CN1660994A - Method for preparing wine of wild bayverry - Google Patents
Method for preparing wine of wild bayverry Download PDFInfo
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- CN1660994A CN1660994A CN 200510000538 CN200510000538A CN1660994A CN 1660994 A CN1660994 A CN 1660994A CN 200510000538 CN200510000538 CN 200510000538 CN 200510000538 A CN200510000538 A CN 200510000538A CN 1660994 A CN1660994 A CN 1660994A
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Abstract
A wild red bayberry wine is prepared from fresh red bayberry fruit through squeezing to obtain juice, direct fermenting, stirring, fermenting in cellar, classifying storage, freeze treating and pasteurizing. The fruit dregs and the wine deposit can be distilled to obtain red bayberry spirit. It has high nutritive value.
Description
Affiliated technical field
The present invention relates to a kind of brewing method of fruit wine, particularly a kind of red bayberry method for preparing wine.
Background technology
Existing fruit wine is various in style, and the fruit wine that wherein has long enjoyed a good reputation is first elected grape good wine, and its wine degree is low, mouthfeel good, liking of consumers in general extremely, and particularly low red wine becomes one of ten big heath food that the World Health Organization advocates.
The fruit wine of brewageing not only kept former fruity fragrance, and wine liquid color and luster is lovable, the wine degree of fruit wine is low, nutritious, is rich in certain fructose, organic acid, various VITAMIN and mineral substance, suitably drink, have the effect of appetite stimulator, Ginseng Extract.
Wild bayverry is a kind of taste-aromatic sweetness, has the seasonal fruit of certain pharmaceutical use, and it is nutritious, is rich in multiple amino acids, VITAMIN and trace element, and it has and promotes the production of body fluid to quench thirst and stomach helps digestion, the effect of coordinating intestines and stomach.Wild bayverry also has a kind of taste of uniqueness in addition.
But owing to its pulp of wild bayverry exposes, lack the pachydermia protection, very easily rotten corrupt, and also fresh-keeping storing and transporting is very difficult, and existing complete processing can keep the very few of its color.So that the wild bayverry product of processing is difficult to enter vast consumption market.
China utility model patent ZL98116915.5 discloses a kind of production method of red bayberry wine.It is at first cleaned arbutus, is 5: 6 ratios in the weight ratio of arbutus and Sorghum vulgare Pers. Wine, puts into four to six months after-filtration of Sorghum vulgare Pers. Wine immersion, makes cranberry juice; This cranberry juice that makes mixes storage with pure Kaoliang spirit again; Rock sugar is dissolved in the mineral water, produce after filtration the clear ice syrup of 7%-10%; With a certain amount of Radix Glycyrrhizae and Sorghum vulgare Pers. Wine is after 1: 9 ratio is soaked four to six months, to make pastis after filtration by weight; Rock sugar water, pastis, mineral water are put into cranberry juice and Sorghum vulgare Pers. Wine mixed solution, after filtration, disinfection by ultraviolet light, store after 18 to 30 days, refilter at least five times, promptly make red bayberry wine.This method is simple, and raw material is easy to get, and cost is low, and the wine degree of the red bayberry wine that makes is low, and is sour-sweet moderate, genuineness.
Summary of the invention
The invention provides a kind of directly with wild bayverry through squeezing the juice, fermenting makes the method for red bayberry wine.
The present invention also provides a kind of and utilizes the squeeze the juice isolating pomace in back wine pin and classification after fermentation, fruit juice fermentation are heavy clear of arbutus to deposit and sink to cylinder bottom wine pin in the process and be used for distilling out red bayberry liquor method together, promptly produces waxberry brandy wine method.
At first be the sorting of red bayberry, sorting is also cleaned later, is that red bayberry is squeezed the juice then, simultaneously the expressed cranberry juice is directly entered in the ceramic cylinder that has disinfected through stainless steel pipes, thereby has realized that fruit juice separates with pomace.Its fruit juice is used for being fermented into red bayberry wine, and it separates pomace handles by fermentation again, is used for distilling out red bayberry liquor, i.e. waxberry brandy.
Isolated fruit juice through metering by 100: 0.6 add bent amount mix thoroughly and put into ceramic cylinder and ferment, to be 17 degree spend to 25 the temperature of fermentation, the time is 10 to 15 days, wherein stirred once every 48 hours, treat that wine liquid is heavy clear, the thin slag of red bayberry sinks to cylinder bottom, and illustrating ferments finishes.The thin slag of this red bayberry is the wine pin, is used for distilling out the raw material of red bayberry liquor below being left to.
