CN1896215A

CN1896215A - Brewing method of red wine of bayberry claret

Info

Publication number: CN1896215A
Application number: CN 200610052087
Authority: CN
Inventors: 周文兴
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-06-22
Filing date: 2006-06-22
Publication date: 2007-01-17
Anticipated expiration: 2026-06-22
Also published as: CN100569935C

Abstract

Production of red bayberry red wine is carried out by classifying red bayberry, crush pulping, squeezing, adjusting ingredients, cooling, pre-fermenting, post-fermenting, clarifying, freeze brewing, blending and hyperfiltration membrane filtering. The red wine reaches to 11degree. It is clear and transparent, stable and nutritious and has health-care function.

Description

Brewing method of red wine of bayberry claret

[technical field]

The present invention relates to brewing method of red wine of bayberry claret.

[background technology]

Red bayberry mainly originates in river, Zhejiang, Fujian one band in China, and face is wide in a large number.Red bayberry, as the time green fruit, the mature period high temperature and rainy, the not anti-fortune of the utmost point has saying of " head day being fresh, variable color next day; three spoiled ", annual quantity of wasting because of rotting is very big, and is serious to orchard worker's income influence, seriously hindered the Economic development in the place of production, so, under the situation that fresh-keeping problem can not effectively be solved, red bayberry is carried out deep processing, the value added of exploitation red bayberry becomes the important topic of our research.It is important exploitation to the red bayberry value added that red bayberry is made red bayberry wine, and traditional red bayberry wine is that producing and manufacturing technique is outmoded with liquor infusion red bayberry, and red bayberry wine mouthfeel, colourity, the transparency made all do not reach excellent state.

[summary of the invention]

Purpose of the present invention solves the problems of the prior art exactly, proposes a kind of brewing method of red wine of bayberry claret, and the red bayberry (myrica rubra) dry wine wine of producing is ruby, pure and mild, the long times of aftertaste, aloof from politics and material pursuits transparent of local flavor.

For achieving the above object, the present invention proposes a kind of brewing method of red wine of bayberry claret, comprise the steps:

Crushing and beating: with hollander red bayberry is carried out fragmentation, and stoning;

Press extracting juice: the fruit juice squeezing machine squeezing juice that crushing and beating is good;

Composition is adjusted: fruit juice is analyzed, carried out about sugaring adjustment first time pol to 14%, lay particular stress on sulfurous acid to 0.012% according to its composition;

Cooling: with about thin plate water cooler controlled temperature to 15 ℃;

Primary fermentation: after former slip is gone into jar, add yeast juice, do to ferment after aseptic compressed air stirs, the total reducing sugar deduction that adds the required adding that calculates according to finished wine degree and fruit juice composition during to second day for the first time added part surplus half, add remaining sugar during to the 4th day; Leavening temperature is controlled at 18 ℃-25 ℃; Ask during fermentation and be controlled at 7-15 days;

Secondary fermentation: carry out repeatedly tank switching, upper strata wine liquid is extracted, the product temperature control is at 16 ℃-18 ℃, and fermentation time was controlled at 8-12 days;

Clarification: adopt in gelatin and 0.5-1 above freezing ℃ freezing insulation that extracting solution is carried out orange clearly;

Freezing ageing: after clarifying fruit wine removed throw out, freezing insulation was about 15-20 days and carry out tank switching in 0.5-1 above freezing ℃; With

Blend: adjust composition according to the finished wine standard, simultaneously with deployed wine, freezing insulation is 5-7 days in 0.5-1 above freezing ℃.

As preferably, before the crushing and beating step, also comprise the red bayberry sorting: remove immature, septic red bayberry and other impurity.

As preferably, after blending step, also comprise ultrafiltration membrance filter: adopt the ultrafiltration membrance filter machine that deployed wine is filtered.

As preferably, comprise three tank switchings and three sealings in the described secondary fermentation step.

