CN108410647A - A kind of brewing method of red heart red pitaya wine - Google Patents
A kind of brewing method of red heart red pitaya wine Download PDFInfo
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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
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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Abstract
The invention discloses a kind of brewing methods of red heart red pitaya wine, including mashing, enzymolysis, fixation, allotment, fermentation, ageing, lower glue, separation and membrane filtration step.This method improves red heart dragon fruit crushing juice rate and pigment stripping quantity using stepwise discretization technology；By adjusting feedstock acidity, wine liquid mouthfeel is set to coordinate, flavour is abundant, bright-colored；By adding different tannin stage by stage after earlier fermentation, ageing phase and ageing, make that wine body colour stable, mellow in taste is coordinated, structure sense is strong, limpid bright and stability is good.High-quality red heart red pitaya wine is can get according to this brewing method.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of brewing method of red heart red pitaya wine.
Background technology
Dragon fruit is also known as Hylocereus undatus, celestial close fruit, Green Dragon fruit, sweet heart fruit etc., belongs to Cactaceae hylocereus platymiscium, mainly
Kind is red skin and white flesh, red skin red meat, 3 kinds of Calusena lansium plain boiled pork.Dragon fruit originates from Central America, and Vietnam, Thailand's equal distribution are wider, I
State is mainly distributed on the ground such as Taiwan, Hainan, Guangxi, Yunnan, Guizhou.Dragon fruit especially red heart dragon fruit contains abundant pattern
Glycosides, minerals, amino acid, water-soluble dietary fiber, vitamin, unsaturated fatty acid, polysaccharide, polyphenol, flavones and flavonols object
Matter is that a kind of fruit shape is graceful, color is vivid, and flavor exquisiteness is tasty and refreshing, distinctive aroma, and be beneficial to man good merchantable brand in the fruit of health,
Prevent cardiovascular and cerebrovascular disease, adjust body's immunity, adjust hormonal readiness etc. has preferable health-care efficacy.Due to fire
Imperial fruit water content is high, and easily by mould contamination in storage, quality variation makes dragon fruit that cannot preferably apply.It will be fiery
Imperial fruit fresh fruit carries out deep processing, can not only promote the utility value of dragon fruit, can also effectively alleviate the unsalable problem of dragon fruit fresh fruit.
Red heart dragon fruit juice is abundant, bright in colour, sugar content is high, gives off a strong fragrance, and is the very good material of brewed fruit wine.Develop red heart fire
Imperial fruit wine can not only provide new fruit wine kind for Ko-ji insects, meet consumer demand, but also can bring good economy
Benefit and social benefit.
About red heart red pitaya wine it has been reported that but there is also many technologies to ask in red heart red pitaya wine production at present
Topic and problem, there is also some defects for product.Such as：Red heart red pitaya wine color in storage it is unstable occur it is thin out and
There is turbidity and precipitation phenomenon etc. in browning phenomenon after bottling, these all leverage its commodity image, hinders red pitaya wine production
The development of industry.
Therefore, current red heart red pitaya wine brewage process technology is improved, improves red heart red pitaya wine product quality,
The problem of being those skilled in the art's concern.
Invention content
For defect present in current red heart red pitaya wine brewage process and existing product, the present invention proposes a kind of red
The brewing method of heart red pitaya wine can get lovely luster, clear, gives off a strong fragrance, the height of mellow in taste in this way
Quality red heart red pitaya wine.
The purpose of the present invention is what is be accomplished by the following way：
A kind of brewing method of red heart red pitaya wine, this approach includes the following steps：
1) it is beaten：Select the red heart dragon fruit of abundant maturation, peeling, mashing；
2) it digests：Pectase A is sequentially added into red heart flue pulp and pectase B is digested respectively；
3) fixation：Tannin A is added into dragon fruit slurries using pectase B enzymolysis simultaneously, and is uniformly mixing to obtain enzymolysis
Slurries；
4) it allocates：Potassium metabisulfite, white granulated sugar and organic acid is added into enzymolysis slurries, and is uniformly mixed；
5) it ferments：Saccharomycete 40mg/L~80mg/L of activation is added into the slurries after allotment, stirs evenly, at 20 DEG C
~25 DEG C ferment, and when alcoholic strength is 3 degree~5 degree, tannin A are added again and stirs evenly, waits for that sugared content is less than 4g/L
When, filtering terminates fermentation；
6) ageing：Tannin B is added into filtered wine liquid, is uniformly mixed, ageing 2 is then sealed at 10 DEG C~15 DEG C
~3 months；
7) glue under：Tannin C and gelatin are sequentially added after ageing into wine liquid, is uniformly mixed, then static 7~10 days；
8) it detaches：After lower glue isolated clarification wine body is filtered using rotary drum diatomite filter；
9) membrane filtration：Bottling is finished product after 0.22 μm~0.45 μm organic membrane filter of wine liquid will be clarified.
