CN1730646A - Dry type fruit wine brewing method using tropical or subtropical fruit as raw material - Google Patents
Dry type fruit wine brewing method using tropical or subtropical fruit as raw material Download PDFInfo
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- CN1730646A CN1730646A CN 200510036274 CN200510036274A CN1730646A CN 1730646 A CN1730646 A CN 1730646A CN 200510036274 CN200510036274 CN 200510036274 CN 200510036274 A CN200510036274 A CN 200510036274A CN 1730646 A CN1730646 A CN 1730646A
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- torrid zone
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Abstract
The invention provides a process for brewing dry type fruit wine by using tropical or subtropical fruits as the raw material, which comprises the following steps, (1) producing mashed fruits, (2) charging degumming enzymes, (3) separating juice from the mashed fruit, obtaining fruit juice, (4) charging thermostable yeast into the fruit juice for fermentation, (5) filtering and settling the fermentation extract obtained in step (4), charging 0.02-0.12 wt% of hydrophilic sucrose fatty acid ester for curing, (6) subjecting the wine base obtained in step (5) to allocating, cryothermal treatment and germ-free filtration.
Description
Technical field
The present invention relates to the brew method of dry-type fruit wine.More specifically, relating to a kind of is the method for raw material brew dry-type fruit wine with the torrid zone or subtropical fruit.
Background technology
With the torrid zone, subtropical fruit wine brewing it is arranged from ancient times in China south, general employing is soaked, the blending techniques brew, in recent years, along with science and technology development, brewing technology has had further development, half fermentation occurred and partly blent fruit wine, because characteristics such as subtropical fruit gel content height, it is perfect that brewing technology still can't reach.
CN1262319A discloses a kind of brew method of Yulin fruit wine, wherein fruit cleaned, after the fragmentation, added white sugar and carry out mesophilic digestion, after pressing juice, filtering with thermotolerant yeast, the heavy clear enzyme of adding pectin carries out pectin and sinks clearly, adopts the deepfreeze thermal processing method to carry out aging processing then.
CN1234435A discloses a kind of fresh-fruit wine and manufacture method thereof, after wherein fresh fruit being cleaned, injects yeast and carries out mesophilic digestion, then sealing.
It is the method for raw material making fruit wine with the torrid zone or subtropical fruit that the applicant discloses a kind of in CN1438309A.But this method exists fruit wine oxidizing brown stain in aging process to influence the problem of fruital and local flavor.
Thereby, still need to be fit to the brewing method of the torrid zone and the characteristics of subtropical fruit, the nutritive ingredient that can keep fruit, fruital and local flavor.
Summary of the invention
In view of above situation, the applicant is through further investigation, a kind of nonionogenic tenside--sucrose fatty ester of high effect nontoxic is added in discovery in aging process, can keep and prolong the tempting fruital of former fruit, local flavor effectively and avoid wine body oxidizing brown stain in aging process, thereby finish the present invention.
The brewing method that the purpose of this invention is to provide the characteristics of a kind of suitable torrid zone and subtropical fruit, the nutritive ingredient that can keep fruit, fruital and local flavor.
Particularly, the invention provides a kind of is the method for raw material brew dry-type fruit wine with the torrid zone or subtropical fruit, and this method may further comprise the steps:
A) be that raw material is made pulp with the torrid zone or subtropical fruit;
B) adding degummase in pulp carries out enzymeization and comes unstuck;
C) pulp after enzymeization is come unstuck carries out juice and separates and obtain fruit juice;
D) adding thermotolerant yeast in step c) gained fruit juice ferments under the temperature between 20～40 ℃ and obtains the fermented juices that the wine degree is 5～15 degree;
E) with after the filtration of step d) gained fermented juice and sinking clearly, the wetting ability sucrose fatty ester that adds 0.02～0.12% (weight) carries out aging ageing;
F) the wine base after the aging ageing of step e) is allocated, freezing treatment and sterile filtration.
The described torrid zone or subtropical fruit are preferably from carambola, pineapple, loquat, lichee, pawpaw, red hair durian, banana, longan, rambutan and combination thereof.The combination of loquat, pineapple and carambola more preferably.
In a kind of preferred embodiment, the liquid SO2 that adds 0.01～0.03% (weight) in the described pulp of step a) is with anticorrosion and anti-oxidant.
