CN108676643A - A kind of bramble dry red processing method - Google Patents
A kind of bramble dry red processing method Download PDFInfo
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- CN108676643A CN108676643A CN201810397318.6A CN201810397318A CN108676643A CN 108676643 A CN108676643 A CN 108676643A CN 201810397318 A CN201810397318 A CN 201810397318A CN 108676643 A CN108676643 A CN 108676643A
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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 present invention relates to red wine processing technique fields, and in particular to a kind of bramble dry red processing method.The processing method include raspberry picking, raspberry cleaning, from flow liquid preparations, leaching liquor extraction, one time fermentation, acidity allotment, secondary fermentation, ageing, bottle 9 processing technologys; it is raw material to select ripe raspberry; raspberry juice is extracted using supercharging wall breaking technology and ultrasonic-leaching technology; and protect raspberry juice not oxidizable by nitrogen and carbon dioxide gas mixture; so that the raspberry juice color and luster extracted is scarlet; the smell of fruits is very sweet, effectively improves raspberry juice quality；Raspberry is placed in from flow liquid and leaching liquor under far infrared before fermentation and carries out Titian, fruit juice fragrance is effectively improved while eliminating part miscellaneous bacteria, aggravates the effective collision efficiency of fruit juice interior molecules, effectively improves the bramble dry red quality of finished product.
Description
Technical field
The present invention relates to red wine processing technique fields, and in particular to a kind of bramble dry red processing method.
Background technology
Raspberry, alias raspberry, certain kind of berries pallet, red Malin etc., be rich in a variety of human bodies institute must the fruit of nutrition, medicine,
The multinomial dual-purpose type seeds such as ecological use, fruit is in addition to fresh food, and fine deep processing is at drink, fruit juice, fruit wine, jam, preserved fruit, fruit
Freeze etc..At home and abroad market is much sought after quick-frozen fruit, and scarlet gorgeous fruit color meets the quick-frozen qualitative index of international raspberry；Medicine
Reason makees apparatus cough-relieving, resolving sputum, moistening lung, promoting blood circulation, beneficial liver, sharp kidney and other effects.
Raspberry is to set emerging fruit bacciferous, and tree is about 1.8 meters high, grows thickly, the fresh fruit of jewel shape, berry spheroidal,
Peony, sweet fragrance is dense, and quality is good；Small berries arrangement is loose on holder, it is easy to be detached with holder.Plant sprout tiller strength is strong, resists
Non-irrigated power is strong, and yield is higher, every plant of raspberry fruit tree can 3 kilograms of result, per hectare produces 11250~22500 kilograms.Fruit has uniqueness
Fragrance and natural pigment, sugared content is similar to apple, pears, three big fruit of citrus, and amino acid content is rich in higher than apple, grape
Vitamin E and selenium, anti-aging substance SOD (hepatocuprein) and cancer-resisting substance (ellagic acid) content are higher than existing
What cultivation and wild fruit；Its root, stem, leaf also have medicinal efficacy, have extensively in food, medicine, makeup, health care etc.
Purposes.Since nutrition and crushing juice rate are better than all fruit, the great attention of domestic and international fruit tree circle has been obtained, has been listed in the
The pioneer tree of three generations's fruit and development of the West Regions, three seeds for being brought on space wherein just have raspberry, foreground very wide.
Raspberry nutritive value is abundant, and edible value and medical value are above many Common Fruits；The country developed with
Raspberry is raw material, and the raspberry red wine produced through red wine processing brewing technique, with 100% pure raspberry juice cold fermentation, deacidification is made
It makes, is the healthy fruit wine for the novel concept that modern crafts, modern comfort, modern science and technology are pregnant with.It is bramble dry red that there is wine body alcohol
Thickness, color and luster are magnificent, are in kermesinus, are contained in the features such as gloss in cup is tempting, in good taste.
