CN108203648A - A kind of brewing method of health white wine - Google Patents
A kind of brewing method of health white wine Download PDFInfo
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- CN108203648A CN108203648A CN201611182010.7A CN201611182010A CN108203648A CN 108203648 A CN108203648 A CN 108203648A CN 201611182010 A CN201611182010 A CN 201611182010A CN 108203648 A CN108203648 A CN 108203648A
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- white wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention discloses a kind of brewing method of health white wine, which is characterized in that including：Completely filled fruit and the unabroken citrus of epidermis are chosen, clean and is detached skin and flesh spare；White wine is added in dry ferment, is melted dry ferment with white wine；After fascia being gone to crush citrus meat, spontaneous fermentation 2~12 hours, then will pulp move into fermentation tank in, add in sugar simultaneously stirs evenly, then it is described melt after yeast, ferment 30~60 days；After fermentation, it squeezed, filtered, health white wine semi-finished product are made after filtering；Health white wine semi-finished product are placed into fermentation tank, sealing progress lactic fermentation 1~2 year, obtains the health white wine under conditions of 19~21 DEG C.This method improves the technological process of fermentation, has maximally utilized the nutritional ingredient of citrusfruit in itself.
Description
Technical field
The present invention provides a kind of brewing methods of white wine, and in particular to a kind of brewing method of health white wine.
Background technology
Citrus meat contains abundant vitamin C, potassium, calcium, iron, vitamin E, carbohydrate, protein and needed by human body
Amino acid, nutritive value pole.There is citrus meat very strong anti-oxidation function to contain abundant dietary fiber with it, not only offset
Wrinkle, beautifying face and moistering lotion have positive effect, and also having improves fatigue, toxin-expelling intestine-cleaning, reduces cholesterol, prevention of arterial hardening etc.
Effect.Vitamin and mineral contained by citrus flesh fruit skin portion is also abundanter than pulp fraction, edible usually to abandon pericarp,
Larger nutrition is caused to waste.If fascia is gone to be fermented into health white wine, it will be able to obtain functional component therein completely.But
In actual production process, if fascia can not go it is quiet, fermentation can usually make to show bitter taste substance, later stage in the wine spawned body
Mouthfeel is often adjusted by adding carbohydrate substance or other food additive components, production cost is not only increased, brews out
Health white wine also do not have original pure and natural mouthfeel.
Invention content
The present invention provides a kind of brewing methods of health health white wine, solve the deficiency in background technology, the party
Method improves the technological process of fermentation, has maximally utilized the real nutritional ingredient of of citrus flesh fruit itself.
Technical solution is used by existing above-mentioned purpose of the present invention：
A kind of brewing method of citrus flesh fruit wine, including：
(1), completely filled fruit and the unabroken citrus of epidermis are chosen, clean and is detached skin and flesh spare；
(2), white wine is added in dry ferment, is melted dry ferment with white wine；
(3), after citrus meat is crushed, then spontaneous fermentation 2~12 hours moves into pulp in fermentation tank, add in sugar simultaneously
Stir evenly, then it is described melt after yeast, ferment 30~60 days；100~150 DEG C of drying in drying box by orange peel,
It is impregnated according still further to 1: 100 weight ratio and 60 ° of white spirit mixeds, obtains orange peel leaching liquor；
(4), it after fermentation, squeezed, filtered, health white wine semi-finished product are made after filtering；
(5), health white wine semi-finished product are placed into fermentation tank, the sealing progress lactic fermentation under conditions of 19~21 DEG C
1~2 year, obtain the health white wine.
Preferably, the white wine is 50 °~60 ° of white wine.
Preferably, the white wine is 56 ° of white wine.
Preferably, the dry ferment is Angel high activity dried yeast BV818.
Preferably, in step (2) in dry ferment add in white wine quality and dry ferment it is identical in quality.
Preferably, it in step (3), in fermentation stage, further includes：Add white wine, the matter of the white wine added and citrus meat
Amount is than being 0.02~0.03: 1.
