CN110777028A - Brewing method of aronia melanocarpa fruit wine - Google Patents
Brewing method of aronia melanocarpa fruit wine Download PDFInfo
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- CN110777028A CN110777028A CN201810758696.2A CN201810758696A CN110777028A CN 110777028 A CN110777028 A CN 110777028A CN 201810758696 A CN201810758696 A CN 201810758696A CN 110777028 A CN110777028 A CN 110777028A
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- 240000005662 Aronia melanocarpa Species 0.000 title claims abstract description 119
- 235000007425 Aronia melanocarpa Nutrition 0.000 title claims abstract description 119
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 75
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 98
- 230000004151 fermentation Effects 0.000 claims abstract description 98
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 97
- 239000011550 stock solution Substances 0.000 claims abstract description 60
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 39
- 235000014101 wine Nutrition 0.000 claims abstract description 28
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 23
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 43
- 235000015203 fruit juice Nutrition 0.000 claims description 36
- 238000001914 filtration Methods 0.000 claims description 20
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 108010010803 Gelatin Proteins 0.000 claims description 12
- 229920000159 gelatin Polymers 0.000 claims description 12
- 239000008273 gelatin Substances 0.000 claims description 12
- 235000019322 gelatine Nutrition 0.000 claims description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 3
- 238000012544 monitoring process Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 7
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 210000002615 epidermis Anatomy 0.000 description 5
- 238000003306 harvesting Methods 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
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- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
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- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- 229910001220 stainless steel Inorganic materials 0.000 description 1
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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
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- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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Abstract
The invention discloses a brewing method of aronia melanocarpa fruit wine, relates to the field of fruit wine brewing, and aims to shorten the fermentation time of aronia melanocarpa brewing and increase the taste of the aronia melanocarpa fruit wine. The Aronia melanocarpa juice is subjected to sugar mixing treatment according to the generated wine with the alcohol content of 11-15 degrees to obtain mixed candy juice; adding dry yeast and pectinase into the sugar-mixed juice, and fermenting at 8-25 deg.C until the sugar degree of the sugar-mixed juice is reduced to 1g/L to obtain a fermentation stock solution; and clarifying the fermentation stock solution and storing at low temperature to obtain the aronia melanocarpa fruit wine.
Description
Technical Field
The invention relates to the field of fruit wine brewing, in particular to a brewing method of aronia melanocarpa fruit wine.
Background
Aronia melanocarpa (Aronia melanocarpa) is a rosaceous deciduous shrub native to the northeast of the United states. The Aronia melanocarpa fruit is rich in flavone, anthocyanin, polyphenol and other substances, and the extract of the Aronia melanocarpa fruit has special effect on treating heart disease, hypertension and other cardiovascular and cerebrovascular diseases.
In the early stage of brewing the aronia melanocarpa fruit wine, the aronia melanocarpa fruit juice needs to be sterilized and disinfected by sulfur dioxide, so that the mixed bacteria in the fermentation process of the aronia melanocarpa fruit juice are inhibited, the content of particles in the aronia melanocarpa fruit juice is reduced, the aronia melanocarpa fruit juice is kept clear in the fermentation process, but the content of free sulfur dioxide in the aronia melanocarpa fruit juice is increased, and the fermentation time of the aronia melanocarpa fruit juice is prolonged. Moreover, the free sulfur dioxide contained in the aronia melanocarpa juice can also affect the taste of the brewed aronia melanocarpa fruit wine.
Disclosure of Invention
The invention provides a brewing method of aronia melanocarpa fruit wine, which aims to shorten the fermentation time of aronia melanocarpa brewing and increase the taste of the aronia melanocarpa fruit wine.
In order to achieve the purpose, the invention adopts the following technical scheme:
a brewing method of aronia melanocarpa fruit wine comprises the following steps:
carrying out sugar regulation treatment on the aronia melanocarpa juice according to the generated 11-15-degree wine to obtain sugar-regulated juice with the sugar degree of 13-16 g/L;
adding dry yeast and pectinase into the sugar-mixed juice, and fermenting at 8-25 deg.C until the sugar degree of the sugar-mixed juice is reduced to 1g/L to obtain a fermentation stock solution;
and clarifying the fermentation stock solution and storing at low temperature to obtain the aronia melanocarpa fruit wine.
