CN108018148A - A kind of deep working method of the preparation and fruit wine of the fruit drink that ferments - Google Patents
A kind of deep working method of the preparation and fruit wine of the fruit drink that ferments Download PDFInfo
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- CN108018148A CN108018148A CN201810089895.9A CN201810089895A CN108018148A CN 108018148 A CN108018148 A CN 108018148A CN 201810089895 A CN201810089895 A CN 201810089895A CN 108018148 A CN108018148 A CN 108018148A
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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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Wood Science & Technology (AREA)
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- Molecular Biology (AREA)
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- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention provides a kind of deep working method of the preparation and fruit wine of the fruit drink that ferments, it, for raw material, by selected cleaning, broken slurrying, inoculation fermentation, is separated by filtration with fruit, carbohydrate, yeast etc., temperature control distillation, allotment sterilization, inflates the technique such as filling fermentation fruit drink and distillation fruit wine is made.The fruit deep working method of the present invention, not only solves the shortcomings that fruit is not easy storage transport, but also enriches the mouthfeel and species of fruit product.The product special taste, technique is simple to operation, it can be achieved that large-scale quantization production, new approaches are provided for the deep process of fruit.
Description
Technical field
The preparation of preparation and a kind of carbonic acid fruit drink the present invention relates to a kind of fruit wine.
Background technology
Fruit wine refers to using fresh fruit as raw material, is fermented and manufactured a kind of low powered posterior chamber beverage using the sugar of itself
Wine, not only nutritive value enriches for it, but also can meet the needs of people are to mouthfeel, is a kind of wide ace-high drink.China is
One of fruit big producer of the world, this provides good basis for the development of China's fruit wine.Development and people with society
Improvement of living standard, requirement of the people for fruit beverage are also increasingly diversified.
No alcohol fruit drink is to rely on fruit wine, and most of alcohol is removed on the basis of fruit wine, and remaining part is free of or containing wine
Essence exhaustion lacks the drink of alcohol；And brandy original refers to wine spirit, all Spirits made of fruit of the existing finger of broad sense, are one
Plant the higher drink of the spirituosity amount being loved by consumers.The present invention is by improving, replenishment of process, improves and is made of fruit
Spirit quality, can not only obtain a kind of brandy of high-quality.Meanwhile product is left after distillation, and can pass through
Further processing, has been made a kind of splendid fruit drink of sense of taste, has realized efficiently using for fruit resource.
The content of the invention
Present disclosure is to provide a kind of deep working method of the preparation and fruit wine of the fruit drink that ferments, not only sufficiently utilizes
Fruit resource, improves and enriches the flavor and sense of taste of fruit distillate liquor, while can prepare a kind of splendid fruit of sense of taste again
Drink.The Spirit have fruit flavor it is strong, mellow in taste, it is soft the characteristics of.And fruit drink sweet and sour taste, have when drinking real like alcohol taste
For non-alcoholic mouthfeel, it is well suited for drinking on dining table.Specific technical solution is as follows.
（1）Selected cleaning：Choose fresh mature, no disease and pests harm, without rotten good fruit, wash with water clean.
（2）Broken slurrying：Cleaned fruit destemming processing, carries out squeezing juice or extraction juice processed, will receive after crushing
The juice sterilizing of collection, is then pumped into fermentation tank.
（3）Inoculation fermentation：The yeast-inoculated activated is fermented into fermentation tank, fermentation temperature is 22 ~ 30 DEG C, when
Between 5 ~ 15d.
（4）It is separated by filtration：Fermentation ends are warming up to 60 ~ 70 DEG C of sterilizings, are separated by filtration after being cooled to room temperature.
（5）Temperature control distills：Separating obtained stoste is subjected to temperature control distillation, vapo(u)rizing temperature is 40 ~ 60 DEG C, pressure >=--
0.12MPa, collects distillate and extraction raffinate.
（6）Allotment sterilization：Allotment sterilization is carried out to distillate and extraction raffinate respectively.
