CN1038304A

CN1038304A - A kind of production technique of making fruit wine

Info

Publication number: CN1038304A
Application number: CN 88105721
Authority: CN
Inventors: 易经伦; 黎继烈; 陈永安
Original assignee: FOREST BOTANICAL GARDEN HUNAN PROV
Current assignee: FOREST BOTANICAL GARDEN HUNAN PROV
Priority date: 1988-06-02
Filing date: 1988-06-02
Publication date: 1989-12-27

Abstract

A kind of production technique of making fruit wine; (have another name called: honey raisin tree) carpopodium is pressed extracting juice with trifoliate orange , through adjusting the fruit juice sugar content, adjust the pH value, add sanitas, add the distiller's yeast fermentation again, clarification, filtration, ageing, the bacterium of stopping are made finished product, this processing method simply is easy to promote the unique local flavor of the fruit wine of brew.Nutritious, the low income of cost is fast, and suitable vast villages and towns in rural areas enterprise and middle-size and small-size brewery produce.

Description

A kind of production technique of making fruit wine

The present invention is with trifoliate orange The carpopodium of (Hovenia dulcis Thunb.) tree is a raw material, through the production technique of distiller's yeast fermentation making fruit wine.

Trifoliate orange

It is rhamnaceous a kind of deciduous tree, all there is distribution in China Huanghe valley to the most of area on the south the Changjiang river, the masses are called " honey raisin tree ", " shank pears " etc., its carpopodium is nutritious, sugar degree is up to more than 40 percent, be the raw tree species that the wine-making industry utmost point has the exploitation future, at present, wine-making industry is not still with trifoliate orange

Carpopodium is the production technique of fermenting raw materials system wine.

Purpose of the present invention is exactly for a kind of Technology of carrying out suitability for industrialized production is provided, less investment, and instant effect is suitable for the wine-making technology that vast villages and towns in rural areas enterprise and middle-size and small-size brewery produce.

Technological process of the present invention is: with trifoliate orange

Squeeze out fruit juice after the carpopodium washing and sterilizing, sugar content with water purification control fruit juice is 10～23%, adjusting pH value is 3.0～5.5, it is anticorrosion to add sulfurous gas in the fruit juice, add the distiller's yeast fermentation again, clarify then, filtration, sterilization, ageing, allotment, more after filtration, sterilization bottling finished product, technology of the present invention can also be with the trifoliate orange after the washing and sterilizing Carpopodium is directly smashed pulping, adjusting the pulp sugar content is 10～23%, adjusting pH value is 3.0～5.5, in pulp, add sulfurous gas, add distiller's yeast fermentation again, clarify then, filtration, sterilization, ageing, allotment, sterilization bottling finished product more after filtration,, sulfurous gas consumption of the present invention is/100 kilograms of 5～50 grams, and the distiller's yeast of access is fruit wine yeast 1450 or Nanyang mixed yeast 1308 or above two primary yeasts are mixed use that leavening temperature is 16～30 ℃.

Embodiment:

Get fresh trifoliate orange

Carpopodium is cleaned, with the sterilization in 20 minutes of 0.05% potassium permanganate solution dipping, taking-up is rinsed well, squeeze out juice, again toward the squeezing after recrement in add 25 percent water purification, place after three hours, press for the second time, the Normal juice that squeezes out for above twice is mixed, this moment, the sugar concentration of mixing juice was 10～23%, get five kilograms of mixing juices, add/100 kilograms of sulfurous gas 5～50 grams, adjust pH value to 3.5, add 5% fruit wine yeast 1450 with hydrochloric acid, be placed on 20 ± 5 ℃ fermentation cylinder for fermentation seven days, sedimentation filters to isolate fruit wine stoste, carries out pasteurize, filters, ageing, add the gelatin clarification, add sugar as required, citric acid, essence, filter sterilization bottling finished product.

The fruit wine sample analysis result who implements the present invention's production is as follows:

Wine degree (20 ℃) 13%

Total sugar content 13.11 grams per liters

Total acid content 5.96 grams per liters

Volatile acid (acetometer) 0.08 grams per liter

Total sulfur dioxide 220 mg/litre

Free sulfur dioxide 25 mg/litre

Aflatoxin does not detect

1.0/milliliter of total plate count

Coliform＜3/100 milliliters

Claims

1, a kind of production technique of making fruit wine, it is characterized in that with the fruit stalk of Hovenia dulcis THunb being raw material, press extracting juice after the washing and sterilizing, adjusting the fruit juice sugar content is 10～23%, adjusting the pH value is 3.0～5.5, adds sulfurous gas in fruit juice, adds the distiller's yeast fermentation again, clarify then, filtration, sterilization, ageing, allotment, more after filtration, sterilization bottling finished product.

2, a kind of production technique of making fruit wine is characterized in that with trifoliate orange

Carpopodium is a raw material, directly carpopodium is broken into pulp after the washing and sterilizing, and adjusting the pulp sugar content is 10～23%, adjusting pH value is 3.0～5.5, adds sulfurous gas in pulp, adds the distiller's yeast fermentation again, clarify then, filtration, sterilization, ageing, allotment, more after filtration, sterilization bottling finished product.