CN111500396A - Process for brewing green plum wine from fully-cooked green plums - Google Patents
Process for brewing green plum wine from fully-cooked green plums Download PDFInfo
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- CN111500396A CN111500396A CN202010557721.8A CN202010557721A CN111500396A CN 111500396 A CN111500396 A CN 111500396A CN 202010557721 A CN202010557721 A CN 202010557721A CN 111500396 A CN111500396 A CN 111500396A
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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Classifications
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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
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of fruit wine brewing, in particular to a process for brewing green plum wine by using fully cooked green plums, which comprises the following steps: s1 pulling the net to wait for the completely ripe and yellow green plums to fall off naturally; s2 washing mume fructus with spring water, and air drying the surface water; s3 pouring 60% of fructus mume, 28% of white sugar and 12% of crystal sugar into a pottery jar, sealing the pottery jar, and fermenting for 6 months; s4 adding high-acid-resistant yeast into the pottery jar, wherein the high-acid-resistant yeast accounts for 0.025 wt% of the fermented product in the pottery jar, stirring, and fermenting for 6 months to obtain plum pulp; s5 pouring 69% rice wine and 31% plum pulp into a pottery jar, sealing the pottery jar, and fermenting for 24 months to obtain green plum base wine; s6 filtering the green plum base liquor, and adjusting alcohol content according to market demand to obtain the green plum liquor.
Description
Technical Field
The invention relates to the technical field of fruit wine brewing, in particular to a process for brewing green plum wine by using fully-cooked green plums.
Background
The green plum fruit is rich in nutrition, and the taste is best in terms of clean and sour. The green plum fruit pulp contains various vitamins, amino acids, citric acid, malic acid, tartaric acid, potassium, calcium, iron and other minerals and selenium element, and is a good health food, and has effects of promoting fluid production to quench thirst, stimulating appetite, killing bacteria and removing toxic substances, purifying blood, enhancing liver function, preventing hypertension and cerebral hemorrhage, and inhibiting various tumors. Therefore, the green plums have excellent nutrition and health care functions, so that the brewed green plum wine is also favored.
The main raw material of the green plum wine contains a large amount of nutritional ingredients such as protein, fat (fatty oil), carbohydrate, various inorganic salts, organic acid and the like. However, in the current green plum wine brewing process, green plums and white spirit are generally directly placed together for soaking and fermentation, the brewing process can only release juice and a small amount of organic acid in the green plums, and can not ferment and release pectin, fiber, various vitamins and other nutrient substances, so that the brewed green plum wine only has sour and sweet taste and only a small amount of nutrient components, and other nutrient components such as residual organic acid and the like contained in the green plum fruits are poured out along with pulp after the base wine is filtered, and the green plum wine has no other purposes, so that the green plum wine brewed by the current green plum wine brewing process has lower nutrient value; meanwhile, because the green plum pectin is difficult to produce more juice, the green plum and the white spirit are directly placed together for fermentation, so that the white spirit cannot be effectively fused and fermented with the green plum, and the finally brewed green plum wine has stronger separation sense of wine flavor and fruit flavor, namely poorer mouthfeel.
Disclosure of Invention
Aiming at the defects brought forward by the background technology, the invention provides a process for brewing green plum wine by fully-cooked green plums, so as to solve the problem that more nutrient components in green plum fruits are difficult to release in the conventional green plum wine brewing process.
The invention adopts the following technical scheme: a process for brewing green plum wine from fully cooked green plums is characterized by comprising the following steps:
s 1: pulling the net to wait for the completely ripe and yellow green plums to naturally fall off;
s 2: cleaning green plums with spring water, and air drying the moisture on the surfaces of the green plums;
s 3: preparing a pottery jar, pouring 55-65% of green plum fruits, 24-32% of white sugar and 8-15% of rock sugar into the pottery jar according to the mass percentage, and sealing the pottery jar for fermentation for 5-7 months;
s 4: opening the pottery jar after 5-7 months, stirring the fermentation liquor, adding high-acid-resistant yeast into the pottery jar, wherein the high-acid-resistant yeast accounts for 0.02-0.03% of the mass percentage of the fermentation liquor in the pottery jar, stirring again, and continuously sealing and fermenting for 5-7 months to obtain plum pulp;
s5, stirring the plum pulp, pouring 65-75% of rice wine and 24-34% of plum pulp by mass percent into a pottery jar, sealing the pottery jar, performing fusion fermentation for 20-24 months, and opening the pottery jar to obtain the green plum base wine;
s6 filtering the green plum wine base, and adjusting alcohol content to obtain the green plum wine.
As a further improvement of the above method, in step s1, the green plum tree is pulled down to wait for the next year in month 4, and the green plum tree can be shaken by hand in the process to drop the green plum onto the net.
