CN110317701A - Continuously fermented the production method and system of technology brewing wine of fruit of cherokee rose based on low temperature - Google Patents
Continuously fermented the production method and system of technology brewing wine of fruit of cherokee rose based on low temperature Download PDFInfo
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- CN110317701A CN110317701A CN201910786167.8A CN201910786167A CN110317701A CN 110317701 A CN110317701 A CN 110317701A CN 201910786167 A CN201910786167 A CN 201910786167A CN 110317701 A CN110317701 A CN 110317701A
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- cherokee rose
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- 235000000661 Rosa laevigata Nutrition 0.000 title claims abstract description 74
- 241001278833 Rosa laevigata Species 0.000 title claims abstract description 74
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 71
- 235000014101 wine Nutrition 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 238000005516 engineering process Methods 0.000 title claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 57
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 238000004821 distillation Methods 0.000 claims abstract description 13
- DOTMOQHOJINYBL-UHFFFAOYSA-N molecular nitrogen;molecular oxygen Chemical compound N#N.O=O DOTMOQHOJINYBL-UHFFFAOYSA-N 0.000 claims abstract description 12
- 108010089934 carbohydrase Proteins 0.000 claims abstract description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 7
- 238000004090 dissolution Methods 0.000 claims abstract description 7
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 7
- 239000008246 gaseous mixture Substances 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 71
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 44
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 28
- 229910052757 nitrogen Inorganic materials 0.000 claims description 22
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 19
- 229910052760 oxygen Inorganic materials 0.000 claims description 19
- 239000001301 oxygen Substances 0.000 claims description 19
- 239000007789 gas Substances 0.000 claims description 18
- 230000007246 mechanism Effects 0.000 claims description 10
- 238000013519 translation Methods 0.000 claims description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 4
- 239000005864 Sulphur Substances 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- IWLUJCZGMDWKRT-UHFFFAOYSA-N azane oxygen(2-) titanium(4+) Chemical compound N.[O-2].[Ti+4].[O-2] IWLUJCZGMDWKRT-UHFFFAOYSA-N 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- XIUNAJHNBHZWJR-UHFFFAOYSA-N [N].O=S=O Chemical compound [N].O=S=O XIUNAJHNBHZWJR-UHFFFAOYSA-N 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 6
- 241000219095 Vitis Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 229940099690 malic acid Drugs 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 241000167854 Bourreria succulenta Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000019693 cherries Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006200 vaporizer Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 206010030973 Oral discomfort Diseases 0.000 description 1
- 240000002547 Rosa roxburghii Species 0.000 description 1
- 235000000640 Rosa roxburghii Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000006114 decarboxylation reaction Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940116298 l- malic acid Drugs 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- -1 sulfur dioxide Nitrogen-sulfur dioxide Chemical compound 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020338 yellow tea Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses continuously fermented the production method and system of technology brewing wine of fruit of cherokee rose based on low temperature, comprising the following steps: S1, raw material preparation: by through sorting, clean, dry, be crushed, saccharifying agent is added in the fruit of Cherokee rose raw material after deseeding and carbohydrase carries out saccharification 1-2 hours；S2, fermentation process: the fruit of Cherokee rose raw material through being saccharified is added in fermentor, while the wine yeast of dissolution, pectinase solution is added；First stage will vacuumize in fermentor, is then passed through nitrogen oxygen atmosphere to normal pressure by 4 ~ 6:1, ferments duration 6 ~ 8 days；Second stage is passed through nitrogen-sulfur dioxide gaseous mixture into tank, adjusts PH to 3.2 ~ 3.8, and when fermentation is 8 ~ 12 days a length of, obtains fruit of Cherokee rose vinasse object；S3, distillation brewing: fruit of Cherokee rose vinasse object is distilled, finished wine is blent.The object of the present invention is to brew a kind of rich in nutrition content by the production method and system, mouthfeel is without puckery fruit of Cherokee rose health liquor.
Description
Technical field
It is specially a kind of to be continuously fermented the life of technology brewing wine of fruit of cherokee rose based on low temperature the invention belongs to brewing technical field
Produce method and system.
Background technique
The fruit of Cherokee rose, vegetable formal name Rosa Laevigata Michx, section name rosaceae, evergreen tendril shrub are distributed in me
The ground such as state Central China, East China, south China, southwest, the fruit fruit of Cherokee rose also known as Rosa roxburghii Tratt, sugar bowl, tartar, yellow tea bottle, balaustine etc. contain lemon
Lemon acid, malic acid, vitamin C, saponin and carbohydrate abundant, it is flat that nature and flavor are sour and astringent.Traditional Chinese Medicine thinks it with reinforcing the kidney and controlling nocturnal emission, contracting
The effect of urinating antidiarrheal, modern medicine thinks that it, with anticancer, anti-aging effects, can be enhanced human immunity, and improves human body oxytolerant
Fatigue resistance.
