CN1338507A

CN1338507A - Process for brewing dry-type fruit wine

Info

Publication number: CN1338507A
Application number: CN 01113472
Authority: CN
Inventors: 周丽军
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-06-20
Filing date: 2001-06-20
Publication date: 2002-03-06

Abstract

A dry fruit wine is prepared from red bayberry, water melon, strawberry and mandarin orange through screening, crushing, heating, separating, adding red yeast, fermenting, regulating fermenting, fermenting raw wine while fermentating fruit dregs, and artificial ageing. Its advantages include agreeable wine and fruit fragrance, low saccharide content, rich nutrients, high preparing speed and low cost.

Description

The brewing method of dry-type fruit wine

The present invention relates to a kind of brewing method of dry-type fruit wine, particularly utilize cooked material fermentation to brewage the method for dry-type fruit wine.

Fruit wine wine degree is low, nutritious, contain certain sugar, organic acid, various VITAMIN and mineral matter and other components, suitably drink have improve a poor appetite, effect such as Ginseng Extract, the fruit wine owner will be based on grape wine at present, all the other fruit wine are mostly with the liquor infusion, also have some with the brew of fruit raw material fermentation, fruit wine color and luster dullness, the mouthfeel of liquor infusion and employing raw material fermentation explained hereafter is poor, sugar part is high, and the production time is long, bunkerage is required height, cause brewed fruit wine cost height.

The purpose of this invention is to provide a kind of method with grog fruit pulp, red koji fermentation, quickly brewing dry-type fruit wine.

For achieving the above object, the technical solution used in the present invention is such: screening is clean, the measured fruit of matter is as raw material, with the pulverizing instrument they is broken into pulp, pulp is heated to 70 ℃～80 ℃ cooling again, coarse filtration separation pomace and fruit juice; In fruit juice, add the sterilization of 100ppm sulfurous gas, precipitation, sediment adds in the pomace, adjust fruit juice constituents with citric acid, tartrate and hot molass, make pol reach 14 °-16 °, acidity is 0.6-1g/100ml, and the red wine song that adds 0.5% fruit yeast and 3% then enters the preceding ferment phase, fermentation for some time after-filtration separates, adjust the fermented liquid composition with citric acid, tartrate and hot molass again, keep pol and acidity, again fermentation; After pomace is adjusted composition too, add 100ppm sulfurous gas, 0.5% fruit yeast and 3% red wine Qu Jinhang mixed fermentation, the pomace of fermentation after-filtration is distilled into Fruit brandy, fruit liquid is made the former wine of secondary, in the fruit juice fermentation liquid of ferment after date, carry out three fermentations, in the whole fermentation process before mixing, temperature is controlled at 16 ℃-25 ℃, and three fermentation total times are 6-8 days; After the fermentation, fruit wine that fine filtering goes out adopts and adds gentle materials pump and move and promote the fruit wine internal motion to carry out artificial ripening, reduces the ageing time, after two months, add with an amount of fermentation back pomace distillatory Fruit brandy and adjust the wine degree, be mixed with the dry type fruit wine that keeps former fruit fragrance.Because the process of heating has been destroyed the activity of polyphenoloxidase, peroxidase, reduce tannin content, prevent the oxidized variable color of wine, reduce astringent taste, three fermentations make that sugar part reduces, mouthfeel alcohol just, reach the standard of dry-type fruit wine.

The present invention utilizes grog pulp red koji fermentation to produce dry-type fruit wine, adopt in three fermentations and the fermenting process and heat, adjust the method for composition, not only shorten the ageing time, accelerate to brewage speed, reduce cost, and the fruit wine of brewageing keeps the original color and luster of fruit, have harmonious aroma and fruital concurrently, the nutritive ingredient height, sugar part content is low.This brew method technology is simple, easy to operate, has application promise in clinical practice.

Below in conjunction with accompanying drawing the present invention is further detailed.

Fig. 1 is for producing the process flow sheet of dry type red bayberry fruit wine.

