CN115011426B - Preparation method of crisp Li Likou wine - Google Patents
Preparation method of crisp Li Likou wine Download PDFInfo
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- CN115011426B CN115011426B CN202210765531.4A CN202210765531A CN115011426B CN 115011426 B CN115011426 B CN 115011426B CN 202210765531 A CN202210765531 A CN 202210765531A CN 115011426 B CN115011426 B CN 115011426B
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses a preparation method of crisp Li Likou wine, which comprises the following steps: selecting materials, cleaning, removing cores, adding sulfur dioxide and pectase, adding white granulated sugar, adding activated saccharomycetes, fermenting, discharging clear juice, controlling temperature, fermenting, adding sugar acid liquid into pulp, fermenting, distilling, adding distilled liquor into clear juice fermentation liquid, retaining residual sugar, terminating fermenting, storing at low temperature, aging, blending, clarifying, filtering, freezing, filtering, and fine filtering and filling. The invention adopts the method of stopping fermentation and retaining residual sugar to produce the crisp Li Likou wine, thereby greatly improving the quality of the wine. The produced crisp Li Likou wine body is clear and transparent, has strong light transmittance and bright and stable color, has no pulp, pomace and other impurities in the wine body, has no suspended matters and precipitates, has qualified methanol content, can not generate the phenomena of oxidative discoloration, smell change, precipitation and turbidity after being processed and stored for a long time, and has the typical characteristics of crisp plum fermented wine.
Description
Technical Field
The invention relates to the field of preparation of plum wine, in particular to a preparation method of crisp Li Likou wine.
Background
The raw materials for producing the fruit wine are very rich, such as apples, pears, grapes, peaches, apricots, plums, persimmons and the like in northern fruits, dragon fruits, oranges, litchis, mangoes and the like in southern fruits, and blueberries, mulberries, raspberries and the like in third-generation fruits can be developed according to the processing suitability of the fruit wine, so that various fruit wine varieties in China are numerous, and the national production area is covered. The fruit wine is the wine variety with the strongest plasticity in the alcoholic beverage, the process is flexible, and the range of product type selectivity is extremely wide. Fruit wine is the most unobstructed product in the world, and accounts for 15% -20% of world beverage wine. In fruit wines, wine is a bulk product in fruit wines, and secondly apple wines, and moreover German plum wine and Japanese plum wine are well-sold products, but in general, other types of fruit wines have no brand or industrial tap enterprises with market influence except that the wine has a famous brand.
The prune is a rose stone fruit with warm zone, has strong weather adaptability, and can be cultivated in hillside shrubs or at places such as water channels, ditch bottoms and roadsides. However, the crisp Li Xianguo has short shelf life, relatively concentrated supply, short sales period and large sales volume; in addition, the storage and fresh-keeping capability of the crisp plums is relatively insufficient, and the storage and fresh-keeping and logistics technologies are relatively lagging, so that the factors such as rotting and spoiling are seriously limited to the enthusiasm of fruit farmers for production and the benign cyclic development of industry, and the problems that the peasants are difficult to sell fruits and the yield is increased and the income is not increased can be solved by adopting deep processing into various products, and meanwhile, the benign development of the local crisp plums is greatly promoted. Wushan crisp Li Juyou has high nutritive value. According to the measurement of related departments, each 100 g of edible part of plum contains 117.2-221.9 kilojoules of energy, 8.8 g of sugar, 0.7 g of protein, 0.25 g of fat, 100-360 micrograms of provitamin A (carotene), 0.3 milligrams of nicotinic acid, 6 milligrams of calcium, 12 milligrams of phosphorus, 0.3 milligrams of iron, 130 milligrams of potassium, 2-7 milligrams of vitamin C, and other mineral substances, multiple amino acids, nutrient components such as asparagines, cellulose and the like. These nutrients of prunes are essential for the health and life metabolism. At present, crisp Li Jiagong products in the market only have a small amount of preserved fruits, beverages, fruit wines and other products. The crisp plum wine is a main trend of deep processing development, is an important branch of fruit wine, has high nutritional value and health care function, is a wine produced by taking wushan crisp plums as raw materials in the market, and is a very few if any soaked wine or distilled wine produced in a fermentation mode.
