CN111440691A - Fermentation method of apricot wine and apricot wine - Google Patents
Fermentation method of apricot wine and apricot wine Download PDFInfo
- Publication number
- CN111440691A CN111440691A CN202010406083.XA CN202010406083A CN111440691A CN 111440691 A CN111440691 A CN 111440691A CN 202010406083 A CN202010406083 A CN 202010406083A CN 111440691 A CN111440691 A CN 111440691A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- wine
- apricot
- carrying
- temperature
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides a fermentation method of apricot wine and the apricot wine, belonging to the technical field of fruit deep processing, comprising the following steps: removing cores of apricot fruits, juicing, mixing the juice with sulfur dioxide and pectinase, and carrying out enzymolysis to obtain an zymolyte; mixing the zymolyte and yeast, and adjusting the content of soluble solids in the mixture to obtain a modifier; subjecting the obtained adjusted product to a first fermentation and a second fermentation; and mixing the second fermentation product with sulfur dioxide, ageing, carrying out cold treatment, filtering and blending to obtain the apricot wine. The apricot wine obtained by the fermentation method provided by the invention is clear, transparent, crystal, free of suspended matters and free of precipitate; is light yellow; has harmonious apricot fragrance and mellow bouquet; the flavor is mellow, refreshing, fine and plump; the alcohol content is 8-12%, and the mass percentage of sugar is 0.5-9%.
Description
Technical Field
The invention belongs to the technical field of fruit deep processing, and particularly relates to an apricot wine fermentation method and an apricot wine.
Background
The apricot fruits are delicious, contain various nutritional ingredients and bioactive factors, such as abundant vitamins, wherein the content of vitamin B17 is high, the apricot fruits are natural anticancer ingredients, have obvious effects of killing and inhibiting cancer cells in human bodies, and can effectively reduce the occurrence of cancers when the apricot fruits are frequently eaten at ordinary times. The trace element has high content, especially zinc, and can be absorbed by human body to effectively improve memory and promote intelligence development, and the trace element has rich potassium content, and can promote sodium salt metabolism in human body and effectively prevent hypertension. In addition, the health food contains abundant flavonoids, and the substance can directly act on human hearts, improve cardiac function, and prevent various common heart diseases such as myocardial ischemia and myocardial infarction. Besides, the phenolic substances contained in the apricot fruits can clear cholesterol in human bodies, soften blood vessels and have obvious prevention effect on hypertension and hyperlipidemia which frequently occur in human beings.
The apricot fruits are ripe from 7 th to 8 th of month, the pulp is flexible and juicy, is sweet, sour and delicious, and can promote the secretion of gastric acid and gastric digestive enzyme and promote gastrointestinal peristalsis, thereby improving appetite and promoting digestion, and being especially effective for people with achlorhydria, fullness after eating and constipation. Fresh apricot flesh contains abundant amino acids, particularly contains high content of aspartic acid, glutamic acid, proline and lysine, has the functions of inducing diuresis and reducing edema, and is a top-quality fruit product.
The fruit resources of China are rich, although cider, Nanguo pear wine and grape wine exist in the market, the development of fruit wine taking fruits as raw materials is still in the initial stage, and the fruit wine is gradually popular with people due to the advantages of low alcohol content and high nutrition. Under the influence of production conditions and processes, the fruit wine cannot realize all-around industrialization and marketization. Therefore, the development of the apricot wine fermentation process and the product become technical problems which are urgently needed to be solved by technical personnel in the field.
Disclosure of Invention
In view of the above, the present invention aims to provide a fermentation method of apricot wine and apricot wine.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a fermentation method of apricot wine, which comprises the following steps:
1) removing kernels of apricot fruits and juicing to obtain juice, mixing the juice with sulfur dioxide to obtain a sulfur-containing substance, mixing the sulfur-containing substance with pectinase after 2-2.5 h to obtain an enzyme-containing substance, and carrying out enzymolysis on the enzyme-containing substance to obtain an zymolyte;
2) mixing the zymolyte obtained in the step 1) with yeast for 10-14 hours to obtain a mixture, and adjusting the mass percentage of soluble solids in the mixture to 22-24% to obtain a modifier;
3) performing first fermentation on the modifier obtained in the step 2) to obtain a first fermentation product;
the temperature of the first fermentation is 20-24 ℃, and the time of the first fermentation is 10-15 d;
4) performing second fermentation on the first fermented product obtained in the step 3) to obtain a second fermented product;
the temperature of the second fermentation is 15-18 ℃, and the time of the second fermentation is 25-35 d;
5) mixing the second fermentation product obtained in the step 4) with sulfur dioxide to obtain an ageing material, ageing the ageing material to obtain an ageing product, and performing cold treatment, filtration and blending on the ageing product to obtain the apricot wine;
the ageing temperature is 8-12 ℃, and the ageing time is 3 months-2 years;
the temperature of the cold treatment is-2 ℃ to-4 ℃, and the time of the cold treatment is 10-12 d.
