CN104694320A

CN104694320A - Method for producing pineapple wine

Info

Publication number: CN104694320A
Application number: CN201310661629.6A
Authority: CN
Inventors: 周凤明
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-12-10
Filing date: 2013-12-10
Publication date: 2015-06-10

Abstract

The invention belongs to the technical field of fruit wine processing and particularly relates to a method for producing pineapple wine. Different from a traditional pineapple wine producing method in which only pineapple pulp is used and fermented, the method disclosed by the invention has the advantages that pineapple peel is added in the case of fermenting and distilling, effective chemical ingredients and nutrients of pineapple peel are added; due to addition of the nutrients, the pineapple wine has richer and mellow fruit flavor and unique pharmacologic action, namely the pineapple wine is good for human body health. The method comprises the steps of grinding, pulping, fermenting and distilling pineapple together with peel, aging in an oak barrel, blending and bottling to obtain pineapple wine finished products. The brewed pineapple wine has mellow, fine and smooth taste, has harmonious pineapple fruit fragrance, aged oak fragrance and strong wine flavor, and has a health care effect.

Description

A kind of production method of pineapple wine

Technical field

The invention belongs to fruit wine processing technique field, especially a kind of production method of pineapple wine.

Background technology

Fruit wine take fruit as raw material, through fermentation, distillation, storage, ageing, then carries out blending to reach desirable color, fragrance and alcoholic strength, thus brewage the wine made.Brandy vinosity is aromatic good to eat, and fragrance is strong, and the golden color as amber is glittering and translucent especially.Pineapple originates in south China, based on ground cultivations such as Guangxi, Vietnam, Fujian, Taiwan, Guangdong.Pineapple pulp contains protein, fat, carbohydrate, organic acid, robust fibre and multivitamin and mineral substance etc., can anti-lipid peroxidation and improve activities of antioxidant enzymes, point out it to have certain anti-aging effects.Pineapple pulp has raising body's immunity, inhibition tumor cell, reducing blood-fat, and increase coronary artery blood flow, the effects such as enhancing body quality are the fruit useful to human body.

Pineapple wine take pineapple as raw material, the processing step such as to blend produce through temperature controlled fermentation, distillation, the ageing of oak barrel temperature control, allotment, the white wine mouthfeel alcohol brewageed and, fine and smooth, be continuous, have that harmonious pineapple fruits is fragrant, ageing oak is fragrant and strong aroma.Research and produce out the fruit wine with unique pineapple local flavor, peasant can be solved on the one hand and sell the difficult problem of fruit, increase farmers' income, promote the development of local economy.On the other hand also for human consumer provides a kind of fruit wine product of more healthy, green, fashion.But in the technical matters of existing production pineapple wine, the pulp fraction being substantially only the use of pineapple, as raw material, have ignored other nutritive ingredients of pineapple peel and effective pharmaceutical use composition.

Research and analyse and show: mature pineapples, in yellow skin, contains abundant carotenoid, and class xenthophylls, can protect retinal neuronal cell, prevent light or ultraviolet to the injury of eyesight.Pineapple peel both can treat some diseases, can make again the beverage of health care, therefore, improved the production method of traditional pineapple wine, and the practice of traditional Chinese medicine experience that applicating history is long can develop the pineapple wine be possessed of higher values.

Summary of the invention

The object of the invention is to overcome the deficiencies in the prior art, propose a kind of natural flavor and the nutritive ingredient that can retain pineapple, be convenient for people to the pineapple wine drunk.

Technical solution of the present invention is as follows:

A production method for pineapple wine, is characterized in that, production craft step is:

1, broken, defibrination: by the pineapple belt leather of maturation, clean up, put crusher together into and carry out fragmentation, add 0.8% polygalacturonase by the raw material weight per-cent after fragmentation, 0.10% citric acid, 0.08% lays particular stress on potassium sulfate, carry out defibrination with colloidal mill;

2, ferment: in slurries, add the pure water of 40%, add the pol of white sugar adjustment pulp to 20Bx; The pH value adding citric acid adjustment pulp is 3.8; Then add 0.02% active dry yeast (use the 718 type active dry yeasts that France produces, the white sugar water first with 8% before adding activates 3 hours), control leavening temperature at 26 ~ 28 DEG C, fermentation time more than 140 hours;

3, distill: by the slurries filter cleaner after fermentation, distillation filtrate, control the temperature of distillation exit wine below 18 DEG C, adjustment alcoholic strength is 45%vol;

4, ageing: white wine is sealed up for safekeeping ageing more than 8 months in oak barrel, finally blend finished product of bottling to obtain.

Every physics and chemistry, the sanitary index of the pineapple wine of this explained hereafter all meet concerned countries standard.The wine mouthfeel alcohol brewageed and, fine and smooth, be continuous, there is the fragrant and strong aroma of harmonious pineapple fruital, ageing oak.

Compare with the pineapple wine of prior art, pineapple wine of the present invention adds chemical composition and the nutritive ingredient of pineapple peel in process of production, fruital taste is not only made more to enrich full, also unique pharmacological action is had, more be conducive to the healthy of people, breach traditional pineapple wine mode of production.

Embodiment

Most preferred embodiment of the present invention is such:

A production method for pineapple wine, its production craft step is:

2, ferment: in slurries, add the pure water of 40%, add the pol of white sugar adjustment pulp to 20Bx; The pH value adding citric acid adjustment pulp is 3.8; Then add 0.02% active dry yeast (use the 718 type active dry yeasts that France produces, the white sugar water first with 8% before adding activates 3 hours), control leavening temperature is at 26 DEG C, fermentation time 180 hours;

3, distill: by the slurries filter cleaner after fermentation, distillation filtrate, control the temperature of distillation exit wine below 18 DEG C, adjustment alcoholic strength is 42%vol;

The production craft step of the present embodiment can obtain best production efficiency and the combination of product quality.

Claims

1. a production method for pineapple wine, is characterized in that, production craft step is:

1) broken, defibrination: by the pineapple belt leather of maturation, clean up, put crusher together into and carry out fragmentation, add 0.8% polygalacturonase by the raw material weight per-cent after fragmentation, 0.10% citric acid, 0.08% lays particular stress on potassium sulfate, carry out defibrination with colloidal mill;

2) ferment: in slurries, add the pure water of 40%, add the pol of white sugar adjustment pulp to 20Bx; The pH value adding citric acid adjustment pulp is 3.8; Then add 0.02% active dry yeast, the white sugar water first with 8% before active dry yeast adds activates 3 hours, controls leavening temperature at 26 DEG C, fermentation time 180 hours;

3) distill: by the slurries filter cleaner after fermentation, distillation filtrate, control the temperature of distillation exit wine below 18 DEG C, adjustment alcoholic strength is 42%vol;

4) ageing: white wine is sealed up for safekeeping ageing more than 8 months in oak barrel, finally blend finished product of bottling to obtain.