CN109181985A - A kind of brewing method of hollow plum fruit wine - Google Patents
A kind of brewing method of hollow plum fruit wine Download PDFInfo
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- CN109181985A CN109181985A CN201811308161.1A CN201811308161A CN109181985A CN 109181985 A CN109181985 A CN 109181985A CN 201811308161 A CN201811308161 A CN 201811308161A CN 109181985 A CN109181985 A CN 109181985A
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- 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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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention belongs to brewing technology technical field, especially a kind of brewing method of hollow plum fruit wine, comprising the following steps: feedstock processing takes juice, adjustment fermentation liquid, inoculation yeast, main fermentation, squeezing, clarification, reverse irrigation, ageing, blends, filters, bottling.The present invention is crushed stoning after refrigerating hollow plum again and takes juice, prevents the destruction of the nutriments such as anthocyanidin, polyphenol in shattering process hollow plum, can retain the fragrance of hollow plum, improves crushing juice rate；Using the content of microorganism in cold fermentation control fermentation liquid during inoculation yeast, the given pace that fruit juice is kept during the fermentation can prevent fermentation rate excessively high and cause the loss of nutritional ingredient in fruit juice；In clarifying process using activation bentonite, the stability of fruit wine can be improved, prevents from generating precipitating when its storage.The hollow plum fruit wine that the present invention makes, aromatic flavour, fruity and mellowness coordination, the soft harmony of mouthfeel, limpid bright, full of nutrition, the effect of clearing away summerheat, spleen benefiting and stimulating the appetite, beauty treatment, is more preferable.
Description
Technical field
The invention belongs to brewing fruit wine technical field, especially a kind of brewing method of hollow plum fruit wine.
Background technique
Hollow plum is rosaceae Prunus, also known as sand hollow plum, originates in Tukjia Autonomous County of Yanhe of Guizhou Province sand town, with
The village Nan Zhuan, Yong Hongliang is preferred, transplant strange land and fruit deteriorates, be regional characteristic fancy fruit.Hollow plum fruit is in oblateness,
Appearance is put on silver-gray white cured quality guarantee sheath after maturation, and pulp yellow-white, fruit color is steel gray bright-coloured, has that pulp is tender and crisp, juice is more
The features such as tasty and refreshing, moderately sour and sweet, full of nutrition, faint scent dense sweet tea, it is described as the fine work in plum by people, enjoys " king of plum "
Good reputation.
Hollow plum is rich in protein, fat, carbohydrate, calcium, phosphorus, iron, carrotene, riboflavin, niacin, anti-bad
The nutriments such as hematic acid have clearing away summerheat, spleen benefiting and stimulating the appetite, face nursing and life prolonging and other effects.When fruit is used to eat raw, sweet flavor,
And it is no matter edible how many, be all not in diarrhea phenomenon, be the good merchantable brand of Li Guozhong, is known as " human world celestial being fruit, Lee in Maotai ".
Currently, hollow plum mainly with fresh food based on, byproduct is few, this causes the market scope of hollow plum smaller, and eat raw when it is hollow
Absorption of nutrient ingredients amount in Lee is less, and nutritive effect is lower.In consideration of it, this researcher personnel are to extend hollow plum market,
Using hollow plum as raw material, hollow plum fruit wine is prepared into through everfermentation.
Summary of the invention
In order to solve the above technical problems existing in the prior art, the present invention provides a kind of brewings of hollow plum fruit wine
Method is realized particular by following technical scheme:
A kind of brewing method of hollow plum fruit wine, which comprises the following steps:
(1) feedstock processing: by the hollow plum of fresh picking it is pre-cooled after, be transferred to freezer carry out freezing processing；
(2) it takes juice: taking the hollow plum natural thaw of freezing, broken stoning takes juice, then juice is fitted into fermentor, is added
Enter inorganic agent to be uniformly mixed, room temperature is stood overnight, and obtains hollow plum juice；
(3) it adjusts fermentation liquid: measuring the pH value and pol of hollow plum juice, tartaric acid, rock sugar adjustment fermentation is then added
The pH value and pol of liquid；
(4) inoculation yeast: activation saccharomyces cerevisiae being added into fermentation liquid, plugs respirator, storage a period of time, respirator
After middle bubble uniformly generates, into main fermentation stage；
(5) main fermentation: the fermentation liquid after inoculation is subjected to cold fermentation, and monitors fermentation process with densimeter or refractometer
Specific gravity and pol, be no longer changed to specific gravity or pol fermented, main fermentation processes terminate；
(6) it squeezes: being reloaded into wine storage tank after the fruit juice after main fermentation is squeezed, filtered, stand 1 week and obtain original
Wine；
(7) clarification, ageing: after into former wine, addition PMS and clarifying agent stand a period of time, the ageing 1 under the conditions of 4 DEG C
Month；
(8) blend: food-grade KHCO is added when it is less than 3.6 in the pH of measurement ageing wine3Adjust its pH be 3.6 ±
0.1；
(9) it filters: the wine after blending being filtered using ceramic membrane, obtains pure mellow wine；
(10) it bottles: pure mellow wine being filled in bottle of corresponding size using bottle placer.
