CN111961554A - Reinforced persimmon juice wine and preparation process thereof - Google Patents
Reinforced persimmon juice wine and preparation process thereof Download PDFInfo
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Abstract
The invention discloses a reinforced persimmon liqueur and a preparation process thereof, belonging to the technical field of wine brewing, wherein the alcoholic strength of the persimmon liqueur is increased while the fragrance of persimmons is kept, fresh persimmons are used as raw materials, and the raw materials are subjected to crushing, pulping, enzymolysis, alcoholic fermentation, distillation, blending and ageing to obtain the reinforced persimmon liqueur; the alcohol fermentation temperature is lower, no sugar is added additionally, the persimmon fruit fragrance is kept, the fermentation time is prolonged, and the taste of the persimmon fruit wine is richer, and the enhanced persimmon fruit wine is yellow in wheat straw, clear and transparent, strong in fragrance, complex and elegant, typical and prominent in fresh persimmon fruit fragrance, complete in wine body, mellow, fine and smooth in taste, long in aftertaste and extremely high in economic value and nutritional value.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to reinforced persimmon liqueur and a preparation process thereof.
Background
The persimmon is the fruit of persimmon of a deciduous arbor plant in the family of Ebenaceae, is one of five fruits in China, has high nutritional value, contains abundant microelements such as carotene and riboflavin, and a large amount of flavonoids and phenolic substances, and has the effects of inhibiting platelet coagulation, delaying senescence and softening blood vessels. Fresh persimmons contain more saccharides such as glucose, fructose and mannitol, and are extremely high-quality raw materials for brewing wine. And the fresh persimmons have short storage period, and are made into persimmon wine, persimmon vinegar, persimmon cakes and the like, so that the nutritional value of the persimmons can be improved, and the great economic value and development and utilization value can be generated.
The liqueur is a beautiful liqueur prepared by taking fermented liqueur, distilled liqueur or edible alcohol as a wine base, adding edible auxiliary materials and food additives, blending, mixing or reprocessing, wherein the reinforced liqueur is generated by prolonging the preservation time at first and then is used for reinforcing the flavor and the alcoholic strength of the fruit wine, and the added highly distilled liqueur can kill saccharomycetes to terminate the fermentation process, so that a plurality of natural components in the wine are not consumed by the saccharomycetes, and finally the reinforced liqueur with high sweetness and alcoholic strength is obtained.
At present, persimmon wine is doped with various auxiliary materials such as white granulated sugar, alcohol, essence and the like in the brewing process, and the persimmon wine has the advantages of unsmooth taste, unclean color and poor wine body balance and influences the flavor of the persimmon wine. Therefore, how to maintain the aroma of the persimmons to the maximum extent and improve the taste of the persimmon wine is a problem to be solved urgently at present.
Disclosure of Invention
Aiming at the problems and the defects in the prior art, the invention provides a preparation process of reinforced persimmon liqueur, which is used for obtaining the reinforced persimmon liqueur on the premise of not additionally supplementing sugar and additionally adding distilled liquor.
