CN109825407A - A kind of method of brewing of fig ice wine - Google Patents
A kind of method of brewing of fig ice wine Download PDFInfo
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- CN109825407A CN109825407A CN201910275401.0A CN201910275401A CN109825407A CN 109825407 A CN109825407 A CN 109825407A CN 201910275401 A CN201910275401 A CN 201910275401A CN 109825407 A CN109825407 A CN 109825407A
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- ice wine
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Abstract
The present invention relates to a kind of fig ice wine brewage technologies, including fig freezing pretreatment, prepare Ficus carica juice, and Ficus carica juice ferments, low-temperature physics filtration sterilization, the freezing of fig ice wine and etc..Method is simple, practical, control crucial node, Ficus carica juice is produced with the fig of low-temperature storage after picking, cold fermentation again, physics degerming is filtered using film, it is clarified without secondary settlement, effectively prevents the loss of natural nutrient component and complex operations process bring secondary pollution under hot conditions.It has filled up in the market without the blank of fig ice wine, the fig ice wine of production is not required to add any chemical fragrance, that is, can reach natural fig fragrance, and quality and mouthfeel are better than blending the ice wine of allotment.Not only met mouthfeel but also while remain the nutritive value of fig, improve the utility value of inferior fig.
Description
Technical field
The present invention relates to a kind of ice wine brewage technology, especially a kind of method of brewing of fig ice wine.
Background technique
It is well known that China abounds with fig, especially northern area, and by taking the fig of Weihai as an example, current Weihai City
For fig cultivated area up to 100,000 mu, high quality fruit rate reaches 80%.Because its existing edible value also has medical value, therefore it is referred to as
The good merchantable brand of dual-purpose of drug and food.For the angle of dietotherapy, fig has the characteristics that promote the production of body fluid to quench thirst, wherein the vitamin C being rich in and
The antioxidants such as anthocyanidin can assist to remove the intracorporal free radical of people, delay senescence and inhibit pigementation, support with beauty
The effect of face.How fig deep processing is improved to the potential added value of fig, undoubtedly becomes the hot spot of local orchard worker's research.
In traditional handicraft, ice wine mainly uses grape to brew.But with society and development in science and technology, currently, brewing
The raw material of ice wine has been not limited to grape, existing patent document about fresh fruit ice wine process, it is most of be with
The small berries such as raspberry, blueberry are raw material, and crushing juice rate is low, and wine brewing property is high, and need in brewing process through broken, separation, fermentation,
Degerming, filtering and etc., process is cumbersome and is also easy to produce secondary pollution.Patent " a kind of litchi ice wine and its production method " (application
Number CN201010234647.2) this method is the ice wine to ferment under low-temperature condition, maintain the nutriture value of lichee ingredient itself
Value, but brewing process very complicated, lichee need to be first enucleated, the separation of meat core, also need easily to bring secondary by post-defecation, filtering
Pollution.
Summary of the invention
The present invention is a kind of method of brewing of fig ice wine, improves existing skill during traditional fermentation ice wine
Art problem.Raw material fig is at low cost, simple and easy to get, using cold fermentation, does not add any fragrance, brewing process operation letter
It is single, need not move through secondary filter operation.Meanwhile having filled up in the market without the blank of fig ice wine, fig is being grown up
In the process without spraying any pesticide, is not in the pollution of pesticide residue, makes ice drinking utensils for natural fig fragrance, both completely
Foot mouthfeel again remains the nutritive value of fig.In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme:
Step 1: fig pretreatment
- 25 DEG C~-35 DEG C quick-frozen preservations of freezer are put into 4 hours after fresh fig picking, and the time is greater than 24 hours, so
After be transferred to -15 DEG C~-25 DEG C constant heat storages and save；
Step 2: preparing Ficus carica juice
The fig of low-temperature storage is quickly squeezed using Atmosphere Presser, to keep the tissue of flesh cell complete；Benefit
The impurity generated in expressing process is filtered out with wine mud filter, then Ficus carica juice enters tank, enters the Ficus carica juice temperature control of tank
System is at 4-6 DEG C；
Step 3: Ficus carica juice fermentation
Including primary fermentation process: pectase and fig wine dry ferment, fermentation temperature control is added in the Ficus carica juice into tank
For system at 13-16 DEG C, fermentation time is 3-5 days；
Further include post-fermentation process: the Ficus carica juice tank switching through primary fermentation continues to ferment, fermentation time 80-100
It, fermentation temperature is controlled at 15-20 DEG C；
Step 4: Ficus carica juice degerming
Filter membrane of the aperture less than 0.4 μm is used to the Ficus carica juice for entering tank, low-temperature physics degerming avoids conventional high-temperature
In sterilizing process, destruction to nutritional ingredient preferably remains the original nutritive value of fig；And the clarification of gained filtrate is saturating
It is bright, without refiltering, each process bring secondary pollution is effectively prevented, the production cycle is shortened.
