CN107446752A - A kind of quickly brewing method of pure natural fruit wine - Google Patents
A kind of quickly brewing method of pure natural fruit wine Download PDFInfo
- Publication number
- CN107446752A CN107446752A CN201710875511.1A CN201710875511A CN107446752A CN 107446752 A CN107446752 A CN 107446752A CN 201710875511 A CN201710875511 A CN 201710875511A CN 107446752 A CN107446752 A CN 107446752A
- Authority
- CN
- China
- Prior art keywords
- fruit
- wine
- fermentation
- ripening
- inoculation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/061—Separation by centrifugation
-
- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of quickly brewing method of pure natural fruit wine, selected inspection → removal of impurities → cleaning and sterilizing including raw fruit → broken → inoculation fermentation → wine liquid separates → after-ripening unit operation all with clarification → tank switching → pure mellow wine → inspection → finished product with skin slag, it is different from conventional method, this method technological process is short and easy to operate, the production cycle of fruit wine is set to shorten more than 70%, good smell can be brewed in 45 50 days by not adding preservative and other additives manually, wine body is complete, flavor is complicated, unique style, typicalness is strong, the aroma of existing protrusion, also there is obvious fruity, long shelf-life and healthy physics and chemistry sanitary index are substantially better than the fruit wine of country or international standard.Since, to finished product is gone out, whole process is completed in a closed Multifunction fruit liquor brewing system, and not only time saving and energy saving, efficiency high, cost is low, and energy conservation and environmental protection benefit is notable inoculation fermentation.
Description
Technical field
The present invention relates to brewing technical field, specifically relates to a kind of quickly brewing method of pure natural fruit wine.
Background technology
The nutrition and health care function of fruit wine is recognized by masses already.As the improvement of people's living standards, health care consciousness
Enhancing, the mankind pursue the consciousness more and more higher of natural health products, and fruit wine turns into standby product welcomed by the people.Although people
Existing more than the 6000 years history of fruit wine is brewageed and drunk to class, and the brewing technique and method of fruit wine are also from the pot basin pond forum type in time immemorial
Spontaneous fermentation develop into modern times the batch production of large-size stainless steel pot type fermentation, but still exist it is many deficiency and defects.Using
Art methods produce fruit wine, not only complex process, and process is more, and cycle length, cost is high, is additionally, since art methods
The defects of, along with fruit wine is nutritious, is easily infected by multiple-microorganism and cause fermentation to pollute or fail, so, to mesh
Before untill, people are in brewed fruit wine, in order to prevent the pollution or failure of fermentation, always use to broken fruit juice and/or hair
The preservative that a variety of toxic side effects of generation are known from experience to people for having caused people to pay close attention to or worry is added in ferment wine with dregs and/or fruit wine（Such as
Sulphite or sulfurous acid（Often exist in the form of sulphur dioxide）, sorbic acid and its esters, benzoic acid and its esters etc.）'s
Method carrys out brewed fruit wine with technology；Meanwhile in order to improve or guaranteed quality, tannin is added often, pigment, food additives, is adjusted
Taste agent etc.；In order to shorten the production cycle, a variety of filtering fining agents are also frequently added to accelerate pure and impure separation.Although with above-mentioned more
Kind method or measure, people can brewage or produce wine products, in addition to being difficult to ensure naturally, the production cycle of most of fruit wine
1 year is all at least needed, some also needs to more than 2 years, or even 3 years may not necessarily all spawn the product of satisfactory mouthfeel and quality,
Production cost is increased substantially, thus, enjoy people to like though making fruit wine turn into a kind of and be difficult to consume the product that must be risen.
The content of the invention
The purpose of the present invention is intended to overcome the shortcomings of above-mentioned prior art or defect, and a kind of pure natural fruit wine is provided for people
Quickly brewing method.
