CN113150917B

CN113150917B - Red early crisp pear wine and preparation method thereof

Info

Publication number: CN113150917B
Application number: CN202110282403.XA
Authority: CN
Inventors: 张四普; 牛佳佳; 鲁云风; 唐存多
Original assignee: INSTITUTE OF HORTICULTURE HENAN ACADEMY OF AGRICULTURAL SCIENCES
Current assignee: INSTITUTE OF HORTICULTURE HENAN ACADEMY OF AGRICULTURAL SCIENCES
Priority date: 2021-03-16
Filing date: 2021-03-16
Publication date: 2022-08-26
Anticipated expiration: 2041-03-16
Also published as: CN113150917A

Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a red early crisp pear wine and a preparation method thereof, wherein the preparation method comprises the following steps: s1, cleaning and crushing the red early crisp pears, and juicing to obtain red early crisp pear juice; s2, adding white granulated sugar into the red early crisp pear juice until the content of soluble solids is 19-21%, and then adjusting the pH value to 3.5-4.5; s3, adding the activated yeast EC1118 into the red early crisp pear juice after the pH value is adjusted, wherein the adding amount is 0.2-0.4g/kg, and placing the mixture into an environment at 25 ℃ for closed fermentation after uniformly stirring; s4: after the content of soluble solids in the fermented red early crisp pear juice is not reduced any more, placing the red early crisp pear juice in an environment with the temperature of 15 +/-2 ℃ for ageing for 25-35 days to obtain fermentation liquor, then sucking supernatant liquid, bottling and sterilizing to obtain the red early crisp pear wine. The red early crisp pear wine prepared by the preparation method provided by the invention has the advantages of no need of filtering for wine body clarification, pure taste, no peculiar smell, good transmittance and good taste and appearance.

Description

Red early crisp pear wine and preparation method thereof

Technical Field

The invention belongs to the technical field of wine brewing, and particularly relates to a red early crisp pear wine and a preparation method thereof.

Background

In recent years, due to the fact that the pear cultivation area is developed quickly, the yield of pears per year is excessive, the phenomena that pears are difficult to sell and the pears are not high in yield and harvest often occur, and under the circumstance, processing of pears into pear wine becomes a good method for solving the problem of pear overstock.

The prior pear wine processing and manufacturing process has higher turbidity of main fermentation liquor, generally needs professional filtering equipment to carry out primary or even secondary filtering so as to obtain a clearer wine body, and increases investment cost and a large amount of manpower and material resources. The processing quality of pear wine is greatly influenced by different pear variety characteristics and different fermentation strains.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a red early crisp pear wine and a preparation method thereof.

The invention provides a method for making red early crisp pear wine, which comprises the following steps:

s1: cleaning and crushing the red early crisp pears, and juicing to obtain red early crisp pear juice;

s2: adding white granulated sugar into the red early crisp pear juice until the content of soluble solids is 19-21%, and then adjusting the pH value of the red early crisp pear juice to 3.5-4.5;

s3: adding activated yeast EC1118 with the addition amount of 0.2-0.4g/kg into the red early crisp pear juice with the pH value adjusted, uniformly stirring, and then placing the red early crisp pear juice in an environment with the temperature of 25 ℃ for closed fermentation;

s4: after the content of soluble solids in the fermented red early crisp pear juice is not reduced any more, placing the red early crisp pear juice in an environment with the temperature of 15 +/-2 ℃ for ageing for 25-35 days to obtain fermentation liquor, then sucking supernatant liquid in the fermentation liquor, bottling the supernatant liquid and sterilizing to obtain the red early crisp pear wine.

Preferably, the red early crisp pears used in S1 have a soluble solids content of 13-14%.

Preferably, the regulator used for regulating the pH value of the red early crisp pear juice in the S2 is citric acid.

Preferably, the red early crisp pear juice is stirred once in the morning and at night each day three days before closed fermentation in S3.

The invention also provides the red early crispy pear wine prepared by the preparation method.

Compared with the prior art, the invention has the following beneficial effects:

(1) according to the making method of the red early crisp pear wine, the specific pear varieties of red early crisp pears and the microzyme EC1118 are adopted, compared with the prior art, the content of soluble solid matters in the brewed pear wine is less, the wine body is clearer, the finished pear wine can be obtained only by extracting supernatant liquid, bottling and sterilizing after brewing is finished, a professional instrument is not needed for filtering, and a large amount of cost and construction period can be saved during commercial production.

(2) Compared with the existing pear wine, the red early crisp pear wine provided by the invention has moderate alcoholic strength, lower acidity, better light transmittance and more excellent taste and appearance of the wine body.

(3) The preparation method of the red early crisp pear wine provided by the invention is simple to operate, short in preparation period and suitable for commercial application.

Drawings

FIG. 1 is a graph showing the comparison of the clarity of fermentation liquors of different pear species.

Detailed Description

The invention is described in detail below with reference to the figures and the specific embodiments, but the invention should not be construed as being limited thereto. The technical means used in the following examples are conventional means well known to those skilled in the art, and materials, reagents and the like used in the following examples can be commercially available unless otherwise specified.

