CN106701427A - Fruit wine of roses and citrus and brewing technology of fruit wine - Google Patents
Fruit wine of roses and citrus and brewing technology of fruit wine Download PDFInfo
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- CN106701427A CN106701427A CN201710039413.4A CN201710039413A CN106701427A CN 106701427 A CN106701427 A CN 106701427A CN 201710039413 A CN201710039413 A CN 201710039413A CN 106701427 A CN106701427 A CN 106701427A
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- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 54
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 9
- 238000005516 engineering process Methods 0.000 title abstract description 4
- 235000004789 Rosa xanthina Nutrition 0.000 title abstract 5
- 241000109329 Rosa xanthina Species 0.000 title abstract 5
- 241000207199 Citrus Species 0.000 title abstract 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- 241000220317 Rosa Species 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 31
- 230000008569 process Effects 0.000 claims description 27
- 241000675108 Citrus tangerina Species 0.000 claims description 19
- 235000020105 orange wine Nutrition 0.000 claims description 18
- 239000002253 acid Substances 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 12
- 235000014101 wine Nutrition 0.000 claims description 10
- 239000006025 fining agent Substances 0.000 claims description 8
- 244000005700 microbiome Species 0.000 claims description 8
- 238000005352 clarification Methods 0.000 claims description 7
- AVTYONGGKAJVTE-OLXYHTOASA-L potassium L-tartrate Chemical compound [K+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O AVTYONGGKAJVTE-OLXYHTOASA-L 0.000 claims description 7
- 239000001472 potassium tartrate Substances 0.000 claims description 7
- 229940111695 potassium tartrate Drugs 0.000 claims description 7
- 235000011005 potassium tartrates Nutrition 0.000 claims description 7
- 239000001888 Peptone Substances 0.000 claims description 6
- 108010080698 Peptones Proteins 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 235000019319 peptone Nutrition 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 238000000703 high-speed centrifugation Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 239000011777 magnesium Substances 0.000 claims description 2
- 229910052749 magnesium Inorganic materials 0.000 claims description 2
- 125000001477 organic nitrogen group Chemical group 0.000 claims description 2
- 239000011574 phosphorus Substances 0.000 claims description 2
- 229910052698 phosphorus Inorganic materials 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 229910052757 nitrogen Inorganic materials 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 11
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical group [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 241000235342 Saccharomycetes Species 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000011790 ferrous sulphate Substances 0.000 description 2
- 235000003891 ferrous sulphate Nutrition 0.000 description 2
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 2
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- ALSTYHKOOCGGFT-KTKRTIGZSA-N (9Z)-octadecen-1-ol Chemical compound CCCCCCCC\C=C/CCCCCCCCO ALSTYHKOOCGGFT-KTKRTIGZSA-N 0.000 description 1
- 244000007645 Citrus mitis Species 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-UHFFFAOYSA-N 0.000 description 1
- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229940116007 ferrous phosphate Drugs 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910000155 iron(II) phosphate Inorganic materials 0.000 description 1
- SDEKDNPYZOERBP-UHFFFAOYSA-H iron(ii) phosphate Chemical compound [Fe+2].[Fe+2].[Fe+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O SDEKDNPYZOERBP-UHFFFAOYSA-H 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002630 limonoids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940055577 oleyl alcohol Drugs 0.000 description 1
- XMLQWXUVTXCDDL-UHFFFAOYSA-N oleyl alcohol Natural products CCCCCCC=CCCCCCCCCCCO XMLQWXUVTXCDDL-UHFFFAOYSA-N 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 230000035911 sexual health Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a fruit wine of roses and citrus and a brewing technology of the fruit wine. The brewing technology comprises the following steps of (1) fermented liquid preparation; (2) enzymolysis; (3) ingredient adjustment; and (4) degerming, wherein 80-100mg/L of sulphurous acid and 50-120mg/L of pectinase are added to a fermented liquid in the enzymolysis step (2); and 0.3-1.5g/L of deacidification agent, 100-300g/L of sucrose, preferably 0.15-0.6g/L of yeast and 0.5-3.5g/L of yeast nutrient are added to the ingredient adjustment step (3). The mixed fruit wine is obtained through enzymolysis and fermentation after the roses and the citrus are mixed, the nutrition and healthcare values, the tastes and the fragrances of the roses and the citrus are fully considered, the prepared fruit wine has double nutrition and healthcare effects, and meanwhile, the fruit wine is clear, bright, ruddy and attractive in appearance and has strong fragrances of the fruit wine and the roses.