Preferably, the step (1), hollow plum are to be transferred to -18 DEG C of freezer freezings after 20-24h is pre-chilled in Cool Room 4 DEG C
10 days or more.
Preferably, the inorganic agent is PMS and pectase, and the dosage of PMS is 50-80mg/L, and the dosage of pectase is
20-25mg/L。
Preferably, the step (3), the pH value of adjustment post-fermentation liquid are 3-3.5, and pol is 22Brix or so.
Preferably, the step (4), storage temperature are 20-28 DEG C, time 12-24h.
Preferably, the step (5), fermentation temperature are 16-18 DEG C.
Preferably, the step (6), dwell temperature are 2-4 DEG C.
Preferably, the step (7), the dosage of PMS are 20-25mg/L, and clarifying agent is activation bentonite, dosage 6-
10mg/L。
Preferably, the activation bentonite is to impregnate 4h in the hot water for be placed in bentonite 40-60 DEG C suspension is made, and is suspended
The concentration of liquid is 0.6-0.8g/L.
The beneficial effects of the present invention are: the hollow plum fruit wine uses the place of production for the hollow plum of sand town along the river, Lee's
Soluble soluble solids, sugar content are high, and taste is fresh and sweet, thick flavor, special taste；It is crushed and goes again after hollow plum is pre-chilled, is freezed
Core takes juice, can prevent the destruction of the nutriments such as shattering process hollow plum Procyanidins, polyphenol, preferably preservation hollow plum fruit
Real fragrance, and improve crushing juice rate；Inorganic agent is added in fermentation liquid, can be effectively controlled the growth of miscellaneous bacteria, and is effectively inhibited more
The oxidation of phenol substance improves the clarity of fruit wine；Cold fermentation technology is taken in main fermentation, and fermentation rate is maintained at certain model
In enclosing, the quality of hollow plum fruit wine can be improved, is caused because the excessively high temperature that will lead to inside fermentation liquid of fermentation rate is excessively high
The loss of nutritional ingredient, fermentation rate is too low to will lead to fermentation liquid fermentation not exclusively and mellowness is thin；It is living using PMS and clarifying agent
Change bentonite to clarify former wine, can prevent the protein in storage in hollow plum fruit wine from denaturation occurs and generates precipitating,
It can keep higher stability；The pH value and pol of strict control fermentation liquid in brewing process make the hollow plum of brewing
Fruit wine is able to maintain certain alcoholic strength, has dense mellowness.The hollow plum fruit wine that the present invention makes, aromatic flavour, fruity with
The effect of aroma is coordinated, the soft harmony of mouthfeel, limpid bright, full of nutrition, clearing away summerheat, spleen benefiting and stimulating the appetite, beauty treatment is more preferable.
Specific embodiment
It is limited below with reference to specific embodiment technical solution of the present invention is further, but claimed
Range is not only limited to made description.