Step 5: the freezing of fig ice wine
The fig ice wine that will be obtained by filtration is stored in -9 DEG C to -10.5 DEG C of refrigerated cylinder and freezes 68-77 hours, it
After be put into oak barrel and store, the degree of gained fig ice wine is 5~12 degree.
Improvement project, in step 1, quick freezing temperature are controlled at -30 DEG C, and being transferred to refrigerated storage temperature is -18 DEG C；
Improvement project, in step 2, the Ficus carica juice temperature for entering tank are controlled at 5 DEG C；
Improvement project, in step 3, at 15 DEG C, fermentation time is 4 days for the fermentation temperature control of primary fermentation process.After send out
Fermentation time is 90 days in ferment process, and fermentation temperature is controlled at 18 DEG C.
Improvement project, the fig ice wine that will be obtained by filtration place into refrigerated cylinder, then fig ice wine are stored in -9 DEG C
It is freezed 68-77 hours in -10.5 DEG C of refrigerated cylinder, is put into oak barrel stores later.
Improvement project, then store the temperature of fig ice wine and be selected as -10 DEG C, being put into the time freezed in refrigerated cylinder is 72 small
When, the degree of gained fig ice wine is 7 degree.
Compared to the prior art, the present invention generate it is following the utility model has the advantages that
1, fig ice wine brewage technology method of the present invention is simple, practical, and cost of material is low, simple and easy to get, and control is crucial
Node, produce Ficus carica juice with the fig of stored frozen after picking, then cold fermentation filters physics degerming, nothing using film
Secondary sedimentation clarification activities need to be passed through, effectively prevent bring secondary pollution problems during complex operations.
2, it has filled up in the market without the blank of fig ice wine, fig is in developmental process without spraying any agriculture
Medicine is not in the pollution of pesticide residue, makes ice drinking utensils for natural fig fragrance, had not only met mouthfeel but also had remained no flower
The nutritive value of fruit is not required to add any chemical fragrance, has the flavor of old vintage, quality and mouthfeel to blend allotment better than other
Ice wine.
Specific embodiment
It elaborates combined with specific embodiments below to the present invention.
Embodiment 1:
A kind of method of brewing of fig ice wine, includes the following steps:
Step 1: fig pretreatment
The quick-frozen preservation of -30 DEG C of freezers is put into after fresh fig picking in 4 hours, the time is not less than 24 hours, then turns
Enter -15 DEG C~-25 DEG C constant heat storages to save；
Step 2: preparing Ficus carica juice
The fig of low-temperature storage is quickly squeezed using Atmosphere Presser, to keep the tissue of flesh cell complete；Benefit
The impurity generated in expressing process is filtered out with wine mud filter, then Ficus carica juice enters tank, enters the Ficus carica juice temperature control of tank
System is at 5 DEG C；
Step 3: Ficus carica juice fermentation
Including primary fermentation process: pectase is added in Ficus carica juice into tank, and (lot number of such as Shanghai corporate agent is
The pectase of F160711ST) and fig wine dry ferment (if the lot number of Belgian certain yeast Co., Ltd production is 1500494
Fig wine dry ferment), at 15 DEG C, fermentation time is 4 days for fermentation temperature control；Further include post-fermentation process: will send out before menstruation
The Ficus carica juice tank switching of ferment, continues to ferment, and fermentation time is 80 days, and fermentation temperature is controlled at 15 DEG C；
Step 4: Ficus carica juice degerming
Membrane filtration technique is used to the Ficus carica juice for entering tank, using 0.4 μm of the filter membrane in aperture, low-temperature physics degerming is kept away
Exempt from conventional high-temperature sterilizing process, the destruction to nutritional ingredient, has preferably retained the original nutritive value of fig；And gained
Filtrate clarification is bright, no longer needs to sedimentation clarification, effectively prevents very complicated process bring secondary pollution, shortens production week
Phase.
Step 5: the freezing of fig ice wine
The fig ice wine being obtained by filtration is stored in -10 DEG C of refrigerated cylinder and is freezed 72 hours, is put into oak barrel later
Middle storage, the degree of gained fig ice wine are 12 degree.