People utilize the effective component in the fruit of Cherokee rose by impregnating the method for alcoholic or distillation brewing for a long time, authorize
Notification number is that the patent of invention of CN101280259B discloses a kind of method of method for brewing cherokee rose wine by constant temperature fermentation, it includes sugar
Change, ferment, distilling and etc..This method combines two methods of fruit of Cherokee rose fermented fruit wine and white wine, and producing has golden cherry
The fruit of Cherokee rose distilled spirit of sub- fruit wine quality, according to the wine of fruit of Cherokee rose that this method is made, distillation yield is high, reaches 8-12%, by standard
50 ° (%V/V) calculating, the quality of wine also greatly improve, and wine and women-sensual pursuits is clear and transparent, and aroma is strong, are with typical fruit of Cherokee rose fruity
The compound fragrance of main feature, persistently, mouthfeel is without puckery, and vinosity is pure, mellow plentiful, pleasant impression long, through examining for fragrance naturally for fragrance
Its various physical and chemical index is surveyed higher than top grade wine index, while rich in amino acid, vitamin, calcium, iron, carrot necessary to human body
The nutriments such as element, thiamine, ascorbic acid.This law is suitble to industrialization large-scale production.According to aforementioned production method, applicant
In the actual production process, although improving distillation yield to a certain extent, the quality of wine is improved, in fermentation treatments
In, lack corresponding technological means, causes the effective component eduction rate inside the fruit of Cherokee rose not high, affect its health effect, and
And when drinking have stronger acids astringent sense, it is therefore necessary to existing production method carry out deeper into research, improve.
Summary of the invention
The purpose of the present invention is a kind of continuously fermented technology brewing wine of fruit of cherokee rose based on low temperature in view of the above problems, providing
Production method brews a kind of rich in nutrition content by the production method, and purity is high, mouthfeel are protected without the puckery high-quality fruit of Cherokee rose
Strong wine.
For the above production method, the present invention additionally provides simultaneously a kind of is continuously fermented technology method for brewing cherokee rose based on low temperature
The production system of wine.
In order to achieve the above object, the technical solution adopted by the present invention is that: continuously fermented technology method for brewing cherokee rose based on low temperature
The production method of wine, it the following steps are included:
S1, raw material preparation: by by sorting, clean, dry, be crushed, saccharifying agent and saccharification is added in the fruit of Cherokee rose raw material after deseeding
Enzyme carries out saccharification 1-2 hours, and wherein the weight of saccharifying agent is the 5-6% of raw material, and the weight of carbohydrase is the 0.1%- of raw material
0.2%；
S2, fermentation process: the fruit of Cherokee rose raw material in S1 by saccharification is added in fermentor, while the grape wine of dissolution is added
Yeast, pectinase solution, wherein the weight of wine yeast is the 0.03-0.06% of raw material, and the weight of pectase is raw material
0.004 ~ 0.006%, it at the uniform velocity stirs in tank；First stage will vacuumize in fermentor, then pass to nitrogen oxygen atmosphere to normal pressure,
Ratio of nitrogen to oxygen is 4 ~ 6:1, and temperature is 18 ~ 20 DEG C in tank, and when fermentation is 6 ~ 8 days a length of；Second stage is passed through nitrogen-titanium dioxide into tank
Sulphur gaseous mixture adjusts PH to 3.2 ~ 3.8, and temperature is upgraded to 28 ~ 30 DEG C in tank, and when fermentation is 8 ~ 12 days a length of, obtains fruit of Cherokee rose vinasse
Object；
S3, distillation brewing: the fruit of Cherokee rose vinasse object discharge in S2 fermentor is distilled, and classification is won, and classification storage is blent
Finished wine.
Further, the weight of saccharifying agent is the 5% of raw material in the S1, and the weight of carbohydrase is the 0.1% of raw material；S2
The weight of middle wine yeast is the 0.05% of raw material, and the weight of pectase is the 0.005% of raw material；The mixing of first stage nitrogen oxygen
Ratio of nitrogen to oxygen in gas is 5:1, and temperature is 20 DEG C, and when fermentation is 6 days a length of；In second stage, PH to 3.5 is adjusted, in fermentor
Temperature is upgraded to 30 DEG C, and when fermentation is 8 days a length of.
