CN102391934A - Novel tangerine fruit wine and preparation method thereof - Google Patents
Novel tangerine fruit wine and preparation method thereof Download PDFInfo
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- CN102391934A CN102391934A CN2011103699673A CN201110369967A CN102391934A CN 102391934 A CN102391934 A CN 102391934A CN 2011103699673 A CN2011103699673 A CN 2011103699673A CN 201110369967 A CN201110369967 A CN 201110369967A CN 102391934 A CN102391934 A CN 102391934A
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- wine
- tangerine fruit
- coloured glaze
- tangerine
- fruit wine
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- 241000675108 Citrus tangerina Species 0.000 title claims abstract description 54
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000014101 wine Nutrition 0.000 claims abstract description 35
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 30
- 230000032683 aging Effects 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 12
- 241000084362 Catalpa longissima Species 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims 1
- 238000002203 pretreatment Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 abstract description 4
- 241001593968 Vitis palmata Species 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000579895 Chlorostilbon Species 0.000 abstract 1
- 244000179560 Prunella vulgaris Species 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 229910052876 emerald Inorganic materials 0.000 abstract 1
- 239000010976 emerald Substances 0.000 abstract 1
- 230000002431 foraging effect Effects 0.000 abstract 1
- 238000011068 loading method Methods 0.000 abstract 1
- 230000027939 micturition Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000008113 selfheal Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000894007 species Species 0.000 abstract 1
- 230000006641 stabilisation Effects 0.000 abstract 1
- 238000011105 stabilization Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 6
- 235000020105 orange wine Nutrition 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- 108010059820 Polygalacturonase Proteins 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
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- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 235000021021 grapes Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
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- 210000004080 milk Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses novel tangerine fruit wine and a preparation method thereof, belongs to the technical field of wine type foods and provides high-grade fruit wine which has higher quality and flavor and good health care functions of promoting urination, lowering blood pressure, detoxicating, delaying aging and the like. The preparation method comprises the following steps: adding 0.1% of fresh selfheal into raw wine brewed by tangerine fruits for soaking, loading into an oak barrel, placing into a cellar for aging, classifying, performing cold stabilization treatment, filtering by diatomite, and storing in a bottle so as to prepare the novel tangerine fruit wine. Raw materials are abundant, the operation is easy and the large-scale mechanized commodity production can be realized. The fruit wine is in emerald color, has luscious taste of mature tangerine and sweet smell of the oak barrel, and is further strongly fragrant and full. The product breaks the scenario that red grape fruit wine rules all the land and increases new species for green fruit wine, thereby further meeting the evergrowing demands of people on material life.
Description
Technical field
The present invention relates to the drink food technical field, is a kind of brew technology of novel tangerine fruit wine.
Background technology
Over nearly 30 years, the main flow fruit wine on the market is red wine, and is mostly that separate hundred type of receiving grapes or the plum deer rut class grape of single line form through the fermentation brew, store above fresh grape fruit wine half a year.In recent years, the NEW TYPE OF COMPOSITE orange wine had appearred in Along with people's growth in the living standard and progress of science and technology.For example, ZL200610020392.3 number " invention patent certificate " of 2010 05 month State Intellectual Property Office's Granted publication on the 12nd in advance on October 25th, 2006 CN`1850958A the brew technology that a kind of combined orange wine of inventor's invention and preparation method thereof is comprised is disclosed.
It is that strain and the local flavor of combined orange wine is various, nutritious that China disclosed a kind of combined orange wine of CN`1850958A and preparation method thereof in " Gazette of Patent for Invention " on October 25th, 2006 has disclosed essence, and mutual supplement with each other's advantages has the good health care function.
The brew of combined orange wine success is for the brew of novel tangerine fruit wine successfully provides basis of background technology.
Summary of the invention
Technical problem to be solved by this invention; Be on the basis that the brew combined orange wine has been achieved success, the novel tangerine fruit wine that a kind of quality and local flavor are higher, have diuresis, hypotensive, clearing heat and detoxicating, anti-oxidant, the anti-ageing good nourishing function of waiting for a long time is provided.
In order to solve the problems of the technologies described above; Technical scheme that the present invention adopts is conceived basically: the former wine of tangerine fruit that makes brew; Add 0.1% fresh clean Spica Prunellae again and soak, it is that a kind of quality and local flavor are higher that the back French oak barrel down that removes slag is advanced the cellar ageing, and perfect novel tangerine fruit wine more becomes.
Novel tangerine fruit wine of the present invention makes through following method:
Former juice after the fragmentation of fresh tangerine fruit adds 10% sucrose and mixes coloured glaze bucket fermentation down, brews the former wine of tangerine fruit coloured glaze bucket after removing slag into; Then, in the former wine of tangerine fruit coloured glaze bucket, add 0.1% fresh clean Spica Prunellae and soak, French oak barrel is advanced the cellar ageing under the back of removing slag; Through clarifying treatment, keep carrying out cold steady processing in 6 to 12 days again at-3～-5 ℃, diatomite filtration, canned, more than 5 months, make product of the present invention 8～12 ℃ of bottle storages.Its physical and chemical index is: ethanol concn 12～18V/V, total pol >=40.1g/L, total acidity 5.0～6.0g/L, free SO2 30～40mg/L.
