CN106701411A - Method for preparing Chinese wolfberry, grape and sea-buckthorn wine - Google Patents
Method for preparing Chinese wolfberry, grape and sea-buckthorn wine Download PDFInfo
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- CN106701411A CN106701411A CN201611130166.0A CN201611130166A CN106701411A CN 106701411 A CN106701411 A CN 106701411A CN 201611130166 A CN201611130166 A CN 201611130166A CN 106701411 A CN106701411 A CN 106701411A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 56
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 33
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 33
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 33
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title abstract description 12
- 240000000950 Hippophae rhamnoides Species 0.000 title abstract 3
- 244000241872 Lycium chinense Species 0.000 title abstract 3
- 235000015468 Lycium chinense Nutrition 0.000 title abstract 3
- 240000006365 Vitis vinifera Species 0.000 title abstract 2
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 43
- 239000002994 raw material Substances 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000005360 mashing Methods 0.000 claims abstract description 4
- 235000019990 fruit wine Nutrition 0.000 claims description 54
- 241000219095 Vitis Species 0.000 claims description 31
- 239000007788 liquid Substances 0.000 claims description 31
- 241000229143 Hippophae Species 0.000 claims description 30
- 244000241838 Lycium barbarum Species 0.000 claims description 30
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 30
- 238000002360 preparation method Methods 0.000 claims description 23
- 238000003860 storage Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 9
- 238000005352 clarification Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract 2
- 241000219094 Vitaceae Species 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 235000020374 simple syrup Nutrition 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 6
- 239000000084 colloidal system Substances 0.000 description 6
- 238000000108 ultra-filtration Methods 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000001476 alcoholic effect Effects 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 241000238631 Hexapoda Species 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 3
- 230000006978 adaptation Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 238000004080 punching Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000003749 cleanliness Effects 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
Classifications
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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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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention discloses a method for preparing Chinese wolfberry, grape and sea-buckthorn wine. The wine is prepared from raw materials Chinese wolfberries, grapes and sea-buckthorns by processes of mixing and crushing, mashing, refining, sterilization, enzymatic hydrolysis, fermentation and the like. According to the method, low-temperature yeasts are adopted for brewing with a low-temperature fermentation process, so that nutritional components are fully preserved, and double nutritional components of wine and fruits can be preserved; no sugar syrup is required to be added in a fermentation process, so that the sugar content and the alcohol content of the wine are appropriate; clarified juice is adopted for fermentation, so that filtering is facilitated, and the wine is transparent; no seasoning flavor, pigment and preservative are required to be added, so that the wine product is green and natural, the aroma of the wine is favorably enhanced, and fruit aroma and wine aroma are blended; moreover, no sulfur dioxide is required to be added, so that the problems of inhibition of the fermentation process in case of excessive addition of the sulfur dioxide and influence on the quality of the wine are solved.
Description
Technical field
The present invention relates to wine brewing field, more particularly to a kind of matrimony vine, grape, the preparation method of sea buckthorn fruit wine.
Background technology
Fruit wine is a kind of low alcoholic fruit drink, has merged the advantage of beer and fruit juice, and mouthfeel is pure, and nutrition is rich
It is rich.Fruit wine generally uses grape, apple, cherry of artificial cultivation etc. to be brewageed for fermenting raw materials and forms, and is adapted to men and women, old and young all kinds of
Crowd drinks, the double nutrition composition containing fruit wine Yu fruit, body health benefits.
Existing wine fermentation method is to add syrup in fruit juice or fruit jam fermentation, is produced by microbial fermentation.It is simultaneously existing
There is method of the fruit wine using sulfur dioxide is added, suppress fruit juice or the self-contained various miscellaneous bacterias of pulp.
Because prior art adds syrup in fermentation, by microbial fermentation, and then the cleanliness factor of fruit wine wine body is influenceed,
The alcohol amount for also resulting in microbial fermentation generation increases, and increases the alcoholic strength of fruit wine, destroys the mouthfeel of low alcohol fruit wine；Using
Sulfur dioxide is added to suppress fruit juice or the self-contained various miscellaneous bacterias of pulp, easily influence ferment effect and fruit wine quality, Er Qiegong
Sequence is numerous and diverse, and the production cycle is long, relatively costly.Current various health liquors and beverage are a lot, but due in its raw material and manufacture craft
Problem, make it all less desirable in taste, nutrition and health care effect, it is impossible to meet all kinds of consumer demands.
