CN1931992A - Water melon fruit wine and its prepn process - Google Patents
Water melon fruit wine and its prepn process Download PDFInfo
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- CN1931992A CN1931992A CN 200610095173 CN200610095173A CN1931992A CN 1931992 A CN1931992 A CN 1931992A CN 200610095173 CN200610095173 CN 200610095173 CN 200610095173 A CN200610095173 A CN 200610095173A CN 1931992 A CN1931992 A CN 1931992A
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Abstract
The present invention relates to one kind of water melon fruit wine and its preparation process. The water melon fruit wine is prepared with water melon wine in 60-100 weight portions, glucose or sugar in 0-15 weight portions, pure water in 0-10 weight portions, and lemon wine in 10-30 weight portions, and through compounding, ageing, clarifying and filtering. The present invention has certain ratio of dry lemon wine and semi-sweet lemon wine compounded, and the water melon fruit wine has water melon wine as skeleton and the scent of lemon wine.
Description
Technical field
The present invention relates to a kind of fruit wine and preparation method thereof, specifically water melon fruit wine and preparation method thereof.
Background technology
Watermelon is the fruit of relieving summer heat of first-selection in summer, and contains multivitamin, and is nutritious.If use 100% Pulp Citrulli juice, make and have typical watermelon fragrance, the water melon fruit wine of the pure and mild flavor of wine is arranged again, will give the wine product or beverage market increase by the one big attraction of hot summer.But manufacturer additionally dashes with the pure water fermentation owing to consider that economic factors is more in the production of many fermentation fruit wines on the market at present, causes juice content impure, causes product taste and style not outstanding, has lost the distinctive quality of fruit wine.Particularly the higher fruit of water content such as watermelon if use impure fermenting raw materials, perhaps additionally dashes with the pure water fermentation, and the easier loss that causes the product fruital influences its mouthfeel and causes the shortening of shelf life of products; Certainly, also because watermelon is the higher fruit of water content, the defective that causes watermelon wine itself to have is that the light widow of taste is apparent in view.
Summary of the invention
The object of the present invention is to provide a kind ofly to have typical watermelon fragrance, and the pure and sweet water melon fruit wine of mouthfeel.
Another object of the present invention is to provide the preparation method of this water melon fruit wine.
The object of the present invention is achieved like this: a kind of water melon fruit wine is characterized in that: it comprises 60～100 parts of the former wine of watermelon, and glucose is or/and 0～15 part of white sugar, 0～10 part of pure water, and 10～30 parts of lemon base wine are in weight part; Each component is through allotment, after the ageing, and clarification is filtered and got.
Above-mentioned lemon base wine can be commercially available full dry type that ferments of lemon juice or semi-sweet lemon base wine.
Another object of the present invention is achieved in that the preparation method of above-mentioned water melon fruit wine, may further comprise the steps: at first squeeze the juice carrying out low temperature after the watermelon peeling, squeezing the juice finishes adds inoculation yeast fermentation immediately behind the antioxidant sodium D-isoascorbate account for fruit juice amount 0.1～0.5 ‰, fermentation finishes and leaves standstill, separate the clarification back, get clear liquid and carry out rotproofing, seal then after the ageing the former wine of watermelon; Select 60～100 parts of the former wine of above-mentioned watermelon for use in weight part, 0～15 part of glucose, 0～10 part of pure water, 10～30 parts of allotments of lemon base wine, ageing, clarification, filter and finished wine.
Because the easy deterioration by oxidation of Pulp Citrulli juice keeps temperature below 28 ℃ so above-mentioned low temperature is squeezed the juice, and inoculates as early as possible after squeezing the juice, and reduces the microbiological contamination and the oxidation chance of Pulp Citrulli juice as far as possible; Above-mentioned inoculation yeast is the Angel fruit wine yeast, and add-on accounts for 0.2 of fermented product total amount～0.5 ‰, and the above-mentioned clear liquid of getting carries out rotproofing for adding the potassium metabisulfite that accounts for clear liquid total amount 0.1～0.5 ‰.
