CN114015527A - Plum fruit wine brewing method - Google Patents

Abstract

The invention provides a plum fruit wine brewing method, which comprises the following steps: step 1, selecting and cleaning: selecting fully mature fresh plums, wherein the ripeness is more than 9, the sugar degree reaches more than 15 degrees, removing diseased plums, cutting rotten plums, cleaning, and drying; step 2, crushing and pulping: crushing the dried plums into pulp by a pulping machine; step 3, adding distiller's yeast and sugar for fermentation; and 4, preparing the fruit wine, wherein compared with the prior art, the invention has the following beneficial effects that the fruit wine can reach the national sanitary standard, and the prepared plum fruit wine is safer and more sanitary, has higher quality and good taste.

Description

Plum fruit wine brewing method

Technical Field

The invention belongs to the technical field of plum reprocessing, and particularly relates to a plum fruit wine brewing method.

Background

The plum is distributed in Shaanxi, Gansu, Sichuan, Yunnan, Guizhou, Hunan, Hubei, Jiangsu, Zhejiang, Jiangxi, Fujian, Guangdong, Guangxi, Taiwan and other places in China. Has the efficacies of clearing heat and promoting fluid production, and is commonly used for consumptive disease, bone steaming and diabetes. Is popular with domestic and foreign consumers. The plum wine is brewed with fresh plum as material and contains 18 kinds of amino acids essential for human body, 7 kinds of amino acids essential for human body and incapable of being synthesized, as well as mineral matter and trace elements including K, Na, Ca, Mg, Cu, Zn, Fe, Mn, etc. The plum has short time to market, and usually matures in large quantities, while the self-made plum wine has poor taste.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a plum fruit wine brewing method to solve the problems in the background technology.

The technical scheme of the invention is realized as follows: a plum fruit wine brewing method comprises the following steps:

step 1, selecting and cleaning: selecting fully mature fresh plums, wherein the ripeness is more than 9, the sugar degree reaches more than 15 degrees, removing diseased plums, cutting rotten plums, cleaning, and drying;

step 2, crushing and pulping: crushing the dried plums into pulp by a pulping machine;

step 3, adding distiller's yeast and sugar for fermentation: filling the crushed plum pulp into a fermentation cylinder, adding 5-15 kg of white sugar, adding 5-10 kg of heated water and the white sugar after the heated water and the white sugar are melted if the water content in the crushed plum is low, adding 0.4-0.5 kg of fruit distiller's yeast, covering the cover, fermenting in a shady and ventilated place, half sealing for the first three days, stirring once a day, sealing after three days, and not stirring to ensure that the fermentation is more complete, controlling the fermentation temperature to be between 22 and 32 ℃, fermenting for 12 to 20 days, and when the fruit pulp completely floats upwards and sinks down, and few bubbles are emitted in the wine liquid, the wine liquid turns clear from turbid, has small amount of sour and sweet taste, has pleasant and original fruit fragrance and harmonious fruit wine fragrance, and indicates that the fermentation is finished;

and 4, preparing the fruit wine.

As a preferred embodiment, in step 2, the slurry does not contact with metal during the crushing process, the fermentation process and the aging process, so as to prevent the wine body from turning black.

As a preferable embodiment, in the step 3, when the crushed plum pulp is charged into the jar fermenter, 4/5 in an amount corresponding to the volume of the vessel is charged to prevent the swelling of the fermentation and the overflow of the wine juice.

As a preferred embodiment, in step 3, during the process of adding white sugar, the total sugar content of the fruit pulp is controlled to be 13-15%, which is beneficial to fermentation and liquor production, when 8-15 kg of white sugar is added, the white sugar is added in two times, half of the white sugar is added for the first time, and half of the white sugar is added after 2-3 days of fermentation, which is beneficial to converting all the sugar into liquor.

As a preferred embodiment, step 4, adding sodium pyrosulfite and bentonite into the fermented wine liquid, pouring into a wine still, and distilling into plum brandy.

In a preferred embodiment, the bentonite is an organic bentonite prepared by using bentonite as a raw material, utilizing the lamellar structure of montmorillonite in the bentonite and the characteristic that the montmorillonite can be swelled and dispersed into colloidal clay particles in water or an organic solvent, and inserting an organic covering agent by an ion exchange technology.

In a preferred embodiment, sodium carbonate is added to the sodium bisulfite solution to form a suspension of sodium sulfite, and SO is introduced₂Namely sodium pyrosulfite crystal is generated, and the sodium pyrosulfite in the raw material is obtained through centrifugal separation and drying.

As a preferred embodiment, sodium carbonate and water are uniformly stirred according to a certain molar ratio to generate Na₂CO₃.nH₂When O is in a block shape, the O is put into a reactor, a certain gap is kept between blocks, and then SO is introduced₂And taking out the blocks until the reaction is finished, and crushing to obtain the sodium metabisulfite in the raw material.

