CN110846177A - Brewing method of cherry fruit wine - Google Patents

Brewing method of cherry fruit wine Download PDF

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Publication number
CN110846177A
CN110846177A CN201911306686.6A CN201911306686A CN110846177A CN 110846177 A CN110846177 A CN 110846177A CN 201911306686 A CN201911306686 A CN 201911306686A CN 110846177 A CN110846177 A CN 110846177A
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Prior art keywords
wine
cherry
juice
fermentation
fruit
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Chinese (zh)
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伍廷超
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Guizhou Green Landscape Agricultural Science And Technology Development Co Ltd
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Guizhou Green Landscape Agricultural Science And Technology Development Co Ltd
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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
    • 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
    • C12H1/0408—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 inorganic added material
    • 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
    • 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
    • C12H6/04—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by freezing

Abstract

The invention discloses a brewing method of cherry fruit wine, and belongs to the technical field of brewing of fruit wine. The method comprises the following steps: picking fruits, removing impurities, cleaning twice, quickly freezing, unfreezing, canning, dipping, performing enzymolysis, clarifying, fermenting, inverting a jar, storing, brewing, adding glue, filtering, performing antioxidant treatment, blending, performing freezing treatment, filtering by using a sterilizing plate, performing stability test, performing precise filtration, performing quality inspection and filling. The cherry fruit wine brewed by the invention has the advantages of good taste, stable quality and the like, shortens the process flow, saves the energy consumption and reduces the production cost.

Description

Brewing method of cherry fruit wine
Technical Field
The invention relates to the technical field of fruit wine brewing, in particular to a brewing method of cherry fruit wine.
Background
Cherry wine (cherry wine): the alcohol beverage is brewed by taking fresh cherries or cherry juice as raw materials and fermenting the fresh cherries or the cherry juice wholly or partially, and the alcohol degree is not lower than 7.0 percent VOL. The cherry wine is usually sweet or semi-sweet. Different brewing methods produce different types of kirschwasser, and common kirschwasser and kirschwasser are common kirschwasser.
The cherry wine is light pink in color, a light cherry fragrance is emitted from the bouquet, the wine body is ruby red, clear and transparent, the cherry fragrance is strong, the taste is sweet and mellow, refreshing and pure, and the aftertaste is lasting and fragrant. The cherry wine contains rich potassium ions and can supplement enough potassium ions for organisms, so that ion exchange is carried out between the cherry wine and sodium ions in excessive sodium urate with low solubility in gout patients, the deposited sodium urate is changed into potassium urate with high solubility, and the potassium urate is discharged out of the bodies along with urine through blood circulation, so that the effect of reducing uric acid and dispelling the pain is achieved. The cherry wine contains rich iron element, is a raw material for synthesizing hemoglobin and myoglobin of a human body, and plays an important role in the processes of human body immunity, protein synthesis, energy metabolism and the like. The cherry wine can supplement the demand of human body on the amount of iron element, promote the regeneration of hemoglobin and make the skin ruddy and glossy. The cherry wine has the effects of dispelling pathogenic wind and eliminating dampness, and promoting blood circulation and relieving pain, and is suitable for treating rheumatism waist and leg pain, limbs anesthesia, apoplexy hemiplegia, difficulty in flexion and extension, chilblain, etc. The cherry wine can also eliminate fatigue, promote appetite and improve sleep, and women often drink the wine and also have the effects of maintaining beauty and keeping young.
At present, the production process of cherry fruit wine mainly refers to a grape wine dipping and fermenting process with peel, but the process is not suitable for the production of high-quality cherry wine, and the main reasons are as follows: firstly, the cherry fruit has high pectin content, low wine yield when used for brewing wine and high methanol content; and secondly, the acidity of the fully mature cherry fruits is low, the contents of pigments and tannins in the peels are not high and unstable, and the cherry fruits are easily oxidized, so that the cherry wine is in an unhappy brown color, is thin in taste, lacks of structural feeling and the like. The quality of the cherry wine is influenced due to the existence of the problems, and the rapid development of the production of the cherry wine is greatly limited.
