CN110205221A - A kind of brewage process of pineapple health fruit wine - Google Patents
A kind of brewage process of pineapple health fruit wine Download PDFInfo
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- CN110205221A CN110205221A CN201910674368.9A CN201910674368A CN110205221A CN 110205221 A CN110205221 A CN 110205221A CN 201910674368 A CN201910674368 A CN 201910674368A CN 110205221 A CN110205221 A CN 110205221A
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- pineapple
- fruit wine
- wine
- brewage process
- health fruit
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a kind of brewage process of pineapple health fruit wine, comprising the following steps: takes fresh pineapple, chops up block；It the pineapple after block will be chopped up is put into container and stand, and yeast juice is added, the additional amount of yeast juice is the 0.5%~1.5% of pineapple weight percent, is fermented 5 days under normal temperature environment indoors；Taking step, 2. gains are filtered；Filtered wine liquid is poured into new container and appropriate distiller's yeast is added to ferment；It is distilled after fermentation, vapo(u)rizing temperature controls between 120 DEG C~170 DEG C, and distillation pressure is 0.15~0.2MPA；It takes distillage to be blent, various criterion pineapple wine is made.In the present invention, pineapple nutritive value is high, contain carbohydrate, sugar, protein, starch, vitamin, amino acid, calcium, potassium and iron, fruit wine is made using pineapple, be only race, wineshop add new member, while solve pineapple concentrate listing when, market and storage double problems, market and market have been opened up for pineapple, there is great economic value.
Description
Technical field
The invention belongs to technique for making wine field, specially a kind of brewage process of pineapple health fruit wine.
Background technique
Pineapple is a kind of salubrious palatable, fruit of nutrition succulence, firmly get it is public like, and its is sour-sweet than moderate, is
A kind of fruit of suitable ferment wine brewing, pineapple originate in South America Brazil, Paraguay one band of Amazon River basin, 16th century from
Incoming China, Brazil.Entire torrid areas has been spread now.Its edible part is mainly by the rachis of meat increase, spiral
Shape be arranged in periphery flower composition, spend usually it is shaky, the perianth sliver harbored surrounds a cavity, the intracavitary stamen for keeping atrophy
And style.The fiber of leaf is very tough and tensile, for fabric, rope making, netting and papermaking.
Pineapple and pineapple are being biologically same fruit.In the market, pineapple and pineapple are different cultivars fruit: pineapple
There is " interior thorn " to need to reject after peeling；There is no " interior thorn " after crust and pineapple disappears, does not need knife to marking a lot of ditch；
Wine is carrier indispensable in China's traditional dining culture, with the promotion of people's quality of life, low alcohol fruit wine drink
Increasingly is liked by people and praised highly.Following a variety of fruit wine types also occur in succession, people to the color of fruit wine,
The requirements such as flavor, mouthfeel are also higher and higher；It is made wine using pineapple, not only can solve market problem when pineapple largely lists,
Solves the problem that the pineapple resting period is short, and easy accumulation is rotted when pineapple largely lists simultaneously, for this purpose, we are proposed one
The brewage process of kind pineapple health fruit wine.
Summary of the invention
It is an object of the invention to: in order to solve the problems, such as that pineapple concentrates double problems of listing market and storage, provide one kind
The brewage process of pineapple health fruit wine.
The technical solution adopted by the invention is as follows:
A kind of brewage process of pineapple health fruit wine, comprising the following steps:
S1: feeding；Fresh pineapple, clear water are drained after rinsing, then remove the peel and chop up block；
S2: fermentation；The S1 pineapple obtained is put into container and is stood, and yeast juice is added, carries out aerobic fermentation；
S3: filtering；S2 fermentation gains are used into strainer filtering, filter out sediment；
S4: secondary fermentation；S3 acquisition wine liquid is poured into new container and appropriate distiller's yeast is added to carry out secondary fermentation；
S5: distillation；S4 products therefrom is put into distiller and is distilled, the wine liquid distilled out is collected；
S6: bottling；Wine liquid obtained by S5 is bottled, obtains finished product after packaging.
