CN1618947A

CN1618947A - Processing technology of

Info

Publication number: CN1618947A
Application number: CN 200410010804
Authority: CN
Inventors: 金俊济; 逄森贵; 吕会娟; 范世华
Original assignee: CHANGBAISHAN WINE INDUSTRY GROUP Co Ltd JILIN PROV
Current assignee: CHANGBAISHAN WINE INDUSTRY GROUP Co Ltd JILIN PROV
Priority date: 2004-04-19
Filing date: 2004-04-19
Publication date: 2005-05-25
Anticipated expiration: 2024-04-19
Also published as: CN1290993C

Abstract

A process for preparing the Yangguniang wine from Yangguniang fruit through crushing, pressing to obtain fruit juice, heating half of it to 80-90 deg.C for 5 min, mixing it with rest of juice, cooling, regulating pH=2.6, adding pectase, stirring for 30 min, adding SO2 or sulfurous acid, adding yeast, low-temp fermenting at 10-16 deg.C for 15-20 days, separating, pressing, fermenting again, stabilizing and filtering. It has strong fragrance.

Description

The complete processing of ocean Miss's fruit wine

Technical field:

The present invention relates to the complete processing of fruit wine, especially relate to a kind of complete processing of foreign Miss's fruit wine.

Background technology:

Ocean Miss's fruital gas is good, is of high nutritive value, and belongs to medicine-food two-purpose, and major ingredient is a physalein.Record in " Changbai Mountain medicinal plant will " and " national herbal medicine compilation ": " bitter, cold, clearing heat and detoxicating, expelling phlegm for arresting cough, softening and resolving hard mass, inducing diuresis to remove edema ".Be worth and pharmaceutical use because foreign Miss really has multiple nutrients, people have attempted utilizing foreign Miss really to process foreign Miss's fruit wine.At present, people's two kinds of methods on probation are processed foreign Miss's fruit wine, and a kind of is to adopt steeping in wine, and it is broken with alcohol-pickled to be about to fresh fruit; Another kind is a common fermentation technology.Though preceding a kind of complete processing wine soluble components extraction yield is higher, it is single to extract fragrance, and sugar-free extract content is low; Though a kind of complete processing aroma component in back is more complete, problem of oxidation can't resolve, former wine muddiness, and volatile acid is too high.Because two kinds of present technological method for processing exist many defectives, so foreign Miss's fruit wine never appears on the market.

Summary of the invention:

Technical problem to be solved by this invention provides and a kind ofly can improve fruital gas, and sugar-free extract content is increased, and can reach the clarification of former wine, the complete processing of stable, foreign Miss's fruit wine that volatile acid reduces.

Technical scheme of the present invention is as follows:

Belt leather ocean Miss is really carried out sorting, fragmentation, get 50% of pulp total amount and be heated to 80 ℃-90 ℃, be incubated 5 minutes, mix with 50% pulp of remainder then, be cooled to 15 ℃, transfer pH value to 2.6, add polygalacturonase 20PPm, mix, kept 30 minutes, add sulfurous gas or sulfurous acid 80PPm, add the yeast low temperature fermentation, 10 ℃-16 ℃ of leavening temperatures, fermentation time 15-20 days, through separate, a main fermentation succus that squeezing obtains again through back ferment, tank switching, bentonite stability handle, filtration, obtain foreign Miss's fruit wine.

The present invention has reached the clarification of former wine and has stablized, and has improved fragrance, volatile acid≤1.0g/l, and technology is simple, reliable, and raw material sources are abundant.

The physical and chemical index such as the following table of ocean Miss's fruit wine:

Analysis project	The result
Analysis project	The result	Alcohol is (with 20 ℃ of volume meters, %)	????8
Total reducing sugar is (with glucose meter, g/l)	????80	Alcohol is (with 20 ℃ of volume meters, %)	????8
Total reducing sugar is (with glucose meter, g/l)	????80	Total acid is (in tartrate, g/l)	????5.6
Volatile acid is (with acetometer, g/l)	????≤1.0	Total acid is (in tartrate, g/l)	????5.6
Volatile acid is (with acetometer, g/l)	????≤1.0	Total SO ₂(mg/l)	????≤150
Iron (mg/l)	????≤10	Total SO ₂(mg/l)	????≤150

Embodiment:

Embodiment 1

Ingredient requirement: fresh nothing is rotted really, and pol 〉=65g/l plucks requirement and carries out in the fine morning, needs maintenance good ventilation, drying in the raw material course of conveying, avoids microbiological contamination.

Belt leather ocean Miss is really carried out sorting, fragmentation, get 50% of pulp total amount and be heated to 80 ℃, be incubated 5 minutes, mix with 50% pulp of remainder then, be cooled to 15 ℃, transfer pH value to 2.6, add polygalacturonase 20PPm, mix, kept 30 minutes, and added sulfurous gas 80PPm, add Changbai Mountain No. 2009 grape SHENGXIANG yeast low temperature fermentation, 10 ℃ of leavening temperatures, fermentation time 20 days, through separate, a main fermentation succus that squeezing obtains again through back ferment, tank switching, bentonite stability handle, filtration, obtain foreign Miss's fruit wine, volatile acid 0.6g/l, former wine clarification.

Embodiment 2

Belt leather ocean Miss is really carried out sorting, fragmentation, get 50% of pulp total amount and be heated to 85 ℃, be incubated 5 minutes, mix with 50% pulp of remainder then, be cooled to 15 ℃, transfer pH value to 2.6, add polygalacturonase 20PPm, mix, kept 30 minutes, and added sulfurous gas 80PPm, add Changbai Mountain No. 2009 grape SHENGXIANG yeast low temperature fermentation, 14 ℃ of leavening temperatures, fermentation time 18 days, through separate, a main fermentation succus that squeezing obtains again through back ferment, tank switching, bentonite stability handle, filtration, obtain foreign Miss's fruit wine, volatile acid 0.7g/l, former wine clarification.

Embodiment 3

Belt leather ocean Miss is really carried out sorting, fragmentation, get 50% of pulp total amount and be heated to 90 ℃, be incubated 5 minutes, mix with 50% pulp of remainder then, be cooled to 15 ℃, transfer pH value to 2.6, add polygalacturonase 20PPm, mix, kept 30 minutes, and added sulfurous gas 80PPm, add Changbai Mountain No. 2009 grape SHENGXIANG yeast low temperature fermentation, 16 ℃ of leavening temperatures, fermentation time 15 days, through separate, a main fermentation succus that squeezing obtains again through back ferment, tank switching, stability handle, filtration, obtain foreign Miss's fruit wine, volatile acid 0.9g/l, former wine clarification.

Claims

1, a kind of complete processing of foreign Miss's fruit wine, it is characterized in that: belt leather ocean Miss is really carried out sorting, broken, get 50% of pulp total amount and be heated to 80 ℃-90 ℃, be incubated 5 minutes, mix with 50% pulp of remainder then, be cooled to 15 ℃, transfer pH value to 2.6, add polygalacturonase 20PPm, mix, kept 30 minutes, and added sulfurous gas or sulfurous acid 80PPm, add the yeast low temperature fermentation, 10 ℃-16 ℃ of leavening temperatures, fermentation time 15-20 days, through separating, a main fermentation succus obtaining of squeezing again through after ferment, tank switching, bentonite stability is handled, filter, obtain foreign Miss's fruit wine.