CN108504496A - A kind of green plum fermented wine and preparation method thereof based on the fermentation of full fruit - Google Patents
A kind of green plum fermented wine and preparation method thereof based on the fermentation of full fruit Download PDFInfo
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- CN108504496A CN108504496A CN201810588593.6A CN201810588593A CN108504496A CN 108504496 A CN108504496 A CN 108504496A CN 201810588593 A CN201810588593 A CN 201810588593A CN 108504496 A CN108504496 A CN 108504496A
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- green plum
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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 invention discloses a kind of green plum fermented wines and preparation method thereof based on the fermentation of full fruit, and the preparation method comprises the following steps：Select ninety percent ripe, the higher green plum of maturity makees raw material, rejects decayed fruit, finishing discoloration and scab fruit；Green plum is rinsed well with flowing water, it is drained and standby；Liquid glucose is prepared, the full fruit of green plum is added in liquid glucose, the full fruit mixed fermentation liquid of green plum is prepared；Inoculating active fruit wine dry ferment carries out main fermentation, rear fermentation, pomace distillation in the full fruit mixed fermentation liquid of green plum, and sulfur dioxide is added, turns the closed storage of tank, is deployed into dry type, semi-sweet and sweet tea type green plum wine；It is filtered later, green plum fermented wine is prepared in filling and packaging.The present invention uses full fruit temperature controlled fermentation, can effectively control the slow release of green plum tartaric acid, is beneficial to the growth and breeding and fermentation production wine of fruit wine yeast.
Description
Technical field
The invention belongs to food processing fields, specifically, be related to a kind of green plum fermented wine fermented based on full fruit and its
Preparation method.
Background technology
Green plum is also known as fruit plum, smoked plum, belongs to one of rose family fruit tree, originates in China, is Subtropic of China local product fruits.It is green
Plum is a kind of medicine-food two-purpose resource, has plurality of health care functions.
Green plum has certain medical value, warm-natured sour, enters liver, spleen, lung, large intestine channel, has and astringe the lung to stop cough, promotes the production of body fluid only
It drinks, relieving diarrhea with astringents, the effect of claming ascaris can control chronic cough, abnormal heat, polydipsia, abdominal pain, vomiting etc..In traditional Chinese medicine, people are universal
Think that green plum has expelling parasite stop dysentery, promotes digestion, except hot dysphoria, putrefaction-removing granulation-promoting, the only pharmacological actions such as polydipsia.
Meanwhile green plum is also with health role, and first, acid-base balance can be adjusted, body fluid alkalescent is kept；The ash content of green plum
Neutral and alkali minerals are much more than acid minerals, and the natural high-quality organic acid in green plum is beneficial to the absorption of calcium, so being
The basic food that class is stood out from one's fellows can neutralize the acidity of blood, keep the alkalescent of body fluid；Second, it can eliminate fatigue increase and live
Power, a large amount of natural high-quality citric acids contained in plum fruit can promote TCA to recycle, rapidly excrete tired element, most
Energy is generated to limits, makes food completely burned；Third, significant whole intestines effect：Plum fruit, which has, adjusts functions of intestines and stomach
Unique effects.Catechuic acid in green plum can promote the wriggling and conditioning intestines of intestines, have significantly to constipation (especially pregnant woman)
Effect；In addition, green plum also has the effects that removing toxic substances, anti-senility.
Green liquor is the high-grade wine in fruit wine, is divided into immersion preparation, heap fermentation and low temperature control fermentation three substantially at present
Kind production technology, low temperature control fermentation belong to modern production mode, and technical process and quality effectively can be controlled strictly,
It is widely used in industrialized production；And the brewed method that assembled alcoholic drinks then belongs to traditional is impregnated, it is impregnated using rice wine or yellow rice wine new
Fresh green plum；Heap fermentation because production equipment and filter plant backwardness, although this technique productions come out green liquor mouth
Sense is unique, but not easy to maintain, and sedimentation problem is not easy to solve.
Invention content
In view of this, the present invention is directed to above-mentioned problem, provide a kind of green plum fermented wine fermented based on full fruit and its
Preparation method, green liquor which is prepared is unique in taste, easy to maintain and solve sedimentation problem.
