CN107723157A - A kind of Processing Technology of Fruit Wine - Google Patents
A kind of Processing Technology of Fruit Wine Download PDFInfo
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- CN107723157A CN107723157A CN201710956201.2A CN201710956201A CN107723157A CN 107723157 A CN107723157 A CN 107723157A CN 201710956201 A CN201710956201 A CN 201710956201A CN 107723157 A CN107723157 A CN 107723157A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The invention discloses a kind of Processing Technology of Fruit Wine, comprise the following steps：S1, raw material sorting：The high apple of the ripening degree of selection；S2, cleaning and juicing：Cleaned with scour without sediment motion, thoroughly remove soil, debris etc., then take out and dry, apple smash crusher machine to pieces after, be put into juice separator and press extracting juice；S3, clarification：The fruit juice come of just squeezing out is very muddy, it is necessary to add in time after sulfur dioxide and pectin is sufficiently mixed uniformly, stands 24h 36h；S4, is tuned into point：Pol and acidometer allotment need to be carried out by treating the cider of fermentation；S5, fermentation：Leavening is used as using wine active dry yeast；S6, filtering：Need to be filtered before filling, can be crossed, filter or be heated with lower glue, frozen filtration；S7, it is filling：With fruit wine fruit wine bottle placer it is canned after, sealed immediately, needed before filling to filling apparatus carry out sterilization processing.Advantage is：The present invention can not only simple production process, and caused fruit wine clarity is high, delicate mouthfeel.
Description
Technical field
The invention belongs to Processing Technology of Fruit Wine technical field, more particularly, to a kind of Processing Technology of Fruit Wine.
Background technology
Fruit wine is the wine for being turned into alcohol by saccharomycetes to make fermentation with fruit sugar in itself, flavor and alcohol containing fruit.
Therefore family among the people can make some Eaux-De-Vie certainly to drink often.Such as plum wine, grape wine, red hayberry wine, Yangtao wine etc..
Because these fruit surfaces have some wild yeast, plus some sucrose, therefore it need not additionally add yeast and can also have
Some fermentations, but folk tradition cooks the method for wine often spacious day is time-consuming, it is also easily contaminated.So some additional active ferment
Mother is the Perfected process of quickly brewing Eaux-De-Vie.
Although containing alcohol in fruit wine, content compared with white wine, beer and grape wine it is very low, generally 5 to 10
Degree, highest also only have 14 degree.Therefore, drunk by many Japanese adults as the soft drink after meal or before sleeping.Japanese hirosaki
The long field professor in agronomy life science portion of university points out that fruit wine is exactly in simple terms the whole nutrition drawn in fruit and made
Wine, wherein the amino acid containing abundant vitamin and needed by human body.Even if sometimes eat it raw the battalion that fruit can not absorb
Support, can but be absorbed by fruit wine, because nutritional ingredient has been dissolved completely in fruit wine.Long field professor says, contains in fruit wine
There is substantial amounts of polyphenol, suppression fat can be played a part of and accumulated in human body, make one to be not easy accumulation fat and proud flesh.This
Outside, compared with other drinks, effect of the fruit wine for nursing heart, regulation women mood becomes apparent from.
Apple is also the raw material that fruit wine makes, and existing applejack is processed into by a series of complicated technique of clothes,
Complex procedures, a step, which makes to go wrong, may result in that the work of early stage is all useless, and the fruit wine clarification that existing technology obtains
Spend not high enough, contains certain suspension in fruit wine.
Therefore, it is proposed that a kind of Processing Technology of Fruit Wine solves the above problems.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of Processing Technology of Fruit Wine.
A kind of Processing Technology of Fruit Wine proposed by the present invention, comprises the following steps：
S1, raw material sorting：The high apple of the ripening degree of selection, it is desirable to gone rotten, without raw green grass or young crops without disease pest, nothing, crushing juice rate is high to be contained with saccharic acid
High kind is measured, as state's light, Fuji apple's isopreference use；
S2, cleaning and juicing：Cleaned with scour without sediment motion, thoroughly remove soil, debris etc., then take out and dry, apple is smashed to pieces
After crusher machine, it is put into juice separator and presses extracting juice, the moisture in apple is mostly by protein, pectin and Trace Starch etc.
