CN108823035A - One kind zero adds Fruity type high quality liquor and its brewing method - Google Patents

Abstract

The invention belongs to brewing technical fields, and in particular to one kind zero adds Fruity type high quality liquor and its brewing method.This method be steamed as the featured inspection of fruit raw material, removal of impurities, cleaning and sterilizing, broken → inoculation fermentation → wine liquid is separated with skin slag → made of the techniques such as wine → after-ripening → allotment → stabilization → inspection → finished product are made it is colorless and transparent, clarification is bright, fruity is prominent, aroma is pleasant, mouthfeel is submissive, sweet and clean, wine body is mellow, long times of aftertaste, flavor complexity, unique style, typicalness are strong, integrate a variety of fragrance aroma constituents such as fruity, faint scent, giving off a strong fragrance, Zhu Xiang coordinates, and health physics and chemistry sanitary index is substantially better than the pure natural high-quality white wine of country or international standard.This method does not add in entire production process from raw material to finished product and uses any man-made additive and processing aid, it solves the problems, such as that prior art production white wine generally adds multiple additives or auxiliary agent, can not only reduce aroma and nutritive loss but also be good for the environment and human health.

Description

One kind zero adds Fruity type high quality liquor and its brewing method

Technical field

The invention belongs to brewing technical fields, specifically relate to one kind zero and add Fruity type high quality liquor and its brewing Method.

Background technique

Strong drink（Spirit）Because have promote blood circulation, be promoting blood circulation and removing obstruction in channels, excited brain, improving a poor appetite, enhance the efficacy of a drug, Cold extermination keeps warm, relieving mental strain and helping sleep, relieves fatigue, aromatic flavour is pleasant and becomes the world containing ingredient needed for many human healths One of famous drink.White wine is the big well-known strong drink in the world six（Liquor）（Brandy (Brandy), whiskey (Whisky), Vodka (Vodka), gin（Gin）, Rum (Rum), China white wine（Abbreviation white wine）(Spirits)）One of, white wine from ancient times Just there is drug, the basic function of white wine is exactly to promote blood circulation, and thus, it is possible to cause other effects, for example ventilation dissipates The functions such as cold, activating microcirculation and removing stasis medicinal, are by the favorite Spirit of Chinese, are the traditional alcoholic beverages in China, in the dining table of people Upper and social life many aspects suffer from extremely important status and effect.With advances in technology with people's life water The volume of production and marketing of flat raising, white wine is expanding rapidly, and if one market value of Maotai is already expired trillion, other major wine enterprises are also expanding Scale and production capacity, due to China white wine so far be essentially all using grain as main material production, this there have been Serious " industry and people " strives the situation of grain, if limitation grain for industrial uses is taken effective measures, it is possible to lead to serious crisis in food.For The generation of such phenomenon is prevented, grain security has gone up as national strategy in recent years, and habit is always pointed out in not long ago, Chinese's Rice bowl must firmly be held in the hand of oneself.This means that be brewed alcoholic beverages with grain and has been not supported or has encouraged, or even is restricted. In fact, early in many years ago, China has put into effect the development of relevant policies limitation grain wine, encourages the research and development and industrialization of Eaux-De-Vie. Such as since the nineties in last century, country just has proposed " section grain consumption reduction ", " control total quantity, structural adjustment ", improves the white wine tax rate Liquor production principle, energetically advocate develop liquor production by liquid fermentation technology, while clearly advocate develop Eaux-De-Vie.Early in 2010 Year, National Development and Reform Committee promulgated《Industry restructuring guidance list》In, liquor production is just included in restricted catalogue.Separately Outside, the resistance to control gone mouldy due to the v ulnerability of grain class raw material, grain corruption and difficulty is radical, grain and non-optimal wine brewing are former The complexity of the inherent characteristic and grain class liquor production process of material property and grain class raw material, grain class white wine not only ferment life The production period is long, at high cost, in most cases must be by addition multiple additives and " leaving out the beginning and the end " way of distillation and a variety of filterings Clarification technique can just produce qualified products.Though the use of multiple additives can overcome the disadvantages that liquor flavor is insufficient, taste is boring, covers The defects of lid peculiar smell, but it is poor also often to will appear that floating fragrant, taste is short, smell coordination is poor, vinosity violence is difficult to entrance, palatability, very The problems such as extremely harmful to health, in fact, due to most Wine additives（Such as flavors and fragrances, sweetener flavoring agent）And processing aid （Such as active carbon, diatomite, resinae filtering agent --- this is almost the regular supplies of all wine enterprises at present）Deng being mostly chemical conjunction Finished product or non-edible product, there is also serious safety issues for itself；" leaving out the beginning and the end " distillation technique and a variety of filterings clarification Though technology can exclude the impurity such as peculiar smell, also inevitably many fragrance matters and there is the micro- of certain health care or trophic function Amount group, which is given, to be removed, meanwhile, also it is greatly lowered the mellow sense of white wine and strong degree, long degree, this is also existing many white Wine production must add the even hyperchromic major reason for waiting additives of flavouring flavour enhancing.It is preceding to have addressed, due to consolidating for grain class raw material There is characteristic, although China's liquor-making history is after thousands of years, the odor type of white wine is very few, up to the present, main perfume (or spice) Type also only has：Luzhou-flavor, Maotai-flavor, delicate fragrance type and odor type（Dense Maotai-flavor）4 kinds, other there are also rice-fragrant type, medicine odor type, sesames Odor type, strong fragrant odor type（Dense clear Maotai-flavor）Etc. a few types, science and technology rapid development today, with mentioning for people's living standard Height, the more and more stronger but current status of pursuit desire of the people to high-quality white wine are that not only fragrant liquor is less, high quality liquor Less, then, even more there is fake and forged white wine and fills in the phenomenon that trillion can be crossed by one, Maotai market value not only occur The confusion denounceing market, remaining incessant after repeated prohibition.But then, with the development of industry of planting forest or fruit tress, fruits output increases, due to that can not disappear in time Take and the easy corruptibility of fruit, according to incompletely statistics, annual fresh fruit corruption loss rate is 30% or more.Although some factories in recent years The fruit development & production such as household grape Spirit, but because it is main or fermentation process and traditional grain using traditional wine The production technology for eating white wine, so being difficult to produce the high quality liquor of unique characteristic feature.