As the crisp plums contain a large amount of pectin substances, contain low acid and sugar, are not matched with production equipment, have a lag in process technology, and the produced crisp plum fermented wine has over-deep color, over-heavy taste, strong oxidation taste, poor mouthfeel, poor light transmittance and stability, is easy to cause phenomena of precipitation, turbidity and the like in the processing and storage processes, has no typical property of the crisp plum fermented wine and has no due nutritional value of the crisp plum fermented wine; the produced crisp Li Zhengliu wine has high alcohol content, yi Chuxian flocculation, poor quality and stability and low consumer acceptance, so that the plum wine belongs to a difficult technology in fruit wine brewing, and is generally considered to be unsuitable for industrialized production in the past. The plum wine of the Chinese invention patent with the application number of CN02129028.8, the preparation method thereof and the process for brewing the plum wine by the Chinese invention patent family with the application number of CN201210456820.2 adopt white spirit to leach plum fruits to produce wine; the preparation method of the fermented plum wine of the Chinese invention patent with the application number of CN200610016124.4 and the brewing method of the fermented plum wine of the Chinese invention patent with the application number of 201811416025.4 relate to fermentation, but the light transmittance and the stability of the fermented plum wine are poor, and the phenomena of precipitation, turbidity and the like are easy to occur in the processing and storage processes. The existing production technology is that the soaked wine is not fermented at present, the product lacks the fragrance of fermentation, macromolecular substances in the soaked wine are not degraded, and beneficial metabolites are not produced, so that the nutritive value is low; distilled liquor is fermented in the early stage, but damages a plurality of nutritional ingredients after distillation; partially fermenting wine, sometimes moderately crushing plums, mixing the plums with kernels and pulp, sometimes fermenting with fruit pulp, sometimes fermenting twice, fermenting the fruit pulp for a period of time, separating clear juice, and then blending to perform secondary fermentation. The fruit wine is fermented in the mode, because pulp and pomace particles are mixed in the fruit wine and impurities are carried in ingredients, suspended matters are easy to form in the fruit wine, and a plurality of proteins, pectins, tannins, polysaccharide macromolecules and the like exist in the fruit wine in a colloid state, so that the produced crisp plum fermented wine has the advantages of over-deep color, over-heavy taste, strong oxidizing taste, poor mouthfeel, poor light transmittance and stability, easy occurrence of phenomena of precipitation, turbidity and the like in the processing and storage processes, and no typical characteristics of the crisp plum fermented wine; the fermented crisp plum wine also needs to be sterilized at high temperature, and the flavor, taste and nutritional value are affected to a certain extent.
Disclosure of Invention
The invention provides a preparation method of crispy Li Likou wine aiming at the problems. Solves the problems of poor stability, bad taste and over-deep color of the fruit wine in the prior art.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the invention relates to a preparation method of crisp Li Likou wine, which specifically comprises the following steps:
(1) Selecting fully mature crisp plums, cleaning fruits by a fruit cleaning machine, conveying the fruits by a lifting conveyor belt, and draining water;
(2) Automatically positioning the dried crisp Li Zhiyu to remove cores by a stoner, properly extruding and crushing the stoned crisp plums by a forced feeding pump, and placing the crushed crisp plums into a tank;
(3) Preparing sulfur dioxide and pectase solution with certain concentration, and spraying into a tank together with the prunes;
(4) Each time 50cm of fruit blocks in the tank are added, a layer of white granulated sugar is covered, when the fruit blocks occupy about 80% of the tank capacity, a layer of white granulated sugar is covered, the tank is sealed and sugared, the adding amount of the white granulated sugar is 16% -19%, the tank is sealed and sugared for 3 days, and the tank is circulated in a closed mode once a day;
(5) Adding activated yeast into the tank in the step (4) after sugaring for 6 days, and uniformly stirring, wherein the activated yeast is ec1118 yeast and Angel aroma-enhancing yeast, the adding amount of the ec1118 yeast is 0.15g/kg, and the adding amount of the Angel aroma-enhancing yeast is 0.05g/kg;
(6) Adding activated yeast, inspiring, controlling the temperature at 18-20deg.C, performing fermentation, circulating for 2 times a day in a closed manner, fermenting for 2-3 days, and collecting clear juice fermentation liquid;
(7) Fermenting the clear juice fermentation liquor in a full tank at 15-18 ℃;
(8) Adding the same amount of sugar acid water as the clear juice into a tank for leading out the clear juice fermentation liquor, wherein the acid content is 0.6%, the sugar content is 15%, fermenting at 18-20 ℃ after uniform circulation, circulating for 2-3 times a day, fermenting for 8-11 days until the relative density of the juice is reduced to 0.994-0.996, leading out the clear wine liquor, and ending the fermentation;
(9) Sealing and ageing the discharged sake liquor in a full tank for sedimentation, separating out wine mud after one month, sealing and ageing in a full tank for one month, distilling after separating out the wine mud, distilling by adopting a kettle tower distiller in a one-time distillation mode, removing the wine head and the wine tail, and keeping the average alcohol content of the wine heart at 68-72 ℃ for later use; adding a proper amount of waste liquid generated after the distillation of clear wine into the residue of the large tank, and adopting a residue distillation device produced by an Anhui Dahan brewing mechanical factory to obtain high-alcohol wine by twice distillation, wherein the high-alcohol wine can also be used for preparing residue brandy or disinfectant;
(10) Fermenting the clear juice fermentation liquor at 15-18 ℃ until the density is reduced to 1-1.05, preferably 1.025-1.030, the content of residual sugar is about 50-60 g/L, adding sulfur dioxide, backfilling high-alcohol distilled liquor, gumming, cooling and the like, and stopping the fermentation: the clear juice fermentation broth is supplemented with 100mg/L sulfur dioxide and circulated uniformly; measuring the alcohol content of the clear juice fermentation liquor, backfilling the crisp Li Zhengliu liquor with qualified quality, adjusting the alcohol content to about 20%, and uniformly circulating; adding bentonite dissolved in warm water by 0.6g per liter, adding a proper amount of wine, stirring to form suspension, adding into the wine in a tank, circulating uniformly, reducing the temperature of the wine to 5-8 ℃ by a refrigerating system, circulating in a closed way for 2-3 times per day in the early stage of cooling, sealing and storing at low temperature until fermentation is stopped after the temperature is reduced;
(11) Separating fermented liquor, removing wine mud, adding 40mg/L sulfur dioxide, circulating uniformly, and aging at sealed low temperature for 1-2 months;
(12) Further separating the low Wen Chen brewing liquid obtained in the step (11), and adjusting the alcohol content, sugar content and acidity;
(13) Cooling the blended and rough filtered wine to-7deg.C to-9deg.C, freezing at low temperature for 5 days, and filtering the wine with 0.45 μm cardboard filter at low temperature;
(14) When the temperature of the wine is raised to about 20 ℃, 30mg/L sulfur dioxide is added in a tank to keep the content of free sulfur dioxide at 30-40mg/L, the total content of sulfur dioxide is not more than 250mg/L, and the wine is filled under aseptic condition after being filtered by a 0.22 mu m domestic nylon membrane.
