CN103773651B - A kind of dry type Yangtao wine and preparation method thereof - Google Patents
A kind of dry type Yangtao wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of dry type Yangtao wine and preparation method thereof, belong to fermentation fruit wine preparing technical field.Comprise: 1) by after freezing for Kiwifruit shedding, stripping and slicing, immerse in colour protecting liquid and leave standstill, then extrude making beating, obtain pulp; 2) add pectinase enzymatic hydrolysis, then filter after heat treated, get filtrate, be adjusted to required concentration with fruit juice concentrate, obtain Fructus actinidiae chinensis juice; 3) in Fructus actinidiae chinensis juice, add Angel live yeast at twice, through Primary Fermentation, secondary fermentation until the residual sugar amount in fermented liquid is less than or equal to 4g/L, obtain secondary fermentation wine; 4) by secondary fermentation wine through deacidification, take away the puckery taste, clarify after, bottling, sterilizing, obtain dry type Yangtao wine.The present invention is simple to operate, and the residual sugar amount of dry type Yangtao wine obtained by this method is low, alcoholic strength is high, rich in nutritive value, and wine body mouthfeel is good.
Description
Technical field
The invention belongs to fermentation fruit wine preparing technical field, be specifically related to a kind of dry type Yangtao wine and preparation method thereof.
Background technology
Kiwifruit has another name called kiwi fruit, is Actinidiaceae (Actinidiaceae) Actinidia (Actinidia) bejuco, all has distribution from north latitude 50 to equator.China is the advantage main product state of Kiwifruit, and variety source enriches.China's Kiwifruit is with a long history, namely on the books in the elegant book before two thousand years, and the successive dynasties such as supplement to the Herbal then, " Kaibao Bencao ", Compendium of Material Medica, " plant name figure examines in fact " medicine masterpiece is all on the books to it.Kiwifruit fruit succulence is a kind of food of curing food homology, value of exploiting and utilizing such as having very high nutrition, medical treatment, keep healthy, view and admire, is described as " king of fruit ", " world precious fruit " be one of fruit of competitively developing of current countries in the world.Along with the raising of people's living standard, the comprehensive exploitation of Kiwifruit comes into one's own just day by day.
Kiwifruit is the comparatively comprehensive a kind of fruit of nutrition, according to the chemical constitution study data display carried out both at home and abroad, kiwifruit fruit VC, VE food fiber, potassium, calcium, selenium and other trace elements rich content, can be used as the high-quality source of human body trace element supplement every day.Also containing plurality of inorganic salt and proteolytic enzyme, actinidine etc., its main nutrient composition content occupies other fruit prostatitis.Seed in kiwifruit fruit has also been rich in multiple needed by human unsaturated fatty acids, lipid, flavonoid, phenols etc.Kiwifruit VC rich content, every 100g Kiwi fresh fruit VC content is 100 ~ 620mg, the VC contained by Kiwifruit in human body utilization ratio up to 94%.Kiwifruit sugary 8% ~ 14%, general about 10%, be mainly glucose, fructose, sucrose, total acid 1.4% ~ 2.0%, be generally 1.8%, be mainly tartrate, Kiwifruit acid, citric acid, quinic acid, also containing 18 seed amino acids such as leucine, phenylalanine, tyrosine, Isoleucine, L-Ala, aminobutyric acids.
The brewing technique of existing Yangtao wine, mainly comprises after the cleaning of well-graded Kiwifruit, broken, squeeze the juice, and then fruit juice granulated sugar regulates pol, again through clarification, primary fermentation, secondary fermentation, then filter through ageing, then through clarifying treatment, last sedimentation and filtration, after testing, bottling, sterilizing.Yangtao wine is compared with wine fermentation technology, due to the difference of raw material, brewage grape sugar degree and can reach 20% ~ 25%, do not need or only add sucrose on a small quantity, and Kiwifruit sugar degree (8% ~ 14%, generally about 10%) is far below brewageing grape, when after interpolation sucrose, total sugar concentration >=20% produces the Yangtao wine of high alcohol content, because residual sugar amount is higher, does not reach the requirement of Kiwifruit dry type wine for residual sugar amount.At present, the dry type wine of alcoholic strength 12% ~ 16% is all add edible ethanol after low alcohol fermentation.Add sucrose or honey, other nutritive ingredients matched with carbohydrate in Fructus actinidiae chinensis juice are not strengthened, and make yeast not make full use of carbohydrate, cause residual sugar amount higher; Secondly strengthen merely reaction substrate-sugar, while ethanol production is improved, the product constructive ways except ethanol is also stimulated, the output increased of higher alcohols, succsinic acid, makes the local flavor bitterness thorn larynx of fresh former wine.