Preferably, the concentration of sulfur dioxide in the sulfur-containing substances in the step 1) is 50-70 mg/L.
Preferably, the enzymolysis temperature in the step 1) is 20-24 ℃, the enzymolysis time is 4-6 h, and preferably, the content of pectinase in the enzyme-containing substance in the step 1) is 2-4g/100h L.
Preferably, the mass percentage of the yeast in the mixture in the step 2) is 0.01-0.05%.
Preferably, the sugar content in the first fermentation product in the step 3) is less than or equal to 4 g/L.
Preferably, the sugar content in the second fermentation product in the step 4) is less than or equal to 2 g/L.
Preferably, the concentration of sulfur dioxide in the aging material in the step 5) is 60-100 mg/L.
The invention also provides the apricot wine obtained by fermentation based on the fermentation method, wherein the alcoholic strength of the apricot wine is 8-12%, and the mass percentage of sugar is 0.5-9%.
The invention provides a fermentation method of apricot wine, which comprises the following steps: 1) removing kernels of apricot fruits and juicing to obtain juice, mixing the juice with sulfur dioxide to obtain a sulfur-containing substance, mixing the sulfur-containing substance with pectinase after 2-2.5 h to obtain an enzyme-containing substance, and carrying out enzymolysis on the enzyme-containing substance to obtain an zymolyte;
2) mixing the zymolyte obtained in the step 1) with yeast for 10-14 hours to obtain a mixture, and adjusting the mass percentage of soluble solids in the mixture to 22-24% to obtain a modifier; 3) performing first fermentation on the modifier obtained in the step 2) to obtain a first fermentation product; the temperature of the first fermentation is 20-24 ℃, and the time of the first fermentation is 10-15 d; 4) performing second fermentation on the first fermented product obtained in the step 3) to obtain a second fermented product; the temperature of the second fermentation is 15-18 ℃, and the time of the second fermentation is 25-35 d; 5) mixing the second fermentation product obtained in the step 4) with sulfur dioxide to obtain an ageing material, ageing the ageing material to obtain an ageing product, and performing cold treatment, filtration and blending on the ageing product to obtain the apricot wine; the ageing temperature is 8-12 ℃, and the ageing time is 3 months-2 years; the temperature of the cold treatment is-2 ℃ to-4 ℃, and the time of the cold treatment is 4-6 d.
The apricot wine obtained by the fermentation method provided by the invention is clear, transparent, crystal, free of suspended matters and free of precipitate; is light yellow; has harmonious apricot fragrance and mellow bouquet; the flavor is mellow, refreshing, fine and plump; the alcohol content is 8-12%, and the mass percentage of sugar is 0.5-9%.
Drawings
FIG. 1 is a process flow chart of apricot wine.
Detailed Description
The invention provides a fermentation method of apricot wine, which comprises the following steps:
1) removing kernels of apricot fruits and juicing to obtain juice, mixing the juice with sulfur dioxide to obtain a sulfur-containing substance, mixing the sulfur-containing substance with pectinase after 2-2.5 h to obtain an enzyme-containing substance, and carrying out enzymolysis on the enzyme-containing substance to obtain an zymolyte;
2) mixing the zymolyte obtained in the step 1) with yeast for 10-14 hours to obtain a mixture, and adjusting the mass percentage of soluble solids in the mixture to 22-24% to obtain a modifier;
3) performing first fermentation on the modifier obtained in the step 2) to obtain a first fermentation product;
the temperature of the first fermentation is 20-24 ℃, and the time of the first fermentation is 10-15 d;
4) performing second fermentation on the first fermented product obtained in the step 3) to obtain a second fermented product;
the temperature of the second fermentation is 15-18 ℃, and the time of the second fermentation is 25-35 d;
5) mixing the second fermentation product obtained in the step 4) with sulfur dioxide to obtain an ageing material, ageing the ageing material to obtain an ageing product, and performing cold treatment, filtration and blending on the ageing product to obtain the apricot wine;
the ageing temperature is 8-12 ℃, and the ageing time is 3 months-2 years;
the temperature of the cold treatment is-2 ℃ to-4 ℃, and the time of the cold treatment is 4-6 d.