Summary of the invention

To overcome the shortcomings of existing product and technology or defect, the present invention provides one kind zero to add Fruity type high quality liquor And its brewing method.Using the Fruity type high quality liquor made of the present invention it is colorless and transparent or it is micro- it is yellow, clarification is bright, fruity is prominent, Aroma is pleasant, mouthfeel is submissive, sweet and clean, wine body is mellow, one integrated mass, flavor complexity, unique style, long times of aftertaste are pleasant, Typicalness is strong, integrates a variety of fragrance aroma constituents such as fruity, faint scent, giving off a strong fragrance, and Zhu Xiang coordinates, and is a kind of physical and chemical health of health Index is substantially better than the pure natural high-quality white wine of country or international standard.

Details are as follows for the technical solution that the application is taken.

The concrete technology flow process of this method is：The selected inspection of fruit raw material, removal of impurities, cleaning and sterilizing, broken → inoculation hair Ferment → wine liquid separates → differential pressure steaming wine → after-ripening → allotment → stabilization → inspection → finished product with skin slag；Related process process is being implemented In the process, from raw material to finished product in entire production process manually addition with using the additives such as any flavors and fragrances pigment with Processing aid, whole process is preferably completed in a closed brewing system, so as to avoid external miscellaneous bacteria sense to the maximum extent A possibility that dye；Detailed operating process is described below with processing step：

（1）The selected inspection of fruit raw material

When wine brewing, used raw fruit kind includes but is not limited to red grape, white grape, pomegranate, apple, pears, hawthorn, big One of jujube or its arbitrary proportion composition；

It should be noted that raw fruit should be noted that selection water as far as possible for the pure natural high-quality flavor for guaranteeing product when selecting The fruit or attention moisture content enriched types fruit that divide rich content sugar content high and other moisture content limited kinds The matched combined of fruit, pulp concentration when so as to preferably ensure to ferment avoid and reduce as far as possible amount of extra water use；Collocation Combined principle is that the pulp viscosity after the fruit smashing of matched combined cannot be too greatly in favor of the smooth normal conveying of pulp （It is pumped 6atm or less）Enter tank；

