CN1415725A

CN1415725A - Method for producing champagne of Chinese goosebeery

Info

Publication number: CN1415725A
Application number: CN 02139691
Authority: CN
Inventors: 王学斗
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-10-11
Filing date: 2002-10-11
Publication date: 2003-05-07
Anticipated expiration: 2022-10-11
Also published as: CN1218033C

Abstract

A champagne is prepared from carambola through preparing raw carambola juice, regulating its sugariness and acidity, adding yeast, fermenting at 20-25 deg.C for 7-10 days, storing the fermented liquid for 1-6 months, regulating the contents of alcohol, sugar and acid, storing in sealed container for 1-6 months, regulating its components again, fermenting again, low-temp filter, in bottles, and storage under 25 deg.C for 10-12 days. Its advantages are rich nutrients, agreeable taste, and long storage period.

Description

The production method of Kiwifruit champagne

Technical field: the present invention relates to the preparation of champagne, specifically, provide a kind of method of producing champagne with Kiwifruit.

Background technology: the king that Kiwifruit is described as fruit with its abundant nutrition and pharmaceutical use.Over past ten years, the deep processing of Kiwifruit research is comparatively in vogue, mainly concentrates in the exploitation of Chinese gooseberry beverage and fruit wine.As Chinese patent disclosed a kind of " Yangtao wine and production technique " (CN1116653), with the bright kiwi fruit of 80-90% ripening degree and dried gynostemma pentaphylla, feverfew, sweet osmanthus directly in 48 ° to 63 ° edible ethanol low temperature soak to make and form, the fruit wine that this method obtained is without fermentation, be actually a kind of lixiviate product, and add the herbal medicine composition, influence its natural mouthfeel.Chinese patent application disclosed a kind of " milky yangtao wine and brewing method thereof " (941111627) adopts glutinous rice and kiwi fruit to ferment respectively, the technology of sparing then, and this technology is not a kind of pure fruit wine owing to adopted the glutinous rice fermentation.Defectives such as generally speaking, it is short that the Chinese gooseberry beverage wine that existing method makes all has the shelf time, and former fruital is lightly seasoned thin, and fruit wine turns over muddy brown stain, and the xitix loss is serious.

Champagne is a kind of carbonated alcoholic drink, and its production technique comprises squeezes the juice, adjusts composition, fermentation, allotment etc., and key has four-stage: the raw material grape wine of (1) preparation balance coordination; (2) good pressurize fermentation and appropriate managerial; (3) good ageing condition; (4) clarification.It is raw material that traditional champagne all adopts grape, and accidental apple is arranged is the champagne of raw material production.But with the Kiwifruit is that the raw material production champagne does not appear in the newspapers.

Summary of the invention: it is the method for raw material production champagne with the Kiwifruit that purpose of the present invention just is to provide a kind of, can keep nutrition and the former fruit color of macaque to greatest extent, the mouthfeel nature, and the shelf-time is long, stirs not brown stain, and is suitable wide.

Embodiment of the present invention are: a kind of production method of Kiwifruit champagne is characterized in that production stage comprises:

(1) with sophisticated kiwi fruit fragmentation, peeling seed, measures fruit juice amount and fruit juice sugar degree, acid content;

(2) fruit juice is sent into fermentor tank, add white sugar then and make its pol reach 10-12 °, add water and make acidity reach 0.8-1;

(3) add cultured yeast kind, fully mix thoroughly, closed pressurize is fermented, and adds yeast kind amount and is: 0.7-0.8kg yeast kind/100kg fruit juice, temperature control 20-25 ℃, pressurize 1.5kg/m ², time 7-10 days;

(4) the juice enclosed filter after will fermenting, the filtrate sealing is deposited the 1-6 month, carries out after-ripening and continues fermentation;

(5) measure fruit liquid wine degree, carbon dioxide content, sugar amount and acidity, transferring pol is 10-12 °, and the acid adjustment degree is 0.8-1, and adding sweet wine juice rectification degree is 10-12 °, sealing pressurize Secondary Fermentation, temperature control 20-25 ℃, pressurize 1.5kg/m ², time 7-10 days;

(6) obtained wine thereby fluid-tight enclosed is filtered, canned, envelope bottle was deposited 10-20 days then, and packing is dispatched from the factory.

