CN1277914C - Preparing method for mangrove berry dried wine - Google Patents
Preparing method for mangrove berry dried wine Download PDFInfo
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- CN1277914C CN1277914C CN 03134577 CN03134577A CN1277914C CN 1277914 C CN1277914 C CN 1277914C CN 03134577 CN03134577 CN 03134577 CN 03134577 A CN03134577 A CN 03134577A CN 1277914 C CN1277914 C CN 1277914C
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Abstract
The present invention relates to a preparation method of red raspberry dried wine. The method effectively reserves a plurality of nutrient components of raspberries; the wine has the characteristics of clear and transparent wine body and sour and sweet taste, and has the efficiency of beauty treatment, cancer cell restraint, cardiovascular disease resistance, etc. The present invention comprises the following operation steps: crushing raspberry fruit, and then carrying out enzymolysis; adjusting sugar for extracted juice or fermentation broth with slags, and then, fermenting at low temperature; then, pouring into a pot or extracting juice carrying out secondary fermentation through detection and adjustment; then, fining, lowering acid, adjusting wine, filtering and canning to prepare finished products.
Description
One, technical field:
The present invention relates to a kind of making method of fruit wine, especially relate to a kind of making method of red raspberry dry wine
Two, background technology:
Raspberry is a Rosaceae rubus.Be raspberry with the isolating kind of holder when composite fruit is ripe, color is dark red during maturation, semisphere.Fruit is the polymerization berry, tender succulence, fragrance is pleasant, for the emerging fruit of the third generation, be rich in nutritive ingredients such as amino acid, VITAMIN, fructose, organic acid, mineral element, also contain the medicinal ingredientss such as plant SOD, tanning acid, flavones, anthocyanidin and a natural A Si Whitfield's ointment that human body is easy to absorb, have effects such as beauty treatment, anticancer, cardiovascular disease resistant, therefore, raspberry has the good reputation of gold fruit, is the ideal natural health care.At present, the raspberry base is set up in domestic a lot of provinces in succession, and the cultivated area of raspberry constantly enlarges, and resource is more and more abundanter.But fruit of raspberry is storage endurance not, has limited the development of raspberry.
Three, summary of the invention:
The present invention is in order to solve the weak point in the above-mentioned background technology, a kind of making method of red raspberry dry wine is provided, and it has effectively kept the multiple nutritional components of raspberry, and the wine body is limpid transparent, sweet mouthfeel is agreeable to the taste, has effects such as beauty treatment, anticancer, cardiovascular disease resistant.
For achieving the above object, the technical solution used in the present invention is:
A kind of making method of red raspberry dry wine, its special character is to comprise following operation steps: will carry out enzymolysis after the fruit of raspberry fragmentation, will wait to be with the slag fermented liquid to transfer low temperature fermentation behind sugar and the activated yeast, then tank switching or squeeze the juice, and carry out secondary fermentation, play glue again, fall acid, rectification, filtration, make finished product after canned, when carrying out enzymolysis, add 0.05% polygalacturonase, hydrolysis temperature is 36 ℃, time is 1.5～2h, when transferring sugar, adds 6% SO
2The initial SO of solution adjustment
2Concentration is 6 * 10
-5, add white sugar again and transfer to 180g/L, when carrying out activated yeast, it is postactivated by 0.02% adding RC212 active dry yeast to get original fruit juice, and activation temperature is 36 ℃, and the time is 30min, when carrying out low temperature fermentation, select for use RC212 active dry yeast after the activation as the dry wine yeast saccharomyces cerevisiae, inoculum size is 0.02%, leavening temperature is 18 ℃～20 ℃, fermentation time is 5 to 7 days, is fermented into nature acidity, stops when constant substantially to measuring twice proportion, when carrying out secondary fermentation, with SO
2Concentration transfer to 8 * 10
-5, the secondary fermentation temperature is controlled at 0 ℃～4 ℃, when playing glue, adopts 6% gelatin solution, and add-on is 1.8%, when falling acid, adopts D
380Ion exchange resin reduces citric acid and other organic acid content, and the volume ratio of itself and raspberry dry wine is 1: 10～15.
When carrying out rectification, adjust wine degree, pol and acidity, storage guarantees that the wine body is limpid transparent.
Compared with prior art, the advantage and the effect that have of the present invention is as follows:
1, nutritive ingredients such as amino acid, VITAMIN, fructose, organic acid, mineral element are rich in the present invention, also contain the medicinal ingredientss such as plant SOD, tanning acid, flavones, anthocyanidin and a natural A Si Whitfield's ointment that human body is easy to absorb, have effects such as beauty treatment, anticancer, cardiovascular disease resistant.
2, finished product color and luster of the present invention is a rose pink, clarifies brightly, does not have precipitation, and light red raspberry fragrance and fermented wine local flavor are arranged, free from extraneous odour and strange taste, and sour and sweet palatability is put no obvious sediment for a long time.