The fermentation of removing slag is adopted in above-mentioned inoculation yeast fermentation; Dry flesh of Pulp Citrulli with whizzer, reduce slag, add the squeezing juice inoculation fermentation with free juice to the fermented liquid opportunities for contamination with to the influence of fermented juice taste; The watermelon wine local flavor that of fermenting is purer; And removed slag, bubble lid can not appear in the fermented liquid upper strata, is beneficial to the discharge with carbonic acid gas of distributing of heat.
Above-mentioned inoculation yeast fermentation also can be adopted juice and slag mixed fermentation, except that inoculation accounts for the Angel fruit wine yeast of fermented product total amount 0.2～0.5 ‰, also adds the polygalacturonase that accounts for fermented product total amount 0.05～0.5 ‰.
Above-mentioned inoculation yeast fermentation time is 3～7 days, behind the fermentation starting, at any time sampling observation pol reduces situation, wherein at twice or three additional white sugar or/and glucose has 10～15% sugar degree to remain in the fermented product total amount, spend the dry type standards up to predetermined alcoholic strength 12; Replenish white sugar or/and glucose and inoculation yeast are carried out simultaneously for the first time, and additional sugar amount is 10～15% of total reducing sugar amount in the fermenting process.
Left standstill after above-mentioned fermentation finishes 7～21 days, and made yeast and pomace precipitation, separate clarification back, gets clear liquid and add the potassium metabisulfite that accounts for clear liquid total amount 0.1～0.5 ‰ and carry out changeing cylinder after the rotproofing and enter ageing.
Above-mentioned lemon base wine is selected the dry type or the semi-sweet lemon base wine of the full fermentation of commercially available lemon juice for use.
Common wine fermentation adopts white sugar as glycogen, the present invention reaches a conclusion by comparison test: the taste of the dry type wine of employing white sugar and glucose fermentation is identical, be good to adopt glucose as adding glycogen among the present invention, glucose is direct monose glycogen, compare in common white sugar and to be more conducive to cell and to absorb, temperature increase speed is slower, is beneficial to temperature control.The addition of glucose is calculated as by lab scale: according to total sugar content at 1.9～2.1% additions of rule measuring and calculating glucose that rise wine once.
In addition, common watermelon wine is to add alcohol with the former wine of single watermelon, allotment such as essence, because the defective that watermelon wine itself has is that the light widow of taste is apparent in view, thereby the present invention is equipped with certain proportion dry type lemon base wine or semi-sweet lemon base wine in allotment, keeping with watermelon base wine is under the situation of skeleton, has increased the fragrant of lemon wine, has filled up the lighter defective of watermelon wine taste.
Embodiment
The invention will be further described below in conjunction with embodiment, but the present invention is not limited only to these embodiment.
Embodiment 1: a kind of water melon fruit wine, and it comprises 70 parts of the former wine of watermelon, 15 parts of glucose, 15 parts of 2 years ageing semi-sweet lemon base wine that the dense Bioisystech Co., Ltd of Zhong Aomei produces are in weight part; Through allotment, after the ageing, clarification is filtered and is got.
Concrete preparation process is:
At first low temperature being carried out at 20～28 ℃ in watermelon peeling back squeezes the juice, squeezing the juice finishes remove pomace after, inoculate Angel fruit wine yeast fermentation immediately after adding the antioxidant sodium D-isoascorbate that accounts for fruit juice amount 0.2 ‰, the fermentation inoculum size accounts for 0.2 ‰ of fermented product total amount, fermentation time is 7 days, and behind the fermentation starting, the pol of sampling observation at any time reduces situation, wherein replenishing glucose at twice has 10～15% sugar degree to remain in the fermented product total amount, up to predetermined alcoholic strength 12 degree dry type standards.Replenish glucose and yeast-inoculated for the first time and carry out simultaneously, and additional sugar amount is 15% of total reducing sugar amount in the fermenting process.
Fermentation finishes and leaves standstill 7 days, makes slag thing precipitations such as yeast, and separate the clarification back, gets clear liquid and adds the potassium metabisulfite that accounts for clear liquid total amount 0.1 ‰ and carry out rotproofing, seal then after the ageing the former wine of watermelon;
Select 70 parts of the former wine of above-mentioned watermelon for use in weight part, 15 parts of glucose, 15 parts of 2 years ageing semi-sweet lemon base wine that the dense Bioisystech Co., Ltd of Zhong Aomei produces are in weight part; Through allotment, after the ageing, clarification, filter and finished wine.
