CN102250719A - Manufacturing method of pomelo three-fruit wine - Google Patents
Manufacturing method of pomelo three-fruit wine Download PDFInfo
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Abstract
The invention provides a manufacturing method of a pomelo three-fruit wine and belongs to the technical field of wine brewing. By the manufacturing method, the problems that in the prior art, the fruit wine manufactured from single fruit used as a raw material has single wine taste and limited nutritional value and health-care function are solved. The manufacturing method of the pomelo three-fruit wine provided by the invention comprises: mixing pomelo raw wine, grape raw wine and mulberry raw wine in proportion, and then adding maltose into the mixture to prepare a base wine; adding egg white and honey into the prepared base wine, adding the mixture into a sterile barrel for fermentation, and filtering after fermentation to obtain a fermentation broth; adding the fermentation broth into the sterile barrel and aging; and filtering the aged wine, filling and sterilizing to obtain the pomelo three-fruit wine. The manufacturing method of the pomelo three-fruit wine provided by the invention is simple in process and low in manufacturing cost; and the obtained pomelo three-fruit wine has the advantages of good clearness and transparency, pure and soft taste, smooth taste, fragrant flavor, high nutritional value and good health-care effects.
Description
Technical field
The present invention relates to a kind of fruit wine, in particular, relate to a kind of manufacture method of pomelo's three fruit wine, belong to the drinks technology and brewing technology.
Background technology
The pomelo is a kind of Rutaceae platymiscium, contains rich saccharide organic acid, plant flavone, amino acid, various trace elements and VITAMIN in its fruit.Contain glucide 12.2 grams in per 100 gram pomelo fruit juice, protein 0.7 gram, fat 0.6 gram also contains other trace elements, as containing 0.8 milligram in sodium, 0.9 milligram of iron, 257 milligrams in potassium in per 100 gram pomelo fruit juice, 41 milligrams of calcium, so, nutrition and health care effect preferably had.
Defoliation liana belongs to the fruit grape and contains abundant glucose and tartaric acid, a large amount of mine trace elements, protein and VITAMIN etc.Contain protein 0.7 gram in per 100 gram fruit juice, 60 milligrams of carotene, fat 0.3 gram, food fibre 1 gram.Each amino acid that also contains multiple needed by human body, as Isoleucine, methionine(Met), tryptophane, Histidine, tyrosine, aspartic acid or the like, aminoacids content is abundant.Have fill blood, effect such as liver and kidney tonifying, strengthening the bones and muscles, the relieving restlessness of quenching the thirst, benefiting vital QI and blood, tonneau urine.
Mulberries belong to Moraceae deciduous tree fruit, cold nature is gone into the heart, liver, kidney channel, is strengthening by means of tonics, the good fruit of the intelligence development of nourishing heart, contain food fibre 29.3 grams in per 100 gram mulberry juices, 7 milligrams of vitamins Cs, 32.68 milligrams of vitamin-Es, protein 21.1 grams, also contain abundant carotene, a large amount of calcium, receive, mine trace elements such as zinc, potassium, and the amino acid of multiple needed by human body such as leucine, Methionin, L-glutamic acid, effects such as having the enriching yin of enriching blood, promote the production of body fluid to quench thirst, ease constipation is dry.
Advocating healthy today, fruit wine more and more is subjected to people's favor, it is ripe that existing fruit brewing technology also has been tending towards, and adopting the fruit wine brewing generally is to be become the wine of alcohol with the sugar of fruit itself by saccharomycetes to make fermentation, contains the fruital local flavor of fruit and the sweet-smelling of alcohol.Yet mostly be to adopt single fruit to add the steeping in wine bubble to form or adopt single fruit fermentation brew to form to brewageing of fruit wine in the prior art.Existing fruit wine mainly is to be that raw material is brewed grape wine into the grape, though grape wine has nutritive value and preferable mouthfeel preferably, because its used raw material is more single, nutrition and mouthfeel aspect are all more single.