Summary of the invention
In order to overcome the defect existed in above-mentioned prior art, the object of the invention is to a kind of dry type Yangtao wine and preparation method thereof, the method is simple to operate, and the residual sugar amount of Kiwifruit dry type wine obtained by this method is low, alcoholic strength is high, rich in nutritive value, wine body mouthfeel is good.
The present invention is achieved through the following technical solutions:
A preparation method for dry type Yangtao wine, comprises the following steps:
1) get medium well Kiwifruit, at-10 DEG C ~-4 DEG C, after freezing 12 ~ 24h, taking out the water shedding being placed in 40 ~ 60 DEG C, soaking immersing in colour protecting liquid after pulp stripping and slicing, then take out pulp control solid carbon dioxide and divide, then through extruding, making beating, obtain pulp;
2) in pulp, add polygalacturonase, at 45 ~ 55 DEG C, after hydrolysis 2 ~ 4h, filter, collect fruit juice, then with the concentrated Fructus actinidiae chinensis juice that sugar degree is 40 ~ 45%, the sugar degree of fruit juice is adjusted to 18 ~ 25%; The consumption of described polygalacturonase is that every kg Kiwifruit adds 100 ~ 150mg polygalacturonase;
3) by the inoculum size of 0.3 ~ 0.8g/L, be adjusted to sugar degree in the Fructus actinidiae chinensis juice of 18 ~ 25% and add Angel active dry yeast RV171, at 12 ~ 15 DEG C, ferment 12 ~ 15 days, again by the inoculum size of 0.2 ~ 0.5g/L, in the fermented liquid after fermentation, add Angel active dry yeast BV818, at 18 ~ 22 DEG C, continue fermentation and be less than or equal to 5g/L to the residual sugar amount in fermented liquid, obtain primary fermentation wine;
4) THIAZOTE fermentation assistant is added in fermented wine forward according to the consumption of 0.1 ~ 0.2g/Kg, at 10 ~ 12 DEG C, leave standstill 30 ~ 45 days, isolate wine pin, then THIAZOTE fermentation assistant is added according to the consumption of 0.1 ~ 0.2g/Kg to wine liquid, at 8 ~ 12 DEG C, leave standstill 30 ~ 45 days until the residual sugar amount in wine liquid is less than or equal to 4g/L, obtain secondary fermentation wine;
5) by secondary fermentation wine through deacidification, take away the puckery taste, clarify after, bottling, sterilizing, obtain dry type Yangtao wine.
Kiwifruit described in step 1) first places 2 ~ 3 days before freezing.
10 ~ 30mgSO is added by every kg water
2amount in the water of 40 ~ 60 described in step 1) DEG C, add sulfurous acid solution.
Soak time described in step 1) is 2 ~ 4h.
Colour protecting liquid described in step 1), in massfraction, comprise the VC of 0.1%, the tea-polyphenol of 0.1%, the citric acid of 0.1% and the sulfurous gas of 0.1%, surplus is water.
Step 2) describedly in pulp, add polygalacturonase hydrolysis, filter after, also comprising filtering after the Fructus actinidiae chinensis juice that obtains processes 10 ~ 20min in boiling water bath, again filtering.
Deacidification described in step 5) adds compound acid lowering agent in fermented wine backward according to the consumption of 5 ~ 10g/L; Described compound acid lowering agent is by 1:1:(2 ~ 3 by calcium carbonate, salt of wormwood and tartrate) mass ratio mix.
Taking away the puckery taste described in step 5) is in the wine liquid after deacidification, add the sodium-chlor of wine liquid quality 0.05 ~ 0.2% and the citric acid of wine liquid quality 0.05 ~ 0.2%, at 45 ~ 55 DEG C, and process 15 ~ 20min.
