CN1958771A - Dry type fermentative wine of aloe, and production technique - Google Patents

Abstract

This invention discloses a dry aloe fermented wine and its breeding technique. The technique comprises: fermenting aloe and base liquor to produce dry aloe fermented wine. Since aloe has such characteristics as high viscosity, high nutrition, low acidity, low sugar content and easy decay, the technique uses special enzyme and such procedures as low temperature zymolysis, anaerobic fermentation, concentration and flavor adjustment to produce dry aloe fermented wine with high nutrition, good taste and stable quality. The wine can satisfy the state standards.

Description

A kind of aloe dry type fermented wine and production technology

Technical field:

The present invention is a kind of dry type fruit and vegetable wine and brewing method thereof, the especially brewing method of aloe dry type wine.

Background technology:

The present invention mainly uses for reference the production technology of dry type fruit wine, therefore with dry type production technique link vinous identical part is arranged generally, as getting management between juice, inoculation yeast, fermentation, yeast phase in fragmentation, filtering aspects such as clarification, can and all used the publicity technology in a large number.

But the easy oxidizing brown stain of asparagus juice, course of processing photaesthesia and heat sensitivity are strong, and be easily corrupt during original juice fermentation, easily precipitation directly adopts current techique can't allow aloe health ferment, so, at present in the listing aloe wine kind, Liquor is many, have only small part color wine class, beer class product.Wherein, the technology of most market products, the state that is in immersion, Aloe extract (bright juice, inspissated juice, dry powder etc.) is directly added.

In present disclosed about 70 the drinks patents relevant of China with aloe, nearly 30 are adopted soaking technology, nearly 30 are adopted directly interpolation allocating technology, and part beer adopts the method with the direct mixed fermentation of wort, the indivedual employing and direct mixed fermentation of glutinous rice or distillatory method.

Wherein, immediately on title and the technology be with the present invention:

1, near claim 1 be No. 98126808.0 the application " method for producing aloe grape wine ", what it adopted is to soak in the physical environment to add the method for blending, 200510135912.0 number application " aloe grape dry red wine and preparation method thereof ", No. 200610005528.3 " method for producing aloe grape wine ".What they adopted is that fresh aloe juice and grape wine are directly blent, the method of natural alcoholization, with the whole process oxygen barrier of the present invention's employing, low temperature control, repeatedly adopt specific enzyme or adopt prozyme to carry out enzymolysis in advance, the technology with wine sill co-fermentation in the anaerobic in low temperature environment has essential distinction again.

2, near claim 2 or claim 3 be No. 200510042331.2 the application " fermentation method for producing of aloe wine ", 200510136084.2 number application " preparation method of aloe wine ", number 01115039.4 " a kind of aloe wine and preparation method thereof ", this several method does not all adopt oxygen barrier, low temperature control fermentation, and composition is single, with the whole process oxygen barrier of the present invention's employing, low temperature control, repeatedly adopt specific enzyme or adopt prozyme to carry out enzymolysis in advance, the technology with wine sill co-fermentation in the anaerobic in low temperature environment has essential distinction again.

In present disclosed Technology, still there is not fermented type aloe wine truly, more there be not the dry type aloe fruit and vegetable wine product and the related process of fermentation.

Aloe has good health and beauty, and be good for the stomach, whole intestines, cholagogic, antiphlogistic antibacterial, promote wound healing, it is remarkable to control damage aspect effect, but, in the existing technology, there is simply immersing, allotment, loss of effective components is big, the problem of taste bad will, exist be easy to generate the glue juice that obtains after the aloe fragmentation in the zymotechnique can't fine softening liquefaction, pol during merely with aloe, acidity is on the low side can't healthy fermentation problem, exist ready-made yeast to make aloe smelly or souring in fermentation, the wine liquid of making is easy to generate the precipitation and turbidity floss, problem such as easy residual aloetic grass fishy smell in the wine liquid, therefore, adopt the fermentation of artificial optimization's environment, the high-quality aloe wine of brew becomes the problem that needs to be resolved hurrily.