Embodiment 1
A kind of brewing method of hollow plum fruit wine, which comprises the following steps:
(1) by the hollow plum of fresh picking after 20h is pre-chilled in Cool Room 4 DEG C, -18 DEG C of freezer freezings 10 feedstock processing: are transferred to
It；
(2) it takes juice: taking the hollow plum natural thaw of freezing, broken stoning takes juice, then juice is fitted into fermentor, is pressed
Every liter of juice is added 50mgPMS and 20mg pectase and is uniformly mixed, and room temperature is stood overnight, and obtains hollow plum juice；
(3) it adjusts fermentation liquid: measuring the pH value and pol of hollow plum juice, tartaric acid, rock sugar adjustment fermentation is then added
The pH value 3 of liquid, pol are 22Brix or so；
(4) inoculation yeast: activation saccharomyces cerevisiae is added into fermentation liquid, plugs respirator, stores 12h at 28 DEG C, exhale
After bubble uniformly generates in haustorium, into main fermentation stage；
(5) main fermentation: the fermentation liquid after inoculation is fermented at 16-18 DEG C, and monitors fermentation process with densimeter
Specific gravity, be no longer changed to specific gravity, main fermentation processes terminate；
(6) it squeezes: being reloaded into wine storage tank after the fruit juice after main fermentation is squeezed, filtered, stand 1 week at 2-4 DEG C
Obtain former wine；
(7) clarification, ageing: 20mgPMS and 6mg activation bentonite is added by every liter of former wine and is uniformly mixed, stands a period of time
Afterwards, ageing 1 month under the conditions of 4 DEG C；
(8) blend: food-grade KHCO is added less than 3.6 in the pH of measurement ageing wine, pH3Adjusting its pH is 3.6 ± 0.1；
(9) it filters: the wine after blending being filtered using ceramic membrane, obtains pure mellow wine；
(10) it bottles: pure mellow wine being filled in bottle of corresponding size using can filler.
The activation bentonite is to impregnate 4h in the hot water for be placed in bentonite 60 DEG C suspension is made, and the concentration of suspension is
0.6g/L。
Embodiment 2
A kind of brewing method of hollow plum fruit wine, which comprises the following steps:
(1) by the hollow plum of fresh picking after 22h is pre-chilled in Cool Room 4 DEG C, -18 DEG C of freezer freezings 20 feedstock processing: are transferred to
It；
(2) it takes juice: taking the hollow plum natural thaw of freezing, broken stoning takes juice, then juice is fitted into fermentor, is pressed
55mgPMS is added in every liter of juice and fruit 25mg pectase is uniformly mixed, and room temperature is stood overnight, and obtains hollow plum juice；
(3) it adjusts fermentation liquid: measuring the pH value and pol of hollow plum juice, tartaric acid, rock sugar adjustment fermentation is then added
The pH value of liquid is 3.5, and pol is 22Brix or so；
(4) inoculation yeast: activation saccharomyces cerevisiae is added into fermentation liquid, plugs respirator, stores 16h at 25 DEG C, exhale
After bubble uniformly generates in haustorium, into main fermentation stage；
(5) main fermentation: the fermentation liquid after inoculation is fermented at 16-18 DEG C, and monitors fermentation process with refractometer
Pol has been fermented to pol, and main fermentation processes terminate；
(6) it squeezes: being reloaded into wine storage tank after the fruit juice after main fermentation is squeezed, filtered, stand 1 week at 2-4 DEG C
Obtain former wine；
(7) it clarification, ageing: is uniformly mixed by 24mgPMS and 8mg activation bentonite is added in every liter of former wine, when standing one section
Between after, ageing 1 month under the conditions of 4 DEG C；
(8) blend: food-grade KHCO is added less than 3.6 in the pH of measurement ageing wine, pH3Adjusting its pH is 3.6 ± 0.1；
(9) it filters: the wine after blending being filtered using ceramic membrane, obtains pure mellow wine；
(10) it bottles: pure mellow wine being filled in bottle of corresponding size using can filler.
