CN1316502A - Dry ice pomegranate wine and its preparing process - Google Patents
Dry ice pomegranate wine and its preparing process Download PDFInfo
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- CN1316502A CN1316502A CN 01109503 CN01109503A CN1316502A CN 1316502 A CN1316502 A CN 1316502A CN 01109503 CN01109503 CN 01109503 CN 01109503 A CN01109503 A CN 01109503A CN 1316502 A CN1316502 A CN 1316502A
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- pomegranate
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Abstract
A dry pomergranate ice wine is prepared from pomegranate juice (50-100), active dry yeast (0.01-1), purified water (0-50) and cane sugar (0-5) through fermentation, adding colloid, concentrating for crystallizing and filtering. Its advantages include refreshing cool, high purity, high alcohol content, agreeable taste and long storage period.
Description
The present invention relates to a kind of dry ice pomegranate wine and preparation method thereof.
Fruit wine is one of three big serial wine of the normal drink of people.The raw material that they adopt mostly is a fruits food, as grape, apple, pears, jujube or the like.Since the fruit raw material difference that adopts, the fruit wine nutrition difference that it is made, and mouthfeel is also variant.In order to enrich people's life, increase the kind of fruit wine, also the someone adopts pomegranate to do the raw material wine brewing.But its taste bad will, impurity are more, and the quality guaranteed period is short, and the number of degrees of natural wine generally can only reach 8 degree, improve the number of degrees, have only sugaring or add alcohol, and this is that drinking person institute is not acceptant.
The objective of the invention is in order to improve the shortcoming of prior art, and provide a kind of wine pure dense, the number of degrees are high, taste is positive dry ice pomegranate wine.
Another object of the present invention is to provide a kind of preparation method of above-mentioned dry ice pomegranate wine.
For achieving the above object, dry ice pomegranate wine of the present invention adopts following component preparation (consumption is a weight part):
Sucus Granati 50-100 active dry yeast 0.01-0.5
Pure water 0-50 sucrose 0-5
The preparation method who above-mentioned each component is made dry ice pomegranate wine of the present invention is:
1, with pomegranate peeling, pull an oar, squeeze the juice, go seed, obtain fresh pomegranate juice;
2, fresh Sucus Granati, pure water, sucrose are mixed in proportion after, add the good active dry yeast of activation in proportion, carry out primary fermentation, leavening temperature 20-25 ℃; Fermentation time 7-10 days; Finish mash index total acid≤6.5 gram/every liter of primary fermentation; Total reducing sugar≤5 grams/every liter; 8 ° of alcoholic strengths-9 ° (volume ratio);
3, with primary fermentation mash tank switching to the secondary fermentation jar, 15 ℃-18 ℃ of secondary fermentation temperature; The secondary fermentation time is half a year-1 year; The secondary fermentation same primary fermentation of the every index of its mash that finishes;
4, after secondary fermentation finishes, adopt traditional tannin gelatin method to play glue to handle, then carry out the first time and filter, draw tender wine with diatomite;
5, tender wine is pumped into the ice crystal machine and concentrate ice crystalization, crystallization forms the back and carries out freezing and filtering with the plate and frame filter, and filter back alcoholic strength reaches 11 ° ± 1 ° (volume ratio);
6, the tender wine after the ice crystalization is carried out once more freezing, freezing temp is 0--5 ℃, carries out freezing and filtering after 5-10 days and gets pure mellow wine, and the aperture of filtering membrane is the 0.2-0.4 micron.
7, pure mellow wine is carried out the sterile filtration can.
Salubrious, pure dense, the wine number of degrees height of the dry ice pomegranate wine that this preparation method produces, features good taste, long quality-guarantee period.
The invention will be further described to quote embodiment below.
Embodiment 1
Dry ice pomegranate wine adopts following component preparation (consumption is parts by weight).
Sucus Granati 100 active dry yeasts 0.1
The preparation method who above-mentioned each component is made dry ice pomegranate wine of the present invention is:
1, with pomegranate peeling, pull an oar, squeeze the juice, go seed, obtain fresh pomegranate juice;
2, fresh Sucus Granati is added the good active dry yeast of activation in proportion, carry out primary fermentation, 22 ℃ of leavening temperatures; Fermentation time 7 days; Primary fermentation finish mash index total acid be 6.5 the gram/every liter; Total reducing sugar 5 grams/every liter; 8.7 ° of alcoholic strengths (volume ratio);
3, with primary fermentation mash tank switching to the secondary fermentation jar, 15 ℃ of secondary fermentation temperature; The secondary fermentation time is 12 months; The secondary fermentation same primary fermentation of the every index of its mash that finishes;
4, after secondary fermentation finishes, adopt traditional tannin gelatin method to play glue to handle, then carry out the first time and filter, draw tender wine with diatomite;
5, tender wine is pumped into the ice crystal machine and concentrate ice crystalization, crystallization forms the back and carries out freezing and filtering with the plate and frame filter, and filter back alcoholic strength reaches 11 ° (volume ratios);
6, the tender wine after the ice crystalization is carried out once more freezing, freezing temp is-4 ℃, carries out freezing and filtering after 7 days and gets pure mellow wine, and the aperture of filtering membrane is 0.3 micron.