Hydrophilic colloid is fettered, and broken pulp is put into ceramic vessel by squeezing ability juice after taking out fruit juice；
S3, clarification：The fruit juice come of just squeezing out is very muddy, it is necessary to add in time after sulfur dioxide and pectin is sufficiently mixed uniformly, quiet
24h-36h is put, because caused sediment is more and short texture, the siphonage for being easy to progressively be moved down with suction pipe takes juice；
S4, is tuned into point：Pol and acidometer allotment need to be carried out by treating the cider of fermentation, and the sugaring of sugar content deficiency supplements, with
I.e., organic acid can promote saccharomycete to breed and suppress the growth of spoilage organisms the alcohol of 1.7g sugar generation 1%, and acidity is generally adapted to
Contain 0.8g-1.0g per 100ml；
S5, fermentation：Using wine active dry yeast as leavening, dosage：0.03%-0.05% is straight after it is activated with warm water
Connect to be added in cider and ferment；
S6, filtering：Need to be filtered before filling, can be crossed, filter or be heated with lower glue, frozen filtration, no matter used
That filter method, it is required to carry out small experiment before filtering, Instructing manufacture is being carried out after obtaining optimum efficiency；
S7, it is filling：With fruit wine fruit wine bottle placer it is canned after, sealed immediately, need to sterilize filling apparatus before filling
Processing.
Preferably, soaked in the dilute hydrochloric acid solution for putting it into 1%-2% before apple cleaning in the S2, be in squeezing
Prevent from squeezing broken fruit stone so that wine body produces peculiar smell, stoning processing should be carried out before squeezing the juice, while it is 60%- to control crushing juice rate
70%, if crushing juice rate is too high, applejack coarse mouthfeel can be caused.
Preferably, the dosage of pectase is 60mg/L in the S3, using being that pectase pulvis first is substantially soluble in into 4-5 times
Warm water in（40℃-50℃）, it is then added in fruit juice and stirs evenly after standing 1h-2h, control juice temperature as 35 DEG C -45 DEG C, it is quiet
Put 20h-30h.
Preferably, appropriate sulfur dioxide gas is passed through into fruit juice in the S3 so that the concentration of fruit juice reaches
100mg/kg-130mg/kg, 4.5kg potassium metabisulfites are added in by 5kg fruit juice or add D- by the 5%-6% of inventory
Arabo-ascorbic acid carries out color protection.
Preferably, can be by its acidity adjustment to pH value with watery hydrochloric acid in the S4：3.5-4.5.
Preferably, fermentation is divided into main fermentation and after fermentation in the S5, during main fermentation after fruit juice input round immediately
Saccharomycete is added, and is stirred, fermentation temperature control is at 18 DEG C -28 DEG C, and fermentation time is with the active and fermentation of saccharomycete
Temperature and change, fermentation time 10d-20d, when residual sugar amount is down to 5g/l-7g/ main fermentation terminate.
Preferably, the after fermentation in being fermented in the S5, fermentation temperature is controlled at 12 DEG C -20 DEG C, when residual sugar amount is down to 4g/
During l, after fermentation terminates.
Preferably, it is filtered until clear transparent in the S6, and is had in the charging aperture of filling bucket with flame filter press
One layer is crossed sterile film.
Preferably, filling process implements isolation in the S7, carries out 1h ultra violet lamp sterilizations before producing, is passed through after processing
Sterile wind, malleation is kept, prevents miscellaneous bacteria from invading.
