CN108504505A - A kind of green plum wine and preparation method thereof - Google Patents
A kind of green plum wine and preparation method thereof Download PDFInfo
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- CN108504505A CN108504505A CN201810634091.2A CN201810634091A CN108504505A CN 108504505 A CN108504505 A CN 108504505A CN 201810634091 A CN201810634091 A CN 201810634091A CN 108504505 A CN108504505 A CN 108504505A
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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
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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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
- C12H1/0408—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 inorganic added material
-
- 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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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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
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Toxicology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of green plum wines and preparation method thereof, are related to fruit wine manufacturing field, the preparation method comprises the following steps：(1) fermented type green plum former wine is prepared；(2) green plum Spirit is prepared；(3) green plum pulp Titian wine is prepared；(4) fermented type green plum wine is prepared：After green plum pulp Titian wine and fermented type green plum former wine, white granulated sugar mixing, green plum wine is got product after carrying out lower glue processing, filtering, bottling, sterilizing again, the present invention is using fermented type green plum former wine as former wine, it is aided with green plum pulp Titian wine, green plum fruit stone Titian wine and respective fragrant wine and white granulated sugar, green plum wine is prepared, to solve the problems, such as that full juice fermented green plum wine aroma is thin not typical enough.
Description
Technical field
The present invention relates to fruit wine manufacturing fields, and in particular to a kind of green plum wine and preparation method thereof.
Background technology
Green plum is a kind of common fruit, wherein containing numerous to human body benefit materials, contains abundant organic acid and dimension
The ten multiple beneficial elements such as raw element A, vitamin C.Green plum have the function of clear Detoxicating food-poisoning, blood poison, water poison, also have antibacterial, sterilization,
Removing toxic substances, the effect of adjustment stomach and intestine also have metabolism of living, promoting blood circulation arteries and veins, reinforce the function of liver and kidney, by internal breast in addition to this
Acid etc. is discharged in vitro, the function of dispelling fatigue.Green plum is Dipterocarpaceae arbor, up to 30m, and the diameter of a cross-section of a tree trunk 1.3 meters above the ground reaches 1.2m.Bark is steel gray
Color, sprout and tender leaf are close by stellate hair, are a kind of plants planted extensively.
However to there is a problem of fragrance thin and not typical enough for existing full juice fermented type green plum wine.
Invention content
The purpose of the present invention is to provide a kind of green plum wines and preparation method thereof, to solve on caused by the prior art
State multinomial defect.
A kind of green plum wine and preparation method thereof, the preparation method comprises the following steps：
(1) fermented type green plum former wine is prepared：Plum fruit is cleaned, is beaten after stoning, green plum pulp is obtained；Add white granulated sugar and
Water adjustment green plum pulp to total sugar content is 140~220g/L, total acid content is 3~5g/L, is then fermented at 18~26 DEG C；
Nutrious fermented dose and auxiliary agent is added, the fermentation ends when total sugar content is less than 4g/L；Add 30~80mg/L sodium pyrosulfites,
The bentonite of 0.8~1.5g/L activation, stirs evenly, and is filtered after placing 5~7d, then up to fermented type green plum original after canful storage
Wine；
(2) green plum Spirit is prepared：The fermented type green plum former wine of step (1) is distilled, obtain wine degree be 40~
The green plum Spirit of 60%vol；
(3) green plum pulp Titian wine is prepared：The preparation method of the green plum pulp Titian wine is：Plum fruit is cleaned
After broken, pulp is detached with fruit stone, is filtered after impregnating pulp with the green plum Spirit of step (2), obtain filtrate, as green plum
Starch Titian wine；
(4) fermented type green plum wine is prepared：After green plum pulp Titian wine and fermented type green plum former wine, white granulated sugar mixing,
Green plum wine is got product after carrying out lower glue processing, filtering, bottling, sterilizing again.
Preferably, every 2.5~3.5 tons of green plum pulps distill steeping in wine with 1m 340~60%vol green plums in the step (3)
Steep 7~30d.
Preferably, the lower glue in the step (4), which is handled, is：Add 0.5~1g/L of bentonite of activation, stands 5~7d.
Preferably, the sterilizing in the step (4) is pasteurization, and temperature is 55~65 DEG C, and the time is 20min or more.
The advantage of the invention is that：Using fermented type green plum former wine as former wine, it is aided with green plum pulp Titian wine, green plum fruit stone carries
Cordiale and respective fragrant wine and white granulated sugar, have prepared green plum wine, light to solve full juice fermented green plum wine aroma
Thin not typical enough problem.
Specific implementation mode
To make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, with reference to
Specific implementation mode, the present invention is further explained.
