CN107488556A - A kind of fruit wine brewageed by various fruits - Google Patents

Abstract

The invention belongs to foodstuff technical field, and in particular to a kind of field of food fruit wine drink class production.It is provided by the invention to disclose a kind of method for making fruit wine, it is characterised in that：(1) must be produced using various fruits；(2) various fruits must take out a fruit syrup part and be fermented, and a part is concentrated；(3) control of various fruits juice fermentation temperature is at 15 degree to 20 degree；(4) fruit wine after fermentations must carry out distillation and concentration.(5) fruit wine after distillation and concentrations must be blent.(6) fruit wine after is blent must have the curing of half a year.With the fruit wine brewageed of the present invention, perfect colourm smell and taste is complete, and nutritious.The problem of so as to solve current fruit wine market single varieties, color, smell and taste are poor, and nutrition is not abundant.

Description

A kind of fruit wine brewageed by various fruits

Technical field

Patent of the present invention is related to consumer field of food, more particularly, to foodstuff drinks field.

Background technology

Microbiology turbidity of the wine from nature.In nature, fall from tree and after fruit maturation, pericarp surface Enzyme bacterium at a proper temperature can be active, the fruit in fruit is converted into ethanol and carbon dioxide, and the main component of wine It is exactly ethanol.The mankind in the time immemorial understood and brewage the beverage that a variety of different drinks are used as in daily life by generation.According to Historical Textual Research, about in B.C. 20-15 centuries.Ancient Egypt, ancient Greek and Chinese ancient human have grasped simple wine Technology is made, and can use five cereals, various fruits and different raw materials to brew the drinks of different tastes.Found in archaeology at that time There is many exquisitenesses drinking utensils attractive in appearance.

With the development of agricultural production, wine brewing has a raw material of abundance, the cereal such as widely planted, fruit and livestock Milk, honey etc..And expanding economy, enable brewing technology large-scale and continuous improvement.With slave society and the system of enfeoffment The formation and development of society, the brewing technology of the mankind are also more and more perfect.There is " delicious wine jade in many books of ancient Chinese Liquid " and " old vintage wine "." nectar " shows that the mankind have understood the wine for brewing numerous species, therefrom differentiates and chooses quality most Good wine, it is referred to as " nectar "." old vintage wine " then illustrates that the mankind have grasped this excellent technique of ageing of filling a wine cup for, and understands Obtaining wine can make its taste aromatic all the more by ageing.

By long-term practice, the gradual perfect brewing technology of the mankind, particularly in the 17th century, distillation technique, which is applied, is making wine In industry, make large quantities of multiple types, the wine product of high quality are able to successfully brew and preserve for a long time.The world French fruit wine and the Soviet Union of name The whiskey and vodka of Glan all begin to be brewed thenceforth.

So far, people have grasped very complete brewing technology, can not only control the number of degrees of wine, and can follow one's inclinations Make the vintage wine of various tastes with being intended to.

The brewing process of wine is divided into fermentation, distills two large divisions.

Fermentation refers to fermentation process, and fermentation needs sugar and enzyme.Sugar includes fructose and maltose, generally contains in fruit juice There is substantial amounts of fructose, can be with direct fermentation.Contain substantial amounts of starch in cereal, starch, which carries out PROCESS FOR TREATMENT, can generate malt Sugar.Sugar chemically reacts with enzyme, at a certain temperature, generates ethanol and carbon dioxide, this course of reaction are referred to as wine Essence fermentation.Distillation is the significant process of wine brewing, and fermentation can only make alcohol content reach 15% or so, then purify or improve wine degree just Distillation need to be used.In the wine liquid through everfermentation, not only contain alcohol, also raw material material and a part of odor type material.

The production method of wine generally has three kinds, ferments, and distills, and prepares.The wine produced is also referred to as fermented wine, Spirit And assembled alcoholic drinks.

Fermented wine refers to manufacture raw material ----it is typically that cereal is directly placed into addition yeast fermentation in container with fruit syrup And the wine liquid be brewed into.The fermented wine commonly used in restaurant has：Fruit wine, beer, Eaux-De-Vie, yellow rice wine, rice wine etc..

Spirit is that the raw material (fermented wine) through everfermentation is subject into distilation, acquisition containing height number alcohol Liquid.Secondary or even multiple distillation can generally be passed through once, just can obtain the wine liquid of high quality.The method of assembled alcoholic drinks is a lot, often With immersion, mixing, blend etc. several.Immersion preparation method be used for medicinal liquor, by the height wine liquid obtained after distillation or fermentation after by The wine liquid of filtering is put into different medicinal materials or animal by formula, is then charged into container and seals, through after a period of time, medicine Material is just dissolved in wine liquid, and people will obtain different therapeutic effects and effect of stimulation after drinking.Mixing preparation method is after distillation Wine liquid (generally with high number of degrees wine liquid) add fruit juice, honey, milk or other liquid are mixed.Blend and one kind is brewed Technique, such as the wine of different regions can be generally blent together by two kinds or the number nectar is converted with together with, high number of degrees wine with Low powered posterior chamber wine is blent together, and time different wine is blent together, forms a kind of new taste, or obtains color, and fragrant, taste is more Add perfect wine product.

