CN107384717A - A kind of fruit fruit wine and its brew method - Google Patents
A kind of fruit fruit wine and its brew method Download PDFInfo
- Publication number
- CN107384717A CN107384717A CN201710711599.3A CN201710711599A CN107384717A CN 107384717 A CN107384717 A CN 107384717A CN 201710711599 A CN201710711599 A CN 201710711599A CN 107384717 A CN107384717 A CN 107384717A
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- fruit
- wine
- yeast
- bamboo
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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
-
- 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
-
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a kind of fruit fruit wine, include the raw material of following parts by weight：35~75 parts of fruit, 0.05~0.1 part of distiller's yeast, 14~60 parts of dew, 0.5~15 part of distiller's yeast, 2~7 parts of activated yeast, 1~3 part of pectase, 0.5~3 part of citric acid；The invention also discloses the brew method of this kind of fruit fruit wine：Blend-centrifuged by selection-mashing-distiller's yeast saccharification-fermentation-distillation-work bamboo ageing-bamboo grove management-Mare Nectairs ageing-, filtering-quality inspection-the processing technology of sterilization-storage 13, brew out a kind of with alleviation summer dysphoria with smothery sensation, the fruit health liquor of very thirsty and chronic rush down dysentery and seminal emission and other effects in mouthful, through two traditional aging processes of bamboo ageing and Mare Nectairs ageing of making a living, the unique delicate fragrance of bamboo is dissolved into fruit wine, and employ pure natural ageing method, so that the fruit wine brewed is original in style, the present invention has not only widened the sales range of fruit, add the income of peasant, it is also fully utilized by the use value of fruit nutritive value in itself and bamboo, it is worthy to be popularized.
Description
Technical field
The present invention relates to fruit wine brewage field, and in particular to a kind of fruit fruit wine and its brew method.
Background technology
Fruit wine refers to that with the fruit beyond grape be raw material, using the low alcoholic beverage of brewing with fementing technology, rich in having
Machine acid, esters and vitamins and other nutritious components are enriched, and have regulation metabolism, stimulate circulation, anti-ageing medical treatment of waiting for a long time
Health-care effect.The primary raw material of fruit wine is apple, pears, cherry, currant, strawberry, plum, Chinese grooseberry etc..The brewing method of fruit wine
It is substantially identical with grape wine, i.e., fruit is crushed, pressure extracting juice, addition saccharomycetes to make fermentation, alcohol content is 5-6% to 15-
16%.There is relaxation and happiness sense when remaining the unique individual character of fruit and sweet taste, therefore drinking.
In recent years, as rhythm of life is constantly accelerated, social struggle for existence is increasingly fierce, the long-term excess load fortune of people's body
Turn, diet is pungent, does not get enough athletic exercise and brings serious harm to own health.After particularly 30 years old, the muscle power of people, which is in, to be declined
Trend, body is weak day by day, summer dysphoria with smothery sensation easily occurs, the symptom such as very thirsty in mouth and chronic rush down dysentery and seminal emission.
To alleviate physical fatigue, build up health, improve people's sub-health state, improve the quality of life of tired crowd,
Under traditional Chinese medicine theory instructs, with reference to modern medical theory, traditional Chinese medicine is selected to take advanced production through scientific formula
Technique and ecosystem ageing technology be developed into vinosity it is excellent, it is nice and cool it is tasty, alleviate very thirsty in summer dysphoria with smothery sensation, mouth and chronic rush down
The fruit health liquor of dysentery and seminal emission and other effects.
The content of the invention
In order to overcome above mentioned problem, the invention discloses a kind of fruit fruit wine and its brew method.
The present invention is achieved by the following technical solutions：
A kind of fruit fruit wine, include the raw material of following parts by weight：35~75 parts of fruit, 0.05~0.1 part of distiller's yeast, dew 14
~60 parts, 0.5~15 part of distiller's yeast, 2~7 parts of activated yeast, 1~3 part of pectase, 0.5~3 part of citric acid.
Preferably, the raw material of following parts by weight is included：35 parts of fruit, 0.08 part of distiller's yeast, 35 parts of dew, 3 parts of distiller's yeast, activation
2 parts of yeast, 1 part of pectase, 1 part of citric acid.
Preferably, the distiller's yeast is Chinese yeast.
Preferably, the fruit wine alcoholic strength is 8~12 degree, and total acidity is 0.03~0.05g/ml, total ester for 0.015~
0.03g/100ml。
Preferably, the dew is dewdrop on dewdrop on fruit tree leaf and fruit.
