CN110878246A - Brewing method of coconut-aroma-enhanced banana-coconut wine - Google Patents
Brewing method of coconut-aroma-enhanced banana-coconut wine Download PDFInfo
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- CN110878246A CN110878246A CN201911270864.4A CN201911270864A CN110878246A CN 110878246 A CN110878246 A CN 110878246A CN 201911270864 A CN201911270864 A CN 201911270864A CN 110878246 A CN110878246 A CN 110878246A
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- coconut
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- 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
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Abstract
The invention relates to a brewing method of coconut aroma enhanced banana-coconut wine, which comprises the following steps: (1) adjusting coconut juice by banana pulp, (2) clarifying the juice, (3) fermenting at controlled temperature in coconut shells, (4) ageing at low temperature in the coconut shells, (5) clarifying and filtering, and (6) ageing at low temperature, wherein the physical and chemical indexes of the coconut-flavor-enhanced banana-coconut wine prepared by the invention are as follows: the alcoholic strength is 11.0-12.0 (v/v)%, the reducing sugar is less than or equal to 4.0g/L, the total acidity is 6.2-7.0g/L, and free SO2Less than or equal to 50mg/L, total SO2The coconut wine has the advantages that the banana pulp is added into the coconut juice, so that the aroma of the coconut wine is increased, and the taste is full and complex; the coconut flavor substance and the flavor substance in the coconut meat are extracted through fermentation in the coconut shells and low-temperature aging in the coconut shells, so that the coconut flavor of the wine is stronger, and the integration of the coconut flavor and the wine flavor and the aging maturation of the wine are promoted.
Description
Technical Field
The invention belongs to the field of food processing, relates to a fruit wine brewing technology, and particularly relates to a brewing method of coconut aroma enhanced banana-coconut wine.
Background
The fruit wine is prepared by fermenting sugar of fruit with yeast to obtain alcohol, and contains fruit flavor and alcohol. Therefore, the fruit wine is often brewed for drinking by people at home. Such as plum wine, waxberry wine, kiwi wine, etc. Because the fruit skins have some wild yeasts and some cane sugar, the fruit skins can have some fermentation effects without adding additional yeasts, but the traditional folk wine making method is time-consuming in a short time and easy to pollute. Therefore, the addition of some active yeast is an ideal method for quickly brewing fruit wine.
Coconut belongs to tropical fruits, and the brewed fruit wine has flat aroma and taste and low quality due to low sugar degree, low acidity, monotonous taste and the like. The patent aims to increase the rich aroma of the coconut wine and the mellow and complex taste of the taste, strengthen the coconut aroma of the coconut wine, innovate the flavor of the fruit wine, improve the flavor and the taste of the coconut juice fruit wine and improve the quality of the coconut juice fruit wine by a process technology.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a brewing method of coconut aroma enhanced banana-coconut wine, which is light yellow in wine body color, clear and transparent, rich in banana aroma and coconut aroma, rich, complex and harmonious in aroma, refreshing, clean and balanced in taste, harmonious, plump, slightly flat and lasting in aftertaste and has typicality.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a brewing method of coconut aroma reinforced banana-coconut wine comprises the following specific brewing steps:
⑴ collecting fresh coconut, opening shell, collecting juice, storing coconut shell at low temperature, peeling banana, pulping, adding banana pulp into coconut juice, adding SO into mixed juice240-60mg/L, adjusting acidity to 7.5-8.0g/L with tartaric acid, adding pectinase 0.04g/L, clarifying at 15-16 deg.C for 16-24 hr, separating precipitate, adjusting sugar degree to 190-;
⑵ adding 20g/100L fruit wine yeast into the mixed juice of step ⑴, uniformly stirring the yeast and fermenting for 2-3 days, after the fermentation is started, transferring the fermentation liquor into low-temperature-preserved coconut shells one by one, controlling the temperature at 17-20 ℃ and fermenting in the coconut shells for 8-12 days, controlling the residual sugar content to be below 4g/L and the alcoholic strength to be 11.0-12.0 (v/v)%, and ending the fermentation;
⑶ collecting partial coconut shell wine, filling all coconut shells, sealing coconut shell mouth with preservative film, aging at low temperature, leaching for 15-30 days, and finishing leaching;
⑷ storing all the wine obtained in step ⑶ in a container, removing coconut shell with foreign odor, and adding SO2Storing at 50-60mg/L at 8-12 deg.C for 7-10 days, separating supernatant, clarifying by adding gelatin, and filtering after 10-15 days to obtain wine base;
⑸ aging the wine base at 8-12 deg.C for 3 months to obtain the final product.
Furthermore, coconut shells were stored at 0 ℃ at low temperature.
Moreover, 15-20% banana pulp is added to the coconut juice.
Moreover, the pectinase used in step ⑴ is rafluoride CL or HC pectinase.
