CN1274800C - Pomegranate wine making process - Google Patents
Pomegranate wine making process Download PDFInfo
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- CN1274800C CN1274800C CN 200310105960 CN200310105960A CN1274800C CN 1274800 C CN1274800 C CN 1274800C CN 200310105960 CN200310105960 CN 200310105960 CN 200310105960 A CN200310105960 A CN 200310105960A CN 1274800 C CN1274800 C CN 1274800C
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Abstract
The present invention discloses a making process of brewing pomegranate wine by using pomegranates as raw materials, which comprises the steps of juice extraction, enzymolysis, main fermentation, secondary fermentation, aging, glue filling treatment, bentonitic clay treatment, freezing treatment, filtration sterilization, preparation and sterilizing bottling. Pomegranate wine produced by the method not only keeps the original natural flavor and the rich nutrient components of pomegranates, but also has the advantages of heavy fruity flavor, mellow and daintily wine bodies and long storage period.
Description
Technical field
The present invention relates to a kind of manufacture method of fruit wine, relate to especially that a kind of to adopt pomegranate be the manufacture method that raw material is brewageed pomegranate wine.
Background technology
The method of the existing manufacturing pomegranate wine methods of blending that adopt more.As Chinese patent application number is 99126543.2 disclosed " pomegranate wine and production methods thereof ", it is to be blent by edible distillate spirit and Sucus Granati to form, the pomegranate wine of Sheng Chaning has not only lost the nutritive ingredient of original pomegranate like this, and the easy variable color of time feldspar pomegranate wine, spoiled, and storage period is short.
Summary of the invention
The objective of the invention is for overcoming disadvantages of background technology, a kind of to adopt pomegranate be the manufacture method that raw material is brewageed pomegranate wine and provide.The pomegranate wine that this method is produced not only keeps original natural flavor of pomegranate and rich nutrient contents, and the smell of fruits is very sweet, the wine body is pure and mild tasty and refreshing, and storage period is long.
The pomegranate sweet acid of distinguishing the flavor of, property is refrigerant, and the effect of the helping digestion of promoting the production of body fluid, invigorating spleen and reinforcing stomach, step-down antidiarrheal, anti-inflammatory is arranged.No matter be bright guava juice after squeezing or the pomegranate wine after the fermentation, the content of its flavonoid is all above several times vinous, flavonoid can in and induce an illness in the human body and the oxyradical of aging.The Israel researchist of engineering institute Avila nurse professor finds, contains in the pomegranate that human body delays senility, prevention of arterial is atherosis and slow down the high-level antioxidant of canceration.The pomegranate wine that the present invention produces is that 18 pomegranate kinds of producing with high-quality Lintong are raw material, handles the refining fruit wine that forms through series of process.
For achieving the above object, the technical solution used in the present invention is: the present invention includes following steps:
A, the sorting of pomegranate fresh fruit, peeling, broken shell got the meat seed after, stirring broken cloth bag type squeezes the juice or fills nitrogen anoxybiotic cloth bag type and squeeze the juice, make pomegranate Normal juice, the back pulp slag of squeezing the juice soaked 10 days～20 days with the 30%v/v low alcohol white spirit, stirred once in per two days, after soaking end, be used to allocate pomegranate wine through the former wine of the immersion of clarification filtration;
B, in the pomegranate Normal juice of making, add polygalacturonase and SO
2Carry out enzymolysis, enzymolysis finishes the back and with diatomite filter Normal juice is filtered to clear solution, then the ethanol-tolerant, the anti-SO that have activated of inoculation