What the present invention was realized in:A kind of quickly brewing method of pure natural fruit wine, it is characterised in that：This method bag
Include selected inspection → removal of impurities → cleaning and sterilizing of raw fruit → broken → inoculation fermentation → wine liquid separate with skin slag → after-ripening and
The all unit operations of clarification → tank switching → pure mellow wine → inspection → finished product, and since, to finished product is gone out, whole process is one inoculation fermentation
Completed in individual closed Multifunction fruit liquor brewing system；
Specifically include following processing step：
A. fruit raw material is selected examines the fruit variety used to include but is not limited to red grape, white grape, pomegranate, apple, pears,
Hawthorn, one kind or its combination in jujube, fruit raw material should be that disease-free, clean nothing is rotted and fringe shape or fruit shape are typical intact,
Fruit or fruit maturation are uniform；And carry out the detection of reduced sugar and total acid；
B. cleaning, it is miscellaneous that the non-fermented such as its leaf, carpopodium, pericarp or fruit stone are washed and removed to selected fruit raw material
Matter；
C. cleaning and sterilizing carries out comprehensive CIP, SIP formula cleaning and sterilizings to the tank pipe and its relevant equipment of Brewing equipment with facility
Or sterilization, sterilization used or sterilization mode disappear including heat or/and it is cold disappear, the heat mode that disappears includes hot water or/and steam, preferably
Moise-heat sterilization, the cold mode that disappears include the combination of ozone or/and ethanol for disinfection, preferably ozone and ethanol for disinfection, more preferably heat
Disappear and the cold combination to disappear；
D. crushing broken method includes artificial and mechanical means, preferably mechanical means, more preferably with broken Biodge device and
The mechanical means of spiral propeller；
E. the fruit pulp after inoculation fermentation is broken directly squeezes into Multifunction fruit liquor brewing system with pump, then, inoculation fermentation,
15-32 DEG C of fermentation temperature, fermentation time 5-30 days, in pol（In terms of fruit drops）During less than 4g/L, or when total reducing sugar and total acid
（In terms of tartaric acid）Difference be less than 2g/L, when sugar content is less than 9g/L, fermentation ends；
F. after wine liquid terminates with skin slag separation and fermentation, clear liquid is allowed from temperature control after-ripening and settling tank is flowed into, then except peeling slag；
G. the wine liquid that peeling slag is removed after fermentation ends is imported temperature control after-ripening and settling tank, 15-36 DEG C of standing by after-ripening with clarification
14-30 days；
H. the wine liquid after tank switching terminates after-ripening with clarification is poured into 15-36 DEG C of ageing in intelligent temperature control wine storage tank and produced for 15-30 days
Pure mellow wine；
I. the inspection that the fruit wine clarified after ageing is carried out to the indices such as physics and chemistry and health is examined；
J. finished product through getting product after the assay was approved.
Wherein, the pulp pumping method described in described step e. inoculation fermentations includes but is not limited to single-screw (single screw) pump, turns
Sub- pump and Quimby pump pump method, preferably with broken Biodge device and the mechanical means of spiral propeller.
Described step e. inoculation fermentations refer to the unit operation carried out in Multifunction fruit liquor brewing system, can be simultaneously
Complete the unit operation such as temperature automatically controlled automatic stirring circulating fermentation, filtering clarification.
Described step i. examines a kind of complete examination for being primarily referred to as carrying out, including the items such as physics and chemistry and health to refer to
Target is examined.
In described all processing steps, every undeclared temperature is normal temperature.
It can brew that good smell, wine body be complete, the complicated various, style of flavor in 45-50 days using the inventive method
The unique, aroma of strong, the existing protrusion of typicalness, also there is obvious fruity, long shelf-life（More than 10 years）And healthy physics and chemistry health
Index is substantially better than the pure natural fruit wine of country or international standard.
