CN109762710A - A kind of brewage process of Hawthorn Fruit Wine - Google Patents
A kind of brewage process of Hawthorn Fruit Wine Download PDFInfo
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- CN109762710A CN109762710A CN201711102381.4A CN201711102381A CN109762710A CN 109762710 A CN109762710 A CN 109762710A CN 201711102381 A CN201711102381 A CN 201711102381A CN 109762710 A CN109762710 A CN 109762710A
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- hawthorn
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Abstract
A kind of brewage process of Hawthorn Fruit Wine, step are to select freshness and the good fresh hawthorn of maturity, and insect population rate is lower than 2%, and diameter is not less than 2.5cm；It is squeezed in crusher broken, simultaneously, the pectase that concentration is 0.2 ~ 0.4%, haw berry is made, brewing type hawthorn former wine is made using fermentation method, extraction type hawthorn former wine is made using extraction, after two kinds of former wines are deployed, being placed on temperature under addition bentonite and chitosan after glue clarification, filtering is to freeze 2 ~ 3 days at 3 DEG C ~ 4 DEG C, and low sugar Hawthorn Fruit Wine is made.
Description
Technical field
The present invention relates to a kind of preparation method of Hawthorn Fruit Wine, in particular to a kind of brewage process of Hawthorn Fruit Wine.
Background technique
Hawthorn is that China is original to cultivate apple trees with distinctive, and fruits nutrition is abundant, and edible and medicinal value is all very high.With
Hawthorn is that the Hawthorn Fruit Wine that primary raw material is brewed is a kind of exclusive a kind of fruit wine industry in China.After 1958, Hawthorn Fruit Wine industry
Start the large-scale production for occurring with enterprises as principal components in China.Hawthorn Fruit Wine mainly has Hawthorn pollen in terms of technical study at present
The several types such as (brewed wine), blending type hawthorn health-care wine, Hawthorn Nutritional Health Wine (modulation wine).
Due to the history of Hawthorn Fruit Wine wanted for grape wine it is short very much, so domestic Hawthorn Fruit Wine technique related at present
Also few, the traditional zymotic technique of over-borrowing mirror grape wine is studied, or is configured to the higher dense sweet tea type Hawthorn Fruit Wine of sugar content.The former gives birth to
The stemness Hawthorn Fruit Wine mouthfeel of output is sour and astringent, and the latter is again excessively sweet, has been difficult to adapt to current consumption demand.
Again because hawthorn and grape fruit component include sugar content, acid content, content of starch, in terms of it is poor
It is not huge, therefore, simply apply the hawthorn wine taste typicalness and the mellow property of wine body that traditional wine brewage process is produced
It is all not ideal enough, and existing low-sugar type Hawthorn Fruit Wine oxidation resistance is weak, unstable, wine body Yi Fasheng caused by pectin content is high
Precipitating.
Summary of the invention
It is reasonable the technical problem to be solved by the present invention is in view of the deficiencies of the prior art, provide a kind of design, it is anti-oxidant
The preparation method of the strong low-sugar type Hawthorn Fruit Wine of ability.