Summary of the invention
The present invention be directed to and utilize single fruit single in the prior art for the fruit wine taste that feedstock production fruit wine exists, the defective that nutritive value and nourishing function are limited, providing a kind of is the manufacture method of pomelo's three fruit wine of main raw material with pomelo, grape, mulberries.
The objective of the invention is to be achieved by the following technical programs, a kind of manufacture method of pomelo's three fruit wine is characterized in that: this method may further comprise the steps:
A, allotment: after the former wine of pomelo, Fructus Vitis viniferae wine base, the former wine of mulberries is mixed together, be mixed with basic wine with maltose again, the weight percentage of each composition is in the wherein said basic wine: the former wine of pomelo: 65%～80%; Fructus Vitis viniferae wine base: 10%～20%; The former wine of mulberries: 1.0%～8.0%; Maltose: 1.0%～8.0%;
B, clarification, fermentation: in above-mentioned deployed basic wine, add egg white and honey, in the sterile barrel of packing into, add yeast simultaneously, under 25 ℃～30 ℃ condition, fermented 2～5 days; After the fermentation ends, filter fermented liquid;
C, ageing: the fermented liquid that obtains among the above-mentioned steps B is packed in the sterile barrel, under 18 ℃～23 ℃ condition, continue ageing;
D, can, sterilization: the wine liquid after the ageing is filtered, can, sterilization makes pomelo's three fruit wine.
Pomelo's three fruit wine of the present invention have made full use of the rich nutrient contents that is contained in selected pomelo, grape, these three kinds of raw fruits of mulberries, the amino acid that contains abundant needed by human body in prepared pomelo's three fruit wine, contain the trace element of needed by human body such as potassium, calcium, magnesium, iron, selenium, also contain abundant vitamins B
1, vitamins B
2Etc. nutrition, have preferable nutritive value and health-care effect.Pomelo's three fruit wine of the present invention had both had the fragrance of fruit, had the sweet-smelling of alcohol again.The wine body of resulting pomelo's three fruit wine is limpid exquisitely carved, and pure taste is soft, and taste lubrication, taste delicate fragrance, alcoholic strength also can satisfy people's life requirement fully.Compare with the fruit wine that the single fruit brew of available technology adopting forms, contain the nutrition of abundant needed by human body, have higher nutritive value, nor need the extra alcoholic strength that alcohol is regulated the wine body that adds, just can reach requirement.
As preferably, the manufacture method of above-mentioned a kind of pomelo's three fruit wine of the present invention, the former wine of the pomelo described in the steps A, Fructus Vitis viniferae wine base and the former wine of mulberries all adopt following method to make: this method may further comprise the steps:
A, choose fruit, after sterilizing, clean with sterilized water again;
B, the fruit after will cleaning with squeezing machine squeeze into fruit juice, and fruit juice is packed in the aseptic fermentor tank, add yeast simultaneously, under 25 ℃～30 ℃ condition, fermented 7～10 days, after the fermentation ends, filter fermented liquid;
C, the fermented liquid described in the above-mentioned steps b is packed in the aseptic mash-back, under 25 ℃～30 ℃ condition, continue fermentation 12～18 days;
D, the fruit liquid after will fermenting filter, clarification, make the former wine of required fruit.
As preferably, above-mentioned when preparing the former wine of pomelo, after completing steps a, earlier pomelo's fruit of choosing is removed the peel, carry out the operation of step b, step c and steps d more successively.
As preferably, the manufacture method of the former wine of above-mentioned pomelo, Fructus Vitis viniferae wine base and the former wine of mulberries, among the step a selected fruit choose medium well above do not have rot, do not have that rotten high-quality fruit cleans, sterilising treatment.Select these fine fruits for use, not only can improve the quality of product, the fruit wine high-quality that brew is gone out, taste good, and can also guarantee people's health.
