CN110684624A

CN110684624A - Preparation method of high-end plum brewed wine and distilled wine thereof

Info

Publication number: CN110684624A
Application number: CN201810729324.7A
Authority: CN
Inventors: 伍廷超
Original assignee: Guizhou Green Landscape Agricultural Science And Technology Development Co Ltd
Current assignee: Guizhou Green Landscape Agricultural Science And Technology Development Co Ltd
Priority date: 2018-07-04
Filing date: 2018-07-04
Publication date: 2020-01-14

Abstract

The invention discloses a preparation method of high-end plum brewed wine and distilled wine thereof, which comprises the following steps: (1) selecting materials; (2) cleaning; (3) crushing; (4) CO2 impregnation; (5) carrying out enzymolysis; (6) clarifying; (7) adjusting components; (8) adding yeast; (9) controlling the temperature for fermentation; (10) pouring wine; (11) storing; (12) ageing, (13) glue adding, (14) filtering, (15) blending, (16) freezing, (17) clarifying plate filtering, (18) (19) sterilizing plate filtering, (20) sterilizing membrane filtering, (21) filling, and (22) bottle storage, and the invention has the advantages that: the bitter and astringent feeling of plum wine is eliminated by using the composite clarifying agent, so that the fruit fragrance is purer and stronger; the stability of the wine is improved simultaneously by freezing treatment; secondary fermentation (MLF) is carried out, the acidity of the wine body is effectively reduced, the sharp sour feeling is eliminated, and the wine body structure is mellow and full; the whole fermentation is carried out, the process flow is shortened, and the energy consumption is saved; the residue is fermented for the second time, so that the utilization rate is improved.

Description

Preparation method of high-end plum brewed wine and distilled wine thereof

Technical Field

The invention relates to the technical field of processes for preparing fermented wine and distilled wine by fruits, in particular to a preparation method of high-end plum brewed wine and distilled wine thereof.

Background

The plum belongs to stone fruits, is rich in variety, is a fruit with homology of medicine and food in a wide distribution range in China, and according to the determination of related departments, every 100 g of plum contains 117.2-221.9 kilojoules of energy, 8.8 g of sugar, 0.7 g of protein, 0.25 g of fat, 100-360 micrograms of provitamin A (carotene), O.3 mg of nicotinic acid, more than 6 mg of calcium, 12 mg of phosphorus, 0.3 mg of iron, 130 mg of potassium and 27 mg of vitamin A, and in addition, other minerals, various amino acids, asparagines, cellulose and the like. These nutritional components of plums are essential for human health and life metabolism. However, the method is characterized by being not durable in storage, basically selling fresh food, few processed products, and causing a great amount of rottenness of raw materials every year and great economic loss because the existing preservation technology is not closed. And because of the shortage of the transportation and preservation technology, many excellent varieties in China cannot be exported. Particularly in Zhenning county of Guizhou, because the quality of the honey plums and the ice crispy plums is famous nationwide, the large-scale planting leads the yield of the peaceful plums to be increased geometrically in successive years, the existing plum planting area reaches over 10 ten thousand mu, the yield per year exceeds 4 hundred million jin, and because the time from the mature to the picking of the plums is only about 45 days, the nearby digestion of the plums becomes a problem which is urgently needed to be solved by fruit growers. Under the condition, deep-processed products are manufactured by utilizing the modern biotechnology, so that the added value of the products can be improved, and a way is found for fruit growers. The fruit wine brewed by taking fruits as raw materials accords with the national wine development guideline, namely that high wine is converted into low wine, grain wine is converted into fruit wine, and distilled wine is converted into fermented wine, so the fruit wine has wide development prospect, however, most of the fruit wines in the market at present are grape wines, the quality is uneven, and some or even excessive food additives such as pigments, preservatives and the like are added, so that adverse effects are caused to consumers.

Disclosure of Invention

The purpose of the invention is as follows: aiming at the problems in the prior art, the plum wine produced by the technology is full-juice fermented wine, and the technical difficulties of overcoming are that 1, the pulp on the kernel is not easy to be completely removed. 2. Plum wine has strong bitter and astringent feeling and is not easy to remove. 3. The colloid stability is poor, and secondary precipitation is easily formed in bottled wine; 4. easy oxidation and easy change of wine color. 5. The typicality is poor, and the brewed plum wine has no distinct plum fruit flavor.