Wherein, the pineapple after block is chopped up in the S1 is impregnated through low concentration of salt water, impregnates 5~10min.
Wherein, the additional amount of the yeast juice is the 0.5%~1.5% of pineapple weight percent, indoors normal temperature environment
Lower fermentation 5~10 days.
Wherein, the strainer is cotton products net, uses ultrasonication in the filter process, ultrasonic power is
500w, interval 30s handle 5-10min.
Wherein, the secondary fermentation time limit is 30~45 days.
Wherein, the distiller vapo(u)rizing temperature control between 120 DEG C~170 DEG C, distillation pressure be 0.15~
0.2MPA。
Wherein, the bottling is bottled in desinfection chamber, and bottling is laggard to cross sterilization processing.
Wherein, coarse cereal powder preparation is added before S2, coarse cereals are that rice, sorghum and corn press specific gravity 4:3:3 co-grinding system
At pineapple obtained by S1 being mixed into coarse cereal powder, the proportion of coarse cereals and pineapple is 1:2, is then stirred evenly.
Wherein, the yeast juice concentration is 97-105CFU/ml, yeast juice proportion be pineapple juice weight percent 2%~
4%.
Wherein, Aging storage is carried out before S6, after-ripening will be carried out in the wine liquid to new container that S5 is obtained, in After-ripening
Using infrared radiation aid in treatment, vessel port adds water-stop, and after-ripening 20~30 days.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
1, in the present invention, pineapple nutritive value is high, containing carbohydrate, sugar, protein, starch, vitamin, amino acid,
Calcium, potassium and iron, and contain a certain amount of plant fat and the various minerals useful to human body, it is full of nutrition, it brews out
Wine more mellowness, clear and transparent, the prominent pure and mild row of fruity is pleased, has the characteristics that fruity is long.
2, in the present invention, fruit wine is made using pineapple, only race, wineshop does not add new member, while solving pineapple
When concentrating listing, double problems of market and storage have opened up market and market for pineapple, have had great economic value.
3, low by the pineapple wine alcohol content brewed in the present invention, it is suitble to most of crowds to use, while can be with
The sweet tastes product such as rock sugar are added, mouthfeel is more preferably.
4, in the present invention, after making pineapple wine, by standing after-ripening, so that the alcohol content in pineapple wine is further
It reduces, while mouthfeel is more suitable for, it is fragrant and sweet soft, it is splendid drink.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, the present invention is carried out below further
It is described in detail.It should be appreciated that described herein, specific examples are only used to explain the present invention, is not intended to limit the present invention.
Embodiment one, a kind of brewage process of pineapple health fruit wine, comprising the following steps:
S1: feeding；Fresh pineapple, clear water are drained after rinsing, then remove the peel and chop up block；
S2: fermentation；The S1 pineapple obtained is put into container and is stood, and yeast juice is added, carries out aerobic fermentation；
S3: filtering；S2 fermentation gains are used into strainer filtering, filter out sediment；
S4: secondary fermentation；S3 acquisition wine liquid is poured into new container and appropriate distiller's yeast is added to carry out secondary fermentation；
S5: distillation；S4 products therefrom is put into distiller and is distilled, the wine liquid distilled out is collected；
S6: bottling；Wine liquid obtained by S5 is bottled, obtains finished product after packaging.
Wherein, the pineapple after block is chopped up in the S1 is impregnated through low concentration of salt water, brine strength 10%, impregnates 5min.
Wherein, the additional amount of the yeast juice is the 0.5% of pineapple weight percent, ferments 5 under normal temperature environment indoors
It.
Wherein, the strainer is cotton products net, uses ultrasonication in the filter process, ultrasonic power is
500w, interval 30s handle 5min.
Wherein, the secondary fermentation time limit is 30 days.
Wherein, the vapo(u)rizing temperature of the distiller is controlled at 120 DEG C hereinafter, distillation pressure is 0.15MPA.
