CN106047583A

CN106047583A - Brewing method of low-acerbity hawthorn wine

Info

Publication number: CN106047583A
Application number: CN201610713417.1A
Authority: CN
Inventors: 俞泽尧; 俞泽好
Original assignee: ANHUI HUAIYUAN COUNTY ASIA-PACIFIC POMEGRANATE WINE CO LTD
Current assignee: ANHUI HUAIYUAN COUNTY ASIA-PACIFIC POMEGRANATE WINE CO LTD
Priority date: 2016-08-24
Filing date: 2016-08-24
Publication date: 2016-10-26

Abstract

The invention discloses a brewing method of low-acerbity hawthorn wine. the brewing method comprises the following specific steps: (1) washing hawthorn, removing stone, putting the hawthorn into clean water and immersing, heating and cooking, filtering out hawthorn after cooking and smashing into hawthorn puree, putting the hawthorn puree into a glass pot, adding a sucrose solution and immersing, adding sulfur dioxide, standing, adding pectinase, fully stirring, reacting and then squeezing and filtering out hawthorn juice; (2) measuring sugar content of the hawthorn juice, adjusting sugar degree of the juice, adding special culture yeast liquid and fermenting, transferring the wine liquid into a clean wooden barrel after fermentation, sealing and carrying out later fermentation; and (3) transferring the raw wine which has undergone later fermentation into the glass pot and adjusting acidity, freezing below zero, filtering out precipitate, and carrying out microwave sterilization so as to obtain the finished product hawthorn wine. The invention has the following beneficial effects: by a unique fermentation brewing technology, the prepared hawthorn wine has low acerbity, is full of fruit fragrance and fresh scent, and is refreshing and sweet in taste.

Description

A kind of brewing method of low sour and astringent type Hawthorn Fruit Wine

Technical field

The present invention relates to brewing hawthorn wine technical field, the brewing method of a kind of low sour and astringent type Hawthorn Fruit Wine.

Background technology

Hawthorn Fruit Wine is with Fructus Crataegi as primary raw material, and with infusion method or a kind of low alcohol fruit wine of fermentation method brew, it oozes Moisten fine and smooth, quiet and tastefully laid out strong, glittering and translucent, retain natural fruital, the most micro-puckery, be the alcoholic drink of high-quality.Hawthorn Fruit Wine has stomach invigorating Help digestion, lose weight, lowering blood pressure, anti-aging, strengthen the effects such as body immunity.

Owing to itself water content is relatively low, sugar content is less during Fructus Crataegi alcoholic, the Hawthorn Fruit Wine mouthfeel that usual brew goes out is relatively Sour and astringent, but part population is difficult to adapt to the most sour and astringent mouthfeel.

Summary of the invention

The invention aims to provide the brewing method of a kind of low sour and astringent type Hawthorn Fruit Wine.

For achieving the above object, the invention discloses the brewing method of a kind of low sour and astringent type Hawthorn Fruit Wine, it specifically prepares step Suddenly it is:

(1) Fructus Crataegi choosing fresh mature is cleaned, then Fructus Crataegi is cut into several lobe removal Semen Crataegi, inserts in clean water and soak after removal After steeping 3-5 minute, heating steaming and decocting 10-15 minute, it is desirable to boiling temperature is maintained at 50-60 DEG C, leaches Fructus Crataegi and smash after steaming and decocting One-tenth Fructus Crataegi puree, then Fructus Crataegi puree is inserted in the glass jar of cleaning and is added the sucrose solution of puree quality 30-40%, sucrose Solution concentration is 15-20%, and adding concentration after soaking 8-10 hour is the sulfur dioxide of 60-80mg/L, after standing 20-30 minute Add pectase that concentration is 30-50mg/L and be sufficiently stirred for, after reacting 18-22 hour, squeezing and filter out Fructus Crataegi natural juice；

(2), after measuring the sugar content in Fructus Crataegi natural juice, regulation natural juice pol is 18.7-22.1%, adds special culture yeasts liquid and enters Row fermentation, measured a sugar content every 1 day after fermenting 3 days, added, when sugar content is less than 5%, the sugarcane that concentration is 15-20% Sugar juice regulation pol continues fermentation 6-8 days after reaching 8-10%, and during fermentation, temperature all controls at 24-28 DEG C, after fermentation ends Being entered by wine liquid transposition in the wooden barrel of cleaning and airtight carry out later stage fermentation, temperature controls at 15-18 DEG C, later stage fermentation 30-40 days；

(3) wine base transposition complete for later stage fermentation is entered regulation acidity in glass jar, then is placed into subzero 4-6 DEG C freezing 3-5 days After, after filtering off precipitation, microwave disinfection obtains finished product Hawthorn Fruit Wine.

Wherein, described special culture yeasts incubation step includes primary election, raises and train, separates and purification.

Advantages of the present invention and good effect be:

Hawthorn Fruit Wine prepared by the inventive method uses unique fermented soy technique, and the sour and astringent mouthfeel of Hawthorn Fruit Wine of preparation is light, is full of Fruital and cleaning fragrance, the salubrious sweet in the mouth of entrance.

