CN110923093A - Brewing method of dragon fruit wine - Google Patents
Brewing method of dragon fruit wine Download PDFInfo
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- CN110923093A CN110923093A CN201911306692.1A CN201911306692A CN110923093A CN 110923093 A CN110923093 A CN 110923093A CN 201911306692 A CN201911306692 A CN 201911306692A CN 110923093 A CN110923093 A CN 110923093A
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Classifications
-
- 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
Abstract
The invention discloses a brewing method of dragon fruit wine, belonging to the technical field of brewing of fruit wine, and the method comprises the following steps: raw material treatment and cleaning: cleaning the raw materials with deionized sterile water, draining after cleaning, slicing, pulping, canning and dipping, enzymolysis, clarification, fermentation, wine pouring, storage, aging, glue adding, filtration, antioxidant treatment, blending, freezing treatment, sterilization plate filtration, stability test, precise filtration, quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified. The dragon fruit wine brewed by the invention has the advantages of good taste, stable quality and the like, and all sensory indexes and physical and chemical indexes of the produced dragon fruit wine reach the national standard.
Description
Technical Field
The invention relates to the technical field of fruit wine brewing, in particular to a brewing method of dragon fruit wine.
Background
Pitaya, also known as red dragon fruit, belongs to the family of cactaceae, has oval-shaped fruits, red or yellow appearance, white, red or purple pulp and a plurality of black seeds in the pulp, and is one of the famous tropical and subtropical fruits. The pitaya belongs to a health-care food with high cellulose, low sugar and low fat, namely high, low and low, and can reduce blood pressure, reduce blood fat, moisten lung, detoxify, beautify skin and improve eyesight, and has certain auxiliary treatment effect on constipation and diabetes mellitus after being eaten frequently. The pitaya is sweet and mild in nature, and the main nutritional ingredients of the pitaya include protein, dietary fiber, vitamin B2, vitamin B3, vitamin C, iron, phosphorus, calcium, magnesium, potassium and the like.
Modern scientific research and analysis results show that the dragon fruit indeed has a plurality of components beneficial to human beings and also has more elements for promoting health, beautifying, preventing diseases and strengthening the body. Meanwhile, it is known from the related literature that the dragon fruit also has the following effects: (1) preventing angiosclerosis: the fruit of dragon fruit has high content of anthocyanin, especially red meat. Anthocyanins are antioxidants with significant efficacy and are effective in preventing vascular sclerosis and thus preventing heart attack and stroke due to blood clot formation; it also has effects in scavenging free radicals, and resisting aging; can also improve the prevention of brain cell degeneration and inhibit the occurrence of dementia. (2) Toxin expelling and stomach protecting: the dragon fruit is rich in vegetable albumin which is less in common vegetables and fruits, and the active albumin can be automatically combined with heavy metal ions in a human body and is discharged out of the body through an excretion system, so that the dragon fruit plays a role in detoxification. In addition, albumin has a protective effect on the stomach wall. (3) Whitening and losing weight: the pitaya is rich in vitamin C for whitening skin and rich in water-soluble dietary fiber for losing weight, reducing blood sugar, lubricating intestines and preventing colorectal cancer. (4) And (3) anemia prevention: the iron content of dragon fruit is higher than that of general fruit, iron is an indispensable element for producing hemoglobin and other iron substances, and anemia can be prevented by taking a proper amount of iron.
At present, the dragon fruit wine production process mainly refers to a grape wine with peel dipping fermentation process, but the process is not suitable for the production of high-quality dragon fruit wine, and the main reasons are as follows: firstly, the pitaya fruit has high pectin content, low wine yield when used for brewing wine and high methanol content; secondly, the acidity of the completely mature dragon fruit is high, the contents of pigments and tannins in the fruit peel are not high and unstable, and oxidation easily occurs, so that the dragon fruit wine is in an unhappy brown color, has a thin mouthfeel, lacks structural sense and the like. The quality of the dragon fruit wine is influenced by the problems, and the rapid development of the dragon fruit wine production is greatly limited.
Disclosure of Invention
Aiming at the defects of the prior art, the brewing method of the dragon fruit wine is good in taste and stable in quality, and various sensory indexes and physical and chemical indexes of the produced dragon fruit wine reach the national standard.