The method comprises the steps of removing cores of apricot fruits, juicing to obtain juice, mixing the juice with sulfur dioxide to obtain sulfur-containing substances, mixing the sulfur-containing substances with pectinase after 2-2.5 hours to obtain enzyme-containing substances, and carrying out enzymolysis on the enzyme-containing substances to obtain zymolyte.
In the invention, the apricot fruits are preferably crushed and then juiced, and the method for removing kernels, crushing and juicing is not particularly limited and can be realized by adopting a conventional method. The source of the apricot fruits is not specially limited, and the apricot fruits can be obtained by adopting the conventional method.
In the invention, the concentration of sulfur dioxide in the sulfur-containing substances is preferably 50-70 mg/L, more preferably 60 mg/L, and the functions of adding sulfur dioxide are ① sterilization and bacteriostasis, ② clarification, ③ dissolution, ④ antioxidation and ⑤ acidification.
In the invention, the content of pectinase in the enzyme-containing substance is preferably pectinase produced by L affort, France, and the brand is Optizym, the enzymolysis temperature is preferably 20-24 ℃, the enzymolysis time is preferably 10-12 h, and the purpose of enzymolysis is to improve the juice yield and the clarification effect.
The obtained zymolyte is mixed with yeast for 10-14 hours to obtain a mixture, and the mass percentage of soluble solids in the mixture is adjusted to be 22-24% to obtain a modifier.
In the present invention, the mass percentage of the yeast in the mixture is 0.01 to 0.05%, specifically 0.01%, 0.02%, 0.03%, 0.04%, and 0.05%, the source and type of the yeast are not particularly limited, and a yeast conventionally used for brewing fruit wine by those skilled in the art may be used, and preferably, a commercially available L AFFORT (F33) is used.
According to the invention, white sugar is preferably used for adjusting the mass percentage of soluble solids in the mixture to be 22-24%.
Carrying out first fermentation on the obtained regulator to obtain a first fermentation product; the temperature of the first fermentation is 20-24 ℃, and the time of the first fermentation is 10-15 d.
In the invention, the first fermentation is open fermentation or closed fermentation.
In the invention, the temperature of the first fermentation is preferably 22 ℃, the time of the first fermentation is preferably 11-12 d, in the invention, the sugar content in the first fermentation product is preferably less than or equal to 4 g/L, in the invention, the first fermentation is used for carrying out alcoholic fermentation, and most of sugar in the apricot juice is converted into ethanol.
Carrying out second fermentation on the obtained first fermented product to obtain a second fermented product; the temperature of the second fermentation is 15-18 ℃, and the time of the second fermentation is 25-35 d.
In the invention, the temperature of the second fermentation is preferably 16-17 ℃, the time of the second fermentation is preferably 30d, the sugar content in the second fermentation product is preferably 2 g/L, the purpose of the second fermentation is to continue to ferment ① until the residual sugar is reduced to be below 2 g/L, clarify ②, discharge dissolved CO2 from ③, oxidize, reduce and esterify ④, and ferment ⑤ malic acid-lactic acid.
Mixing the obtained second fermentation product with sulfur dioxide to obtain an ageing material, ageing the ageing material to obtain an ageing product, and carrying out cold treatment, filtration and blending on the ageing product to obtain the apricot wine.
In the invention, the first fermentation material is preferably placed for 2-3 days and then subjected to second fermentation, and dissolved CO is discharged2。
In the invention, the concentration of sulfur dioxide in the aging material is preferably 60-100 mg/L, and the sulfur dioxide has clarification and bacteriostasis effects.
In the invention, the temperature of ageing is 8-12 ℃, preferably 9-12 ℃, and more preferably 10 ℃; the aging time is preferably 3 months to 2 years.
