CN105349304A - Method for making cranberry fruit wine - Google Patents

Abstract

The invention discloses a method for making cranberry fruit wine, and belongs to the field of processing of a beverage. The method is characterized in that a processing technological flow comprising the following steps is adopted: selecting cranberry fruits, cleaning the cranberry fruits, peeling off the cleaned cranberry fruits, trimming the peeled cranberry fruits, blanching the trimmed cranberry fruits, draining off the blanched cranberry fruits, crushing and squeezing the drained cranberry fruits, adjusting juice, blending honey, conducting inoculated fermentation, conducting pre-fermentation, changing a barrel, conducting post-fermentation, aging, filtering, and bottling to obtain a finished product. The method disclosed by the invention has the beneficial effects that the finished product disclosed by the invention is in carmine, and the product is clear and transparent, intense in fruit fragrance, mellow in taste, stable in color and rich in nutrition, and the product reserves the special fruit fragrance and mellow taste of the cranberry fruit wine; the product is rich in various nutrient substances, and the product, as a pure, natural, nutrient and healthy green beverage, has functions of relieving cardiovascular aging and lesion, resisting aging, maintaining beauty and keeping young, and the like. The cranberry fruit wine is easy for storage, convenient to carry, and is suitable for drinking in all seasons.

Description

A kind of making method of cranberry fruit wine

Technical field

The present invention relates to a kind of working method of fruit wine, especially relate to a kind of making method of cranberry fruit wine.

Background technology

Cranderry, also known as bogberry, cranberry, Cranberries, being commonly called as of Ericaceae Vaccinium crowberry subgenus, cranderry is containing the antioxidant such as vitamins C, Protoapigenone and enrich pectin, can skin maintenance, improve constipation, help to discharge vivotoxin and superabundant fat, cranderry has a kind of very powerful opposing free radical material-biological flavone, and its content is in the hat in 20 kinds of generally common vegetables and fruits, biological brass effectively can prevent senile dementia.Existing cranberry fruit wine adopts making beating, get the technique of juice, fermentation, and there is cranderry nutritive substance and separate out not exclusively, mouthfeel is not good, for being processed into the comprehensive utilization that cranberry fruit wine can realize cranderry raw material, improves its economic worth.

Summary of the invention

The object of this invention is to provide a kind of making method of cranberry fruit wine, to the comprehensive utilization of cranderry raw material, improve its economic worth and nutritive value.

The present invention solves the technical scheme that its technical problem takes:

A kind of making method of cranberry fruit wine, it is characterized in that: adopt choosing fruit, clean, peeling, finishing, blanching, drain, broken squeezing, juice adjust, mix honey, inoculation fermentation, primary fermentation, change the processing process of bucket, secondary fermentation, ageing, filtration, bottling, finished product, concrete operation step is:

A, choosing fruit and process: remove in cranderry, rose hip and shea rot, prematurity, exsiccation do not conform to ciruela, after high pressure tap water, manual peeling, then use high pressure tap water once, to put in 55 DEG C of water blanching into 60 minutes; Then pick up and insert in large bamboo or wicker basket, allow it naturally drain, send in stainless steel crusher broken, broken 2-3 time repeatedly, be beneficial to press squeezing juice; Fruit material after fragmentation is sent into squeezing machine pressure extracting juice, pomace adds and accounts for the sand filtration sterilized water that pomace weighs 10%, mixes thoroughly, carries out second time squeezing, and the juice that twice is squeezed merging;

B, juice adjust: add appropriate fructose and make juice content reach 30%, then add a small amount of calcium carbonate, adjust ph 3, stirs fruit juice, and after precipitation, siphon supernatant liquor is for subsequent use;

C, distiller's yeast are for subsequent use: adopt AS2.399 yeast, AS2.246 yeast and AS2.296 yeast for fermentation, three yeast are inoculated in respectively in corn wolfberry juice substratum, carry out three grades of enlarged culturing, make the respective weight of three primary yeasts reach 2.8% of cranderry honey juice respectively and be advisable;