The invention provides a preparation process of reinforced persimmon liqueur, which comprises the following steps:
(1) raw material selection and treatment: selecting fresh persimmons with the sugar content of 12-15%, and washing the surfaces of the persimmons;
(2) persimmon stem removal, crushing and pulping: crushing the fresh persimmons cleaned in the first step by using a crusher, adding 0.006-0.008 g/100mL of sulfurous acid into the pulp for sterilization, then adding 0.03-0.05 g/100mL of activated pectinase and 0.03-0.05 g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 40-45 ℃ for 4-6 hours, and storing at-6.5-8.5 ℃ for 3-5 days;
(3) squeezing treatment: squeezing the persimmon pulp subjected to enzymolysis in a frozen state, and filtering by using 100-150-mesh filter cloth to obtain persimmon juice;
(4) preparing persimmon distilled liquor: taking 75-85% of the weight of the persimmon juice obtained by filtering in the step (3), naturally clarifying at the low temperature of 0-4 ℃ for 2-4 hours to obtain persimmon clear juice, adjusting the acidity of the persimmon clear juice to 7.5-7.8 g/L by using a tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to 30-40 mg/L, adding 0.02g/100mL of brewing active dry yeast, fully stirring, controlling the fermentation temperature to 24-26 ℃, the fermentation period to 7-10 days, keeping the residual sugar content below 4g/L, stopping fermentation when the alcoholic strength is not increased, and distilling to obtain persimmon distilled liquor with the alcoholic strength of 30-40 vol%;
(5) preparing reinforced persimmon juice wine: taking 15% -25% of the weight of the persimmon juice obtained by filtering in the step (3), naturally clarifying at the low temperature of 0-4 ℃ for 2-4 hours to obtain persimmon clear juice, adjusting the acidity of the persimmon clear juice to 7.5-7.8 g/L by using tartaric acid solution, adding sulfurous acid to adjust the content of free sulfur dioxide in the persimmon juice to 35-45 mg/L, after 18-24 hours, adding 0.02g/100mL of brewing active dry yeast, fully stirring, fermenting at the temperature of 14-18 ℃, stirring once every 3-5 days, fermenting until the residual sugar is 90-110 g/L and the alcoholic strength is 4-5% vol to obtain persimmon wine with low alcoholic strength, filtering and concentrating by using a filter membrane to obtain persimmon wine concentrated solution and filtrate, distilling and recovering the filtrate to obtain alcohol, blending the alcohol with the persimmon wine concentrated solution, adding the persimmon distilled wine obtained in the step (4) for blending again, obtaining the enhanced persimmon liqueur;
(6) aging: and (4) storing the enhanced persimmon liqueur obtained in the step (5) at the temperature of 20 ℃ for 10-15 months, ageing, clarifying, filtering, sterilizing and then aseptically filling to obtain the finished product enhanced persimmon liqueur.
In an embodiment, the raw material in the step (1) is required to be a fresh persimmon which is naturally mature, good in color and free of disease and rot fruit in Jingjin Ji area.
In one embodiment, the frozen state in step (3) is squeezing at-6.5 to-8.5 ℃ to ensure the sugar degree of the fruit pulp.
In one embodiment, the sugar content of the persimmon juice after filtering in step (3) is 210-230 g/L.
In one embodiment, the juice yield of the persimmon juice after filtering in step (3) is 70-80%.
In one embodiment, the active dry saccharomyces cerevisiae in step (4) is saccharomyces cerevisiae CICC 1045.
In one embodiment, the alcoholic strength of the enhanced persimmon juice wine prepared in the step (5) is 17-19% vol.
In an embodiment, the alcoholic strength of the finished strengthened persimmon liqueur obtained in the step (6) is 16-18% vol.
The second aspect of the invention provides a reinforced persimmon liqueur which is prepared by the preparation process of the reinforced persimmon liqueur.
Compared with the prior art, the invention has the beneficial effects that:
1. the reinforced persimmon liqueur processed by the processing method of the invention is not added with white granulated sugar in the whole preparation process, so that the characteristic of poor liquor taste caused by fermentation and conversion of the white granulated sugar is avoided;
2. the saccharomyces cerevisiae used was: the yeast CICC 1045 has the advantages of high fermentation speed, 30% high sugar resistance and strong fragrance of the produced persimmon liqueur.
3. The alcohol fermentation temperature is lower, the persimmon fruit aroma is kept, the fermentation time is prolonged, the taste of the persimmon fruit juice wine is richer, the enhanced persimmon fruit juice wine is yellow in wheat straw, clear and transparent, strong in aroma, complex and elegant, typical and prominent in fresh persimmon fruit aroma, good in wine body balance, mellow, fine and complete in taste, long in aftertaste, and the economic value and the nutritional value of persimmons are greatly reserved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
The present invention is further illustrated by the following specific examples. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
It should also be noted that 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. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
Example 1
(1) Raw material selection and treatment: selecting fresh persimmons with sugar content of 15% in the Jingjin Ji producing area which are naturally mature and have no disease and rot fruits, and washing the surfaces of the persimmons clean.