Low wine, moderate wine and high wine can be divided into alcohol content.For low wine wine degree below 20 degree, conventional has fruit Wine, osmanthus wine, champagne and low medicinal liquor.Moderate wine has Aperitifs, Liqueurs etc., and wine degree is 22-40 degree, domestic Green bamboo snake, rice wine, the category such as yellow rice wine is such.High wine refers to the strong drink of more than 40 degree of alcohol content, and external spirits belongs to this entirely Class.Domestic has Maotai, five-Grain Liquor, Fenyang wine, strong, colourless liquor distilled from sorghum etc..

Fruit wine be with various fruits and wild fruit, if, pears, tangerine, lichee, sugarcane, hawthorn, red bayberry etc. be raw material, adopt The various mild drinking wines made of fermentation brew method, fermentation fruit wine and the distillation major class of fruit wine two can be divided into.But it develops all not It can be taken the course of its own as yellow rice wine, white wine and assembled alcoholic drinks on world's wine variety, form traditional style.And China artificial fermentation The history of making fruit wine is then much late, it is considered that just occurs after Han dynasty fruit is passed to from the Western Regions.Until the late Qing Dynasty Yantai The foundation of Zhang Yuguo wine brewing company, indicates the beginning of China's fruit wine class large-scale production；Brewing fruit wine industry in China's has after the founding of the state Significant progress, by taking the most representative fruit wine as an example：All fruit wine kinds more well-known in the world, China can be a large amount of Production；Manufacturing enterprise is then the most famous with an abundant, Great Wall and imperial court, but is fruit wine, and other fruit wine are seldom, and be mixed wine The fruit wine made currently without.

Therefore, there is an urgent need to a kind of fruit wine brewageed by various fruits to overcome above mentioned problem.

The content of patent of invention

In view of this, the purpose of patent of the present invention is to provide a kind of fruit wine brewageed by various fruits, and cost is cheap, technique Simply, the fruit wine contains multivitamin, trace element and amino acid and organic acid needed by human, has promotion digestion, relaxes Muscle promoting blood circulation, tonifying Qi stomach invigorating, promote the production of body fluid to quench thirst, diuresis antidiarrheal, the work(such as hypertension and hyperlipemia, strengthen immunity, anti-aging, regulation blood glucose value The validity of effect.

To achieve these goals, patent of the present invention uses following technical scheme：

A kind of fruit wine brewageed by various fruits of patent of the present invention, including brewing magma fruit wine and liquid fruit syrup.

Brewing magma fruit wine manufacture craft is as follows：

1st, go to obstruct

Namely fruit is taken off from branch stalk.Obstructing because branch worker picks fruit with going, stalk contains especially more tannic acid, There is one undesirable taste in wine liquid.

2nd, fruit is squeezed

When making fruit wine, pericarp and pulp squeeze simultaneously, contained pigment in fruit wine, are exactly in squeezing pericarp When discharge.Just as so, the color and lusters of all fruit wine is only coloured.

3rd, squeeze the juice and ferment

After squeezing the juice, so that it may the raw material made wine --- fruit juice.High-quality fruit juice is the premise for brewing outstanding fruit wine, Fruit wine is that fruit juice passes through product obtained by fermentation.Through everfermentation, contained sugared part can gradually change into alcohol and dioxy in fruit Change carbon.Therefore, during the fermentation, sugar is fewer and fewer, and alcoholic strength then more and more higher., can by slow fermentation process Spawn the careful fruit wine of taste-aromatic.

4th, sulfur dioxide is added

Want the fruity and freshness of holding fruit wine, must just add sulfur dioxide treatment at once after fermentation process.Dioxy Changing sulphur can prevent as the oxidation caused by the oxygen in air makes fruit wine.New wine about 3 weeks or so after fermentation, it is necessary to enter Row precipitates and changes bucket for the first time.Second of precipitation wanted for 4 to 6 weeks.The number of precipitation and temporal order, it is exactly to be reached completely The taste arrived.

5th, production general introduction

The purpose of technique for producing fruit wine：It is all in fruit raw material being present in as far as possible in the case where material quality is good Potential quality, it is economical in fruit wine, perfectly show.In the case where material quality is poor, then should try one's best cover and Remove its defect, the relatively good fruit wine of production mass.Good fruit wine fragrance is coordinated, and wine body is plentiful, and flavour is pure, and style is only It is special；But the fruit of any single variety is all difficult wine is reached expected flavor.Even if because being high-quality fruit, its advantage is dashed forward again Go out, the one side being also weak.Wine-making technology teacher is in order to make up some defects of fruit, just to plan fruit at the beginning of new product fruit is developed Kind has made meticulous research, the fruit of different cultivars is carried out into most rational collocation, the five tastes reconcile, and the fruit wine for just having high character is given Dedicate common people to.

The production technology of fruit wine can generally speaking be divided into three processes：The zymotechnique of former wine, store management technique, be filling Production technology.

6th, zymotechnique

Wine fermentation is mainly characterized by dipping fermentation.I.e. in the fermentation process of fruit wine, alcoholic fermentation effect and solid The maceration of material exists simultaneously, and the former converts the sugars into alcohol, and the latter is by phenolic materials such as the tannin in solid matter, pigments Matter is dissolved in fruit wine.

