CN104629985A - Loquat fruit wine and production method thereof - Google Patents
Loquat fruit wine and production method thereof Download PDFInfo
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- CN104629985A CN104629985A CN201510018425.XA CN201510018425A CN104629985A CN 104629985 A CN104629985 A CN 104629985A CN 201510018425 A CN201510018425 A CN 201510018425A CN 104629985 A CN104629985 A CN 104629985A
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Abstract
The invention relates to a loquat fruit wine and a production method thereof. The loquat fruit wine has the alcohol degree of 25.0-25.6%Vol and the sugar (glucose) degree of 80.0-90.0g/L and contains 5.8-6.8g/L of total acid (acetic acid) and 0.15-0.25g/L of amino acid nitrogen at the temperature of 20 DEG C. The production method comprises the steps of with specific green loquats in Suzhou Xishan as raw materials, pectinase as a fruit material decomposing agent and an active dry grape wine yeast as a leavening agent, carrying out fore-fermentation on pulp with peel in an earthen jar at a fore-stage; adding Xiaoqu liquor in the earthen jar and inhibiting post-fermentation at a middle stage; ageing in the other jar at the later stage; and blending pure honey into the loquat fruit wine to improve the quality of the loquat fruit wine. The loquat fruit wine is golden in color and luster, strong in fragrance, fresh and mellow as well as soft-sweet and refreshing, has the flavor of a purely-natural loquat fruit wine, and is a top-grade wine used on feasts and used for making cocktails.
Description
Technical field
The present invention is specifically related to a kind of Fractus Eriobotryae alcoholic drink mixed with fruit juice and production method thereof.
Background technology
The low alcoholic drink mixed with fruit juice of nutritional type is Chinese ancient wine kind, and wherein Chinese distinctive " integration of drinking and medicinal herbs " theory and practical experience have been inherited and developed to many products dexterously, and product has traditional national characteristic.But the low fermented wine of nutritional type is fruit wine a bit, and some is alcoholic drink mixed with fruit juice, all has output few, with low content of technology, personalized outstanding not obvious, style changes little problem for a long time.Because traditional product has limitation and the epochal character of history, along with development and the scientific and technological progress of society, new challenge is proposed to alcoholic drink mixed with fruit juice industry, require that we adapt to the rule of market development in time, cater to new consumption concept, alcoholic drink mixed with fruit juice industry will grow with each passing hour, and pioneers and invents, and makes full use of the peculiar resource of China, employ new technology, novel process, novel method is rebuild traditional industry, the alcoholic drink mixed with fruit juice product innovation of exploitation multi items.
Summary of the invention
Technical problem to be solved by this invention is to provide the Fractus Eriobotryae alcoholic drink mixed with fruit juice of a kind of local flavor and function excellent quality.
Another technical problem to be solved by this invention is to provide the production method of a kind of above-mentioned Fractus Eriobotryae alcoholic drink mixed with fruit juice.
For solving above technical problem, the present invention takes following technical scheme:
A kind of Fractus Eriobotryae alcoholic drink mixed with fruit juice, 20 DEG C time, the alcoholic strength of Fractus Eriobotryae alcoholic drink mixed with fruit juice: 25.0%Vol ~ 25.6%Vol, pol: (with glucose meter) 80.0g/L ~ 90.0g/L, total acid: (with acetometer) 5.8g/L ~ 6.8g/L, amino-acid nitrogen: 0.15g/L ~ 0.25g/L, described Fractus Eriobotryae alcoholic drink mixed with fruit juice is prepared from by the following steps of carrying out successively:
(1), loquat pre-treatment is obtained belt leather pulp;
(2), in described belt leather pulp, the potassium metabisulfite accounting for described belt leather pulp weight 0.007% ~ 0.02%, the polygalacturonase accounting for described belt leather pulp weight 0.02% ~ 0.06% is added, and the pH value of described belt leather pulp is adjusted to 3.5 ~ 4.0, mix, and then add the wine active dry yeast accounting for described belt leather pulp weight 0.08% ~ 0.1%;
(3), step (2) gained mixture is carried out at 24 DEG C ~ 29 DEG C the Primary Fermentation of 3 ~ 7 days;
(4), in the distiller's wort of step (3) gained add the distilled liquor accounting for described distiller's wort weight 25% ~ 35%, carry out the suppressed FCM secondary fermentation of 1 ~ 2 month;
(5), by the distiller's wort ageing after suppressed FCM secondary fermentation, after 6 ~ 8 months, change cylinder, Aspirate supernatant, described supernatant liquor obtains described Fractus Eriobotryae alcoholic drink mixed with fruit juice after blending and tasting, freezing absorption, classified filtering.