In order to solve the above-mentioned technical problem, the invention discloses a kind of preparation sides of the green plum fermented wine based on the fermentation of full fruit
Method includes the following steps：
1) pretreatment of raw material：Select ninety percent ripe, the higher green plum of maturity makees raw material, rejects decayed fruit, finishing discoloration
With scab fruit；Green plum is rinsed well with flowing water, it is drained and standby；
2) dispensing：Liquid glucose is prepared, the full fruit of green plum is added in liquid glucose, the full fruit mixed fermentation liquid of green plum is prepared；
3) it ferments：Inoculating active fruit wine dry ferment carries out main fermentation in the full fruit mixed fermentation liquid of green plum, detaches green plum
Wine liquid is fermented after entering, and is detached after rear fermentation, and the green plum slag liquid fermentation after separation is distilled after a certain period of time, is made
It is used for allotment green plum wine；
4) closed container is stored：Remove wine foot and sediment after fermentation afterwards, addition sulfur dioxide turns the closed storage of tank；
5) it allocates：According to the target level of product quality market demand, it is deployed into dry type, semi-sweet and sweet tea type green plum wine；
6) it filters:Coarse filtration, the filtering of cardboard essence, film terminal aseptic filtration are carried out using diatomite；
7) filling and packaging：Using sterile filling, packaging, warehousing finished products.
Further, liquid glucose is prepared by the following method to obtain：Glucose, which is weighed, according to mass parts starches 5 parts -7 parts, white sugar 2.5
Load weighted fructose syrup, white sugar and honey are added water heating to be brewed into 20-25 degree by 0.5 part -1.5 parts of -3.5 parts of part and honey
Liquid glucose, be cooled to 30 DEG C, it is spare.
Further, the dosage of active fruit wine dry ferment accounts for the 0.01- of the full fruit mixed fermentation liquid quality total amount of green plum
0.05%.
Further, main fermentation temperature is 25 DEG C -28 DEG C, and the main fermentation time is 8-10 days.
Further, rear fermentation temperature is 20 DEG C -25 DEG C, and rear fermentation time is 20-25 days.
Further, the green plum wine liquid fermentation time after being detached after rear fermentation is 28-32 days, and wine degree is 12% (vol)
More than.
Further, the additive amount of sulfur dioxide is 60-80ppm；15 DEG C -20 DEG C of storage temperature.
Further, the wine degree of green plum fermented wine is 12% (vol), dry type wine Han Tang≤12g/l after allotment；Semi-sweet contains
Sugared 18-45g/l；Sweet tea type wine Han Tang≤45g/l.
The invention also discloses a kind of green plum fermented wines being prepared by above-mentioned preparation method.
Compared with prior art, the present invention can be obtained including following technique effect：
1) acidity PH is controllable in green liquor fermentation process of the present invention, favorably produces wine；The fructose syrup of sugar close in fruit
And honey, it is conducive to the formation of natural flavor substance in fruit wine；Fragrance matter time is added in distillation extraction fruit after the full fruit fermentation of green plum
In fruit wine, green plum is natural flavour mountaineous in increase fruit wine.
2) present invention uses full fruit temperature controlled fermentation, can effectively control the slow release of green plum tartaric acid, is beneficial to fruit wine ferment
Female growth and breeding and fermentation production wine.It needs to add water in existing production or uses chemical method deacidification, have shadow to the quality of fruit wine
It rings.
3) sugar content itself is inadequate in green plum of the present invention, and fruit wine production wine standard is not achieved, and the present invention uses fructose syrup
22 degree of (Brix) solution are configured to honey to mix with green plum, inoculating active dry ferment activating solution temperature controlled fermentation.Use fruit Portugal
Syrup and honey are more conducive to wine fermentation than tradition white sugar, and flavor and taste are more preferable.
4) 25 DEG C -28 DEG C of temperature control of the present invention ferments 8-10 days, and separation fruit wine liquid ferments after entering, and green plum slag part is independent
It is fermented distilled, containing the flavor component in green plum in Spirit, can be added in fermented wine.
Certainly, it implements any of the products of the present invention it is not absolutely required to while reaching all the above technique effect.
