth of cancer cells, cardiovascular disease resistant, suppress fat, anti-aging and other effects, and operating process is simple, health, energy consumption
It is low, it is pollution-free.
The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, all spirit in the present invention
Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (5)
1. a kind of brewage process of wine of raspberry, it is characterised in that comprise the following steps：
（1）Raw material is selected：Selection raspberry well-done, bright in colour, the fresh raspberry of no disease and pests harm rejects the wound in picking process
Really；
（2）Refrigeration mashing：18~24h is freezed under the conditions of -32~-45 DEG C are directly placed into after cleaning up, is entered in the frozen state
Row squeezing, collects the slurries squeezed out, and slurries are put into sealing bucket, and sealing bucket is placed in 1.5~2h of storage at -26~-32 DEG C
Afterwards, the ice cube in slurries is taken out, slurries is placed in again at -26~-32 DEG C and freezed after 0.5~1.5h, the ice cube in slurries is taken out,
When slurries sugar content reaches more than 420g/L, stop freezing, obtain raspberry slurries；
（3）It is enzyme-added：According to raspberry slurry weight ratio, to step（2）Raspberry slurries in add 1.5~3 ‰ pectase and 2~
3 ‰ cellulase, is incubated after 2~2.5h under the conditions of being placed in 35~40 DEG C, is filtered after centrifugation, collects slurries, and heating is gone out after enzyme
It is standby；
（4）Fermentation：Fermentation is divided into two stage progress, to be activated before fruit wine yeast addition；First stage first adds hair
The fruit wine yeast of zymotic fluid weight 0.01~0.02%, by temperature control at 20~22 DEG C, ferment 16~20d；When zymotic fluid is containing sugar
Amount is when dropping to 50~60g/L, after the fruit wine yeast of second of addition zymotic fluid percentage by weight 0.003~0.008%, then by temperature
Degree is down to 16~18 DEG C, and ferment 8~10d；When zymotic fluid residual sugar amount is down to below 23g/L, terminates fermentation and be filtrated to get fermentation
Liquid；
（5）Store sth. in a cellar：By step（4）Zymotic fluid store sth. in a cellar under the conditions of 2~5 DEG C after 3~4 months with 1200~1500 mesh nylon wires
Natural filtration is carried out, filtrate is collected and obtains wine liquid；
（6）Ultra-high pressure sterilization：First by step（5）Wine liquid under the conditions of 50 DEG C after 8~10min of heating, then wine liquid loaded eaten
Sealed in grade double-layer polyethylene polybag, polyethylene plastic bag is placed in high-pressure bottle, carry out ultra-high pressure sterilization processing, sterilizing
Wine liquid is taken out to be fitted into glass wine bottle from polybag after processing and sealed, keeps 8~10h to accelerate under the conditions of being placed in 22~25 DEG C
Ageing, obtains wine of raspberry.
2. a kind of brewage process of wine of raspberry according to claim 1, it is characterised in that：In step（3）, at the centrifugation
It is 4~6min the time required to the speed of centrifuge is 4000~4500r/min, centrifugation in science and engineering skill.
3. a kind of brewage process of wine of raspberry according to claim 1, it is characterised in that：In step（4）, the filtering use
800~1000 mesh nylon wires are filtered, and then into filtrate, dried jasmine flower is shone in addition 2~5%.
4. a kind of brewage process of wine of raspberry according to claim 3, it is characterised in that：The Jasmine uses food-grade
Cotton tulle pouch is placed into wine liquid after wiring up, the Jasmine production and Nanning Heng County.
5. a kind of brewage process of wine of raspberry according to claim 1, it is characterised in that：In step（6）, the super-pressure
Sterilization pressure is 400~450MPa in sterilizing treatmenting process, and sterilising temp is 23~28 DEG C, and the dwell time is 3~3.5min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315162A (en) * | 2018-05-02 | 2018-07-24 | 蒙阴县恒东树莓研究所 | A kind of preparation method of Low acid fruity type bramble fruit wine |
| CN110093225A (en) * | 2019-05-21 | 2019-08-06 | 广西民族师范学院 | A kind of raspberry white wine and preparation method thereof |
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| CN103642647A (en) * | 2013-10-23 | 2014-03-19 | 阜新市桃李园特色食品有限公司 | Raspberry wine and preparing method thereof |
| CN106434168A (en) * | 2016-12-07 | 2017-02-22 | 白山中天生态科技有限公司 | Bramble wine making method |
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2017
- 2017-07-21 CN CN201710599316.0A patent/CN107236644A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642647A (en) * | 2013-10-23 | 2014-03-19 | 阜新市桃李园特色食品有限公司 | Raspberry wine and preparing method thereof |
| CN106434168A (en) * | 2016-12-07 | 2017-02-22 | 白山中天生态科技有限公司 | Bramble wine making method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315162A (en) * | 2018-05-02 | 2018-07-24 | 蒙阴县恒东树莓研究所 | A kind of preparation method of Low acid fruity type bramble fruit wine |
| CN108315162B (en) * | 2018-05-02 | 2021-07-16 | 蒙阴县恒东树莓研究所 | Preparation method of low-acidity fruity raspberry fruit wine |
| CN110093225A (en) * | 2019-05-21 | 2019-08-06 | 广西民族师范学院 | A kind of raspberry white wine and preparation method thereof |
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