CN109294815A - A kind of fermentation process of plum wine - Google Patents
A kind of fermentation process of plum wine Download PDFInfo
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- CN109294815A CN109294815A CN201811422326.8A CN201811422326A CN109294815A CN 109294815 A CN109294815 A CN 109294815A CN 201811422326 A CN201811422326 A CN 201811422326A CN 109294815 A CN109294815 A CN 109294815A
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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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Abstract
The invention discloses a kind of fermentation process of plum wine, the brewing method is the following steps are included: (1) pectase is added in plum pulp and yeast ferments；(2) sugar is added in interval during the fermentation；(3) fermentation assistant is added simultaneously when sugar is added；(4) tannin and oak chip are added during the fermentation；(5) fermentation ends are extracted.The present invention in plum pulp by being added pectase and yeast, and interval is added sugar while fermenting during the fermentation, so that pectase is sufficiently decomposed pectin and increases juice, and increases raw material sugar content, keep fermentation more thorough, beneficiating ingredient in plum is retained more.
Description
Technical field
The present invention relates to plum wine fermentation arts, specially a kind of fermentation process of 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 fermentation process of prior art plum wine, only carries out spontaneous fermentation or only addition yeast ferments merely,
Fermentation is not thorough, limited to beneficiating ingredient reservation in plum, and color is bad, and mouthfeel is bad.
Summary of the invention
It is an object of the invention to: for the fermentation process of above-mentioned prior art plum wine, only carry out spontaneous fermentation or only
Simple addition yeast ferments, and fermentation is not thorough, limited to beneficiating ingredient reservation in plum, and color is bad, and mouthfeel is bad
Problem, the present invention provide a kind of fermentation process of plum wine.
The technical solution adopted by the invention is as follows:
A kind of fermentation process of plum wine, the brewing method the following steps are included:
(1) pectase is added in plum pulp and yeast ferments；
(2) sugar is added in interval during the fermentation, and fermentation assistant is added simultaneously when addition sugar；
(3) tannin and oak chip are added after sugar and fermentation assistant is added；
(4) fermentation ends are extracted.
Further, the additive amount of pectase described in step (1) is 0.03~0.035g/L, and the additive amount of yeast is
145~155g/L.
Further, interval described in step (2) is added sugar and sugar is added for the first time not after the 48h that ferments, after the 96h that ferments
Second of addition sugar.
Further, it is 75~85g/L that the amount of sugar, which is added, in the first time, and second of amount that sugar is added is 60~70g/L.
Further, the additive amount of fermentation assistant described in step (2) is 25~35g/L.
Further, the additive amount of tannin described in step (3) is 25~30g/L, and the additive amount of the oak chip is
180~200g/L.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
1. the present invention in plum pulp by being added pectase and yeast, and during the fermentation, sugar is added simultaneously in interval
It ferments, so that pectase is sufficiently decomposed pectin and increase juice, and increase raw material sugar content, keep fermentation more thorough, to plum
Middle beneficiating ingredient retains more.
2. the present invention provides nitrogen and growth factor by the way that fermentation assistant is added during the fermentation, to yeast, it is convenient for
The existence of yeast health.
3. the present invention can combine free anthocyanidin and have by the way that tannin and oak chip, tannin are added during the fermentation
Inoxidizability can promote and stablize plum wine color, strengthen mouthfeel；Oak chip can increase the fragrance of plum wine, make plum
Wine is more stable, and wine body is more mellow, and mouthfeel is softer.
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 fermentation process of plum wine, the brewing method the following steps are included:
(1) pectase is added in plum pulp and yeast carries out ferment at constant temperature；
(2) sugar is added in interval during the fermentation, and fermentation assistant is added simultaneously when addition sugar；
(3) tannin and oak chip are added after sugar and fermentation assistant is added；
(4) fermentation ends are extracted.
Further, the additive amount of pectase described in step (1) is 0.03~0.035g/L, and the additive amount of yeast is
145~155g/L.
Further, fermentation temperature described in step (1) is 20~30 DEG C.