As a further improvement of the method, the preparation method of the rice wine comprises the following steps:
s5-1: steaming brown rice;
s5-2: adding distiller's yeast into the steamed brown rice, and fermenting for 8-12 days to obtain rice wine;
s5-3: distilling to obtain the rice wine.
As a further improvement of the above method, in the step s5, the green plum base wine is obtained by pumping the green plum base wine in one pottery jar to another pottery jar through a siphon tube for collection.
As a further improvement of the method, the green plum base wine is filtered by adopting a filter membrane for purification in the step s 6.
As a further improvement of the above method, the method for adjusting the alcoholic strength in the step s6 is to add distilled water to the green plum base wine for blending.
From the above description of the structure of the present invention, compared with the prior art, the present invention has the following advantages: according to the brewing process of the green plum wine, green plum fruits are fermented in three steps, namely, white sugar and rock sugar are added in the step s3 to obtain fermentation liquor, saccharomycetes is added in the step s4 to obtain fruit pulp, and the fruit pulp and rice wine are mixed and fermented in the step s 5. Meanwhile, no chemical additive is added in the brewing process of the green plum wine, so that the aroma and the taste of the brewed green plum wine are softer and more natural. In addition, compared with the prior brewing process of directly soaking green plums and white spirit, the fusion fermentation of the rice wine and the plum pulp is equivalent to the fusion fermentation of the rice wine and the green plum ferment, and the fruit flavor of the green plums and the wine flavor of the rice wine can be fused together, thus being beneficial to improving the taste of the green plum wine and reducing the waste of raw materials.
Detailed Description
Example 1:
a process for brewing green plum wine from fully cooked green plums is characterized by comprising the following steps:
s 1: pulling the net to wait for the completely ripe and yellow green plums to naturally fall off, and properly shaking the plum tree by hand in the process to enable the green plum fruits to fall on the net. Particularly, take the Fujian Zhaan as an example, and can wait for pulling down the net in the green plum tree in 4 months every year. According to the collection method of the natural falling, the fully ripe green plums can be efficiently and easily obtained, and if the green plums are directly picked, the immature green plums are easily picked. The green plum wine brewed by the unripe green plums has too bitter and astringent taste, and the unripe green plums have less nutrient components, so the unripe green plums are not suitable for brewing the green plum wine with high nutrient value; the natural green plum fruit is well-done, its acidity is stable, fruit fragrance is strong, and various vitamins are rich.
s 2: washing mume fructus with spring water, and air drying the surface water of mume fructus in ventilation environment.
s 3: preparing a pottery jar, pouring 60% of green plum fruits, 28% of white sugar and 12% of rock sugar into the pottery jar according to the mass percentage, sealing the pottery jar, and fermenting for 6 months to obtain fermentation liquor (equivalent to green plum ferment). The green plums can be nearly completely juiced by natural fermentation in the sealed environment for a long time, and the release of acidic components such as organic acid and inorganic acid of the green plums can be inhibited by the added sugar, thereby preventing the inhibition or killing of yeast by the acidic components in the following step s 4. In addition, the pottery jar has air permeability, so that the pottery jar has oxidation and adsorption effects, aldehyde and the like contained in the wine can be oxidized, and foreign flavor in the wine can be adsorbed, so that the fermented wine body is more mellow and has more dense mouthfeel.
s 4: opening the pottery jar after fermenting for 6 months, stirring the fermentation liquor, adding high-acid-resistant yeast into the pottery jar, wherein the high-acid-resistant yeast accounts for 0.025 percent of the mass of the fermentation liquor in the pottery jar, stirring, and continuing to ferment in a sealed manner for 6 months. In the fermentation process, sugar in the fermentation liquor is converted into alcohol and carbon dioxide by preventing high-acid yeast from eating, and simultaneously, the flesh of the green plums is promoted to ferment and release various organic acids, vitamins and other nutritional ingredients, so that the plum pulp containing a large amount of organic acids, vitamins and other nutritional ingredients can be obtained by opening the pottery jar after the fermentation time.
s5 pouring 69% rice wine and 31% plum pulp into a pottery jar, sealing the pottery jar, performing fusion fermentation for 24 months, and opening the pottery jar after 24 months to obtain mume fructus base wine. Specifically, the accessible siphon utilizes the siphon principle to take out the green plum base wine in the pottery jar to another pottery jar in collect, and the precipitation sediment such as the remaining green plum pulp of fermentation can direct filtration of this mode is favorable to improving the efficiency of making wine, and is further, siphon both ends mouth of pipe all can set up the filter screen to improve once filterable effect. The rice wine is prepared by steaming brown rice, adding distiller's yeast, fermenting for 10 days, and distilling, and the brown rice contains abundant nutrition, so that the nutritional ingredients of the fused and fermented green plum base wine can be further improved. In addition, the fermented green plum base wine loses the bitterness of the green plum, has pure taste and can be directly drunk, and the fused fermentation of the rice wine and the plum pulp is equivalent to the fused fermentation of the rice wine and the green plum ferment, so that the fruity taste of the green plum and the vinous taste of the rice wine are fused together, and the improvement of the taste of the green plum wine is facilitated.