Compared with the prior art, in the brewing method of the aronia melanocarpa fruit wine, sugar is added to the aronia melanocarpa fruit juice according to the generated wine with the alcohol content of 11-15 degrees; the dry yeast and the pectinase are added into the mixed candy juice and the mixed candy juice is fermented at the temperature of 8-25 ℃, so that the mixed candy juice can be fermented by the yeast and enzymolyzed by the pectinase at a lower temperature, other mixed bacteria are inhibited from growing, the mixed candy juice is fermented normally, the problem that the taste of the aronia melanocarpa fruit wine is poor due to the influence of the mixed bacteria on the fermentation is solved, and the problem that the fermentation time is prolonged due to the inhibition of the mixed bacteria by adding sulfur dioxide in the prior art is solved. Moreover, after the fermentation of the fermented sweet mixing juice is finished, the sugar degree of the fermented sweet mixing juice is reduced to 1g/L, so that the obtained aronia melanocarpa fruit wine has good taste.
In addition, after the fermentation is finished, the fermentation stock solution is clarified, so that the influence of precipitates contained in the fermentation stock solution on the quality of the aronia melanocarpa fruit wine is avoided. Moreover, the quality of the aronia melanocarpa fruit wine can be ensured to be stable by storing the clear liquid of the fruit wine at low temperature, so that the aronia melanocarpa fruit wine can be prepared at a later stage.
Drawings
FIG. 1 is a first flow chart of a method for brewing Aronia melanocarpa fruit wine according to an embodiment of the present invention;
FIG. 2 is a second flow chart of a method for brewing Aronia melanocarpa fruit wine according to an embodiment of the present invention;
FIG. 3 is a flow chart of the addition of dry yeast and pectinase to the sugar blended juice and fermentation at 8-25 ℃ in accordance with an embodiment of the invention;
FIG. 4 is a flow chart of clarification and low-temperature preservation of fermentation liquid according to an embodiment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1 and fig. 2, the method for brewing aronia melanocarpa wine provided by the embodiment of the invention comprises the following steps:
step S200: and (3) carrying out sugar regulation treatment on the aronia melanocarpa juice according to the generated wine with the alcohol content of 11-15 degrees to obtain sugar-regulated juice.
Step S300: adding dry yeast and pectinase into the sugar-mixed juice, and fermenting at 8-25 deg.C until sugar degree of the sugar-mixed juice is reduced to 1g/L to obtain fermentation stock solution, wherein the fermentation stock solution is easily available in stainless steel container.
Step S400: and clarifying the fermentation stock solution and storing at low temperature to obtain the aronia melanocarpa fruit wine.
Based on the process of the brewage method of the aronia melanocarpa fruit wine, sugar adjustment treatment is carried out on aronia melanocarpa fruit juice by using wine with the alcohol content of 11-15 degrees; the dry yeast and the pectinase are added into the mixed candy juice and the mixed candy juice is fermented at the temperature of 8-25 ℃, so that the mixed candy juice can be fermented by the yeast and enzymolyzed by the pectinase at a lower temperature, other mixed bacteria are inhibited from growing, the mixed candy juice is fermented normally, the problem that the taste of the aronia melanocarpa fruit wine is poor due to the influence of the mixed bacteria on the fermentation is solved, and the problem that the fermentation time is prolonged due to the inhibition of the mixed bacteria by adding sulfur dioxide in the prior art is solved. Moreover, after the fermentation of the fermented sweet mixing juice is finished, the sugar degree of the fermented sweet mixing juice is reduced to 1g/L, so that the obtained aronia melanocarpa fruit wine has good taste.
In addition, after the fermentation is finished, the fermentation stock solution is clarified, so that the influence of precipitates contained in the fermentation stock solution on the quality of the aronia melanocarpa fruit wine is avoided. Moreover, the quality of the aronia melanocarpa fruit wine can be ensured to be stable by storing the clear liquid of the fruit wine at low temperature, so that the aronia melanocarpa fruit wine can be prepared at a later stage.
The aronia melanocarpa fruit wine brewed by the brewing method can be prepared according to actual needs.
As shown in fig. 1 and 2, before the sugar-adjusting treatment is performed on the black chokeberry juice, the method for brewing the black chokeberry wine according to the embodiment of the present invention further includes:
step S100: crushing fresh Aronia melanocarpa fruit to obtain Aronia melanocarpa juice containing residue. The selected fresh Aronia melanocarpa fruit is fully mature, bright in color, free of diseases and mildew, impurities are removed, dirt on the epidermis is washed clean, and harvesting is started according to weather conditions before and after 9 months and 5 days every year.