Moreover, the fruit wine yeast is Lafluder VL1 or QA23 yeast.
And the fermentation liquor is transferred into the coconut shells preserved at low temperature one by one, and the liquid filling amount is controlled to be 85-90%.
Furthermore, the low temperature aging temperature in step ⑶ is 8-12 ℃.
And adding bentonite of 0.8-1.0g/L for fining and clarifying.
Moreover, the physical and chemical indexes of the obtained wine are as follows: the alcoholic strength is 11.0-12.0 (v/v)%, the reducing sugar is less than or equal to 4.0g/L, the total acidity is 6.2-7.0g/L, and free SO2Less than or equal to 50mg/L, total SO2Less than or equal to 150mg/L and less than or equal to 0.6g/L of volatile acid.
The invention has the advantages and positive effects that:
1. the banana and the coconut belong to tropical fruits, but have different style characteristics. The coconut juice has fresh fragrance, fresh and cool mouthfeel, and the banana has strong fragrance and mellow, sweet and greasy mouthfeel; the 15-20% banana pulp is added into the coconut juice, so that the aroma of the coconut wine and the full and complex taste of the coconut wine can be increased.
2. The coconut meat is rich in flavor substances such as amino acid, fatty acid and the like, the fruit wine is fermented in the coconut shell, and the flavor substances and flavor substances in the coconut meat can be extracted under the action of yeast and fermentation, so that the coconut flavor characteristic of the wine is improved, the flavor of the wine is innovated, and the coconut flavor of the wine is stronger.
3. The fruit juice is fermented for 2-3 days, and after the fermentation is started, the fruit juice is transferred into the coconut shells for fermentation, so that the risks that the direct fermentation in the coconut shells cannot be normally started and the fermentation in each coconut shell is inconsistent can be avoided.
4. The invention seals the opening of the coconut shell by the preservative film, cools the coconut shell to 8-12 ℃ for low-temperature aging, leaches flavor substances in the coconut paste, is beneficial to aging and maturing with wine due to the air permeability of the coconut shell, is beneficial to the fusion of coconut aroma and wine aroma, and ensures that the coconut wine cannot be oxidized at low temperature.
5. In a plurality of process links, the banana pulp is added into the coconut juice, so that the richness of the fragrance and the full and complex taste of the coconut wine are increased; the mixed fruit juice is fermented in the coconut shell, and under the action of yeast and fermentation, the fragrance and flavor substances in the coconut meat are extracted, so that the coconut flavor characteristics of the wine are improved, the flavor of the wine is innovated, and the coconut flavor of the wine is stronger; the coconut wine is aged at low temperature in the coconut shell, and the coconut aroma and the wine aroma are fused and the wine is aged under the action of the air permeability of the coconut shell while flavor substances in coconut meat are leached.
6. The brewing method of the coconut aroma enhanced banana-coconut wine prepared by the invention has the following physical and chemical indexes: the alcoholic strength is 11.0-12.0 (v/v)%, the reducing sugar is less than or equal to 4.0g/L, the total acidity is 6.2-7.0g/L, the free SO2 is less than or equal to 50mg/L, the total SO2 is less than or equal to 150mg/L, and the volatile acid is less than or equal to 0.6 g/L; sensory evaluation: the wine is light yellow in color, clear and transparent, rich in banana fragrance and coconut fragrance, rich, complex and harmonious in fragrance, refreshing, clean and balanced in taste, harmonious, plump and slightly flat, and has lasting aftertaste and typicality.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
Example 1
A brewing method of coconut aroma reinforced banana-coconut wine comprises the following specific brewing steps:
⑴ collecting fresh coconut, opening shell, collecting juice, storing coconut shell at low temperature, peeling banana, pulping, adding banana pulp into coconut juice, adding SO into mixed juice240mg/L, adjusting the acidity to 7.5-8.0g/L by using tartaric acid, adding 0.04g/L of pectinase, clarifying for 16-24 hours at 15-16 ℃, separating precipitates, and adjusting the sugar degree of the juice to 190-200g/L by using white granulated sugar or concentrated fructose syrup;
⑵ adding 20g/100L fruit wine yeast into the mixed juice of step ⑴, uniformly stirring the yeast and fermenting for 2-3 days, after the fermentation is started, transferring the fermentation liquor into low-temperature-preserved coconut shells one by one, controlling the temperature at 17-20 ℃ and fermenting in the coconut shells for 8-12 days, controlling the residual sugar content to be below 4g/L and the alcoholic strength to be 11.0-12.0 (v/v)%, and ending the fermentation;
⑶ collecting partial coconut shell wine, filling all coconut shells, sealing coconut shell mouth with preservative film, aging at low temperature, leaching for 15-30 days, and finishing leaching;
⑷ storing all the wine obtained in step ⑶ in a container, removing coconut shell with foreign odor, and adding SO2Storing at 50mg/L and 8-12 deg.C for 7-10 days, separating supernatant, clarifying by adding gelatin, and filtering after 10-15 days to obtain wine base;
⑸ aging the wine base at 8-12 deg.C for 3 months to obtain the final product.
