CN107815374A - A kind of brewing method of red bayberry ligueur - Google Patents
A kind of brewing method of red bayberry ligueur Download PDFInfo
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- CN107815374A CN107815374A CN201711304757.XA CN201711304757A CN107815374A CN 107815374 A CN107815374 A CN 107815374A CN 201711304757 A CN201711304757 A CN 201711304757A CN 107815374 A CN107815374 A CN 107815374A
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- red bayberry
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a kind of brewing method of red bayberry ligueur, belong to brewing fruit wine technical field.The red bayberry ligueur brewing method of the present invention, low temperature incomplete fermentations are carried out using Fruity type yeast, on the one hand red bayberry wine fermentation perfume is generated, while also remains the former fruity of red bayberry, another aspect low temperature incomplete fermentations, which retain certain sugar, makes the wine body of red bayberry ligueur more full soft；Stuck fermentation and immersion are carried out using red bayberry distilled spirit, you can be fully leached out source Waxberry fruit fragrance, while the fragrance of red bayberry distilled spirit with Waxberry fruit fragrance is also more easy merges；Distillation processing is carried out after dipping, is effectively removed on Quality of Liquors and the influential material of stability；Decreasing concentration, sugar and terrine storage is adjusted to make the mouthfeel of wine more soft, mellow.The transparent clarification of red bayberry ligueur wine body that the present invention obtains, entrance is soft, has red bayberry typical feature, and wine body is stable, long shelf-life.
Description
Technical field
The present invention relates to a kind of brewing method of red bayberry ligueur, belong to brewing fruit wine technical field.
Background technology
Red bayberry (Myrica rubra Sieb.et Zucc) is Myruca ceas Myrica(Myrica) subtropical evergreen fruit trees, originates in China
The southeast, saved with Zhejiang, Jiangsu, Fujian etc. as major production areas.Waxberry fruit is known as the good reputation of " just doubting a value a thousand pieces of gold ", has again
" red bayberry matches lichee " is said.The fresh juice of red bayberry fruit is prosperous, unique flavor, nutritious.With anti-oxidant, anti-aging, remove free radical
Etc. many physiological functions.But red bayberry pericarp is very thin, adopts rear normal physiological metabolic activity and there was only 3-6 days, if at normal temperatures only
It can store 1-2 days, shelf-life is extremely of short duration.And the sales season high concentration of red bayberry, fresh fruit sale unprecedentedly aggregation into
For the maximum secret worry of China's red bayberry industry development.Therefore, red bayberry deep processing then turns into necessarily going out for red bayberry industry sustainable development
Road.And it is then to develop red bayberry Zi Yuan ﹑ to improve one of important channel of red bayberry added value of product to produce red hayberry wine.Existing market
The main Types of upper red hayberry wine are red bayberry fermented wine, red bayberry soaking wine etc..But red bayberry fermented wine, because acidity is higher, mouthfeel is not
It is suitable, and color decay is quickly, and at present there has been no good solution, can be led using the method for physics or chemical deacidification
Red bayberry fermentation wine taste decay, taste bad are caused, and also there has been no effectively antihunt means at present for red bayberry fermented wine color.This
Outside, red bayberry soaking wine directly influences consumer's there is also color is unstable, the easy precipitation etc. that produces is still needed and solved the problems, such as
Selection.
There is problem in the present invention, develop the life of a set of red bayberry ligueur for above-mentioned red bayberry fermented wine, red bayberry impregnating liquor
Production. art, the liquor style and characteristic fruity of product can be ensured, increase the competitiveness of product in market.
The content of the invention
In order to solve the weak point in above-mentioned background technology, the present invention produces red bayberry by a kind of specific brewing flow
Ligueur.Compared with other red hayberry wines, the red bayberry ligueur obtained using the inventive method remains the typical style of red bayberry,
Give off a strong fragrance, mild acidity, soft suitable drink, and be not in the problems such as color decays and precipitated, effectively increase red hayberry wine
Flavor and quality.
The present invention produces the method for red bayberry ligueur using a kind of specific brewing flow, is mainly walked including following technique
Suddenly：Red bayberry is plucked and sorting, temperature control incomplete fermentations, stuck fermentation, immersion treatment, distillation, decreasing concentration, tune sugar, storage.
In one embodiment of the invention, the kind of raw material red bayberry used in the red bayberry ligueur includes east
The main red bayberry cultivation such as chief, water chestnut, late rice red bayberry, early shepherd's purse honey plum, late shepherd's purse honey plum, water plum, Western Hills dark plum, big charcoal plum, the crisp core of crow
In kind any one or it is a variety of.
In one embodiment of the invention, raw green fruit, rotten fruit to be removed when the harvesting and sorting of red bayberry.
In one embodiment of the invention, the temperature control incomplete fermentations, connect using the Fruity type yeast of activation
Kind is fermented 2-4 days into red bayberry mash to be fermented at 20-22 DEG C.
In one embodiment of the invention, the preparation of the red bayberry mash only needs appropriateness broken, without going
Core processing.