The wine unstrained spirits that getting ferments finishes is checked its wine degree and pol, and general fermentation is normal, more than its wine Du Keda 11 degree.Carrying out classification according to the different wine degree then deposits.Classification is deposited and is also had the thin slag of red bayberry in the process and sink to cylinder bottom, and the thin slag of this red bayberry is the wine pin, is used for distilling out the raw material of red bayberry liquor below being left to.
Then with supernatant liquid in the wine vat with in siphon principle suction another ceramic cylinder that sterilization is good, and add silicon bath soil in proportion and filter, when treating that wine liquid reaches heavy clear effect, directly in the underground wine cellar of handling with wine unstrained spirits suction wash clean and through sterilization and disinfection.
Red bayberry is handled, deposits with heavy clear back wine pin of fruit juice fermentation and classification and sink to cylinder bottom wine pin in the process and be used for distilling out red bayberry liquor, i.e. waxberry brandy by the isolating pomace of squeezing the juice in the process more by fermentation.
Above-mentioned waxberry brandy classification is deposited, is divided into the myricanols of 38 degree and 52 degree, the myricanols of wherein above-mentioned 38 degree after filtration, packing, finished product warehouse-in, constitute the 38 waxberry brandy wine of spending.The myricanol of above-mentioned 52 degree is added on the interior wine unstrained spirits liquid level of wine cellar, for anti-oxidation, and a certain amount of sulphur of burning above the liquid level of wine unstrained spirits.Minimum three months of wine cellar fermentation time.
With the wine unstrained spirits suction filtration plant of the slaking that is up to the standards, the wine unstrained spirits of slaking-5 ℃-7 ℃ canned after freezing 5-7 days, be extra dry red wine wild bayverry wine product.
The wine unstrained spirits suction filtration plant of the slaking that is up to the standards is blent, ratio in the addition water of the wine unstrained spirits of 60% slaking, 2% rock sugar and 38% is blent, blend the back-5 ℃-7 ℃ through freezing 5-7 days after-filtration, canned, promptly get semi-sweet wild bayverry wine product.The used filter of wherein above-mentioned filtration is a silicon bath soil filter.
In the above-mentioned canned process, wine storing jar must be through strict cleaning and germicidal treatment.Before the suction of wine liquid, also charge into a certain amount of sulfur dioxide gas earlier.Also carry out strict sterilization and disinfection between whole canning cart and handle, before the staff does not enter between canning cart, carry out ultraviolet radiation for sterilizing and disinfecting between whole canning cart and handle, thereby accomplish aseptic canning.
Canned good wild bayverry wine product carries out pasteurize again to be handled, and its temperature is controlled at 65-70 ℃, and sterilizing time is 20 minutes.
Description of drawings
Fig. 1 is a wine of wild bayverry production scheme of the present invention.
Embodiment
The invention will be further described below in conjunction with accompanying drawing.Referring to Fig. 1, Fig. 1 shows wine of wild bayverry production scheme of the present invention.
It at first is the sorting of red bayberry, select sophisticated wild bayverry for use, because its wild bayverry is not subjected to any atmospheric pollution, non agricultural chemical residuum, no chemical fertilizer are residual, belong to pure natural, the organic fruit of pollution-free green, pick out wherein do not have mildew and rot wild bayverry, then defoliation, remove stalk, thereby guarantee the red bayberry wine quality brewageing out.Sorting is simultaneously also cleaned later.
Be that red bayberry is squeezed the juice then, the wild bayverry of picking out that cleans up put into the stainless steel juice extractor squeeze the juice, not polluted by juice extractor second, before the use stainless steel juice extractor, will carry out strict sterilization and disinfection juice extractor in order to ensure.
Simultaneously the expressed cranberry juice is directly entered in the ceramic cylinder that has disinfected through stainless steel pipes, thereby realized that fruit juice separates with pomace.Its fruit juice is used for being fermented into red bayberry wine, and it separates pomace handles by fermentation again, is used for distilling out red bayberry liquor.
Isolated fruit juice through metering by 100: 0.6 add bent amount mix thoroughly and put into ceramic cylinder and ferment, to be 17 degree spend to 25 the temperature of fermentation, the time is 10 to 15 days, wherein stirred once every 48 hours, treat that wine liquid is heavy clear, the thin slag of red bayberry sinks to cylinder bottom, and illustrating ferments finishes.The thin slag of this red bayberry is the wine pin, is used for distilling out the raw material of red bayberry liquor below being left to.
The wine unstrained spirits that getting ferments finishes is checked its wine degree and pol, and general fermentation is normal, more than its wine Du Keda 11 degree.Carrying out classification according to the different wine degree then deposits.Classification is deposited and is also had the thin slag of red bayberry in the process and sink to cylinder bottom, and the thin slag of this red bayberry is the wine pin, is used for distilling out the raw material of red bayberry liquor below being left to.