Purpose of the present invention: be production technique with reference to traditional water fruit wine, in conjunction with the aloetic characteristics, develop the Production Flow Chart and the processing condition of producing the dry type fruit and vegetable wine with aloe, to finish the anti-oxidant extraction of Aloe original juice, the screening of prozyme and barms, cultivate, macromolecular mass in the enzymolysis aloe, keep and the condensed water dissolubility, alcohol dissolubility nutritive ingredient, brewage and be of high nutritive value, local flavor is pure and mild, the smell of fruits is very sweet, long times of aftertaste, limpid transparent aloe dry type wine, enrich the assortment of dry wine, improve the dry wine quality scale, satisfy current market and should drink, avoid alcohol harm again, and wish to improve healthy, the needs of beautiful situation.

Summary of the invention:

The focus technology problem that the present invention solves has following three aspects:

1, healthy fermentation process research of aloe and application wherein comprise the antioxidation treatment of Aloe original juice, and the low temperature fermentation temperature range is selected, determining of the color of treatment solution, lattice and determining of former wine technology;

2, basic liquor raw material is selected to require research and is used, comprising the selection principle of basic liquor raw material, and the best of breed ratio of aloe treatment solution and basic wine, changes of Nutritional Components and selection;

3, produce each link technological process, product standard; Research of final product (work in-process) stabilization operating aspect and application.

Applying of present technique can be guaranteed the stable of aloe dry type fruit and vegetable wine, keeps product color uniqueness, and nutrition obtains more utilizations simultaneously.

1, aloe pretreatment technology rules:

(1) aloe leaf is selected requirement for use:

Gather 1.5～4 years vegetative period, the fresh blade about 2 years particularly requires single leaf to be advisable more than weighing 700 grams.

Selected the best is tapped the time, need carry out fixed point, the qualitative and quantitative analysis analysis of blade; Tapping annual spring, the Qiu Liangji, particularly autumn of general choosing in season is advisable; For keeping the freshness of blade, blade is limited in 4 hours and finishes from tapping the back to getting the juice completion of processing.

(2) disinfection of blade:

The fresh aloe blade

-------scour without sediment motion repeatedly

-------clorox sterilization 30-60 minute

-------clear water rinsing

-------soft water rinsing

-------ultra-violet sterilization is about 10 minutes

-------surface drying is stand-by.

(3) asparagus juice is made: main points are the omnidistance oxygen barrier of this process, temperature control.

Take stand-by aseptic fresh aloe blade through disinfection

------adjusts the temperature to 8～20 ℃ of broken or broken or full leaf fragmentations of part peeling of scope peeling, and fragmentation is added antioxidant simultaneously and poured into carbonic acid gas or nitrogen flooding oxygen, intermittently negative pressure degasification

------earlier is made into the rare enzyme liquid of 1-10% with cold water or clear juice with the ready-formed prozyme. directly be added in the crusher with volume pump then enzyme liquid or be added in temperature adjustment after pulp in, consumption is generally 1-5%

------enzymolysis between 10-40 ℃ is handled 30-120min

------coarse filtration

------smart filter

--corresponding fruit juice stabilization technology processing is adopted and adjusted to the monitoring of----filtrate also

------enzymolysis asparagus juice is stand-by.

2, aloe wine fermentation technology:

(1) utilize the fermentation asparagus juice to produce aloe dry type fruit and vegetable wine and should handle following several respects key technical problem well:

A, wine base are selected

The best of breed ratio of b, juice composition is adjusted

The employing of the temperature control of c, juice, oxygen barrier technology

D, yeast phase management

E, prevent photochemical and biochemical reaction is handled

F, technical process are determined and stability test.

Wherein, the wine base is selected and is handled and can finish separately; The temperature control of the adjustment of juice composition, juice, fermentation, oxygen barrier, prevent photochemical and biochemical reaction is handled, technical process is determined and stability test etc. is generally all worked in coordination with and finished.

A. the wine base is selected and the pre-treatment of wine base:

Test learns that the fermented wine base of aloe wine is the best to select brewing wine, distiller's wort.Be rich in various nutrients in brewing wine, the distiller's wort, can increase the fermentation energy of aloe wine, can allow asparagus juice health ferment, facilitate nutrition to reconfigure, thereby produce the multiple beneficial effect.

