CN111500395A - Method for producing fruit wine by solid-liquid combined fermentation - Google Patents
Method for producing fruit wine by solid-liquid combined fermentation Download PDFInfo
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- 230000004151 fermentation Effects 0.000 title claims abstract description 71
- 239000007788 liquid Substances 0.000 title claims abstract description 39
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 60
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 29
- 239000007787 solid Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000004821 distillation Methods 0.000 claims abstract description 16
- 238000011049 filling Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 48
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 32
- 230000004913 activation Effects 0.000 claims description 30
- 238000002156 mixing Methods 0.000 claims description 29
- 235000014101 wine Nutrition 0.000 claims description 26
- 230000000694 effects Effects 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- 238000010563 solid-state fermentation Methods 0.000 claims description 12
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 11
- 239000001301 oxygen Substances 0.000 claims description 11
- 229910052760 oxygen Inorganic materials 0.000 claims description 11
- 108010059820 Polygalacturonase Proteins 0.000 claims description 9
- 239000002585 base Substances 0.000 claims description 9
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 9
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
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- 241000607479 Yersinia pestis Species 0.000 claims description 5
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- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000011261 inert gas Substances 0.000 claims description 5
- 238000002955 isolation Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 11
- 239000000126 substance Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000013124 brewing process Methods 0.000 abstract description 2
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- 238000003836 solid-state method Methods 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 4
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000001760 fusel oil Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- 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
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Abstract
The invention discloses a method for producing fruit wine by solid-liquid combined fermentation, which is mainly used for carrying out solid fermentation on fruit residues and liquid fermentation on fruit juice, and then carrying out distillation treatment, sterilization treatment and filling to obtain a finished product. The invention has the advantages of high fermentation speed, high utilization rate of raw materials, controllable brewing process, rich flavor substances and the like.
Description
Technical Field
The invention relates to the technical field of fruit wine brewing, in particular to a method for producing fruit wine by solid-liquid combined fermentation.
Background
China is a world fruit producing big country, hundreds of millions of tons of fruit yield are produced every year, but due to the restriction of deep processing capacity, the processed fruit juice, fruit products and other products only account for about 10% of the total amount of the fruits, and the fruit loss caused by the failure of timely digestion is as high as 20% -25%, so that the fruit wine brewing by using fruit raw materials is the best way for accelerating the digestion of the fruits, the resource advantages can be utilized, the fruit can be used for brewing wine instead of grains, the grain for brewing wine is saved, and the steady development of the wine industry and the fruit planting industry in China is promoted. At present, there are two main brewing methods in the wine industry: liquid fermentation and solid fermentation, each of which has its own advantages and disadvantages.
Liquid state fermentation is the most common fruit wine brewing method at present, and fruits need to be fully beaten into fruit pulp, and fruit wine is brewed through a series of processes. At present, the production method of fruit wine mostly adopts a liquid fermentation method (commonly called as a 'one-step method'), which basically refers to equipment for alcohol production from raw material treatment, saccharification and fermentation to distillation, technically absorbs the traditional operation characteristics of the solid fermentation method, but completely gets rid of the production mode of the solid fermentation method, and although the production process reaches the level of mechanization, the finished wine brewed by the method has low acid and ester contents and high fusel oil content due to the fact that the wine steaming effect is not good, so that the proportion of trace components such as alcohol acid and alcohol ester is disordered, and the quality of the brewed wine is poor.
The solid-state method brewing is a main mode for brewing white spirit in China, and the raw wine (base wine) is distilled out by fermenting solid raw materials in a pit or a ground jar and then putting the fermented raw materials into a retort for distillation. And then the finished wine is packaged after long-term storage, aging and blending. The pure solid state method has the advantages of simple operation, less equipment investment, low production cost, low requirement on the quality of operators, almost no sewage generation, rich brewed wine body flavor substances and the like.
The fruit wine is produced by adopting a solid-state method, although the pure solid-state method has the advantages of low water activity, high water insolubility of a matrix, easy growth of microorganisms, high enzyme activity and rich enzyme system; the fermentation process is extensive, and strict aseptic conditions are not needed; the equipment has simple structure, low investment, low energy consumption and easy operation; simple post-treatment, little pollution, basically no waste water discharge and the like. However, the pure solid state method is limited to microorganisms with low water activity resistance, and the selection is less; the fermentation rate is slow, and the period is long; the components of natural raw materials are complex and sometimes change, so that the yield and the quality are influenced; the process parameters are difficult to detect and control; less products, more labor consumption in operation, high strength and the like.