The manufacture method of the former wine of above-mentioned described pomelo, Fructus Vitis viniferae wine base or the former wine of mulberries, as preferably, the sterilization process described in the step a is: adopt sterile solution to sterilize 10～20 minutes.As further preferred, described sterile solution selects for use 0.1% potassium permanganate solution to carry out sterilising treatment, adopt 0.1% potassium permanganate solution, it is strong to have the sterilization ability, the advantage that sterilising effect is good, do not destroy the nutrition in the fruit again, thereby just can guarantee the advantages such as quality of the fruit wine brewageed yet.
The manufacture method of the former wine of above-mentioned described pomelo, Fructus Vitis viniferae wine base or the former wine of mulberries, the yeast described in the step b are to adopt the yeast of this area routine, can directly obtain by purchase.As preferably, saccharomycetic add-on is 4%～8% of a fruit juice weight.Yeast can change into the glucide in the fruit carbonic acid gas and ethanol during the fermentation, and ethanol is one of clear principal element of spending of wine that guarantees in fruit wine.So the saccharomycetic amount of adding is decisive role also.If it is too much or very few all undesirable to whole fermentation process to add saccharomycetic amount, the fruit wine bad that obtains, alcoholic strength does not reach requirement yet.And the yeast consumption within the scope of the invention, can either guarantee the alcoholic strength of fruit wine, also can improve the quality of fruit wine simultaneously.
As preferably, the manufacture method of the former wine of above-mentioned described pomelo, Fructus Vitis viniferae wine base or the former wine of mulberries, the fermentation described in the step b is process more specifically: after adding yeast, standing for fermentation is after 24 hours under 25 ℃～30 ℃ condition, fruit juice is stirred, continue to stir 2～4 days.Thereby guarantee that the temperature of system remains on 25 ℃～30 ℃ in the fermenting process.Because the ferment effect that all can influence fruit juice too high or too low for temperature during fermentation, thus make the former cocktail party of the fruit that obtains that bitter taste and tart flavour be arranged, and mouthfeel is poor, and the former wine quality better of fruit that fermentation obtains in said temperature scope of the present invention, mouthfeel is good.
As preferably, the manufacture method of above-mentioned a kind of pomelo's three fruit wine of the present invention, the weight percentage of each composition is in the basic wine described in the steps A: the former wine of pomelo: 70%～75%; Fructus Vitis viniferae wine base: 13%～18%; The former wine of mulberries: 2%～6%; Maltose: 2%～6%.
The manufacture method of above-mentioned a kind of pomelo's three fruit wine of the present invention, the maltose described in the steps A mainly are the alcoholic strengths that is used for regulating pomelo's three fruit wine of gained.The maltose that adds has further guaranteed the quality of pomelo's three fruit wine, thereby has also made prepared pomelo's three fruit wine more help preservation in proportional range of the present invention.If the amount of the maltose that adds is too much or very little, alcoholic strength does not all reach requirement, and also variation of the quality of fruit wine, mouthfeel is bad.
The manufacture method of above-mentioned a kind of pomelo's three fruit wine of the present invention, as preferably, the add-on of the egg white described in the step B is 0.5%～1.5% of a basic wine weight; The add-on of described honey is 2.0%～5.0% of a basic wine weight.In basic wine of the present invention, add the egg white and the honey of above-mentioned weight percent, can effectively remove some more tiny mixtures that still residue in behind peculiar smell, strange taste and the sedimentation and filtration in pomelo's three fruit wine in the wine liquid, guarantee the pure and fresh delicate fragrance of fruit wine vinosity, also guaranteed the limpid exquisitely carved of pomelo's three fruit wine simultaneously.
The manufacture method of above-mentioned a kind of pomelo's three fruit wine of the present invention, the yeast described in the step B are to adopt the yeast of this area routine, can directly obtain by purchase equally.As preferably, saccharomycetic add-on is 2%～6% of a basic wine weight.Adding yeast can further change into ethanol with the glucide in the basic wine, helps making the pomelo's three fruit wine qualities that make better, more helps improving the alcoholic strength of pomelo's three fruit wine.
