CN105524815B - The brewing method of Yangtao wine - Google Patents

Abstract

The invention discloses a brewing method of kiwi fruit wine, which comprises the following steps: 1) pretreatment of kiwi fruit; 2) pretreatment of pomegranate; 3) preparation of pulp; 4) fermentation of kiwi fruit wine; 5) preparation of kiwi wine rich in fruit aroma; 6) Adjust alcohol content; 7) Mix wine making. The brewing method of the invention has simple process and strong operability, and the yield of the produced kiwi fruit wine is high. The obtained kiwi fruit wine has good taste, pure color, is clear and translucent, light yellow-green, combines the nutrition of kiwi fruit and pomegranate, has unique flavor and strong fruity aroma.

Description

How to make kiwi fruit wine

technical field

The invention relates to a method for brewing fruit wine, in particular to a method for brewing kiwi fruit wine.

Background technique

Kiwi is a fruit with rich nutritional value, rich in vitamin C, glucose, fructose, citric acid, malic acid, actinine, proteolytic enzymes, tannin pectin and sugars, as well as calcium, potassium, selenium, zinc , germanium and other trace elements and 17 kinds of amino acids needed by the human body. A variety of antioxidants are produced during the fermentation process of kiwi fruit wine, which is rich in fruit acids. It can make full use of the vitamins and minerals contained in the kiwi fruit peel, which has the functions of cleaning the stomach and anti-aging , regulate blood circulation, prevent cardiovascular and cerebrovascular diseases, and improve immunity.

Pomegranate contains a variety of nutrients needed by the human body. The fruit contains vitamin C and B vitamins, organic acids, sugars, proteins, fats, and minerals such as calcium, phosphorus, and potassium, which can well supplement the nutrients needed by the human body , has many functions such as helping digestion, anti-gastric ulcer, softening blood vessels, lowering blood fat and blood sugar, and lowering cholesterol.

The application number is 201410572907.5 invention patent discloses a kind of kiwi fruit wine, which is prepared from wild kiwi fruit, honey, white sugar, yeast and purified water. The kiwi fruit wine has low alcohol content, strong fruit flavor, dark yellow-green color, transparent color, natural chlorophyll and high vitamin C content, but the invention has a single formula and relatively monotonous taste. The invention patent with the application number of 201310591077.6 discloses a production process of kiwi fruit wine. The steps include: after the kiwi fruit wine is extracted from the kiwi fruit, an appropriate amount of sugar is added and water is added in a ratio of 1:1 to the pulp to adjust the sugar content to 10-15%, then add 0.3-0.5 grams of SO ₂ per liter, and add an appropriate amount of fruit acid to adjust the pH value to 3-4. Soak for 4 days, let it stand for 1 day, extract the wine, put it in pure grain wine for the second soak, then precipitate and filter to soak the wine, add an appropriate amount of distilled water and sugar to make kiwi fruit wine. The invention makes the nutritional value of the kiwifruit itself lose less, but the process is relatively rough and the taste is not good.

Contents of the invention

In view of this, the purpose of the present invention is to provide a kind of brewing method of kiwi fruit wine for the deficiencies in the prior art, which improves the brewing process of kiwi fruit wine.

To achieve the above object, the present invention adopts the following technical solutions:

A kind of brewing method of kiwi fruit wine, comprises the following steps:

1) Pretreatment of kiwifruit: select ripe kiwifruit, wash, dry, remove both ends of the kiwifruit, and set aside;

2) Pomegranate pretreatment: Wash and dry the pomegranate, peel and squeeze the juice for later use;

3) Prepare fruit pulp: take step 1) the pretreated kiwi fruit is coarsely crushed and beaten, and moved into a sterilized and dried fermenter, and then add step 2) pomegranate juice obtained in the tank, and the addition amount is as described in the weight ratio Kiwi fruit pulp: pomegranate juice is 100:8-13; then add white granulated sugar, the amount added is according to the weight ratio. Stir evenly and let stand to obtain pulp;

4) Fermentation of kiwi fruit wine: adding fruit wine yeast and sulfur-adjusting tablets to the fruit pulp obtained in step 3), through pre-fermentation, post-fermentation, clarification, acid adjustment, filtration and sterilization, to obtain kiwi fruit wine;

5) Preparation of fruity kiwi wine: take the kiwi pretreated in step 1) and put it in a sealed tank filled with white wine for 1 to 2 months to obtain fruity kiwi wine;

6) Adjust the alcohol content: adjust the alcohol content of the kiwi dew wine obtained in step 5) to 16-18 degrees;

7) Mixing wine making: mix the kiwi fruit wine in step 4) and the kiwi fruit wine after adjusting the alcohol content in step 6) according to the volume ratio of 1 to 3:1 to obtain a mixed solution, add rock sugar powder, stir evenly, and sterilize, that is Get kiwi wine.

Preferably, the pre-fermentation in step 4) is to add fruit wine yeast and sulfur-adjusting tablets, stir evenly, and after 6-7 days of sealed and dark-proof fermentation at 15-21°C, add white sugar, stir evenly, and seal and dark-proof fermentation for 30-30 ~ After 35 days, when there are no bubbles in the tank and the residual sugar content is lower than 3.5-4 g/L, the fermentation is completed before the end.

Preferably, the added amount of the white granulated sugar is 120:8-10 in the weight ratio of the fruit pulp:white granulated sugar in step 3).

Preferably, the fruit wine yeast is activated fruit wine yeast, and the activation method is as follows: weighing Saccharomyces cerevisiae according to a solid-liquid ratio of 1-2 g/100 ml, adding sugar water at a temperature of 40-50° C. for 15-30 minutes to activate.

Preferably, the post-fermentation in step 4) is to press and filter the pre-fermented fruit wine, and transfer the filtrate to a sterilized and dried fermenter at 15-21° C., sealed and protected from light, and fermented for 20-25 days.