The technical scheme is as follows: a preparation method of high-end plum brewed wine and distilled wine thereof comprises the following steps:

(1) selecting materials, wherein the materials are required to be completely mature, have strong fragrance, no mildew, no rot, no insect pest and no green Chinese olive, (2) cleaning, and respectively washing with 2% alkali water, 2% citric acid, 3% sulfurous acid and water in sequence; (3) crushing; (4) soaking in CO2, and charging food grade CO2 into the fermentation tank filled with ice crisp plum; (5) performing enzymolysis, namely performing self-flowing juice enzymolysis on the fruit pulp after the impregnation is finished, and decomposing the fruit pulp by using pectinase; (6) clarifying; (7) adjusting components; (8) adding yeast; (9) controlling the temperature for fermentation; (10) pouring wine; (11) storing; (12) aging; (13) gluing; (14) filtering; (15) blending; (16) freezing; (17) filtering by a clarifying plate; (18) filtering by a sterilizing plate; (19) filtering by using a sterilization membrane; (20) filling; (21) and (5) bottling and storing.

Specifically, the step (1) requires complete maturity, strong fragrance, no mildew, no rot, no insect pest and no green Chinese olive. The ice crispy plum of six horses in Zhenning county of Guizhou province is selected as a raw material.

Specifically, the fermentation tank filled with the ice plums is filled with food-grade CO2 in the step (4), and the volume ratio of CO2 to the volume of the fermentation tank is 1 to 3; finally, the pot was sealed with a little SO 2.

Specifically, during enzymolysis in the step (5), Lallzymec pectinase is used for decomposing the pulp, the addition amount is 15g/T pulp, the enzymolysis temperature is 15 ℃, and the time is 24 hours.

Specifically, BV Angel dry yeast with high activity is selected in the step (8), and the addition amount is 150 g-180 g/T fruit juice.

Specifically, the fermentation temperature in the step (9) is controlled to be 18-20 ℃, and density measurement is carried out every day during fermentation.

Specifically, step (6) clarifies the wine base with a mixed clarifier called HHM, and a gradient experiment is carried out before adding.

Specifically, the step (14) uses a fine filter membrane of 0.20um to filter the wine.

Specifically, tannin (OENOTANNIN INITIAL, france) is added before blending in step (10). The dosage is 5-20 g/hL.

Has the advantages that: compared with the prior art, the invention has the advantages that: the bitter and astringent feeling of plum wine is eliminated by using the composite clarifying agent, so that the fruit fragrance is purer and stronger; the stability of the wine is improved simultaneously by freezing treatment; secondary fermentation (MLF) is carried out, the acidity of the wine body is effectively reduced, the sharp sour feeling is eliminated, and the wine body structure is mellow and full; the whole fermentation is carried out, the process flow is shortened, and the energy consumption is saved; the residue is fermented for the second time, so that the utilization rate is improved, and the benefit is increased; the raw materials are the ice crispy plums in the six-horses town of Zhening county, Guizhou province, the plum variety is thin in peel, the pulp contains less cellulose, and the pulp and the kernel of the mature ice crispy plums are naturally separated, so that the whole plums are subjected to CO2 dipping fermentation. Therefore, the process flow is shortened, the energy consumption is reduced, and the cost is saved. The whole fermentation has another advantage that the self-flowing juice fermentation has high clarity, the use of a clarifying agent is reduced, and the cost is saved. The crushing, secondary coring and beating are not needed, so that the labor intensity is greatly reduced, and the production efficiency is improved. Taking the fruit residue after the gravity flow juice for secondary fermentation for distilling into high-degree plum fruit wine, and using the residue after distillation for direct feed or producing granulated feed and fertilizer, thereby improving the utilization rate of by-products and increasing economic benefits

Detailed Description

Example one

A preparation method of high-end plum brewed wine and distilled wine thereof comprises the following steps: (1) selecting materials, wherein the materials are required to be completely mature, have strong fragrance, no mildew, no rot, no insect pest and no green Chinese olive, (2) cleaning, and respectively washing with 2% alkali water, 2% citric acid, 3% sulfurous acid and water in sequence; (3) crushing; (4) soaking in CO2, and charging food grade CO2 into the fermentation tank filled with ice crisp plum; (5) performing enzymolysis, namely performing self-flowing juice enzymolysis on the fruit pulp after the impregnation is finished, and decomposing the fruit pulp by using pectinase; (6) clarifying; (7) adjusting components; (8) adding yeast; (9) controlling the temperature for fermentation; (10) pouring wine; (11) storing; (12) aging; (13) gluing; (14) filtering; (15) blending; (16) freezing; (17) filtering by a clarifying plate; (18) filtering by a sterilizing plate; (19) filtering by using a sterilization membrane; (20) filling; (21) and (5) bottling and storing.

Specifically, tannin (OENOTANNIN INITIAL, france) is added before blending in step (10). The dosage is 5-20 g/hL

Example two

A preparation method of high-end plum brewed wine and distilled wine thereof comprises the following steps:

1. the raw materials are required to be completely mature, have rich fragrance, no mildew, no rot, no insect pest and no green Chinese olive. The frozen and crisp plum of six horses in Zhenning county of Guizhou province is selected as a raw material, and the kernel and the pulp of the mature frozen and crisp plum are naturally separated (called as stoning in common words), so that the frozen and crisp plum is a preferred material for preparing the plum wine.