The content of the invention
Goal of the invention of the invention is to provide a kind of matrimony vine, grape, the preparation method of sea buckthorn fruit wine, solves existing skill
Using the antibacterial easy influence ferment effect of sulfur dioxide and the problem of fruit wine quality in art, while solve using sugar in the prior art
Slurry relies on microbial fermentation, influences the cleanliness factor of fruit wine, increases pol with the problem for causing alcohol amount to increase.
Embodiments in accordance with the present invention, there is provided a kind of matrimony vine, grape, the preparation method of sea buckthorn fruit wine, the preparation side
Method comprises the following steps：
S01：With matrimony vine, grape and sea-buckthorn crush for raw material carries out mixing, and mashing removes the seed in the raw material, obtains
Without seed raw material；
S02：By described without seed raw material refinement, obtain mixing fruit liquid, the mixing fruit liquid is carried out into sterilized, cooling and is stored up
Deposit, obtain storing fruit liquid；
S03：The storage fruit liquid is stirred, while adding pretreated pectase to be digested, is clarified
Pulp；
S04：Add fruit wine yeast to ferment the clarification pulp, obtain former wine, in the measure former wine first
Residual sugar content, when the first residual sugar content is in the range of 35-50g/L, isolates the wine pin of the former wine；
S05：The former wine after the wine pin will be separated and add Low-temperature yeast, fermented, when the second residual sugar content exists
When in the range of 8-16g/L, sealing filtering is carried out, obtain the fruit wine.
Preferably, the weight proportion of the raw material is：Matrimony vine 50-65 parts, grape 15-25 parts, sea-buckthorn 10-20 parts.
Preferably, the raw material is the fresh fruit after being cleaned up through two-stage surfing automated cleaning equipment.
Preferably, the pectase and the weight proportion of the storage fruit liquid are (1-6):50000, hydrolysis temperature is 16-
20 DEG C, enzymolysis time is 20-25h.
Preferably, the fruit wine yeast and the weight proportion of the clarification pulp are (2-3):20000, fermentation temperature is
10-18℃。
Preferably, the fermentation temperature for being fermented in step S05 is 8-15 DEG C.
Preferably, before the step S03, also include：The pectase is dissolved using 25-35 DEG C of warm water, 2h is stood,
The pectase for being pre-processed.
Preferably, the mixing speed being stirred to storing fruit liquid described in step S03 is 70-85r/min, mixing time
It is 8-15min.
Preferably, the Low-temperature yeast is highly active dry yeast.
A kind of matrimony vine, grape, the preparation method of sea buckthorn fruit wine provided from above technical scheme, the present invention, use
Low-temperature yeast carries out cold fermentation technique and brewages, and nutritional ingredient retains complete, can retain the double nutrition composition of fruit wine and fruit,
Fermentation process need not add syrup, make the pol of fruit wine and alcoholic strength suitable；Fermented using the clear juice, be easy to filtering,
Make wine body transparent；The preparation method need not add any seasoning essence, pigment and preservative so that wine products green day
So, be conducive to strengthening fruit wine fragrance, fruity and aroma fusion one；And sulfur dioxide need not be added, it is to avoid sulfur dioxide
Excessive addition suppresses fermentation process, and the problem for influenceing fruit wine quality.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to institute in embodiment
The accompanying drawing for needing to use is briefly described, it should be apparent that, drawings in the following description are only some implementations of the invention
Example, for those of ordinary skill in the art, on the premise of not paying creative work, can also obtain according to these accompanying drawings
Obtain other accompanying drawings.
Fig. 1 is a kind of matrimony vine provided in an embodiment of the present invention, grape, the schematic flow sheet of the preparation method of sea buckthorn fruit wine.
Specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Whole description, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
A kind of matrimony vine, grape with reference to shown in Fig. 1, the schematic flow sheet of the preparation method of sea buckthorn fruit wine, the present invention are implemented
The disclosed matrimony vine of example, grape, the preparation method of sea buckthorn fruit wine comprise the following steps：
S01：With matrimony vine, grape and sea-buckthorn crush for raw material carries out mixing, and mashing removes the seed in the raw material, obtains
Without seed raw material；
S02：By described without seed raw material refinement, obtain mixing fruit liquid, the mixing fruit liquid is carried out into sterilized, cooling and is stored up
Deposit, obtain storing fruit liquid；
S03：The storage fruit liquid is stirred, while adding pretreated pectase to be digested, is clarified
Pulp；
S04：Add fruit wine yeast to ferment the clarification pulp, obtain former wine, in the measure former wine first
Residual sugar content, when the first residual sugar content is in the range of 35-50g/L, isolates the wine pin of the former wine；
S05：The former wine after the wine pin will be separated and add Low-temperature yeast, fermented, when the second residual sugar content exists
When in the range of 8-16g/L, sealing filtering is carried out, obtain the fruit wine.
Wherein, for a kind of matrimony vine, grape, the preparation method of sea buckthorn fruit wine specific embodiment may refer to it is following several
Individual embodiment：
Embodiment one
S101：From the full maturity after surfing cleaning machine is cleaned up, give off a strong fragrance, nothing is gone mouldy, nothing is rotted, nothing
, used as raw material, the weight proportion of the raw material is 50 parts of matrimony vine, 15 parts of grape, 10 parts of sea-buckthorn for the matrimony vine of insect pest, grape and sea-buckthorn.
The raw material is mixed, the raw material is crushed using fruit crusher, is beaten using double-channel beater, removed the original
Seed in material, obtains without seed raw material；
S102：To carry out colloid mill without seed raw material in small, broken bits by described, make it is described obtain mixing fruit liquid without seed raw material refinement, by institute
Stating mixing fruit liquid carries out sterilized and cooling storage, obtains storing fruit liquid；
Colloid mill has compact to design, good appearance, good seal, stable performance, easy to operate, finishing simple, prolonged
The features such as durable, wide adaptation range, productivity effect high, be treatment the optimal process equipment of fine material.Colloid mill product is removed
Outside motor and parts thereof, all parts being in contact with material are all made of high-strength stainless steel, especially, crucial
Dynamic and static mill carries out intensive treatment, therefore with good rotproofness and wearability, makes the pollution-free health of processed material pure
It is clean.
S103：The storage fruit liquid is poured into fermentation tank and is stirred by 70r/min of speed, stir 8min, while adding
It is 1 with the weight proportion of storage fruit liquid:50000 pretreated pectase, be 16 DEG C in hydrolysis temperature is with enzymolysis time
Digested under conditions of 25h, obtain clarifying pulp.
Before the step S103, also include：The pectase is dissolved using 25-35 DEG C of warm water, 2h is stood, obtains pre-
The pectase for the treatment of.
Pectase is most important enzyme in fruit process, and fruit is crushed using pectinase treatment, and fruit juice can be accelerated to filter, and is promoted
Enter clarification etc..
The fermentation tank is first cleaned using preceding with hot water, then sterilized with hydrogen peroxide, finally reuses sterilized water punching
Wash.
S104：It is 1 that the clarification pulp is added with the weight proportion for clarifying pulp:10000 fruit wine yeast,
Fermentation temperature is to be fermented under conditions of 10 DEG C, obtains former wine, determines the first residual sugar content in the former wine, when described the
One residual sugar content isolates the wine pin of the former wine in 35-50g/L.
S105：The former wine separated after the wine pin is poured into pressurized tank, the Angel TH wine brewing dry ferment of high activity is added
Mother, is fermented under conditions of being 8 DEG C in fermentation temperature, when the second residual sugar content is in 8-16g/L, is entered using ultra filtration filter
Row sealing filtering, obtains the fruit wine.