The technical problem to be solved by the present invention is to what is realized by technical solution below, the present invention is a kind of hawthorn
The brewage process of wine, its main feature is that, step is,
(1) Pretreatment of Haw: selecting freshness and the good fresh hawthorn of maturity, and insect population rate is lower than 2%, and diameter is not less than
2.5cm；The fresh hawthorn chosen is squeezed broken in crusher, squeezes and be broken to that haw pulp is exposed, and hawthorn fruit stone is not crushed；It squeezes broken same
When, the pectase that concentration is 0.2~0.4% is added, the additional amount of pectase is the 2-4 ‰ of fresh hawthorn total amount, haw berry is made,
It is spare；
(2) it prepares the first former wine: taking the haw berry in step (1) to mix with the syrup mixed liquor that sugar content is 18%-22%, mountain
The mixed proportion of short, bristly hair or beard fruit and syrup mixed liquor is 1:0.7-0.8, and haw fermented liquid is made after mixing, haw fermented to every cubic metre
0.1-0.4kg anti-acid yeast is added in liquid to start to ferment after mixing, in fermentation process, fermentation temperature is controlled 20
It DEG C -28 DEG C, ferments 20~30 days, after alcoholic strength reaches 9~12%, is cooled to -4 DEG C~0 DEG C, terminates fermentation, stand 3-6 days
Schlempe is precipitated afterwards, is precipitated and is separated, obtain the first former wine, the first former wine is poured into wine storage tank, rests on environment temperature
The place that degree is 20-28 DEG C carries out ageing, and the ageing time is not less than 36 months；
(3) it prepares second of former wine: taking the haw berry in step (1) to be immersed in the edible alcohol that purity is 26~30%, hawthorn
The immersion ratio of fruit and edible alcohol is 1:0.7-0.8, is impregnated 40~45 days, after alcoholic strength reaches 13-15%, separates pomace,
Second of former wine is made, after second of former wine is poured into wine storage tank, rests on the place that environment temperature is 20-28 DEG C, carries out old
It makes, the ageing time is not less than 36 months；
(4) it prepares Hawthorn Fruit Wine: two kinds of former wines after ageing in step (2) and step (3) is carried out according to the mass ratio of 3-5:2-3
Mixing, by adding water sugaring to be deployed after mixing, allotment to alcoholic strength is 9~12%, and total acid is 6.5~8.6g/L, sugar content
For 35~50g/L, after the completion of allotment, low sugar hawthorn former wine is made, glue under bentonite and chitosan is added into low sugar hawthorn former wine
Clarification, bentonite additive amount are the 0.08~0.12% of low sugar hawthorn former wine total amount, and the additive amount of chitosan is that low sugar hawthorn former wine is total
The 0.1~0.5% of amount, is filtered after clarification, and it is to freeze 2~3 days at -3 DEG C~4 DEG C that temperature is placed on after filtering, and low sugar hawthorn is made
Wine.
Specific embodiment
The specific technical solution of the present invention is further described, in order to which those skilled in the art is further understood that this hair
It is bright, without constituting the limitation to its right.
Embodiment 1, a kind of brewage process of Hawthorn Fruit Wine, step be,
(1) Pretreatment of Haw: selecting freshness and the good fresh hawthorn of maturity, and insect population rate is lower than 2%, and diameter is not less than
2.5cm；The fresh hawthorn chosen is squeezed broken in crusher, squeezes and be broken to that haw pulp is exposed, and hawthorn fruit stone is not crushed；It squeezes broken same
When, the pectase that concentration is 0.2% is added, the additional amount of pectase is the 2 ‰ of fresh hawthorn total amount, and haw berry is made, spare；
(2) it prepares the first former wine: taking the haw berry in step (1) to mix with the syrup mixed liquor that sugar content is 18%, haw berry
Mixed proportion with syrup mixed liquor is 1:0.7, and haw fermented liquid is made after mixing, is added into every cubic metre of haw fermented liquid
0.1kg anti-acid yeast starts to ferment after mixing, and in fermentation process, fermentation temperature is controlled at 20 DEG C, ferments 20 days, to
After alcoholic strength reaches 9%, -4 DEG C are cooled to, terminates fermentation, schlempe is precipitated after standing 3 days, is precipitated and is separated, obtains first
Kind former wine, pours into wine storage tank for the first former wine, rests on the place that environment temperature is 20 DEG C, carries out ageing, the ageing time is not
Lower than 36 months；
(3) prepare second of former wine: take the haw berry in step (1) be immersed in purity be 26% edible alcohol in, haw berry with
The immersion ratio of edible alcohol is 1:0.7, is impregnated 40 days, after alcoholic strength reaches 13%, separates pomace, second of former wine is made,
After second of former wine is poured into wine storage tank, the place that environment temperature is 20 DEG C is rested on, carries out ageing, the ageing time is not less than 36
A month；
(4) it prepares Hawthorn Fruit Wine: two kinds of former wines after ageing in step (2) and step (3) is mixed according to the mass ratio of 3:2
It closes, by adding water sugaring to be deployed after mixing, allotment to alcoholic strength is 9%, and total acid is 6.5~8.6g/L, sugar content is 35~
50g/L, after the completion of allotment, is made low sugar hawthorn former wine, and glue under bentonite and chitosan is added into low sugar hawthorn former wine and is clarified, soap
Native additive amount is the 0.08% of low sugar hawthorn former wine total amount, and the additive amount of chitosan is the 0.1% of low sugar hawthorn former wine total amount, clarification
After filter, it is freeze 2 days at -3 DEG C that temperature is placed on after filtering, obtained low sugar Hawthorn Fruit Wine.