（7）Inflate filling：Purified carbon dioxide, institute are filled with filling while after extraction raffinate allotment sterilization cooling
Carbon dioxide volume multiple >=2.5 times are filled with, filling end is sealed drinks as fruit, filling close after distillate is formulated
It is fruit wine to seal ageing.
The advantages of invention：In the preparation of fruit distillate liquor at this stage, distilled more using higher temperature.High temperature
So that the loss of fruity is larger, the fragrance of wine is more boring, and sense of taste is also not soft enough, and the legacy after distillation often gives up
Abandon, not only pollute the environment, but also can cause to waste.This technique uses and fruit first is fermented into fruit wine, then low by low temperature
The method for pressing distillation, is made the fruit distillate liquor of fragrance excellent taste, while further allotment is made by leaving liquid to distillation
Mouthfeel is drunk like wine without alcohol fruit.Its technique is simple to operation, it can be achieved that the industrialized production of large-scale, is to fruit resource
One kind makes full use of.
Embodiment
Embodiment 1
Choose fresh mature, no disease and pests harm, without rotten Vitis davidii Foex, cleaned only with clear water.By cleaned Vitis davidii Foex by removing
Broken squeezing juice is carried out after stalk processing, then filtrate is pumped into fermentation tank.Pol is adjusted to 300Bx in fermentation tank,
Temperature control adds the saccharomyces cerevisiae after activation at 28 DEG C, according to the 0.05% of Vitis davidii Foex juice weight, stirs evenly, in fermentation tank
Middle temperature controlled fermentation.After fermentation about 10 days, when the residual sugar content in zymotic fluid is 3Bx, and wine degree is 13%vol, you can be considered as fermentation
Complete.Zymotic fluid is heated to 70 ~ 80 DEG C, terminates fermentation.Then zymotic fluid is separated, removes Vitis davidii Foex slag.Will separation
The former wine of gained, is pumped into alembic, is pumped into the tank body of volume≤2/3.Temperature control separated equipment is opened immediately once to be steamed
Evaporate, the temperature of distillation is 40 ~ 60 DEG C, pressure >=-0.12MPa, it is to be distilled go out distillate when accounting for the 1/3 of receiving flask volume, knot
Beam single flash, and the Spirit in collecting tank is moved into holding vessel.Continue to carry out secondary temperature-control pressure-control distillation to wine liquid, steam
The temperature evaporated is 40 ~ 60 DEG C, pressure >=-0.07MPA, it is to be distilled go out distillate when accounting for receiving flask volume 1/2, terminate secondary steaming
Evaporate, and the Spirit in collecting tank is moved into holding vessel, mixed single flash wine and second distillation wine.Mixed steaming
Evaporate wine and carry out disposal of stability, be subsequently transferred to ageing more than 1 year in ceramic pot.The fermentation Vitis davidii Foex fruit of temperature control distillation gained
Liquid, with 1：6~1：10 ratios are diluted, and add 50% liquid sugar, hops leach cream etc. and allocated.To deployed liquid
Carry out high-temperature instantaneous sterilization, 80 ~ 100 DEG C of sterilization temperature, time 30s ~ 5min.Purification is filled with after filling to the liquid side after degerming
Carbon dioxide, be filled with carbon dioxide volume multiple >=2.5 times, then carry out capping preservation, gained is Vitis davidii Foex hair
Ferment fruit beverage.
