CN107904097A - The production method of compoiste fermented fruit wine - Google Patents
The production method of compoiste fermented fruit wine Download PDFInfo
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- CN107904097A CN107904097A CN201711497836.7A CN201711497836A CN107904097A CN 107904097 A CN107904097 A CN 107904097A CN 201711497836 A CN201711497836 A CN 201711497836A CN 107904097 A CN107904097 A CN 107904097A
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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
Abstract
The present invention provides a kind of production method of compoiste fermented fruit wine, it is characterised in that comprises the following steps：(1) grape and compound fruit are pressed to 2: 11: 1 weight ratio, rinses well, is beaten at normal temperatures, Normal juice is made, then is dehydrated concentration, concentration Normal juice is made；(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 38 mass %, the micro- fermentation of low temperature 37 days is carried out, obtains micro- zymotic fluid；(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 13 mass %, progress depth is fermented is less than 2g/L to pol, obtains compound fruit wine；(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, secondary cold fermentation is carried out 13 days, autoclaving, filters to obtain product.The compoiste fermented fruit wine preparation method of the present invention, preparation process is simple to operation, and does not cause wastage of material, reduce further cost, and the product finally prepared has flavour, and pol is low, and has high nutritive value.
Description
Technical field
The present invention relates to a kind of production method of compoiste fermented fruit wine, belong to brewing technical field.
Background technology
Fruit wine be it is a kind of can more effectively retain original fruit juice flavor and the new product of nutrition, compound fruit wine is single fruit wine
Upgrading products, have two or more fruit nutrition and mouthfeel concurrently.Because of fruit, there is technologic during alcoholic
Difficulty, the property of the one side such as easy brown stain of fruit process process cause wine product color deeper；Fruit is being made in another aspect fruit
After drinking because of the higher unsuitable diabetes patient of sugar content.Become the wine of alcohol by saccharomycetes to make fermentation with the sugar of fruit 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 not
Some fermentations can also be had by needing additionally to add yeast, but folk tradition cooks the method for wine often spacious day is time-consuming, also easy quilt
Pollution.So some additional active dry yeasrs are the ideal methods of quickly brewing Eaux-De-Vie.Raw material variety is to ensure wine products matter
One of factor of amount, it will directly affect the sensory characteristic after fruit wine is brewed.
The fruit of brewed fruit wine is that what fruit can.But with Kiwi berry, red bayberry, orange, grape, blueberry, jujube,
Cherry, lichee, honey peach, persimmon, strawberry etc. are ideal.Maturity is required to reach well done, fruit juice sugar content height during selection
And without rotten, no disease and pests harm of going rotten.The technological process of brewing fruit wine：Fresh fruit → sorting → broken, destemming → pulp → separation takes
Juice → clarification → juice → fermentation → fall bucket → storage wine → filtering → cold treatment → allotment → filtering → finished product.
Micro- fermentation process can fully ensure that nutriment is not lost in, and be a kind of emerging method of fermentation arts, but the party
Product mouthfeel prepared by method is poor.In micro- fermented wine field, it is common practice to using micro- zymotic fluid is first prepared, then with finished product
Fruit wine is mixed, this causes manufacture cost excessive, and the product pol prepared is uncontrollable, and mouthfeel is poor.
The content of the invention
For above-mentioned technical problem, the present invention provides a kind of production method of compoiste fermented fruit wine, it is characterised in that bag
Include following steps：(1) grape and compound fruit are pressed 2:1-1:1 weight ratio, is rinsed well, is beaten at normal temperatures, and original is made
Juice, then concentration is dehydrated, concentration Normal juice is made；(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 3-8 mass %,
Low temperature micro- fermentation 3-7 days is carried out, obtains micro- zymotic fluid；(3) 2/3 concentration Normal juice, the active dry ferment of addition 1-3 mass % are taken
Mother, progress depth is fermented is less than 2g/L to pol, obtains compound fruit wine；(4) by the compound of micro- zymotic fluid of step 2 and step 3
After fruit wine mixing, secondary cold fermentation is carried out 1-3 days, autoclaving, filters to obtain product.