The manufacture method of above-mentioned a kind of pomelo's three fruit wine of the present invention is carried out ageing according to the ageing temperature described in the step C, resulting pomelo's three fruit wine quality betters, and mouthfeel is good.As preferably, the described ageing time will reach the time that (comprises 2 months) more than 2 months, and as further preferred, the described ageing time is 2～4 months.More can further guarantee the alcoholic strength of pomelo's three fruit wine, thereby also further guarantee the quality of pomelo's three fruit wine, making more has pure fragrance.
As preferably, the manufacture method of above-mentioned a kind of pomelo's three fruit wine, the sterilization process described in the step D is: under 85 ℃～90 ℃ temperature condition, sterilize, the sterilization functions time is 8～15 minutes.
In sum, the present invention has the following advantages:
1, the manufacture method of a kind of civilian three fruit wine of the present invention, required production unit is the common setting in this area, and technological process is simple, and low cost of manufacture has better economic and is worth.
2, the manufacture method of a kind of pomelo's three fruit wine of the present invention is a main raw material with pomelo, grape, mulberries, is of high nutritive value, warm in nature and, be difficult for being harmful to the health, human body is had certain function of health care.
3, the manufacture method of a kind of pomelo's three fruit wine of the present invention, pomelo's three fruit wine that obtain have limpid exquisitely carved, and pure taste is soft, taste lubrication, the advantage of taste delicate fragrance, and pomelo's three fruit wine that make help preservation.
Embodiment
Below by specific embodiment, technical scheme of the present invention done further specifying, but the present invention is not limited to these embodiment.
Selected pomelo adopts the pomelo of originating in the Zhejiang Yuhuan, used pomelo to be that medium well is above, nothing is rotted, not to have rotten high-quality fresh fruit in following examples.
Embodiment 1
The preparation of the former wine of pomelo
Choose medium well above, do not have and rot, do not have the rotten fresh pomelo's fruit of high-quality, after the impurity dirt of fruit surface is cleaned, wash fruit with 0.1% potassium permanganate again, washed 5 minutes, remove the potassium permanganate solution on surface again with sterile water wash, after cleaning up, dry naturally; The exterior skin of the fruit after will drying is removed, strip the continuous layer of extra large line (being pomelo's the white skin portion of the second layer) wherein again, take out pulp, press into fruit juice with squeezing machine, the fruit juice that obtains is removed by filter part pomace in the fruit juice through strainer, fruit juice after filtering is packed in the aseptic fermentor tank, add the amount of pressing fruit juice weight 5% simultaneously and add yeast, carry out the fermentation first time, controlled temperature is under 25 ℃～30 ℃ condition in the fermenting process, and standing for fermentation stirs fruit juice after 24 hours again, continue in the fermenting process to stir after 3 days, emit wherein unnecessary CO
2Gas continues standing for fermentation again, ferments altogether 8 days, after the fermentation ends, through filtering, the fermented liquid that obtains is packed in the aseptic mash-back once more, and controlled temperature carries out fermentation second time under 25 ℃～30 ℃, continue to ferment 15 days; After the fermentation ends, after filtration, the clarification, promptly make the former wine of pomelo.
The preparation of Fructus Vitis viniferae wine base:
Choose medium well above, do not have and rot, do not have the rotten fresh grape fruit of high-quality, after the impurity dirt of fruit surface is cleaned, again with 0.1% potassium permanganate immersion fruit, soaked 5 minutes, remove the potassium permanganate solution on surface again with sterile water wash, after cleaning up, dry naturally; Fruit after will drying presses into fruit juice with squeezing machine, the fruit juice that obtains removes by filter part pomace in the fruit juice through strainer again, then the fruit juice that obtains is packed in the aseptic fermentor tank, add the amount of pressing fruit juice weight 6% simultaneously and add yeast, carry out the fermentation first time, controlled temperature is under 25 ℃～30 ℃ condition in the fermenting process, after the standing for fermentation 24 hours, again fruit juice is stirred, continue in the fermenting process to stir after 3 days, emit wherein unnecessary CO
2Gas continues standing for fermentation again, ferments altogether 8 days, after the fermentation ends, through filtering, remove filter residue, the fermented liquid that obtains is packed in the aseptic mash-back once more, controlled temperature is under 25 ℃～30 ℃, carry out the fermentation second time, continue fermentation 18 days, after the fermentation ends, after filtration, the clarification, promptly make Fructus Vitis viniferae wine base.