Therefore, the method for producing the fruit wine by solid-liquid combined fermentation is feasible by combining the advantages and disadvantages of solid-state brewing and liquid-state brewing and simultaneously applying methods such as combination and the like, and has the advantages of high fermentation speed, high raw material utilization rate, controllable brewing process, rich flavor substances and the like.
Disclosure of Invention
The invention aims to provide a method for producing fruit wine by solid-liquid combined fermentation, which is a method for blending fruit juice after carrying out serial distillation or separate distillation by carrying out solid fermentation on fruit residues and liquid fermentation on fruit juice, and has high raw material utilization rate and abundant flavor substances.
In order to achieve the above object, the present invention provides the following technical solutions:
a method for producing fruit wine by solid-liquid combined fermentation comprises the following steps:
(1) selecting fresh fruits which are full and have no plant diseases and insect pests on the surfaces, and cleaning;
(2) the crusher and the juicer are combined into a whole, inert gas is introduced to isolate oxygen, a micro-positive pressure environment is kept, and low-temperature crushing and oxygen isolation squeezing are carried out.
(3) Respectively carrying out sugar adding treatment on the separated fruit pulp and the separated fruit residues, adjusting the sugar degrees of the two parts to be 10% -12%, and simultaneously adding citric acid into the fruit pulp and the fruit residues to adjust the acidity to be maintained at 3.0-4.5;
(4) carrying out solid state fermentation on the pomace;
(5) carrying out liquid fermentation on the fruit juice;
(6) distilling treatment;
(7) performing sterilization treatment by adopting a pasteurization device;
(8) and filling the sterilized distilled fruit wine.
Preferably, 10-15 wt% of edible alkaline water is used for washing the surface of the fruit in the step (1), and then the fruit is repeatedly washed by clean water.
Preferably, the pressure in the step (2) is 0.1MPa to 0.2MPa, and the temperature is 5 ℃ to 15 ℃.
Preferably, the solid state fermentation of step (4) comprises the steps of:
(a) yeast activation: mixing the raw materials with fruit residues in a weight ratio of 1-2: adding warm water of 38 ℃ into 5000 high-activity dry saccharomyces cerevisiae, continuously stirring until the warm water is fully dissolved, and maintaining the activation at 30 ℃ for 15-30min to complete the activation of the saccharomyces cerevisiae;
(b) adding auxiliary enzyme: mixing the raw materials with fruit residues in a weight ratio of 1-3: 1500, adding the pectinase into the pomace, uniformly stirring for 40-50min, and mixing the materials in a proportion of 1-3: 10000 of small amount of cellulase is added in the weight ratio;
(c) fermentation: adding the activated high-activity dry saccharomyces cerevisiae into the fruit residues obtained in the step (b), fully stirring for 50-60min till being fully mixed, and then spreading on a box bed for keeping the temperature of the box bed at 25-30 ℃ for 24-30 h; then the pomace is put in a fermentation tank or a fermentation tank car for fermentation for 7 to 9 days.
Preferably, the solid state fermentation of step (5) comprises the steps of:
(d) yeast activation: mixing the fruit juice with the mixture according to the weight ratio of 1-5: adding warm water of 38 ℃ into 5000 high-activity dry saccharomyces cerevisiae, continuously stirring until the warm water is fully dissolved, and maintaining the activation at 30 ℃ for 15-30min to complete the activation of the saccharomyces cerevisiae;
(e) adding auxiliary enzyme: mixing the fruit juice with the mixture according to the weight ratio of 1-3: 1500 of pectinase is added into the fruit juice, and the mixture is fully stirred for 40-50min until the mixture is fully and uniformly mixed;
(f) main fermentation: and (e) adding the activated high-activity saccharomyces cerevisiae dry yeast into the fruit juice in the step (e), keeping the temperature of a fermentation tank at 25-30 ℃, fully stirring for 50-60min, stopping stirring and fermenting for 24-30h, and then performing anaerobic fermentation for 7-9 days.
Preferably, the solid state fermentation of step (5) further comprises the steps of:
(g) freezing: and keeping the liquid fermented wine base at 5-6 deg.C for 24 hr.