Supernatant liquid in the wine vat is used in siphon principle suction another ceramic cylinder that sterilization is good then, and add silicon bath soil in proportion and filter, when treating that wine liquid reaches heavy clear effect, directly with in wine unstrained spirits suction wash clean and the underground wine cellar through the sterilization and disinfection processing, the wine cellar temperature is controlled between 10 to 20 degree.
Squeeze the juice isolating pomace in the process, the heavy clear back wine pin of fruit juice fermentation and classification of red bayberry deposited and sunk to cylinder bottom wine pin in the process and be used for distilling out red bayberry liquor, i.e. waxberry brandy together.
Above-mentioned waxberry brandy classification is deposited, is divided into the myricanols of 38 degree and 52 degree, the myricanols of wherein above-mentioned 38 degree after filtration, packing, finished product warehouse-in, constitute the 38 waxberry brandy wine of spending.The myricanol of above-mentioned 52 degree is added on the interior wine unstrained spirits liquid level of wine cellar, for anti-oxidation, and a certain amount of sulphur of burning above the liquid level of wine unstrained spirits.Minimum three months of wine cellar fermentation time.
With the wine unstrained spirits suction filtration plant of the slaking that is up to the standards, the wine unstrained spirits of slaking-5 ℃-7 ℃ canned after freezing 5-7 days, be extra dry red wine wild bayverry wine product.
The wine unstrained spirits suction filtration plant of the slaking that is up to the standards is blent, ratio in the addition water of the wine unstrained spirits of 60% slaking, 2% rock sugar and 38% is blent, blend the back-5 ℃-7 ℃ through freezing 5-7 days after-filtration, canned, promptly get semi-sweet wild bayverry wine product.The used filter of wherein above-mentioned filtration is a silicon bath soil filter.
In the above-mentioned canned process, wine storing jar must be through strict cleaning and germicidal treatment.Before the suction of wine liquid, also charge into a certain amount of sulfur dioxide gas earlier.Also carry out strict sterilization and disinfection between whole canning cart and handle, before the staff does not enter between canning cart, carry out ultraviolet radiation for sterilizing and disinfecting between whole canning cart and handle, thereby accomplish aseptic canning.
Canned good wild bayverry wine product carries out pasteurize again to be handled, and its temperature is controlled at 65-70 ℃, and sterilizing time is 20 minutes.
Handle wine of wild bayverry packing of product warehouse-in through pasteurize, the liftoff plank device of height more than 10 centimetres wherein should be arranged, in the stockyard in case the wild bayverry wine product makes moist.
Because method for preparing wine of wild bayverry of the present invention directly adopts arbutus to squeeze the juice, the arbutus direct fermentation of squeezing the juice, secondary fermentation is deposited in the wine cellar classification, freezing treatment, canned, pasteurize is handled, thereby has fully kept the wild bayverry nutritive value, has guaranteed that multiple amino acids in the wild bayverry, VITAMIN and trace element be not damaged.
Because method for preparing wine of wild bayverry of the present invention also makes full use of the squeeze the juice heavy clear back wine pin of back isolating pomace, fruit juice fermentation and classification of arbutus and deposits and sink to cylinder bottom wine pin in the process and be used for distilling out red bayberry liquor together, promptly produces waxberry brandy wine.Thereby made full use of red bayberry, reduced waste, saved cost.
Claims (11)
1, a kind of method for preparing wine of wild bayverry, it at first is the sorting of red bayberry, sorting is also cleaned later, directly adopt arbutus to squeeze the juice then, fruit juice separates with pomace, its cranberry juice direct fermentation, again through repeatedly stirring and the wine cellar secondary fermentation, classification is deposited, and freezing treatment is canned, pasteurize is handled, packing warehouse-in then, the pomace that its arbutus separates out when squeezing the juice is handled by fermentation again, deposits with heavy clear back wine pin of above-mentioned fruit juice fermentation and classification and sinks to cylinder bottom wine pin in the process and be used for distilling out red bayberry liquor.
2, method for preparing wine of wild bayverry as claimed in claim 1, above-mentioned squeeze the juice the isolated fruit juice in back through metering by 100: 0.6 add bent amount mix thoroughly and put into ceramic cylinder and ferment, the temperature of fermentation is that 17 degree are to 25 degree, time is 10 to 15 days, wherein stirred once every 48 hours, treat that wine liquid is heavy clear, the thin slag of red bayberry sinks to cylinder bottom, shows that fermentation finishes.
3, method for preparing wine of wild bayverry as claimed in claim 2, the wine unstrained spirits that getting ferments finishes is checked its wine degree and pol, carries out classification according to the different wine degree then and deposits.