In one embodiment of the invention, the condition of the activation is add 15-20 times of yeast 35 DEG C or so
10% sucrose water, is stirred continuously 20-30min, yeast is fully activated.
In one embodiment of the invention, the Fruity type yeast is that (commercialization yeast, can by Fruity type yeast D254
Purchased from French Lallemand companies).
In one embodiment of the invention, temperature controlled fermentation is needed in red hayberry wine fermentation process, fermentation temperature is 22 DEG C.
In one embodiment of the invention, red hayberry wine is temperature control incomplete fermentations, and fermentation time is 3 days, it is necessary to protect
Certain sugar is stayed, makes the wine body of red bayberry ligueur more full soft, while produces fermentation perfume and also remains red bayberry original fruit
Fruity.
In one embodiment of the invention, the termination fermentation is to add red bayberry distilled spirit stuck fermentation.Red bayberry
Distilled spirit can more merge with Waxberry fruit fragrance.
In one embodiment of the invention, the red bayberry distilled spirit for terminating fermentation addition is not exclusively sent out with temperature control
The ratio for the red bayberry fermentation liquid that ferment obtains is 1:1(v/v).
In one embodiment of the invention, the preparation method of red bayberry distilled spirit is in stainless cylinder of steel by red bayberry mash
Middle carry out temperature controlled fermentation, fermentation temperature are 25 DEG C, continuously ferment 10 days or so, obtained red bayberry fermented wine is steamed at once
Processing is evaporated, the alcoholic strength scope for obtaining red bayberry distilled spirit is 60-70% (v/v).
In one embodiment of the invention, the immersion treatment time after stuck fermentation is 2~4 months, is sufficiently impregnated
The key odorant gone out in Waxberry fruit.
In one embodiment of the invention, maceration extract is subjected to distillation processing, obtains alcoholic strength and be more than 55% (v/v)
Red bayberry ligueur former wine.
In one embodiment of the invention, reducing degree processing is needed using by micro-filtration, electrodialysis, ion exchange, anti-
The ultra-pure water that the principles such as infiltration are produced.Wherein electrical conductivity≤25Hs/cm (25 DEG C), soluble total solid≤350mg/L,
Total hardness (CaCO3)≤10mg/L。
In one embodiment of the invention, alcoholic strength is reduced to 20-40% (v/ by reducing degree processing according to the actual requirements
v)。
In one embodiment of the invention, carry out adjusting sugar using syrup or honey.
In one embodiment of the invention, the storage is carried out in altar of making pottery.
In one embodiment of the invention, red bayberry ligueur need to pass through terrine and store more than 3 months.
In one embodiment of the invention, conventional disposal of stability (cold stabilization, filtering) is carried out before bottling, so
After bottle.
A kind of above-mentioned red bayberry ligueur production method, it is reasonable in design, low temperature is carried out using Fruity type yeast and not exclusively sent out
Ferment, red bayberry wine fermentation perfume was both generated, while also remained the former fruity of red bayberry；Stuck fermentation is carried out using red bayberry distilled spirit
And immersion, it both can fully be leached out source Waxberry fruit fragrance, while the fragrance of red bayberry distilled spirit and Waxberry fruit fragrance
Also more easy fusion；Distillation processing is carried out after dipping, is effectively removed on Quality of Liquors and the influential material of stability；Decreasing concentration,
Adjust sugar and terrine storage to make the mouthfeel of wine more soft, mellow, overcome and directly adjust sugar without decreasing concentration with the distillation of red bayberry fermented wine
Technique prepare red hayberry wine present in mouthfeel it is excessively pungent the problem of, make the wine body of red bayberry ligueur more full soft.
The transparent clarification of red bayberry ligueur wine body that the present invention obtains, entrance is soft, has red bayberry typical feature, and wine body is stable, does not have
The problem of thering is color to decay and precipitate, long shelf-life.In addition, the acidity of red bayberry ligueur is also effectively controlled, mouthfeel is more
Good balance coordination.
Advantages of the present invention and effect：
1. the present invention creatively mixes the technique of fermented wine, Spirit, ligueur, produced using special process
Go out the red bayberry ligueur with typical red bayberry feature, that is, remain the exemplary fragrance and style characteristic of red bayberry, unique flavor is soft
Suitable drink.Also avoid simultaneously directly unstable with the color present in the alcohol-pickled red hayberry wine prepared without techniques such as distillations of red bayberry
The problems such as determining, precipitating, effectively improves red hayberry wine shelf life and quality.
2. the method for the present invention is easy to operate, cost is low, is adapted to large-scale promotion application, has significant economic benefit.
Specific embodiment
Here is that the present invention is specifically described.
Embodiment 1：The preparation of red bayberry distilled spirit
(1) red bayberry harvesting and sorting：The new arbutus of picked by hand, is sorted, and removes raw green fruit and mildew and rot fruit；
(2) temperature controlled fermentation：Yeast selects Fruity type yeast D254, needs to activate before use.Activation condition is addition yeast
15-20 times 35 DEG C or so 10% sucrose waters, are stirred continuously 20-30min, the yeast juice fully activated are added to red bayberry to be fermented
In mash.Temperature controlled fermentation is carried out in stainless cylinder of steel, fermentation temperature is 25 DEG C, is continuously fermented 10 days or so, observes fermentation liquid
Substantially it is tranquil, rise without bubble；
(3) distillation is handled：Obtained red bayberry fermented wine is subjected to distillation processing at once, distillation obtains alcoholic strength as 65%
(v/v) red bayberry distilled spirit.