Compared with prior art, it is the advantages of this Processing Technology of Fruit Wine：The present invention is by adjusting sulfur dioxide and fruit
The proportioning addition of rubber powder so that obtained not only fruit juice is limpid transparent, and delicate mouthfeel, can be effectively by fruit by filtering twice
Suspension in wine filters out, and further improves the clarity of fruit wine, the quality for the fruit wine that can effectively improve, can then increase
Add the sales volume of fruit wine, using the long-run development of enterprise, the technique is simple, easy to operation, beneficial to the production of fruit wine rapidly and efficiently, pushes away
It is wide to utilize.
Brief description of the drawings
Fig. 1 is the process chart of the present invention.
Embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment 1
S1, raw material sorting：The high apple of the ripening degree of selection, it is desirable to gone rotten, without raw green grass or young crops without disease pest, nothing, crushing juice rate is high to be contained with saccharic acid
High kind is measured, as state's light, Fuji apple's isopreference use；
S2, cleaning and juicing：Cleaned with scour without sediment motion, thoroughly remove soil, debris etc., then take out and dry, apple is smashed to pieces
After crusher machine, it is put into juice separator and presses extracting juice, the moisture in apple is mostly by protein, pectin and Trace Starch etc.
Hydrophilic colloid is fettered, and broken pulp is put into ceramic vessel after taking out fruit juice by squeezing ability juice, prevents cause and effect juice
Ironware contact causes containing iron taste and fruit juice to change colour in fruit juice, is soaked in the dilute hydrochloric acid solution for putting it into 1% before apple cleaning
Bubble, squeezing when in order to prevent squeeze broken fruit stone so that wine body produce peculiar smell, stoning processing should be carried out before squeezing the juice, is controlled simultaneously
Crushing juice rate is 60%, if crushing juice rate is too high, can cause applejack coarse mouthfeel；
S3, clarification：The fruit juice come of just squeezing out is very muddy, it is necessary to add in time after sulfur dioxide and pectin is sufficiently mixed uniformly, quiet
24h is put, because caused sediment is more and short texture, the siphonage for being easy to progressively be moved down with suction pipe takes juice, pectase
Dosage be 60mg/L, using being first to be substantially soluble in pectase pulvis in 4 times of warm water（40℃）, it is then added to after standing 1h
Stirred evenly in fruit juice, it is 35 DEG C to control juice temperature, stands 20h, appropriate sulfur dioxide gas is passed through into fruit juice so that fruit juice
Concentration reach 100mg/kg, in by 5kg fruit juice add 4.5kg potassium metabisulfites or by inventory 5% addition D- it is different
Ascorbic acid carries out color protection, can improve the clarity of fruit juice；
S4, is tuned into point：Pol and acidometer allotment need to be carried out by treating the cider of fermentation, and the sugaring of sugar content deficiency supplements, with
I.e., organic acid can promote saccharomycete to breed and suppress the growth of spoilage organisms the alcohol of 1.7g sugar generation 1%, and acidity is generally adapted to
Contain 0.8g per 100ml, can be by its acidity adjustment to pH value with watery hydrochloric acid：3.5；
S5, fermentation：Using wine active dry yeast as leavening, dosage：0.03% it is activated with warm water after directly add
Fermented into cider, fermentation is divided into main fermentation and after fermentation, adds yeast immediately after fruit juice input round during main fermentation
Bacterium, and stir, at 18 DEG C, fermentation time changes with the activity and fermentation temperature of saccharomycete for fermentation temperature control, sends out
The ferment time is 10d, when residual sugar amount is down to 5g/l main fermentation terminate, the after fermentation in fermentation, fermentation temperature control at 12 DEG C, when residual
When sugar amount is down to 4g/l, after fermentation terminates, and correctly cider is handled and good to having fermentation during equipment thorough disinfection
The guarantee at good beginning, slowly fermentation can wait until the more preferable applejack of flavor；
S6, filtering：Need to be filtered before filling, can be crossed, filter or be heated with lower glue, frozen filtration, no matter used
That filter method, it is required to carry out small experiment before filtering, is carrying out Instructing manufacture after obtaining optimum efficiency, passing through diatomite energy
Suspension in fruit wine is absorbed, is filtered until clear with flame filter press transparent, and is provided with the charging aperture of filling bucket
One layer is crossed sterile film, improves the filter effect of fruit wine, effectively ensures the quality of fruit wine；
S7, it is filling：With fruit wine fruit wine bottle placer it is canned after, sealed immediately, need to sterilize filling apparatus before filling
Processing, filling process implement isolation, carry out 1h ultra violet lamp sterilizations before producing, sterile wind is passed through after processing, keep malleation, prevent
Only miscellaneous bacteria invades, and reduces influence of the external strain to fruit wine quality.