In the invention, the temperature of the cold treatment is-2 ℃ to-4 ℃, and is preferably-3 ℃; the time of the cold treatment is 4-6 d, and preferably 5 d. In the present invention, the purpose of said cold treatment is to accelerate the precipitation of colloidal substances in the wine, to contribute to the clarification of the wine, to obtain cold stability of the wine in a short period of time, and to slowly dissolve oxygen more efficiently, to promote the improvement of the flavor of the wine. . The filtering condition is not specially limited, the condition of conventional fruit wine filtering is adopted, and the filtering temperature is preferably-2 ℃ to-4 ℃.
The invention also provides the apricot wine obtained by fermentation based on the fermentation method, wherein the alcoholic strength of the apricot wine is 8-12%, and the mass percentage of sugar is 0.5-9%. In the invention, the alcohol content of the apricot wine is preferably 10%, and the mass percentage of the sugar is preferably 3-4.5%.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
A fermentation method of apricot wine comprises the following steps:
removing rotten and pest apricot fruits, selecting fully mature apricot fruits 300kg, removing kernels, crushing and juicing, adding sulfur dioxide (final concentration is 70 mg/L) into the squeezed turbid juice, adding pectinase after 2h, carrying out enzymolysis at 22-24 ℃, adding yeast after 12h, adding dry yeast with the addition amount of 0.01% of the weight of the juice, adding yeast after 12h, adjusting components, dissolving white sugar with apricot juice, adjusting the soluble solid content to 24% by mass, carrying out main (front) fermentation, carrying out open fermentation, measuring temperature, residual sugar amount and beating circulation once in the morning and at night, pressing wine caps with the temperature of 18-22 ℃, carrying out fermentation for 15d, when the residual sugar amount is reduced to 4 g/L, leading the main (front) fermentation to the end, leading the self-flowing wine into a rear fermentation tank, filling, leaving a small amount of space, sealing after 2-3d, carrying out fermentation at 15-18 ℃, carrying out distillation on the remaining fruit pulp for obtaining brandy, storing the apricot pulp separately, carrying out closed distillation, carrying out storage for obtaining apricot pulp, carrying out filtration when the alcoholic liquor is reduced to 4 g/365-7 g, carrying out fermentation, carrying out sealed fermentation for obtaining the temperature, carrying out sealed fermentation for obtaining the fermented wine, carrying out the fermentation for obtaining the fermented wine residue, carrying out the temperature of 2-3-7% fermentation, and carrying out the aging, carrying out the aging for obtaining the fermented wine, and the fermented wine, wherein the fermented wine, and the fermented wine residue, and.
Example 2
A fermentation method of apricot wine comprises the following steps:
removing rotten and disease and insect pest fruits, selecting 500kg of fully mature apricot fruits, removing kernels, crushing and juicing, adding sulfur dioxide (the final concentration is 60 mg/L) into the juiced turbid fruit juice, adding pectinase after 2 hours, carrying out enzymolysis at the temperature of 20-22 ℃, adding yeast after 12 hours, adding dry yeast with the addition amount of 0.02% of the weight of the juice, adjusting the components after 12 hours of adding yeast, dissolving white sugar by using apricot juice, adjusting the soluble solid content to 22% by mass, carrying out main (before) fermentation, carrying out closed fermentation, measuring the temperature and the residual sugar amount in the morning and evening respectively, circulating and pressing wine caps at the temperature of 20-22 ℃, carrying out fermentation for 12d, when the residual sugar amount is reduced to 4 g/L, finishing the main (before) fermentation, introducing the self-fermented wine into a rear fermentation tank, filling the fermentation tank with a small amount of space, sealing the fermentation tank after 2-3d, carrying out fermentation at the temperature of 15-18 ℃, carrying out fermentation for 30d, obtaining the residual pulp, obtaining brandy, storing the plum, separately, carrying out sealed fermentation for 2-3d fermentation, carrying out sealed fermentation, carrying out filtration, carrying out aging for obtaining the fermented wine with the residual sugar content of dry wine, and obtaining the fermented wine residue after the temperature of 2-10% of dry wine is reduced by adopting the temperature of dried apricot pulp, and the temperature of dried wine, and the temperature of 2-35-3 hours, and the temperature of the fermented wine brewing for obtaining the fermented wine after the temperature of the fermented wine is reduced wine for 10 hours, and the temperature of 20-10 hours, and the fermented wine is reduced wine for.