1. destemming crushes：Impurity is removed in fruit-vibratory sieve channel selection and small blue or green grain-movable lifting frame-destemming disintegrating machine removes fruit Obstruct and crush-juice-collecting tank and pulp pump will it is broken after pulp collect and be transported to fermentation tank

2. tinning：Carried out immediately when being pumped into fermentation tank after fruit crushes destemming, and side tinning adds SO2, and tinning is complete laggard Row once pours in down a chimney, and SO2 is uniformly mixed with fermentation substrate.Addition is depending on the sanitary condition of fruit, general 50-80mg/l.Fruit Glue enzyme can be with decomposition in the dipping process of the material such as pericarp, promotion pigment, fragrance and tannin.Although SO2 makees to pectase With less, but it is still to avoid to add simultaneously.Add 20-40mg/l.

3. add yeast：Dry ferment is invested in 15~20 points of rehydration in 36~38 DEG C of warm water in 1: 10~20 ratio Clock, or yeast emulsion is made within 30~90 minutes in 2~4% syrup water activation, you can it is added in fermented grains and is fermented.Ferment Circulation is once played after mother's addition, so that yeast and karusen are well mixed.

4. fermentation process：Fermentation temperature is monitored, control fermentation temperature determines proportion at 25-30 DEG C, every 4-6h, Fruit wine former wine fermentation record sheet is charged to together with temperature.(28-30 DEG C is advantageous to brewage tannin content height, needs the longer ageing time Fruit wine, and 25-27 DEG C is then suitable for brewageing that fruit flavor is dense, the relatively low new fresh-fruit wine of tannin content) mark that starts of fermentation： Formed " cap ", fermentation substrate temperature rises.If the poor quality of raw material, to reach certain wine degree, after fermentation entrance is vigorous, Also need to add a certain amount of sugar.Poured in down a chimney and sprayed.The number poured in down a chimney is decided by several factors, species, original such as fruit wine Expect quality and dip time etc., typically pour in down a chimney 1-2 times daily, every time about 1/3.This process typically lasts about 1 week or so Time.

5. skin slag separates and squeezing：The proportion of measure fruit wine is down to 1000 and below (or measure sugar content is less than 2g/l) When, start the separation of skin slag.After isolation, should be by the temperature control for the wine that flows automatically in 18-20 in order to ensure the progress of alcoholic fermentation DEG C, canful.

6. malo-lactic fermentation：Malo-lactic fermentation is the necessary process for improving fruit wine quality.Only in apple After yogurt acid fermentation terminates afterwards and carries out appropriate SO2 processing, fruit wine just has biological stability.And it is that fruit wine becomes more It is soft mellow and full.This fermentation process must assure that canful, sealing.SO2 to 50mg/l is added after end.

7th, wine is steamed.The fruit wine of fermenting-ripening, it contains extremely complicated composition.By steaming wine the alcohol in fruit wine, water, height The active ingredients such as level alcohol, acids are evaporated to steam, then can obtain high concentration white wine through cooling.Should be tried one's best during distillation alcohol, Aromatic substance, alcohol sweet substance etc. extract, and remove impurity as far as possible using the method left out the beginning and the end, and then enter luggage and fill storage Deposit.Fruit wine a portion of fermenting-ripening is without steaming wine process, it will obtains the fruit wine (low wine) of low concentration, is situated between below The low concentration fruit wine that continues stores.

8th, storage technology

This process is since wine fermentation terminates to enter after storage tank, before fruit wine is filling.It is very big because having on the time Difference is specific to be divided into the following steps again：The storage of stainless cylinder of steel or the storage of wooden barrel, freezing processing, filtration treatment

Former wine is clarified and the filtering of lower glue：After fermentation ends, temperature has dropped very low, and former wine is made by winter low temperature It can be clarified naturally under.The quality and speed of fruit wine clarification can be accelerated in combination with lower glue filtering technique.Will for some The preferably new wine of fruity is sought, by the tartar stability processing clarified with fruit wine can be carried out after filtering technique.For needing wood The fruit wine of bucket ageing, can now load wooden barrel and be stored.When this process may need some months, several years even longer Between.

The processing of former wine cold stability：

The filling of fruit wine is exactly that fruit wine is fitted into container, to keep its existing quality, is easy to recommend and sells.Filling The quality of fruit wine must be tested before dress.Determine that fruit wine meets fruit wine quality, sanitary standard.In order to keep the stabilization of quality Property and uniformity, the wine of some kinds also need to be allocated.

1. allocate：Color：Increase and the color for reducing fruit wine；

Fragrance：It can increase the fruity of fruit wine by blending new wine.And the wine allocated accordingly by ageing can then increase Add ageing fragrance；

Mouthfeel：Make mouthfeel more balance coordination.Physical and chemical index：It is allowed to the standard for meeting correlation.Meet particular range people The consumption of group is also very important.

2. stability test：This process is exactly to avoid the generation of thing like this.Only pass through stabilization in fruit wine Property experiment after, be only possible to carry out the next step --- it is filling.Including：Tartar stability, pigment stability (red), albumen are steady Qualitative (white), metal ion stability, biological stability etc..After wherein biological stability inspection can be extended to aseptic filtration Carry out.

3. aseptic filtration and filling：Aseptic filtration is generally secondary filter, first carries out clarification filtration, then carry out degerming mistake Filter, the wine filtered out directly carries out filling.Considered using film or degerming plate filters.Mainly there are following components：Send container, pass Send, wash container, drying, filling, tamponade, set Capsule, labeling, coding, vanning, stacking.

