CN1224689C

CN1224689C - Loquat wine brewing technology

Info

Publication number: CN1224689C
Application number: CN 03118883
Authority: CN
Inventors: 何志刚; 李维新; 林晓姿; 陆东和
Original assignee: Pomology Research Institute Fujian Academy of Agricultural Sciences
Current assignee: Pomology Research Institute Fujian Academy of Agricultural Sciences
Priority date: 2003-03-31
Filing date: 2003-03-31
Publication date: 2005-10-26
Anticipated expiration: 2023-03-31
Also published as: CN1441048A

Abstract

The present invention relates to a loquat wine brewing technology which fills the blank that loquats are not brewed into wine at present and provides the loquat wine brewing technology which is suitable for the production of loquat wine and can not generate oxidation stain in the process of producing and storing loquat wine. The loquat wine is prepared from loquats by the steps of color protection, enzyme treatment, alcohol fermentation, stabilization treatment. The juice diffusion rate of the loquats is increased from original and traditional 45% to present 55% by pectic enzyme enzymolysis liquefaction processing technology. The juice diffusion rate of loquats is obviously increased, and the difficulty of squeezing and extracting juice is reduced. Problems of easy browning in the brewing process of the loquat wine, etc., are solved. The loquat wine can not be discoloured and deteriorated in the process of production and storage. Strains which are suitable for the fermentation of the loquat wine are also screened out. The technology keeps special taste, fragrance and nutrient components of loquat fruits. A loquat wine new product with the advantages of unique loquat flavour, soft mouth feel, fragrance, high purity and stable quality is produced.

Description

The loquat fruit wine brewing technique

(1) technical field:

The present invention relates to a kind of brewing technique of fruit wine, especially relate to a kind of loquat fruit wine brewing technique.

(2) background technology:

The fruit wine brewing is in the history in existing more than 2,000 year of China, and fruit wine such as existing in the market grape, apple, Kiwifruit it is investigated newly still there is not the research and development report of loquat fruit wine, also do not occur the loquat fruit wine product so far on the market.

(3) summary of the invention:

The present invention has filled up the blank of still not having the loquat wine brewing now, provide a kind of suitable loquat fruit wine production, can make loquat fruit wine produce and storage in do not produce the loquat fruit wine brewing technique of oxidation stain.

Technical scheme of the present invention is as follows: it is characterized in that, with the loquat fresh fruit through cleaning, stoning, protect look, fragmentation, enzyme processing, squeezing, zymamsis, separation and change jar, secondary fermentation, ageing, allotment, stable processing, filtration, sterilization, packaging process, make loquat fruit wine; Concrete technology is as follows:

A, with the loquat fresh fruit through cleaning, after the stoning, adopting the sodium bisulfite of 1-3mg/l to soak and protect look, with submergence fruit degree of being;

The xitix of b, the sulfurous gas that adds 50-100mg/Kg in loquat fresh fruit meat or 100-500mg/Kg carries out broken slurrying to be handled; The sulfurous gas that adds is liquid or solid-state;

C, handle loquat juice with polygalacturonase, enzyme dosage: 60-160mg/l; Operative temperature: 25-35 ℃; Action time: 2-6 hour;

D, squeezing separation are removed slag and are made pulp;

E, the bacterial strain that adds through enlarged culturing in the loquat juice of handling through polygalacturonase carry out fermentative processing, and leavening temperature is controlled at 18-25 ℃, the about 7-10 of Primary Fermentation days.

Advantage of the present invention is as follows:

1. utilization pectinase enzymatic hydrolysis liquefaction processing technology, the crushing juice rate that makes loquat is brought up to present more than 55% by original traditional 45%, obviously improve the crushing juice rate of Fractus Eriobotryae, and can reduce the difficulty of pressing extracting juice.

2. solve in the loquat fruit wine brewing process problems such as easily brown stain, successfully prevented the rotten problem of variable color in loquat fruit wine production and the storage.

3. filter out suitable loquat fruit wine fermentation strain, kept the peculiar flavour of loquat, fragrance and nutrition, and can produce have the loquat peculiar flavour, mouthfeel is soft, aroma is honest, the loquat fruit wine product innovation of stay in grade.

(4) embodiment:

Main technique flow process of the present invention is as follows:

Loquat fresh fruit → cleaning → stoning → protecting look → fragmentation → enzyme processing → squeezing → zymamsis → separation changes jar → secondary fermentation → ageing → allotment → stabilizing treatment → filtration → sterilization → bottling.

