CN115044442A - Bergamot and grapefruit whole-fruit fermented wine and preparation method thereof - Google Patents
Bergamot and grapefruit whole-fruit fermented wine and preparation method thereof Download PDFInfo
- Publication number
- CN115044442A CN115044442A CN202210771704.3A CN202210771704A CN115044442A CN 115044442 A CN115044442 A CN 115044442A CN 202210771704 A CN202210771704 A CN 202210771704A CN 115044442 A CN115044442 A CN 115044442A
- Authority
- CN
- China
- Prior art keywords
- fruit
- grapefruit
- whole
- pulp
- bergamot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 54
- 235000014101 wine Nutrition 0.000 title claims abstract description 45
- 244000179970 Monarda didyma Species 0.000 title claims abstract description 27
- 235000010672 Monarda didyma Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 56
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 claims abstract description 51
- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 18
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 18
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 230000004913 activation Effects 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000003213 activating effect Effects 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 2
- 238000005360 mashing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000035622 drinking Effects 0.000 abstract description 3
- 244000276331 Citrus maxima Species 0.000 description 12
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 235000001759 Citrus maxima Nutrition 0.000 description 8
- 230000006872 improvement Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 240000004307 Citrus medica Species 0.000 description 2
- 235000001938 Citrus medica Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000255749 Coccinellidae Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 210000003038 endothelium Anatomy 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of fruit wine brewing, and discloses a fingered citron and grapefruit whole-fruit fermented wine and a preparation method thereof. The preparation method of the bergamot and whole-fruit fermented wine comprises the following steps: step one, pretreating raw materials, namely respectively stirring and crushing whole fingered citron fruits and whole grapefruit fruits to prepare pulp; step two, enzyme treatment: adding pectinase into the fingered citron pulp and the grapefruit pulp respectively for treatment; step three, mixing and fermenting, namely mixing the fingered citron fruit pulp and the grapefruit fruit pulp which are treated by the pectinase, and adding yeast for fermentation; step four, filtering; and step five, performing secondary fermentation, and continuously fermenting the filtered fruit wine to obtain the bergamot and grapefruit fermented wine. The invention uses fingered citron and grapefruit to ferment the whole fruit to prepare the wine, the alcohol content of the fermented wine is not high, the flavor is fresh and pleasant, and the wine can be used for daily drinking.
Description
Technical Field
The invention relates to the technical field of fruit wine brewing, in particular to a bergamot and pomelo whole fruit fermented wine and a preparation method thereof.
Background
Finger citron (scientific name: Citrus medica l. var. sarcodactylis Swingle) is one of the varieties of Citrus medica and is a Citrus plant. The fruit of the fingered citron is in a finger-shaped meat strip shape, the peel is light yellow and coarse, the peel is very thick and is difficult to peel; the endothelium is white or slightly yellowish, cotton and soft; the ladybug bags have 10-15 petals, colorless pulp, almost transparent or light cream yellow color, crisp and tasty mouthfeel, sour or slightly sweet taste and fragrance; seeds are small, smooth, milky white cotyledons, multiple or single embryos, and are usually seedless. The fingered citron not only has ornamental value, but also has certain medicinal value, and the roots, stems, leaves, flowers and fruits of the fingered citron can be used as medicines, and have the effects of regulating qi, reducing phlegm, soothing the liver, strengthening the spleen and relieving dyspepsia.
The pomelo (with the scientific name of Citrus maxima) is a plant of the genus Citrus of the family Rutaceae, and is produced in the places of annexes, Jiangxi, Hunan, Guangdong, Guangxi, Zhejiang, Sichuan and the like in China. The pomelo is fragrant, sour, sweet, cool and moist, rich in nutrition and high in medicinal value, is one of fruits which people like to eat, and is also the fruit which is recognized by the medical field and has the best food therapy effect.
Along with the research and development of the fingered citron and the grapefruit in the academic world, the application fields of the fingered citron and the grapefruit are gradually widened, and one of the fields is to use the fingered citron and the grapefruit to brew wine. At present, when the bergamot and grapefruit wine is prepared, the wine is mainly prepared by soaking white spirit serving as base wine, the alcohol content is high, and the health of a human body is damaged by over-drinking; in addition, in order to ensure the mouthfeel of the fingered citron and the grapefruit wine, the raw materials are usually peeled and deseeded in the prior art, which leads to the fact that the peel and seeds are not fully utilized.