If brewing flavour fruit flavoured type spirit, the fruit pulp viscosity after selecting single fruit or matched combined is too viscous It is thick, it can be diluted with purified water and use sucrose sugar addition, but must assure that former pulp concentration not less than 70%, pulp sugar content is 16-35%；

If brewing flavour white wine, attapulgite fruit feed moisture content is abundant but sugar content is relatively low, and freezing or true can be used Empty concentration method enrichment materials, but viscosity, the mobility of raw material should not influence the normal conveying of material after concentration；Sugared concentration should all Guarantee in the range of the alcoholic strength of final fermentation fruit wine is not less than 8%；

It preferably, is the pure natural peculiar flavour gone on smoothly with product for guaranteeing fermentation, if needing to adjust after selected fruit smashing Acidity using natural fruit tune acid system is carried out that acid is adjusted to adjust sugar with the fruit of different sugar-acid ratios；

After determining to raw fruit kind or combinations thereof, the detection of reduced sugar and total acid should be carried out；

Raw material should be disease-free, clean nothing and rot and fringe shape or fruit shape is typical intact, fruit or fruit maturation are uniform when sorting；

The non-fermented impurity such as washed and remove its leaf, carpopodium, pericarp or fruit stone to selected raw fruit；

After removal of impurities, fragmentation procedure is carried out to selected raw fruit；Hand breaking operation or mechanical may be selected when fragmentation procedure Fragmentation procedure；It is preferred that being operated using Mechanical Crushing, to reduce living contaminants possibility；When Mechanical Crushing operates, band can be used There is the mechanical equipment of broken Biodge device and spiral propeller；

Raw fruit pulp is transferred in the fermentor of Brewing equipment after finally will be broken；When being transferred to, it is preferred to use be pumped into mode, directly It connects and squeezes into fruit pulp in fermentor；It is pumped into device specifically and the equipment such as single-screw (single screw) pump, impeller pump or Quimby pump can be used；

And before being transferred to, should fermentor pipe to Brewing equipment and its relevant equipment and facility carry out comprehensive CIP, SIP formula and clean Disinfection or sterilization；It is described disinfection or sterilization mode include heat disappear or/and it is cold disappear, it is preferably hot to disappear and the cold combination to disappear；

The heat mode of disappearing includes hot water or/and steam, preferably moise-heat sterilization, to obtain better Disinfection Effect；The cold mode that disappears Including UV, ozone or/and ethanol for disinfection, the preferably combination of ozone and ethanol for disinfection；

（2）Inoculation fermentation

To step（1）In be transferred in Brewing equipment fermentor pulp access strain, then ferment；When fermentation, fermentation temperature Degree control is fermented 7-30 days at 15-34 DEG C；And carry out the detection of the indexs such as residual sugar, alcoholic strength；

In specific fermentation process, to obtain preferable fruit wine quality and ferment effect, when inoculation, preferably selects inoculation multi-cultur es and carries out Temperature-variable fermentation, such as 4 kinds of selection inoculation fruit wine yeast, distillery yeast, brewer's yeast, lactic acid bacteria strains carry out temperature-variable fermentation（Temperature Degree adjustment variation is primarily to adapting to the most suitable growth fermentation temperature of different strain and reaching best ferment effect）, it is specific and Speech：

It needs, can be uniform by the most suitable fermentation time of different strain or non-homogeneous sets according to growth characteristic and whole fermentation period It sets；For being uniformly arranged, it is assumed that fermentation period needs 28 days, is first inoculated with fruit wine yeast medium temperature（26 ~ 30 DEG C, preferably 28 DEG C）Hair Ferment 7 days, inoculate distillery yeast high temperature（31 ~ 35 DEG C, preferably 34 DEG C）Fermentation 7 days, then low temperature（12 ~ 16 DEG C, preferably 15 DEG C）Hair Ferment 7 days, last room temperature（18 ~ 25 DEG C, preferably 25 DEG C）Fermentation 7 days；

In fermentation process, it is preferred to use the fermentation of the operations such as temperature automatically controlled, automatic stirring, circulating fermentation, filtering clarification can be achieved System equipment；