Particularly, described loquat is blue or green kind loquat.
Particularly, in step (2), adopt the pH value of the belt leather pulp described in citric acid adjustment.
Particularly, the alcoholic strength of the distiller's wort of step (3) gained: 5%Vol ~ 6%Vol, pol: (with glucose meter) 1g/L ~ 2g/L, total acid: (with acetometer) 6.0g/L ~ 6.5g/L.
Particularly, in step (5), flavouring wine and honey is adopted to carry out described blending and tasting.
A production method for Fractus Eriobotryae alcoholic drink mixed with fruit juice, it comprises the following steps of carrying out successively:
(1), loquat pre-treatment is obtained belt leather pulp;
(2), in described belt leather pulp, the potassium metabisulfite accounting for described belt leather pulp weight 0.007% ~ 0.02%, the polygalacturonase accounting for described belt leather pulp weight 0.02% ~ 0.06% is added, and the pH value of described belt leather pulp is adjusted to 3.5 ~ 4.0, mix, and then add the wine active dry yeast accounting for described belt leather pulp weight 0.08% ~ 0.1%;
(3), by step (2) gained mixture at 24 DEG C ~ 29 DEG C, in pithos, the Primary Fermentation of 3 ~ 7 days is carried out;
(4), in the distiller's wort of step (3) gained add the distilled liquor accounting for described distiller's wort weight 25% ~ 35%, carry out the suppressed FCM secondary fermentation of 1 ~ 2 month;
(5), by the distiller's wort ageing after suppressed FCM secondary fermentation, after 6 ~ 8 months, change cylinder, Aspirate supernatant, described supernatant liquor obtains Fractus Eriobotryae alcoholic drink mixed with fruit juice after blending and tasting, freezing absorption, classified filtering;
20 DEG C time, the alcoholic strength of described Fractus Eriobotryae alcoholic drink mixed with fruit juice: 25.0%Vol ~ 25.6%Vol, pol: (with glucose meter) 80.0g/L ~ 90.0g/L, total acid: (with acetometer) 5.8g/L ~ 6.8g/L, amino-acid nitrogen: 0.15g/L ~ 0.25g/L.
Particularly, in step (3), step (2) gained mixture first ferments at 24 DEG C ~ 26 DEG C, when distiller's wort temperature rises to 27 DEG C ~ 29 DEG C, carries out out rake, and control temperature drops to 25 DEG C ~ 26 DEG C and proceeds fermentation.
Particularly, after step (4) completes, the distiller's wort after suppressed FCM secondary fermentation is changed cylinder, carry out described ageing.
Particularly, in step (5), the wine base after blending and tasting is first carried out coarse filtration by vertical stainless steel diatomite filter, then proceed to stainless steel insulated tank and carry out freezing adsorption treatment, the temperature of described freezing adsorption treatment is-7 DEG C ~ 5 DEG C, and the time is 3 ~ 6 days.
Particularly, in step (5), adopt the filter of stainless steel plate membrane filter essence, fenestra order number is 0.35 ~ 0.5 micron.
The all commercially available acquisition of raw material in the present invention.