The activation bentonite is to impregnate 4h in the hot water for be placed in bentonite 50 DEG C suspension is made, and the concentration of suspension is
0.7g/L。
Embodiment 3
A kind of brewing method of hollow plum fruit wine, which comprises the following steps:
(1) feedstock processing: the hollow plum by fresh picking is to be transferred to -18 DEG C of freezer freezings after Cool Room 4 DEG C pre-cooling for 24 hours
30 days
(2) it takes juice: taking the hollow plum natural thaw of freezing, broken stoning takes juice, then juice is fitted into fermentor, is pressed
Every liter of juice is added 80mgPMS and 25mg pectase and is uniformly mixed, and room temperature is stood overnight, and obtains hollow plum juice；
(3) it adjusts fermentation liquid: measuring the pH value and pol of hollow plum juice, tartaric acid, rock sugar adjustment fermentation is then added
The pH value of liquid is 3.5, and pol is 22Brix or so；
(4) inoculation yeast: activation saccharomyces cerevisiae is added into fermentation liquid, plugs respirator, stores for 24 hours, exhale at 20 DEG C
After bubble uniformly generates in haustorium, into main fermentation stage；
(5) main fermentation: the fermentation liquid after inoculation is fermented at 16-18 DEG C, and with the ratio of densimeter fermentation process
Weight, no longer becomes, main fermentation processes terminate to specific gravity；
(6) it squeezes: being reloaded into wine storage tank after the fruit juice after main fermentation is squeezed, filtered, stand 1 week at 2-4 DEG C
Obtain former wine；
(7) clarification, ageing: 25mgPMS and 10mg activation bentonite is added by every liter of former wine and is uniformly mixed, stands a period of time
Afterwards, ageing 1 month under the conditions of 4 DEG C；
(8) blend: measurement ageing wine pH, pH its less than 3.6 when, be added food-grade KHCO3Adjust its pH be 3.6 ±
0.1；
(9) it filters: the wine after blending being filtered using ceramic membrane, obtains pure mellow wine；
(10) it bottles: pure mellow wine being filled in bottle of corresponding size using can filler.
The refrigeration is to be after Cool Room 4 DEG C pre-cooling for 24 hours, is transferred to -18 DEG C of freezers and freezes 30 days.
The activation bentonite is to impregnate 4h in the hot water for be placed in bentonite 40 DEG C suspension is made, and the concentration of suspension is
0.8g/L。
Comparative example 1
For comparative example 1 the difference from embodiment 1 is that not carrying out -18 DEG C of freezing processings, remaining process is identical.
Comparative example 2
Comparative example 2 the difference from embodiment 1 is that main fermentation temperature be higher than 18 DEG C, be 20-22 DEG C, remaining process phase
Together.
Comparative example 3
For comparative example 3 the difference from embodiment 1 is that not carrying out clarifying treatment, remaining process is identical.
Experimental example 1
Influence of the different clarifying agents to hollow plum fruit wine stability: by different clarifying agent PPVP (5g/L), bentonite
(0.5g/L), gelatin (0.1g/L) and chitosan (1g/L) are added in 300mL former wine, are studied different clarifying agents and are handled lower hollow plum
The turbidity value of fruit wine, the results are shown in Table 1:
Table 1
| Clarifying agent | PPVP | Bentonite | Gelatin | Chitosan |
| Turbidity | 33.3NTU | 20.54NTU | 30.92NTU | 50.27NTU |
As seen from the table, using different clarifying agents, wherein preferable clarity, wine can be obtained by carrying out clarification using bentonite
Body is limpid.
Experimental example 2
It activates influence of the bentonite concentration to hollow plum fruit wine stability: the bentonite of various concentration is placed in 40 DEG C of warm water
4h is impregnated, the turbidity value of hollow plum fruit wine under research various concentration activation Bentonite Treatment, the results are shown in Table 2:
Table 2
| Concentration | 0 | 0.2g/L | 0.4g/L | 0.6g/L | 0.8g/L | 1.0g/L |
| Turbidity | 50.3NTU | 45.54NTU | 30.92NTU | 28.27NTU | 25.23NTU | 24.68NTU |
As seen from the table, with activation bentonite concentration increase, the turbidity of hollow plum fruit wine is to gradually decrease, when concentration from
When 0.8g/L increases to 1.0g/L, turbidity amplitude of variation is little, therefore selecting the concentration of activation bentonite is 0.6-0.8g/L.
Experimental example 3
The fruit wine 100ml that Example 1-3 and comparative example 1-2 are prepared detects its alcoholic strength and total acid (with tartaric acid
Meter), the content of residual sugar, and evaluate its flavor, the results are shown in Table 3:
Table 3
As seen from the table, embodiment 1-3 does not become significantly between alcoholic strength, total acid and residual sugar compared with comparative example 1-3
Change, but after taking freezing processing, wine body is fuller, increases flavor；Cold fermentation can preferably retain fruit aroma；Using
Bentonite clarification is activated, wine is more as clear as crystal.
It is important to point out that, above embodiments and experimental example are only limitted to do further technical solution of the present invention herein
Elaboration and understanding, should not be understood as it is further to technical solution of the present invention limited, what those skilled in the art made
The innovation and creation of non-protruding essential characteristics and marked improvement still fall within protection category of the invention.