Further, the compound fruit is apple, banana, the one or more of orange or lemon.
Further, the temperature of the micro- fermentation of the low temperature of step 2 is less than 15 DEG C.
Further, the alcohol content of micro- zymotic fluid is less than 0.5%V/V.
Further, the temperature of the depth fermentation of step 3 is 30 DEG C, and the time is more than 30 days, anaerobic environment, daily fully
Stirring is carried out twice.
Further, the secondary cold fermentation of step 4 can not add active dry yeast, be less than 15 DEG C of bar in temperature
Carried out under part.
Active dry yeast is that the dry of strong fermentability is still kept after squeezing drying and dehydrating by the yeast cake of specific culture
Yeast product.Compressed years are squeezed into fine strip shape or coccoid, it is continuous drying through fluid bed using the circulation air of low humidity,
Make finally to ferment moisture up to 8% or so, and keep the fermentability of yeast.Produce active dry yeast using starch or molasses as
Raw material, is equipped with the nitrogenous chemical substance such as ammonium sulfate, urea, sterilized sterilizing, is passed through filtrated air, constant temperature incubation, expands step by step
Greatly, yeast paste is collected, through being granulated, low-temperature boiling drying bed or fluidizing drying bed drying, obtain finished product, taken out with aluminium plastic membrane yeast paste
500 grams/bag, 100 grams/bag, 30 grams/bag, the launch of 10 grams/bag equal-specification, shelf-life (shelf-life) one is vacuum-packed into
Year.The active dry yeast technological process of production：Laboratory → pure culture → seed culture → commodity Yeast Cultivation → centrifuge separation
The primary raw material of → yeast milk refrigeration → squeezing → yeast cake → granulation → drying → packaging → storage production active dry yeast is
Liquid glucose made of molasses (a kind of waste liquid in sugar refinery) or starch (corn, potato, sweet potato, cassava), along with sulphur ammonium, urea, phosphorus
The chemical raw materials such as ammonium.The energy needed is steam and electric energy.
The raw material of the present invention is grape and compound fruit, wherein compound fruit is apple, banana, and one kind of orange or lemon
Or it is several, by 2:1-1:In the case that 1 ratio is matched, it is ensured that the mouthfeel of final product is soft, meets people
Consumption habits.
The concentration Normal juice that the present invention carries out micro- fermentation is 1/3, and the concentration Normal juice for carrying out depth fermentation is 2/3, in the proportioning
Under, it is ensured that the fragrance of final product and containing capacity for liquor, improves sense organ satisfaction.
The present invention saves the nutritional ingredient in fruit magma, while depth ferment control pol by micro- fermentation maximum,
And after micro- zymotic fluid and depth zymotic fluid are sufficiently mixed, the micro- fermentation of secondary low temperature is carried out, further reduces pol, and fill
Divide the soft degree for improving fragrance and mouthfeel.
The present invention adds enough yeast in step 2, it is ensured that micro- fermentation rate, and carry out in step 4 secondary
During fermentation, it is not necessary to yeast is further added, so as to fulfill the simplification of technological process, and saccharomycete in step 2, pass through
After domestication, cold fermentation more preferably can be carried out in step 4, shorten fermentation time.Active dry yeast additive amount is 3-8 in step 2
Quality %, is preferably 5 mass %, and excessive amount will cause mouthfeel to decline the waste with yeast, and too small amount cannot be realized fully
The technique effect of the present invention.
Depth fermentation in step 3, fruit wine is made by adding suitable yeast fermentation.Active dry yeast is 1-3 matter
% is measured, is preferably 2 mass %, excessive active dry yeast, will cause to waste, and too small amount cannot fully realize the skill of the present invention
Art effect.Depth is fermented to be terminated to pol less than 2g/L, can fully be converted the sugars into alcohol by depth fermentation, be avoided final
Product excessively send out sweet tea, influence mouthfeel.