Description
Technical field
The invention belongs to the technical field of brewing fruit wine, more particularly to using rose, oranges and tangerines as the brewing fruit wine of raw material
Technical field.
Background technology
China is the first big Orange Producing state in the world, and oranges and tangerines resource is enriched very much, and rural area has been turned into southern main producing region
One of pillar of the economy industry.But concentrated because fresh fruit is listed, market capacity limitation, causes the unsalable phenomenon of fresh fruit very general in addition
Time.In order to solve difficult, the unsalable phenomenon of a large amount of fruit of selling fruit of fruit busy season appearance.China's wine brewing working conference is just proposed
" accelerate fruit resource comprehensive development and utilization, deep processing wine brewing " proposal, and be specify that in sector planning with fruit wine as
The guiding theory of prior development direction.
Citrusfruit is nutritious, containing active component largely beneficial to human body, such as limonoid, carotenoid,
Cumarin, flavonoids etc., it not only assigns oranges and tangerines unique local flavor, while having anti-oxidant, anti-inflammatory, anticancer, antibacterial etc. many
Physiological function is planted, is the good raw material of machining function sexual health product.Orange wine processing shows powerful hair in China
The exhibition impetus, has been increasingly becoming superfluous solution China oranges and tangerines fresh fruit, increase orchard worker income, extension citrus fruit processing industry chain at present
Important channel.
Because simple oranges and tangerines brewage type fruit wine, nutritional health function is single, and mouthfeel, color and luster category are less, it is impossible to provide
Multi items, the series of products for integrating multiple health care, orange wine development show lukewarm present situation, Eaux-De-Vie
Market is almost monopolized by grape wine.
Therefore in order to improve the occupation rate of market of orange wine, exploitation meets different grades, the consumer groups of different hobbies,
From the multi-faceted Compound fruit wine for embodying characteristic such as mouthfeel, style, quality, nutrition, health care, will be new as what is met the market requirement
Trend, with wide market prospects.
The content of the invention
It is an object of the invention to propose a kind of rose and oranges and tangerines can be combined into the technique for brewing fruit wine brewageed.
A kind of rose orange wine brewage process, comprises the following steps：
（1）Mash prepares：
After by oranges and tangerines peeling, seed, mashing takes juice；Thereafter addition orange blossom is crushed after dry rose being removed into holder and vanelets
In, it is mixed to get mash；
（2）Enzymolysis
The volume ratio by weight in the mash, adds the pectin of 80mg/L~100mg/L sulfurous acid and 50mg/L~120mg/L
Enzyme, stirs, in enzymolysis 10h~20h under normal temperature；
（3）Composition adjustment
To volume ratio by weight in the mash after enzymolysis, acid lowering agent 0.3g/L~1.5g/L, sucrose 100g/L~300g/L is added,
Preferred yeast 0.15g/L~0.6g/L and yeast food 0.5g/L~3.5g/L, its after carried out at 16 DEG C~30 DEG C 7 days~
The fermentation of 25 days；Removal pomace is filtered after fermentation, sulfurous acid 40mg/L~90mg/L is added, in standing 10 days at 2 DEG C~10 DEG C
~30 days, obtain former fruit wine；
（4）It is degerming
High speed centrifugation is carried out after former fruit wine is clarified, microorganism is removed, enclosed sterile is filling, that is, obtain the rose oranges and tangerines
Fruit wine.
In above-mentioned steps：
The effect of enzymolysis is the mobility for strengthening fruit wine with dregs using pectase preliminary exposition pectin, distillation yield is improved, while also improving
The clarity of fruit wine with dregs, adds sulfurous acid simultaneously in the process, can play following effects：（1）Suppress from the miscellaneous bacteria in raw material
Microorganism, prevents microorganism miscellaneous bacteria to the destruction of nutritional ingredient in raw material and produces evil miscellaneous taste, influence final products mouthfeel and
Quality, is the alcoholic fermentation of yeast, creates a pure environment, to ensure the pure of fermented product mouthfeel and quality；（2）Protect
The compositions such as aromatic substance and tannin in phylactocarp wine with dregs are not oxidized, preferably to play oxidation resistant work after drinking in human body
With, it is also possible to prevent the appearance of the oxidation turbidity phenomenon of fruit wine or fruit wine with dregs, keep fruit wine healthcare function and consumption value and
Sensible quality；（3）By charge effect, the homogeneous of dispersing uniformity and mash entirety of the rose flower in orange blossom is improved
Property and stability；（4）For system provides suitable pH environment, so as to improve the enzymolysis ability of pectase；（5）Adjust the close of mash
Degree and sliminess, strengthen the effect of next step；（6）Preliminary destruction is played to rose, is existed with improving rose
Fermentability under saccharomycete.
