CN109055113A - A kind of brew method of red hayberry wine - Google Patents
A kind of brew method of red hayberry wine Download PDFInfo
- Publication number
- CN109055113A CN109055113A CN201811166565.1A CN201811166565A CN109055113A CN 109055113 A CN109055113 A CN 109055113A CN 201811166565 A CN201811166565 A CN 201811166565A CN 109055113 A CN109055113 A CN 109055113A
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- fermentation
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- wine
- fruit
- red hayberry
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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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The present invention relates to a kind of brew methods of red hayberry wine, comprising the following steps: 1) fresh fruit picking is handled；2) fermentation liquid is made；3) fermentation waxberry distiller's yeast liquid is made；4) finished wine is modulated.Spray clean of the present invention can fast implement the cleaning of fresh fruit, keep pulp fresh, and the genuineness of pulp can be preferably saved compared to cleaning solution cleaning, and pulp will not be made containing dilutional hyponatremia, influence post-production.Fruit stone participates in production fermentation liquid, reduces wastage of material, and can further utilize the useful composition of raw material.A certain amount of sugar content high sugar-cane juice is added when fruit pulp fermentation, can not only promote to ferment, and the sour and astringent sense of pure red bayberry fermented wine can be neutralized.After the completion of red hayberry wine mother liquor, mouthfeel and nutrition that honeybee increases red hayberry wine is added, and honeybee can inhibit absorption of the human body to alcohol.The present invention uses distinctive preparing process, and raw material availability is high, and the acidity of finished product can be effectively reduced, and enhances mouthfeel and nutritive value, more health, potable crowd are wider.
Description
Technical field
The present invention relates to the production methods of fruit wine, refer in particular to a kind of brew method of red hayberry wine.
Background technique
Red bayberry is China's characteristic fruit, possesses more than 2000 years edible histories.Not only sour-sweet succulence, flavor are only for red bayberry fresh fruit
Spy, also rich in polyphenol components such as anthocyanin, many studies have shown that it is raw with anti-oxidant, softening blood vessel, inhibition tumour cell
The multiple biological activities such as long.But red bayberry is seasonal fresh fruit, is largely listed every June, the keeping fresh at normal temperature time is very
Short, storage and transportation is difficult, usually because pick, sell occur not in time it is large quantities of go rotten, a large amount of sheddings, Chinese olive cannot be eaten in addition, to kind
It plants family and brings heavy economic losses.
There are two types of production methods for the brewing of China's red hayberry wine at present.One is infusion methods: red bayberry fresh fruit being added certain
The grain neutral spirit of amount, through filtering filling form.The product fruit wine flavor that the method is brewed does not protrude, and has apparent white wine
Taste.Another kind is fermentation method: i.e. by red bayberry fresh fruit through broken squeezing, fermentation, ageing, filtering, sterilizing, filling form.The method
The product being brewed, tannin content is high, brings apparent astringent taste to product, and deacidification is difficult, and acidity is excessively high, and taste is uncoordinated,
It is easy to cause the loss of the nutritions such as Vc simultaneously.
Summary of the invention
The purpose of the present invention is being improved and being innovated for disadvantage present in background technique and problem, a kind of poplar is provided
The brew method of plum wine.
The present invention the following steps are included:
1, fresh fruit picking is handled: damage fruit is gone in the new arbutus impurity elimination of picking, fruit stone and pulp separation are carried out after cleaning, collects fruit
Meat is fresh-keeping spare.
2, make fermentation liquid: the red bayberry fruit stone after taking separation is mixed with maltose, yeast, 25-30 DEG C of sealing and fermenting, every
Stirring in 3-5 days is primary, filters to obtain fermentation liquid after fermentation.
3, make fermentation waxberry distiller's yeast liquid: waxberry flesh and fresh sugarcane juice after taking separation are mixed and added into fermentation liquid, close
The fermentation of normal temperature fermentation tank is sealed, filters to obtain fermentation waxberry distiller's yeast liquid after fermentation.
4, it modulates finished wine: honeybee is added into filtered red hayberry wine mother liquor, uninterruptedly shakes tank tune equal 2-3 days；Then
It gets product within sterilization stored protected from light 2 months or more, storage temperature is at 15-20 DEG C.
The use parts by weight of each raw material when fermentation liquid are made in one of the embodiments, are as follows: 100 parts of red bayberry fruit stone, wheat
25-30 parts of bud sugar, 1-1.5 parts of yeast.
The use parts by weight of each raw material when fermentation waxberry distiller's yeast liquid are made in one of the embodiments, are as follows: waxberry flesh
100 parts, 15-20 parts of sugar-cane juice, 8-10 parts of fermentation liquid.
The additional amount of honeybee is the 8-20% of red hayberry wine mother liquor total amount when modulating finished wine in one of the embodiments,.