In a kind of preferred embodiment, the HLB value of described sucrose fatty ester is greater than 15.
In a kind of preferred embodiment, the pectin decomposing enzyme that adds 0.05～0.2% (weight) in the step b) carries out enzymeization and comes unstuck.
Because sucrose fatty ester is as a kind of tensio-active agent, its molecule is at wine median surface oriented adsorption, thereby the reduction surface tension forms protective membrane, and effectively the arrestin qualitative change prevents protein precipitation, and can suppress microorganism growth.In addition, sucrose fatty ester free from extraneous odour.Therefore, we select to add a kind of nonionogenic tenside-sucrose fatty ester of high effect nontoxic in the process of brew dry-type fruit wine (the HLB value is more than 15, hydrophilic), can keep and prolong tempting fruital, the local flavor of former fruit effectively, and avoid the oxidation in aging process of wine body, produce brown stain, make vinosity can keep heavy clear vitreous state for a long time; Make that wine liquid is smooth when drinking, fine and smooth, mouthfeel is good.
Embodiment
Embodiment 1
Raw material: loquat, pineapple, carambola.
Proportioning (in clean fruit juice): loquat juice 500kg, total reducing sugar 9～11 degree; Pineapple juice 300kg, total reducing sugar 15～19 degree; Star fruit juice 200kg, total reducing sugar 15～16 degree.
Brew method: a) select loquat, pineapple, carambola fresh and that ripening degree is higher, pulp is also made in its cleaning, peeling stoning respectively; B) adding degummase respectively carries out enzymeization and comes unstuck; C) pulp after enzymeization is come unstuck carries out juice and separates and obtain fruit juice; D) fruit juice is put into three fermentor tanks respectively, and added thermotolerant yeast and ferment under the temperature between 20～40 ℃, the time is 10 20 days, and obtaining the wine degree is the fermented juices of 5～15 degree; E) fermented juice is filtered and sink clear back and mix, the wetting ability sucrose fatty ester that adds 0.02～0.12% (weight) carries out aging ageing processing; F) the wine base after the aging ageing is allocated, freezing treatment, its freezing temp is-8～-13 ℃, the time is 36 hours, and then carries out sterile filtration, canned etc., is dry-type fruit wine.
Claims (6)
1, a kind of is the method for raw material brew dry-type fruit wine with the torrid zone or subtropical fruit, and this method may further comprise the steps:
A) be that raw material is made pulp with the torrid zone or subtropical fruit;
B) adding degummase in pulp carries out enzymeization and comes unstuck;
C) pulp after enzymeization is come unstuck carries out juice and separates and obtain fruit juice;
D) adding thermotolerant yeast in step c) gained fruit juice ferments under the temperature between 20～40 ℃ and obtains the fermented juices that the wine degree is 5～15 degree;
E) with after the filtration of step d) gained fermented juice and sinking clearly, the wetting ability sucrose fatty ester that adds 0.02～0.12% (weight) carries out aging ageing;
F) the wine base after the aging ageing of step e) is allocated, freezing treatment and sterile filtration.
2, according to claim 1 is the method for raw material brew dry-type fruit wine with the torrid zone or subtropical fruit, and the wherein said torrid zone or subtropical fruit are selected from carambola, pineapple, loquat, lichee, pawpaw, red hair durian, banana, longan, rambutan and combination thereof.
3, according to claim 1 is the method for raw material brew dry-type fruit wine with the torrid zone or subtropical fruit, and the wherein said torrid zone or subtropical fruit are the combination of loquat, pineapple and carambola.
4, be the method for raw material brew dry-type fruit wine according to the arbitrary described of claim 1 to 3 with the torrid zone or subtropical fruit, wherein add the liquid SO of 0.01～0.03% (weight) in the described pulp of step a)
2With anticorrosion and anti-oxidant.
5, be the method for raw material brew dry-type fruit wine according to the arbitrary described of claim 1 to 3 with the torrid zone or subtropical fruit, the HLB value of wherein said sucrose fatty ester is greater than 15.
