CN100420734C - A kind of jujube wine and its brewing method - Google Patents

Abstract

A jujube wine and a brewing method thereof belong to the field of brewing science and engineering technology. The jujube wine is light rose red or red, clear and transparent, and has pure, elegant, pleasant and harmonious jujube fruit and wine aromas. Dry and semi-dry jujube wine has a fresh and pleasant fruity aroma and a full body; sweet and semi-sweet jujube wine has a sweet and mellow taste and an aging wine aroma, with a harmonious sweet and sour taste and a full body. Alcohol content 6-12% (20°C V/V), total sugar (calculated as glucose) 3-100g/L, titratable acid (calculated as total acid) 5-8g/L, free sulfur dioxide ≤ 50mg/L. The method of brewing jujube wine adopts whole fruit extraction and clear juice fermentation, the suspended particles in the raw material liquid are less, the fruit wine is easy to filter, clear and transparent; no pectinase is added in the process of juice extraction and fruit wine brewing, and methanol is not detected in the product , improve the product quality of the fruit wine; after the main fermentation, after 4 to 6 months of aging, the aroma substances of the fruit wine are fully formed, and the wine is full-bodied. The proposal of the present invention plays an important role in promoting the rational processing and utilization of red jujube resources, the formation of the post-production processing industry chain and the adjustment of the fruit processing industry structure, and is of great significance to the sustainable development of agricultural economy and social progress in jujube producing areas in my country.

Description

A kind of jujube wine and its brewing method

Technical field

The invention relates to jujube wine and a brewing method thereof, belonging to the technical field of brewing science and engineering.

Background technique

my country is the largest producer of jujube in the world. At present, it is mainly eaten fresh, and only a small amount is used for processing fruit juice and sugar products, but the added value is not high. Using jujube as raw material, jujube wine is brewed through microbial fermentation, which has unique flavor and nutritional components, and will become a very competitive commodity in domestic and foreign markets. The traditional jujube wine brewing generally uses beating and pectinase to extract the juice or the fruit is crushed and then added with water for direct fermentation. In the prior art, the publication number is CN1408838A, and the Chinese patent application with the application number 02132873.0 discloses a patent document called "A Production Method for Jujube Wine". After beating, add an appropriate amount of sulfur dioxide and pectinase to decompose pectin at a certain temperature; let it stand for clarification, remove the precipitated fruit core and peel, and then ferment with yeast under temperature control; add an appropriate amount of sulfur dioxide after fermentation, and then Carry out gluing, after clarification, filter with diatomaceous earth; stand at -1°C for a few days, then filter and age, then add an appropriate amount of white sugar, after high-temperature sterilization and filtration, drop to room temperature to become the finished product. The publication number is CN1307096A, and the Chinese patent application with the application number 99112046.9 discloses a patent document called "Production Method of Jujube Dry Red Wine". Add the yeast together in the fermenter to ferment. After fermentation, the pectin is separated, and then the finished product is obtained through precipitation, freezing and filtration. The defect of above-mentioned two kinds of methods is: 1. After beating or crushing jujube raw material, the suspended particles in the raw material liquid will increase, and the fruit wine is difficult to filter, and it is not easy to clarify; 2. Add pectinase to decompose pectin in the clarification process of fruit juice or fruit wine , so that the content of methanol in the product increases and the quality of the product decreases. 3. The aging time is too short, the aroma substances of the fruit wine are not fully formed, and the flavor is poor.

Contents of the invention

The technical problem to be solved by the present invention is to propose a jujube wine that maintains the due flavor of the early fruit, moderate sweet and sour, and good mouthfeel, and the second is to propose a brewing method of the jujube wine.

The technical problem to be solved by the present invention is achieved through the following technical solutions. The present invention relates to jujube wine, which is characterized in that the color is light rose red or red, clear and transparent, and has pure, elegant, joyful and harmonious jujube fruit and wine aromas. Dry and semi-dry jujube wine has a fresh and pleasant fruity aroma and a full body; sweet and semi-sweet jujube wine has a sweet and mellow taste and an aging wine aroma, with a harmonious sweet and sour taste and a full body. Alcohol content 6-12% (20°C V/V), total sugar (calculated as glucose) 3-100g/L, titratable acid (calculated as total acid) 5-8g/L, free sulfur dioxide ≤ 50mg/L.

Another technical problem to be solved by the present invention is achieved through the following technical solutions. The present invention is a kind of brewing method of jujube wine, and it is characterized in that:

(1) Select fully mature fresh red dates as raw materials, fully wash them, add them to the extraction tank according to the ratio of red dates: demineralized water = 1:4, extract at 80-100°C for 12 hours, and remove the fruit in the feed solution , adjusting the soluble solids content of the feed liquid to 18% with white granulated sugar, adjusting the pH value of the feed liquid to 3.5 with malic acid and citric acid, adding 0.01% sulfur dioxide and stirring evenly.

(2) Put the above-mentioned feed liquid into the fermenter, and supplement the content of sulfur dioxide to 100mg/L, so as to prevent contamination by bacteria in the fermentation process. Then put the activated Angel wine high-activity dry yeast and aromatic yeast into the fermentation liquid, stir well, and use a temperature-controlled fermentation tank to control the fermentation temperature to 20°C.