Ripened fruit is the main raw material of brewing fruit wine, and the composition contained by its each part is different, in brewing process Also different roles will each be played the part of.The time that general fruit takes around 100 days after June result is ripe.In this process The volume of middle fruit becomes big, and sugared part increase, tart flavour reduces, and the aldehydes matter increase such as haematochrome and tannin makes color burn.In addition Potential fragrance also gradually forms, and will be come out after fermented.Ripe its size of fruit, shape, color etc. all can be because of Kind and it is different.In addition yield is how small, residing natural surroundings, if can all influence fruit by pathogen contamination and time quality etc. Characteristic and quality.

The liquid water fruit juice making technique of the present invention is as follows：

The first step：When buying various fruit and choosing various fruit, some well-done various fruit can be selected, even one Various fruit being scattered are also not serious.These various fruit one are easily to ferment, second, price is relatively low.Common is various Fruit all may be employed to make various Eaux-De-Vie.

Second step：Various fruit are washed because various fruit surfaces are likely to remains of pesticide, clean the link of various fruit just It is quite important, it is desirable to be rinsed repeatedly by a cleaning, then with running water, while reject rotten various fruit.

3rd step：Dry various fruit to be contained in various fruit among the container of energy leak, wait various fruit surfaces not have Globule can pours into container.

4th step：It can be ceramic vessel or glass container to select container, but does not advocate to use plastic containers, because It is likely to chemically react with alcohol for plastics, and produces some noxious materials, is detrimental to health.

5th step：Various fruit put respective container into, directly crush various fruit, operation measure is squished respectively with machinery Kind fruit, but fruit stone can not be damaged by pressure, it is necessary to classify the various fruit syrup of storage, and various liquid fruit syrup are made, then carry out It is standby after appropriate SO2 processing.

The beneficial effect of patent of the present invention is：Compared with prior art, patent of the present invention employs one kind by a variety of water The fruit wine that fruit is brewageed, principle are crushed respectively using the various fruit currently produced, process, unified mixing, unified fermentation, are made one The Eaux-De-Vie that kind is mixed with various flavors and nutrition.Solve current single Eaux-De-Vie such as grape wine, applejack, plum The problem of color, smell and taste such as wine and poor nutrition.

Brief description of the drawings

Patent of the present invention is further described with example below in conjunction with the accompanying drawings.

Fig. 1 is fruit wine (such as grape wine) brewage process figure that single kind of fruit is brewageed

Fig. 2 is the technique for brewing fruit wine figure brewageed by various fruits

Embodiment

As shown in figure 1, grape juice forms grape wine after spontaneous fermentation.Its principle is will under the effect of grape saccharomycete Glucose fermentation in fruit juice generates alcohol and produces carbon dioxide.

(1) raw material sorts：In general, any grape fruit can make wine, but spawn wine, then only adopt The quality raw materials (grape) required with suitable wine brewing could be competent at.Here not only require kind but also require the quality of fruit.

1. kind：It is adapted to the kind to make grape wine to have Cabernet Sauvignon, Merlot, hila, PINOT NOIR, France in China at present The kinds such as orchid, it is adapted to the kind for brewageing white wine there are the kinds such as Chardonnay, Yi Silin, Riesling, Ugni Blanc.

2. raw material sorts：The sorting of raw material is also noted that after kind is selected, liquor-making raw material (grape) should be abundant ripe Shi Caishou, while should carefully be chosen except ripe bad green fringe, sick fringe and the fringe grain for having wound before broken juice.Especially to remove Rotten, mouldy and rotten fringe grain in raw material.

(2) go to obstruct, crush, take juice：Raw material after sorting will carry out crushing in time takes juice.In sophisticated manufacturing plants man, this A little processes are carried out by special machinery, but total principle is：Every will be crushed completely, and seed and fruit are not injured when broken Stalk, because containing tannin, grease and glucosides in seed, carpopodium, these materials, which enter in wine, can produce the peculiar smell such as bitter, numb, puckery.Together When it should be noted that the quality of disintegrating apparatus and container；Every part contacted with grape juice can not use iron, copper product, And the products such as hard wooden, aluminium, stainless steel should be used；Can ruin grape wine generation iron, copper because fruit juice once contacts with iron, copper Disease, and increase the content of the heavy metal ion in grape wine.

(3) squeezing and clarification

Squeezing is to fully take out the fruit juice in pulp, but does not extrude the inclusion in carpopodium and seed.Initially not The grape juice flowed out certainly through squeezing is referred to as " free juice ", and this part mass is fine, is mainly used in brewageing quality liquor.And add The juice taken is pressed, quality is slightly poor, can brewage respectively, can also mix and brewage with free juice.Can be turned when squeezing not juice it is loose after plus Water is pressed again, and this juice is also referred to as " two juice ", second-rate, is mainly used as the fermentation raw material of Spirit.Alone grape juice fermentation master It is then that gross weight slag ferments together when being used to brew white wine, and brewing red wine, it is contained in dissolution grape pomace to soak Pigment.

Clarification is to brew high-quality wine distinctive technique (being fermented using clear juice), and can when brewing general grape wine Save this operation.Other fruit juice that can also be with high speed centrifugation or filter press to be clarified.

