CN108977315A - A kind of preparation method of persimmon sweet wine - Google Patents

Abstract

The present invention provides a kind of preparation method of persimmon sweet wine, include the following steps: the selection of (1) raw material and processing, (2) persimmon removes the peel crushing and beating, (3) squeezing is handled, (4) it ferments, (5) it clarifies, filter, by freezing processing after (6) ageing.It is an advantage of the invention that the persimmon quality used is good, early period takes away the puckery taste, and process strict temperature control, it carries out at low ambient temperatures, so that obtained persimmon wine is beautiful light golden rod yellow, clear, possess the exemplary fragrance of persimmon fruit, honey is fragrant, and dry fruit is fragrant, the smell of fruits is very sweet, aroma is pure, the sweet harmony of oak flavor, and entrance is mellow mellow and full, sweet tea acid coordinated balance, aftertaste fragrance is persistently.And sugariness is higher, and it is in good taste.

Description

A kind of preparation method of persimmon liqueur

technical field

The invention belongs to the technical field of brewing, and in particular relates to a preparation method of persimmon liqueur.

Background technique

Persimmon is the fruit of persimmon, a deciduous tree plant of Persimmon family. There are many varieties. The main production areas are Hebei, Beijing, Henan, Shandong, Shanxi and other provinces and cities. The famous variety is Dagai persimmon, with an average weight of 224 grams and a maximum of 450 grams. The fruit is flat and round with a constriction in the middle. Gaozhuang persimmon is also a well-known variety, mainly produced in Changping County, Beijing. The fruit is large, 3 to 4 per 500 grams, short cylindrical, with cross-shaped longitudinal grooves on the fruit surface, shallow constriction, and sweet taste. In addition to eating fresh persimmons, they are often dried to make persimmon cakes, also known as persimmon peaches, which can be used as dessert fillings. Persimmon is a fruit that people prefer to eat. It is sweet and delicious, and rich in nutrition. Many people also like to eat frozen persimmons in winter, which has a unique taste. Persimmon has high nutritional value, and its vitamin and sugar content is about 1-2 times higher than that of ordinary fruits. If a person eats one persimmon a day, the vitamin C intake can basically meet half of the daily requirement. Therefore, eating some persimmons is very beneficial to human health.

Persimmon contains a lot of reducing sugar. The main components are glucose, fructose and mannitol. These sugars are decomposed into alcohol and carbon dioxide through alcohol fermentation, which is suitable for wine making. Persimmon wine can make the lungs produce fluid, clear away heat and stop bleeding, astringe the intestines and strengthen the spleen, relieve alcohol and lower blood pressure. But the color of the persimmon wine obtained by most of the current brewing techniques is not clear, and the sweetness is not high.

Contents of the invention

In view of this, the present invention aims to propose a kind of preparation method of persimmon liqueur, can obtain alcohol content 13.0～15.0 (v/v)%, reducing sugar≥80.0g/L, total acidity 6.5-7.5g/L, free Persimmon wine with SO ₂ ≤50mg/L, total SO ₂ ≤150mg/L, and volatile acid ≤1.1g/L.

In order to achieve the above object, the technical solution adopted in the method of the present invention is a method for preparing persimmon liqueur, comprising the steps of:

(1) Raw material selection and treatment, choose large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, and have a sugar content of 16-24%. Inside, store in a sealed room temperature, ventilate for 12-24 hours after removing the astringency, to dry the surface of the persimmon and remove bad gas;

(2) Persimmons are peeled, crushed and beaten, add 70-80mg/L sulfur dioxide to the fruit pulp, mix well, add pectinase 3-5g/100L to the fruit pulp, mix well, enzymolysis reaction at 16-20℃ for 4-6 hours , placed outdoors at -6°C—-9°C in winter, and kept at low temperature for 3-5 days. Before the early process treatment, pay attention to the weather forecast, and choose a time that meets the above weather temperature for process treatment. It is detected that the internal temperature of the pulp reaches -6°C to -9°C, and a stable freeze is formed, and the sugar content of the concentrated liquid is detected to reach 310-360g/L, and the low-temperature freezing is qualified;

(3) Squeeze treatment. Under the external temperature condition of -6°C to -9°C, press and filter with a filter cloth of 100-150 mesh to filter out concentrated juice with a sugar content of 310-360g/L and a juice yield 6-10%; 6-10% means that the weight of the juice is 6-10% of the weight of the persimmon paddle;