(2) Persimmon stem removal, crushing and pulping: crushing the fresh persimmons cleaned in the first step by a crusher, adding 0.006g/100mL of sulfurous acid into the pulp for sterilization, adding 0.04g/100mL of activated pectinase and 0.04g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 40 ℃ for 5 hours, and storing at-6.5 ℃ for 5 days.
(3) Squeezing treatment: squeezing the persimmon pulp subjected to enzymolysis in a frozen state, and filtering by using a filter cloth of 100-150 meshes after squeezing to obtain the persimmon juice with the sugar degree of 220g/L, wherein the juice yield is 72%.
(4) Preparing persimmon distilled liquor: and (3) naturally clarifying 75% of the persimmon juice obtained by filtering in the step (3) at 0 ℃ for 4 hours, adjusting the acidity of the concentrated juice to 7.5g/L by using a tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to be 30mg/L, adding 0.02g/100mL of brewing active dry yeast after 20 hours, fully stirring, controlling the fermentation temperature to be 25 ℃, controlling the fermentation period to be 10 days, controlling the residual sugar to be lower than 4g/L, finishing fermentation when the alcoholic strength is not increased any more, and distilling to obtain the persimmon distilled liquor with the alcoholic strength of 35% vol.
(5) Preparing reinforced persimmon juice wine: taking 25% of the persimmon juice obtained by filtering in the step (3), naturally clarifying at low temperature of 0 ℃ for 4 hours, adjusting the acidity of the concentrated juice to 7.5g/L by using tartaric acid solution, adding sulfurous acid to adjust the content of free sulfur dioxide in the persimmon juice to 35mg/L, after 20 hours, adding 0.02g/100mL of brewing active dry yeast, fully stirring, fermenting at 15 ℃ at controlled temperature, stirring once every 4 days, fermenting until the residual sugar is 90g/L and the alcoholic strength is 4.3% vol to obtain the persimmon wine with low alcoholic strength, filtering and concentrating by adopting a filter membrane to obtain persimmon wine concentrated solution and filtrate, distilling and recovering the filtrate to obtain alcohol, blending the alcohol with the persimmon wine concentrated solution, adding persimmon distilled wine, blending again to obtain the enhanced persimmon wine with the typical persimmon aroma and the final alcoholic strength of which is 18% vol.
(6) Aging: and (4) storing the enhanced persimmon liqueur obtained in the step (5) at the temperature of 20 ℃ for 14 months, and performing aseptic filling after clarification, filtration and sterilization after aging to obtain the finished product enhanced persimmon liqueur with the accuracy of 17% vol.
Example 2
(1) Raw material selection and treatment: selecting fresh persimmons with sugar content of 15% in the Jingjin Ji producing area which are naturally mature and have no disease and rot fruits, and washing the surfaces of the persimmons clean.
(2) Persimmon stem removal, crushing and pulping: crushing the fresh persimmons cleaned in the first step by using a crusher, adding 0.0067g/100mL of sulfurous acid into the persimmon pulp for sterilization, then adding 0.04g/100mL of activated pectinase and 0.04g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 42 ℃ for 5 hours, and storing for 5 days at-7.5 ℃.
(3) Squeezing treatment: squeezing the persimmon pulp subjected to enzymolysis in a frozen state, and filtering by using a filter cloth of 100-150 meshes to obtain the persimmon juice with the sugar degree of 220g/L and the juice yield of 74%.
(4) Preparing persimmon distilled liquor: and (3) naturally clarifying 80% of the persimmon juice obtained by filtering in the step (3) at 0 ℃ for 4 hours, adjusting the acidity of the concentrated juice to 7.5g/L by using a tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to be 30-40 mg/L, adding 0.02g/100mL of brewing active dry yeast after 20 hours, fully stirring, controlling the fermentation temperature to be 25 ℃, controlling the fermentation period to be 10 days, controlling the residual sugar to be lower than 4g/L, stopping fermentation when the alcoholic strength is not increased any more, and distilling to obtain the persimmon distilled liquor with the alcoholic strength of 33 vol%.
