CN115505480A - Slight smoking brewing method of selenium plum fruit wine - Google Patents
Slight smoking brewing method of selenium plum fruit wine Download PDFInfo
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- CN115505480A CN115505480A CN202211398201.2A CN202211398201A CN115505480A CN 115505480 A CN115505480 A CN 115505480A CN 202211398201 A CN202211398201 A CN 202211398201A CN 115505480 A CN115505480 A CN 115505480A
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
The invention discloses a selenium plum wine micro-smoking brewing method, which relates to the field of wine brewing and aims to solve the problems of more astringent and foreign flavors and poorer mouthfeel in the prior art.A technical scheme adopted by the invention is that fruits with better phase and higher sweetness are selected, and the plum wine is obtained through cleaning, airing, crushing, juicing, temperature-controlled fermentation, separation and filtration, secondary fermentation, aging, deacidification blending and clarification and filtration; the quality of plum wine is ensured from the raw material aspect by selecting fresh plums with high sugar degree, and the plum juice and the sugar can be fully and uniformly mixed by intermittent pumping circulation after the sugar is added, so that the enrichment in a tank is prevented, the sweetness of the product is more uniform, and the later sweetness detection is more accurate; the quality of the plum wine can be obviously improved by setting secondary fermentation; and then filtering for many times before secondary fermentation and filling, so that impurities generated in the brewing process can be removed, and the taste of the plum wine is further improved.
Description
Technical Field
The invention relates to the field of wine brewing, in particular to a selenium plum wine micro-smoking brewing method.
Background
Plum is a fruit with sour, sweet and delicious taste, but the plum has the problem of difficult storage, the existing processing mode is to make the plum wine, and the existing plum wine preparation process is as follows:
firstly, removing plum kernels, and putting plum flesh into a stainless steel fermentation tank;
and secondly, measuring the sugar degree of the plums by a two-color hydrometer 1.0-1.1.
Thirdly, adding potassium metabisulfite (sulfur dioxide) (100-200 g of potassium metabisulfite for 1 ton of plum flesh), and stirring the plum flesh;
fourthly, adding pectinase (20 g for one ton), uniformly stirring, and carrying out enzymolysis for 2 hours;
fifthly, adding fruit wine yeast (200 g for one ton), stirring uniformly, starting fermentation, and keeping the temperature between 22 and 28 ℃; after 2 days of fermentation, the addition of sugar was started
Sixthly, adding white granulated sugar on the third day, calculating the sugar adding amount according to the measured sugar degree, the desired alcohol content and the residual sugar amount, and fermenting for 3-4 days to finish the process;
seventhly, transferring the tank to another tank, extracting wine liquid below the plum pulp, wherein the wine liquid has a juice yield of about 60%, then putting the plum pulp into a new stainless steel tank, performing residual sugar fermentation, floating impurities on the surface layer and the bottom layer of sediment after a few days, then transferring the plum pulp to a stainless steel barrel, and adding bentonite for clarification (the addition is 600 g/ton);
eighth step: filtering the clarified wine liquid to fill finished products;
in the eighth step, plum raw brandy was distilled out of those pulps and dregs with a red copper distiller.
Plum wine processed by the prior art has low alcoholic strength, and green and crisp plum fruit wine has light taste, serious loss of fruity flavor and poor color of the fruit wine.
Disclosure of Invention
In view of the problems in the prior art, the invention discloses a selenium plum wine micro-smoking brewing method, which adopts the technical scheme that the method comprises the following steps:
step 1, selecting fruits
Selecting fruits without rot and mildew, and ensuring the product quality from raw materials;
step 2, cleaning and airing;
cleaning the fruits selected in the step 1, and naturally airing to prevent the attached impurities from affecting the taste of the product; step 3, crushing and juicing
Crushing and juicing the fruits dried in the step 2, wherein in the process, the plum juice, the plum residue and the plum kernel are separated, so that the plum kernel is prevented from being crushed during crushing, and the bitter taste and the foreign flavor can be reduced by completely separating the plum kernel;
step 4, temperature-controlled fermentation
Filling the plum juice obtained in the step 3 into a fermentation tank, adding sugar, inoculating yeast into the fermentation tank, and circularly conveying the plum juice in the fermentation tank by using a wine pump for more than 15 minutes until the plum juice is uniformly mixed;
step 5, separating and filtering
Filtering the fermentation liquor fermented in the step 4 to further remove fruit residues and suspended matters, and measuring the alcoholic strength of the filtrate;
step 6, secondary fermentation
Filling the filtrate obtained in the step 5 into a fermentation tank, ensuring that the fermentation tank is full, sealing the fermentation tank but not sealing the fermentation tank for secondary fermentation, wherein the alcohol content is less than 13 percent, the pH value is more than 3.2, and good mouthfeel is obtained;
step 7, aging
Ageing the secondary fermentation liquor obtained in the step 6, performing tank transfer treatment in the ageing process, wherein the ageing time is at least more than 3 months, generally 3-6 months, even longer, and the detection work of physicochemical sanitation indexes is performed every month; step 8, deacidifying and blending
Adjusting the acidity and sweetness of the wine obtained in the step 7 to achieve comfortable mouthfeel;
step 9, clarifying, freezing and filtering
Clarifying the wine with the adjusted acidity and sweetness in the step 8, and filtering by using a clarifying filter and a sterilizing filter in an environment below 0 ℃;
and step 10, filling and detecting.