Embodiment 2
S1, raw material sorting：The high apple of the ripening degree of selection, it is desirable to gone rotten, without raw green grass or young crops without disease pest, nothing, crushing juice rate is high to be contained with saccharic acid
High kind is measured, as state's light, Fuji apple's isopreference use；
S2, cleaning and juicing：Cleaned with scour without sediment motion, thoroughly remove soil, debris etc., then take out and dry, apple is smashed to pieces
After crusher machine, it is put into juice separator and presses extracting juice, the moisture in apple is mostly by protein, pectin and Trace Starch etc.
Hydrophilic colloid is fettered, and broken pulp is put into ceramic vessel after taking out fruit juice by squeezing ability juice, prevents cause and effect juice
Ironware contact causes containing iron taste and fruit juice to change colour in fruit juice, is put it into before apple cleaning in 1.5% dilute hydrochloric acid solution
Immersion, squeezing when in order to prevent squeeze broken fruit stone so that wine body produce peculiar smell, stoning processing, same time control should be carried out before squeezing the juice
Crushing juice rate processed is 65%, if crushing juice rate is too high, can cause applejack coarse mouthfeel；
S3, clarification：The fruit juice come of just squeezing out is very muddy, it is necessary to add in time after sulfur dioxide and pectin is sufficiently mixed uniformly, quiet
30h is put, because caused sediment is more and short texture, the siphonage for being easy to progressively be moved down with suction pipe takes juice, pectase
Dosage be 60mg/L, using being first to be substantially soluble in pectase pulvis in 4.5 times of warm water（45℃）, add again after standing 1.5h
Enter and stirred evenly into fruit juice, it is 40 DEG C to control juice temperature, stands 25h, appropriate sulfur dioxide gas is passed through into fruit juice so that
The concentration of fruit juice reaches 115mg/kg, and 4.5kg potassium metabisulfites are added in by 5kg fruit juice or are added by the 5.5% of inventory
Add D-araboascorbic acid to carry out color protection, the clarity of fruit juice can be improved；
S4, is tuned into point：Pol and acidometer allotment need to be carried out by treating the cider of fermentation, and the sugaring of sugar content deficiency supplements, with
I.e., organic acid can promote saccharomycete to breed and suppress the growth of spoilage organisms the alcohol of 1.7g sugar generation 1%, and acidity is generally adapted to
Per 100ml containing 0.9g or so, can be by its acidity adjustment to pH value with watery hydrochloric acid：4；
S5, fermentation：Using wine active dry yeast as leavening, dosage：0.04% it is activated with warm water after directly add
Fermented into cider, fermentation is divided into main fermentation and after fermentation, adds yeast immediately after fruit juice input round during main fermentation
Bacterium, and stir, at 23 DEG C, fermentation time changes with the activity and fermentation temperature of saccharomycete for fermentation temperature control, sends out
The ferment time is 15d, when residual sugar amount is down to 6g/l main fermentation terminate, the after fermentation in fermentation, fermentation temperature control at 16 DEG C, when residual
When sugar amount is down to 4g/l, after fermentation terminates, and correctly cider is handled and good to having fermentation during equipment thorough disinfection
The guarantee at good beginning, slowly fermentation can wait until the more preferable applejack of flavor；
S6, filtering：Need to be filtered before filling, can be crossed, filter or be heated with lower glue, frozen filtration, no matter used
That filter method, it is required to carry out small experiment before filtering, is carrying out Instructing manufacture after obtaining optimum efficiency, passing through diatomite energy
Suspension in fruit wine is absorbed, is filtered until clear with flame filter press transparent, and is provided with the charging aperture of filling bucket