Secondary cold fermentation in step 4, is the saccharomycete made full use of in step 2, can further reduce pol, and
And make the mouthfeel of final products softer, and there is flavour and color and luster.
Grape presses 2 with compound fruit:1-1:In the case that 1 ratio is matched, it is ensured that the mouth of final product
Feel soft, meet the consumption habits of people.The concentration Normal juice of micro- fermentation is 1/3, and the concentration Normal juice for carrying out depth fermentation is 2/3,
Under the proportioning, it is ensured that the fragrance of final product and containing capacity for liquor, improves sense organ satisfaction.Do not add active in step 2
Dry ferment is to causing fragrance and mouthfeel wretched insufficiency, and pol is excessive, and excessive amount will cause mouthfeel to decline and the wave of yeast
Take, too small amount will cause performance wretched insufficiency and pol excessive.Active dry yeast in step 3 is 1-3 mass %, is preferably
2 mass %, excessive active dry yeast, will cause to waste, and too small amount cannot fully realize the technique effect of the present invention.Depth
Fermentation terminates to pol less than 2g/L, can fully convert the sugars into alcohol by depth fermentation, avoid final product excessively
Sweet tea is sent out, influences mouthfeel.Secondary cold fermentation in step 4, makes full use of the saccharomycete in step 2, can further reduce sugar
Degree, and make the mouthfeel of final products softer, and there is flavour and color and luster.
The advantageous effects of the present invention：
The compoiste fermented fruit wine preparation method of the present invention, preparation process is simple to operation, and does not cause wastage of material, into
One step reduces cost, and the product finally prepared has flavour, and pol is low, and has high nutritive value.
Embodiment
The technical solution in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this area
Art personnel's all other embodiments obtained, belong to the scope of protection of the invention.In order to which the present invention may be better understood,
With reference to embodiment, the invention will be further described：
Embodiment 1
The preparation flow of product：
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 5 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 2 mass %, progress depth is fermented is less than 2g/ to pol
L, the temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtains compound
Fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, it is small in temperature
Secondary cold fermentation is carried out in 15 DEG C 2 days, and autoclaving, filters to obtain product.
Embodiment 2
It is identical with the preparation method of embodiment 1, except grape and apple press 1:1 weight ratio.
(1) grape and apple are pressed 1:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 5 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 2 mass %, progress depth is fermented is less than 2g/ to pol
L, the temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtains compound
Fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, it is small in temperature
Secondary cold fermentation is carried out in 15 DEG C 2 days, and autoclaving, filters to obtain product.
Embodiment 3
It is identical with the preparation method of embodiment 1, except the active dry yeast of step 2 is 8 mass %.
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 8 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 2 mass %, progress depth is fermented is less than 2g/ to pol
L, the temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtains compound
Fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, it is small in temperature
Secondary cold fermentation is carried out in 15 DEG C 2 days, and autoclaving, filters to obtain product.
Embodiment 4
It is identical with the preparation method of embodiment 1, except the active dry yeast of step 2 is 3 mass %.
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 3 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 2 mass %, progress depth is fermented is less than 2g/ to pol
L, the temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtains compound
Fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, it is small in temperature
Secondary cold fermentation is carried out in 15 DEG C 2 days, and autoclaving, filters to obtain product.
Embodiment 5
It is identical with the preparation method of embodiment 1, except the active dry yeast of step 3 is 1 mass %.
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 5 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 1 mass %, progress depth is fermented is less than 2g/ to pol
L, the temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtains compound
Fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, it is small in temperature
Secondary cold fermentation is carried out in 15 DEG C 2 days, and autoclaving, filters to obtain product.
Embodiment 6
It is identical with the preparation method of embodiment 1, except the active dry yeast of step 3 is 3 mass %.
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 5 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 3 mass %, progress depth is fermented is less than 2g/ to pol
L, the temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtains compound
Fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, it is small in temperature
Secondary cold fermentation is carried out in 15 DEG C 2 days, and autoclaving, filters to obtain product.