The sense organ of 1 batch products as brewageed in following embodiments 1 and physics and chemistry are randomly selected using the inventive method and defended
The following Tables 1 and 2 of raw Indexs measure result：
The organoleptic indicator of table 1
The physics and chemistry of table 2 and sanitary index
| Project | National standard | Measured result |
| Alcoholic strength %/（V/V） | ≧7.0 | 12.5 |
| Total reducing sugar is (with glucose meter）/ (g/L) (dry type wine） | ≦4.0 | 3.5 |
| Sugar-free extract/(g/L) (red wine） | ≧18.0 | 26.8 |
| Total acid（In terms of tartaric acid）/(g/L) | / | 6.5 |
| Volatile acid（With Acetometer）/(g/L) | ≦1.2 | 0.76 |
| Citric acid/(g/L) | ≦1.0 | 0.24 |
| Total SO2/(mg/L) | ≦250 | 18.2 |
| Iron/(mg/L) | ≦5.0 | 2.6 |
| Copper/(mg/L) | ≦1.0 | 0.1 |
| Lead/(mg/L) | ≦0.2 | ＜ 0.02 |
| Methanol/(mg/L) (red wine） | ≦400 | 188 |
| Sorbic acid or potassium sorbate/(mg/L)（In terms of sorbic acid） | ≦200 | Do not detect（＜ 10） |
| Benzoic acid or sodium benzoate/(mg/L)（In terms of benzoic acid） | ≦50 | Do not detect（＜ 10） |
| Total plate count, CFU/g or CFU/mL≤ | 50 | 1 |
| Pathogenic entero becteria（Salmonella, Shigella, staphylococcus aureus） | It must not detect | Do not detect |
| Coliform, MPN/100mL | ≦3.0 | ＜ 2 |
Compared with traditional technology method, outstanding feature of the invention and beneficial effect are：
1st, the method that the pure natural fruit wine of a kind of quickly brewing prosthetic addition preservative and other additives is provided for people,
The fruit wine good smell that makes to spawn, wine body is complete, flavor is complicated, unique style, the aroma of strong, the existing protrusion of typicalness, also has
Obvious fruity；It is a kind of long shelf-life（More than 10 years）And healthy physics and chemistry sanitary index is substantially better than country or international standard
（Especially preservative）Natural health drink；People can be eliminated when drinking fruit wine, always worried because artificial addition is anti-
The presence of rotten agent and to the health trouble and worry that has an impact or damage；
2nd, technological process is brief and easy to operation, make fruit wine brewage or the production cycle shorten more than 70%, solve existing process
The problem of technology production fruit wine cycle is long；
3rd, it is putrid and deteriorated to prevent fruit wine to solve method of the existing process technology production fruit wine generally using artificial addition preservative
The problem of；
4th, the separation of solid and liquid of fruit wine is mainly used using pomace in itself as filter medium, compared with traditional filtering technique, both
Reduce external application filter medium to fruit wine fragrance matter and the adsorption loss of nutritional ingredient, be advantageous to environmental protection again, meanwhile, work effect
Rate is also significantly improved；
5th, fining process used in a kind of quickly brewing method of pure natural fruit wine is natural subsidence fining process, is overcome using clear
The potential hazard that clear agent is brought；Further ensure the natural sex of the fruit wine.
Embodiment
With reference to embodiment, the present invention is described in detail：
Embodiment l：
The brewing method of the pure natural fruit wine of the present invention, it is comprised the technical steps that:
A. fruit raw material screening test, fruit variety use Cabernet Sauvignon and merlot grape, and fruit raw material is disease-free, clean nothing
Rot and fringe shape is typical intact neat, fruit is ripe uniformly；
B. clean and the non-fermented impurity such as its leaf, carpopodium is washed and removed to selected fruit raw material；
C. cleaning and sterilizing carries out comprehensive CIP, SIP formula cleaning and sterilizings to the tank pipe and its relevant equipment of Brewing equipment with facility
Or sterilization, cleaning way are hot water, sterilization used or sterilization mode moise-heat sterilization after first cold water；
D. it is conventional mechanical crush method to crush broken method；
E. the fruit pulp after inoculation fermentation is broken directly squeezes into fermentation tank with pump, then, inoculation fermentation, 15 DEG C of fermentation temperature,
Fermentation time 30 days, in pol（In terms of fruit drops）During less than 4g/L, or when total reducing sugar and total acid（In terms of tartaric acid）Difference
Less than 2g/L, when sugar content is less than 9g/L, fermentation ends；
F. after wine liquid terminates with skin slag separation and fermentation, clear liquid is allowed from temperature control after-ripening and settling tank is flowed into, then except peeling slag；
G. the wine liquid that peeling slag is removed after fermentation ends is imported temperature control after-ripening and settling tank by after-ripening with clarification, and 36 DEG C stand 14
My god；
H. the wine liquid after tank switching terminates after-ripening with clarification pours into 36 DEG C of ageing in intelligent temperature control wine storage tank and produces pure mellow wine in 15 days；
I. the inspection that the fruit wine clarified after ageing is carried out to the indices such as physics and chemistry and health is examined；
J. finished product through getting product after the assay was approved.
Finally, pure natural fruit wine of the present invention can be prepared by by the implementation of above-mentioned processing step.
