CN112553030A - 一种猕猴桃与白葡萄混酿果酒方法 - Google Patents
一种猕猴桃与白葡萄混酿果酒方法 Download PDFInfo
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- CN112553030A CN112553030A CN202011532627.3A CN202011532627A CN112553030A CN 112553030 A CN112553030 A CN 112553030A CN 202011532627 A CN202011532627 A CN 202011532627A CN 112553030 A CN112553030 A CN 112553030A
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Abstract
一种猕猴桃与白葡萄混酿果酒方法,包括如下步骤:S1将清洗干净的红葡萄和蓝莓果实分别除梗破碎;S2破碎后的固液混合物加入密闭容器内,并按照50‑70克/吨加入焦亚硫酸钾;S3发酵3‑6天后进行倒罐,倒罐是将罐底固液混合物送至发酵罐上部,反复混合均匀;S4发酵7‑9日后启封,进行固液分离后,固体继续压榨并继续固液分离直至不能分离出液体,将各次固液分离得到的液体澄清过滤,得到红葡萄和蓝莓混酿果酒。本发明制得的猕猴桃与白葡萄混酿果酒,同时具备红葡萄和蓝莓两种水果风味,添加二氧化硫以吸收水中高价离子,减少果汁氧化,更好的保持水果香气成分。
Description
技术领域
本发明属于酿酒技术领域,具体涉及一种猕猴桃与白葡萄混酿果酒方法。
背景技术
白葡萄酒多数情况下是由白葡萄酿或者红葡萄品种去皮酿造而成,而且酿制过程中一般会采取去皮去籽的步骤。多数白葡萄酒清淡酸爽,水果的香气和味道都十分浓郁。酸度较明显,酒液呈果绿色,清澈透明,气味清爽,酒香浓郁,回味深长,含有多种维生素,营养丰富,具有舒筋、活血、养颜、润肺之功效。
中国是猕猴桃的原产地,20世纪早期被引入新西兰。2008年11月6日,在新西兰举行的国际猕猴桃大会上,世界19个国家200多位专家一致认定:中国是猕猴桃的原产地,世界猕猴桃原产地在湖北宜昌市夷陵区雾渡河镇。
果形一般为椭圆状,早期外观呈黄褐色,成熟后呈红褐色,表皮覆盖浓密绒毛,果肉可食用,其内是呈亮绿色的果肉和一排黑色或者红色的种子。因猕猴喜食,故名猕猴桃,亦有说法是因为果皮覆毛,貌似猕猴而得名,是一种品质鲜嫩,营养丰富,风味鲜美的水果。
猕猴桃的质地柔软,口感酸甜。味道被描述为草莓、香蕉、菠萝三者的混合。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物,以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外,还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪。。
发明内容
为开发出一种混合口味的果酒,本发明公开了一种猕猴桃与白葡萄混酿果酒方法。
本发明制得的猕猴桃与白葡萄混酿果酒,同时具备白葡萄和猕猴桃两种水果风味,添加焦亚硫酸钾反应释放二氧化硫在液体中以吸收水中高价离子,减少果汁氧化,更好的保持水果香气成分。
通过本发明酿出的猕猴桃与白葡萄混酿果酒酒香醇厚,采用气体排空避免果汁在处理过程被空气中氧所氧化和被空气中杂菌感染,从而导致挥发酸过高等质量问题,通过对发酵过程的控制提高了酒的质量。
附图说明
图1为本发明的一种具体实施方式示意图。
具体实施方式
下面结合附图,对本发明的具体实施方式作进一步的详细说明。
本发明所述猕猴桃与白葡萄混酿果酒方法,包括如下步骤:
S1将清洗干净的白葡萄除梗破碎,猕猴桃直接压榨破碎,白葡萄和猕猴桃质量比为1:1-3.5,破碎后粗过滤得到混合果汁;
S2破碎后的混合果汁加入密闭容器内,并按照100-160克/吨加入焦亚硫酸钾反应30-90分钟后,进行澄清过滤,并降温至18-20摄氏度;
S3降温后的果汁按照每吨混合物加入50-250克的比例添加酿酒干酵母,然后再按照40-60克/吨加入焦亚硫酸钾;在浸渍密封状态下进行发酵,