Red heart dragon fruit pulp fully ripe is bright-colored described in step 1), sugar content is high, crushing juice rate is high.
Pectase A described in step 2) and pectase B are respectively aldehydic acid lyases and pectin Acyl- hydrolase.
The depolymerization that pectase A described in step 2) is catalyzed pectin substance promotes pectin degrading, increases slurries crushing juice rate；Pectin
Ester hydrolysis further promotes pectin degrading in enzyme B catalysis pectin molecules, increases pigment stripping quantity.
Enzyme solution is that pectase A 40mg/L~50mg/L are first added into pulp in step 2), in 35 DEG C~45 DEG C enzymes
1h~2h is solved, pectase B 20mg/L~30mg/L are then added, 0.5h~1h is digested at 30 DEG C~40 DEG C.
Enzyme solution makes pectin depolymerization increase crushing juice rate first in step 2), and then further depolymerized pectin not only makes juice
Rate highest and make pigment stripping quantity highest.
Tannin A described in step 3) is the hard wooden tannin, and additive amount is 30mg/L~50mg/L.
The tannin A being added in step 3) is combined to form stable condensate with free state anthocyanin in fruit juice, effectively reduces trip
Loss from anthocyanin, to effective protection and stable color.
The time that tannin A is added in step 3) is to be added after pectase B is added.
A large amount of pigments dissolve out after pectase B is added in step 3), and tannin A is added at this time can be such that the free state of itself and dissolution spends
Color glycosides combines rapidly, keeps the two Percentage bound highest, colour fixation best.
First make the ethanol solution that it is dissolved in 3%~5% before tannin A additions in step 3), then adds dragon fruit slurries
In.
Potassium metabisulfite additive amount is 100mg/L~200mg/L in step 4).
White granulated sugar additive amount is 40g/L~50mg/L in step 4).
The organic acid added in step 4) is lactic acid or malic acid, make after addition in fruit juice total acid content be 4.0g/L~
4.5g/L is (with H2SO4Meter).
Addition organic acid, which reaches content 4.0g/L~4.5g/L, in step 4) keeps fruit juice sugar-acid ratio suitable, makes final wine liquid mouth
Sense is coordinated, flavour is abundant.
Addition organic acid reduces the pH value of fermented juice in step 4), effectively reduces the growth and breeding of harmful bacteria.
Addition organic acid reduces the pH value of fermented juice in step 4), keeps final wine body color more bright-coloured beautiful.
Tannin A described in step 5) is the hard wooden tannin, and additive amount is 50mg/L~80mg/L.
Tannin A is added in step 5) again, it is made further to be combined to form stabilization with the anthocyanin that in zymotic fluid more dissociates
Condensate reduces anthocyanin loss, increases anthocyanin stability, further protection and stable color.
Tannin A is added when zymotic fluid alcoholic strength is 3 degree~5 degree in step 5), at this time tannin A dissolution rates it is maximum and with dissociate
Anthocyanin combines effect best.
So that it is dissolved in Partial fermentation liquid before tannin A additions in step 5), then adds in whole zymotic fluids and mix
Uniformly.
Tannin B described in step 6) is oak tannin, and additive amount is 50mg/L~100mg/L.
So that it is dissolved in 5%~8% ethanol solution before tannin B additions in step 6), then adds in wine liquid.
Addition tannin B significant increases and balance wine body mouthfeel and structure in step 6), be allowed to more to coordinate, be careful, abundant,
It is mellow.
Step 6) ageing at 10 DEG C~15 DEG C makes tannin B fully dissolve in 2~3 months, makes wine body balance, stablizes.
Tannin C described in step 7) is grape pip tannin, and additive amount is 50mg/L~80mg/L.