Detailed description of the invention

Specific embodiment one:

A kind of brewing method of low sour and astringent type Hawthorn Fruit Wine, its concrete preparation process is:

(1) Fructus Crataegi choosing fresh mature is cleaned, then Fructus Crataegi is cut into several lobe removal Semen Crataegi, inserts in clean water and soak after removal After steeping 3 minutes, heating steaming and decocting 10 minutes, it is desirable to boiling temperature is maintained at 50 DEG C, leaches Fructus Crataegi and be broken into haw berry after steaming and decocting Mud, then Fructus Crataegi puree is inserted in the glass jar of cleaning and is added the sucrose solution of puree quality 30%, sucrose solution concentration is 15%, adding concentration after soaking 8 hours is the sulfur dioxide of 60mg/L, adds, after standing 20 minutes, the fruit that concentration is 30mg/L Glue enzyme is also sufficiently stirred for, and squeezes and filter out Fructus Crataegi natural juice after reacting 18 hours；

(2) after measuring the sugar content in Fructus Crataegi natural juice, regulation natural juice pol is 18.7%, adds special culture yeasts liquid and carries out sending out Ferment, measured a sugar content every 1 day after fermenting 3 days, adds the sucrose solution that concentration is 15% when sugar content is less than 5% and adjusts Joint pol continues fermentation 6 days after reaching 8%, and during fermentation, temperature all controls, at 24 DEG C, after fermentation ends, wine liquid transposition to be entered cleaning Wooden barrel in airtight carry out later stage fermentation, temperature controls at 15 DEG C, later stage fermentation 30 days；

(3) wine base transposition complete for later stage fermentation is entered in glass jar regulation acidity, then after being placed into subzero 4-6 DEG C of freezing 3 days, After filtering off precipitation, microwave disinfection obtains finished product Hawthorn Fruit Wine.

Specific embodiment two:

(1) Fructus Crataegi choosing fresh mature is cleaned, then Fructus Crataegi is cut into several lobe removal Semen Crataegi, inserts in clean water and soak after removal After steeping 5 minutes, heating steaming and decocting 15 minutes, it is desirable to boiling temperature is maintained at 60 DEG C, leaches Fructus Crataegi and be broken into haw berry after steaming and decocting Mud, then Fructus Crataegi puree is inserted in the glass jar of cleaning and is added the sucrose solution of puree quality 40%, sucrose solution concentration is 20%, adding concentration after soaking 10 hours is the sulfur dioxide of 80mg/L, adds, after standing 30 minutes, the fruit that concentration is 50mg/L Glue enzyme is also sufficiently stirred for, and squeezes and filter out Fructus Crataegi natural juice after reacting 22 hours；

(2) after measuring the sugar content in Fructus Crataegi natural juice, regulation natural juice pol is 22.1%, adds special culture yeasts liquid and carries out sending out Ferment, measured a sugar content every 1 day after fermenting 3 days, adds the sucrose solution that concentration is 20% when sugar content is less than 5% and adjusts Joint pol continues fermentation 8 days after reaching 10%, and during fermentation, temperature all controls, at 28 DEG C, to enter clean by wine liquid transposition after fermentation ends Airtight in clean wooden barrel carrying out later stage fermentation, temperature controls at 18 DEG C, later stage fermentation 40 days；

(3) wine base transposition complete for later stage fermentation is entered in glass jar regulation acidity, then after being placed into subzero 4-6 DEG C of freezing 5 days, After filtering off precipitation, microwave disinfection obtains finished product Hawthorn Fruit Wine.

Specific embodiment three:

(1) Fructus Crataegi choosing fresh mature is cleaned, then Fructus Crataegi is cut into several lobe removal Semen Crataegi, inserts in clean water and soak after removal After steeping 4 minutes, heating steaming and decocting 13 minutes, it is desirable to boiling temperature is maintained at 55 DEG C, leaches Fructus Crataegi and be broken into haw berry after steaming and decocting Mud, then Fructus Crataegi puree is inserted in the glass jar of cleaning and is added the sucrose solution of puree quality 35%, sucrose solution concentration is 18%, adding concentration after soaking 9 hours is the sulfur dioxide of 70mg/L, adds, after standing 25 minutes, the fruit that concentration is 40mg/L Glue enzyme is also sufficiently stirred for, and squeezes and filter out Fructus Crataegi natural juice after reacting 20 hours；

(2) after measuring the sugar content in Fructus Crataegi natural juice, regulation natural juice pol is 20.4%, adds special culture yeasts liquid and carries out sending out Ferment, measured a sugar content every 1 day after fermenting 3 days, adds the sucrose solution that concentration is 18% when sugar content is less than 5% and adjusts Joint pol continues fermentation 7 days after reaching 9%, and during fermentation, temperature all controls, at 26 DEG C, after fermentation ends, wine liquid transposition to be entered cleaning Wooden barrel in airtight carry out later stage fermentation, temperature controls at 17 DEG C, later stage fermentation 35 days；

(3) wine base transposition complete for later stage fermentation is entered in glass jar regulation acidity, then after being placed into subzero 4-6 DEG C of freezing 4 days, After filtering off precipitation, microwave disinfection obtains finished product Hawthorn Fruit Wine.

The Hawthorn Fruit Wine of preparation is carried out Physico-chemical tests, and testing result is as follows:

The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, Any those familiar with the art in the technical scope that the invention discloses, according to technical scheme and Inventive concept equivalent or change in addition, all should contain within protection scope of the present invention.

Claims

1. the brewing method of one kind low sour and astringent type Hawthorn Fruit Wine, it is characterised in that its concrete preparation process is:

The brewing method of a kind of low sour and astringent type Hawthorn Fruit Wine the most according to claim 1, it is characterised in that: described special cultivation Yeast Cultivation step includes primary election, raises and train, separates and purification.