CN105400651A - Preparation method of persimmon dry type wine - Google Patents
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- CN105400651A CN105400651A CN201511003827.9A CN201511003827A CN105400651A CN 105400651 A CN105400651 A CN 105400651A CN 201511003827 A CN201511003827 A CN 201511003827A CN 105400651 A CN105400651 A CN 105400651A
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Abstract
The invention provides a preparation method of persimmon dry type wine. The method comprises the following steps: 1, picking persimmon fruits which are in brick red, wherein meat quality of the persimmon fruits is about to be softened, mildewed and rotted persimmon fruits and persimmon fruits with plant diseases and insect pests are removed, and storing the picked persimmon fruits in a refrigeration house; 2, washing the persimmon fruits to be clean with a potassium permanganate solution, and removing astringent odor; 3, conducting coarse crushing and pulping, and obtaining persimmon pulp; 4, picking the persimmon pulp, adding pectinase, conducting squeezing for removing pomace, obtaining persimmon juice, then adjusting the pH value of the persimmon juice to be 3.8-5 with hawthorn pulp; 5, picking the persimmon juice, adding gelatin, and conducting coarse filtration; 6, pumping the persimmon juice into a vacuum degasser, conducting circular processing, and obtaining alcoholic persimmon juice; 7, picking the alcoholic persimmon juice, adding cane sugar, then adding sodium metabisulfite, conducting primary fermentation, and obtaining primary fermentation liquor; 8, picking the primary fermentation liquor for filtration, and placing filter liquor in a closed stainless steel fermentation tank for post fermentation; 9, after post fermentation is ended, conducting freezing treatment, fine filtration and filling.
Description
Technical field:
The present invention relates to brewing technical field.Particularly relate to a kind of preparation method of persimmon dry type wine.
Background technology:
Persimmon is main one of the cultivating apple trees of China.Its distributional region is vast, aboundresources, with north latitude 40
.line is distribution north limit, the Huanghe valley of China and on the south wide geographic area, all have distribution throughout 20 Duo Ge provinces and cities, produce fresh persimmon several hundred million kilograms per year.Because fresh persimmon is too puckery, can not directly eat, and itself not easily stores and transports for long-distance, thus can only eat some process after soft kaki fruit or be processed into dried persimmon, limit persimmon fruit Application and Development.In order to improve the economic worth of persimmon fruit, then must develop its new application.To eat fresh persimmon juice for raw material production persimmon dry type wine, China's fruit wine industry is developed new product, widens market, improve its economic benefit, there is far reaching significance.
At present, research is launched to persimmon brewing technique abroad, but the persimmon wine methyl alcohol severe overweight that current production method makes.
Summary of the invention:
The object of this invention is to provide one with fresh persimmon fruit for raw material, various nutrient elements is rich in preparation, and steady quality is reliable, and has the preparation method of the dry type wine of good nourishing function.
Object of the present invention realizes by following technical measures:
The method is carried out according to the following steps:
(1) fresh persimmon fruit is gathered when brick-red, meat are about to softening, removes except going rotten and having the fresh persimmon fruit of disease and pest freezing at-20 ~-28 DEG C, then send Storage in cold bank;
(2) fresh persimmon fruit is taken out from freezer, rinse well, removing carpopodium and floral disc, to be restored to natural temperature, then to immerse in 40 ~ 45 DEG C of warm water 24 ~ 48 hours, removing astringent taste;
(3) getting the water that the persimmon fruit of (2) step through taking away the puckery taste adds persimmon fruit weight 20 ~ 40%, being heated to 80 ~ 100 DEG C, pulling an oar after coarse crushing, obtaining persimmon slurry;
(4) the persimmon slurry of (3) step is got, the proportioning adding 0.6 ~ 1.0ml polygalacturonase according to per kilogram persimmon slurry adds polygalacturonase, and under 40 ~ 50 DEG C of conditions enzymolysis 3 ~ 6 hours, impel pectin, squeezing slagging-off after fruit juice viscosity degradation, obtain persimmon juice, then adjust the pH value of persimmon juice to be 3.8 ~ 5 with hawthorn slurry; Described hawthorn slurry is after being cleaned by hawthorn, and by hawthorn: hawthorn adds in 100 DEG C of hot water by the weight ratio of water=1:0.5, insulation 4-6 minute, pulls an oar while hot, filters, obtained hawthorn slurry.
(5) the persimmon juice getting (4) step adds the proportioning of the gelatin of 0.3 ~ 0.6g according to often liter of persimmon juice, slowly added by gelatin solution in persimmon juice, coarse filtration under rapid stirring; Warm dissolved in purified water first used by described gelatin.
(6) the persimmon juice of (5) step is pumped in vacuum degassing machine, 55 ~ 75 DEG C, circular treatment 6 ~ 12 hours under-0.05 ~-0.08MPa condition, must alcohol persimmon juice be removed;
(7) getting (6) step through adding sucrose except alcohol persimmon juice, making the pol except alcohol persimmon juice be 20 ~ 25 ° of Bx, brewageing the wine that persimmon wine ethanol content is 10 ° ~ 15 °.First measure the persimmon slurries pol A (g/L) after adjustment, the ratio of 1 degree of alcohol is generated according to 17g/L sugar, if finished product persimmon dry type wine wine degree is X °, persimmon slurry volume B (L), sugaring amount=(17X-A) × B (㎏).
And then add Sodium Pyrosulfite according to often liter of proportioning adding the Sodium Pyrosulfite of 50 ~ 80mg except alcohol persimmon juice; Finally add yeast saccharomyces cerevisiae, under 18 ~ 25 DEG C of conditions, carry out primary fermentation 7 ~ 10 days, every day measures sugar degree, when sugar degree is at below 4g/L, terminates primary fermentation, obtains primary fermentation liquid;
(8) the primary fermentation liquid getting (7) step filters, and filtrate is placed in airtight stainless steel fermentor tank and carries out secondary fermentation 25 ~ 30 days at 16 ~ 20 DEG C, obtains secondary fermentation liquid;
(9) turn after tank is separated and obtain former wine, then through ageing separation, freezing treatment, essence filter, obtain persimmon dry type wine.
Object of the present invention also realizes by following technical measures:
(1) freezing described in step is freezing 24 ~ 48 hours, treats that the complete adfreezing of persimmon is preserved at being placed on-15 ~-20 DEG C.
(2) rinsing well described in step be adopt weight concentration be 0.03 ~ 0.06% potassium permanganate solution rinse.
(3) water described in step is pure water or deionized water.
(3) making beating described in step adopts the juice extractor being provided with agitator.
(4) squeezing described in step adopts continuous helical squeezing machine.
(9) freezing treatment described in step is direct freezing or indirect refrigeration, and temperature is the freezing point temperature 0.5 ~ 1 DEG C higher than the former wine of persimmon, and the freezing treatment time is 5 ~ 7 days.
(9) the essence filter described in step is membrane filtration, and the precision of filtering membrane is 0.2 ~ 0.45 μm.
After secondary fermentation terminates, the material of the non-solubilities such as the yeast in wine precipitates in a large number, turns tank immediately and is separated, carry out changing tank (bucket), adding the operations such as tank (bucket).
Storage warehouse should clean drying, well-ventilated.Periods of direct sunlight kept away by wine case, and storage temperature is 5 ~ 25 DEG C and is advisable.
Compared with traditional fermentation technique, the invention has the beneficial effects as follows:
Stored refrigerated technology after employing quick-frozen, ensure that the supply of persimmon fruit.Have employed the method for hawthorn slurry acid adjustment, avoid the acid adjustment of use additive, product pure natural environment protection, mouthfeel is better, color is more bright-coloured.Add the material handling procedures that a small amount of water is precooked after adopting fresh persimmon deastringent, the product produced by this method is more stable, and quality easily controls.Adopt negative pressure low temperature separating methanol technology, solve the difficult problem that persimmon wine methyl alcohol is higher.Also solve the problem that persimmon is not easily preserved for a long time, product transforms difficulty simultaneously, improve the commodity value of persimmon.
Embodiment:
Embodiment 1:
(1) fresh persimmon fruit is gathered when brick-red, meat are about to softening, removes except going rotten and having the fresh persimmon fruit of disease and pest at-20 DEG C freezing 36 hours, treat the complete adfreezing of fresh persimmon be placed on-15 DEG C at storage.
(2) fresh persimmon fruit is taken out from freezer, with weight concentration be 0.06% potassium permanganate solution or tap water clean, removing carpopodium and floral disc, to be restored to natural temperature, then to immerse in 40 DEG C of warm water 48 hours, removing astringent taste;
(3) getting pure water or deionized water that the fresh persimmon fruit of (2) step through taking away the puckery taste adds fresh persimmon fruit weight 20%, being heated to 100 DEG C, pulling an oar with the juice extractor through being provided with agitator after crusher in crushing, obtaining persimmon slurry;
(4) the persimmon slurry of (3) step is got, the proportioning adding 0.6ml polygalacturonase according to per kilogram persimmon slurry adds polygalacturonase, and under 50 DEG C of conditions enzymolysis 3 hours, impel pectin, after fruit juice viscosity degradation, adopt continuous helical squeezing machine squeezing slagging-off, obtain persimmon juice, then adjust the pH value of persimmon juice to be 5 with hawthorn slurry; Described hawthorn slurry, after being cleaned by hawthorn, by hawthorn: hawthorn adds in 100 DEG C of hot water by the weight ratio of water=1:0.5, is incubated 4 minutes, pulls an oar while hot, filters, obtained hawthorn slurry.
(5) the persimmon juice getting (4) step adds the proportioning of the gelatin of 0.6g according to often liter of persimmon juice, slowly gelatin solution (first with warm pure water, Gelatin being become gelatin solution) is added in persimmon juice, through diatomite filter coarse filtration under rapid stirring;
(6) the persimmon juice of (5) step is pumped in vacuum degassing machine, 55 DEG C, circular treatment 6 hours under-0.08MPa condition, must alcohol persimmon juice be removed;
(7) getting (6) step through adding sucrose except alcohol persimmon juice, making the pol except alcohol persimmon juice be 20 ° of Bx, brewageing the wine that persimmon wine ethanol content is 15 °.First measure the persimmon slurries pol A (g/L) after adjustment, the ratio of 1 degree of alcohol is generated according to 17g/L sugar, if finished product persimmon dry type wine wine degree is X °, persimmon slurry volume B (L), sugaring amount=(17X-A) × B (㎏).And then add Sodium Pyrosulfite according to often liter of proportioning adding the Sodium Pyrosulfite of 50mg except alcohol persimmon juice; Finally add yeast saccharomyces cerevisiae, under 25 DEG C of conditions, carry out primary fermentation 7 days, every day measures sugar degree, when sugar degree is at below 4g/L, terminates primary fermentation, obtains primary fermentation liquid;
(8) the primary fermentation liquid getting (7) step filters, and filtrate is placed in airtight stainless steel fermentor tank and carries out secondary fermentation 25 days at 20 DEG C, obtains secondary fermentation liquid;
After (9) 30 days, turn tank to be immediately separated, carry out changing tank (bucket), adding the operations such as tank (bucket), ageing 270 days, directly freezing or indirect refrigeration process, temperature is the freezing point temperature 0.5 DEG C higher than the former wine of persimmon, the freezing treatment time is 7 days, then through membrane filtration, the precision of filtering membrane is 0.2 μm, obtain persimmon dry type wine, cold filling.
The persimmon dry type wine that the present embodiment manufactures: alcoholic strength is about 10.5 °, pol is below 3.9g/L, total acid content is 5.5g/L, alcohol and coordination, plentiful soft, sweet and sour taste, pleasant to the palate, pure free from extraneous odour, fruit aromatic flavour, fruital and aroma are given prominence to, the pure coordination of fragrance, typicalness is good, in darkorange, and the element such as rich vitamin, amino acid, Crategolic acid, polysaccharose substance and iodine, zinc, iron, calcium.
Embodiment 2:
(1) fresh persimmon fruit is gathered when brick-red, meat are about to softening, removes except going rotten and having the fresh persimmon fruit of disease and pest at-28 DEG C freezing 24 hours, treat the complete adfreezing of fresh persimmon be placed on-20 DEG C at storage.
(2) fresh persimmon fruit is taken out from freezer, with weight concentration be 0.03% potassium permanganate solution or tap water clean, removing carpopodium and floral disc, to be restored to natural temperature, then to immerse in 45 DEG C of warm water 24 hours, removing astringent taste;
(3) getting pure water or deionized water that the persimmon fruit of (2) step through taking away the puckery taste adds persimmon fruit weight 40%, being heated to 80 DEG C, pulling an oar with the juice extractor through being provided with agitator after crusher in crushing, obtaining persimmon slurry;
(4) the persimmon slurry of (3) step is got, the proportioning adding 1.0ml polygalacturonase according to per kilogram persimmon slurry adds polygalacturonase, and under 40 DEG C of conditions enzymolysis 6 hours, impel pectin, after fruit juice viscosity degradation, adopt continuous helical squeezing machine squeezing slagging-off, obtain persimmon juice, then adjust the pH value of persimmon juice to be 3.8 with hawthorn slurry; Described hawthorn slurry, after being cleaned by hawthorn, by hawthorn: hawthorn adds in 100 DEG C of hot water by the weight ratio of water=1:0.5, is incubated 6 minutes, pulls an oar while hot, filters, obtained hawthorn slurry.
(5) the persimmon juice getting (4) step adds the proportioning of the gelatin of 0.3g according to often liter of persimmon juice, slowly gelatin solution (first with warm pure water, Gelatin being become gelatin solution) is added in persimmon juice under rapid stirring, diatomite filter coarse filtration;
(6) the persimmon juice of (5) step is pumped in vacuum degassing machine, 75 DEG C, circular treatment 12 hours under-0.05MPa condition, must alcohol persimmon juice be removed;
(7) getting (6) step through adding sucrose except alcohol persimmon juice, making the pol except alcohol persimmon juice be 25 ° of Bx, brewageing the wine that persimmon wine ethanol content is 10 °.First measure the persimmon slurries pol A (g/L) after adjustment, the ratio of 1 degree of alcohol is generated according to 17g/L sugar, if finished product persimmon dry type wine wine degree is X °, persimmon slurry volume B (L), sugaring amount=(17X-A) × B (㎏).And then add Sodium Pyrosulfite according to often liter of proportioning adding the Sodium Pyrosulfite of 80mg except alcohol persimmon juice; Finally add yeast saccharomyces cerevisiae, under 18 DEG C of conditions, carry out primary fermentation 10 days, every day measures sugar degree, when sugar degree is at below 4g/L, terminates primary fermentation, obtains primary fermentation liquid;
(8) the primary fermentation liquid getting (7) step filters, and filtrate is placed in airtight stainless steel fermentor tank and carries out secondary fermentation 30 days at 16 DEG C, obtains secondary fermentation liquid;
(9) turn after tank is separated and obtain former wine, then through ageing separation, directly freezing or indirect refrigeration process, temperature is the freezing point temperature 1 DEG C higher than the former wine of persimmon, the freezing treatment time is 5 days, again through membrane filtration, the precision of filtering membrane is 0.45 μm, obtains persimmon dry type wine.
After (9) 30 days, turn tank to be immediately separated, carry out changing tank (bucket), adding the operations such as tank (bucket), ageing 270 days, directly freezing or indirect refrigeration process, temperature is the freezing point temperature 1 DEG C higher than the former wine of persimmon, the freezing treatment time is 5 days, then through membrane filtration, the precision of filtering membrane is 0.45 μm, obtain persimmon dry type wine, cold filling.
The persimmon dry type wine that the present embodiment manufactures: alcoholic strength is about 11 °, pol is below 3.6g/L, total acid content is 5.1g/L, alcohol and coordination, plentiful soft, sweet and sour taste, pleasant to the palate, pure free from extraneous odour, fruit aromatic flavour, fruital and aroma are given prominence to, the pure coordination of fragrance, typicalness is good, in orange, and the element such as rich vitamin, amino acid, Crategolic acid, polysaccharose substance and iodine, zinc, iron, calcium.
Embodiment 3:
(1) fresh persimmon fruit is gathered when brick-red, meat are about to softening, removes except going rotten and having the fresh persimmon fruit of disease and pest at-24 DEG C freezing 36 hours, treat the complete adfreezing of fresh persimmon be placed on-18 DEG C at storage.
(2) fresh persimmon fruit is taken out from freezer, with weight concentration be 0.05% potassium permanganate solution or tap water clean, removing carpopodium and floral disc, to be restored to natural temperature, then to immerse in 42 DEG C of warm water 36 hours, removing astringent taste;
(3) getting pure water or deionized water that the persimmon fruit of (2) step through taking away the puckery taste adds persimmon fruit weight 30%, being heated to 90 DEG C, pulling an oar with the juice extractor through being provided with agitator after crusher in crushing, obtaining persimmon slurry;
(4) the persimmon slurry of (3) step is got, the proportioning adding 0.8ml polygalacturonase according to per kilogram persimmon slurry adds polygalacturonase, and under 45 DEG C of conditions enzymolysis 4.5 hours, impel pectin, after fruit juice viscosity degradation, adopt continuous helical squeezing machine squeezing slagging-off, obtain persimmon juice, then adjust the pH value of persimmon juice to be 4.4 with hawthorn slurry; Described hawthorn slurry, after being cleaned by hawthorn, by hawthorn: hawthorn adds in 100 DEG C of hot water by the weight ratio of water=1:0.5, is incubated 5 minutes, pulls an oar while hot, filters, obtained hawthorn slurry.
(5) the persimmon juice getting (4) step adds the proportioning of the gelatin of 0.4g according to often liter of persimmon juice, slowly gelatin solution (first with warm pure water, Gelatin being become gelatin solution) is added in persimmon juice under rapid stirring, diatomite filter coarse filtration;
(6) the persimmon juice of (5) step is pumped in vacuum degassing machine, 65 DEG C, circular treatment 9 hours under-0.07MPa condition, must alcohol persimmon juice be removed;
(7) getting (6) step through adding sucrose except alcohol persimmon juice, making the pol except alcohol persimmon juice be 22 ° of Bx, brewageing the wine that persimmon wine ethanol content is 12 °.First measure the persimmon slurries pol A (g/L) after adjustment, the ratio of 1 degree of alcohol is generated according to 17g/L sugar, if finished product persimmon dry type wine wine degree is X °, persimmon slurry volume B (L), sugaring amount=(17X-A) × B (㎏).And then add Sodium Pyrosulfite according to often liter of proportioning adding the Sodium Pyrosulfite of 65mg except alcohol persimmon juice; Finally add yeast saccharomyces cerevisiae, under 21 DEG C of conditions, carry out primary fermentation 5 days, every day measures sugar degree, when sugar degree is at below 4g/L, terminates primary fermentation, obtains primary fermentation liquid;
(8) the primary fermentation liquid getting (7) step filters, and filtrate is placed in airtight stainless steel fermentor tank and carries out secondary fermentation 27 days at 18 DEG C, obtains secondary fermentation liquid;
After (9) 30 days, turn tank to be immediately separated, carry out changing tank (bucket), adding the operations such as tank (bucket), ageing 270 days, directly freezing or indirect refrigeration process, temperature is the freezing point temperature 0.7 DEG C higher than the former wine of persimmon, the freezing treatment time is 6 days, then through membrane filtration, the precision of filtering membrane is 0.35 μm, obtain persimmon dry type wine, cold filling.
The persimmon dry type wine that the present embodiment manufactures: alcoholic strength is about 12 °, pol is below 3.6g/L, total acid content is 5.1g/L, alcohol and coordination, plentiful soft, sweet and sour taste, pleasant to the palate, pure free from extraneous odour, fruit aromatic flavour, fruital and aroma are given prominence to, the pure coordination of fragrance, typicalness is good, in orange, and the element such as rich vitamin, amino acid, Crategolic acid, polysaccharose substance and iodine, zinc, iron, calcium.
Claims (8)
1. a preparation method for persimmon dry type wine, is characterized in that the method is carried out according to the following steps:
(1) remove except going rotten and having the fresh persimmon fruit of disease and pest freezing at-20 ~-28 DEG C, then send Storage in cold bank;
(2) fresh persimmon fruit is taken out from freezer, rinse well, removing carpopodium and floral disc, to be restored to natural temperature, then to immerse in 40 ~ 45 DEG C of warm water 24 ~ 48 hours, removing astringent taste;
(3) getting the water that the persimmon fruit of (2) step through taking away the puckery taste adds persimmon fruit weight 20 ~ 40%, being heated to 80 ~ 100 DEG C, pulling an oar after coarse crushing, obtaining persimmon slurry;
(4) the persimmon slurry of (3) step is got, the proportioning adding 0.6 ~ 1.0ml polygalacturonase according to per kilogram persimmon slurry adds polygalacturonase, and under 40 ~ 50 DEG C of conditions enzymolysis 3 ~ 6 hours, squeezing slagging-off, obtain persimmon juice, then adjust the pH value of persimmon juice to be 3.8 ~ 5 with hawthorn slurry;
(5) the persimmon juice getting (4) step adds the proportioning of the gelatin of 0.3 ~ 0.6g according to often liter of persimmon juice, slowly added by gelatin solution in persimmon juice, coarse filtration under rapid stirring;
(6) the persimmon juice of (5) step is pumped in vacuum degassing machine, 55 ~ 75 DEG C, circular treatment 6 ~ 12 hours under-0.05 ~-0.08MPa condition, must alcohol persimmon juice be removed;
(7) getting (6) step through adding sucrose except alcohol persimmon juice, making the pol except alcohol persimmon juice be 20 ~ 25 ° of Bx, and then add Sodium Pyrosulfite according to often liter of proportioning adding the Sodium Pyrosulfite of 50 ~ 80mg except alcohol persimmon juice; Add yeast saccharomyces cerevisiae, under 18 ~ 25 DEG C of conditions, carry out primary fermentation 7 ~ 10 days, every day measures sugar degree, when sugar degree is at below 4g/L, terminates primary fermentation, obtains primary fermentation liquid;
(8) the primary fermentation liquid getting (7) step filters, and filtrate is placed in airtight stainless steel fermentor tank and carries out secondary fermentation 25 ~ 30 days at 16 ~ 20 DEG C;
(8) turn after tank is separated and obtain former wine, then through ageing separation, freezing treatment, essence filter, obtain persimmon dry type wine.
2. the preparation method of a kind of persimmon dry type wine according to claim 1, is characterized in that the freezing described in (1) step is freezing 24 ~ 48 hours, treats that the complete adfreezing of persimmon is preserved at being placed on-15 ~-20 DEG C.
3. the preparation method of a kind of persimmon dry type wine according to claim 1, it is characterized in that rinsing well described in (2) step be adopt weight concentration be 0.03 ~ 0.06% potassium permanganate solution rinse.
4. the preparation method of a kind of persimmon dry type wine according to claim 1, is characterized in that the water described in (3) step is pure water or deionized water.
5. the preparation method of a kind of persimmon dry type wine according to claim 1, is characterized in that the making beating described in (3) step adopts the juice extractor being provided with agitator.
6. the preparation method of a kind of persimmon dry type wine according to claim 1, is characterized in that the squeezing described in (4) step adopts continuous helical squeezing machine.
7. the preparation method of a kind of persimmon dry type wine according to claim 1, the freezing treatment temperature that it is characterized in that described in (9) step is the freezing point temperature 0.5 ~ 1 DEG C higher than the former wine of persimmon, and the freezing treatment time is 5 ~ 7 days.
8. the preparation method of a kind of persimmon dry type wine according to claim 1, it is characterized in that the essence filter described in (9) step is membrane filtration, the precision of filtering membrane is 0.2 ~ 0.45 μm.
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| CN108977316A (en) * | 2018-09-05 | 2018-12-11 | 天津农学院 | A kind of preparation method of persimmon wine |
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