The technical scheme for realizing the invention is as follows: a brewing method of dragon fruit wine comprises the following steps:
(1) raw material treatment: picking up the completely ripe pitaya fruits, and requiring: the fruit is completely ripe, has rich fragrance, does not mildew, rot, insect pest and green Chinese olive;
(2) cleaning: washing the raw materials with deionized sterile water, and draining after washing;
(3) slicing: slicing the cleaned pitaya;
(4) pulping: pulping and peeling the sliced pitaya;
(5) canning and dipping: putting the pulped pitaya pulp into a fermentation tank, and adding food-grade sulfurous acid into the fermentation tank filled with the pitaya;
(6) enzymolysis: hydrolyzing the pulp with 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 time is 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 Angel yeast and aroma-producing yeast into the fruit juice, wherein the adding amount of Angel yeast is 50-180 g and the adding amount of aroma-producing yeast is 50-180 g per ton of fruit juice; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, and stirring regularly;
(9) pouring wine: 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 dragon fruit wine;
(16) freezing treatment: putting the dragon fruit wine into a temperature of-5 ℃, and freezing for about 7 days;
(17) filtering by a sterilizing plate: putting the dragon fruit wine into a plate-and-frame filter, and adding yeast and bacteria in the wine body;
(18) the stability test is that the dragon fruit wine needs to be subjected to cold stability, heat stability, oxidation stability, protein stability and biological stability tests before being filled, and enters the next procedure after all the dragon fruit wine is qualified;
(19) and (3) precise filtration: sequentially filtering the dragon fruit wine liquid by 0.45u and 0.20u nylon membranes;
(20) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified.
Preferably, the food-grade sulfurous acid is added in an amount of 0.5L per ton of pulp in the step (6).
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), oak chips are also selectively added during the ageing, and the low-frequency ultrasonic wave is used for accelerating the ageing, wherein the accelerating power is 50W, and the accelerating frequency is 19 KHz. The ultrasonic wave is added into the oak sheet to accelerate the aging, so that the aging time of the dragon fruit is greatly shortened, and the taste quality and the production efficiency are improved.
Preferably, the dragon fruit of the step (1) is red-heart dragon fruit.
Preferably, the slice thickness of the dragon fruit in the step (2) is 3-5 cm.
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.
Compared with the prior art, the invention has the beneficial effects that:
1. in the production process, the fruit wine yeast and the aroma-producing yeast are co-fermented, so that the dragon fruit wine has elegant and strong aroma, mellow, soft, refreshing and clean taste and better quality;
2. the compound clarifying agent is used, so that the bitter and astringent feeling of the dragon fruit wine is eliminated, and the fruit fragrance is purer and stronger; the stability of the wine is improved simultaneously by freezing and filtering the fruit wine;
3. the dragon fruit 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,
4. the pre-tannin and the ascorbic acid are added, so that the wine color and the quality stability of the dragon fruit wine are improved. All sensory indexes and physical and chemical indexes of the produced pitaya wine reach the national standard.
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 dragon fruit wine comprises the following steps:
(1) raw material treatment: picking up completely mature red-core pitaya fruits, and requiring: the fruit is completely ripe, has rich fragrance, does not mildew, rot, insect pest and green Chinese olive;
(2) cleaning: washing the raw materials with deionized sterile water, and draining after washing;
(3) slicing: slicing the cleaned pitaya into slices with the thickness of 3 cm;
(4) pulping: pulping and peeling the sliced pitaya;
(5) canning and dipping: putting the pulped pitaya pulp into a fermentation tank by using a food-grade stainless steel pump, and adding food-grade sulfurous acid into the fermentation tank filled with the pitaya; adding food-grade sulfurous acid in an amount of 0.5L per ton of pulp;
(6) enzymolysis: hydrolyzing the pulp with 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 time is 24 hours; 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-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 Angel yeast and aroma-producing yeast into the fruit juice, wherein the adding amount of Angel yeast is 80g and the adding amount of aroma-producing yeast is 80g per ton of fruit juice; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, and stirring regularly;
(9) pouring wine: 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, wherein the adding amount of the tannin is 7-19 g/L; continuing fermentation, gradually clarifying the wine base from turbidity, continuously precipitating the peel and residue, and performing secondary jar pouring 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; during the aging period, oak chips are also added, and the low-frequency ultrasonic wave is used for aging, wherein the aging power is 50W, and the aging frequency is 19 KHz. Adopts ultrasonic wave to add oak chips to accelerate aging, so that the aging time of the dragon fruit is greatly prolongedThe taste quality and the production efficiency are improved;
(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 dragon fruit wine; the adding amount of tannin is 8-18 g/L;
(16) freezing treatment: putting the dragon fruit wine into a temperature of-5 ℃, and freezing for about 7 days;
(17) filtering by a sterilizing plate: putting the dragon fruit wine into a plate-and-frame filter, and adding yeast and bacteria in the wine body;
(18) the stability test is that the dragon fruit wine needs to be subjected to cold stability, heat stability, oxidation stability, protein stability and biological stability tests before being filled, and enters the next procedure after all the dragon fruit wine is qualified;
(19) and (3) precise filtration: sequentially filtering the dragon fruit wine liquid by 0.45u and 0.20u nylon membranes;