Further, the crisp plums are wushan crisp plums.
Further, the fruit washing machine is a surfing foaming fruit washing machine.
Further, the addition amount of sulfur dioxide in the step (3) is 60mg/L, the concentration of the sulfur dioxide solution is 6%, the pectase is methanol-precisely controlled enzyme RF, the addition amount of the methanol-precisely controlled enzyme RF is 0.02g/Kg, and the concentration of the methanol-precisely controlled enzyme RF is 60%.
Further, the configuration mode of the activated yeast is as follows: preparing a proper amount of 5% sugar solution, heating and maintaining at 36-40deg.C, respectively melting the yeasts, and activating for 15-20min to obtain the activated yeast.
Further, the temperature-controlled fermentation in the step (10) is carried out for 18-23 days, and the fermentation stopping time is 25-35 days.
Further, 2g of citric acid is added per liter during acidity adjustment in the step (12), 40mg/L of sulfur dioxide is added, and circulation is uniform.
Compared with the prior art, the invention has the beneficial effects that:
according to the method, fully mature wushan crisp plums are selected, the automatic positioning and stoning equipment is adopted for stoning, and the forced feeding is pumped into the tank, so that the phenomenon that impurities are introduced in the earlier stage of producing crisp Li Likou wine so as to cause the quality of the wine to be reduced is avoided; the method adopts a mode of combining sugar soaking with light fermentation to extract juice in the early stage, avoids the phenomena of too deep color, too heavy taste, strong oxidation taste, poor light transmittance and stability of fruit wine, easy occurrence of precipitation, turbidity and the like in the processing and storage processes of the crisp plum fermented wine, and ensures the quality of fermentation liquor and the quality of wine; the method of the invention is to add sugar acid water to pulp after separating clear juice fermentation liquor for fermentation, and then distill the pulp into high-alcohol distilled liquor once by adopting a pot-tower combined distiller, thereby improving liquor yield and guaranteeing the quality safety of the liquor; the method adopts the fermentation stopping and residual sugar retaining method to produce the crisp Li Likou wine, thereby greatly improving the quality of the wine.
Drawings
FIG. 1 is a schematic flow chart of the preparation process of the crisp Li Likou wine of the invention
Detailed Description
The present invention will be described in further detail with reference to examples in order to make the objects and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The reagents, materials, and the like used in the following examples are conventional reagents, materials, and the like known in the art, and are commercially available, unless otherwise specified. The experimental methods, detection methods, and the like in the following examples are conventional experimental methods, detection methods, and the like existing in the prior art unless otherwise specified.