It is above-mentioned based on low temperature continuously ferment technology brewing wine of fruit of cherokee rose production method production system, it include fermentation
Tank, constant temperature water source, source nitrogen, source of oxygen, sulfur dioxide gas source, the fermentor include tank body, cover, on the tank wall
Equipped with water jacket, water jacket side is equipped with water inlet pipe, and the other side is equipped with outlet pipe, and the water inlet pipe, outlet pipe pass through water pump and constant temperature
Water supply line connection forming circuit；Agitating shaft is equipped in tank body vertically, agitating shaft excircle is equipped with paddle, agitating shaft upper end
It is through on the outside of cover, and is sequentially connected with rotary drive mechanism；It is equipped with venthole positioned at agitating shaft the lowermost paddle,
The venthole is connect with source nitrogen, source of oxygen, sulfur dioxide gas source pipe road respectively by the air pump outside fermentor；The tank
Cover feeding port, air extractor, exhaust valve and the pressure gauge for being additionally provided with and communicating with inside；It is additionally provided with below the tank body and inside
Thermometer and PH the detection meter communicated.
Further, it is located on the inside of the water jacket and is staggeredly equipped with fin between tank wall.
Further, the water inlet pipe, outlet pipe pass through respectively is connected to inside multiple branches pipe and water jacket.
Further, the water jacket lateral wall is equipped with insulating layer.
Further, the rotary drive mechanism includes motor, retarder, V belt translation component, and the motor, retarder are solid
On the support of cover, motor output end and retarder input terminal are sequentially connected, and the output end of retarder passes through V belt translation group
Part and agitating shaft are sequentially connected.
Further, Non-return air valve is installed on the venthole.
Further, the runner communicated with venthole, stirring are equipped with inside agitating shaft the lowermost paddle
Axis inner hollow, the upper end are equipped with rotary joint, and the Non-return air valve passes through by inside runner, agitating shaft, after rotary joint
The connection of the delivery outlet of pipeline and air pump.
Further, the paddle is equipped with water conservancy diversion inclined-plane.
Beneficial effects of the present invention:
1, the fruit of Cherokee rose health liquor brewed by the production method and system, rich in nutrition content, tannin (tannin) obtain more
Retain, resin, vitamin C, saponin maintain previous level substantially more, and malic acid is reduced, and reduce sour and astringent sense, miscellaneous bacteria is supported in wine
System, the secondary metabolite that miscellaneous bacteria generates is few, therefore the purity of wine is largely increased.
2, the first stage takes the foreign gas in fermentor away in S2 of the present invention, is passed through nitrogen oxygen mixed gas, is conducive to Portugal
Growth, the breeding of grape brewer yeast, while reducing the generation of impurity；In second stage, wine yeast carries out anaerobic respiration, generates
Ethyl alcohol etc., however L MALIC ACID decarboxylation is formed into Pfansteihl under lactic acid bacteria effect, it is difficult when should be also wine yeast production wine
With the secondary fermentation process of control, the sour and astringent and harsh feeling in raw wine can be not only reduced, is allowed to soft, mellow and full, but also mention
The aesthetic quality of high wine and biological stability, are passed through sulfur dioxide gas, the purpose for adjusting pH value is into fermentor at this time:
The miscellaneous bacteria in fermentation process is killed, microbial contamination is prevented；Prevent the substances such as tannin from aoxidizing, nutritional ingredient is protected to the greatest extent
It stays；Stablize acidity, the color of wine.In pH3.2 or less, many lactic acid bacterias decompose malic acid, and point of sugar is then carried out in pH3.5
Solution, the rate when rate of malo-lactic fermentation is higher than pH3.8 or less in pH3.8.
3, it is staggeredly equipped with fin in the present invention on the inside of water jacket between tank wall, tank body two sides is made quickly to carry out hot friendship
It changes, while water inlet pipe, outlet pipe pass through multiple branches pipe respectively and thermal water source is formed into a loop, the advection formula heat exchange method
Thermally conductive compared to traditional coil pipe, temperature control response faster, and guarantees that the temperature gradient of fermentor in the vertical direction is minimum, makes tank
For temperature difference at interior name layer within 1 degree, the control for being affected by temperature more sensitive strain brings great convenience.
4, after motor is slowed down by retarder in the present invention, then by the drive agitating shaft rotation of V belt translation component, realization is stirred
It mixes, structure is simple, while V belt translation can also buffer a large amount of impact vibrations.
