CN109234111A - Emblic fruit wine and preparation method thereof - Google Patents

Emblic fruit wine and preparation method thereof Download PDF

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Publication number
CN109234111A
CN109234111A CN201710561481.7A CN201710561481A CN109234111A CN 109234111 A CN109234111 A CN 109234111A CN 201710561481 A CN201710561481 A CN 201710561481A CN 109234111 A CN109234111 A CN 109234111A
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CN
China
Prior art keywords
fruit
juice
wine
yeast
emblic
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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.)
Withdrawn
Application number
CN201710561481.7A
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Chinese (zh)
Inventor
罗旭
Original Assignee
罗旭
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Publication date
Application filed by 罗旭 filed Critical 罗旭
Priority to CN201710561481.7A priority Critical patent/CN109234111A/en
Publication of CN109234111A publication Critical patent/CN109234111A/en
Withdrawn legal-status Critical Current

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Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • C12G3/025Low-alcohol beverages
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Abstract

The invention discloses emblic fruit wine and preparation method thereof, it is that white sugar is added in the fruit juice through squeezing out, pol 13-17% is adjusted to be added in activated yeast fermentation broth after pH value is 3-4, it mixes, it is sealed by fermentation 12-15 days at a temperature of 30-35 DEG C, fermentation liquid is filtered through silicon bath soil, is obtained low fruit and is spilt, 30 degree are blent into height rice wine again, place cellar ageing 3 ~ 6 months.The wine that this method is produced not only is able to maintain the nutritional ingredient of Phyllanthus embical fruit, and taste is soft pure, and mellowness is strong, and distillation yield is high.

Description

Emblic fruit wine and preparation method thereof
Technical field
The present invention relates to wine, especially a kind of emblic fruit wine and preparation method thereof.
Background technique
Phyllanthus embical fruit also known as Yunnan olive are a kind of very high fruit of nutritive value, especially " flat pellet No.1 " big beautiful Phyllanthus embical fruit More with the small meat of the big core of its fruit thick, crisp mouth slugging, it is sour and astringent in it is bitter, it not only vitamin C rich in, SOD, organic selenium and 18 kinds of amino acid, 16 kinds of microelements, but also containing emblic fruit phenol, gallic acid, Lupeol, β-paddy steroid be liquor-saturated, tannin Compound and its minerals and vitamins etc..It is demonstrated experimentally that Phyllanthus embical fruit has beauty, preventing phlegm from forming and stopping coughing of promoting the production of body fluid, treats sphagitis, is white Larynx, cold, fever, hyperlipidemia, high blood viscosity, hypertension, diabetes, blood-head, anticancer, the medical care effect to prolong life.
There is not yet the report of emblic fruit wine and preparation method thereof.
Summary of the invention
The object of the present invention is to provide a kind of emblic fruit wine and preparation method thereof.
The technical scheme is that
A kind of preparation method of emblic fruit wine, includes the following steps:
(1) fruit is selected, is cleaned;
(2) it squeezes the juice: the fruit of wash clean is squeezed through juice extractor, the separation of juice slag;
(3) saccharic acid adjusts: being adjusted pol to 13 ~ 17%, stirring using a sugaring method makes white sugar
It is completely dissolved, PH control 3 ~ 4;
(4) it ferments: active dry yeast being first made into the yeast juice of 12% ~ 15% concentration, in yeast juice
The sucrose of middle addition 2% ~ 5%, activation is poured into the fruit juice for mix up saccharic acid after 25 ~ 35 minutes to be sufficiently mixed uniformly, is being fermented Sealed fermenting is carried out in cylinder, temperature controls between 30 DEG C ~ 35 DEG C, and the time 12 ~ 15 days;Ratio=1:8- of yeast juice and fruit juice 10;
(5) it filters: fermenting-ripening wine with dregs is filtered into obtain low alcohol fruit wine through silicon bath soil filter;
(6) blend ageing: with height rice wine and low alcohol fruit wine be deployed into 28 ~ 32 ° put it is old to cellar
It makes 3 ~ 6 months.
Advantages of the present invention:
The wine produced is able to maintain the nutritional ingredient of Phyllanthus embical fruit, and taste is soft pure, and mellowness is strong, and distillation yield is high.
Specific embodiment
1, select fruit to clean: choose completely filled fruit, it is plump it is fresh, without pesticide and other are toxic
Substance residual, fruit shape is mature, it is not damaged, without go rotten, without branches and leaves and other impurities, miscellaneous branch, miscellaneous fruit big jade Phyllanthus embical fruit.
2, it squeezes the juice: the fruit of wash clean is squeezed through juice extractor, the separation of juice slag.
3, saccharic acid adjusts: pol is adjusted to 15% using a sugaring method, stirring make it is white
Sugar is completely dissolved, and PH is controlled 3 ~ 4.
4, it ferments: active dry yeast being first made into the yeast juice of 12% ~ 15% concentration, in ferment
2% ~ 5% sucrose is added in mother liquor, is fermentation liquid after activation 30 minutes, is poured into the fruit juice for mix up saccharic acid and is sufficiently mixed It is even, distiller's yeast is added and carries out sealed fermenting in jar fermenter, temperature controls between 30 DEG C ~ 35 DEG C, and the time 12 ~ 15 days.
5, it filters: fermenting-ripening wine with dregs is filtered into obtain low alcohol fruit wine through silicon bath soil filter.
6, it blends ageing: being deployed into 30 ° with height rice wine and put to cellar ageing three months or more.
The dosage weight of the fermentation liquid and fruit juice is 1:8 ~ 10.