6, be the method for raw material brew dry-type fruit wine according to the arbitrary described of claim 1 to 3 with the torrid zone or subtropical fruit, the pectin decomposing enzyme that wherein adds 0.05～0.2% (weight) in the step b) carries out enzymeization and comes unstuck.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510036274 CN1730646A (en) | 2005-08-04 | 2005-08-04 | Dry type fruit wine brewing method using tropical or subtropical fruit as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510036274 CN1730646A (en) | 2005-08-04 | 2005-08-04 | Dry type fruit wine brewing method using tropical or subtropical fruit as raw material |
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| CN1730646A true CN1730646A (en) | 2006-02-08 |
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| CN 200510036274 Pending CN1730646A (en) | 2005-08-04 | 2005-08-04 | Dry type fruit wine brewing method using tropical or subtropical fruit as raw material |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101586070B (en) * | 2009-06-10 | 2012-07-25 | 海南省农垦设计院 | Method for brewing starfruit wine |
| CN103289848A (en) * | 2013-06-26 | 2013-09-11 | 贵州苗都酒业有限公司 | A method for processing flavored fruit beer |
| CN103305368A (en) * | 2013-06-17 | 2013-09-18 | 劳卓昌 | Method for making papaya wine through low temperature fermentation |
| CN103484302A (en) * | 2013-10-10 | 2014-01-01 | 张月荣 | Sugar apple and nephelium lappaceum wine and production method thereof |
| CN104327992A (en) * | 2014-10-14 | 2015-02-04 | 江苏科技大学 | Spina date seed-longan fruit wine preparation method |
| CN104498287A (en) * | 2014-12-10 | 2015-04-08 | 岑健炘 | Preparation method of mixed wine containing rambutan |
| CN104987971A (en) * | 2014-12-11 | 2015-10-21 | 惠州学院 | Lychee-averrhoa carambola sweet wine brewing method |
| CN105713769A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Durian fruit wine |
| CN105713768A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Preparing method for durian fruit wine |
| CN107043665A (en) * | 2017-04-06 | 2017-08-15 | 焦红 | A kind of precious Rogor health liquor and preparation method thereof |
| CN107446740A (en) * | 2017-08-07 | 2017-12-08 | 广东省农业科学院果树研究所 | A kind of production technology of high-grade dry wine type pineapple wine |
| CN107557205A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | One kind is mixed to make papaya wine and preparation method thereof |
| CN110903933A (en) * | 2020-01-18 | 2020-03-24 | 广东桑醇酒业有限公司 | Method for brewing subtropical fruit wine and subtropical fruit wine |
-
2005
- 2005-08-04 CN CN 200510036274 patent/CN1730646A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101586070B (en) * | 2009-06-10 | 2012-07-25 | 海南省农垦设计院 | Method for brewing starfruit wine |
| CN103305368A (en) * | 2013-06-17 | 2013-09-18 | 劳卓昌 | Method for making papaya wine through low temperature fermentation |
| CN103289848A (en) * | 2013-06-26 | 2013-09-11 | 贵州苗都酒业有限公司 | A method for processing flavored fruit beer |
| CN103484302A (en) * | 2013-10-10 | 2014-01-01 | 张月荣 | Sugar apple and nephelium lappaceum wine and production method thereof |
| CN103484302B (en) * | 2013-10-10 | 2014-12-10 | 张月荣 | Sugar apple and nephelium lappaceum wine and production method thereof |
| CN104327992A (en) * | 2014-10-14 | 2015-02-04 | 江苏科技大学 | Spina date seed-longan fruit wine preparation method |
| CN104498287A (en) * | 2014-12-10 | 2015-04-08 | 岑健炘 | Preparation method of mixed wine containing rambutan |
| CN104498287B (en) * | 2014-12-10 | 2016-05-18 | 岑健炘 | A kind of preparation method of the modulation wine that contains rambutan |
| CN104987971A (en) * | 2014-12-11 | 2015-10-21 | 惠州学院 | Lychee-averrhoa carambola sweet wine brewing method |
| CN105713769A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Durian fruit wine |
| CN105713768A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Preparing method for durian fruit wine |
| CN107557205A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | One kind is mixed to make papaya wine and preparation method thereof |
| CN107043665A (en) * | 2017-04-06 | 2017-08-15 | 焦红 | A kind of precious Rogor health liquor and preparation method thereof |
| CN107446740A (en) * | 2017-08-07 | 2017-12-08 | 广东省农业科学院果树研究所 | A kind of production technology of high-grade dry wine type pineapple wine |
| CN110903933A (en) * | 2020-01-18 | 2020-03-24 | 广东桑醇酒业有限公司 | Method for brewing subtropical fruit wine and subtropical fruit wine |
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