CN108410654A - A kind of brewing method of new type fruit wine - Google Patents
A kind of brewing method of new type fruit wine Download PDFInfo
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- CN108410654A CN108410654A CN201810570034.2A CN201810570034A CN108410654A CN 108410654 A CN108410654 A CN 108410654A CN 201810570034 A CN201810570034 A CN 201810570034A CN 108410654 A CN108410654 A CN 108410654A
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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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Abstract
The invention discloses a kind of brewing method of new type fruit wine, including old rice, fruit, distiller's yeast, specific brewing method is as follows：The distiller's yeast that old rice is cooked to addition forms base-material；Enzymolysis, which is carried out, after fruit meat addition pectase forms magma；Enter altar sealing after mixture, anaerobic fermentation is protected from light 36 days in altar；Period is added cold boiling water and is diluted, until alcohol concentration drop to 3% 7%, fruit juice concn drop to 7% 10% stop dilution after filter and remove residue carry out ageing 10 15 days again.It is filling after addition sugar and soda water or carbon dioxide modulation mouthfeel.The new type fruit wine of art scheme brewing not only remains with the flavor of low rice wine, can also store the long period and rancid taste does not occur, additionally it is possible to which fragrance, color and luster and the nutritional ingredient for retaining fruit to greatest extent, are the health-oriented products for meeting Times ' Demand.In brewing process, any preservative is not added, is real green and healthy drink in addition to the sugar and soda water or carbon dioxide of fruit, old rice, distiller's yeast and tune taste no longer add any other thing without pigment and honey element yet.
Description
Technical field
The present invention relates to wine brewing field, espespecially a kind of old rice mixes the new type fruit wine for sealing up for safekeeping and fermenting and distilling with fruit
Brewing method.
Background technology
The annual consumption of China's fruit wine is just with 15% speed increase, as the health product of health, fruit wine have with
Lower function：1, dispelling fatigue：Contain the several mineral materials such as a large amount of calcium, magnesium, sodium in fruit wine.It can not only neutralize the acid of blood
Property, the natural mineral matter and vitamin ingredient of the weak richness of body fluid are kept, the metabolism in human body can be promoted, helps to eliminate
Fatigue.2, improve alkaline constitution alkaline equilibrium, it can be with prevention of various diseases.3, bactericidal effect：Organic acid in fruit wine has
Bactericidal effect may also suppress bacterial reproduction, improve the bactericidal effect of enteral, can be with anti-inflammatory, antidiarrheal.4, promote salivary secretion：Fruit
Contain abundant organic acid in wine, salivary secretion can be promoted.The helpful digestion of saliva, orectic effect.Fruit wine will be in meal
Before to drink be exactly this reason.Other than salivary gland can salivate, can also salivate glandular hormone from the parotid gland of bigger, this
Kind hormonal action is very big.Salivary gland hormone can promote the metabolism of cell, prevent cell senescence.
In the market, grape wine occupies prodigious market to fruit wine at present, substantially pure fruit brewing, this and the high phase of fruit juice acidity
It closes, is to carry out later stage seasoning with fruit juice after making wine using other fruits mostly on the market.And existing use traditional rice wine adds fruit juice
Brewing technology is also immature, and the fruit wine of our exploitation meets the low alcohol beverage of young people's personalized consumption hobby and custom,
Existing fresh juices sense is formed, and has and makes us relaxation and happiness and pleasurable taste.
Invention content
The present invention is directed at least solve one of the technical problems existing in the prior art.The present invention provides a kind of novel thus
The brewing method of fruit wine.
In order to solve the above-mentioned technical problem, according to an aspect of the present invention, the brewing of new type fruit wine provided by the invention
Method, including old rice, fruit, distiller's yeast, specific brewing method are as follows：
S1, it old rice is cooked and is cooled to after the mixing of 25-30 DEG C of distiller's yeast being added into get out is layed in table top and covers wet
Spontaneous fermentation 3-5 hours formation base-material is spare after towel；
S2, fruit is selected, is cleaned, peeling and removal carpopodium, fruit stone cleaning flushing dry it is spare；
S3, it is sent into beater progress slurrying processing after the fruit meat temperature that step S2 is obtained is dropped to 25-30 DEG C and is added
Heat preservation, which is placed, after pectase carries out digesting that form magma spare for 3-5 hour；
S4, magma made from base-material made from step S1 and step S3 is pressed 1：3-5 enter after being mixed to form mixture
Altar seals, and constant temperature is maintained at 35-40 DEG C and is protected from light anaerobic fermentation 3-6 days in altar；
S5, it temperature in the altar of step S4 is adjusted to 16-20 DEG C of constant temperature is persistently protected from light anaerobic fermentation 5-8 days, be during which added
Cold boiling water is diluted, until alcohol concentration drops to 3%-7%, fruit juice concn drops to 7%-10% and stops dilution；
S6, S5 zymotic fluids after fermentation are taken out, filter and remove residue obtains pouring into another wine jar after stoste to carry out again
Ageing 10-15 days.