5, in the present invention when paddle, which rotates, to be stirred, water conservancy diversion inclined-plane pushes up liquid mixture, accelerates to mix in tank
The flowing on object vertical direction is closed, mixing is more uniform, and ferment effect is more thorough.
6, production system integration degree of the invention is high, easily controllable, and distillation yield is high, is suitable for large-scale popularization application.
Detailed description of the invention
Fig. 1 is schematic view of the front view of the present invention.
Fig. 2 is A-A the schematic diagram of the section structure in Fig. 1 of the present invention.
Fig. 3 is partial enlargement structural representation at B in Fig. 1 of the present invention.
Fig. 4 is C-C the schematic diagram of the section structure in Fig. 3 of the present invention.
Label character described in figure indicates are as follows: 1, fermentor；11, tank body；1101, thermometer；1102, PH detection meter；
111, water jacket；112, water inlet pipe；113, outlet pipe；114, water pump；115, fin；116, multiple branches pipe；117, insulating layer；
118, triple valve；12, cover；121, feeding port；122, air extractor；123, exhaust valve；124, pressure gauge；13, agitating shaft；
14, paddle；141, venthole；142, Non-return air valve；143, water conservancy diversion inclined-plane；15, rotary drive mechanism；151, motor；152,
Retarder；153, V belt translation component；16, air pump；17, rotary joint；18, flow control valve；2, constant temperature water source；3, source nitrogen；
4, source of oxygen；5, sulfur dioxide gas source；51, sulfur dioxide vaporizer.
Specific embodiment
In order to make those skilled in the art more fully understand technical solution of the present invention, with reference to the accompanying drawing to the present invention into
Row detailed description, the description of this part be only it is exemplary and explanatory, should not have any limitation to protection scope of the present invention
Effect.
As shown in Figs 1-4, specific structure of the invention are as follows: continuously fermented the production of technology brewing wine of fruit of cherokee rose based on low temperature
Method, comprising the following steps:
S1, raw material preparation: by by sorting, clean, dry, be crushed, saccharifying agent and saccharification is added in the fruit of Cherokee rose raw material after deseeding
Enzyme carries out saccharification 1-2 hours, and wherein the weight of saccharifying agent is the 5-6% of raw material, and the weight of carbohydrase is the 0.1%- of raw material
0.2%；
S2, fermentation process: the fruit of Cherokee rose raw material in S1 by saccharification is added in fermentor, while the grape wine of dissolution is added
Yeast, pectinase solution, wherein the weight of wine yeast is the 0.03-0.06% of raw material, and the weight of pectase is raw material
0.004 ~ 0.006%, it at the uniform velocity stirs in tank；First stage will vacuumize in fermentor, then pass to nitrogen oxygen atmosphere to normal pressure,
Ratio of nitrogen to oxygen is 4 ~ 6:1, and temperature is 18 ~ 20 DEG C in tank, and when fermentation is 6 ~ 8 days a length of；Second stage is passed through nitrogen-titanium dioxide into tank
Sulphur gaseous mixture adjusts PH to 3.2 ~ 3.8, and temperature is upgraded to 28 ~ 30 DEG C in tank, and when fermentation is 8 ~ 12 days a length of, obtains fruit of Cherokee rose vinasse
Object；
S3, distillation brewing: the fruit of Cherokee rose vinasse object discharge in S2 fermentor is distilled, and classification is won, and classification storage is blent
Finished wine.
Preferably, the weight of saccharifying agent is the 5% of raw material in the S1, and the weight of carbohydrase is the 0.1%% of raw material；S2
The weight of middle wine yeast is the 0.05% of raw material, and the weight of pectase is the 0.005% of raw material；The mixing of first stage nitrogen oxygen
Ratio of nitrogen to oxygen in gas is 5:1, and temperature is 20 DEG C, and when fermentation is 6 days a length of；In second stage, PH to 3.5 is adjusted, in fermentor
Temperature is upgraded to 30 DEG C, and when fermentation is 8 days a length of.