Disclosure of Invention
The invention aims to provide a fingered citron and grapefruit whole-fruit fermented wine and a preparation method thereof, and aims to solve the problems that in the prior art, when fingered citron and grapefruit are used for brewing wine, the alcoholic strength is high, and peel and seeds cannot be fully utilized.
In order to achieve the purpose, the invention adopts the following technical scheme: a fermented wine is prepared by taking fructus Citri Sarcodactylis and fructus Citri Grandis as raw materials, making into fruit pulp, and fermenting, wherein the mass ratio of fructus Citri Sarcodactylis to fructus Citri Grandis fruit pulp is 1: 2-5; the alcohol content of the fruit wine is 9-11 degree.
A preparation method of a bergamot and grapefruit whole-fruit fermented wine comprises the following steps:
step one, pretreating raw materials, namely respectively stirring and crushing whole fingered citron fruits and whole grapefruit fruits to prepare pulp;
step two, enzyme treatment: adding pectinase into the fingered citron pulp and the grapefruit pulp respectively for treatment;
step three, mixing and fermenting, namely mixing the fingered citron fruit pulp and the grapefruit fruit pulp which are treated by the pectinase, and adding yeast for fermentation;
step four, filtering;
and fifthly, secondary fermentation, wherein the filtered fruit wine is continuously fermented to obtain the bergamot and pomelo fermented wine.
The principle and the advantages of the scheme are as follows:
1. in the technical scheme, when the bergamot and grapefruit wine is prepared, the whole fruit is fermented to prepare the wine, so that the problem of resource waste caused by insufficient utilization of bergamot, grapefruit peel and seeds in the prior art is solved; on the other hand, compared with the traditional high-alcohol-content white spirit soaking mode, the prepared whole-fruit fermented wine has the advantages of low alcohol content, small liver burden, fresh and pleasant flavor and can be used for daily drinking.
2. In the technical scheme, when the fingered citron and grapefruit wine is prepared, in order to ensure the sensory quality of the wine, the characteristics of the fingered citron and the grapefruit are analyzed, the fingered citron tastes slightly sweet and bitter, and the grapefruit is fragrant, and the inventor finds that the taste can be perfectly neutralized and the bitter taste can be covered when the mass ratio of the fingered citron to the grapefruit is 1:3 through optimizing the mixing ratio of the fingered citron to the grapefruit, so that the flavor is fragrant and pleasant.
3. Among this technical scheme, when preparing finger citron shaddock fruit wine, what avoid the extravagant adoption of skin seed is the whole fruit fermentation technique, but contains certain pectin class material in the peel of finger citron and shaddock, through adding pectinase to the fruit pulp in, can decompose macromolecular substances such as pectin, cellulose into galacturonic acid, reduce the fruit pulp viscosity, increase the juice yield, and have certain clarification effect simultaneously concurrently.
Preferably, as an improvement, in the step one, in the process of pulping by stirring the whole fingered citron fruit and the whole grapefruit, boiled water is added in advance, and the adding amount of the boiled water is 5-10% of the mass of the fingered citron/grapefruit.
In this technical scheme, through adding the boiling water in advance to the juice extractor during the juice extraction, be favorable to smashing into the thick liquid with finger citron and shaddock fast.
Preferably, as an improvement, in the second step, before the enzyme treatment, the fingered citron fruit pulp and the grapefruit fruit pulp are respectively heated to 30-45 ℃, and then pectinase is added for activation, wherein the activation temperature of the pectinase is less than or equal to 45 ℃, and the activation time is 2 hours.
In the technical scheme, in the process of activating the pectinase, the activation condition is a proper activation condition of the pectinase, so that the optimal enzyme activity can be ensured.
Preferably, as an improvement, in the second step, the pulp is stirred during the activation of the pectinase.
In this technical scheme, when activating pectinase, through stirring the fruit pulp, can avoid the problem that the pot is burnt to the fruit pulp appearance, can increase the effective contact of pectinase and fruit pulp moreover.
Preferably, as an improvement, in the second step, after the activation, the heat treatment is carried out, wherein the heat treatment temperature is 60-70 ℃, and the heat treatment time is 20 min.
In this technical scheme, through carrying out heat treatment to the fruit pulp, can kill the microorganism in the fruit pulp, avoid the fermentation in-process to appear the rancidity phenomenon because of miscellaneous fungus to guarantee the taste of fingered citron shaddock wine.
Preferably, as a refinement, the soluble solids content of the pulp is adjusted to 16-25% during the heat treatment.
In the technical scheme, Brix is adjusted to 16-25% (measured by a saccharimeter) before fermentation, so that the fermentation of the wine can be effectively accelerated, and the fermentation time is shortened.