Four, embodiment:
To carry out enzymolysis after the fruit of raspberry fragmentation, during enzymolysis, add 0.05% polygalacturonase, hydrolysis temperature is 36 ℃, and the time is 1.5～2h.To squeeze the juice or be with the slag fermented liquid to transfer sugar, add 6% SO
2The initial SO of solution adjustment
2Concentration is 6 * 10
-5, add white sugar again and transfer to 180g/L.Carry out activated yeast then, when carrying out activated yeast, it is postactivated by 0.02% adding RC212 active dry yeast to get original fruit juice, and activation temperature is 36 ℃, and the time is 30min.Carry out low temperature fermentation again, select for use the RC212 active dry yeast as the dry wine yeast saccharomyces cerevisiae, inoculum size is 0.02%, and leavening temperature is 18 ℃～20 ℃, and fermentation time is 5 to 7 days, is fermented into nature acidity, stops when constant substantially to measuring twice proportion.Tank switching or squeeze the juice through detecting and adjusting, carries out secondary fermentation, with SO then
2Concentration transfer to 8 * 10
-5, the secondary fermentation temperature is controlled at 0 ℃～4 ℃.Play glue again, adopt 6% gelatin solution, add-on is 1.8%.Adopt D when falling acid
380Ion exchange resin reduces citric acid and other organic acid content, and the volume ratio of itself and raspberry dry wine is 1: 10～15.Rectification, filtration, make finished product after canned.
Embodiment:
Enzymolysis: with the polygalacturonase that adds 0.05% after the fruit of raspberry fragmentation, hydrolysis temperature is 36 ℃, and the time is 1.8h.
Transfer sugar: to squeeze the juice or with the slag fermented liquid in add 6% SO
2The initial SO of solution adjustment
2Concentration is 6 * 10
-5, add white sugar again and transfer to 180g/L.
Activated yeast: it is postactivated by 0.02% adding RC212 active dry yeast to get original fruit juice, and activation temperature is 36 ℃, and the time is 30min.
Low temperature fermentation: select for use the RC212 active dry yeast as the dry wine yeast saccharomyces cerevisiae, inoculum size is 0.02%, and leavening temperature is 19 ℃, and fermentation time is 6 days, is fermented into nature acidity, stops when constant substantially to measuring twice proportion.
Secondary fermentation: after the mensuration with SO
2Concentration transfer to 8 * 10
-5, preventing other microorganism growth, the secondary fermentation temperature is controlled at 2 ℃.
Following glue: 6% gelatin solution is adopted in following glue clarification, and optimal addn is 1.8%.
Acid is fallen: adopt D
380Ion exchange resin can significantly reduce citric acid and other organic acid content, and the volume ratio of itself and raspberry dry wine is 1: 12, and acid decreases by 76.9%.
Rectification: adjust wine degree, pol and acidity, storage for some time, guarantee that the wine body is limpid transparent.
Claims (2)
1, a kind of making method of red raspberry dry wine, it is characterized in that comprising following operation steps: enzymolysis will be carried out after the fruit of raspberry fragmentation, will wait to be with the slag fermented liquid to transfer low temperature fermentation behind sugar and the activated yeast, then tank switching or squeeze the juice, and carry out secondary fermentation, play glue again, fall acid, rectification, filtration, make finished product after canned, when carrying out enzymolysis, add 0.05% polygalacturonase, hydrolysis temperature is 36 ℃, time is 1.5～2h, when transferring sugar, adds 6% SO
2The initial SO of solution adjustment
2Concentration is 6 * 10
-5, add white sugar again and transfer to 180g/L, when carrying out activated yeast, it is postactivated by 0.02% adding RC212 active dry yeast to get original fruit juice, and activation temperature is 36 ℃, and the time is 30min, when carrying out low temperature fermentation, select for use RC212 active dry yeast after the activation as the dry wine yeast saccharomyces cerevisiae, inoculum size is 0.02%, leavening temperature is 18 ℃～20 ℃, fermentation time is 5 to 7 days, is fermented into nature acidity, stops when constant substantially to measuring twice proportion, when carrying out secondary fermentation, with SO
2Concentration transfer to 8 * 10
-5, the secondary fermentation temperature is controlled at 0 ℃～4 ℃, when playing glue, adopts 6% gelatin solution, and add-on is 1.8%, when falling acid, adopts D
380Ion exchange resin reduces citric acid and other organic acid content, and the volume ratio of itself and raspberry dry wine is 1: 10～15.
2, the making method of a kind of red raspberry dry wine according to claim 1 is characterized in that: when carrying out rectification, adjust wine degree, pol and acidity, storage guarantees that the wine body is limpid transparent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03134577 CN1277914C (en) | 2003-09-16 | 2003-09-16 | Preparing method for mangrove berry dried wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03134577 CN1277914C (en) | 2003-09-16 | 2003-09-16 | Preparing method for mangrove berry dried wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1524944A CN1524944A (en) | 2004-09-01 |
| CN1277914C true CN1277914C (en) | 2006-10-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03134577 Expired - Fee Related CN1277914C (en) | 2003-09-16 | 2003-09-16 | Preparing method for mangrove berry dried wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN1277914C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100374129C (en) * | 2004-12-14 | 2008-03-12 | 北京市农林科学院 | Framberry leaf extract effective part and its composition and uses |
| CN1687363B (en) * | 2005-03-22 | 2010-06-09 | 大连工业大学 | Method for brewing whole juice wine of raspberry containing natural Co2 |
| CN101067112B (en) * | 2007-06-05 | 2010-07-21 | 辽宁省果树科学研究所 | Health dry red raspberry wine making process and product |
| CN101195796B (en) * | 2007-12-04 | 2011-06-15 | 沈阳波尔多树莓酒业有限公司 | Bramble onion wine |
| CN106754018A (en) * | 2016-12-14 | 2017-05-31 | 江南大学 | A kind of preparation method of fermented type Hawthorn Fruit Wine |
| CN108570383A (en) * | 2018-04-12 | 2018-09-25 | 西北师范大学 | The method that raspberry fruit wine is made using stepwise fermentation |
-
2003
- 2003-09-16 CN CN 03134577 patent/CN1277914C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1524944A (en) | 2004-09-01 |
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