CN1536063A - Process for making black currant dry wine by adopting biological enzyme method - Google Patents
Process for making black currant dry wine by adopting biological enzyme method Download PDFInfo
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- CN1536063A CN1536063A CNA031114318A CN03111431A CN1536063A CN 1536063 A CN1536063 A CN 1536063A CN A031114318 A CNA031114318 A CN A031114318A CN 03111431 A CN03111431 A CN 03111431A CN 1536063 A CN1536063 A CN 1536063A
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to the field of preparing alcoholic beverage. Said invention uses black currant fruit as raw material to make black currant dry wine, and its brewing process includes the following steps: breaking black current fruit, utilizing biological pectolytic enzyme to make enzymolysis, after the enzyme is inactivated, utilizing natural microzyme to make expansive culture, natural fermentation or deodorization and alcohol infusion, esterification treatment and refrigeration. The black current dry wine has rich nutrients, bite of juice and palate full taste, etc.
Description
Technical field the present invention relates to field of alcoholic beverage preparation technology.Be particularly related to materials such as utilizing bio-enzyme degradation pectin substance, cellulosic, polysaccharide and pigment and brewage the method for black gallon wine.
Background technology cassis (Black Currant) has another name called " dust-brand gooseberry ", and Russian is " this horse money given for work ".It is a kind of perennial shrub plant that Saxifragaceae (Saxifragaceae) tea pyogenic infection of the pad of a finger belongs to.Cassis originates in colder, the cool Northern Hemisphere of weather, between north latitude 42 degree are spent to 60, mainly is distributed in Europe greatly.The whole world has 18 countries that plantation is arranged, and wherein Poland, West Germany, Russia, Norway, Britain, Austria, Hungary, these 9 national output of Czechoslovakia account for 95% of Gross World Product.China's plantation cassis is about 1910, is introduced by the Russia emigrant, has only tens mu at that time, develops at the beginning of liberation less than 40 mu, and the major production areas of China is distributed in ground such as the peaceful railway in shore Hailin along the line, Acheng, Shangzhi.Annual production now can reach 4000 tons.If suitability for industrialized production needs, can also develop planting scale, reach the needs of production.Cassis is nutritious, contains vitamin A, B, C, P, contains protein 1.7%, fat 0.1%, pectin 4%, sugared 7-8%, acid 3%, Vc 120-224mg/100g, Vp 22-94mg/100g, micro-615.8mg/100g such as calcium, iron, sodium, manganese, zinc, phosphorus.Contain each seed amino acid 533.3mg/kg.Its nutritive value is higher than A.chinensis Planch., is 20-30 times of Guoguang apple, is 4-10 times of orange.Really make wine with cassis, the history of having only decades in China, the inventor is at Hengdaohezi Fruit Winery, Heilongjiang Prov.'s on period, the black gallon wine that hosting is brewageed once obtained the country " seven. five " spark project gold medal, the outstanding project prize of State Scientific and Technological Commission, Heilongjiang Province's scientific-technical progress second prizes etc., the cassis sweet wine once obtained national first food expo gold medal and China National Light Industrial Products Department's light industry expo gold medal.For many years, people prolong always and have practised traditional wine of cassis brewing method, adopt technologies such as fermentation, ageing, storage, only ageing, storage operation just need the time more than 2 years at least, make in the traditional technology production cycle of black gallon wine long, facility investment is big, plant factor is low, and the work in-process stock is big, and excessive inventory for fund, cause the black gallon wine cost high, be difficult to adapt to the public demand of ordinary consumer.
Summary of the invention the objective of the invention is to utilize the fruit juice concentrate production line production unit in idle period, providing a kind of utilizes modern biological enzyme technology to handle cassis magma, obtained the very former wine of cassis of ideal chemical stability, carry out technologies such as esterification, freezing, filtration, allotment again, whole process of production just can be finished in six months, shorten the production cycle, reduced cost, brewageed novel method best in quality, stay-in-grade black gallon wine.
The present invention has following advantage compared to existing technology: one, with short production cycle, shortened tens times with the traditional fermentation method; Two, do not pollute, whole process of production is all carried out in airtight container; Three, juice content height, the black gallon wine that the inventive method is brewageed does not add water and other thinners when handling owing to biological enzyme, fermentation only is an one time fermentation, so Normal juice content can reach 100%, and two, three fermentations of traditional technology all need to replenish certain moisture content, and Normal juice content is reduced; Four, owing to the effect of biological enzyme, the composition in the cassis pulp is effectively extracted, and only the pigment extraction is exactly more than the twice of traditional technology, so the black gallon wine that this clearly demarcated method is brewageed is beautiful in colour, fruital outstanding, nutritious, pure taste.