The brew of above-mentioned novel tangerine fruit wine, when original juice fermentation, the light-duty coloured glaze bucket that uses Chinese Chengdu to produce; When ageing, use the medium-sized oak barrel of Dogue de Bordeaux.
The preparation method of said novel tangerine fruit wine comprises following technological process:
1 tangerine fruit glass of wine barrels Preparation: Fresh tangerine fruit → Featured → Save inferior impurities remain excellent → → hot water sterilization 1 to 3 minutes for the original sauce → → crushed by volume plus 10% sucrose mixed → sulfite (SO: dosage 35 ~ 45mg / L) → adding pectinase 10 ~ 30mg / L → Adjust sugar content, acidity ingredients → Add 75 ~ 115mg yeast mixture and mix well → 25 → 28 ℃ temperature control and impregnated filtered under glass barrel fermentation dregs → → grass - milk fermented → → tangerine fruit glaze poured buckets of wine barrels.
2. soak: with the former wine of above-mentioned tangerine fruit coloured glaze bucket add 0.1% fresh through clean, the Spica Prunellae of hot boiling water sterilization after 1 minute soak, soak time is 25 days～35 days, obtains the former wine of tangerine fruit coloured glaze bucket and adds Spica Prunellae and soak former wine;
3. ageing: the former wine of tangerine fruit coloured glaze bucket is added Spica Prunellae soak behind the former wine filter residue down French oak barrel and enter cellar ageing 8 months～2 year; Bottle storage 5 months～1 year.
4. aftertreatment: the former wine of tangerine fruit coloured glaze bucket is added Spica Prunellae soak behind the former wine filter residue down after French oak barrel enters cellar ageing 8 months～2 year; Carry out clarifying treatment → keep carrying out cold steady processing → diatomite filtration → qualified wine → canned bottle in 6 to 12 days at-3～-5 ℃ to store up more than 5 months, make novel tangerine fruit wine of the present invention.
Above-mentioned technological process; Be with the former wine of tangerine fruit coloured glaze bucket; Add 0.1% fresh through clean, the Spica Prunellae of hot boiling water sterilization after 1 minute soaked, to advance cellar ageing temperature be 8～16 ℃ to the Dogue de Bordeaux type oak barrel of packing into behind the filter residue, 8 months ageing time～2 year; The bottle storing temperature is 8～12 ℃, bottle 5 months storage time～1 year.
The former wine of the used tangerine of the present invention fruit coloured glaze bucket, add fresh Spica Prunellae and soak the former wine of tangerine fruit coloured glaze bucket, also can other method obtain.
Product of the present invention belongs to high-grade a kind of novel tangerine fruit wine, is bud green jewel look, has sophisticated tangerine fruital sweet taste and oak barrel fragrance, and inlet is strong fragrant, and harmony is mellow, plentiful; Novel tangerine fruit wine of the present invention, quality and local flavor be higher, have diuresis, the beneficial effect of hypotensive, detoxifcation, anti-ageing good nourishing function.
Preparing method of the present invention, abundant raw material, operation can be carried out mechanize commodity production on a large scale easily; This product has been broken the situation that red grape fruit wine rules all the land, and has increased the new variety of green fruit wine, can further satisfy the needs of the growing material life of the people.
Embodiment
Embodiment one:
Novel tangerine fruit wine preparing method's practical implementation comprises following technological process:
1. the preparation of the former wine of tangerine fruit coloured glaze bucket: fresh tangerine fruit → selected → roguing stayed excellent → removal of impurity → hot boiling water sterilization 2 minutes → be broken for former juice → by volume add sucrose 10% mixings → addings sulfurous acid (the SO:2 add-on is 40mg/L) → adding polygalacturonase 20mg/L → adjustment pol, acidity composition → adding 105mg yeast mixing to mix thoroughly → 26 ℃ of controlled temperature flood and time coloured glaze bucket fermentation → elimination dregs → grass-milk-fermented → bucket → former wine.
2. the former wine of tangerine fruit coloured glaze bucket adds the immersion that Spica Prunellae is soaked former wine: with the former wine of above-mentioned tangerine fruit coloured glaze bucket add 0.1% fresh through clean, the Spica Prunellae of hot boiling water sterilization after 1 minute soak, soak time is 30 days;
3. the former wine of tangerine fruit coloured glaze bucket adds the ageing that Spica Prunellae is soaked former wine: French oak barrel is advanced 1 year 06 month cellar ageing time under behind the immersion filter residue; 9 months storage time of bottle.
4. aftertreatment: clarify after the ageing, keep carrying out cold steady processing → diatomite filtration → qualified wine → canned bottle in 9 days at-4 ℃ and store up more than 5 months, make novel tangerine fruit wine of the present invention.