Comparative example 1
Identical with the preparation method of embodiment 1, except the concentration Normal juice of step 2 accounts for 2/3, the concentration Normal juice of step 3 accounts for 1/
3。
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 2/3 concentration Normal juice is taken, adds the active dry yeast of 5 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 1/3 concentration Normal juice is taken, adds the active dry yeast of 2 mass %, progress depth is fermented is less than 2g/ to pol
L, the temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtains compound
Fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, it is small in temperature
Secondary cold fermentation is carried out in 15 DEG C 2 days, and autoclaving, filters to obtain product.
Comparative example 2
It is identical with the preparation method of embodiment 1, except grape and apple press 1:2 ratio.
(1) grape and apple are pressed 1:2 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 5 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 2 mass %, progress depth is fermented is less than 2g/ to pol
L, the temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtains compound
Fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, it is small in temperature
Secondary cold fermentation is carried out in 15 DEG C 2 days, and autoclaving, filters to obtain product.
Comparative example 3
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 2/3 concentration Normal juice is taken, adds the active dry yeast of 2 mass %, progress depth is fermented is less than 2g/L to pol,
The temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtain composite fruit
Wine；
(3) compound fruit wine concentrates 15 DEG C of progress cold fermentation 2 days after Normal juice mixes with residue 1/3, and autoclaving, is filtered
Product.
Comparative example 4
It is identical with the preparation method of embodiment 1, except the additive amount of the active dry yeast of step 2 is 1 mass %.
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 1 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 2 mass %, progress depth is fermented is less than 2g/ to pol
L, the temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtains compound
Fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, it is small in temperature
Secondary cold fermentation is carried out in 15 DEG C 2 days, and autoclaving, filters to obtain product.
Comparative example 5
It is identical with the preparation method of embodiment 1, except the additive amount of the active dry yeast of step 2 is 15 mass %.
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 15 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 2 mass %, progress depth is fermented is less than 2g/ to pol
L, the temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtains compound
Fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, it is small in temperature
Secondary cold fermentation is carried out in 15 DEG C 2 days, and autoclaving, filters to obtain product.
Comparative example 6
It is identical with the preparation method of embodiment 1, except the pol of the compound fruit wine of step 3 is controlled in 4g/L.
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 5 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 2 mass %, depth is carried out and ferments to pol 4g/L, it is deep
The temperature of degree fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtain compound fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, it is small in temperature
Secondary cold fermentation is carried out in 15 DEG C 2 days, and autoclaving, filters to obtain product.
Comparative example 7
It is identical with the preparation method of embodiment 1, except step 4 is without the micro- fermentation of secondary low temperature, direct sterilization treatment.
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 5 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) 2/3 concentration Normal juice is taken, adds the active dry yeast of 2 mass %, progress depth is fermented is less than 2g/ to pol
L, the temperature of depth fermentation is 30 DEG C, and the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily, obtains compound
Fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, active dry yeast is not added, high pressure is gone out
Bacterium, filters to obtain product.
Comparative example 8
Micro- zymotic fluid prepared by 1 step 2 of embodiment, 1 is pressed with claret：After 2 ratio mixing, conventional treatment obtains
Arrive.
(1) grape and apple are pressed 2:1 weight ratio, is rinsed well, is beaten at normal temperatures, Normal juice is made, then be dehydrated dense
Contracting is handled, and concentration Normal juice is made；
(2) 1/3 concentration Normal juice is taken, adds the active dry yeast of 5 mass %, it is micro- less than 15 DEG C of low temperature into trip temperature
Fermentation 5 days, obtains micro- zymotic fluid, controls the alcohol content of micro- zymotic fluid to be less than 0.5%V/V；
(3) micro- zymotic fluid that step 2 obtains and claret are by 1：After 2 ratio mixing, autoclaving, filtering to produce
Product.
Performance test
Pol is tested according to GB/T12143-2008《Beverage Gneral analysis method》Measure.