The preparation of the former wine of mulberries:
Choose the fresh mulberries fruit of high-quality that medium well is above, nothing is rotted, nothing is rotten, after the impurity dirt of fruit surface cleaned, soak fruit with 0.1% potassium permanganate solution again, soak after 5 minutes, naturally drain, remove the potassium permanganate solution of remained on surface with sterile water wash, after cleaning up, dry naturally.Fruit after will drying presses into fruit juice with squeezing machine, the fruit juice that obtains removes by filter part pomace in the fruit juice through strainer again, then the fruit juice that obtains is packed in the aseptic fermentor tank, add the amount of pressing fruit juice weight 5% simultaneously and add yeast, carry out the fermentation first time, controlled temperature is under 25 ℃～30 ℃ condition in the fermenting process, and standing for fermentation is after 24 hours, again fruit juice is stirred, continue in the fermenting process to stir after 4 days, standing for fermentation was fermented 10 days altogether again, after the fermentation ends, through filtering, remove filter residue, the fermented liquid that obtains is packed in the aseptic mash-back once more, controlled temperature is under 25 ℃～30 ℃, carry out the fermentation second time, continue fermentation 12 days, after the fermentation ends, after filtration, clarification promptly makes the former wine of mulberries.
The preparation of pomelo's three fruit wine:
After the former wine of pomelo, Fructus Vitis viniferae wine base, the former wine of mulberries is mixed together, add maltose again and be mixed together and be mixed with basic wine, the former wine of pomelo in the wherein basic wine, Fructus Vitis viniferae wine base, the former wine of mulberries and maltose mix by following weight percentage allotment:
The former wine of pomelo: Fructus Vitis viniferae wine base 75%: the former wine of mulberries 15%: maltose 5%: 5%;
In deployed basic wine, add the egg white of measuring by basic wine weight 1% again, add honey again by the amount of basic wine weight 2.5%, after stirring, in the sterile barrel of packing into, the amount that adds simultaneously by basic wine weight 4% adds yeast, and controlled temperature carries out the fermentation first time under 25 ℃～30 ℃, fermented 3 days, after the fermentation ends, remove by filter filter residue, the fermented liquid that obtains is packed in the sterile barrel, be under 18 ℃～20 ℃ the condition in temperature, continue ageing 4 months, ageing is carried out can after filtering with the wine liquid that obtains after finishing, again the wine liquid after the can is carried out sterilising treatment 5 minutes under the temperature condition under 90 ℃, promptly make pomelo's three fruit wine.Prepared pomelo's three fruit wine wine bodies are limpid exquisitely carved, and pure taste is soft, taste lubrication, taste delicate fragrance; The alcoholic strength of prepared pomelo's three fruit wine is 15 °.
Embodiment 2
The former wine of pomelo, Fructus Vitis viniferae wine base, the former wine of mulberries prepare according to the method among the embodiment 1.
After the former wine of pomelo, Fructus Vitis viniferae wine base, the former wine of mulberries is mixed together in proportion, add maltose again and be hybridly prepared into basic wine, the former wine of pomelo in the wherein basic wine, Fructus Vitis viniferae wine base, the former wine of mulberries and maltose mix by following weight percentage allotment:
The former wine of pomelo: Fructus Vitis viniferae wine base 65%: the former wine of mulberries 20%: maltose 8%: 7%;
In deployed basic wine, add the egg white of measuring egg by basic wine weight 0.5% again, add honey again by the amount of basic wine weight 3.0%, after stirring, in the sterile barrel of packing into, the amount that adds simultaneously by basic wine weight 5% adds yeast, controlled temperature carries out the fermentation first time under 25 ℃～30 ℃, fermented 2 days; After the fermentation ends, remove by filter filter residue, the fermented liquid that obtains is packed in the sterile barrel, be under 20 ℃～23 ℃ the condition in temperature, continue ageing 2 months, ageing is carried out can after filtering with the wine liquid that obtains after finishing, again the wine liquid after the can is carried out sterilising treatment 5 minutes under the temperature condition under 85 ℃, promptly make pomelo's three fruit wine.Prepared pomelo's three fruit wine wine bodies are limpid exquisitely carved, and pure taste is soft, taste lubrication, taste delicate fragrance; The alcoholic strength of prepared pomelo's three fruit wine is 14 °.