As a preferred embodiment, step 4, the specific steps of making the fruit wine are:

aging and esterification: filtering the wine liquid by siphonage or by using gauze, removing fruit residues, filling the wine liquid into a jar, sealing the wine liquid by using a film, ageing the wine liquid for 15 days in a shady and cool environment at 15-25 ℃, carrying out oxidation and esterification on the wine body in the period of time to ensure that the fruit wine is mature, replacing barrels or jars for several times during the period to remove precipitates in the wine, sucking out the upper layer of the clear wine liquid by adopting a siphonage method, and removing the precipitates;

blending: mixing crystal sugar and white sugar to obtain sour, sweet, tasty and refreshing taste, or adding small amount of Chinese liquor to adjust the alcohol content to 12-16%;

clarifying and filtering: filtering the wine liquid by using a filter, wherein the filtered fruit wine is bright and transparent, has faint yellow or golden yellow color, does not have precipitate and suspended matters;

and (3) sterilization: bottling, sealing, placing in 80-90 deg.C water bath for 10-15 min, naturally cooling, packaging, and storing in dark at normal temperature.

After the technical scheme is adopted, the invention has the beneficial effects that: can reach the national sanitary standard, and the prepared plum fruit wine is safer and more sanitary, has higher quality and good taste.

Detailed Description

The technical solutions in the embodiments of the present invention are 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 invention provides a technical scheme that: a plum fruit wine brewing method comprises the following steps:

step 1, selecting and cleaning: selecting fully mature fresh plums, wherein the ripeness is more than 9, the sugar degree reaches more than 15 degrees, removing diseased plums, cutting rotten plums, cleaning, and drying;

step 2, crushing and pulping: crushing the dried plums into pulp by a pulping machine;

step 3, adding distiller's yeast and sugar for fermentation: filling the crushed plum pulp into a fermentation cylinder, adding 5-15 kg of white sugar, adding 5-10 kg of heated water and the white sugar after the heated water and the white sugar are melted if the water content in the crushed plum is low, adding 0.4-0.5 kg of fruit distiller's yeast, covering the cover, fermenting in a shady and ventilated place, half sealing for the first three days, stirring once a day, sealing after three days, and not stirring to ensure that the fermentation is more complete, controlling the fermentation temperature to be between 22 and 32 ℃, fermenting for 12 to 20 days, and when the fruit pulp completely floats upwards and sinks down, and few bubbles are emitted in the wine liquid, the wine liquid turns clear from turbid, has small amount of sour and sweet taste, has pleasant and original fruit fragrance and harmonious fruit wine fragrance, and indicates that the fermentation is finished;

and 4, preparing the fruit wine.

In the step 2, the slurry does not contact with metal in the crushing process, the fermentation process and the ageing process, so that the wine body is prevented from being blackened.

In step 3, when the crushed plum pulp is filled into the jar, 4/5 in the container volume is filled to prevent the swelling of fermentation and the overflow of wine juice.

In the step 3, in the process of adding white sugar, the total sugar content of the fruit pulp is controlled to be 13-15%, which is beneficial to fermentation and liquor production, when 8-15 kg of white sugar is added, the white sugar is added in two times, half of the white sugar is added in the first time, and half of the white sugar is added after 2-3 days of fermentation, which is beneficial to converting all sugar into liquor.

Step 4, the specific steps for preparing the fruit wine are as follows: pouring the fermented wine liquid into a wine distiller, and distilling to obtain the plum brandy.

Example 1: the method comprises the following steps:

step 1, selecting and cleaning: selecting fully mature fresh plums, wherein the ripeness is more than 9, the sugar degree reaches more than 15 degrees, removing diseased plums, cutting rotten plums, cleaning, and drying;

step 2, crushing and pulping: crushing the dried plums into pulp by a pulping machine;

step 3, adding distiller's yeast and sugar for fermentation: filling the crushed plum pulp into a fermentation cylinder, adding 5-15 kg of white sugar, adding 5-10 kg of heated water and the white sugar after the heated water and the white sugar are melted if the water content in the crushed plum is low, adding 0.4-0.5 kg of fruit distiller's yeast, covering the cover, fermenting in a shady and ventilated place, half sealing for the first three days, stirring once a day, sealing after three days, and not stirring to ensure that the fermentation is more complete, controlling the fermentation temperature to be between 22 and 32 ℃, fermenting for 12 to 20 days, and when the fruit pulp completely floats upwards and sinks down, and few bubbles are emitted in the wine liquid, the wine liquid turns clear from turbid, has small amount of sour and sweet taste, has pleasant and original fruit fragrance and harmonious fruit wine fragrance, and indicates that the fermentation is finished;

adding sodium pyrosulfite and bentonite into the fermented liquor, pouring into a liquor distiller, and distilling to obtain plum brandy.