2Yeast saccharomyces cerevisiae and add entry and sucrose carries out Primary Fermentation, the product temperature control is at 21 ℃～28 ℃, the Primary Fermentation time is 10 days, makes its residual sugar amount reduce to that 4g/L is following, proportion is reduced to below 0.998, adjusting PH with citric acid or lime carbonate is 3.0～3.5;
C, the bucket that separates enter secondary fermentation, and product temperature control is at 16 ℃～18 ℃, the secondary fermentation time was the best with 28 days, and the oak particle or the oak barrel of having cured of employing interpolation 1 ‰ are carried out ageing then, and the product temperature is (16 ± 1) ℃, add the SO of 30～50mg/L
2, at least 6 months ageing time;
Adding an amount of gelatin and tannin after d, the ageing plays glue to handle, left standstill after the interpolation 4 days～6 days, go out wine and filtration with decantation then, if it is excessive that gelatin adds, can add 0.5～1.0 ‰ bentonite, left standstill at least 6 days～7 days, and went out wine and filtration, avoid sedimentary as far as possible and float with decantation;
E, freezing treatment, temperature are controlled at-4 ℃～-5 ℃, add the metatartaric acid of 100～200ppm before freezing, make pomegranate wine in refrigerating process with Ca
2+, Mg
2+Concentration is reduced to below the 30ppm, after freezing 7 days with 0.8 μ m membrane filtration, allocate then, the raw material of allotment is that former wine after first-class white sugar, citric acid, lime carbonate and pomegranate fruit slag soak with the 30%v/v low alcohol white spirit is as allotment wine, deployed wine is with 0.4 μ m membrane filtration, Ultra High Temperature Short Time, bottling warehouse-in at last.
Used pomegranate fresh fruit is Sweet fruit of Pomegranate or Sweet fruit of Pomegranate and sour fruit of Pomegranate.
Add 4Kg water, 12Kg sucrose, the yeast saccharomyces cerevisiae of 700ml～800ml, the SO of polygalacturonase 20g, 5g～20g in every 100Kg pomegranate Normal juice
2
The interpolation scope of gelatin and tannin is respectively 4g～8g, 6g～9g in the former wine of every 100Kg pomegranate.
The pomegranate wine that the present invention produces is through the check of Shaanxi Province's alcohol product quality monitoring testing station, the equal accord with Q of the index of examining/HMS001-2003 standard code.The pomegranate drinking utensils that the present invention produces has fruital and pure aroma, free from extraneous odour; The wine body is pure and mild tasty and refreshing, free from extraneous odour.
Advantage of the present invention is: the pomegranate wine that the present invention produces not only keeps original natural flavor of pomegranate and rich nutrient contents, and the smell of fruits is very sweet, the wine body is pure and mild tasty and refreshing, and storage period is long.
Description of drawings
Fig. 1 is a process flow sheet of the present invention.
Embodiment
Embodiment 1
After the sorting of pomegranate fresh fruit, peeling, broken shell got the meat seed, stirring broken cloth bag type squeezes the juice, make pomegranate Normal juice, the back pulp slag of squeezing the juice soaked 10 days～20 days with the 30%v/v low alcohol white spirit, stirred once in per two days, after soaking end, be used to allocate pomegranate wine, to increase the fragrance ingredient of pomegranate fruit through the former wine of the immersion of clarification filtration.In the pomegranate Normal juice of making, add polygalacturonase and SO
2Carry out enzymolysis, polygalacturonase and SO
2The family amount of adding be respectively 20g/100Kg, 5g/100Kg, enzymolysis finishes the back and with diatomite filter Normal juice is filtered to clear solution, then the ethanol-tolerant, the anti-SO that have activated of inoculation
2Yeast saccharomyces cerevisiae and add entry and sucrose carries out Primary Fermentation, the yeast saccharomyces cerevisiae that adds 4Kg water, 12Kg sucrose, 700ml in every 100Kg pomegranate Normal juice, the product temperature control is at 21 ℃～28 ℃, the Primary Fermentation time is 10 days, make its residual sugar amount reduce to that 4g/L is following, proportion is reduced to below 0.998, adjusting PH with citric acid or lime carbonate is 3.0～3.5.The bucket that separates enters secondary fermentation, and product temperature control is at 16 ℃～18 ℃, and the secondary fermentation time was the best with 28 days, and the oak particle or the oak barrel of having cured of employing interpolation 1 ‰ are carried out ageing then, and the product temperature is (16 ± 1) ℃, adds the SO of 30mg/L