Disclosure of Invention
Aiming at the defects of the prior art, the method for brewing the cherry fruit wine has the advantages of good taste, stable quality, shortened process flow, energy consumption saving and production cost reduction.
The technical scheme for realizing the invention is as follows: a brewing method of cherry fruit wine comprises the following steps:
(1) picking fruits and removing impurities: picking up fully mature cherry fruits, and requiring: the fruit vinegar has strong fragrance, no mildew, no rot, no insect pest and no green fruit, and is prepared by cleaning fruits with clear water and removing residues;
(2) secondary cleaning: washing the raw materials with deionized sterile water, and draining after washing;
(3) quick-freezing: putting the cleaned cherry into the condition of-35 ℃, and quickly freezing for 2-5 h;
(4) unfreezing: unfreezing the quick-frozen cherry at normal temperature;
(5) canning and dipping: putting the thawed cherries into a fermentation tank, and filling food-grade CO into the fermentation tank filled with the cherries2，CO2The volume ratio of (a) to the volume of the fermentation tank is 1 to 3; finally using a small amount of SO2Sealing the tank;
(6) enzymolysis: performing enzymolysis on the self-flowing juice after the dipping is finished, and performing enzymolysis on the fruit pulp by using pectinase, cellulase and protease; dissolving pectase, cellulase and protease with fruit juice, pouring the mixture of fruit juice and pectinase, cellulase and protease into the free-flowing juice, and mixing uniformly, wherein the enzymolysis temperature is 15-25 ℃, and the enzymolysis time is 18-24 hours;
(7) clarification: clarifying the self-flowing juice after enzymolysis, and taking the clarified self-flowing juice;
(8) fermentation: adding white granulated sugar into the clarified free-flowing juice obtained in the step (7) until the sugar degree in the free-flowing juice is 24 degrees, and then adjusting the pH value to be 4.2-4.6; adding yeast for fermentation, wherein the addition amount of the yeast in each ton of the gravity flow juice is 50-180 g; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, and stirring regularly;
(9) cylinder reversing: adding H after the gravity flow juice fermentation in the step (8) is finished2SO3In the wine, free SO in the wine2Standing for 2-3 days until the concentration is 50ppm, settling the skin residue to the bottom of the pot, and pouring the wine base in the pot into another pot;
(10) and (3) storage: adding tannin into the wine, continuing fermentation until the wine base becomes clear from turbidity, continuing to sink the peel and residue, and pouring the wine base for the second time after 20-30 days;
(11) aging: keeping the temperature below 20 deg.C during aging, keeping free SO2 at 50ppm, and performing third jar inversion after aging for 2 months; then continuing to age for 6 months, and pouring the jar for the fourth time;
(12) glue feeding: adding clarifier into water to obtain clarified liquor, and adding clarified liquor into the wine base to allow the wine base to stand for clarification;
(13) and (3) filtering: after raw wine is clarified, circularly filtering by using a diatomite filter until wine liquid is clear and transparent, and putting the wine into another tank for storage;
(14) and (3) antioxidant treatment: adding ascorbic acid into the wine for resisting oxidation and protecting color, and keeping the stability of wine color;
(15) blending: adding tannin, and blending the cherry wine;
(16) freezing treatment: freezing the cherry wine at-5 deg.C for about 7 days;
(17) filtering by a sterilizing plate: putting the cherry wine into a plate-and-frame filter, and adding yeast and bacteria removed from the wine;
(18) performing stability test, namely performing cold stability, heat stability, oxidation stability, protein stability and biological stability test on the cherry wine before filling, and entering the next procedure after all the cherry wine is qualified;
(19) and (3) precise filtration: filtering the cherry wine liquid by 0.45u and 0.20u nylon membranes in sequence;
(20) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified.