Example 1

S1: cleaning and crushing red early crisp pears with the soluble solid content of 13.5%, and juicing to obtain red early crisp pear juice;

s2: adding white granulated sugar into the red early crisp pear juice until the content of soluble solids is 20%, and then adjusting the pH value of the red early crisp pear juice to 4 by using citric acid;

s3: adding activated yeast EC1118 into the red early crisp pear juice with the pH value adjusted, wherein the adding amount is 0.3g/kg, uniformly stirring, placing the red early crisp pear juice in an environment with the temperature of 25 ℃ for closed fermentation, and stirring the red early crisp pear juice once in the morning and at night every day three days before the closed fermentation;

s4: after the content of soluble solid matters in the fermented red early crisp pear juice is not reduced any more, placing the red early crisp pear juice in an environment with the temperature of 15 ℃ for ageing for 30 days to obtain fermentation liquor, then sucking supernatant liquor in the fermentation liquor, bottling the supernatant liquor and sterilizing to obtain the red early crisp pear wine.

Example 2

Example 2 the starting materials and procedure used were the same as in example 1, except that:

the content of soluble solid of the red early crisp pears is 13 percent;

s2, adding white granulated sugar until the content of soluble solids is 19%, and then adjusting the pH value of the red early crispy pear juice to 3.5;

the addition amount of EC1118 in S3 is 0.2 g/kg;

the ageing time in S4 is 25 days.

Example 3

Example 3 the starting materials and procedure used were the same as in example 1, except that:

the soluble solid content of the red early crisp pears is 14 percent;

s2, adding white granulated sugar until the content of soluble solids is 21%, and then adjusting the pH value of the red early crispy pear juice to 4.5;

the addition amount of EC1118 in S3 is 0.4 g/kg;

the ageing time in S4 was 35 days.

Example 1 was chosen as the preferred example and tested to illustrate the benefits of the present invention.

Test 1:

the experimental group is example 1, noted as EC 1118; the yeasts adopted in the control group are respectively R2, LA-FR, DV10, QA23 and K1, and the rest raw materials and the preparation method are the same as those of the experimental group and are respectively marked as R2, LA-FR, DV10, QA23 and K1. The content of soluble solids and the change of pH value of the experimental group and the control group 4 days before closed fermentation were measured, and the results are shown in the following table 1:

TABLE 1 soluble solids and pH changes four days before fermentation broth preparation of different strains

And (3) testing 2:

the experimental group is example 1, and is marked as number 1; the reference group adopts pear varieties of crisp pears, late autumn yellow pears, middle pears No. 1 and round yellow pears, and the rest raw materials and the preparation method are the same as those of the experimental group and are respectively marked as numbers 2, 3, 4 and 5. After the aging is finished, firstly extracting fermentation liquor, and observing the clarity of the fermentation liquor of different pear varieties, wherein the result is shown in figure 1; then, the light transmittance of the fermentation liquids of the experimental group and the control group at a light wavelength of 680nm is respectively measured by a spectrophotometer, and the results are shown in the following table 2:

TABLE 2 transmittance of fermentation broth of different pear varieties

And (3) testing:

the experimental group is example 1, and is marked as number 4; the yeasts adopted in the control group are respectively R2, LA-FR, DV10, K1 and QA23, and the rest raw materials and the preparation method are the same as those of the experimental group and are respectively marked as numbers 1, 2, 3, 5 and 6. The physiological indexes of the pear wines prepared by the experimental group and the control group are measured, and the results are shown in the following table 3:

TABLE 3 physiological indices of pear wine made from different strains

As shown by the comparison results of tables 1-3 and figure 1, the perry prepared by the embodiment 1 of the scheme of the application has moderate alcohol content, lowest acidity and best wine body light transmittance, wherein the light transmittance reaches 96.23%, which indicates that the perry supernatant prepared by the embodiment 1 has few floating impurities, does not need to be filtered, and can be packaged and sterilized after being absorbed to obtain the finished perry.

It should be noted that when the following claims refer to numerical ranges, it should be understood that both endpoints of each numerical range and any number between the endpoints are optional, and the preferred embodiments of the present invention are described in order to avoid redundancy.

While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.

It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims

1. The making method of the red early crisp pear wine is characterized by comprising the following steps:

s1: cleaning and crushing the red early crisp pears, and juicing to obtain red early crisp pear juice; the content of soluble solids of the red early crisp pears is 13-14%;

s3: adding activated yeast EC1118 into the red early crisp pear juice with the pH value adjusted, wherein the adding amount is 0.2-0.4g/kg, and after uniformly stirring, placing the red early crisp pear juice in an environment with the temperature of 25 ℃ for closed fermentation; stirring the red early crisp pear juice in the morning and the evening every day three days before closed fermentation;

2. The method for making red early crisp pear wine according to claim 1, wherein in S2, the regulator used for regulating the pH value of the red early crisp pear juice is citric acid.