Due to the enforcement of above technical scheme, the present invention compared with prior art tool has the following advantages:
Fractus Eriobotryae alcoholic drink mixed with fruit juice plants loquat for raw material with the peculiar green grass or young crops of Suzhou Western Hills, be that fruit expects decomposition agent with polygalacturonase, wine active dry yeast is starter, ferment before employing leading portion pithos belt leather pulp, stage casing Tao Tan adds distilled liquor and suppresses rear ferment, back segment changes cylinder ageing, and hooks in loquat alcoholic drink mixed with fruit juice into pure honey, improvement quality.This wine golden yellow color, fragrant strong fragrance, pure and fresh alcohol and, sweet refreshing clean, have the fragrance of pure natural Fractus Eriobotryae alcoholic drink mixed with fruit juice, it is dinner party and makes cocktail superior good wine.
Containing more polyphenols in loquat fruit and in pericarp, the ability of polyphenol oxidation and removing free radicals is the strongest, and its resistance of oxidation is 50 times of VE, 20 times of VC.In addition, it also has preventing hypertension, arteriosclerosis, antithrombotic, anti-gastric-ulcer, antibacterial, anti-inflammatory, antitumor, the biological activity of anti-mutation and the function such as skin care and beauty treatment, through low temperature fermentation, low temperature ageing Fractus Eriobotryae alcoholic drink mixed with fruit juice is out to ensure the nutrition of Fractus Eriobotryae, active functional component is retained in wine body, and make the nutritive ingredient of loquat wine high, wine body is pure.
This wine is nutritious, functional good, each seed amino acid, multivitamin and mineral substance containing needed by human body.Drink in right amount for a long time, play moistening five ZANG-organs, expelling phlegm for arresting cough, promoting production of body fluid and nourishing the lung, effect of heat-clearing stomach invigorating.Having very high nourishing function, is adapt to middle-aged and old optimum beverage wine at present.
This processing unit is simple, and fermentation technique is controlled, and production method is practical.The exploitation of Fractus Eriobotryae alcoholic drink mixed with fruit juice, what both solved orchard worker sells a fruit difficult problem, has driven local tour industry.Meanwhile, loquat fruit improves the added value of loquat through deep processing, creates good economic worth and social benefit, has broad mass market prospect.
Embodiment
The green grass or young crops kind loquat adopting Suzhou Western Hills local peasant household scene to pluck purchase is raw material, and adopt the pure honey of rape at bee-keeping workshop, Jiaxing City Qin Mi garden to carry out blending and tasting, wine active dry yeast is purchased from Hubei Angel Yeast Co., Ltd; Potassium metabisulfite is purchased from Jiangsu Jin Tai Chemical Co., Ltd.; Polygalacturonase: (unit, enzyme activity 20,000 u/g) is purchased from Suzhou Long Yue chemical company; For reducing costs, distilled liquor is newly made with inner red wine industry traditionally certainly by Suzhou City, and being the character index of both loquats in table 1, is the nutritive ingredient list (content in the above-mentioned honey of every 100g) of the pure honey of above-mentioned rape in table 2.
Table 1
Table 2
Trial-production method:
(1) Feedstock treating: select ripening degree high, without going rotten, the Fractus Eriobotryae of black patches, goes handle removal of impurities, and through washing, after draining, stoning is broken, obtains 300kg belt leather pulp.
(2) berry adjustment: proceed in pithos by broken loquat belt leather pulp, add about 30g potassium metabisulfite, potassium metabisulfite can play sterilization, antioxygen, solvency action to pulp.Add the polygalacturonase of about 120g again, polygalacturonase effect is the pectin substance that can soften in pulp organization, make it to decompose and generate galacturonic acid and pectic acid, make the viscosity degradation of loquat belt leather pulp, originally the solid substance be present in loquat belt leather pulp loses and relies on and settle down, to strengthen clarifying effect.Adopt citric acid adjustment pulp pH value 3.5, mixing simultaneously.
(3) inoculation fermentation: add 280g wine active dry yeast in the loquat belt leather pulp after adjustment.Wine active dry yeast needs activation in advance, specific practice is: the warm water of 38 DEG C ~ 40 DEG C or containing liquid glucose 5% the aqueous solution in add wine active dry yeast, the weight percent making wine active dry yeast account for warm water or the aqueous solution is 10%, stirring and evenly mixing, leave standstill and make it water activation, centre is stirred once slightly, through 25 ~ 30min, yeast is water activation, and surface is micro-Aphron, directly can join in loquat juice and go to ferment.