Invention content
In order to widen the application market of raspberry, innovation raspberry makes the technical characteristic in field in red wine, and innovation is bramble dry red
Brewing technique, the present invention provides a kind of bramble dry red processing methods.
The present invention is achieved by the following technical solutions：
A kind of bramble dry red processing method, including following procedure of processing：
A, raspberry is picked：The raspberry mature period selects the fine day morning sun not rise the time-division, and whole fringe purple is picked together with carpopodium
Color or wine-colored ripe raspberry, spread in ventilative bamboo basket；
B, raspberry is cleaned：At shady and cool ventilation, cyan or rotten fruit of raspberry are screened out, the whole fringe raspberry with carpopodium is tiled
In bamboo sieve on, fruit downward, carpopodium upward, it is spare using superficial water is drained after spraying water pipe injected clear water hydro-peening raspberry；Flow
Speed≤1m/s；
C, it is prepared from flow liquid：Carpopodium is removed after moisture on fruit of raspberry and carpopodium drains completely, fruit is put into supercharging slot
In, it is pressurized and is crushed fruit cell wall, its juice is made to flow out naturally, it is spare that gravity flow liquid cold storing and fresh-keeping is made；
D, leaching liquor extracts：The fruit of raspberry after above-mentioned broken wall is taken, is placed in sterile ceramic pot, after pectase and water is added
It is spare to filter to take filtrate cold storing and fresh-keeping for ultrasonic-leaching；
E, one time fermentation：In 15~25 DEG C of aseptic room, spare from after flow liquid and extracting solution mixing, addition fibre is taken
The plain enzyme of dimension, pectase, wine active dry yeast, be uniformly mixed be placed in 15~18 DEG C of dry environment be sealed by fermentation 7~
Level-one extra dry red wine is made in 10d；
F, acidity is allocated：After one time fermentation, level-one extra dry red wine is taken, adjusts its total acidity, pol；
G, secondary fermentation：Wine liquid is transferred in sterile ceramic pot A after acidity allotment, is sealed using paraffin after filling mouth,
It ferments 1~1.5 month at 13~17 DEG C；One same size of configuration beside the ceramic pot of wine liquid is each contained in fermentation process
Sterile ceramic pot B is pumped air, is connected using siphon pipe between two tanks after sealing, sucked wine liquid from surface layer within every 7 days another
Ceramic pot is primary；
H, it is aged：It waits for filtering after secondary fermentation, takes filtrate to be transferred in another sterile ceramic pot, in 8~12 DEG C of wine
In cellar for storing things, sealing is aged for 5~December；
I, it bottles：It waits for filtering after wine liquid ageing, takes filtrate to dispense in the vial to disinfection, in 30~35 DEG C
30~35min is sterilized in ultraviolet room, is sealed after being cooled to room temperature, and storage is stood under room temperature or 15~23 DEG C of dry environment.
Preferably, in step (c), the supercharging wall-breaking method is：The raspberry after superficial water will be drained and be placed in closed increasing
The mixed gas of the nitrogen and carbon dioxide that account for supercharging slot volume 1/5, mixed proportion 1 are passed through in indent, in slot:5；Start time slot
Interior pressure is equal to external atmospheric pressure, and rate of pressurization 30KPa/min, often supercharging is primary to keep current pressure 3min；Gradually increase
Pressure, until fruit of raspberry not until outflow juice automatically.
Preferably, in step (c), the gravity flow liquid cold-storage and fresh-keeping method is：Flow liquid is derived from sterile ceramic pot, is placed in
10~15min of Titian is sterilized under far-infrared radiation, is placed on using preservative film sealing filling mouth fresh-keeping in 10~12 DEG C of refrigerating chamber
It refrigerates spare.
Preferably, in step (d), the ultrasonic-leaching method is：Fruit of raspberry after broken wall is taken, fruit 10~20 is added
The sterile drinking water of times quality, and the pectase of fruit quality 0.3% is accounted for, 3~4h of ultrasonic-leaching, filtering takes filtrate to be placed in
10~15min of Titian is sterilized under far-infrared radiation, is placed on using preservative film sealing filling mouth fresh-keeping in 10~12 DEG C of refrigerating chamber
It refrigerates spare.
