CN114921298A - 一种红心火龙果甜型果酒的酿造工艺 - Google Patents
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Abstract
本发明提出的一种红心火龙果甜型果酒的酿造工艺，包括以下步骤：S1、原料选择和分级：根据原料的成熟度、残次程度分级；按不同等级分别加工发酵；挑选时轻微腐烂果不超1％；受食心虫为害的不超过10％；干疤火龙果不超过20％；S2、原料洗涤：用清水冲洗去果皮表面的泥土、杂菌和杀菌别剂；S3、破碎和榨汁：破碎时果肉的大小以种子不被破碎；压榨时不能用金属器具操作，压力为25‑28当公斤/平方厘米。本发明配方合理，制备方法简单，本发明既可以选用火龙果原酒，也可以选用火龙果原酒，可以制成火龙果火龙果酒，也可以制成火龙果火龙果酒，同时也可以制成干型的火龙果葡萄酒或甜型、半甜型火龙果葡萄酒，本发明具有口味独特、酸甜可口、营养丰富等优点。
Description
技术领域
本发明涉及火龙果酒制作技术领域，尤其涉及一种红心火龙果甜型果酒的酿造工艺。
背景技术
火龙果又称红龙果，英文名Pitaya，为仙人掌科量天尺属和蛇鞭柱属植物，原产中美州。主要品种有红皮白肉、红皮红肉和黄皮系列，以红皮红肉和黄皮系列为佳。火龙果的果、枝和花中含有大量营养性物质和治疗性物质，对咳嗽、气喘有独特疗效，还有预防便秘、促进眼睛保健、增加骨质密度、帮助细胞膜形成、预防贫血和抗神经炎、口角炎、降低胆固醇、皮肤美白防黑斑、解除重金属中毒、抗自由基、有预防高血压、防老年病变、抑制肿瘤等多种功效。火龙果除生食外可打成果汁，加上酵母后打成糊状，可酿成美味的水果酒或酿啤酒，还可制成冰淇淋或冰棒，风味特殊。火龙果有与它的近亲芦荟一样的美容功效，又有仙人掌的功能。火龙果抗逆性极强，很少有病虫害发生，各生长阶段都不需要喷施化学农药，是很好的无毒、无菌、无污染，无公害的环保型水果，是21世纪人类重要的保健食品。而目前没有将火龙果提取液与葡萄酒相结合制备的葡萄酒保健饮品。
本发明提供了一种火龙果葡萄酒的制备方法，火龙果葡萄酒具有口味独特、酸甜可口、营养丰富等优点，因此本发明的是很有必要的。
发明内容
基于背景技术存在的技术问题，本发明提出了一种红心火龙果甜型果酒的酿造工艺，其配方合理，制备方法简单，本发明既可以选用火龙果原酒，也可以选用火龙果原酒，可以制成火龙果火龙果酒，也可以制成火龙果火龙果酒，同时也可以制成干型的火龙果葡萄酒或甜型、半甜型火龙果葡萄酒，本发明具有口味独特、酸甜可口、营养丰富等优点。
本发明提出的一种红心火龙果甜型果酒的酿造工艺，包括以下步骤：
S1、原料选择和分级：根据原料的成熟度、残次程度分级；
按不同等级分别加工发酵；
挑选时轻微腐烂果不超1％；
受食心虫为害的不超过10％；
干疤火龙果不超过20％；
S2、原料洗涤：用清水冲洗去果皮表面的泥土、杂菌和杀菌别剂；
S3、破碎和榨汁：破碎时果肉的大小以种子不被破碎；
压榨时不能用金属器具操作，压力为25-28当公斤/平方厘米；
S4、发酵和贮藏：果汁池发酵前一天，用水洗平净并用二氧化硫消毒；
发酵液温度控制在23-32度，待100毫升发酵液内残糖含量降至0.2-0.5克时，将液、渣分离，酒液入窖贮藏；
藏酒桶先用0.5％碱永浸泡3-5天后放出，再用温水洗刷平净，用二氧化硫灭备用；
新酒入桶后15天以内将酒度调到18-20度，含酸量调到0.15-3.6％；
新酒头年换桶3次，两年酒换桶2次，第三年即可销售或酌情处理；
S5、配酒：原酒贮存一年以上，可以进行配酒，即进行比重、酒精含量、总糖、总酸等技术指标的调整与测定。
优选地，所述S2中，所述火龙果需加入1％稀盐酸溶液浸洗。