Claims (1)
1. a kind of brewage process of Hawthorn Fruit Wine, it is characterised in that: its step is,
(1) Pretreatment of Haw: selecting freshness and the good fresh hawthorn of maturity, and insect population rate is lower than 2%, and diameter is not less than
2.5cm；The fresh hawthorn chosen is squeezed broken in crusher, squeezes and be broken to that haw pulp is exposed, and hawthorn fruit stone is not crushed；It squeezes broken same
When, the pectase that concentration is 0.2~0.4% is added, the additional amount of pectase is the 2-4 ‰ of fresh hawthorn total amount, haw berry is made,
It is spare；
(2) it prepares the first former wine: taking the haw berry in step (1) to mix with the syrup mixed liquor that sugar content is 18%-22%, mountain
The mixed proportion of short, bristly hair or beard fruit and syrup mixed liquor is 1:0.7-0.8, and haw fermented liquid is made after mixing, haw fermented to every cubic metre
0.1-0.4kg anti-acid yeast is added in liquid to start to ferment after mixing, in fermentation process, fermentation temperature is controlled 20
It DEG C -28 DEG C, ferments 20~30 days, after alcoholic strength reaches 9~12%, is cooled to -4 DEG C~0 DEG C, terminates fermentation, stand 3-6 days
Schlempe is precipitated afterwards, is precipitated and is separated, obtain the first former wine, the first former wine is poured into wine storage tank, rests on environment temperature
The place that degree is 20-28 DEG C carries out ageing, and the ageing time is not less than 36 months；
(3) it prepares second of former wine: taking the haw berry in step (1) to be immersed in the edible alcohol that purity is 26~30%, hawthorn
The immersion ratio of fruit and edible alcohol is 1:0.7-0.8, is impregnated 40~45 days, after alcoholic strength reaches 13-15%, separates pomace,
Second of former wine is made, after second of former wine is poured into wine storage tank, rests on the place that environment temperature is 20-28 DEG C, carries out old
It makes, the ageing time is not less than 36 months；
(4) it prepares Hawthorn Fruit Wine: two kinds of former wines after ageing in step (2) and step (3) is carried out according to the mass ratio of 3-5:2-3
Mixing, by adding water sugaring to be deployed after mixing, allotment to alcoholic strength is 9~12%, and total acid is 6.5~8.6g/L, sugar content
For 35~50g/L, after the completion of allotment, low sugar hawthorn former wine is made, glue under bentonite and chitosan is added into low sugar hawthorn former wine
Clarification, bentonite additive amount are the 0.08~0.12% of low sugar hawthorn former wine total amount, and the additive amount of chitosan is that low sugar hawthorn former wine is total
The 0.1~0.5% of amount, is filtered after clarification, and it is to freeze 2~3 days at -3 DEG C~4 DEG C that temperature is placed on after filtering, and low sugar hawthorn is made
Wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711102381.4A CN109762710A (en) | 2017-11-10 | 2017-11-10 | A kind of brewage process of Hawthorn Fruit Wine |
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| CN201711102381.4A CN109762710A (en) | 2017-11-10 | 2017-11-10 | A kind of brewage process of Hawthorn Fruit Wine |
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| CN109762710A true CN109762710A (en) | 2019-05-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115433647A (en) * | 2022-09-05 | 2022-12-06 | 山东九赐方生物科技有限公司 | Preparation method of high-flavone hawthorn wine |
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2017
- 2017-11-10 CN CN201711102381.4A patent/CN109762710A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115433647A (en) * | 2022-09-05 | 2022-12-06 | 山东九赐方生物科技有限公司 | Preparation method of high-flavone hawthorn wine |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190517 |
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| WD01 | Invention patent application deemed withdrawn after publication |