Preferably, as an improvement, in the third step, the fermentation temperature is 18-20 ℃, the fermentation time is 7-10d, and the addition amount of the yeast is 0.20-0.30 percent of the mass of the mixed fruit pulp.
In the technical scheme, the fermentation condition has a key influence on the quality of the bergamot and grapefruit wine, methanol exceeds the standard due to overhigh temperature, the fermentation period is long due to overlow temperature, and the fermentation is carried out under the condition of about 20 ℃, so that the fermentation period can be shortened, and the methanol content can be in a safe range.
Preferably, as an improvement, the yeast is subjected to an activation treatment before the addition, and the activation treatment is performed in a manner that: the yeast was activated with 2% sugar solution in a water bath at 35 ℃.
In the technical scheme, the yeast is subjected to activation treatment in advance before fermentation, so that the fermentation effect can be ensured.
Preferably, as an improvement, in the fifth step, the temperature of the secondary fermentation is 18-20 ℃, the sterilization treatment is carried out after the secondary fermentation, the sterilization temperature is 60-70 ℃, and the sterilization time is 20 min.
In the technical scheme, the temperature of secondary fermentation also has key influence on the quality of the bergamot grapefruit wine, methanol exceeds the standard due to overhigh temperature, the fermentation period is long due to overlow temperature, and fermentation is carried out at the temperature of 20 ℃ and is a proper fermentation temperature. In addition, after the fermentation is finished, sterilization treatment is carried out, microorganisms can be killed, the fermentation is stopped, the bergamot wine is prevented from being continuously fermented into tartaric acid, the pasteurization condition is mild, and the loss of the nutritional ingredients of the bergamot wine is small.
Detailed Description
The following is a detailed description of the embodiments, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following embodiments are conventional means well known to those skilled in the art; the experimental methods used are all conventional methods; the materials, reagents and the like used are all commercially available.
Example 1
A fermented wine is prepared by taking fingered citron and shaddock whole fruit as raw materials, preparing pulp, and fermenting, wherein the mass ratio of fingered citron to shaddock pulp is 1: 2; the fruit wine has alcohol content of 9-10 degree.
A preparation method of a bergamot and grapefruit whole-fruit fermented wine comprises the following steps:
step one, raw material pretreatment: cleaning the whole fingered citron and the whole grapefruit to remove fruit pedicel, rotten and black spot parts, respectively putting the cut pieces into a juice extractor filled with a small amount of boiled water to stir, respectively preparing fingered citron pulp and grapefruit pulp, and pouring the pulp into a stainless steel pot, wherein the addition amount of the boiled water in the juice extractor is 5-10% of the mass of the fingered citron/grapefruit.
Step two, enzyme treatment: respectively heating fructus Citri Sarcodactylis pulp and fructus Citri Grandis pulp with electromagnetic oven to 30-45 deg.C, adding 0.09g/L pectase, maintaining the temperature below 45 deg.C, activating for 2 hr, stirring the pulp during the process, and preventing boiling.
Step three, heat treatment: after the pectinase is activated, the fingered citron fruit pulp and the grapefruit fruit pulp are respectively heated to 60-70 ℃, and heat treatment is carried out for 20min to kill microorganisms and avoid rancidity; during the heat treatment, white granulated sugar was added to the grapefruit pulp to adjust Brix (soluble solids content) to 20% (measured by a saccharimeter).
Step four, cooling: and (3) putting the thermally treated fingered citron fruit pulp and the grapefruit fruit pulp into a refrigeration house, and rapidly cooling to avoid volatilization and loss of aromatic substances and thermosensitive components.
Step five, mixing: after the temperature of the pulp is reduced, mixing the fingered citron pulp and the grapefruit pulp according to the mass ratio of 1:3 to obtain mixed pulp, and adding 0.25% of yeast into the mixed pulp; the yeast is activated with 2% sugar solution in water bath at 35 deg.C before use until a large amount of bubbles are generated, and the activated yeast is added into the mixed fruit pulp and mixed.
Step six, fermentation: fermenting the fruit pulp at the fermentation temperature of 20 ℃ for 7d, shaking the fermentation tank every day during fermentation, avoiding the oxidative decay of the fruit wine surface, and exhausting air regularly during fermentation. If the fermentation tank is provided with an exhaust valve, 75% alcohol is added into the one-way exhaust valve, so that the pollution of mixed bacteria is avoided.
Step seven, filtering: filtering the fermented fruit wine, removing filter residue and leaving clear liquid; during filtering, the filter bag is soaked in boiled water in advance for sterilization, so that the pollution of mixed bacteria is avoided.