A kind of green plum wine and preparation method thereof, the preparation method comprises the following steps：
(1) fermented type green plum former wine is prepared：Plum fruit is cleaned, is beaten after stoning, green plum pulp is obtained；Add white granulated sugar and
Water adjustment green plum pulp to total sugar content is 140~220g/L, total acid content is 3~5g/L, is then fermented at 18~26 DEG C；
Nutrious fermented dose and auxiliary agent is added, the fermentation ends when total sugar content is less than 4g/L；Add 30~80mg/L sodium pyrosulfites,
The bentonite of 0.8~1.5g/L activation, stirs evenly, and is filtered after placing 5~7d, then up to fermented type green plum original after canful storage
Wine；
(2) green plum Spirit is prepared：The fermented type green plum former wine of step (1) is distilled, obtain wine degree be 40~
The green plum Spirit of 60%vol；
(3) green plum pulp Titian wine is prepared：The preparation method of the green plum pulp Titian wine is：Plum fruit is cleaned
After broken, pulp is detached with fruit stone, is filtered after impregnating pulp with the green plum Spirit of step (2), obtain filtrate, as green plum
Starch Titian wine；
(4) fermented type green plum wine is prepared：After green plum pulp Titian wine and fermented type green plum former wine, white granulated sugar mixing,
Green plum wine is got product after carrying out lower glue processing, filtering, bottling, sterilizing again.
In the present embodiment, every 2.5~3.5 tons of green plum pulps are steamed with 1m 340~60%vol green plums in the step (3)
It evaporates wine and impregnates 7~30d.
In the present embodiment, the lower glue in the step (4), which is handled, is：Add 0.5~1g/L of bentonite of activation, stands 5
~7d.
In the present embodiment, the sterilizing in the step (4) is pasteurization, and temperature is 55~65 DEG C, and the time is
20min or more.
Based on above-mentioned, the present invention is aided with green plum pulp Titian wine, green plum fruit stone Titian using fermented type green plum former wine as former wine
Wine and respective fragrant wine and white granulated sugar, have prepared green plum wine, thin to solve full juice fermented green plum wine aroma
Not enough typical problem.
As known by the technical knowledge, the present invention can pass through the embodiment party of other essence without departing from its spirit or essential feature
Case is realized.Therefore, embodiment disclosed above, all things considered are all merely illustrative, not the only.Institute
Have within the scope of the present invention or is included in the invention in the change being equal in the scope of the present invention.
Claims (4)
1. a kind of green plum wine and preparation method thereof, which is characterized in that the preparation method comprises the following steps：
(1) fermented type green plum former wine is prepared：Plum fruit is cleaned, is beaten after stoning, green plum pulp is obtained；Add white granulated sugar and water tune
Whole green plum pulp to total sugar content is 140~220g/L, total acid content is 3~5g/L, is then fermented at 18~26 DEG C；It is added
Nutrious fermented dose and auxiliary agent, the fermentation ends when total sugar content is less than 4g/L；Add 30~80mg/L sodium pyrosulfites, 0.8
The bentonite of~1.5g/L activation, stirs evenly, and is filtered after placing 5~7d, then up to fermented type green plum former wine after canful storage；
(2) green plum Spirit is prepared：The fermented type green plum former wine of step (1) is distilled, acquisition wine degree is 40~60%vol
Green plum Spirit；
(3) green plum pulp Titian wine is prepared：The preparation method of the green plum pulp Titian wine is：Plum fruit is cleaned broken
Afterwards, pulp is detached with fruit stone, is filtered after impregnating pulp with the green plum Spirit of step (2), obtains filtrate, as green plum pulp carries
Cordiale；
(4) fermented type green plum wine is prepared：After green plum pulp Titian wine and fermented type green plum former wine, white granulated sugar mixing, then into
Green plum wine is got product after the lower glue processing of row, filtering, bottling, sterilizing.
2. a kind of green plum wine according to claim 1 and preparation method thereof, it is characterised in that：It is every in the step (3)
2.5~3.5 tons of green plum pulps impregnate 7~30d with 1m 340~60%vol green plum Spirits.
3. a kind of green plum wine according to claim 1 and preparation method thereof, it is characterised in that：In the step (4)
Lower glue is handled：Add 0.5~1g/L of bentonite of activation, stands 5~7d.
4. a kind of green plum wine according to claim 1 and preparation method thereof, it is characterised in that：In the step (4)
Sterilizing is pasteurization, and temperature is 55~65 DEG C, and the time is 20min or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810634091.2A CN108504505A (en) | 2018-06-20 | 2018-06-20 | A kind of green plum wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810634091.2A CN108504505A (en) | 2018-06-20 | 2018-06-20 | A kind of green plum wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108504505A true CN108504505A (en) | 2018-09-07 |
Family
ID=63403662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810634091.2A Withdrawn CN108504505A (en) | 2018-06-20 | 2018-06-20 | A kind of green plum wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108504505A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111647491A (en) * | 2020-06-19 | 2020-09-11 | 劲牌有限公司 | Matcha wine and preparation method thereof |
-
2018
- 2018-06-20 CN CN201810634091.2A patent/CN108504505A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111647491A (en) * | 2020-06-19 | 2020-09-11 | 劲牌有限公司 | Matcha wine and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20180907 |