Wherein, the bottling is bottled in desinfection chamber, and bottling is laggard to cross sterilization processing.
Wherein, coarse cereal powder preparation is added before S2, coarse cereals are that rice, sorghum and corn press specific gravity 4:3:3 co-grinding system
At pineapple obtained by S1 being mixed into coarse cereal powder, the proportion of coarse cereals and pineapple is 1:2, is then stirred evenly.
Wherein, the yeast juice concentration is 97CFU/ml, yeast juice proportion are the 2% of pineapple juice weight percent.
Wherein, Aging storage is carried out before S6, will carry out after-ripening in the wine liquid to new container of S5 acquirement, vessel port adds water
Sealing, after-ripening 20 days.
Embodiment two, a kind of brewage process of pineapple health fruit wine, comprising the following steps:
S1: feeding；Fresh pineapple, clear water are drained after rinsing, then remove the peel and chop up block；
S2: fermentation；The S1 pineapple obtained is put into container and is stood, and yeast juice is added, carries out aerobic fermentation；
S3: filtering；S2 fermentation gains are used into strainer filtering, sediment is filtered out, is used at ultrasonic wave in the filter process
Reason, ultrasonic power 500w, interval 30s handle 10min；
S4: secondary fermentation；S3 acquisition wine liquid is poured into new container and appropriate distiller's yeast is added to carry out secondary fermentation；
S5: distillation；S4 products therefrom is put into distiller and is distilled, the wine liquid distilled out is collected；
S6: bottling；Wine liquid obtained by S5 is bottled, obtains finished product after packaging.
Wherein, the pineapple after block is chopped up in the S1 is impregnated through low concentration of salt water, brine strength 10%, impregnates 7min.
Wherein, the additional amount of the yeast juice is the 1% of pineapple weight percent, is fermented 7 days under normal temperature environment indoors.
Wherein, the strainer is cotton products net.
Wherein, the secondary fermentation time limit is 30 days.
Wherein, the vapo(u)rizing temperature control of the distiller is at 130 DEG C, distillation pressure 0.15MPA.
Wherein, the bottling is bottled in desinfection chamber, and bottling is laggard to cross sterilization processing.
Wherein, coarse cereal powder preparation is added before S2, coarse cereals are that rice, sorghum and corn press specific gravity 4:3:3 co-grinding system
At pineapple obtained by S1 being mixed into coarse cereal powder, the proportion of coarse cereals and pineapple is 1:2, is then stirred evenly.
Wherein, the yeast juice concentration is 105CFU/ml, yeast juice proportion are the 3% of pineapple juice weight percent.
Wherein, Aging storage is carried out before S6, will carry out after-ripening in the wine liquid to new container of S5 acquirement, vessel port adds water
Sealing, after-ripening 30 days.
Embodiment three, a kind of brewage process of pineapple health fruit wine, comprising the following steps:
S1: feeding；Fresh pineapple, clear water are drained after rinsing, then remove the peel and chop up block；
S2: fermentation；The S1 pineapple obtained is put into container and is stood, and yeast juice is added, carries out aerobic fermentation；
S3: filtering；S2 fermentation gains are used into strainer filtering, filter out sediment；
S4: secondary fermentation；S3 acquisition wine liquid is poured into new container and appropriate distiller's yeast is added to carry out secondary fermentation；
S5: distillation；S4 products therefrom is put into distiller and is distilled, the wine liquid distilled out is collected；
S6: bottling；Wine liquid obtained by S5 is bottled, obtains finished product after packaging.
Wherein, the pineapple after block is chopped up in the S1 is impregnated through low concentration of salt water, brine strength 5%, impregnates 10min.
Wherein, the additional amount of the yeast juice is the 1.5% of pineapple weight percent, ferments 10 under normal temperature environment indoors
It.
Wherein, the strainer is cotton products net.
Wherein, the secondary fermentation time limit is 45 days.
Wherein, the vapo(u)rizing temperature control of the distiller is at 170 DEG C, distillation pressure 0.2MPA.