Step eight, secondary fermentation: fermenting the filtered fruit wine at 20 deg.C until organoleptic properties and aroma components are coordinated, pasteurizing at 60-70 deg.C for 20 min.
Example 2
The present embodiment is different from embodiment 1 in that: in step three of this example, the soluble solids content of the pulp was adjusted to 16%.
Example 3
The present embodiment is different from embodiment 1 in that: in the third step of this example, the soluble solids content of the pulp is adjusted to 20%.
Example 4
The present embodiment is different from embodiment 1 in that: in the sixth step of this example, the fermentation temperature was 18 ℃ and the fermentation time was 10 days.
Example 5
The present embodiment is different from embodiment 1 in that: in the sixth step of this example, the fermentation temperature was 20 ℃ and the fermentation time was 8 days.
Example 6
The present embodiment is different from embodiment 1 in that: in the embodiment, the mass ratio of the fingered citron to the grapefruit is 1: 3.
Example 7
The present embodiment is different from embodiment 1 in that: in the embodiment, the mass ratio of the fingered citron to the grapefruit is 1: 4.
Example 8
The present embodiment is different from embodiment 1 in that: in the embodiment, the mass ratio of the fingered citron to the grapefruit is 1: 5.
Experimental example I, sensory evaluation
Sensory evaluation is carried out on the fruit wine prepared in each example, and the result shows that: the prepared bergamot grapefruit wine is light yellow and clear; has the special fragrance of the fingered citron and the grapefruit in the mouthfeel, and has fresh flavor and no bitter taste.
Second example, physical and chemical index detection
The alcohol degree of the fruit wine prepared by the embodiments is detected, and the result shows that the alcohol degree of the bergamot shaddock fermentation type fruit wine prepared by the invention is within 9-11 degrees, the alcohol content is low, the wine is suitable for daily drinking, and the burden on the liver is small.
The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, and these should also be considered as the protection scope of the present invention, which will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (10)
1. A fingered citron and grapefruit whole-fruit fermented wine is characterized in that: the method comprises the following steps of taking fingered citron and grapefruit whole fruits as raw materials, preparing pulp, and fermenting, wherein the mass ratio of the fingered citron to the grapefruit pulp is 1: 2-5; the alcohol content of the fruit wine is 9-11 degrees.
2. The preparation method of the bergamot whole fruit fermented wine according to claim 1, characterized by comprising the following steps:
step one, pretreating raw materials, namely respectively stirring and crushing whole fingered citron fruits and whole grapefruit fruits to prepare pulp;
step two, enzyme treatment: adding pectinase into the fingered citron pulp and the grapefruit pulp respectively for treatment;
step three, mixing and fermenting, namely mixing the fingered citron fruit pulp and the grapefruit fruit pulp which are treated by the pectinase, and adding yeast for fermentation;
step four, filtering;
and step five, performing secondary fermentation, and continuously fermenting the filtered fruit wine to obtain the bergamot and grapefruit fermented wine.
3. The preparation method of the bergamot whole fruit fermented wine according to claim 2, characterized in that: in the first step, boiled water is added in advance in the process of mashing and pulping the whole fingered citron fruit and the whole grapefruit, wherein the addition amount of the boiled water is 5-10% of the mass of the fingered citron/grapefruit.
4. The preparation method of the bergamot whole fruit fermented wine according to claim 3, characterized in that: in the second step, before enzyme treatment, the fingered citron fruit pulp and the grapefruit fruit pulp are respectively heated to 30-45 ℃, and then pectinase is added and activated, wherein the activation temperature of the pectinase is less than or equal to 45 ℃, and the activation time is 2 hours.
5. The preparation method of the bergamot whole fruit fermented wine according to claim 4, characterized in that: and in the second step, stirring the fruit pulp in the activating process of the pectinase.
6. The preparation method of the bergamot whole fruit fermented wine according to claim 5, characterized in that: and in the second step, after the activation is finished, carrying out heat treatment at the temperature of 60-70 ℃ for 20 min.
7. The preparation method of the bergamot whole fruit fermented wine according to claim 6, characterized in that: the soluble solids content of the pulp is adjusted to 16-25% during the heat treatment.
8. The preparation method of the bergamot whole fruit fermented wine according to claim 7, characterized in that: in the third step, the fermentation temperature is 18-20 ℃, the fermentation time is 7-10d, and the addition amount of yeast is 0.20-0.30% of the mass of the mixed fruit pulp.
