CN111073782A - Brewing method of myrciaria cauliflora wine - Google Patents
Brewing method of myrciaria cauliflora wine Download PDFInfo
- Publication number
- CN111073782A CN111073782A CN202010049393.0A CN202010049393A CN111073782A CN 111073782 A CN111073782 A CN 111073782A CN 202010049393 A CN202010049393 A CN 202010049393A CN 111073782 A CN111073782 A CN 111073782A
- Authority
- CN
- China
- Prior art keywords
- wine
- myrciaria cauliflora
- fermentation box
- cauliflora
- myrciaria
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
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
-
- 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
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a brewing method of a tree grape wine, which comprises the following steps of selecting materials; step two, preparing fruit pulp; step three, fermentation; step four, heating and rectifying, step five, treating the wine residues, step six, and packaging and storing; in the first step, the components are as follows according to the mass percentage: selecting wine brewing raw materials comprising 45% of myrciaria cauliflora, 5% of saccharomyces cerevisiae, 15% of rock sugar and 35% of mineral water; the first step is to select full myrciaria cauliflora, and to remove shrunken myrciaria cauliflora and crippled myrciaria cauliflora; the brewing method of the myrciaria cauliflora wine is simple, myrciaria cauliflora in the fruit wine is reasonably utilized, the nutritional value of the fruit wine is improved, certain market value is achieved, the utilization rate of myrciaria cauliflora is improved compared with the traditional fruit wine brewing method, the brewing cycle is shortened, the production efficiency is improved, and additives such as preservatives are not added, so that the myrciaria cauliflora wine obtained in the later period keeps original fruity flavor, and the taste of the myrciaria cauliflora wine is improved.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a method for brewing tree grape wine.
Background
The myrciaria cauliflora, generally, the Myrciaria cauliflora belongs to evergreen shrubs of Myrtaceae, and has higher utilization value in the fields of gardens, foods, medical health products and the like because the fruits are similar to grapes in shape, the fruits, the peels and the like of the Myrciaria cauliflora contain abundant phenolic substances such as flavonoids, anthocyanidins, tannins, phenolic acids and the like, so that the myrciaria cauliflora has strong biological activities of oxidation resistance, inflammation resistance, bacteria resistance and cancer resistance, the extract of the myrciaria cauliflora is clinically used for treating diseases such as cancer, diabetes, hypertension, coronary heart disease, hemoptysis and the like, and the myrciaria cauliflora contains various nutrient elements, a large number of mineral elements and some trace elements required by a human body, so that; and the contents of protein, sugar and fiber are uniformly distributed, the contents of VB and zinc are very rich, and the requirements of people on low sugar and low fat of fruit ingredients in life can be met under general conditions.
Wine culture is also a long history in China, and the fruit wine industry is rapidly developed in the market nowadays, so that various fruit wines appear in the market, but the brewing use of the existing grape wine is less, so that the grape wine with rich nutritive value is not reasonably utilized and is more wasted; the existing fruit wine brewing method is uniform, the process is complex, the brewing and fermentation are incomplete, the brewing and fermentation time generally needs 20-30 days, the brewing production period is long, the production efficiency is influenced, the quality of later-stage finished fruit wine is influenced due to the addition of some preservatives, and the extraction of wine liquid is generally carried out in a filtering mode in the existing brewing method, so that the extraction is not thorough.