As Fig. 1, screening clean, rich in sugar red bayberry is raw material, with pulverizer red bayberry is broken into pulp, and the red bayberry pulp is heated to 70 ℃～80 ℃, is cooled to 16 ℃～25 ℃ again, and coarse filtration is separated pomace and red bayberry juice; In red bayberry juice, add the sterilization of 100ppm sulfurous gas, precipitation, the sediment thing adds in the pomace, adjust the composition of red bayberry juice with citric acid, tartrate and hot molass, make pol reach 14 °-16 °, acidity 0.6-1g/100ml, the red wine song that adds 0.5% fruit yeast and 3% then enters the preceding ferment phase, several days after-filtration that ferment separate, adjust the composition of red bayberry fermented liquid again again with citric acid, tartrate and hot molass, keep pol and acidity, again fermentation; After myrica ruba marc is adjusted composition, add 100ppm sulfurous gas, 0.5% fruit yeast and 3% red wine Qu Jinhang mixed fermentation, the retortable one-tenth waxberry brandy of pomace of fermentation after-filtration; Fruit liquid is made the former wine of secondary, mixes in the fruit juice fermentation liquid of ferment after date before mixing, and carries out three fermentations; In the whole fermentation process, temperature is controlled at 16 ℃-25 ℃, and three fermentation total times are 6-8 days; After the fermentation, fruit wine that fine filtering goes out adopts and adds gentle materials pump and move and promote the fruit wine internal motion to carry out artificial ripening, after two months, adds an amount of fermentation back pomace distillatory waxberry brandy and is deployed into the scarlet dry type red bayberry fruit wine that keeps former fruit red bayberry fragrance.

If produce dry type Pon hesperidium aurantium wine, select clean, the measured Pon mandarin orange of matter earlier with 90 ℃ hot-water soak five minutes, peeling, tangerine pith, the white heart are made Pon hesperidium aurantium slurry, and tangerine peel is soaked with 30 ° of alcohol deodorizations, distill acquisition Pon mandarin orange essence after two months, do the blending use.Pon hesperidium aurantium slurry is heated, and the same brew with red bayberry fruit wine added an amount of fermentation back pomace distillatory Pon mandarin orange brandy becomes maintenance Pon mandarin orange fragrance with Pon mandarin orange flavor deployment dry type Pon hesperidium aurantium wine after two months.

Claims

1. the brewing method of a dry-type fruit wine, at first screening is clean, the fruit that matter is good is raw material, pulp is made in pulverizing, it is characterized in that: pulp is heated to 70 ℃～80 ℃, cooling again, coarse filtration is separated pomace and fruit juice, adds the sterilization of 100ppm sulfurous gas in fruit juice, precipitation, sediment add in the pomace, use citric acid, tartrate and hot molass are adjusted fruit juice constituents, make pol reach 14 °-16 °, acidity is 0.6-1g/100ml, and the red wine song that adds 0.5% fruit yeast and 3% then enters the preceding ferment phase, the fermentation after-filtration separates, adjust the fermented liquid composition, keep pol and acidity, again fermentation; Pomace is also adjusted composition, adds 100ppm sulfurous gas, 0.5% fruit yeast and 3% red wine Qu Jinhang mixed fermentation, and the pomace of fermentation after-filtration is distilled into Fruit brandy; Fruit liquid is made the former wine of secondary, mixes in the fruit juice fermentation liquid of ferment after date before mixing, and carries out three fermentations, and in the whole fermentation process, temperature is controlled at 16 ℃-25 ℃, and three fermentation total times are 6-8 days; After the fermentation, fruit wine that fine filtering goes out adopts and adds gentle materials pump and move and promote the fruit wine internal motion to carry out artificial ripening, after two months, add and use an amount of fermentation back pomace distillatory Fruit brandy to adjust the wine degree, be mixed with the dry type fruit wine that the former fruit fragrance of maintenance has aroma concurrently.