Embodiment 2：The production of red bayberry ligueur
(1) red bayberry harvesting and sorting：The new arbutus of picked by hand, is sorted, and removes raw green fruit and mildew and rot fruit；
(2) temperature control incomplete fermentations：Yeast selects Fruity type yeast D254, needs to activate before use, according to 0.2% ratio
Example is activated.Activation condition is stirred continuously 20-30min, will filled to add 15-20 times 35 DEG C or so 10% sucrose waters of yeast
The yeast juice of activation is divided to add in red bayberry mash to be fermented.Temperature controlled fermentation is carried out in stainless cylinder of steel, fermentation temperature is 22 DEG C,
Fermentation time is 3 days；
(3) stuck fermentation：The fermentation liquid 1 prepared according to red bayberry distilled spirit and previous step:1 ratio, add red bayberry
Distilled spirit carries out stuck fermentation and starts the dipping of next step；
(4) impregnation：Dip time is 3 months, to be sufficiently impregnated out the key odorant in Waxberry fruit；Obtain red bayberry
Maceration extract；
(5) distillation is handled：Red bayberry maceration extract is subjected to distillation processing, distillation obtains the poplar that alcoholic strength is 65.36% (v/v)
Plum ligueur former wine.
(6) reducing degree processing：The ultra-pure water produced using reverse osmosis water purifier carries out decreasing concentration.Wherein ultrapure water conductivity
For 20Hs/cm (25 DEG C), soluble total solid is 250mg/L, total hardness CaCO3For 7mg/L.According to the actual requirements by alcohol
Degree is reduced to 22% (v/v).
(7) sugar is adjusted：30% cane suger is dissolved with 22% (v/v) red bayberry distilled spirit, addition is 5% volume integral
Number.
(8) store：Red bayberry ligueur stores 6 months by terrine,
(9) stable processing, bottling：Red bayberry ligueur is bottled through supercooling stable processing after filtering clarification.Finally giving has
Red bayberry exemplary fragrance feature, unique flavor, the red bayberry ligueur of soft suitable drink.
The red bayberry ligueur of above-described embodiment production, can reach following standard on sense organ and physical and chemical index detection will
Ask.
The organoleptic requirements of table 1
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, it can all do various change and modification, therefore the protection model of the present invention
Enclose being defined of being defined by claims.
Claims (10)
- A kind of 1. method for brewageing production red bayberry ligueur, it is characterised in that methods described mainly comprises the following steps that：Poplar Plum is plucked and sorting, temperature control incomplete fermentations, stuck fermentation, immersion treatment, distillation, decreasing concentration, tune sugar, storage.
- 2. according to the method for claim 1, it is characterised in that the temperature control incomplete fermentations, be the fruity using activation Type yeast-inoculated is fermented 2-4 days into red bayberry mash to be fermented at 20-24 DEG C.
- 3. according to the method for claim 2, it is characterised in that the Fruity type yeast is Fruity type yeast D254.
- 4. according to the method for claim 1, it is characterised in that the fermentation temperature of the temperature control incomplete fermentations is 20-22 ℃。
- 5. according to the method for claim 1, it is characterised in that the termination fermentation is to add red bayberry distilled spirit to stop hair Ferment.
- 6. according to the method for claim 1, it is characterised in that the red bayberry distilled spirit and temperature control for terminating fermentation and adding The ratio for the red bayberry fermentation liquid that incomplete fermentations obtain is 1:1v/v.
- 7. according to the method for claim 1, it is characterised in that the preparation method of the red bayberry distilled spirit is by red bayberry wine with dregs Liquid carries out temperature controlled fermentation in stainless cylinder of steel, and fermentation temperature is 25 DEG C, continuously ferments 10 days, obtained red bayberry fermented wine is stood Quarter carries out distillation processing.
- 8. according to the method for claim 1, it is characterised in that the immersion treatment time after the stuck fermentation is 2~4 Month.
- 9. according to the method for claim 1, it is characterised in that the reducing degree processing is that alcoholic strength is reduced into 20-40% v/v。
- 10. the red bayberry ligueur being prepared according to any methods described of claim 1~9.
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| CN201711304757.XA CN107815374A (en) | 2017-12-11 | 2017-12-11 | A kind of brewing method of red bayberry ligueur |
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| CN201711304757.XA CN107815374A (en) | 2017-12-11 | 2017-12-11 | A kind of brewing method of red bayberry ligueur |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713887A (en) * | 2019-12-04 | 2020-01-21 | 湖南瑞生源生物科技有限公司 | Waxberry liqueur and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713887A (en) * | 2019-12-04 | 2020-01-21 | 湖南瑞生源生物科技有限公司 | Waxberry liqueur and preparation method thereof |
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