The aronia melanocarpa juice containing residues can be directly used for fermentation, or can be filtered and then fermented.
When the aronia melanocarpa juice containing the residue is filtered and then fermented, after the aronia melanocarpa juice containing the residue is obtained, before the aronia melanocarpa juice is subjected to sugar adjustment treatment, as shown in fig. 1, the method for brewing the aronia melanocarpa fruit wine provided by the embodiment of the invention further comprises the following steps:
step S150: removing the residue in the Aronia melanocarpa juice containing the residue to obtain the Aronia melanocarpa juice. Removing the peduncles of the aronia melanocarpa fruit in the filtering process,
after obtaining the fermentation stock solution, clarifying the fermentation stock solution to obtain a fruit wine clear solution, as shown in fig. 2, the method for brewing the aronia melanocarpa fruit wine provided by the embodiment of the invention further comprises the following steps:
step S350: filtering the fermentation stock solution to remove residues in the fermentation stock solution.
When the aronia melanocarpa juice containing residues is adopted for fermentation, the residues contained in the aronia melanocarpa juice can be fermented, so that the nutrition of the aronia melanocarpa is fully utilized, and the nutrition of the aronia melanocarpa fruit wine obtained by fermentation is improved
Specifically, as shown in fig. 3, the step of adding dry yeast and pectinase into the sugar-mixed juice and fermenting at 8-25 ℃ until the sugar degree of the sugar-mixed juice is reduced to 1g/L to obtain a fermentation stock solution comprises:
step S310: according to (1-10) g: 1L of dry yeast and sugar-adjusting fruit juice solid-liquid ratio, adding dry yeast into the sugar-adjusting fruit juice to obtain sugar-adjusting fruit juice containing yeast;
step S320: according to (20-30) g: 1L of solid-to-liquid ratio of pectinase to sugar-mixed juice, and adding pectinase into the sugar-mixed juice containing yeast to obtain mixed juice;
step S330: and fermenting the mixed juice at 8-25 ℃ until the sugar degree of the mixed juice is reduced to 1g/L to obtain a fermentation stock solution.
Specifically, the fermentation of the mixed juice at 8-25 ℃ comprises the following steps: and fermenting the mixed juice according to the cycle times of 3-6 times per day, wherein the time for each fermentation is 30-50 min. The time from the beginning to the end of the fermentation of the mixed fruit juice is 7 days to 15 days.
In order to monitor the sugar content of the mixed fruit juice in real time, when the mixed fruit juice is fermented at the temperature of 8-25 ℃, the brewing method of the aronia melanocarpa fruit wine further comprises the following steps:
and (3) monitoring the sugar content of the mixed fruit juice in the fermentation process, and stopping fermentation when the sugar content of the monitored mixed fruit juice is reduced to 1g/L so as to ensure that the fermentation time is strictly controlled.
As shown in figure 4, the process for clarifying the fermentation stock solution and storing the fermentation stock solution at low temperature to obtain the aronia melanocarpa fruit wine comprises the following steps:
step S410: according to (5-10 g): 1L of solid-liquid ratio of edible gelatin to fermentation stock solution, adding edible gelatin into the fermentation stock solution to clarify the fermentation stock solution for 0.5-2 days, and filtering the fermentation stock solution by a microporous filter element to obtain clear liquid of fruit wine;
step S420: and (3) storing the clear liquid of the fruit wine at the temperature of between 7 ℃ below zero and 5 ℃ below zero for 7 to 15 days at a low temperature, and then filtering the clear liquid of the fruit wine by adopting a microporous filter element to obtain the aronia melanocarpa fruit wine.
From the above, in the brewing method of the aronia melanocarpa fruit wine provided by the embodiment of the invention, the time from the material selection to the product marketing is only 1.5-2 months (the current one year), the brewing time of the aronia melanocarpa fruit wine is greatly saved, and the investment returning speed of wine brewing enterprises is increased.
The used raw materials are harmless to human body, and meanwhile, the bacteriostatic treatment of the sweet sauce by using sulfur dioxide is also avoided. Thereby ensuring that the aronia melanocarpa fruit wine can fully exert the dietetic therapy and medicine supplement effects of the aronia melanocarpa fruit so as to further build the body. And through multiple taste tests, the aronia melanocarpa fruit wine can be found to keep the original fruit aroma and be rich in wine aroma.
The brewing method of Aronia melanocarpa wine according to the present invention will be described in detail with reference to the following specific examples, which are provided below for illustration only and are not intended to be limiting.