(4) sulfur dioxide treatment：In order to ensure that saccharomycetes to make fermentation is pure, the activity of other miscellaneous bacterias is prevented or suppressed, it is necessary to Carry out sulfur dioxide treatment.Sulfur dioxide can suppress the activity of most miscellaneous bacteria, mould, but not influence the work of normal yeast It is dynamic, therefore it has the double action of purification grape wine and control fermentation.The addition of sulfur dioxide is often when broken or fruit juice enters tank Once added before fermentation, such bactericidal effect is preferable.General conventional 6% sulfurous acid H2SO3 obtains SO2, except sulfurous acid Outside, can also be handled with potassium metabisulfite or sulfur dioxide liquid.General dosage is that every liter of grape juice adds 0.8-2.5 milliliters Sulfurous acid, when specific addition will be according to fermentation depending on the quality condition of grape.

(5) sugar and acid adjustment are adjusted before fermentation

1. adjust sugar：Sugar is the raw material for generating alcohol, and according to fermentation formula and practical measurement, once alcohol needs 1.7 for generation Gram glucose.The alcoholic strength of finished wine is generally more than 13% (13-18%), should be so generally requiring in grape juice sugar content More than 22.1%；Separately sugaring is not required to if grape sugar content height, otherwise should adjust juice sugaring.Vinifera is general for China various regions Pol is not high, so carrying out sugaring processing before fermentation.But in order to ensure the quality of grape wine, sugaring amount should be controlled at 2 Within alcoholic strength (i.e. every liter of grape juice sugaring amount is not higher than 34 grams).The best method for improving fruit juice sugar content is to add concentration Portugal Grape fruit juice is supplemented, and China is more at present based on the refined granulated sugar of addition.The how much alcohol to reach on request of sugar added Depending on concentration.Such as require that vinic alcohol reaches 13 degree, then should contain 13 × 1.7=221 (gram) sugar in every liter of grape juice in theory, If the actual sugar content of fruit juice is 17%, every liter of fruit juice should add 221-170=51 grams of sugar.But in fact added by such amount Granulated sugar, every liter does not reach 221 grams containing sugar after sugaring, because volume adds 625 milliliters after the dissolving of per kilogram granulated sugar, therefore Correct sugaring amount should press formula calculating：Granulated sugar addition=grape juice weight × (containing sugar in required wine degree × 1.7- grapes Amount)/100- needs wine degree × 1.7 × 0.625 that reaches, such as the grape juice of 100 kilograms of sugar contents 13% to be fermented into containing wine The grape wine of 13 degree of essence, sugaring amount are：Sugaring (kilogram)=100 × (13 × 1.7-13)/100-13 × 1.7 × 0.625= 10.56 kilograms, in general production, in order to which convenience of calculation often calculates sugaring amount with empirical equation, method is：

(1) when fruit juice sugar content is higher than 15%, formula is 230- sugar content × 10

(2) when fruit juice sugar content is less than 15%, formula is 240- sugar content × 10

As above example, because sugar content is low, therefore it is every liter of 240-13 × 10=110 grams of sugaring.

It is noted that 2 points during to fruit juice sugaring

(1) saccharomycete containing sugar less than 20% fruit juice in activity it is vigorous, when sugar is too high activity be just affected, because This method that should use gradation sugaring when making the grape wine of high wine degree.

(2) add after dissolving granulated sugar with cold grape juice, added after syrup must not be melted into.

2. acid adjustment：Appropriate tartaric acid can promote color and luster and make the flavor of wine dense, if grape juice acidity less than 0.5 gram/ At 100 milliliters, then it should add tartaric acid, citric acid or the higher fruit juice of acidity and be aligned.If acid content is higher than 1 gram/100 millis Rise, then neutralize excessive acid point with sugaring deacidification or the neutral potassium tartrate of addition.

(6) ferment

1. the preparation and sterilization of round

Large-scale brewery's fermentation is more to be carried out in fermentation vat or fermentation tank, and is that fermentation shares a pond (tank) with storage, right This should carry out conscientious cleaning before use, and with SO2 fumigations.Small-sized fermentation container uses cylinder, urn, tank, bucket etc. no matter With the total requirement of what container is non-leakage, energy is closed, is contacted without copper, iron with wine.Container will be sterilized conscientiously before use, most often Method is sulfur fumigation, every 5-10 grams of sulphur of 100 liters of volumes, be placed in a can or ceramic bowl light it is stifling, It must be noted that sulphur must not be fallen into bucket, and the hand for contacting sulphur must be cleaned, and prevent any drop sulphur Sulphur is fallen in fruit juice.The available sulfurous acid containing 2% SO2 for being made round using cylinder, urn, tank is rinsed, then cylinder mouth down Make sulfurous acid stream net, used after placing a night.

2. fill juice

Grape juice after broken, sulfur dioxide treatment, saccharic acid adjustment is fitted into fermenter (cylinder, tank), typically 4/5ths degree is only filled to, is rushed when leaving 1/5th prevention fermentations outside skin slag.Then it is close to buckle fermentation bung progress wax seal Close fermentation.The effect of fermentation bung is only to be permitted CO2 discharges caused by internal fermentation, and prevents outside air from entering.Conventional fermentation bung Have following several：The first fermentation bung is simply easily made, but shortcoming is that temperature declines when fermentation ends, and pressure reduces in bucket, holds Easily by bottle reclaimed water suck-back, pollute wine.Often make round with cylinder in some rural areas, family's wine brewing, at this moment necessarily pay attention to cylinder Mouth closing, typically first pasted two layers with blank sheet of paper or newspaper, then add one layer of thin bamboo strips used for weaving or thin bamboo strips for mats, while to be installed on the thin bamboo strip on fermentation bung Outlet glass tube, finally sealed with thin even and added with hemp cut yellow mud, placement is fermented in the cool.