Disclosure of Invention
The invention aims to provide a method for brewing tree grape wine, which aims to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a brewing method of a myrciaria cauliflora wine comprises the following steps of selecting materials; step two, preparing fruit pulp; step three, fermentation; step four, heating and rectifying, step five, treating the wine residues, step six, and packaging and storing;
in the first step, the components are as follows according to the mass percentage: selecting wine brewing raw materials comprising 45% of myrciaria cauliflora, 5% of saccharomyces cerevisiae, 15% of rock sugar and 35% of mineral water;
in the second step, the peduncles of the myrciaria cauliflora selected in the first step are removed, the myrciaria cauliflora is washed through a water gun, impurities on the surfaces of the myrciaria cauliflora are cleaned, the cleaned myrciaria cauliflora is put into a high-speed dispersion machine, the myrciaria cauliflora is crushed and finely mixed through the operation of the dispersion machine, fruit pulp is obtained, and sulfur dioxide is added into the fruit pulp, so that the content of the sulfur dioxide in the fruit pulp reaches 150ppm-200 ppm; simultaneously adding the rock sugar weighed in the step one to enable the sugar content in the fruit pulp to reach 18-20%; adding the saccharomyces cerevisiae weighed in the step one into the fruit pulp, and uniformly mixing;
adding the mixed fruit pulp obtained in the step two into a fermentation box, adding the mineral water weighed in the step one into the fermentation box, sealing the fermentation box, and fermenting through the fermentation box;
in the fourth step, after fermenting for 6-10 days by the fermentation box in the third step, taking out the mixture fermented by the fermentation box, pouring the mixture into a distiller, distilling out the liquid in the mixture by the distiller, and collecting the distilled liquid by a wine bottle;
wherein in the fifth step, the wine dregs obtained after distillation in the distiller in the fourth step are poured out, and the wine dregs are processed by the subsequent procedures,
and in the sixth step, the wine bottle filled with the wine obtained in the fourth step is sealed, and the bottled wine is packaged and stored.
According to the technical scheme, in the first step, full myrciaria cauliflora is selected, and dead and insect-stained myrciaria cauliflora and limp myrciaria cauliflora are removed.
According to the technical scheme, after the rock sugar in the fruit pulp is added in the second step, the fruit pulp is heated and boiled, the rock sugar is cooled after being dissolved, and then the saccharomyces cerevisiae is added.
According to the technical scheme, before the saccharomyces cerevisiae is added in the second step, the saccharomyces cerevisiae needs to be activated, and after the saccharomyces cerevisiae in the fruit pulp is added, the mixture is stirred through a stirring rod.
According to the technical scheme, in the third step, after the mineral water is added into the fermentation box, the mixture in the fermentation box and the mineral water are fully stirred and mixed through the stirring rod.
According to the technical scheme, in the third step, the mixed diluent and the mineral water filled in the fermentation box account for two thirds of the fermentation box, and one third of space is reserved in the fermentation box.
According to the technical scheme, the temperature in the fermentation box is kept between 25 and 35 ℃ in the fermentation process of the fermentation box in the third step.
According to the above technical solution, the surface of the myrciaria cauliflora is sterilized after the myrciaria cauliflora is cleaned in the second step, the inside of the myrciaria cauliflora is sterilized completely before the high-speed disperser is used in the second step, and the inside of the myrciaria cauliflora is sterilized completely before the fermentation tank is used in the third step.
Compared with the prior art, the invention has the following beneficial effects: the method for brewing the myrciaria cauliflora wine is simple, myrciaria cauliflora in the fruit wine is reasonably utilized, the nutritional value of the fruit wine is improved, certain market value is achieved, the utilization rate of the myrciaria cauliflora is improved compared with that of the traditional fruit wine brewing method, the brewing cycle is shortened, the production efficiency is improved, and additives such as preservatives and the like are not added, so that the myrciaria cauliflora wine obtained in the later period keeps original fruity fragrance, the taste of the myrciaria cauliflora wine is improved, wherein the wine is extracted in a heating distillation mode, so that fruit residues are thoroughly filtered and separated, and the quality of the myrciaria cauliflora wine is improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
figure 1 is a flow diagram of the brewing method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a brewing method of a myrciaria cauliflora wine comprises the following steps of selecting materials; step two, preparing fruit pulp; step three, fermentation; step four, heating and rectifying, step five, treating the wine residues, step six, and packaging and storing;