Preferably, the clarification in step 4) is to leave the post-fermented kiwi fruit wine to stand, take the supernatant, transfer it to a sterilized and dried fermenter, and let it stand at -5 to -3°C for 2 to 3 days Take out and cool to room temperature, take the supernatant, transfer it to a sterilized and dried fermenter, add bentonite, and mix well.

Preferably, the bentonite is expanded bentonite, and the expansion method is to weigh the bentonite, add 10-12 parts by weight of water, stir evenly at a water temperature of 45-50°C, and soak for 20-24 hours.

Preferably, the acid adjustment in the step 4) is to add potassium bicarbonate to the clarified fruit wine, stir evenly to lower the acid, and the weight ratio of the fruit wine to potassium bicarbonate is 800-1000:1.

Preferably, the weight ratio of liquor to kiwi fruit in step 5) is 1.5-2:1.

Preferably, the ratio of the amount of rock sugar powder added to the mixed liquid in the step 7) is 1-2 g/100 ml.

In the above-mentioned brewing method of kiwi fruit wine, as required, in the pre-fermentation and post-fermentation process, common sealing and dark fermentation can be used or fermented in a fermenter with a one-way exhaust valve, preferably placed in a one-way exhaust valve. Fermentation in fermenters with vent valves.

Among the present invention, domestic common commercially available material can reach better effect, and in order to make effect better, described pectinase is preferably French Lamande EX-V pectinase; Described potassium bicarbonate is preferably French Lamande Potassium bicarbonate; said bentonite is preferably French Lamande bentonite; said sulfur-adjusting tablet is preferably French Lamande sulfur-adjusting tablet; said fruit wine yeast is preferably French Lamande professional Saccharomyces cerevisiae.

The beneficial effects of the present invention are:

The kiwi fruit wine obtained by the invention has good taste, pure chroma, clear and translucent, light yellow-green color, combines the nutrition of kiwi fruit and pomegranate, has unique flavor and strong fruit fragrance.

The invention uses kiwi fruit as the main raw material, undergoes steps such as pre-fermentation and post-fermentation, and each step is connected to each other, the operation is simple and easy, and while ensuring the quality of the fruit wine, it also ensures a higher yield of wine.

The kiwi fruit wine rich in fruit aroma is prepared in a unique way to obtain the fruit wine rich in fruit aroma, which is the basis and guarantee for the unique flavor of the fruit wine of the present invention.

White granulated sugar provides the substrate for yeast to ferment into alcohol. The more white granulated sugar, the higher the corresponding alcohol content. However, too much white granulated sugar will inhibit the growth of yeast. In order to adapt to the two growth points of the growth curve of microorganisms after yeast activation , the white sugar is added in two times, the white sugar that meets the growth needs of the yeast is added before fermentation, and the white sugar is added during the pre-fermentation process to make the sugar absorption and utilization rate of the yeast higher.

Add water and appropriate amount of rock sugar powder respectively in the steps of adjusting alcohol content and mixing wine making to make the taste better.

The present invention selects kiwifruit as a fruit rich in nutritional value, rich in vitamin C, glucose, fructose, citric acid, malic acid, actinine, proteolytic enzymes, tannin pectin and sugars, as well as calcium, potassium, Selenium, zinc, germanium and other trace elements and 17 kinds of amino acids needed by the human body. During the fermentation process of kiwi fruit wine, various antioxidants are produced, which are rich in fruit acids. You can make full use of the vitamins and minerals contained in the kiwi fruit peel, which has the effect of cleaning the stomach , anti-aging, regulate blood circulation, prevent cardiovascular and cerebrovascular diseases, and improve immunity.

Pomegranate contains a variety of nutrients needed by the human body. The fruit contains vitamin C and B vitamins, organic acids, sugars, proteins, fats, and minerals such as calcium, phosphorus, and potassium, which can well supplement the nutrients needed by the human body , has many functions such as helping digestion, anti-gastric ulcer, softening blood vessels, lowering blood fat and blood sugar, and lowering cholesterol.

The selected yeast, sulfur-adjusting tablet, potassium bicarbonate and bentonite of the present invention are all French Lamande products, and Lamande Castle is one of the oldest estates in Saint-Emilion. In addition to the latest modern equipment, the manor also retains the most traditional method of the ancestors. Lamande Castle combines the two skillfully. Among similar products, the quality is far ahead, which can ensure the unique flavor and rich taste of the fruit wine.

Detailed ways

The content of the present invention will be further elaborated below with specific embodiments, which do not limit the scope of protection of the present invention.

Example 1

A kind of brewing method of kiwi fruit wine, comprises the following steps:

1) Pretreatment of kiwifruit: select ripe kiwifruit, wash, dry, remove both ends of the kiwifruit, and set aside;

2) Pomegranate pretreatment: Wash and dry the pomegranate, peel and squeeze the juice for later use;

3) Preparation of fruit pulp: take the kiwi fruit pretreated in step 1) and coarsely crush it into ^1.2cm3 diced fruit, beat it, move it into a fermenter that has been sterilized and dried, then add the pomegranate juice obtained in step 2) to the tank, add The amount is 100:8 for kiwi fruit pulp by weight: pomegranate juice; Gelase, its add-on is kiwi fruit pulp by weight: pectinase is 26000:1, stirs, leaves standstill 2.1 hours, gets fruit pulp;