2, at least 6 months ageing time.Adding an amount of gelatin and tannin after the ageing plays glue to handle, add gelatin 4g, tannin 6g in the former wine of every 100Kg pomegranate, left standstill after the interpolation 4 days～6 days, go out wine and filtration with decantation then, avoid sedimentary as far as possible and float, excessive if gelatin adds, can add 0.5～1.0 ‰ bentonite, left standstill at least 6 days～7 days, and went out wine and filtration, avoid sedimentary as far as possible and float with decantation.Add the metatartaric acid of 100～200ppm before freezing, make pomegranate wine in refrigerating process with Ca
2+, Mg
2+Concentration is reduced to below the 30ppm, freezing temp is controlled at-4 ℃～-5 ℃, after freezing 7 days with 0.8 μ m membrane filtration, allocate then, the raw material of allotment is that former wine after first-class white sugar, citric acid, lime carbonate and pomegranate fruit slag soak with the 30%v/v low alcohol white spirit is as allotment wine, deployed wine is with 0.4 μ m membrane filtration, Ultra High Temperature Short Time, bottling warehouse-in at last.
Embodiment 2
The employing of squeezing the juice is filled nitrogen anoxybiotic cloth bag type and is squeezed the juice SO in the enzymolysis process
2Addition is 20g/100Kg, and the yeast saccharomyces cerevisiae addition is 800ml/100Kg in the Primary Fermentation process, adds the SO of 50mg/L during ageing
2, when handling, adds by following glue gelatin 8g, tannin 9g in the former wine of every 100Kg pomegranate, and all the other methods are with embodiment 1.
Embodiment 3
Add gelatin 6g, tannin 7.5g when following glue is handled in the former wine of every 100Kg pomegranate, all the other methods are with embodiment 1.
Claims (4)
1, a kind of manufacture method of pomegranate wine is characterized in that it is made up of following steps:
A, the sorting of pomegranate fresh fruit, peeling, broken shell got the meat seed after, stirring broken cloth bag type squeezes the juice, make pomegranate Normal juice, the back pulp slag of squeezing the juice soaked 10 days～20 days with the 30%v/v low alcohol white spirit, stirred once in per two days, after soaking end, be used to allocate pomegranate wine through the former wine of the immersion of clarification filtration;
B, in the pomegranate Normal juice of making, add polygalacturonase and SO
2Carry out enzymolysis, enzymolysis finishes the back and with diatomite filter Normal juice is filtered to clear solution, then the ethanol-tolerant, the anti-SO that have activated of inoculation
2Yeast saccharomyces cerevisiae and add entry and sucrose carries out Primary Fermentation, the product temperature control is at 21 ℃～28 ℃, the Primary Fermentation time is 10 days, makes its residual sugar amount reduce to that 4g/L is following, proportion is reduced to below 0.998, adjusting PH with citric acid or lime carbonate is 3.0～3.5;
C, the bucket that separates enter secondary fermentation, and product temperature control is at 16 ℃～18 ℃, and the secondary fermentation time is 28 days, adopt curing of interpolation 1 ‰ then the oak particle carry out ageing, the product temperature is 16 ± 1 ℃, adds the SO of 30～50mg/L
2, at least 6 months ageing time;
Add an amount of gelatin and tannin after d, the ageing and play glue to handle, left standstill after the interpolation 4 days～6 days, go out wine and filtration with decantation then, go out wine with decantation and also filter, avoid sedimentary as far as possible and float;
E, freezing treatment, temperature are controlled at-4 ℃～5 ℃, add the metatartaric acid of 100～200ppm before freezing, make pomegranate wine in refrigerating process with Ca
2+, Mg
2+Concentration is reduced to below the 30ppm, after freezing 7 days with 0.8 μ m membrane filtration, allocate then, the raw material of allotment is that the former wine of the immersion through clarification filtration among first-class white sugar, citric acid, lime carbonate and the step a is as allotment wine, deployed wine is with 0.4 μ m membrane filtration, Ultra High Temperature Short Time, bottling warehouse-in at last.