Embodiment 2: a kind of water melon fruit wine, and it comprises 75 parts of the former wine of watermelon, 25 parts of the 1 year ageing dry type lemon base wine that the dense Bioisystech Co., Ltd of Zhong Aomei produces are in weight part; Through allotment, after the ageing, clarification is filtered and is got.
Concrete preparation process is:
At first low temperature being carried out at 20～25 ℃ in watermelon peeling back squeezes the juice, the squeezing the juice back that finishes adds inoculation yeast fermentation immediately behind the antioxidant sodium D-isoascorbate account for the amount of squeezing the juice 0.2 ‰, adopt juice and slag mixed fermentation, the fruit wine yeast fermentation of inoculation Angel, the fermentation inoculum size accounts for 0.3 ‰ of fermented product total amount, also add the polygalacturonase that accounts for fermented product total amount 0.05 ‰ simultaneously, fermentation time is 6 days, behind the fermentation starting, at any time sampling observation pol reduces situation, wherein divide three additional glucose 10～15% sugar degree to be arranged in the fermented product total amount, up to predetermined alcoholic strength 12 degree dry type standards to remain on.。Replenish glucose and yeast-inoculated for the first time and carry out simultaneously, and additional sugar amount is 10% of total reducing sugar amount in the fermenting process.
Fermentation finishes and leaves standstill 10 days, makes yeast and pomace precipitation, and separate the clarification back, gets clear liquid and adds the potassium metabisulfite that accounts for clear liquid total amount 0.2 ‰ and carry out rotproofing, seal then after the ageing the former wine of watermelon;
Select 75 parts of the former wine of above-mentioned watermelon for use in weight part, 25 parts of the 1 year ageing dry type lemon base wine that the dense company of Zhong Aomei produces are in weight part; Through allotment, after the ageing, clarification, filter and finished wine.
Embodiment 3: a kind of water melon fruit wine, and it comprises 80 parts of the former wine of watermelon, 5 parts of sugar, 5 parts of pure water, 10 parts of 2 years ageing semi-sweet lemon base wine that the dense Bioisystech Co., Ltd of Zhong Aomei produces are in weight part; Through allotment, after the ageing, clarification is filtered and is got.
Concrete preparation process is:
At first low temperature being carried out at 18～28 ℃ in watermelon peeling back squeezes the juice, squeezing the juice finishes remove pomace after, inoculate Angel fruit wine yeast fermentation immediately after adding the antioxidant sodium D-isoascorbate that accounts for fruit juice amount 0.3 ‰, the fermentation inoculum size accounts for 0.4 ‰ of fermented product total amount, fermentation time is 5 days, and behind the fermentation starting, the pol of sampling observation at any time reduces situation, wherein replenishing glucose at twice has 10～15% sugar degree to remain in the fermented product total amount, up to predetermined alcoholic strength 12 degree dry type standards.Replenish glucose and yeast-inoculated for the first time and carry out simultaneously, and additional sugar amount is 12% of total reducing sugar amount in the fermenting process.
Fermentation finishes and leaves standstill 15 days, makes slag thing precipitations such as yeast, and separate the clarification back, gets clear liquid and adds the potassium metabisulfite that accounts for clear liquid total amount 0.3 ‰ and carry out rotproofing, seal then after the ageing the former wine of watermelon;
Select 80 parts of the former wine of above-mentioned watermelon for use in weight part, 5 parts of sugar, 5 parts of pure water, 10 parts of 2 years ageing semi-sweet lemon base wine that the dense Bioisystech Co., Ltd of Zhong Aomei produces are in weight part; Through allotment, after the ageing, clarification, filter and finished wine.
Embodiment 4: a kind of water melon fruit wine, and it comprises 90 parts of the former wine of watermelon, ageing dry type lemon base wine was 10 parts in commercially available 2 years, in weight part; Through allotment, after the ageing, clarification is filtered and is got.