Preferably, in step (e), the addition of the cellulase and pectase be mixed liquor quality 0.3~
0.6%, the two ratio is 1:1, the addition of wine active dry yeast is 150~165mg/L；Mixed liquor addition is fermentation
The sulfurous acid that mass fraction is 6%, 1.2~1.3ml/L of addition is added in the 95~98% of tank volume before sealing.
Preferably, in step (f), the acidity concocting method is：KHCO is added into level-one extra dry red wine3, regulate and control its total acid
Degree is 5~6g/L, and adjusts the SO that dissociates2Gas content is 35~40mg/L, residual sugar amount≤5.5g/L.
Preferably, in step (g), the wine liquid second fermentation process is as follows：
By siphon pipe, the wine liquid in ceramic pot A was transferred in ceramic pot B in every 7 days, siphon pipe is sealed after transfer, clearly
High temperature sterilization after wash clean ceramic pot A, be cooled to ceramic pot A temperature it is identical as the internal temperature of ceramic pot B when constant temperature it is spare；
Inner air in ceramic pot A is evacuated after 7 days, and the wine liquid in ceramic pot B is transferred to ceramic pot A again by siphon pipe after sealing
In, it recycles successively；
Wine liquid and air during secondary fermentation in holding ceramic pot is completely isolated.
In technical solution provided by the invention, the Character in Drinking Well Water for being 13~18 DEG C with water of raspberry is cleaned, well water uses
It is preceding through 3 layers of filtered through gauze, and be not mixed with disinfectant or bleaching powder.
In technical solution provided by the invention, the ceramic pot boils boiling hot 10 using being preceding both needed to be placed in the hot welter of boiling
~15min drains superficial water after taking-up, then is buckled to after being passed through 135~150 DEG C of 5~8min of hot-air seasoning, is placed in aseptic
It is cooled to room temperature in room spare.
The beneficial effects of the invention are as follows：
1, the present invention provides a kind of bramble dry red processing methods, using supercharging wall breaking technology and ultrasonic-leaching technology
Raspberry juice is extracted, and protects raspberry juice not oxidizable by nitrogen and carbon dioxide gas mixture so that the raspberry extracted
Juice color and luster is scarlet, and the smell of fruits is very sweet, reduces juice of raspberry activity before fermentation, effectively improves the quality of raspberry juice, and then improve finished product
High red quality；
2, in bramble dry red process provided by the invention, raspberry is placed in from flow liquid and leaching liquor under far infrared
Titian is carried out, fruit juice fragrance is effectively improved while eliminating part miscellaneous bacteria, aggravates the effective collision efficiency of fruit juice interior molecules,
Effectively improve the bramble dry red quality of finished product；
3, bramble dry red processing method provided by the invention is reasonable, and finished product is bramble dry red to meet national red wine quality standard,
Using fermenting twice technology, the process-cycle is shorter；The bramble dry red daily amount of the drinking≤50ml of finished product also has enriching yin and nourishing kidney, relieves the effect of alcohol
And other effects.
Specific implementation mode
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It include not only the content showed in embodiment.