Wherein, the bottling is bottled in desinfection chamber, and bottling is laggard to cross sterilization processing.
Wherein, coarse cereal powder preparation is added before S2, coarse cereals are that rice, sorghum and corn press specific gravity 4:3:3 co-grinding system
At pineapple obtained by S1 being mixed into coarse cereal powder, the proportion of coarse cereals and pineapple is 1:2, is then stirred evenly.
Wherein, the yeast juice concentration is 105CFU/ml, yeast juice proportion are the 4% of pineapple juice weight percent.
Wherein, Aging storage is carried out before S6, will carry out after-ripening in the wine liquid to new container of S5 acquirement, vessel port adds water
Sealing, after-ripening 30 days.
Example IV, a kind of brewage process of pineapple health fruit wine, comprising the following steps:
S1: feeding；Fresh pineapple, clear water are drained after rinsing, then remove the peel and chop up block；
S2: fermentation；The S1 pineapple obtained is put into container and is stood, and yeast juice is added, carries out aerobic fermentation；
S3: filtering；S2 fermentation gains are used into strainer filtering, filter out sediment；
S4: distillation；S4 products therefrom is put into distiller and is distilled, the wine liquid distilled out is collected；
S5: bottling；Wine liquid obtained by S4 is bottled, obtains finished product after packaging.
Wherein, the pineapple after block is chopped up in the S1 is impregnated through low concentration of salt water, impregnates 5min, brine strength 5%.
Wherein, the additional amount of the yeast juice is the 1.5% of pineapple weight percent, ferments 5 under normal temperature environment indoors
It.
Wherein, the strainer is cotton products net.
Wherein, the secondary fermentation time limit is 30 days.
Wherein, the vapo(u)rizing temperature of the distiller controls the distillation pressure 0.2MPA between 120 DEG C.
Wherein, the bottling is bottled in desinfection chamber, and bottling is laggard to cross sterilization processing.
Wherein, coarse cereal powder preparation is added before S2, coarse cereals are that rice, sorghum and corn press specific gravity 4:3:3 co-grinding system
At pineapple obtained by S1 being mixed into coarse cereal powder, the proportion of coarse cereals and pineapple is 1:2, is then stirred evenly.
Wherein, the yeast juice concentration is 97CFU/ml, yeast juice proportion are the 2% of pineapple juice weight percent.
Wherein, Aging storage is carried out before S6, will carry out after-ripening in the wine liquid to new container of S5 acquirement, vessel port adds water
Sealing, after-ripening 30 days.
Embodiment five, a kind of brewage process of pineapple health fruit wine, comprising the following steps:
S1: feeding；Fresh pineapple, clear water are drained after rinsing, then remove the peel and chop up block；
S2: fermentation；The S1 pineapple obtained is put into container and is stood, and yeast juice is added, carries out aerobic fermentation；
S3: filtering；S2 fermentation gains are used into strainer filtering, filter out sediment；
S4: secondary fermentation；S3 acquisition wine liquid is poured into new container and appropriate distiller's yeast is added to carry out secondary fermentation；
S5: distillation；S4 products therefrom is put into distiller and is distilled, the wine liquid distilled out is collected；
S6: bottling；Wine liquid obtained by S5 is bottled, obtains finished product after packaging.
Wherein, the pineapple after block is chopped up in the S1 is impregnated through low concentration of salt water, brine strength 10%, impregnates 5min.
Wherein, the additional amount of the yeast juice is the 1.5% of pineapple weight percent, ferments 10 under normal temperature environment indoors
It.
Wherein, the strainer is cotton products net.
Wherein, the secondary fermentation time limit is 45 days.
Wherein, the vapo(u)rizing temperature of the distiller is controlled at 120 DEG C hereinafter, distillation pressure is 0.15MPA.
Wherein, the bottling is bottled in desinfection chamber, and bottling is laggard to cross sterilization processing.