It is above-mentioned based on low temperature continuously ferment technology brewing wine of fruit of cherokee rose production method production system, it includes fermentor
1, constant temperature water source 2, source nitrogen 3, source of oxygen 4, sulfur dioxide gas source 5, the fermentor 1 include tank body 11, the tank of mutually lid conjunction
Lid 12,11 outer wall of tank body are equipped with water jacket 111, and 111 side of water jacket is equipped with water inlet pipe 112, and the other side is equipped with outlet pipe
113, the water inlet pipe 112, outlet pipe 113 are formed into a loop by water pump 114 and 2 piping connection of constant temperature water source, it is preferred that water pump
114 water inlet is connect by triple valve 118 with constant temperature water source 2, another import and cold water source piping connection of triple valve 118,
When fermentor 1 needs rapid cooling or when quick adjusting water temperature, can quickly it be adjusted by the triple valve 118, it is easy to use,
It is equipped with heating device in the water tank at constant temperature water source 2, hot water is provided；Agitating shaft 13,13 outer circle of agitating shaft are equipped in tank body 11 vertically
It is equipped with paddle 14 week, paddle 14 is multiple along the axial uniform intervals setting of agitating shaft 13, and 13 upper end of agitating shaft is through to tank
The junction of 12 outside of lid, agitating shaft 13 and cover 12 is equipped with sealing ring, and is sequentially connected with rotary drive mechanism 15；Positioned at stirring
13 the lowermost paddle 14 of axis is mixed equipped with venthole 141, the venthole 141 is divided by the air pump 16 outside fermentor 1
Not with source nitrogen 3, source of oxygen 4,5 piping connection of sulfur dioxide gas source, it is preferred that air pump 16 and source nitrogen 3, source of oxygen 4, dioxy
Change 5 connecting line of sulphur gas source and be equipped with flow control valve 18, keeps gas flow control more accurate；It is additionally provided on the cover 12
With the inside feeding port 121, the air extractor 122(i.e. vacuum pump that communicate), exhaust valve 123 and pressure gauge 124；Under the tank body 11
Side is additionally provided with the thermometer 1101 communicated with inside and PH detection meter 1102.Wherein it is connected on the pipeline of sulfur dioxide gas source 5
Sulfur dioxide vaporizer 51 vaporizes the sulfur dioxide of liquid.
Preferably, it is located between 111 inside of water jacket and 11 outer wall of tank body and is staggeredly equipped with fin 115.The fin 115 makes
11 two sides of tank body quickly carry out heat exchange, make temperature control response faster.
Preferably, the water inlet pipe 112, outlet pipe 113 inside multiple branches pipe 116 and water jacket 111 respectively by being connected to.
Water inlet pipe 112 end hot water is entered inside water jacket 111 by the distribution of multiple branches pipe 116, makes tank body 11 in the vertical direction
Temperature gradient is small.
Preferably, 111 lateral wall of water jacket is equipped with insulating layer 117, and the pipe that water jacket 111 and constant temperature water source 2 are formed
Road appearance covers muff, and temperature is prevented to scatter and disappear.Play insulation effect.
Preferably, the rotary drive mechanism 15 includes motor 151, retarder 152, V belt translation component 153, the motor
151, retarder 152 is fixedly arranged on the support of cover 12, and 151 output end of motor and 152 input terminal of retarder are sequentially connected, and is slowed down
The output end of device 152 is sequentially connected by V belt translation component 153 and agitating shaft 13.After motor 151 is slowed down by retarder 152,
It drives agitating shaft 13 to rotate by V belt translation component 153 again, realizes stirring, structure is simple.
Preferably, Non-return air valve 142 is installed on the venthole 141.It prevents liquids from entering in stomata 141, prevents
Only block.
Preferably, the runner communicated with venthole 141 is equipped with inside 13 the lowermost paddle 14 of agitating shaft,
13 inner hollow of agitating shaft, the upper end are equipped with rotary joint 17, the Non-return air valve 142 by inside runner, agitating shaft 13, rotation
It is connect by pipeline with the delivery outlet of air pump 16 after adapter 17.
Preferably, the paddle 14 is equipped with water conservancy diversion inclined-plane 143.When paddle 14, which rotates, to be stirred, water conservancy diversion inclined-plane 143
Liquid mixture is pushed up, the flowing of in-tank mixing object is accelerated, is mixed more uniform.