Ultrafiltration is a kind of pressurization membrane separation technique, i.e., under pressure, make small molecule solute and solvent through necessarily
The special film in aperture, and prevent macromolecular solute from passing through, one side of film is stayed in, so that macromolecular substances have obtained portion
The purifying for dividing.Ultrafiltration principle is also a kind of membrane separating process principle, and ultrafiltration utilizes a kind of pressure activated film, in extraneous motive force
Colloid, particle and the of a relatively high material of molecular weight in the lower trap water of (pressure) effect, and water and small particles of solute pass through film
Separation process.
The fruit wine can be stored under 0 DEG C of low temperature environment.
Embodiment two
S201：From the full maturity after surfing cleaning machine is cleaned up, give off a strong fragrance, nothing is gone mouldy, nothing is rotted, nothing
, used as raw material, the weight proportion of the raw material is 60 parts of matrimony vine, 20 parts of grape, 15 parts of sea-buckthorn for the matrimony vine of insect pest, grape and sea-buckthorn.
The raw material is mixed, the raw material is crushed using fruit crusher, is beaten using double-channel beater, removed the original
Seed in material, obtains without seed raw material；
S202：To carry out colloid mill without seed raw material in small, broken bits by described, make it is described obtain mixing fruit liquid without seed raw material refinement, by institute
Stating mixing fruit liquid carries out sterilized and cooling storage, obtains storing fruit liquid；
S203：The storage fruit liquid is poured into fermentation tank and is stirred by 80r/min of speed, stir 11min, while adding
It is 1 with the weight proportion of storage fruit liquid:20000 pretreated pectase, be 18 DEG C in hydrolysis temperature is with enzymolysis time
Digested under conditions of 22h, obtain clarifying pulp.
Before the step S203, also include：The pectase is dissolved using 25-35 DEG C of warm water, 2h is stood, obtains pre-
The pectase for the treatment of.
The fermentation tank is first cleaned using preceding with hot water, then sterilized with hydrogen peroxide, finally reuses sterilized water punching
Wash.
S204：It is 3 that the clarification pulp is added with the weight proportion for clarifying pulp:25000 fruit wine yeast,
Fermentation temperature is to be fermented under conditions of 15 DEG C, obtains former wine, determines the first residual sugar content in the former wine, when described the
One residual sugar content isolates the wine pin of the former wine in 35-50g/L.
S205：The former wine separated after the wine pin is poured into pressurized tank, the Angel TH wine brewing dry ferment of high activity is added
Mother, is fermented, when the second residual sugar content is in 8-16g/L, using ultra filtration filter under conditions of being 11 DEG C in fermentation temperature
Sealing filtering is carried out, the fruit wine is obtained.
The fruit wine can be stored under 1 DEG C of low temperature environment.
Embodiment three
S301：From the full maturity after surfing cleaning machine is cleaned up, give off a strong fragrance, nothing is gone mouldy, nothing is rotted, nothing
, used as raw material, the weight proportion of the raw material is 65 parts of matrimony vine, 25 parts of grape, 20 parts of sea-buckthorn for the matrimony vine of insect pest, grape and sea-buckthorn.
The raw material is mixed, the raw material is crushed using fruit crusher, is beaten using double-channel beater, removed the original
Seed in material, obtains without seed raw material；
S302：To carry out colloid mill without seed raw material in small, broken bits by described, make it is described obtain mixing fruit liquid without seed raw material refinement, by institute
Stating mixing fruit liquid carries out sterilized and cooling storage, obtains storing fruit liquid；
S303：The storage fruit liquid is poured into fermentation tank and is stirred by 85r/min of speed, stir 15min, while adding
It is 3 with the weight proportion of storage fruit liquid:Pectase after 25000 treatment, it is 20h with enzymolysis time to be 20 DEG C in hydrolysis temperature
Under conditions of digested, obtain clarify pulp.
Before the step S303, also include：The pectase is dissolved using 25-35 DEG C of warm water, 2h is stood, obtains pre-
The pectase for the treatment of.
The fermentation tank is first cleaned using preceding with hot water, then sterilized with hydrogen peroxide, finally reuses sterilized water punching
Wash.