S7, it the stoste that S6 ageing is completed is poured into distiller carries out high temperature distillation and obtain that sugar and soda water are added after fruit wine
Or it is filling after carbon dioxide modulation mouthfeel.
The new type fruit wine made using above-mentioned technical proposal not only remains with the flavor of low rice wine, can also deposit the long period
It puts and rancid taste does not occur, additionally it is possible to which fragrance, color and luster and the nutritional ingredient for retaining fruit to greatest extent, are to meet Times ' Demand
Health-oriented products.In brewing process, any preservative is not added, without pigment and honey element, in addition to fruit, old rice, distiller's yeast yet
And the sugar and soda water or carbon dioxide of tune taste no longer add any other thing, are real green and healthy drinks.
In order to obtain more preferably fruit wine, the present invention also provides technical solutions below：
In some embodiments, it is added to obtain the distiller's yeast described in the purer rice wine of mouthfeel and higher liquor output
Amount is that the 0.5%-0.8% of old rice amount is best.
In some embodiments, in order to meet different consumer groups taste fruit can be lemon, apple, mango,
"Hami" melon, orange, watermelon, grape etc..
In some embodiments, in order to which the more preferably more natural healthier sugar of mouthfeel is sucrose or glucose or bee
Honey.
In some embodiments, in order to ensure fruit wine quality and mouthfeel and yield be added several times cold boiling water into
Row dilute alcohol concentration, the time interval that cold boiling water is added every time are no more than 6 hours, and the amount of addition cold boiling water is no more than old every time
The 10% of rice total weight.
In some embodiments, in order to ensure the quality and mouthfeel of fruit wine, by base-material made from step S1 and step S3
Magma obtained presses 1：3 be mixed to form and to enter altar sealing after mixture, and constant temperature is maintained at 37 DEG C and is protected from light anaerobic fermentation 5 in altar
It.
In some embodiments, in order to ensure the quality and mouthfeel of fruit wine, temperature adjustment in the altar of the step S4
Persistently be protected from light anaerobic fermentation 6 days for 18 DEG C of constant temperature, during which be added cold boiling water be diluted, until alcohol concentration drop to 3%-7%,
Fruit juice concn drops to 7%-10% and stops dilution.
Specific implementation mode
The present invention will be further described in detail with reference to the specific embodiments.
Embodiment one：
The present embodiment is a kind of brewing method of new type fruit wine, including：It is specific to make including 3 years old rice, lemon, distiller's yeasts
Method is as follows：
S1, it old rice is cooked and is cooled to after the mixing of 25 DEG C of distiller's yeasts being added into get out is layed in table top and covers wet towel
3 hours formation base-materials of spontaneous fermentation are spare afterwards；
S2, fruit is selected, is cleaned, peeling and removal carpopodium, fruit stone cleaning flushing dry it is spare；
S3, it is sent into beater progress slurrying processing after the fruit meat temperature that step S2 is obtained is dropped to 25 DEG C and pectin is added
Heat preservation, which is placed, after enzyme carries out enzymolysis for 3 hours to form magma spare；
S4, magma made from base-material made from step S1 and step S3 is pressed 1：3 carry out entering altar after being mixed to form mixture
It seals, constant temperature is maintained at 35 DEG C and is protected from light anaerobic fermentation 3 days in altar；
S5, it temperature in the altar of step S4 is adjusted to 16 DEG C of constant temperature is persistently protected from light anaerobic fermentation 5 days, cold boiling water is during which added
It is diluted, 7% stopping dilution being dropped to until alcohol concentration drops to 7%, fruit juice concn；
S6, S5 zymotic fluids after fermentation are taken out, filter and remove residue obtains pouring into another wine jar after stoste to carry out again
Ageing 10 days.
S7, it the stoste that S6 ageing is completed is poured into distiller carries out high temperature distillation and obtain that sugar and soda water are added after fruit wine
Or it is filling after carbon dioxide modulation mouthfeel.