Preferably, the step (6) comprises the step of cross-steaming the frozen liquid raw wine and the solid fermented pomace by using a white wine distiller to obtain the distilled fruit wine.
Preferably, the sugar content of the liquid raw wine is lower than 0.1 g/L, the water content of the solid fermentation pomace is 60-70%, the retort loading pressure is lower than 0.01MPa, and the liquor distillation pressure is 0.010 MPa.
Preferably, the step (6) comprises distilling the solid fermented pomace and the liquid fermented fruit juice separately, and finally blending to prepare a semi-finished product.
Preferably, the water content of the solid fermentation pomace is 45-55%, the retort loading pressure is 0.012MPa, the liquor distillation pressure is 0.010MPa, the sugar content of the liquid fermentation fruit juice is lower than 0.4 g/L, and the liquor distillation pressure is 0.010 MPa.
Compared with the prior art, the invention has the following advantages:
1. the invention not only increases the conversion of effective chemical components and nutrient components in fruit peel, improves the utilization rate of nutrient substances in fruit, generates more flavor substances, but also has certain pharmacological action.
2. The invention produces the fruit wine for solid-liquid combined fermentation, enriches the wine body brewing style, can be clear to the end, can also be full and mellow, and provides a plurality of choices for wine body design.
3. The research on solid-liquid combined fermentation belongs to the field of brewing methods with wide application for the first time, and the invention not only has the advantages of the traditional brewing method, but also has the advantage of increasing the styles of wine bodies with different flavors.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be further described with reference to the accompanying drawings and specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. 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, a method for producing fruit wine by solid-liquid combined fermentation comprises the following steps:
(1) selecting and cleaning fresh fruits: selecting fresh fruits which are full and have no plant diseases and insect pests on the surfaces of the fruits; washing the surface of the fruit by using edible alkali water with the concentration of 10-15%, and then repeatedly washing by using clear water;
(2) low-temperature crushing, oxygen isolation and squeezing: the crusher and the juice extractor are combined into a whole, inert gas is introduced to isolate oxygen, a micro-positive pressure environment is kept, the materials are kept at a low temperature to reject oxygen, and vitamin C in the juice is preserved to protect superoxide dismutase (SOD) from being damaged.
(3) Adding sugar and stirring uniformly: and respectively carrying out sugar adding treatment on the separated fruit pulp and the separated fruit residues, adjusting the sugar degrees of the two parts to be 10% -12%, and simultaneously adding a certain amount of citric acid into the fruit pulp and the fruit residues to adjust the acidity to be maintained at 3.0-4.5.
(4) Solid state fermentation:
(a) yeast activation: mixing the raw materials with fruit residues in a weight ratio of 1-2: placing 5000 Angel Saccharomyces cerevisiae high activity dry yeast in a beaker, adding 38 deg.C warm water, stirring continuously until it is fully dissolved, maintaining 30 deg.C for activation for 15-30min to complete activation of yeast;
(b) adding auxiliary enzyme: and (3) adding pectinase according to the weight ratio of 1-3: 1500, adding the mixture into the pomace, and uniformly stirring for 40-50 min; according to the proportion of 1-3: 10000 of small amount of cellulase is added in the weight ratio;
(c) fermentation: adding the activated Angel brewing high-activity dry yeast into the pomace, fully stirring for 50-60min, spreading on a box bed after fully mixing uniformly, and maintaining for 24-30 h; during the period, the temperature of the box bed is kept at 25-30 ℃ to ensure the rapid propagation of the yeast; fermenting the pomace in a fermentation tank or a fermentation tank car after 24-30 h; fermenting for 7-9 days;
(5) liquid state fermentation
(d) Yeast activation: adding 1-5 parts by weight of fruit juice: placing Angel brewing high-activity dry yeast with a proportion of 5000 in a beaker, adding warm water at 38 ℃, continuously stirring until the dry yeast is fully dissolved, and maintaining the temperature at 30 ℃ for activation for 15-30min to complete the activation of the yeast;
(e) adding auxiliary enzyme: adding 1-3 of: 1500, stirring uniformly for 40-50 min;
(f) main fermentation: adding activated Angel high-activity dry Saccharomyces cerevisiae into the fruit juice of fermentation tank, maintaining the temperature of the fermentation tank at 25-30 deg.C, stirring for 50-60min to ensure rapid propagation of yeast, stopping stirring for 24-30h, and performing anaerobic fermentation for 7-9 days;
(g) freezing: the liquid fermented wine base has some peculiar smell, and needs to be frozen, and the fermented wine base is kept at a constant low temperature of 5-6 ℃ for 24 h.