Example 3
A fermentation method of apricot wine comprises the following steps:
removing rotten and disease and insect pest fruits, selecting 400kg of fully mature apricot fruits, removing kernels, crushing and juicing, adding sulfur dioxide (the final concentration is 50 mg/L) into the juiced turbid fruit juice, adding pectinase after 2h, carrying out enzymolysis at the temperature of 22-24 ℃, adding yeast after 12h, adding dry yeast with the addition amount of 0.03% of the juice weight, adjusting the components after 12h, dissolving white sugar by using apricot juice, adjusting the soluble solid content to 22% by mass, carrying out main (before) fermentation, carrying out open fermentation, carrying out temperature measurement, residual sugar amount and circulation and wine pressing on the wine in the morning and evening once every day at the temperature of 22-24 ℃, carrying out fermentation for 10d, when the residual sugar amount is reduced to 4 g/L, carrying out main (before) fermentation, introducing the wine into a rear fermentation tank, filling the fermentation tank, leaving a small amount of space, carrying out sealing after 2-3d, carrying out fermentation at the temperature of 15-18 ℃, carrying out fermentation for 30d, obtaining the residual fruit pulp, obtaining distilled brandy, storing the plum, carrying out sealed storage, carrying out sealed fermentation for 2-3-7 g fermentation, carrying out sealed fermentation, carrying out brewing on the fermented wine, carrying out sealed fermentation, carrying out the fermentation for obtaining the fermented wine with the temperature of the fermented wine, and the fermented wine residue, and obtaining the fermented wine residue, and the fermented wine with the fermented wine, and the fermented wine with the temperature of 30d, and the fermented wine when the temperature of the fermented wine, and the fermented wine of 30d wine, and the fermented wine, and.
Example 4
A fermentation method of apricot wine comprises the following steps:
removing rotten and disease and insect pest fruits, selecting 200kg of fully mature apricot fruits, removing kernels, crushing to obtain fruit pulp, adding sulfur dioxide (the final concentration is 60 mg/L), adding pectinase after 2 hours, carrying out enzymolysis at the temperature of 22-24 ℃, adding yeast after 12 hours, adjusting the addition amount of dry yeast to be 0.04% of the weight of juice, adding yeast after 12 hours, adjusting the components, dissolving white sugar with apricot juice, adjusting the soluble solid content to be 22% by mass, performing main (front) fermentation, carrying out open fermentation, measuring the temperature, the residual sugar amount and making a circulating and wine pressing cap once in the morning and evening every day, carrying out the temperature to be 22-24 ℃, carrying out fermentation for 10 days, when the residual sugar amount is reduced to 4 g/L, finishing the main (front) fermentation, introducing the self-flowing wine into a rear fermentation tank, filling the self-flowing wine, leaving a small amount of space, carrying out sealing after 2-3d, carrying out the fermentation for 15-18 ℃, distilling the residual fruit pulp to obtain peel' brandy, separately storing the apricot pulp in a closed fermentation tank, carrying out closed fermentation for 2-3-d storage, carrying out sealed fermentation, carrying out fermentation for 30d fermentation, carrying out sealed fermentation, carrying out brewing for obtaining the residual sugar-2-3-2-3-year fermentation, carrying out aging treatment, carrying out the fermented wine brewing, carrying out the fermentation for obtaining the fermented wine brewing for obtaining the fermented wine dregs, and obtaining the fermented wine dregs after the fermented wine-8 wine, wherein the fermented wine dregs after the fermented wine dregs, the.
