CN1958769A - Preparation method of fermented peach wine - Google Patents
Preparation method of fermented peach wine Download PDFInfo
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- CN1958769A CN1958769A CN 200610016123 CN200610016123A CN1958769A CN 1958769 A CN1958769 A CN 1958769A CN 200610016123 CN200610016123 CN 200610016123 CN 200610016123 A CN200610016123 A CN 200610016123A CN 1958769 A CN1958769 A CN 1958769A
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 3
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 229920001661 Chitosan Polymers 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 7
- 229910000278 bentonite Inorganic materials 0.000 claims abstract description 7
- 239000000440 bentonite Substances 0.000 claims abstract description 7
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000003292 glue Substances 0.000 claims abstract description 6
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract 6
- 239000000463 material Substances 0.000 claims abstract 2
- 235000013532 brandy Nutrition 0.000 claims description 15
- 238000005352 clarification Methods 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 5
- 244000214240 Galinsoga parviflora Species 0.000 claims description 4
- 235000018914 Galinsoga parviflora Nutrition 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
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- 238000001739 density measurement Methods 0.000 claims description 2
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000005374 membrane filtration Methods 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 14
- 239000002994 raw material Substances 0.000 abstract description 6
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- 238000004519 manufacturing process Methods 0.000 abstract description 4
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- 238000012360 testing method Methods 0.000 abstract description 4
- 238000011049 filling Methods 0.000 abstract description 3
- 244000018633 Prunus armeniaca Species 0.000 abstract description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 241000208818 Helianthus Species 0.000 abstract 1
- 235000003222 Helianthus annuus Nutrition 0.000 abstract 1
- 239000000084 colloidal system Substances 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 7
- 238000010009 beating Methods 0.000 description 4
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- 230000001476 alcoholic effect Effects 0.000 description 2
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- 235000020679 tap water Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
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Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a process for preparing 100 percent original juice fermented wine by using peaches. The preparation method comprises the following steps: selecting materials, cleaning, selecting, cleaning for the second time, crushing, stoning for the second time, enzymolysis, clarifying, component adjusting, fermenting, pouring wine, aging, adding glue, filtering, blending wine, freezing, filtering, testing stability, sterilizing, filtering, filling, obtaining finished products, and storing in bottles. The juice yield of the raw materials is effectively improved by adopting a secondary enucleation technology and an enzymolysis process; the pectase for the sunflowers is used for decomposing the fruit pulp by compounding the pectase with the LallzymeC pectase, so that the effects of quick decomposition of pectin and flavor improvement of fruit juice are achieved; the apricot wine is clarified by bentonite and chitosan, and the colloid stability of the peach wine is improved.
Description
One, technical field
What the present invention relates to is the technology, the particularly Technology of peach fermented wine of making fermented wine of fruit, belongs to the wine product field.
Two, background technology
Peach belongs to stone fruit, in China plantation is widely arranged.Be characterized in the not anti-storage of the utmost point, it is more to eat sale raw, and converted products mainly contains inspissated juice and can, and other converted productss are less.Peach wine is the deep processed product that utilizes modern biotechnology to make, and higher added value is arranged.The peach brandy that utilizes present technique to produce is a full juice fermented wine, and the technological difficulties that overcome mainly contain: 1, pulp is difficult for purifying on the fruit stone.2, the colloidal stability of peach wine is relatively poor.3, bottled wine is prone to secondary sedimentation.
Three, summary of the invention
The present invention has solved existing technical barrier by a large amount of production tests, and a kind of Technology of sophisticated making fermentative peach wine is provided.This product has kept the nutritive ingredient in the fruit greatly, and typicalness is outstanding, does not have the essence, pigment, the preservative-free that add, is a kind of food of safety and Health.
The production technique of fermentative peach wine is characterised in that may further comprise the steps:
1, raw material: require fully matured, give off a strong fragrance, do not have and to go mouldy, not have and rot, do not have insect pest, do not have living Chinese olive.