Embodiment 2
Choose fresh mature, no disease and pests harm, without rotten red bayberry, cleaned only with clear water.By cleaned red bayberry by destemming
Broken squeezing juice is carried out after reason, then filtrate is pumped into fermentation tank.Pol is adjusted to 250Bx, temperature in fermentation tank
Control adds the saccharomyces cerevisiae after activation at 25 DEG C, according to the 0.06% of cranberry juice weight, stirs evenly, the temperature control in fermentation tank
Fermentation.After fermentation about 8 days, when the residual sugar content in zymotic fluid is 5Bx, and wine degree is 13%vol, you can be considered as fermentation and complete.Will
Zymotic fluid is heated to 70 ~ 80 DEG C, terminates fermentation.Then zymotic fluid is separated, removes waxberry dregs.By separating obtained original
Wine, is pumped into alembic, is pumped into the tank body of volume≤2/3.Temperature control separated equipment is opened immediately carries out single flash, distillation
Temperature is 40 ~ 60 DEG C, pressure >=-0.12MPa, it is to be distilled go out distillate when accounting for the 1/3 of receiving flask volume, end is once steamed
Evaporate, and the Spirit in collecting tank is moved into holding vessel.Continue to carry out secondary temperature-control pressure-control distillation, the temperature of distillation to wine liquid
For 40 ~ 60 DEG C, pressure >=-0.07MPA, it is to be distilled go out distillate when accounting for receiving flask volume 1/2, terminate second distillation, and will
Spirit in collecting tank moves into holding vessel, is mixed single flash wine and second distillation wine.Mixed Spirit into
Row disposal of stability, is subsequently transferred to ageing more than 1 year in ceramic pot.The fermentation waxberry fruit liquid of temperature control distillation gained, with 1：5~
1：20 ratios are diluted, and add 50% liquid sugar, hops leach cream etc. and allocated.High temperature wink is carried out to deployed liquid
When sterilize, 80 ~ 100 DEG C of sterilization temperature, time 30s ~ 5min.The titanium dioxide of purification is filled with after filling to the liquid side after degerming
Carbon, is filled with carbon dioxide volume multiple >=2.5 times, then carries out capping preservation, and gained is Vitis davidii Foex fermentation fruit drink drink
Material.
Claims (6)
1. a kind of deep working method of the preparation and fruit wine of the fruit drink that ferments, it is characterised in that the fruit drinks, the preparation institute of fruit wine
Need raw material with fruit, carbohydrate etc. for main material.
2. a kind of deep working method of the preparation and fruit wine of the fruit drink that ferments, it is characterised in that the fruit drinks, the preparation work of fruit wine
Skill is：
（1）Selected cleaning：Choose fresh mature, no disease and pests harm, without rotten good fruit, wash with water clean；
（2）Broken slurrying：Cleaned fruit destemming processing, carries out squeezing juice or extraction juice processed, by collection after crushing
Juice sterilizes, and is then pumped into fermentation tank；
（3）Inoculation fermentation：The yeast-inoculated activated is fermented into fermentation tank；
（4）It is separated by filtration：Sterilize, be then separated by filtration after fermentation；
（5）Temperature control distills：Separating obtained stoste is subjected to temperature control distillation, collects distillate and extraction raffinate；
（6）Allotment sterilization：Allotment sterilization is carried out to distillate and extraction raffinate respectively；
（7）Inflate filling：Drunk after extraction raffinate allotment sterilization after filling inflation for fruit, filling ageing is fruit wine after distillate allotment.
3. a kind of deep working method of the preparation and fruit wine of the fruit drink that ferments according to claim 2, it is characterised in that described
Carbohydrate is added according to juice sugar content before fermentation, fermentation temperature is 22 ~ 30 DEG C, 5 ~ 15d of time.
4. a kind of deep working method of the preparation and fruit wine of the fruit drink that ferments according to claim 2, it is characterised in that described
Temperature control vapo(u)rizing temperature is 40 ~ 60 DEG C, pressure >=-- 0.12MPa.
5. a kind of deep working method of the preparation and fruit wine of the fruit drink that ferments according to claim 2, it is characterised in that described
High temperature sterilization, 80 ~ 100 DEG C of sterilization temperature, time 30s ~ 5min are carried out to deployed beverage.