Example 1
A method for preparing crisp Li Likou wine, referring to figure 1, comprising the steps of:
(1) Selecting fully mature wushan crisp plums, removing sundries such as leaves, branches and the like, cleaning fruits by a surfing foaming fruit cleaning machine, lifting and conveying the fruits by a lifting conveyor belt, and draining water;
(2) Automatically positioning the dried crisp Li Zhiyu to remove cores by a stoner, avoiding pulping fruits, properly extruding and crushing the removed crisp plums by a forced feeding pump, and placing the crushed crisp plums into a tank;
(3) Preparing 6% sulfur dioxide and 10% pectase solution, and spraying into a tank together with the prunes;
firstly, preparing sulfur dioxide and pectase into a solution with the required concentration, and spraying the solution into a tank along with the conveying of fruit pieces by a forced feeding pump; the addition amount of sulfur dioxide is 60mg/L, the pectase is methanol refined control enzyme RF, and the addition amount is 0.02g/Kg;
(4) When the thickness of the fruit blocks in the tank reaches 50cm, a layer of white granulated sugar is covered on the surface of the fruit blocks, along with the continuous increase of the tank feeding amount, the amount of the white granulated sugar covered on the surface of each layer of fruit blocks is increased appropriately, when the tank feeding amount of the fruit blocks accounts for about 80% of the tank capacity, a layer of white granulated sugar is covered, the tank is sealed, and the adding amount of total sugar is controlled to be about 18%. Sealing the cans, sugaring for 3 days, and then performing closed circulation once a day;
(5) Preparing and adding activated yeast, namely ec1118 yeast and Angel flavoring yeast, after sugaring for 6 days, wherein the adding amount of the ec1118 yeast is 0.15g/kg, and the adding amount of the Angel flavoring yeast is 0.05g/kg; firstly preparing a proper amount of 5% sugar solution, heating and maintaining at 36 ℃, respectively melting and activating yeasts for 20min, adding into the tank in the step (4), uniformly stirring, adding into a big tank filled with fruit pieces, and uniformly circulating;
(6) Adding activated yeast into the big tank, fermenting at 20deg.C for 2 times per day in a closed cycle, and fermenting for 2-3 days to obtain clear juice fermentation liquid;
(7) Fermenting the clear juice fermentation liquor in a full tank at a temperature controlled at 18 ℃;
(8) Adding the same amount of sugar acid water as the clear juice in a big tank for leading out the clear juice fermentation liquor, wherein the acid content is 0.6%, the sugar content is 15%, the circulation is uniform, the fermentation is carried out at 20 ℃ under the control of temperature, the fermentation is carried out for 2-3 times a day, the fermentation is carried out for about 8-11 days, the relative density of the juice is reduced to 0.994-0.996, the clear wine liquor can be led out, and the fermentation is ended;
(9) And (3) sealing and ageing the guided sake liquor in a full tank for sedimentation, separating out wine mud after one month, sealing and ageing the sake liquor in the full tank for one month, and distilling after separating out the wine mud. Distilling with a tower distiller by one-time distillation, removing the head and tail of wine, keeping the average alcohol content of wine center at 70 deg., and storing; adding a proper amount of waste liquid generated after the distillation of sake into the residue of the large tank, and adopting a residue distillation device produced by an Anhui Dahan brewing mechanical factory to obtain high-alcohol wine by twice distillation, so as to prepare residue brandy or disinfectant;
(10) Fermenting the clear juice fermentation liquor at 18 ℃ under controlled temperature, and stopping fermentation when the relative density is reduced to 1.025-1.030 after 20 days, wherein the content of residual sugar is about 50-60 g/L, and the comprehensive technical means of supplementing sulfur dioxide, backfilling high-alcohol distilled liquor to improve alcohol content, gumming, cooling and the like are adopted. The clear juice fermentation broth is supplemented with 100mg/L sulfur dioxide and circulated uniformly; measuring the alcohol content of the clear juice fermentation liquor, backfilling the high-alcohol distilled liquor with qualified detection quality to ensure that the alcohol content is about 22%, and circulating uniformly; adding bentonite 0.6g per liter, dissolving bentonite with warm water to expand the bentonite, adding alcohol solution, stirring to obtain suspension, adding into alcohol solution in a tank, circulating uniformly, cooling to 8deg.C by a refrigerating system, circulating for 2-3 times per day in a sealed manner in the early stage, and storing at low temperature under sealed condition. Fermentation can be stopped after about one month is generally needed;
(11) Separating the wine which stops fermentation and is settled and separated, adding 40mg/L sulfur dioxide after removing wine mud, circulating uniformly, and sealing and ageing for 1-2 months at low temperature;
(12) And (3) further separating the low Wen Chen brewing liquid obtained in the step (11), and adjusting the alcohol content, the sugar content and the acidity of the product according to the quality requirement of the product. Usually, only the acidity is regulated, about 2g of citric acid is added per liter when the acidity is regulated, 40mg/L of sulfur dioxide is added, and the circulation is uniform;
(13) Cooling the liquor after blending and rough filtration to-7deg.C to-9deg.C, freezing at low temperature for 5 days, and filtering with 0.45 μm cardboard filter;
(14) When the temperature of the wine is raised to about 20 ℃, 30mg/L sulfur dioxide is added in a tank to keep the content of free sulfur dioxide at 30-40mg/L, the total sulfur dioxide content is not more than 250mg/L, and the wine is filled under aseptic condition after being filtered by a 0.22 mu m domestic nylon membrane.