Embodiment 2:
A kind of method of brewing of fig ice wine, includes the following steps:
Step 1: fig pretreatment
The quick-frozen preservation of -30 DEG C or so freezers is put into 4 hours after fresh fig picking, and the time is not less than 24 hours, so
After be transferred to -15 DEG C~-25 DEG C or so constant heat storages and save；
Step 2: preparing Ficus carica juice
The fig of low-temperature storage is quickly squeezed using Atmosphere Presser, to keep the tissue of flesh cell complete；Benefit
The impurity generated in expressing process is filtered out with wine mud filter, then Ficus carica juice enters tank, enters the Ficus carica juice temperature control of tank
System is at 4 DEG C；
Step 3: Ficus carica juice fermentation
Including primary fermentation process: pectase is added in Ficus carica juice into tank, and (lot number of such as Shanghai corporate agent is
The pectase of F160711ST) and fig wine dry ferment (if the lot number of Belgian certain yeast Co., Ltd production is 1500494
Fig wine dry ferment), at 13 DEG C, fermentation time is 3 days for fermentation temperature control；Further include post-fermentation process: will send out before menstruation
The Ficus carica juice tank switching of ferment, continues to ferment, and fermentation time is 80 days, and fermentation temperature is controlled at 15 DEG C；
Step 4: Ficus carica juice degerming
Membrane filtration technique is used to the Ficus carica juice for entering tank, using 0.2 μm of the filter membrane in aperture, low-temperature physics degerming is kept away
Exempt from conventional high-temperature sterilizing process, the destruction to nutritional ingredient, has preferably retained the original nutritive value of fig；And gained
Filtrate clarification is bright, no longer needs to sedimentation clarification, effectively prevents very complicated process bring secondary pollution, shortens production week
Phase.
Step 5: the freezing of fig ice wine
The fig ice wine being obtained by filtration is stored in -9 DEG C of refrigerated cylinder and is freezed 68 hours, is put into oak barrel later
Storage, the degree of gained fig ice wine are 5 degree.
Embodiment 3
Fruit wine ice wine fermentation technique in the prior art
A kind of production method of litchi ice wine includes the following steps: to take lichee pretreatment of raw material, shelling stoning, squeezing
Juice, clarification, freeze concentration, temperature controlled fermentation, oak barrel during aging, cold storage, post-defecation, filtering, finally obtain litchi ice wine.
Freeze concentration in above-mentioned steps refer to fruit juice is placed directly in refrigerated cylinder freeze at -2~-10 DEG C it is dense
Contracting.
Temperature controlled fermentation in above-mentioned steps is that the dry ferment of activity for being suitble to low-temperature epitaxy is added in fruit juice after freeze concentration
Mother adds food-grade sulfurous acid solution, adds yeast activated liquid after 10~20 days again, promotes fermentation thoroughly, in 10~16 DEG C of temperature
It is slowly fermented in degree range, using fermentation in 20~35 days.
The post-defecation is that the product after cold storage is carried out lower glue precipitating using the graininess bentonite of 300-500ppm.
The filtering is that the product after lower glue is carried out thick soil filtering and fine earth filtering mistake twice using diatomite filter
Filter, then use 0.45 μm of membrane filtration, then sterile filling, labeling, vanning.
The production method of litchi ice wine involved in embodiment 3, raw material lichee need to be carried out decortication stoning separation, to fruit juice into
Row concentration, later period also carry out glue under post-defecation with graininess bentonite, add SO2Deng sterilizing, process very complicated is being operated
The secondary pollution for easily causing ice wine in the process, influences the mouthfeel of ice wine.
Embodiment 4
Fruit wine ice wine brewage technology in the prior art
A kind of preparation method of red heart flue fruit ice wine, comprising the following steps:
1) mature fresh red heart dragon fruit, is selected, hardness is high, scale is green, and epidermis is without piebald or hickie, raw material people
Work peeling, cutting；
2) gradient cooling, is carried out with 1 DEG C of rate hourly, 12h is kept the temperature after being down to -8 DEG C, presses extracting juice, red heart is made
Dragon fruit juice.
3) PVPP (crospovidone), is added in Xiang Suoshu red heart dragon fruit juice, additional amount 800mg/
L；- 9 DEG C~-4 DEG C are filtered after freezing 2 days and potassium metabisulfite 70g/t are added；
4) sugar content that white granulated sugar adjustment red heart dragon fruit juice, is added is 285g/L；Add tartaric acid adjustment acid content be
8g/L；
Saccharomyces cerevisiae and pectase is added, 18 DEG C~20 DEG C ferment 30 days, and the additional amount of the saccharomyces cerevisiae is 270g/
L, the additional amount of pectase are 30mg/L；Cooling freezes and is added potassium metabisulfite 70g/t after fermentation, terminates fermentation；
4), bentonite settles, is separated by filtration wine mud, obtains former wine；
5) filling after, storing up ageing 6 months by 0 DEG C~5 DEG C tanks of the former wine, filter, sterilize, it lists within bottle storage 3 months or more
Sale.