As a preferable technical scheme of the invention, in the step 1, the plum fruits for brewing wine are required to be moderate in hardness and have the sugar degree of more than 9 degrees, so that the taste of the plum wine is ensured.
As a preferable technical scheme of the invention, in the step 4, the temperature of the fermentation workshop is 20-25 ℃, and the plum juice is in closed circulation in the fermentation tank for 3 times every day and 10 minutes each time so as to ensure that the plum juice is fully mixed with the sugar.
As a preferable technical solution of the present invention, in the step 5, it is necessary to avoid contact with oxygen during the filtering process to prevent sour taste due to aerobic respiration.
In a preferred embodiment of the present invention, in step 6, the temperature of the secondary fermentation is controlled at 25 ℃, and the fermentation is terminated when the specific gravity reaches 0.995.
In the step 7, the temperature of the aging process is controlled to be constant at 20 ℃, and the tank is transferred every 20 days.
In a preferred embodiment of the present invention, in the step 9, the freeze filtration is performed at-10 ℃.
The invention has the beneficial effects that: according to the invention, the quality of the plum wine is ensured from the raw materials by selecting the fresh plums with high sugar degree, and the plum juice and the sugar can be fully and uniformly mixed by intermittent pumping circulation after the sugar is added, so that the enrichment in a tank is prevented, the sweetness of the product is more uniform, and the later sweetness detection is more accurate; the quality of the plum wine can be obviously improved by setting secondary fermentation; and then filtering for many times before secondary fermentation and filling, so that impurities generated in the brewing process can be removed, and the taste of the plum wine is further improved.
Detailed Description
Example 1
The invention discloses a selenium plum wine micro-smoking brewing method, which adopts the technical scheme that the method comprises the following steps:
step 1, selecting fruits
Selecting mature fruits from the plums to be selected, wherein the hardness is moderate, the fresh fruits are not rotten and mildewed, the selected fruits are mature fruits, the lowest sugar degree of the mature fruits is basically 13 ℃, the fruits are randomly sampled and detected by using a handheld sugar degree meter during harvesting, and the sugar degree is required to be more than 9 degrees. The green and crisp plums picked from the plum garden on the same day are conveyed to a fruit selection room through a material flow channel, are placed on a tray 30 cm away from the ground for screening, are screened and removed, the ripe plums are not enough, the plums are mildewed, and the grain size of the plums is too small, and are pulled to a cleaning room to be stacked on the tray 30 cm away from the ground for cleaning.
Step 2, cleaning and drying
A worker for washing plums enters a first changing room through a pedestrian passageway, changes working clothes and working shoes, carries out first ultraviolet disinfection in the changing room, then enters a pedal disinfection tank for sole disinfection, and finally carries out hand disinfection in a disinfection basin. And (5) finishing the disinfection work and entering a cleaning workshop. The plum that making wine was used gets into and washs the workshop through the commodity circulation passageway, holds the water in two washing ponds to the position of cistern one-third, pours the plum into first washing pond again, changes the second washing pond after artifical the washing and washs, and the secondary washs and accomplishes, pushes away the plum to broken room, puts on the tray of 30 centimeters from the ground, lets the moisture content outside the plum naturally dry, waits to break juice.
Step 3, crushing and juicing
Broken worker gets into first dressing room through the pedestrian passageway, trades work clothes, work shoes to carry out ultraviolet ray disinfection for the first time inside, then get into pedal disinfection pond and carry out the sole disinfection, disinfection work is accomplished and is got into broken workshop, adopts the artifical mode of denucleating to through wasing, the plum that dries denucleates, reuse breaker carries out the breakage.
Step 4, controlling the temperature for fermentation
Workers enter a first dressing room through a pedestrian passageway, change working clothes and working shoes, perform first ultraviolet disinfection in the dressing room, enter a pedal disinfection tank to disinfect soles, and finally disinfect hands in a disinfection basin, so that the disinfection work is completed, and the fermentation workshop is entered. The method comprises the steps of pumping squeezed plum juice into a fermentation tank by using an edible wine pump and a credit-grade steel wire hose, adding D-gluconic acid-lactone to protect color during juicing, adding 3g of D-gluconic acid-lactone into each kilogram of plum juice, adding rock sugar, inoculating activated yeast into the fermentation tank, adding isoascorbic acid into the fermentation tank according to the amount of 0.15g/L to resist oxidation, placing the wine pump into the fermentation tank containing the plum juice, and circulating for 15 minutes until the mixture is uniform. The temperature of the fermentation workshop is controlled at 20-25 deg.C, and the plum juice is circulated in the fermentation tank for 10 min 3 times per day.