(5) Preparing reinforced persimmon juice wine: and (3) taking 20% of the persimmon juice obtained by filtering in the step (3), naturally clarifying at low temperature of 0 ℃ for 4 hours, adjusting the acidity of the concentrated juice to 7.5g/L by using tartaric acid solution, adding sulfurous acid to adjust the content of free sulfur dioxide in the persimmon juice to 35mg/L, adding 0.02g/100mL of brewing active dry yeast after 20 hours, fully stirring, fermenting at 15 ℃ at controlled temperature, stirring once every 4 days, fermenting to 100g/L of residual sugar and obtain the persimmon wine with low alcoholic strength when the alcoholic strength is 4.6% vol, filtering and concentrating by using a filter membrane to obtain persimmon wine concentrated solution and filtrate, distilling and recovering the filtrate to obtain alcohol, blending the alcohol with the persimmon wine concentrated solution, adding persimmon distilled wine, blending again to obtain the enhanced persimmon wine with the typical persimmon aroma and the final alcoholic strength of 19% vol.
(6) Aging: and (4) storing the enhanced persimmon liqueur obtained in the step (5) at the temperature of 20 ℃ for 13 months, ageing, clarifying, filtering, sterilizing and then aseptically filling to obtain the finished product enhanced persimmon liqueur with the alcoholic strength of 18 vol%.
Example 3
(1) Raw material selection and treatment: selecting fresh persimmons with sugar content of 15% in the Jingjin Ji producing area which are naturally mature and have no disease and rot fruits, and washing the surfaces of the persimmons clean.
(2) Persimmon stem removal, crushing and pulping: crushing the fresh persimmons cleaned in the first step by using a crusher, adding 0.008g/100mL of sulfurous acid into the pulp for sterilization, then adding 0.04g/100mL of activated pectinase and 0.04g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 40 ℃ for 5 hours, and storing for 4 days at-8 ℃.
(3) Squeezing treatment: squeezing the persimmon pulp subjected to enzymolysis in a frozen state, and filtering by using a filter cloth of 100-150 meshes after squeezing to obtain the persimmon juice with the sugar degree of 225g/L and the juice yield of 78%.
(4) Preparing persimmon distilled liquor: and (3) naturally clarifying the three quarter parts of the persimmon juice obtained by filtering in the step (3) at 0 ℃ for 4 hours, adjusting the acidity of the concentrated juice to 7.5g/L by using a tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to be 30-40 mg/L, adding 0.02g/100mL of brewing active dry yeast after 20 hours, fully stirring, controlling the fermentation temperature to be 25 ℃, controlling the fermentation period to be 10 days, keeping the residual sugar to be lower than 4g/L, stopping fermentation when the alcoholic strength is not increased any more, and distilling to obtain the persimmon vol distilled liquor with the alcoholic strength of 38%.
(5) Preparing reinforced persimmon juice wine: taking one fourth of the persimmon juice obtained by filtering in the step (3), naturally clarifying at low temperature of 0 ℃ for 4 hours, adjusting the acidity of the concentrated juice to 7.5g/L by using tartaric acid solution, adding sulfurous acid to adjust the content of free sulfur dioxide in the persimmon juice to 35mg/L, after 20 hours, adding 0.02g/100mL of brewing active dry yeast, fully stirring, fermenting at 15 ℃ under controlled temperature, stirring once every 4 days, fermenting until the residual sugar is 110g/L and the alcoholic strength is 4.8% vol to obtain the persimmon wine with low alcoholic strength, filtering and concentrating by adopting a filter membrane to obtain persimmon wine concentrated solution and filtrate, distilling and recycling the filtrate to obtain alcohol, blending the alcohol with the persimmon wine concentrated solution, adding distilled persimmon wine, blending again to obtain the enhanced persimmon wine with the alcoholic strength of 19% vol and the typical persimmon aroma.
(6) Aging: and (5) storing the reinforced persimmon liqueur obtained in the step (5) at 20 ℃ for 12 months, ageing, clarifying, filtering, sterilizing and then aseptically filling to obtain the finished product reinforced persimmon liqueur with the alcoholic strength of 18 vol%.
Comparative example 1
(1) Raw material selection and treatment: selecting fresh persimmons with sugar content of 15% in the Jingjin Ji producing area which are naturally mature and have no disease and rot fruits, and washing the surfaces of the persimmons clean.