In involved embodiment 4, it is time-consuming and laborious that dragon fruit manually removes the peel process, and raw material red heart price is relatively high
It is expensive, the cost of brewing is improved, pvpp, bentonite white granulated sugar, tartaric acid is added in fermentation process, fruit wine is seasoned, additive
The mouthfeel for influencing fruit wine is added, while the value of the nutrition of raw material dragon fruit itself can may also be caused a degree of broken
It is bad.
The laboratory report data of the fig ice wine of each embodiment preparation are provided below, for reference.
Test atmosphere: 20.1~24.3 DEG C of temperature, 41~49%RH of relative humidity.
Inspection and judgment basis: Q/LLJ0002S
Inspection Unit: Co., Ltd is more detected in sea by Weihai Linkage.
1 testing result of embodiment such as the following table 1.
Table 1: the laboratory report data of 1 fig ice wine of embodiment
Table 2: the comparison of different material, different brewage process in embodiment
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (6)
1. a kind of method of brewing of fig ice wine, it is characterised in that include the following steps:
S1: fig pretreatment, after fresh fig picking, it is quick-frozen to be put into freezer, is then transferred to constant heat storage preservation；
S2: preparing Ficus carica juice, is quickly squeezed the fig of low-temperature storage using Atmosphere Presser；Utilize wine mud filter mistake
The impurity generated in expressing process is filtered out, then Ficus carica juice enters tank；
S3: Ficus carica juice fermentation, including primary fermentation process: pectase and the dry ferment of fig wine is added in the Ficus carica juice into tank
Mother, at 13-16 DEG C, fermentation time is 3-5 days for fermentation temperature control；
Further include post-fermentation process: the Ficus carica juice tank switching through primary fermentation continues to ferment, fermentation time is 80-100 days, hair
Ferment temperature is controlled at 15-20 DEG C；
S4: Ficus carica juice physics degerming uses membrane filtration technique, low-temperature physics degerming to the Ficus carica juice for entering tank；
S5: the freezing of fig ice wine, the fig ice wine that will be obtained by filtration are put into refrigerated cylinder and freeze, is put into later
It is stored in oak barrel.
2. a kind of method of brewing of fig ice wine according to claim 1, it is characterised in that the fresh nothing of step S1
Be put into -25 DEG C ~ -35 DEG C quick-frozen preservations of freezer in 4 hours after flowers and fruits picking, the time is greater than 24 hours, be then transferred to -15 DEG C ~ -
25 DEG C of constant heat storages save.
3. a kind of method of brewing of fig ice wine according to claim 1, it is characterised in that without flower in step S2
The tank temperature degree that enters of fruit juice is 4 DEG C ~ 6 DEG C.
4. a kind of method of brewing of fig ice wine according to claim 1, it is characterised in that selected in step S4
Filtering membrane aperture is 0-0.4 microns.
5. a kind of method of brewing of fig ice wine according to claim 1, it is characterised in that freezed in step S5
Temperature is -9 DEG C ~ -10.5 DEG C, and the time is 68-77 hours.
6. a kind of method of brewing of fig ice wine according to claim 1, it is characterised in that gained in step S5
The degree of fig ice wine is 5 ~ 12 degree.
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| CN104911052A (en) * | 2015-07-14 | 2015-09-16 | 云南藏地天香酒业有限公司 | Low-temperature fermentation ice wine brewing process |
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| CN108998325A (en) * | 2018-09-18 | 2018-12-14 | 山东农业大学 | A kind of ice fig wine and its brewing method |
| CN109207310A (en) * | 2018-10-18 | 2019-01-15 | 澧县泰溥生态水果种植专业合作社 | A kind of brew method of fig fruit wine |
| CN109266489A (en) * | 2017-07-13 | 2019-01-25 | 烟台美峪葡萄酒有限公司 | A kind of method of brewing of ice applejack |
-
2019
- 2019-04-04 CN CN201910275401.0A patent/CN109825407A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| CN104911052A (en) * | 2015-07-14 | 2015-09-16 | 云南藏地天香酒业有限公司 | Low-temperature fermentation ice wine brewing process |
| CN109266489A (en) * | 2017-07-13 | 2019-01-25 | 烟台美峪葡萄酒有限公司 | A kind of method of brewing of ice applejack |
| CN107937197A (en) * | 2018-01-08 | 2018-04-20 | 吉林华兰德酒庄有限公司 | A kind of brewage process of slightly sour ice-wine |
| CN108998325A (en) * | 2018-09-18 | 2018-12-14 | 山东农业大学 | A kind of ice fig wine and its brewing method |
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Application publication date: 20190531 |