Embodiment 1
A kind of bramble dry red and its processing method is present embodiments provided, detailed process is as follows：
Step 1: raspberry is picked：The raspberry mature period selects the fine day morning sun not rise the time-division, is picked together with carpopodium whole
Fringe reddish violet or wine-colored ripe raspberry, spread in ventilative bamboo basket；
Step 2: raspberry is cleaned：At shady and cool ventilation, cyan or rotten fruit of raspberry are screened out, by the whole fringe tree with carpopodium
The certain kind of berries is laid on bamboo sieve, fruit downward, carpopodium upward, 15 DEG C of Character in Drinking Well Water of bleaching powder is not added using spraying water pipe injection
It is spare to drain superficial water after cutting off the water by hydro-peening raspberry 5min；Water velocity 0.8m/s；
Step 3: being prepared from flow liquid：Carpopodium is removed after moisture on fruit of raspberry and carpopodium drains completely, is placed in closed
It is pressurized in slot, the mixed gas of the nitrogen and carbon dioxide that account for supercharging slot volume 1/5, mixed proportion 1 is passed through in slot:5；When beginning
Pressure is equal to external atmospheric pressure in slot, and rate of pressurization 30KPa/min, often supercharging is primary to keep current pressure 3min；Gradually
Supercharging, makes its juice flow out naturally, and pressure is 3.1 times of atmospheric pressure in last time slot, until fruit of raspberry is not flowing out automatically
It until juice, is made from flow liquid in sterile ceramic pot, is placed in sterilization Titian 13min under far-infrared radiation, it is close using preservative film
It is spare that envelope filling mouth is placed on fresh-keeping and cold storage in 12 DEG C of refrigerating chamber；
Step 4: leaching liquor extracts：The fruit of raspberry after above-mentioned broken wall is taken, is placed in sterile ceramic pot, fruit 16 is added
The sterile drinking water of times quality, and the pectase of fruit quality 0.3% is accounted for, ultrasonic-leaching 4h, filtering takes filtrate to be placed in remote red
Titian 13min is sterilized under external exposure, it is spare to be placed on fresh-keeping and cold storage in 12 DEG C of refrigerating chamber using preservative film sealing filling mouth；
Step 5: one time fermentation：In 22 DEG C of aseptic room, spare from after flow liquid and extracting solution mixing, addition is taken
Cellulase, pectase and wine active dry yeast；The addition of the cellulase and pectase is mixed liquor quality
0.4%, the two ratio is 1:1, the addition of wine active dry yeast is 153mg/L；Mixed liquor addition is held for fermentation tank
Long-pending 96%, is added the sulfurous acid that mass fraction is 6% before sealing, addition 1.2ml/L is uniformly mixed and is placed on 17 DEG C
It is sealed by fermentation 8d in dry environment, level-one extra dry red wine is made；
Step 6: acidity is allocated：After one time fermentation, level-one extra dry red wine is taken, KHCO is added into level-one extra dry red wine3, regulation and control
Its total acidity is 5g/L, and adjusts the SO that dissociates2Gas content is 40mg/L, residual sugar amount 4.5g/L；
Step 7: secondary fermentation：Wine liquid is transferred in sterile ceramic pot A after acidity allotment, is sealed and is filled using paraffin
After mouthful, ferment 1.5 months at 15 DEG C；The nothing of one same size of configuration beside the ceramic pot of wine liquid is each contained in fermentation process
Bacterium ceramic pot B is pumped air, is connected using siphon pipe between two tanks after sealing, shifted the wine liquid in ceramic pot A within every 7 days
Into ceramic pot B, siphon pipe is sealed after transfer, cleans up high temperature sterilization after ceramic pot A, be cooled to the temperature of ceramic pot A with
Constant temperature is spare when the internal temperature of ceramic pot B is identical；Inner air in ceramic pot A is evacuated after 7 days, again by siphon after sealing
Wine liquid in ceramic pot B is transferred in ceramic pot A by pipe, is recycled 6 times successively；The wine in ceramic pot is kept in wine liquid transfer process
Liquid is completely isolated with air；
Step 8: ageing：It waits for filtering after secondary fermentation, takes filtrate to be transferred in another sterile ceramic pot, in 8 DEG C of wine
In cellar for storing things, sealing ageing 7 months；Ceramic pot boils boiling hot 15min using preposition in hot welter of boiling, and superficial water is drained after taking-up,
It is buckled to, is placed in aseptic room after being cooled to ceramic pot temperature and secondary fermentation after being passed through 150 DEG C of hot-air seasoning 6min again
Wine liquid temperature it is identical；
Step 9: bottling：It waits for filtering after wine liquid ageing, takes filtrate to dispense in the vial to disinfection, in 30 DEG C
Ultraviolet room in sterilize 35min, sealed after being cooled to room temperature, storage stood under room temperature, i.e., finished product is bramble dry red.
