CN1800336A - Dry type or half-dry type fruit honey wine and its preparation method - Google Patents
Dry type or half-dry type fruit honey wine and its preparation method Download PDFInfo
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- CN1800336A CN1800336A CN 200510036116 CN200510036116A CN1800336A CN 1800336 A CN1800336 A CN 1800336A CN 200510036116 CN200510036116 CN 200510036116 CN 200510036116 A CN200510036116 A CN 200510036116A CN 1800336 A CN1800336 A CN 1800336A
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Abstract
The invention discloses a dry type or semi-dry type fruit confectionery wine and method for preparation, wherein the wine is prepared through mixing fermentation liquor of 70-80 wt% of fresh fruit juice with 20-30 wt% of 40-60Brix concentrated fruit juice. The preparing process comprises charging levulose and glucose into fruit juice during the fermentation process, making concentrated fruit juice from fruit juice through low-temperature ice crystal method or film enriching method, mixing high degree spirit with concentrated fruit juice, stewing, asepsis filtering, bottling, finally microwave sterilizing and ageing.
Description
Technical field
The present invention relates to a kind of fermentation fruit wine, refer in particular to a kind of dry type or half-dry type fruit honey wine, the invention still further relates to the preparation method of this fruit honey wine.
Background technology
At present, the manufacture craft of fruit fermented wine be generally squeeze the juice, fermentation, ageing, clarification, filtration, sterilization etc. its manufacture craft all exists following problems and deficiency: thus 1, need when blending, add the spirituosity amount that edible ethanol improves finished wine for preservation period.2, in making processes, adopted the sterilising method of heating, loss fruit juice nutrient composition and fragrance.3, when blending, can only add a small amount of fruit drink.4, carry out temperature control (15～20 ℃) fermentation in order to improve fermented quality, this moment, sucrose inversion was that Nulomoline is slower with the spirituosity amount of sucrose raising finished wine, was unfavorable for fermentation.The problems referred to above cause that the wine body owes plentiful, aroma owes mellow, fruit characteristic local flavor is not strong, and difficulty improves grade.
Summary of the invention
One of them purpose of the present invention is to provide that a kind of former fruital flavor is strong, the wine body is plentiful, and mouthfeel is mellow, soft, nutrition content height, and former flavor loss is few, the dry type or the half-dry type fruit honey wine of strong fruit variety characteristic local flavor.
Another object of the present invention is to provide the feasible above-mentioned dry type of a kind of operational path or the preparation method of half-dry type fruit honey wine.
Last purpose of the present invention is achieved in that a kind of dry type or half-dry type fruit honey wine, be to be mixed and processed with the fermentating wine of the green fruit juice of 70～80% weight parts and 40～65Brix fruit juice concentrate of 20～30% weight parts, its alcoholic strength is 12～18 ° of V, with the glucose meter total reducing sugar is 60～180g/L, with citrometer total acid 4.0～7.2g/L.
Back of the present invention one purpose is achieved in that the preparation method of a kind of dry type or half-dry type fruit honey wine, comprise that the preparation of wine liquid, fruit juice concentrate prepare, blend, clarify after-filtration, freezing after-filtration, bottling, sterilization, ageing, wherein wine liquid preparation comprises that again fresh fruit pulp squeezes the juice and ferment, in fruit juice, add equivalent fructose and glucose during fermentation, and be stirred to fully dissolving, total reducing sugar is lower than 220g/L, transfer the fruit juice temperature to being lower than 15 ℃ immediately, consumption by 0.1～0.3 kilogram of/ton fruit juice adds people's yeast, and adjusts SO in the fruit juice
2Content reaches 30～100mg/L, and to adjust to fruit juice acidity with citrometer with citric acid be 4.0～7.2g/L, the sealing oxygen barrier, at 12～25 ℃ of bottom fermentations, when the fruit juice total reducing sugar was reduced to 130g/L, sugaring transferred to 220g/L with the fruit juice total reducing sugar once more, continued to ferment when the fruit juice total reducing sugar is reduced to 20g/L, separating and filtering gets wine liquid, and wine liquid is 15～20 ℃ of secondary fermentation; The fruit juice concentrate preparation is that the fruit pulp squeezing juice is filtered back low temperature ice crystal method or membrane concentration method, and finished product is in-18 ℃ of preservations; Microwave disinfection is adopted in the blended liquor sterilization.