(3) Ferment for 7 to 10 days. After the main fermentation is over, the wine legs are separated, and the fermented jujube wine is poured into wine storage tanks for aging.

(4) After aging for 4 to 6 months, after changing tanks, adjusting sugar, acid, flavor and alcohol, filter with diatomaceous earth filter, fill and sterilize to be the finished product.

The beneficial effect of the present invention is, adopt whole fruit extraction, clear juice fermentation, the suspended particle in the raw material liquid is less, fruit wine is easy to filter, clear and transparent; Methanol was detected, which improved the quality of fruit wine products. 3. After the main fermentation, after 4-6 months of aging, the aroma substances of the fruit wine are fully formed and the wine is full-bodied. The proposal of the present invention plays an important role in promoting the rational processing and utilization of red jujube resources, the formation of the post-production processing industry chain and the adjustment of the fruit processing industry structure, and is of great significance to the sustainable development of agricultural economy and social progress in jujube producing areas in my country.

Detailed ways

Example 1. A kind of jujube wine, described jujube wine is dry type jujube wine, is light rose red or red, is clear and transparent, has fresh and pleasing fruit fragrance, and wine body is complete, and alcohol content is 6～12% (20 ℃ V/N ), total sugar (calculated as glucose) ≤ 4g/L, titratable acid (calculated as total acid) 5-8g/L, free sulfur dioxide ≤ 50mg/L.

Example 2. A kind of jujube wine, described jujube wine is semi-dry jujube wine, is light rose red or red, is clear and transparent, has fresh and pleasant fruit fragrance, and wine body is complete, and alcohol content is 6～12% (20 ℃ V/ V), total sugar (calculated as glucose) 4.1-12.0g/L, titratable acid (calculated as total acid) 5-8g/L, free sulfur dioxide ≤ 50mg/L.

Example 3. A jujube wine, said jujube wine is semi-sweet jujube wine, pale rose red or red, clear and transparent, with sweet and mellow taste and aged wine aroma, harmonious sweet and sour, and full-bodied. Alcohol content 6-12% (20°C V/V), total sugar (calculated as glucose) 12.1-50.0g/L, titratable acid (calculated as total acid) 5-8g/L, free sulfur dioxide ≤ 50mg/L.

Example 4. A jujube wine, the jujube wine is a sweet jujube wine, pale rose red or red, clear and transparent, with sweet and mellow taste and aged wine aroma, harmonious sweet and sour, full-bodied. Alcohol content 6-12% (20°C V/V), total sugar (calculated as glucose) > 50.0g/L, titratable acid (calculated as total acid) 5-8g/L, free sulfur dioxide ≤ 50mg/L.

Example 5. A method for brewing jujube wine.

(1) Select fully mature fresh red dates as raw materials, after fully cleaning, add red dates: demineralized water = 1:4 into the extraction tank, extract at 80-100°C for 12 hours, remove the For the fruit, adjust the soluble solid content of the feed liquid to 18% with white granulated sugar, adjust the pH value of the feed liquid to 3.5 with malic acid and citric acid, and stir evenly after adding 0.01% sulfur dioxide.

(2) Put the above-mentioned feed liquid into the fermenter, and supplement the content of sulfur dioxide to 100mg/L, so as to prevent contamination by bacteria in the fermentation process. Then put the activated Angel wine high-activity dry yeast and aromatic yeast into the fermentation liquid, stir well, and use a temperature-controlled fermentation tank to control the fermentation temperature to 20°C.

(3) Ferment for 7 to 10 days. After the main fermentation is over, the wine legs are separated, and the fermented jujube wine is poured into wine storage tanks for aging.

(4) After aging for 4 to 6 months, change the tank, adjust the sugar (use syrup to adjust the total sugar content to > 50.0g/L), adjust the acidity, flavor and alcohol content, and use a diatomaceous earth filter After filtering, filling and sterilizing, it is the finished product.

Claims (1)

1. the working method of a red date wine is characterized in that,

(1) choosing fully, sophisticated new fresh date is a raw material, after fully cleaning, in red date: the ratio of softening water=1: 4 adds the lixiviate jar, lixiviate is 12 hours under 80～100 ℃ of conditions, remove the fruit in the feed liquid, with white sugar the soluble solid content of feed liquid is adjusted to 18%, the pH value of feed liquid is adjusted to 3.5, stir behind the sulfurous gas of adding 0.01% with oxysuccinic acid and citric acid;

(2) above-mentioned feed liquid is squeezed into fermentor tank, the content of sulfurous gas is added to 100mg/L, to prevent living contaminants in the fermenting process, to activate good Angel grape wine high activity dried yeast and SHENGXIANG yeast then inserts in the fermented liquid, stir, adopt the temperature controlled fermentation jar, 20 ℃ of control leavening temperatures;

(3) fermentation is 7～10 days, after Primary Fermentation finishes, separates the wine pin, will squeeze into the wine storing jar ageing through the former wine of the red date that fermentation obtains;

(4) ageing after change jar, accent sugar, acid adjustment, blending and alcoholic strength are adjusted, was filtered with diatomite filter after 4～6 months, was finished product after the can sterilization.