2. Washing with tap water; washing with 2% alkali water; washing with clear water; pickling with 2% citric acid; washing with clear water; washing with 3% sulfurous acid water; and (5) washing with water.

3. Picking, removing green fruits and rotten fruits, and removing fruit stalks and fruit leaves.

4. And (4) secondary cleaning, namely secondary cleaning is carried out on the raw materials by using deionized sterile water.

5. Drying, namely drying the cleaned plums by using an air blower;

6. canning the ice plums with dry surfaces;

7. soaking in CO2, filling food grade CO2 into a fermentation tank filled with ice plums, wherein the volume ratio of CO2 to the fermentation tank is 1 to 3; finally, the pot was sealed with a little SO 2.

8. After the immersion, the pulp is decomposed by pectinase from the flowing juice, the pectinase is firstly dissolved by the fruit juice, the addition amount is 140-170 g, the enzymolysis temperature is about 15-25 ℃, and the time is 24 hours.

9. And (4) clarification, namely clarifying the fruit pulp subjected to enzymolysis and taking supernatant.

10. Adding white granulated sugar into the clear juice for fermentation, wherein the adding amount is 8% -12%, the measured sugar degree is about 24 ℃, and adjusting the pH value to be 4.2-4.6. Adding Angel yeast for fermentation, and activating yeast before inoculation. The fermentation temperature is controlled between 18-25 deg.C, the density measurement is carried out every day during the fermentation period, and the fermentation time of the self-flowing juice is about 15-25 d. The addition amount of yeast is 50-180 g/ton of fruit juice, and the full-tank closed circulation pump is carried out for 2 times per week, and the operation is stopped after four weeks. (generally, the residual sugar content is lower than about 4g/L, so that the end of the alcoholic fermentation can be determined).

1. Pouring wine, or when the density is less than 1.000, basically finishing the fermentation, adding H2SO3 until the free SO2 in the wine is 50ppm, settling for 2-3 days, pouring wine lees to the bottom of the pot after clarification, and pouring the raw wine into another pot for continuous fermentation.

12. Inoculating lactobacillus for malic acid-lactic acid fermentation, and performing acid reduction fermentation. The inoculation amount is 3% -5%, and sulfur supplementation and fermentation termination are judged according to the mouthfeel. The SO2 supplement amount is 60-80 mg/L.

13. Tannin (OENOTANNIN INITIAL, france) was added. The dosage is 5-20 g/hL.

14. During the storage, the wine base becomes clear from turbidity, wine lees continue to sink, and the wine lees are poured into the jar for the second time after 20 to 30 days.

15. Ageing the temperature during ageing is required to be kept below 20 ℃ and the free SQ2 is kept at 50 ppm. Aging for 2 months. And carrying out cylinder inversion for the third time. And continuously ageing for 6 months. And fourthly, reversing the cylinder.

16. And (3) fining, namely clarifying the raw wine by using an HHM composite clarifying agent to ensure that the raw wine achieves the aim of clarifying and stabilizing. Clear solution with concentration of 10g/l is prepared. And (5) gradually carrying out gradient experiments to determine the optimal glue dispensing amount. The 10T raw wine is recommended to be applicable to 220L-270L.

17. Filtering, namely adding the gel for about 15 days to ensure that the wine body becomes clear and transparent gradually, directly adding a proper amount of diatomite, circularly filtering by using a diatomite filter until the wine liquid is clear and transparent, and pumping the wine liquid into another tank by using a food-grade stainless steel pump for storage.

18. Adding ascorbic acid for resisting oxidation and protecting color, and keeping stability of wine color. The addition amount of the ascorbic acid is 200 g-300 g/T.

19. Blending, namely blending plum wine of different batches according to the requirements of finished products.

20. Freezing treatment, wherein the treatment temperature is 0.5 ℃ above the freezing point, and the freezing treatment is carried out for about 7 days.

21. Filtering with sterilizing plate, and adding yeast and bacteria for removing wine body into plate-and-frame filter.

22. And (4) stability test, namely performing cold stability, heat stability, oxidation stability, protein stability and biological stability test on the plum wine before filling, and entering the next procedure after all the plum wine is qualified.

23. Sterile filtration (microfiltration) the liquor was sterile filtered through 0.45u and 0.20u nylon membranes.

24. And (4) quality inspection results: V/V is 12.1%; BOX is 2.67 g/l; total acid 6.16g/l, total SO2 15.4 mg/l; free SO 2-5.23 mg/L, PH-3.45; the dry extract was 25.2 g/L. The total number of colonies is less than or equal to 50cru/mL, the Escherichia coli is 3MPN/100mL, and pathogenic bacteria are not detected; is far higher than the national standard and can be filled.