2, clean: wash with tap water.
3, select: reject Chinese olive, decayed fruit.
4, secondary cleaning: raw material is carried out secondary cleaning with deionized sterilized water.
5, fragmentation:, fruit stone can not be smashed the apricot fragmentation with crusher.
6, making beating: broken pulp enters hollander, and pulp enters fermentor tank, and the skin slag connects fruit stone to be removed together, and the fruit stone of this moment has pulp.
7, secondary takes off nuclear: the fruit stone of the band pulp of deviating from from one hollander enters two human hollanders and pulp on the fruit stone all can be purified.Pulp breaks into pulp, and fruit stone is discharged from slag-drip opening.
8, enzymolysis: with " Flower of Smallflower Galinsoga " board pectinase for peach and the composite use simultaneously of LallzymeC polygalacturonase, decompose pulp, addition is respectively 150g/ ton and 10g/ ton, 15 ℃ of hydrolysis temperatures, 24 hours time.
8, clarification: the clarification that becomes of the pulp behind the enzymolysis, ferment with clear juice.
9, composition adjustment: carry out the adjustment of pol according to the wine degree that requires after the fermentation ends, rationale: 18g/100ml sugar produces 1% (V/V) alcoholic strength.Carry out acidity with citric acid and be adjusted to 5.5g/L.
10 yeast add: with peace chess yeast fermentation peach brandy, addition is a 120g/ ton fruit juice.
11 fermentations: 18～20 ℃ of leavening temperatures of control, carry out density measurement every day between yeast phase.
12 pourings: when density less than 1.000 the time, fermentation finishes substantially, adds H
2SO
3Free SO to the wine
250ppm after 2～3 days, at the bottom of the wine underfooting is sink to jar, stores former wine to another jar.
13 store: during this period, former wine is by the turbid clarification gradually that becomes, and the wine pin continues to sink, and carries out a pouring after 15 days again.
14 ageing: the temperature requirement during the ageing remains on below 20 ℃, free SO
2Remain on 50ppm.5 months ageing time.
15 times glue: clarify former wine with bentonite in conjunction with chitosan, make former wine reach the stable purpose of clarification.The bentonite addition is the 800g/ ton, and the chitosan addition is the 100g/ ton.
16 filter: following glue is about 7 days, and it is as clear as crystal gradually that the wine body becomes, and is filtered in another jar with diatomite filter.
17 accent are converted: according to the requirement of finished product the peach brandy of different batches is transferred and converted.
18 freezing treatment: 0.5 ℃ above freezing of treatment temp, freezing about 7 days.
19 clarification plates filter: the wine after freezing filters with the clarification plate, improves the stability of wine.
20 degerming plates filter: add in the flame filter press and remove intravital yeast of wine and bacterium.
21 stability tests: peach brandy will be cooked cold stability, thermostability, oxidative stability, protein stability, biologically stable test before can, enters next process after all qualified.
22 Sterile Filtrations: the nylon membrane with 0.45u and 0.20u filters the purpose that wine liquid reaches degerming.
23 cans: use the low vacuum filling machine can, guarantee that wine and oxygen are isolated, avoid the oxidation of wine.
24 bottles of storages: the intact finished product of can keeps flat or puts upside down, and envrionment temperature is preferably in 18～20 ℃, and relative humidity is 70%～75%.
Beneficial effect:
1, adopts secondary to take off nuclear technique and improved utilization ratio of raw materials.
2, decompose pulp with " Flower of Smallflower Galinsoga " board polygalacturonase in conjunction with the LallzymeC polygalacturonase, can decompose the pectin of pulp rapidly, also played the effect of fruit juice Titian simultaneously.
3, the peach brandy of producing with peace chess yeast fermentation, the wine body is coordinated, and typicalness is outstanding.
4, clarify peach brandy with bentonite in conjunction with chitosan, improved the colloidal stability of peach brandy, prevented that bottled wine from producing secondary sedimentation.