Preferably, the dew is to filter the dew that early morning is collected into through activated carbon and through normal temperature ultraviolet-sterilization.
A kind of brew method of fruit fruit wine, comprises the following steps：
A, selection：Saying for parts by weight needed for weighing, removes rotten, qualitative change part, removes impurity；
B, it is beaten：Fruit surface after above-mentioned impurity elimination is uniformly sprayed to thin white wine, except puckery, then be placed in flowing water and rinse
4~5 times, superficial water is drained, stripping and slicing, is placed in beater and is beaten, muddy fruit pulp is made；
C, distiller's yeast is saccharified：0.08 part of distiller's yeast, 3 parts of distiller's yeast, 1 part of citric acid are added into above-mentioned muddy water pulp, is sealed into
Row saccharification is handled, 3~4d of saccharificatinn period；
D, ferment：Fruit pulp after above-mentioned saccharification is filtered through diatomite, takes filtrate to be placed in fermentation tank, adds pectase
1 part, 2 parts of activated yeast, 35 parts of dew, be sealed by fermentation 45~60d, fermentation temperature be 20~25 DEG C；
E, distill：The above-mentioned pulp fermented is placed in pressure filtration in plate and frame filter press, takes filtrate to be placed in distillation still
Distillation, dense fruit wine is made；
F, bamboo ageing living：By ageing 15~18 months in dense fruit wine injection thick bamboo tube obtained above, bamboo is allowed in natural bar
Free growth under part；
G, bamboo grove manages：Bamboo grove sanitation and hygiene are kept during thick bamboo tube ageing fruit wine, prevent and treat pest and disease damage, are injected before fruit wine clearly
Except bean curd stick, rotten bamboo, weeds in woods；
H, Mare Nectairs ageing：Take out the fruit wine after bamboo ageing living be placed in it is Mare Nectairs in, cellar sealing ageing 2~4 months, take supernatant
Liquid, subnatant mix after 8 layers of filtered through gauze with supernatant, and crude product wine is made；
I, blend：Above-mentioned crude product wine is blent, consistent taste, the removal of impurity is gone, coordinates fragrance, is made just into wine；
J, centrifuge：First after above-mentioned blend is taken into supernatant into wine after 3500~4500r/min centrifuge, under
Layer liquid mixes after 8 layers of filtered through gauze with supernatant；
K, quality inspection；
L, sterilize：By above-mentioned quality inspection after qualified it is first into wine using pasteurization sterilize, it is filling using sterile bottle afterwards,
Finished product fruit fruit wine；
M, store：Above-mentioned product water fruit fruit wine is placed in ventilation, the storehouse dried and stored.
Preferably, the fruit acerbity removing method is to load clean fruit layering in container that can be closed, every layer of fruit
The white wine of one layer of thin 53 degree is uniformly sprayed on surface, seals, is taken away the puckery taste under the conditions of 18~20 DEG C 5~6 days after filling fruit.
Preferably, the bamboo ageing method living is to grow one diameter 1mm's of ring place's brick suitable for reading of 1 year big bamboo
Duck eye, fruit wine is injected in thick bamboo tube with syringe, then hole is sealed with rubber, allow fruit wine bamboo while ageing freely to give birth to
It is long.
There is choosing, the Bamboo Diseases And Pests management method is：The place digging pieces of an egg that the tissue masses are extremely laid eggs more November,
Kill；Or with 50 kilograms of urine plus 1 jin of decis, block even, then it is impregnated with straw, the trapping of 5~10 heaps is put for every mu in bamboo grove；Simultaneously
Excavate aggrieved bamboo shoots, bamboo, kill larva, strengthen tending in bamboo grove, eliminate habitat, keep forest land health.
Preferably, the quality detecting method is Alcohol degree, total acidity, total ester, wine and women-sensual pursuits and the mouthfeel of detection and analysis fruit wine.
Preferably, specific quality detecting method is：Fruit fruit wine chromaticness uses colorimetric method, by comparing determination with standard colour chart；
Wine body is determined with sweet taste by tasting；After alcoholic strength is by fermentation ends, 100mL fruit wine and 100mL water is taken to add distilling apparatus,
100mL liquid is distilled out, the density of distillate is determined with alcoholometer, is converted into alcoholic strength；Total acidity is used as by phenolphthalein
Indicator, titrated with 1mol/L NaOH solution；Total ester is by taking 100mL fruit wine, with 1mol/L NaOH solution and fruit wine
In free acid, add 1mol/L NaOH solution, be heated to reflux making the esters saponification in fruit wine, pass through NaOH consumption
Calculate the content of total ester.