When blending, adjust free SO among the preparation method of above-mentioned dry type or half-dry type fruit honey wine
2Content is lower than 50mg/L.
The clarification after-filtration is to add the bentonite clarifying treatment 8～13 days by the consumption of 1.2～1.5g/L liquid among the preparation method of above-mentioned dry type or half-dry type fruit honey wine, gets supernatant liquor and carries out filtration treatment with turbid formula strainer.
Among the preparation method of above-mentioned dry type or half-dry type fruit honey wine freezing after-filtration be with former wine at-5～7 ℃ down after freezing 5～10 days, carry out micro-pore-film filtration.
The core temperature of microwave disinfection is higher than time of 50 ℃ and should surpasses 5 minutes among the preparation method of above-mentioned dry type or half-dry type fruit honey wine, and final temperature is 60 ℃.
When the pectin content among the preparation method of above-mentioned dry type or half-dry type fruit honey wine in the fruit syrup is higher than 10g/L, also should adds during fermentation and be no less than the 0.1g/L polygalacturonase.
The present invention compared with prior art has following advantage:
(1) dry type of the present invention or half-dry type fruit honey wine have that former fruital flavor is strong, the wine body is plentiful, and mouthfeel is mellow, soft, and the advantage that nutrition content is high adapts to the developing direction of national fruit wine industry.
(2) can solve when carrying out temperature control (15～20 ℃) fermentation with adding equivalent fructose and glucose that sucrose inversion is that Nulomoline is slower when improving the spirituosity amount of finished wine with sucrose, be unfavorable for the fermentation technique problem.
(3) adopt earlier fermentation segmentation sugaring to improve the spirituosity amount of finished wine, solve that traditional technology is added edible ethanol when blending and the deficiency that influences mouthfeel.
(4) make whole process and do not take the heat kill bacterium, and add when blending and make fruit juice concentrate with low temperature ice crystal method or membrane concentration method, the characteristic wind that increases fresh fruit than traditional technology several times ground is hidden.
(5) adopt after the bottling tamponade by microwave tunnel and carry out ageing after the sterilization, comprehensively improve the quality and the class of fruit wine.
Description of drawings
Below in conjunction with drawings and Examples the present invention is described in further detail, but does not constitute any limitation of the invention.
Fig. 1 is a process flow diagram of the present invention.
Embodiment
Dry type of the present invention or half-dry type fruit honey wine, be to be mixed and processed with the fermentating wine of the green fruit juice of 70～80% weight parts and 40～65Brix fruit juice concentrate of 20～30% weight parts, its alcoholic strength is 12～18 ° of V, with the glucose meter total reducing sugar is 60～180g/L, with citrometer total acid 4.0～7.2g/L.As shown in Figure 1, preparation method of the present invention comprises mainly that green fruit is squeezed the juice, fermentative preparation wine liquid, preparation fruit juice concentrate, blend, clarify after-filtration, freezing after-filtration, bottling, sterilization, ageing, and details are as follows to each processing step below:
1. squeeze the juice: be with fresh fruit through the peeling or shell obtain pulp after the squeezing pulp obtain new fruit drink.
2. fermentative preparation wine liquid: add equivalent fructose and glucose in fruit juice, and be stirred to dissolving fully, total reducing sugar is lower than 220g/L, transfers fruit to count temperature to being lower than 15 ℃ immediately, adds people's yeast by the consumption of 0.1～0.3 kilogram of/ton fruit juice, and adjusts SO in the fruit juice
2Content reaches 30～100mg/L, and fruit juice acidity is adjusted to 4.0～7.0g/L (with citrometer) with citric acid, the sealing oxygen barrier, at 12～25 ℃ of bottom fermentations, when the fruit juice total reducing sugar was reduced to 130g/L, sugaring transferred to 220g/L with the fruit juice total reducing sugar once more, continued to ferment when the fruit juice total reducing sugar is reduced to 20g/L, get wine liquid with whizzer and flame filter press separating and filtering, wine liquid is 15～20 ℃ of secondary fermentation.