Embodiment 3
The former wine of pomelo, Fructus Vitis viniferae wine base, the former wine of mulberries prepare according to the method among the embodiment 1.
After the former wine of pomelo, Fructus Vitis viniferae wine base, the former wine of mulberries is mixed together in proportion, add maltose again and be hybridly prepared into basic wine, the former wine of pomelo in the wherein basic wine, Fructus Vitis viniferae wine base, the former wine of mulberries and maltose mix by following weight percentage allotment:
The former wine of pomelo: Fructus Vitis viniferae wine base 80%: the former wine of mulberries 13%: maltose 5%: 2%;
In deployed basic wine, add the egg white of measuring egg by basic wine weight 1.5% again, add honey again by the amount of basic wine weight 4.0%, after stirring, in the sterile barrel of packing into, the amount that adds simultaneously by basic wine weight 3% adds yeast, controlled temperature carries out the fermentation first time under 25 ℃～30 ℃, fermented 3 days; After the fermentation ends, remove by filter filter residue, the fermented liquid that obtains is packed in the sterile barrel, be under 18 ℃～21 ℃ the condition in temperature, continue ageing 4 months, ageing is carried out can after filtering with the wine liquid that obtains after finishing, again the wine liquid after the can is carried out sterilising treatment 5 minutes under the temperature condition under 85 ℃, promptly make pomelo's three fruit wine.Prepared pomelo's three fruit wine wine bodies are limpid exquisitely carved, and pure taste is soft, taste lubrication, taste delicate fragrance; The alcoholic strength of prepared pomelo's three fruit wine is 12 °.
Embodiment 4
The former wine of pomelo in the present embodiment, Fructus Vitis viniferae wine base, the former wine of mulberries prepare according to the method among the embodiment 1.
After the former wine of pomelo, Fructus Vitis viniferae wine base, the former wine of mulberries is mixed together in proportion, add maltose again and be hybridly prepared into basic wine, the former wine of pomelo in the wherein basic wine, Fructus Vitis viniferae wine base, the former wine of mulberries and maltose mix by following weight percentage allotment:
The former wine of pomelo: Fructus Vitis viniferae wine base 80%: the former wine of mulberries 5.0%: maltose 8.0%: 7.0%;
In deployed basic wine, add the egg white of measuring egg by basic wine weight 1.5% again, add honey again by basic wine weight 3.5% amount, after stirring, in the sterile barrel of packing into, the amount that adds simultaneously by basic wine weight 6% adds yeast, controlled temperature carries out the fermentation first time under 25 ℃～30 ℃, fermented 3 days; After the fermentation ends, remove by filter filter residue, the fermented liquid that obtains is packed in the sterile barrel, be under 18 ℃～20 ℃ the condition in temperature, continue ageing 3 months, ageing is carried out can after filtering with the wine liquid that obtains after finishing, again the wine liquid after the can is carried out sterilising treatment 5 minutes under the temperature condition under 90 ℃, promptly make pomelo's three fruit wine.Prepared pomelo's three fruit wine wine bodies are limpid exquisitely carved, and pure taste is soft, taste lubrication, taste delicate fragrance; The alcoholic strength of prepared pomelo's three fruit wine is 18 °.
Embodiment 5
The former wine of pomelo in the present embodiment, Fructus Vitis viniferae wine base, the former wine of mulberries prepare according to the method among the embodiment 1.