Embodiment two
The present embodiment is a kind of brewing method of new type fruit wine, including old rice, apple, distiller's yeast, and specific brewing method is as follows：
S1, it old rice is cooked and is cooled to after the mixing of 30 DEG C of distiller's yeasts being added into get out is layed in table top and covers wet towel
5 hours formation base-materials of spontaneous fermentation are spare afterwards；
S2, fruit is selected, is cleaned, peeling and removal carpopodium, fruit stone cleaning flushing dry it is spare；
S3, it is sent into beater progress slurrying processing after the fruit meat temperature that step S2 is obtained is dropped to 30 DEG C and pectin is added
Heat preservation, which is placed, after enzyme carries out enzymolysis for 5 hours to form magma spare；
S4, magma made from base-material made from step S1 and step S3 is pressed 1：5 carry out entering altar after being mixed to form mixture
It seals, constant temperature is maintained at 40 DEG C and is protected from light anaerobic fermentation 6 days in altar；
S5, it temperature in the altar of step S4 is adjusted to 20 DEG C of constant temperature is persistently protected from light anaerobic fermentation 8 days, cold boiling water is during which added
It is diluted, 10% stopping dilution being dropped to until alcohol concentration drops to 5%, fruit juice concn；
S6, S5 zymotic fluids after fermentation are taken out, filter and remove residue obtains pouring into another wine jar after stoste to carry out again
Ageing 15 days.
S7, it the stoste that S6 ageing is completed is poured into distiller carries out high temperature distillation and obtain that sugar and soda water are added after fruit wine
Or it is filling after carbon dioxide modulation mouthfeel.
Embodiment three
The brewing method of new type fruit wine, including old rice, fruit, distiller's yeast, specific brewing method are as follows：
S1, it old rice is cooked and is cooled to after the mixing of 28 DEG C of distiller's yeasts being added into get out is layed in table top and covers wet towel
4 hours formation base-materials of spontaneous fermentation are spare afterwards；
S2, fruit is selected, is cleaned, peeling and removal carpopodium, fruit stone cleaning flushing dry it is spare；
S3, it is sent into beater progress slurrying processing after the fruit meat temperature that step S2 is obtained is dropped to 28 DEG C and pectin is added
Heat preservation, which is placed, after enzyme carries out enzymolysis for 4 hours to form magma spare；
S4, magma made from base-material made from step S1 and step S3 is pressed 1：4 carry out entering altar after being mixed to form mixture
It seals, constant temperature is maintained at 38 DEG C and is protected from light anaerobic fermentation 5 days in altar；
S5, it temperature in the altar of step S4 is adjusted to 16-20 DEG C of constant temperature is persistently protected from light anaerobic fermentation 6 days, be during which added cold
Boiling water is diluted, and 7% stopping dilution being dropped to until alcohol concentration drops to 3%, fruit juice concn；
S6, S5 zymotic fluids after fermentation are taken out, filter and remove residue obtains pouring into another wine jar after stoste to carry out again
Ageing 12 days.
S7, it the stoste that S6 ageing is completed is poured into distiller carries out high temperature distillation and obtain that sugar and soda water are added after fruit wine
Or it is filling after carbon dioxide modulation mouthfeel.
Above-described is only some embodiments of the present invention.For those of ordinary skill in the art, not
Under the premise of being detached from the invention design, several formulas can also be made and preparation method is improved, belong to the protection model sought
It encloses.
Claims (7)
1. a kind of brewing method of new type fruit wine, including old rice, fruit, distiller's yeast, which is characterized in that specific brewing method is as follows：
S1, it old rice is cooked and is cooled to after the mixing of 25-30 DEG C of distiller's yeast being added into get out is layed in table top and covers wet towel
Spontaneous fermentation 3-5 hours formation base-materials are spare afterwards；
S2, fruit is selected, is cleaned, peeling and removal carpopodium, fruit stone cleaning flushing dry it is spare；
S3, it is sent into beater progress slurrying processing after the fruit meat temperature that step S2 is obtained is dropped to 25-30 DEG C and pectin is added
Heat preservation, which is placed, after enzyme carries out digesting that form magma spare for 3-5 hour；
S4, magma made from base-material made from step S1 and step S3 is pressed 1：3 carry out entering altar sealing after being mixed to form mixture,
Constant temperature is protected from light anaerobic fermentation 3-6 days at 35-40 DEG C in altar；
S5, it temperature in the altar of step S4 is adjusted to 16-20 DEG C of constant temperature is persistently protected from light anaerobic fermentation 5-8 days, cold opens during which is added
Water is diluted, until alcohol concentration drops to 3%-7%, fruit juice concn drops to 7%-10% and stops dilution；
S6, S5 zymotic fluids after fermentation are taken out, filter and remove residue obtains pouring into another wine jar after stoste carries out ageing again
10-15 days.