Claims (9)
1. a kind of brewing method of hollow plum fruit wine, which comprises the following steps:
(1) feedstock processing: by the hollow plum of fresh picking it is pre-cooled after, be transferred to freezer carry out freezing processing；
(2) it takes juice: taking the hollow plum natural thaw of freezing, broken stoning takes juice, then juice is fitted into fermentor, at addition
It manages agent to be uniformly mixed, room temperature is stood overnight, and obtains hollow plum juice；
(3) it adjusts fermentation liquid: measuring the pH value and pol of hollow plum juice, tartaric acid is then added, rock sugar adjusts fermentation liquid
PH value and pol；
(4) inoculation yeast: activation saccharomyces cerevisiae being added into fermentation liquid, plugs respirator, stores a period of time, gas in respirator
After bubble uniformly generates, into main fermentation stage；
(5) main fermentation: the fermentation liquid after inoculation is subjected to cold fermentation, and monitors the ratio of fermentation process with densimeter or refractometer
Weight and pol, are no longer changed to specific gravity or pol have been fermented, main fermentation processes terminate；
(6) it squeezes: being reloaded into wine storage tank after the fruit juice after main fermentation is squeezed, filtered, stand 1 week and obtain former wine；
(7) clarification, ageing: after into former wine, addition potassium metabisulfite (PMS) and clarifying agent stand a period of time, in 4 DEG C of conditions
Lower ageing 1 month；
(8) blend: food-grade KHCO is added when it is less than 3.6 in the pH of measurement ageing wine3Adjusting its pH is 3.6 ± 0.1；
(9) it filters: the wine after blending being filtered using ceramic membrane, obtains pure mellow wine；
(10) it bottles: pure mellow wine being filled in bottle of corresponding size using can filler.
2. the brewing method of hollow plum fruit wine as described in claim 1, which is characterized in that the step (1), hollow plum are
After 20-24h is pre-chilled in Cool Room 4 DEG C, it is transferred to -18 DEG C of freezers freezings 10 days or more.
3. the brewing method of hollow plum fruit wine as described in claim 1, which is characterized in that the inorganic agent is PMS and fruit
Glue enzyme, the dosage of PMS are 50-80mg/L, and the dosage of pectase is 20-25mg/L.
4. the brewing method of hollow plum fruit wine as described in claim 1, which is characterized in that the step (3) is sent out after adjustment
The pH value of zymotic fluid is 3-3.5, and pol is 22Brix or so.
5. the brewing method of hollow plum fruit wine as described in claim 1, which is characterized in that the step (4), storage temperature
It is 20-28 DEG C, time 12-24h.
6. the brewing method of hollow plum fruit wine as described in claim 1, which is characterized in that the step (5), fermentation temperature
It is 16-18 DEG C.
7. the brewing method of hollow plum fruit wine as described in claim 1, which is characterized in that the step (6), dwell temperature
It is 2-4 DEG C.
8. the brewing method of hollow plum fruit wine as described in claim 1, which is characterized in that the step (7), the use of PMS
Amount is 20-25mg/L, and clarifying agent is activation bentonite, dosage 6-10mg/L.
9. the brewing method of hollow plum fruit wine as claimed in claim 8, which is characterized in that the activation bentonite is by bentonite
It is placed in immersion 4h in 40-60 DEG C of hot water and suspension is made, the concentration of suspension is 0.6-0.8g/L.
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| CN112553091A (en) * | 2020-12-07 | 2021-03-26 | 贵州理工学院 | Non-saccharomyces cerevisiae and fermentation method for increasing fragrance of blueberry fruit wine by using same |
| CN112592841A (en) * | 2020-12-07 | 2021-04-02 | 贵州理工学院 | Non-saccharomyces cerevisiae and fermentation method for increasing flavor of Prunus salicina fruit wine by using same |
| CN115505480A (en) * | 2022-11-09 | 2022-12-23 | 四川梦源巴山农业集团有限公司 | Slight smoking brewing method of selenium plum fruit wine |
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| CN112592841A (en) * | 2020-12-07 | 2021-04-02 | 贵州理工学院 | Non-saccharomyces cerevisiae and fermentation method for increasing flavor of Prunus salicina fruit wine by using same |
| CN115505480A (en) * | 2022-11-09 | 2022-12-23 | 四川梦源巴山农业集团有限公司 | Slight smoking brewing method of selenium plum fruit wine |
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Application publication date: 20190111 |
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