D, honey adjust: fresh honey and the donkey-hide gelatin of selecting high-quality, to adjust honey, donkey-hide gelatin before fermentation, heat-sterilization, first adding water and honey and donkey-hide gelatin are diluted to pol is 20%, and acid adjustment degree is 0.3%, heat half an hour with stainless steel jacketed kettle, temperature is 100 DEG C; After honeydew cooling, every 100 liters of honey juice add potassiumphosphate 100 grams, 50 grams, ammonium phosphate, 30 grams, magnesium chloride, sodium pyrosulfate 8 grams, citric acid 40 grams, Trisodium Citrate 10 grams, and after the precipitation that stirred by the honey juice after interpolation batching, siphon supernatant liquor is for subsequent use;

E, inoculation fermentation, primary fermentation: fruit honeydew is mixed in the ratio of Cranberry Juice Cocktail 35%, honey juice 40%, wolfberry juice 8%, liquorice liquid 10%, 7% raspberry juice, after stirring, pump in the mash-back of sterilization, add the mixing distiller's yeast of 10%, juice loading amount is 4/5 of volume, carries out primary fermentation after stirring, temperature controls at 42 DEG C, the primary fermentation phase is 12 days, when chemically examining wine residual sugar 0.05% time, shows that primary fermentation terminates;

F, change bucket, secondary fermentation: after wine liquid primary fermentation terminates, move in another clean mash-back with siphonage by fruit fruit wine, move into wine cellar after being sealed by fat, product temperature control, at 38 DEG C, carries out secondary fermentation, and after 28 days, secondary fermentation terminates;

G, ageing: add edible ethanol, adjustment wine degree to 22%, pol are 18%, after filtering, pump into another fat ageing 20 months, then blend into qualified product with 10 layers of cotton cake filtering machine;

H, filtration, bottling: after 10 layers of cotton cake filtering machine, edible dosing filling machine pours in the bottle of washing and sterilizing, with capsuling machine sealing, after light-illuminating inspection confirms inclusion-free, foreign matter, be slowly warming up to 65 DEG C and keep 25 minutes, being finished product.

Beneficial effect: product of the present invention is kermes, as clear as crystal, the smell of fruits is very sweet, mellow in taste, color stability, nutritious, there is the distinctive fruital of cranberry fruit wine and sweet-smelling, this product is rich in multiple nutrients material, having effects such as reducing cardiovascular Aging pathology, anti-aging, skin maintenance, is a kind of green drink of pure natural, nutrient health.Be easy to storage, be convenient for carrying, throughout the year all edibles.

Embodiment

Embodiment 1 :

A making method for cranberry fruit wine, concrete operation step is:

A, choosing fruit and process: remove in cranderry, Rosa roxburghii, Roselle Calyx rot, prematurity, exsiccation do not conform to ciruela, after high pressure tap water, machine barking, then use high pressure tap water once, to put in 80 DEG C of water blanching into 10 minutes; Then pick up and insert in large bamboo or wicker basket, allow it naturally drain, send in stainless steel crusher broken, broken 4-5 time repeatedly, be beneficial to press squeezing juice; Fruit material after fragmentation is sent into squeezing machine pressure extracting juice, pomace adds and accounts for the sand filtration sterilized water that pomace weighs 16%, mixes thoroughly, carries out second time squeezing, and the juice that twice is squeezed merging;

B, juice adjust: add appropriate fructose and make juice content reach 12%-15%, then add a small amount of calcium carbonate, adjust ph 2.8, stirs fruit juice, and after precipitation, siphon supernatant liquor is for subsequent use;

C, distiller's yeast are for subsequent use: adopt AS2.399 yeast, AS2.246 yeast and AS2.296 yeast for fermentation, three yeast are inoculated in respectively in Chinese sorghum juice substratum, carry out three grades of enlarged culturing, make the respective weight of three primary yeasts reach 5% of cranderry honey juice respectively and be advisable;

D, honey adjust: select the acacia honey of high-quality, will adjust before fermentation to honey, heat-sterilization, and first adding water and honey is diluted to pol is 22%, and acid adjustment degree is 0.5%, and with stainless steel jacketed kettle heating half an hour, temperature is 88 DEG C; After honeydew cooling, every 100 liters of honey juice add potassiumphosphate 120 grams, 45 grams, ammonium phosphate, 18 grams, magnesium chloride, sodium pyrosulfate 6 grams, oxysuccinic acid 40 grams, Trisodium Citrate 8 grams, and after the precipitation that stirred by the honey juice after interpolation batching, siphon supernatant liquor is for subsequent use;