(2) Persimmon stem removal, crushing and pulping: crushing the fresh persimmons cleaned in the first step by a crusher, adding 0.006g/100mL of sulfurous acid into the pulp for sterilization, adding 0.04g/100mL of activated pectinase and 0.04g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 40 ℃ for 5 hours, and storing at-7 ℃ for 5 days.
(3) Squeezing treatment: squeezing the persimmon pulp subjected to enzymolysis in a frozen state, and filtering by using a filter cloth of 100-150 meshes after squeezing to obtain the persimmon juice with the sugar degree of 210g/L and the juice yield of 70%.
(4) Preparing persimmon distilled liquor: naturally clarifying the squeezed persimmon juice at 0 ℃ for 4 hours, adjusting the acidity of the clear juice to 7.5g/L by using tartaric acid solution for concentrated juice, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to be 30-40 mg/L, adding 0.02g/100mL of brewing active dry yeast after 20 hours, fully stirring, controlling the fermentation temperature to be 25 ℃, controlling the fermentation period to be 10 days, reducing the residual sugar to be less than 4g/L, finishing the fermentation when the alcoholic strength is not increased any more, and distilling to obtain the persimmon distilled liquor with the alcoholic strength of 36%.
Comparative example 2
(1) Raw material selection and treatment: dried persimmon in Jingjin Ji producing area is selected as a raw material.
(2) Crushing and pulping the dried persimmon: mixing the dried persimmon raw material and water in the first step according to the weight ratio of 1: 5, crushing according to a proportion of 5, adding 0.008g/100mL of sulfurous acid into the pulp for sterilization, then adding 0.04g/100mL of activated pectinase and 0.04g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 40 ℃ for 5 hours, and storing at-7 ℃ for 5 days.
(3) Squeezing treatment: squeezing the persimmon pulp subjected to enzymolysis in a frozen state, and filtering the persimmon pulp by using 100-150-mesh filter cloth after squeezing, wherein the sugar degree is 220g/L, and the juice yield is 45%.
(4) Preparing persimmon distilled liquor: and (3) naturally clarifying three quarter parts of the persimmon juice obtained by filtering in the step (3) at 0 ℃ for 4 hours, adjusting the acidity of the concentrated juice to 7.5g/L by using a tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to 35mg/L, adding 0.02g/100mL of brewing active dry yeast after 20 hours, fully stirring, controlling the fermentation temperature to be 25 ℃, controlling the fermentation period to be 10 days, controlling the residual sugar to be lower than 4g/L, stopping fermentation when the alcoholic strength is not increased any more, and distilling to obtain the persimmon distilled liquor with the alcoholic strength of 38%.
(5) Preparing reinforced persimmon juice wine: taking one fourth of the weight of the persimmon juice obtained by filtering in the step (3), naturally clarifying at low temperature of 0 ℃ for 4 hours, adjusting the acidity of the concentrated juice to 7.5g/L by using tartaric acid solution, adding sulfurous acid to adjust the content of free sulfur dioxide in the persimmon juice to 35mg/L, after 20 hours, adding 0.02g/100mL of brewing active dry yeast, fully stirring, fermenting at 15 ℃ at controlled temperature, stirring once every 4 days, fermenting until the residual sugar is 110g/L and the alcoholic strength is 5% vol to obtain the persimmon wine with low alcoholic strength, filtering and concentrating by adopting a filter membrane to obtain persimmon wine concentrated solution and filtrate, distilling and recovering the filtrate to obtain alcohol, blending the alcohol with the persimmon wine concentrated solution, adding persimmon distilled wine, blending again to obtain the enhanced persimmon wine with the final alcoholic strength of 19% vol and the typical persimmon aroma.
(6) Aging: and (4) storing the reinforced persimmon liqueur obtained in the step (5) at the temperature of 20 ℃ for 12 months, ageing, clarifying, filtering, sterilizing and then aseptically filling to obtain the finished product reinforced persimmon liqueur with the alcoholic strength of 18 vol%.
Sensory evaluation was conducted by a sensory evaluator in organization specialty according to the sensory evaluation criteria in table 1 on the fortified persimmon liqueurs prepared in the above examples and comparative examples, and the results are shown in table 2.
