CN104479961A - Preparation method of kiwi fruit wine - Google Patents
Preparation method of kiwi fruit wine Download PDFInfo
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- CN104479961A CN104479961A CN201410834316.0A CN201410834316A CN104479961A CN 104479961 A CN104479961 A CN 104479961A CN 201410834316 A CN201410834316 A CN 201410834316A CN 104479961 A CN104479961 A CN 104479961A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention provides a preparation method of kiwi fruit wine. The kiwi fruit wine containing Cu-Zn-SOD (Superoxide Dismutase) is prepared by the steps of fruit sorting, pulping, two-time fermentation, filtering, additive adding, storing, and filtration sterilization. The kiwi fruit wine produced according to the preparation method disclosed by the invention is high in utilization ratio of the kiwi fruit and sufficient in fermentation, and can remain the aroma substances to the largest extent; meanwhile, the added Cu-Zn-SOD superoxide dismutase can improve the stability of the wine and play the role of delaying senescence.
Description
Technical field
The invention belongs to wine brewing field, be specifically related to a kind of preparation method of Yangtao wine.
Background technology
Kiwifruit has another name called kiwi fruit, and being commonly called as carambola, wild peach, ocean, mountain peach, Mao Litao etc., is the ancient Wild liana fruit tree originating in China.
Kiwifruit acid, taste is sweet cold, tasty, nutritious.Sugar degree about 13% in fruit, acid content about 2% but also every hectogram pulp containing VITAMIN 400 milligrams, than high nearly 9 times of oranges and tangerines.Fresh fruit moderately sour and sweet, pleasant to the palate.Be referred to as " super fruit ", qualified.
The ascorbic content of Kiwifruit is high, is often used to resist vitamin C deficiency, is described as again " king of Vc ", " kings of all kinds of fruits ".Meanwhile, Ve and the Vk content in Kiwifruit is decided to be excellent, and Kiwifruit lipid content is low and without cholesterol.Contain broad nutritive ingredient with other fruit unlike Kiwifruit, most fruits be rich in one, two kind of nutritive ingredient, but each Kiwifruit can provide 8% folic acid, 8% bronze medal, 8% pantothenic acid, 6% calcium, 4% iron and vitamin B6,2% phosphorus and Va and other VITAMIN and mineral substance.Kiwifruit is except containing the organism such as actinidine, proteolytic ferment, tannin pectin and carbohydrate, and calcium, potassium, selenium, zinc, germanium etc. are micro-and outside needed by human body 17 seed amino acid, also contain abundant VITAMIN, grape acid, fructose, citric acid, oxysuccinic acid, fat.Confirm according to the test of U.S.'s Rutgers university food research center, Kiwifruit is the abundantest, the most comprehensive fruit of various conventional fruit Middle nutrition composition.
Kiwifruit is also containing good soluble dietary fibre, the vegetalitas chemical substance sod with outstanding antioxidant property contained by it is surely belonged to as the most noticeable place of fruit, claim according to USDA research report, the comprehensive anti-oxidant index of Kiwifruit ranks and ranks forefront in fruit, be only second to the minority such as Rosa roxburghii, blueberry fruit, be far better than the daily fruit such as apple, pears, watermelon, oranges and tangerines.Moreover, Kiwifruit can also be set the mind at rest, decreasing cholesterol, help digest, preventing constipation, the effect of quench the thirst in addition diuresis and cardioprotection.
Kiwifruit crust, except containing enriching pectin, can reduce blood cholesterol, more comprise the nutrition of in kiwi fruit 80 percent, and therefore its crust edible is for select best.Institute's fibre-bearing in kiwi fruit, has 1/3rd to be pectin, particularly skin and pulp contact part, and pectin can reduce blood cholesterol concentration, preventing cardiovascular disease.
The object of the invention is to, provide one to be rich in Cu-Zn-SOD superoxide-dismutase, the preparation method of the Yangtao wine that the shelf time is longer.
Summary of the invention
Problem to be solved by this invention is the step by choosing fruit, making beating, fermenting twice, filtration, interpolation Cu-Zn-SOD superoxide-dismutase, storage, filtration sterilization, obtains a kind of brewing method of Yangtao wine.