E, inoculation fermentation, primary fermentation: fruit honeydew is mixed in the ratio of Cranberry Juice Cocktail 40%, grapefruit juice 10%, lily juice 5% and honey juice 45%, after stirring, pump in the mash-back of sterilization, add the mixing distiller's yeast of 3%, juice loading amount is 3/4 of volume, carries out primary fermentation after stirring, temperature controls at 26-30 DEG C, the primary fermentation phase is 12-15 days, when chemically examining wine residual sugar 0.5% time, shows that primary fermentation terminates;

F, change bucket, secondary fermentation: after wine liquid primary fermentation terminates, move in another clean mash-back with siphonage by fruit fruit wine, move into wine cellar after being sealed by fat, product temperature control, at 30 DEG C, carries out secondary fermentation, and after 33 days, secondary fermentation terminates;

G, ageing: add edible ethanol, adjustment wine degree to 18%, pol are 16%, after filtering, pump into another fat ageing 18 months, then blend into qualified product with 10 layers of cotton cake filtering machine;

H, filtration, bottling: after 10 layers of cotton cake filtering machine, edible dosing filling machine pours in the bottle of washing and sterilizing, with capsuling machine sealing, after light-illuminating inspection confirms inclusion-free, foreign matter, be slowly warming up to 90 DEG C and keep 3-4 minute, being finished product.

Embodiment 2 :

A making method for cranberry fruit wine, concrete operation step is:

A, choosing fruit and process: remove in cranderry, gooseberry, snakegourd rot, prematurity, exsiccation do not conform to ciruela, after high pressure tap water, manual peeling, then use high pressure tap water once, to put in 60 DEG C of water blanching into 35 minutes; Then pick up and insert in large bamboo or wicker basket, allow it naturally drain, send in stainless steel crusher broken, broken 3-4 time repeatedly, be beneficial to press squeezing juice; Fruit material after fragmentation is sent into squeezing machine pressure extracting juice, pomace adds and accounts for the sand filtration sterilized water that pomace weighs 20%, mixes thoroughly, carries out second time squeezing, and the juice that twice is squeezed merging;

B, juice adjust: add appropriate fructose and make juice content reach 22%-25%, then add a small amount of calcium carbonate, adjust ph 3.5-4, stirred by fruit juice, after precipitation, siphon supernatant liquor is for subsequent use;

C, distiller's yeast are for subsequent use: adopt AS2.399 yeast, AS2.246 yeast and AS2.296 yeast for fermentation, three yeast are inoculated in malt extract medium respectively, carry out three grades of enlarged culturing, make the respective weight of three primary yeasts reach 3.5% of cranderry honey juice respectively and be advisable;

D, honey adjust: select the fresh honey of high-quality, will adjust before fermentation to honey, heat-sterilization, and first adding water and honey is diluted to pol is 12-15%, and acid adjustment degree is 0.7%, and with stainless steel jacketed kettle heating half an hour, temperature is 95 DEG C; After honeydew cooling, every 100 liters of honey juice add potassiumphosphate 80 grams, 30 grams, ammonium phosphate, 10 grams, magnesium chloride, sodium pyrosulfate 3 grams, oxysuccinic acid 30 grams, Trisodium Citrate 5 grams, and after the precipitation that stirred by the honey juice after interpolation batching, siphon supernatant liquor is for subsequent use;

E, inoculation fermentation, primary fermentation: fruit honeydew is mixed in the ratio of Cranberry Juice Cocktail 45%, honey juice 55%, after stirring, pump in the mash-back of sterilization, add the mixing distiller's yeast of 8%, juice loading amount is 2/3 of volume, carries out primary fermentation after stirring, temperature controls at 32-35 DEG C, the primary fermentation phase is 18-20 days, when chemically examining wine residual sugar at 0.1%-0.3%, shows that primary fermentation terminates;

F, change bucket, secondary fermentation: after wine liquid primary fermentation terminates, move in another clean mash-back with siphonage by fruit fruit wine, move into wine cellar after being sealed by fat, product temperature control, at 25 DEG C, carries out secondary fermentation, and after 42-45 days, secondary fermentation terminates;

G, ageing: add edible ethanol, adjustment wine degree to 13%, pol are 10%, after filtering, pump into another fat ageing 12-15 month, then blend into qualified product with 10 layers of cotton cake filtering machine;

H, filtration, bottling: after 10 layers of cotton cake filtering machine, edible dosing filling machine pours in the bottle of washing and sterilizing, with capsuling machine sealing, after light-illuminating inspection confirms inclusion-free, foreign matter, be slowly warming up to 78 DEG C and keep 5-8 minute, being finished product.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the making method of a cranberry fruit wine, it is characterized in that: adopt choosing fruit, clean, peeling, finishing, blanching, drain, broken squeezing, juice adjust, mix honey, inoculation fermentation, primary fermentation, change the processing process of bucket, secondary fermentation, ageing, filtration, bottling, finished product, concrete operation step is:

A, choosing fruit and process: remove in cranderry, rose hip and shea rot, prematurity, exsiccation do not conform to ciruela, after high pressure tap water, manual peeling, then use high pressure tap water once, to put in 55 DEG C of water blanching into 60 minutes; Then pick up and insert in large bamboo or wicker basket, allow it naturally drain, send in stainless steel crusher broken, broken 2-3 time repeatedly, be beneficial to press squeezing juice; Fruit material after fragmentation is sent into squeezing machine pressure extracting juice, pomace adds and accounts for the sand filtration sterilized water that pomace weighs 10%, mixes thoroughly, carries out second time squeezing, and the juice that twice is squeezed merging;

B, juice adjust: add appropriate fructose and make juice content reach 30%, then add a small amount of calcium carbonate, adjust ph 3, stirs fruit juice, and after precipitation, siphon supernatant liquor is for subsequent use;

C, distiller's yeast are for subsequent use: adopt AS2.399 yeast, AS2.246 yeast and AS2.296 yeast for fermentation, three yeast are inoculated in respectively in corn wolfberry juice substratum, carry out three grades of enlarged culturing, make the respective weight of three primary yeasts reach 2.8% of cranderry honey juice respectively and be advisable;

D, honey adjust: fresh honey and the donkey-hide gelatin of selecting high-quality, to adjust honey, donkey-hide gelatin before fermentation, heat-sterilization, first adding water and honey and donkey-hide gelatin are diluted to pol is 20%, and acid adjustment degree is 0.3%, heat half an hour with stainless steel jacketed kettle, temperature is 100 DEG C; After honeydew cooling, every 100 liters of honey juice add potassiumphosphate 100 grams, 50 grams, ammonium phosphate, 30 grams, magnesium chloride, sodium pyrosulfate 8 grams, citric acid 40 grams, Trisodium Citrate 10 grams, and after the precipitation that stirred by the honey juice after interpolation batching, siphon supernatant liquor is for subsequent use;

E, inoculation fermentation, primary fermentation: fruit honeydew is mixed in the ratio of Cranberry Juice Cocktail 35%, honey juice 40%, wolfberry juice 8%, liquorice liquid 10%, 7% raspberry juice, after stirring, pump in the mash-back of sterilization, add the mixing distiller's yeast of 10%, juice loading amount is 4/5 of volume, carries out primary fermentation after stirring, temperature controls at 42 DEG C, the primary fermentation phase is 12 days, when chemically examining wine residual sugar 0.05% time, shows that primary fermentation terminates;

F, change bucket, secondary fermentation: after wine liquid primary fermentation terminates, move in another clean mash-back with siphonage by fruit fruit wine, move into wine cellar after being sealed by fat, product temperature control, at 38 DEG C, carries out secondary fermentation, and after 28 days, secondary fermentation terminates;

G, ageing: add edible ethanol, adjustment wine degree to 22%, pol are 18%, after filtering, pump into another fat ageing 20 months, then blend into qualified product with 10 layers of cotton cake filtering machine;

H, filtration, bottling: after 10 layers of cotton cake filtering machine, edible dosing filling machine pours in the bottle of washing and sterilizing, with capsuling machine sealing, after light-illuminating inspection confirms inclusion-free, foreign matter, be slowly warming up to 65 DEG C and keep 25 minutes, being finished product.