The physical and chemical indexes of the enhanced persimmon liqueur prepared in the above examples and comparative examples are shown in table 2, and the main aroma components are shown in table 3.
TABLE 1 enhanced sensory index scoring standard for persimmon liqueur
Table 2 shows the physical and chemical indexes of the enhanced persimmon liqueur prepared in the examples and comparative examples
The enhanced persimmon liqueur has high relative content of volatile flavor substances such as phenethyl alcohol, isoamyl alcohol, ethyl caprylate, ethyl caprate, ethyl acetate, caprylic acid, capric acid and the like.
The typical aroma of the main volatile flavors is as follows:
| phenylethanolic acid | Rose fragrance and flower fragrance | Octanoic acid ethyl ester | Pineapple and fruit incense |
| Isoamyl alcohol | Apple with fragrance and hot taste | Capric acid ethyl ester | Rose incense |
| Octanoic acid | Fat smells and becomes fruity after dilution | Ethyl acetate | Banana and apple fragrance with astringent taste |
| Capric acid | Fruit incense | Lactic acid ethyl ester | Fruit incense |
Table 3 main aroma components of typical persimmon fruity liqueur prepared in examples and comparative examples
As can be seen from tables 2 to 3, in examples 1, 2 and 3, the persimmon distilled liquor obtained by crushing, enzymolysis, fermentation, distillation and distillation of the raw materials is added into the persimmon fruit wine with the alcoholic fermentation rate of 90 to 110g/L of residual sugar and 4 to 5% vol of alcoholic strength, and the fermentation is terminated, but the alcoholic strength of the persimmon wine in the last step is different from the sugar content of the persimmon liqueur, and the brewed enhanced persimmon liqueur is yellow in color and luster, clear and transparent, strong in aroma, complex and elegant, typical and prominent in fresh persimmon aroma, complete in wine body, mellow, fine and smooth in taste and long in aftertaste.
Comparative example 1 persimmon wine was obtained by directly using persimmon raw material and subjecting the wine to alcoholic fermentation and distillation, and the wine had high alcoholic strength and poor persimmon aroma.
Comparative example 2 using dried persimmon as a raw material, the same process as in example 1 was carried out to obtain enhanced persimmon liqueur having sensory indexes such as taste and aroma lower than those of example 1, which indicates that fresh persimmons are more suitable as a raw material for enhanced persimmon liqueur.
In conclusion, the invention takes fresh persimmons as raw materials, the raw materials are crushed, pulped, enzymolyzed, fermented by alcohol, distilled, blended and aged to obtain the enhanced persimmon liqueur, a solid-liquid fermentation mode is adopted, the fermentation temperature of the alcohol is lower, the persimmon aroma is favorably kept, the fermentation time is prolonged, the taste of the persimmon liqueur is richer, the enhanced persimmon liqueur is yellow in wheat straw, clear and transparent, strong in aroma, complex and elegant, typical and prominent in fresh persimmon aroma, complete in wine body, mellow, fine and smooth in taste, long in aftertaste, and extremely high in economic value and nutritional value.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (9)
1. A preparation process of reinforced persimmon liqueur is characterized by comprising the following steps:
(1) raw material selection and treatment: selecting fresh persimmons with the sugar content of 12-15%, and washing the surfaces of the persimmons;
(2) persimmon stem removal, crushing and pulping: crushing the fresh persimmons cleaned in the first step by using a crusher, adding 0.006-0.008 g/100mL of sulfurous acid into the pulp for sterilization, then adding 0.03-0.05 g/100mL of activated pectinase and 0.03-0.05 g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 40-45 ℃ for 4-6 hours, and storing at-6.5-8.5 ℃ for 3-5 days;
(3) squeezing treatment: squeezing the persimmon pulp subjected to enzymolysis in a frozen state, and filtering by using 100-150-mesh filter cloth to obtain persimmon juice;