3. preparation fruit juice concentrate: new fruit drink is filtered the back make the fruit juice concentrate of 40～65Brix with low temperature ice crystal method or membrane concentration method, standby in-18 ℃ of preservations.
4. blend:, adjust free SO with the wine liquid of 70～80% weight parts fruit juice concentrate thorough mixing with addition of 40～65Brix of last 20～30% weight parts
2Content is lower than 50mg/L.
5. clarification after-filtration: after allotment mixes, added the bentonite clarifying treatment 8～13 days, get supernatant liquor and carry out filtration treatment with turbid formula strainer and obtain former wine by the consumption of 1.2～1.5g/L liquid.
6. freezing after-filtration: former wine after under-5～-7 ℃ freezing 5～10 days, is carried out micro-pore-film filtration.
7. bottling: with the bottling of filtering wine, tamponade.
8. sterilization and ageing: the fruit wine after will bottling carries out sterilization and ageing by microwave tunnel, and the core temperature that should control wine the working time of microwave tunnel was higher than 50 ℃ time above 5 minutes, and final temperature is 60 ℃.
Embodiment 1
The preparation of dry type or half-dry type lichee mulse
Fresh lichee with machinery or artificial peeling, stoning after, obtain Normal juice with the double clamp squeezing, do not limit kind as the Lychee juice of fermentation processing, be good as the Lychee juice of inspissated juice processing to adopt osmanthus flavor and emerging fragrant litchi.
2. fermentative preparation wine liquid: recording the Lychee juice total reducing sugar is 18Brix, add concentration and be 58 jin of 70% equivalent fructose and glucose syrups in 1 ton of fruit juice, France produces 0.2 kilogram of QA23 wine brewing, and fully stirs, synchronously the fruit juice temperature is transferred to and be lower than 15 ℃, and adjust SO in the fruit juice with potassium metabisulfite
2Content reaches 70mg/L, with citric acid fruit juice acidity is adjusted to 7.0g/L (with citrometer), the sealing oxygen barrier, at 15 ℃ of bottom fermentations, when the fruit juice total reducing sugar is reduced to 130g/L, add concentration once more and be 130 kilograms of 70% equivalent fructose and glucose syrups the fruit juice total reducing sugar is transferred to 220g/L, continue fermentation; When the fruit juice total reducing sugar is reduced to 20g/L, get wine liquid with whizzer and flame filter press separating and filtering, under 15 ℃ of conditions, store.
3. preparation fruit juice concentrate: osmanthus flavor and emerging fragrant litchi pulp squeezing juice are filtered the back earlier with concentrated membrane concentration, inject the freeze concentration device then, be concentrated into 50Brix by the ice crystal method under-15 ℃ condition ,-18 ℃ of preservations are standby.
4. blend:, adjust free SO with the fruit juice concentrate thorough mixing of 800 liters wine liquid with addition of last 200 liters 50Brix
2Content is lower than 50mg/L.
5. clarification after-filtration: after the allotment, the consumption of pressing 1.3g/L liquid added the bentonite clarifying treatment 9 days, got supernatant liquor and carried out filtration treatment with diatomite filter.
6. freezing after-filtration: at-5 ℃ down after freezing 8 days, with the degerming plate filtration made from fiber and diatomite of aperture 0.5 μ m, via hole diameter is the tubular fibre microvoid pore membrane filtration sterilization of 0.25 μ m again, must finished wine with former wine.
7. bottling: with the finished wine transparent bottle of 750ml of packing into, the tamponade sealing.
8. sterilization and ageing: finished product carries out sterilization and ageing by microwave tunnel, adjusts the power and the gait of march of microwave tunnel, and just fruit wine core temperature in microwave field was higher than 50 ℃ time above 5 minutes, and final temperature is 60 ℃.