2, the manufacture method of a kind of pomegranate wine according to claim 1 is characterized in that: used pomegranate fresh fruit is Sweet fruit of Pomegranate or Sweet fruit of Pomegranate and sour fruit of Pomegranate.
3, the manufacture method of a kind of pomegranate wine according to claim 1 and 2 is characterized in that: add 4Kg water, 12Kg sucrose, the yeast saccharomyces cerevisiae of 700ml～800ml, the SO of polygalacturonase 20g, 5g～20g in every 100Kg pomegranate Normal juice
2
4, the manufacture method of a kind of pomegranate wine according to claim 1 is characterized in that: the ageing that every 100Kg is obtained by step c at least 6 months the former wine of pomegranate the interpolation scope of gelatin and tannin be respectively 4g～8g, 6g～9g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310105960 CN1274800C (en) | 2003-11-25 | 2003-11-25 | Pomegranate wine making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310105960 CN1274800C (en) | 2003-11-25 | 2003-11-25 | Pomegranate wine making process |
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|---|---|
| CN1544602A CN1544602A (en) | 2004-11-10 |
| CN1274800C true CN1274800C (en) | 2006-09-13 |
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| CN 200310105960 Expired - Fee Related CN1274800C (en) | 2003-11-25 | 2003-11-25 | Pomegranate wine making process |
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1332016C (en) * | 2006-03-02 | 2007-08-15 | 陕西省科学院酶工程研究所 | Dried granada brewing process |
| CN101560459B (en) * | 2009-05-08 | 2012-05-23 | 西北农林科技大学 | Method for producing full juice pomegranate liqueur |
| CN102102076B (en) * | 2010-12-30 | 2012-02-29 | 山东轻工业学院 | Brewing technology of pomegranate ice wine |
| CN102690745A (en) * | 2012-06-25 | 2012-09-26 | 苏州百趣食品有限公司 | Method for producing fruit wine by utilizing pomegranate juice fermentation |
| CN102851191B (en) * | 2012-10-11 | 2013-06-05 | 山东农业大学 | Method for removing sulfur dioxide from fruit distilled wine |
| CN103642657A (en) * | 2013-11-25 | 2014-03-19 | 广西博士海意信息科技有限公司 | Manufacturing method of pomegranate wine |
| CN103805404B (en) * | 2014-03-20 | 2015-11-18 | 刘和 | A kind of fermentation of dry type pomegranate wine, brewing method |
| CN104830625A (en) * | 2015-06-01 | 2015-08-12 | 山东穆拉德生物医药科技有限公司 | Preparation method of pomegranate wine |
| CN105087254A (en) * | 2015-08-17 | 2015-11-25 | 新疆和阗玫瑰酒业有限责任公司 | Unblended pomegranate wine, fruit wine and production methods thereof |
| CN106047582A (en) * | 2016-08-24 | 2016-10-26 | 安徽省怀远县亚太石榴酒有限公司 | Preparation method of rose-flavor pomegranate wine |
| CN106367258A (en) * | 2016-08-29 | 2017-02-01 | 安徽省怀远县亚太石榴酒有限公司 | Prescription of hawthorn-pomegranate liquor and preparation method of hawthorn-pomegranate liquor |
| CN107488565A (en) * | 2017-10-22 | 2017-12-19 | 北京与果酒业有限公司 | A kind of pomegranate fruit fruit wine and its brewing method |
| CN107815372A (en) * | 2017-11-29 | 2018-03-20 | 薛晓君 | The manufacture craft of pomegranate wine |
| CN111592961A (en) * | 2020-04-28 | 2020-08-28 | 安徽省怀远县亚太石榴酒有限公司 | Method capable of effectively solving pomegranate wine precipitation |
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