So that it is dissolved in 5%~8% ethanol solution before tannin C additions in step 7), then adds in wine liquid.
Tannin C generates flocculent deposit with albumen qualitative response in step 7), to make wine clarify.
Lower gluing method is in step 7)：Tannin C is first added into wine liquid to stir evenly, gelatin 150mg/ is added after 2~3 days
L~200mg/L is stirred evenly.
50mg/L~80mg/L tannin C are first added in step 7), add 150mg/L~200mg/L gelatin, clarifying effect
Good and avoidable lower glue is excessive.
Gelatin is combined with tannin C in step 7) generates flocculent deposit, to make wine body clarify.
A large amount of precipitations are formed in step 7) after lower glue, are conducive to subsequent filter separation.
Separation is filtered using rotary drum diatomite filter in step 8) and is greatly improved distillation yield.
Beneficial effects of the present invention compared with the prior art：
Inventor is according to long-term a large amount of contrast tests, and using red heart dragon fruit as raw material, stepwise discretization technology is used after mashing
Improve red heart dragon fruit crushing juice rate and pigment stripping quantity；By adjusting fruit juice acidity, wine liquid mouthfeel is set to coordinate, flavour is abundant, face
Color is bright-coloured beautiful；By adding tannin fixed pigment in earlier fermentation, effective protection and stablize wine body color, by the ageing phase
It adds tannin to be promoted and balance wine body mouthfeel and structure, is allowed to more to coordinate, is abundant and mellow, by adding tannin after ageing
And using glue under gelatin, unstable pigment and albumen are removed, so that wine body is clarified and is stablized.
The effect further illustrated the present invention below by way of experiment process：
Test example 1：Comparison is using dragon fruit crushing juice rate and pigment stripping quantity after the processing of different enzyme solutions
Respectively in stepwise discretization method in the embodiment of the present invention 1 and using same enzyme mixing enzymolysis method and with other fruits
Glue enzyme enzyme solution digests red heart dragon fruit pulp, then measures juice yield and pigment stripping quantity.
Stepwise discretization method：1 method of embodiment.
Mixing enzymolysis method：Aldehydic acid lyases 40mg/L and pectin Acyl- hydrolase are added into dragon fruit pulp simultaneously
20mg/L is uniformly mixed, and 2h is then digested at 35 DEG C.
Other pectin enzyme methods：Into dragon fruit pulp addition mixing pectase (its containing polygalacturonase 60%~
64%, pectinesterase 32%~36%, pectin lyase 4%~6%) 60mg/L, it is uniformly mixed, 2h is then digested at 35 DEG C.
Crushing juice rate assay method：Pulp after enzymolysis is centrifuged into 10min under 5000g centrifugal force, supernatant is taken to weigh.
Crushing juice rate=supernatant quality/pulp quality * 100%
Pigment dissolves out quantity measuring method：Pulp after enzymolysis is centrifuged into 10min under 5000g centrifugal force, takes supernatant, reference
Document " ultrasound wave auxiliary enzyme method extract blackberry, blueberry schlempe in anthocyanin process optimization and its bioactivity, Food Science, 2015,
36：Report method measures pigment content in 63-68 ".
The results are shown in Table 1.
Dragon fruit crushing juice rate and pigment stripping quantity measurement result after 1 distinct methods enzymolysis processing of table
It can be seen that compare with other enzyme solutions by 1 test result of table and use stepwise discretization method in the embodiment of the present invention 1
It is greatly improved the crushing juice rate and pigment stripping quantity of red heart dragon fruit pulp.
Test example 2：Whether comparison earlier fermentation adds the influence that tannin changes wine color in storage
Red heart dragon fruit is made with 2 method of the embodiment of the present invention and the method for not adding the hard wooden tannin in earlier fermentation respectively
Then wine detects its color change in storage by subjective appreciation.The results are shown in Table 2.
Whether 2 earlier fermentation of table adds the influence that tannin changes wine color in storage
It can be seen that by 2 test result of table, according to the brewing of 2 method of the embodiment of the present invention, red heart red pitaya wine is bright-colored holds
Long, there is preferable stability, the wine colour stability for not adding tannin progress fixation treatment is poor, with prolonging for storage time
Long, color gradually turns yellow browning.