Furthermore, coconut shells were stored at 0 ℃ at low temperature.
Furthermore, 15% banana pulp was added to the coconut juice.
Moreover, the pectinase used in step ⑴ is rafluoride CL.
Moreover, the fruit wine yeast is Lafluder VL 1.
And the fermentation liquor is transferred into the coconut shells preserved at low temperature one by one, and the liquid filling amount is controlled to be 85-90%.
Also, the low temperature aging temperature in step ⑶ is 8 ℃.
Furthermore, 0.8g/L bentonite was added to carry out the fining clarification treatment.
Example 2
A brewing method of coconut aroma reinforced banana-coconut wine comprises the following specific brewing steps:
⑴ collecting fresh coconut, opening shell, collecting juice, storing coconut shell at low temperature, peeling banana, pulping, adding banana pulp into coconut juice, adding SO into mixed juice250mg/L, adjusting the acidity to 7.5-8.0g/L by using tartaric acid, adding 0.04g/L of pectinase, clarifying for 16-24 hours at 15-16 ℃, separating precipitates, and adjusting the sugar degree of the juice to 190-200g/L by using white granulated sugar or concentrated fructose syrup;
⑵ adding 20g/100L fruit wine yeast into the mixed juice of step ⑴, uniformly stirring the yeast and fermenting for 2-3 days, after the fermentation is started, transferring the fermentation liquor into low-temperature-preserved coconut shells one by one, controlling the temperature at 17-20 ℃ and fermenting in the coconut shells for 8-12 days, controlling the residual sugar content to be below 4g/L and the alcoholic strength to be 11.0-12.0 (v/v)%, and ending the fermentation;
⑶ collecting partial coconut shell wine, filling all coconut shells, sealing coconut shell mouth with preservative film, aging at low temperature, leaching for 15-30 days, and finishing leaching;
⑷ storing all the wine obtained in step ⑶ in a container, removing coconut shell with foreign odor, and adding SO255mg/L, storing at 8-12 deg.C for 7-10 days, separating supernatant, clarifying by adding gelatin, and filtering after 10-15 days to obtain wine base;
⑸ aging the wine base at 8-12 deg.C for 3 months to obtain the final product.
Furthermore, coconut shells were stored at 0 ℃ at low temperature.
Furthermore, 18% banana pulp was added to the coconut juice.
Moreover, the pectinase used in step ⑴ is HC pectinase.
Moreover, the fruit wine yeast is QA23 yeast.
And the fermentation liquor is transferred into the coconut shells preserved at low temperature one by one, and the liquid filling amount is controlled to be 85-90%.
Also, the low temperature aging temperature in step ⑶ is 10 ℃.
Furthermore, 0.9g/L bentonite was added to carry out the fining clarification treatment.
Example 3
A brewing method of coconut aroma reinforced banana-coconut wine comprises the following specific brewing steps:
⑴ collecting fresh coconut, opening shell, collecting juice, storing coconut shell at low temperature, peeling banana, pulping, adding banana pulp into coconut juice, adding SO into mixed juice260mg/L, adjusting the acidity to 7.5-8.0g/L by tartaric acid, adding 0.04g/L of pectinase, clarifying at 15-16 ℃ for 16-24 hours, separating precipitates, and adjusting the sugar degree of the juice to 190-200g/L by using white granulated sugar or concentrated fructose syrup;
⑵ adding 20g/100L fruit wine yeast into the mixed juice of step ⑴, uniformly stirring the yeast and fermenting for 2-3 days, after the fermentation is started, transferring the fermentation liquor into low-temperature-preserved coconut shells one by one, controlling the temperature at 17-20 ℃ and fermenting in the coconut shells for 8-12 days, controlling the residual sugar content to be below 4g/L and the alcoholic strength to be 11.0-12.0 (v/v)%, and ending the fermentation;
⑶ collecting partial coconut shell wine, filling all coconut shells, sealing coconut shell mouth with preservative film, aging at low temperature, leaching for 15-30 days, and finishing leaching;
⑷ storing all the wine obtained in step ⑶ in a container, removing coconut shell with foreign odor, and adding SO260mg/L, storing at 8-12 deg.C for 7-10 days, separating supernatant, clarifying by adding gelatin, and filtering after 10-15 days to obtain wine base;
⑸ aging the wine base at 8-12 deg.C for 3 months to obtain the final product.
Furthermore, coconut shells were stored at 0 ℃ at low temperature.