Example 2
A method for preparing crisp Li Likou wine, referring to figure 1, comprising the steps of:
(1) Selecting fully mature wushan crisp plums, removing sundries such as leaves, branches and the like, cleaning fruits by a surfing foaming fruit cleaning machine, lifting and conveying the fruits by a lifting conveyor belt, and draining water;
(2) Automatically positioning the dried crisp Li Zhiyu to remove cores by a stoner, avoiding pulping fruits, properly extruding and crushing the removed crisp plums by a forced feeding pump, and placing the crushed crisp plums into a tank;
(3) Preparing 6% sulfur dioxide and 10% pectase solution, and spraying into a tank together with the prunes;
firstly, preparing sulfur dioxide and pectase with the solution with the required concentration, and spraying the solution into a tank along with conveying fruit pieces by a forced feeding pump; the addition amount of sulfur dioxide is 60mg/L, the pectase is methanol refined control enzyme RF, and the addition amount is 0.02g/Kg;
(4) When the thickness of the fruit blocks in the tank reaches 50cm, a layer of white granulated sugar is covered on the surface of the fruit blocks, along with the continuous increase of the tank feeding amount, the amount of the white granulated sugar covered on the surface of each layer of fruit blocks is increased appropriately, when the tank feeding amount of the fruit blocks accounts for about 80% of the tank capacity, a layer of white granulated sugar is covered, the tank is sealed, and the adding amount of total sugar is controlled to be about 18%. Sealing the cans, sugaring for 3 days, and then performing closed circulation once a day;
(5) Preparing and adding activated yeast, namely ec1118 yeast and Angel flavoring yeast, after sugaring for 6 days, wherein the adding amount of the ec1118 yeast is 0.15g/kg, and the adding amount of the Angel flavoring yeast is 0.05g/kg; firstly preparing a proper amount of 5% sugar solution, heating and maintaining at 38 ℃, respectively melting and activating yeasts for 18min, adding into the tank in the step (4), uniformly stirring, adding into the tank filled with fruit pieces, and uniformly circulating;
(6) Adding activated yeast into the tank, fermenting at 19deg.C, circulating for 2 times a day in a closed way, fermenting for 2-3 days, and collecting clear juice fermentation liquid;
(7) Fermenting the clear juice fermentation liquor in a full tank at a temperature controlled at 15 ℃;
(8) Adding the same amount of sugar acid water as the clear juice in a big tank for leading out the clear juice fermentation liquor, wherein the acid content is 0.6%, the sugar content is 15%, the circulation is uniform, the fermentation is carried out at the temperature of 19 ℃, the circulation is carried out for 2-3 times a day, the fermentation is carried out for about 8-11 days, the relative density of the juice is reduced to 0.994-0.996, the clear wine liquor can be led out, and the fermentation is ended;
(9) And (3) sealing and ageing the guided sake liquor in a full tank for sedimentation, separating out wine mud after one month, sealing and ageing the sake liquor in the full tank for one month, and distilling after separating out the wine mud. Distilling with a tower distiller by one-time distillation, removing the head and tail of wine, keeping the average alcohol content of wine center at 68 deg., and storing; adding a proper amount of waste liquid generated after the distillation of sake into the residue of the large tank, and adopting a residue distillation device produced by an Anhui Dahan brewing mechanical factory to obtain high-alcohol wine by twice distillation, so as to prepare residue brandy or disinfectant;
(10) Fermenting the clear juice fermentation liquor at 15-18 ℃ under controlled temperature, reducing the relative density of the fermentation liquor to about 1-1.025 after 20 days, and stopping the fermentation by comprehensive technical means such as supplementing sulfur dioxide, backfilling high-alcohol distilled liquor to improve alcohol content, discharging glue, reducing temperature and the like, wherein the content of residual sugar is about 50-60 g/L. The clear juice fermentation liquor is supplemented with 100mg/L sulfur dioxide and circulated uniformly; measuring the alcohol content of the clear juice fermentation liquor, backfilling the high-alcohol distilled liquor with qualified detection quality to ensure that the alcohol content is about 22 degrees, and circulating uniformly; adding bentonite 0.6g per liter, dissolving bentonite with warm water to expand the bentonite, adding alcohol solution, stirring to obtain suspension, adding into alcohol solution in a tank, circulating uniformly, cooling to 5deg.C by a refrigerating system, circulating for 2-3 times per day in a sealed manner in the early stage, and storing at low temperature under sealed condition. Fermentation can be stopped after about one month is generally needed;
(11) Separating the wine which stops fermentation and has settled and separated, removing wine mud, adding 40mg/L sulfur dioxide, circulating uniformly, sealing and ageing at low temperature for 1-2 months;
(12) And (3) further separating the low Wen Chen brewing liquid obtained in the step (11), and adjusting the alcohol content, the sugar content and the acidity of the product according to the quality requirement of the product. Usually, only the acidity is regulated, about 2g of citric acid is added per liter when the acidity is regulated, 40mg/L of sulfur dioxide is added, and the circulation is uniform;
(13) Cooling the liquor after blending and rough filtration to-7deg.C to-9deg.C, freezing at low temperature for 5 days, and filtering with 0.45 μm cardboard filter;
(14) When the temperature of the wine is raised to about 20 ℃, 30mg/L sulfur dioxide is added in a tank to keep the content of free sulfur dioxide at 30-40mg/L, the total sulfur dioxide content is not more than 250mg/L, and the wine is filled under aseptic condition after being filtered by a 0.22 mu m domestic nylon membrane.