(4) fermentation change: through Primary Fermentation in 3 days, distiller's wort temperature rises to 28 DEG C in 25 DEG C, open rake temperature control in time, drop temperature to 26 DEG C, now, loquat juice, under the effect of yeast, is pungent with alcohol and carbonic acid gas in fermentation and feels, simultaneously due to the metabolism of biological enzymolysis, generate multiple complicated local flavor metabolic substd.Sample examination analytical results is in table 3.
Table 3
| Project | 1 batch | 2 batches |
| Alcoholic strength (20 DEG C) %Vol | 5.1 | 5.2 |
| Total reducing sugar (with glucose meter) g/L | 3.20 | 3.10 |
| Total acid (with acetometer) g/L | 5.50 | 5.30 |
| Amino-acid nitrogen g/L | 0.26 | 0.25 |
(5) determine with wine proportioning: by the lab scale of early stage to Fractus Eriobotryae alcoholic drink mixed with fruit juice, in three kinds of ratios, distilled liquor is added to the loquat fruit wine of fermentation in 7 days, after depositing 25 days, through company wine brewing engineering Technology R & D Center 2 national level teacher of sampling wine, 3 have the abundant EnologistWinemaker of experience to carry out subjective appreciation, detect physical and chemical index and outward appearance according to chemical examination simultaneously, fragrance, the feature of taste, the local flavor degree of comprehensive evaluation wine sample, write out and evaluate and marking, determine with wine proportioning number so that score value is the highest.Physical and chemical index in 3 after sample interpolation distilled liquor is in table 4, and 3 kinds of samples add the sensory evaluation of distilled liquor ratio to Fractus Eriobotryae alcoholic drink mixed with fruit juice in table 5.
Table 4
| Project | No. 1 wine sample | No. 2 wine samples | No. 3 wine samples |
| Alcoholic strength (20 DEG C) %Vol | 25.0 | 25.0 | 25.1 |
| Total reducing sugar (with glucose meter) g/L | 15.0 | 15.5 | 15.2 |
| Total acid (with acetometer) g/L | 6.60 | 6.0 | 5.20 |
| Amino-acid nitrogen g/L | 0.15 | 0.12 | 0.10 |
Table 5
(6) suppress with wine: through the lord ferment period of nearly 7 days, cylinder face gives out the fruit aroma of similar a kind of ethyl acetate, sample examination analysis: alcoholic strength: 5.5%Vol; Total reducing sugar: 1.5g/L; Total acid: 6.2g/L.Now, the structure main skeleton flavor ingredient of loquat fruit wine quality is formed.Then tasting score value determination optimum ratio in sample in early stage is 30% add distilled liquor and carry out suppressed FCM fermentation, the main body fundamental component of preliminary sizing wine body.
(7) ferment after suppressing: after adding distilled liquor, the local flavor metabolic substd of primary fermentation Fractus Eriobotryae alcoholic drink mixed with fruit juice is inhibited, and now yeast activity stays cool, and fruit wine fundamental component is tentatively shaped.When then proceeding to rear ferment, alcoholic content slightly volatilizees, and causes ethanol content slightly to reduce, but various biological enzyme does not all destroy, and still carrying out biochemical reaction and molecular association and reduction change lentamente, makes various in fragrant flavor composition coordinated balance.Secondary fermentation about continues about 1.5 months, now without the need to controlling leavening temperature especially, along with the prolongation of time, in Fractus Eriobotryae alcoholic drink mixed with fruit juice pomace oneself sink completely, upper strata wine liquid presents clarification and transparent yellow is bright, original smell produced with Xiaoqu wine thoroughly disappears, and this situation can say that the composition in Fractus Eriobotryae alcoholic drink mixed with fruit juice work in-process wine body is own basicly stable.Fruit wine is fragrant and taste formation is more perfect, as the rear ferment phase arrives, just can proceed to and change cylinder ageing.