7, pure mellow wine is carried out the sterile filtration can.
Embodiment 2
Dry ice pomegranate wine adopts following component preparation (consumption is parts by weight).
Sucus Granati 50 active dry yeasts 0.01
Pure water 50 sucrose 5
The preparation method who above-mentioned each component is made dry ice pomegranate wine of the present invention is:
1, with pomegranate peeling, pull an oar, squeeze the juice, go seed, obtain fresh pomegranate juice;
2, fresh Sucus Granati, pure water, sucrose are mixed in proportion after, add the good active dry yeast of activation in proportion, carry out primary fermentation, 20 ℃ of leavening temperatures; Fermentation time 8 days; Primary fermentation finish mash index total acid be 5.5 the gram/every liter; Total reducing sugar be 2.0 the gram/every liter; 9 ° of alcoholic strengths (volume ratio);
3, with primary fermentation mash tank switching to the secondary fermentation jar, 18 ℃ of secondary fermentation temperature; The secondary fermentation time is 6 months; The secondary fermentation same primary fermentation of the every index of its mash that finishes;
4, after secondary fermentation finishes, adopt traditional tannin gelatin method to play glue to handle, then carry out the first time and filter, draw tender wine with diatomite;
5, tender wine is pumped into the ice crystal machine and concentrate ice crystalization, crystallization forms the back and carries out freezing and filtering with the plate and frame filter, and filter back alcoholic strength reaches 10 ° (volume ratios);
6, the tender wine after the ice crystalization is carried out once more freezing, freezing temp is-2 ℃, carries out freezing and filtering after 5 days and gets pure mellow wine, and the aperture of filtering membrane is 0.2 micron.
7, pure mellow wine is carried out the sterile filtration can.
Embodiment 3
Dry ice pomegranate wine adopts following component preparation (consumption is parts by weight).
Sucus Granati 75 active dry yeasts 0.5
Pure water 25
The preparation method who above-mentioned each component is made dry ice pomegranate wine of the present invention is:
1, with pomegranate peeling, pull an oar, squeeze the juice, go seed, obtain fresh pomegranate juice;
2, fresh Sucus Granati, pure water, mix in proportion after, add the good active dry yeast of activation in proportion, carry out primary fermentation, 23 ℃ of leavening temperatures; Fermentation time 9 days; Primary fermentation finish mash index total acid be 6.0 the gram/every liter; Total reducing sugar be 2.5 the gram/every liter; 8.0 ° of alcoholic strengths (volume ratio);
3, with primary fermentation mash tank switching to the secondary fermentation jar, 16 ℃ of secondary fermentation temperature; The secondary fermentation time is 10 months; The secondary fermentation same primary fermentation of the every index of its mash that finishes;
4, after secondary fermentation finishes, adopt traditional tannin gelatin method to play glue to handle, then carry out the first time and filter, draw tender wine with diatomite;
5, tender wine is pumped into the ice crystal machine and concentrate ice crystalization, crystallization forms the back and carries out freezing and filtering with the plate and frame filter, and filter back alcoholic strength reaches 10.8 ° (volume ratios);
6, the tender wine after the ice crystalization is carried out once more freezing, freezing temp is 0 ℃, carries out freezing and filtering after 10 days and gets pure mellow wine, and the aperture of filtering membrane is 0.4 micron.
7, pure mellow wine is carried out the sterile filtration can.
Embodiment 4
Dry ice pomegranate wine adopts following component preparation (consumption is parts by weight).
Sucus Granati 90 pure water 10
Active dry yeast 0.1
The preparation method who above-mentioned each component is made dry ice pomegranate wine of the present invention is:
1, with pomegranate peeling, pull an oar, squeeze the juice, go seed, obtain fresh pomegranate juice;
2, fresh Sucus Granati, sucrose are mixed in proportion after, add the good active dry yeast of activation in proportion, carry out primary fermentation, 25 ℃ of leavening temperatures; Fermentation time 10 days; Primary fermentation finish mash index total acid this 5.5 the gram/every liter; Total reducing sugar be 3.8 the gram/every liter; 8.5 ° of alcoholic strengths (volume ratio);
3, with primary fermentation mash tank switching to the secondary fermentation jar, 17 ℃ of secondary fermentation temperature; The secondary fermentation time is 8 months; The secondary fermentation same primary fermentation of the every index of its mash that finishes;
4, after secondary fermentation finishes, adopt traditional tannin gelatin method to play glue to handle, then carry out the first time and filter, draw tender wine with diatomite;
5, tender wine is pumped into the ice crystal machine and concentrate ice crystalization, crystallization forms the back and carries out freezing and filtering with the plate and frame filter, and filter back alcoholic strength reaches 12 ° (volume ratios);
6, the tender wine after the ice crystalization is carried out once more freezing, freezing temp is-5 ℃, carries out freezing and filtering after 6 days and gets pure mellow wine, and the aperture of filtering membrane is 0.3 micron.