本发明配方合理，制备方法简单，本发明既可以选用火龙果原酒，也可以选用火龙果原酒，可以制成火龙果火龙果酒，也可以制成火龙果火龙果酒，同时也可以制成干型的火龙果葡萄酒或甜型、半甜型火龙果葡萄酒，本发明具有口味独特、酸甜可口、营养丰富等优点。
具体实施方式
下面结合具体实施例对本发明作进一步解说。
一种红心火龙果甜型果酒的酿造工艺，包括以下步骤：
S1、原料选择和分级：根据原料的成熟度、残次程度分级；
按不同等级分别加工发酵；
挑选时轻微腐烂果不超1％；
受食心虫为害的不超过10％；
干疤火龙果不超过20％；
S2、原料洗涤：用清水冲洗去果皮表面的泥土、杂菌和杀菌别剂；
S3、破碎和榨汁：破碎时果肉的大小以种子不被破碎；
压榨时不能用金属器具操作，压力为25-28当公斤/平方厘米；
S4、发酵和贮藏：果汁池发酵前一天，用水洗平净并用二氧化硫消毒；
发酵液温度控制在23-32度，待100毫升发酵液内残糖含量降至0.2-0.5克时，将液、渣分离，酒液入窖贮藏；
藏酒桶先用0.5％碱永浸泡3-5天后放出，再用温水洗刷平净，用二氧化硫灭备用；
新酒入桶后15天以内将酒度调到18-20度，含酸量调到0.15-3.6％；
新酒头年换桶3次，两年酒换桶2次，第三年即可销售或酌情处理；
S5、配酒：原酒贮存一年以上，可以进行配酒，即进行比重、酒精含量、总糖、总酸等技术指标的调整与测定。
本发明配方合理，制备方法简单，本发明既可以选用火龙果原酒，也可以选用火龙果原酒，可以制成火龙果火龙果酒，也可以制成火龙果火龙果酒，同时也可以制成干型的火龙果葡萄酒或甜型、半甜型火龙果葡萄酒，本发明具有口味独特、酸甜可口、营养丰富等优点。
以上，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (2)
1.一种红心火龙果甜型果酒的酿造工艺，其特征在于，包括以下步骤：
S1、原料选择和分级：根据原料的成熟度、残次程度分级；
按不同等级分别加工发酵；
挑选时轻微腐烂果不超1％；
受食心虫为害的不超过10％；
干疤火龙果不超过20％；
S2、原料洗涤：用清水冲洗去果皮表面的泥土、杂菌和杀菌别剂；
S3、破碎和榨汁：破碎时果肉的大小以种子不被破碎；
压榨时不能用金属器具操作，压力为25-28当公斤/平方厘米；
S4、发酵和贮藏：果汁池发酵前一天，用水洗平净并用二氧化硫消毒；
发酵液温度控制在23-32度，待100毫升发酵液内残糖含量降至0.2-0.5克时，将液、渣分离，酒液入窖贮藏；
藏酒桶先用0.5％碱永浸泡3-5天后放出，再用温水洗刷平净，用二氧化硫灭备用；
新酒入桶后15天以内将酒度调到18-20度，含酸量调到0.15-3.6％；
新酒头年换桶3次，两年酒换桶2次，第三年即可销售或酌情处理；
S5、配酒：原酒贮存一年以上，可以进行配酒，即进行比重、酒精含量、总糖、总酸等技术指标的调整与测定。
2.根据权利要求1所述的一种红心火龙果甜型果酒的酿造工艺，其特征在于，所述S2中，所述火龙果需加入1％稀盐酸溶液浸洗。
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| CN109439497A (zh) * | 2018-12-24 | 2019-03-08 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | 一种火龙果甜味干型果酒的酿造工艺 |
| CN112029619A (zh) * | 2020-09-01 | 2020-12-04 | 耒阳市耒水清酒业有限公司 | 一种耐贮存复合型红枣果酒的制备方法 |
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|---|---|---|---|---|
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