CN1150305C - Production process of persimmon wine - Google Patents
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- CN1150305C CN1150305C CNB011186267A CN01118626A CN1150305C CN 1150305 C CN1150305 C CN 1150305C CN B011186267 A CNB011186267 A CN B011186267A CN 01118626 A CN01118626 A CN 01118626A CN 1150305 C CN1150305 C CN 1150305C
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- Alcoholic Beverages (AREA)
Abstract
The present invention relates to a preparation method for persimmon wine, which comprises the following steps of 1. selecting and washing fruit, 2. removing astringent flavor, 3. crushing and sterilizing, 4. regulating the pH value and adding pectase, 5. extracting juice, 6. adding sugar, 7. carrying out primary fermentation and filtering dregs, 8. processing at low temperature, 9. filtering dregs and sterilizing, 10. aging, 11. packaging. In the present invention, the content of the pectase only accounts for 0.008 to 0.1% of the total weight of flesh slurry, the quantity of generated methanol is reduced, and the cost is also reduced. Because fruit juice is fermented, the fermentation technology is stable and uniform; meta-acid fermentation liquid can inhibit the growth of infectious microbes. The persimmon wine as a finished product is abundant in polyphenol substances, such as tannin, etc. and has health protection functions; the persimmon wine has the fruity aroma of persimmons and the wine aroma.
Description
Technical field
The present invention relates to a kind of production method of persimmon wine, particularly a kind of method with persimmon brewing fermentation wine.
Background technology
Persimmon mainly originates in East Asia, i.e. China, Japan and Korea S.The processing of persimmon also is limited to this several countries.Persimmon fruit sugar degree 14～18%.Usually, persimmon fruit is because of containing great deal of tannin and pectin substance, and the various organic acids of the formation fruit wine quality characteristic that lacks in the fruits such as grape, apple to be had and be considered to make fermented wine, can only make liquor.China begins to develop persimmon fermented wine from the seventies, eventually because of containing a large amount of tannin, pectin substance in the persimmon, the ardent that spawns is dense, wine juice muddiness and counting out.The initial stage eighties, there is the investigator to continue to explore again, as food system of Chinese agricultural university and food system of Shandong agricultural university etc., adopt new technology more successfully to develop persimmon fermented wine by the biological and chemical method, obtain to hang down puckery, transparent, golden yellow, as to have the unique flavor of persimmon fruit fruital and aroma fruit wine.Yet, because this wine is still not mature enough at the process aspects such as allotment of acid, the polygalacturonase and the polyphenoils underexercise that add in decompose pectin, elimination astringent taste process make that the persimmon wine color of being produced is dark excessively, the peroxidation flavor is dense, still be difficult to be accepted, can not produce in enormous quantities by the human consumer.
Along with the development of Food science, the nutritive value of persimmon more and more is familiar with by the people.Contain V in the per 100 gram pulp of persimmon
c49～72mg is grape fruit (1.0～7.2mg/g) more than 10 times.The chemical structural formula of main component is close with rutin (rutin) in the persimmon pulp, and rutin is the depressor that is widely used at present, and it can prevent its tender and then prevent elevation of blood pressure by increasing the permeability of capillary vessel.With removing the approximate beyond the region of objective existence that contains rutin in the fermented wine of persimmon brew, also contain aldehydes matters such as a large amount of flavonoid compounds, tannin, they have the thrombocyte of inhibition condenses, and prevents LDL oxidation, eliminates functions such as biological free radical such as the interior active oxygen of human body.In view of the nourishing function of persimmon wine, Japan has released persimmon wine at first in recent years, and has obtained good achievement of sale in the Japanese market.On the world market, have only Japan to produce persimmon wine so far.Japan's persimmon wine is with ' western bar ' persimmon brew, and ' mill ' persimmon difference of aspect such as this persimmon kind sugar degree, pectin content and China is not little, also has significant difference on the brewing technology.Finished wine that method of the present invention makes and Japanese persimmon finished wine respectively have characteristics on local flavor.
Summary of the invention
The objective of the invention is to: the production method that a kind of persimmon wine is provided, in conjunction with Chinese persimmon variety characteristic and national conditions, the brew unique flavor, be rich in polyphenol substances such as tannin, has certain health care functions, every index conforms with the persimmon fermented wine of modern fruit wine quality standard, and mouthfeel is easy to accept into the human consumer.