9. The preparation method of the bergamot whole fruit fermented wine according to claim 8, characterized in that: the yeast is activated before being added, and the activation treatment mode is as follows: the yeast was activated with 2% sugar solution in a water bath at 35 ℃.
10. The preparation method of the bergamot whole fruit fermented wine according to claim 9, characterized in that: in the fifth step, the temperature of the secondary fermentation is 18-20 ℃, the sterilization treatment is carried out after the secondary fermentation, the sterilization temperature is 60-70 ℃, and the sterilization time is 20 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210771704.3A CN115044442A (en) | 2022-06-30 | 2022-06-30 | Bergamot and grapefruit whole-fruit fermented wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210771704.3A CN115044442A (en) | 2022-06-30 | 2022-06-30 | Bergamot and grapefruit whole-fruit fermented wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115044442A true CN115044442A (en) | 2022-09-13 |
Family
ID=83165461
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210771704.3A Pending CN115044442A (en) | 2022-06-30 | 2022-06-30 | Bergamot and grapefruit whole-fruit fermented wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115044442A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642641A (en) * | 2013-12-20 | 2014-03-19 | 山东师范大学 | Lonicera japonica and grapefruit fruit wine |
| CN105154278A (en) * | 2015-07-23 | 2015-12-16 | 金华职业技术学院 | Finger citron and citrus wine and method for fermenting same |
| CN106047564A (en) * | 2016-07-22 | 2016-10-26 | 仲恺农业工程学院 | Brewing method of grapefruit wine |
| CN110982659A (en) * | 2018-09-29 | 2020-04-10 | 湖北苗仙聚生物科技有限公司 | Grapefruit wine and preparation method thereof |
-
2022
- 2022-06-30 CN CN202210771704.3A patent/CN115044442A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642641A (en) * | 2013-12-20 | 2014-03-19 | 山东师范大学 | Lonicera japonica and grapefruit fruit wine |
| CN105154278A (en) * | 2015-07-23 | 2015-12-16 | 金华职业技术学院 | Finger citron and citrus wine and method for fermenting same |
| CN106047564A (en) * | 2016-07-22 | 2016-10-26 | 仲恺农业工程学院 | Brewing method of grapefruit wine |
| CN110982659A (en) * | 2018-09-29 | 2020-04-10 | 湖北苗仙聚生物科技有限公司 | Grapefruit wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张震;丁洁昌;李亚萍;周建华;: "一种金银花柚子果酒及酿造方法", 食品研究与开发, vol. 36, no. 18, pages 127 - 128 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103525660B (en) | Okra glutinous rice wine and preparation method thereof | |
| CN102120950B (en) | Brewing method of red jujube fruit wine capable of removing bitter | |
| CN105779206B (en) | Semi-sweet applejack | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN112522050A (en) | Brewing method of sake | |
| CN111690483A (en) | Preparation method of sealwort cherry beer | |
| CN110885722A (en) | Rhizoma gastrodiae and ale fine-brewed beer and fermentation brewing method thereof | |
| CN112430515A (en) | Production method of low-sugar low-alcohol mulberry wine | |
| CN105779198A (en) | Preparation method of bitter gourd and glutinous rice wine | |
| CN104962418B (en) | Chaenomeles speciosa and glutinous rice wine and production technology thereof | |
| CN105861240A (en) | Low-alcohol flos rosae rugosae sweet wine beverage and method for producing same by aid of fermentation processes | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN111961557A (en) | Method for preparing wine by fermenting fresh flowers and plants | |
| CN104946458A (en) | Pure raw pineapple/waxy corn health-care fruit wine and preparation method thereof | |
| CN115590124A (en) | Preparation method of soft pear compound beverage | |
| CN115044442A (en) | Bergamot and grapefruit whole-fruit fermented wine and preparation method thereof | |
| CN113549514A (en) | Preparation method of sweet osmanthus and litchi wine | |
| CN113621464A (en) | Fermentation process of russianolive flower-flavored fruit wine | |
| CN108841525B (en) | Preparation method of green tea wine | |
| CN102373135A (en) | Mulberry leaf scented rice wine | |
| CN111548872A (en) | Preparation method of crabapple beer | |
| CN105199915A (en) | Preparation method of mung bean and glutinous rice wine | |
| CN110591858A (en) | Hawthorn yellow wine and preparation method thereof | |
| KR19990012451A (en) | How to make pumpkin squash | |
| KR100645104B1 (en) | Fermented alcoholic beverages using rosa rugosa and their manufacturing methods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220913 |