(4) Fermentation, press-filtered concentrated juice, after natural clarification at 0°C-4°C for 2-4 hours, the clear liquid is centrifuged to separate the clear juice and pulp precipitation, and the clear juice requires 3-5% muddy juice ; Use tartaric acid to adjust the acidity to 7.5-7.8g/L, add 20g/100L active dry yeast, and ferment at 12-14°C under temperature control; ferment for 40-50 days, when the alcohol content reaches 13-15% (v/v) , stop the fermentation, adjust the free SO2 to 40-50mg/L, and lower the temperature below 5°C at the same time, at this time, the sugar content is above 80g/L to obtain persimmon wine; the clear juice with 3-5% muddy juice is in the fruit juice When clarifying and separating the clear juice, it is impossible to clarify it too well. After removing the lees, there is always some muddyness at the bottom, and the muddy juice accounts for about 3-5% of the total volume.

(5) Clarification and filtration, the temperature of the persimmon wine after fermentation is controlled at 0-5°C, let stand for 10-15 days, separate the supernatant, clarify and filter with bentonite 0.6-0.8g/L, and then enter the new Oak barrel aging, the aging storage temperature is controlled at 6-10°C, aging for 4-6 months; the wine obtained by using new oak barrels has a better taste;

(6) After aging, undergo freezing treatment, sterilizing filtration, aseptic filling, and bottle storage at 12-15°C for 3-6 months to obtain the finished high-grade persimmon liqueur.

Preferably, after using the ethephon aqueous solution for 4-6 days, the persimmons will lose their astringency and become soft, and naturally lose their astringency for 14-20 days and become soft.

Preferably, the pectinase added in step (2) is fresh white wine pectinase.

Preferably, the active dry yeast added in step (4) is fresh white wine yeast.

The large persimmons produced in Tianjin, Beijing and Hebei have a higher sugar content and taste better when made into persimmon wine. However, if the processing technology is not proper, it is easy to be infected with bacteria and difficult to preserve. The processing method of the present invention solves this problem. Process characteristics of the present invention:

1. After enzymatic hydrolysis, freeze before pressing to make the internal temperature of the pulp reach -6°C to -9°C, and form a stable freeze. At this time, the sugar content of the concentrated liquid reaches 310-360g/L;

2. Squeeze treatment, carried out at an external temperature of -6°C to -9°C, to ensure that the sugar content of the pulp remains at 310-360g/L;

3. Use clear juice for fermentation to ensure that it is not easy to oxidize and not be infected by miscellaneous bacteria during the fermentation process, and the aroma of the wine after fermentation is good. It is required to have 3-5% muddy juice in the clear juice to ensure that the fermentation will not be too slow, the fermentation will be difficult or the fermentation will not be terminated normally.

4. Temperature-controlled fermentation at 12-14°C ensures that the persimmon juice will not be oxidized during the fermentation process, and the volatile acid will not increase during the fermentation process, and the aroma of the wine after fermentation is good.

5. After the fermentation, the temperature is lowered to below 5°C so that the sugar content is above 80g/L, and the content of miscellaneous bacteria is controlled to ensure that the final persimmon wine has a high sugar content and will not be fermented again, and will not be infected by miscellaneous bacteria.

6. Use new oak barrels for aging, and the aging storage temperature is controlled at 6-10°C to ensure that the persimmon liqueur matures slowly in oak barrels at low temperature and will not ferment and oxidize again.

The invention has the advantages that the quality of the persimmons used is good, the astringency is removed in the early stage, and the temperature is strictly controlled in the processing process, and the process is carried out in a low temperature environment, so that the obtained persimmon wine is beautiful light golden yellow, clear and transparent, and has the typical aroma of persimmon fruit , honey aroma, dried fruit aroma, rich fruit aroma, pure wine aroma, sweet and harmonious oak aroma, mellow and round entrance, harmonious balance of sweet and sour, long-lasting aromatic aftertaste. And the sweetness is high, the taste is good.