Specific implementation mode
Carry out the embodiment that the present invention will be described in detail below in conjunction with embodiment, thereby to the present invention how application technology hand
Section solves technical problem and reaches the realization process of technical effect to fully understand and implement.
The invention discloses a kind of preparation methods of the green plum fermented wine based on the fermentation of full fruit, include the following steps：
1) pretreatment of raw material：Select ninety percent ripe, the higher green plum of maturity makees raw material, rejects decayed fruit, finishing discoloration
With scab fruit；Green plum is rinsed well with flowing water, it is drained and standby；
2) dispensing：Liquid glucose is prepared, the full fruit of green plum is added in liquid glucose, the full fruit mixed fermentation liquid of green plum is prepared；Liquid glucose
It is prepared by the following method to obtain：5 parts -7 parts of glucose slurry, 2.5 parts -3.5 parts of white sugar and 0.5 part of honey-are weighed according to mass parts
1.5 parts, add water heating to be brewed into the liquid glucose of 20-25 degree load weighted fructose syrup, white sugar and honey, is cooled to 30 DEG C, it is standby
With；
3) it ferments：The inoculating active fruit wine dry ferment in the full fruit mixed fermentation liquid of green plum, the dosage of active fruit wine dry ferment
Account for the 0.01-0.05% of the full fruit mixed fermentation liquid quality total amount of green plum；25 DEG C -28 DEG C of main fermentation temperature, after 8-10 days time, point
Separating fruit wine liquid is fermented after entering, 20 DEG C -25 DEG C of rear fermentation temperature, 20-25 days time；Green plum after separation is fermented 28-32 days
It is distilled, more than wine degree 12% (vol)；
5) closed container is stored：Remove wine foot and sediment after fermentation afterwards, addition 60-80ppm sulfur dioxide turns tank
Closed storage, 15 DEG C -20 DEG C of storage temperature；
6) it allocates：According to the target level of product quality market demand, it is deployed into dry type, semi-sweet and sweet tea type green plum wine, wine degree
12% (vol), dry type wine Han Tang≤12g/l；Semi-sweet 18-45g/l containing sugar；Sweet tea type wine Han Tang≤45g/l；
7) it filters:Coarse filtration, the filtering of cardboard essence, film terminal aseptic filtration are carried out using diatomite；
8) filling and packaging：Using sterile filling, packaging, warehousing finished products.
Embodiment 1
A kind of preparation method of the green plum fermented wine based on the fermentation of full fruit, includes the following steps：
1) pretreatment of raw material：Select ninety percent ripe, the higher green plum of maturity makees raw material, rejects decayed fruit, finishing discoloration
With scab fruit；Green plum is rinsed well with flowing water, it is drained and standby；
2) dispensing：Liquid glucose is prepared, the full fruit of green plum is added in liquid glucose, the full fruit mixed fermentation liquid of green plum is prepared；Liquid glucose
It is prepared by the following method to obtain：1 part of 6 parts of glucose slurry, 3 parts of white sugar and honey are weighed according to mass parts, by load weighted fruit Portugal
Syrup, white sugar and honey add water heating to be brewed into 22 degree of liquid glucose, are cooled to 30 DEG C, spare；
3) it ferments：The inoculating active fruit wine dry ferment in the full fruit mixed fermentation liquid of green plum, the dosage of active fruit wine dry ferment
Account for the 0.03% of the full fruit mixed fermentation liquid quality total amount of green plum；26 DEG C of main fermentation temperature, after 9 days time, separation fruit wine liquid enters
After ferment, 23 DEG C of rear fermentation temperature, 23 days time；Green plum after separation is fermented 30 days and is distilled, wine degree 12% (vol) with
On；
4) closed container is stored：Remove wine foot and sediment after fermentation afterwards, it is closed that addition 70ppm sulfur dioxide turns tank
Storage, 18 DEG C of storage temperature；
5) it allocates：According to the target level of product quality market demand, it is deployed into dry type green plum wine, wine degree 12% (vol), wine contains
Tang≤12g/l；
6) it filters:Coarse filtration, the filtering of cardboard essence, film terminal aseptic filtration are carried out using diatomite；
7) filling and packaging：Using sterile filling, packaging, warehousing finished products.