（3）Wine liquid is separated with skin slag

In step（2）After fermentation, it allows clear liquid to separate with skin slag using natural gravity sedimentation, is imported from flow liquid by tube pump Settling tank, skin slag are separately deposited spare；

（4）Differential distillation

By step（3）Resulting pure mellow wine distills respectively with isolated skin slag, and pure mellow wine uses vacuum distillation method, does not pinch head and does not truncate, It is preferred that it is 0.03-0.095MPa that the actual conditions of vacuum distillation method, which are vacuum degree,；Skin slag uses normal pressure → positive pressure → air-distillation Method does not pinch head but truncates late, it is preferred to use normal pressure → positive pressure → atmospheric distillation in positive pressure operation condition be positive pressure pressure It is 0.01-0.1 MPa；Then, it takes part pure mellow wine Spirit and skin slag Spirit to be mixed in a certain ratio rear normal pressure and steams multiple again Wine is steamed, remaining wine is stand-by；

（5）After-ripening

Wine and remaining wine will be steamed again respectively at after-ripening 15-150 days within the scope of 12 ~ 46 DEG C up to after-ripening wine；It is preferred that using alternating temperature after-ripening Mode；Specifically：31 ~ 46 DEG C of first high temperature after-ripening 5-50 days, then 12 ~ 20 DEG C of low temperature after-ripening 5-50 days, 21 ~ 30 DEG C of last room temperature After-ripening 5-50 days；

（6）Allotment

The after-ripening wine of separate sources different batches is needed to carry out by a certain percentage according to mouthfeel and quality to blend allotment；

（7）Stablize

To step（6）Deployed wine is cooked further stabilization processes 3-30 days；

（8）It examines, finished product

To step（7）The good wine of middle stabilization processes is tested, through after the assay was approved up to zero addition fruit flavoured type spirit finished product.

Using the above method can be brewed in 30-160~180 day it is colorless and transparent or it is micro- it is yellow, clarification is bright, fruity is prominent Out, aroma is pleasant, mouthfeel is submissive, sweet and clean, wine body is mellow, one integrated mass, flavor complexity, unique style, long times of aftertaste relax It is refreshing, typicalness is strong, integrates a variety of fragrance aroma constituents such as fruity, faint scent, giving off a strong fragrance, Zhu Xiang coordinates, and health physics and chemistry health refers to Mark is substantially better than the natural quality fruit flavoured type spirit of the prior art and country or international standard.

Compared with traditional liquor product and brewing technique, the present invention has following outstanding feature：

1, a kind of novel high-quality white wine is provided for people, which has colorless and transparent or micro- Huang, clarification bright, fruity protrusion, Aroma is pleasant, mouthfeel is submissive, sweet and clean, wine body is mellow, one integrated mass, flavor complexity, unique style, long times of aftertaste are pleasant, The features such as typicalness is strong, integrates the multiple fragrances component such as fruity, faint scent, giving off a strong fragrance, and Zhu Xiang coordinates is that a kind of healthy physics and chemistry is defended Raw index is substantially better than zero addition natural quality health drink of the prior art and country or international standard；

2, a kind of white spirit production method and technology are provided for people；The method of the present invention process flow briefly facilitates, production Period shortens 4-12 times or more than system white wine, solves the problems, such as that the strong drinks production cycle such as existing white wine long；

3, solve the problems, such as that prior art technology production white wine generallys use artificial addition various additives and processing aid, it can Multiple additives and processing aid must be added to production white wine and health or unsafe problems is caused to look back it by eliminating people Sorrow.

The beneficial effects of the invention are as follows：

1, a kind of white spirit is provided for people, enriches white wine kind；

2, it not only can be reduced fresh fruit corruption loss rate, but also can effectively alleviate the problem of " industry and people " strives grain；

3, the worry that man-made additive and various processing aids have an impact or damage to health can be eliminated；

4, the shortening of production cycle can not only reduce production cost, but also be avoided that excessive competition of the businessman on the liquor production time, It also can help to that consumer is correctly guided more than to lean on the time to the judgement of vinosity superiority and inferiority, decide wine there are many more key factor The quality of matter.

