CN1544601A - Schisandra wine making process - Google Patents
Schisandra wine making process Download PDFInfo
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- CN1544601A CN1544601A CNA2003101059593A CN200310105959A CN1544601A CN 1544601 A CN1544601 A CN 1544601A CN A2003101059593 A CNA2003101059593 A CN A2003101059593A CN 200310105959 A CN200310105959 A CN 200310105959A CN 1544601 A CN1544601 A CN 1544601A
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Abstract
The invention discloses a process for preparing schisandra wine by using schisandra fruit as the raw material through the steps of juice extracting, concentration, restoration with water, main fermentation, post-fermentation, ageing, glue lowing treatment, bentonite clay treatment, cryothermal treatment, filtering and degerming, deploying, sterilizing and bottling. The process retains the natural flavor and rich nourishing constituents in schisandra fruit.
Description
Technical field
The present invention relates to a kind of manufacture method of nutriment wine, relate to especially that a kind of to adopt shizandra berry be the manufacture method that raw material is brewageed Schisandra wine.
Background technology
The method of existing manufacturing Schisandra wine adopts high spirit to soak the method for shizandra berry more, and the Schisandra wine of this method manufacturing is easy to generate white depositions at normal temperatures, and taste is general, and nutritive ingredient is few.Chinese patent application number is 01106150.2 disclosed " multi-taste red wine and preparation method thereof ", and this method is added with Semen Maydis powder in shizandra berry juice, and the Schisandra wine of Sheng Chaning has lost the natural flavor of Schisandra wine like this, and healthy nutritive value is general.
Summary of the invention
The objective of the invention is for overcoming disadvantages of background technology, a kind of to adopt shizandra berry be the manufacture method that raw material is brewageed Schisandra wine and provide.Not only the smell of fruits is very sweet for the Schisandra wine that this method is produced, the wine body is pure and mild tasty and refreshing, and be of high nutritive value.
For achieving the above object, the technical solution used in the present invention is: the present invention includes following steps:
A, with after the fresh Chinese magnoliavine fruit sorting, fill nitrogen anoxybiotic cloth bag type and squeeze the juice, make shizandra berry fruit juice, concentrate carrying out vacuum centrifugal after the filtration of shizandra berry fruit juice, temperature must not be higher than 50 ℃, and vacuum tightness must not be lower than 620mmHg, being concentrated into total solid is 40%, is packaged into freezer then;
B, the shizandra berry fruit juice after will concentrating add water and restore, and add an amount of SO
2Quicken the precipitation of suspended substance in the shizandra berry fruit juice, add suitable amount of sucrose and carry out sugar part adjustment, sugar part is adjusted to 19%, add an amount of citric acid and lime carbonate again and carry out the acidity adjustment, adjusting pH value is 3.0～3.5;
With diatomite filter Normal juice is filtered to clear solution after c, the adjustment of fruit juice composition, ethanol-tolerant, anti-SO that inoculation has activated
2Yeast saccharomyces cerevisiae carry out Primary Fermentation, rise behind the ferment and not add a cover in 12 hours, later anaerobic fermentation, product temperature control is at 21 ℃～28 ℃, the Primary Fermentation time is 10 days, makes that its residual sugar amount is reduced to below the 4g/L, proportion is reduced to below 0.998, makes the former wine of shizandra berry;
D, separation bucket enter secondary fermentation, and the following sugar part of residual 4g/L continues to change into alcohol and CO in the former wine under the effect of yeast saccharomyces cerevisiae
2, the secondary fermentation time was the best with 28 days, and the product temperature control is at 16 ℃～18 ℃, adopts then to add 1 ‰ the oak particle or the oak barrel of having cured and carry out ageing, and the product temperature is (16 ± 1) ℃, adds the SO of 30～50mg/L
2, at least 6 months ageing time;
Adding an amount of gelatin and tannin after e, the ageing plays glue to handle, left standstill after the interpolation 4 days～6 days, go out wine and filtration with decantation then, if it is excessive that gelatin adds, can add 0.5～1.0 ‰ bentonite, left standstill at least 6 days～7 days, and went out wine and filtration, avoid sedimentary as far as possible and float with decantation;
F, freezing treatment, temperature are controlled at-4 ℃～-5 ℃, add the metatartaric acid of 100～200ppm before freezing, make Schisandra wine in refrigerating process with Ca
2+, Mg
2+Concentration is reduced to below the 30ppm, with 0.8 μ m membrane filtration, makes the shizandra berry dry wine after freezing 7 days, allocate then, the raw material of allotment is first-class white sugar, citric acid, lime carbonate, and deployed wine is with 0.4 μ m membrane filtration, Ultra High Temperature Short Time, bottling warehouse-in at last.
Add 12Kg sucrose, the yeast saccharomyces cerevisiae of 700ml～800ml, the SO of 5g～20g in every 100Kg shizandra berry Normal juice
2
The interpolation scope of gelatin and tannin is respectively 4g～8g, 6g～9g in the former wine of every 100Kg shizandra berry.