(8) changing cylinder ageing: through changing the separable wine pin of cylinder, the loquat alcoholic drink mixed with fruit juice clarified being separated with the throw out such as bottom skin slag, protein, robust fibre, extremely yeast, and making vinosity mixing in cylinder homogeneous in cylinder.Ageing 6 months, makes wine body Middle molecule and molecule associate preferably, and taste becomes soft, refreshing suitable, mellow and full, and be tending towards between various composition in wine coordinating, the quality of wine is promoted.
(9) blending and tasting: on the basis of balance wine base, adopts the elite flavouring wine in different characteristics time and pure honey, meticulously hooks tune, learn from other's strong points to offset one's weaknesses to play, have complementary advantages, and draws dragon point fine, the effect of ingeniously bringing the dying back to life.Thus set off the quiet and tastefully laid out aroma of Fractus Eriobotryae alcoholic drink mixed with fruit juice by contrast and have fruital concurrently, soft, coordinate, the local flavor of fresh profit.
(10) freezing absorption: by hooking the wine base of furnishing type, be transferred to stainless steel insulated tank freezing treatment by the coarse filtration of vertical stainless steel diatomite filter, quick cooler enters wine temperature and controls as-5 ~ 6 DEG C, time 5d ~ 6d.Through deepfreeze, taste can be improved significantly, improve refreshing suitable sense, alleviate coarse astringent taste.To accelerate in wine organic substance aggegation, the sedimentations such as protein, dextrin, pectin simultaneously, improve the non-biostability of vinosity further.
(11) classified filtering: in order to reach desirable filter effect, obtains limpid transparent, is rich in gloss, the fruit wine of good stability.The filter of application stainless steel plate membrane filter essence, fenestra order number rests in 0.35um and 0.5um, thus improves Fractus Eriobotryae alcoholic drink mixed with fruit juice quality glossiness further and extend stationary phase.
(12) filling finished product: filtered Fractus Eriobotryae alcoholic drink mixed with fruit juice enters high-order bucket, proceed to filling pipeline, wash bottle, shower, drain, lamp inspection, filling bottle, add the real fruit of loquat, the inspection of gland, computerized print (date manufactured), bottle outlet, cleaning are dried, arrange, labeling, vanning, finished product.
Below in conjunction with specific embodiment, the present invention will be further described in detail, but be not limited to these embodiments.
Embodiment 1
(1) Feedstock treating: select ripening degree high, without going rotten, the Fractus Eriobotryae of black patches, goes handle removal of impurities, and through washing, after draining, stoning is broken, obtains 300kg belt leather pulp.
(2) berry adjustment: proceed in pithos by broken loquat belt leather pulp, add 40.5g potassium metabisulfite, then add 120g polygalacturonase, adopts citric acid adjustment pulp pH value to be 3.70, mixing simultaneously.
(3) inoculation fermentation: add 270g wine active dry yeast in the loquat belt leather pulp after adjustment.
(4) fermentation change: distiller's wort temperature carries out Primary Fermentation in 25 DEG C, when temperature rises to 28 DEG C, opens rake temperature control in time, drops temperature to 26 DEG C, proceed Primary Fermentation, Primary Fermentation 7 days.
(5) suppress with wine: the distilled liquor adding the distiller's wort gross weight 30% after accounting for Primary Fermentation carries out suppressed FCM secondary fermentation, secondary fermentation about continues about 1.5 months.
(6) cylinder ageing is changed: ageing 6 months.
(7) blending and tasting: adopt 5% three year old ester essence China's flavouring wine and pure honey meticulously to hook tune.
(8) freezing absorption: by hooking the wine base of furnishing type, be transferred to stainless steel insulated tank freezing treatment by the coarse filtration of vertical stainless steel diatomite filter, quick cooler enters wine temperature and controls as-7 DEG C, time 3d.
(9) classified filtering: with the filter of stainless steel plate membrane filter essence, fenestra order number rests in 0.35um.