Detailed description of the preferred embodiment
Firstly, crushing fresh aronia melanocarpa fruits to obtain aronia melanocarpa juice containing residues. The selected fresh Aronia melanocarpa fruit is fully mature, bright in color, free of diseases and mildew, impurities are removed, dirt on the epidermis is washed clean, and harvesting is started according to weather conditions before and after 9 months and 5 days every year.
And secondly, adding white sugar into the aronia melanocarpa juice containing the residues according to the generated 11-degree wine to obtain sugar-mixed juice.
Thirdly, according to the weight ratio of 1 g: 1L of dry yeast and sugar-adjusting fruit juice solid-liquid ratio, adding dry yeast into the sugar-adjusting fruit juice to obtain sugar-adjusting fruit juice containing yeast; according to the weight ratio of 20 g: 1L of pectinase and sugar-adjusting juice solid-to-liquid ratio, and adding pectinase into the yeast-containing sugar-adjusting juice to obtain mixed juice.
Fermenting the mixed juice at 8 deg.C for 15 days, and reducing sugar degree of the mixed juice to 1g/L to obtain fermentation stock solution. The fermentation times are 6 times per day, and the time for each fermentation is 50 min.
And fourthly, filtering the fermentation stock solution.
Step five, according to the weight ratio of 5 g: 1L of solid-to-liquid ratio of edible gelatin to the fermentation stock solution, adding edible gelatin into the filtered fermentation stock solution to clarify the fermentation stock solution for 2 days, and filtering the fermentation stock solution by using a microporous filter element to obtain a clear liquid of fruit wine; and (3) removing impurities such as yeast and the like by using a microporous filter element, and ensuring the clarity of the obtained fruit wine clear liquid.
And storing the clear liquid of the fruit wine at the low temperature of-7 ℃ for 15 days, and then filtering the clear liquid of the fruit wine by adopting a microporous filter element to obtain the aronia melanocarpa fruit wine.
Detailed description of the invention
Firstly, crushing fresh aronia melanocarpa fruits to obtain aronia melanocarpa juice containing residues. The selected fresh Aronia melanocarpa fruit is fully mature, bright in color, free of diseases and mildew, impurities are removed, dirt on the epidermis is washed clean, and harvesting is started according to weather conditions before and after 9 months and 5 days every year.
And secondly, adding white sugar into the aronia melanocarpa juice containing the residues according to the generated 15-degree wine to obtain sugar-mixed juice.
Thirdly, according to the weight ratio of 6 g: 1L of dry yeast and sugar-adjusting fruit juice solid-liquid ratio, adding dry yeast into the sugar-adjusting fruit juice to obtain sugar-adjusting fruit juice containing yeast; according to the weight ratio of 24 g: 1L of pectinase and sugar-adjusting juice solid-to-liquid ratio, and adding pectinase into the yeast-containing sugar-adjusting juice to obtain mixed juice.
Fermenting the mixed juice at 12 deg.C for 10 days, and reducing sugar degree of the mixed juice to 1g/L to obtain fermentation stock solution. The fermentation times are 5 times per day, and the time for each fermentation is 40 min.
And fourthly, filtering the fermentation stock solution.
Step five, according to the weight ratio of 8 g: 1L of solid-to-liquid ratio of edible gelatin to the fermentation stock solution, adding edible gelatin into the filtered fermentation stock solution to clarify the fermentation stock solution for 1 day, and filtering the fermentation stock solution by using a microporous filter element to obtain a clear liquid of fruit wine; and (3) removing impurities such as yeast and the like by using a microporous filter element, and ensuring the clarity of the obtained fruit wine clear liquid.
And storing the clear fruit wine liquid at the low temperature of-6 ℃ for 9 days, and then filtering the clear fruit wine liquid by adopting a microporous filter element to obtain the aronia melanocarpa fruit wine.
Detailed description of the preferred embodiment
Firstly, crushing fresh aronia melanocarpa fruits to obtain aronia melanocarpa juice containing residues. The selected fresh Aronia melanocarpa fruit is fully mature, bright in color, free of diseases and mildew, impurities are removed, dirt on the epidermis is washed clean, and harvesting is started according to weather conditions before and after 9 months and 5 days every year.
And secondly, adding white sugar into the aronia melanocarpa juice containing the residues according to the 13-degree wine to obtain sugar-mixed juice.