Fresh fruit cleaning in one of the embodiments, uses spray clean.
The sterilization mode used in the modulation finished wine in one of the embodiments, is ultrahigh-pressure sterilization.
Advantages of the present invention and the utility model has the advantages that
Spray clean of the present invention can fast implement the cleaning of fresh fruit, keep pulp fresh, and clean energy compared to cleaning solution
The genuineness for preferably saving pulp, will not make pulp containing dilutional hyponatremia, influence post-production.Fruit stone participates in production fermentation liquid,
Wastage of material is reduced, and can further utilize the useful composition of raw material.A certain amount of sugar content high sweet is added when fruit pulp fermentation
Sugarcane juice can not only promote to ferment, and can neutralize the sour and astringent sense of pure red bayberry fermented wine.After the completion of red hayberry wine mother liquor, honeybee is added and increases
Add the mouthfeel and nutrition of red hayberry wine, and honeybee can inhibit absorption of the human body to alcohol.The present invention uses distinctive preparation work
Skill, raw material availability is high, and the acidity of finished product can be effectively reduced, and enhances mouthfeel and nutritive value, more health, potable people
Group is wider.
Specific embodiment
It is of the invention for ease of understanding, several embodiments of the present invention are shown below.But the present invention can be with many not
With form realize, however it is not limited to embodiment described herein.On the contrary, purpose of providing these embodiments is makes to this
The disclosure of invention is more thorough and comprehensive.
Unless otherwise defined, the skill of all technical and scientific terms and technical field of the invention used herein
The normally understood meaning of art personnel is identical.Term used in the description is intended merely to describe specifically to implement purpose, is not
It is designed to limit the invention.
Embodiment 1:
1, damage fruit is gone into the new arbutus impurity elimination of picking, with fruit stone and pulp separation is carried out after spray clean, it is fresh-keeping collects pulp
It is spare.Spray clean is used, rather than usual ejected wash water or salt water etc. is cleaned, and is able to achieve Rapid Cleaning, and be able to maintain pulp
Freshness and genuineness will not make pulp containing dilutional hyponatremia, influence post-production and mouthfeel.
2,100 parts of red bayberry fruit stone after taking separation mix 1 part with 25 parts of maltose, yeast, and 25-30 DEG C is sealed by fermentation, often
It is primary every stirring in 3 days, fermentation liquid is filtered to obtain after fermentation, it is spare.Fresh mistake can also remain more when crossing core separation on fruit stone
Pulp, participate in production fermentation liquid using the fruit stone after fleshing, not only reduce wastage of material, but also can further having using raw material
Utilization rate with composition, raw material is high.
3,100 parts of waxberry flesh after taking separation are mixed and added into 8 parts of fermentation liquid with 15 parts of fresh sugarcane juice, sealing room temperature hair
Fermenting pot filters to obtain fermentation waxberry distiller's yeast liquid after fermentation.Existing fermentation waxberry wine product has apparent astringent taste, drop
Aching and tired difficulty, acidity is excessively high, and mouthfeel is bad, by the way that the high sugar-cane juice of a certain amount of sugar content is added, can not only promote to ferment, enrich
Nutrition, and a part of sour and astringent sense can be neutralized, make finished product mouthfeel more preferably.
4, the honeybee of total amount 8% is added into filtered red hayberry wine mother liquor, uninterruptedly shakes tank tune equal 2 days, makes wine and honeybee
It is sufficiently mixed.
5, it is then handled using ultrahigh-pressure sterilization, the composition of product will not be destroyed.It is kept away further according to the mouthfeel needs of drinking person
Light is stored 2 months and is got product, and storage temperature is at 15-20 DEG C.
Embodiment 2:
1, damage fruit is gone into the new arbutus impurity elimination of picking, with fruit stone and pulp separation is carried out after spray clean, it is fresh-keeping collects pulp
It is spare.Spray clean is used, rather than usual ejected wash water or salt water etc. is cleaned, and is able to achieve Rapid Cleaning, and be able to maintain pulp
Freshness and genuineness will not make pulp containing dilutional hyponatremia, influence post-production and mouthfeel.
2,100 parts of red bayberry fruit stone after taking separation mix 1.5 parts with 30 parts of maltose, yeast, and 25-30 DEG C is sealed by fermentation,
It is primary every stirring in 5 days, fermentation liquid is filtered to obtain after fermentation, it is spare.Fresh mistake when crossing core separation, can also remain on fruit stone compared with
More pulp participates in production fermentation liquid using the fruit stone after fleshing, not only reduces wastage of material, but also can further utilize raw material
The utilization rate of useful composition, raw material is high.