5, whole process of production does not have any thermal treatment process, has well kept the nutritive ingredient of raw material.
6, peach brandy of the present invention adopts 100% original juice fermentation, and product wine degree is low, and pol is low, does not have the alcohol of interpolation, essence, pigment, and mouthfeel is good, and is nutritious, the long-term drinking body health benefits.
Four, concrete enforcement
1, raw material: purchase 18 tons of full ripe peaches.
2, select: reject mould decayed fruit, living Chinese olive.
3, clean: clean with tap water.
4, secondary cleaning: use deionized sterile water wash.
5, broken, making beating:, take off nuclear for the first time with the processing of pulling an oar after the plum fragmentation.
6, making beating, secondary take off nuclear: the band flesh fruit nuclear of deviating from after the making beating for the first time enters the second road hollander, carries out taking off the second time nuclear.
7, enzymolysis: pulp has 15 tons after the stoning, to wherein adding 1.5 kilograms of " Flower of Smallflower Galinsoga " board polygalacturonases, LallzymeC polygalacturonase 150 grams.Normal temperature enzymolysis 24 hours.
8, clarification: pour out juice clearly, remove precipitation, clear juice has 14 tons.
9, composition adjustment: the original pol 125g/L of fruit juice, Titrable acid 3.5g/L (citric acid) adds 28 kilograms of citric acids, and 770 kilograms of sugarings are adjusted pol to 180g/L, can make the alcoholic strength of fermented wine reach 10% (V/V) like this.
10 the fermentation: about 18 ℃ of temperature controlled fermentations, measure density every day, at the 10th day be density near 1.000 o'clock, stop the fermentation.Add sulfurous acid 2500ml, make free SO in the wine
2Amount be 45ppm.
11 pourings: the wine underfooting was heavy in the 13rd day, the new wine that has just fermented was poured in another jar into 13.5 tons of the volumes of this stylish wine.
12 store: stored about 15 days, the wine body is clarified gradually, the heavy jar end, wine underfooting.
13 ageing: the wine after the storage carries out a pouring again, and the volume of wine is 13.2 tons at this moment.Every during this period two weeks is measured once free SO
2With the variation of volatile acid, the ageing time is 5 months, and temperature is controlled at about 20 ℃.
14 times glue: elder generation adds solvent chitosan in the wine for 1.32 kilograms, beats to be circulated to mix, and 10.56 kilograms of again that the first day is solvent bentonite add in the wine, beat to be circulated to mix.
15 filter: following glue is wine body clear after 7 days, filters with diatomite filter.
16 accent are converted: according to the requirement of finished product the peach brandy of different batches is transferred and converted.
17 freeze processing: 0.5 ℃ above freezing of treatment temp, freezing about 7 days.
18 clarification plates filter: the wine after freezing filters with the clarification plate, improves the stability of wine.
19 degerming plates filter: add in the flame filter press and remove intravital yeast of wine and bacterium.
20 stability tests: wine will be cooked cold stability, thermostability, oxidative stability, protein stability, biologically stable test before can, enters next process after all qualified.
21 Sterile Filtrations: the nylon membrane with 0.45u and 0.20u filters the purpose that wine liquid reaches degerming.
22 cans: use the low vacuum filling machine can, guarantee that wine and oxygen are isolated, avoid the oxidation of wine.
23 bottles of storages: the intact finished product of can keeps flat or puts upside down, and envrionment temperature is preferably in 18～20 ℃, and relative humidity is 70%～75%.
Claims (5)
1, the technology making step of full juice fermented peach brandy is as follows: select materials, clean, broken, pull an oar, take off nuclear, enzymolysis, clarification, composition adjustment, add yeast, temperature controlled fermentation, pouring, storage, ageing, glue, filtration, accent are converted, freezing, clarification plate filtrations, filtrations of degerming plate, degerming membrane filtration, can, bottle are store down.
