CN110591860A - Dragon fruit wine making process - Google Patents
Dragon fruit wine making process Download PDFInfo
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- CN110591860A CN110591860A CN201910777215.7A CN201910777215A CN110591860A CN 110591860 A CN110591860 A CN 110591860A CN 201910777215 A CN201910777215 A CN 201910777215A CN 110591860 A CN110591860 A CN 110591860A
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a wine and a preparation process thereof, and particularly relates to a dragon fruit wine preparation process. A process for preparing dragon fruit wine comprises the following steps: (1) crushing: crushing the pulp of the dragon fruit, and removing juice flowing out during crushing to obtain dragon fruit paste; (2) mixing materials: mixing the dragon fruit paste and the white sugar uniformly, and adding the mixture into a yeast culture solution to obtain a fermentation raw material; (3) fermentation: pouring the fermentation raw materials into a sealed tank for fermentation; (4) clarification: after fermentation, adding bentonite into the tank; (5) and (3) after-fermentation: after adding bentonite, standing the tank for continuous after-fermentation; (6) and (3) low-temperature ageing: after post-fermentation, removing the precipitate, and continuously standing and ageing at low temperature to obtain the Honglong fruit wine. The dragon fruit wine prepared by the invention has mellow taste, higher sweetness and clearer and more bright color.
Description
Technical Field
The invention relates to a wine and a preparation process thereof, in particular to a dragon fruit wine preparation process.
Background
The dragon fruit has high anthocyanin content, especially red meat. Anthocyanins are antioxidants with significant efficacy and are effective in preventing vascular sclerosis and thus preventing heart attack and stroke due to blood clot formation; it also has effects in scavenging free radicals, and resisting aging; can also improve the prevention of brain cell degeneration and inhibit the occurrence of dementia. Therefore, the dragon fruit is adopted for brewing wine in the market at present, and the dragon fruit and the wine are cooperated to play a role in preventing angiosclerosis. In the prior art, the dragon fruit wine is prepared by cutting the dragon fruit into pieces and soaking the cut dragon fruit in the white spirit, and the prepared dragon fruit wine is spicy and not soft enough.
Disclosure of Invention
The invention aims to provide a process for making pitaya fruit wine, and solves the problems that the taste of the prepared pitaya fruit wine is spicy and not soft enough due to the adoption of a white spirit soaking process in the prior art.
In order to solve the technical problems, the invention adopts the following technical scheme:
a process for preparing dragon fruit wine comprises the following steps:
(1) crushing: crushing the pulp of the dragon fruit, and removing juice flowing out during crushing to obtain dragon fruit paste;
(2) mixing materials: mixing the dragon fruit paste and the white sugar uniformly, and adding the mixture into a yeast culture solution to obtain a fermentation raw material;
(3) fermentation: pouring the fermentation raw materials into a sealed tank for fermentation;
(4) clarification: after fermentation, adding bentonite into the tank;
(5) and (3) after-fermentation: after adding bentonite, standing the tank for continuous after-fermentation;
(6) and (3) low-temperature ageing: after post-fermentation, removing the precipitate, and continuously standing and ageing at low temperature to obtain the Honglong fruit wine.
The process does not add liquor, but mixes the mashed pitaya with white sugar, inserts yeast, adopts the direct fermentation of the pitaya instead of the soaking in the liquor, so that the prepared pitaya wine is more fragrant and mellow, and anthocyanin is retained to the maximum extent in the process. The juice flowing out is removed in the crushing step, and the yeast microorganism attached to the subsequent dragon fruit paste is used for fermentation, so that the fermentation of yeast is facilitated, and the ethanol is easily converted into acetaldehyde in the juice during fermentation. In the fermentation process, bentonite is added for clarification, residues and dragon fruit seeds in the fermented wine are removed, and the prepared dragon fruit wine is clear and mellow. In the low-temperature ageing process, on one hand, the fermentation is further continued, and on the other hand, the fermentation is slow in low-temperature environment, so that the formation of alcohol-sweet substances is facilitated, and the growth of harmful bacteria is prevented.
Preferably, in the crushing step, the dragon fruit pulp is subjected to low-temperature treatment at 0-5 ℃ before being crushed, and the temperature is kept at the temperature; during crushing, the temperature is controlled to be-5-0 ℃, and the time is not more than 15 minutes. The fruit juice outflow in the crushing process can be reduced, the loss of anthocyanin and sugar can be reduced, meanwhile, the sugar content of the dragon fruit can be increased due to low-temperature treatment before crushing, and the prepared dragon fruit wine is sweeter.