Embodiment 2：
The brewing method of the pure natural fruit wine of the present invention, it is comprised the technical steps that:
A. fruit raw material screening test, fruit variety use pomegranate, and fruit raw material is rotted for disease-free, clean nothing and fruit shape typical case
It is complete neat, it is ripe uniform；
B. clean and the non-fermented impurity such as its leaf, carpopodium, pericarp is washed and removed to selected fruit raw material；
C. cleaning and sterilizing carries out comprehensive CIP, SIP formula cleaning and sterilizings to the tank pipe and its relevant equipment of Brewing equipment with facility
Or sterilization, sterilization used or sterilization mode are alcohol disinfecting；
D. it is artificial crush method to crush broken method；
E. the fruit pulp after inoculation fermentation is broken directly squeezes into Multifunction fruit liquor brewing system with pump, then, inoculation fermentation,
32 DEG C of fermentation temperature, fermentation time 5 days, in pol（In terms of fruit drops）During less than 4g/L, or when total reducing sugar and total acid（With winestone
Acid meter）Difference be less than 2g/L, when sugar content is less than 9g/L, fermentation ends；
F. after wine liquid terminates with skin slag separation and fermentation, clear liquid is allowed from temperature control after-ripening and settling tank is flowed into, then except peeling slag；
G. the wine liquid that peeling slag is removed after fermentation ends is imported temperature control after-ripening and settling tank by after-ripening with clarification, and 15 DEG C stand 30 days；
H. the wine liquid after tank switching terminates after-ripening with clarification pours into 15 DEG C of ageing in intelligent temperature control wine storage tank and produces pure mellow wine in 30 days；
I. the inspection that the fruit wine clarified after ageing is carried out to the indices such as physics and chemistry and health is examined；
J. finished product through getting product after the assay was approved.
Finally, pure natural fruit wine of the present invention can be prepared by by the implementation of above-mentioned processing step.
Embodiment 3：
The brewing method of the pure natural fruit wine of the present invention, it is comprised the technical steps that:
A. fruit raw material screening test, fruit variety use apple and pears, and fruit raw material is rotted for disease-free, clean nothing and fruit shape
It is typical intact neat, it is ripe uniform；
B. clean and the non-fermented impurity such as its leaf, carpopodium, fruit stone is washed and removed to selected fruit raw material；
C. cleaning and sterilizing carries out comprehensive CIP, SIP formula cleaning and sterilizings to the tank pipe and its relevant equipment of Brewing equipment with facility
Or sterilization, sterilization used or sterilization mode are ozonization；
D. it is the mechanical means with broken Biodge device and spiral propeller to crush broken method；
E. the fruit pulp after inoculation fermentation is broken directly squeezes into Multifunction fruit liquor brewing system with pump, then, inoculation fermentation,
28 DEG C of fermentation temperature, fermentation time 7 days, in pol（In terms of fruit drops）During less than 4g/L, or when total reducing sugar and total acid（With winestone
Acid meter）Difference be less than 2g/L, when sugar content is less than 9g/L, fermentation ends；
F. after wine liquid terminates with skin slag separation and fermentation, clear liquid is allowed from temperature control after-ripening and settling tank is flowed into, then except peeling slag；
G. the wine liquid that peeling slag is removed after fermentation ends is imported temperature control after-ripening and settling tank by after-ripening with clarification, and 26 DEG C stand 20 days；
H. the wine liquid after tank switching terminates after-ripening with clarification pours into 25 DEG C of ageing in intelligent temperature control wine storage tank and produces pure mellow wine in 20 days；
I. the inspection that the fruit wine clarified after ageing is carried out to the indices such as physics and chemistry and health is examined；
J. finished product through getting product after the assay was approved.
Finally, pure natural fruit wine of the present invention can be prepared by by the implementation of above-mentioned processing step.