One layer is crossed sterile film, improves the filter effect of fruit wine, effectively ensures the quality of fruit wine；
S7, it is filling：With fruit wine fruit wine bottle placer it is canned after, sealed immediately, need to sterilize filling apparatus before filling
Processing, filling process implement isolation, carry out 1h ultra violet lamp sterilizations before producing, sterile wind is passed through after processing, keep malleation, prevent
Only miscellaneous bacteria invades, and reduces influence of the external strain to fruit wine quality
Embodiment 3
S1, raw material sorting：The high apple of the ripening degree of selection, it is desirable to gone rotten, without raw green grass or young crops without disease pest, nothing, crushing juice rate is high to be contained with saccharic acid
High kind is measured, as state's light, Fuji apple's isopreference use；
S2, cleaning and juicing：Cleaned with scour without sediment motion, thoroughly remove soil, debris etc., then take out and dry, apple is smashed to pieces
After crusher machine, it is put into juice separator and presses extracting juice, the moisture in apple is mostly by protein, pectin and Trace Starch etc.
Hydrophilic colloid is fettered, and broken pulp is put into ceramic vessel after taking out fruit juice by squeezing ability juice, prevents cause and effect juice
Ironware contact causes containing iron taste and fruit juice to change colour in fruit juice, is soaked in the dilute hydrochloric acid solution for putting it into 2% before apple cleaning
Bubble, squeezing when in order to prevent squeeze broken fruit stone so that wine body produce peculiar smell, stoning processing should be carried out before squeezing the juice, is controlled simultaneously
Crushing juice rate is 70%, if crushing juice rate is too high, can cause applejack coarse mouthfeel；
S3, clarification：The fruit juice come of just squeezing out is very muddy, it is necessary to add in time after sulfur dioxide and pectin is sufficiently mixed uniformly, quiet
36h is put, because caused sediment is more and short texture, the siphonage for being easy to progressively be moved down with suction pipe takes juice, pectase
Dosage be 60mg/L, using being first to be substantially soluble in pectase pulvis in 5 times of warm water（50℃）, it is then added to after standing 2h
Stirred evenly in fruit juice, it is 45 DEG C to control juice temperature, stands 30h, appropriate sulfur dioxide gas is passed through into fruit juice so that fruit juice
Concentration reach 130mg/kg, in by 5kg fruit juice add 4.5kg potassium metabisulfites or by inventory 6% addition D- it is different
Ascorbic acid carries out color protection, can improve the clarity of fruit juice；
S4, is tuned into point：Pol and acidometer allotment need to be carried out by treating the cider of fermentation, and the sugaring of sugar content deficiency supplements, with
I.e., organic acid can promote saccharomycete to breed and suppress the growth of spoilage organisms the alcohol of 1.7g sugar generation 1%, and acidity is generally adapted to
Per 100ml containing 1.0g or so, can be by its acidity adjustment to pH value with watery hydrochloric acid：4.5；
S5, fermentation：Using wine active dry yeast as leavening, dosage：0.05% it is activated with warm water after directly add
Fermented into cider, fermentation is divided into main fermentation and after fermentation, adds yeast immediately after fruit juice input round during main fermentation
Bacterium, and stir, at 28 DEG C, fermentation time changes with the activity and fermentation temperature of saccharomycete for fermentation temperature control, sends out
The ferment time is 20d, when residual sugar amount is down to 7g/ main fermentation terminate, the after fermentation in fermentation, fermentation temperature control at 20 DEG C, when residual
When sugar amount is down to 4g/l, after fermentation terminates, and correctly cider is handled and good to having fermentation during equipment thorough disinfection
The guarantee at good beginning, slowly fermentation can wait until the more preferable applejack of flavor；