The organoleptic indicator for the green plum fermented wine being prepared such as the following table 1：
1 organoleptic indicator of table
| Color and luster | Greenish orange red |
| It is clear mixed | It is limpid transparent, no suspended substance and deep object |
| Fragrance | There is green plum peculiar fragrance |
| Flavour and style | Alcohol and Shu Yu, sour and sweet palatability, green plum wine individual style |
The physical and chemical index for the green plum fermented wine being prepared is as follows：
Alcoholic strength：12~18% (V/V)；Pol：15~45 (grams per liters)；Total acid：5~9 (grams per liters).
Embodiment 2
A kind of preparation method of the green plum fermented wine based on the fermentation of full fruit, includes the following steps：
1) pretreatment of raw material：Select ninety percent ripe, the higher green plum of maturity makees raw material, rejects decayed fruit, finishing discoloration
With scab fruit；Green plum is rinsed well with flowing water, it is drained and standby；
2) dispensing：Liquid glucose is prepared, the full fruit of green plum is added in liquid glucose, the full fruit mixed fermentation liquid of green plum is prepared；Liquid glucose
It is prepared by the following method to obtain：0.5 part of 7 parts of glucose slurry, 2.5 parts of white sugar and honey are weighed according to mass parts, it will be load weighted
Fructose syrup, white sugar and honey add water heating to be brewed into 25 degree of liquid glucose, are cooled to 30 DEG C, spare；
3) it ferments：The inoculating active fruit wine dry ferment in the full fruit mixed fermentation liquid of green plum, the dosage of active fruit wine dry ferment
Account for the 0.05% of the full fruit mixed fermentation liquid quality total amount of green plum；28 DEG C of main fermentation temperature, after 10 days time, separation fruit wine liquid enters
After ferment, 20 DEG C of rear fermentation temperature, 25 days time；Green plum after separation is fermented 32 days, more than wine degree 12% (vol)；
4) closed container is stored：Remove wine foot and sediment after fermentation afterwards, it is closed that addition 80ppm sulfur dioxide turns tank
Storage, 15 DEG C of storage temperature；
5) it allocates：According to the target level of product quality market demand, it is deployed into sweet tea type green plum wine, wine degree 12% (vol), containing sugar
≧45g/l；
6) it filters:Coarse filtration, the filtering of cardboard essence, film terminal aseptic filtration are carried out using diatomite；
7) filling and packaging：Using sterile filling, packaging, warehousing finished products.
The organoleptic indicator for the green plum fermented wine being prepared such as the following table 1：
1 organoleptic indicator of table
| Color and luster | Greenish orange red |
| It is clear mixed | It is limpid transparent, no suspended substance and deep object |
| Fragrance | There is green plum peculiar fragrance |
| Flavour and style | Alcohol and Shu Yu, sour and sweet palatability, green plum wine individual style |
The physical and chemical index for the green plum fermented wine being prepared is as follows：
Alcoholic strength：12~18% (V/V)；Pol：12 (grams per liters)；Total acid：5~9 (grams per liters).
Embodiment 3
A kind of preparation method of the green plum fermented wine based on the fermentation of full fruit, includes the following steps：
1) pretreatment of raw material：Select ninety percent ripe, the higher green plum of maturity makees raw material, rejects decayed fruit, finishing discoloration
With scab fruit；Green plum is rinsed well with flowing water, it is drained and standby；
2) dispensing：Liquid glucose is prepared, the full fruit of green plum is added in liquid glucose, the full fruit mixed fermentation liquid of green plum is prepared；Liquid glucose
It is prepared by the following method to obtain：1.5 parts of 5 parts of glucose slurry, 3.5 parts of white sugar and honey are weighed according to mass parts, it will be load weighted
Fructose syrup, white sugar and honey add water heating to be brewed into 20 degree of liquid glucose, are cooled to 30 DEG C, spare；
3) it ferments：The inoculating active fruit wine dry ferment in the full fruit mixed fermentation liquid of green plum, the dosage of active fruit wine dry ferment
Account for the 0.01% of the full fruit mixed fermentation liquid quality total amount of green plum；25 DEG C of main fermentation temperature, after 8 days time, separation fruit wine liquid enters
After ferment, 25 DEG C of rear fermentation temperature, 20 days time；Green plum after separation is fermented 28 days, more than wine degree 12% (vol)；
4) closed container is stored：Remove wine foot and sediment after fermentation afterwards, it is closed that addition 60ppm sulfur dioxide turns tank
Storage, 20 DEG C of storage temperature；
5) it allocates：According to the target level of product quality market demand, it is deployed into semi-sweet green plum wine, wine degree 12% (vol) contains
Sugared 18-45g/l；
6) it filters:Coarse filtration, the filtering of cardboard essence, film terminal aseptic filtration are carried out using diatomite；
7) filling and packaging：Using sterile filling, packaging, warehousing finished products.