Concrete preparation process is:
At first low temperature being carried out at 15～20 ℃ in watermelon peeling back squeezes the juice, squeezing the juice finishes remove pomace after, inoculate Angel fruit wine yeast fermentation immediately after adding the antioxidant sodium D-isoascorbate that accounts for fruit juice amount 0.3 ‰, the fermentation inoculum size accounts for 0.5 ‰ of fermented product total amount, fermentation time is 4 days, and behind the fermentation starting, the pol of sampling observation at any time reduces situation, wherein replenishing glucose at twice has 10～15% sugar degree to remain in the fermented product total amount, up to predetermined alcoholic strength 12 degree dry type standards.Replenish glucose and yeast-inoculated for the first time and carry out simultaneously, and additional sugar amount is 15% of total reducing sugar amount in the fermenting process.
Fermentation finishes and leaves standstill 18 days, makes slag thing precipitations such as yeast, and separate the clarification back, gets clear liquid and adds the potassium metabisulfite that accounts for clear liquid total amount 0.4 ‰ and carry out rotproofing, seal then after the ageing the former wine of watermelon;
Select 90 parts of the former wine of above-mentioned watermelon for use in weight part, ageing dry type lemon base wine was 10 parts in commercially available 2 years, in weight part; Through allotment, after the ageing, clarification, filter and finished wine.
Embodiment 5: a kind of water melon fruit wine, and it comprises 80 parts of the former wine of watermelon, ageing dry type lemon base wine was 20 parts in commercially available 1 year, in weight part; Through allotment, after the ageing, clarification is filtered and is got.
Concrete preparation process is:
At first low temperature being carried out at 20～25 ℃ in watermelon peeling back squeezes the juice, the squeezing the juice back that finishes adds inoculation yeast fermentation immediately behind the antioxidant sodium D-isoascorbate account for the amount of squeezing the juice 0.2 ‰, adopt juice and slag mixed fermentation, the fruit wine yeast fermentation of inoculation Angel, the fermentation inoculum size accounts for 0.2 ‰ of fermented product total amount, also add the polygalacturonase that accounts for fermented product total amount 0.5 ‰ simultaneously, fermentation time is 3 days, behind the fermentation starting, at any time sampling observation pol reduces situation, wherein divide three additional glucose 10～15% sugar degree to be arranged in the fermented product total amount, up to predetermined alcoholic strength 12 degree dry type standards to remain on.。Replenish glucose and yeast-inoculated for the first time and carry out simultaneously, and additional sugar amount is 10% of total reducing sugar amount in the fermenting process.
Fermentation finishes and leaves standstill 21 days, makes yeast and pomace precipitation, and separate the clarification back, gets clear liquid and adds the potassium metabisulfite that accounts for clear liquid total amount 0.5 ‰ and carry out rotproofing, seal then after the ageing the former wine of watermelon;
Select 80 parts of the former wine of above-mentioned watermelon for use in weight part, ageing dry type lemon base wine was 20 parts in commercially available 1 year, in weight part; Through allotment, after the ageing, clarification, filter and finished wine.
Claims (9)
1, a kind of water melon fruit wine is characterized in that: it comprises 60～100 parts of the former wine of watermelon, and glucose is or/and 0～15 part of white sugar, 0～10 part of pure water, and 10～30 parts of lemon base wine are in weight part; Each component is through allotment, after the ageing, and clarification is filtered and got.
2, the preparation method of water melon fruit wine as claimed in claim 1 is characterized in that: described lemon base wine is the dry type or the semi-sweet base wine of the full fermentation of lemon juice.
3, the preparation method of water melon fruit wine as claimed in claim 1, it is characterized in that: it may further comprise the steps: at first squeeze the juice carrying out low temperature after the watermelon peeling, squeezing the juice finishes adds inoculation yeast fermentation immediately behind the antioxidant sodium D-isoascorbate account for fruit juice total amount 0.1～0.5 ‰, fermentation finishes and leaves standstill, separate the clarification back, get clear liquid and carry out rotproofing, seal then after the ageing the former wine of watermelon; Select 60～100 parts of the former wine of described watermelon for use in weight part, 0～15 part of glucose, 0～10 part of pure water, 10～30 parts of allotments of lemon base wine, ageing, clarification, filter and finished wine.