Above-mentioned technological process is the former wine of tangerine fruit coloured glaze bucket to be added Spica Prunellae soak former wine and pack that to advance cellar ageing temperature be 12 ℃ to Dogue de Bordeaux type oak barrel into; The bottle storing temperature is 10 ℃.
Embodiment two:
A kind of novel tangerine fruit wine: it is by embodiment one described technological process preparation; Different with coloured glaze bucket under the former wine of tangerine fruit coloured glaze bucket add 0.1% fresh through clean, the Spica Prunellae of hot boiling water sterilization after 1 minute soak, filter the back down French oak barrel advance 3 years cellar ageing time; The 1 year storage time of bottle.
Claims (7)
1. novel tangerine fruit wine is characterized in that this novel tangerine fruit wine is made by following method:
(1) the former juice after the fragmentation of fresh tangerine fruit adds 10% sucrose and mixes coloured glaze bucket fermentation down, brews the former wine of tangerine fruit coloured glaze bucket after removing slag into;
(2) the former wine of tangerine fruit coloured glaze bucket is added 0.1% fresh clean Spica Prunellae and soak, French oak barrel is gone into the cellar ageing under the back of removing slag;
(3) through clarification, cold steady, filtration, canned, this novel tangerine fruit wine is processed in the bottle storage.
2. according to the described novel tangerine fruit wine of claim 1, it is characterized in that: the coloured glaze barrel shape is the wine brewing coloured glaze bucket that produce in Chinese Chengdu; France's oak barrel is the wooden barrel that the many types of oak of bohr is processed.
3. method for preparing the said novel tangerine fruit wine of claim 1 comprises it is characterized in that the technological process of pre-treatment, fragmentation, fermentation, decon, immersion, ageing and the aftertreatment of fresh tangerine fruit:
(1) fresh tangerine fruit, selected, broken, coloured glaze bucket fermentation down obtains the former wine of tangerine fruit coloured glaze bucket;
(2) with the former wine of above-mentioned tangerine fruit coloured glaze bucket, adding 0.1% fresh clean Spica Prunellae soak time is 25 days～35 days;
(3) with the above-mentioned former wine of tangerine fruit coloured glaze bucket that adds after 0.1% fresh clean Spica Prunellae is soaked, it is 8 months～2 years that the back French oak barrel down that removes slag is advanced the cellar ageing time; The bottle storage time is 5 months～1 year.
4. according to the described preparation method of claim 3, it is characterized in that: the envrionment temperature of following Chinese Chengdu coloured glaze bucket fermentation is 12～18 ℃.
5. according to the described preparation method of claim 3, it is characterized in that: the temperature that following French oak barrel is advanced the cellar ageing is 8～16 ℃.
6. according to the described preparation method of claim 3, it is characterized in that: following French oak barrel advance the cellar ageing ambient moisture be 80～90%.
7. according to the described preparation method of claim 3, it is characterized in that: the bottle storing temperature is 8～12 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103699673A CN102391934A (en) | 2011-11-21 | 2011-11-21 | Novel tangerine fruit wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011103699673A CN102391934A (en) | 2011-11-21 | 2011-11-21 | Novel tangerine fruit wine and preparation method thereof |
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| CN102391934A true CN102391934A (en) | 2012-03-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011103699673A Pending CN102391934A (en) | 2011-11-21 | 2011-11-21 | Novel tangerine fruit wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921236A (en) * | 2015-02-12 | 2015-09-23 | 南昌大学 | A lactobacillus plantarum ATCC 8014 and Nanfeng tangerine fermented beverage preparation method |
| CN107129893A (en) * | 2017-05-04 | 2017-09-05 | 郝之奎 | A kind of preparation method of tangerine fruit wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1256932A (en) * | 1998-12-14 | 2000-06-21 | 白金龙 | Oral liquid for depressing blood pressure |
| CN1850958A (en) * | 2006-03-02 | 2006-10-25 | 欧声光 | Combined orange wine, and its preparing method |
| CN101204179A (en) * | 2006-12-18 | 2008-06-25 | 天津工业大学 | Antihypertensive beverage and preparation method thereof |
-
2011
- 2011-11-21 CN CN2011103699673A patent/CN102391934A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1256932A (en) * | 1998-12-14 | 2000-06-21 | 白金龙 | Oral liquid for depressing blood pressure |
| CN1850958A (en) * | 2006-03-02 | 2006-10-25 | 欧声光 | Combined orange wine, and its preparing method |
| CN101204179A (en) * | 2006-12-18 | 2008-06-25 | 天津工业大学 | Antihypertensive beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921236A (en) * | 2015-02-12 | 2015-09-23 | 南昌大学 | A lactobacillus plantarum ATCC 8014 and Nanfeng tangerine fermented beverage preparation method |
| CN107129893A (en) * | 2017-05-04 | 2017-09-05 | 郝之奎 | A kind of preparation method of tangerine fruit wine |
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Application publication date: 20120328 |