Be detected as the product alcoholic strength greater than 12 ° of V, total reducing sugar is greater than 100g/L, and acidity (with citrometer) is greater than 4.0g/L, and SO dissociates
2Content is lower than 50mg/L.
Embodiment 2
The preparation of dry type or half-dry type apple mulse
1. the apple after the results stores 30 days approximately, and the starch in fruit all is converted into sugar and just squeezes the juice, and first spray Cleaning for High Capacity fruit, presses juice extractor with spiral and obtains Normal juice to the broken diameter 3～4mm of fruit with Mechanical Crushing.
2. fermentative preparation wine liquid: recording the Sucus Mali pumilae total reducing sugar is 18Brix, in 1 ton of fruit juice, add concentration and be 58 jin of 70% equivalent fructose and glucose syrups, France produces 0.2 kilogram of QA23 wine brewing, 0.1 kilogram polygalacturonase, and fully stir, to really count temperature synchronously to being lower than 15 ℃, and adjust SO in the fruit juice with potassium metabisulfite
2Content reaches 70mg/L, with citric acid fruit juice acidity is adjusted to 7.0g/L (with citrometer), and the sealing oxygen barrier is at 15 ℃ of bottom fermentations; When the fruit juice total reducing sugar was reduced to 130g/L, adding concentration once more was that 70% equivalent fructose and 130 kilograms of sugarings of glucose syrup transfer to 220g/L with the fruit juice total reducing sugar, continued fermentation; When the fruit juice total reducing sugar is reduced to 20g/L, get wine liquid with whizzer and flame filter press separating and filtering; Add 0.1 kilogram of polygalacturonase by filtered juice per ton, and fully stir, use whizzer and flame filter press separating and filtering after 3 days again, under 15 ℃ condition, preserve.
3. preparation fruit juice concentrate: apple is crossed after the filtered juice earlier with concentrating membrane concentration, injected the freeze concentration device then, be concentrated into 50Brix by the ice crystal method under-15 ℃ condition ,-18 ℃ of preservations are standby.
4. blend:, adjust free SO with the fruit juice concentrate thorough mixing of 800 liters wine liquid with addition of last 200 liters 50Brix
2Content is lower than 50mg/L.
5. clarification after-filtration: after the allotment, the consumption of pressing 1.3g/L liquid added the bentonite clarifying treatment 9 days, got supernatant liquor and carried out filtration treatment with diatomite filter.
6. freezing after-filtration: at-5 ℃ down after freezing 8 days, with the degerming plate filtration made from fiber and diatomite of aperture 0.5 μ m, via hole diameter is the tubular fibre microvoid pore membrane filtration sterilization of 0.25 μ m again, must finished wine with former wine.
7. bottling: with the finished wine transparent bottle of 750ml of packing into, the tamponade sealing.
8. sterilization and ageing: finished product carries out sterilization and ageing by microwave tunnel, adjusts the power and the gait of march of microwave tunnel, and just fruit wine core temperature in microwave field was higher than 50 ℃ time above 5 minutes, and final temperature is 60 ℃.
Detection is made the finished wine precision greater than 12 ° of V, and total reducing sugar is greater than 100g/L, and acidity (with citrometer) is greater than the free SO of 4.0g/L.
2Content is lower than 50mg/L.
Claims (7)
1. dry type or half-dry type fruit honey wine, it is characterized in that being mixed and processed with the fermentating wine of the green fruit juice of 70～80% weight parts and 40～65Brix fruit juice concentrate of 20～30% weight parts, its alcoholic strength is 12～18 ° of V, with the glucose meter total reducing sugar is 60～180g/L, with citrometer total acid 4.0～7.2g/L.