Add the purpose of acid lowering agent to be not only in that reduction feedstock acidity in ensuing composition adjustment step, balance mouthfeel,
System acidity environment can also be adjusted simultaneously, is prevented because of the acidity situation appearance for suppressing fermentation starting too high, it is preferably：Make
Combined acid lowering agent is used, system acidity can not only be reduced with this, meanwhile, combined acid lowering agent can also provide mineral element satisfaction
Needed for the growth and breeding of yeast cells；Be not only in that adjustment mouthfeel using the purpose of sucrose, at the same can for saccharomycete is provided can be high
The sugar for absorbing is imitated, strengthens ferment effect；The yeast food be alternatively saccharomycete provide can efficient absorption other nutrients,
Further enhance ferment effect；Further add sulfurous acid to be clarified its object is to help after fermentation, reduce by second and ferment
When zymotic fluid in impurity influence, simultaneous selection can keep the growth and fermentation of lactic acid bacteria in appropriate concentration.
The preferred yeast is quality preferably yeast, is for citrus fruit wine with dregs acid content is higher, the spy that sugar content is relatively low
Property and filter out, have strong citrus fruit feature fragrant with higher sugar alcohol conversion, preferable deacidification effect and after brewageing
The yeast strain of the yeast strain of gas.
One preferred embodiment of above-mentioned brewage process is：It is 0.5%~1.5% to contain w/v in the mash
Rose flower.
W/v described herein refer under same magnitude, such as g and ml, kg and L, the quality of rose flower with
The ratio of the volume of the mash.
Another preferred embodiment of above-mentioned brewage process is：The step（4）Described in clarify process be：Xiang Yuan
Pressed in fruit wine 0.2g/L~1.2g/L w/v add fining agent, its after at 2 DEG C~10 DEG C stand 2 days~4 days, mistake
Filter precipitation.
Another preferred embodiment of above-mentioned brewage process is：The acid lowering agent is selected from calcium carbonate, potassium tartrate, carbon
One or more in sour sodium and saleratus.
It is further preferably：The acid lowering agent is two in calcium carbonate, potassium tartrate, sodium carbonate and saleratus
Or more than two combinations.
Another preferred embodiment of above-mentioned brewage process is：The yeast food is organic nitrogen source and inorganic salts
Combination, the inorganic salts are the inorganic salts for including phosphorus, potassium, magnesium, ferro element.
Another preferred embodiment of above-mentioned brewage process is：The step（4）In clarification be in former fruit wine plus
Enter the fining agent of 0.2g/L~1.2g/L, its process that 1 day~3 days are stood after 2 DEG C~10 DEG C.
Another preferred embodiment of above-mentioned brewage process is：The step（4）Described in high speed centrifugation be using low
Warm centrifuge, with the process that the speed of 8000r/min~10000r/min is centrifuged.
Present invention further proposes a kind of rose orange wine, it uses any of the above-described kind of brewage process or its preferred reality
The scheme of applying is prepared.
The present invention has obtained mixed type fruit wine after mixing oranges and tangerines and rose through enzymolysis and fermentation, has fully taken into account both
Healthy nutritive value and mouthfeel, fragrance, obtained fruit wine not only has double nutrition health-care effect, while outward appearance clarification is saturating
It is bright, ruddy tempting, with strong fruit wine fragrance, make it have and good drink quality and visual sense of beauty；
The present invention oranges and tangerines fermenting characteristic different from rose has been taken into full account in brewing process, wherein oranges and tangerines as fruit,
Preliminary decomposition is carried out first in the presence of pectase, for the fermentation of mixed system provides excellent environment, and can effectively be promoted
Enter the extraction and conversion to the beneficiating ingredient such as polyphenol, flavones, anthocyanin in added rose；
In whole brewing process, the present invention with the addition of sulfurous acid twice, but its main purpose and differ, and the present invention is in difference
Stage plays not same-action using same substance, therefore significantly reduces cost of material, reduces process complexity；
The present invention is coordinated between oranges and tangerines fermentation and rose fermentation, makes to be not easy by saccharomycete direct fermentation originally
Rose, can be under same fermentation temperature and time with oranges and tangerines, fully be extracted and be stable in the presence of fruit wine body
In system, process complexity is significantly reduced, improve product stability；
Preferred yeast function admirable of the invention, a ferment are fast, steady, the miscellaneous oleyl alcohol content that ferments is moderate, brewage the fruit wine for obtaining really
It is full that perfume enriches strong, Rose Essentielle balance coordination, pure in mouth feel.