Preferably, in the mixing step, the dragon fruit paste is 90-110 parts by weight, the white sugar is 5-8 parts by weight, and the yeast culture solution is 1.5-2 parts by weight.
Preferably, in the fermentation step, the fermentation temperature is 12-15 ℃, and the fermentation lasts for 3-4 weeks. The fermentation temperature is favorable for the growth of yeast.
Preferably, in the clarification step, the adding amount of the bentonite is 1.8-2.5 g/L.
Preferably, in the post-fermentation step, the post-fermentation temperature is 10-12 ℃, and the fermentation lasts for 2-3 weeks. Lower temperature is adopted during post fermentation, which is beneficial to controlling the formation of higher alcohol and reducing the acid rising degree.
Preferably, in the low-temperature ageing step, the temperature is controlled to be-2 to-0 ℃, the time is 3 to 5 days, and the formed ice crystals are removed. Reduce water content, and increase alcohol content and sweetness.
Preferably, the dragon fruit is red-heart dragon fruit.
Preferably, in the mixing step, carbon dioxide is introduced into the mixture of the dragon fruit paste and the white sugar after the dragon fruit paste and the white sugar are mixed, and the mixing lasts for 10-15 minutes. The mixture is made to form a sand shape, and more air holes containing carbon dioxide are formed in the middle, so that the attachment surface area of the yeast is increased, and the growth of the yeast is facilitated.
Compared with the prior art, the invention can at least produce one of the following beneficial effects: the dragon fruit wine prepared by the invention has mellow taste, higher sweetness and clearer and more bright color.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
a process for preparing dragon fruit wine comprises the following steps:
(1) crushing: crushing the pulp of the dragon fruit, and removing juice flowing out during crushing to obtain dragon fruit paste;
(2) mixing materials: mixing the dragon fruit paste and the white sugar uniformly, and adding the mixture into a yeast culture solution to obtain a fermentation raw material; according to the weight parts, 110 parts of dragon fruit paste, 5 parts of white sugar and 2 parts of yeast culture solution are calculated;
(3) fermentation: pouring the fermentation raw materials into a sealed tank for fermentation at 15 ℃ for 3 weeks;
(4) clarification: after fermentation, adding bentonite into the tank, wherein the adding amount of the bentonite is 2.5 g/L;
(5) and (3) after-fermentation: after adding bentonite, standing the tank for further fermentation at 12 ℃ for 2 weeks;
(6) and (3) low-temperature ageing: after post-fermentation, removing precipitate, continuously standing at low temperature for aging at 0 deg.C for 5 days, and removing ice crystal to obtain Honglong fruit wine.
Example 2:
a process for preparing dragon fruit wine comprises the following steps:
(1) crushing: crushing the pulp of the dragon fruit, and removing juice flowing out during crushing to obtain dragon fruit paste;
(2) mixing materials: mixing the dragon fruit paste and the white sugar uniformly, and adding the mixture into a yeast culture solution to obtain a fermentation raw material; according to the weight parts, the pitaya paste is 90 parts, the white sugar is 8 parts, and the yeast culture solution is 1.5 parts;
(3) fermentation: pouring the fermentation raw materials into a sealed tank for fermentation at 12 ℃ for 3 weeks;
(4) clarification: after fermentation, adding bentonite into the tank, wherein the adding amount of the bentonite is 1.8 g/L;
(5) and (3) after-fermentation: after adding bentonite, standing the tank for further fermentation at 10 ℃ for 3 weeks;
(6) and (3) low-temperature ageing: after post-fermentation, removing precipitate, continuously standing at low temperature for aging at-2 deg.C for 3 days, and removing ice crystal to obtain Honglong fruit wine.
Example 3:
a process for preparing dragon fruit wine comprises the following steps:
(1) crushing: taking red-heart pitaya pulp, carrying out low-temperature treatment at 0 ℃, crushing when the temperature is at the temperature, controlling the temperature to be-5 ℃ during crushing, wherein the time is not more than 15 minutes, and removing juice flowing out during crushing to obtain pitaya paste;
(2) mixing materials: mixing the dragon fruit paste and the white sugar uniformly, and adding the mixture into a yeast culture solution to obtain a fermentation raw material; the production process comprises the following steps of (1) calculating according to parts by weight, 100 parts of dragon fruit paste, 6 parts of white sugar and 1.5 parts of yeast culture solution;
(3) fermentation: pouring the fermentation raw materials into a sealed tank for fermentation at 12 ℃ for 4 weeks;
(4) clarification: after fermentation, adding bentonite into the tank, wherein the adding amount of the bentonite is 2 g/L;
(5) and (3) after-fermentation: after adding bentonite, standing the tank for further fermentation at 12 ℃ for 2 weeks;
(6) and (3) low-temperature ageing: after post-fermentation, removing precipitate, continuously standing at low temperature for aging at 0 deg.C for 5 days, and removing ice crystal to obtain Honglong fruit wine.