After the former wine of pomelo, Fructus Vitis viniferae wine base, the former wine of mulberries is mixed together in proportion, add maltose again and be hybridly prepared into basic wine, the former wine of pomelo in the wherein basic wine, Fructus Vitis viniferae wine base, the former wine of mulberries and maltose mix by following weight percentage allotment:
The former wine of pomelo: Fructus Vitis viniferae wine base 70%: the former wine of mulberries 16%: maltose 8.0%: 6.0%;
In deployed basic wine, add the egg white of measuring egg by basic wine weight 1.5% again, add honey again by basic wine weight 3.5% amount, after stirring, in the sterile barrel of packing into, the amount that adds simultaneously by basic wine weight 5% adds yeast, controlled temperature carries out the fermentation first time under 25 ℃～30 ℃, fermented 3 days; After the fermentation ends, remove by filter filter residue, the fermented liquid that obtains is packed in the sterile barrel, be under 18 ℃～20 ℃ the condition in temperature, continue ageing 3 months, ageing is carried out can after filtering with the wine liquid that obtains after finishing, again the wine liquid after the can is carried out sterilising treatment 5 minutes under the temperature condition under 90 ℃, promptly make pomelo's three fruit wine.Prepared pomelo's three fruit wine wine bodies are limpid exquisitely carved, and pure taste is soft, taste lubrication, taste delicate fragrance; The alcoholic strength of prepared pomelo's three fruit wine is 18 °.
Pomelo's three fruit wine that method of the present invention prepares combine three kinds of nutrition of fruits, contain materials such as abundant mine trace element, amino acid are abundant, VITAMIN, the parameter situation of the principal element table 1 that sees the following form.
Table 1:
| Project | Index |
| 20 ℃ of % of alcoholic strength (V/V) | 12°～18° |
| 20 ℃ of Bx% of pol (W/V) | ≥9.0 |
| Total amino acid (mg/L) | ≥80 |
| Calcium (mg/L) | ≥230 |
| Potassium (mg/L) | ≥600 |
| Other trace elements (mg/L) | ≥100 |
Specific embodiment described in the present invention only is that the present invention's spirit is illustrated.The technician of the technical field of the invention can make various modifications or replenishes or adopt similar mode to substitute described specific embodiment, but can't depart from spirit of the present invention or surmount the defined scope of appended claims.
Although the present invention has been made detailed explanation and has quoted some specific embodiments as proof, to those skilled in the art, only otherwise leave that the spirit and scope of the present invention can be done various variations or correction is obvious.
Claims (10)
1. the manufacture method of pomelo's three fruit wine, it is characterized in that: this method may further comprise the steps:
A, allotment: after the former wine of pomelo, Fructus Vitis viniferae wine base, the former wine of mulberries is mixed together, be mixed with basic wine with maltose again, the weight percentage of each composition is in the wherein said basic wine: the former wine of pomelo: 65%～80%; Fructus Vitis viniferae wine base: 10%～20%; The former wine of mulberries: 1.0%～8.0%; Maltose: 1.0%～8.0%;
B, clarification, fermentation: in above-mentioned deployed basic wine, add egg white and honey, in the sterile barrel of packing into, add yeast simultaneously, under 25 ℃～30 ℃ condition, fermented 2～5 days; After the fermentation ends, filter fermented liquid;
C, ageing: the fermented liquid that obtains among the above-mentioned steps B is packed in the sterile barrel, under 18 ℃～23 ℃ condition, continue ageing;
D, can, sterilization: the wine liquid after the ageing is filtered, can, sterilization makes pomelo's three fruit wine.