2, peach brandy making method according to claim 1, it is characterized in that: with " Flower of Smallflower Galinsoga " board pectinase for peach and the composite use simultaneously of LallzymeC polygalacturonase, decompose pulp, addition is respectively 150g/ ton and 10g/ ton, 15 ℃ of hydrolysis temperatures, 24 hours time.
3, peach brandy making method according to claim 1 is characterized in that: with peace chess yeast fermentation peach brandy, addition is a 120g/ ton fruit juice.
4, peach brandy making method according to claim 1 is characterized in that: 18～20 ℃ of leavening temperatures of control, carry out density measurement every day between yeast phase.
5, peach brandy making method according to claim 1 is characterized in that: clarify former wine with bentonite and chitosan, make former wine reach the stable purpose of clarification.The bentonite addition is the 800g/ ton, and the addition of chitosan is the 100g/ ton.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610016123 CN1958769A (en) | 2006-10-10 | 2006-10-10 | Preparation method of fermented peach wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610016123 CN1958769A (en) | 2006-10-10 | 2006-10-10 | Preparation method of fermented peach wine |
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| CN1958769A true CN1958769A (en) | 2007-05-09 |
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ID=38070625
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| CN 200610016123 Pending CN1958769A (en) | 2006-10-10 | 2006-10-10 | Preparation method of fermented peach wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101463312B (en) * | 2009-01-07 | 2012-07-25 | 冷平 | Biological freezing point brewing method for peach fermented wine |
| CN102649927A (en) * | 2012-05-07 | 2012-08-29 | 北京农业职业学院 | Preparation method for flat peach wine |
| CN103122303A (en) * | 2011-11-21 | 2013-05-29 | 江苏品王酒业集团股份有限公司 | Method for settling juice wine |
| CN103789132A (en) * | 2014-01-13 | 2014-05-14 | 陕西科技大学 | Dry type peach wine and preparation method thereof |
| CN104004624A (en) * | 2014-06-13 | 2014-08-27 | 张家港市桃源食品有限公司 | Preparation method of juicy peach wine |
| CN104277949A (en) * | 2014-09-28 | 2015-01-14 | 天津多吉果酒工程技术有限公司 | Brewing process of health fruit wine |
| CN104962417A (en) * | 2015-06-19 | 2015-10-07 | 安徽禾众农业科技有限公司 | Peach liquor and method for manufacturing same |
| CN106867763A (en) * | 2017-01-24 | 2017-06-20 | 上海应用技术大学 | A kind of brewing method of yellow peach wine |
-
2006
- 2006-10-10 CN CN 200610016123 patent/CN1958769A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101463312B (en) * | 2009-01-07 | 2012-07-25 | 冷平 | Biological freezing point brewing method for peach fermented wine |
| CN103122303A (en) * | 2011-11-21 | 2013-05-29 | 江苏品王酒业集团股份有限公司 | Method for settling juice wine |
| CN102649927A (en) * | 2012-05-07 | 2012-08-29 | 北京农业职业学院 | Preparation method for flat peach wine |
| CN102649927B (en) * | 2012-05-07 | 2013-05-08 | 北京农业职业学院 | Preparation method for flat peach wine |
| CN103789132A (en) * | 2014-01-13 | 2014-05-14 | 陕西科技大学 | Dry type peach wine and preparation method thereof |
| CN103789132B (en) * | 2014-01-13 | 2016-02-10 | 陕西科技大学 | A kind of dry type peach wine and preparation method thereof |
| CN104004624A (en) * | 2014-06-13 | 2014-08-27 | 张家港市桃源食品有限公司 | Preparation method of juicy peach wine |
| CN104277949A (en) * | 2014-09-28 | 2015-01-14 | 天津多吉果酒工程技术有限公司 | Brewing process of health fruit wine |
| CN104962417A (en) * | 2015-06-19 | 2015-10-07 | 安徽禾众农业科技有限公司 | Peach liquor and method for manufacturing same |
| CN106867763A (en) * | 2017-01-24 | 2017-06-20 | 上海应用技术大学 | A kind of brewing method of yellow peach wine |
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