s6, performing secondary filtration on the green plum base wine by adopting a filter membrane purification filtration mode, adjusting the alcoholic strength according to market requirements to obtain the green plum wine, and finally canning the obtained green plum wine to produce the green plum wine, wherein the alcoholic strength adjustment mode can be blending by adding distilled water, and specifically, by taking the degree reduction as an example, the calculation mode of the amount of the distilled water required for the degree reduction is that 100 jin of 35-degree raw wine, 14-degree target alcohol, 1.4% of the conversion rate, and the water addition amount = (1.4-1) × 100 jin =40 jin, namely 40 jin of distilled water is required to be added when the alcohol strength of the 100 jin of 35-degree raw wine is reduced to 14 degrees.
Example 2:
this example is different from the above example 1 in that the steps s3 to s5 are combined into one step, that is, the green plum fruit, white sugar, rock sugar high-acidity-preventing yeast and rice wine are put into a pottery jar at one time and fermented for 24 months.
Example 3:
the present example is different from the above example 1 in that the step s3 and the step s5 are integrated into one step, that is, the green plum fruit, the white sugar, the rock candy and the rice wine are put into a pottery jar at one time and fermented for 6 months, and then the yeast for preventing high acid is put into the pottery jar and fermented for 6 months.
In the plum wines obtained in examples 1, 2 and 3, 10ml of each of the wines was measured in accordance with the organic acid measurement standard of GB/T5009.157 food, and the contents of some organic acids in the plum wines brewed in the respective examples were measured, and the following tables were prepared:
| example 1 | Example 2 | Example 3 | |
| Citric acid content | 0.013g/ml | 0.004g/ml | 0.006g/ml |
| Content of tannic acid | 0.009g/ml | 0.003g/ml | 0.005g/ml |
| Malic acid content | 0.01g/ml | 0.004g/ml | 0.006g/ml |
As can be seen from the above table, the contents of various organic acids in example 1 are significantly higher than those in examples 2 and 3, and it can be seen that the brewing process of the present invention can promote the release of nutrients from the green plum fruits.
The above description is only an embodiment of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modifications made by using the design concept should fall within the scope of infringing the present invention.
Claims (6)
1. A process for brewing green plum wine from fully cooked green plums is characterized by comprising the following steps:
s 1: pulling the net to wait for the completely ripe and yellow green plums to naturally fall off;
s 2: cleaning green plums with spring water, and air drying the moisture on the surfaces of the green plums;
s 3: preparing a pottery jar, pouring 55-65% of green plum fruits, 24-32% of white sugar and 8-15% of rock sugar into the pottery jar according to the mass percentage, and sealing the pottery jar to ferment for 5-7 months to obtain fermentation liquor;
s 4: opening the pottery jar after 5-7 months, stirring the fermentation liquor, adding high-acid-resistant yeast into the pottery jar, wherein the high-acid-resistant yeast accounts for 0.02-0.03% of the mass percentage of the fermentation liquor in the pottery jar, stirring again, and continuously sealing and fermenting for 5-7 months to obtain plum pulp;
s5, stirring the plum pulp, pouring 65-75% of rice wine and 24-34% of plum pulp by mass percent into a pottery jar, sealing the pottery jar, and performing fusion fermentation for 20-24 months to obtain green plum base wine;
s6 filtering the green plum wine base, and adjusting alcohol content to obtain the green plum wine.
2. The process for brewing a plum wine from the fully cooked green plums according to claim 1, wherein: in step s1, the green plum trees are pulled down to wait for the next 4 months of the year, and the green plum trees can be shaken by hand appropriately in the process, so that the green plums fall onto the net.
3. The process for brewing a plum wine from the fully cooked green plums according to claim 1, wherein: the preparation method of the rice wine comprises the following steps:
s5-1: steaming brown rice;
s5-2: adding distiller's yeast into the steamed brown rice, fermenting for 8-12 days,
s5-3: distilling to obtain the rice wine.
4. The process for brewing a plum wine from the fully cooked green plums according to claim 1, wherein: in the step s5, the green plum base wine is obtained by pumping the green plum base wine in the pottery jar into another pottery jar through a siphon tube for collection.
5. The process for brewing a plum wine from the fully cooked green plums according to claim 1, wherein: and in the step s6, the green plum base wine is purified by a filter membrane for filtration.
6. The process for brewing a plum wine from the fully cooked green plums according to claim 1, wherein: the method for adjusting the alcoholic strength in the step s6 is to add distilled water into the green plum base wine for blending.
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