Detailed ways

The pectinase and active dry yeast used in the following examples are all products of French Laverde company, and the models are: fresh white wine pectinase: CL, HC, etc.; fresh white wine yeast: VL1, QA23, etc.;

Example 1

Making a kind of persimmon liqueur comprises the steps:

(1) Raw material selection and processing, select large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, with a sugar content of 16-24%, and naturally deastringent for 14 days, deastringent and softened, and ventilated for 12 days after deastringency Hours, make the surface of persimmon dry, get rid of bad gas;

(2) Persimmons were peeled, crushed and beaten, and 70mg/L sulfur dioxide was added to the pulp, mixed evenly, and fresh white wine pectinase CL 3g/100L was added to the pulp, mixed evenly, enzymolysis reaction at 16-20°C for 4 hours, Place it outdoors at -6°C--9°C in winter, and keep it at a low temperature for 3 days. Before the preliminary process, pay attention to the weather forecast and choose a time that meets the above weather temperature for process treatment. It is detected that the internal temperature of the pulp reaches -6°C to -9°C, and a stable freeze is formed, and the sugar content of the concentrated liquid is detected to reach 310g/L, and the low-temperature freezing is qualified;

(3) Squeeze treatment, under the external temperature condition of -6°C to -9°C, carry out the press treatment, use a 100-mesh filter cloth to perform press filtration, and press filter to obtain concentrated juice with a sugar content of 310g/L and a juice yield of 10%;

(4) Fermentation, press-filtered thick juice, after 2 hours of natural clarification at a low temperature of 0°C-4°C, the clear liquid is centrifuged to separate the clear juice and pulp precipitation, and the clear juice is required to contain 3% muddy juice; use tartaric acid to adjust When the acidity reaches 7.5g/L, add 20g/100L fresh white wine yeast VL1, and ferment at 12-14°C under temperature control; ferment for 40 days, when the alcohol content reaches 13% (v/v), stop the fermentation and adjust the free SO ₂ to 40mg/L, and at the same time lower the temperature to below 5°C, at this time, the sugar content is 85g/L, and persimmon wine is obtained;

(5) clarification and filtration, the temperature of the persimmon wine after fermentation is controlled at 0-5°C, let stand for 10 days, separate the supernatant, clarify and filter with bentonite 0.6g/L, and then enter new oak barrels for aging, The aging storage temperature is controlled at 6-10°C, and the aging time is 4 months;

(6) After aging, undergo freezing treatment, sterilize and filter, aseptically fill, and store in bottles at 12-15°C for 3 months to obtain the finished high-grade persimmon liqueur.

Finally obtain the persimmon wine with alcohol content 13.0(v/v)%, reducing sugar 85.0g/L, total acidity 6.7g/L, free SO ₂ 40mg/L, total SO ₂ 90mg/L, volatile acid 0.6g/L.

Example 2

A kind of persimmon liqueur is prepared, comprising the steps of:

(1) Raw material selection and processing, choose large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, with a sugar content of 16-24%, spray the inside of the persimmons with 300ppm ethephon solution, seal them for storage at room temperature, and use ethylene After 5 days with diuretic solution, the persimmons will lose their astringency and become soft. After deastringency, they will be ventilated for 18 hours to dry the surface of the persimmons and remove bad gases;

(2) Persimmons are peeled, crushed and beaten, add 75mg/L sulfur dioxide to the pulp, mix well, add fresh white wine pectinase HC4g/100L into the pulp, mix well, enzymolysis reaction at 16-20°C for 5 hours, set aside In the winter at -6°C--9°C outdoors, keep it at a low temperature for 4 days. Before the early process treatment, pay attention to the weather forecast and choose a time that meets the above weather temperature for process treatment. It is detected that the internal temperature of the pulp reaches -6°C to -9°C, and a stable freeze is formed, and the sugar content of the concentrated liquid reaches 330g/L, which is qualified for low temperature freezing;

(3) Squeeze treatment, under the external temperature condition of -6°C to -9°C, carry out pressing treatment, use 120 mesh filter cloth to press filter, press filter to get concentrated juice, sugar content 330g/L, juice yield 8%;

(4) Fermentation, press-filtered concentrated juice, after 3 hours of natural clarification at a low temperature of 0°C-4°C, the clear liquid is centrifuged to separate the clear juice and pulp precipitation, and the clear juice is required to contain 4% muddy juice; use tartaric acid to adjust When the acidity reaches 7.6g/L, add 20g/100L fresh white wine yeast QA23, and ferment at 12-14°C under temperature control; ferment for 45 days, when the alcohol content reaches 14% (v/v), stop the fermentation and adjust the free SO ₂ to 45mg/L, while lowering the temperature below 5°C, at this time, the sugar content is 90g/L, and persimmon wine is obtained;

(5) clarification and filtration, the temperature of the persimmon wine after fermentation is controlled at 0-5°C, let stand for 12 days, separate the supernatant, clarify and filter with bentonite 0.7g/L, and then put it into new oak barrels for aging, The aging storage temperature is controlled at 6-10°C, and the aging time is 5 months;

(6) After aging, undergo freezing treatment, sterilize and filter, aseptically fill, and store in bottles at 12-15°C for 5 months to obtain the finished high-grade persimmon liqueur.