The bentonite is an organic bentonite prepared by taking bentonite as a raw material and inserting an organic covering agent through an ion exchange technology by utilizing the lamellar structure of montmorillonite in the bentonite and the characteristic that the lamellar structure can be swelled and dispersed into colloidal clay in water or an organic solvent.

In a preferred embodiment, sodium carbonate is added to the sodium bisulfite solution to form a suspension of sodium sulfite, and SO is introduced₂Namely sodium pyrosulfite crystal is generated, and the sodium pyrosulfite in the raw material is obtained through centrifugal separation and drying.

As a preferred embodiment, sodium carbonate and water are uniformly stirred according to a certain molar ratio to generate Na₂CO₃.nH₂When O is in a block shape, the O is put into a reactor, a certain gap is kept between blocks, and then SO is introduced₂And taking out the blocks until the reaction is finished, and crushing to obtain the sodium metabisulfite in the raw material.

Example 2: the brewing method of the plum fruit wine comprises the following steps:

step 1, selecting and cleaning: selecting fully mature fresh plums, wherein the ripeness is more than 9, the sugar degree reaches more than 15 degrees, removing diseased plums, cutting rotten plums, cleaning, and drying;

step 2, crushing and pulping: crushing the dried plums into pulp by a pulping machine;

step 3, adding distiller's yeast and sugar for fermentation: filling the crushed plum pulp into a fermentation cylinder, adding 5-15 kg of white sugar, adding 5-10 kg of heated water and the white sugar after the heated water and the white sugar are melted if the water content in the crushed plum is low, adding 0.4-0.5 kg of fruit distiller's yeast, covering the cover, fermenting in a shady and ventilated place, half sealing for the first three days, stirring once a day, sealing after three days, and not stirring to ensure that the fermentation is more complete, controlling the fermentation temperature to be between 22 and 32 ℃, fermenting for 12 to 20 days, and when the fruit pulp completely floats upwards and sinks down, and few bubbles are emitted in the wine liquid, the wine liquid turns clear from turbid, has small amount of sour and sweet taste, has pleasant and original fruit fragrance and harmonious fruit wine fragrance, and indicates that the fermentation is finished;

step 4, preparing fruit wine, ageing and esterifying: filtering the wine liquid by siphonage or by using gauze, removing fruit residues, filling the wine liquid into a jar, sealing the wine liquid by using a film, ageing the wine liquid for 15 days in a shady and cool environment at 15-25 ℃, carrying out oxidation and esterification on the wine body in the period of time to ensure that the fruit wine is mature, replacing barrels or jars for several times during the period to remove precipitates in the wine, sucking out the upper layer of the clear wine liquid by adopting a siphonage method, and removing the precipitates;

blending: mixing crystal sugar and white sugar to obtain sour, sweet, tasty and refreshing taste, or adding small amount of Chinese liquor to adjust the alcohol content to 12-16%;

clarifying and filtering: filtering the wine liquid by using a filter, wherein the filtered fruit wine is bright and transparent, has faint yellow or golden yellow color, does not have precipitate and suspended matters;

and (3) sterilization: bottling, sealing, placing in 80-90 deg.C water bath for 10-15 min, naturally cooling, packaging, and storing in dark at normal temperature.

As an embodiment of the present invention: performing sanitation index measurement on the distilled plum brandy prepared by using a wine distiller, dividing into three groups, taking an average value, and performing measurement according to a GB/T15038 method, wherein the final indexes are as follows:

total sugar, g/L, detected value of 43.4;

titrating acid by using tartaric acid, wherein the measured value is 5.1 in g/L;

the detection value of the volatile acid is 0.8 in g/L in terms of acetic acid;

at S0₂Measuring free sulfur dioxide in g/L, wherein the detected detection value is 0.0522;

at S0₂The total sulfur dioxide, g/L, was measured and the detected value was 0.0153.

As described above, the plum brandy produced by distillation using the distiller can meet the standards of hygiene standards.

As an embodiment of the present invention: the fruit wine prepared in example 1 was subjected to hygienic index measurement, divided into three groups, and averaged, and the measurement was performed according to the method of GB/T15038, with the final index as follows:

total sugar, g/L, detected value of 43.6;

titrating acid by using tartaric acid, wherein the measured value is 5.2 in g/L;

the detection value of the volatile acid is 0.9 in g/L in terms of acetic acid;

at S0₂Measuring free sulfur dioxideg/L, the detected value is 0.0524;

at S0₂The total sulfur dioxide, g/L, is measured, and the detected detection value is 0.0155.

As mentioned above, the fruit wine can reach the standard of sanitary index.

As an embodiment of the present invention: the fruit wine prepared in example 1 was subjected to heavy metal element measurement, and the measurement was performed at 500 ml/bottle, the number of the measurements was one bottle, and the results of the measurements are shown in table 1.