Specific embodiment

Explanation is further explained to the application below with reference to embodiment.Before introducing specific embodiment, with regard to following realities It applies Experimental Background situation in part in example and briefly introduces and be described as follows.

In following embodiments, related fruit material is commercially available high-quality fresh fruit；And during concrete technology is realized, The preferential associated process equipment for using inventor's designed, designed（Referring specifically to《A kind of self-loopa fermentor and multi-functional fruit wine Brewing apparatus》, application number：2017108733150, PCT/CN2018/086099）, to preferably ensure related sterilization operation.

Embodiment l：

The brewing method of the zero addition Fruity type high quality liquor of the present embodiment, comprises the technical steps that:

（1）The selected inspection of raw fruit

Fruit variety uses Cabernet Sauvignon and Mei Le grape；

With reference to aforementioned claim selected raw material fruit, removal of impurities and fragmentation procedure are then carried out；

Finally broken pulp is pumped into the fermentor of Brewing equipment；

Before being transferred to, fermentor pipe and its relevant equipment and facility to Brewing equipment carry out comprehensive CIP, SIP formula cleaning and sterilizing Sterilization；

Pay attention to：Broken pulp must be all transferred in fermentor；

（2）Multi-cultur es temperature-variable fermentation

First it is inoculated with fruit wine yeast medium temperature（28℃）Fermentation 2 days, inoculates distillery yeast high temperature（34℃）Fermentation 2 days, inoculates beer Brewer yeast low temperature（15℃）Fermentation 2 days, last inoculating lactic acid bacterium room temperature（25℃）Fermentation 2 days；

（3）Wine liquid is separated with skin slag

In step（2）After fermentation, it allows clear liquid to separate with skin slag using natural gravity sedimentation, is imported from flow liquid by tube pump Settling tank, skin slag are separately deposited spare；

（4）Differential distillation

By step（3）Resulting pure mellow wine distills respectively with isolated skin slag, and pure mellow wine uses vacuum distillation method, does not pinch head and does not truncate, The actual conditions of vacuum distillation method are that vacuum degree is 0.095MPa；Skin slag uses normal pressure → positive pressure → atmospheric distillation, does not pinch head But it truncates late, the positive pressure operation condition in normal pressure → positive pressure → atmospheric distillation used is 0.1 MPa for positive pressure pressure；So Afterwards, it takes part pure mellow wine Spirit and skin slag Spirit to be mixed in a certain ratio rear normal pressure and steams to steam wine again again, remaining wine is stand-by；

（5）Alternating temperature after-ripening

Wine and remaining wine will be steamed again respectively at after-ripening 15-150 days within the scope of 12 ~ 46 DEG C up to after-ripening wine；Using alternating temperature after-ripening mode； Specifically：First high temperature（46℃）After-ripening 5 days, then low temperature（12℃）After-ripening 5 days, last room temperature（25℃）After-ripening 5 days；

（6）Allotment

The after-ripening wine of separate sources different batches is needed to carry out by a certain percentage according to mouthfeel and quality to blend allotment；

（7）Stablize

To step（6）Deployed wine is cooked further stabilization processes 30 days；

（8）It examines, finished product

To step（7）The good wine of middle stabilization processes is tested, through after the assay was approved up to zero addition fruit flavoured type spirit finished product.

The sense organ and physics and chemistry and sanitary index for the 1 batch white wine made to the present embodiment are detected, as a result such as the following table 1 and Shown in table 2.

1 organoleptic indicator f of table

Note：f：The evaluation of organoleptic indicator is executed referring to standard GB/T/T33404-2016 white wine sensory evaluation directive/guide

2 physics and chemistry of table and sanitary index

Note：a：National Standard of the People's Republic of China's GBT11856-2008 brandy；b:Chinese agriculture green food standard NY- T-432-2014 green food white wine；c:National Standard of the People's Republic of China's GB2757-2012 national food safety standard Spirit and its assembled alcoholic drinks, similarly hereinafter.