Beneficial effect of the present invention: the present invention is by three sugaring primary fermentations, the brew method of three tank switchings and three sealing secondary fermentation is produced red bayberry (myrica rubra) dry wine wine, the wine degree of the red bayberry (myrica rubra) dry wine wine of producing is about 11 degree, be fit to the health care of present people's pay attention to day by day and to the demand of low alcohol, and its bartender stayed the right color and luster of dying young of red bayberry, is ruby, pleasing coordination, clear is glossy; Red bayberry fruital and the graceful sweet-smelling of coordinating that happy uniqueness is arranged, mellow tasty and refreshing, good stability, the red bayberry (myrica rubra) dry wine wine of producing be a kind ofly be of high nutritive value, local flavor is pure and mild, long times of aftertaste, aloof from politics and material pursuits transparent dry-type fruit wine, China's dry-type fruit wine assortment have been enriched, improve the dry wine quality scale, strengthened the international competitiveness of China's red wine.

Feature of the present invention and advantage will be elaborated in conjunction with the accompanying drawings by embodiment.

[description of drawings]

Fig. 1 is the schema of brewing method of red wine of bayberry claret.

[embodiment]

Fig. 1 is the schema of brewing method of red wine of bayberry claret.Comprise the steps:

Red bayberry sorting 1: remove immature, septic red bayberry and other impurity; The red bayberry sunny day is gathered, and sub-elects mellow fruit, rejects Chinese olive and mould decayed fruit, and good sorting is used the clear water wash clean then.

Crushing and beating 2: with hollander red bayberry is carried out fragmentation, and stoning; And in time add a certain amount of sanitas, in case the microbiological contamination of fruit matter is rotten.

Press extracting juice 3: the fruit juice squeezing machine squeezing juice that crushing and beating is good; With juice with the squeezing machine press filtration and put into jar.

Composition adjusts 4: fruit juice is analyzed, carried out about sugaring adjustment first time pol to 14%, lay particular stress on sulfurous acid to 0.012% according to its composition; If pol is 7.3% behind the analysis of components, be that every liter of fruit juice of 115% calculating needs about 170 grams of sugaring according to the finished wine degree; Adding 75 gram white sugar, 180 milligrams of potassium sulfites by every liter of fruit juice of first sugaring then stirs.

Cooling 5: with about thin plate water cooler controlled temperature to 15 ℃.

Primary fermentation 6: after former slip is gone into jar, add yeast juice, do to ferment after aseptic compressed air stirs, the total reducing sugar deduction that adds the required adding that calculates according to finished wine degree and fruit juice composition during to second day for the first time added part surplus half, add remaining sugar during to the 4th day; Leavening temperature is controlled at 18 ℃-25 ℃; Fermentation time was controlled at 7-15 days; Pump in the jar with pump, and then add 4% yeast juice by weight percentage in jar, stir with aseptic compressed air, pulp just begins to enter primary fermentation after several hours, and the temperature of primary fermentation is about 20 ℃, fermentation time be controlled at 12 die young about; Add 50 gram white sugar during primary fermentation to the second day; Primary fermentation to the adds 50 remaining gram white sugar in the time of four days.Treat to separate immediately after the primary fermentation operation finishes, draw clear liquid with the siphon method, remaining juice separates slag and fermented liquid with stainless steel filter plant squeeze and filter.

Secondary fermentation 7: carry out repeatedly tank switching, upper strata wine liquid is extracted, the product temperature control is at 16 ℃-18 ℃, and fermentation time was controlled at 8-12 days; To carry out three tank switchings and three sealings in secondary fermentation 7 steps; To enter the secondary fermentation operation after squeezeding juice and the fermented liquid merging earlier, the secondary fermentation temperature is controlled at about 18 ℃, and fermentation time was controlled at about 10 days.Residual sugar content reaches below 0.2% and gets final product to the fermented liquid, carries out three tank switchings and three sealings then, and this process changes upper strata wine liquid in the jar after the sterilization over to, the wine branch is reclaimed in the precipitation distillation of lower floor, behind each tank switching, sampling and measuring wine degree is added deodorizing alcohol to 11%-12%.