Embodiment 4：
The brewing method of the pure natural fruit wine of the present invention, it is comprised the technical steps that:
A. fruit raw material screening test, fruit variety use hawthorn, jujube and pears, and fruit raw material is that disease-free, clean nothing is rotted
It is ripe uniform and fruit shape is typical intact neat；
B. cleaning, it is miscellaneous that the non-fermented such as its leaf, carpopodium, pericarp or fruit stone are washed and removed to selected fruit raw material
Matter；
C. cleaning and sterilizing carries out comprehensive CIP, SIP formula cleaning and sterilizings to the tank pipe and its relevant equipment of Brewing equipment with facility
Or sterilization, sterilization used or sterilization mode are disinfection with hot water；
D. it is mechanical means to crush broken method；
E. the fruit pulp after inoculation fermentation is broken directly squeezes into fermentation tank with pump, then, inoculation fermentation, 25 DEG C of fermentation temperature,
Fermentation time 25 days, in pol（In terms of fruit drops）During less than 4g/L, or when total reducing sugar and total acid（In terms of tartaric acid）Difference
Less than 2g/L, when sugar content is less than 9g/L, fermentation ends；
F. after wine liquid terminates with skin slag separation and fermentation, clear liquid is allowed from temperature control after-ripening and settling tank is flowed into, then except peeling slag；
G. the wine liquid that peeling slag is removed after fermentation ends is imported temperature control after-ripening and settling tank by after-ripening with clarification, and 32 DEG C stand 15 days；
H. the wine liquid after tank switching terminates after-ripening with clarification pours into 32 DEG C of ageing in intelligent temperature control wine storage tank and produces pure mellow wine in 18 days；
I. the inspection that the fruit wine clarified after ageing is carried out to the indices such as physics and chemistry and health is examined；
J. finished product through getting product after the assay was approved.
Finally, pure natural fruit wine of the present invention can be prepared by by the implementation of above-mentioned processing step.
Embodiment 5：
The brewing method of the pure natural fruit wine of the present invention, it is comprised the technical steps that:
A. fruit raw material screening test, fruit variety use white grape, hawthorn, jujube and pears, and fruit raw material is disease-free, clean
It is typical intact neat without rotten and fruit shape, it is ripe uniform；
B. cleaning, it is miscellaneous that the non-fermented such as its leaf, carpopodium, pericarp or fruit stone are washed and removed to selected fruit raw material
Matter；
C. cleaning and sterilizing carries out comprehensive CIP, SIP formula cleaning and sterilizings to the tank pipe and its relevant equipment of Brewing equipment with facility
Or sterilization, sterilization used or sterilization mode are ozonization；
D. it is the mechanical means with broken Biodge device and spiral propeller to crush broken method；
E. the fruit pulp after inoculation fermentation is broken directly squeezes into fermentation tank with pump, then, inoculation fermentation, 25 DEG C of fermentation temperature,
Fermentation time 18 days, in pol（In terms of fruit drops）During less than 4g/L, or when total reducing sugar and total acid（In terms of tartaric acid）Difference
Less than 2g/L, when sugar content is less than 9g/L, fermentation ends；
F. after wine liquid terminates with skin slag separation and fermentation, clear liquid is allowed from temperature control after-ripening and settling tank is flowed into, then except peeling slag；
G. the wine liquid that peeling slag is removed after fermentation ends is imported temperature control after-ripening and settling tank by after-ripening with clarification, and 23 DEG C stand 21 days；
H. the wine liquid after tank switching terminates after-ripening with clarification pours into 24 DEG C of ageing in intelligent temperature control wine storage tank and produces pure mellow wine in 20 days；
I. the inspection that the fruit wine clarified after ageing is carried out to the indices such as physics and chemistry and health is examined；
J. finished product through getting product after the assay was approved.
Finally, pure natural fruit wine of the present invention can be prepared by by the implementation of above-mentioned processing step.
