CN1521249A

CN1521249A - Tomato fruit wine and method for brewing the same

Info

Publication number: CN1521249A
Application number: CNA03118071XA
Authority: CN
Inventors: 杨天健; 杨一萌
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-01-28
Filing date: 2003-01-28
Publication date: 2004-08-18
Anticipated expiration: 2023-01-28
Also published as: CN1289654C

Abstract

The present invention is one kind of tomato wine brewed with tomato as material and its brewing process. The brewing process of tomato wine includes sorting tomato, cleaning, crushing to obtain juice, regulating components, sterilizing, main fermenting, post-fermentation, filtering and inspection. The tomato fruit wine is made through setting tomato in its growth period into some wine bottle with small mouth, picking the tomato after the tomato grows to required color and size and pouring the tomato wine into the bottle. The tomato fruit wine of the present invention is slight yellow and transparent, has low alcohol content and is sweet appetizing drink.

Description

A kind of tomato fruit wine and brewing method thereof

Technical field:

The present invention relates to a kind of fruit juice wine and brewing method thereof, specifically a kind of tomato fruit wine and brewing method thereof.

Background technology:

China is one of main product state of world tomato, along with popularizing of warmhouse booth, cultivated area is more and more come greatly, and the South and the North all can be planted, so output is very big, but tomato is except making tomato-sauce at present, generally all be fresh food, the mode of its deep processing seldom, such one is can cause many tomatoes to can not get in time edible and waste, the 2nd, the nutritious like this fruit and vegetable of tomato are not used widely, and tomato is brewageed reporting for work of tomato fruit wine as liquor-making raw material and do not see as yet at home.

Summary of the invention:

The purpose of this invention is to provide and a kind ofly utilize tomato to brewage the brewing method of a kind of tomato fruit wine and this tomato fruit wine, this nutritious fruit and vegetable of tomato are used widely as raw material.

The present invention adopts following technical scheme to realize its goal of the invention, a kind of brewing method of tomato fruit wine, it comprise loose that fruit is selected, cleaning, fragmentation get juice, its technical characterstic is that its technical process is for to carry out composition adjustment, sterilization, Primary Fermentation, secondary fermentation, filtration, survey wine to tomato juice, it is the adjustment of sugar degree that described composition is adjusted into one, be controlled at every liter of 12-22 gram, supply with sucrose solution when not enough; The 2nd, the adjustment of acidity, pH value is controlled at 3.5-5 and is advisable, and height then adds sucrose solution, and is low then add citric acid; Described sterilization adds the sulfur dioxide gas or the sulfurous acid aqueous solution for pressing 0.2% of raw material weight in raw material; Described Primary Fermentation adds distiller's yeast for inserting fermentation vat through the tomato juice after composition adjustment and the sterilization, and consumption is 4% of a fermented liquid weight, maintains the temperature at 25-30 ℃, and yeast phase is 7 days, finishes Primary Fermentation; Described secondary fermentation is will press 0.2% of raw material weight through the wine liquid after the Primary Fermentation to add sulfur dioxide gas, and wine liquid is inserted buffer storge vat, fills sealing, maintains the temperature at 25-30 ℃, makes its fermentation, and after 25-30 days, secondary fermentation finishes; Described being filtered into will filter out impurities by strainer through the wine liquid after the secondary fermentation, precipitates then, and the wine liquid after will filtering is again put into the bucket behind the cleaning and sterilizing; Described survey wine was placed 5 days light at normal temperatures for adorn half bottle of wine with a germ-resistant empty bottle, and no turbidity and precipitation is qualified tomato fruit wine.

A kind of tomato fruit wine, it is to grow inserting in the osculum bottle the tomato of knot base of a fruit phase, plucks when extremely required colourity is with size and makes raw material, injects the tomato fruit wine of processing as above-mentioned method then in bottle.

To in inserting osculum bottle after liming sterilization, the non-lopsided tomato less than bottleneck on the disease-free plant of knot base of a fruit phase grow, when beginning to change red, the interior tomato of bottle plucks, bottle fruit cleaning and sterilizing after the harvesting is again with UV-lamp irradiation 24 hours, disinfection, and then inject the tomato fruit wine of processing as above-mentioned method.

Described distiller's yeast is packed in the container for selecting sophisticated tomato fragmentation, and the sealing of multilayer gauze places 25 ℃ temperature bottom fermentation, can be used as distiller's yeast to bubble when vigorous and uses.

Because adopt technique scheme, the present invention has well realized goal of the invention, and tomato is made tomato fruit wine by technologies such as fermentations, make area, output all big, and the approach that the tomato of concentrating listing has again had a kind of new industrialization deep processing has improved its utilization ratio, has increased economic benefit.

Embodiment:

The invention will be further described below by embodiment.