The present invention is achieved in that 1. choosing fruit, cleaning; 2. take away the puckery taste; 3. with pulp crushing, it is 6% sulfurous acid sterilization that the ratio that adds 100-200mg according to every liter of parchment adds potassium metabisulfite or 0.9-1.2g concentration; 4. add lactic acid or citric acid the pH value is transferred to 3.5-5.0, add the polygalacturonase of parchment gross weight 0.008-0.1%, under 40-52 ℃ of temperature condition, placed 4--10 hour; 5. squeeze the juice; 6. add table sugar the soluble solid content of fermented liquid is transferred to 20--27%; 7. under 15--25 ℃ of condition, carried out Primary Fermentation 10--25 days after adding dry yeast, stop fermentation when fermented liquid reaches the target pol; Filter residue; 8. at-4 ℃ of following subzero treatment 4-6 days; 9. adding potassium metabisulfite or sulfurous gas or 0.9-1.2g concentration according to the ratio of 100-200mg/l behind the filter residue is 6% sulfurous acid sterilization, anti-oxidant; 10. under 14-18 ℃ (the suitableeest is 15 ℃) ageing 3-6 month; filtration, sterilization, packing.
According to the production method of above-mentioned persimmon wine, 2. described step is taken away the puckery taste and is used the ethanolic soln of 30%--40%, and consumption uses 16ml for the per kilogram fruit.
According to the production method of above-mentioned persimmon wine, 3. add the potassium metabisulfite sterilization with the ratio that step adds 140--160mg according to every liter of parchment in 9. in step.
According to the production method of above-mentioned persimmon wine, adopt 45--50 ℃ of temperature condition in 4. in step.
According to the production method of above-mentioned persimmon wine, proceed in Primary Fermentation and to stop the Primary Fermentation process when containing total reducing sugar≤4.0g/l, under 15--20 ℃ of condition, fermented once more 20-30 days behind the filter residue, can obtain dry wine.
According to the production method of above-mentioned persimmon wine, proceed in Primary Fermentation and to stop fermenting process when containing total reducing sugar 4.1-12g/l, can obtain half-dried wine.
According to the production method of above-mentioned persimmon wine, proceed in Primary Fermentation and to stop fermenting process when containing total reducing sugar 12.1-45.0g/l, can obtain half sweet wine.
According to the production method of above-mentioned persimmon wine, place distiller to distill above-mentioned dry wine, extract its alcoholic content and volatile aromatoising substance, can obtain liquor.
The production method of persimmon wine of the present invention adopts fruit juice fermentation but not the parchment fermentation, and even process stabilizing ferments; Because fermentation is carried out under the slant acidity condition, can suppress assorted bacterium and grow; Improve enzymic activity by heating and reduce the polygalacturonase addition, prior art is generally added polygalacturonase 0.3%, and the content of this technology polygalacturonase only is parchment gross weight 0.008-0.1%.Both reduce the growing amount of methyl alcohol, reduced cost again.The persimmon wine that adopts this technology to brewage is the wheat straw yellow, is clear, has the fruit wine of persimmon fruit fruital and aroma unique flavor.And the persimmon wine color of prior art brew is dark excessively, and astringent taste is overweight, lacks the unique local flavor of persimmon fruit.Japan's persimmon wine ' western bar ' persimmon brew, and the present invention mainly uses ' mill ' persimmon.Because above two kinds of persimmon raw materials are not little in aspect differences such as sugar degree, pectin contents, the technical significant difference that also exists.The contriver has found out suitable technology according to the characteristic of " mill persimmon ".Specifically, main fermentation temperature difference, the present invention's low temperature fermentation; Minimum temperature during decompose pectin is lower than Japan's (50 ℃); Potassium metabisulfite drops into and the non-once adding at twice, and sterilization and antioxidant effect significantly improve, and this finished wine respectively has characteristics with Japanese persimmon finished wine on local flavor.
The fermented wine quality of finished that adopts method of the present invention to obtain:
1. color and luster and pure and impure: the straw look, limpid transparent, do not have a precipitation.