4) Fermentation of kiwi fruit wine: add fruit wine yeast to the pulp obtained in step 3), and the sulfur-adjusting tablet undergoes pre-fermentation, post-fermentation, clarification, acid adjustment, filtration and sterilization to obtain kiwi fruit wine; specifically, to step 3) obtained First add activated fruit wine yeast in the fruit pulp, the amount of addition is fruit pulp: fruit wine yeast is 4100:1 by weight, and its activation method is: weigh the fruit wine yeast according to the material-liquid ratio of 1.1 g/100 ml, and the adding temperature is 41 Activate in sugar water at ℃ for 15 minutes, the sugar content of the sugar water is 1wt%; stir evenly, then add crushed sulfur-adjusting tablets, the amount added is sulfur-adjusting tablets in weight ratio: fruit pulp is 1:10000, stir evenly, 15°C Seal it away from light, after 6 days of fermentation, add white granulated sugar, the amount of white granulated sugar added is according to the weight ratio of the pulp in step 3): white granulated sugar is 120:8, stir evenly, seal it away from light and ferment for 30 days, until there is nothing in the tank. When the air bubbles and residual sugar content are lower than 3.5 g/L, the pre-fermentation is completed; the pre-fermented fruit wine is pressed and filtered, and the filtrate is transferred to a fermenter that has been sterilized and dried at 15°C, sealed and protected from light, and post-fermented for 20 days; post-fermentation Leave the fermented kiwi fruit wine to stand still, take the supernatant, transfer it to a fermenter that has been sterilized and dried, and let it stand at -3°C for 2 days; take it out and cool it to room temperature, take the supernatant, and transfer it to the fermentation tank after sterilization and drying In the tank, add bentonite after swelling, mix evenly, and obtain fruit wine; the addition of bentonite is 750:1 by weight ratio of supernatant: bentonite, and its expansion method is to take bentonite, add 10.5 times of weight parts Water, water temperature 45°C, stir evenly, soak for 20 hours; add potassium bicarbonate to the clarified fruit wine, stir evenly to reduce acid, the weight ratio of fruit wine to potassium bicarbonate is 810:1; filter the clarified fruit wine to obtain Clear and translucent kiwi wine with an alcohol content of 12%;

5) Preparation of fruity kiwi dew wine: take the kiwi fruit pretreated in step 1) and put it into a sealed tank filled with 53-degree pure grain-brewed liquor. God, get a fruity kiwi dew;

6) Adjust the alcohol content: add pure water to the kiwi wine obtained in step 5) to adjust the alcohol content to 18 degrees;

7) Mixed wine making: mix the kiwi fruit wine in step 4) and the kiwi fruit wine after adjusting the alcohol content in step 6) according to the volume ratio of 1:1 to obtain a mixed solution, and the material-liquid ratio of the rock sugar powder and the mixed solution is 1.8 Add rock sugar powder to gram/100 milliliters, stir evenly, sterilize at 90 ℃ for 25 seconds in filling bottle, obtain kiwi fruit wine.

Example 2

A kind of brewing method of kiwi fruit wine, comprises the following steps:

1) Pretreatment of kiwifruit: select ripe kiwifruit, wash, dry, remove both ends of the kiwifruit, and set aside;

2) Pomegranate pretreatment: Wash and dry the pomegranate, peel and squeeze the juice for later use;

3) Preparation of fruit pulp: take the kiwi fruit pretreated in step 1) and coarsely crush it into ^1.0cm3 diced fruit, beat it, move it into a fermenter that has been sterilized and dried, add the pomegranate juice obtained in step 2) to the tank, add The amount is kiwifruit pulp by weight: pomegranate juice is 100:9; then add white granulated sugar, the amount of white granulated sugar is kiwifruit pulp: white granulated sugar is 100:9 by weight, stir evenly, and finally add fruit juice at room temperature Gelase, its add-on is kiwi fruit pulp by weight: pectinase is 27000:1, stirs, leaves standstill 2.3 hours, gets fruit pulp;

4) Fermentation of kiwi fruit wine: add fruit wine yeast to the pulp obtained in step 3), and the sulfur-adjusting tablet undergoes pre-fermentation, post-fermentation, clarification, acid adjustment, filtration and sterilization to obtain kiwi fruit wine; specifically, to step 3) obtained First add activated fruit wine yeast in the fruit pulp, the amount of addition is fruit pulp: fruit wine yeast is 4300:1 by weight, and its activation method is: weigh the fruit wine yeast according to the material-liquid ratio of 1.3 g/100 ml, and the adding temperature is 43 19 minutes of activation in sugar water at ℃, the sugar content of the sugar water is 1.3wt%; stir evenly, then add the pulverized sulfur-adjusting tablets, the amount of which is sulfur-adjusting tablets by weight ratio: fruit pulp is 3:10000, stir evenly, 17 ℃ Sealed and protected from light, after 7 days of fermentation, add white sugar, the amount of white sugar added is the pulp in step 3) according to the weight ratio: white sugar is 120:9, stir evenly, seal and dark ferment for 33 days, put it in the tank When there are no bubbles and the residual sugar content is less than 3.8 g/L, the pre-fermentation is completed; the pre-fermented fruit wine is pressed and filtered, and the filtrate is transferred to a sterilized and dried fermenter at 19°C, sealed and protected from light, and post-fermented for 23 days; The post-fermented kiwi fruit wine was left to stand, and the supernatant was taken, and transferred to a sterilized and dried fermentation tank, and stood at -4°C for 3 days; it was taken out and cooled to room temperature, and the supernatant was taken, and transferred to a sterilized and dried fermenter. In the fermentation tank, add bentonite after expansion, mix well, and obtain fruit wine; the addition of bentonite is 770:1 by weight ratio supernatant: bentonite, and its expansion method is to take bentonite, add 11 times of weight parts water at a temperature of 47°C, stirred evenly, and soaked for 22 hours; added potassium bicarbonate to the clarified fruit wine, stirred evenly to lower the acidity, and the weight ratio of fruit wine to potassium bicarbonate was 900:1; filtered the clarified fruit wine to prepare Clear and translucent kiwi fruit wine with an alcohol content of 13 degrees;

5) Preparation of fruity kiwi dew wine: Take the kiwi fruit pretreated in step 1) and put it into a sealed tank filled with 55-degree pure grain-brewed liquor. God, get a fruity kiwi dew;

6) Adjust the alcohol content: add pure water to the kiwi fruit dew wine obtained in step 5) to adjust the alcohol content to 16 degrees;

7) Mixing wine making: mix the kiwi fruit wine in step 4) and the kiwi fruit wine after adjusting the alcohol content in step 6) at a volume ratio of 2:1 to obtain a mixed solution, and the material-liquid ratio of the rock sugar powder and the mixed solution is 2 g/100 ml, add rock sugar powder, stir evenly, and sterilize at 93°C for 27 seconds in a filled wine bottle to obtain kiwi fruit wine.