In the present embodiment, fresh raspberry 300kg is acquired altogether, sugar content 80.0g/L in the fresh pure juice of raspberry, with tartaric acid
Meter, acid content 9.80g/L；The bramble dry red 121.7kg of finished product, 15 degree of the bramble dry red alcoholic strength number of finished product, residual sugar amount
3.47g/L。
Embodiment 2
In the present embodiment, fresh raspberry 1000kg is collected, sugar content 80.3g/L in the fresh pure juice of raspberry, with tartaric acid
Meter, acid content 9.79g/L；The bramble dry red 403.5kg of finished product, 14 degree of the bramble dry red alcoholic strength number of finished product, residual sugar amount
3.25g/L。
In the present embodiment, bramble dry red yield 40.35%.
In the present embodiment, specific process is as follows：
A, raspberry is picked：The raspberry mature period selects the fine day morning sun not rise the time-division, and whole fringe purple is picked together with carpopodium
Color or wine-colored ripe raspberry, spread in ventilative bamboo basket；
B, raspberry is cleaned：At shady and cool ventilation, cyan or rotten fruit of raspberry are screened out, the whole fringe raspberry with carpopodium is tiled
In on bamboo sieve, fruit downward, carpopodium upward, 14 DEG C of Character in Drinking Well Water hydro-peening tree of bleaching powder is not added using spraying water pipe injection
It is spare to drain superficial water after cutting off the water by certain kind of berries 5min；Water velocity 1m/s；
C, it is prepared from flow liquid：Carpopodium is removed after moisture on fruit of raspberry and carpopodium drains completely, is placed in closed supercharging
The mixed gas of the nitrogen and carbon dioxide that account for supercharging slot volume 1/5, mixed proportion 1 are passed through in slot, in slot:5；Start in time slot
Pressure is equal to external atmospheric pressure, and rate of pressurization 30KPa/min, often supercharging is primary to keep current pressure 3min；Gradually supercharging,
Its juice is set to flow out naturally, pressure is 3.5 times of atmospheric pressure in last time slot, until fruit of raspberry is not in outflow juice automatically
Only, it is made from flow liquid in sterile ceramic pot, is placed in sterilization Titian 15min under far-infrared radiation, sealed using preservative film and fill mouth
It is spare to be placed on fresh-keeping and cold storage in 10 DEG C of refrigerating chamber；
D, leaching liquor extracts：The fruit of raspberry after above-mentioned broken wall is taken, is placed in sterile ceramic pot, 14 times of quality of fruit are added
Sterile drinking water, and account for the pectase of fruit quality 0.3%, ultrasonic-leaching 4h, filtering takes filtrate to be placed in far-infrared radiation
It is spare to be placed on fresh-keeping and cold storage in 10 DEG C of refrigerating chamber using preservative film sealing filling mouth by lower sterilization Titian 15min；
E, one time fermentation：In 23 DEG C of aseptic room, spare from after flow liquid and extracting solution mixing, addition cellulose is taken
Enzyme, pectase and wine active dry yeast；The addition of the cellulase and pectase is the 0.4% of mixed liquor quality,
The two ratio is 1:1, the addition of wine active dry yeast is 160mg/L；Mixed liquor addition is fermenter volume
95%, the sulfurous acid that mass fraction is 6%, the uniformly mixed drying rings for being placed on 15 DEG C of addition 1.2ml/L are added before sealing
It is sealed by fermentation 10d in border, level-one extra dry red wine is made；
F, acidity is allocated：After one time fermentation, level-one extra dry red wine is taken, KHCO is added into level-one extra dry red wine3, regulate and control its total acid
Degree is 5.3g/L, and adjusts the SO that dissociates2Gas content is 37mg/L, residual sugar amount 4.0g/L；
G, secondary fermentation：Wine liquid is transferred in sterile ceramic pot A after acidity allotment, is sealed using paraffin after filling mouth,
It ferments 1 month at 17 DEG C；The sterile pottery of one same size of configuration beside the ceramic pot of wine liquid is each contained in fermentation process
Porcelain jar B is pumped air, is connected using siphon pipe between two tanks after sealing, the wine liquid in ceramic pot A was transferred to pottery in every 7 days
In porcelain jar B, siphon pipe is sealed after transfer, cleans up high temperature sterilization after ceramic pot A, is cooled to the temperature and ceramics of ceramic pot A