Embodiment 6：
The brewing method of the pure natural fruit wine of the present invention, it is comprised the technical steps that:
A. fruit raw material screening test, fruit variety use red grape, apple, hawthorn, jujube and pears, and fruit raw material is disease-free
Evil, totally nothing are rotted and fruit shape is typical intact neat, ripe uniform；
B. cleaning, it is miscellaneous that the non-fermented such as its leaf, carpopodium, pericarp or fruit stone are washed and removed to selected fruit raw material
Matter；
C. cleaning and sterilizing carries out comprehensive CIP, SIP formula cleaning and sterilizings to the tank pipe and its relevant equipment of Brewing equipment with facility
Or sterilization, sterilization used or sterilization mode are alcohol disinfecting after first ozone；
D. it is the mechanical means with broken Biodge device and spiral propeller to crush broken method；
E. the fruit pulp after inoculation fermentation is broken directly squeezes into fermentation tank with pump, then, inoculation fermentation, 32 DEG C of fermentation temperature,
Fermentation time 10 days, in pol（In terms of fruit drops）During less than 4g/L, or when total reducing sugar and total acid（In terms of tartaric acid）Difference
Less than 2g/L, when sugar content is less than 9g/L, fermentation ends；
F. after wine liquid terminates with skin slag separation and fermentation, clear liquid is allowed from temperature control after-ripening and settling tank is flowed into, then except peeling slag；
G. the wine liquid that peeling slag is removed after fermentation ends is imported temperature control after-ripening and settling tank by after-ripening with clarification, and 20 DEG C stand 25 days；
H. the wine liquid after tank switching terminates after-ripening with clarification pours into 20 DEG C of ageing in intelligent temperature control wine storage tank and produces pure mellow wine in 25 days；
I. the inspection that the fruit wine clarified after ageing is carried out to the indices such as physics and chemistry and health is examined；
J. finished product through getting product after the assay was approved.
Finally, pure natural fruit wine of the present invention can be prepared by by the implementation of above-mentioned processing step.
Embodiment 7：
The brewing method of the pure natural fruit wine of the present invention, it is comprised the technical steps that:
A. fruit raw material screening test, fruit variety using Cabernet Sauvignon, Mei Lu often, apple, hawthorn, jujube and pears, fruit raw material
Rotted for disease-free, clean nothing and fruit shape is typical intact neat, it is ripe uniform；
B. cleaning, it is miscellaneous that the non-fermented such as its leaf, carpopodium, pericarp or fruit stone are washed and removed to selected fruit raw material
Matter；
C. cleaning and sterilizing carries out comprehensive CIP, SIP formula cleaning and sterilizings to the tank pipe and its relevant equipment of Brewing equipment with facility
Or sterilization, sterilization used or sterilization mode are alcohol disinfecting after first moise-heat sterilization；
D. it is the mechanical means with broken Biodge device and spiral propeller to crush broken method；
E. the fruit pulp after inoculation fermentation is broken directly squeezes into fermentation tank with pump, then, inoculation fermentation, 22 DEG C of fermentation temperature,
Fermentation time 24 days, in pol（In terms of fruit drops）During less than 4g/L, or when total reducing sugar and total acid（In terms of tartaric acid）Difference
Less than 2g/L, when sugar content is less than 9g/L, fermentation ends；
F. after wine liquid terminates with skin slag separation and fermentation, clear liquid is allowed from temperature control after-ripening and settling tank is flowed into, then except peeling slag；
G. the wine liquid that peeling slag is removed after fermentation ends is imported temperature control after-ripening and settling tank by after-ripening with clarification, and 34 DEG C stand 18 days；
H. the wine liquid after tank switching terminates after-ripening with clarification pours into 35 DEG C of ageing in intelligent temperature control wine storage tank and produces pure mellow wine in 16 days；
I. the inspection that the fruit wine clarified after ageing is carried out to the indices such as physics and chemistry and health is examined；
J. finished product through getting product after the assay was approved.
Finally, pure natural fruit wine of the present invention can be prepared by by the implementation of above-mentioned processing step.
The invention is not restricted to embodiment described above.