Thirdly, according to the weight ratio of 1 g: adding 10L of dry yeast and sugar-adjusting fruit juice into the sugar-adjusting fruit juice to obtain sugar-adjusting fruit juice containing yeast; according to the weight ratio of 30 g: 1L of pectinase and sugar-adjusting juice solid-to-liquid ratio, and adding pectinase into the yeast-containing sugar-adjusting juice to obtain mixed juice.
And fermenting the mixed fruit juice at 25 ℃ for 7 days, and reducing the sugar degree of the mixed fruit juice to 1g/L to obtain a fermentation stock solution. The fermentation times are 3 times per day, and the time for each fermentation is 30 min.
And fourthly, filtering the fermentation stock solution.
Step five, according to the weight ratio of 10 g: 1L of solid-to-liquid ratio of edible gelatin to the fermentation stock solution, adding edible gelatin into the filtered fermentation stock solution to clarify the fermentation stock solution for 0.5 day, and filtering the fermentation stock solution by using a microporous filter element to obtain a clear liquid of fruit wine; and (3) removing impurities such as yeast and the like by using a microporous filter element, and ensuring the clarity of the obtained fruit wine clear liquid.
And storing the clear liquid of the fruit wine at the low temperature of-5 ℃ for 7 days, and then filtering the clear liquid of the fruit wine by adopting a microporous filter element to obtain the aronia melanocarpa fruit wine.
Detailed description of the invention
Firstly, crushing fresh aronia melanocarpa fruits to obtain aronia melanocarpa juice containing residues. The selected fresh Aronia melanocarpa fruit is fully mature, bright in color, free of diseases and mildew, impurities are removed, dirt on the epidermis is washed clean, and harvesting is started according to weather conditions before and after 9 months and 5 days every year.
And secondly, filtering the aronia melanocarpa juice containing the residues to obtain clear aronia melanocarpa juice.
And step three, adding white sugar into the clarified aronia melanocarpa juice according to the 12-degree wine to obtain the sugar-mixed juice.
Step four, according to the proportion of 1 g: 4L of dry yeast and sugar-adjusting fruit juice solid-liquid ratio, adding dry yeast into the sugar-adjusting fruit juice to obtain sugar-adjusting fruit juice containing yeast; according to the weight ratio of 28 g: 1L of pectinase and sugar-adjusting juice solid-to-liquid ratio, and adding pectinase into the yeast-containing sugar-adjusting juice to obtain mixed juice.
Fermenting the mixed juice at 15 deg.C for 12 days, and reducing sugar degree of the mixed juice to 1g/L to obtain fermentation stock solution. The fermentation times are 6 times per day, and the time for each fermentation is 48 min.
And fifthly, filtering the fermentation stock solution.
Sixthly, according to the weight ratio of 7 g: 1L of solid-to-liquid ratio of edible gelatin to the fermentation stock solution, adding edible gelatin into the filtered fermentation stock solution to clarify the fermentation stock solution for 1.5 days, and filtering the fermentation stock solution by using a microporous filter element to obtain a clear liquid of the fruit wine; and (3) removing impurities such as yeast and the like by using a microporous filter element, and ensuring the clarity of the obtained fruit wine clear liquid.
And storing the clear fruit wine liquid at the low temperature of-5 ℃ for 10 days, and then filtering the clear fruit wine liquid by adopting a microporous filter element to obtain the aronia melanocarpa fruit wine.
Claims (9)
1. A brewing method of aronia melanocarpa fruit wine is characterized by comprising the following steps:
carrying out sugar blending treatment on the aronia melanocarpa juice according to the generated 11-15-degree wine to obtain blended sugar juice;
adding dry yeast and pectinase into the sugar-mixed juice, and fermenting at 8-25 deg.C until the sugar degree of the sugar-mixed juice is reduced to 1g/L to obtain a fermentation stock solution;
and clarifying the fermentation stock solution and storing at low temperature to obtain the aronia melanocarpa fruit wine.
2. The method for brewing black chokeberry wine according to claim 1, wherein the method for brewing black chokeberry wine further comprises, before the sugar-adjusting treatment of the black chokeberry juice to produce 11 ° to 15 ° wine:
crushing fresh Aronia melanocarpa fruit to obtain Aronia melanocarpa juice containing residue.
3. The method for brewing aronia melanocarpa wine according to claim 1 or 2, wherein after the obtaining of the fermentation stock solution, the method for brewing aronia melanocarpa wine further comprises the following steps before the clarifying treatment is performed on the fermentation stock solution to obtain a wine clear solution:
and filtering the fermentation stock solution.