The Schisandra wine that the present invention produces is through the check of Shaanxi Province's alcohol product quality monitoring testing station, the equal accord with Q of the index of examining/HMS001-2003 standard code.The Schisandra wine that the present invention produces has shizandra berry fruital and pure aroma, free from extraneous odour; The wine body is pure and mild tasty and refreshing, free from extraneous odour.
Advantage of the present invention is: the Schisandra wine that the present invention produces not only keeps original natural flavor of shizandra berry and rich nutrient contents, and the smell of fruits is very sweet, the wine body is pure and mild tasty and refreshing, has very high nutritive value and health care to be worth.
Description of drawings
Fig. 1 is a process flow sheet of the present invention.
Embodiment
Embodiment 1
After the fresh Chinese magnoliavine fruit sorting, filling nitrogen anoxybiotic cloth bag type squeezes the juice, make shizandra berry fruit juice, concentrate carrying out vacuum centrifugal after the filtration of shizandra berry fruit juice, temperature must not be higher than 50 ℃, and vacuum tightness must not be lower than 620mmHg, being concentrated into total solid is 40%, be packaged into freezer then, the shizandra berry fruit juice after concentrating added water restore, the shizandra berry fruit juice of every 100Kg adds 5gSO
2To quicken the precipitation of suspended substance in the shizandra berry fruit juice, add suitable amount of sucrose and carry out sugar part adjustment, sugar part is adjusted to 19%, add an amount of citric acid and lime carbonate again and carry out the acidity adjustment, adjusting pH value is 3.0～3.5, with diatomite filter Normal juice is filtered to clear solution after the adjustment of fruit juice composition, then the ethanol-tolerant, the anti-SO that have activated of inoculation
2Yeast saccharomyces cerevisiae carry out Primary Fermentation, rise behind the ferment and not add a cover in 12 hours, later anaerobic fermentation, the yeast saccharomyces cerevisiae that adds 12Kg sucrose, 700ml in every 100Kg shizandra berry Normal juice, the product temperature control is at 21 ℃～28 ℃, the Primary Fermentation time is 10 days, makes its residual sugar amount reduce to that 4g/L is following, proportion is reduced to below 0.998, is 3.0～3.5 with citric acid and lime carbonate adjustment PH.Separate to fall bucket and enter secondary fermentation, sugared part in the former wine below the residual 4g/L is continued to change into alcohol and CO under the effect of yeast saccharomyces cerevisiae
2, the secondary fermentation time was the best with 28 days, and the product temperature control is at 16 ℃～18 ℃, adopts then to add 1 ‰ the oak particle or the oak barrel of having cured and carry out ageing, and the product temperature is (16 ± 1) ℃, adds the SO of 30mg/L
2, at least 6 months ageing time.Adding an amount of gelatin and tannin after the ageing plays glue to handle, add gelatin 4g, tannin 6g in the former wine of every 100Kg shizandra berry, left standstill after the interpolation 4 days～6 days, go out wine and filtration with decantation then, avoid sedimentary as far as possible and float, excessive if gelatin adds, can add 0.5～1.0 ‰ bentonite, left standstill at least 6 days～7 days, and went out wine and filtration, avoid sedimentary as far as possible and float with decantation.Add the metatartaric acid of 100～200ppm before freezing, make pomegranate wine in refrigerating process with Ca
2+, Mg
2+Concentration is reduced to below the 30ppm, and freezing temp is controlled at-4 ℃～-5 ℃, after freezing 7 days with 0.8 μ m membrane filtration, allocate then, the raw material of allotment is first-class white sugar, citric acid, lime carbonate, and deployed wine is with 0.4 μ m membrane filtration, Ultra High Temperature Short Time, bottling warehouse-in at last.
Embodiment 2
The yeast saccharomyces cerevisiae addition is 800ml/100Kg in the Primary Fermentation process, adds the SO of 50mg/L during ageing
2, when handling, adds by following glue gelatin 8g, tannin 9g in the former wine of every 100Kg shizandra berry, and all the other methods are with embodiment 1.
Embodiment 3
Add gelatin 6g, tannin 7.5g when following glue is handled in the former wine of every 100Kg shizandra berry, all the other methods are with embodiment 1.