3,100 parts of waxberry flesh after taking separation are mixed and added into 10 parts of fermentation liquid with 20 parts of fresh sugarcane juice, seal room temperature
Ferment tank filters to obtain fermentation waxberry distiller's yeast liquid after fermentation.Existing fermentation waxberry wine product has apparent astringent taste,
Deacidification is difficult, and acidity is excessively high, and mouthfeel is bad, by the high sugar-cane juice of a certain amount of sugar content of addition, can not only promote to ferment, rich
Eutrophy composition, and a part of sour and astringent sense can be neutralized, make finished product mouthfeel more preferably.
4, the honeybee of total amount 20% is added into filtered red hayberry wine mother liquor, uninterruptedly shakes tank tune equal 3 days, makes wine and honey
Bee is sufficiently mixed.
5, it is then handled using ultrahigh-pressure sterilization, the composition of product will not be destroyed.It is kept away further according to the mouthfeel needs of drinking person
Light is stored 3 months and is got product, and storage temperature is at 15-20 DEG C.
Embodiment 3:
1, damage fruit is gone into the new arbutus impurity elimination of picking, with fruit stone and pulp separation is carried out after spray clean, it is fresh-keeping collects pulp
It is spare.Spray clean is used, rather than usual ejected wash water or salt water etc. is cleaned, and is able to achieve Rapid Cleaning, and be able to maintain pulp
Freshness and genuineness will not make pulp containing dilutional hyponatremia, influence post-production and mouthfeel.
2,100 parts of red bayberry fruit stone after taking separation mix 1.2 parts with 27 parts of maltose, yeast, and 25-30 DEG C is sealed by fermentation,
It is primary every stirring in 4 days, fermentation liquid is filtered to obtain after fermentation, it is spare.Fresh mistake when crossing core separation, can also remain on fruit stone compared with
More pulp participates in production fermentation liquid using the fruit stone after fleshing, not only reduces wastage of material, but also can further utilize raw material
The utilization rate of useful composition, raw material is high.
3,100 parts of waxberry flesh after taking separation are mixed and added into 9 parts of fermentation liquid with 18 parts of fresh sugarcane juice, sealing room temperature hair
Fermenting pot filters to obtain fermentation waxberry distiller's yeast liquid after fermentation.Existing fermentation waxberry wine product has apparent astringent taste, drop
Aching and tired difficulty, acidity is excessively high, and mouthfeel is bad, by the way that the high sugar-cane juice of a certain amount of sugar content is added, can not only promote to ferment, enrich
Nutrition, and a part of sour and astringent sense can be neutralized, make finished product mouthfeel more preferably.
4, the honeybee of total amount 15% is added into filtered red hayberry wine mother liquor, uninterruptedly shakes tank tune equal 3 days, makes wine and honey
Bee is sufficiently mixed.
5, it is then handled using ultrahigh-pressure sterilization, the composition of product will not be destroyed.It is kept away further according to the mouthfeel needs of drinking person
Light stores 6 months to obtain ageing wine, and storage temperature is at 15-20 DEG C.
Embodiment 4:
1, damage fruit is gone into the new arbutus impurity elimination of picking, with fruit stone and pulp separation is carried out after spray clean, it is fresh-keeping collects pulp
It is spare.Spray clean is used, rather than usual ejected wash water or salt water etc. is cleaned, and is able to achieve Rapid Cleaning, and be able to maintain pulp
Freshness and genuineness will not make pulp containing dilutional hyponatremia, influence post-production and mouthfeel.
2,100 parts of red bayberry fruit stone after taking separation mix 1.2 parts with 30 parts of maltose, yeast, and 25-30 DEG C is sealed by fermentation,
It is primary every stirring in 4 days, fermentation liquid is filtered to obtain after fermentation, it is spare.Fresh mistake when crossing core separation, can also remain on fruit stone compared with
More pulp participates in production fermentation liquid using the fruit stone after fleshing, not only reduces wastage of material, but also can further utilize raw material
The utilization rate of useful composition, raw material is high.
3,100 parts of waxberry flesh after taking separation are mixed and added into 8.5 parts of fermentation liquid with 16 parts of fresh sugarcane juice, seal room temperature
Ferment tank filters to obtain fermentation waxberry distiller's yeast liquid after fermentation.Existing fermentation waxberry wine product has apparent astringent taste,
Deacidification is difficult, and acidity is excessively high, and mouthfeel is bad, by the high sugar-cane juice of a certain amount of sugar content of addition, can not only promote to ferment, rich
Eutrophy composition, and a part of sour and astringent sense can be neutralized, make finished product mouthfeel more preferably.
4, the honeybee of total amount 10% is added into filtered red hayberry wine mother liquor, uninterruptedly shakes tank tune equal 2 days, makes wine and honey
Bee is sufficiently mixed.
5, it is then handled using ultrahigh-pressure sterilization, the composition of product will not be destroyed.It is kept away further according to the mouthfeel needs of drinking person
Light is stored 2.5 months and is got product, and storage temperature is at 15-20 DEG C.
Embodiment of the present invention is only the description carried out to the preferred embodiment of the present invention, not to the present invention
Conception and scope is defined, and under the premise of not departing from design philosophy of the present invention, engineers and technicians are to this hair in this field
The all variations and modifications that bright technical solution is made should all fall into protection scope of the present invention, the claimed skill of the present invention
Art content, is all described in the claims.
Claims (6)
1. a kind of brew method of red hayberry wine, it is characterised in that the following steps are included:
1) fresh fruit picking is handled: damage fruit is gone in the new arbutus impurity elimination of picking, fruit stone and pulp separation are carried out after cleaning, collects fruit
Meat is fresh-keeping spare；
2) make fermentation liquid: the red bayberry fruit stone after taking separation is mixed with maltose, yeast, 25-30 DEG C of sealing and fermenting, every 3-5
Its stirring is primary, filters to obtain fermentation liquid after fermentation；
3) make fermentation waxberry distiller's yeast liquid: waxberry flesh and fresh sugarcane juice after taking separation are mixed and added into fermentation liquid, and sealing is normal
Warm ferment tank filters to obtain fermentation waxberry distiller's yeast liquid after fermentation；
4) it modulates finished wine: honeybee is added into filtered red hayberry wine mother liquor, uninterruptedly shakes tank tune equal 2-3 days；Then it sterilizes
It gets product within stored protected from light 2 months or more, storage temperature is at 15-20 DEG C.
2. the brew method of red hayberry wine according to claim 1, it is characterised in that the use of each raw material when production fermentation liquid
Parts by weight are as follows: 100 parts of red bayberry fruit stone, 25-30 parts of maltose, 1-1.5 parts of yeast.
3. the brew method of red hayberry wine according to claim 1, it is characterised in that each original when production fermentation waxberry distiller's yeast liquid
The use parts by weight of material are as follows: 100 parts of waxberry flesh, 15-20 parts of sugar-cane juice, 8-10 parts of fermentation liquid.
4. the brew method of red hayberry wine according to claim 1, it is characterised in that the additional amount of honeybee when modulation finished wine
For the 8-20% of red hayberry wine mother liquor total amount.
5. the brew method of red hayberry wine according to claim 1, it is characterised in that the fresh fruit cleaning is using spraying clear
It washes.
6. the brew method of red hayberry wine according to claim 1, it is characterised in that used in the modulation finished wine
Sterilization mode is ultrahigh-pressure sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811166565.1A CN109055113A (en) | 2018-10-08 | 2018-10-08 | A kind of brew method of red hayberry wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811166565.1A CN109055113A (en) | 2018-10-08 | 2018-10-08 | A kind of brew method of red hayberry wine |
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| Publication Number | Publication Date |
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| CN109055113A true CN109055113A (en) | 2018-12-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811166565.1A Pending CN109055113A (en) | 2018-10-08 | 2018-10-08 | A kind of brew method of red hayberry wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112760183A (en) * | 2021-01-29 | 2021-05-07 | 叶正平 | Making process of waxberry white spirit |
| CN115058309A (en) * | 2022-07-04 | 2022-09-16 | 烟台高升酒业有限公司 | Production method of green plum honey whisky compound wine |
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| CN101153243A (en) * | 2006-09-27 | 2008-04-02 | 梁建国 | Multi-fruit wine and method of producing the same |
| CN102191152A (en) * | 2011-05-06 | 2011-09-21 | 湖南瑞生源生物科技有限公司 | Method for fermenting red bayberry with dregs |
| CN106883968A (en) * | 2017-04-24 | 2017-06-23 | 贵州省仁怀市茅台镇永泰酒业股份有限公司 | A kind of waxberry wine production method |
-
2018
- 2018-10-08 CN CN201811166565.1A patent/CN109055113A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101153243A (en) * | 2006-09-27 | 2008-04-02 | 梁建国 | Multi-fruit wine and method of producing the same |
| CN102191152A (en) * | 2011-05-06 | 2011-09-21 | 湖南瑞生源生物科技有限公司 | Method for fermenting red bayberry with dregs |
| CN106883968A (en) * | 2017-04-24 | 2017-06-23 | 贵州省仁怀市茅台镇永泰酒业股份有限公司 | A kind of waxberry wine production method |
Non-Patent Citations (3)
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| 孙义章: "杨梅果酒的酿制", 《新农村》 * |
| 陈家华: "《食品保鲜新技术》", 31 August 1992 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112760183A (en) * | 2021-01-29 | 2021-05-07 | 叶正平 | Making process of waxberry white spirit |
| CN115058309A (en) * | 2022-07-04 | 2022-09-16 | 烟台高升酒业有限公司 | Production method of green plum honey whisky compound wine |
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Application publication date: 20181221 |