Sterilizing described in step 5) is at 65 ~ 75 DEG C, process 25 ~ 35min.
A kind of dry type Yangtao wine, the alcoholic strength of this dry type Yangtao wine is 12 ~ 14%, and total acid content is≤1.0g/100mL, and total reducing sugar is≤0.4g/100mL; Wine body is oyster or light yellow, and clear is glossy.
Compared with prior art, the present invention has following useful technique effect:
The preparation method of dry type Yangtao wine of the present invention, first by Kiwifruit freezing treatment at-10 DEG C ~-4 DEG C, then be placed in warm water shedding, this operation can be separated Kiwifruit pulp and pericarp effectively and rapidly, efficiently solves the impurity because pericarp brings and pained material; Secondly, by the pulp pre-soaking process in colour protecting liquid after peeling, color retention carries out more saving colour protecting agent again than after squeezing the juice before squeezing the juice, and effectively can prevent the generation of brown stain and miscellaneous bacteria, directly colour protecting agent is added in this operation compared to existing technology in the fruit juice squeezed that (prior art just adds containing SO after squeezing the juice
2colour protecting agent) effect of color protection is obvious, and SO in wine body
2usage quantity decline more than 20%; Secondly, the present invention carries out mixed fermentation after regulating the sugar degree of fresh squeezing carambola juice with concentrated Fructus actinidiae chinensis juice, effectively can solve the technical barrier that in prior art, simple Fructus actinidiae chinensis juice fermentation can not produce dry type Yangtao wine and (in prior art, use white sugar sugar addition, even when various nutritional additive consumption is very large, also can not get high alcohol content dry type wine); Finally, the present invention adopts two-stage Angel live yeast to carry out Yangtao wine as starter and brewages, and from index analysis such as alcoholic strength, residual sugar amounts, two-stage Angel live yeast ferment effect is good, residual sugar is low, alcoholic strength is high, and wine body mouthfeel is good.
Further, in step 2) described add in pulp polygalacturonase hydrolysis, filter after, the Fructus actinidiae chinensis juice obtained is processed 10 ~ 20min in boiling water bath, boiling water bath to the sterilization of Fructus actinidiae chinensis juice, sterilizing, clarify and protect the effect that look all had, filter after boiling water bath process, the light absorption value of the Fructus actinidiae chinensis juice obtained under 620nm is large, and clarification, color and luster are good, and effect of color protection is obvious.
Further, add the compound acid lowering agent be made up of calcium carbonate, salt of wormwood and tartrate backward in fermented wine, the Yangtao wine total acid obtained according to this deacidification condition is 6.14g/L, and deacidification rate is 29.8%.
The alcoholic strength of the dry type Yangtao wine obtained through the present invention is 12 ~ 14%, total acid content≤1.0g/100mL, and total reducing sugar is≤0.4g/100mL; Wine body is oyster or light yellow, and clear is glossy, no suspended substance, without precipitation, has the pure and fresh fruital of Kiwifruit and aroma that is mellow, elegant, harmony.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail, and the explanation of the invention is not limited.