(10) filling finished product: filtered Fractus Eriobotryae alcoholic drink mixed with fruit juice enters high-order bucket, proceed to filling pipeline, wash bottle, shower, drain, lamp inspection, filling bottle, add the real fruit of loquat, the inspection of gland, computerized print (date manufactured), bottle outlet, cleaning are dried, arrange, labeling, vanning, finished product.
The indices of the Fractus Eriobotryae alcoholic drink mixed with fruit juice of the present embodiment is:
Oranoleptic indicator
Color and luster: yellowish transparent; Fragrance: fragrance is elegant, has corresponding aroma and fruital; Taste: soft, refreshing suitable, harmony, Xian Run; Style: wine body is coordinated, and has this product fruit wine peculiar flavour.
Physical and chemical index
20 DEG C time, alcoholic strength: 25% Vol, pol: (with glucose meter) 80g/L, total acid: (with acetometer) 5.8g/L, amino-acid nitrogen: 0.15g/L.
Operative norm: GB/T 27588 alcoholic drink mixed with fruit juice.
Sanitary index: perform by GB/2757.
Embodiment 2
(1) Feedstock treating: select ripening degree high, without going rotten, the Fractus Eriobotryae of black patches, goes handle removal of impurities, and through washing, after draining, stoning is broken, obtains 300kg belt leather pulp.
(2) berry adjustment: proceed in pithos by broken loquat belt leather pulp, add 45g potassium metabisulfite, then add 130g polygalacturonase, adopts citric acid adjustment pulp pH value to be 3.80, mixing simultaneously.
(3) inoculation fermentation: add 280g wine active dry yeast in the loquat belt leather pulp after adjustment.
(4) fermentation change: distiller's wort temperature carries out Primary Fermentation in 25 DEG C, when temperature rises to 28 DEG C, opens rake temperature control in time, drops temperature to 26 DEG C, proceed Primary Fermentation, Primary Fermentation 6 days.
(5) suppress with wine: the distilled liquor adding the distiller's wort gross weight 30% after accounting for Primary Fermentation carries out suppressed FCM secondary fermentation, secondary fermentation about continues about 1.5 months.
(6) cylinder ageing is changed: ageing 8 months.
(7) blending and tasting: adopt 8% one year old fruit fragrance elite flavouring wine and pure honey meticulously to hook tune.
(8) freezing absorption: by hooking the wine base of furnishing type, be transferred to stainless steel insulated tank freezing treatment by the coarse filtration of vertical stainless steel diatomite filter, quick cooler enters wine temperature and controls to be 6 DEG C, time 5d.
(9) classified filtering: with the filter of stainless steel plate membrane filter essence, fenestra order number rests in 0.35um.
(10) filling finished product: filtered Fractus Eriobotryae alcoholic drink mixed with fruit juice enters high-order bucket, proceed to filling pipeline, wash bottle, shower, drain, lamp inspection, filling bottle, add the real fruit of loquat, the inspection of gland, computerized print (date manufactured), bottle outlet, cleaning are dried, arrange, labeling, vanning, finished product.
The indices of the Fractus Eriobotryae alcoholic drink mixed with fruit juice of the present embodiment is:
Oranoleptic indicator
Color and luster: yellowish transparent; Fragrance: fragrance is elegant, has corresponding aroma and fruital; Taste: soft, refreshing suitable, harmony, Xian Run; Style: wine body is coordinated, and has this product fruit wine peculiar flavour.
Physical and chemical index
20 DEG C time, alcoholic strength is 25.5% Vol, pol: (with glucose meter) 85g/L, total acid: (with acetometer) 6.0g/L, amino-acid nitrogen: 0.18g/L.
Operative norm: GB/T 27588 alcoholic drink mixed with fruit juice.
Sanitary index: perform by GB/2757.
Embodiment 3
(1) Feedstock treating: select ripening degree high, without going rotten, the Fractus Eriobotryae of black patches, goes handle removal of impurities, and through washing, after draining, stoning is broken, obtains 300kg belt leather pulp.
(2) berry adjustment: proceed in pithos by broken loquat belt leather pulp, add 50g potassium metabisulfite, then add 140g polygalacturonase, adopts citric acid adjustment pulp pH value to be 3.80, mixing simultaneously.