The beneficial effects of the invention are as follows：Compared to prior art, the present invention uses various fruit as raw material, by selection-
Mashing-distiller's yeast saccharification-fermentation-distillation-work bamboo ageing-bamboo grove manages Mare Nectairs ageing-blend-centrifuges, filtering-matter
Inspection-the processing technology of sterilization-storage 13, brew out it is a kind of have alleviate summer dysphoria with smothery sensation, very thirsty in mouth and chronic rush down dysentery and something lost
The fruit health liquor of essence and other effects, through two traditional aging processes of bamboo ageing and Mare Nectairs ageing of making a living, the unique delicate fragrance of bamboo is incorporated
Into fruit wine, and employ pure natural ageing method so that the fruit wine of brew is original in style, and nutritive value enriches, whole to brew
It is simple for process, it is the health care wine that people can be drunk with the four seasons；The present invention has not only widened the sales range of fruit, increase
The income of peasant, it is also fully utilized by the use value of fruit nutritive value in itself and bamboo.
Embodiment
Further it is described in detail to originally bright with reference to embodiment.
Embodiment 1
Brew applejack：
A kind of applejack and its brew method, including the Raw material processing of following parts by weight are made：35 parts of apple, Chinese yeast 0.08
Part, 35 parts of dew, 3 parts of distiller's yeast, 2 parts of activated yeast, 1 part of pectase, 1 part of citric acid.
A, selection：The apple of parts by weight needed for weighing, removes rotten, qualitative change part, removes impurity；
B, it is beaten：Apple layering after above-mentioned impurity elimination is loaded in container that can be closed, every layer of apple surface uniformly sprays
The white wine of one layer of thin 53 degree, seal, taken away the puckery taste under the conditions of 25 DEG C 5 days after filling apple, then be placed in flowing water and rinse 4 times,
Superficial water is drained, stripping and slicing, is placed in beater and is beaten, muddy apple pulp is made；
C, distiller's yeast is saccharified：0.08 part of distiller's yeast, 3 parts of distiller's yeast, 1 part of citric acid are added into above-mentioned muddy apple pulp, is sealed into
Row saccharification is handled, saccharificatinn period 3d；
D, ferment：Apple pulp after above-mentioned saccharification is filtered through diatomite, takes filtrate to be placed in fermentation tank, adds pectase
1 part, 2 parts of activated yeast, 35 parts of clear water, be sealed by fermentation 45d, fermentation temperature be 25 DEG C；
E, distill：The above-mentioned pulp fermented is placed in pressure filtration in plate and frame filter press, takes filtrate to be placed in distillation still
Distillation, dense fruit wine is made；
F, bamboo ageing living：By ageing 16 months in dense fruit wine injection thick bamboo tube obtained above, bamboo is allowed under field conditions (factors)
Free growth；
G, bamboo grove manages：Bamboo grove sanitation and hygiene are kept during thick bamboo tube ageing fruit wine, prevent and treat pest and disease damage, are injected before fruit wine clearly
Except bean curd stick, rotten bamboo, weeds in woods；
H, Mare Nectairs ageing：Take out the fruit wine after bamboo ageing living be placed in it is Mare Nectairs in, cellar sealing ageing 2 months, take supernatant,
Subnatant mixes after 8 layers of filtered through gauze with supernatant, and crude product wine is made；
I, blend：Above-mentioned crude product wine is blent, consistent taste, the removal of impurity is gone, coordinates fragrance, is made just into wine；
J, centrifuge：First after above-mentioned blend is taken into supernatant into wine after 3500r/min centrifuge, subnatant warp
Mixed after 8 layers of filtered through gauze with supernatant；
K, quality inspection：Learn that applejack alcoholic strength is 8 degree, total acidity 0.035g/ml by detection, total ester is 0.015g/
100ml, color and luster water white transparency, taste is felt nice and cool tasty；
L, sterilize：By above-mentioned quality inspection after qualified it is first into wine using pasteurization sterilize, it is filling using sterile bottle afterwards,
Finished product applejack；
M, store：Above-mentioned finished product applejack is placed in ventilation, the storehouse dried and stored.
Embodiment 2
Brew premium fruit wine：
A kind of premium fruit wine and its brew method, including the Raw material processing of following parts by weight are made：50 parts of premium, Chinese yeast
0.1 part, 45 parts of dew, 5 parts of distiller's yeast, 5 parts of activated yeast, 2 parts of pectase, 2 parts of citric acid.