(8) The distillation treatment can be carried out by the following distillation method:
① mixing the frozen liquid wine base with the solid fermented fruit residue, and steaming with a white wine distiller to obtain distilled fruit wine, wherein the fruit residue should be sprinkled when the fruit residue is distilled.
② distilling the solid and liquid fermentation separately, and blending to obtain semi-finished product.
(9) And (3) sterilization: and (5) performing sterilization treatment by adopting a pasteurization device.
(10) Filling: and filling the sterilized distilled fruit wine into bottles.
Example 1
(1) Selecting fresh fruits which are plump and have no plant diseases and insect pests on the surfaces, washing the surfaces of the fruits by 10-15 wt% of edible alkali water, and then repeatedly washing the fruits by clear water.
(2) Combining the crusher and the juicer into a whole, introducing inert gas to isolate oxygen, maintaining a micro-positive pressure environment (0.15MPa), and performing low-temperature (8 ℃) crushing and oxygen isolation squeezing.
(3) Respectively carrying out sugar adding treatment on the separated fruit pulp and the separated fruit residues, adjusting the sugar degrees of the two parts to be 10% -12%, and simultaneously adding citric acid into the fruit pulp and the fruit residues to adjust the acidity to be maintained at 3.0-4.5;
(4) carrying out solid state fermentation on the pomace:
(a) yeast activation: mixing the raw materials with fruit residues in a weight ratio of 1-2: adding warm water of 38 ℃ into 5000 high-activity dry saccharomyces cerevisiae, continuously stirring until the warm water is fully dissolved, and maintaining the activation at 30 ℃ for 15-30min to complete the activation of the saccharomyces cerevisiae;
(b) adding auxiliary enzyme: mixing the raw materials with fruit residues in a weight ratio of 1-3: 1500, adding the pectinase into the pomace, uniformly stirring for 40-50min, and mixing the materials in a proportion of 1-3: 10000 of small amount of cellulase is added in the weight ratio;
(c) fermentation: adding the activated high-activity dry saccharomyces cerevisiae into the fruit residues obtained in the step (b), fully stirring for 50-60min till being fully mixed, and then spreading on a box bed for keeping the temperature of the box bed at 25-30 ℃ for 24-30 h; then the pomace is put in a fermentation tank or a fermentation tank car for fermentation for 7 to 9 days.
(5) Carrying out liquid fermentation on fruit juice:
(d) yeast activation: mixing the fruit juice with the mixture according to the weight ratio of 1-5: adding warm water of 38 ℃ into 5000 high-activity dry saccharomyces cerevisiae, continuously stirring until the warm water is fully dissolved, and maintaining the activation at 30 ℃ for 15-30min to complete the activation of the saccharomyces cerevisiae;
(e) adding auxiliary enzyme: mixing the fruit juice with the mixture according to the weight ratio of 1-3: 1500 of pectinase is added into the fruit juice, and the mixture is fully stirred for 40-50min until the mixture is fully and uniformly mixed;
(f) main fermentation: and (e) adding the activated high-activity saccharomyces cerevisiae dry yeast into the fruit juice in the step (e), keeping the temperature of a fermentation tank at 25-30 ℃, fully stirring for 50-60min, stopping stirring and fermenting for 24-30h, and then performing anaerobic fermentation for 7-9 days.
(g) Freezing: and keeping the liquid fermented wine base at 5-6 deg.C for 24 hr.
(6) Carrying out series distillation on the frozen liquid raw wine (the sugar content is lower than 0.1 g/L) and the solid fermentation fruit residues (the water content is 60-70%) by using a white wine distiller (the upper retort pressure is lower than 0.01MPa, and the distillation pressure is 0.010MPa) to obtain distilled fruit wine (total acid: 0.4 g/L, total ester: 1.4 g/L, and higher alcohol: 0.46 g/L).
(7) Performing sterilization treatment by adopting a pasteurization device;
(8) and filling the sterilized distilled fruit wine.