Moreover, 15-20% banana pulp is added to the coconut juice.
Moreover, the pectinase used in step ⑴ is rafluoride CL.
Moreover, the fruit wine yeast is QA23 yeast.
And the fermentation liquor is transferred into the coconut shells preserved at low temperature one by one, and the liquid filling amount is controlled to be 85-90%.
Also, the low temperature aging temperature in step ⑶ is 12 ℃.
Furthermore, 1.0g/L bentonite was added to carry out the fining clarification treatment.
The physical and chemical indexes of the wine obtained by the invention are as follows: the alcoholic strength is 11.0-12.0 (v/v)%, the reducing sugar is less than or equal to 4.0g/L, and the total contentAcidity of 6.2-7.0g/L, free SO2Less than or equal to 50mg/L, total SO2Less than or equal to 150mg/L and less than or equal to 0.6g/L of volatile acid.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (9)
1. A brewing method of coconut aroma reinforced banana-coconut wine is characterized by comprising the following steps: the brewing method comprises the following steps:
⑴ collecting fresh coconut, opening shell, collecting juice, storing coconut shell at low temperature, peeling banana, pulping, adding banana pulp into coconut juice, adding SO into mixed juice240-60mg/L, adjusting acidity to 7.5-8.0g/L with tartaric acid, adding pectinase 0.04g/L, clarifying at 15-16 deg.C for 16-24 hr, separating precipitate, adjusting sugar degree to 190-;
⑵ adding 20g/100L fruit wine yeast into the mixed juice of step ⑴, uniformly stirring the yeast and fermenting for 2-3 days, after the fermentation is started, transferring the fermentation liquor into low-temperature-preserved coconut shells one by one, controlling the temperature at 17-20 ℃ and fermenting in the coconut shells for 8-12 days, controlling the residual sugar content to be below 4g/L and the alcoholic strength to be 11.0-12.0 (v/v)%, and ending the fermentation;
⑶ collecting partial coconut shell wine, filling all coconut shells, sealing coconut shell mouth with preservative film, aging at low temperature, leaching for 15-30 days, and finishing leaching;
⑷ storing all the wine obtained in step ⑶ in a container, removing coconut shell with foreign odor, and adding SO2Storing at 50-60mg/L at 8-12 deg.C for 7-10 days, separating supernatant, clarifying by adding gelatin, and filtering after 10-15 days to obtain wine base;
⑸ aging the wine base at 8-12 deg.C for 3 months to obtain the final product.
2. The method of claim 1, wherein the brewing of the coconut flavor enhanced banana coconut wine is as follows: the coconut shell is preserved at low temperature of 0 ℃.
3. The method of claim 1, wherein the brewing of the coconut flavor enhanced banana coconut wine is as follows: adding 15-20% of banana pulp into coconut juice.
4. The method for brewing coconut flavor enhanced banana coconut wine as claimed in claim 1, wherein the pectinase used in step ⑴ is Rafludar CL or HC pectinase.
5. The method of claim 1, wherein the brewing of the coconut flavor enhanced banana coconut wine is as follows: the fruit wine yeast is Lafluder VL1 or QA23 yeast.
6. The method of claim 1, wherein the brewing of the coconut flavor enhanced banana coconut wine is as follows: the fermentation liquor is transferred into the coconut shells preserved at low temperature one by one, and the liquid filling amount is controlled to be 85-90%.
7. The method for brewing the coconut flavor enhanced banana coconut wine as claimed in claim 1, wherein the low temperature aging temperature in step ⑶ is 8-12 ℃.
8. The method of claim 1, wherein the brewing of the coconut flavor enhanced banana coconut wine is as follows: adding bentonite of 0.8-1.0g/L for fining and clarifying.
9. The method of claim 1, wherein the brewing of the coconut flavor enhanced banana coconut wine is as follows: the physical and chemical indexes of the obtained wine are as follows: the alcoholic strength is 11.0-12.0 (v/v)%, the reducing sugar is less than or equal to 4.0g/L, the total acidity is 6.2-7.0g/L, and free SO2Less than or equal to 50mg/L, total SO2Less than or equal to 150mg/L and less than or equal to 0.6g/L of volatile acid.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113150925A (en) * | 2021-06-04 | 2021-07-23 | 海南瑞民农业科技有限公司 | Coconut protein wine brewing method |
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2019
- 2019-12-12 CN CN201911270864.4A patent/CN110878246A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1786139A (en) * | 2004-12-10 | 2006-06-14 | 李松 | Manufacturing method of coconut wine |
| CN102559442A (en) * | 2012-01-11 | 2012-07-11 | 海南省农垦科学院 | Method for producing fruit wine |
| CN105820933A (en) * | 2016-04-26 | 2016-08-03 | 仲恺农业工程学院 | Fermentation-process rose rice wine and preparation method thereof |
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