Wherein, coarse cereal powder preparation is added before S2, coarse cereals are that rice, sorghum and corn press specific gravity 4:3:3 co-grinding system
At pineapple obtained by S1 being mixed into coarse cereal powder, the proportion of coarse cereals and pineapple is 1:2, is then stirred evenly.
Wherein, the yeast juice concentration is 105CFU/ml, yeast juice proportion are the 4% of pineapple juice weight percent.
Wherein, Aging storage is carried out before S6, after-ripening will be carried out in the wine liquid to new container that S5 is obtained, in After-ripening
Using infrared radiation aid in treatment, vessel port adds water-stop, and after-ripening 20 days.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (10)
1. a kind of brewage process of pineapple health fruit wine, which comprises the following steps:
S1: feeding；Fresh pineapple, clear water are drained after rinsing, then remove the peel and chop up block；
S2: fermentation；The S1 pineapple obtained is put into container and is stood, and yeast juice is added, carries out aerobic fermentation；
S3: filtering；S2 fermentation gains are used into strainer filtering, filter out sediment；
S4: secondary fermentation；S3 acquisition wine liquid is poured into new container and appropriate distiller's yeast is added to carry out secondary fermentation；
S5: distillation；S4 products therefrom is put into distiller and is distilled, the wine liquid distilled out is collected；
S6: bottling；Wine liquid obtained by S5 is bottled, obtains finished product after packaging.
2. a kind of brewage process of pineapple health fruit wine as described in claim 1, which is characterized in that after chopping up block in the S1
Pineapple impregnated through low concentration of salt water, impregnate 5~10min.
3. a kind of brewage process of pineapple health fruit wine as described in claim 1, which is characterized in that the addition of the yeast juice
Amount is the 0.5%~1.5% of pineapple weight percent, is fermented 5~10 days under normal temperature environment indoors.
4. a kind of brewage process of pineapple health fruit wine as described in claim 1, which is characterized in that the strainer is cotton system
Product, ultrasonication is used in the filter process, and ultrasonic power 500w, interval 30s handle 5-10min.
5. a kind of brewage process of pineapple health fruit wine as described in claim 1, which is characterized in that the secondary fermentation time limit
It is 30~45 days.
6. a kind of brewage process of pineapple health fruit wine as described in claim 1, which is characterized in that the distillation of the distiller
Temperature controls between 120 DEG C~170 DEG C, and distillation pressure is 0.15~0.2MPA.
7. a kind of brewage process of pineapple health fruit wine as described in claim 1, which is characterized in that the bottling is in desinfection chamber
It inside bottles, bottling is laggard to cross sterilization processing.
8. a kind of brewage process of pineapple health fruit wine as described in claim 1, which is characterized in that coarse cereal powder is added before S2
Preparation, coarse cereals are made of rice, sorghum and corn by specific gravity 4:3:3 co-grinding, and pineapple obtained by S1 is mixed into coarse cereal powder, miscellaneous
The proportion of grain and pineapple is 1:2, is then stirred evenly.
9. a kind of brewage process of pineapple health fruit wine as claimed in claim 3, which is characterized in that the yeast juice concentration is
97-105CFU/ml, yeast juice proportion are the 2%~4% of pineapple juice weight percent.
10. a kind of brewage process of pineapple health fruit wine as described in claim 1~9 is any, which is characterized in that advance in S6
Row Aging storage will carry out after-ripening in the wine liquid to new container of S5 acquirement, utilize at infrared radiation auxiliary in After-ripening
Reason, vessel port add water-stop, and after-ripening 20~30 days.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110885727A (en) * | 2019-12-24 | 2020-03-17 | 于格酒业(广东)有限公司 | Pineapple whisky and preparation method thereof |
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| GB2527158A (en) * | 2014-03-05 | 2015-12-16 | Univ Yibin | A kind of litchi nutritive wine and its brewing method |
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| CN110885727A (en) * | 2019-12-24 | 2020-03-17 | 于格酒业(广东)有限公司 | Pineapple whisky and preparation method thereof |
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Application publication date: 20190906 |