Example 2
(1) Selecting fresh fruits which are plump and have no plant diseases and insect pests on the surfaces, washing the surfaces of the fruits by 10-15 wt% of edible alkali water, and then repeatedly washing the fruits by clear water.
(2) Combining the crusher and the juicer into a whole, introducing inert gas to isolate oxygen, maintaining a micro-positive pressure environment (0.1MPa), and performing low-temperature (5 ℃) crushing and oxygen isolation squeezing.
(3) Respectively carrying out sugar adding treatment on the separated fruit pulp and the separated fruit residues, adjusting the sugar degrees of the two parts to be 10% -12%, and simultaneously adding citric acid into the fruit pulp and the fruit residues to adjust the acidity to be maintained at 3.0-4.5;
(4) carrying out solid state fermentation on the pomace:
(a) yeast activation: mixing the raw materials with fruit residues in a weight ratio of 1-2: adding warm water of 38 ℃ into 5000 high-activity dry saccharomyces cerevisiae, continuously stirring until the warm water is fully dissolved, and maintaining the activation at 30 ℃ for 15-30min to complete the activation of the saccharomyces cerevisiae;
(b) adding auxiliary enzyme: mixing the raw materials with fruit residues in a weight ratio of 1-3: 1500, adding the pectinase into the pomace, uniformly stirring for 40-50min, and mixing the materials in a proportion of 1-3: 10000 of small amount of cellulase is added in the weight ratio;
(c) fermentation: adding the activated high-activity dry saccharomyces cerevisiae into the fruit residues obtained in the step (b), fully stirring for 50-60min till being fully mixed, and then spreading on a box bed for keeping the temperature of the box bed at 25-30 ℃ for 24-30 h; then the pomace is put in a fermentation tank or a fermentation tank car for fermentation for 7 to 9 days.
(5) Carrying out liquid fermentation on fruit juice:
(d) yeast activation: mixing the fruit juice with the mixture according to the weight ratio of 1-5: adding warm water of 38 ℃ into 5000 high-activity dry saccharomyces cerevisiae, continuously stirring until the warm water is fully dissolved, and maintaining the activation at 30 ℃ for 15-30min to complete the activation of the saccharomyces cerevisiae;
(e) adding auxiliary enzyme: mixing the fruit juice with the mixture according to the weight ratio of 1-3: 1500 of pectinase is added into the fruit juice, and the mixture is fully stirred for 40-50min until the mixture is fully and uniformly mixed;
(f) main fermentation: and (e) adding the activated high-activity saccharomyces cerevisiae dry yeast into the fruit juice in the step (e), keeping the temperature of a fermentation tank at 25-30 ℃, fully stirring for 50-60min, stopping stirring and fermenting for 24-30h, and then performing anaerobic fermentation for 7-9 days.
(g) Freezing: and keeping the liquid fermented wine base at 5-6 deg.C for 24 hr.
(6) Solid fermentation pomace (the water content of the pomace is 45-55%, the pressure of feeding the pomace into a steamer is 0.012MPa, the pressure of distilling the pomace is 0.010MPa) and liquid fermentation fruit juice (the sugar content is lower than 0.4 g/L, the pressure of distilling the pomace is 0.010MPa) (liquid fermentation total acid is 0.1-0.2 g/L, total ester is 1.0-1.5 g/L, higher alcohol is 0.59 g/L; solid fermentation total acid is 0.2 g/L-0.4 g/L, total ester is 1.2 g/L-1.7 g/L, and higher alcohol is 0.34 g/L), and finally blending is carried out to prepare a semi-finished product.
(7) Performing sterilization treatment by adopting a pasteurization device;
(8) and filling the sterilized distilled fruit wine.
The above-mentioned embodiments only express the embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A method for producing fruit wine by solid-liquid combined fermentation is characterized by comprising the following steps:
(1) selecting fresh fruits which are full and have no plant diseases and insect pests on the surfaces, and cleaning;
(2) the crusher and the juicer are combined into a whole, inert gas is introduced to isolate oxygen, a micro-positive pressure environment is kept, and low-temperature crushing and oxygen isolation squeezing are carried out.
(3) Respectively carrying out sugar adding treatment on the separated fruit pulp and the separated fruit residues, adjusting the sugar degrees of the two parts to be 10% -12%, and simultaneously adding citric acid into the fruit pulp and the fruit residues to adjust the acidity to be maintained at 3.0-4.5;
(4) carrying out solid state fermentation on the pomace;
(5) and carrying out liquid fermentation on the fruit juice.
