CN108018158A - A kind of technique of passion fruit fruit juice fermented fruit wine - Google Patents

Abstract

The invention discloses a kind of technique using passion fruit fruit juice making fruit wine, brew scheme is：(1) high-quality, mellow fruit is chosen；(2) by passion fruit washing and sterilizing, it is spare to dry selection pulp；(3) pulp is squeezed the juice, and filters filter residue, only take fruit juice, and carry out sterilization processing；(4) fruit juice handled well is added into jar fermenter, the pectase of addition, stands and remove supernatant, spare；(5) supernatant is fitted into jar fermenter, adds fruit wine yeast bacterium, pol is adjusted with white granulated sugar, sealed and ferment until pol is stablized；(6) zymotic fluid after the completion of fermentation is taken out, filtering, imports in another jar fermenter, then carry out ageing；(7) removal of impurities is filtered, is clarified, the passion fruit fruit wine of yellow；(8) mouthfeel fine setting is carried out to passion fruit fruit wine after brew.The fruit wine that the present invention brews out retains the fragrance and nutritive value of passion fruit, and the use without any additive, tart flavour is light, and special taste, has effects that health care.

Description

A kind of technique of passion fruit fruit juice fermented fruit wine

Technical field

The invention belongs to wine-making technology, is to utilize fruit making fruit wine, using the technique of passion fruit fruit juice making fruit wine.

Background technology

At present, in the market Eaux-De-Vie species is rare, is adapted to the Eaux-De-Vie of the beauty treatment effect of women less.Women follows the fashion Consumption demand of the in the market to fruit wine type drinks beverage has been promoted significantly with the paces of health.The technique ten of today's society wine brewing It is divided into ripe, the brew of Eaux-De-Vie also tends to maturation, this provides technical support for the brew of passion fruit fruit wine.

Passionflower is also known as passion fruit, is that one kind originates in tropical, semi-tropical fruit.In the fruit juice of ripe passion flower fruit 17 kinds of amino acid, multivitamin and β-carotenoid and various trace elements containing needed by human body, pericarp is also containing big Polysaccharide, polypeptide, terpenes, flavonoids, phenols and the dietary fiber of amount, there is higher bioactivity.Although different types of west It is variant between kind lotus, but there is antitumor, anti-oxidant, antibacterial mostly in terms of bioactivity, adjust blood pressure and blood lipoid, adjust The effect such as immune and anti-inflammatory.

Passion fruit fruit juice not only strong sweet and refreshing, sweet and sour taste, promotes the production of body fluid to quench thirst, and can improve the immunity of body, in advance The effect of preventing a variety of diseases, and deposition in intestines and stomach can be removed, play whole intestines stomach invigorating, toxin-expelling and face nourishing.

Fruit wine in the market at present, grape wine occupies very big market, and uses passion fruit fruit juice brewing technology also immature, This is high related to passion fruit fruit juice acidity, is to carry out later stage tune with passion fruit fruit juice after making wine using other fruits mostly on the market Taste.Passion fruit fruit wine attracts consumers in general using as a kind of novel, unique fruit wine kind.

The content of the invention

The present invention studies passion fruit wine fermentation technique, spy high for passion fruit fruit juice acidity, not easy to ferment Point, studies the zymotechnique of passion fruit, is comprised the following steps：Passion fruit is chosen, passion fruit is handled, squeezed the juice, clarifying, Fermentation, ageing, clarify, seasoning process again.The fruit wine that the present invention brews out still retains the fragrance and nutritive value of passion fruit, and There is no the use of any additive, original tart flavour reduces, and special taste, has effects that health care.

Used brew scheme is：

(1) selection of passion fruit：Select no disease and pests harm, the head high-quality, mellow fruit deeper than more uniform, color.

(2) processing of passion fruit：Passion fruit cleans up, physiological saline disinfection, naturally dry.Remove epidermis and seed, select Take its pulp spare.

(3) squeeze the juice：Its pulp is taken, at once with juice extractor squeezing juice, falls filter residue with strainer filtering, only takes fruit juice, then use The sulfurous acid that concentration is 15%-25% carries out sterilization processing to fruit juice.