(3) inoculation fermentation: add 295g wine active dry yeast in the loquat belt leather pulp after adjustment.
(4) fermentation change: distiller's wort temperature carries out Primary Fermentation in 25 DEG C, when temperature rises to 28 DEG C, opens rake temperature control in time, drops temperature to 26 DEG C, proceed Primary Fermentation, Primary Fermentation 5 days.
(5) suppress with wine: the distilled liquor adding distiller's wort gross weight 30% after accounting for Primary Fermentation carries out suppressed FCM secondary fermentation, secondary fermentation about continues about 1.5 months.
(6) cylinder ageing is changed: ageing 8 months.
(7) blending and tasting: adopt 6% five year old fresh taste elite fruit wine and pure honey meticulously to hook tune.
(8) freezing absorption: by hooking the wine base of furnishing type, be transferred to stainless steel insulated tank freezing treatment by the coarse filtration of vertical stainless steel diatomite filter, quick cooler enters wine temperature and controls to be 5 DEG C, time 6d.
(9) classified filtering: with the filter of stainless steel plate membrane filter essence, fenestra order number rests in 0.35um.
(10) filling finished product: filtered Fractus Eriobotryae alcoholic drink mixed with fruit juice enters high-order bucket, proceed to filling pipeline, wash bottle, shower, drain, lamp inspection, filling bottle, add the real fruit of loquat, the inspection of gland, computerized print (date manufactured), bottle outlet, cleaning are dried, arrange, labeling, vanning, finished product.
The indices of the Fractus Eriobotryae alcoholic drink mixed with fruit juice of the present embodiment is:
Oranoleptic indicator
Color and luster: yellowish transparent; Fragrance: fragrance is elegant, has corresponding aroma and fruital; Taste: soft, refreshing suitable, harmony, Xian Run; Style: wine body is coordinated, and has this product fruit wine peculiar flavour.
Physical and chemical index
20 DEG C time, alcoholic strength: 25.6% Vol, pol: (with glucose meter) 90g/L, total acid (with acetometer) 6.80g/L, amino-acid nitrogen: 0.25g/L.
Operative norm: GB/T 27588 alcoholic drink mixed with fruit juice.
Sanitary index: perform by GB/2757.
Above to invention has been detailed description; its object is to allow the personage being familiar with this art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; the equivalence change that all spirit according to the present invention are done or modification, all should be encompassed in protection scope of the present invention.
Claims (10)
1. a Fractus Eriobotryae alcoholic drink mixed with fruit juice, it is characterized in that: 20 DEG C time, the alcoholic strength of Fractus Eriobotryae alcoholic drink mixed with fruit juice: 25.0%Vol ~ 25.6% Vol, pol: (with glucose meter) 80.0 g/L ~ 90.0 g/L, total acid: (with acetometer) 5.8 g/L ~ 6.8 g/L, amino-acid nitrogen: 0.15 g/L ~ 0.25 g/L, described Fractus Eriobotryae alcoholic drink mixed with fruit juice is prepared from by the following steps of carrying out successively:
(1), loquat pre-treatment is obtained belt leather pulp;
(2), in described belt leather pulp, the potassium metabisulfite accounting for described belt leather pulp weight 0.007% ~ 0.02%, the polygalacturonase accounting for described belt leather pulp weight 0.02% ~ 0.06% is added, and the pH value of described belt leather pulp is adjusted to 3.5 ~ 4.0, mix, and then add the wine active dry yeast accounting for described belt leather pulp weight 0.08% ~ 0.1%;
(3), step (2) gained mixture is carried out at 24 DEG C ~ 29 DEG C the Primary Fermentation of 3 ~ 7 days;
(4), in the distiller's wort of step (3) gained add the distilled liquor accounting for described distiller's wort weight 25% ~ 35%, carry out the suppressed FCM secondary fermentation of 1 ~ 2 month;
(5), by the distiller's wort ageing after suppressed FCM secondary fermentation, after 6 ~ 8 months, change cylinder, Aspirate supernatant, described supernatant liquor obtains described Fractus Eriobotryae alcoholic drink mixed with fruit juice after blending and tasting, freezing absorption, classified filtering.