The first-selected wine base of the present invention is breeding Wine Grape distiller's wort, breeding Wine Grape juice or finished product grape wine, as Cabernet Sauvignon, Cabernet Franc, Cabernet Gernischt, Merlot, Riesling, Chardonney etc.; The present invention also selects: high-quality Yangtao wine, distiller's wort, and Fructus Cucurbitae moschatae fenmented product, distiller's wort, Ipomoea batatas wine, distiller's wort etc. are various should make wine and the fruits and vegetables material of tool health-care effect, and can also select good quality rice is the first-class yellow rice wine of raw material brew.Wine base is hereinafter just brewageed by this class material and is got.

The reparation technology of various wine bases all adopts the publicity technology, and wherein, the wine base adopts the technology of extra dry red wine, dry white liquor directly to cause the extra dry red wine of aloe wine finished product, extra dry white wine type.Relevant device:

For reaching technology purposes such as anti-oxidation, healthy fermentation, from be crushed to enzymolysis, composition adjustment, fermentation, clarification, ageing, blend, the canned technical process, need omnidistance anaerobism, temperature control environment, so, fermentor tank, storage tank are equipped with vacuum negative pressure device, and unidirectional gas liquid perfusion or discharge-channel are installed; Each equipment and connecting tube all reach requirements such as airtight, the lucifuge, antiforeign bacteria of regulation; Supporting high-power refrigerating apparatus and warming apparatus are arranged, supporting whipping appts.Asparagus juice zymotechnique flow process is removed the peel or removed the peel entirely to part:

1, gets stand-by enzymolysis asparagus juice

2, enter the equipment that forms anaerobism, temperature control environment

3, debitterize (use macroporous resin)

4, (adding accounts for the original brandy of total amount 2～10% to adjust composition; Add and account for total amount 25%～85%, particularly about 45% wine base; Adjust pol to 160～220 grams per liters; Adjustment acidity is 3～3.6 to pH value but avoids 3.2; Add buffer reagent)

5, add yeast 0.1/10000 to 1/10000, the beginning primary fermentation

6, pol＜20 grams per liters change secondary fermentation (adding antioxidant 50ppm) over to

7, (pol＜4 grams per liters, wine degree 8-12 degree begin) changes bucket, clarification

8, store-

9, blend

10, concentrate or fall alcohol (optional)

11, heat stabilisation process 20 minutes (pressurized state 55-65 degree 20 minutes)

12, cold stabilizing treatment (3～-6 ℃, 72 hours)

13, coarse filtration (0～4 ℃)

14, smart filter is 0.15～0.45 micron

15, aseptic Plate Filtration

16, sterile filling

17, packing (warehouse was deposited 7 days)

18, check is dispatched from the factory.

Aloe leaf juice zymotechnique flow process:

1, gets stand-by enzymolysis asparagus juice

2, enter the equipment that forms anaerobism temperature control environment

3, debitterize (use macroporous resin)

4, concentrate 2～10 times

5, (adding accounts for total amount 2～10% original brandies to adjust composition; Add and account for particularly 45%～65% wine base of total amount 40%～85%; Adjust pol to 120～220 grams per liters; The acid pH value is 3～3.6; Add an amount of buffer reagent)

6, primary fermentation (adding 0.1/10000 to 1/10000 specific complex yeast)

7, change secondary fermentation during pol＜20 grams per liters

8, begin to change when wine degree 6-12 degree or residual sugar＜4 grams per liters the bucket clarification-

9, store

10, blend

11, concentrate or fall alcohol (optional)

12, heat stabilisation process (under the pressurization situation 55-65 ℃ 20 minutes)

13, cold stabilizing treatment (3～-6 ℃, 72 hours)

14, coarse filtration (0～4 ℃ of temperature)

15, smart filter is 0.15～0.45 micron

16, aseptic Plate Filtration

17, sterile filling

18, packing (warehouse deposit 7 days after)

19, check is dispatched from the factory

The stabilization technology of asparagus juice:

Must use measure:

A, utilize the stopping property of container, adopt negative pressure deoxygenation or enhancing perfusion carbonic acid gas, perfusion nitrogen to form anaerobic environment

B, utilize equipment such as refrigerator to form low temperature;

C, antioxidation treatment (evenly adding xitix or saccharosonic acid 0.005-0.1 grams per liter);

D, rotproofing (selecting the food grade Sorbic Acid, consumption 30-120p.p.m);