Finally obtain the persimmon wine with alcohol content 14 (v/v)%, reducing sugar 90.0g/L, total acidity 7.0g/L, free SO ₂ 35mg/L, total SO ₂ 85mg/L, volatile acid 0.7g/L.

Example 3

A kind of persimmon liqueur is prepared, comprising the steps of:

(1) Raw material selection and processing, choose large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, and have a sugar content of 16-24%. After 6 days with diuretic solution, the persimmons will lose their astringency and become soft. After deastringency, they will be ventilated for 24 hours to dry the surface of the persimmons and remove bad gases;

(2) Persimmons are peeled, crushed and beaten, add 80mg/L sulfur dioxide to the pulp, mix well, add fresh white wine pectinase HC5g/100L into the pulp, mix well, enzymolysis reaction at 16-20°C for 6 hours, set aside In the winter at -6°C--9°C outdoors, keep it at a low temperature for 5 days. Before the early process treatment, pay attention to the weather forecast and choose a time that meets the above weather temperature for process treatment. It is detected that the internal temperature of the pulp reaches -6°C to -9°C, and a stable freeze is formed, and the sugar content of the concentrated liquid reaches 360g/L, which is qualified for low temperature freezing;

(3) Squeeze treatment, under the external temperature condition of -6°C to -9°C, carry out pressing treatment, use 150 mesh filter cloth to press filter, press filter to get thick juice, sugar content 360g/L, juice yield 6%;

(4) Fermentation, press-filtered concentrated juice, after 4 hours of natural clarification at a low temperature of 0°C-4°C, the clear liquid is centrifuged to separate the clear juice and pulp precipitation, and the clear juice is required to contain 5% muddy juice; use tartaric acid to adjust When the acidity reaches 7.8g/L, add 20g/100L fresh white wine yeast QA23, and ferment at 12-14°C under temperature control; ferment for 50 days, when the alcohol content reaches 15% (v/v), stop the fermentation and adjust the free SO ₂ to 50mg/L, while lowering the temperature to below 5°C, at this time, the sugar content is 105g/L, and persimmon wine is obtained;

(5) clarification and filtration, the temperature of the persimmon wine after fermentation is controlled at 0-5°C, let stand for 15 days, separate the supernatant, clarify and filter with bentonite 0.8g/L, and then put it into new oak barrels for aging, The aging storage temperature is controlled at 6-10°C, and the aging time is 6 months;

(6) After aging, undergo freezing treatment, sterilize and filter, aseptically fill, and bottle store at 12-15°C for 6 months to obtain the finished high-grade persimmon liqueur.

Finally obtain the persimmon wine with alcohol content 15.0(v/v)%, reducing sugar 105.0g/L, total acidity 7.5g/L, free SO ₂ 40mg/L, total SO ₂ 95mg/L, volatile acid 0.6g/L.

Example 4

(1) Raw material selection and processing, choose the Beijing-Tianjin-Hebei region, natural ripe, disease-free and rotten fruit, 4,000 kg of large persimmons with a sugar content of 180g/L, spray the inside of the persimmons with 500ppm ethephon solution, seal and store at room temperature, use ethephon After 6 days of aqueous solution, the astringent persimmons will become soft. After deastringent treatment, ventilate for 24 hours to dry the surface of the persimmons and remove bad gases;

(2) Persimmons are peeled, crushed and beaten, add 80mg/L sulfur dioxide to the pulp, mix well, add fresh white wine pectinase HC5g/100L into the pulp, mix well, enzymolysis reaction at 16-20°C for 6 hours, set aside In the winter at -6°C--9°C outdoors, keep it at a low temperature for 4 days. Before the early process treatment, pay attention to the weather forecast and choose a time that meets the above weather temperature for process treatment. It is detected that the internal temperature of the pulp reaches -6°C to -9°C, and a stable freeze is formed, and the sugar content of the concentrated liquid is detected to reach 335g/L, and the low-temperature freezing is qualified;

(3) Squeeze treatment, under the external temperature condition of -6°C to -9°C, press and filter with 130-mesh filter cloth, press filter to get thick juice, the sugar content is 335g/L, and the juice yield is 7.5%;