S304：It is 3 that the clarification pulp is added with the weight proportion for clarifying pulp:20000 fruit wine yeast,
Fermentation temperature is to be fermented under conditions of 18 DEG C, obtains former wine, determines the first residual sugar content in the former wine, when described the
One residual sugar content isolates the wine pin of the former wine in 35-50g/L.
S305：The former wine separated after the wine pin is poured into pressurized tank, the Angel TH wine brewing dry ferment of high activity is added
Mother, is fermented, when the second residual sugar content is in 8-16g/L, using ultra filtration filter under conditions of being 15 DEG C in fermentation temperature
Sealing filtering is carried out, the fruit wine is obtained.
The fruit wine can be stored under 2 DEG C of low temperature environment.
A kind of matrimony vine, grape, the preparation method of sea buckthorn fruit wine provided from above technical scheme, the present invention, use
Low-temperature yeast carries out cold fermentation technique and brewages, and nutritional ingredient retains complete, can retain the double nutrition composition of fruit wine and fruit,
Fermentation process need not add syrup, make the pol of fruit wine and alcoholic strength suitable；Fermented using the clear juice, be easy to filtering,
Make wine body transparent；The preparation method need not add any seasoning essence, pigment and preservative so that wine products green day
So, be conducive to strengthening fruit wine fragrance, fruity and aroma fusion one；And sulfur dioxide need not be added, it is to avoid sulfur dioxide
Excessive addition suppresses fermentation process, and the problem for influenceing fruit wine quality.
Those skilled in the art considering specification and after putting into practice invention disclosed herein, will readily occur to it is of the invention its
Its embodiment.The application is intended to any modification of the invention, purposes or adaptations, these modifications, purposes or
Person's adaptations follow general principle of the invention and including undocumented common knowledge in the art of the invention
Or conventional techniques.Description and embodiments are considered only as exemplary, and true scope and spirit of the invention are by following
Claim is pointed out.
It should be appreciated that the invention is not limited in the precision architecture being described above and be shown in the drawings, and
And can without departing from the scope carry out various modifications and changes.The scope of the present invention is only limited by appended claim.
Claims (9)
1. the preparation method of a kind of matrimony vine, grape, sea buckthorn fruit wine, it is characterised in that the preparation method comprises the following steps：
S01：With matrimony vine, grape and sea-buckthorn crush for raw material carries out mixing, and mashing removes the seed in the raw material, obtains without seed
Raw material；
S02：By described without seed raw material refinement, obtain mixing fruit liquid, the mixing fruit liquid is carried out into sterilized, cooling and is stored, obtain
To storage fruit liquid；
S03：The storage fruit liquid is stirred, while adding pretreated pectase to be digested, obtains clarifying pulp；
S04：Add fruit wine yeast to ferment the clarification pulp, obtain former wine, determine the first residual sugar in the former wine
Content, when the first residual sugar content is in the range of 35-50g/L, isolates the wine pin of the former wine；
S05：The former wine after the wine pin will be separated and add Low-temperature yeast, fermented, when the second residual sugar content is in 8-
When in the range of 16g/L, sealing filtering is carried out, obtain the fruit wine.
2. a kind of matrimony vine according to claim 1, grape, the preparation method of sea buckthorn fruit wine, it is characterised in that the raw material
Weight proportion be：Matrimony vine 50-65 parts, grape 15-25 parts, sea-buckthorn 10-20 parts.
3. a kind of matrimony vine according to claim 1, grape, the preparation method of sea buckthorn fruit wine, it is characterised in that the raw material
It is the fresh fruit after being cleaned up through two-stage surfing automated cleaning equipment.
4. a kind of matrimony vine according to claim 1, grape, the preparation method of sea buckthorn fruit wine, it is characterised in that the pectin
Enzyme is (1-6) with the weight proportion of the storage fruit liquid:50000, hydrolysis temperature is 16-20 DEG C, and enzymolysis time is 20-25h.
5. a kind of matrimony vine according to claim 1, grape, the preparation method of sea buckthorn fruit wine, it is characterised in that the fruit wine
Yeast is (2-3) with the weight proportion of the clarification pulp:20000, fermentation temperature is 10-18 DEG C.