Example 3
A method for preparing crisp Li Likou wine, referring to figure 1, comprising the steps of:
(1) Selecting fully mature wushan crisp plums, removing sundries such as leaves, branches and the like, cleaning fruits by a surfing foaming fruit cleaning machine, lifting and conveying the fruits by a lifting conveyor belt, and draining water;
(2) Automatically positioning the dried crisp Li Zhiyu to remove cores by a stoner, avoiding pulping fruits, properly extruding and crushing the removed crisp plums by a forced feeding pump, and placing the crushed crisp plums into a tank;
(3) Preparing 6% sulfur dioxide and 10% pectase solution, and spraying into a tank together with the prunes;
firstly, preparing sulfur dioxide and pectase into solution with the required concentration, and spraying the solution into a tank along with the conveying of fruit pieces by a forced feeding pump; the addition amount of sulfur dioxide is 60mg/L, the pectase is methanol refined control enzyme RF, and the addition amount is 0.02g/Kg;
(4) When the thickness of the fruit blocks in the tank reaches 50cm, a layer of white granulated sugar is covered on the surface of the fruit blocks, along with the continuous increase of the tank feeding amount, the amount of the white granulated sugar covered on the surface of each layer of fruit blocks is increased appropriately, when the tank feeding amount of the fruit blocks accounts for about 80% of the tank capacity, a layer of white granulated sugar is covered, the tank is sealed, and the adding amount of total sugar is controlled to be about 18%. Sealing the cans, sugaring for 3 days, and then performing closed circulation once a day;
(5) Preparing and adding activated yeast, namely ec1118 yeast and Angel flavoring yeast, after sugaring for 6 days, wherein the adding amount of the ec1118 yeast is 0.15g/kg, and the adding amount of the Angel flavoring yeast is 0.05g/kg; firstly preparing a proper amount of 5% sugar solution, heating and maintaining at 40 ℃, respectively melting and activating yeasts for 15min, adding the yeasts into the tank in the step (4), uniformly stirring, adding the yeasts into a big tank filled with fruit pieces, and uniformly circulating;
(6) Adding activated yeast into the big tank, fermenting at 18deg.C for 2 times per day in a closed cycle, and fermenting for 2-3 days to obtain clear juice fermentation liquid;
(7) Fermenting the clear juice fermentation liquor in a full tank at a temperature controlled at 17 ℃;
(8) Adding the same amount of sugar acid water as the clear juice in a large tank for leading out clear juice fermentation liquor, wherein the acid content is 0.6%, the sugar content is 15%, the circulation is uniform, the fermentation is carried out at 18 ℃ under the control of temperature, the fermentation is carried out for 2-3 times a day, the fermentation is carried out for about 8-11 days, the relative density of the juice is reduced to 0.994-0.996, the clear wine liquor can be led out, and the fermentation is ended;
(9) And (3) sealing and ageing the guided sake liquor in a full tank for sedimentation, separating out wine mud after one month, sealing and ageing the sake liquor in the full tank for one month, and distilling after separating out the wine mud. Distilling with a tower distiller by one-time distillation, removing the head and tail of wine, keeping the average alcohol content of wine center at 72 deg., and storing; adding a proper amount of waste liquid generated after the distillation of sake into the residue of the large tank, and adopting a residue distillation device produced by an Anhui Dahan brewing mechanical factory to obtain high-alcohol wine by twice distillation, so as to prepare residue brandy or disinfectant;
(10) Fermenting the clear juice fermentation liquor at 16 ℃ for 20 days, and stopping fermentation when the relative density of the fermentation liquor is reduced to 1.030-1.05 and the content of residual sugar is about 50-60 g/L by comprehensive technical means such as adding sulfur dioxide, backfilling high-alcohol distilled liquor to improve alcohol content, discharging glue, cooling and the like. The clear juice fermentation broth is supplemented with 100mg/L sulfur dioxide and circulated uniformly; measuring the alcohol content of the clear juice fermentation liquor, backfilling high-alcohol distilled liquor with qualified detection quality to ensure that the alcohol content is about 20%, and circulating uniformly; adding bentonite 0.6g per liter, dissolving bentonite with warm water to expand the bentonite, adding alcohol solution, stirring to obtain suspension, adding into alcohol solution in a tank, circulating uniformly, cooling to 7deg.C by a refrigerating system, circulating for 2-3 times per day in a sealed manner, and storing at low temperature. Fermentation can be stopped after about one month is generally needed;
(11) Separating the wine which stops fermentation and is settled and separated, adding 40mg/L sulfur dioxide after removing wine mud, circulating uniformly, and sealing and ageing for 1-2 months at low temperature;
(12) And (3) further separating the low Wen Chen brewing liquid obtained in the step (11), and adjusting the alcohol content, the sugar content and the acidity of the product according to the quality requirement of the product. Usually, only the acidity is regulated, about 2g of citric acid is added per liter when the acidity is regulated, 40mg/L of sulfur dioxide is added, and the circulation is uniform;
(13) Cooling the liquor after blending and rough filtration to-7deg.C to-9deg.C, freezing at low temperature for 5 days, and filtering with 0.45 μm cardboard filter;
(14) When the temperature of the wine is raised to about 20 ℃, 30mg/L sulfur dioxide is added in a tank to keep the content of free sulfur dioxide at 30-40mg/L, the total sulfur dioxide content is not more than 250mg/L, and the wine is filled under aseptic condition after being filtered by a 0.22 mu m domestic nylon membrane.