Clarification 8: adopt in gelatin and 0.5-1 above freezing ℃ freezing insulation that extracting solution is carried out orange clearly; Freezing insulation was clarified in 2 days, and the wine liquid after the clarification is allocated, and proportionately the product quality requires batching, the rating calculation of the add-on meat dishes to go with liquor of various raw materials.

Freezing ageing 9: after clarifying fruit wine removed throw out, freezing insulation was about 15-20 days and carry out tank switching in 0.5-1 above freezing ℃; With

Blend 10: adjust composition according to the finished wine standard, simultaneously with deployed wine, freezing insulation is 5-7 days in 0.5-1 above freezing ℃, carries out freezing.Preferably, deployed wine is incubated 6 days under 0.8 degree situation above freezing, takes advantage of cold filtration, according to circumstances add an amount of potassium metabisulfite.

Ultrafiltration membrance filter 11: adopt the ultrafiltration membrance filter machine that deployed wine is filtered, carry out can at last.

The technical indicator of the red bayberry (myrica rubra) dry wine wine that present method is produced is: product wine degree: 10-13%; Total reducing sugar:＜4.0g/L; Total acid: about 6.0g/L, sugar-free extract: about 16%.Color and luster is ruby, pleasing coordination, clear is glossy; The red bayberry fruital and the graceful sweet-smelling of coordinating of happy uniqueness are arranged, mellow tasty and refreshing, good stability.

The foregoing description is to further specify of the present invention, is not limitation of the invention, any method after the conversion of the present invention is all belonged to protection scope of the present invention.

Claims

1. brewing method of red wine of bayberry claret is characterized in that: comprise the steps:

Crushing and beating (2): with hollander red bayberry is carried out fragmentation, and stoning;

Press extracting juice (3): the fruit juice squeezing machine squeezing juice that crushing and beating is good;

Composition is adjusted (4): fruit juice is analyzed, carried out about sugaring adjustment first time pol to 14%, lay particular stress on sulfurous acid to 0.012% according to its composition;

Cooling (5): with about thin plate water cooler controlled temperature to 15 ℃;

Primary fermentation (6): after former slip is gone into jar, add yeast juice, do to ferment after aseptic compressed air stirs, the total reducing sugar deduction that adds the required adding that calculates according to finished wine degree and fruit juice composition during to second day for the first time added part surplus half, add remaining sugar during to the 4th day; Leavening temperature is controlled at 18 ℃-25 ℃; Fermentation time was controlled at 7-15 days;

Secondary fermentation (7): carry out repeatedly tank switching, upper strata wine liquid is extracted, the product temperature control is at 16 ℃-18 ℃, and fermentation time was controlled at 8-12 days;

Clarification (8): adopt in gelatin and 0.5-1 above freezing ℃ freezing insulation that extracting solution is carried out orange clearly;

Freezing ageing (9): after clarifying fruit wine removed throw out, freezing insulation was about 15-20 days and carry out tank switching in 0.5-1 above freezing ℃; With

Blend (10): adjust composition according to the finished wine standard, simultaneously with deployed wine, freezing insulation is 5-7 days in 0.5-1 above freezing ℃.

2. brewing method of red wine of bayberry claret as claimed in claim 1 is characterized in that: also comprised red bayberry sorting (1) before crushing and beating (2) step: remove immature, septic red bayberry and other impurity.

3. brewing method of red wine of bayberry claret as claimed in claim 1 is characterized in that: also comprise ultrafiltration membrance filter (11) after blending (10) step: adopt the ultrafiltration membrance filter machine that deployed wine is filtered.

4. as claim 1 or 2 or 3 described brewing method of red wine of bayberry claret, it is characterized in that: comprise three tank switchings and three sealings in described secondary fermentation (7) step.