Example 3

A kind of brewing method of kiwi fruit wine, comprises the following steps:

1) Pretreatment of kiwifruit: select ripe kiwifruit, wash, dry, remove both ends of the kiwifruit, and set aside;

2) Pomegranate pretreatment: Wash and dry the pomegranate, peel and squeeze the juice for later use;

3) Preparation of fruit pulp: take the kiwifruit pretreated in step 1) and coarsely crush it into ^1.1cm3 diced fruit, beat it, and move it into a sterilized and dried fermentation tank, then add the pomegranate juice obtained in step 2) to the tank, add The amount is kiwifruit pulp by weight: pomegranate juice is 100:10; then add white granulated sugar, the amount of white granulated sugar is kiwifruit pulp: white granulated sugar is 100:10 by weight, stir well, and finally, add fruit juice at room temperature Gelase, its add-on is kiwi fruit pulp by weight: pectinase is 31000:1, stirs, leaves standstill 2.7 hours, gets fruit pulp;

4) Fermentation of kiwi fruit wine: add fruit wine yeast to the pulp obtained in step 3), and the sulfur-adjusting tablet undergoes pre-fermentation, post-fermentation, clarification, acid adjustment, filtration and sterilization to obtain kiwi fruit wine; specifically, to step 3) obtained First add activated fruit wine yeast in the fruit pulp, the amount of addition is fruit pulp: fruit wine yeast is 4500:1 by weight, and its activation method is: weigh the fruit wine yeast according to the material-liquid ratio of 1.6 g/100 ml, and the adding temperature is 47 Activate in 19 minutes in sugar water at ℃, the sugar content of the sugar water is 1.9wt%; stir evenly, then add the pulverized sulfur-adjusting tablets, the amount of addition is sulfur-adjusting tablets by weight ratio: fruit pulp is 5:10000, stir evenly, 21 ℃ sealed and protected from light, placed in a fermenter with a one-way valve and fermented for 6 days, then added white sugar, the amount of white sugar added is 120:10 for pulp: white sugar in step 3), and stirred evenly , sealed and protected from light for 33 days, until there are no bubbles in the tank and the residual sugar content is lower than 3.9 g/L, the pre-fermentation is ended; the pre-fermented fruit wine is pressed and filtered, and the filtrate is transferred to a fermenter that has been sterilized and dried Sealed and protected from light at 20°C, placed in a fermenter with a one-way valve and fermented for 24 days; the post-fermented kiwi fruit wine was left to stand, the supernatant was taken, and transferred to a fermenter that had been sterilized and dried, at -4°C Let it stand for 3 days; take it out and cool it to room temperature, take the supernatant, transfer it to a sterilized and dried fermenter, add the expanded bentonite, mix evenly, and get fruit wine; the amount of bentonite added is by weight ratio of the supernatant : The bentonite is 770:1, and the expansion method is to weigh the bentonite, add 12 times the weight of water, the water temperature is 49°C, stir evenly, and soak for 24 hours; add potassium bicarbonate to the clarified fruit wine, stir evenly to reduce acid , the weight ratio of fruit wine and potassium bicarbonate is 1000:1; The clarified fruit wine is filtered to make clear and translucent kiwifruit fruit wine, and the alcohol content is 16 degrees;

5) Preparation of fruity kiwi dew wine: take the kiwi fruit pretreated in step 1) and put it into a sealed tank filled with 60-degree pure grain-brewed liquor. God, get a fruity kiwi dew;

6) Adjust the alcohol content: add pure water to the kiwi fruit dew wine obtained in step 5) to adjust the alcohol content to 17 degrees;

7) Mixing wine making: mix the kiwi fruit wine in step 4) and the kiwi fruit wine after adjusting the alcohol content in step 6) at a volume ratio of 3:1 to obtain a mixed solution, and the material-liquid ratio of rock sugar powder to the mixed solution is 1 Add rock sugar powder to gram/100 milliliter, stir evenly, 95 ℃ sterilize for 30 seconds in filling wine bottle, obtain kiwi fruit wine.

Example 4

A kind of brewing method of kiwi fruit wine, comprises the following steps:

1) Pretreatment of kiwifruit: select ripe kiwifruit, wash, dry, remove both ends of the kiwifruit, and set aside;

2) Pomegranate pretreatment: Wash and dry the pomegranate, peel and squeeze the juice for later use;

3) Preparation of fruit pulp: take the kiwi fruit pretreated in step 1) and coarsely crush it into ^0.8cm3 diced fruit, beat it, move it into a fermenter that has been sterilized and dried, then add the pomegranate juice obtained in step 2) to the tank, add The amount by weight is 100:11 for kiwi fruit pulp: pomegranate juice; Lamande EX-V pectinase, the amount added is kiwifruit pulp by weight: French Lamande EX-V pectinase is 25000:1, stirred evenly, and allowed to stand for 2.2 hours to obtain pulp;