In order to verify that the crisp Li Likou wine produced by the method meets the standard of fruit wine, the wine produced in the examples 1-3 is randomly extracted for detection, and various standard indexes are shown in tables 1 and 2.
Table 1 organoleptic indicators
TABLE 2 physicochemical index
The detection items of the finished wine are respectively sensory requirements and physicochemical sanitary requirements. Wherein the sensory detection is carried out according to GB/T15038, the alcohol degree, total sugar, volatile acid and dry extract of physical and chemical hygiene detection are carried out according to the method of GB/T15038, and the measurement of total sulfur dioxide is carried out according to the method specified by GB/T5009.34; the detection results are shown in Table 3.
TABLE 3 Table 3
The method of the invention removes the cores of the crisp plums by utilizing automatic positioning and stoning equipment, pumps the crisp plums into a tank through a forced screw feeding pump, and leads out clear juice for temperature control fermentation after moderate low-temperature sugaring fermentation in the tank, and solves the problems of color change, smell change, precipitation, turbidity and the like caused by mixing a large amount of pulp and fruit residue particles during processing of the crisp plum wine in the past due to high clarity of sugaring liquid; adding a proper amount of sugar acid water into the pomace in the tank, performing temperature control fermentation, juicing and distillation to obtain crisp Li Zhengliu wine, timely adding the crisp Li Zhengliu wine into the temperature control fermentation clear juice to improve the alcohol content to 20 degrees, simultaneously adding a proper amount of potassium metabisulfite, combining with gumming and cooling to stop fermentation, retaining part of residual sugar, namely improving the utilization rate of the pomace, ensuring the quality of distilled wine, also increasing the alcohol content of the fermentation of the crisp plum, avoiding the influence of high-temperature sterilization on Vc, flavonoids and other compounds, and ensuring the quality and the representativeness of the crisp plum wine. The produced crisp Li Likou wine body is clear and transparent, has strong light transmittance and bright and stable color, has no pulp, pomace and other impurities in the wine body, has no suspended matters and precipitates, has qualified methanol content, can not generate the phenomena of oxidative discoloration, smell change, precipitation and turbidity after being processed and stored for a long time, and has the typical characteristics of crisp plum fermented wine. Is a table wine which has high nutritive value, strong health care function, is different from other fruit liqueur and is suitable for a plurality of consumers.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.
Claims (7)
1. A preparation method of crisp Li Likou wine is characterized by comprising the following steps: the method comprises the following steps:
(1) Selecting fully mature crisp plums, cleaning fruits by a fruit cleaning machine, conveying the fruits by a lifting conveyor belt, and draining water;
(2) Automatically positioning the dried crisp Li Zhiyu to remove cores by a stoner, properly extruding and crushing the stoned crisp plums by a forced feeding pump, and placing the crushed crisp plums into a tank;
(3) Preparing sulfur dioxide and pectase solution with certain concentration, and spraying into a tank together with the prunes;
(4) Covering a layer of white granulated sugar when the fruit pieces in the tank are added by 50cm, covering a layer of white granulated sugar when the fruit pieces account for 80% of the tank capacity, sealing the tank, and carrying out sugaring, wherein the adding amount of the white granulated sugar is 16% -19%, sealing the tank, carrying out sealed circulation after sugaring for 3 days, and carrying out circulation once a day;
(5) Adding activated yeast into the tank in the step (4) after sugaring for 6 days, and uniformly stirring, wherein the activated yeast is ec1118 yeast and Angel aroma-enhancing yeast, the adding amount of the ec1118 yeast is 0.15g/kg, and the adding amount of the Angel aroma-enhancing yeast is 0.05g/kg;
(6) Adding activated yeast, inspiring, controlling the temperature at 18-20deg.C, performing fermentation, circulating for 2 times a day in a closed manner, fermenting for 2-3 days, and collecting clear juice fermentation liquid;
(7) Fermenting the clear juice fermentation liquor in a full tank at 15-18 ℃;
(8) Adding the same amount of sugar acid water as the clear juice into the tank for leading out the clear juice fermentation liquor, wherein the acid content is 0.6%, the sugar content is 15%, fermenting at 18-20deg.C after uniform circulation, circulating for 2-3 times per day, fermenting for 8-11 days until the relative density of juice is reduced to 0.994-0.996, leading out the clear wine liquor, and ending fermentation;