Preferably, the addition amount of the pectinase, the cellulase and the protease in each ton of the free-flowing juice in the step (6) is 150g-180 g.
Preferably, in the step (15), the tannin is added in an amount of 8-18 g/L.
Preferably, in step (11), the temperature during ageing is required to be maintained at 10-18 ℃.
Preferably, in the step (11), low-frequency ultrasonic wave ageing is further selected during ageing, the ageing power is 50W, and the ageing frequency is 19 KHz.
Preferably, the method also comprises the steps of obtaining the cherry residues after the self-flowing juice, sequentially adding the compound pectinase, adjusting the sugar degree and the pH value, inoculating the activated yeast, and performing secondary fermentation.
Preferably, the filling is performed by a negative pressure filling machine, so that the wine is isolated from oxygen and the wine is prevented from being oxidized.
Compared with the prior art, the invention has the beneficial effects that: the invention lays a foundation for making high-quality cherry wine by selecting the red cherries of Zhenning county with better quality as raw materials; the bitter and astringent feeling of the cherry wine is eliminated by using the composite clarifying agent, so that the fruit fragrance is purer and stronger; the cell walls of the original fruits can be instantaneously damaged through the quick freezing link, so that the juice in the internal environment of the fruits is easier to release, the fruits are thawed after quick freezing, the fruits become soft, more juice is favorably released, and compared with the traditional process, the links of wall breaking and stirring are omitted; pectinase, cellulase and protease are added to more effectively perform enzymolysis on pectin, protein and cellulose, and the juice yield is improved; the stability of the wine is improved simultaneously by freezing and filtering the fruit wine; the fruit wine yeast and the aroma-producing yeast are co-fermented by adopting a co-fermentation method, so that the cherry wine has elegant and strong aroma, mellow, soft, refreshing and clean taste and better quality; the cherry wine is clarified and filtered by adopting the technologies of diatomite filtration, plate-frame filtration and microporous membrane filtration, so that bacteria can be effectively filtered out, in addition, the former tannin and the ascorbic acid are added in the production link, the stability of the cherry wine is improved, and the color and the quality of the wine are more stable. All sensory indexes and physical and chemical indexes of the cherry wine brewed by the method reach the national standard; the whole fermentation is carried out, the process flow is shortened, the energy consumption is saved, and the production cost is reduced.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below. 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. In addition, the tannin and the clarifying agent are selected from formal markets, the tannin is OENONANINITIAL, France, and the clarifying agent is HHM composite clarifying agent.
Example 1
A brewing method of cherry fruit wine comprises the following steps:
(1) picking fruits and removing impurities: picking up completely mature Zhenning red cherry fruits, and requiring: the fruit vinegar has strong fragrance, no mildew, no rot, no insect pest and no green fruit, and is prepared by cleaning fruits with clear water and removing residues;
(2) secondary cleaning: washing the raw materials with deionized sterile water, and draining after washing;
(3) quick-freezing: putting the cleaned cherry into the condition of-35 ℃, and quickly freezing for 2 hours;
(4) unfreezing: unfreezing the quick-frozen cherry at normal temperature;
(5) canning and dipping: putting the thawed cherries into a fermentation tank, and filling food-grade CO into the fermentation tank filled with the cherries2，CO2The volume ratio of (a) to the volume of the fermentation tank is 1 to 3; finally using a small amount of SO2Sealing the tank;