(4) clarify：The fruit juice handled well is added into jar fermenter, adds the pectase of 10-30g/T, 24-48h is stood, goes Clear liquid, it is spare.

(5) ferment：Supernatant is fitted into jar fermenter, adds fruit wine yeast bacterium 0.40-0.60g, white granulated sugar is added and adjusts Pol is 20-25 degree, sealing, and lucifuge is fermented 14 days at room temperature, is no longer changed to pol.

(6) ageing：The zymotic fluid after the completion of fermentation is taken out, filtering, imports in the jar fermenter after another is disinfected, Ageing 15-30 days is carried out again.

(7) clarify again：The wine for completing ageing is filtered, and is cleaned, is clarified, the passion fruit fruit wine of yellow.

(8) season：Sensory evaluation and Physico-chemical tests are carried out to passion fruit fruit wine after brew, then carry out mouthfeel fine setting.

In the present invention, each fruit of fruit needs used reserves the stalk of 3-5mm, in case external environment influences inner juice. Fruit wants ripening fruits, and pericarp is complete, corrugationless, no disease and pests harm, ensures that the fragrance of fruit juice and mouthfeel are good.

In the present invention, naturally dry is required after physiological saline disinfection, avoids brine from entering in fruit juice, influence the fruit after squeezing the juice Juice quality.

In the present invention, heightening for initial pol is conducive to retain original fragrance and the aroma after fermentation.

In the present invention, final step is seasoned, and can be adjusted out according to the taste difference of consumer different degrees of Acid, sweet tea, the fruit wine of fragrance.

Embodiment

Technical scheme is described further by the following examples.

Embodiment one：

A kind of passion fruit wine fermentation technique, comprises the following steps：

(1) selection of passion fruit：Selection fruit then, high-quality, ripe deeper than more uniform, color of no disease and pests harm, head Fruit it is spare.Each fruit stays 3 stalk.

(2) processing of passion fruit：Passion fruit cleans up, and physiological saline immersion 10min, clear water is rinsed once, dried in the air naturally It is dry.Remove epidermis and seed, it is spare to choose its pulp.

(3) squeeze the juice：The pulp handled well, at once with juice extractor squeezing juice, is filtered with 100 mesh filter screens, removes filter residue, only Uniform fruit juice is taken, sterilization processing is carried out to fruit juice with the sulfurous acid that concentration is 15% at once.

(4) clarify：The fruit juice handled well is added into jar fermenter, adds the pectase of 10g/T, 24-48h is stood, removes supernatant Liquid, it is spare.

(5) ferment：Supernatant is fitted into jar fermenter, adds fruit wine yeast bacterium 0.40, adding white granulated sugar adjusting pol is 20 degree, sealing, lucifuge fermentation 14 days, no longer changes to pol at room temperature.

(6) ageing：The zymotic fluid after the completion of fermentation is taken out, filtering, imports in the jar fermenter after another is disinfected, Ageing 15 days is carried out again.

(7) clarify again：The wine for completing ageing is filtered, and is cleaned, is clarified, the passion fruit fruit wine of yellow.

(8) season：Sensory evaluation and Physico-chemical tests are carried out to passion fruit fruit wine after brew, then carry out mouthfeel fine setting.

Embodiment two：

A kind of passion fruit wine fermentation technique, comprises the following steps：

(1) selection of passion fruit：Select 2 years fruits, high-quality, ripe deeper than more uniform, color of no disease and pests harm, head Fruit is spare.Each fruit stays the stalk of 5mm.

(2) processing of passion fruit：Passion fruit cleans up, and physiological saline immersion 15min, clear water is rinsed once, dried in the air naturally It is dry.Remove epidermis and seed, it is spare to choose its pulp.

(3) squeeze the juice：The pulp handled well, at once with juice extractor squeezing juice, is filtered with 100 mesh filter screens, removes filter residue, only Uniform fruit juice is taken, sterilization processing is carried out to fruit juice with the sulfurous acid that concentration is 20% at once.