6. a kind of matrimony vine according to claim 1, grape, the preparation method of sea buckthorn fruit wine, it is characterised in that step S05
In the fermentation temperature that is fermented be 8-15 DEG C.
7. a kind of matrimony vine according to claim 1 or 4, grape, the preparation method of sea buckthorn fruit wine, it is characterised in that described
Before step S03, also include：The pectase is dissolved using 25-35 DEG C of warm water, 2h, the pectase for being pre-processed is stood.
8. a kind of matrimony vine according to claim 1, grape, the preparation method of sea buckthorn fruit wine, it is characterised in that step S03
Described in the mixing speed that is stirred of storage fruit liquid be 70-85r/min, mixing time is 8-15min.
9. a kind of matrimony vine according to claim 1, grape, the preparation method of sea buckthorn fruit wine, it is characterised in that the low temperature
Yeast is highly active dry yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611130166.0A CN106701411A (en) | 2016-12-09 | 2016-12-09 | Method for preparing Chinese wolfberry, grape and sea-buckthorn wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611130166.0A CN106701411A (en) | 2016-12-09 | 2016-12-09 | Method for preparing Chinese wolfberry, grape and sea-buckthorn wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106701411A true CN106701411A (en) | 2017-05-24 |
Family
ID=58936525
Family Applications (1)
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|---|---|---|---|
| CN201611130166.0A Pending CN106701411A (en) | 2016-12-09 | 2016-12-09 | Method for preparing Chinese wolfberry, grape and sea-buckthorn wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109593627A (en) * | 2019-02-21 | 2019-04-09 | 江苏润知农业技术服务有限公司 | A kind of electric field-enhanced brewage process of sea-buckthorn Chinese wolfberry health-care fruit wine |
| CN112195082A (en) * | 2020-11-17 | 2021-01-08 | 江南大学 | A kind of method that uses lysozyme to prepare fermented monk fruit wine |
| CN112852573A (en) * | 2021-02-25 | 2021-05-28 | 福鹿(鄂尔多斯市)沙业有限公司 | Lycium ruthenicum wine, preparation method thereof and compound wine |
| CN115058301A (en) * | 2022-08-10 | 2022-09-16 | 徐臣 | Health-preserving ginseng, medlar and grape fruit wine and preparation method thereof |
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| CN103589553A (en) * | 2012-11-26 | 2014-02-19 | 天津多吉果酒工程技术有限公司 | Preparation method for foaming-type icy fresh fruit wine |
| CN104232414A (en) * | 2014-09-28 | 2014-12-24 | 麻江县生产力促进中心有限责任公司 | Fruit wine |
| CN104277949A (en) * | 2014-09-28 | 2015-01-14 | 天津多吉果酒工程技术有限公司 | Brewing process of health fruit wine |
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| CN103589553A (en) * | 2012-11-26 | 2014-02-19 | 天津多吉果酒工程技术有限公司 | Preparation method for foaming-type icy fresh fruit wine |
| CN104232414A (en) * | 2014-09-28 | 2014-12-24 | 麻江县生产力促进中心有限责任公司 | Fruit wine |
| CN104277949A (en) * | 2014-09-28 | 2015-01-14 | 天津多吉果酒工程技术有限公司 | Brewing process of health fruit wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109593627A (en) * | 2019-02-21 | 2019-04-09 | 江苏润知农业技术服务有限公司 | A kind of electric field-enhanced brewage process of sea-buckthorn Chinese wolfberry health-care fruit wine |
| CN112195082A (en) * | 2020-11-17 | 2021-01-08 | 江南大学 | A kind of method that uses lysozyme to prepare fermented monk fruit wine |
| CN112852573A (en) * | 2021-02-25 | 2021-05-28 | 福鹿(鄂尔多斯市)沙业有限公司 | Lycium ruthenicum wine, preparation method thereof and compound wine |
| CN115058301A (en) * | 2022-08-10 | 2022-09-16 | 徐臣 | Health-preserving ginseng, medlar and grape fruit wine and preparation method thereof |
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Application publication date: 20170524 |