(6) enzymolysis: performing enzymolysis on the self-flowing juice after the dipping is finished, and performing enzymolysis on the fruit pulp by using pectinase, cellulase and protease; dissolving pectase, cellulase and protease with fruit juice, pouring the mixture of fruit juice and pectinase, cellulase and protease into the free-flowing juice, and mixing uniformly, wherein the enzymolysis temperature is 15-25 ℃, and the enzymolysis time is 18-24 hours; in the embodiment, the addition amounts of the pectinase, the cellulase and the protease are respectively 150g, 150g and 150g in each ton of the gravity flow juice;
(7) clarification: clarifying the self-flowing juice after enzymolysis, and taking the clarified self-flowing juice;
(8) fermentation: adding white granulated sugar into the clarified free-run juice obtained in the step (7) until the sugar degree in the free-run juice is 24 degrees, wherein the adding amount of the white granulated sugar is 8-12% of the total amount of the free-run juice, and then adjusting the pH value to 4.2-4.6; adding yeast for fermentation, wherein the addition amount of the yeast in each ton of the gravity flow juice is 50-180 g; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, stirring regularly, performing stirring by adopting a full-tank closed circulating pump for 2-3 times every week, and stopping stirring after four weeks;
(9) cylinder reversing: after the gravity juice fermentation in step (8) is finished, i.e. when the density of the wine juice is measured to be less than 1.000, the fermentation is basically finished, and then H is added2SO3In the wine, free SO in the wine2Standing for 2-3 days until the concentration is 50ppm, settling the skin residue to the bottom of the pot, and pouring the wine base in the pot into another pot;
(10) and (3) storage: adding tannin into the wine, continuing fermentation until the wine base becomes clear from turbidity, continuing to sink the peel and residue, and pouring the wine base for the second time after 20-30 days; the adding amount of tannin is 7-19 g/L;
(11) aging: the temperature during aging is required to be maintained at 15-18 deg.C, and free SO in wine2Keeping at 50ppm, aging for 2 months, and then pouring the jar for the third time; then continuing to age for 6 months, and pouring the jar for the fourth time; in combination with actual conditions, low-frequency ultrasonic wave is also selected for ageing in the ageing period, the ageing power is 50W, and the ageing frequency is 19 KHz;
(12) glue feeding: putting the clarifying agent into water to prepare clarified liquid with the concentration of 10 g/L; adding the clarifying solution into the wine base, and standing the wine base to achieve the purpose of clarification; this example determines the optimum amount of glue dispensed by performing a gradient experiment in steps. Namely 10T raw wine, 210L-280L of clarified liquor is recommended.
(13) And (3) filtering: after raw wine is clarified, circularly filtering by using a diatomite filter until wine liquid is clear and transparent, and putting the wine into another tank for storage;
(14) and (3) antioxidant treatment: adding ascorbic acid into the wine for resisting oxidation and protecting color, and keeping the stability of wine color; the addition amount of the ascorbic acid is 250g-280 g/T;
(15) blending: adding tannin, and blending the cherry wine with the dosage of 8-18 g/L;
(16) freezing treatment: freezing the cherry wine at-5 deg.C for about 7 days;
(17) filtering by a sterilizing plate: putting the cherry wine into a plate-and-frame filter, and adding yeast and bacteria removed from the wine;
(18) performing stability test, namely performing cold stability, heat stability, oxidation stability, protein stability and biological stability test on the cherry wine before filling, and entering the next procedure after all the cherry wine is qualified;
(19) and (3) precise filtration: filtering the cherry wine liquid by 0.45u and 0.20u nylon membranes in sequence;
(20) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified. The filling is performed by a negative pressure filling machine, so that the wine is isolated from oxygen, and the wine is prevented from being oxidized.