As can be seen from Table 2, the white wine made using the present invention, it is bright on the several safety indexs for pass of swinging with human life and health It is aobvious to be better than domestic and foreign current standard；Wherein, the content of the methanol with strong blinding lethal effect is 0.1g/L, is that the Chinese people are total With the 1/20 of state standard GB/T 2757-2012 national food safety standard-Spirit and its assembled alcoholic drinks limit value 2.0g/L, 1 times lower than Chinese agriculture green food standard NY-T-432-2014 green food-white wine limit value more；It is dull-witted with causing And to multi viscera（Especially to hematopoiesis, nerve and kidney and immune）There is the heavy metal lead of serious detrimental effect（Pb）Content ratio in State's agricultural green food standard NY-T-432-2014 green food-white wine limited amount 1/10 is also low；With high lethal Cyanide content is zero, is not detected at all；And determine white wine（Including strong drinks such as brandy, white wine）The key of quality refers to It marks, non-alcohol volatile matter total amount (volatile acid+esters+aldehydes+furfural+higher alcohol in product of the present invention）Content be 4.34g/L, Than five-star strong drink in the world --- the content of XO grades of brandy（2.5g/L）（GBT11856-2008 brandy standard rule Definite value）Also it is higher by 73.6%.

Consolidated statement 1, table 2 result it is known that the white wine made of the present invention, either organoleptic attribute or physical and chemical Sanitary index, a kind of high quality liquor of can yet be regarded as.

Embodiment 2

The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：

Step（1）In, fruit selects pomegranate；

Step（2）In, temperature-variable fermentation total period is 30 days（Different temperatures cycle time equal length）；

Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.03MPa；Positive pressure operation condition is for positive pressure pressure 0.01 MPa；

Step（5）In, alternating temperature after-ripening total period is 150 days（Different temperatures cycle time equal length）；

Step（7）In, stabilization processes 3 days.

Embodiment 3

The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：

Step（1）In, fruit selects apple and pears；

Step（2）In, temperature-variable fermentation total period is 7 days（Different temperatures cycle time equal length）；

Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.04MPa；Positive pressure operation condition is for positive pressure pressure 0.02 MPa；

Step（5）In, alternating temperature after-ripening total period is 30 days（Different temperatures cycle time equal length）；

Step（7）In, stabilization processes 7 days.

Embodiment 4

The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：

Step（1）In, fruit selects hawthorn, jujube and pears；

Step（2）In, temperature-variable fermentation total period is 27 days（Different temperatures cycle time equal length）；

Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.05MPa；Positive pressure operation condition is for positive pressure pressure 0.03 MPa；

Step（5）In, alternating temperature after-ripening total period is 60 days（Different temperatures cycle time equal length）；

Step（7）In, stabilization processes 10 days.

Embodiment 5

The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：

Step（1）In, fruit selects white grape, hawthorn, jujube and pears；

Step（2）In, temperature-variable fermentation total period is 18 days（Different temperatures cycle time equal length）；

Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.06MPa；Positive pressure operation condition is for positive pressure pressure 0.05 MPa；

Step（5）In, alternating temperature after-ripening total period is 90 days（Different temperatures cycle time equal length）；

Step（7）In, stabilization processes 15 days.

Embodiment 6

The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：

Step（1）In, fruit selects red grape, apple, hawthorn, jujube and pears；

Step（2）In, temperature-variable fermentation total period is 10 days（Different temperatures cycle time equal length）；

Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.07MPa；Positive pressure operation condition is for positive pressure pressure 0.07 MPa；

Step（5）In, alternating temperature after-ripening total period is 120 days（Different temperatures cycle time equal length）；

Step（7）In, stabilization processes 20 days.

Embodiment 7

The preparation process and related request of the present embodiment are substantially with embodiment 1, but adjustment member operation is as follows：

Step（1）In, fruit select Cabernet Sauvignon, Mei Lu often, apple, hawthorn, jujube and pears；

Step（2）In, temperature-variable fermentation total period is 24 days（Different temperatures cycle time equal length）；

Step（4）In, when differential distillation, vacuum degree when vacuum distillation is 0.082MPa；Positive pressure operation condition is positive pressure pressure It is 0.09 MPa；

Step（5）In, alternating temperature after-ripening total period is 140 days（Different temperatures cycle time equal length）；

Step（7）In, stabilization processes 25 days.