Claims (3)

1. a kind of preparation method of emblic fruit wine, includes the following steps:
(1) fruit is selected, is cleaned;
(2) it squeezes the juice: the fruit of wash clean is squeezed through juice extractor, the separation of juice slag;
(3) saccharic acid adjusts: pol is adjusted to 13 ~ 17%, stirring using a sugaring method, is completely dissolved white sugar, PH control 3 ~ 4;
(4) it ferments: active dry yeast is first made into the yeast juice of 12% ~ 15% concentration, 2% ~ 5% sucrose is added in yeast juice, Activation is poured into the fruit juice for mix up saccharic acid after 25 ~ 35 minutes to be sufficiently mixed uniformly, and sealed fermenting, temperature control are carried out in jar fermenter System is between 30 DEG C ~ 35 DEG C, and the time 12 ~ 15 days;
(5) it filters: fermenting-ripening wine with dregs is filtered into obtain low alcohol fruit wine;
(6) it blends ageing: being deployed into 28 ~ 32 ° with height rice wine and low alcohol fruit wine and put to cellar ageing 3 ~ 6 months.
2. preparation method according to claim 1, it is characterized in that: the weight part ratio of the yeast juice of the fermentation and fruit juice= 1:8-10。
3. the emblic fruit wine of preparation method preparation according to claim 1 or claim 2.
CN201710561481.7A 2017-07-11 2017-07-11 Emblic fruit wine and preparation method thereof Withdrawn CN109234111A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710561481.7A CN109234111A (en) 2017-07-11 2017-07-11 Emblic fruit wine and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710561481.7A CN109234111A (en) 2017-07-11 2017-07-11 Emblic fruit wine and preparation method thereof

Publications (1)

Publication Number Publication Date
CN109234111A true CN109234111A (en) 2019-01-18

Family

ID=65083967

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710561481.7A Withdrawn CN109234111A (en) 2017-07-11 2017-07-11 Emblic fruit wine and preparation method thereof

Country Status (1)

Country Link
CN (1) CN109234111A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093402A (en) * 1993-04-09 1994-10-12 南靖县兴源果酒厂 The preparation method of Stenocalyx micheli's fruit wine
CN1389562A (en) * 2002-06-24 2003-01-08 张志美 Yunnan olive fruit wine
CN101812391A (en) * 2010-04-30 2010-08-25 攀枝花学院 Method for brewing emblic leafflower fruit wine
CN103937644A (en) * 2014-05-14 2014-07-23 墨江酒江酒业有限公司 Yunnan olive wine and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093402A (en) * 1993-04-09 1994-10-12 南靖县兴源果酒厂 The preparation method of Stenocalyx micheli's fruit wine
CN1389562A (en) * 2002-06-24 2003-01-08 张志美 Yunnan olive fruit wine
CN101812391A (en) * 2010-04-30 2010-08-25 攀枝花学院 Method for brewing emblic leafflower fruit wine
CN103937644A (en) * 2014-05-14 2014-07-23 墨江酒江酒业有限公司 Yunnan olive wine and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
张敏: "余甘果酒酿制工艺的研究 ", 《食品科学》 *
邓毓芳: "《食品加工工艺学》", 31 May 1995, 林产中国林业出版社 *

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Application publication date: 20190118