Example 2
A brewing method of cherry fruit wine comprises the following steps:
(1) picking fruits and removing impurities: picking up completely mature Zhenning red cherry fruits, and requiring: the fruit vinegar has strong fragrance, no mildew, no rot, no insect pest and no green fruit, and is prepared by cleaning fruits with clear water and removing residues;
(2) secondary cleaning: washing the raw materials with deionized sterile water, and draining after washing;
(3) quick-freezing: putting the cleaned cherry into the condition of-35 ℃, and quickly freezing for 3 hours;
(4) unfreezing: unfreezing the quick-frozen cherry at normal temperature;
(5) canning and dipping: putting the thawed cherries into a fermentation tank, and filling food-grade CO into the fermentation tank filled with the cherries2，CO2The volume ratio of (a) to the volume of the fermentation tank is 1 to 3; finally using a small amount of SO2Sealing the tank;
(6) enzymolysis: performing enzymolysis on the self-flowing juice after the dipping is finished, and performing enzymolysis on the fruit pulp by using pectinase, cellulase and protease; dissolving pectase, cellulase and protease with fruit juice, pouring the mixture of fruit juice and pectinase, cellulase and protease into the free-flowing juice, and mixing uniformly, wherein the enzymolysis temperature is 15-25 ℃, and the enzymolysis time is 18-24 hours; in the embodiment, the addition amounts of the pectinase, the cellulase and the protease are respectively 180g, 160g and 160g in each ton of the gravity flow juice;
(7) clarification: clarifying the self-flowing juice after enzymolysis, and taking the clarified self-flowing juice;
(8) fermentation: adding white granulated sugar into the clarified free-run juice obtained in the step (7) until the sugar degree in the free-run juice is 24 degrees, wherein the adding amount of the white granulated sugar is 8-12% of the total amount of the free-run juice, and then adjusting the pH value to 4.2-4.6; adding yeast for fermentation, wherein the addition amount of the yeast in each ton of the gravity flow juice is 120 g; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, stirring regularly, performing stirring by adopting a full-tank closed circulating pump for 2 times every week, and stopping stirring after four weeks;
(9) cylinder reversing: after the gravity juice fermentation in step (8) is finished, i.e. when the density of the wine juice is measured to be less than 1.000, the fermentation is basically finished, and then H is added2SO3In the wine, free SO in the wine2Standing for 2-3 days until the concentration is 50ppm, settling the skin residue to the bottom of the pot, and pouring the wine base in the pot into another pot;
(10) and (3) storage: adding tannin into the wine, continuing fermentation until the wine base becomes clear from turbidity, continuing to sink the peel and residue, and pouring the wine base for the second time after 20-30 days; the adding amount of tannin is 7-19 g/L;
(11) aging: the temperature during aging is required to be maintained at 15-18 deg.C, and free SO in wine2Keeping at 50ppm, aging for 2 months, and then pouring the jar for the third time; then continuing to age for 6 months, and pouring the jar for the fourth time; in combination with actual conditions, low-frequency ultrasonic wave is also selected for ageing in the ageing period, the ageing power is 50W, and the ageing frequency is 19 KHz;
(12) glue feeding: putting the clarifying agent into water to prepare clarified liquid with the concentration of 10 g/L; adding the clarifying solution into the wine base, and standing the wine base to achieve the purpose of clarification; this example determines the optimum amount of glue dispensed by performing a gradient experiment in steps. Namely 10T raw wine, 210L-280L of clarified liquor is recommended.
(13) And (3) filtering: after raw wine is clarified, circularly filtering by using a diatomite filter until wine liquid is clear and transparent, and putting the wine into another tank for storage;
(14) and (3) antioxidant treatment: adding ascorbic acid into the wine for resisting oxidation and protecting color, and keeping the stability of wine color; the addition amount of the ascorbic acid is 250g-280 g/T;
(15) blending: adding tannin, and blending the cherry wine with the dosage of 8-18 g/L;
(16) freezing treatment: freezing the cherry wine at-5 deg.C for about 7 days;
(17) filtering by a sterilizing plate: putting the cherry wine into a plate-and-frame filter, and adding yeast and bacteria removed from the wine;
(18) performing stability test, namely performing cold stability, heat stability, oxidation stability, protein stability and biological stability test on the cherry wine before filling, and entering the next procedure after all the cherry wine is qualified;
(19) and (3) precise filtration: filtering the cherry wine liquid by 0.45u and 0.20u nylon membranes in sequence;
(20) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified. The filling is performed by a negative pressure filling machine, so that the wine is isolated from oxygen, and the wine is prevented from being oxidized.