2. fragrance: fruital and aroma are coordinated, and the delicate fragrance of persimmon ester is outstanding.
3. taste: pure plentiful, the persimmon flavor is dense, and the peculiar flavour of persimmon wine is arranged.
4. alcoholic strength (20 ℃, volume %): 8--14 ± 0.5.
5. pol (as mentioned above)
6. total acid: 0.5-0.65g/l.
7. volatile acid: less than 0.1g/l.
8. volatilization ester: greater than 0.11g/l.
The liquor quality of finished that adopts method of the present invention to obtain:
1. color and luster and pure and impure: colourless, limpid transparent, do not have a precipitation.
2. fragrance: fruital and aroma are coordinated, and the delicate fragrance of persimmon ester is outstanding.
3. taste: pure plentiful, the persimmon flavor is dense, and the peculiar flavour of persimmon wine is arranged.
4. alcoholic strength (20 ℃, volume %): 40 ± 0.5.
5. pol :≤4.0g/l.
6. total acid: 0.5-0.65g/l.
7. volatile acid is less than 0.1g/l.
8. the volatilization ester is greater than 0.11g/l.
Embodiment
The present invention will be further described below in conjunction with following indefiniteness embodiment.
1. embodiment 1 selects fruit, cleans: 200 kilograms of the mill persimmons of the abundant maturation of selection, no disease and pest, and choose and remove mould decayed fruit and the low fruit of ripening degree.Soaked fruit 20 minutes with 0.05% potassium permanganate solution, clean with clear water then.2. take away the puckery taste: fruit is packed in the container, and the ethanolic soln of spray concentration 38% seals 4 days on the fruit, and fruit can take away the puckery taste fully.3. remove carpopodium and floral disc, use the broken pulp of hollander then.The potassium metabisulfite sterilization that adds 30.5g; 4. add 110 milliliters of lactic acid the pH value is transferred to 4.2, add polygalacturonase 16 grams, under 40 ℃ of temperature condition, placed 8 hours; 5. with squeezing machine fruit juice is squeezed out; 6. because of persimmon fruit soluble solid content is 14-16%, can produce the wine of 7-8 degree fully with fruit juice fermentation.With sugar soluble solid content was transferred to 27% o'clock, can lead to 14 degree wine.Add 16.5 kilograms of sucrose, the soluble solid content of fermented liquid is transferred to 27%; 7. under 15--18 ℃ of condition, carried out Primary Fermentation 18 days after adding 36 gram dry yeast,, promptly contain total reducing sugar≤4.0g/l, fermented liquid is heated to 65 ℃, stop fermentation when fermented liquid reaches the target pol; Siphon, filter residue; Fermented once more 30 days 14-18 ℃ of condition; 8.-4 ℃ of following subzero treatment 6 days; 9. behind the filter residue according to adding 30g potassium metabisulfite sterilization, anti-oxidant; 10. 15 ℃ of ageing 6 months; (11) the persimmon wine after the ageing, through filtering in the vial of packing into (can not overfill), capping is immediately adopted pasteurization, 65 ℃ of sterilization temperatures, 5 minutes time, naturally cooling then.
Embodiment 2 is according to embodiment 1 described method, and step is taken away the puckery taste in 2. and used 30% alcohol; Step 3. and 9. in sterilization to adopt 1.2 gram concentration be 6% sulfurous acid; Step transfers to 3.5 with citric acid with pulp pH value in 4., and temperature condition is 45 ℃; The solid content of step in 6. transfers to 20%; 7. step adds 38 grams and carried out Primary Fermentation 14 days behind the dry yeast under 15-18 ℃ of condition, when fermented liquid contains total reducing sugar and reaches 4.1-12g/l, fermented liquid is heated to 65 ℃, stops fermenting process; 10. step is 14 ℃ of ageing 6 months in temperature, can obtain half-dried wine.Half-dried wine promptly is incomplete fermented wine, slightly is sweet taste, and tart flavour is not obvious.