Preferably, the addition white wine is specially：Required white wine equivalent to be added is divided into six parts, first to fermentation tank
Middle addition is a to carry out face seal, opens fermentation tank after being then sealed by fermentation five days and stirs once, add a white wine after
It is continuous to be sealed by fermentation, it stirs altogether five times.
Preferably, the mass ratio of the pulp and rock sugar is 1: 0.24~0.28.
In order to overcome existing insufficient, present invention improvement some processes flow during traditional fermentation.Early period is first with height
White wine melts yeast, and not only brewer's yeast is tamed before fermentation, is acted on by yeast autolysis, makes yeast cells whole
Polysaccharide and polypeptides matter itself are released in a fermentation process to improve wine body quality, and also is able to the work of yeast itself
Body substance is brought into fermented wine body, the bitter taste substance in softening health white wine, makes wine body mouthfeel more full mellow and full.Separately
Outside, the present invention uses citrus, and pulp more consolidation, fruit flavor is more rich, but since citrus surface fascia is more, so
It needs to remove the fascia of epidermis to prevent from influencing flavor.Fascia citrus meat is gone to add in the fermentation treatments that yeast carries out, is protected
Complete nutrients matter can be entered in zymotic fluid in card citrusfruit, incorporate the nutritional ingredient of citrus pork skin, increased wine body and protected
So first having to carry out the separation of skin and flesh before fermentation, the aldehydes matter in orange peel is extracted for health-care function；But in order to anti-
The bitterness only generated in pericarp fermentation process, adds sugar during the fermentation.The moisture in orange peel is impregnating in order to prevent
When take away part nutriment, so first dried, form dried orange peel.
It constantly stirs, and constantly supplement white wine during entire fermentation, the white wine of addition can be with citrus carnic acid
Class substance combines generation Ester, makes that entire wine body is strong and brisk in taste, and the white wine of addition also is able to go deep into bottom during the fermentation
Layer prevents going mouldy for citrus meat during the fermentation, prevents from going mouldy without adding chemical addition agent, achieve many things at one stroke.
There are many ways to dispelling surface villus, the epidermis can be gently brushed with hairbrush, villus is brushed off.
Compared with the prior art, the present invention has the following advantages：
(1) citrus pork skin is rich in antioxidant, has effects that anticancer, anti-inflammatory and antianaphylactic, antioxidant contains in epidermis
Amount is three times of pulp.Citrus meat goes fascia fermentation to simplify technique, cost-effective, the natural component involvement wine body in orange peel
In, the health spawned white wine is made not only to show orange full color and luster, enriches mouthfeel, and increase the health value of wine body.
(2) on the one hand melting yeast with white wine in the present invention can make yeast carry out the degree of resistance to wine domestication before fermentation, some are not
Autolysis, the living beings such as polysaccharide protein and polypeptide that yeast is generated by self-dissolving etc., which can occur, for the yeast for the degree of resistance to wine can improve wine
Body quality, bitter taste substance (tannin) that can be in softening health white wine make wine body mouthfeel more full mellow and full.In addition, in yeast
Polysaccharose substance can by wine body tiny crystals " package " act on inhibit or reduce winestone precipitate, improve and enhancing
The stability of albumen and polyphenol compound (tannin) in wine body.
(3) it constantly stirs in the entire fermentation process of health white wine, and constantly supplements the purpose of high spirit, it can be with
The acid that white wine and citrus flesh fruit are rich in itself in fact is made to be combined generation Ester, the mellowness of increase wine body, addition it is white
Wine also is able to go deep into bottom during the fermentation, prevents the part of citrus meat in fermentation process from going mouldy, than adding in preservative merely
Prevent the effect gone mouldy more preferable with chemical addition agent, more health environment-friendly.
The present invention utilizes cleaning, yeast pretreatment, fermentation, filtering and secondary hair using fascia citrus meat is removed as raw material
The method of ferment, obtains the health health white wine with natural citrus meat-like flavor, and taste mellow meets consuming public's demand.
Specific embodiment
Detailed specific description is done to the present invention with reference to specific embodiment, but protection scope of the present invention not office
It is limited to following embodiment.