Embodiment one
Continuously fermented the production method of technology brewing wine of fruit of cherokee rose based on low temperature, comprising the following steps:
S1, raw material preparation: by by sorting, clean, dry, be crushed, saccharifying agent and saccharification is added in the fruit of Cherokee rose raw material after deseeding
Enzyme carries out saccharification 2 hours, and wherein the weight of saccharifying agent is the 5% of raw material, and the weight of carbohydrase is the 0.1% of raw material；
S2, fermentation process: the fruit of Cherokee rose raw material in S1 by saccharification is added in fermentor 1, while the grape of dissolution is added
Brewer yeast, pectinase solution, wherein the weight of wine yeast is the 0.03% of raw material, and the weight of pectase is raw material
0.004%, constant temperature water source 2, which supplies hot water to the water jacket 111 on 11 outer wall of tank body by water pump 114, to be made to be heated in fermentor 1, rotation
Turn driving mechanism 15 and 14 uniform rotation of paddle is driven by agitating shaft 13；First stage passes through air extractor 122 for fermentor 1
It vacuumizes, then the nitrogen oxygen atmosphere that source nitrogen 3 and source of oxygen 4 are formed is passed into fermentor 1 to normal pressure by air pump 16,
Ratio of nitrogen to oxygen is 4:1, and temperature is 18 DEG C, and when fermentation is 8 days a length of；Second stage passes through air pump 16 for source nitrogen 3 and sulfur dioxide
Nitrogen-sulfur dioxide gaseous mixture that gas source 5 is formed is passed into fermentor 1, adjusts PH to 3.2, and temperature is upgraded to 28 in fermentor 1
DEG C, when fermentation, is 12 days a length of, obtains fruit of Cherokee rose vinasse object；
S3, distillation brewing: the fruit of Cherokee rose vinasse object discharge in S2 fermentor 1 is distilled, and classification is won, and classification storage hooks
Convert finished wine.
Embodiment two
Continuously fermented the production method of technology brewing wine of fruit of cherokee rose based on low temperature, comprising the following steps:
S1, raw material preparation: by by sorting, clean, dry, be crushed, saccharifying agent and saccharification is added in the fruit of Cherokee rose raw material after deseeding
Enzyme carries out saccharification 1 hour, and wherein the weight of saccharifying agent is the 6% of raw material, and the weight of carbohydrase is the 0.2% of raw material；
S2, fermentation process: the fruit of Cherokee rose raw material in S1 by saccharification is added in fermentor 1, while the grape of dissolution is added
Brewer yeast, pectinase solution, wherein the weight of wine yeast is the 0.06% of raw material, and the weight of pectase is raw material
0.006%, constant temperature water source 2, which supplies hot water to the water jacket 111 on 11 outer wall of tank body by water pump 114, keeps fermentor 1 heated, rotation
Driving mechanism 15 drives 14 uniform rotation of paddle by agitating shaft 13；First stage is taken out fermentor 1 by air extractor 122
Then the nitrogen oxygen atmosphere that source nitrogen 3 and source of oxygen 4 are formed is passed into fermentor 1 to normal pressure, nitrogen by vacuum by air pump 16
Oxygen ratio is 6:1, and temperature is 20 DEG C, and when fermentation is 6 days a length of；Second stage passes through air pump 16 for source nitrogen 3 and sulfur dioxide gas
Nitrogen-sulfur dioxide gaseous mixture that source 5 is formed is passed into fermentor 1, adjusts PH to 3.8, and temperature is upgraded to 30 DEG C in fermentor 1,
A length of 8 days when fermentation, fruit of Cherokee rose vinasse object is obtained；
S3, distillation brewing: the fruit of Cherokee rose vinasse object discharge in S2 fermentor 1 is distilled, and classification is won, and classification storage hooks
Convert finished wine.
Embodiment three
Continuously fermented the production method of technology brewing wine of fruit of cherokee rose based on low temperature, comprising the following steps:
S1, raw material preparation: by by sorting, clean, dry, be crushed, saccharifying agent and saccharification is added in the fruit of Cherokee rose raw material after deseeding
Enzyme carries out saccharification 2 hours, and wherein the weight of saccharifying agent is the 5% of raw material, and the weight of carbohydrase is the 0.1% of raw material；
S2, fermentation process: the fruit of Cherokee rose raw material in S1 by saccharification is added in fermentor 1, while the grape of dissolution is added
Brewer yeast, pectinase solution, wherein the weight of wine yeast is the 0.05% of raw material, and the weight of pectase is raw material
0.005%, constant temperature water source 2, which supplies hot water to the water jacket 111 on 11 outer wall of tank body by water pump 114, keeps fermentor 1 heated, rotation
Driving mechanism 15 drives 14 uniform rotation of paddle by agitating shaft 13；First stage is taken out fermentor 1 by air extractor 122
Then the nitrogen oxygen atmosphere that source nitrogen 3 and source of oxygen 4 are formed is passed into fermentor 1 to normal pressure, nitrogen by vacuum by air pump 16
Oxygen ratio is 5:1, and temperature is 19 DEG C, and when fermentation is 7 days a length of；Second stage passes through air pump 16 for source nitrogen 3 and sulfur dioxide gas
Nitrogen-sulfur dioxide gaseous mixture that source 5 is formed is passed into fermentor 1, adjusts PH to 3.5, and temperature is upgraded to 29 DEG C in fermentor 1,
A length of 10 days when fermentation, fruit of Cherokee rose vinasse object is obtained；
S3, distillation brewing: the fruit of Cherokee rose vinasse object discharge in S2 fermentor 1 is distilled, and classification is won, and classification storage hooks
Convert finished wine.