Claims (3)
1, a kind of manufacture method of Schisandra wine is characterized in that it may further comprise the steps:
A, with after the fresh Chinese magnoliavine fruit sorting, fill nitrogen anoxybiotic cloth bag type and squeeze the juice, make shizandra berry fruit juice, concentrate carrying out vacuum centrifugal after the filtration of shizandra berry fruit juice, temperature must not be higher than 50 ℃, and vacuum tightness must not be lower than 620mmHg, being concentrated into total solid is 40%, is packaged into freezer then;
B, the shizandra berry fruit juice after will concentrating add water and restore, and add an amount of SO
2Quicken the precipitation of suspended substance in the shizandra berry fruit juice, add suitable amount of sucrose and carry out sugar part adjustment, sugar part is adjusted to 19%, add an amount of citric acid and lime carbonate again and carry out the acidity adjustment, adjusting pH value is 3.0～3.5;
With diatomite filter Normal juice is filtered to clear solution after c, the adjustment of fruit juice composition, ethanol-tolerant, anti-SO that inoculation has activated
2Yeast saccharomyces cerevisiae carry out Primary Fermentation, rise behind the ferment and not add a cover in 12 hours, later anaerobic fermentation, product temperature control is at 21 ℃～28 ℃, the Primary Fermentation time is 10 days, makes that its residual sugar amount is reduced to below the 4g/L, proportion is reduced to below 0.998, makes the former wine of shizandra berry;
D, separation bucket enter secondary fermentation, and the following sugar part of residual 4g/L continues to change into alcohol and CO in the former wine under the effect of yeast saccharomyces cerevisiae
2, the secondary fermentation time was the best with 28 days, and the product temperature control is at 16 ℃～18 ℃, adopts then to add 1 ‰ the oak particle or the oak barrel of having cured and carry out ageing, and the product temperature is (16 ± 1) ℃, adds the SO of 30～50mg/L
2, at least 6 months ageing time;
Adding an amount of gelatin and tannin after e, the ageing plays glue to handle, left standstill after the interpolation 4 days～6 days, go out wine and filtration with decantation then, if it is excessive that gelatin adds, can add 0.5～1.0 ‰ bentonite, left standstill at least 6 days～7 days, and went out wine and filtration, avoid sedimentary as far as possible and float with decantation;
F, freezing treatment, temperature are controlled at-4 ℃～-5 ℃, add the metatartaric acid of 100～200ppm before freezing, make Schisandra wine in refrigerating process with Ca
2+, Mg
2+Concentration is reduced to below the 30ppm, with 0.8 μ m membrane filtration, makes the shizandra berry dry wine after freezing 7 days, allocate then, the raw material of allotment is first-class white sugar, citric acid, lime carbonate, and deployed wine is with 0.4 μ m membrane filtration, Ultra High Temperature Short Time, bottling warehouse-in at last.
2, the manufacture method of a kind of Schisandra wine according to claim 1 is characterized in that: add 12Kg sucrose, the yeast saccharomyces cerevisiae of 700ml～800ml, the SO of 5g～20g in every 100Kg shizandra berry Normal juice
2
3, the manufacture method of a kind of Schisandra wine according to claim 1 and 2 is characterized in that: the interpolation scope of gelatin and tannin is respectively 4g-8g, 6g～9g in the former wine of every 100Kg shizandra berry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310105959 CN1253548C (en) | 2003-11-25 | 2003-11-25 | Schisandra wine making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310105959 CN1253548C (en) | 2003-11-25 | 2003-11-25 | Schisandra wine making process |
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| CN1544601A true CN1544601A (en) | 2004-11-10 |
| CN1253548C CN1253548C (en) | 2006-04-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200310105959 Expired - Fee Related CN1253548C (en) | 2003-11-25 | 2003-11-25 | Schisandra wine making process |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188485A (en) * | 2011-03-31 | 2011-09-21 | 黑龙江大学 | Microbial fermentation method for improving active ingredients of schisandra chinensis |
| CN103013765A (en) * | 2013-01-07 | 2013-04-03 | 黑龙江省麒麟工贸公司 | Preparation method of schisandra chinensis healthcare wine |
| CN104098924A (en) * | 2014-07-30 | 2014-10-15 | 中国农业科学院特产研究所 | Fructus schisandrae red pigment and white fructus schisandrae wine, as well as preparation method thereof |
| CN106010862A (en) * | 2016-06-29 | 2016-10-12 | 彭聪 | Brewage method of schisandra fruit health-care wine |
| CN108410682A (en) * | 2018-04-04 | 2018-08-17 | 山东沂蒙老区酒业有限公司 | A kind of drinks absorptive clarificant |
-
2003
- 2003-11-25 CN CN 200310105959 patent/CN1253548C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188485A (en) * | 2011-03-31 | 2011-09-21 | 黑龙江大学 | Microbial fermentation method for improving active ingredients of schisandra chinensis |
| CN102188485B (en) * | 2011-03-31 | 2012-07-18 | 黑龙江大学 | Microbial fermentation method for improving active ingredients of schisandra chinensis |
| CN103013765A (en) * | 2013-01-07 | 2013-04-03 | 黑龙江省麒麟工贸公司 | Preparation method of schisandra chinensis healthcare wine |
| CN104098924A (en) * | 2014-07-30 | 2014-10-15 | 中国农业科学院特产研究所 | Fructus schisandrae red pigment and white fructus schisandrae wine, as well as preparation method thereof |
| CN104098924B (en) * | 2014-07-30 | 2017-01-25 | 中国农业科学院特产研究所 | Fructus schisandrae red pigment and white fructus schisandrae wine, as well as preparation method thereof |
| CN106010862A (en) * | 2016-06-29 | 2016-10-12 | 彭聪 | Brewage method of schisandra fruit health-care wine |
| CN108410682A (en) * | 2018-04-04 | 2018-08-17 | 山东沂蒙老区酒业有限公司 | A kind of drinks absorptive clarificant |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1253548C (en) | 2006-04-26 |
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Addressee: Li Huimei Document name: Notification of registration procedures and notice of patent for invention |
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Granted publication date: 20060426 Termination date: 20111125 |