4. The method for brewing black chokeberry wine according to claim 2, wherein after obtaining the residue-containing black chokeberry juice, the method further comprises, before subjecting the black chokeberry juice to a sugar-adjusting treatment in order to produce 11 ° to 15 ° wine:
removing the residue in the Aronia melanocarpa juice containing the residue to obtain the Aronia melanocarpa juice.
5. The method for brewing aronia melanocarpa wine according to claim 1, wherein the step of adding dry yeast and pectinase to the tempered sugar juice and performing fermentation at 8-25 ℃ until the sugar degree of the tempered sugar juice is reduced to 1g/L to obtain a fermentation stock solution comprises:
according to (1-10) g: 1L of dry yeast and sugar-adjusting fruit juice solid-liquid ratio, adding dry yeast into the sugar-adjusting fruit juice to obtain sugar-adjusting fruit juice containing yeast;
according to (20-30) g: 1L of solid-to-liquid ratio of pectinase to sugar-mixed juice, and adding pectinase into the sugar-mixed juice containing yeast to obtain mixed juice;
and fermenting the mixed juice at 8-25 ℃ until the sugar degree of the mixed juice is reduced to 1g/L to obtain a fermentation stock solution.
6. The method for brewing aronia melanocarpa wine according to claim 5, wherein the fermenting the mixed juice at 8-25 ℃ comprises:
and fermenting the mixed juice according to the cycle times of 3-6 times per day, wherein the time for each fermentation is 30-50 min.
7. The method for brewing aronia melanocarpa wine according to claim 5, wherein the time taken from the beginning of fermentation to the end of fermentation of the mixed fruit juice is 7 days to 15 days.
8. The method for brewing aronia melanocarpa wine according to any one of claims 5 to 7, wherein when the mixed juice is fermented at 8 ℃ to 25 ℃, the method for brewing the aronia melanocarpa wine further comprises the following steps:
and monitoring the sugar content of the mixed fruit juice in the fermentation process, and stopping fermentation when the monitored sugar content of the mixed fruit juice is reduced to 1 g/L.
9. The method for brewing Aronia melanocarpa fruit wine as claimed in claim 1, wherein,
the method for clarifying the fermentation stock solution and storing the fermentation stock solution at low temperature to obtain the aronia melanocarpa fruit wine comprises the following steps:
according to (5-10) g: 1L of solid-liquid ratio of edible gelatin to fermentation stock solution, adding edible gelatin into the fermentation stock solution to clarify the fermentation stock solution for 0.5-2 days, and filtering the fermentation stock solution by a microporous filter element to obtain clear liquid of fruit wine; removing impurities such as yeast and the like by using a microporous filter element, and ensuring the clarity of the obtained fruit wine clear liquid;
and (3) storing the clear liquid of the fruit wine at the temperature of between 7 ℃ below zero and 5 ℃ below zero for 7 to 15 days at a low temperature, and then filtering the clear liquid of the fruit wine by adopting a microporous filter element to obtain the aronia melanocarpa fruit wine.
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| CN103740534A (en) * | 2014-01-20 | 2014-04-23 | 河北科技师范学院 | Preparation method for aronia melanocarpa dry type fermented wine and product thereof |
| CN104073405A (en) * | 2014-06-16 | 2014-10-01 | 兰伟 | Black chokeberry fruit wine and home brewing process thereof |
| CN105670866A (en) * | 2016-04-06 | 2016-06-15 | 河北科技师范学院 | Black chokeberry fruit wine and preparation method thereof |
| CN106701387A (en) * | 2015-08-05 | 2017-05-24 | 史庆华 | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof |
| CN107541413A (en) * | 2017-10-24 | 2018-01-05 | 山西彤康食品有限公司 | A kind of production method of Black Box Tracing dry type wine |
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| CN103740534A (en) * | 2014-01-20 | 2014-04-23 | 河北科技师范学院 | Preparation method for aronia melanocarpa dry type fermented wine and product thereof |
| CN104073405A (en) * | 2014-06-16 | 2014-10-01 | 兰伟 | Black chokeberry fruit wine and home brewing process thereof |
| CN106701387A (en) * | 2015-08-05 | 2017-05-24 | 史庆华 | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof |
| CN105670866A (en) * | 2016-04-06 | 2016-06-15 | 河北科技师范学院 | Black chokeberry fruit wine and preparation method thereof |
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Application publication date: 20200211 |