Example 5
A fermentation method of apricot wine comprises the following steps:
removing rotten, plant diseases and insect pests and mechanically damaged fruits, selecting 250kg of fully mature apricot fruits, removing kernels, crushing and juicing, adding sulfur dioxide (the final concentration is 60 mg/L) into the juiced turbid fruit juice, adding pectinase after 2h, carrying out enzymolysis at the temperature of 20-22 ℃, adding yeast after 12h, adding dry yeast in an amount which is 0.05% of the weight of the juice, adding yeast after 12h, adjusting the components, dissolving white sugar by using apricot juice, adjusting the soluble solid content to 23% by mass, carrying out main (before) fermentation, carrying out open fermentation, measuring the temperature and the residual sugar amount once in the morning and evening every day, beating, pressing a wine cap at the temperature of 20-22 ℃, carrying out fermentation for 11d, when the residual sugar amount is reduced to 4 g/L, finishing the main (before) fermentation, introducing self-flowing wine into a post-fermentation tank, leaving a small amount of space, sealing after 2-3d, carrying out fermentation at the temperature of 15-18 ℃, carrying out fermentation for 30d, distilling the residual fruit pulp to obtain brandy, storing the brandy, carrying out independent storage, carrying out sealed fermentation for 2-2 g, carrying out sealed fermentation, carrying out aging, carrying out conditioning for 2-3d fermentation, carrying out aging, carrying out sealed fermentation for obtaining the fermented wine with the residual sugar content of residual sugar, and obtaining the fermented wine with the fermented wine, wherein the fermented wine, the fermented wine with the fermented wine, the fermented wine with the temperature of 0.8, the temperature of the fermented wine, the fermented wine after the temperature of 0.8, the fermented wine is not.
The quality indexes of the apricot wine prepared in the embodiments 1-5 of the invention are as follows:
1 quality index of apricot wine
1.1 sensory index
TABLE 1 sensory indices
| Appearance of the product | Clear, transparent, brilliant, free of suspended matter and precipitate |
| Color and luster | Light yellow |
| Fragrance | Has harmonious apricot fragrance, mellow bouquet |
| Taste of the product | Mellow, refreshing, fine and plump |
| Style of a book | Has unique style of the product |
1.2 physical and chemical indexes
TABLE 2 physical and chemical indexes
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (9)
1. The fermentation method of the apricot wine is characterized by comprising the following steps:
1) removing kernels of apricot fruits and juicing to obtain juice, mixing the juice with sulfur dioxide to obtain a sulfur-containing substance, mixing the sulfur-containing substance with pectinase after 2-2.5 h to obtain an enzyme-containing substance, and carrying out enzymolysis on the enzyme-containing substance to obtain an zymolyte;
2) mixing the zymolyte obtained in the step 1) with yeast for 10-14 hours to obtain a mixture, and adjusting the mass percentage of soluble solids in the mixture to 22-24% to obtain a modifier;
3) performing first fermentation on the modifier obtained in the step 2) to obtain a first fermentation product;
the temperature of the first fermentation is 20-24 ℃, and the time of the first fermentation is 10-15 d;
4) performing second fermentation on the first fermented product obtained in the step 3) to obtain a second fermented product;
the temperature of the second fermentation is 15-18 ℃, and the time of the second fermentation is 25-35 d;
5) mixing the second fermentation product obtained in the step 4) with sulfur dioxide to obtain an ageing material, ageing the ageing material to obtain an ageing product, and performing cold treatment, filtration and blending on the ageing product to obtain the apricot wine;
the ageing temperature is 8-12 ℃, and the ageing time is 3 months-2 years;
the temperature of the cold treatment is-2 ℃ to-4 ℃, and the time of the cold treatment is 4-6 d.
2. The fermentation method of claim 1, wherein the concentration of sulfur dioxide in the sulfur-containing substances in the step 1) is 50-70 mg/L.
3. The fermentation method according to claim 1, wherein the temperature of the enzymolysis in the step 1) is 20-24 ℃, and the time of the enzymolysis is 10-12 h.
4. The fermentation method according to claim 1, wherein the content of pectinase in the enzyme-containing substance in the step 1) is 2-4g/100h L.
5. The fermentation method according to claim 1, wherein the mass percentage of the yeast in the mixture in the step 2) is 0.01-0.05%.
6. The fermentation process of claim 1, wherein the sugar in the first fermentation of step 3) is in an amount of 4 g/L or less.
7. The fermentation process of claim 1, wherein the sugar content of the second fermentation product of step 4) is 2 g/L or less.
8. The fermentation method of claim 1, wherein the concentration of sulfur dioxide in the aging material in the step 5) is 60-100 mg/L.