Embodiment 1
The brewing method of health white wine provided in the present embodiment is as follows：(1), cleaning and pretreating process：By 50kg mandarin oranges
Surface villus is dispelled in tangerine cleaning, dries, fascia is gone to be put into natural maturity in freezer.
(2), yeast pretreating process：56 ° of white wine of equivalent are added in 300g Angel high activity dried yeasts BV818, with white
Wine is melted uniformly.
(3), fermentation procedure：After fascia being gone to crush citrus meat, fermentation tank is pumped by underflow pump, 12kg rock sugar is added in and stirs
It mixes uniformly, then adds in the yeast after being melted in upper step, after stirring evenly, most backward 250 milli of citrus flesh fruit slurry surface addition
The 56 ° of white wine risen are sealed fermentation 30 days under the conditions of 19 DEG C.It stirred every 5 days primary, stirs add later every time
250 milliliters of white wine carry out face seal, stir altogether 5 times.100 DEG C of drying in drying box by orange peel, according still further to 1: 100
Weight ratio is impregnated with 60 ° of white spirit mixeds, obtains orange peel leaching liquor；
(4), it filters：After fermentation, it squeezed, filtered, health white wine semi-finished product are made after filtering.
(5), health white wine semi-finished product are put into fermentation tank, one layer is then sprinkled on the surface of health white wine semi-finished product
The white wine of 0.5cm thickness, and co-fermentation after the orange peel leaching liquor is mixed with the health white wine semi-finished product.Mixed proportion
It is 1: 5, is sealed by fermentation under conditions of 19 DEG C, after fermenting 1.5 years, obtains the health white wine.
Embodiment 2
The brewing method of health white wine provided in the present embodiment is as follows：(1), cleaning and pretreating process：By 50kg mandarin oranges
Surface villus is dispelled in the cleaning of tangerine meat, dries, fascia is gone to be put into natural maturity in freezer.
(2), yeast pretreating process：56 ° of white wine of equivalent are added in 350g Angel high activity dried yeasts BV818, with white
Wine is melted uniformly.
(3), fermentation procedure：After fascia being gone to crush citrus meat, fermentation tank is pumped by underflow pump, 13kg rock sugar is added in and stirs
It mixes uniformly, then adds in the yeast after being melted in upper step, after stirring evenly, most backward 230 milli of citrus flesh fruit slurry surface addition
The 56 ° of white wine risen are sealed fermentation 31 days under the conditions of 20 DEG C.It stirred every 5 days primary, stirs add later every time
230 milliliters of white wine carry out face seal, stir altogether 5 times.100 DEG C of drying in drying box by orange peel, according still further to 1: 100
Weight ratio is impregnated with 60 ° of white spirit mixeds, obtains orange peel leaching liquor；
(4), it filters：After fermentation, it squeezed, filtered, health white wine semi-finished product are made after filtering.
(5), health white wine semi-finished product are put into fermentation tank, one layer is then sprinkled on the surface of health white wine semi-finished product
The white wine of 0.5cm thickness, and co-fermentation after the orange peel leaching liquor is mixed with the health white wine semi-finished product.Mixed proportion
It is 1: 5, is sealed by fermentation under conditions of 20 DEG C, after fermenting 1 year, obtains the health white wine.
Embodiment 3
The brewing method of health white wine provided in the present embodiment is as follows：(1), cleaning and pretreating process：By 50kg mandarin oranges
Surface villus is dispelled in the cleaning of tangerine meat, dries, fascia is gone to be put into natural maturity in freezer.
(2), yeast pretreating process：56 ° of white wine of equivalent are added in 250g Angel high activity dried yeasts BV818, with white
Wine is melted uniformly.