After wine filling, in order to better preserve the cherry wine, the filled finished product is horizontally placed or placed upside down, the environment temperature is preferably 18-20 ℃, and the relative humidity is 70-75%; after fermentation, cherry residue after self-flowing juice can be obtained, compound pectinase is added in sequence, the sugar degree and the pH value are adjusted, activated yeast is inoculated, and secondary fermentation is carried out.
Example 3
A brewing method of cherry fruit wine comprises the following steps:
(1) picking fruits and removing impurities: picking up completely mature Zhenning red cherry fruits, and requiring: the fruit vinegar has strong fragrance, no mildew, no rot, no insect pest and no green fruit, and is prepared by cleaning fruits with clear water and removing residues;
(2) secondary cleaning: washing the raw materials with deionized sterile water, and draining after washing;
(3) quick-freezing: putting the cleaned cherry into the condition of-35 ℃, and quickly freezing for 5 hours;
(4) unfreezing: unfreezing the quick-frozen cherry at normal temperature;
(5) canning and dipping: putting the thawed cherries into a fermentation tank, and filling food-grade CO into the fermentation tank filled with the cherries2，CO2The volume ratio of (a) to the volume of the fermentation tank is 1 to 3; finally using a small amount of SO2Sealing the tank;
(6) enzymolysis: performing enzymolysis on the self-flowing juice after the dipping is finished, and performing enzymolysis on the fruit pulp by using pectinase, cellulase and protease; dissolving pectase, cellulase and protease with fruit juice, pouring the mixture of fruit juice and pectinase, cellulase and protease into the free-flowing juice, and mixing uniformly, wherein the enzymolysis temperature is 15-25 ℃, and the enzymolysis time is 18-24 hours; in the embodiment, the addition amounts of the pectinase, the cellulase and the protease are respectively 180g, 170g and 160g in each ton of the gravity flow juice;
(7) clarification: clarifying the self-flowing juice after enzymolysis, and taking the clarified self-flowing juice;
(8) fermentation: adding white granulated sugar into the clarified free-run juice obtained in the step (7) until the sugar degree in the free-run juice is 24 degrees, wherein the adding amount of the white granulated sugar is 8-12% of the total amount of the free-run juice, and then adjusting the pH value to 4.2-4.6; adding yeast for fermentation, wherein the addition amount of the yeast in each ton of the gravity flow juice is 180 g; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, stirring regularly, performing stirring by adopting a full-tank closed circulating pump for 2-3 times every week, and stopping stirring after four weeks;
(9) cylinder reversing: after the gravity juice fermentation in step (8) is finished, i.e. when the density of the wine juice is measured to be less than 1.000, the fermentation is basically finished, and then H is added2SO3In the wine, free SO in the wine2Standing for 2-3 days until the concentration is 50ppm, settling the skin residue to the bottom of the pot, and pouring the wine base in the pot into another pot;
(10) and (3) storage: adding tannin into the wine, continuing fermentation until the wine base becomes clear from turbidity, continuing to sink the peel and residue, and pouring the wine base for the second time after 20-30 days; the adding amount of tannin is 7-19 g/L;
(11) aging: the temperature during aging is required to be maintained at 10-18 deg.C, and free SO in wine2Keeping at 50ppm, aging for 2 months, and then pouring the jar for the third time; then continuing to age for 6 months, and pouring the jar for the fourth time; in combination with actual conditions, low-frequency ultrasonic wave is also selected for ageing in the ageing period, the ageing power is 50W, and the ageing frequency is 19 KHz;
(12) glue feeding: putting the clarifying agent into water to prepare clarified liquid with the concentration of 10 g/L; adding the clarifying solution into the wine base, and standing the wine base to achieve the purpose of clarification; this example determines the optimum amount of glue dispensed by performing a gradient experiment in steps. Namely 10T raw wine, 210L-280L of clarified liquor is recommended.