3. main fermentation：Wine production is often using the natural yeast on pericarp, without adding artificial yeast, typically after juice is filled Then start to ferment under the conditions of 20-25 DEG C, after a couple of days, at this moment fruit juice becomes mixed, discharge bubble (CO2), temperature rise, just starts Fermentation is weaker, then progresses into fermentation peak period, and at this moment as boil water, then again gradually slack-off, temperature is begun to decline, main Fermentation process can be completed for typically 5-7 days at 25 DEG C, at this moment fruit juice sweetness extinction, and vinosity enhancing, juice starts to clarify, skin slag Precipitation produces.The key of this period management is：

(1) temperature is controlled：General fermentation temperature should be controlled below 30 DEG C, and alcohol is volatile during higher than 30 DEG C, higher than 35 DEG C When acetic acid bacteria it is largely movable, volatile acid increases, and normal fermentation is affected.Therefore it should be noted that observation is in time using spray or other Method cools.In cold district, when room temperature is less than 15 DEG C, natural yeast activity can also be affected, and should suitably be heated Or isothermal holding.

(2) pressure cap is stirred：In fermentation, when especially belt leather ferments, skin slag floats to form one layer " wine cap ", can so hinder CO2 discharge, at the same have influence on again pigment in pericarp, aromatic substance leaching it is molten, therefore should use pressing plate will " wine cap " pressure 2-3 It is secondary.The later stage in this stage is it is noted that check quality, sugar acid content and the alcohol content of fermentating wine, to grasp course of fermentation. Main fermentation will go out bucket in time after terminating, separate wine and skin slag.The available siphon pipe or clean screen filtration to be fermented with cylinder, bucket, urn, The wine liquid filtered is " former wine ", is loaded into sterilized container and (fills ninety percent half), to carry out the after fermentation of ageing.It is surplus Under skin slag compressible go out wine, but inferior quality, should try one's best and separately contain, not mixed mutually with " former wine ".Squeeze residue surplus after drinking It is available for Spirit or brewing fruit vinegar.

(7) rectification ageing：Former wine falls bucket (cylinder) and starts ageing afterwards, if at this moment because of main fermentation when fruit juice in pol deficiency make Alcoholic strength is still not up to when 12-13 spends it is necessary to first give adjustment Alcohol degree, typically multi-purpose fruit wine, white wine or edible alcohol, " is adjusted The alcohol or white wine amount added during wine " presses formula calculating：Rectification dosage=former wine amount × (wine degree-former wine the wine that need to reach Degree)/rectification concentration used-the wine degree that need to reach, example：Existing 100 jin of wine degree are 8 former wine, to be transferred to 13 degree, 60 need to be added by asking How much spend white wine60 degree of wine dosage=100 × (13-8)/60-13=31.6 jin is brought into by above formula, is by 60 degree of 31.6 jin White wine add former wine in then into.It should be noted that can not be poured into suddenly during rectification, but (it is curved to connect one under funnel with bend pipe funnel Bent transparent hose) slowly heavy wine is inserted, heavy wine is floated in former wine, penetrate into white wine gradually.The wine mixed up is quiet at low temperature Put, carry out preliminary ageing, by a stage ageing, vinosity clarification is shinny.

(8) bucket is changed：The former wine that preliminary ageing is deposited through standing once is changed again in December then or Second Year January Bucket (changing cylinder) continues ageing.When changing barrel it must be noted that：1. changing former wine before bucket never to shake, the method for siphon can only be used to draw Pure mellow wine, wine liquid is set to be separated with precipitation.Wine pump conveying wine liquid is commonly used in large-scale production.2. new container and various suction wine equipment must recognize Really carry out disinfection.3. if still there is suspended material in wine after changing bucket, transparency is inadequate, can be handled and be clarified with " lower glue ", often With gelatin or egg, how much specific dosage will be depending on experiment, and lower glue is excessive more muddy on the contrary.Commonly used in large-scale production Press filtration or supercentrifuge are clarified to reach.4. ageing time length, in order to prevent miscellaneous bacteria from infecting, can be added in wine appropriate SO2, the content 150-200 in every liter of wine milligram are defined.

(9) ageing is stored：Ageing can make grape wine more ferment thick, fragrant.Grape wine is a live body, in traditional aging process In, continue that a series of biochemical changes occur, so as to form the aromatic substances such as many advanced lipid compounds, wine body is satisfied It is full, strong and brisk in taste, flavor is typical.Must be noted that in traditional aging process it is following some：1. sanitation and hygiene are wanted in ageing wine room, never mosquitos and flies In entering Deng insect.2. ageing must be carried out under closed situation, prevent miscellaneous bacteria grows from ruin wine.When closed bad in wine easily Wine film is formed, so that wine degree reduces, wine body is thinning, while in the presence of having air, hops bacterium converts alcohol into Acetaldehyde and water, have a strong impact on the quality of wine.3. at any time filling drinking vessel, and add one layer of edible alcohol on wine face, prevent wine Flower bacterium intrusion.Place of having ready conditions in Second Year two, March can change bucket again once, then after ageing 1 year again row allotment, bottling and Sale.