4, method for preparing wine of wild bayverry as claimed in claim 3, supernatant liquid in the wine vat is used in siphon principle suction another ceramic cylinder that sterilization is good then, and add silicon bath soil in proportion and filter, when treating that wine liquid reaches heavy clear effect, directly with in wine unstrained spirits suction wash clean and the underground wine cellar through the sterilization and disinfection processing, the wine cellar temperature is controlled between 10 to 20 degree.
5, method for preparing wine of wild bayverry as claimed in claim 4, minimum three months of wine cellar fermentation time.
6, method for preparing wine of wild bayverry as claimed in claim 4, for anti-oxidation, a certain amount of sulphur of burning above the liquid level of wine unstrained spirits.
7, method for preparing wine of wild bayverry as claimed in claim 4, with the wine unstrained spirits suction filtration plant of the slaking that is up to the standards, the wine unstrained spirits of slaking-5 ℃-7 ℃ canned after freezing 5-7 days, be extra dry red wine wild bayverry wine product.
8, method for preparing wine of wild bayverry as claimed in claim 4, the wine unstrained spirits suction filtration plant of the slaking that is up to the standards is blent, ratio in the addition water of the wine unstrained spirits of 60% slaking, 2% rock sugar and 38% is blent, blend the back-5 ℃-7 ℃ through freezing 5-7 days after-filtration, canned, promptly get semi-sweet wild bayverry wine product.
9, as one of claim 1 or 7 or 8 described method for preparing wine of wild bayverry, canned good wild bayverry wine product carries out pasteurize again to be handled, and its temperature is controlled at 65-70 ℃, and sterilizing time is 20 minutes.
10, method for preparing wine of wild bayverry as claimed in claim 1 is deposited above-mentioned waxberry brandy classification, is divided into the myricanols of 38 degree and 52 degree, the myricanols of wherein above-mentioned 38 degree after filtration, packing, finished product warehouse-in, constitute the 38 waxberry brandy wine of spending; The myricanol of above-mentioned 52 degree is added on the interior wine unstrained spirits liquid level of wine cellar.
11, as one of claim 1 or 7 or 8 described method for preparing wine of wild bayverry, in the above-mentioned canned process, wine storing jar must be through strict cleaning and germicidal treatment; Before the suction of wine liquid, also charge into a certain amount of sulfur dioxide gas earlier; Also carry out strict sterilization and disinfection between whole canning cart and handle, before the staff does not enter between canning cart, carry out ultraviolet radiation for sterilizing and disinfecting between whole canning cart and handle, thereby accomplish aseptic canning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510000538 CN1660994A (en) | 2005-01-10 | 2005-01-10 | Method for preparing wine of wild bayverry |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510000538 CN1660994A (en) | 2005-01-10 | 2005-01-10 | Method for preparing wine of wild bayverry |
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| CN1660994A true CN1660994A (en) | 2005-08-31 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102191152A (en) * | 2011-05-06 | 2011-09-21 | 湖南瑞生源生物科技有限公司 | Method for fermenting red bayberry with dregs |
| CN105199903A (en) * | 2015-10-15 | 2015-12-30 | 丁建辉 | Method for producing Xianju waxberry brandy from waxberry concentrated juice |
| CN107227235A (en) * | 2017-08-04 | 2017-10-03 | 张容恺 | The brewing method of red hayberry wine |
| CN107312697A (en) * | 2017-07-28 | 2017-11-03 | 湖南源绿科技有限公司 | A kind of cereal Nectar wine and preparation method thereof |
| CN115247109A (en) * | 2021-04-27 | 2022-10-28 | 安庆市绿丰园生态农业发展有限公司 | Preparation method and processing equipment of waxberry fruit wine |
-
2005
- 2005-01-10 CN CN 200510000538 patent/CN1660994A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102191152A (en) * | 2011-05-06 | 2011-09-21 | 湖南瑞生源生物科技有限公司 | Method for fermenting red bayberry with dregs |
| CN105199903A (en) * | 2015-10-15 | 2015-12-30 | 丁建辉 | Method for producing Xianju waxberry brandy from waxberry concentrated juice |
| CN105199903B (en) * | 2015-10-15 | 2018-02-06 | 丁建辉 | The method that celestial plum brandy is produced using red bayberry inspissated juice as raw material |
| CN107312697A (en) * | 2017-07-28 | 2017-11-03 | 湖南源绿科技有限公司 | A kind of cereal Nectar wine and preparation method thereof |
| CN107227235A (en) * | 2017-08-04 | 2017-10-03 | 张容恺 | The brewing method of red hayberry wine |
| CN115247109A (en) * | 2021-04-27 | 2022-10-28 | 安庆市绿丰园生态农业发展有限公司 | Preparation method and processing equipment of waxberry fruit wine |
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