The most preferred embodiment is as follows:
a process for preparing dragon fruit wine comprises the following steps:
(1) crushing: taking red-heart pitaya pulp, carrying out low-temperature treatment at 5 ℃, crushing when the temperature is at the temperature, controlling the temperature to be 0 ℃ during crushing, wherein the time is not more than 15 minutes, and removing juice flowing out during crushing to obtain pitaya paste;
(2) mixing materials: uniformly mixing the dragon fruit paste and the white sugar, introducing carbon dioxide into the mixture of the dragon fruit paste and the white sugar, continuing for 10-15 minutes, and adding a yeast culture solution to obtain a fermentation raw material; the production process comprises the following steps of (1) calculating according to parts by weight, 100 parts of dragon fruit paste, 6 parts of white sugar and 1.5 parts of yeast culture solution;
(3) fermentation: pouring the fermentation raw materials into a sealed tank for fermentation at 12 ℃ for 4 weeks;
(4) clarification: after fermentation, adding bentonite into the tank, wherein the adding amount of the bentonite is 2 g/L;
(5) and (3) after-fermentation: after adding bentonite, standing the tank for further fermentation at 10 ℃ for 3 weeks;
(6) and (3) low-temperature ageing: after post-fermentation, removing precipitate, continuously standing at low temperature for aging at-2 deg.C for 5 days, and removing ice crystal to obtain Honglong fruit wine.
Reference throughout this specification to multiple illustrative embodiments means that a particular method described in connection with the embodiments is included in at least one embodiment described generally throughout this application. The appearances of the same phrase in various places in the specification are not necessarily all referring to the same embodiment. Further, while a method is described in connection with any one embodiment, it is to be understood that it is within the scope of the invention to implement such a method in connection with other embodiments.
Claims (9)
1. A dragon fruit wine making process is characterized in that: the method comprises the following steps:
(1) crushing: crushing the pulp of the dragon fruit, and removing juice flowing out during crushing to obtain dragon fruit paste;
(2) mixing materials: mixing the dragon fruit paste and the white sugar uniformly, and adding the mixture into a yeast culture solution to obtain a fermentation raw material;
(3) fermentation: pouring the fermentation raw materials into a sealed tank for fermentation;
(4) clarification: after fermentation, adding bentonite into the tank;
(5) and (3) after-fermentation: after adding bentonite, standing the tank for continuous after-fermentation;
(6) and (3) low-temperature ageing: after post-fermentation, removing the precipitate, and continuously standing and ageing at low temperature to obtain the Honglong fruit wine.
2. The dragon fruit wine making process according to claim 1, which is characterized in that: in the crushing step, the dragon fruit pulp is subjected to low-temperature treatment at 0-5 ℃ before being crushed, and the temperature is kept at the temperature; during crushing, the temperature is controlled to be-5-0 ℃, and the time is not more than 15 minutes.
3. The dragon fruit wine making process according to claim 1, which is characterized in that: in the material mixing step, 90-110 parts of dragon fruit paste, 5-8 parts of white sugar and 1.5-2 parts of yeast culture solution are calculated according to parts by weight.
4. The dragon fruit wine making process according to claim 1, which is characterized in that: in the fermentation step, the fermentation temperature is 12-15 ℃, and the fermentation lasts for 3-4 weeks.
5. The dragon fruit wine making process according to claim 1, which is characterized in that: in the clarification step, the adding amount of the bentonite is 1.8-2.5 g/L.
6. The dragon fruit wine making process according to claim 1, which is characterized in that: in the post-fermentation step, the post-fermentation temperature is 10-12 ℃, and the fermentation lasts for 2-3 weeks.
7. The dragon fruit wine making process according to claim 1, which is characterized in that: in the low-temperature ageing step, the temperature is controlled to be-2 to-0 ℃, the time is 3 to 5 days, and the formed ice crystals are removed.
8. The dragon fruit wine making process according to claim 1, which is characterized in that: the dragon fruit is red-core dragon fruit.
9. The dragon fruit wine making process according to claim 1, which is characterized in that: in the material mixing step, carbon dioxide is introduced into a mixture of the dragon fruit paste and the white sugar after the dragon fruit paste and the white sugar are mixed, and the mixing lasts for 10-15 minutes.
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| CN201910777215.7A CN110591860A (en) | 2019-08-22 | 2019-08-22 | Dragon fruit wine making process |
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