(10) sweet wine is allocated：Former wine ageing more than 1 year is " dry wine " if drinking.Our people drinks sweet wine Custom, therefore can be allocated before dispatching from the factory, i.e., add white granulated sugar on request.Such as to reach 14 degree of sugar, then can be in 100 jin of wine 14 jin of white granulated sugars of middle addition.Sugar is adjusted to be filtered when transparency reduces later with filter cotton.Alcohol content is 15% in sweet wine Following all should carry out sterilization processing, to kill the saccharomycete in wine, prevent from continuing to ferment in bottle, or even produces bottle explosion and show As.The method of sterilization is handled 20 minutes at 68-75 DEG C after wine is bottled, and code is filled after processing can case storage Or sold.

The defects of vin ordinaire is common：

Stopper smell --- wine, which smells and tasted, one musty or tart flavour.

Oxidation --- wine contacts too many oxygen.This wine has the taste of strand Pear wine.

The white wine of oxidation seems darker on color and luster than cotemporary wine, and red wine then have it is kind unusual brown Color.All wine can all aoxidize with advancing age and gradually, and this is wine required part in maturation.But Some cocktail parties are prematurely ripe, and this is possible to be attributed to grape and takes improper behaviour in rear improper processing mode, brewing process Make or because oak plug does not have good seal.

Over cure --- wine, which smells, kind of the taste for the match lighted and tasting can allow throat rear portion to be turned sour. During wine brewing, sulfide can be by the extensive use as disinfectant.

Hydrogen sulfide --- rotten-egg odour, come from winemaker and do not cause enough attentions to fermentation process.In addition, vulcanization Hydrogen there is also after grape wine maturation without tank switching immediately.

Dirty bucket --- can taste wine has a strand musty just as corked wine.Fat, especially those skies The wooden barrel of a period of time is put, it is necessary to which carefully wiped clean is so as to avoiding polluting wine.

Acetic acid --- the generally existing in grape wine, grape wine can be excessively set to have the same smell and flavour of vinegar.

As shown in Fig. 2 a kind of fruit wine brewageed by various fruits of the embodiment of patent of the present invention,

The brewing process of fruit wine can be expressed with a simple formula：Sugar+yeast=alcohol+carbon dioxide+heat Sugar inside fruit juice, transforms into alcohol in the presence of yeast, just obtains the fruit wine described in us, works as in fermentation process In can also produce carbon dioxide and heat.

With the maturation of fruit, winemaker starts to determine the time of harvesting, the kind being typically different, different orchards, difference The maturity of regional fruit be different, it is necessary to according to actual conditions, harvest in batches.

Screening：The various fruit that harvesting is returned transport brewery back within the shortest time, and all fruit can be put on conveyer belt, Screened, the process of screening mainly removes bad fruit, such as immature, broken or rotten fruit, fruit Leaf is also required to remove.It is more strict to this screening to focus on the chateau of fruit wine quality, or even the water of discarding 1/3 sometimes Fruit.

It is broken：For fruit wine, first have to carry out broken skin, so the juice of fruit can be allowed to flow out, it is convenient by pericarp and fruit juice Bubble is together；And for fruit variety, this is not a necessary step, and many fruit can be squeezed directly, it is not necessary to broken skin. Carpopodium can also remove in this step.In some specific producing regions, winemaker can retain carpopodium, and so doing can increase to wine More tannin.

Squeezing：The purpose of squeezing is exactly that liquid and solid separation, fruit can be completed into the step, fruit before fermentation The step can be completed after skin contacts a period of time with juice.The fruit juice separating in pulp is come out by squeezing the juice, then by one Part fruit juice is individually fermented, and individually fruit wine quality is adjusted in concentration to a part of fruit juice later.

Soak skin：Leaching skin refers to together with the immersion of the fruit after broken skin and fruit juice, so that fruit juice is extracted into needs from flesh side face Color, tannin and flavor substance.For fruit wine, the time length that pericarp contacts with wine would generally be wanted to reach according to wine brewing person To requirement determine that in this process, the fermentation of fruit wine is also to carry out simultaneously because the relation of proportion and carbon dioxide Produce, pericarp can be floated over all above fruit juice, above this layer of floating pericarp we term it wine cap, this phenomenon can cause to extract Take the difficulty of color.It must ensure that wine cap keeps moistening during skin is soaked, if they are dried, bacterium will look unfamiliar upper It is long, wine is degenerated.Fruit juice also needs to sufficiently contact with wine cap, and otherwise the color of wine will be very uneven, and color above is deep, Following is of light color.

Fermentation process：Alcoholic fermentation is exactly the process into alcohol by the sugar transition inside fruit juice, is also referred to as once sent out Ferment, alcoholic fermentation would generally add artificial yeast to help fermentation starting and progress, can be produced in fermentation process carbon dioxide and Heat.So the control of temperature is particularly significant, generally, Eaux-De-Vie requires fermentation temperature than relatively low (typically in 15-20 degree), Do so the fruity that can keep wine and pure and fresh.Wine fermentation temperature can be higher, generally between 25-35 degree, but if Temperature will stop higher than 35 degree of fermentations.Some fruit wine need fermentation premise high-temperature, in order to extract fruit to greatest extent Pigment on skin, but if temperature is too high, similar cooked mouthfeel can be brought to fruit wine.

Malolactic fermentation：The process of malolactic fermentation is to convert malic acid sharp in wine by lactic acid bacteria As soft lactic acid.The acidity of wine can be reduced for the Eaux-De-Vie compared with cryogenic region to be balanced, and in this process In can also produce new fragrance, such as butter and cream.But for the less or insufficient fruit wine of those acidity of tropical producing region and Speech, acidity is then quite valuable, and brewery can stop malolactic fermentation using the mode for adding sulfur dioxide or reduction temperature.