(13) And (3) filtering: after raw wine is clarified, circularly filtering by using a diatomite filter until wine liquid is clear and transparent, and putting the wine into another tank for storage;
(14) and (3) antioxidant treatment: adding ascorbic acid into the wine for resisting oxidation and protecting color, and keeping the stability of wine color; the addition amount of the ascorbic acid is 250g-280 g/T;
(15) blending: adding tannin, and blending the cherry wine with the dosage of 8-18 g/L;
(16) freezing treatment: freezing the cherry wine at-5 deg.C for about 7 days;
(17) filtering by a sterilizing plate: putting the cherry wine into a plate-and-frame filter, and adding yeast and bacteria removed from the wine;
(18) performing stability test, namely performing cold stability, heat stability, oxidation stability, protein stability and biological stability test on the cherry wine before filling, and entering the next procedure after all the cherry wine is qualified;
(19) and (3) precise filtration: filtering the cherry wine liquid by 0.45u and 0.20u nylon membranes in sequence;
(20) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified. The filling is performed by a negative pressure filling machine, so that the wine is isolated from oxygen, and the wine is prevented from being oxidized.
Detection of
In order to verify that the cherry fruit wine meets the fruit wine requirements, the wine processed in the embodiments 1 to 3 is randomly extracted for detection, and the detection items are sensory requirements and physical and chemical health indexes respectively. Wherein the sensory test is carried out according to GB/T15038, alcohol content, total sugar, titrated acid, volatile acid and dry extract of physicochemical sanitation test are carried out according to GB/T15038 method, and the measurement of free sulfur dioxide and total sulfur dioxide is carried out according to GB/T5009.34 method; as shown in tables 1 to 2.
TABLE 1 sensory requirements
Sensory measurement results of the product: the product is wine red; clear and transparent, no suspended matter and no precipitate; has comfortable and harmonious fruit aroma and bouquet, mellow wine body, and sweet and sour taste. The cherry fruit wine provided by the invention completely meets the requirements on sense.
TABLE 2 physical and chemical sanitation indexes
Item Detection value
Alcohol content (20 ℃),% vol 12.3
Total sugar (in terms of glucose), g/L 42.2
Titrating acid (calculated as tartaric acid) in g/L 5.6
Volatile acid (calculated as acetic acid), g/L 0.8
Dry extract, g/L 17
Free sulfur dioxide (in SO)2Meter), g/L 0.0527
Total sulfur dioxide (in SO)2Meter), g/L 0.0158
As can be seen from Table 2, the cherry wine of the present invention completely meets the physicochemical hygienic standards.
The product taste is tested, statistics is carried out according to related food sensory evaluation methods, the determined approval rate is 95%, the wine taste has strong cherry fruit taste, and the taste acceptance is good.
And (3) testing the stability of the product: the cherry wine is preserved under proper conditions, and after 2 years, the cherry wine is opened, the taste is unchanged, the color is wine red, the color is inconvenient, and the taste is better and mellow.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (7)

1. A brewing method of cherry fruit wine is characterized by comprising the following steps:
(1) picking fruits and removing impurities: picking up fully mature cherry fruits, and requiring: the fruit vinegar has strong fragrance, no mildew, no rot, no insect pest and no green fruit, and is prepared by cleaning fruits with clear water and removing residues;
(2) secondary cleaning: washing the raw materials with deionized sterile water, and draining after washing;
(3) quick-freezing: putting the cleaned cherry into the condition of-35 ℃, and quickly freezing for 2-5 h;
(4) unfreezing: unfreezing the quick-frozen cherry at normal temperature;
(5) canning and dipping: putting the thawed cherries into a fermentation tank, and filling food-grade CO into the fermentation tank filled with the cherries2，CO2The volume ratio of (a) to the volume of the fermentation tank is 1 to 3; finally using a small amount of SO2Sealing the tank;