in the first step, the components are as follows according to the mass percentage: selecting wine brewing raw materials comprising 45% of myrciaria cauliflora, 5% of saccharomyces cerevisiae, 15% of rock sugar and 35% of mineral water; the first step is to select full myrciaria cauliflora, and to remove shrunken myrciaria cauliflora and crippled myrciaria cauliflora;
in the second step, the peduncles of the myrciaria cauliflora selected in the first step are removed, the myrciaria cauliflora is washed through a water gun, impurities on the surfaces of the myrciaria cauliflora are cleaned, the cleaned myrciaria cauliflora is put into a high-speed dispersion machine, the myrciaria cauliflora is crushed and finely mixed through the operation of the dispersion machine, fruit pulp is obtained, and sulfur dioxide is added into the fruit pulp, so that the content of the sulfur dioxide in the fruit pulp reaches 150ppm-200 ppm; simultaneously adding the rock sugar weighed in the step one to enable the sugar content in the fruit pulp to reach 18-20%; adding the saccharomyces cerevisiae weighed in the step one into the fruit pulp, and uniformly mixing; adding rock sugar into the fruit pulp, heating and boiling the fruit pulp, cooling the fruit pulp after the rock sugar is dissolved, and adding saccharomyces cerevisiae; activating the saccharomyces cerevisiae before adding the saccharomyces cerevisiae, adding the saccharomyces cerevisiae in the fruit pulp, and stirring by a stirring rod;
adding the mixed fruit pulp obtained in the step two into a fermentation box, adding the mineral water weighed in the step one into the fermentation box, sealing the fermentation box, and fermenting through the fermentation box; adding mineral water into the fermentation box, and fully stirring and mixing the mixture in the fermentation box and the mineral water through a stirring rod; in the third step, the mixed diluent and the mineral water filled in the fermentation box account for two thirds of the fermentation box, and one third of space is reserved in the fermentation box; in the third step, the temperature in the fermentation box is ensured to be between 25 and 35 ℃ in the fermentation process of the fermentation box; in the second step, the surfaces of the myrciaria cauliflora are sterilized after the myrciaria cauliflora is cleaned, the inside of the myrciaria cauliflora is sterilized comprehensively before the high-speed dispersion machine is used in the second step, and the inside of the myrciaria cauliflora is sterilized comprehensively before the fermentation box is used in the third step;
in the fourth step, after fermenting for 6-10 days by the fermentation box in the third step, taking out the mixture fermented by the fermentation box, pouring the mixture into a distiller, distilling out the liquid in the mixture by the distiller, and collecting the distilled liquid by a wine bottle;
wherein in the fifth step, the wine dregs obtained after distillation in the distiller in the fourth step are poured out, and the wine dregs are processed by the subsequent procedures,
and in the sixth step, the wine bottle filled with the wine obtained in the fourth step is sealed, and the bottled wine is packaged and stored.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A brewing method of a myrciaria cauliflora wine comprises the following steps of selecting materials; step two, preparing fruit pulp; step three, fermentation; step four, heating and rectifying, step five, treating the wine residues, step six, and packaging and storing; the method is characterized in that:
in the first step, the components are as follows according to the mass percentage: selecting wine brewing raw materials comprising 45% of myrciaria cauliflora, 5% of saccharomyces cerevisiae, 15% of rock sugar and 35% of mineral water;
in the second step, the peduncles of the myrciaria cauliflora selected in the first step are removed, the myrciaria cauliflora is washed through a water gun, impurities on the surfaces of the myrciaria cauliflora are cleaned, the cleaned myrciaria cauliflora is put into a high-speed dispersion machine, the myrciaria cauliflora is crushed and finely mixed through the operation of the dispersion machine, fruit pulp is obtained, and sulfur dioxide is added into the fruit pulp, so that the content of the sulfur dioxide in the fruit pulp reaches 150ppm-200 ppm; simultaneously adding the rock sugar weighed in the step one to enable the sugar content in the fruit pulp to reach 18-20%; adding the saccharomyces cerevisiae weighed in the step one into the fruit pulp, and uniformly mixing;
adding the mixed fruit pulp obtained in the step two into a fermentation box, adding the mineral water weighed in the step one into the fermentation box, sealing the fermentation box, and fermenting through the fermentation box;
in the fourth step, after fermenting for 6-10 days by the fermentation box in the third step, taking out the mixture fermented by the fermentation box, pouring the mixture into a distiller, distilling out the liquid in the mixture by the distiller, and collecting the distilled liquid by a wine bottle;
wherein in the fifth step, the wine dregs obtained after distillation in the distiller in the fourth step are poured out, and the wine dregs are processed by the subsequent procedures,
and in the sixth step, the wine bottle filled with the wine obtained in the fourth step is sealed, and the bottled wine is packaged and stored.