(9) Sealing and ageing the discharged sake liquor in a full tank for sedimentation, separating out wine mud after one month, sealing and ageing in a full tank for one month, distilling after separating out the wine mud, distilling by adopting a kettle tower distiller in a one-time distillation mode, removing the wine head and the wine tail, and keeping the average alcohol content of the wine heart at 68-72 ℃ for later use;
(10) Fermenting the clear juice fermentation liquor at 15-18 ℃ until the density is reduced to 1-1.05, the content of residual sugar is 50-60 g/L, supplementing sulfur dioxide, backfilling high-grade distilled liquor, discharging glue, cooling and stopping the fermentation, wherein 100mg/L sulfur dioxide is supplemented to the clear juice fermentation liquor, and the circulation is uniform; measuring the alcohol content of the clear juice fermentation liquor, backfilling the crisp Li Zhengliu liquor with qualified quality, adjusting the alcohol content to 20%, and uniformly circulating; adding bentonite dissolved in warm water 0.6g per liter, adding appropriate amount of wine, stirring to obtain suspension, adding into wine in a tank, circulating uniformly, cooling to 5-8deg.C by a refrigerating system, circulating for 2-3 times per day in a sealed manner during early cooling, sealing and storing at low temperature until fermentation is stopped;
(11) Separating fermented liquor, removing wine mud, adding 40mg/L sulfur dioxide, circulating uniformly, and aging at sealed low temperature for 1-2 months;
(12) Further separating the low Wen Chen brewing liquid obtained in the step (11), and adjusting the alcohol content, sugar content and acidity;
(13) Cooling the blended and rough filtered wine to-7deg.C to-9deg.C, freezing at low temperature for 5 days, and filtering the wine with 0.45 μm cardboard filter at low temperature;
(14) When the temperature of the wine is increased to 20 ℃, 30mg/L sulfur dioxide is added in a tank to keep the content of free sulfur dioxide at 30-40mg/L, the total content of sulfur dioxide is not more than 250mg/L, and the wine is filled under aseptic condition after being filtered by a domestic nylon membrane with the thickness of 0.22 mu m.
2. The method for preparing the crispy Li Likou wine according to claim 1, wherein the method comprises the following steps: the crisp plum is Wushan crisp plum.
3. The method for preparing the crispy Li Likou wine according to claim 1, wherein the method comprises the following steps: the fruit washing machine is a surfing foaming fruit washing machine.
4. The method for preparing the crispy Li Likou wine according to claim 1, wherein the method comprises the following steps: the addition amount of sulfur dioxide in the step (3) is 60mg/L, the concentration of the sulfur dioxide solution is 6%, the pectase is methanol-controlled enzyme RF, the addition amount of the methanol-controlled enzyme RF is 0.02g/Kg, and the concentration of the methanol-controlled enzyme RF is 60%.
5. The method for preparing the crispy Li Likou wine according to claim 1, wherein the method comprises the following steps: the configuration mode of the activated yeast is as follows: preparing a proper amount of 5% sugar solution, heating and maintaining at 36-40deg.C, respectively melting the yeasts, and activating for 15-20min to obtain the activated yeast.
6. The method for preparing the crispy Li Likou wine according to claim 1, wherein the method comprises the following steps: the temperature-controlled fermentation time in the step (10) is 18-23 days, and the fermentation stopping time is 25-35 days.
7. The method for preparing the crispy Li Likou wine according to claim 1, wherein the method comprises the following steps: 2g of citric acid is added per liter during the acidity adjustment in the step (12), 40mg/L of sulfur dioxide is added, and the circulation is uniform.
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| CN104099219A (en) * | 2014-08-06 | 2014-10-15 | 利光辉 | Process for making red bayberry wine |
| CN107151609A (en) * | 2017-07-21 | 2017-09-12 | 万源市大面山酒业有限公司 | A kind of production technology of the blue or green crisp Lee's wine of mechanism fermentation |
| CN110684624A (en) * | 2018-07-04 | 2020-01-14 | 贵州绿色山水农业科技发展有限公司 | Preparation method of high-end plum brewed wine and distilled wine thereof |
| CN111944647A (en) * | 2020-09-21 | 2020-11-17 | 温州市璋川农副产品专业合作社 | Preparation method of red bayberry wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099219A (en) * | 2014-08-06 | 2014-10-15 | 利光辉 | Process for making red bayberry wine |
| CN107151609A (en) * | 2017-07-21 | 2017-09-12 | 万源市大面山酒业有限公司 | A kind of production technology of the blue or green crisp Lee's wine of mechanism fermentation |
| CN110684624A (en) * | 2018-07-04 | 2020-01-14 | 贵州绿色山水农业科技发展有限公司 | Preparation method of high-end plum brewed wine and distilled wine thereof |
| CN111944647A (en) * | 2020-09-21 | 2020-11-17 | 温州市璋川农副产品专业合作社 | Preparation method of red bayberry wine |
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