Technical solution of the present invention is as follows:
Step 1: the Kiwifruit choosing fresh mature, deposits 10 ~ 20 days in the darkroom closed;
Step 2: every 1Kg Kiwifruit is that the potassium permanganate solution of 0.1 ~ 0.5mol/L to carry out disinfection sterilization to Kiwi fresh fruit with 0.1 ~ 5mL concentration, more clean with clear water;
Step 2: making beating, obtains mashed fruit of kiwi fruit, sent into by slurries in jar fermenter;
Step 3: in jar fermenter, adds the yeast saccharomyces cerevisiae of former pulp massfraction 2% ~ 3%, fully stirs, mix;
Step 4: first time fermentation, seals jar fermenter, and under being placed in the environment of 30 ~ 35 DEG C, fermentation 7-10 days, removes bottom settlings thing;
Step 5: second time fermentation, calculate by the massfraction of step 4 gained pulp, the white sugar of 3.5% ~ 4.0% and the honey of 1.0 ~ 2.0% is added in jar fermenter, abundant stirring, mix, jar fermenter is sealed, between yeast phase, keep temperature in tank to be 15 ~ 20 DEG C, fermentation time is 2 ~ 3 months;
Step 6: filter, removing wine mud, obtains clarifying fruit wine, adds the Cu-Zn-SOD superoxide-dismutase of 8000-10000u/L, mix, leave standstill 24h;
Step 7: sealed storage 10 ~ 15 days under the condition of 0 ~ 4 DEG C, namely filtration sterilization obtains Yangtao wine.
Further, the ratio that in step 3 Raw, the massfraction of the consumption of yeast saccharomyces cerevisiae accounts for former pulp is 2.5%.
Further, in step 3, the volume of pulp, both yeast saccharomyces cerevisiaes must not exceed 2/3 of jar fermenter volume.
Further, when first time ferments in step 4, every other day open one time fermentation cylinder, be fully uniformly mixed pulp, and measure pH value, if the pH value of double mensuration does not change, then stop fermentation, remove bottom settlings thing.
Further, in step 6, the addition of Cu-Zn-SOD superoxide-dismutase is that every 1L mashed fruit of kiwi fruit adds 2 ~ 4ppmvCu-Zn-SOD superoxide-dismutase.
Further, in step 6 while interpolation Cu-Zn-SOD superoxide-dismutase, citric acid can also be added, mouthfeel and color and luster that syrup, copper pheophytin sodium salt regulate Yangtao wine.
The inventive method mainly has the advantage of the following aspects:
1, fresh Kiwifruit tart flavour is heavier, selects to deposit 10 ~ 20 days in darkroom, and utilize the ethylene gas of its Spontaneous release, accelerate the ripening Kiwifruit further, and one can reduce tart flavour, and two is comparatively easily broken;
2, when first time ferments, every other day open one time fermentation cylinder, fully be uniformly mixed pulp, and measure pH value, if the pH value that both sides measure continuously does not change, then stop fermentation, unchanged according to the pH value of double mensuration, fermentation can be estimated very abundant, can fermentation time be saved like this;
3, fruital molecule is very unstable, adopts low temperature fermentation, farthest can retain aroma substance, reduce redox reaction simultaneously, ensures the mouthfeel of Yangtao wine;
4, the superoxide-dismutase (Cu-Zn-SOD) added, makes the stability of wine strengthen, also plays effects such as delaying senility;
Embodiment
In order to make the object, technical solutions and advantages of the present invention clearly, below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
Choose the Kiwifruit of fresh mature, deposit 10 days in the darkroom closed; Every 1Kg Kiwifruit 5mL concentration is that the potassium permanganate solution of 0.1mol/L to carry out disinfection sterilization to Kiwi fresh fruit, then cleans with clear water; Making beating, obtains mashed fruit of kiwi fruit, and it is in 10L jar fermenter that 4L mashed fruit of kiwi fruit is sent into capacity; In jar fermenter, add the yeast saccharomyces cerevisiae of former pulp massfraction 2.5%, the volume of pulp, both yeast saccharomyces cerevisiaes must not exceed 2/3 of jar fermenter volume, fully stirs, and mixes; First time fermentation, seals jar fermenter, and is placed in the environment bottom fermentation of 35 DEG C, every other day opens one time fermentation cylinder, fully be uniformly mixed pulp, measure pH value, the 6th day, the 7th day, the pH value of double mensuration does not change, and stops fermentation, removes bottom settlings thing; Second time fermentation, calculates by the massfraction of step 4 gained pulp, adds the white sugar of 3.5% and the honey of 2.0%, fully stir, mix in jar fermenter, is sealed by jar fermenter, and between yeast phase, keep temperature in tank to be 20 DEG C, fermentation time is 2 months; Filtration, removing wine mud, obtains clarifying fruit wine, and every 1L clarifies the Cu-Zn-SOD superoxide-dismutase that fruit wine adds 2ppmv 10000u/L, and interpolation citric acid, syrup, copper pheophytin sodium salt regulate mouthfeel and the color and luster of Yangtao wine, mix, and leave standstill 24h; Sealed storage 15 days under the condition of 4 DEG C, namely filtration sterilization obtains Yangtao wine.