3), fermentation procedure：After fascia being gone to crush citrus meat, fermentation tank is pumped by underflow pump, 14kg rock sugar is added in and stirs
It mixes uniformly, then adds in the yeast after being melted in upper step, after stirring evenly, most backward 200 milli of citrus flesh fruit slurry surface addition
The 56 ° of white wine risen are sealed fermentation 32 days under the conditions of 21 DEG C.It stirred every 5 days primary, stirs add later every time
200 milliliters of white wine carry out face seal, stir altogether 5 times.100 DEG C of drying in drying box by orange peel, according still further to 1: 100
Weight ratio is impregnated with 60 ° of white spirit mixeds, obtains orange peel leaching liquor；
(4), it filters：After fermentation, it squeezed, filtered, health white wine semi-finished product are made after filtering.
(5), health white wine semi-finished product are put into fermentation tank, one layer is then sprinkled on the surface of health white wine semi-finished product
The white wine of 0.5cm thickness, and co-fermentation after the orange peel leaching liquor is mixed with the health white wine semi-finished product.Mixed proportion
It is 1: 5, is sealed by fermentation under conditions of 21 DEG C, after fermenting 2 years, obtains the health white wine.
Gentle by the health white wine mouthfeel prepared by Examples 1 to 3, fragrance enriches, long times of aftertaste.
It the above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
The limitation of the present invention, protection scope of the present invention should be subject to claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
Protection scope of the present invention is also should be regarded as into retouching.
Claims (8)
1. a kind of brewing method of health white wine, which is characterized in that including：
(1), completely filled fruit and the unabroken citrus of epidermis are chosen, clean and is detached skin and flesh spare；
(2), white wine is added in dry ferment, is melted dry ferment with white wine；
(3), after citrus meat is crushed, then spontaneous fermentation 2~12 hours moves into pulp in fermentation tank, adds in sugar and stirs
Uniformly, then it is described melt after yeast, ferment 30~60 days；100~150 DEG C of drying in drying box by orange peel, then press
It is impregnated according to 1: 100 weight ratio and 60 ° of white spirit mixeds, obtains orange peel leaching liquor；
(4), it after fermentation, squeezed, filtered, health white wine semi-finished product are made after filtering；
(5), health white wine semi-finished product are placed into fermentation tank, the sealing progress lactic fermentation 1~2 under conditions of 19~21 DEG C
Year, obtain the health white wine.
2. the brewing method of health white wine according to claim 1, it is characterised in that：The white wine is 50 °~60 °
White wine.
3. the brewing method of health white wine according to claim 2, it is characterised in that：The white wine is 56 ° of white wine.
4. the brewing method of health white wine according to claim 1, it is characterised in that：The dry ferment is lived for Angel height
Property dry ferment BV818.
5. the brewing method of health white wine according to claim 1, it is characterised in that：Add in dry ferment in step (2)
Enter white wine quality and dry ferment it is identical in quality.
6. the brewing method of health white wine according to claim 1, it is characterised in that：In step (3), in fermentation stage,
It further includes：The mass ratio of addition white wine, the white wine added and citrus meat is 0.02~0.03: 1.
7. the brewing method of health white wine according to claim 6, which is characterized in that it is described addition white wine be specially：It will
Required white wine equivalent to be added is divided into six parts, and a progress face seal is added first into fermentation tank, is then sealed by fermentation
Fermentation tank is opened after five days to stir once, is added a white wine and is continued to be sealed by fermentation, stirs altogether five times.
8. the brewing method of health white wine according to claim 1, which is characterized in that the mass ratio of the pulp and rock sugar
It is 1: 0.24~0.28.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611182010.7A CN108203648A (en) | 2016-12-19 | 2016-12-19 | A kind of brewing method of health white wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611182010.7A CN108203648A (en) | 2016-12-19 | 2016-12-19 | A kind of brewing method of health white wine |
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| Publication Number | Publication Date |
|---|---|
| CN108203648A true CN108203648A (en) | 2018-06-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611182010.7A Pending CN108203648A (en) | 2016-12-19 | 2016-12-19 | A kind of brewing method of health white wine |
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| CN (1) | CN108203648A (en) |
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2016
- 2016-12-19 CN CN201611182010.7A patent/CN108203648A/en active Pending
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Application publication date: 20180626 |
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| WD01 | Invention patent application deemed withdrawn after publication |