2. the preparation method of described dry type of claim 1 or half-dry type fruit honey wine, comprise that the preparation of wine liquid, fruit juice concentrate prepare, blend, clarify after-filtration, freezing after-filtration, bottling, sterilization, ageing, wherein wine liquid preparation comprises that again fresh fruit pulp squeezes the juice and ferment, it is characterized in that: in fruit juice, add equivalent fructose and glucose during fermentation, and be stirred to fully dissolving, total reducing sugar is lower than 220g/L, transfer the fruit juice temperature to being lower than 15 ℃ immediately, consumption by 0.1～0.3 kilogram of/ton fruit juice adds people's yeast, and adjusts SO in the fruit juice
2Content reaches 30～100mg/L, and to adjust to fruit juice acidity with citrometer with citric acid be 4.0～7.2g/L, the sealing oxygen barrier, at 16～20 ℃ of bottom fermentations, when the fruit juice total reducing sugar was reduced to 130g/L, sugaring transferred to 220g/L with the fruit juice total reducing sugar once more, continued to ferment when the fruit juice total reducing sugar is reduced to 20g/L, separating and filtering gets wine liquid, and wine liquid is 15～20 ℃ of secondary fermentation; The fruit juice concentrate preparation is that the fruit pulp squeezing juice is filtered back low temperature ice crystal method or membrane concentration method, and finished product is in-18 ℃ of preservations; Microwave disinfection is adopted in the blended liquor sterilization.
3. preparation method according to claim 2 is characterized in that adjusting free SO when blending
2Content is lower than 50mg/L.
4. preparation method according to claim 2, the consumption that it is characterized in that clarifying after-filtration and be by 1.2～1.5g/L liquid added the bentonite clarifying treatment 8～13 days, got supernatant liquor and carried out filtration treatment with turbid formula strainer.
5. preparation method according to claim 2, it is characterized in that freezing after-filtration be with former wine at-5～7 ℃ down after freezing 5～10 days, carry out micro-pore-film filtration.
6. preparation method according to claim 2, the core temperature that it is characterized in that microwave disinfection are higher than time of 50 ℃ and should surpass 5 minutes, and final temperature is 60 ℃.
7. preparation method according to claim 2 when it is characterized in that pectin content in the fruit syrup is higher than 10g/L, also should add during fermentation and be no less than the 0.1g/L polygalacturonase.
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| CN106497738A (en) * | 2017-01-05 | 2017-03-15 | 山东齐国盛世酒业酿造有限公司 | A kind of high alcohol content Chinese data wine and preparation method thereof |
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| CN1307096A (en) * | 1999-01-22 | 2001-08-08 | 王炳金 | Jujube dry red wine and producing method thereof |
| CN1240824C (en) * | 2003-11-11 | 2006-02-08 | 李志坚 | Dry or semidry type litchi wine and its production method |
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| CN106479789A (en) * | 2016-09-18 | 2017-03-08 | 燕京啤酒(桂林漓泉)股份有限公司 | A kind of beer-brewing method and the product that keep medicated beer fresh taste to improve its foaming properties simultaneously |
| CN106497738A (en) * | 2017-01-05 | 2017-03-15 | 山东齐国盛世酒业酿造有限公司 | A kind of high alcohol content Chinese data wine and preparation method thereof |
| CN106635733A (en) * | 2017-01-05 | 2017-05-10 | 山东齐国盛世酒业酿造有限公司 | Chinese jujube vinegar and preparation method thereof |
| CN106666310A (en) * | 2017-01-05 | 2017-05-17 | 山东齐国盛世酒业酿造有限公司 | Fermented red date beverage and preparation method thereof |
| CN108690782A (en) * | 2017-04-10 | 2018-10-23 | 李杨 | The brewage process of fragrant and sweet fruity white wine and fragrant and sweet fruity white wine and usage thereof |
| CN108690782B (en) * | 2017-04-10 | 2021-06-01 | 李杨 | Brewing process of fragrant and sweet fruity white spirit, fragrant and sweet fruity white spirit and use method thereof |
| CN107557224A (en) * | 2017-10-18 | 2018-01-09 | 湖北工业大学 | A kind of honey raisin tree health lycium chinense and its brewing method |
| CN107557224B (en) * | 2017-10-18 | 2021-01-01 | 湖北工业大学 | Hovenia acerba and Chinese wolfberry health wine and brewing method thereof |
| CN109486608A (en) * | 2018-12-28 | 2019-03-19 | 广东省农业科学院果树研究所 | A method of litchi spirit is brewed using dried litchi |
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| CN100352910C (en) | 2007-12-05 |
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