Claims (4)
- A kind of 1. quickly brewing method of pure natural fruit wine, it is characterised in that：Selected inspection of this method including raw fruit → Removal of impurities → cleaning and sterilizing → broken → inoculation fermentation → wine liquid separates with skin slag → after-ripening and clarification → tank switching → pure mellow wine → inspection The all unit operations of → finished product, and since, to finished product is gone out, whole process is in a closed Multifunction fruit liquor brewing inoculation fermentation Completed in system；Specifically include following processing step：A. fruit raw material is selected examines the fruit variety used to include but is not limited to red grape, white grape, pomegranate, apple, pears, Hawthorn, one kind or its combination in jujube, fruit raw material should be that disease-free, clean nothing is rotted and fringe shape or fruit shape are typical intact, Fruit or fruit maturation are uniform；And carry out the detection of reduced sugar and total acid；B. cleaning, it is miscellaneous that the non-fermented such as its leaf, carpopodium, pericarp or fruit stone are washed and removed to selected fruit raw material Matter；C. cleaning and sterilizing carries out comprehensive CIP, SIP formula cleaning and sterilizings to the tank pipe and its relevant equipment of Brewing equipment with facility Or sterilization, sterilization used or sterilization mode disappear including heat or/and it is cold disappear, the heat mode that disappears includes hot water or/and steam, preferably Moise-heat sterilization, the cold mode that disappears include the combination of ozone or/and ethanol for disinfection, preferably ozone and ethanol for disinfection, more preferably heat Disappear and the cold combination to disappear；D. crushing broken method includes artificial and mechanical means, preferably mechanical means, more preferably with broken Biodge device and The mechanical means of spiral propeller；E. the fruit pulp after inoculation fermentation is broken directly squeezes into Multifunction fruit liquor brewing system with pump, then, inoculation fermentation, 15-32 DEG C of fermentation temperature, fermentation time 5-30 days, in pol（In terms of fruit drops）During less than 4g/L, or when total reducing sugar and total acid （In terms of tartaric acid）Difference be less than 2g/L, when sugar content is less than 9g/L, fermentation ends；F. after wine liquid terminates with skin slag separation and fermentation, clear liquid is allowed from temperature control after-ripening and settling tank is flowed into, then except peeling slag；G. the wine liquid that peeling slag is removed after fermentation ends is imported temperature control after-ripening and settling tank, 15-36 DEG C of standing by after-ripening with clarification 14-30 days；H. the wine liquid after tank switching terminates after-ripening with clarification is poured into 15-36 DEG C of ageing in intelligent temperature control wine storage tank and produced for 15-30 days Pure mellow wine；I. the inspection that the fruit wine clarified after ageing is carried out to the indices such as physics and chemistry and health is examined；J. finished product through getting product after the assay was approved.
- 2. described in the step e. inoculation fermentations in a kind of quickly brewing method of pure natural fruit wine according to claim 1 Pulp pumping method, it is characterised in that：Pulp pumping method described in described step e. inoculation fermentations includes but unlimited In single-screw (single screw) pump, impeller pump and Quimby pump pumping method, preferably with broken Biodge device and the mechanical means of spiral propeller.
- 3. the step e. inoculation fermentations in a kind of quickly brewing method of pure natural fruit wine according to claim 1, it is special Sign is：Described step e. inoculation fermentations refer to the unit operation carried out in Multifunction fruit liquor brewing system, can be simultaneously complete Into temperature automatically controlled automatic stirring circulating fermentation, the unit operation such as filtering clarification.