The organoleptic indicator for the green plum fermented wine being prepared such as the following table 1：
1 organoleptic indicator of table
| Color and luster | Greenish orange red |
| It is clear mixed | It is limpid transparent, no suspended substance and deep object |
| Fragrance | There is green plum peculiar fragrance |
| Flavour and style | Alcohol and Shu Yu, sour and sweet palatability, green plum wine individual style |
The physical and chemical index for the green plum fermented wine being prepared is as follows：
Alcoholic strength：12~18% (V/V)；Pol：15~45 (grams per liters)；Total acid：5~9 (grams per liters).
Comparative example：Lixiviation process prepares green liquor
1) raw material selects：It selects medium well, the green green plum of color to make raw material, sorts out the higher fruit of maturity, reject rotten
Fruit, finishing discoloration and scab fruit.
2) it cleans：Plum fruit is rinsed well with flowing water, is drained.
3) acanthopore：The upper acanthopore of every plum fruit more than 10, hole depth reaches seed nucleus.
4) it is soaked：By the proportioning of 5 kilograms of plum fruit, 10 kilograms of white wine, 5 kilograms of white granulated sugar be soaked 1~2 month, be soaked
Time is longer, and flavor is better.It is plum wine after being soaked, byproduct is liquor-saturated plum.
5) it packs：The green liquor being soaked is filtered and is bottled.The plum fruit size classification filtered out, as liquor-saturated plum.Its pulp pine
Crisp, rich aroma, taste is slightly sour.Finished product can be bottled with rotation mouth or food bag is packed.The green liquor being prepared it is different miscellaneous highly seasoned, alcohol and
Degree is poor, and it is good to drink effect after tune sugar.
Above description has shown and described several preferred embodiments of invention, but as previously described, it should be understood that invention is not
It is confined to form disclosed herein, is not to be taken as excluding other embodiments, and can be used for various other combinations, modification
And environment, and can be carried out by the above teachings or related fields of technology or knowledge in the scope of the invention is set forth herein
Change.And changes and modifications made by those skilled in the art do not depart from the spirit and scope of invention, then should all be weighed appended by invention
In the protection domain that profit requires.
Claims (9)
1. a kind of preparation method of the green plum fermented wine based on the fermentation of full fruit, which is characterized in that include the following steps：
1) pretreatment of raw material：Select ninety percent ripe, the higher green plum of maturity makees raw material, rejects decayed fruit, finishing discoloration and disease
Spot fruit；Green plum is rinsed well with flowing water, it is drained and standby；
2) dispensing：Liquid glucose is prepared, the full fruit of green plum is added in liquid glucose, the full fruit mixed fermentation liquid of green plum is prepared；
3) it ferments：Inoculating active fruit wine dry ferment carries out main fermentation in the full fruit mixed fermentation liquid of green plum, detaches green plum wine liquid
It ferments after, is detached after rear fermentation, the green plum slag liquid after separation is distilled, make as allotment green plum wine
With；
4) closed container is stored：Remove wine foot and sediment after fermentation afterwards, addition sulfur dioxide turns the closed storage of tank；
5) it allocates：According to the target level of product quality market demand, it is deployed into dry type, semi-sweet and sweet tea type green plum wine；
6) it filters:Coarse filtration, the filtering of cardboard essence, film terminal aseptic filtration are carried out using diatomite；
7) filling and packaging：Using sterile filling, packaging, warehousing finished products.