(4) preparing persimmon distilled liquor: taking 75-85% of the weight of the persimmon juice obtained by filtering in the step (3), naturally clarifying at the low temperature of 0-4 ℃ for 2-4 hours to obtain persimmon clear juice, adjusting the acidity of the persimmon clear juice to 7.5-7.8 g/L by using a tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to 30-40 mg/L, adding 0.02g/100mL of brewing active dry yeast, fully stirring, controlling the fermentation temperature to 24-26 ℃, the fermentation period to 7-10 days, keeping the residual sugar content below 4g/L, stopping fermentation when the alcoholic strength is not increased, and distilling to obtain persimmon distilled liquor with the alcoholic strength of 30-40 vol%;
(5) preparing reinforced persimmon juice wine: taking 15-25% of the persimmon juice obtained by filtering in the step (3), naturally clarifying at the low temperature of 0-4 ℃ for 2-4 hours to obtain persimmon clear juice, adjusting the acidity of the persimmon clear juice to 7.5-7.8 g/L by using a tartaric acid solution, adding sulfurous acid to adjust the content of free sulfur dioxide in the persimmon juice to 35-45 mg/L, and after 18-24 hours, adding 0.02g/100mL of brewing active dry yeast, fully stirring, fermenting at a temperature of 14-18 ℃, stirring once every 3-5 days until the residual sugar is 90-110 g/L and the alcoholic strength is 4-5% vol, filtering and concentrating with filter membrane to obtain concentrated solution and filtrate, distilling and recovering filtrate to obtain alcohol, blending with concentrated solution of persimmon fruit wine, adding distilled persimmon wine obtained in step (4), and blending to obtain enhanced persimmon juice wine;
(6) aging: and (4) storing the enhanced persimmon liqueur obtained in the step (5) at the temperature of 20 ℃ for 10-15 months, ageing, clarifying, filtering, sterilizing and then aseptically filling to obtain the finished product enhanced persimmon liqueur.
2. The preparation process of the enhanced persimmon liqueur as claimed in claim 1, wherein the raw material in step (1) is fresh persimmon of Jingjin Ji area with natural maturity, good color and no disease rot.
3. The process of claim 1, wherein the frozen state in step (3) is squeezing at-6.5 to-8.5 ℃ to ensure the sugar content of the pulp.
4. The preparation process of the enhanced persimmon liqueur as claimed in claim 1, wherein the sugar degree of the persimmon juice filtered in the step (3) is 210-230 g/L.
5. The preparation process of the enhanced persimmon liqueur as claimed in claim 1 or 4, wherein the juice yield of the persimmon juice filtered in the step (3) is 70-80%.
6. The preparation process of the enhanced persimmon liqueur as claimed in claim 1, wherein the active dry saccharomyces cerevisiae in step (4) is saccharomyces cerevisiae CICC 1045.
7. The preparation process of the reinforced persimmon liqueur as claimed in claim 1, wherein the alcoholic strength of the reinforced persimmon liqueur prepared in the step (5) is 17-19% vol.
8. The preparation process of the reinforced persimmon liqueur as claimed in claim 1, wherein the alcoholic strength of the reinforced persimmon liqueur obtained in step (6) is 16-18% vol.
9. A reinforced persimmon liqueur is characterized by being prepared by the preparation process of the reinforced persimmon liqueur as claimed in any one of claims 1 to 8.
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| CN112725106A (en) * | 2020-12-30 | 2021-04-30 | 宁夏恒生西夏王酒业有限公司 | High-alcoholic strength dry red wine and brewing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109055096A (en) * | 2018-09-05 | 2018-12-21 | 天津农学院 | A kind of preparation method of reinforced persimmon sweet wine |
| CN109182005A (en) * | 2018-10-24 | 2019-01-11 | 留坝县佳仕森中药综合开发有限公司 | A kind of production method of American Ginseng fruit wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109055096A (en) * | 2018-09-05 | 2018-12-21 | 天津农学院 | A kind of preparation method of reinforced persimmon sweet wine |
| CN109182005A (en) * | 2018-10-24 | 2019-01-11 | 留坝县佳仕森中药综合开发有限公司 | A kind of production method of American Ginseng fruit wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112725106A (en) * | 2020-12-30 | 2021-04-30 | 宁夏恒生西夏王酒业有限公司 | High-alcoholic strength dry red wine and brewing method thereof |
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