2. the manufacture method of a kind of pomelo's three fruit wine according to claim 1 is characterized in that: the former wine of the pomelo described in the steps A, Fructus Vitis viniferae wine base and the former wine of mulberries all can make by the following method: this method may further comprise the steps:
A, choose fruit, after sterilizing, clean with sterilized water again;
B, the fruit after will cleaning with squeezing machine squeeze into fruit juice, and fruit juice is packed in the aseptic fermentor tank, add yeast simultaneously, under 25 ℃～30 ℃ condition, fermented 7～10 days, after the fermentation ends, filter fermented liquid;
C, the fermented liquid described in the above-mentioned steps b is packed in the aseptic mash-back, under 25 ℃～30 ℃ condition, continue fermentation 12～18 days;
D, the fruit liquid after will fermenting filter, clarification, make the former wine of required fruit.
3. the manufacture method of a kind of pomelo's three fruit wine according to claim 2 is characterized in that: the sterilization process described in the step a is: adopt sterile solution to sterilize 10～20 minutes.
4. the manufacture method of a kind of pomelo's three fruit wine according to claim 2 is characterized in that: when the former wine of preparation pomelo, earlier pomelo's fruit of choosing is removed the peel after completing steps a, carried out the operation of step b, step c and steps d more successively.
5. the manufacture method of a kind of pomelo's three fruit wine according to claim 2 is characterized in that: the saccharomycetic add-on described in the step b is 4%～8% of a fruit juice weight.
6. the manufacture method of a kind of pomelo's three fruit wine according to claim 1 is characterized in that: the weight percentage of each composition is in the basic wine described in the steps A: the former wine of pomelo: 70%～75%; Fructus Vitis viniferae wine base: 13%～18%; The former wine of mulberries: 2%～6%; Maltose: 2%～6%.
7. according to the manufacture method of any described a kind of pomelo's three fruit wine of claim 1-6, it is characterized in that: the add-on of the egg white described in the step B is 0.5%～1.5% of a basic wine weight; The add-on of described honey is 2.0%～5.0% of a basic wine weight.
8. according to the manufacture method of any described a kind of pomelo's three fruit wine of claim 1-6, it is characterized in that: the saccharomycetic add-on described in the step B is 2%～6% of a basic wine weight.
9. according to the manufacture method of any described a kind of pomelo's three fruit wine of claim 1-6, it is characterized in that: the ageing time described in the step C is 2～4 months.
10. according to the manufacture method of any described a kind of pomelo's three fruit wine of claim 1-6, it is characterized in that: the sterilization process described in the step D is: be to adopt under 85 ℃～90 ℃ condition, sterilize that be 8～15 minutes action time.
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| CN104120071A (en) * | 2014-07-23 | 2014-10-29 | 成海玲 | Fruit wine |
| CN104450386A (en) * | 2014-11-28 | 2015-03-25 | 柳州贵族酒业有限公司 | Fruit wine and preparation method thereof |
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| CN103589558A (en) * | 2013-10-28 | 2014-02-19 | 荔波昌辉食业 | Method for brewing composite fruit wine |
| CN103589558B (en) * | 2013-10-28 | 2016-01-20 | 荔波昌辉食业 | A kind of brewing method of Compound fruit wine |
| CN104120071A (en) * | 2014-07-23 | 2014-10-29 | 成海玲 | Fruit wine |
| CN104450386A (en) * | 2014-11-28 | 2015-03-25 | 柳州贵族酒业有限公司 | Fruit wine and preparation method thereof |
| CN106190740A (en) * | 2016-07-25 | 2016-12-07 | 天津科技大学 | A kind of variable color wine and preparation method thereof |
| CN107177462A (en) * | 2017-07-03 | 2017-09-19 | 叶永伟 | A kind of wine using pomelo as primary raw material and preparation method thereof |
| CN108841532A (en) * | 2018-07-24 | 2018-11-20 | 江苏健祥生态农业有限公司 | A kind of morat |
| CN113073027A (en) * | 2021-04-19 | 2021-07-06 | 北京市老才臣食品有限公司 | Preparation process of fruity yellow wine and fruity yellow wine |
| CN113897253A (en) * | 2021-10-16 | 2022-01-07 | 湖南粟园酒庄有限责任公司 | Storage-resistant non-chemical natural component health-care wine and preparation method and device thereof |
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