Embodiment 1
A preparation method for dry type Yangtao wine, comprises the following steps:
1) medium well Kiwifruit (place 2 ~ 3 days in advance, make its deliquescing of accelerating the ripening) is got, at-4 DEG C, after freezing 24h, taking out the water shedding being placed in 50 DEG C, soaking 3h by immersing in colour protecting liquid after pulp stripping and slicing, then take out pulp control solid carbon dioxide to divide, then through extruding, making beating, obtain pulp;
Wherein, described colour protecting liquid, in massfraction, comprise the VC of 0.1%, the tea-polyphenol of 0.1%, the citric acid of 0.1% and the sulfurous gas of 0.1%, surplus is water;
2) in pulp, add polygalacturonase, at 50 DEG C, after hydrolysis 3h, filter, collecting Fructus actinidiae chinensis juice, is then that the sugar degree of Fructus actinidiae chinensis juice is adjusted to 18% by the fruit juice concentrate of 42% by sugar degree; The consumption of described polygalacturonase is that every kg Kiwifruit adds 100mg polygalacturonase;
3) by the inoculum size of 0.5g/L, be adjusted to sugar degree in the Fructus actinidiae chinensis juice of 18% and add Angel active dry yeast RV171, at 12 DEG C, ferment 15 days, then press the inoculum size of 0.2g/L, in the fermented liquid after fermentation, add Angel active dry yeast BV818, at 20 DEG C, continue fermentation to the residual sugar amount in fermented liquid and be less than or equal to 5g/L, terminate Primary Fermentation, obtain primary fermentation wine;
4) THIAZOTE fermentation assistant (manufacturer: LAFFORT) is added in fermented wine forward according to the consumption of 0.1g/Kg, at 10 ~ 12 DEG C, leave standstill 30 ~ 45 days, isolate wine pin, then add THIAZOTE fermentation assistant, according to the consumption of 0.1g/Kg at 8 ~ 12 DEG C to wine liquid, leave standstill 30 ~ 45 days until the residual sugar amount in wine liquid is less than or equal to 4g/L, secondary fermentation terminates, and isolates wine pin, obtains secondary fermentation wine;
5) compound acid lowering agent is added according to the consumption of 5g/L in fermented wine backward; Described compound acid lowering agent is mixed by calcium carbonate, salt of wormwood and the tartrate mass ratio by 1:1:2;
Selection about compound acid lowering agent: calcium carbonate can reduce the acidity of Yangtao wine effectively, cost is lower, easy to use, but the wine body taste after deacidification is not fine, fragrance and the mouthfeel of Kiwifruit are destroyed, too much calcium ion add the bitter taste that result in wine body, and when it carries out deacidification, citrate of lime precipitation can be produced, cause the instability of wine body; Salt of wormwood can reduce the acidity of Yangtao wine effectively, but the addition of salt of wormwood just destroys fragrance and the mouthfeel of Yangtao wine more than 1.5g/L, and wine body starts to occur bitter taste, makes the mouthfeel of fruit wine inharmonious; With soluble tartrate, deacidification is carried out to Yangtao wine, though its deacidification energy force rate calcium carbonate and salt of wormwood low, but after soluble tartrate deacidification, the sour and astringent sense of Yangtao wine reduces, thick flavor, mouthfeel is soft, but because of its deacidification ability lower, as higher in being used alone then large usage quantity, cost; It is suitable that the acidity of Yangtao wine drops to, and the flavour substances of fruit wine is affected very little.
6) in the wine liquid after deacidification, add the sodium-chlor of wine liquid quality 0.1% and the citric acid of wine liquid quality 0.1%, at 55 DEG C, process 15min, then bottling after clarification, sterilizing 35min at 65 DEG C, obtains dry type Yangtao wine.
Embodiment 2
A preparation method for dry type Yangtao wine, comprises the following steps:
1) get medium well Kiwifruit (place 2 ~ 3 days in advance, make its deliquescing of accelerating the ripening), at-6 DEG C, after freezing 20h, take out the water shedding being placed in 50 DEG C and (meanwhile, add 10 ~ 30mgSO by every kg water
2amount, Xiang Shuizhong adds sulfurous acid solution), soaking 2h by immersing in colour protecting liquid after pulp stripping and slicing, then taking out pulp control solid carbon dioxide and dividing, then through extruding, making beating, obtain pulp;
Wherein, described colour protecting liquid, in massfraction, comprise the VC of 0.1%, the tea-polyphenol of 0.1%, the citric acid of 0.1% and the sulfurous gas of 0.1%, surplus is water;