Constant temperature is spare when the internal temperature of tank B is identical；Inner air in ceramic pot A is evacuated after 7 days, it will again by siphon pipe after sealing
Wine liquid in ceramic pot B is transferred in ceramic pot A, is recycled 4 times successively；In wine liquid transfer process keep ceramic pot in wine liquid with
Air is completely isolated；
H, it is aged：It waits for filtering after secondary fermentation, takes filtrate to be transferred in another sterile ceramic pot, in 10 DEG C of wine cellar
In, sealing ageing 10 months；Ceramic pot boils boiling hot 15min using preposition in hot welter of boiling, and superficial water is drained after taking-up, then
It is buckled to, is placed in aseptic room after being cooled to ceramic pot temperature and secondary fermentation after being passed through 150 DEG C of hot-air seasoning 6min
Wine liquid temperature is identical；
I, it bottles, wait for filtering after wine liquid ageing, filtrate is taken to dispense in the vial to disinfection, it is ultraviolet in 30 DEG C
35min is sterilized in room, is sealed after being cooled to room temperature, storage is stood under room temperature, i.e., finished product is bramble dry red.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What without departing from technical solution of the present invention content, according to the technical essence of the invention to made by above example it is any modification, etc.
With variation and modification, in the range of still falling within technical solution of the present invention.
Claims (7)
1. a kind of bramble dry red processing method, which is characterized in that including following procedure of processing：
A, raspberry is picked：The raspberry mature period selects the fine day morning sun not rise the time-division, together with carpopodium pick whole fringe reddish violet or
Wine-colored maturation raspberry, spreads in ventilative bamboo basket；
B, raspberry is cleaned：At shady and cool ventilation, cyan or rotten fruit of raspberry are screened out, the whole fringe raspberry with carpopodium is laid in bamboo
On sieve, fruit downward, carpopodium upward, it is spare using superficial water is drained after spraying water pipe injected clear water hydro-peening raspberry；Water velocity
≤1m/s；
C, it is prepared from flow liquid：Carpopodium is removed after moisture on fruit of raspberry and carpopodium drains completely, fruit is put into supercharging slot, increases
Broken fruit cell wall is crushed, its juice is made to flow out naturally, it is spare that gravity flow liquid cold storing and fresh-keeping is made；
D, leaching liquor extracts：The fruit of raspberry after above-mentioned broken wall is taken, is placed in sterile ceramic pot, ultrasound after pectase and water is added
Wave extracts, and it is spare to filter to take filtrate cold storing and fresh-keeping；
E, one time fermentation：In 15~25 DEG C of aseptic room, spare from after flow liquid and extracting solution mixing, addition cellulose is taken
Enzyme, pectase, wine active dry yeast are uniformly mixed and are placed on 7~10d of sealing and fermenting in 15~18 DEG C of dry environment,
Level-one extra dry red wine is made；
F, acidity is allocated：After one time fermentation, level-one extra dry red wine is taken, adjusts its total acidity, pol；
G, secondary fermentation：Wine liquid is transferred in sterile ceramic pot A after acidity allotment, is sealed using paraffin after filling mouth, in 13
It ferments 1~1.5 month at~17 DEG C；The sterile of one same size of ceramic pot side configuration of wine liquid is each contained in fermentation process
Ceramic pot B is pumped air, is connected using siphon pipe between two tanks after sealing, wine liquid was sucked another ceramics from surface layer in every 7 days
Tank is primary；
H, it is aged：It waits for filtering after secondary fermentation, filtrate is taken to be transferred in another sterile ceramic pot, in 8~12 DEG C of wine cellar,
Sealing is aged for 5~December；
I, it bottles：It waits for filtering after wine liquid ageing, filtrate is taken to dispense in the vial to disinfection, it is ultraviolet in 30~35 DEG C
30~35min is sterilized in room, is sealed after being cooled to room temperature, and storage is stood under room temperature or 15~23 DEG C of dry environment.