Embodiment 3 is according to embodiment 1 described method, and step is taken away the puckery taste in 2. and used 40% alcohol; Step transfers to 5.0 with citric acid with pulp pH value in 4., and temperature condition is 52 ℃; Step was carried out Primary Fermentation 10 days after 7. adding 40 gram dry yeast under 15-18 ℃ of condition, when fermented liquid total reducing sugar 12.1--45.0g/1, fermented liquid is heated to 65 ℃, stopped fermenting process; 10. step is 18 ℃ of ageing 5 months in temperature, can obtain half sweet wine, promptly incomplete fermented wine.
The 14 degree dry wine that embodiment 4 usefulness embodiment 1 described method obtains place distiller to distill for 10 kilograms, extract its alcoholic content and volatile aromatoising substance, obtain 2.26 kilograms of 40 degree liquors.
Embodiment 5 usefulness embodiment 1 described method adds 28 gram gelatin in the wine liquid after ageing, in order to clarification wine liquid.
Claims (8)
1. the production method of a persimmon wine comprises the steps: 1. to select fruit, cleans; 2. take away the puckery taste; 3. with pulp crushing, it is 6% sulfurous acid sterilization that the ratio that adds 100-200mg according to every liter of parchment adds potassium metabisulfite or 0.9-1.2g concentration; 4. add lactic acid or citric acid the pH value is transferred to 3.5-5.0, add the polygalacturonase of parchment gross weight 0.008-0.1%, under 40-52 ℃ of temperature condition, placed 4--10 hour; 5. squeeze the juice; 6. add table sugar the soluble solid content of fermented liquid is transferred to 20--27%; 7. under 15--25 ℃ of condition, carried out Primary Fermentation 10--25 days after adding dry yeast, stop fermentation when fermented liquid reaches the target pol; Filter residue; 8. at-4 ℃ of following subzero treatment 4-6 days; 9. adding potassium metabisulfite or sulfurous gas or 0.9-1.2g concentration according to the ratio of 100-200mg/l behind the filter residue is 6% sulfurous acid sterilization, anti-oxidant; 10. at 14-18 ℃ of following ageing 3-6 month; filtration, sterilization, packing.
2. the production method of persimmon wine according to claim 1 is characterized in that: 2. described step takes away the puckery taste, and to use the ethanolic soln of 30%--40%, consumption be that the per kilogram fruit uses 16ml.
3. the production method of persimmon wine according to claim 1 is characterized in that: 3. described step adds the potassium metabisulfite sterilization with the ratio that step adds 140--160mg according to every liter of parchment in 9..
4. according to the production method of claim 1 or 2 or 3 described persimmon wines, it is characterized in that: 45--50 ℃ of temperature condition of the 4. middle employing of described step.
5. according to the production method of claim 1 or 2 or 3 described persimmon wines, it is characterized in that: described Primary Fermentation proceeds to and stops the Primary Fermentation process when containing total reducing sugar≤4.0g/l, ferments once more 20-30 days under 15--20 ℃ of condition behind the filter residue, can obtain dry wine.
6. according to the production method of claim 1 or 2 or 3 described persimmon wines, it is characterized in that: described Primary Fermentation proceeds to and stops fermenting process when containing total reducing sugar 4.1-12g/l, can obtain half-dried wine.
7. according to the production method of claim 1 or 2 or 3 described persimmon wines, it is characterized in that: described Primary Fermentation proceeds to and stops fermenting process when containing total reducing sugar 12.1-45.0g/l, can obtain half sweet wine.
8. the production method of persimmon wine according to claim 5 is characterized in that: place distiller to distill above-mentioned dry wine, extract its alcoholic content and volatile aromatoising substance, can obtain liquor.
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| CNB011186267A CN1150305C (en) | 2001-06-05 | 2001-06-05 | Production process of persimmon wine |
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| CNB011186267A CN1150305C (en) | 2001-06-05 | 2001-06-05 | Production process of persimmon wine |
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| CN1150305C true CN1150305C (en) | 2004-05-19 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101215498B (en) * | 2007-12-28 | 2011-05-11 | 仲恺农业技术学院 | Method for producing acerbity-removing persimmon wine |
| CN101906367A (en) * | 2010-08-02 | 2010-12-08 | 周文兴 | Persimmon fumet wine and production method thereof |
| CN102559442A (en) * | 2012-01-11 | 2012-07-11 | 海南省农垦科学院 | Method for producing fruit wine |
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2001
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