4) Fermentation of kiwi fruit wine: add fruit wine yeast to the pulp obtained in step 3), and the sulfur-adjusting tablet undergoes pre-fermentation, post-fermentation, clarification, acid adjustment, filtration and sterilization to obtain kiwi fruit wine; specifically, to step 3) obtained First add activated French Lamande professional Saccharomyces cerevisiae into the fruit pulp, the amount added is fruit pulp: French Lamande professional Saccharomyces cerevisiae is 4000:1, and the activation method is: according to the ratio of material to liquid 1.0 g/100 Weigh French Lamande professional Saccharomyces cerevisiae in milliliters, add sugar water at a temperature of 40°C to activate for 15 minutes, and the sugar content of sugar water is 1wt%; The weight ratio is French Lamande sulfur-adjusting tablets: the pulp is 1:10000, stirred evenly, sealed and protected from light at 15°C, placed in a fermenter with a one-way valve and fermented for 6 days, then added white sugar, white sugar The amount added is step 3) according to the weight ratio of fruit pulp: white sugar is 120:8, stir well, seal and avoid light for 30 days, until there are no bubbles in the tank and the residual sugar content is less than 3.5 g/L, the fermentation is completed before the end The pre-fermented fruit wine is squeezed and filtered, and the filtrate is transferred to a sterilized and dried fermenter at 15°C to be sealed and protected from light, and placed in a fermenter with a one-way valve for post-fermentation for 20 days; the post-fermented kiwi fruit wine is static Place and take the supernatant, transfer it into a sterilized and dried fermenter, and let it stand at -5°C for 2 days; take it out and cool it to room temperature, take the supernatant, transfer it into a sterilized and dried fermenter, add expansion The final French Lamande bentonite is mixed evenly to obtain fruit wine; the addition of bentonite is by weight ratio supernatant: French Lamande bentonite is 750:1, and its expansion method is to take French Lamande bentonite , add 10 times the weight of water, the water temperature is 45°C, stir evenly, and soak for 20 hours; add French Lamande potassium bicarbonate to the clarified fruit wine, stir evenly to reduce acid, the weight of fruit wine and French Lamande potassium bicarbonate The ratio is 800:1; the clarified fruit wine is filtered to obtain clear and translucent kiwi fruit wine with an alcohol content of 12 degrees;

5) Preparation of fruity kiwi dew wine: take the kiwi fruit pretreated in step 1) and put it into a sealed tank filled with 54-degree pure grain-brewed liquor. God, get a fruity kiwi dew;

6) Adjust the alcohol content: add pure water to the kiwi dew wine obtained in step 5) to adjust the alcohol content to 16 degrees, and take rock sugar to make powder for later use;

7) Mixing wine making: mix the kiwi fruit wine in step 4) and the kiwi fruit wine after adjusting the alcohol content in step 6) at a volume ratio of 1:1 to obtain a mixed solution, and the material-liquid ratio of rock sugar powder to the mixed solution is 1.5 Add rock sugar powder to gram/100 milliliters, stir evenly, sterilize at 90 ℃ for 25 seconds in filling bottle, obtain kiwi fruit wine.

Example 5

A kind of brewing method of kiwi fruit wine, comprises the following steps:

1) Pretreatment of kiwifruit: select ripe kiwifruit, wash, dry, remove both ends of the kiwifruit, and set aside;

2) Pomegranate pretreatment: Wash and dry the pomegranate, peel and squeeze the juice for later use;

3) Preparation of fruit pulp: take the pretreated kiwi fruit in step 1) and coarsely crush it into ^0.9cm3 diced fruit, beat it, move it into a fermenter that has been sterilized and dried, then add the pomegranate juice obtained in step 2) to the tank, add The amount by weight is 100:12 for kiwi fruit pulp: pomegranate juice; Lamande EX-V pectinase, the amount added is kiwifruit pulp by weight: French Lamande EX-V pectinase is 26000:1, stir evenly, let stand for 2.4 hours, and obtain pulp;

4) Fermentation of kiwi fruit wine: add fruit wine yeast to the pulp obtained in step 3), and the sulfur-adjusting tablet undergoes pre-fermentation, post-fermentation, clarification, acid adjustment, filtration and sterilization to obtain kiwi fruit wine; specifically, to step 3) obtained First add activated French Lamande professional Saccharomyces cerevisiae in the fruit pulp, and its addition amount is fruit pulp by weight: French Lamande professional Saccharomyces cerevisiae is 4200:1, and its activation method is: according to the ratio of material to liquid 1.2 grams/100 Weigh French Lamande professional Saccharomyces cerevisiae in milliliters, add sugar water at 42°C to activate for 16 minutes, and the sugar content of sugar water is 1.2wt%; stir evenly, then add crushed French Lamande sulfur tablets, the amount According to the weight ratio, French Lamande sulfur-adjusting tablets: the pulp is 2:10000, stir evenly, seal and avoid light at 16°C, put it in a fermenter with a one-way valve and ferment for 7 days, add white sugar, white sugar The amount of fruit pulp in step 3) by weight: white granulated sugar is 120:9, stir evenly, seal and dark-proof fermentation for 31 days, until there are no bubbles in the tank and the residual sugar content is less than 3.6 g/L, before the end Fermentation: Squeeze and filter the pre-fermented fruit wine, transfer the filtrate to a fermenter that has been sterilized and dried at 16°C and seal it away from light, and place it in a fermenter with a one-way valve for post-fermentation for 21 days; the post-fermented kiwi fruit wine Stand still, take the supernatant, transfer it to a sterilized and dried fermenter, and let it stand at -4°C for 3 days; take it out and cool it to room temperature, take the supernatant, transfer it to a sterilized and dried fermenter, add The French Lamande bentonite after swelling is mixed evenly to obtain fruit wine; the addition of bentonite is by weight ratio supernatant: the French Lamande bentonite is 760:1, and its expansion method is to take by weighing the French Lamande soap Soil, add 11 times the weight of water, the water temperature is 46 ° C, stir evenly, soak for 21 hours; add French Lamande potassium bicarbonate to the clarified fruit wine, stir evenly to reduce acid, the fruit wine and French Lamande potassium bicarbonate The weight ratio is 840:1; the clarified fruit wine is filtered to obtain clear and translucent kiwi fruit wine with an alcohol content of 13 degrees;

5) Preparation of fruity kiwi dew wine: Take the kiwi fruit pretreated in step 1) and put it into a sealed tank filled with 54-degree high-grade pure grain brewed liquor. God, get a fruity kiwi dew;

6) Adjust the alcohol content: add pure water to the kiwi dew wine obtained in step 5) to adjust the alcohol content to 16 degrees, and take rock sugar to make powder for later use;

7) Mixed wine making: mix the kiwi fruit wine in step 4) and the kiwi fruit wine after adjusting the alcohol content in step 6) in a volume ratio of 1.4:1 to obtain a mixed solution, and the material-liquid ratio of rock sugar powder to the mixed solution is 1.1 Add rock sugar powder to gram/100 milliliter, stir evenly, 91 ℃ sterilize for 26 seconds in filling wine bottle, obtain kiwi fruit wine.