Organoleptic analysis (including fragrance, color and luster, mouthfeel) and alcoholic strength test reference GB/T15038-2006《Grape wine,
Fruit wine GENERAL EXPERIMENTATION》, asking 10 professional tasters, color and luster, mouthfeel carries out 0-10 points of marking, as a result such as following table to fragrance.
Comparative example 1,2 presses 2 with 1 grape of comparative example and compound fruit:1-1:In the case that 1 ratio is matched,
It can ensure that the mouthfeel of final product is soft, meet the consumption habits of people.Comparative example 1 understands micro- hair with comparative example 2
The concentration Normal juice of ferment is 1/3, and the concentration Normal juice for carrying out depth fermentation is 2/3, under the proportioning, it is ensured that final product
Fragrance and containing capacity for liquor, improves sense organ satisfaction.Comparative example 1,3,4 and comparative example 3,4,5, it is known that do not add living in step 2
Property dry ferment to causing fragrance and mouthfeel wretched insufficiency, and pol is excessive, and excessive amount will cause mouthfeel to decline and yeast
Waste, too small amount will cause performance wretched insufficiency and pol excessive.Comparative example 5,6, the active dry yeast in step 3 are
1-3 mass %, are preferably 2 mass %, excessive active dry yeast, will cause to waste, too small amount cannot fully realize this hair
Bright technique effect.Comparative example 1 and comparative example 6, it is known that depth is fermented to be terminated to pol less than 2g/L, is fermented by depth
Alcohol can be fully converted the sugars into, avoids final product from excessively sending out sweet tea, influences mouthfeel.Comparative example 1 and comparative example 7,
Secondary cold fermentation in step 4, makes full use of the saccharomycete in step 2, can further reduce pol, and makes finally to produce
The mouthfeel of product is softer, and has flavour and color and luster.Comparative example 8 is the micro- fermentation process of tradition at present, comparative example 1
With comparative example 8, the method for the present invention has lower pol and more preferable mouthfeel.
The compoiste fermented fruit wine preparation method of the present invention, preparation process is simple to operation, and does not cause wastage of material, into
One step reduces cost, and the product finally prepared has flavour, and pol is low, and has high nutritive value.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical solution, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (6)
1. the production method of compoiste fermented fruit wine, it is characterised in that comprise the following steps：
(1) grape and compound fruit are pressed to 2: 1-1: 1 weight ratio, rinses well, is beaten at normal temperatures, Normal juice is made, then take off
Water concentration, is made concentration Normal juice；
(2) 1/3 concentration Normal juice is taken, the active dry yeast of addition 3-8 mass %, carries out low temperature micro- fermentation 3-7 days, obtain micro- hair
Zymotic fluid；
(3) 2/3 concentration Normal juice is taken, the active dry yeast of addition 1-3 mass %, progress depth is fermented is less than 2g/L to pol,
Obtain compound fruit wine；
(4) after mixing micro- zymotic fluid of step 2 and the compound fruit wine of step 3, secondary cold fermentation is carried out 1-3 days, high pressure is gone out
Bacterium, filters to obtain product.
2. the production method of compoiste fermented fruit wine according to claim 1, it is characterised in that the compound fruit is apple,
The one or more of banana, orange or lemon.
3. the production method of compoiste fermented fruit wine according to claim 1, it is characterised in that the micro- fermentation of low temperature of step 2
Temperature is less than 15 DEG C.
4. the production method of compoiste fermented fruit wine according to claim 1, it is characterised in that micro- zymotic fluid that step 2 obtains
Alcohol content be less than 0.5%V/V.
5. the production method of compoiste fermented fruit wine according to claim 1, it is characterised in that the temperature of the depth fermentation of step 3
Spend for 30 DEG C, the time is more than 30 days, and anaerobic environment, is sufficiently stirred carries out twice daily.
6. the production method of compoiste fermented fruit wine according to claim 1, it is characterised in that the secondary cold fermentation of step 4
Active dry yeast can not be added, is carried out under conditions of temperature is less than 15 DEG C.
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