2) in pulp, polygalacturonase is added, at 55 DEG C, after hydrolysis 2h, filter, collect Fructus actinidiae chinensis juice, after Fructus actinidiae chinensis juice processes 10 ~ 20min in boiling water bath, again filter, collecting Fructus actinidiae chinensis juice, is then that the sugar degree of Fructus actinidiae chinensis juice is adjusted to 22% by the fruit juice concentrate of 40% by sugar degree; The consumption of described polygalacturonase is that every kg Kiwifruit adds 150mg polygalacturonase;
3) by the inoculum size of 0.8g/L, be adjusted to sugar degree in the Fructus actinidiae chinensis juice of 22% and add Angel active dry yeast RV171, at 13 DEG C, ferment 13 days, then press the inoculum size of 0.5g/L, in the fermented liquid after fermentation, add Angel active dry yeast BV818, at 22 DEG C, continue fermentation to the residual sugar amount in fermented liquid and be less than or equal to 5g/L, terminate Primary Fermentation, obtain primary fermentation wine;
4) THIAZOTE fermentation assistant (manufacturer: LAFFORT) is added in fermented wine forward according to the consumption of 0.1g/Kg, at 10 ~ 12 DEG C, leave standstill 30 ~ 45 days, isolate wine pin, then add THIAZOTE fermentation assistant, according to the consumption of 0.1g/Kg at 8 ~ 12 DEG C to wine liquid, leave standstill 30 ~ 45 days until the residual sugar amount in wine liquid is less than or equal to 4g/L, secondary fermentation terminates, and isolates wine pin, obtains secondary fermentation wine;
5) compound acid lowering agent is added according to the consumption of 10g/L in fermented wine backward; Described compound acid lowering agent is mixed by calcium carbonate, salt of wormwood and the tartrate mass ratio by 1:1:2.5;
6) in the wine liquid after deacidification, add the sodium-chlor of wine liquid quality 0.05% and the citric acid of wine liquid quality 0.2%, at 50 DEG C, process 18min, then bottling after clarification, sterilizing 25min at 75 DEG C, obtains dry type Yangtao wine.
Embodiment 3
A preparation method for dry type Yangtao wine, comprises the following steps:
1) get medium well Kiwifruit (place 2 ~ 3 days in advance, make its deliquescing of accelerating the ripening), at-10 DEG C, after freezing 12h, take out the water shedding being placed in 60 DEG C and (meanwhile, add 10 ~ 30mgSO by every kg water
2amount, Xiang Shuizhong adds sulfurous acid solution), soaking 4h by immersing in colour protecting liquid after pulp stripping and slicing, then taking out pulp control solid carbon dioxide and dividing, then through extruding, making beating, obtain pulp;
Wherein, described colour protecting liquid, in massfraction, comprise the VC of 0.1%, the tea-polyphenol of 0.1%, the citric acid of 0.1% and the sulfurous gas of 0.1%, surplus is water;
2) in pulp, polygalacturonase is added, at 45 DEG C, after hydrolysis 4h, filter, collect Fructus actinidiae chinensis juice, after Fructus actinidiae chinensis juice processes 10 ~ 20min in boiling water bath, again filter, collecting Fructus actinidiae chinensis juice, is then that the sugar degree of Fructus actinidiae chinensis juice is adjusted to 25% by the fruit juice concentrate of 45% by sugar degree; The consumption of described polygalacturonase is that every kg Kiwifruit adds 130mg polygalacturonase;
3) by the inoculum size of 0.3g/L, be adjusted to sugar degree in the Fructus actinidiae chinensis juice of 25% and add Angel active dry yeast RV171, at 15 DEG C, ferment 12 days, then press the inoculum size of 0.3g/L, in the fermented liquid after fermentation, add Angel active dry yeast BV818, at 18 DEG C, continue fermentation to the residual sugar amount in fermented liquid and be less than or equal to 5g/L, terminate Primary Fermentation, obtain primary fermentation wine;
4) THIAZOTE fermentation assistant (manufacturer: LAFFORT) is added in fermented wine forward according to the consumption of 0.2g/Kg, at 10 ~ 12 DEG C, leave standstill 30 ~ 45 days, isolate wine pin, then add THIAZOTE fermentation assistant, according to the consumption of 0.2g/Kg at 8 ~ 12 DEG C to wine liquid, leave standstill 30 ~ 45 days until the residual sugar amount in wine liquid is less than or equal to 4g/L, secondary fermentation terminates, and isolates wine pin, obtains secondary fermentation wine;
5) compound acid lowering agent is added according to the consumption of 7g/L in fermented wine backward; Described compound acid lowering agent is mixed by calcium carbonate, salt of wormwood and the tartrate mass ratio by 1:1:3;
6) in the wine liquid after deacidification, add the sodium-chlor of wine liquid quality 0.2% and the citric acid of wine liquid quality 0.05%, at 45 DEG C, process 20min, then bottling after clarification, sterilizing 30min at 70 DEG C, obtains dry type Yangtao wine.