Select measure for use:

E, complex enzyme hydrolysis are handled (consumption: 0.01-0.03 grams per liter, temperature 10-40 ℃);

F, repeatedly cascade filtration clarification (egg white 0.03-0.06 grams per liter+Ca bentonite 0.2-0.5 grams per liter combination clarification);

G, adjusting and buffer reagent (0.1-1 grams per liter citric acid or Trisodium Citrate, an amount of EDTA).The adjustment of alcohol content, concentration technology:

Utilize the difference of various composition freezing temperatures (freezing point) such as water, nutritive ingredient, alcohol, the aloe dry type wine that leads to is carried out stylization handle, to satisfy the different market requirements:

Tupe 1, the proper temperature between-3 ℃～-8 ℃ with the freezing method of removing trash ice of one or many, are removed moisture, keep nutritive ingredient and alcohol.At this moment, obtain the tasty and refreshing aloe wine that concentrated nutrition promotes ethanol concn, obtain containing the light refreshing Aloe beverage of fruital simultaneously;

Tupe 2, utilize the low freezing point of alcohol, the proper temperature between-10 ℃～-60 ℃ with one or many refrigerated method, is removed not frozen liquid, falls aloe dry type wine and strong aloe wine that alcohol obtains low ethanol content.

Tupe 3, as required can use " tupe 1 " to remove moisture step by step, uses " tupe 2 " to fall end alcohol concn, and what obtain that nutritive ingredient concentrates, ethanol content reduces falls alcohol, low pure high nutrition aloe dry type wine.

The invention has the beneficial effects as follows:

The beneficiating ingredient of enriching will be arranged, but perishable and careless fishy smell is dense, becomes nutritiously with external application aloe in the majority habitually in the past, taste is pure and sweet, and the health drink of bigger pharmaceutical use is arranged, and particularly low alcoholization is handled, and reduces the harm of alcohol.

Production technique novelty of the present invention, advanced person, technology is simple, and effect is distinguished; The raw material planting administrative skill maturation that the present invention needs both can satisfy the production of non-harmful product, can improve peasant's income, social benefit and remarkable in economical benefits again.

The present invention through failure many times, produces first batch of final product since pilot development in 95 years in October, 1998, through test for many years, Now At Last improve again.Its Products Development has been filled up the blank of China's aloe industry.This product once arrived President Hu Jintao that the Feng County, Jiangsu investigates and expert's praise.

Embodiment 1,

1, tap about 2 years, single leaf weighs the above fresh aloe blade of 700 grams.

2, the disinfection of blade: aloe leaf dashes with clear water and floats 3 times, and------------------------------------drop removes surface-moisture to ultra-violet sterilization 10 minutes, and filtered cleaning wind is done stand-by in the soft water rinsing in the clear water rinsing in clorox sterilization 40 minutes.

3, asparagus juice is made:------drops to temperature in Folium Aloe and the equipment about 16 ℃ the aloe leaf behind the cancellation poisoning bacterium, it is broken immediately to remove 1/2 green-skinned, add oxidation preventive isoascorbic acid 0.04 grams per liter synchronously, pump into carbonic acid gas and negative pressure degasification replaces deoxygenation, form anaerobic environment, (tapping fragmentation processing was limited in 4 hours).----------earlier is made into the ready-formed prozyme rare enzyme liquid of 2% with cold clarification asparagus juice. with volume pump enzyme liquid is added in during aloe after the temperature adjustment starches then, consumption be the heavy 2%---------of aloe 16 ℃ of enzymolysis processing 90min------coarse filtration------monitoring of smart filter-----filtrate, add xitix 0.06 grams per liter, add the food grade Sorbic Acid, consumption 50p.p.m, by 0.4 grams per liter add citric acid, an amount of EDTA------enzymolysis asparagus juice is stand-by.