Example 6

A kind of brewing method of kiwi fruit wine, comprises the following steps:

1) Pretreatment of kiwifruit: select ripe kiwifruit, wash, dry, remove both ends of the kiwifruit, and set aside;

2) Pomegranate pretreatment: Wash and dry the pomegranate, peel and squeeze the juice for later use;

3) Preparation of fruit pulp: take the kiwi fruit pretreated in step 1) and coarsely crush it into 1.0cm3 diced fruit, beat it, move it into a fermenter that has been sterilized and dried, and then add the pomegranate juice obtained in step 2) to the tank. Kiwi fruit pulp: pomegranate juice is 100:13 by weight; then add white sugar, the amount of white sugar added is kiwi fruit pulp: white sugar is 100:9.5 by weight, stir well, and finally, add pectin at room temperature Enzyme, pectinase is French Lamande EX-V pectinase, its addition amount is kiwifruit pulp by weight: French Lamande EX-V pectinase is 27000:1, stir evenly, let stand for 2.6 hours , get pulp;

4) Fermentation of kiwi fruit wine: add fruit wine yeast to the pulp obtained in step 3), and the sulfur-adjusting tablet undergoes pre-fermentation, post-fermentation, clarification, acid adjustment, filtration and sterilization to obtain kiwi fruit wine; specifically, to step 3) obtained First add activated French Lamande professional Saccharomyces cerevisiae in the fruit pulp, and the amount added is fruit pulp: French Lamande professional Saccharomyces cerevisiae is 4500:1, and the activation method is: according to the ratio of material to liquid 1.5 g/100 Weigh French Lamande professional Saccharomyces cerevisiae in milliliters, add sugar water at 45°C to activate for 17 minutes, and the sugar content of sugar water is 1.3wt%; stir well, then add crushed French Lamande sulfur tablets, the amount According to the weight ratio, French Lamande sulfur-adjusting tablets: the pulp is 3:10000, stirred evenly, sealed and protected from light at 17°C, placed in a fermenter with a one-way valve and fermented for 6 days, then added white sugar, white sugar The amount of fruit pulp in step 3) by weight: white granulated sugar is 120:9, stir evenly, seal and ferment for 32 days in the dark, until there are no bubbles in the tank and the residual sugar content is less than 3.7 g/L, before the end Fermentation: Squeeze and filter the pre-fermented fruit wine, transfer the filtrate to a fermenter that has been sterilized and dried at 17°C, seal it away from light, and place it in a fermenter with a one-way valve for post-fermentation for 22 days; the post-fermented kiwi fruit wine Stand still, take the supernatant, transfer it to a sterilized and dried fermenter, and let it stand at -3°C for 2 days; take it out and cool it to room temperature, take the supernatant, transfer it to a sterilized and dried fermenter, add The French Lamande bentonite after swelling is uniformly mixed to obtain fruit wine; the addition of bentonite is by weight ratio supernatant: the French Lamande bentonite is 770:1, and its expansion method is to take by weighing the French Lamande soap Soil, add 12 times the weight of water, the water temperature is 47 ° C, stir evenly, and soak for 22 hours; add French Lamande potassium bicarbonate to the clarified fruit wine, stir evenly to reduce acid, the fruit wine and French Lamande potassium bicarbonate The weight ratio is 900:1; the clarified fruit wine is filtered to obtain clear and translucent kiwi fruit wine with an alcohol content of 14 degrees;

5) Preparation of fruity kiwi dew wine: take the kiwi fruit pretreated in step 1) and put it into a sealed tank filled with 56-degree pure grain-brewed liquor. The weight ratio of liquor to kiwi fruit is 1.7:1, and ferment at 22°C In 63 days, get fruity kiwi dew;

6) Adjust the alcohol content: add pure water to the kiwi dew wine obtained in step 5) to adjust the alcohol content to 16 degrees, and take rock sugar to make powder for later use;

7) Mixed wine making: mix the kiwi fruit wine in step 4) and the kiwi fruit wine after adjusting the alcohol content in step 6) at a volume ratio of 1.6:1 to obtain a mixed solution, and the ratio of rock sugar powder to the mixed solution is 1.2 Add rock sugar powder to gram/100 milliliter, stir evenly, 92 ℃ sterilize 27 seconds in filling wine bottle, obtain kiwi fruit wine.

Example 7

A kind of brewing method of kiwi fruit wine, comprises the following steps:

1) Pretreatment of kiwifruit: select ripe kiwifruit, wash, dry, remove both ends of the kiwifruit, and set aside;

2) Pomegranate pretreatment: Wash and dry the pomegranate, peel and squeeze the juice for later use;

3) Preparation of fruit pulp: take the kiwifruit pretreated in step 1) and coarsely crush it into ^1.1cm3 diced fruit, beat it, and move it into a sterilized and dried fermentation tank, then add the pomegranate juice obtained in step 2) to the tank, add The amount is kiwi fruit pulp by weight: pomegranate juice is 100:8.5; then add white granulated sugar, the amount of white granulated sugar is kiwi fruit pulp: white granulated sugar is 100:9.5 by weight, stir well, and finally, add fruit juice at room temperature Glue enzyme, pectinase is French Lamande EX-V pectinase, its addition is kiwifruit pulp by weight: France Lamande EX-V pectinase is 28000:1, stir well, let stand 2.8 Hour;