2. Fractus Eriobotryae according to claim 1 alcoholic drink mixed with fruit juice, is characterized in that: described loquat plants loquat for blue or green.
3. Fractus Eriobotryae according to claim 1 alcoholic drink mixed with fruit juice, is characterized in that: in step (2), adopts the pH value of the belt leather pulp described in citric acid adjustment.
4. Fractus Eriobotryae according to claim 1 alcoholic drink mixed with fruit juice, it is characterized in that: the alcoholic strength of the distiller's wort of step (3) gained: 5% Vol ~ 6% Vol, pol: (with glucose meter) 1g/L ~ 2g/L, total acid: (with acetometer) 6.0 g/L ~ 6.5 g/L.
5. Fractus Eriobotryae according to claim 1 alcoholic drink mixed with fruit juice, is characterized in that: in step (5), adopts flavouring wine and honey to carry out described blending and tasting.
6. a production method for Fractus Eriobotryae alcoholic drink mixed with fruit juice, is characterized in that: it comprises the following steps of carrying out successively:
(1), loquat pre-treatment is obtained belt leather pulp;
(2), in described belt leather pulp, the potassium metabisulfite accounting for described belt leather pulp weight 0.007% ~ 0.02%, the polygalacturonase accounting for described belt leather pulp weight 0.02% ~ 0.06% is added, and the pH value of described belt leather pulp is adjusted to 3.5 ~ 4.0, mix, and then add the wine active dry yeast accounting for described belt leather pulp weight 0.08% ~ 0.1%;
(3), by step (2) gained mixture at 24 DEG C ~ 29 DEG C, in pithos, the Primary Fermentation of 3 ~ 7 days is carried out;
(4), in the distiller's wort of step (3) gained add the distilled liquor accounting for described distiller's wort weight 25% ~ 35%, carry out the suppressed FCM secondary fermentation of 1 ~ 2 month;
(5), by the distiller's wort ageing after suppressed FCM secondary fermentation, after 6 ~ 8 months, change cylinder, Aspirate supernatant, described supernatant liquor obtains Fractus Eriobotryae alcoholic drink mixed with fruit juice after blending and tasting, freezing absorption, classified filtering;
20 DEG C time, the alcoholic strength of described Fractus Eriobotryae alcoholic drink mixed with fruit juice: 25.0%Vol ~ 25.6% Vol, pol: (with glucose meter) 80.0 g/L ~ 90.0 g/L, total acid: (with acetometer) 5.8 g/L ~ 6.8 g/L, amino-acid nitrogen: 0.15 g/L ~ 0.25 g/L.
7. the production method of Fractus Eriobotryae according to claim 6 alcoholic drink mixed with fruit juice, it is characterized in that: in step (3), step (2) gained mixture first ferments at 24 DEG C ~ 26 DEG C, when distiller's wort temperature rises to 27 DEG C ~ 29 DEG C, carry out out rake, control temperature drops to 25 DEG C ~ 26 DEG C and proceeds fermentation.
8. the production method of Fractus Eriobotryae according to claim 6 alcoholic drink mixed with fruit juice, is characterized in that: after step (4) completes, the distiller's wort after suppressed FCM secondary fermentation is changed cylinder, carry out described ageing.
9. the production method of Fractus Eriobotryae according to claim 6 alcoholic drink mixed with fruit juice, it is characterized in that: in step (5), wine base after blending and tasting is first carried out coarse filtration by vertical stainless steel diatomite filter, proceed to stainless steel insulated tank again and carry out freezing adsorption treatment, the temperature of described freezing adsorption treatment is-7 DEG C ~ 5 DEG C, and the time is 3 ~ 6 days.
10. the production method of Fractus Eriobotryae according to claim 6 alcoholic drink mixed with fruit juice, is characterized in that: in step (5), and adopt the filter of stainless steel plate membrane filter essence, fenestra order number is 0.35 ~ 0.5 micron.
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