Embodiment 2
Choose the Kiwifruit of fresh mature, deposit 20 days in the darkroom closed; Every 1Kg Kiwifruit 0.1mL concentration is that the potassium permanganate solution of 0.3mol/L to carry out disinfection sterilization to Kiwi fresh fruit, then cleans with clear water; Making beating, obtains mashed fruit of kiwi fruit, and it is in 10L jar fermenter that 4L mashed fruit of kiwi fruit is sent into capacity; In jar fermenter, add the yeast saccharomyces cerevisiae of former pulp massfraction 2.5%, the volume of pulp, both yeast saccharomyces cerevisiaes must not exceed 2/3 of jar fermenter volume, fully stirs, and mixes; First time fermentation, seals jar fermenter, and is placed in the environment bottom fermentation of 33 DEG C, every other day opens one time fermentation cylinder, fully be uniformly mixed pulp, measure pH value, the 7th day, the 8th day, the pH value of double mensuration does not change, and stops fermentation, removes bottom settlings thing; Second time fermentation, calculates by the massfraction of step 4 gained pulp, adds the white sugar of 3.8% and the honey of 1.5%, fully stir, mix in jar fermenter, is sealed by jar fermenter, and between yeast phase, keep temperature in tank to be 18 DEG C, fermentation time is 2.5 months; Filtration, removing wine mud, obtains clarifying fruit wine, and every 1L clarifies the Cu-Zn-SOD superoxide-dismutase that fruit wine adds 3ppmv9000u/L, and interpolation citric acid, syrup, copper pheophytin sodium salt regulate mouthfeel and the color and luster of Yangtao wine, mix, and leave standstill 24h; Sealed storage 12 days under the condition of 2 DEG C, namely filtration sterilization obtains Yangtao wine.
Embodiment 3
Choose the Kiwifruit of fresh mature, deposit 15 days in the darkroom closed; Every 1Kg Kiwifruit 3mL concentration is that the potassium permanganate solution of 0.5mol/L to carry out disinfection sterilization to Kiwi fresh fruit, then cleans with clear water; Making beating, obtains mashed fruit of kiwi fruit, and it is in 10L jar fermenter that 4L mashed fruit of kiwi fruit is sent into capacity; In jar fermenter, add the yeast saccharomyces cerevisiae of former pulp massfraction 2.5%, the volume of pulp, both yeast saccharomyces cerevisiaes must not exceed 2/3 of jar fermenter volume, fully stirs, and mixes; First time fermentation, seals jar fermenter, and is placed in the environment bottom fermentation of 30 DEG C, every other day opens one time fermentation cylinder, fully be uniformly mixed pulp, measure pH value, the 9th day, the 10th day, the pH value of double mensuration does not change, and stops fermentation, removes bottom settlings thing; Second time fermentation, calculates by the massfraction of step 4 gained pulp, adds the white sugar of 4.0% and the honey of 2.0%, fully stir, mix in jar fermenter, is sealed by jar fermenter, and between yeast phase, keep temperature in tank to be 20 DEG C, fermentation time is 3 months; Filtration, removing wine mud, obtains clarifying fruit wine, and every 1L clarifies the Cu-Zn-SOD superoxide-dismutase that fruit wine adds 4ppmv 8000u/L, and interpolation citric acid, syrup, copper pheophytin sodium salt regulate mouthfeel and the color and luster of Yangtao wine, mix, and leave standstill 24h; Sealed storage 10 days under the condition of 0 DEG C, namely filtration sterilization obtains Yangtao wine.
Those of ordinary skill in the art will appreciate that, embodiment described here is to help reader understanding's principle of the present invention, should be understood to that protection scope of the present invention is not limited to so special statement and embodiment.Those of ordinary skill in the art can make various other various concrete distortion and combination of not departing from essence of the present invention according to these technology enlightenment disclosed by the invention, and these distortion and combination are still in protection scope of the present invention.
Claims (6)
1. a preparation method for Yangtao wine, comprises the following steps:
Step 1: the Kiwifruit choosing fresh mature, deposits 10 ~ 20 days in the darkroom closed;
Step 2: every 1Kg Kiwifruit is that the potassium permanganate solution of 0.1 ~ 0.5mol/L to carry out disinfection sterilization to Kiwi fresh fruit with 0.1 ~ 5mL concentration, more clean with clear water;
Step 2: making beating, obtains mashed fruit of kiwi fruit, sent into by slurries in jar fermenter;
Step 3: in jar fermenter, adds the yeast saccharomyces cerevisiae of former pulp massfraction 2% ~ 3%, fully stirs, mix;
Step 4: first time fermentation, seals jar fermenter, and under being placed in the environment of 30 ~ 35 DEG C, fermentation 7-10 days, removes bottom settlings thing;
Step 5: second time fermentation, calculate by the massfraction of step 4 gained pulp, the white sugar of 3.5% ~ 4.0% and the honey of 1.0 ~ 2.0% is added in jar fermenter, abundant stirring, mix, jar fermenter is sealed, between yeast phase, keep temperature in tank to be 15 ~ 20 DEG C, fermentation time is 2 ~ 3 months;
Step 6: filter, removing wine mud, obtains clarifying fruit wine, adds the Cu-Zn-SOD superoxide-dismutase of 8000-10000u/L, mix, leave standstill 24h;
Step 7: sealed storage 10 ~ 15 days under the condition of 0 ~ 4 DEG C, namely filtration sterilization obtains Yangtao wine.