Embodiment 1:

A kind of brewing method of tomato fruit wine, it comprise loose that fruit is selected, cleaning, fragmentation get juice, its technical process is for to carry out composition adjustment, sterilization, Primary Fermentation, secondary fermentation, filtration, survey wine to tomato juice, it is the adjustment of sugar degree that described composition is adjusted into one, present embodiment is controlled at every liter 12 gram, supplies with sucrose solution when not enough; The 2nd, the adjustment of acidity, pH value is controlled at 3.5, and height then adds sucrose solution, and is low then add citric acid; Described sterilization adds the sulfur dioxide gas or the sulfurous acid aqueous solution for pressing 0.2% of raw material weight in raw material; Described Primary Fermentation will be for inserting fermentation vat through the tomato juice after composition adjustment and the sterilization, only be poured into 4/5ths of container, reserve 1/5th space and hold pericarp and the solid substance that rises to the surface, add distiller's yeast, consumption is 4% of a fermented liquid weight, and described distiller's yeast is packed in the container for selecting sophisticated tomato fragmentation, the sealing of multilayer gauze, place 25 ℃ temperature bottom fermentation, can be used as distiller's yeast to bubble when vigorous and use; Maintain the temperature at 25 ℃, yeast phase is 7 days, and wine is faint yellow after 7 days, finishes Primary Fermentation; Described secondary fermentation is will press 0.2% of raw material weight through the wine liquid after the Primary Fermentation to add sulfur dioxide gas, and wine liquid is inserted buffer storge vat, fills sealing, maintains the temperature at 25 ℃, makes its fermentation, and after 30 days, secondary fermentation finishes; Described being filtered into will filter out impurities by strainer through the wine liquid after the secondary fermentation, precipitates then, in the bucket behind the wine liquid suction cleaning and sterilizing after will filtering with siphon pipe again; Described survey wine was placed 5 days light at normal temperatures for adorn half bottle of wine with a germ-resistant empty bottle, and it is qualified that no turbidity and precipitation is.

A kind of tomato fruit wine, to in inserting osculum bottle after liming sterilization, the non-lopsided tomato less than bottleneck on the disease-free plant of knot base of a fruit phase grow, pluck during to required colourity and size and make raw material, bottle fruit cleaning and sterilizing after the harvesting is again with UV-lamp irradiation 24 hours, disinfection, and then inject the tomato fruit wine of processing with aforesaid method.

Embodiment 2:

The adjustment of sugar degree, present embodiment are controlled at every liter 22 gram, supply with sucrose solution when not enough; The 2nd, the adjustment of acidity, pH value is controlled at 5, and height then adds sucrose solution, and is low then add citric acid; Temperature is controlled at 30 ℃ when master, secondary fermentation, and the secondary fermentation time is 25 days, and is surplus with embodiment 1.

Embodiment 3:

The adjustment of sugar degree, present embodiment are controlled at every liter 17 gram, supply with sucrose solution when not enough; The 2nd, the adjustment of acidity, pH value is controlled at 4, and height then adds sucrose solution, and is low then add citric acid; Temperature is controlled at 28 ℃ when master, secondary fermentation, and the secondary fermentation time is 28 days, and is surplus with embodiment 1.

Claims

1, a kind of brewing method of tomato fruit wine, it comprise loose that fruit is selected, cleaning, fragmentation get juice, it is characterized in that its technical process is for to carry out composition adjustment, sterilization, Primary Fermentation, secondary fermentation, filtration, survey wine to tomato juice, it is the adjustment of sugar degree that described composition is adjusted into one, be controlled at every liter of 12-22 gram, supply with sucrose solution when not enough; The 2nd, the adjustment of acidity, pH value is controlled at 3.5-5 and is advisable, and height then adds sucrose solution, and is low then add citric acid; Described sterilization adds the sulfur dioxide gas or the sulfurous acid aqueous solution for pressing 0.2% of raw material weight in raw material; Described Primary Fermentation adds distiller's yeast for inserting fermentation vat through the tomato juice after composition adjustment and the sterilization, and consumption is 4% of a fermented liquid weight, maintains the temperature at 25-30 ℃, and yeast phase is 7 days, finishes Primary Fermentation; Described secondary fermentation is will press 0.2% of raw material weight through the wine liquid after the Primary Fermentation to add sulfur dioxide gas, and wine liquid is inserted buffer storge vat, fills sealing, maintains the temperature at 25-30 ℃, makes its fermentation, and after 25-30 days, secondary fermentation finishes; Described being filtered into will filter out impurities by strainer through the wine liquid after the secondary fermentation, precipitates then, and the wine liquid after will filtering is again put into the bucket behind the cleaning and sterilizing; Described survey wine was placed 5 days light at normal temperatures for adorn half bottle of wine with a germ-resistant empty bottle, and no turbidity and precipitation is qualified tomato fruit wine.

2, a kind of tomato fruit wine is characterized in that growing inserting in the osculum bottle the tomato of knot base of a fruit phase, plucks during to required colourity and size and makes raw material, injects tomato fruit wine as claimed in claim 1 then in bottle.

3, a kind of tomato fruit wine according to claim 2, it is characterized in that and in the non-lopsided tomato less than bottleneck on the disease-free plant of knot base of a fruit phase is inserted osculum bottle after liming sterilization, to grow, the sealing bottleneck, when beginning to change red, the interior tomato of bottle plucks, bottle fruit cleaning and sterilizing after the harvesting is again with UV-lamp irradiation 24 hours, disinfection, and then inject tomato fruit wine as claimed in claim 1.

4, the brewing method of a kind of tomato fruit wine according to claim 1 is characterized in that described distiller's yeast packs in the container for selecting sophisticated tomato fragmentation, and the sealing of multilayer gauze places 25-30 ℃ temperature bottom fermentation, can be used as distiller's yeast to bubble when vigorous and uses.