S4发酵第二天按照80-160克/吨加入单宁,发酵3-6天后进行倒罐,倒罐是将罐底固液混合物送至发酵罐上部,反复混合均匀;
S5 发酵30-60日后启封,进行固液分离后,固体继续压榨并继续固液分离直至不能分离出液体,将各次固液分离得到的液体澄清过滤,得到猕猴桃与白葡萄混酿果酒。
焦亚硫酸钾加入后分解产生二氧化硫,二氧化硫可以杀菌,澄清,抗氧化,增酸,溶解;第一次添加时在白葡萄和猕猴桃破碎后进行,第二次可以在发酵前加入焦亚硫酸钾,产生SO2气体以防止氧化,果胶酶起加速果汁分解的作用。
单宁主要是防止果酒氧化变酸;白葡萄酒因为采用直接榨汁,汁和皮的接触时间很短,所以白葡萄酒中含有的单宁少。单宁产生的涩味,提供味觉的骨架,支撑葡萄酒的其他味道,形成立体而多层次的口感。
其次,单宁具有抗氧化物功能,可以减缓葡萄酒氧化速度,让果酒在成熟过程中更耐久存,利于培养陈年佳酿。
本发明制得的猕猴桃与白葡萄混酿果酒,同时具备红葡萄和蓝莓两种水果风味,添加二氧化硫以吸收水中高价离子,减少果汁氧化,更好的保持水果香气成分。
作为含有葡萄酒的混酿果酒,酒中含有的抗氧化物质,能够帮助加强身体的新陈代谢,有效帮助肌肤避免出现色素沉着、肤色暗沉、皮肤松弛、长皱纹等等问题。另还能够帮助去角质,有效嫩白肌肤。而葡萄酒中的白藜芦醇确实拥有预防癌症和糖尿病,以及促进心脏健康的功效。白葡萄酒里含有甜味来自于酒中的残糖。主要是由于葡萄发酵时没有把葡萄里的糖份完全转化为酒精造成的。白葡萄酒里含有多种酸,像醋酸、柠檬酸、乳酸和苹果酸。酸能增加清新尖脆的口感;酸也能使酒中的果香感觉更新鲜活跃。
猕猴桃酸甜可口,营养丰富,是老年人、儿童、体弱多病者的滋补果品。它含有丰富的维生素C、维生素A、维生素E以及钾、镁、纤维素之外,还含有其他水果比较少见的营养成分——叶酸、胡萝卜素、钙、黄体素、氨基酸、天然肌醇。猕猴桃的的营养价值远超过其他水果,它的钙含量是葡萄柚的2.6倍、苹果的17倍、香蕉的4倍,维生素C的含量是柳橙的2倍。
猕猴桃果实中的Vc、Mg及微量元素含量最高。在前三位低钠高钾水果中,猕猴桃由于较香蕉及柑桔含有更多的钾而位居榜首。同时,猕猴桃中的Ve及Vk含量被定为优良,脂肪含量低且无胆固醇。据分析,猕猴桃果实的维生素含量每100克鲜样中一般为100-200毫克,高的达400毫克,约为柑桔5-10倍;含糖类8-14% ,酸类1.4-2-0%,还含酪氨酸等氨基酸12种。
与其它水果不同的是猕猴桃含有宽广的营养成分,大多数水果富含一、两种营养成分,但是每个猕猴桃可提供8%DV叶酸,8%DV铜,8%泛酸,6%DV钙和鲜,4%DV铁和维生素B6,2%DV磷和Va以及其它维生素和矿物质。
具体实施例1
取500公斤新鲜猕猴桃和500公斤霞多丽白葡萄,分别破碎,破碎在密闭破碎机中进行,并按照120克/吨加入焦亚硫酸钾反应60分钟后,澄清过滤降温至18-20摄氏度,再按照每吨混合物加入200克的比例添加酿酒干酵母,然后再按照50克/吨加入焦亚硫酸钾;在浸渍密封状态下进行发酵。
发酵第二天后按照120克/吨加入单宁,发酵5天后进行倒罐,倒罐是将罐底固液混合物送至发酵罐上部,反复混合均匀。
发酵40日后启封,进行固液分离后,固体继续压榨并继续固液分离直至不能分离出液体,将各次固液分离得到的液体澄清过滤,得到猕猴桃与白葡萄混酿果酒。
具体实施例2
取500公斤新鲜猕猴桃和500公斤霞多丽白葡萄,分别破碎,破碎在密闭破碎机中进行,并按照120克/吨加入焦亚硫酸钾反应60分钟后,澄清过滤降温至18-20摄氏度,再按照每吨混合物加入200克的比例添加酿酒干酵母,然后再按照50克/吨加入焦亚硫酸钾;在浸渍密封状态下进行发酵。
发酵第二天后按照120克/吨加入单宁,发酵5天后进行倒罐,倒罐是将罐底固液混合物送至发酵罐上部,反复混合均匀。
发酵40日后启封,进行固液分离后,固体继续压榨并继续固液分离直至不能分离出液体,将各次固液分离得到的液体澄清过滤,得到猕猴桃与白葡萄混酿果酒。
取出少量酒样检测理化指标合格后,进行除菌过滤,除菌过滤过程中继续通入氮气气体抑制氧化。最后在酒瓶中充入氮气或二氧化碳做为保护气并灌装密封得到瓶装果酒。
