CN104745384A

CN104745384A - Method for processing low-alcohol pomegranate wine

Info

Publication number: CN104745384A
Application number: CN201310748877.4A
Authority: CN
Inventors: 郝永明
Original assignee: Qingdao Xiuxian Foods Co Ltd
Current assignee: Qingdao Xiuxian Foods Co Ltd
Priority date: 2013-12-31
Filing date: 2013-12-31
Publication date: 2015-07-01

Abstract

The invention discloses a method for processing low-alcohol pomegranate wine. The method comprises the following steps: separating pomegranate seeds from diaphragms, slightly crushing the seeds, adding sulfur dioxide of which the mass percentage is 4*10E5 and 0.5% of pectinase, and leaving to stand for 12 hours; putting pomegranate juice together with peel residues into a fermentation container, and further adding 0.2% of fruit wine active dry yeast for fermenting for 4-5 days; separating out fermented wine, blending, putting the fermentation container into a constant-temperature incubator, controlling the temperature to be 18-20 DEG C, fermenting for 24 days, after the fermentation is completed, separating the wine stone in time, and further storing the wine liquid for 3 months at 5-6 DEG C; filtering by using a small-size kieselguhr filtering machine, keeping for 30 minutes at 75 DEG C, and rapidly cooling to be the room temperature in a sectional manner, thereby obtaining a finished product. The method is simple, the original flavor and the nutrition of pomegranate can be effectively maintained, and the eating diversity is improved.

Description

The working method of low pomegranate wine

Technical field

The invention belongs to fruit wine technical field, be specifically related to a kind of working method of low pomegranate wine.

Background technology

Pomegranate contains the multiple organic acids such as Trichosanoic acid, can help digest absorption, improve a poor appetite; Pomegranate has obvious convergence, antibacterial, antiviral effect, has suppression, killing action, have paralysis effect to endoparasite to dysentery bacterium; Vitamins C contained by pomegranate and carotene are all antioxidants, can prevent cell carcinogenesis, and energy prevention of arterial is atherosis; Pomegranate leaf can make pomegranate tea, can moisturize and quench one's thirst, and as in order to wash eye, goes back materials for improving vision, eliminates eye illness.But current pomegranate is generally to eat raw, and taste is comparatively single, and economic worth is also lower.

Summary of the invention

In order to overcome the above-mentioned technical problem that prior art field exists, the object of the invention is to, provide a kind of working method of low pomegranate wine, method is simple, effectively remains the original local flavor of pomegranate and nutrition, adds edible diversity.

The working method of low pomegranate wine provided by the invention, comprise the following steps: (1) employing is peeled off by hand, striping, makes pomegranate seed and membrane separation, then seed is carried out slight fragmentation, adding massfraction is the sulfurous gas of 4 × lOE5 and the polygalacturonase of 0.5%, leaves standstill 12h; (2) Sucus Granati is together put into fermenting container together with skin slag, then add 0.2% fruit wine active dry yeast fermentation 4-5 days; (3) after primary fermentation terminates, isolate primary fermentation wine, measure the alcoholic strength of raw wine, then can generate 1% alcohol to calculate by 18g/L sugar the white sugar amount that need add, making the alcoholic strength of finished product finally reach volume fraction is 12%; (4) fermenting container is placed in constant incubator, control temperature is 18 DEG C-20 DEG C, ferments 24 days, and after fermentation ends, be separated wine pin in time, wine liquid stores 3 months again at the temperature of 5-6 DEG C; (5) adopt small-sized diatomite filter to filter, under the condition of 75 DEG C, keep 30min afterwards, then segmentation is cooled to room temperature rapidly, is finished product.

The working method of low pomegranate wine provided by the invention, its beneficial effect is, pomegranate is the fruit that a kind of nutritive value and health value are all very high, take pomegranate as the pomegranate fermented wine of raw material brew, be a kind of low-alcohol nurishing health-care wine being easy to absorb, substantially increase the added value of pomegranate raw material.

Embodiment

Below in conjunction with an embodiment, the working method of low pomegranate wine provided by the invention is described in detail.

Embodiment

The working method of the low pomegranate wine of the present embodiment, comprise the following steps: (1) employing is peeled off by hand, striping, makes pomegranate seed and membrane separation, then seed is carried out slight fragmentation, adding massfraction is the sulfurous gas of 4 × lOE5 and the polygalacturonase of 0.5%, leaves standstill 12h; (2) Sucus Granati is together put into fermenting container together with skin slag, then the fruit wine active dry yeast adding 0.2% ferments 5 days; (3) after primary fermentation terminates, isolate primary fermentation wine, measure the alcoholic strength of raw wine, then can generate 1% alcohol to calculate by 18g/L sugar the white sugar amount that need add, making the alcoholic strength of finished product finally reach volume fraction is 12%; (4) fermenting container is placed in constant incubator, control temperature is 20 DEG C, ferments 24 days, and after fermentation ends, be separated wine pin in time, wine liquid stores 3 months again at the temperature of 5 DEG C; (5) adopt small-sized diatomite filter to filter, under the condition of 75 DEG C, keep 30min afterwards, then segmentation is cooled to room temperature rapidly, is finished product.

Claims

1. the working method of a low pomegranate wine, it is characterized in that: comprise the following steps: (1) employing is peeled off by hand, striping, makes pomegranate seed and membrane separation, then seed is carried out slight fragmentation, adding massfraction is the sulfurous gas of 4 × lOE5 and the polygalacturonase of 0.5%, leaves standstill 12h; (2) Sucus Granati is together put into fermenting container together with skin slag, then add 0.2% fruit wine active dry yeast fermentation 4-5 days; (3) after primary fermentation terminates, isolate primary fermentation wine, measure the alcoholic strength of raw wine, then can generate 1% alcohol to calculate by 18g/L sugar the white sugar amount that need add, making the alcoholic strength of finished product finally reach volume fraction is 12%; (4) fermenting container is placed in constant incubator, control temperature is 18 DEG C-20 DEG C, ferments 24 days, and after fermentation ends, be separated wine pin in time, wine liquid stores 3 months again at the temperature of 5-6 DEG C; (5) adopt small-sized diatomite filter to filter, under the condition of 75 DEG C, keep 30min afterwards, then segmentation is cooled to room temperature rapidly, is finished product.