4, the preparation method of water melon fruit wine as claimed in claim 3 is characterized in that: described low temperature is squeezed the juice and is kept temperature below 28 ℃; Yeast in the described inoculation yeast fermentation is the Angel fruit wine yeast, and add-on accounts for 0.2 of fermented product total amount～0.5 ‰; The described clear liquid of getting carries out rotproofing for adding the potassium metabisulfite that accounts for clear liquid total amount 0.1～0.5 ‰.
5, the preparation method of water melon fruit wine as claimed in claim 3 is characterized in that: the fermentation of removing slag is adopted in described inoculation yeast fermentation.
6, the preparation method of water melon fruit wine as claimed in claim 3, it is characterized in that: juice and slag mixed fermentation are adopted in described inoculation yeast fermentation, except that inoculation accounts for the Angel fruit wine yeast of fermented product total amount 0.2～0.5 ‰, also add the polygalacturonase that accounts for fermented product total amount 0.05～0.5 ‰.
7, as the preparation method of claim 3,4,5 or 6 described water melon fruit wines, it is characterized in that: described inoculation yeast fermentation time is 3～7 days, wherein at twice or three additional glucose to remain on 10～15% sugar degree is arranged in the fermented product total amount; Replenish glucose and yeast-inoculated for the first time and carry out simultaneously, and additional sugar amount is 10～15% of total reducing sugar amount in the fermenting process.
8, the preparation method of water melon fruit wine as claimed in claim 3, it is characterized in that: left standstill after described fermentation finishes 7～21 days, make yeast and pomace precipitation, separate clarification back, gets clear liquid and add the potassium metabisulfite that accounts for clear liquid total amount 0.1～0.5 ‰ and carry out changeing cylinder after the rotproofing and enter ageing.
9, the preparation method of water melon fruit wine as claimed in claim 3 is characterized in that: described lemon base wine is the dry type or the semi-sweet base wine of the full fermentation of lemon juice.
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| CNB2006100951731A CN100487101C (en) | 2006-09-29 | 2006-09-29 | Water melon fruit wine and its preparation process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140395A (en) * | 2010-12-31 | 2011-08-03 | 肖中平 | Method for brewing navel orange full-fruit wine |
| CN102102078B (en) * | 2009-12-22 | 2012-10-10 | 襄樊市参果生物科技有限责任公司 | Method for making watermelon health-care wine |
| CN102911835A (en) * | 2012-11-09 | 2013-02-06 | 郭丽 | Preparation method of watermelon wine |
| CN103820255A (en) * | 2014-03-05 | 2014-05-28 | 郑海鸿 | Grape watermelon beer and preparation method thereof |
-
2006
- 2006-09-29 CN CNB2006100951731A patent/CN100487101C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102078B (en) * | 2009-12-22 | 2012-10-10 | 襄樊市参果生物科技有限责任公司 | Method for making watermelon health-care wine |
| CN102140395A (en) * | 2010-12-31 | 2011-08-03 | 肖中平 | Method for brewing navel orange full-fruit wine |
| CN102911835A (en) * | 2012-11-09 | 2013-02-06 | 郭丽 | Preparation method of watermelon wine |
| CN103820255A (en) * | 2014-03-05 | 2014-05-28 | 郑海鸿 | Grape watermelon beer and preparation method thereof |
| CN103820255B (en) * | 2014-03-05 | 2016-03-16 | 郑海鸿 | Grape watermelon beer and preparation method thereof |
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| Publication number | Publication date |
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| CN100487101C (en) | 2009-05-13 |
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Address after: Shuanghekou Yongjia Road 404000 Chongqing city Wanzhou District No. 297 Patentee after: Chongqing Jiaduobao Beverage Co., Ltd. Address before: Shuanghekou Yongjia Road 404000 Chongqing city Wanzhou District No. 297 Patentee before: Chongqing Sino-Australia Meilow Bio-Tech Co., Ltd. |
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