Sense organ evaluation and test is carried out to the wine of fruit of Cherokee rose of above-described embodiment 1-3 brewing:
| Color | Mouthfeel | Smell | |
| Embodiment one | It is bright, limpid | Delicate mouthfeel, salubrious, pleasantly sweet, anacidity astringent sense, entrance are soft | Contain fruit of Cherokee rose flavor, free from extraneous odour |
| Embodiment two | It is bright, limpid, it is penetrating | Delicate mouthfeel, pleasantly sweet, anacidity astringent sense, entrance are soft | Contain fruit of Cherokee rose flavor, free from extraneous odour |
| Embodiment three | Bright, limpid, deposit-free | Delicate mouthfeel, salubrious, pleasantly sweet, anacidity astringent sense, entrance are soft | Obviously contain fruit of Cherokee rose flavor, free from extraneous odour |
| Fruit of Cherokee rose soaked liquor | Color is dark yellow, slightly dark yellow precipitate object | Simple vinosity, mouthfeel is partially bitter, pierces tongue, slightly burning mouth | Without fruit of Cherokee rose flavor, and with pungent peculiar smell |
As can be seen from the above table, the wine of fruit of Cherokee rose produced using continuous low temperature fermentation technique provided by the invention, mouthfeel and pure
Degree will be substantially better than the wine of fruit of Cherokee rose obtained using immersion process, when being because of the soaking in Chinese liquor fruit of Cherokee rose, internal effectively battalion
It forms and point is not discharged utmostly, on the other hand changing to the flavor of original white wine is less because of the golden cherry impregnated
Contain moisture and some inevitable impurity in son, miscellaneous bacteria generates complicated metabolite, reduces the degree of wine, influence mouth
Sense.Also, it can be obtained by experiment, the time of fermentation, temperature, PH are crucial the mouthfeel and purity of wine, therefore, fermentation
Process directly determines distillation yield and the out quality of wine, and distillation yield is also big, then mouthfeel and purity are better, in the contained fruit of Cherokee rose
Effective component it is more.
It should be noted that, in this document, the terms "include", "comprise" or its any other variant are intended to non-row
His property includes, so that the process, method, article or equipment for including a series of elements not only includes those elements, and
And further include other elements that are not explicitly listed, or further include for this process, method, article or equipment institute it is intrinsic
Element.
Used herein a specific example illustrates the principle and implementation of the invention, the explanation of above example
It is merely used to help understand method and its core concept of the invention.The above is only a preferred embodiment of the present invention, it answers
When pointing out due to the finiteness of literal expression, and objectively there is unlimited specific structure, for the common skill of the art
For art personnel, without departing from the principle of the present invention, several improvement, retouching or variation can also be made, can also incited somebody to action
Above-mentioned technical characteristic is combined in the right way；These improve retouching, variation or combination, or the not improved structure by invention
Think and technical solution directly applies to other occasions, is regarded as protection scope of the present invention.
Claims (10)
1. being continuously fermented the production method of technology brewing wine of fruit of cherokee rose based on low temperature, which is characterized in that it the following steps are included:
S1, raw material preparation: by by sorting, clean, dry, be crushed, saccharifying agent and saccharification is added in the fruit of Cherokee rose raw material after deseeding
Enzyme carries out saccharification 1-2 hours, and wherein the weight of saccharifying agent is the 5-6% of raw material, and the weight of carbohydrase is the 0.1%- of raw material
0.2%；
S2, fermentation process: the fruit of Cherokee rose raw material in S1 by saccharification is added in fermentor, while the grape wine of dissolution is added
Yeast, pectinase solution, wherein the weight of wine yeast is the 0.03-0.06% of raw material, and the weight of pectase is raw material
0.004 ~ 0.006%, it at the uniform velocity stirs in tank；First stage will vacuumize in fermentor, then pass to nitrogen oxygen atmosphere to normal pressure,
Ratio of nitrogen to oxygen is 4 ~ 6:1, and temperature is 18 ~ 20 DEG C in tank, and when fermentation is 6 ~ 8 days a length of；Second stage is passed through nitrogen-titanium dioxide into tank
Sulphur gaseous mixture adjusts PH to 3.2 ~ 3.8, and temperature is upgraded to 28 ~ 30 DEG C in tank, and when fermentation is 8 ~ 12 days a length of, obtains fruit of Cherokee rose vinasse
Object；
S3, distillation brewing: the fruit of Cherokee rose vinasse object discharge in S2 fermentor is distilled, and classification is won, and classification storage is blent
Finished wine.