Change bucket：In brewing process, precipitation, such as pericarp, fruit seed, wine pin etc., winemaker are often formed fruit wine on bottom The limpid wine liquid on upper strata would generally be drawn into clean tank by air pump, so as to avoid fruit wine and sediment from connecing for a long time Touch, produce offending smell.During bucket is changed, fruit wine also of short duration can touch air, avoid over reduction smell Generation.Meeting nature sinks to round bottom after yeast is dead, forms the deposit of white powder, this precipitation Material is called wine pin (Lees).Many Eaux-De-Vie can and the maturation together of wine pin, so do can increase more wine bodies to wine and Flavor.

Maturation：Fruit juice is after the fermentation was completed, it is possible to is referred to as fruit wine, the wine being just brewed, either mouthfeel are also It is that fragrance is all very strong and make widely known, allows people to be difficult to receive, it is therefore desirable to which wine placed into a period of time makes wine become balanced beautiful Taste, it is easier to be accepted.Popular saying is that raw wine is changed into ripe wine,

The distillation of fruit wine：Aromatic substance in fruit wine wine, a part are obtained by distilling.Though the fruit wine of the present invention is a kind of Spirit, but it is different from alcohol, the exigent purity unlike distilled spirit, it is required that the former fruit wine that distillation obtains Spirituosity keeps the volatile materials of appropriate amount in the range of 60%~70% (V/V), to establish the material base of fruit wine fragrance Plinth.

In order to prevent the formation of deposit in transportation, wine has to do stable processing, wine is carried out before bottling Cooling, temperature is dropped to rapidly subzero 4 degree, to remove the tartaric acid in wine, allows vinosity to become more stable, otherwise, wine is filling After bottle, run into low temperature and some small winestone acid crystals then occur, these crystallizations are mistaken as cullet or wine sometimes Quality go wrong, tartaric acid does not have any injury to wine, but can influence colours of wine and mouthfeel,

Bottling：Wine can be fitted into vial, then transport to all over the world before dispatching from the factory by fruit wine, and some high-quality Fruit wine is bottled after then cultivating a period of time inside wooden barrel.Most of fruit wine needs to drink as early as possible after bottling, to keep in wine Maximum fruity., then can be by maturation in bottle come improving quality for the fruit wine of some.

With the technology shown in Fig. 1 compared with prior art, patent of the present invention has been made three aspects and improved, one, add it is former general The raw material of the wine brewing of logical fruit wine (grape wine).2nd, added on the basis of original common fruit wine (grape wine) and blend liquid Fruit syrup link.3rd, a variety of odor types of original common fruit wine (grape wine) are added.

The present embodiment it is a kind of had by the fruit wine that various fruits are brewageed compared with existing common fruit wine (grape wine) it is as follows Advantage：

1st, it is single to change original common fruit wine (grape wine) composition, original common fruit wine (grape wine) only has a kind of water Fruit, and fruit wine of the present invention is fermented by various fruits and formed.

2nd, the characteristics of original common fruit wine (grape wine) nutritional ingredient is less is changed, and fruit wine of the present invention is by various fruits Wine brewing forms, and nutritional ingredient is relatively abundanter.

3rd, original common fruit wine (grape wine) less varieties are changed, and fruit wine of the present invention is formed by various fruits wine brewing, product Kind is abundant.

4th, it is too high to change original common fruit wine (grape wine) cost of material, and fruit wine of the present invention is made wine by various fruits and Into fruit cost substantially reduces.

5th, process of original common fruit wine (grape wine) without distillation is changed, and fruit wine of the present invention is made by various fruits The process that wine is formed and distilled.

Finally illustrate, above example is only to illustrate the technical scheme of patent of the present invention and unrestricted, and this area is general The modification or equally replace that logical technical staff is made to the technical scheme of patent of the present invention, do not depart from patented technology of the present invention simply The spirit and scope of scheme, it all should cover in patent of the present invention and right.

Claims (6)

1. a kind of fruit wine brewageed by various fruits, it is primarily characterized in that (1) is brewageed by various fruits and formed, more kinds of (2) Fruit must take out a fruit syrup part and be fermented, and a part is concentrated；(3) various fruits juice fermentation temperature control exists 15 degree to 20 degree；(4) fruit wine after fermentations must carry out distillation and concentration.(5) fruit wine after distillation and concentrations must be blent. (6) fruit wine after is blent must be for some time curing.

2. according to claim 1, the fruit wine that various fruits are brewageed must be two or more fruit while the fruit wine brewageed and formed.

3. according to claim 1, various fruits must take out fruit syrup half and be used to ferment, and half, which is used to concentrate, to be seasoned.

4. according to claim 1, the fruit wine after fermentation must carry out distillation and concentration, after being distilled by special destilling tower, fruit The concentration of wine can bring up to 40%-60% from 14%.

5. according to claim 1, the fruit wine after distillation and concentration must be blent, and the fruit wine alcohol concentration after distillation and concentration is 40%-60%, it is necessary to be diluted, increase the content of original fruit juice, the fruit wine of various concentration is made.

6. according to claim 1, the curing that the fruit wine after blending must be for some time, or so half a year is placed before referring to fruit wine bottling It is aging.