- 4. the i. described in a kind of quickly brewing method of pure natural fruit wine according to claim 1 is examined, its feature exists In：Described step i. examines the one kind for being primarily referred to as carrying out to completely examine, including the indices such as physics and chemistry and health Examine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710875511.1A CN107446752A (en) | 2017-09-25 | 2017-09-25 | A kind of quickly brewing method of pure natural fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710875511.1A CN107446752A (en) | 2017-09-25 | 2017-09-25 | A kind of quickly brewing method of pure natural fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107446752A true CN107446752A (en) | 2017-12-08 |
Family
ID=60498393
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710875511.1A Pending CN107446752A (en) | 2017-09-25 | 2017-09-25 | A kind of quickly brewing method of pure natural fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107446752A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108220072A (en) * | 2018-03-23 | 2018-06-29 | 沧州千益红酒业有限公司 | Jujube wine manufacture craft |
| CN108823035A (en) * | 2018-07-30 | 2018-11-16 | 郑州兰茜生物工程有限公司 | One kind zero adds Fruity type high quality liquor and its brewing method |
| CN108893233A (en) * | 2018-07-30 | 2018-11-27 | 郑州兰茜生物工程有限公司 | A kind of pure natural fruit wine and its brewing method |
| CN108913448A (en) * | 2018-07-30 | 2018-11-30 | 郑州兰茜生物工程有限公司 | The high-quality brandy of zero addition of one kind and its brewing method |
| CN108929822A (en) * | 2018-07-20 | 2018-12-04 | 黄祖斌 | A kind of production method of claret |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106389225A (en) * | 2016-11-22 | 2017-02-15 | 郑州兰茜生物工程有限公司 | Red wine moisturizing nutrient facial mask and preparation method thereof |
-
2017
- 2017-09-25 CN CN201710875511.1A patent/CN107446752A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106389225A (en) * | 2016-11-22 | 2017-02-15 | 郑州兰茜生物工程有限公司 | Red wine moisturizing nutrient facial mask and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 中国轻工业联合会: "《中国轻工业年鉴 2002》", 31 December 2002, 中国轻工业年鉴社 * |
| 康明官: "《中外名酒知识及生产工艺手册》", 31 August 1994, 化学工业出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108220072A (en) * | 2018-03-23 | 2018-06-29 | 沧州千益红酒业有限公司 | Jujube wine manufacture craft |
| CN108929822A (en) * | 2018-07-20 | 2018-12-04 | 黄祖斌 | A kind of production method of claret |
| CN108823035A (en) * | 2018-07-30 | 2018-11-16 | 郑州兰茜生物工程有限公司 | One kind zero adds Fruity type high quality liquor and its brewing method |
| CN108893233A (en) * | 2018-07-30 | 2018-11-27 | 郑州兰茜生物工程有限公司 | A kind of pure natural fruit wine and its brewing method |
| CN108913448A (en) * | 2018-07-30 | 2018-11-30 | 郑州兰茜生物工程有限公司 | The high-quality brandy of zero addition of one kind and its brewing method |
| WO2020024248A1 (en) * | 2018-07-30 | 2020-02-06 | 郑州兰茜生物工程有限公司 | All natural fruit wine and vinification methods therefor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107446752A (en) | A kind of quickly brewing method of pure natural fruit wine | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN103740534B (en) | Preparation method of Black Box Tracing dry type fermented wine and products thereof | |
| CN106995767B (en) | Pyracantha fortuneana health-care wine and preparation method thereof | |
| CN104774707B (en) | A kind of rose the Hakkas wine ma and its brewing method | |
| CN104013057B (en) | A kind of production method of the Spondias axillaris juice beverage rich in polyphenol | |
| CN104293575A (en) | Preparation method of waxberry fermented wine | |
| CN106675904A (en) | Rose-scented low-alcohol grape wine brewing method | |
| CN104336696A (en) | Nectarine and fruit vinegar beverage and preparation method thereof | |
| CN107236635A (en) | A kind of preparation method of morat | |
| CN110835594A (en) | Preparation process of plum fruit wine | |
| KR20120122175A (en) | Manufacturing method of vinegar drink | |
| CN107164153A (en) | A kind of brewing method of Fragrant fruit wine | |
| Matei | Technical guide for fruit wine production | |
| CN102604776B (en) | Method for brewing health blackberry fruit wine | |
| CN101463310B (en) | Vaccinium uliginosum fermentation fruit wine and preparation thereof | |
| CN1040621A (en) | Method of producing wine from chinese flowering quince | |
| CN106701411A (en) | Method for preparing Chinese wolfberry, grape and sea-buckthorn wine | |
| CN102864059A (en) | Full-juice fermented yam wine and preparation method thereof | |
| CN110004011B (en) | Solid-liquid fermentation combined mulberry wine formula and preparation method | |
| CN104830636B (en) | Production technology of dry red wine with red dates | |
| CN110846177A (en) | Brewing method of cherry fruit wine | |
| CN110643466A (en) | Processing technology of millstone persimmon raw juice fermented fruit wine | |
| CN105349304A (en) | Method for making cranberry fruit wine | |
| CN109810850A (en) | Blueberry fruit wine production technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |