CN109207315A - A kind of brewing method of fermentative plum wine - Google Patents
A kind of brewing method of fermentative plum wine Download PDFInfo
- Publication number
- CN109207315A CN109207315A CN201811416025.4A CN201811416025A CN109207315A CN 109207315 A CN109207315 A CN 109207315A CN 201811416025 A CN201811416025 A CN 201811416025A CN 109207315 A CN109207315 A CN 109207315A
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- China
- Prior art keywords
- plum
- fermentative
- brewing method
- raw material
- plum wine
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
Abstract
The invention discloses a kind of brewing method of fermentative plum wine, the brewing method is the following steps are included: (1) selects the sundries such as removal corruption, raw green fruit and leaf in raw material plum；(2) the raw material plum after selecting is sent into surfing type fruit washing machine to be cleaned automatically；(3) by the raw material plum crushing and beating after cleaning, and fruit stone is separated and is removed；(4) potassium metabisulfite is added in pulp and pectase is sterilized and digested respectively；(5) yeast mixing is added in the pulp after sterilization and enzymatic hydrolysis, sealing carries out one time fermentation；(6) one time fermentation product is subjected to squeeze and filter, clarifies lower glue；(7) sugar is added in the wine liquid obtained, sealing carries out secondary fermentation；(8) secondary fermentation product is subjected to ageing, allotment, clarification, cold treatment, filtering, obtained filtrate is fermentative plum wine.The present invention keeps the fermentation of raw material plum more thorough, extract is more, and alcoholic strength is higher by carrying out secondary fermentation to raw material plum.
Description
Technical field
The present invention relates to plum liquor brewing field, specially a kind of brewing method of fermentative plum wine.
Background technique
Plum is full mellow and full, exquisitely carved, and form is pretty and dazzling, and it is one of favorite fruit of people that taste is sweet.In plum
Containing multiple nutritional components, there is skin maintenance and cosmetic benefits, lubricates the skin and muscle, sour point that can promote gastric acid and gastric juice of plum
It secretes, and gastrointestinal peristalsis can be promoted, thus have improvement appetite, promote the effect of digestion, contain serine, sweet ammonia in fresh Lee's meat
The amino acid such as acid, proline, glutamine, there is inducing diuresis to remove edema.Therefore deep processing is carried out to plum, makes plum wine, it can
To retain the nutritional ingredient in plum to the greatest extent.
Currently, the method for prior art fermentative plum wine, has only carried out one time fermentation, beneficiating ingredient in plum is remained with
Limit, purity is not high, and mouthfeel is bad.
Summary of the invention
It is an object of the invention to: for the method for above-mentioned prior art fermentative plum wine, one time fermentation has only been carried out, it is right
Beneficiating ingredient retains limited in plum, and purity is not high, and the bad problem of mouthfeel, the present invention provides a kind of brewing of fermentative plum wine
Method.
The technical solution adopted by the invention is as follows:
A kind of brewing method of fermentative plum wine, the brewing method the following steps are included:
(1) sundries such as removal corruption, raw green fruit and leaf are selected in raw material plum；
(2) the raw material plum after selecting is sent into surfing type fruit washing machine to be cleaned automatically；
(3) by the raw material plum crushing and beating after cleaning, and fruit stone is separated and is removed；
(4) potassium metabisulfite is added in pulp and pectase is sterilized and digested respectively；
(5) yeast mixing is added in the pulp after sterilization and enzymatic hydrolysis, sealing carries out one time fermentation；
(6) one time fermentation product is subjected to squeeze and filter, clarifies lower glue；
(7) sugar is added in the wine liquid obtained, sealing carries out secondary fermentation；
(8) secondary fermentation product is subjected to ageing, allotment, clarification, cold treatment, filtering, obtained filtrate is fermentation Lee
Sub- wine.
Further, the additive amount of potassium metabisulfite described in step (4) is 0.18~0.27g/L, pectase
Additive amount is 0.02~0.04g/L.
Further, inoculum of dry yeast described in step (5) is 140~160g/L.
Further, squeeze and filter described in step (6) uses 200 mesh filter bags.
Further, glue is clarified using the bentonite that additive amount is 0.8~1.2g/L under clarification described in step (6)
Lower glue.
Further, sugared additive amount described in step (7) is 140~150g/L.
Further, ageing described in step (8) stands 6~18 months, and the clarification stands 20~30 days.
Further, cold treatment described in step (8) is to adjust the temperature to -5~0 DEG C, is stood for 24 hours.
Further, filtering described in step (8) uses 300 mesh filter bags.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
1. the present invention is by making raw material plum to secondary fermentation is carried out after one time fermentation product squeeze and filter, the lower glue of clarification
It ferments more thorough, extract is more, and alcoholic strength is higher, and mouthfeel is pure and mild, aromatic flavour.
2. the present invention makes wine body that precipitating be precipitated by cooling, to remove precipitating, wine body is clarified.
Specific embodiment
All features disclosed in this specification can be with any other than mutually exclusive feature and/or step
Mode combines.
A kind of brewing method of fermentative plum wine, the brewing method the following steps are included:
(1) sundries such as removal corruption, raw green fruit and leaf are selected in raw material plum；
(2) the raw material plum after selecting is sent into surfing type fruit washing machine to be cleaned automatically；
(3) by the raw material plum crushing and beating after cleaning, and fruit stone is separated and is removed；
(4) potassium metabisulfite is added in pulp and pectase is sterilized and digested respectively；
(5) yeast mixing is added in the pulp after sterilization and enzymatic hydrolysis, sealing carries out one time fermentation；
(6) one time fermentation product is subjected to squeeze and filter, clarifies lower glue；
(7) sugar is added in the wine liquid obtained, sealing carries out secondary fermentation；
(8) secondary fermentation product is subjected to ageing, allotment, clarification, cold treatment, filtering, obtained filtrate is fermentation Lee
Sub- wine.
Further, the additive amount of potassium metabisulfite described in step (4) is 0.18~0.27g/L, pectase
Additive amount is 0.02~0.04g/L.
Further, inoculum of dry yeast described in step (5) is 140~160g/L.
Further, squeeze and filter described in step (6) uses 200 mesh filter bags.
Further, glue is clarified using the bentonite that additive amount is 0.8~1.2g/L under clarification described in step (6)
Lower glue.
Further, sugared additive amount described in step (7) is 140~150g/L.
Further, ageing described in step (8) stands 6~18 months, and the clarification stands 20~30 days.
Further, cold treatment described in step (8) is to adjust the temperature to -5~0 DEG C, is stood for 24 hours.
Further, filtering described in step (8) uses 300 mesh filter bags.
Embodiment 1
A kind of brewing method of fermentative plum wine, wherein the additive amount of potassium metabisulfite described in step (4) is
0.18g/L, the additive amount of pectase are 0.02g/L；Inoculum of dry yeast described in step (5) is 140g/L；Institute in step (6)
Glue carries out clarifying lower glue using the bentonite that additive amount is 0.8g/L under the clarification stated；Sugared additive amount described in step (7) is
140g/L；Ageing described in step (8) stands 6 months, and the clarification stands 20 days；Cold treatment described in step (8) is to adjust
Temperature is stood for 24 hours to -5 DEG C.
Embodiment 2
A kind of brewing method of fermentative plum wine, wherein the additive amount of potassium metabisulfite described in step (4) is
0.27g/L, the additive amount of pectase are 0.04g/L；Inoculum of dry yeast described in step (5) is 160g/L；Institute in step (6)
Glue carries out clarifying lower glue using the bentonite that additive amount is 1.2g/L under the clarification stated；Sugared additive amount described in step (7) is
150g/L；Ageing described in step (8) stands 8 months, and the clarification stands 30 days；Cold treatment described in step (8) is to adjust
Temperature is stood for 24 hours to 0 DEG C.