Method of the present invention can reach by following measures; After the cassis fragmentation, pump into immediately and make pulp be warming up to 50 ℃ rapidly in the Cooling or heating jar, the combination zymin that add polygalacturonase, Rohapect MPE, polygalacturonase, hemicellulase and cellulase this moment, make effectively decomposition such as pectin substance, cellulosic, pigment in the cassis pulp, pulp after the decomposition enzyme that goes out is handled, cooling, pump into the squeezing machine squeezing, expressed cassis fruit juice mixes with natural fermentation broth 5 to 1, additional deodorizing alcohol, sugar part are fermented, and make the cassis fermented juice.Also can be in the fruit juice that squeezes out replenish that to make the alcoholic amount of black currant juice be 18-20%, make immersion juice with deodorizing alcohol.The fermented juice that makes and soak juice again through operations such as esterification, freezing, allotment, filtration, sterilization, packings is made black gallon wine.Through allotment, benefit sugar etc., black gallon wine can be deployed into the half-dried wine of cassis, cassis half sweet wine, cassis sweet wine and gassiness wine of cassis with black gallon wine.
Appended drawings is the technological process of production figure of black gallon wine of the present invention, and the present invention is described in detail below in conjunction with accompanying drawing:
1, the sorting of cassis
Brewage the cassis fruit that wine of cassis is used, require the orchard worker when plucking, to carry out sorting, during sorting Mainly be that mould bad grain is sorted out, otherwise just enlarge easily infection through encapsulation and transportation, unfavorable to making wine.
2, fragmentation
When fragmentation, cassis pulp crushing rate should be reached more than 98%, so that in enzymolysis process,, pulp and biological enzyme are fully acted on by the effect of biological enzyme, reach hydrolysis result.
3, biological enzymolysis
Cassis pulp after the fragmentation is pumped into 80% of useful volume in the Cooling or heating jar, rapidly the cassis slurry is heated to 50 ℃, in the heating pulp, answers turn on agitator to stir, add 0.2-1/ ten thousand biological enzyme formulations then, in enzymolysis process, in the container of airtight, constant temperature, stirring at low speed, carry out, stirring velocity is not beneficial too high, otherwise can reduce the juice clarification degree, Cooling or heating jar will have cut-off device, and not so pulp can rotate simultaneously with agitator, reduces hydrolysis result.Enzymolysis time was generally 20-90 minute.
4, go out enzyme and cooling
Pulp behind the enzymolysis should be heated to 80-90 ℃ rapidly, is incubated for 30 seconds, and enzyme is made pulp that a comparatively ideal remaining viscosity be arranged by the right passivation of play, improves juice quality.Go out behind the enzyme, the pulp temperature is reduced to about 25 ℃, change over to again and soak and fermentation procedure.
5, alcohol-pickled former wine
Edible ethanol is diluted to about 75%, carries out deodorization with gac or birch carbon etc. and handle little sweet, pure, no sharp flavor of the alcohol after the processing and peculiar smell.It is 18-20% that cooled biological enzymolysis juice adding deodorizing alcohol is made the ethanol content in its fruit juice, makes alcohol-pickled former wine.
6, enzymolysis juice fermentation
It is 4% that the cooled enzymolysis juice of the enzyme that will go out is adjusted the wine degree, the sulfurous gas addition is 1/0,000, adding the vigorous natural fermentation broth in 20% left and right sides then ferments, by the final 15% oenometer calculation benefit sugar that generates, the control leavening temperature is about 25 ℃, and stir or beat and harrow twice every day during fermentation, each 30 minutes, reduce to 0.5% when residual sugar and stop fermentation when following, filter, be fermented wine.
7, esterification
In order to make former wine ripe as early as possible, aging, produce aroma preferably, can alcohol-pickled former wine and fermented wine pump into respectively and carry out esterification in the Cooling or heating jar, former wine is pumped in the Cooling or heating jar afterwards airtight, temperature in the jar is risen to 50-70 ℃, be incubated 30-50 days.After esterification is finished, with near about 20 ℃ of former wine temperature.
8, deepfreeze
After the former wine esterification of cassis, it is pumped in the deepfreeze jar, will the product temperature drop to former wine 1-3 above freezing ℃, be incubated about 30 days, horse back is used the diatomite filter filter at low temperature, and is stand-by.
9, finished wine allotment
According to the prescription requirement of production different varieties wine of cassis, the former wine of above-mentioned cassis can be deployed into the cassis dry red wine; The half-dried wine of cassis; Cassis half sweet wine and cassis sweet wine also can be made the gassiness wine of cassis.
10, filtration, sterilization and packing
By the prescription requirement with former wine deployed after, pack by packaging facilities such as filter, sterilization Machine, filling machines through the wine of cassis work in-process that physics and chemistry index test and sanitary index are up to the standards, the sterilization temperature of wine of cassis is 80-90 ℃, the can temperature is 75-80 ℃, labelled and spray the date manufactured by the food labelling universal standard, be the wine of cassis finished product.Polyester bottles and vial be packaged in can the time can be made into the gassiness wine of cassis, gassiness wine of cassis finished wine does not need sterilization process.