2. The method of claim 1, wherein the method comprises: and in the first step, plump vine is selected, and shrunken, insect-stained and limp vine is removed.
3. The method of claim 1, wherein the method comprises: and step two, after the rock sugar in the fruit pulp is added, heating and boiling the fruit pulp, cooling the fruit pulp after the rock sugar is dissolved, and then adding the saccharomyces cerevisiae.
4. The method of claim 1, wherein the method comprises: and in the second step, before adding the saccharomyces cerevisiae, activating the saccharomyces cerevisiae, adding the saccharomyces cerevisiae in the fruit pulp, and then stirring by a stirring rod.
5. The method of claim 1, wherein the method comprises: and in the third step, after the mineral water is added into the fermentation box, the mixture in the fermentation box and the mineral water are fully stirred and mixed through the stirring rod.
6. The method of claim 1, wherein the method comprises: in the third step, the mixed diluent and the mineral water filled in the fermentation box account for two thirds of the fermentation box, and one third of space is reserved in the fermentation box.
7. The method of claim 1, wherein the method comprises: in the third step, the temperature in the fermentation box is ensured to be between 25 and 35 ℃ during the fermentation process of the fermentation box.
8. The method of claim 1, wherein the method comprises: in the second step, the surfaces of the myrciaria cauliflora are sterilized after the myrciaria cauliflora is cleaned, the inside of the myrciaria cauliflora is sterilized completely before the high-speed dispersion machine is used in the second step, and the inside of the myrciaria cauliflora is sterilized completely before the fermentation box is used in the third step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010049393.0A CN111073782A (en) | 2020-01-16 | 2020-01-16 | Brewing method of myrciaria cauliflora wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010049393.0A CN111073782A (en) | 2020-01-16 | 2020-01-16 | Brewing method of myrciaria cauliflora wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111073782A true CN111073782A (en) | 2020-04-28 |
Family
ID=70323555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010049393.0A Pending CN111073782A (en) | 2020-01-16 | 2020-01-16 | Brewing method of myrciaria cauliflora wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111073782A (en) |
-
2020
- 2020-01-16 CN CN202010049393.0A patent/CN111073782A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102604789B (en) | Production technology of fructus phyllanthi wine | |
| CN106520451A (en) | Monascus fruit wine and preparation method thereof | |
| CN102477366A (en) | Yellow peach wine brewing process | |
| CN105039089B (en) | A kind of pawpaw peptide wine and preparation method thereof | |
| CN104328022A (en) | Peracid hawthorn vinegar as well as plant drink containing hawthorn vinegar and preparation method of peracid hawthorn vinegar | |
| CN103571680B (en) | Preparation method for lucuma-nervosa fruit wine | |
| CN107384692A (en) | A kind of deep working method that fruit drink and fruit wine are prepared by fruit and natural plants fermentation | |
| CN101580786A (en) | Method for preparing snow pear wine | |
| CN104830631A (en) | Production method of multi-fruit wine | |
| CN101481644B (en) | Brewing process for yellow peach wine | |
| CN101307280B (en) | Tremella polysaccharide yellow wine and method for preparing same | |
| CN101974388B (en) | Production method for fermenting wine by using walnut green husks and pine needles | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN100447228C (en) | Jufeng wine production method | |
| CN108504496A (en) | A kind of green plum fermented wine and preparation method thereof based on the fermentation of full fruit | |
| CN101519630A (en) | Perilla greengage wine and preparation method thereof | |
| CN105400632A (en) | Waxberry brandy and processing method thereof | |
| CN106834006A (en) | A kind of applejack and preparation method thereof | |
| CN110317708A (en) | A kind of olive vinegar and preparation method thereof | |
| CN105647770A (en) | Preparation method of rosa sterilis fruit wine and rosa sterilis fruit wine | |
| CN108949448A (en) | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method | |
| CN1216140C (en) | Raspberry wine brewing by combined bioenzyme method | |
| CN111073782A (en) | Brewing method of myrciaria cauliflora wine | |
| CN106398940A (en) | Wine and production method thereof | |
| CN106398956A (en) | Purple glutinous rice wine and brewing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200428 |
|
| WD01 | Invention patent application deemed withdrawn after publication |