25. And (4) filling, namely filling by using a negative pressure filling machine.

26. And (4) bottling, namely, horizontally placing or pouring the filled finished product, wherein the environment temperature is preferably 18-20 ℃, and the relative humidity is 70-75%.

27. Adding pectinase for enzymolysis, adding white sugar after enzymolysis, and adding Angel high-activity dry yeast and aroma-producing yeast according to certain amount for co-fermentation. The Angel high-activity dry yeast and aroma-producing yeast need to be activated before inoculation. The activation method comprises the following steps: heating to 35-38 deg.C with distilled water or fruit juice, adding white sugar to obtain 5% solution, adding yeast, activating for about 15min, controlling fermentation temperature at 18-25 deg.C, and determining that the alcohol fermentation is finished when the residual sugar content is lower than 4 g/L.

29. Adding appropriate amount of water into the fermented fructus Pruni Salicinae residue, and pumping into a distillation retort with a rotor pump for distillation. Obtaining the original brandy. The raw brandy obtained from each residue distillation was subjected to a second distillation. Removing head and tail when receiving wine. The brandy (plum distilled liquor) can be obtained as a finished product. Adding oak chips, sealing and aging for 1 year. After fine filtration, blending, quality inspection, filling and packaging,

30. The distilled residue is used directly as feed or fertilizer or added with additives to press pellet feed.

Claims

1. A preparation method of high-end plum brewed wine and distilled wine thereof comprises the following steps: (1) selecting materials, wherein the materials are required to be completely mature, have strong fragrance, no mildew, no rot, no insect pest and no green Chinese olive, (2) cleaning, and respectively washing with 2% alkali water, 2% citric acid, 3% sulfurous acid and water in sequence; (3) crushing; (4) soaking in CO2, and charging food grade CO2 into the fermentation tank filled with ice crisp plum; (5) performing enzymolysis, namely performing self-flowing juice enzymolysis on the fruit pulp after the impregnation is finished, and decomposing the fruit pulp by using pectinase; (6) clarifying; (7) adjusting components; (8) adding yeast; (9) controlling the temperature for fermentation; (10) pouring wine; (11) storing; (12) aging; (13) gluing; (14) filtering; (15) blending; (16) freezing; (17) filtering by a clarifying plate; (18) filtering by a sterilizing plate; (19) filtering by using a sterilization membrane; (20) filling; (21) and (5) bottling and storing.

2. The method for preparing high-end plum brewed wine and distilled wine thereof as claimed in claim 1, wherein the method comprises the following steps: the step (1) requires complete maturity, strong fragrance, no mildew, no rot, no insect pest and no green Chinese olive. The ice crispy plum of six horses in Zhenning county of Guizhou province is selected as a raw material.

3. The method for preparing high-end plum brewed wine and distilled wine thereof as claimed in claim 1, wherein the method comprises the following steps: filling food-grade CO2 into the fermentation tank filled with the ice plums in the step (4), wherein the volume ratio of CO2 to the volume of the fermentation tank is 1 to 3; finally, the pot was sealed with a little SO 2.

4. The method for preparing brewed wine of high-end plums and distilled wine thereof as claimed in claim 1, wherein the fruit pulp is decomposed by Lallzymec pectinase in French China during enzymolysis in step (5), the addition amount is 15g/T fruit pulp, the enzymolysis temperature is 15 ℃, and the time is 24 hours.

5. The method for preparing high-end plum brewed wine and distilled wine thereof as claimed in claim 1, wherein BV Angel dry yeast with high activity is selected in the step (8), and the addition amount is 150-180 g/T fruit juice.

6. The method for preparing the high-end plum brewed wine and the distilled wine thereof according to claim 1, wherein the fermentation temperature in the step (9) is controlled to be 18-20 ℃, and the density measurement is carried out every day during the fermentation.

7. The method for preparing high-end plum brewed wine and distilled wine thereof as claimed in claim 1, wherein step (6) is to clarify raw wine with a mixed clarifying agent called HHM, and perform gradient experiment before adding.

8. The method for preparing high-end plum brewed wine and distilled wine thereof as claimed in claim 1, wherein the method comprises the following steps: and (14) filtering the wine liquid by using a fine filtering membrane of 0.20 um.

9. The method for preparing high-end plum brewed wine and distilled wine thereof as claimed in claim 1, wherein the method comprises the following steps: tannin (OENOTANNIN INITIAL, france) is added before blending in step (10). The dosage is 5-20 g/hL.