It should be noted that prepared by above-described embodiment 1 ~ 7 zero addition fruit flavoured type spirit used in material raw material type with Match it is different, specially（It is below mass percentage）：

Raw material A（Embodiment 1）：Cabernet Sauvignon 50%+ U.S. happy 50%；

Raw material B（Embodiment 2）：Pomegranate 100%；

Raw material C（Embodiment 3）：Apple 40%+ pears 60%；

Raw material D（Embodiment 4）：Hawthorn 20%+ jujube 20%+ pears 60%；

Raw material E（Embodiment 5）：White grape 40%+ hawthorn 15%+ jujube 15%+ pears 30%；

Raw material F（Embodiment 6）：Red grape 40%+ apple 10%+ hawthorn 10%+ jujube 10%+ pears 30%；

Raw material G（Embodiment 7）：The happy 20%+ apple 10%+ hawthorn 10%+ jujube 10%+ pears 20% of Cabernet Sauvignon 30%+ U.S..

Further, the wine brewing effect of the raw material to different fruit and different proportion and different process compares analysis, See Table 3 for details for the analysis test result of sense organ and physical and chemical sanitary index.

As can be seen from Table 3, it is used not using the fruit of different type different quality proportion as raw material by herein described zymotechnics With the white wine of technique brewing, although in alcoholic strength, non-alcohol volatile matter total amount (volatile acid+esters+aldehydes+furfural+higher alcohol） There is different on equal physical and chemical indexes, the white wine acidity made with d raw material is slightly larger but has no effect on quality, in appearance, clarity All respectively have outside feature on almost the same, taste flavor, influence human health key safety physics and chemistry sanitary index such as lead, In the content of methanol etc., herein described zymotechnics, which can brew, is substantially better than the prior art or existing country or international standard High quality liquor.Even if can still brew white wine best in quality using single raw material.

Embodiment 8

Further, the application is with the happy 35%+ Cabernet Gernischt 30% of Cabernet Sauvignon 35%+ U.S.（Mass percent）3 kinds of fruit be original Material is had studied using process described in embodiment 1 and is inoculated with different types of strain to the shadow of institute's brewing spirit quality and flavor It rings, as a result as shown in table 4 below.

As can be seen from Table 4, it is raw material with 3 kinds of happy 35%+ Cabernet Gernischts 30% of fruit Cabernet Sauvignon 35%+ U.S., is inoculated with different types of bacterium Kind using same process condition carry out wine-making the result shows that, be inoculated with different types of strain and the physics and chemistry to be made white spirit referred to Mark influences less, and influences on the organoleptic indicator of made fruit flavoured type spirit significant, that is to say, that is inoculated with different types of strain pair The mouthfeel of institute's brewing spirit, fragrance, flavor typicalness etc. are affected, and multi-cultur es combined inoculation ferment effect is best, single Although strain, which can also ferment, well obtains good product, the produced white wine vinosity of distillery yeast is strong, a bit rushes, beer The produced white wine of yeast has an a little beer taste, and the diversity and harmony of the made product fragrance of single fruit wine yeast to be inferior to it is more Strain mixed fermentation.

In conclusion single fruit or various fruits are either used, using single strain fermentation or multiple bacteria compound fermentation, Herein described zymotechnics can brew Fruity type high quality liquor.Especially defended in the safe physics and chemistry for influencing human health In raw index, herein described excise law, which can brew, is substantially better than the prior art or existing national or international standard high-quality White wine.

The present invention is not limited to embodiments described above.

Claims (7)

1. the brewing method that one kind zero adds Fruity type high quality liquor, which is characterized in that the concrete technology flow process of this method is：Water The selected inspection of fruit raw material, removal of impurities, cleaning and sterilizing, broken → inoculation fermentation → wine liquid separate → differential pressure steaming wine → after-ripening with skin slag → allotment → stabilization → inspection → finished product；Detailed operating process is described below with processing step：

（1）The selected inspection of fruit raw material

The fruit raw material of use include but is not limited to one of red grape, white grape, pomegranate, apple, pears, hawthorn, jujube or Its arbitrary proportion composition；

After being determined to raw fruit kind or combinations thereof, washs and remove non-fermented impurity；After removal of impurities, to selected raw material Fruit carries out fragmentation procedure；Raw fruit pulp is transferred in the fermentor of Brewing equipment after finally will be broken；