Test example 3：Compare different lower gluing method effects and in storage to the influence of liquor stability
Respectively with 1 time gluing method of the embodiment of the present invention, and it is fiery to red heart for lower jelly method only with gelatin and bentonite
Imperial fruit wine carries out lower glue, then detects different lower gluing method effects and in storage to the influence of liquor stability.
Gluing method under gelatin：In addition to not adding tannin, other are the same as 1 time gluing method of embodiment.
Gluing method under bentonite：In addition to gelatin is changed to bentonite, other are the same as gluing method under gelatin.
Clarity assay method：It takes sample to rock uniformly, then using distilled water as reference, wine is measured at wavelength 680nm
Body light transmittance indicates its clarity.
The results are shown in Table 3.
3 difference of table descends gluing method effect and in storage to the influence of liquor stability
It can be seen that by 3 test result of table, 1 time gluing method effect of the embodiment of the present invention is good, and wine body clarity is high after processing, and
Clarity variation is small in long term storage, and stability is good；Though glue can get good clarity, the clarity in storage under bentonite
It continuously decreases, stability is poor.
Specific implementation mode
The present invention is described in further detail for the embodiment provided below in conjunction with inventor.
Embodiment 1：
The red heart dragon fruit 10kg of abundant maturation is selected, peeling, mashing obtain slurries 8.5L.Aldehydic acid is added into slurries to split
Enzyme (Shanghai Jie Tu Trade Co., Ltd.s) 0.34g (40mg/L) is solved, 2h is digested at 35 DEG C, then adds pectin Acyl- hydrolase
(Shanghai Jie Tu Trade Co., Ltd.s) 0.17g (20mg/L) digests 1h at 30 DEG C, obtains Dragonfruit Juice enzymolysis liquid.Pectin acyl is added
Hard wood tannin (Shanghai Jie Tu Trade Co., Ltd.s) 0.255g is added while enzymolysis after base hydrolase into dragon fruit slurries
(30mg/L), and stir evenly, so that it is dissolved in the ethanol solution of 50mL 3% before hard wood tannin addition.Into enzymolysis slurries
Potassium metabisulfite 0.85g (100mg/L), white granulated sugar 340g (40g/L) is added to be uniformly mixed, while adding lactic acid to make in fruit juice
Total acid content is 4.0g/L (with H2SO4Meter).The saccharomycete DV of activation is added into the slurries after allotment10(Shanghai outstanding person's rabbit industry and trade
Co., Ltd) 0.34g (40mg/L), it stirs evenly, ferments at 20 DEG C, when alcoholic strength is 3 degree, it is single that hard wood is added again
Peaceful 0.425g (50mg/L) is simultaneously stirred evenly (hard wood tannin first makes it be dissolved in 200mL zymotic fluids before addition), waits for sugared content
When less than 4g/L, filtering terminates fermentation.Oak tannin (Shanghai Jie Tu Trade Co., Ltd.s) is added into filtered wine liquid
0.425g (50mg/L) (first makes it be dissolved in the ethanol solution of 100mL 5%) before the addition of oak tannin, is uniformly mixed, then exists
Ageing 3 months is sealed at 10 DEG C.Grape pip tannin (Shanghai Jie Tu Trade Co., Ltd.s) 0.425g is added after to ageing in wine liquid
(50mg/L) is uniformly mixed and (so that it is dissolved in the ethanol solution of 100mL 5% before the addition of grape pip tannin), after standing 2 days,
Gelatin (Shanghai Jie Tu Trade Co., Ltd.s) 1.275g (150mg/L) is added, is uniformly mixed, then static 7 days.Under cementing beam
It is filtered isolated clarification wine body using rotary drum diatomite filter afterwards, by clarification wine liquid again with 0.22 μm of organic membrane filter
Bottling is finished product afterwards.
The test index that red heart red pitaya wine is made in above-described embodiment is as follows：
1, organoleptic indicator
Color and luster：Aubergine, it is bright in colour；
Clarity：It clarifies, is transparent, glossy；
Fragrance：Fragrance is fresh, simple and elegant；
Taste：Mouthfeel is plentiful mellow, long times of aftertaste.
2. physical and chemical index
Wine degree (20 DEG C, V/V) 10.2%；Reduced sugar 3.85g/L；Sugar-free extract 31.4g/L；Total acid 3.62g/L (H2SO4)；
Volatile acid (with Acetometer) 0.17g/L；Iron 0.31mg/L；Copper is without detection；SO2Residual quantity is (with total SO2Meter) 43mg/L.