Further, interval described in step (2) is added sugar and sugar is added for the first time not after the 48h that ferments, after the 96h that ferments
Second of addition sugar.
Further, it is 75~85g/L that the amount of sugar, which is added, in the first time, and second of amount that sugar is added is 60~70g/L.
Further, the additive amount of fermentation assistant described in step (2) is 25~35g/L.
Further, the additive amount of tannin described in step (3) is 25~30g/L, and the additive amount of the oak chip is
180~200g/L.
Embodiment 1
A kind of fermentation process of plum wine, wherein the additive amount of pectase described in step (1) is 0.03g/L, yeast
Additive amount be 145g/L；Fermentation temperature described in step (1) is 30 DEG C；The amount of sugar is added described in step (2) for the first time
For 75g/L, second of amount that sugar is added is 60g/L；The additive amount of fermentation assistant described in step (2) is 25g/L；Step
(3) additive amount of the tannin described in is 25g/L, and the additive amount of the oak chip is 180g/L.
Embodiment 2
A kind of fermentation process of plum wine, wherein the additive amount of pectase described in step (1) is 0.035g/L, ferment
Female additive amount is 155g/L；Fermentation temperature described in step (1) is 20 DEG C；Sugar is added described in step (2) for the first time
Amount is 85g/L, and second of amount that sugar is added is 70g/L；The additive amount of fermentation assistant described in step (2) is 35g/L；Step
(3) additive amount of the tannin described in is 30g/L, and the additive amount of the oak chip is 200g/L.
Embodiment 3
A kind of fermentation process of plum wine, wherein the additive amount of pectase described in step (1) is 0.03g/L, yeast
Additive amount be 150g/L；Fermentation temperature described in step (1) is 25 DEG C；The amount of sugar is added described in step (2) for the first time
For 80g/L, second of amount that sugar is added is 65g/L；The additive amount of fermentation assistant described in step (2) is 30g/L；Step
(3) additive amount of the tannin described in is 28g/L, and the additive amount of the oak chip is 190g/L.
Embodiment 4
A kind of fermentation process of plum wine, wherein the additive amount of pectase described in step (1) is 0.03g/L, yeast
Additive amount be 155g/L；Fermentation temperature described in step (1) is 28 DEG C；The amount of sugar is added described in step (2) for the first time
For 75g/L, second of amount that sugar is added is 70g/L；The additive amount of fermentation assistant described in step (2) is 25g/L；Step
(3) additive amount of the tannin described in is 30g/L, and the additive amount of the oak chip is 200g/L.
Embodiment 5
A kind of fermentation process of plum wine, wherein the additive amount of pectase described in step (1) is 0.035g/L, ferment
Female additive amount is 145g/L；Fermentation temperature described in step (1) is 30 DEG C；Sugar is added described in step (2) for the first time
Amount is 85g/L, and second of amount that sugar is added is 60g/L；The additive amount of fermentation assistant described in step (2) is 35g/L；Step
(3) additive amount of the tannin described in is 25g/L, and the additive amount of the oak chip is 180g/L.
Experimental section
It chosen respectively in each embodiment without any addition, only add yeast and be added to yeast+pectase+sugar fermentation
Three groups of plum wines carry out pols, acidity, alcoholic strength Indexs measure, then calculate separately in each embodiment without any addition,
It only adds yeast and is added to yeast+pectase+sugar fermentation three groups of pols, acidity, alcoholic strength average value.
Data can be seen that pol, the acidity, wine for being added to yeast+pectase+sugar fermentation plum wine from table 1~5
Ratio of precision control group one and control group two all increase, and pol is to indicate solid concentration in liquid glucose, the alcoholic strength table of fruit wine
Show the concentration of raw material extract, thus be added to the plum wine pol of yeast+pectase+sugar fermentation, alcoholic strength improves, to original
Expect that the fermentation of plum is more thorough, the beneficiating ingredient retained in plum is more.Acidity appropriate makes fruit wine pure color, mouthfeel compared with
It is good；The fruit wine mouthfeel of relatively low acidity is not dull, pure and fresh, is faint in color.