A, selection：The premium of parts by weight needed for weighing, removes rotten, qualitative change part, removes impurity；
B, it is beaten：Premium layering after above-mentioned impurity elimination is loaded in container that can be closed, every layer of premium surface is uniformly sprayed
The white wine of one layer of thin 53 degree, seal, taken away the puckery taste under the conditions of 20 DEG C 6 days after filling premium, then be placed in flowing water and rinse 5 times,
Superficial water is drained, stripping and slicing, is placed in beater and is beaten, muddy premium pulp is made；
C, distiller's yeast is saccharified：0.1 part of distiller's yeast, 5 parts of distiller's yeast, 0 part of citric acid are added into above-mentioned muddy premium pulp, is sealed into
Row saccharification is handled, saccharificatinn period 4d；
D, ferment：Premium pulp after above-mentioned saccharification is filtered through diatomite, takes filtrate to be placed in fermentation tank, adds pectin
2 parts of enzyme, 5 parts of activated yeast, 50 parts of clear water, are sealed by fermentation 60d, and fermentation temperature is 20 DEG C；
E, distill：The above-mentioned pulp fermented is placed in pressure filtration in plate and frame filter press, takes filtrate to be placed in distillation still
Distillation, dense fruit wine is made；
F, bamboo ageing living：By ageing 17 months in dense fruit wine injection thick bamboo tube obtained above, bamboo is allowed under field conditions (factors)
Free growth；
G, bamboo grove manages：Bamboo grove sanitation and hygiene are kept during thick bamboo tube ageing fruit wine, prevent and treat pest and disease damage, are injected before fruit wine clearly
Except bean curd stick, rotten bamboo, weeds in woods；
H, Mare Nectairs ageing：Take out the fruit wine after bamboo ageing living be placed in it is Mare Nectairs in, cellar sealing ageing 5 months, take supernatant,
Subnatant mixes after 8 layers of filtered through gauze with supernatant, and crude product wine is made；
I, blend：Above-mentioned crude product wine is blent, consistent taste, the removal of impurity is gone, coordinates fragrance, is made just into wine；
J, centrifuge：First after above-mentioned blend is taken into supernatant into wine after 4500r/min centrifuge, subnatant warp
Mixed after 8 layers of filtered through gauze with supernatant；
K, quality inspection；Learn that premium fruit wine alcoholic strength is 12 degree, total acidity 0.04g/ml by detection, total ester is 0.025g/
100ml, color and luster light red, taste is felt nice and cool tasty；
L, sterilize：By above-mentioned quality inspection after qualified it is first into wine using pasteurization sterilize, it is filling using sterile bottle afterwards,
Finished product premium fruit wine；
M, store：Above-mentioned finished product premium fruit wine is placed in ventilation, the storehouse dried and stored.
The above described is only a preferred embodiment of the present invention, not making any formal limitation to the present invention, appoint
Without departing from technical solution of the present invention content, what the technical spirit according to the present invention was made to above example any simply repaiies for what
Change, equivalent variations and modification, in the range of still falling within technical solution of the present invention.
Claims (10)
1. a kind of fruit fruit wine, it is characterised in that include the raw material of following parts by weight：35~75 parts of fruit, distiller's yeast 0.05~0.1
Part, 14~60 parts of dew, 0.5~15 part of distiller's yeast, 2~7 parts of activated yeast, 1~3 part of pectase, 0.5~3 part of citric acid.
2. a kind of fruit fruit wine according to claim 1, it is characterised in that include the raw material of following parts by weight：Fruit 35
Part, 0.08 part of distiller's yeast, 35 parts of dew, 3 parts of distiller's yeast, 2 parts of activated yeast, 1 part of pectase, 1 part of citric acid.
3. a kind of fruit fruit wine according to claim 1, it is characterised in that the distiller's yeast is Chinese yeast.
4. a kind of fruit fruit wine according to claim 1, it is characterised in that the fruit wine alcoholic strength is 8~12 degree, total acid
It is 0.015~0.02g/100ml to spend for 0.03~0.05g/ml, total ester.
5. a kind of fruit fruit wine according to claim 1, it is characterised in that the dew is dewdrop and fruit on fruit tree leaf
Dewdrop in reality.
6. a kind of fruit fruit wine according to claim 5, it is characterised in that the dew is the dew for being collected into early morning
Filtered through activated carbon and through normal temperature ultraviolet-sterilization.