Embodiment 3
A kind of brewing method of fermentative plum wine, wherein the additive amount of potassium metabisulfite described in step (4) is
0.2g/L, the additive amount of pectase are 0.03g/L；Inoculum of dry yeast described in step (5) is 150g/L；Institute in step (6)
Glue carries out clarifying lower glue using the bentonite that additive amount is 1.0g/L under the clarification stated；Sugared additive amount described in step (7) is
145g/L；Ageing described in step (8) stands 10 months, and the clarification stands 25 days；Cold treatment described in step (8) is to adjust
Temperature is stood for 24 hours to -2 DEG C.
Embodiment 4
A kind of brewing method of fermentative plum wine, wherein the additive amount of potassium metabisulfite described in step (4) is
0.18g/L, the additive amount of pectase are 0.04g/L；Inoculum of dry yeast described in step (5) is 140g/L；Institute in step (6)
Glue carries out clarifying lower glue using the bentonite that additive amount is 0.8g/L under the clarification stated；Sugared additive amount described in step (7) is
140g/L；Ageing described in step (8) stands 12 months, and the clarification stands 20 days；Cold treatment described in step (8) is to adjust
Temperature is stood for 24 hours to -3 DEG C.
Embodiment 5
A kind of brewing method of fermentative plum wine, wherein the additive amount of potassium metabisulfite described in step (4) is
0.27g/L, the additive amount of pectase are 0.02g/L；Inoculum of dry yeast described in step (5) is 160g/L；Institute in step (6)
Glue carries out clarifying lower glue using the bentonite that additive amount is 1.2g/L under the clarification stated；Sugared additive amount described in step (7) is
150g/L；Ageing described in step (8) stands 14 months, and the clarification stands 20 days；Cold treatment described in step (8) is to adjust
Temperature is stood for 24 hours to -4 DEG C.
Embodiment 6
A kind of brewing method of fermentative plum wine, wherein the additive amount of potassium metabisulfite described in step (4) is
0.18g/L, the additive amount of pectase are 0.04g/L；Inoculum of dry yeast described in step (5) is 160g/L；Institute in step (6)
Glue carries out clarifying lower glue using the bentonite that additive amount is 1.2g/L under the clarification stated；Sugared additive amount described in step (7) is
150g/L；Ageing described in step (8) stands 16 months, and the clarification stands 20 days；Cold treatment described in step (8) is to adjust
Temperature is stood for 24 hours to -5 DEG C.
Embodiment 7
A kind of brewing method of fermentative plum wine, wherein the additive amount of potassium metabisulfite described in step (4) is
0.27g/L, the additive amount of pectase are 0.02g/L；Inoculum of dry yeast described in step (5) is 140g/L；Institute in step (6)
Glue carries out clarifying lower glue using the bentonite that additive amount is 0.8g/L under the clarification stated；Sugared additive amount described in step (7) is
140g/L；Ageing described in step (8) stands 8 months, and the clarification stands 30 days；Cold treatment described in step (8) is to adjust
Temperature is stood for 24 hours to -5 DEG C.
Experimental section
Each embodiment chooses one time fermentation respectively and three groups of plum wines of secondary fermentation brewing carry out alcoholic strength detection, so
The alcoholic strength average value of one time fermentation and three groups of plum wines of secondary fermentation brewing in each embodiment is calculated separately afterwards.
It can be seen from the data in Table 1 that the alcoholic strength of the plum wine of secondary fermentation brewing is than the plum that one time fermentation is made
The alcoholic strength of wine averagely improves 2.54, and the alcoholic strength of fruit wine indicates the concentration of raw material extract, therefore secondary fermentation brewing
Plum wine alcoholic strength improves, and improves to the extract concentration of raw material plum, the beneficiating ingredient retained in plum is more.