Major technique and prescription:

1. raw material: with the loquat fresh fruit through cleaning, after the stoning, adopting the sodium bisulfite of 1-3mg/l to soak and protect look, to flood fruit degree of being; In the loquat fresh fruit, add the sulfurous gas of 50-100mg/kg (weight of loquat fresh fruit) or the xitix of 100-500mg/kg (weight of loquat fresh fruit) and carry out broken slurrying processing; The sulfurous gas that adds is liquid or solid-state.

2. handle loquat juice with polygalacturonase, enzyme dosage: 60-160mg/l; Operative temperature: 25-35 ℃; Action time: 2-6 hour.

3. the bacterial strain that adds through enlarged culturing carries out zymamsis, is best with the yeast strain through the bacterial strain of enlarged culturing; Leavening temperature is controlled at 18-25 ℃, the about 7-10 of Primary Fermentation days.

4. transfer sugar to 170-200g/l to fruit juice before the fermentation, behind the fermentation starting the 4th day, fermented liquid to be carried out secondary transfer sugar, secondary sugaring amount is about 50-70g/l.

5. will note management during the ageing, the content of sulfur dioxide of periodical survey wine body makes the content of its Free sulfur dioxide remain on 30-50mg/l.

6. as required the loquat fruit wine after the ageing is deployed into all kinds and local flavor;

7. stability is handled: comprise various processing such as cold and hot processing, oxidation-stabilized, protein stabilization, iron, copper be stable;

8. carry out sterilization according to wine kind difference, sterilization temperature 65-70 ℃, time 20-30 minute.

Embodiment 1:

With 100kg loquat fresh fruit through cleaning, stoning handles, and soaks fruit with the aqueous solution of the sodium bisulfite of 2mg/l and protects look, sulfurous gas or the 20g xitix of loquat fresh fruit meat adding 8g carry out broken slurrying; With pulp with the refining polygalacturonase of 15g 30 ℃ of Temperature Treatment 4 hours, squeezing separates to remove slag and makes fruit juice then; Transfer sugar, acid to make the total reducing sugar of fruit juice reach 170g/l, pH value is at 3.5-4.0, No. 1450 yeast distiller's yeasts that add 1kg process enlarged culturing carry out zymamsis, ferment and added the sugar of 50g/l on the 4th day again, separate the commentaries on classics jar after 8 days and enter the secondary fermentation operation, secondary fermentation to fermentation stops, and needs about 1 month approximately, in ageing below 25 ℃ more than 6 months.As required wine is deployed into types such as half-dried, half sweet, sweet type, the bentonite that deployed fruit wine is added 80mg/L play glue to handle, and the clarification of wine body stablize after-filtration, sterilization, bottling, beat to fill in to seal and get final product.

Claims

1 one kinds of loquat fruit wine brewing techniques, it is characterized in that: with the loquat fresh fruit through cleaning, stoning, protect look, fragmentation, enzyme processing, squeezing, zymamsis, separation and change jar, secondary fermentation, ageing, allotment, stable processing, filtration, sterilization, packaging process, make loquat fruit wine; Concrete technology is as follows:

D, squeezing separation are removed slag and are made pulp;

2, according to the described loquat fruit wine brewing technique of claim 1, it is characterized in that: fruit juice transfers sugar to 170-200g/l before the fermentation, and behind the fermentation starting 3-5 days, fermented liquid is carried out the secondary sugaring, the sugaring amount is 50-70g/l.

3, according to the described loquat fruit wine brewing technique of claim 1, it is characterized in that: want the content of sulfur dioxide of periodical survey wine body during the ageing, the content of Free sulfur dioxide is remained on 30-50mg/l.

4, according to the described loquat fruit wine brewing technique of claim 1, it is characterized in that: the loquat fruit wine after the ageing is deployed into half-dried, half sweet or sweet type.

5, according to the described loquat fruit wine brewing technique of claim 1, it is characterized in that: stability is handled and to be comprised cold and hot processing, oxidation-stabilized, protein stabilization, iron, copper stabilizing treatment.

6, according to the described loquat fruit wine brewing technique of claim 1, it is characterized in that: sterilization temperature 65-70 ℃, time 20-30 minute.

7, according to the described loquat fruit wine brewing technique of claim 1, it is characterized in that: described bacterial strain through enlarged culturing is best with the yeast strain.