S7, it the stoste that S6 ageing is completed is poured into distiller carries out high temperature distillation and obtain that sugar and soda water or two are added after fruit wine
It is filling after carbonoxide modulation mouthfeel.
2. the brewing method of new type fruit wine according to claim 1, which is characterized in that the distiller's yeast additive amount is old rice
The 0.5-0.8% of amount.
3. the brewing method of new type fruit wine according to claim 1 or 2, which is characterized in that the fruit is lemon, apple
Fruit, mango, "Hami" melon, orange, watermelon, grape.
4. the brewing method of new type fruit wine according to claim 1 or 2, which is characterized in that the sugar be sucrose or
Glucose or honey.
5. the brewing method of new type fruit wine according to claim 1 or 2, which is characterized in that described that cold open is added several times
Water is diluted alcohol concentration, and the time interval that cold boiling water is added every time is no more than 6 hours, and the amount that cold boiling water is added every time does not surpass
Cross the 10% of old rice total weight.
6. the brewing method of new type fruit wine according to claim 1 or 2, which is characterized in that made from the step S1
Magma made from base-material and step S3 presses 1：3-5 carries out entering altar sealing after being mixed to form mixture, and constant temperature is maintained at 37 DEG C in altar
It is protected from light anaerobic fermentation 5 days.
7. the brewing method of new type fruit wine according to claim 1 or 2, which is characterized in that in the altar of the step S4
Temperature is adjusted to 18 DEG C of constant temperature and is persistently protected from light anaerobic fermentation 6 days, and cold boiling water is during which added and is diluted, until alcohol concentration drops to
3%-7%, fruit juice concn drop to 7%-10% and stop dilution.
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| CN201810570034.2A CN108410654A (en) | 2018-06-05 | 2018-06-05 | A kind of brewing method of new type fruit wine |
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| CN201810570034.2A CN108410654A (en) | 2018-06-05 | 2018-06-05 | A kind of brewing method of new type fruit wine |
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|---|---|---|---|---|
| CN104152316A (en) * | 2013-04-22 | 2014-11-19 | 黄山市多维生物（集团）有限公司 | Brewing method of pawpaw rice wine |
| CN104513756A (en) * | 2014-12-05 | 2015-04-15 | 柳州联海科技有限公司 | Process for biological brewing of Chinese honey orange fruit rice wine |
| CN106010916A (en) * | 2016-08-05 | 2016-10-12 | 王路 | Making method of semi-fermented fruit wine |
| CN106010869A (en) * | 2016-04-27 | 2016-10-12 | 贵州贵咖生物科技有限公司 | Blueberry and rose composite fruit wine and brewing method thereof |
| CN106085740A (en) * | 2016-08-31 | 2016-11-09 | 贵州天楼生物发展有限公司 | The brewing method of wild pawpaw fruit wine |
| CN107805572A (en) * | 2017-12-04 | 2018-03-16 | 雷山万城生态农业发展有限公司 | Red rice wine and its brewing method |
-
2018
- 2018-06-05 CN CN201810570034.2A patent/CN108410654A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104152316A (en) * | 2013-04-22 | 2014-11-19 | 黄山市多维生物（集团）有限公司 | Brewing method of pawpaw rice wine |
| CN104513756A (en) * | 2014-12-05 | 2015-04-15 | 柳州联海科技有限公司 | Process for biological brewing of Chinese honey orange fruit rice wine |
| CN106010869A (en) * | 2016-04-27 | 2016-10-12 | 贵州贵咖生物科技有限公司 | Blueberry and rose composite fruit wine and brewing method thereof |
| CN106010916A (en) * | 2016-08-05 | 2016-10-12 | 王路 | Making method of semi-fermented fruit wine |
| CN106085740A (en) * | 2016-08-31 | 2016-11-09 | 贵州天楼生物发展有限公司 | The brewing method of wild pawpaw fruit wine |
| CN107805572A (en) * | 2017-12-04 | 2018-03-16 | 雷山万城生态农业发展有限公司 | Red rice wine and its brewing method |
Non-Patent Citations (1)
| Title |
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| 石小琼等: "糯米百香果果酒加工发酵配方研究 ", 《食品研究与开发》 * |
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Application publication date: 20180817 |