In sum, the alcoholic strength of the dry type Yangtao wine having the present invention to obtain is 12 ~ 14%, total acid content≤1.0g/100mL, and total reducing sugar is≤0.4g/100mL; Wine body is oyster or light yellow, and clear is glossy, no suspended substance, without precipitation, has the pure and fresh fruital of Kiwifruit and aroma that is mellow, elegant, harmony.
Claims (3)
1. a preparation method for dry type Yangtao wine, is characterized in that, comprises the following steps:
1) get medium well Kiwifruit, at-10 DEG C ~-4 DEG C, after freezing 12 ~ 24h, taking out the water shedding being placed in 40 ~ 60 DEG C, soaking immersing in colour protecting liquid after pulp stripping and slicing, then take out pulp control solid carbon dioxide and divide, then through extruding, making beating, obtain pulp;
Described colour protecting liquid, in massfraction, comprise the VC of 0.1%, the tea-polyphenol of 0.1%, the citric acid of 0.1% and the sulfurous gas of 0.1%, surplus is water;
10 ~ 30mgSO is added by every kg water
2amount in the water of described 40 ~ 60 DEG C, add sulfurous acid solution;
2) in pulp, polygalacturonase is added, at 45 ~ 55 DEG C, after hydrolysis 2 ~ 4h, filter, after the Fructus actinidiae chinensis juice that filtration obtains is processed 10 ~ 20min in boiling water bath, again filter, collect fruit juice, then with the concentrated Fructus actinidiae chinensis juice that sugar degree is 40 ~ 45%, the sugar degree of fruit juice is adjusted to 18 ~ 25%; The consumption of described polygalacturonase is that every kg Kiwifruit adds 100 ~ 150mg polygalacturonase;
3) by the inoculum size of 0.3 ~ 0.8g/L, be adjusted to sugar degree in the Fructus actinidiae chinensis juice of 18 ~ 25% and add Angel active dry yeast RV171, at 12 ~ 15 DEG C, ferment 12 ~ 15 days, again by the inoculum size of 0.2 ~ 0.5g/L, in the fermented liquid after fermentation, add Angel active dry yeast BV818, at 18 ~ 22 DEG C, continue fermentation and be less than or equal to 5g/L to the residual sugar amount in fermented liquid, obtain primary fermentation wine;
4) THIAZOTE fermentation assistant is added in fermented wine forward according to the consumption of 0.1 ~ 0.2g/Kg, at 10 ~ 12 DEG C, leave standstill 30 ~ 45 days, isolate wine pin, then THIAZOTE fermentation assistant is added according to the consumption of 0.1 ~ 0.2g/Kg to wine liquid, at 8 ~ 12 DEG C, leave standstill 30 ~ 45 days until the residual sugar amount in wine liquid is less than or equal to 4g/L, obtain secondary fermentation wine;
5) by secondary fermentation wine through deacidification, take away the puckery taste, clarify after, bottling, at 65 ~ 75 DEG C, sterilising treatment 25 ~ 35min, obtains dry type Yangtao wine;
Described deacidification adds compound acid lowering agent in fermented wine backward according to the consumption of 5 ~ 10g/L; Described compound acid lowering agent is by 1:1:(2 ~ 3 by calcium carbonate, salt of wormwood and tartrate) mass ratio mix;
Described taking away the puckery taste is in the wine liquid after deacidification, add the sodium-chlor of wine liquid quality 0.05 ~ 0.2% and the citric acid of wine liquid quality 0.05 ~ 0.2%, at 45 ~ 55 DEG C, and process 15 ~ 20min.
2. the preparation method of a kind of dry type Yangtao wine according to claim 1, is characterized in that, step 1) described in Kiwifruit before freezing, first place 2 ~ 3 days.
3. the preparation method of a kind of dry type Yangtao wine according to claim 1, is characterized in that, step 1) described in soak time be 2 ~ 4h.
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| CN112852576A (en) * | 2021-03-01 | 2021-05-28 | 湖北文理学院 | Preparation method of kiwi fruit wine |
| CN114376208A (en) * | 2021-12-23 | 2022-04-22 | 武汉中百古唐美膳中央厨房有限责任公司 | Snow pear and white fungus soup and processing method thereof |
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