（2）Inoculation fermentation

To step（1）In be transferred in Brewing equipment fermentor pulp access strain, then ferment；When fermentation, fermentation temperature Degree control is fermented 7-30 days at 15-34 DEG C；

（3）Wine liquid is separated with skin slag

In step（2）After fermentation, it allows clear liquid to separate with skin slag using natural gravity sedimentation, is imported from flow liquid by tube pump Settling tank, skin slag are separately deposited spare；

（4）Differential distillation

By step（3）Resulting pure mellow wine distills respectively with isolated skin slag, and pure mellow wine uses vacuum distillation method, does not pinch head and does not truncate； Skin slag uses normal pressure → positive pressure → atmospheric distillation, does not pinch head but truncates late；Then, part pure mellow wine Spirit and skin slag is taken to distill Wine is mixed in a certain ratio rear normal pressure and steams to steam wine again again, and remaining wine is stand-by；

（5）After-ripening

Wine and remaining wine will be steamed again respectively at after-ripening 15-150 days within the scope of 12 ~ 46 DEG C up to after-ripening wine；

（6）Allotment

The after-ripening wine of separate sources different batches is needed to carry out by a certain percentage according to mouthfeel and quality to blend allotment；

（7）Stablize

To step（6）Deployed wine is cooked further stabilization processes 3-30 days；

（8）It examines, finished product

To step（7）The good wine of middle stabilization processes is tested, through after the assay was approved up to zero addition fruit flavoured type spirit finished product.

2. the brewing method that one kind zero as described in claim 1 adds Fruity type high quality liquor, which is characterized in that the brewing The step of method（2）In, it is successively inoculated with 4 kinds of fruit wine yeast, distillery yeast, brewer's yeast, lactic acid bacteria strains and carries out temperature-variable fermentation, tool For body：

26 ~ 30 DEG C of fruit wine yeast medium temperature fermentations are first inoculated with, 31 ~ 35 DEG C of distillery yeast high temperature fermentations, then 12 ~ 16 DEG C of low temperature are inoculated Fermentation, 18 ~ 25 DEG C of last room temperature fermentations.

3. the brewing method that one kind zero as described in claim 1 adds fruit flavoured type spirit, which is characterized in that the zymotechnics Step（4）In, the actual conditions of vacuum distillation method are that vacuum degree is 0.03-0.095MPa；Normal pressure → positive pressure → normal pressure of use It is 0.01-0.1 MPa that positive pressure operation condition in the way of distillation, which is positive pressure pressure,.

4. the brewing method that one kind zero as described in claim 1 adds Fruity type high quality liquor, which is characterized in that the wine brewing The step of method（5）In, using alternating temperature after-ripening mode；Specifically：31 ~ 46 DEG C of first high temperature after-ripening 5-50 days, then 12 ~ 20 DEG C of low temperature After-ripening 5-50 days, 21 ~ 30 DEG C of last room temperature after-ripening 5-50 days.

5. the brewing method that one kind zero as described in claim 1 adds Fruity type high quality liquor, which is characterized in that the wine Method is made in implementation process, since, to finished product out, whole process is completed in a closed brewing system inoculation fermentation.

6. such as the brewing method of any one of the claim 1 ~ 5 zero addition fruit flavoured type spirit, which is characterized in that with quality percentage Number meter, raw fruit Combination Design are：

Raw material a：Cabernet Sauvignon 50%+ U.S. happy 50%；

Raw material b：Pomegranate 100%；

Raw material c：Apple 40%+ pears 60%；

Raw material d：Hawthorn 20%+ jujube 20%+ pears 60%；

Raw material e：White grape 40%+ hawthorn 15%+ jujube 15%+ pears 30%；

Raw material f：Red grape 40%+ apple 10%+ hawthorn 10%+ jujube 10%+ pears 30%；

Or raw material g：The happy 20%+ apple 10%+ hawthorn 10%+ jujube 10%+ pears 20% of Cabernet Sauvignon 30%+ U.S..

7. the white wine made using the brewing method of zero addition fruit flavoured type spirit described in claim 6.