3. microbiological indicator
Total plate count/(CFU/mL) 2；
Coliform/(MPN/100mL) is without detection；
Pathogenic entero becteria (salmonella, Shigella, staphylococcus aureus) is without detection.
4. red heart red pitaya wine study on the stability result described in embodiment 1
(20 DEG C~25 DEG C) of room temperature placement 3 months clarification is bright after bottling, is generated without turbidity and precipitation
(20 DEG C~25 DEG C) of room temperature placement 5 months clarification is bright after bottling, is generated without turbidity and precipitation
Embodiment 2：
The red heart dragon fruit 20kg of abundant maturation is selected, peeling, mashing obtain slurries 17L.Aldehydic acid cracking is added into slurries
Enzyme (Shanghai Jie Tu Trade Co., Ltd.s) 0.85g (50mg/L) digests 1h at 45 DEG C, then adds pectin Acyl- hydrolase
(Shanghai Jie Tu Trade Co., Ltd.s) 0.51g (30mg/L) digests 0.5h at 40 DEG C, obtains Dragonfruit Juice enzymolysis liquid.Pectin is added
Hard wood tannin (Shanghai Jie Tu Trade Co., Ltd.s) 0.85g is added while enzymolysis after Acyl- hydrolase into dragon fruit slurries
(50mg/L), and stir evenly, so that it is dissolved in the ethanol solution of 200mL 5% before hard wood tannin addition.To enzymolysis slurries
Middle addition potassium metabisulfite 3.4g (200mg/L), white granulated sugar 850g (50g/L) are uniformly mixed, while adding malic acid and make fruit
Total acid content is 4.5g/L (with H in juice2SO4Meter).The saccharomycete DV of activation is added into the slurries after allotment10(Shanghai outstanding person rabbit
Trade Co., Ltd.) 1.36g (80mg/L), it stirs evenly, ferments at 25 DEG C, when alcoholic strength is 5 degree, be added again hard
The wooden tannin 1.36g (80mg/L) simultaneously stirs evenly (hard wood tannin first makes it be dissolved in 500mL zymotic fluids before addition), waits for that sugar contains
When amount is less than 4g/L, filtering terminates fermentation.Oak tannin (Shanghai Jie Tu Trade Co., Ltd.s) is added into filtered wine liquid
1.7g (100mg/L) (first makes it be dissolved in the ethanol solution of 500mL 5%) before the addition of oak tannin, is uniformly mixed, then exists
Ageing 2 months is sealed at 15 DEG C.Grape pip tannin (Shanghai Jie Tu Trade Co., Ltd.s) 1.36g is added after to ageing in wine liquid
(80mg/L) is uniformly mixed and (so that it is dissolved in the ethanol solution of 500mL 5% before the addition of grape pip tannin), after standing 3 days,
Gelatin (Shanghai Jie Tu Trade Co., Ltd.s) 3.4g (200mg/L) is added, is uniformly mixed, then static 10 days.After lower glue
It is filtered isolated clarification wine body using rotary drum diatomite filter, by clarification wine liquid again with after 0.45 μm of organic membrane filter
Bottling is finished product.
The test index that red heart red pitaya wine is made in above-described embodiment is as follows：
1, organoleptic indicator
Color and luster：Aubergine, it is bright in colour；
Clarity：It clarifies, is transparent, glossy；
Fragrance：Fragrance is fresh, simple and elegant；
Taste：Mouthfeel is plentiful mellow, long times of aftertaste.
2. physical and chemical index
Wine degree (20 DEG C, V/V) 11.3%；Reduced sugar 3.78g/L；Sugar-free extract 30.6g/L；Total acid 3.73g/L (H2SO4)；
Volatile acid (with Acetometer) 0.16g/L；Iron 0.22mg/L；Copper is without detection；SO2Residual quantity is (with total SO2Meter) 78mg/L.
3. microbiological indicator
Total plate count/(CFU/mL) 3；
Coliform/(MPN/100mL) is without detection；
Pathogenic entero becteria (salmonella, Shigella, staphylococcus aureus) is without detection.
4. red heart red pitaya wine study on the stability result described in embodiment 1
(20 DEG C~25 DEG C) of room temperature placement 3 months clarification is bright after bottling, is generated without turbidity and precipitation
(20 DEG C~25 DEG C) of room temperature placement 5 months clarification is bright after bottling, is generated without turbidity and precipitation.