After Secondary Fermentation is finished, accurately measure pol, acidity, wine degree and the carbon dioxide content of wine liquid again, as do not reach technical indicator, adopting the preceding method of Secondary Fermentation to transfer pol is 10-12 °, the acid adjustment degree is 0.8-1, and the rectification degree is 10-12 °, and additional carbonic acid gas.

Wine liquid behind the Secondary Fermentation should filter down at 5-8 ℃, canned, envelope bottle, and depositing optimal temperature is 25 ℃.

It is that raw material is made champagne that the present invention adopts Kiwifruit, and its production technique uniqueness has promptly been preserved abundant nutrition and the natural mouthfeel of Kiwifruit, have the common feature of champagne again, and the shelf-time is long, not brown stain.

The concrete steps of the production method of embodiment Kiwifruit champagne provided by the invention are:

(1) kiwi fruit of plucking was being deposited 5-7 days, made its well-done deliquescing;

(2) with kiwi fruit fragmentation, peeling seed, get fruit juice 100kg, measuring the fruit juice sugar degree is 7%, contains sour 2.1mg/100ml, sends in the fermentor tank;

(3) get white sugar and water, add thermosol sugar, water and molten sugar are injected fermentor tank, make that pol reaches 12 °, acidity 0.8 in the fruit juice with a part of water;

(4) with the disposable adding of cultured yeast kind 0.8kg in advance, fully mix thoroughly, seal the pressurize fermentation, pressurize 1.5kg/m ², temperature 20-25 °, 8 days time;

(5) treat that fermentation stops after, get supernatant liquor, filter, sealing was deposited 3 months, the former wine of Kiwifruit;

(6) measure sugar degree, wine degree, acidity and carbon dioxide content in the former wine, adding white sugar, to adjust pol be 12 °, adds water acid adjustment to 0.8 °, adds sweet wine juice and make the wine degree reach 12 °, closed pressurize Secondary Fermentation;

(7) measure sugar degree, wine degree, acidity again, co after the fermentation ₂Content adopts the preceding method of fermentation this time to transfer pol to reach 12 °, and the acid adjustment degree is 0.8, and the rectification degree is 12 °, adds 0.01kg agar precipitation then, adds the fragrant lotus juice of 0.1kg in the precipitated liquid;

(8) at 5-8 ℃ of following enclosed filter can, envelope bottle, deposited under 25 ℃ 18 days then, packing is dispatched from the factory.

Claims

1, a kind of production method of Kiwifruit champagne is characterized in that, production stage comprises:

(5) measure fruit liquid wine degree, carbon dioxide content, sugar amount and acidity, adopt and (2) same procedure sugaring amount, acid adjustment, adding sweet wine juice rectification precision is 10-12 °, sealing pressurize fermentation, temperature control 20-25 ℃, pressurize 1.5kg/m ², time 7-10 days;

2, the production method of Kiwifruit champagne according to claim 1, it is characterized in that, behind Secondary Fermentation, accurately measure fruit wine wine degree, carbon dioxide content, pol and acidity again, as do not reach technical indicator, adopting method before the Secondary Fermentation to transfer pol is that 10-12 °, acid adjustment degree are that 0.8-1, rectification degree are 10-12 °, and additional carbonic acid gas.

3, the production method of Kiwifruit champagne according to claim 1 is characterized in that, behind the Secondary Fermentation, obtained wine thereby fluid-tight enclosed filters, canned, envelope bottle all should carry out under 5-8 ℃, and depositing optimal temperature is 25 ℃.