(6) And (5) distillation treatment.
(7) Performing sterilization treatment by adopting a pasteurization device;
(8) and filling the sterilized distilled fruit wine.
2. The method as claimed in claim 1, wherein the fruit surface is washed with 10-15 wt% of edible alkali water in step (1), and then repeatedly washed with clean water.
3. The method according to claim 1, wherein the pressure in step (2) is 0.1MPa to 0.2MPa and the temperature is 5 ℃ to 15 ℃.
4. The method according to claim 1, wherein the solid state fermentation of step (4) comprises the steps of:
(a) yeast activation: mixing the raw materials with fruit residues in a weight ratio of 1-2: adding warm water of 38 ℃ into 5000 high-activity dry saccharomyces cerevisiae, continuously stirring until the warm water is fully dissolved, and maintaining the activation at 30 ℃ for 15-30min to complete the activation of the saccharomyces cerevisiae;
(b) adding auxiliary enzyme: mixing the raw materials with fruit residues in a weight ratio of 1-3: 1500, adding the pectinase into the pomace, uniformly stirring for 40-50min, and mixing the materials in a proportion of 1-3: 10000A little cellulase is added in the weight ratio.
(c) Fermentation: adding the activated high-activity dry saccharomyces cerevisiae into the fruit residues obtained in the step (b), fully stirring for 50-60min till being fully mixed, and then spreading on a box bed for keeping the temperature of the box bed at 25-30 ℃ for 24-30 h; then the pomace is put in a fermentation tank or a fermentation tank car for fermentation for 7 to 9 days.
5. The method according to claim 1, wherein the solid state fermentation of step (5) comprises the steps of:
(d) yeast activation: mixing the fruit juice with the mixture according to the weight ratio of 1-5: adding warm water of 38 ℃ into 5000 high-activity dry saccharomyces cerevisiae, continuously stirring until the warm water is fully dissolved, and maintaining the activation at 30 ℃ for 15-30min to complete the activation of the saccharomyces cerevisiae;
(e) adding auxiliary enzyme: mixing the fruit juice with the mixture according to the weight ratio of 1-3: 1500 of pectinase is added into the fruit juice, and the mixture is fully stirred for 40-50min until the mixture is fully and uniformly mixed;
(f) main fermentation: and (e) adding the activated high-activity saccharomyces cerevisiae dry yeast into the fruit juice in the step (e), keeping the temperature of a fermentation tank at 25-30 ℃, fully stirring for 50-60min, stopping stirring and fermenting for 24-30h, and then performing anaerobic fermentation for 7-9 days.
6. The method of claim 4, wherein the solid state fermentation of step (5) further comprises the steps of:
(g) freezing: and keeping the liquid fermented wine base at 5-6 deg.C for 24 hr.
7. The method according to claim 1, wherein the step (6) comprises cross-steaming the frozen liquid wine base with the solid fermented pomace by using a liquor distiller to obtain distilled fruit wine.
8. The method of claim 7, wherein the sugar content of the liquid raw wine is less than 0.1 g/L, the water content of the solid fermented pomace is 60% to 70%, the retort pressure is less than 0.01MPa, and the liquor distillation pressure is 0.010 MPa.
9. The method according to claim 1, wherein step (6) comprises distilling the solid fermented marc separately from the liquid fermented juice, and blending to form a semi-finished product.
10. The method of claim 9, wherein the solid state fermentation pomace has a pomace moisture content of 45% to 55%, a retort loading pressure of 0.012MPa and a liquor distillation pressure of 0.010MPa, and the liquid state fermentation juice has a sugar content of less than 0.4 g/L and a liquor distillation pressure of 0.010 MPa.
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| CN103131596A (en) * | 2013-03-19 | 2013-06-05 | 唐江 | Processing method of lemon fruit wine |
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| CN105062849A (en) * | 2015-08-04 | 2015-11-18 | 天津科技大学 | Solid state fermentation-based hawthorn fruit wine brewing technology |
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| CN103131596A (en) * | 2013-03-19 | 2013-06-05 | 唐江 | Processing method of lemon fruit wine |
| CN104498258A (en) * | 2014-12-02 | 2015-04-08 | 天津科技大学 | Persimmon brandy brewing process |
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