2. a kind of bramble dry red processing method according to claim 1, which is characterized in that in step (c), the supercharging
Wall-breaking method is：The raspberry after superficial water will be drained to be placed in closed supercharging slot, the nitrogen for accounting for supercharging slot volume 1/5 is passed through in slot
The mixed gas of gas and carbon dioxide, mixed proportion 1:5；Start pressure in time slot and be equal to external atmospheric pressure, rate of pressurization is
30KPa/min, often supercharging is primary to keep current pressure 3min；Gradually supercharging, until fruit of raspberry is not in outflow juice automatically
Only.
3. a kind of bramble dry red processing method according to claim 1, which is characterized in that in step (c), the gravity flow
Liquid cold-storage and fresh-keeping method is：Flow liquid is derived from sterile ceramic pot, is placed in sterilization 10~15min of Titian under far-infrared radiation, is adopted
It is spare it to be placed on fresh-keeping and cold storage in 10~12 DEG C of refrigerating chamber with preservative film sealing filling mouth.
4. a kind of bramble dry red processing method according to claim 1, which is characterized in that in step (d), the ultrasound
Wave leach extraction method is：Fruit of raspberry after broken wall is taken, the sterile drinking water of 10~20 times of quality of fruit is added, and accounts for fruit quality
0.3% pectase, 3~4h of ultrasonic-leaching, filtering take filtrate to be placed in sterilization 10~15min of Titian under far-infrared radiation, adopt
It is spare it to be placed on fresh-keeping and cold storage in 10~12 DEG C of refrigerating chamber with preservative film sealing filling mouth.
5. a kind of bramble dry red processing method according to claim 1, which is characterized in that in step (e), the fiber
The addition of plain enzyme and pectase is the 0.3~0.6% of mixed liquor quality, and the two ratio is 1:1, wine active dry yeast
Addition is 150~165mg/L；Mixed liquor addition is the 95~98% of fermenter volume, and mass fraction, which is added, before sealing is
6% sulfurous acid, 1.2~1.3ml/L of addition.
6. a kind of bramble dry red processing method according to claim 1, which is characterized in that in step (f), the acidity
Concocting method is：KHCO is added into level-one extra dry red wine3, it is 5~6g/L to regulate and control its total acidity, and adjusts the SO that dissociates2Gas content is
35~40mg/L, residual sugar amount≤5.5g/L.
7. a kind of bramble dry red processing method according to claim 1, which is characterized in that in step (g), the wine liquid
Second fermentation process is as follows：
By siphon pipe, the wine liquid in ceramic pot A was transferred in ceramic pot B in every 7 days, siphon pipe is sealed after transfer, cleaning is dry
High temperature sterilization after net ceramic pot A, be cooled to ceramic pot A temperature it is identical as the internal temperature of ceramic pot B when constant temperature it is spare；7 days
Inner air in ceramic pot A is evacuated afterwards, and the wine liquid in ceramic pot B is transferred in ceramic pot A again by siphon pipe after sealing,
It recycles successively；
Wine liquid and air during secondary fermentation in holding ceramic pot is completely isolated.
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