(4) clarify：The fruit juice handled well is added into jar fermenter, adds the pectase of 20g/T, 48h is stood, removes supernatant, It is spare.

(5) ferment：Supernatant is fitted into jar fermenter, adds fruit wine yeast bacterium 0.60g, adding white granulated sugar adjusting pol is 20 degree, sealing, lucifuge fermentation 14 days, no longer changes to pol at room temperature.

(6) ageing：The zymotic fluid after the completion of fermentation is taken out, filtering, imports in the jar fermenter after another is disinfected, Ageing 20 days is carried out again.

(7) clarify again：The wine for completing ageing is filtered, and is cleaned, is clarified, the passion fruit fruit wine of yellow.

(8) season：Sensory evaluation and Physico-chemical tests are carried out to passion fruit fruit wine after brew, then carry out mouthfeel fine setting.

Embodiment three：

A kind of passion fruit wine fermentation technique, comprises the following steps：

(1) selection of passion fruit：Select 3 years fruits, high-quality, ripe deeper than more uniform, color of no disease and pests harm, head Fruit is spare.Each fruit stays the stalk of 5mm.

(2) processing of passion fruit：Passion fruit cleans up, and physiological saline immersion 15min, clear water is rinsed once, dried in the air naturally It is dry.Remove epidermis and seed, it is spare to choose its pulp.

(3) squeeze the juice：The pulp handled well, at once with juice extractor squeezing juice, is filtered with 100 mesh filter screens, removes filter residue, only Uniform fruit juice is taken, sterilization processing is carried out to fruit juice with the sulfurous acid that concentration is 25% at once.

(4) clarify：The fruit juice handled well is added into jar fermenter, adds the pectase of 30g/T, 48h is stood, removes supernatant, It is spare.

(5) ferment：Supernatant is fitted into jar fermenter, adds fruit wine yeast bacterium 0.60g, adding white granulated sugar adjusting pol is 25 degree, sealing, lucifuge fermentation 14 days, no longer changes to pol at room temperature.

(6) ageing：The zymotic fluid after the completion of fermentation is taken out, filtering, imports in the jar fermenter after another is disinfected, Ageing 30 days is carried out again.

(7) clarify again：The wine for completing ageing is filtered, and is cleaned, is clarified, the passion fruit fruit wine of yellow.

(8) season：Sensory evaluation and Physico-chemical tests are carried out to passion fruit fruit wine after brew, then carry out mouthfeel fine setting.

Claims (2)

1. a kind of wine-making technology, is to utilize fruit making fruit wine, using the technique of passion fruit fruit juice making fruit wine, its feature exists In comprising the following steps：

(1) selection of passion fruit：Select no disease and pests harm, the head high-quality, mellow fruit deeper than more uniform, color.

(2) processing of passion fruit：Passion fruit cleans up, physiological saline disinfection, naturally dry.Remove epidermis and seed, choose it Pulp is spare.

(3) squeeze the juice：Its pulp is taken, at once with juice extractor squeezing juice, falls filter residue with strainer filtering, only takes fruit juice, then use sulfurous Acid carries out sterilization processing to fruit juice.

(4) clarify：The fruit juice handled well is added into jar fermenter, adds the pectase of 10-30g/T, 24-48h is stood, removes supernatant Liquid, it is spare.

(5) ferment：Supernatant is fitted into jar fermenter, adds fruit wine yeast bacterium 0.40-0.60g, white granulated sugar is added and adjusts pol For 20-25 degree, sealing, lucifuge fermentation 14 days, no longer changes to pol at room temperature.

(6) ageing：The zymotic fluid after the completion of fermentation is taken out, filtering, imports in the jar fermenter after another is disinfected, then into Row ageing 15-30 days.

(7) clarify again：The wine for completing ageing is filtered, and is cleaned, is clarified, the passion fruit fruit wine of yellow.

(8) season：Sensory evaluation and Physico-chemical tests are carried out to passion fruit fruit wine after brew, then carry out mouthfeel fine setting.

2. sulfurous acid concentration according to claim 1 is 15-25%.