With regard to the combined process schema embodiment of the invention is elaborated below the embodiment:
Embodiment 1
Get 1000 kilograms of cassis fruits, after fragmentation, the cassis pulp pumped into and be heated to 50 ℃ in the Cooling or heating jar, add 100 milliliters of biological enzyme formulations, be incubated 30 minutes, again temperature is risen to 85 ℃ of instantaneous sterilizing postcooling to 25 in 30 second ℃, pump into the squeezing machine squeezing, make 900 kilograms of black currant juices.The cassis fermented liquid that spontaneous fermentation is vigorous pumps in 150 kilograms of cassis pulps behind enzymolysis, add 40 kilograms of 70% deodorizing alcohol, mend 80 kilograms of sugar, Sodium Metabisulfite 80 grams, leavening temperature is 20-25 ℃ and ferments, treat that pol reduces to 0.5 gram below/100 milliliters the time, filter with diatomite filter, make 1150 kilograms of fermented wines, 1150 kilograms of former wine are pumped in the Cooling or heating jar, former wine is warming up to 60 ℃ of insulations 35 days, then former wine is pumped in the deepfreeze jar,-6 ℃ are incubated 30 days, filter at low temperature, allotment, sterilization, can promptly gets black gallon wine.
Embodiment 2
Get 10 tons of cassis fruits, after the fragmentation cassis pulp pumped into and be heated to 50 ℃ in the Cooling or heating jar, add 1 kilogram of combination biological enzyme formulation, be incubated 40 minutes, be warming up to 80 ℃ again, be incubated for 35 seconds, cassis pulp temperature is reduced to 25 ℃, pump in the squeezing machine and squeeze, make 9000 kilograms of cassis fruit juice, pump into 2500 kilograms of 70% deodorizing alcohol again, make and soak former wine, this is soaked 11.5 tons of former wine in Cooling or heating jar, be warming up to 55 ℃, be incubated 40 days, after the cooling, pump in the deepfreeze jar-7 ℃ of insulations 35 days again, through filter at low temperature, allotment, sterilization, can promptly gets the half-dried wine of cassis.
Claims (9)
1, biological enzyme is brewageed black gallon wine, it is characterized in that: before cassis fermentation or infuse, utilize biological enzyme to material decomposition such as the pectin substance in the cassis pulp, cellulosic, polysaccharide and pigments, again the wine of cassis of making through technologies such as the enzyme that goes out, squeezing, fermentation or immersion, esterification, freezing treatment, overanxious, allotment, filtration, sterilization, packings.
2, according to the described method of claim 1, it is characterized in that: biological enzyme is made up of polygalacturonase, Rohapect MPE, polygalacturonase, hemicellulase and cellulase, and consumption is 400-100 milliliter/1000 kilogram pulps.Enzymolysis time is 20-1000 minute.Hydrolysis temperature is 45-55 ℃.
3, according to the described method of claim 1, it is characterized in that: after utilizing biological enzyme to decompose, fruit juice is warmed up to the 80-90 ℃ of enzyme that goes out rapidly handles, time 20-40 second, be cooled to 20-30 ℃ then.
4, according to the described method of claim 1, it is characterized in that: the temperature of esterification is 40-60 ℃, and the time is 45-60 days.
5, according to the described method of claim 1, it is characterized in that: the freezing treatment temperature is filtered then for being higher than 1-3 ℃ of former wine freezing point.
6, according to the described method of claim 1, it is characterized in that: during fermentation, adopt the nature yeast fermentation method, natural fermentation broth is added by the 15-20% that treats fermented liquid, adjust fermented liquid simultaneously and make the wine degree reach 4%, content of sulfur dioxide is 1-2/ ten thousand.
7, according to the described method of claim 1, it is characterized in that: according to needs of production, can be with the half-dried wine of black gallon wine furnishing cassis, cassis half sweet wine, cassis sweet wine and gassiness wine of cassis.
8, according to the described method of claim 1, it is characterized in that: when allotment, make wine of cassis wine degree reach 0.5-15%.
9, according to the described method of claim 1, it is characterized in that: the container that packing is adopted is vial, polyester bottles, and the wine of cassis carbon dioxide content that charges into carbonic acid gas is 1.0-5.0 (20 ℃ of kg/cm
2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031114318A CN1536063A (en) | 2003-04-09 | 2003-04-09 | Process for making black currant dry wine by adopting biological enzyme method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031114318A CN1536063A (en) | 2003-04-09 | 2003-04-09 | Process for making black currant dry wine by adopting biological enzyme method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687362B (en) * | 2005-03-22 | 2011-03-16 | 大连工业大学 | Method for brewing whole juice wine of cassis containing natural Co2 |
| CN103666940A (en) * | 2012-09-06 | 2014-03-26 | 张金荣 | Process for preparing purple sweet potato liquor with biological enzymolysis method |
| CN104711158A (en) * | 2015-04-02 | 2015-06-17 | 富蕴县昊蕴酒业 | Blackcurrant wine and preparation method thereof |
-
2003
- 2003-04-09 CN CNA031114318A patent/CN1536063A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687362B (en) * | 2005-03-22 | 2011-03-16 | 大连工业大学 | Method for brewing whole juice wine of cassis containing natural Co2 |
| CN103666940A (en) * | 2012-09-06 | 2014-03-26 | 张金荣 | Process for preparing purple sweet potato liquor with biological enzymolysis method |
| CN104711158A (en) * | 2015-04-02 | 2015-06-17 | 富蕴县昊蕴酒业 | Blackcurrant wine and preparation method thereof |
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