4) Fermentation of kiwi fruit wine: add fruit wine yeast to the pulp obtained in step 3), and the sulfur-adjusting tablet undergoes pre-fermentation, post-fermentation, clarification, acid adjustment, filtration and sterilization to obtain kiwi fruit wine; specifically, to step 3) obtained First add activated French Lamande professional Saccharomyces cerevisiae in the fruit pulp, and its addition amount is pulp: French Lamande professional Saccharomyces cerevisiae is 4800:1, and its activation method is: according to the ratio of material to liquid 1.7 g/100 Weigh French Lamande professional Saccharomyces cerevisiae in milliliters, add sugar water at 46°C to activate for 19 minutes, and the sugar content of sugar water is 1.6wt%; stir well, then add crushed French Lamande sulfur tablets, the amount of According to the weight ratio, French Lamande sulfur-adjusting tablets: the fruit pulp is 5:10000, stir evenly, seal and avoid light at 18°C, put it in a fermentation tank with a one-way valve and ferment for 7 days, add white sugar, white sugar The amount of fruit pulp in step 3) by weight: white granulated sugar is 120:9, stir evenly, seal and ferment in the dark for 34 days, until there are no bubbles in the tank and the residual sugar content is less than 3.9 g/L, before the end Fermentation: Squeeze and filter the pre-fermented fruit wine, transfer the filtrate to a fermenter that has been sterilized and dried at 17°C and seal it away from light, and place it in a fermenter with a one-way valve to ferment for 24 days; the post-fermented kiwi fruit wine Stand still, take the supernatant, transfer it to a sterilized and dried fermenter, and let it stand at -5°C for 3 days; take it out and cool it to room temperature, take the supernatant, transfer it to a sterilized and dried fermenter, add The French Lamande bentonite after expansion is uniformly mixed to obtain fruit wine; the addition of bentonite is by weight ratio supernatant: the French Lamande bentonite is 790:1, and its expansion method is to take French Lamande Bentonite, add 10 times the weight of water, the water temperature is 49 ℃, stir evenly, soak for 24 hours; add French Lamande potassium bicarbonate to the clarified fruit wine, stir evenly to reduce acid, fruit wine and French Lamande potassium bicarbonate The weight ratio of the kiwi fruit wine is 950:1; the clarified fruit wine is filtered to obtain clear and translucent kiwi fruit wine, and the alcohol content is 15 degrees;

5) Preparation of fruity kiwi dew wine: take the kiwi fruit pretreated in step 1) and put it into a sealed tank filled with 58-degree pure grain-brewed liquor. The weight ratio of liquor to kiwi fruit is 1.8:1, and ferment at 24°C In 64 days, get rich fruity kiwi wine;

6) Adjust the alcohol content: add the kiwi pulp obtained in step 5) into purified water to adjust the alcohol content to 17 degrees, and take rock sugar to make powder for later use;

7) Mixed wine making: mix the kiwi fruit wine in step 4) and the kiwi fruit wine after adjusting the alcohol content in step 6) at a volume ratio of 1.8:1 to obtain a mixed solution, and the material-liquid ratio of rock sugar powder to the mixed solution is 1.5 Add rock sugar powder to gram/100 milliliter, stir evenly, 95 ℃ sterilize for 30 seconds in filling wine bottle, obtain kiwi fruit wine.

Example 8

A kind of brewing method of kiwi fruit wine, comprises the following steps:

1) Pretreatment of kiwifruit: select ripe kiwifruit, wash, dry, remove both ends of the kiwifruit, and set aside;

2) Pomegranate pretreatment: Wash and dry the pomegranate, peel and squeeze the juice for later use;

3) Preparation of fruit pulp: take the kiwi fruit pretreated in step 1) and coarsely crush it into ^1.2cm3 diced fruit, beat it, move it into a fermenter that has been sterilized and dried, then add the pomegranate juice obtained in step 2) to the tank, add The amount is kiwi fruit pulp: pomegranate juice is 100:13 by weight; then add white granulated sugar, the amount of white granulated sugar is kiwi fruit pulp: white granulated sugar is 100:10 by weight, stir well, and finally, add fruit juice at room temperature Glue enzyme, pectinase is French Lamande EX-V pectinase, its addition is kiwifruit pulp by weight: France Lamande EX-V pectinase is 33000:1, stir well, leave standstill for 3 hour, to get pulp;

4) Fermentation of kiwi fruit wine: add fruit wine yeast to the pulp obtained in step 3), and the sulfur-adjusting tablet undergoes pre-fermentation, post-fermentation, clarification, acid adjustment, filtration and sterilization to obtain kiwi fruit wine; specifically, to step 3) obtained First add activated French Lamande professional Saccharomyces cerevisiae in the fruit pulp, the amount added is fruit pulp: French Lamande professional Saccharomyces cerevisiae is 5000:1, and the activation method is: according to the ratio of material to liquid 2 g/100 Weigh French Lamande professional Saccharomyces cerevisiae in milliliters, add sugar water at a temperature of 50°C to activate for 30 minutes, and the sugar content of the sugar water is 2wt%; The weight ratio is French Lamande sulfur-adjusting tablets: the pulp is 5:10000, stir evenly, seal and avoid light at 21°C, put it in a fermenter with a one-way valve and ferment for 7 days, add white sugar, white sugar The amount to be added is step 3) according to the weight ratio of fruit pulp: white granulated sugar is 120:10, stir evenly, seal and dark-proof fermentation for 35 days, until there are no bubbles in the tank and the residual sugar content is less than 4 g/L, the fermentation is completed before the end The pre-fermented fruit wine is squeezed and filtered, and the filtrate is transferred to a sterilized and dried fermenter at 21°C to be sealed and protected from light, and placed in a fermenter with a one-way valve for post-fermentation for 25 days; the post-fermented kiwi fruit wine is static Place and take the supernatant, transfer it to a sterilized and dried fermenter, and let it stand at -3°C for 3 days; take it out and cool it to room temperature, take the supernatant, transfer it to a sterilized and dried fermenter, add expansion The final French Lamande bentonite is mixed evenly to obtain fruit wine; the addition of bentonite is by weight ratio supernatant: French Lamande bentonite is 800:1, and its swelling method is to take French Lamande bentonite 1. Add 12 times the weight of water, the water temperature is 50°C, stir evenly, and soak for 24 hours; add French Lamande potassium bicarbonate to the clarified fruit wine, stir evenly to reduce acid, the weight of fruit wine and French Lamande potassium bicarbonate The ratio is 1000:1; the clarified fruit wine is filtered to obtain a clear and translucent kiwi fruit wine with an alcohol content of 16 degrees; the filtration method is membrane filtration, and the pore size of the membrane used is 30-45 μm;