具体实施例3
取500公斤新鲜猕猴桃和1500公斤霞多丽白葡萄,分别破碎,破碎在密闭破碎机中进行,并按照160克/吨加入焦亚硫酸钾反应90分钟后,澄清过滤降温至18-20摄氏度,再按照每吨混合物加入200克的比例添加酿酒干酵母,然后再按照80克/吨加入焦亚硫酸钾;在浸渍密封状态下进行发酵。
发酵第二天后按照160克/吨加入单宁,发酵6天后进行倒罐,倒罐是将罐底固液混合物送至发酵罐上部,反复混合均匀。
发酵60日后启封,进行固液分离后,固体继续压榨并继续固液分离直至不能分离出液体,将各次固液分离得到的液体澄清过滤,得到猕猴桃与白葡萄混酿果酒。
取出少量酒样检测理化指标合格后,进行除菌过滤,除菌过滤过程中继续通入氮气气体抑制氧化。最后在酒瓶中充入二氧化碳做为保护气并灌装密封得到瓶装果酒。
具体实施例4
取500公斤新鲜猕猴桃和1200公斤霞多丽白葡萄,分别破碎,破碎在密闭破碎机中进行,并按照100克/吨加入焦亚硫酸钾反应40分钟后,澄清过滤降温至18-20摄氏度,再按照每吨混合物加入200克的比例添加酿酒干酵母,然后再按照40克/吨加入焦亚硫酸钾;在浸渍密封状态下进行发酵。
发酵第二天后按照80克/吨加入单宁,发酵4天后进行倒罐,倒罐是将罐底固液混合物送至发酵罐上部,反复混合均匀。
发酵30日后启封,进行固液分离后,固体继续压榨并继续固液分离直至不能分离出液体,将各次固液分离得到的液体澄清过滤,得到猕猴桃与白葡萄混酿果酒。
取出少量酒样检测理化指标合格后,进行除菌过滤,除菌过滤过程中继续通入氮气气体抑制氧化。最后在酒瓶中充入氮气做为保护气并灌装密封得到瓶装果酒。
下表为各个实施例最终灌装入瓶前的理化和色度检验指标。
本发明制得的猕猴桃与白葡萄混酿果酒,同时具备白葡萄和猕猴桃两种水果风味,添加焦亚硫酸钾反应释放二氧化硫在液体中以吸收水中高价离子,减少果汁氧化,更好的保持水果香气成分。
通过本发明酿出的猕猴桃与白葡萄混酿果酒酒香醇厚,采用气体排空避免果汁在处理过程被空气中氧所氧化和被空气中杂菌感染,从而导致挥发酸过高等质量问题,通过对发酵过程的控制提高了酒的质量。
前文所述的为本发明的各个优选实施例,各个优选实施例中的优选实施方式如果不是明显自相矛盾或以某一优选实施方式为前提,各个优选实施方式都可以任意叠加组合使用,所述实施例以及实施例中的具体参数仅是为了清楚表述发明人的发明验证过程,并非用以限制本发明的专利保护范围,本发明的专利保护范围仍然以其权利要求书为准,凡是运用本发明的说明书及附图内容所作的等同结构变化,同理均应包含在本发明的保护范围内。
Claims (4)
1.一种猕猴桃与白葡萄混酿果酒方法,其特征在于,包括如下步骤:
S1将清洗干净的白葡萄除梗破碎,猕猴桃直接压榨破碎,白葡萄和猕猴桃质量比为1:1-3.5,破碎后粗过滤得到混合果汁;
S2破碎后的混合果汁加入密闭容器内,并按照100-160克/吨加入焦亚硫酸钾反应30-90分钟后,进行澄清过滤,并降温至18-20摄氏度;
S3降温后的果汁按照每吨混合物加入50-250克的比例添加酿酒干酵母,然后再按照40-60克/吨加入焦亚硫酸钾;在浸渍密封状态下进行发酵,
S4发酵第二天按照80-160克/吨加入单宁,发酵3-6天后进行倒罐,倒罐是将罐底固液混合物送至发酵罐上部,反复混合均匀;
S5 发酵30-60日后启封,进行固液分离后,固体继续压榨并继续固液分离直至不能分离出液体,将各次固液分离得到的液体澄清过滤,得到猕猴桃与白葡萄混酿果酒。
2.如权利要求1所述的猕猴桃与白葡萄混酿果酒方法,其特征在于,所述步骤S5 中得到的果酒进行理化和感官指标检验后,再次进行除菌过滤,在酒瓶中充入氮气或二氧化碳作为保护气并灌装密封得到瓶装果酒。
3.如权利要求1所述的猕猴桃与白葡萄混酿果酒方法,其特征在于,所述澄清和过滤过程中持续通入氮气或二氧化碳气体对空气进行排空。
4.如权利要求1所述的猕猴桃与白葡萄混酿果酒方法,其特征在于,所述步骤S4 中得到的果酒继续进行陈酿,陈酿为在密封状态下常温静置。
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