2. the preparation method of the green plum fermented wine according to claim 1 based on the fermentation of full fruit, which is characterized in that the sugar
Liquid is prepared by the following method to obtain：5 parts -7 parts of glucose slurry, 2.5 parts -3.5 parts of white sugar and honey 0.5 are weighed according to mass parts
Load weighted fructose syrup, white sugar and honey are added water heating to be brewed into the liquid glucose of 20-25 degree, are cooled to 30 DEG C by -1.5 parts of part,
It is spare.
3. the preparation method of the green plum fermented wine according to claim 1 based on the fermentation of full fruit, which is characterized in that the work
The dosage of property fruit wine dry ferment accounts for the 0.01-0.05% of the full fruit mixed fermentation liquid quality total amount of green plum.
4. the preparation method of the green plum fermented wine according to claim 1 based on the fermentation of full fruit, which is characterized in that the master
Fermentation temperature is 25 DEG C -28 DEG C, and the main fermentation time is 8-10 days.
5. the preparation method of the green plum fermented wine according to claim 1 based on the fermentation of full fruit, which is characterized in that after described
Fermentation temperature is 20 DEG C -25 DEG C, and rear fermentation time is 20-25 days.
6. the preparation method of the green plum fermented wine according to claim 1 based on the fermentation of full fruit, which is characterized in that rear fermentation
Green plum wine liquid fermentation time after detaching afterwards is 28-32 days, and wine degree is 12% (vol) or more.
7. the preparation method of the green plum fermented wine according to claim 1 based on the fermentation of full fruit, which is characterized in that described two
The additive amount of sulfur oxide is 60-80ppm；15 DEG C -20 DEG C of storage temperature.
8. the preparation method of the green plum fermented wine according to claim 1 based on the fermentation of full fruit, which is characterized in that the tune
Wine degree with rear green plum fermented wine is 12% (vol), dry type wine Han Tang≤12g/l；Semi-sweet 18-45g/l containing sugar；Sweet tea type wine contains
Tang≤45g/l.
9. the green plum fermented wine that the preparation method in a kind of 1-8 by claim described in any claim is prepared.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110819495A (en) * | 2019-11-25 | 2020-02-21 | 四川大学 | Preparation method of whole fruit fermented green plum wine |
| CN111944645A (en) * | 2020-07-30 | 2020-11-17 | 溜溜果园集团股份有限公司 | Fermented green plum wine and production process thereof |
| CN115232697A (en) * | 2022-08-16 | 2022-10-25 | 平武县滴梅香酒业有限公司 | Production process of green plum wine |
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| CN102250725A (en) * | 2011-07-25 | 2011-11-23 | 广州市从化顺昌源绿色食品有限公司 | Full plum fruit fermented plum wine and brewing method thereof |
| CN102559448B (en) * | 2012-03-07 | 2013-05-08 | 南京林业大学 | Brewing method of whole fruit fermentation type green plum wine |
| CN107325927A (en) * | 2017-09-07 | 2017-11-07 | 广东十二岭酒业有限公司 | A kind of fermented type seedless wampee green plum wine and its production method |
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| CN102250725A (en) * | 2011-07-25 | 2011-11-23 | 广州市从化顺昌源绿色食品有限公司 | Full plum fruit fermented plum wine and brewing method thereof |
| CN102559448B (en) * | 2012-03-07 | 2013-05-08 | 南京林业大学 | Brewing method of whole fruit fermentation type green plum wine |
| CN107325927A (en) * | 2017-09-07 | 2017-11-07 | 广东十二岭酒业有限公司 | A kind of fermented type seedless wampee green plum wine and its production method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110819495A (en) * | 2019-11-25 | 2020-02-21 | 四川大学 | Preparation method of whole fruit fermented green plum wine |
| CN111944645A (en) * | 2020-07-30 | 2020-11-17 | 溜溜果园集团股份有限公司 | Fermented green plum wine and production process thereof |
| CN115232697A (en) * | 2022-08-16 | 2022-10-25 | 平武县滴梅香酒业有限公司 | Production process of green plum wine |
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Application publication date: 20180907 |