(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 dragon fruit wine comprises the following steps:
(1) raw material treatment: picking up the completely ripe pitaya fruits, and requiring: the fruit is completely ripe, has rich fragrance, does not mildew, rot, insect pest and green Chinese olive;
(2) cleaning: washing the raw materials with deionized sterile water, and draining after washing;
(3) slicing: slicing the cleaned pitaya into slices with the thickness of 4 cm;
(4) pulping: pulping and peeling the sliced pitaya;
(5) canning and dipping: putting the pulped pitaya pulp into a fermentation tank by using a food-grade stainless steel pump, and adding food-grade sulfurous acid into the fermentation tank filled with the pitaya; adding food-grade sulfurous acid in an amount of 0.5L per ton of pulp;
(6) enzymolysis: hydrolyzing the pulp with 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 time is 24 hours; the addition amounts of the pectinase, the cellulase and the protease in each ton of the gravity flow juice are respectively 160g, 160g and 160 g;
(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 Angel yeast and aroma-producing yeast into the fruit juice, wherein the addition amount of the Angel yeast is 100g and the addition amount of the aroma-producing yeast is 100g in each ton of fruit juice; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, and stirring regularly;
(9) pouring wine: 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, wherein the adding amount of the tannin is 7-19 g/L; continuing fermentation, gradually clarifying the wine base from turbidity, continuously precipitating the peel and residue, and performing secondary jar pouring 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; during the aging period, oak chips are also added, and the low-frequency ultrasonic wave is used for aging, wherein the aging power is 50W, and the aging frequency is 19 KHz. Ultrasonic wave is added into oak chips to accelerate aging, so that the dragon fruit is agedThe time is greatly shortened, and the taste quality and the production efficiency are improved;
(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; the addition amount of the ascorbic acid is 250 g-280 g/T;
(15) blending: adding tannin, and blending the dragon fruit wine; the adding amount of tannin is 8-18 g/L;
(16) freezing treatment: putting the dragon fruit wine into a temperature of-5 ℃, and freezing for about 7 days;
(17) filtering by a sterilizing plate: putting the dragon fruit wine into a plate-and-frame filter, and adding yeast and bacteria in the wine body;
(18) the stability test is that the dragon fruit wine needs to be subjected to cold stability, heat stability, oxidation stability, protein stability and biological stability tests before being filled, and enters the next procedure after all the dragon fruit wine is qualified;
(19) and (3) precise filtration: sequentially filtering the dragon fruit wine liquid by 0.45u and 0.20u nylon membranes;
(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 3
A brewing method of dragon fruit wine comprises the following steps:
(1) raw material treatment: picking up completely mature red-core pitaya fruits, and requiring: the fruit is completely ripe, has rich fragrance, does not mildew, rot, insect pest and green Chinese olive;
(2) cleaning: washing the raw materials with deionized sterile water, and draining after washing;
(3) slicing: slicing the cleaned pitaya into slices with the thickness of 5 cm;
(4) pulping: pulping and peeling the sliced pitaya;
(5) canning and dipping: putting the pulped pitaya pulp into a fermentation tank by using a food-grade stainless steel pump, and adding food-grade sulfurous acid into the fermentation tank filled with the pitaya; adding food-grade sulfurous acid in an amount of 0.5L per ton of pulp;
(6) enzymolysis: hydrolyzing the pulp with 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 time is 24 hours; the addition amounts of the pectinase, the cellulase and the protease in each ton of the gravity flow juice are respectively 180g, 180g and 180 g;
(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 Angel yeast and aroma-producing yeast into the fruit juice, wherein the addition amount of Angel yeast is 180g and the addition amount of aroma-producing yeast is 180g per ton of fruit juice; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, and stirring regularly; stirring with a full-tank closed circulation pump for 2-3 times per week, and stopping stirring after four weeks;
(9) pouring wine: 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, wherein the adding amount of the tannin is 7-19 g/L; continuing fermentation, gradually clarifying the wine base from turbidity, continuously precipitating the peel and residue, and performing secondary jar pouring 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; optionally during aging periodAdding oak chips, and accelerating aging with low-frequency ultrasonic wave at 50W and 19KHz frequency. The oak chips are added by ultrasonic waves to accelerate aging, so that the aging time of the dragon fruits is greatly shortened, and the taste quality and the production efficiency are improved;
(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; the addition amount of the ascorbic acid is 250 g-280 g/T;
(15) blending: adding tannin, and blending the dragon fruit wine; the adding amount of tannin is 8-18 g/L;
(16) freezing treatment: putting the dragon fruit wine into a temperature of-5 ℃, and freezing for about 7 days;
(17) filtering by a sterilizing plate: putting the dragon fruit wine into a plate-and-frame filter, and adding yeast and bacteria in the wine body;
(18) the stability test is that the dragon fruit wine needs to be subjected to cold stability, heat stability, oxidation stability, protein stability and biological stability tests before being filled, and enters the next procedure after all the dragon fruit wine is qualified;
(19) and (3) precise filtration: sequentially filtering the dragon fruit wine liquid by 0.45u and 0.20u nylon membranes;
(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 dragon fruit 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, obtaining the dragon fruit residues after self-flowing juice, sequentially adding compound pectinase, adjusting the sugar degree and the pH value, inoculating activated yeast, and performing secondary fermentation.