7, pure mellow wine is carried out the sterile filtration can.
Claims (2)
1, a kind of dry ice pomegranate wine is characterized in that: it makes (consumption is a weight part) by following composition
Sucus Granati 50-100 active dry yeast 0.01-0.5
Pure water 0-50 sucrose 0-5
2, a kind of preparation method of dry ice pomegranate wine is characterized in that: in turn include the following steps:
(1) with pomegranate peeling, pull an oar, squeeze the juice, go seed, obtain fresh pomegranate juice;
(2) fresh Sucus Granati, pure water, sucrose are mixed in proportion after, add the good active dry yeast of activation in proportion, carry out primary fermentation, leavening temperature 20-25 ℃; Fermentation time 7-10 days; Finish mash index total acid≤6.5 gram/every liter of primary fermentation; Total reducing sugar≤5 grams/every liter; 8 ° of alcoholic strengths-9 ° (volume ratio);
(3) with primary fermentation mash tank switching to the secondary fermentation jar, 15 ℃-18 ℃ of secondary fermentation temperature; The secondary fermentation time is half a year-1 year; The secondary fermentation same primary fermentation of the every index of its mash that finishes;
(4) after secondary fermentation finishes, adopt traditional tannin gelatin method to play glue to handle, then carry out the first time and filter, draw tender wine with diatomite;
(5) tender wine is pumped into the ice crystal machine and concentrate ice crystalization, crystallization forms the back and carries out freezing and filtering with the plate and frame filter, and filter back alcoholic strength reaches 11 ° ± 1 ° (volume ratio);
(6) the tender wine after the ice crystalization is carried out once more freezing, freezing temp is 0--5 ℃, carries out freezing and filtering after 5-10 days and gets pure mellow wine, and the aperture of filtering membrane is the 0.2-0.4 micron.
(7) pure mellow wine is carried out the sterile filtration can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01109503 CN1316502A (en) | 2001-03-28 | 2001-03-28 | Dry ice pomegranate wine and its preparing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01109503 CN1316502A (en) | 2001-03-28 | 2001-03-28 | Dry ice pomegranate wine and its preparing process |
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| CN1316502A true CN1316502A (en) | 2001-10-10 |
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| CN 01109503 Pending CN1316502A (en) | 2001-03-28 | 2001-03-28 | Dry ice pomegranate wine and its preparing process |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1332016C (en) * | 2006-03-02 | 2007-08-15 | 陕西省科学院酶工程研究所 | Dried granada brewing process |
| CN100357420C (en) * | 2005-07-04 | 2007-12-26 | 西安丹若尔石榴酒业有限责任公司 | Preparation method of series pomegranate wine |
| CN102102076A (en) * | 2010-12-30 | 2011-06-22 | 山东轻工业学院 | Brewing technology of pomegranate ice wine |
| CN102690745A (en) * | 2012-06-25 | 2012-09-26 | 苏州百趣食品有限公司 | Method for producing fruit wine by utilizing pomegranate juice fermentation |
| CN106544224A (en) * | 2016-12-01 | 2017-03-29 | 山东省科学院生物研究所 | A kind of preparation method of feature ice pomegranate wine |
-
2001
- 2001-03-28 CN CN 01109503 patent/CN1316502A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100357420C (en) * | 2005-07-04 | 2007-12-26 | 西安丹若尔石榴酒业有限责任公司 | Preparation method of series pomegranate wine |
| CN1332016C (en) * | 2006-03-02 | 2007-08-15 | 陕西省科学院酶工程研究所 | Dried granada brewing process |
| CN102102076A (en) * | 2010-12-30 | 2011-06-22 | 山东轻工业学院 | Brewing technology of pomegranate ice wine |
| CN102690745A (en) * | 2012-06-25 | 2012-09-26 | 苏州百趣食品有限公司 | Method for producing fruit wine by utilizing pomegranate juice fermentation |
| CN106544224A (en) * | 2016-12-01 | 2017-03-29 | 山东省科学院生物研究所 | A kind of preparation method of feature ice pomegranate wine |
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