2. the preparation method of Yangtao wine according to claim 1, is characterized in that the ratio that the massfraction of the consumption of yeast saccharomyces cerevisiae in step 3 Raw accounts for former pulp is 2.5%.
3. the preparation method of Yangtao wine according to claim 1, is characterized in that the volume of pulp in step 3, both yeast saccharomyces cerevisiaes must not exceed 2/3 of jar fermenter volume.
4. the preparation method of Yangtao wine according to claim 1, when it is characterized in that in step 4, first time ferments, every other day opens one time fermentation cylinder, fully be uniformly mixed pulp, and measure pH value, if the pH value of double mensuration does not change, then stop fermentation, remove bottom settlings thing.
5. the preparation method of Yangtao wine according to claim 1, is characterized in that, in step 6, the addition of Cu-Zn-SOD superoxide-dismutase is that every 1L Yangtao wine adds 2 ~ 4ppmvCu-Zn-SOD superoxide-dismutase.
6. the preparation method of Yangtao wine according to claim 1, is characterized in that, in step 6 while interpolation Cu-Zn-SOD superoxide-dismutase, can also add citric acid, mouthfeel and color and luster that syrup, copper pheophytin sodium salt regulate Yangtao wine.
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105400647A (en) * | 2015-12-21 | 2016-03-16 | 沈文治成 | Making method of honey and potato wine |
CN105567507A (en) * | 2016-03-17 | 2016-05-11 | 云南戈菲庄园绿色产业有限公司 | Manufacturing method of kiwi fruit wine |
CN105602784A (en) * | 2015-11-14 | 2016-05-25 | 金双悦 | Roselle wine |
CN106434119A (en) * | 2016-10-13 | 2017-02-22 | 张家界长生源红心猕猴桃产品开发有限公司 | Red-heart kiwi fruit wine and preparation method thereof |
CN108165446A (en) * | 2018-03-26 | 2018-06-15 | 泸西县顺创生物开发有限公司 | A kind of preparation method of Yangtao wine |
CN114672388A (en) * | 2021-12-20 | 2022-06-28 | 洛阳君山红酒业有限公司 | Kiwi fruit distilled liquor and preparation process thereof |
CN116004345A (en) * | 2022-12-14 | 2023-04-25 | 福建汇美科技有限公司 | Preparation method of red yeast rice wine containing SOD |
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CN102041211A (en) * | 2009-10-21 | 2011-05-04 | 高瑞伦 | Method for producing dismutase loquat wine |
CN102978059A (en) * | 2011-09-05 | 2013-03-20 | 西南科技大学 | Kiwi-fermented fruit wine and preparation process |
CN103351982A (en) * | 2013-07-31 | 2013-10-16 | 周冠旻 | Preparation method for kiwi fruit wine |
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105602784A (en) * | 2015-11-14 | 2016-05-25 | 金双悦 | Roselle wine |
CN105400647A (en) * | 2015-12-21 | 2016-03-16 | 沈文治成 | Making method of honey and potato wine |
CN105567507A (en) * | 2016-03-17 | 2016-05-11 | 云南戈菲庄园绿色产业有限公司 | Manufacturing method of kiwi fruit wine |
CN105567507B (en) * | 2016-03-17 | 2018-03-27 | 张丽梅 | A kind of Yangtao wine preparation method |
CN106434119A (en) * | 2016-10-13 | 2017-02-22 | 张家界长生源红心猕猴桃产品开发有限公司 | Red-heart kiwi fruit wine and preparation method thereof |
CN108165446A (en) * | 2018-03-26 | 2018-06-15 | 泸西县顺创生物开发有限公司 | A kind of preparation method of Yangtao wine |
CN114672388A (en) * | 2021-12-20 | 2022-06-28 | 洛阳君山红酒业有限公司 | Kiwi fruit distilled liquor and preparation process thereof |
CN116004345A (en) * | 2022-12-14 | 2023-04-25 | 福建汇美科技有限公司 | Preparation method of red yeast rice wine containing SOD |
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Application publication date: 20150401 |