S6, filtering：Need to be filtered before filling, can be crossed, filter or be heated with lower glue, frozen filtration, no matter used
That filter method, it is required to carry out small experiment before filtering, is carrying out Instructing manufacture after obtaining optimum efficiency, passing through diatomite energy
Suspension in fruit wine is absorbed, is filtered until clear with flame filter press transparent, and is provided with the charging aperture of filling bucket
One layer is crossed sterile film, improves the filter effect of fruit wine, effectively ensures the quality of fruit wine；
S7, it is filling：With fruit wine fruit wine bottle placer it is canned after, sealed immediately, need to sterilize filling apparatus before filling
Processing, filling process implement isolation, carry out 1h ultra violet lamp sterilizations before producing, sterile wind is passed through after processing, keep malleation, prevent
Only miscellaneous bacteria invades, and reduces influence of the external strain to fruit wine quality.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (9)
1. a kind of Processing Technology of Fruit Wine, it is characterised in that comprise the following steps：
S1, raw material sorting：The high apple of the ripening degree of selection, it is desirable to gone rotten, without raw green grass or young crops without disease pest, nothing, crushing juice rate is high to be contained with saccharic acid
High kind is measured, as state's light, Fuji apple's isopreference use；
S2, cleaning and juicing：Cleaned with scour without sediment motion, thoroughly remove soil, debris etc., then take out and dry, apple is smashed to pieces
After crusher machine, it is put into juice separator and presses extracting juice, the moisture in apple is mostly by protein, pectin and Trace Starch etc.
Hydrophilic colloid is fettered, and broken pulp is put into ceramic vessel by squeezing ability juice after taking out fruit juice；
S3, clarification：The fruit juice come of just squeezing out is very muddy, it is necessary to add in time after sulfur dioxide and pectin is sufficiently mixed uniformly, quiet
24h-36h is put, because caused sediment is more and short texture, the siphonage for being easy to progressively be moved down with suction pipe takes juice；
S4, is tuned into point：Pol and acidometer allotment need to be carried out by treating the cider of fermentation, and the sugaring of sugar content deficiency supplements, with
I.e., organic acid can promote saccharomycete to breed and suppress the growth of spoilage organisms the alcohol of 1.7g sugar generation 1%, and acidity is generally adapted to
Contain 0.8g-1.0g per 100ml；
S5, fermentation：Using wine active dry yeast as leavening, dosage：0.03%-0.05% is straight after it is activated with warm water
Connect to be added in cider and ferment；
S6, filtering：Need to be filtered before filling, can be crossed, filter or be heated with lower glue, frozen filtration, no matter used
That filter method, it is required to carry out small experiment before filtering, Instructing manufacture is being carried out after obtaining optimum efficiency；
S7, it is filling：With fruit wine fruit wine bottle placer it is canned after, sealed immediately, need to sterilize filling apparatus before filling
Processing.
2. Processing Technology of Fruit Wine according to claim 1, it is characterised in that put it into the S2 before apple cleaning
Soaked in 1%-2% dilute hydrochloric acid solution, squeezing when in order to prevent squeeze broken fruit stone so that wine body produce peculiar smell, before squeezing the juice should
Stoning processing is carried out, while it is 60%-70% to control crushing juice rate, if crushing juice rate is too high, can cause applejack coarse mouthfeel.
3. Processing Technology of Fruit Wine according to claim 1, it is characterised in that the dosage of pectase is 60mg/ in the S3
L, using being that first pectase pulvis is substantially soluble in 4-5 times of warm water（40℃-50℃）, fruit is then added to after standing 1h-2h
Stirred evenly in juice, it is 35 DEG C -45 DEG C to control juice temperature, stands 20h-30h.