9. The apricot wine fermented by the fermentation method according to any one of claims 1 to 8, wherein the alcoholic strength of the apricot wine is 8 to 12% and the sugar content is 0.5 to 9% by mass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010406083.XA CN111440691A (en) | 2020-05-14 | 2020-05-14 | Fermentation method of apricot wine and apricot wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010406083.XA CN111440691A (en) | 2020-05-14 | 2020-05-14 | Fermentation method of apricot wine and apricot wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111440691A true CN111440691A (en) | 2020-07-24 |
Family
ID=71656937
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010406083.XA Pending CN111440691A (en) | 2020-05-14 | 2020-05-14 | Fermentation method of apricot wine and apricot wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111440691A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112410156A (en) * | 2020-11-17 | 2021-02-26 | 四川师范大学 | Special composite color fixative for apricot wine and apricot wine |
| CN115287133A (en) * | 2022-08-16 | 2022-11-04 | 贵州神授酒业有限公司 | Brewing method of medlar and grape dry red wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101935601A (en) * | 2010-09-15 | 2011-01-05 | 陕西科技大学 | Method for preparing low apricot wine beverage |
| CN105779240A (en) * | 2016-05-10 | 2016-07-20 | 济南卓雅轩酒庄有限公司 | Method for preparing apricot brandy |
| CN105779201A (en) * | 2016-05-10 | 2016-07-20 | 济南卓雅轩酒庄有限公司 | Method for preparing apricot wine |
-
2020
- 2020-05-14 CN CN202010406083.XA patent/CN111440691A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101935601A (en) * | 2010-09-15 | 2011-01-05 | 陕西科技大学 | Method for preparing low apricot wine beverage |
| CN105779240A (en) * | 2016-05-10 | 2016-07-20 | 济南卓雅轩酒庄有限公司 | Method for preparing apricot brandy |
| CN105779201A (en) * | 2016-05-10 | 2016-07-20 | 济南卓雅轩酒庄有限公司 | Method for preparing apricot wine |
Non-Patent Citations (3)
| Title |
|---|
| 周桃英等: "《发酵工艺》", 30 September 2010 * |
| 郭意如: "香白杏酒的加工工艺", 《食品与发酵工业》 * |
| 黄蓓蓓: "仰韶杏酒发酵工艺研究", 《中国酿造》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112410156A (en) * | 2020-11-17 | 2021-02-26 | 四川师范大学 | Special composite color fixative for apricot wine and apricot wine |
| CN115287133A (en) * | 2022-08-16 | 2022-11-04 | 贵州神授酒业有限公司 | Brewing method of medlar and grape dry red wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104232422B (en) | A kind of brewing method of blueberry fruit wine | |
| CN100519730C (en) | Process of making aromatic vinegar by using bananas | |
| CN103756844B (en) | Functional compound berry wine and production method thereof | |
| CN103013767B (en) | Method for preparing pumpkin sparkling wine | |
| CN100564508C (en) | The production method of one polypeptide yellow | |
| CN101285023A (en) | Red raspberry health wine and brewing process thereof | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN1544598A (en) | Health care grape wine and its preparing method | |
| CN111154603A (en) | Aronia melanocarpa health wine and preparation method thereof | |
| CN111440691A (en) | Fermentation method of apricot wine and apricot wine | |
| CN112430515A (en) | Production method of low-sugar low-alcohol mulberry wine | |
| CN111944647A (en) | Preparation method of red bayberry wine | |
| CN1065270C (en) | Tea wine and its making method | |
| CN111269768A (en) | Flower-fragrance type beauty-maintaining and young-keeping fruit wine | |
| CN113637550A (en) | Preparation method of kiwi fruit wine | |
| CN1301325C (en) | Fruit vinegar and its fermentation method and use | |
| CN101463310A (en) | Vaccinium uliginosum fermentation fruit wine and preparation thereof | |
| CN112195080A (en) | Production method of mulberry brandy | |
| CN110004011B (en) | Solid-liquid fermentation combined mulberry wine formula and preparation method | |
| CN101463312B (en) | Biological freezing point brewing method for peach fermented wine | |
| CN101191108A (en) | Method for preparing edible burdock wine | |
| CN1451740A (en) | Process for producing winter jujibe vinegar | |
| KR20100121750A (en) | The black rice making method of medicinal wine | |
| CN112063467A (en) | Processing and preparation technology of red wine | |
| CN113105964A (en) | Preparation method of shaddock white spirit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |