CN107557231A - The preparation method of full fruit fermented type Yangtao wine - Google Patents
The preparation method of full fruit fermented type Yangtao wine Download PDFInfo
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- CN107557231A CN107557231A CN201711036835.2A CN201711036835A CN107557231A CN 107557231 A CN107557231 A CN 107557231A CN 201711036835 A CN201711036835 A CN 201711036835A CN 107557231 A CN107557231 A CN 107557231A
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Abstract
A kind of preparation method of full fruit fermented type Yangtao wine is provided, using Kiwi fresh fruit as raw material, fermented using full fruit, farthest remain the active ingredient in Kiwi berry, so that remained in after nutritional ingredient in Kiwi berry pericarp fully profit in Yangtao wine, nutritive value greatly improves, and the use in conjunction of cold fermentation and deacidification, ensure that the quality of Yangtao wine.
Description
Technical field
The invention belongs to fruit wine brewage field, and in particular to a kind of preparation method of full fruit fermented type Yangtao wine.
Background technology
Kiwi berry is not only delicious, and nutritious, it rich in vitamin C, vitamine B group, carbohydrate, calcium, iron,
The nutrition of the needed by human body such as phosphorus, selenium and mineral matter.Especially Vitamin C content is several times to tens times of other fruit, therefore has water
The good reputation of the king of fruit.Kiwi fresh fruit and its deep processed product, it is deep to be favored by domestic and international consumer, it is unique in Kiwi berry fruit
Fragrance ingredient and be processed into ascorbic high content in product (vitamin C contained according to surveying and determination in every liter of kiwi dry wine reach
To 250 to 480mg), it is higher by decades of times than grape wine.With Kiwi berry organise cultivation and pollution-free process technology increasingly
Maturation, the beverage series deep processing drink using Yangtao wine as main flow are increasingly becoming the up-and-coming youngster of market comsupton.Kiwi berry
Vitamin and mineral contained by pericarp part is significantly larger than the content of pulp fraction, and in edible Kiwi berry, usually remove the peel
It is edible, cause nutritional ingredient to waste, and in Yangtao wine brewing process, belt leather fermentation can obtain in Kiwi berry pericarp completely
Nutritional ingredient, but in actual production process, show bitter taste, shadow in the wine body that belt leather fermentation can usually make to brew
The overall mouthfeel of Yangtao wine is rung, so the production process that peeling is brewed is relatively conventional, in view of the above-mentioned problems, being necessary to be changed
Enter.
The content of the invention
Present invention solves the technical problem that：A kind of preparation method of full fruit fermented type Yangtao wine is provided, it is fresh with Kiwi berry
Fruit is raw material, is fermented using full fruit, farthest remains the active ingredient in Kiwi berry so that the battalion in Kiwi berry pericarp
Being remained in after forming point abundant profit in Yangtao wine, nutritive value greatly improves, the use in conjunction of cold fermentation and deacidification,
It ensure that the quality of Yangtao wine.
The technical solution adopted by the present invention：The preparation method of full fruit fermented type Yangtao wine, is comprised the steps of：
1) Kiwi berry crushes：The Kiwi berry of fresh mature is won, carries out sorting selection, removes disease fruit, decayed fruit, mould fruit and miscellaneous
After matter, the Kiwi berry cleaning showers for sorting selection are totally air-dried afterwards with pure water, then with ethephon (CEPHA),2-(chloroethyl) phosphonic acid to the Kiwi berry after air-drying
Aging storage is carried out, kiwifruit whole fruit is broken into and is fitted into after Kiwi berry fruit block in the fermentation tank of cleaning；
2) primary fermentation：Sulfurous acid is added into Kiwi berry fruit block, is stirred, after standing 22-26 hours, then to Kiwi berry
Stirred after the dry ferment, pectase and white granulated sugar of activation are added in fruit block, in the interior that temperature is 18-24 DEG C, stand 7-
10 days；
3) after fermentation：Macaque Fructus Persicae fermented product obtained by primary fermentation is carried out to obtain Kiwi berry primary fermentation juice after press filtration takes slag,
Kiwi berry primary fermentation juice is fitted into clean storage tank, in the interior that temperature is 18-24 DEG C, stands 21-28 days；
4) separating clarifying：Gelatin and bentonite are added in the Kiwi berry after fermentation juice obtained to after fermentation, stands 21-28 days
Afterwards, wine pin is separated, obtains Kiwi berry wine liquid；
5) deacidification：Potassium tartrate is added into the Kiwi berry wine liquid after separating clarifying, is obtained after standing through filtering with microporous membrane
To Yangtao wine.
Above-mentioned steps 1) during Kiwi berry is broken, the volume that the kiwifruit whole fruit is broken into Kiwi berry fruit block is 1-4cm3。
Above-mentioned steps 2) in primary fermentation, the sulfurous acid added in per kilogram Kiwi berry fruit block is 1-2mL, the per kilogram Mi
The dry ferment added in monkey peach fruit block is 0.1-0.4g, pectase 30-60mg, and the white granulated sugar of addition makes per kilogram Kiwi berry
Sugar content is 170-210g.
Above-mentioned steps 4) in separating clarifying, the gelatin that is added in every liter of Kiwi berry after fermentation juice is 50-150mg, bentonite is
400-1000mg。
Above-mentioned steps 5) in deacidification, the potassium tartrate added in every liter of Kiwi berry wine liquid is 1-8 μ g.
The present invention compared with prior art the advantages of：
1st, using Kiwi fresh fruit as raw material, fermented using full fruit, farthest remain the active ingredient in Kiwi berry,
So that being remained in after nutritional ingredient in Kiwi berry pericarp fully profit in Yangtao wine, nutritive value greatly improves, and improves Mi
The health-care effect of monkey peach fruit wine；
2nd, enzymolysis and fermentation are carried out simultaneously, separately carries out shortening process procedure than digesting and fermenting, saved equipment
Input, improve production capacity；
3rd, cold fermentation technology and the use in conjunction of deacidification, the quality of Yangtao wine, the guarantor of Yangtao wine be ensure that
The matter phase is grown.
Embodiment
The first embodiment of the present invention is described below.
The preparation method of full fruit fermented type Yangtao wine, is comprised the steps of：
1) Kiwi berry crushes：The Kiwi berry of fresh mature is won, carries out sorting selection, removes disease fruit, decayed fruit, mould fruit and miscellaneous
After matter, the Kiwi berry cleaning showers for sorting selection are totally air-dried afterwards with pure water, then with ethephon (CEPHA),2-(chloroethyl) phosphonic acid to the Kiwi berry after air-drying
Aging storage is carried out, kiwifruit whole fruit is broken into and is fitted into after Kiwi berry fruit block in the fermentation tank of cleaning, the kiwifruit whole fruit
The volume for being broken into Kiwi berry fruit block is 1cm3；
2) primary fermentation：Sulfurous acid is added into Kiwi berry fruit block, is stirred, the Asia added in per kilogram Kiwi berry fruit block
Sulfuric acid is 1mL, stands 22 hours and is digested, then the dry ferment, pectase and white granulated sugar of activation are added into Kiwi berry fruit block
After stir, the dry ferment added in the per kilogram Kiwi berry fruit block is 0.1g, pectase 30mg, add white granulated sugar after
The sugar content for making per kilogram Kiwi berry is 170, in the interior that temperature is 18 DEG C, stands 8 days；
3) after fermentation：Macaque Fructus Persicae fermented product obtained by primary fermentation is carried out to obtain Kiwi berry primary fermentation juice after press filtration takes slag,
Kiwi berry primary fermentation juice is fitted into clean storage tank, in the interior that temperature is 18 DEG C, stands 22 days；
4) separating clarifying：Gelatin and bentonite are added in the Kiwi berry after fermentation juice obtained to after fermentation, after every liter of Kiwi berry
The gelatin added in fermented juice is 50mg, bentonite 400mg, after standing 22 days, separates wine pin, obtains Kiwi berry wine liquid；
5) deacidification：Potassium tartrate is added into the Kiwi berry wine liquid after separating clarifying, is added in every liter of Kiwi berry wine liquid
Potassium tartrate is 1 μ g, and Yangtao wine is obtained through filtering with microporous membrane after standing.
Second of embodiment of the present invention is described below.
The preparation method of full fruit fermented type Yangtao wine, is comprised the steps of：
1) Kiwi berry crushes：The Kiwi berry of fresh mature is won, carries out sorting selection, removes disease fruit, decayed fruit, mould fruit and miscellaneous
After matter, the Kiwi berry cleaning showers for sorting selection are totally air-dried afterwards with pure water, then with ethephon (CEPHA),2-(chloroethyl) phosphonic acid to the Kiwi berry after air-drying
Aging storage is carried out, kiwifruit whole fruit is broken into and is fitted into after Kiwi berry fruit block in the fermentation tank of cleaning；Specifically, the macaque
The volume that the full fruit of peach is broken into Kiwi berry fruit block is 4cm3；
2) primary fermentation：Sulfurous acid is added into Kiwi berry fruit block, is stirred, the Asia added in per kilogram Kiwi berry fruit block
Sulfuric acid is 2mL, stands 24 hours and is digested, then the dry ferment, pectase and white granulated sugar of activation are added into Kiwi berry fruit block
After stir, the dry ferment added in the per kilogram Kiwi berry fruit block is 0.4g, pectase 60mg, the white granulated sugar of addition
The sugar content for making per kilogram Kiwi berry is 210g, in the interior that temperature is 24 DEG C, stands 10 days；
3) after fermentation：Macaque Fructus Persicae fermented product obtained by primary fermentation is carried out to obtain Kiwi berry primary fermentation juice after press filtration takes slag,
Kiwi berry primary fermentation juice is fitted into clean storage tank, in the interior that temperature is 24 DEG C, stands 26 days；
4) separating clarifying：Gelatin and bentonite are added in the Kiwi berry after fermentation juice obtained to after fermentation, after every liter of Kiwi berry
The gelatin added in fermented juice is 150mg, bentonite 1000mg, after standing 26 days, separates wine pin, obtains Kiwi berry wine liquid；
5) deacidification：Potassium tartrate is added into the Kiwi berry wine liquid after separating clarifying, is added in every liter of Kiwi berry wine liquid
Potassium tartrate is 8 μ g, and Yangtao wine is obtained through filtering with microporous membrane after standing.
This method is fermented using full fruit, farthest remained effective in Kiwi berry using Kiwi fresh fruit as raw material
Composition so that remained in after the nutritional ingredient fully profit in Kiwi berry pericarp in Yangtao wine, nutritive value greatly improves, and improves
The health-care effects of Yangtao wine, enzymolysis and fermentation are carried out simultaneously, than digesting and fermenting separately carry out shortening process procedure,
The input of equipment has been saved, has improved the use in conjunction of production capacity, cold fermentation technology and deacidification, ensure that the product of fruit wine
Matter, mouthfeel are substantially better than the product obtained by the market white wine dipping.
Above-described embodiment, simply presently preferred embodiments of the present invention, is not used for limiting the scope of the present invention, therefore all with this
The equivalence changes that content described in invention claim is done, it all should be included within scope of the invention as claimed.
Claims (5)
1. the preparation method of full fruit fermented type Yangtao wine, it is characterised in that comprise the steps of：
1) Kiwi berry crushes：The Kiwi berry of fresh mature is won, carries out sorting selection, removes disease fruit, decayed fruit, mould fruit and impurity
Afterwards, the Kiwi berry cleaning showers for sorting selection are totally air-dried afterwards with pure water, then the Kiwi berry after air-drying entered with ethephon (CEPHA),2-(chloroethyl) phosphonic acid
Row Aging storage, kiwifruit whole fruit is broken into and is fitted into after Kiwi berry fruit block in the fermentation tank of cleaning；
2) primary fermentation：Sulfurous acid is added into Kiwi berry fruit block, is stirred, after standing 22-26 hours, then to Kiwi berry fruit block
Stirred after the middle dry ferment, pectase and white granulated sugar for adding activation, in the interior that temperature is 18-24 DEG C, stand 7-10 days；
3) after fermentation：Macaque Fructus Persicae fermented product obtained by primary fermentation is carried out to obtain Kiwi berry primary fermentation juice after press filtration takes slag, by Mi
Monkey peach primary fermentation juice is fitted into clean storage tank, in the interior that temperature is 18-24 DEG C, stands 21-28 days；
4) separating clarifying：Gelatin and bentonite are added in the Kiwi berry after fermentation juice obtained to after fermentation, after standing 21-28 days, point
From wine pin, Kiwi berry wine liquid is obtained；
5) deacidification：Add potassium tartrate into the Kiwi berry wine liquid after separating clarifying, Mi is obtained through filtering with microporous membrane after standing
Monkey peach wine.
2. the preparation method of full fruit fermented type Yangtao wine according to claim 1, it is characterised in that：Above-mentioned steps 1) Mi
During monkey peach is broken, the volume that the kiwifruit whole fruit is broken into Kiwi berry fruit block is 1-4cm3。
3. the preparation method of full fruit fermented type Yangtao wine according to claim 1, it is characterised in that：Above-mentioned steps 2) before
In fermentation, the sulfurous acid that is added in per kilogram Kiwi berry fruit block is 1-2mL, the dry ferment added in the per kilogram Kiwi berry fruit block
Mother is 0.1-0.4g, pectase 30-60mg, and the white granulated sugar of addition makes the sugar content of per kilogram Kiwi berry be 170-210g.
4. the preparation method of full fruit fermented type Yangtao wine according to claim 1, it is characterised in that：Above-mentioned steps 4) point
It is 50-150mg from the gelatin in clarification, added in every liter of Kiwi berry after fermentation juice, bentonite 400-1000mg.
5. the preparation method of full fruit fermented type Yangtao wine according to claim 1, it is characterised in that：Above-mentioned steps 5) drop
In acid, the potassium tartrate added in every liter of Kiwi berry wine liquid is 1-8 μ g.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108570385A (en) * | 2018-06-18 | 2018-09-25 | 陈明 | A kind of preparation method of yellow peach fruit wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102776098A (en) * | 2012-07-25 | 2012-11-14 | 杨永锋 | Kiwifruit wine and method for brewing same |
| CN104673592A (en) * | 2015-03-27 | 2015-06-03 | 中博绿色科技股份有限公司 | Process method for brewing wild kiwi fruit wine by using biological technique |
| CN104673591A (en) * | 2015-03-27 | 2015-06-03 | 中博绿色科技股份有限公司 | Method for processing kiwi fruit lady fruit wine by adopting modern technology |
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2017
- 2017-10-30 CN CN201711036835.2A patent/CN107557231A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102776098A (en) * | 2012-07-25 | 2012-11-14 | 杨永锋 | Kiwifruit wine and method for brewing same |
| CN104673592A (en) * | 2015-03-27 | 2015-06-03 | 中博绿色科技股份有限公司 | Process method for brewing wild kiwi fruit wine by using biological technique |
| CN104673591A (en) * | 2015-03-27 | 2015-06-03 | 中博绿色科技股份有限公司 | Method for processing kiwi fruit lady fruit wine by adopting modern technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108570385A (en) * | 2018-06-18 | 2018-09-25 | 陈明 | A kind of preparation method of yellow peach fruit wine |
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Application publication date: 20180109 |