Detection of
In order to verify that the dragon fruit wine meets the requirements of fruit wine, the wine processed in the examples 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 has rose red color; 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 dragon fruit wine of the invention completely meets the requirements in sensory perception.
TABLE 2 physical and chemical sanitation indexes
| Item | Detection value |
| Alcohol content (20 ℃),% vol | 12.5 |
| Total sugar (in terms of glucose), g/L | 45.2 |
| Titrating acid (calculated as tartaric acid) in g/L | 4.6 |
| Volatile acid (calculated as acetic acid), g/L | 0.9 |
| Dry extract, g/L | 19 |
| Free sulfur dioxide (in SO)2Meter), g/L | 0.0531 |
| Total sulfur dioxide (in SO)2Meter), g/L | 0.0152 |
As can be seen from Table 2, the dragon fruit wine of the invention completely reaches the physicochemical hygienic standard.
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 the strong fragrant dragon fruit taste, and the taste acceptance is good.
And (3) testing the stability of the product: the dragon fruit wine is preserved under proper conditions, and after 2 years, the dragon fruit wine is opened, the taste is unchanged, the color is wine red, the wine 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 (8)
1. A brewing method of dragon fruit wine is characterized by comprising the following steps:
(1) raw material treatment: picking up the completely ripe pitaya fruits, and requiring: the fruit is completely ripe, has rich fragrance, does not mildew, rot, insect pest and green Chinese olive;
(2) cleaning: washing the raw materials with deionized sterile water, and draining after washing;
(3) slicing: slicing the cleaned pitaya;
(4) pulping: pulping and peeling the sliced pitaya;
(5) canning and dipping: putting the pulped pitaya pulp into a fermentation tank, and adding food-grade sulfurous acid into the fermentation tank filled with the pitaya;
(6) enzymolysis: hydrolyzing the pulp with 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 time is 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 Angel yeast and aroma-producing yeast into the fruit juice, wherein the adding amount of Angel yeast is 50-180 g and the adding amount of aroma-producing yeast is 50-180 g per ton of fruit juice; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, and stirring regularly;
(9) pouring wine: 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 dragon fruit wine;
(16) freezing treatment: putting the dragon fruit wine into a temperature of-5 ℃, and freezing for about 7 days;
(17) filtering by a sterilizing plate: putting the dragon fruit wine into a plate-and-frame filter, and adding yeast and bacteria in the wine body;
(18) the stability test is that the dragon fruit wine needs to be subjected to cold stability, heat stability, oxidation stability, protein stability and biological stability tests before being filled, and enters the next procedure after all the dragon fruit wine is qualified;
(19) and (3) precise filtration: sequentially filtering the dragon fruit wine liquid by 0.45u and 0.20u nylon membranes;
(20) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified.
2. The brewing method of dragon fruit wine according to claim 1, wherein in the step (6), food-grade sulfurous acid is added in an amount of 0.5L per ton of pulp.
3. The brewing method of pitaya fruit wine according to claim 1, wherein in the step (15), the tannin is added in an amount of 8-18 g/L.
4. A brewing method of pitaya wine according to claim 1, characterized in that, in the step (11), the temperature during aging is required to be maintained at 10-18 ℃.
5. The brewing method of dragon fruit wine according to claim 1, wherein in the step (11), oak chips are optionally added during aging, the low-frequency ultrasonic wave is used for aging, the aging power is 50W, and the aging frequency is 19 KHz.
6. The brewing method of the dragon fruit wine according to claim 1, characterized in that the dragon fruit of the step (1) is red-heart dragon fruit.
7. The brewing method of the dragon fruit wine according to claim 1, wherein the slice thickness of the dragon fruit in the step (2) is 3-5 cm.
8. The brewing method of dragon fruit wine according to claim 1, wherein in the step (6), the addition amount of pectinase, cellulase and protease is 150g-180g per ton of free-flowing juice.
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| CN112680305A (en) * | 2021-01-29 | 2021-04-20 | 广西壮族自治区农业科学院 | Preparation process of red-heart pitaya fruit wine |
| CN114540148A (en) * | 2020-11-26 | 2022-05-27 | 天津市农业科学院 | Brewing process of dragon fruit wine with low volatile acid content |
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