4. Processing Technology of Fruit Wine according to claim 1, it is characterised in that be passed through appropriate two in the S3 into fruit juice
Sulfur oxide gas so that the concentration of fruit juice reaches 100mg/kg-130mg/kg, and 4.5kg is added in by 5kg fruit juice and lays particular stress on sulfurous
Sour potassium carries out color protection by the 5%-6% addition D-araboascorbic acids of inventory.
5. Processing Technology of Fruit Wine according to claim 1, it is characterised in that can be adjusted its acidity with watery hydrochloric acid in the S4
Save to pH value and be：3.5-4.5.
6. Processing Technology of Fruit Wine according to claim 1, it is characterised in that fermentation is divided into main fermentation and rear hair in the S5
Ferment, saccharomycete being added immediately after fruit juice input round during main fermentation, and being stirred, fermentation temperature is controlled at 18 DEG C -28
DEG C, fermentation time changes, fermentation time 10d-20d with the activity and fermentation temperature of saccharomycete, and residual sugar amount is down to 5g/l-
Main fermentation terminates during 7g/.
7. Processing Technology of Fruit Wine according to claim 1, it is characterised in that the after fermentation in being fermented in the S5, fermentation
Temperature control is at 12 DEG C -20 DEG C, and when residual sugar amount is down to 4g/l, after fermentation terminates.
8. Processing Technology of Fruit Wine according to claim 1, it is characterised in that filtered in the S6 with flame filter press to clear
It is clear bright, and there is one layer to cross sterile film in the charging aperture of filling bucket.
9. Processing Technology of Fruit Wine according to claim 1, it is characterised in that filling process implements isolation in the S7, raw
Antenatal progress 1h ultra violet lamp sterilizations, sterile wind is passed through after processing, keeps malleation, prevent miscellaneous bacteria from invading.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710956201.2A CN107723157A (en) | 2017-10-15 | 2017-10-15 | A kind of Processing Technology of Fruit Wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710956201.2A CN107723157A (en) | 2017-10-15 | 2017-10-15 | A kind of Processing Technology of Fruit Wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110423664A (en) * | 2019-07-01 | 2019-11-08 | 张金修 | A kind of applejack preparation facilities and preparation method thereof |
| CN111961561A (en) * | 2020-07-15 | 2020-11-20 | 张永清 | Health-preserving wine and preparation process thereof |
| CN114591802A (en) * | 2022-04-02 | 2022-06-07 | 张伟喜 | Preparation process of fruit wine |
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| CN101544938A (en) * | 2009-05-04 | 2009-09-30 | 浙江大学 | Method for producing ganoderma lucidum dark plum wine |
| KR20130101232A (en) * | 2012-03-05 | 2013-09-13 | 이종기 | Manufacturing methods for apple wines and the apple wine thereby |
| CN103911255A (en) * | 2014-03-31 | 2014-07-09 | 肖秀萍 | Processing technology of cider |
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2017
- 2017-10-15 CN CN201710956201.2A patent/CN107723157A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101544938A (en) * | 2009-05-04 | 2009-09-30 | 浙江大学 | Method for producing ganoderma lucidum dark plum wine |
| KR20130101232A (en) * | 2012-03-05 | 2013-09-13 | 이종기 | Manufacturing methods for apple wines and the apple wine thereby |
| CN103911255A (en) * | 2014-03-31 | 2014-07-09 | 肖秀萍 | Processing technology of cider |
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| Title |
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| 辜义洪: "《果酒生产技术》", 31 January 2016, 重庆大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110423664A (en) * | 2019-07-01 | 2019-11-08 | 张金修 | A kind of applejack preparation facilities and preparation method thereof |
| CN111961561A (en) * | 2020-07-15 | 2020-11-20 | 张永清 | Health-preserving wine and preparation process thereof |
| CN114591802A (en) * | 2022-04-02 | 2022-06-07 | 张伟喜 | Preparation process of fruit wine |
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Application publication date: 20180223 |