(6) enzymolysis: performing enzymolysis on the self-flowing juice after the dipping is finished, and performing enzymolysis on the fruit pulp by using pectinase, cellulase and protease; dissolving pectase, cellulase and protease with fruit juice, pouring the mixture of fruit juice and pectinase, cellulase and protease into the free-flowing juice, and mixing uniformly, wherein the enzymolysis temperature is 15-25 ℃, and the enzymolysis time is 18-24 hours;
(7) clarification: clarifying the self-flowing juice after enzymolysis, and taking the clarified self-flowing juice;
(8) fermentation: adding white granulated sugar into the clarified free-flowing juice obtained in the step (7) until the sugar degree in the free-flowing juice is 24 degrees, and then adjusting the pH value to be 4.2-4.6; adding yeast for fermentation, wherein the addition amount of the yeast in each ton of the gravity flow juice is 50-180 g; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, and stirring regularly;
(9) cylinder reversing: adding H after the gravity flow juice fermentation in the step (8) is finished2SO3In the wine, free SO in the wine2Standing for 2-3 days until the concentration is 50ppm, settling the skin residue to the bottom of the pot, and pouring the wine base in the pot into another pot;
(10) and (3) storage: adding tannin into the wine, continuing fermentation until the wine base becomes clear from turbidity, continuing to sink the peel and residue, and pouring the wine base for the second time after 20-30 days;
(11) aging: maintaining the temperature below 20 deg.C during aging, and keeping free SO in wine2Keeping at 50ppm, aging for 2 months, and then pouring the jar for the third time; then continuing to age for 6 months, and pouring the jar for the fourth time;
(12) glue feeding: adding clarifier into water to obtain clarified liquor, and adding clarified liquor into the wine base to allow the wine base to stand for clarification;
(13) and (3) filtering: after raw wine is clarified, circularly filtering by using a diatomite filter until wine liquid is clear and transparent, and putting the wine into another tank for storage;
(14) and (3) antioxidant treatment: adding ascorbic acid into the wine for resisting oxidation and protecting color, and keeping the stability of wine color;
(15) blending: adding tannin, and blending the cherry wine;
(16) freezing treatment: freezing the cherry wine at-5 deg.C for about 7 days;
(17) filtering by a sterilizing plate: putting the cherry wine into a plate-and-frame filter, and adding yeast and bacteria removed from the wine;
(18) performing stability test, namely performing cold stability, heat stability, oxidation stability, protein stability and biological stability test on the cherry wine before filling, and entering the next procedure after all the cherry wine is qualified;
(19) and (3) precise filtration: filtering the cherry wine liquid by 0.45u and 0.20u nylon membranes in sequence;
(20) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified.
2. The method for brewing the cherry fruit wine according to claim 1, wherein the addition amount of the pectinase, the cellulase and the protease is 150g-180g per ton of the free-run juice in the step (6).
3. The method for brewing cherry fruit wine according to claim 1, wherein in the step (15), tannin is added in an amount of 8-18 g/L.
4. The method for brewing cherry fruit wine according to claim 1, wherein in the step (11), the temperature during aging is required to be maintained at 10-18 ℃.
5. The method for brewing cherry fruit wine according to claim 1, wherein in the step (11), the low-frequency ultrasonic wave is selected for aging during the aging period, the aging power is 50W, and the aging frequency is 19 KHz.
6. The method for brewing the cherry fruit wine according to claim 1, further comprising the steps of sequentially adding compound pectinase, adjusting sugar degree and pH value, inoculating activated yeast, and performing secondary fermentation to the cherry residue obtained after the juice flowing.
7. The method for brewing the cherry fruit wine according to claim 1, wherein the filling is performed by a negative pressure filling machine, so that the wine is isolated from oxygen and the wine is prevented from being oxidized.
CN201911306686.6A 2019-12-18 2019-12-18 Brewing method of cherry fruit wine Pending CN110846177A (en)

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CN115141701A (en) * 2022-08-19 2022-10-04 澄城县百康农业农民专业合作社 Cherry fruit wine and brewing method thereof

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Application publication date: 20200228