(4) Fermentation, press-filtered concentrated juice, after 4 hours of natural clarification at a low temperature of 0°C-4°C, the clear liquid is centrifuged to separate the clear juice and pulp precipitation, and the clear juice is required to contain 5% muddy juice; use tartaric acid to adjust When the acidity reaches 7.8g/L, add 20g/100L fresh white wine yeast QA23, and ferment at 12-14°C under temperature control; ferment for 50 days, when the alcohol content reaches 14% (v/v), stop the fermentation and adjust the free SO ₂ to 50mg/L, while lowering the temperature below 5°C, at this time, the sugar content is 100g/L, and persimmon wine is obtained;

(5) clarification and filtration, the temperature of the persimmon wine after fermentation is controlled at 0-5°C, let stand for 15 days, separate the supernatant, clarify and filter with bentonite 0.8g/L, and then put it into new oak barrels for aging, The aging storage temperature is controlled at 6-10°C, and the aging time is 6 months;

(6) After aging, undergo freezing treatment, sterilizing filtration, aseptic filling, and bottle storage at 12-15°C for 6 months to obtain 275 liters of finished high-grade persimmon liqueur, which are packed into 375mL bottles, and 730 bottles of wine can be obtained.

Alcohol 13.8 (v/v)%, reducing sugar 97.0g/L, total acidity 6.9g/L, free SO ₂ 36mg/L, total SO ₂ 85mg/L, volatile acid 0.6g/L.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the scope of the present invention. within the scope of protection.

Claims (5)

1. a preparation method for persimmon liqueur, is characterized in that, comprises the steps: (1) Raw material selection and treatment, choose large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, and have a sugar content of 16-24%. Inside, store in a sealed room temperature, ventilate for 12-24 hours after removing the astringency, to dry the surface of the persimmon and remove bad gas; (2) Persimmons are peeled, crushed and beaten, add 70-80mg/L sulfur dioxide to the fruit pulp, mix well, add pectinase 3-5g/100L to the fruit pulp, mix well, enzymolysis reaction at 16-20℃ for 4-6 hours , placed outside in winter at -6°C—-9°C, kept at low temperature for 3-5 days, the internal temperature of the fruit pulp was detected to reach -6°C to -9°C, and a stable freeze was formed, and the sugar content of the concentrated liquid was detected to reach 310-360g /L, qualified for low temperature freezing; (3) Squeeze treatment. Under the external temperature condition of -6°C to -9°C, press and filter with a filter cloth of 100-150 mesh to filter out concentrated juice with a sugar content of 310-360g/L and a juice yield 6-10%; (4) Fermentation, press-filtered concentrated juice, after natural clarification at 0°C-4°C for 2-4 hours, the clear liquid is centrifuged to separate the clear juice and pulp precipitation, and the clear juice requires 3-5% muddy juice ; Use tartaric acid to adjust the acidity to 7.5-7.8g/L, add 20g/100L active dry yeast, and ferment at 12-14°C under temperature control; ferment for 40-50 days, when the alcohol content reaches 13-15% (v/v) , stop the fermentation, adjust the free SO2 to _40-50mg /L, and at the same time lower the temperature to below 5°C, at this time, the sugar content is above 80g/L, and obtain persimmon wine; (5) Clarification and filtration, the temperature of the persimmon wine after fermentation is controlled at 0-5°C, let stand for 10-15 days, separate the supernatant, clarify and filter with bentonite 0.6-0.8g/L, and then enter the new Aged in oak barrels, the aging storage temperature is controlled at 6-10°C, and aged for 4-6 months; (6) After aging, undergo freezing treatment, sterilizing filtration, aseptic filling, and bottle storage at 12-15°C for 3-6 months to obtain the finished high-grade persimmon liqueur. 2. the preparation method of a kind of persimmon liqueur described in claim 1 is characterized in that, after using the ethephon aqueous solution for 4-6 days, the persimmons will lose their astringency and soften, and naturally lose their astringency for 14-20 days and become soft. 3. the preparation method of a kind of persimmon liqueur described in claim 1 is characterized in that, the pectinase that step (2) adds is fresh type white wine pectinase. 4. the preparation method of a kind of persimmon liqueur according to claim 1 is characterized in that the active dry yeast added in step (4) is fresh white wine yeast. 5. The preparation method of a kind of persimmon liqueur according to claim 1 or 4, characterized in that the obtained persimmon liqueur has an alcohol content of 13.0 to 15.0% (v/v), reducing sugar ≥ 80.0g/L, Total acidity 6.5-7.5g/L, free SO ₂ ≤50mg/L, total SO ₂ ≤150mg/L, volatile acid ≤1.1g/L.