4, zymotechnique flow process: get stand-by enzymolysis asparagus juice-------form anaerobic environment from container top by 105～110 kPas of pressure perfusion carbon dioxides, temperature is controlled between 16 ℃～22 ℃, and----debitterize (use macroporous resin)----is adjusted composition, and (adding accounts for gross weight 4% original brandy, the distiller's wort that adds the Cabernet Sauvignon brew that accounts for total amount 45% is as the wine base, add honey and concentrated fruit pulp and adjust pol to 200 grams per liters, adjusting acidity is 3.4 to pH value, add an amount of buffer reagent)--------pol 12 grams per liters change secondary fermentation (adding antioxidant 50ppm) over to, and---------pol 3.5 grams per liters or wine degree 12 begin to change bucket to primary fermentation (adding yeast 0.6/10000) when spending, clarification----stores that----alternating temperature falls alcohol and blend to 7 ° of vol----that------20 minutes (pressurized state 55 degree)----cold stabilizing treatment (4 ℃, 72 hours) of heat stabilisation process--------------------sterile filling dispatches from the factory aseptic Plate Filtration coarse filtration (2 ℃) in 0.25 micron of smart filter by packing (warehouse was deposited 7 days)----check between-10 ℃～-30 ℃.

Embodiment 2,

1, tap about 2.5 years, single leaf weighs the above fresh aloe blade of 800 grams.

2, the disinfection of blade: aloe leaf dashes with clear water and floats 3 times, and------------------------------------drop removes surface-moisture to ultra-violet sterilization 12 minutes, and filtered cleaning wind is done stand-by in the soft water rinsing in the clear water rinsing in clorox sterilization 30 minutes.

3, asparagus juice is made:------drops to temperature in Folium Aloe and the equipment about 12 ℃ the aloe leaf behind the cancellation poisoning bacterium,------it is broken immediately that----removes whole green-skinned, add oxidation preventive isoascorbic acid 0.06 grams per liter synchronously, pump into carbonic acid gas and negative pressure degasification replaces deoxygenation, finish fragmentation tapping in back 4 hours---------with the ready-formed prozyme is made into rare enzyme liquid of 3% earlier with cold water. during the aloe after with volume pump enzyme liquid being added in temperature adjustment is then starched, consumption is that------monitoring of smart filter-----filtrate is also added xitix 0.08 grams per liter to the heavy 3%---------of aloe 12 ℃ of enzymolysis processing 120min------coarse filtration, add the food grade Sorbic Acid, consumption 60p.p.m, add citric acid by 0.6 grams per liter, an amount of EDTA------enzymolysis asparagus juice is stand-by.

4, zymotechnique flow process: get stand-by enzymolysis asparagus juice---portion forms anaerobic environment by 105～110 kPas of pressure perfusion carbon dioxides from container, temperature is controlled between 16 ℃～18 ℃, and----debitterize (use macroporous resin)----is adjusted composition, and (adding accounts for the original brandy of gross weight 4%, the distiller's wort that adds the Kiwifruit brew that accounts for total amount 55% is as the wine base, add white sugar and adjust pol to 180 grams per liters, adjusting acidity is 3.4 to pH value, add an amount of buffer reagent)--------pol 14 grams per liters change secondary fermentation (adding antioxidant 40ppm) over to, and---------pol 4 grams per liters or wine degree 10 begin to change bucket to primary fermentation (adding yeast 1/10000) when spending, clarification------store-----the alternating temperature deicing concentrates between-3 ℃～-5 ℃, alternating temperature falls alcohol and blends to 9 ° of vol----that------20 minutes (60 ℃ of pressurized states)----cold stabilizing treatment (5 ℃, 72 hours) of heat stabilisation process--------------------sterile filling dispatches from the factory aseptic Plate Filtration coarse filtration (2 ℃) in 0.25 micron of smart filter by packing (warehouse was deposited 7 days)----check between-10 ℃～-20 ℃ again.

Embodiment 3,

1, tap about 3.5 years, single leaf weighs the above fresh aloe blade of 1000 grams.

2, the disinfection of blade: aloe leaf dashes with clear water and floats 3 times, and------------------------------------drop removes surface-moisture to ultra-violet sterilization 10 minutes, and filtered cleaning wind is done stand-by in the soft water rinsing in the clear water rinsing in clorox sterilization 45 minutes.