TABLE 1 heavy metal element measuring Table

As an embodiment of the present invention: the fruit wine prepared in example 1 was subjected to microelement measurement, and 500 ml/bottle of the fruit wine was measured, and the measurement results are shown in table 2.

TABLE 2 measurement of trace elements

Mg	0.142
		Al	0.453
Cr	0.038
		Mn	0.044
Fe	0.242
		Co	Not detected out
Ni	0.021
		Cu	0.08
Zn	1.442
		Se	0.019
Mo	0.016
		Zr	0.016

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (8)

1. The brewing method of the plum fruit wine is characterized by comprising the following steps:

step 1, selecting and cleaning: selecting fully mature fresh plums, wherein the ripeness is more than 9, the sugar degree reaches more than 15 degrees, removing diseased plums, cutting rotten plums, cleaning, and drying;

step 2, crushing and pulping: crushing the dried plums into pulp by a pulping machine;

step 3, adding distiller's yeast and sugar for fermentation: filling the crushed plum pulp into a fermentation cylinder, adding 5-15 kg of white sugar, adding 5-10 kg of heated water and the white sugar after the heated water and the white sugar are melted if the water content in the crushed plum is low, adding 0.4-0.5 kg of fruit distiller's yeast, covering the cover, fermenting in a shady and ventilated place, half sealing for the first three days, stirring once a day, sealing after three days, and not stirring to ensure that the fermentation is more complete, controlling the fermentation temperature to be between 22 and 32 ℃, fermenting for 12 to 20 days, and when the fruit pulp completely floats upwards and sinks down, and few bubbles are emitted in the wine liquid, the wine liquid turns clear from turbid, has small amount of sour and sweet taste, has pleasant and original fruit fragrance and harmonious fruit wine fragrance, and indicates that the fermentation is finished;

and 4, adding an auxiliary agent to prepare the fruit wine.

2. The plum fruit wine brewing method according to claim 1, characterized in that: in the step 2, the slurry does not contact with metal in the crushing process, the fermentation process and the ageing process, so that the wine body is prevented from being blackened.

3. The plum fruit wine brewing method according to claim 1, characterized in that: in step 3, when the crushed plum pulp is filled into the jar, 4/5 in the container volume is filled to prevent the swelling of fermentation and the overflow of wine juice.

4. The plum fruit wine brewing method according to claim 1, characterized in that: in the step 3, in the process of adding white sugar, the total sugar content of the fruit pulp is controlled to be 13-15%, which is beneficial to fermentation and liquor production, when 8-15 kg of white sugar is added, the white sugar is added in two times, half of the white sugar is added in the first time, and half of the white sugar is added after 2-3 days of fermentation, which is beneficial to converting all sugar into liquor.

5. The plum fruit wine brewing method according to claim 1, characterized in that: step 4, the specific steps for preparing the fruit wine are as follows: adding sodium pyrosulfite and bentonite into the fermented liquor, pouring into a liquor distiller, and distilling to obtain plum brandy.

6. The plum fruit wine brewing method according to claim 5, characterized in that: the bentonite is organic bentonite prepared by taking bentonite as a raw material and inserting an organic covering agent through an ion exchange technology by utilizing the lamellar structure of montmorillonite in the bentonite and the characteristic that the lamellar structure can be swelled and dispersed into colloidal clay in water or an organic solvent.

7. The plum fruit wine brewing method according to claim 5, characterized in that: adding sodium carbonate into sodium bisulfite solution to generate sodium sulfite suspension, and introducing SO₂Namely sodium pyrosulfite crystal is generated, and the sodium pyrosulfite in the raw material is obtained through centrifugal separation and drying.

8. The plum fruit wine brewing method according to claim 1, characterized in that: step 4, the specific steps for preparing the fruit wine are as follows:

aging and esterification: filtering the wine liquid by siphonage or by using gauze, removing fruit residues, filling the wine liquid into a jar, sealing the wine liquid by using a film, ageing the wine liquid for 15 days in a shady and cool environment at 15-25 ℃, carrying out oxidation and esterification on the wine body in the period of time to ensure that the fruit wine is mature, replacing barrels or jars for several times during the period to remove precipitates in the wine, sucking out the upper layer of the clear wine liquid by adopting a siphonage method, and removing the precipitates;

blending: mixing crystal sugar and white sugar to obtain sour, sweet, tasty and refreshing taste, or adding small amount of Chinese liquor to adjust the alcohol content to 12-16%;

clarifying and filtering: filtering the wine liquid by using a filter, wherein the filtered fruit wine is bright and transparent, has faint yellow or golden yellow color, does not have precipitate and suspended matters;

and (3) sterilization: bottling, sealing, placing in 80-90 deg.C water bath for 10-15 min, naturally cooling, packaging, and storing in dark at normal temperature.