2. according to claim 1 continuously fermented the production method of technology brewing wine of fruit of cherokee rose based on low temperature, feature exists
In the weight of saccharifying agent is the 5% of raw material in the S1, and the weight of carbohydrase is the 0.1%% of raw material；Wine yeast in S2
Weight be the 0.05% of raw material, the weight of pectase is the 0.005% of raw material；Nitrogen oxygen ratio in first stage nitrogen oxygen atmosphere
Example is 5:1, and temperature is 20 DEG C, and when fermentation is 6 days a length of；In second stage, PH to 3.5 is adjusted, fermentor (1) interior temperature is upgraded to 30
DEG C, when fermentation, is 8 days a length of.
3. it is according to claim 1 or 2 based on low temperature continuously ferment technology brewing wine of fruit of cherokee rose production method production
System, which is characterized in that it includes fermentor (1), constant temperature water source (2), source nitrogen (3), source of oxygen (4), sulfur dioxide gas source
(5), the fermentor (1) includes tank body (11), cover (12), and tank body (11) outer wall is equipped with water jacket (111), water jacket
(111) side is equipped with water inlet pipe (112), and the other side is equipped with outlet pipe (113), and the water inlet pipe (112), outlet pipe (113) are logical
It crosses water pump (114) and constant temperature water source (2) piping connection is formed into a loop；Agitating shaft (13) are equipped with vertically in tank body (11), agitating shaft
(13) excircle is equipped with paddle (14), and agitating shaft (13) upper end is through on the outside of cover (12), and and rotary drive mechanism
(15) it is sequentially connected；Venthole (141) are equipped with positioned at agitating shaft (13) the lowermost paddle (14), the venthole
(141) by fermentor (1) external air pump (16) respectively with source nitrogen (3), source of oxygen (4), sulfur dioxide gas source (5) pipeline
Connection；Be additionally provided on the cover (12) with inside communicate feeding port (121), air extractor (122), exhaust valve (123) and
Pressure gauge (124)；The thermometer (1101) communicated with inside and PH detection meter (1102) are additionally provided with below the tank body (11).
4. according to claim 3 continuously fermented the production system of technology brewing wine of fruit of cherokee rose based on low temperature, feature exists
In staggeredly equipped with fin (115) between the water jacket (111) inside and tank body (11) outer wall.
5. according to claim 3 continuously fermented the production system of technology brewing wine of fruit of cherokee rose based on low temperature, feature exists
In the water inlet pipe (112), outlet pipe (113) inside multiple branches pipe (116) and water jacket (111) respectively by being connected to.
6. according to claim 3 continuously fermented the production system of technology brewing wine of fruit of cherokee rose based on low temperature, feature exists
In water jacket (111) lateral wall is equipped with insulating layer (117).
7. according to claim 3 continuously fermented the production system of technology brewing wine of fruit of cherokee rose based on low temperature, feature exists
In the rotary drive mechanism (15) includes motor (151), retarder (152), V belt translation component (153), the motor
(151), retarder (152) is fixedly arranged on the support of cover (12), and motor (151) output end and retarder (152) input terminal pass
The output end of dynamic connection, retarder (152) is sequentially connected by V belt translation component (153) and agitating shaft (13).
8. according to claim 3 continuously fermented the production system of technology brewing wine of fruit of cherokee rose based on low temperature, feature exists
In being equipped with Non-return air valve (142) on the venthole (141).
9. according to claim 8 continuously fermented the production system of technology brewing wine of fruit of cherokee rose based on low temperature, feature exists
In equipped with the runner communicated with venthole (141), agitating shaft inside the agitating shaft (13) the lowermost paddle (14)
(13) inner hollow, the upper end are equipped with rotary joint (17), the Non-return air valve (142) is by runner, agitating shaft (13) is internal,
Rotary joint (17) is connect by pipeline with the delivery outlet of air pump (16) afterwards.
10. according to claim 3 continuously fermented the production system of technology brewing wine of fruit of cherokee rose based on low temperature, feature exists
In the paddle (14) is equipped with water conservancy diversion inclined-plane (143).
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