3, asparagus juice is made: the aloe leaf behind the cancellation poisoning bacterium------drops to temperature in Folium Aloe and the equipment about 20 ℃ that----it is broken immediately that----keeps whole green-skinned, add oxidation preventive isoascorbic acid 0.06 grams per liter synchronously, tap in back 4 hours and finish fragmentation------pump into nitrogen and negative pressure degasification and replace deoxygenation---------with ready-formed special composite enzyme (pericarp enhancement type) is made into earlier rare enzyme liquid of 1% with cold water. with volume pump enzyme liquid is added in during aloe after the temperature adjustment starches then, consumption is that------monitoring of smart filter-----filtrate is also added xitix 0.1 grams per liter to the heavy 4%---------of aloe 25 ℃ of enzymolysis processing 40min------coarse filtration, add the food grade Sorbic Acid, consumption 80p.p.m, add citric acid by 0.8 grams per liter, an amount of EDTA------enzymolysis asparagus juice is stand-by.

4, aloe leaf juice fermentation: get in stand-by enzymolysis the asparagus juice----container and form anaerobic environment by 105～110 kPas of pressure perfusion carbon dioxides, temperature is controlled at about 22 ℃, and--------(adding accounts for the original brandy+former liquor mixture of 68% Cabernet Gernischt of gross weight 6% to debitterize (reusing macroporous resin three times) to concentrate 4 times----adjustment composition, adjust pol to 210 grams per liters with oligose and concentrated fruit pulp, the acid pH value is 3.5, an amount of buffer reagent)----------------pol is changeed secondary fermentation during to 18 grams per liters--changes bucket to primary fermentation (adding specific complex yeast 0.8/10000) during-----residual sugar＜4 grams per liters, clarification--------stores that--------alternating temperature falls alcohol and blends to 3 ° of vol----between-10 ℃～-50 ℃, and----heat stabilisation process (under the pressurization situation 60 ℃ 20 minutes)----cold stabilizing treatment (6 ℃, 72 hours)--------------------sterile filling dispatches from the factory aseptic Plate Filtration coarse filtration (4 ℃ of temperature) in 0.45 micron of smart filter by packing (warehouse deposit 7 days after)----check.

Embodiment 4,

Get stand-by enzymolysis asparagus juice----and enter anaerobism,----debitterize----adjusts composition, and (adding accounts for the original brandy of gross weight 10% to the temperature control environment, add and account for gross weight 50% finished product high-quality shao-hsing rice wine mixed solution, adjust pol to 210 grams per liters, the acid pH value is 3.6, an amount of buffer reagent)----primary fermentation (adding specific complex yeast 0.2/10000)----changes secondary fermentation--during-----residual sugar＜4 grams per liters when pol is lower than 20 grams per liters, change bucket, clarification------is stored and--------to be blent that----------heat stabilisation process (pressurization situation following 60 ℃ 20 minutes)--------------------------------------------packing (warehouse deposit 7 days after) is dispatched from the factory sterile filling aseptic Plate Filtration coarse filtration (4 ℃ of temperature)----cold stabilizing treatment (3 ℃, 72 hours) in 0.45 micron of smart filter by----check.

Embodiment 5,

Get stand-by peeling enzymolysis asparagus juice-----enter anaerobism,----debitterize----adjusts composition, and (adding accounts for gross weight 4% original brandy to the temperature control environment, add the Riesling wine with dregs mixed solution that accounts for gross weight 45%, adjust pol to 200 grams per liters, the acid pH value is 3.4, an amount of buffer reagent)----primary fermentation (adding specific complex yeast 0.4/10000)----changes bucket when pol is changeed secondary fermentation----residual sugar＜4 grams per liters during to 16 grams per liters, clarification--------is stored and--------to be blent that----heat stabilisation process (pressurization situation following 55 ℃ 20 minutes)----cold stabilizing treatment (4 ℃, 72 hours)--------------------sterile filling dispatches from the factory aseptic Plate Filtration coarse filtration (4 ℃ of temperature) in 0.35 micron of smart filter by packing (warehouse deposit 7 days after)----check.

The various embodiments of the present invention products obtained therefrom all meets the relevant dry-type fruit wine standard of country, analyzes through Suzhou City's Food Hygiene Surveillance check, and sanitary index meets the food sanitation requirement fully.