The inoculation process of the yeast is as follows:
preparing sugar solution with the temperature of 30-35 ℃ and the concentration of 2.5%, inoculating live yeast according to the ratio of the sugar solution to the yeast of 20-30, culturing in an incubator at 30 ℃ for 30min, and inoculating the yeast according to the ratio of the yeast to fruit juice of 1.
Step 5, separating and filtering
After fermentation, filtering with a filter, avoiding oxygen contact as much as possible during filtering, measuring alcohol content with an alcohol measuring instrument, and checking the amount of added crystal sugar.
Removing cores, crushing, juicing and filtering, namely separating the plum juice, the plum residue and the plum kernel, avoiding breaking the kernel, and fermenting the plum juice and the plum kernel in fruit juice to prevent bitter taste and foreign flavor from being increased.
Step 6, secondary fermentation
Filling each fermentation tank for fermenting plum wine as much as possible, wherein fermentation tanks not filled need to be transferred to other fermentation tanks, and filling each fermentation tank is ensured as much as possible, so as to prevent oxygen in gaps from being present, so that plum wine is sour, during which sanitation is maintained, the temperature is controlled to be about 25 ℃, but the fermentation tanks cannot be completely sealed, and fermentation is finished when the specific gravity of wine relative to water reaches 0.995 as detected by a gravimeter. The wine fermented for the first time contains higher carbon dioxide, unbalanced aroma, alcoholic taste, bitter and astringent taste and heavy sour taste, is not harmonious in taste and contains precipitates, so that the secondary fermentation is very critical and is a key link of plum wine quality, and the secondary fermentation time is used for enabling the flavor in the fruit wine to be better coordinated, enabling the fruit wine to be better clarified and enabling the wine body to be more stable. By the treatment, the alcoholic strength of the plum wine is less than 13 percent, and the ph value is more than 3.2.
Step 7, aging
The following ingredients were added to the jar
Controlling the constant temperature at about 20 ℃, transferring the pot once every 20 days, ageing for 6 months, and well detecting physicochemical health indexes every month.
Step 8, deacidifying
Food-grade calcium carbonate is used for reducing acid, and the using amount is 0.7g/100ml, so that the taste is comfortable, and the total acid is in accordance with the enterprise standard.
Step 9, blending and clarifying
Adding crystal sugar and Mel into plum wine to adjust sugar degree, adding 10 degree sugar, and adjusting sugar degree to 18 degree. Sugar is a carbon source for fruit wine fermentation, and the alcohol content can be ensured only if the sugar degree is proper. When the sugar is added, the sugar is melted in a sugar melting tank and then added into a fermentation tank, and then the mixture is uniformly mixed by stirring.
Then the following components are added:
step 10, freeze filtration
Filtering with clarifying filter and sterilizing filter at-10 deg.C when the wine body is clear and stable and has no suspended substances.
Step 11, canning
Workers in the canning workshop walk through a pedestrian passageway to enter a first changing room, change working clothes and working shoes, perform first ultraviolet disinfection in the changing room, enter a pedal disinfection tank to disinfect soles, and finally sterilize hands in a disinfection basin. The disinfection work is finished and enters a bottle washing room through a pedestrian passage. Firstly, placing the bottles into a bottle soaking pool from a bottle warehouse for soaking, finally placing the bottles into a bottle washing machine for washing, stacking the bottles on a tray which is more than 30 centimeters away from the ground for drying and sterilizing after the bottles are washed, and then conveying the sterilized bottles to a filling workshop.
Workers enter a first dressing room through a pedestrian passageway, change working clothes and working shoes, perform first ultraviolet disinfection in the dressing room, enter a pedal disinfection pool to disinfect soles, and finally disinfect hands in a disinfection basin. And after the disinfection, the cloth enters a second dressing room through the pedestrian passageway, and is subjected to second sterilization and disinfection treatment, so that the cloth can enter a filling workshop after the second disinfection is finished, and the filling workshop is subjected to full-process aseptic operation and full-automatic operation. And (3) placing the bottles on a conveying belt of a filling machine, automatically filling the bottles, checking the bottles by using a lamp after the bottles are filled with the bottles, pressing plugs and thermal shrinkage caps, conveying the bottles to a packaging workshop, and printing codes.
