CN101407751A

CN101407751A - Novel method for producing fruit spirits

Info

Publication number: CN101407751A
Application number: CNA2007100561364A
Authority: CN
Inventors: 高晓旭; 刘志伟
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-10-10
Filing date: 2007-10-10
Publication date: 2009-04-15

Abstract

The invention belongs to the field of fruit wine processing and discloses a new fruit wine production method, which is used for producing different fruit wines by recombining a fruit wine that is prepared by the fermentation of crab apple pulp with different fruit fumets. The new fruit wine production method only needs to prepare the fruit wine by fermenting the crab apple pulp, does not require the fermentation of other fruit fumets or pulps, and can obtain the fruit wines with different fruit flavors by recombining any fruit fumet with the crab apple wine according to a proper proportion. As the fruit wine obtained by fermenting the crab apple pulp does not have distinguishing flavors and characteristics of crab apple but has full and mellow wine body, the crab apple wine is incorporated with specific fruit flavors after being recombined with other fruit fumets in proper proportion, the fruit wine that combines bouquet of the crab apple wine and fruity of other fruits has more perfect flavor and more abundant nutrition, and compared with other fruit wine production methods, the new fruit wine production method has simple, convenient and flexible processing as well as high production efficiency, covers the shortage of existing fruit wine production methods, and is creative in fruit wine production methods and applicable to industrial application.

Description

A kind of new fruit wine production method

The invention belongs to the fruit wine manufacture field, traditional fruit wine production method has fermentation method, ethanol or soaking in Chinese liquor fruit method, fruit juice and ethanol to blend method.Fruit wine production method of the present invention is to allocate with different fruit juices with the fruit wine for preparing behind the Malus spectabilis fruit jam fermentation and produce different fruit wine, this method only needs the Malus spectabilis fruit jam fermentation is made fruit wine, other fruit syrup (slurry) need not ferment, as long as other any one fruit juices and Malus spectabilis fruit wine are allocated the fruit wine that just can obtain this fruit-like flavour in the proper ratio.Because the fruit wine of Malus spectabilis fruit jam fermentation does not have obvious calophyllum inophyllum flavor characteristic, and its wine body is full mellow, to just have the distinctive local flavor of this kind fruit after other fruit juices and the allotment of Malus spectabilis fruit wine, and the combination of the fruital of the aroma of Malus spectabilis fruit wine and other fruit makes the local flavor of its fruit wine perfect more, and nutrition is also abundanter.The method that does not also have at present this production fruit wine.With other fruit wine production method ratios, to process easyly, flexible, the production efficiency height has remedied the deficiency of existing production method, also is the innovation on the fruit wine production method, is suitable for industrial applications.

Calophyllum inophyllum (plum leaf crab) another name Chinese catalpa, roundleaf Malus spectabilis, Hai Hong etc. belong to the Rosaceae, fruit is avette or spherical, about diameter 3cm, red or yellow. calophyllum inophyllum is nutritious, among the peoplely think: this really has detoxifcation to promote the production of body fluid, and quenches the thirst and falls fire, diuresis, be good for the stomach, aid digestion, children's's urethritis there is special efficacy, be a pure natural health treasure. so the present invention utilizes calophyllum inophyllum to produce fruit wine, allocate with pure Normal juice of other fruit and Malus spectabilis fruit wine again, just obtain the fruit wine of this kind fruit-like flavour.

1 technical process

Malus spectabilis → sorting → cleaning → fragmentation → making beating → sterilization → composition adjustment → fermentation → tank switching → ageing → clarification → filtration → allotment → sterilization → can → finished product

2 key points for operation

2.1 raw material sorting, cleaning

Reject rot fruit and disease and pest fruit, clean with tap water.

2.2 broken, making beating

Malus spectabilis carries out fragmentation after cleaning, and will in time remove the seed in the fruit when broken, and the cause and effect seed contains a large amount of tannin, and excessive concentration can hinder yeast fermentation, evenly adds about 7% sulfurous acid simultaneously, and adds 0.5% polygalacturonase.

2.3 pulp sterilization

The Malus spectabilis pulp should be cooked germicidal treatment before fermentation.Assorted bacterium in the raw material is killed.

2.4 composition adjustment

The pol of Malus spectabilis pulp is adjusted 25 °, and the ratio of pulp and syrup is 1: 1

2.5 fermentation

Insert 0.01% the special-purpose fruit wine yeast that has activated in the Malus spectabilis pulp.The Malus spectabilis pulp injects in the fermentor tank, and Intake Quantity is 4/5 of a vessel volume.Leavening temperature is controlled at 23～25 ℃, time 10～12d.

2.5 clarification filtration

Can adopt diatomite filter to filter, also can add diatomite in fruit wine and carry out suction filtration, the fruit wine behind the suction filtration requires outward appearance limpid transparent, does not have precipitation, no suspended substance.To in time separate the wine pin simultaneously.For improving antiseptic power, need an amount of sulfurous acid that adds, dosage is generally 60～80mg/L.

2.6 ageing

In traditional aging process, fruit wine will be removed the material that inevitably contacts with air through repeatedly tank switching and filtration, quickens the ageing of wine.

2.7 allotment, sterilization, can

Allocate in the proper ratio with his fruit juice (the pure Normal juice of the fruit of any kind) and Malus spectabilis fermented wine, adopt the sterilization of instantaneous sterilization machine, can then.Pack the finished product warehouse-in behind the 20min naturally cooling.

2.8 finished product

Outward appearance be add fruit juice and the mixed peculiar color and luster of Malus spectabilis fruit wine, limpid transparent, fruital, aroma are coordinated, pure and mild silk floss is gentle, has strong fruital and aroma, no suspended substance does not have precipitation; 12 ° of alcoholic strengths, total acid 0.6-0.8g/100mL, total reducing sugar 0.2g/100mL, the little 0.1g/100mL of volatile acid; Total plate count is less than 45/mL, and intestinal bacteria are less than 3/mL, and pathogenic bacterium must not detect. and this product lucifuge is at normal temperatures stored, and the quality guaranteed period is 5 years.

Claims

1. allocate with different fruit juices with the fruit wine for preparing behind the Malus spectabilis fruit jam fermentation and produce different fruit wine, this method only needs the Malus spectabilis fruit jam fermentation is made fruit wine, other fruit syrup (slurry) need not ferment, as long as other any one fruit juices are allocated the fruit wine that just can obtain this kind fruit-like flavour with Malus spectabilis fruit wine in the proper ratio.