Claims (6)

1, a kind of aloe dry type fruits and vegetables fermented wine and production method thereof, adopt the wine sill brew of aloe and selection, it is characterized in that using aloetic pretreatment fluid and selected wine sill co-fermentation to obtain aloe dry type wine, the wine base selects for use the technology of extra dry red wine or extra dry white wine fruit wine can directly cause extra dry red wine, the extra dry white wine type of aloe wine finished product.

The technical process that the present invention adopts mainly may further comprise the steps:

(1) seed selection of special enzyme preparation and compound allotment;

(2) make the aloetic pretreatment fluid, make or select wine base pretreatment fluid;

The combination of (3) two kinds of pretreatment fluids, the mensuration and the adjustment of pol acidity;

(4) manage between inoculation yeast and yeast phase;

(5) change bucket and clarification: after fermentation is finished, adopt the siphon supernatant liquor, with egg white, bentonite combination clarification;

(7) ageing;

(8) seasoning, fall alcohol, concentrate, blend;

(9) filtration, can.

2, making aloe pretreatment fluid according to claim 1 is characterized in that:

Gather 1.5～4 years vegetative period, the particularly Folium Aloe about 2 years, after cleaning, the sterilized face drying, beginning whole process oxygen barrier, leaf or part peeling or full peeling fragmentation entirely simultaneously, cooperates carbonic acid gas or nitrogen flooding oxygen, negative pressure degasification in cryogenic environment; Add special enzyme preparation enzymolysis, biological deodorization,, refilter, adopt the fruit juice stabilization technology, it is standby to obtain qualified aloe stoste, also can adjust pol (160～220g/l), after the acidity (PH 3.3～3.6), add special-purpose yeast saccharomyces cerevisiae and obtain the former wine of aloe through low temperature fermentation, anaerobism is stored standby; Perhaps aforesaid stoste, former wine are concentrated (obtaining concentrated solution) through the quick-frozen deicing, store standby at the anaerobic in low temperature environment.

3, co-fermentation according to claim 1 is characterized in that:

The aloetic pretreatment fluid is put into anaerobism, behind the temperature control environment, the resin debitterize, make up in proportion with relevant wine base pretreatment fluid then that (the aloe pretreatment fluid accounts for the mixed solution ratio: belt leather liquid 50%～30%, pure condensate glue 75%～15%, concentrated solution 35%～5%), accurately measure the pol (meat dishes to go with liquor degree 10～12 degree need calculate about 16～18 grams per liter degree) and acidity (PH3.1～3.6 of combined fermentation liquid, but avoid 3.2) and they are adjusted to preset value with white sugar or glucose or honey or oligose or concentrated fruit pulp, the special use wine brewing composite yeast that an amount of then inoculation is corresponding, add stablizer, through the negative pressure deoxygenation, use carbonic acid gas or nitrogen flooding oxygen, be equipped with and stir, quick-frozen, warming-up device ferments in particularly 10 ℃～22 ℃ temperature ranges of 10～40 ℃ of scopes; Obtain dry type aloe wine.

4, according to claim 2 or 3 described fruit juice stabilization technologies (stablizer), it is characterized in that:

Must use measure:

A, utilize the stopping property of container, adopt negative pressure deoxygenation or enhancing perfusion carbonic acid gas, perfusion nitrogen to form anaerobic environment;

B, utilize device control temperature such as refrigerator and warming apparatus;

C, antioxidation treatment (evenly adding xitix or saccharosonic acid 0.005-0.1 grams per liter);

D, rotproofing (selecting the food grade Sorbic Acid, consumption 50-100p.p.m);

Select measure for use:

E, complex enzyme hydrolysis are handled (consumption: 0.01-0.03 grams per liter, temperature 10-40 ℃);

F, filtration clarification (egg white 0.03-0.06 grams per liter+Ca bentonite 0.2-0.5 grams per liter combination clarification);

G, adjusting and buffer reagent (0.1-1 grams per liter citric acid or Trisodium Citrate, an amount of EDTA).

5, according to claim 1 or 3 described aloe dry type wine, it is characterized in that: adjust composition with brandy.

6, according to claim 1 or 3 described aloe dry type wine, it is characterized in that: can according to market demand to make dry type aloe wine make freezing treatment, concrete grammar is:

During-3 ℃～-8 ℃, remove trash ice and concentrate;

During-10 ℃～-60 ℃, remove not frozen liquid, fall alcohol.