Step 12, detecting
After canning is finished, all indexes of the plum wine are subjected to full item detection, and after the product is determined to meet national standards and enterprise standards, shipment and sale are carried out.
Although the present invention has been described in detail with reference to the specific embodiments thereof, the present invention is not limited to the above embodiments, and various changes can be made without departing from the gist of the present invention within the knowledge of those skilled in the art without departing from the scope of the present invention.
Claims (7)
1. A selenium plum wine micro-smoking brewing method is characterized by comprising the following steps:
step 1, selecting fruits
Selecting fruits without rottenness or mildew;
step 2, cleaning and airing;
cleaning the fruits selected in the step 1, and naturally airing;
step 3, crushing and juicing
Crushing and juicing the fruits dried in the step 2, wherein the plum juice, the plum residue and the plum kernels are separated in the process;
step 4, temperature-controlled fermentation
Filling the plum juice obtained in the step 3 into a fermentation tank, adding sugar, inoculating yeast into the fermentation tank, and circularly conveying the plum juice in the fermentation tank by using a wine pump to uniformly mix the plum juice;
step 5, separating and filtering
Filtering the fermentation liquor fermented in the step 4, and measuring the alcoholic strength of the filtered liquor;
step 6, secondary fermentation
Filling the filtrate obtained in the step 5 into a fermentation tank, ensuring that the fermentation tank is full, and sealing the fermentation tank, but not sealing the fermentation tank, so as to perform secondary fermentation;
step 7, aging
Ageing the secondary fermentation liquor obtained in the step 6, and transferring the secondary fermentation liquor to a tank in the ageing process;
step 8, deacidifying and blending
Adjusting the acidity and sweetness of the wine obtained in the step 7;
step 9, clarification, freezing and filtering
Clarifying the wine liquid with the adjusted acidity and sweetness in the step 8, and filtering by using a clarifying filter and a sterilizing filter in an environment below 0 ℃;
and step 10, canning and detecting.
2. The slight smoking brewing method of the selenium plum wine according to claim 1, characterized in that: in the step 1, the plum fruit for brewing wine is required to have moderate hardness and sugar degree of more than 9 degrees.
3. The slight smoking brewing method of the selenium plum wine according to claim 1, characterized in that: in the step 4, the temperature of the fermentation workshop is 20-25 ℃, and the plum juice is circulated in the fermentation tank in a closed way for 3 times every day and 10 minutes every time.
4. The slight smoking brewing method of the selenium plum wine according to claim 1, characterized in that: in the step 5, oxygen is required to be avoided during the filtration process.
5. The slight smoking brewing method of the selenium plum wine according to claim 1, characterized in that: in the step 6, the temperature of the secondary fermentation is controlled at 25 ℃, and the fermentation is finished when the specific gravity reaches 0.995.
6. The slight smoking brewing method of the selenium plum wine according to claim 1, characterized in that: in the step 7, the temperature is controlled to be constant at 20 ℃ in the ageing process, and the tank is transferred once every 20 days.
7. The slight smoking brewing method of the selenium plum wine according to claim 1, characterized by comprising the following steps: in the step 9, the freezing filtration is carried out at the temperature of minus 10 ℃.
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| CN202211398201.2A CN115505480A (en) | 2022-11-09 | 2022-11-09 | Slight smoking brewing method of selenium plum fruit wine |
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| CN202211398201.2A CN115505480A (en) | 2022-11-09 | 2022-11-09 | Slight smoking brewing method of selenium plum fruit wine |
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Citations (7)
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| CN109181985A (en) * | 2018-11-05 | 2019-01-11 | 贵州理工学院 | A kind of brewing method of hollow plum fruit wine |
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| 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 |
| CN110835594A (en) * | 2019-12-18 | 2020-02-25 | 贵州绿色山水农业科技发展有限公司 | Preparation process of plum fruit wine |
-
2022
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Patent Citations (7)
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| CN101481642A (en) * | 2008-01-08 | 2009-07-15 | 方国忠 | Preparation of plum dry red wine and product |
| CN101671612A (en) * | 2008-12-24 | 2010-03-17 | 汤真 | Palmleaf raspberry fruit wine and brewing process thereof |
| CN103436406A (en) * | 2013-08-27 | 2013-12-11 | 陕西科技大学 | Low-degree fresh plum wine and preparation method thereof |
| 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 |
| CN109181985A (en) * | 2018-11-05 | 2019-01-11 | 贵州理工学院 | A kind of brewing method of hollow plum fruit wine |
| CN109207315A (en) * | 2018-11-26 | 2019-01-15 | 宣汉县庙安水果专业合作社 | A kind of brewing method of fermentative plum wine |
| CN110835594A (en) * | 2019-12-18 | 2020-02-25 | 贵州绿色山水农业科技发展有限公司 | Preparation process of plum fruit wine |
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