The fruit wine Testing index of 1 embodiment of table, 1 different fermentations condition
The fruit wine Testing index of 2 embodiment of table, 2 different fermentations condition
The fruit wine Testing index of 3 embodiment of table, 3 different fermentations condition
The fruit wine Testing index of 4 embodiment of table, 4 different fermentations condition
The fruit wine Testing index of 5 embodiment of table, 5 different fermentations condition
Claims (6)
1. a kind of fermentation process of plum wine, which is characterized in that the brewing method the following steps are included:
(1) pectase is added in plum pulp and yeast ferments；
(2) sugar is added in interval during the fermentation, and fermentation assistant is added simultaneously when addition sugar；
(3) tannin and oak chip are added after sugar and fermentation assistant is added；
(4) fermentation ends are extracted.
2. a kind of fermentation process of plum wine according to claim 1, which is characterized in that pectin described in step (1)
The additive amount of enzyme is 0.03~0.035g/L, and the additive amount of yeast is 145~155g/L.
3. a kind of fermentation process of plum wine according to claim 1, which is characterized in that interval described in step (2) adds
Enter sugar and sugar is added for the first time not after the 48h that ferments, sugar is added second after the 96h that ferments.
4. a kind of fermentation process of plum wine according to claim 3, which is characterized in that the amount of sugar is added in the first time
For 75~85g/L, second of amount that sugar is added is 60~70g/L.
5. a kind of fermentation process of plum wine according to claim 1, which is characterized in that fermentation described in step (2)
The additive amount of auxiliary agent is 25~35g/L.
6. a kind of fermentation process of plum wine according to claim 1, which is characterized in that tannin described in step (3)
Additive amount be 25~30g/L, the additive amount of the oak chip is 180~200g/L.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811422326.8A CN109294815A (en) | 2018-11-26 | 2018-11-26 | A kind of fermentation process of plum wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811422326.8A CN109294815A (en) | 2018-11-26 | 2018-11-26 | A kind of fermentation process of plum wine |
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| CN109294815A true CN109294815A (en) | 2019-02-01 |
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| CN201811422326.8A Pending CN109294815A (en) | 2018-11-26 | 2018-11-26 | A kind of fermentation process of plum wine |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02231067A (en) * | 1989-03-03 | 1990-09-13 | Hakutsuru Syuzo Kk | Production of plum wine |
| CN1958770A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Preparation method of fermented plum wine |
| CN103436406A (en) * | 2013-08-27 | 2013-12-11 | 陕西科技大学 | Low-degree fresh plum wine and preparation method thereof |
| CN105132249A (en) * | 2015-10-15 | 2015-12-09 | 泸州纳贡庄园酒业有限公司 | Fermented plum wine making method |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
| CN107435012A (en) * | 2016-05-26 | 2017-12-05 | 广西凌云县月亮山农业综合开发有限公司 | A kind of production method of OX-heart plum fruit wine |
-
2018
- 2018-11-26 CN CN201811422326.8A patent/CN109294815A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02231067A (en) * | 1989-03-03 | 1990-09-13 | Hakutsuru Syuzo Kk | Production of plum wine |
| CN1958770A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Preparation method of fermented plum wine |
| CN103436406A (en) * | 2013-08-27 | 2013-12-11 | 陕西科技大学 | Low-degree fresh plum wine and preparation method thereof |
| CN105132249A (en) * | 2015-10-15 | 2015-12-09 | 泸州纳贡庄园酒业有限公司 | Fermented plum wine making method |
| CN107435012A (en) * | 2016-05-26 | 2017-12-05 | 广西凌云县月亮山农业综合开发有限公司 | A kind of production method of OX-heart plum fruit wine |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
Non-Patent Citations (2)
| Title |
|---|
| 钱立生等: "《生物工程综合实验实训教程》", 31 January 2018, 安徽科学技术出版社 * |
| 高海生等: "《葡萄贮藏保鲜与加工技术》", 30 June 2009, 金盾出版社 * |
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Application publication date: 20190201 |