6. a kind of deep working method of the preparation and fruit wine of the fruit drink that ferments according to claim 2, it is characterised in that described
Purified carbon dioxide is filled with filling while, is filled with carbon dioxide volume multiple >=2.5 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810089895.9A CN108018148A (en) | 2018-01-30 | 2018-01-30 | A kind of deep working method of the preparation and fruit wine of the fruit drink that ferments |
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| CN201810089895.9A CN108018148A (en) | 2018-01-30 | 2018-01-30 | A kind of deep working method of the preparation and fruit wine of the fruit drink that ferments |
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| CN108018148A true CN108018148A (en) | 2018-05-11 |
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| CN201810089895.9A Withdrawn CN108018148A (en) | 2018-01-30 | 2018-01-30 | A kind of deep working method of the preparation and fruit wine of the fruit drink that ferments |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109321409A (en) * | 2018-10-30 | 2019-02-12 | 府谷县聚金邦农产品开发公司 | A kind of processing method of Calophyllum Inophyllum L fresh fruit |
| CN110172384A (en) * | 2019-06-03 | 2019-08-27 | 青海省轻工业研究所有限责任公司 | A kind of white thorn drinks |
| CN112430515A (en) * | 2020-10-16 | 2021-03-02 | 广西颐生园生态农业有限公司 | Production method of low-sugar low-alcohol mulberry wine |
| CN115873677A (en) * | 2022-12-05 | 2023-03-31 | 湖北省丹江口武当生物工程有限公司 | Process method for producing vegetarian wine by cereal and fruit composite fermentation |
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| CN1322479A (en) * | 2001-05-11 | 2001-11-21 | 周育红 | Simultaneous candied green plum and green plum wine producing process |
| CN1530432A (en) * | 2003-03-11 | 2004-09-22 | 厦门市百味果酿造工业有限公司 | Brewage of fruit wine, vinegar and brandy |
| CN102433243A (en) * | 2011-03-18 | 2012-05-02 | 杨承模 | Method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar |
| CN106010916A (en) * | 2016-08-05 | 2016-10-12 | 王路 | Making method of semi-fermented fruit wine |
| CN106434257A (en) * | 2016-09-29 | 2017-02-22 | 陕西科技大学 | Joint production method for brandy and fruit vinegar |
| CN107384692A (en) * | 2017-09-19 | 2017-11-24 | 黄福勇 | A kind of deep working method that fruit drink and fruit wine are prepared by fruit and natural plants fermentation |
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2018
- 2018-01-30 CN CN201810089895.9A patent/CN108018148A/en not_active Withdrawn
Patent Citations (6)
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|---|---|---|---|---|
| CN1322479A (en) * | 2001-05-11 | 2001-11-21 | 周育红 | Simultaneous candied green plum and green plum wine producing process |
| CN1530432A (en) * | 2003-03-11 | 2004-09-22 | 厦门市百味果酿造工业有限公司 | Brewage of fruit wine, vinegar and brandy |
| CN102433243A (en) * | 2011-03-18 | 2012-05-02 | 杨承模 | Method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar |
| CN106010916A (en) * | 2016-08-05 | 2016-10-12 | 王路 | Making method of semi-fermented fruit wine |
| CN106434257A (en) * | 2016-09-29 | 2017-02-22 | 陕西科技大学 | Joint production method for brandy and fruit vinegar |
| CN107384692A (en) * | 2017-09-19 | 2017-11-24 | 黄福勇 | A kind of deep working method that fruit drink and fruit wine are prepared by fruit and natural plants fermentation |
Non-Patent Citations (1)
| Title |
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| 王维国: "西瓜酒", 《酒与酿酒》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109321409A (en) * | 2018-10-30 | 2019-02-12 | 府谷县聚金邦农产品开发公司 | A kind of processing method of Calophyllum Inophyllum L fresh fruit |
| CN110172384A (en) * | 2019-06-03 | 2019-08-27 | 青海省轻工业研究所有限责任公司 | A kind of white thorn drinks |
| CN112430515A (en) * | 2020-10-16 | 2021-03-02 | 广西颐生园生态农业有限公司 | Production method of low-sugar low-alcohol mulberry wine |
| CN115873677A (en) * | 2022-12-05 | 2023-03-31 | 湖北省丹江口武当生物工程有限公司 | Process method for producing vegetarian wine by cereal and fruit composite fermentation |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180511 |
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| WW01 | Invention patent application withdrawn after publication |