The fruit wine alcoholic strength of 1 embodiment of table, 1 different fermentations number
| Fermentation times | Once | It is secondary |
| Alcoholic strength % | 11.95 | 14.5 |
The fruit wine alcoholic strength of 2 embodiment of table, 2 different fermentations number
| Fermentation times | Once | It is secondary |
| Alcoholic strength % | 11.8 | 14.45 |
The fruit wine alcoholic strength of 3 embodiment of table, 3 different fermentations number
| Fermentation times | Once | It is secondary |
| Alcoholic strength % | 12.1 | 14.85 |
The fruit wine alcoholic strength of 4 embodiment of table, 4 different fermentations number
| Fermentation times | Once | It is secondary |
| Alcoholic strength % | 11.9 | 14.3 |
The fruit wine alcoholic strength of 5 embodiment of table, 5 different fermentations number
| Fermentation times | Once | It is secondary |
| Alcoholic strength % | 11.75 | 14.1 |
The fruit wine alcoholic strength of 6 embodiment of table, 6 different fermentations number
| Fermentation times | Once | It is secondary |
| Alcoholic strength % | 12.25 | 14.9 |
The fruit wine alcoholic strength of 7 embodiment of table, 7 different fermentations number
| Fermentation times | Once | It is secondary |
| Alcoholic strength % | 11.8 | 14.2 |
Claims (9)
1. a kind of brewing method of fermentative plum wine, which is characterized in that the brewing method the following steps are included:
(1) sundries such as removal corruption, raw green fruit and leaf are selected in raw material plum；
(2) the raw material plum after selecting is sent into surfing type fruit washing machine to be cleaned automatically；
(3) by the raw material plum crushing and beating after cleaning, and fruit stone is separated and is removed；
(4) potassium metabisulfite is added in pulp and pectase is sterilized and digested respectively；
(5) yeast mixing is added in the pulp after sterilization and enzymatic hydrolysis, sealing carries out one time fermentation；
(6) one time fermentation product is subjected to squeeze and filter, clarifies lower glue；
(7) sugar is added in the wine liquid obtained, sealing carries out secondary fermentation；
(8) secondary fermentation product is subjected to ageing, allotment, clarification, cold treatment, filtering, obtained filtrate is fermentative plum wine.
2. a kind of brewing method of fermentative plum wine according to claim 1, which is characterized in that described in step (4)
The additive amount of potassium metabisulfite is 0.18~0.27g/L, and the additive amount of pectase is 0.02~0.04g/L.
3. a kind of brewing method of fermentative plum wine according to claim 1, which is characterized in that described in step (5)
Inoculum of dry yeast is 140~160g/L.
4. a kind of brewing method of fermentative plum wine according to claim 1, which is characterized in that described in step (6)
Squeeze and filter uses 200 mesh filter bags.
5. a kind of brewing method of fermentative plum wine according to claim 1, which is characterized in that described in step (6)
Lower glue is clarified to carry out clarifying lower glue using the bentonite that additive amount is 0.8~1.2g/L.
6. a kind of brewing method of fermentative plum wine according to claim 1, which is characterized in that described in step (7)
Sugared additive amount is 140~150g/L.
7. a kind of brewing method of fermentative plum wine according to claim 1, which is characterized in that old described in step (8)
It makes and stands 6~18 months, the clarification stands 20~30 days.
8. a kind of brewing method of fermentative plum wine according to claim 1, which is characterized in that cold described in step (8)
Processing is to adjust the temperature to -5~0 DEG C, is stood for 24 hours.
9. a kind of brewing method of fermentative plum wine according to claim 1, which is characterized in that described in step (8)
Filtering uses 300 mesh filter bags.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811416025.4A CN109207315A (en) | 2018-11-26 | 2018-11-26 | A kind of brewing method of fermentative plum wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811416025.4A CN109207315A (en) | 2018-11-26 | 2018-11-26 | A kind of brewing method of fermentative plum wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112806507A (en) * | 2021-01-18 | 2021-05-18 | 临夏市哈利德清真食品有限公司 | Fermentation method for fruit and vegetable juice |
| CN113403164A (en) * | 2021-04-08 | 2021-09-17 | 四川轻化工大学 | Yinhong plum fruit wine and brewing method thereof |
| CN115505480A (en) * | 2022-11-09 | 2022-12-23 | 四川梦源巴山农业集团有限公司 | Slight smoking brewing method of selenium plum fruit wine |
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Application publication date: 20190115 |