Claims (10)
1. a kind of brewing method of red heart red pitaya wine, which is characterized in that this approach includes the following steps：
1) it is beaten：Select the red heart dragon fruit of abundant maturation, peeling, mashing；
2) it digests：Pectase A is sequentially added into red heart flue pulp and pectase B is digested respectively；
3) fixation：Tannin A is added into dragon fruit slurries using pectase B enzymolysis simultaneously, and is uniformly mixing to obtain enzymolysis slurries；
4) it allocates：Potassium metabisulfite, white granulated sugar and organic acid is added into enzymolysis slurries, and is uniformly mixed；
5) it ferments：Saccharomycete 40mg/L~80mg/L of activation is added into the slurries after allotment, stirs evenly, 20 DEG C~25
It DEG C ferments, when alcoholic strength is 3 degree~5 degree, tannin A is added again and stirs evenly, when sugared content is less than 4g/L, mistake
Filter terminates fermentation；
6) ageing：Tannin B is added into filtered wine liquid, is uniformly mixed, ageing 2~3 is then sealed at 10 DEG C~15 DEG C
A month；
7) glue under：Tannin C and gelatin are sequentially added after ageing into wine liquid, is uniformly mixed, then static 7~10 days；
8) it detaches：After lower glue isolated clarification wine body is filtered using rotary drum diatomite filter；
9) membrane filtration：Bottling is finished product after 0.22 μm~0.45 μm organic membrane filter of wine liquid will be clarified.
2. method as described in claim 1, it is characterised in that pectase A described in step 2) is aldehydic acid lyases, the fruit
Glue enzyme B is pectin Acyl- hydrolase.
3. method as described in claim 1, it is characterised in that enzyme solution is that pectase A is first added into pulp in step 2)
40mg/L~50mg/L digests 1h~2h at 35 DEG C~45 DEG C, then adds pectase B 20mg/L~30mg/L,
30 DEG C~40 DEG C enzymolysis 0.5h~1h.
4. method as described in claim 1, it is characterised in that tannin A described in step 3) is the hard wooden tannin, additive amount 30mg/
L~50mg/L.
5. method as described in claim 1, it is characterised in that the time that tannin A is added in step 3) is to be added after pectase B again
It is added.
6. method as described in claim 1, it is characterised in that the organic acid added in step 4) is lactic acid or malic acid, after addition
Make in fruit juice total acid content with H2SO4It is calculated as 4.0g/L~4.5g/L.
7. method as described in claim 1, it is characterised in that tannin A described in step 5) is the hard wooden tannin, additive amount 50mg/
L~80mg/L.
8. method as described in claim 1, it is characterised in that tannin B described in step 6) is oak tannin, additive amount 50mg/
L~100mg/L.
9. method as described in claim 1, it is characterised in that tannin C described in step 7) is grape pip tannin, and additive amount is
50mg/L~80mg/L.
10. method as described in claim 1, it is characterised in that lower gluing method is in step 7)：Tannin C is first added into wine liquid to stir
It mixes uniformly, gelatin 150mg/L~200mg/L is added after 2~3 days and stirs evenly.
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| CN109182003A (en) * | 2018-10-12 | 2019-01-11 | 青海昆仑河枸杞有限公司 | A kind of brewing method of Chinese wolfberry fruit wine |
| CN110923093A (en) * | 2019-12-18 | 2020-03-27 | 贵州绿色山水农业科技发展有限公司 | Brewing method of dragon fruit wine |
| CN112680305A (en) * | 2021-01-29 | 2021-04-20 | 广西壮族自治区农业科学院 | Preparation process of red-heart pitaya fruit wine |
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| CN109182003A (en) * | 2018-10-12 | 2019-01-11 | 青海昆仑河枸杞有限公司 | A kind of brewing method of Chinese wolfberry fruit wine |
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| CN112680305A (en) * | 2021-01-29 | 2021-04-20 | 广西壮族自治区农业科学院 | Preparation process of red-heart pitaya fruit wine |
| CN115074196A (en) * | 2022-07-05 | 2022-09-20 | 香格里拉酒业股份有限公司 | Processing technology of red-heart pitaya fruit wine |
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