7. a kind of brew method of fruit fruit wine, it is characterised in that comprise the following steps：
A, selection：The fruit of parts by weight needed for weighing, removes rotten, qualitative change part, removes impurity；
B, it is beaten：Fruit surface after above-mentioned impurity elimination is uniformly sprayed to thin white wine, except puckery, then be placed in flowing water and rinse 4~5
It is secondary, superficial water is drained, stripping and slicing, is placed in beater and is beaten, muddy fruit pulp is made；
C, distiller's yeast is saccharified：0.08 part of distiller's yeast, 3 parts of distiller's yeast, 1 part of citric acid are added into above-mentioned muddy water pulp, sealing carries out sugar
Change is handled, 3~4d of saccharificatinn period；
D, ferment：Fruit pulp after above-mentioned saccharification is filtered through diatomite, takes filtrate to be placed in fermentation tank, 1 part of pectase of addition,
2 parts of activated yeast, 35 parts of dew, are sealed by fermentation 45~60d, and fermentation temperature is 20~25 DEG C；
E, distill：The above-mentioned pulp fermented is placed in pressure filtration in plate and frame filter press, takes filtrate to be placed in distillation still and distills,
Dense fruit wine is made；
F, bamboo ageing living：By ageing 15~18 months in dense fruit wine injection thick bamboo tube obtained above, bamboo is allowed under field conditions (factors)
Free growth；
G, bamboo grove manages：Bamboo grove sanitation and hygiene are kept during thick bamboo tube ageing fruit wine, prevent and treat pest and disease damage, woods is removed before injecting fruit wine
Middle bean curd stick, rotten bamboo, weeds；
H, Mare Nectairs ageing：Take out the fruit wine after bamboo ageing living be placed in it is Mare Nectairs in, cellar sealing ageing 2~4 months, take supernatant,
Subnatant mixes after 8 layers of filtered through gauze with supernatant, and crude product wine is made；
I, blend：Above-mentioned crude product wine is blent, consistent taste, the removal of impurity is gone, coordinates fragrance, is made just into wine；
J, centrifuge：First after above-mentioned blend is taken into supernatant, subnatant into wine after 3500~4500r/min centrifuge
Mixed after 8 layers of filtered through gauze with supernatant；
K, quality inspection；
L, sterilize：By above-mentioned quality inspection after qualified it is first into wine using pasteurization sterilize, it is filling using sterile bottle afterwards, be made
Product water fruit fruit wine；
M, store：Above-mentioned product water fruit fruit wine is placed in ventilation, the storehouse dried and stored.
A kind of 8. brew method of fruit fruit wine according to claim 7, it is characterised in that in step (b), the fruit
Acerbity removing method is that the fruit layering that will be cleaned loads in container that can be closed, and every layer of fruit surface uniformly sprays one layer thin 53
The white wine of degree, seal, taken away the puckery taste under the conditions of 18~20 DEG C 5~6 days after filling fruit.
A kind of 9. brew method of fruit fruit wine according to claim 7, it is characterised in that in step (f), the bamboo living
Ageing method is in the duck eye for the ring brick one diameter 1mm in place's suitable for reading for growing 1 year big bamboo, is injected fruit wine with syringe
In thick bamboo tube, then with rubber hole is sealed, allow fruit wine bamboo free growth while ageing.
A kind of 10. brew method of fruit fruit wine according to claim 7, it is characterised in that in step (k), the matter
Detecting method is Alcohol degree, total acidity, total ester, wine and women-sensual pursuits and the mouthfeel of detection and analysis fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710711599.3A CN107384717A (en) | 2017-08-18 | 2017-08-18 | A kind of fruit fruit wine and its brew method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710711599.3A CN107384717A (en) | 2017-08-18 | 2017-08-18 | A kind of fruit fruit wine and its brew method |
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| CN107384717A true CN107384717A (en) | 2017-11-24 |
Family
ID=60352873
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| CN201710711599.3A Pending CN107384717A (en) | 2017-08-18 | 2017-08-18 | A kind of fruit fruit wine and its brew method |
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| CN108315133A (en) * | 2018-03-28 | 2018-07-24 | 贵州坤健源生态农业发展有限公司 | A kind of red bayberry taste sealwort wine and its processing method |
| CN110184161A (en) * | 2019-05-27 | 2019-08-30 | 祁阳县云仙农林开发有限责任公司 | A kind of brewing method of thick bamboo tube fruit wine |
| CN112226322A (en) * | 2020-12-01 | 2021-01-15 | 陕西天秦农产品开发有限公司 | Apple wine and preparation method thereof |
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| CN112226322A (en) * | 2020-12-01 | 2021-01-15 | 陕西天秦农产品开发有限公司 | Apple wine and preparation method thereof |
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