5) Preparation of fruity kiwi dew wine: Take the kiwi fruit pretreated in step 1) and put it into a sealed tank filled with 60-degree pure grain-brewed liquor. God, get a fruity kiwi dew;

6) Adjust the alcohol content: add pure water to the kiwi dew wine obtained in step 5) to adjust the alcohol content to 18 degrees, and take rock sugar to make powder for later use;

7) Mixing wine making: mix the kiwi fruit wine in step 4) and the kiwi fruit wine after adjusting the alcohol content in step 6) in a volume ratio of 3:1 to obtain a mixed solution, and the ratio of rock sugar powder to the mixed solution is 2 Add rock sugar powder to gram/100 milliliter, stir evenly, 95 ℃ sterilize for 30 seconds in filling wine bottle, obtain kiwi fruit wine.

Beneficial effects of the present invention are illustrated by comparison below:

Comparative example 1: remove clarification step in the operation of embodiment 1;

Comparative Example 2: Steps 5), 6) and 7) in Example 1 are removed, and only step 4) is retained until the kiwi fruit wine is completed.

The contrast of embodiment and comparative example in color and luster, fragrance and transparency is shown in the table below:

color fragrance transparency Example 1 pure chroma fruity aroma high transparency Comparative example 1 dull color less fruity poor transparency Comparative example 2 pure chroma No obvious fruity aroma high transparency Example 4 Chroma is particularly pure fruity aroma Very high transparency

It can be seen from the table that the kiwi fruit wine of the present invention has pure color, rich fruity aroma and high transparency, and has significant advantages compared with the comparative example.

Finally, it is noted that the above embodiments are only used to illustrate the technical solution of the present invention and not to limit it. Those of ordinary skill in the art may make other modifications or equivalent replacements to the technical solution of the present invention, as long as they do not depart from the spirit and spirit of the technical solution of the present invention. All should be included in the scope of the claims of the present invention.

Claims (7)

1. a kind of brewing method of kiwi fruit wine is characterized in that, comprises the following steps: 1) Pretreatment of kiwifruit: select ripe kiwifruit, wash, dry, remove both ends of the kiwifruit, and set aside; 2) Pomegranate pretreatment: Wash and dry the pomegranate, peel and squeeze the juice for later use; 3) Preparation of fruit pulp: take the pretreated kiwi fruit in step 1), coarsely crush and beat them, and move them into a sterilized and dried fermenter, and then add the pomegranate juice obtained in step 2) to the tank, and the amount added is the above-mentioned Kiwi fruit pulp: pomegranate juice is 100:8~13; then add white granulated sugar, the amount added is by weight ratio. Stir evenly and let stand to obtain pulp; 4) Fermentation of kiwi fruit wine: add fruit wine yeast and sulfur-adjusting tablets to the pulp obtained in step 3), and undergo pre-fermentation, post-fermentation, clarification, acid adjustment, filtration and sterilization to obtain kiwi fruit wine; 5) Prepare fruity kiwi wine: take the kiwi pretreated in step 1) and put it in a sealed tank filled with white wine for 1-2 months to get fruity kiwi wine; 6) Adjust the alcohol content: adjust the alcohol content of the kiwi fruit wine obtained in step 5) to 16~18%; 7) Mixing wine making: Mix the kiwi fruit wine in step 4) and the kiwi fruit wine after adjusting the alcohol content in step 6) according to the volume ratio of 1~3:1 to obtain a mixed solution, add rock sugar powder, stir evenly, and sterilize, that is get kiwi wine; The pre-fermentation in step 4) is to add fruit wine yeast and sulfur-adjusting tablets, stir evenly, seal and ferment in the dark at 15-21°C for 6-7 days, add white sugar, stir evenly, seal and ferment in the dark for 30-35 days, When there are no bubbles in the tank and the residual sugar content is lower than 3.5-4 g/L, the fermentation is completed before the end; The step 4) in the post-fermentation is to squeeze and filter the fruit wine after the pre-fermentation, and transfer the filtrate to a fermenter that has been sterilized and dried at 15-21°C, sealed and protected from light, and then fermented for 20-25 days; The clarification in step 4) is to put the post-fermented kiwi fruit wine to stand still, take the supernatant, transfer it to a fermenter that has been sterilized and dried, and let it stand at -5~-3°C for 2~3 days; take it out and cool it After reaching room temperature, take the supernatant liquid, transfer it to a sterilized and dried fermenter, add bentonite, and mix well. 2. the brewing method of a kind of kiwi fruit wine according to claim 1, is characterized in that, the add-on of described white granulated sugar is step 3) described pulp by weight: white granulated sugar is 120:8～10. 3. the brewing method of a kind of kiwi fruit wine according to claim 1, is characterized in that, described fruit wine yeast is the fruit wine yeast after activation, and its activation method is: by weighing 1 ~ 2 grams/100 milliliters of solid-liquid ratio For Saccharomyces cerevisiae, add sugar water at a temperature of 40-50°C to activate for 15-30 minutes. 4. the brewing method of a kind of kiwi fruit wine according to claim 1, is characterized in that, described bentonite is bentonite after swelling, and swelling method is: take bentonite, add the water of 10～12 times of weight parts , water temperature 45~50℃, stir evenly, soak for 20~24 hours. 5. The brewing method of a kind of kiwi fruit wine according to claim 1, characterized in that, the acid adjustment in the step 4) is adding potassium bicarbonate to the clarified fruit wine, stirring evenly to lower the acid, the fruit wine and The weight ratio of potassium bicarbonate is 800~1000:1. 6. The brewing method of a kind of kiwi fruit wine according to claim 1, characterized in that, in the step 5), the weight ratio of liquor to kiwi fruit is 1.5-2:1. 7. The method for brewing kiwi fruit wine according to claim 1, characterized in that the ratio of the amount of rock sugar powder added to the mixed liquor in the step 7) is 1-2 g/100 ml.