Specific embodiment
The present invention is further illustrated with reference to embodiment.
Embodiment 1：
（1）After by oranges and tangerines peeling, seed, mashing takes juice, and it is the 0.5% appropriate dry roseleaf crushed to add w/v, is obtained
Mash；
（2）In terms of the volume of mash with the mass ratio for adding material, the pectase of the sulfurous acid of 80mg/L, 55mg/L is added into wine with dregs
In liquid, stir, 18h is digested under normal temperature；
（3）In terms of the volume of mash with the mass ratio for adding material, acid lowering agent calcium carbonate, potassium tartrate, the carbon of 0.3g/L are added
Sour sodium and saleratus, the sucrose of 180g/L, the preferred yeast of 0.15g/L, the yeast food of 1.0g/L, the yeast nutrition
Agent is that mass ratio is 1:0.8 yeast extract and magnesium sulfate；In fermentation 20 days under 18 DEG C of constant temperature；Thereafter filtering removal fruit
After slag, the sulfurous acid of 60mg/L is added, 4 DEG C stand 25 days, obtain former fruit wine；
（4）In terms of the volume of former fruit wine with the mass ratio for adding material, fining agent 0.22g/L, 4 DEG C of standings are added toward former fruit wine
3 days, precipitation is filtered to remove, obtains clarifying fruit wine；
（5）Using high speed freezing centrifuge, setting rotating speed is 10000r/min, and temperature is 4 DEG C, and clarification fruit wine is centrifuged,
Microorganism is removed, enclosed sterile is filling, that is, obtain sugar content for 2.1g/L, wine degree is 12.5 degree of dry type rose orange wine.
Embodiment 2：
（1）After by oranges and tangerines peeling, seed, mashing takes juice, and it is the dry roseleaf after 1.0% appropriate crushing to add w/v,
Obtain mash；
（2）In terms of the volume of mash with the mass ratio for adding material, the pectase of the sulfurous acid of 90mg/L, 90mg/L is added into wine with dregs
In liquid, stir, 16h is digested under normal temperature；
（3）In terms of the volume of mash with the mass ratio for adding material, acid lowering agent calcium carbonate, potassium tartrate, the carbon of 0.5g/L are added
Sour sodium and saleratus, the sucrose of 220g/L, the preferred yeast of 0.3g/L, the yeast food of 2.5g/L, in yeast food
Containing peptone and dipotassium hydrogen phosphate, wherein peptone and dipotassium hydrogen phosphate mass ratio is 2：1, in fermentation under 22 DEG C of constant temperatures
16 days；Thereafter after filtering removal pomace, the sulfurous acid of 80mg/L is added, 4 DEG C stand 20 days, obtain former fruit wine；
（4）In terms of the volume of former fruit wine with the mass ratio for adding material, the fining agent of 0.8g/L is added toward former fruit wine, 5 DEG C quiet
Put 3 days, be filtered to remove precipitation, obtain clarifying fruit wine；
（5）Using high speed freezing centrifuge, setting rotating speed is 10000r/min, and temperature is 4 DEG C, and clarification fruit wine is centrifuged,
Microorganism is removed, enclosed sterile is filling, obtain aseptic sugar content for 10g/L, wine degree is 13.5 degree of half-dry type rose oranges and tangerines
Fruit wine.
Embodiment 3
（1）After by oranges and tangerines peeling, seed, mashing takes juice, and it is the dry roseleaf after 0.5% appropriate crushing to add w/v,
Obtain mash；
（2）The volume ratio by weight in the mash, adds the pectase of 80mg/L sulfurous acid and 50mg/L, stirs, in
20h is digested under normal temperature；
（3）In terms of the volume of mash with the mass ratio for adding material, acid lowering agent calcium carbonate, potassium tartrate, the carbon of 0.3g/L are added
Sour sodium, the sucrose of 100g/L, the preferred yeast of 0.15g/L, the yeast food of 0.5g/L contains peptone in yeast food
With ferrous sulfate, wherein peptone and the mass ratio of ferrous phosphate is 2：1, in fermentation 25 days under 16 DEG C of constant temperatures；Thereafter cross
After filtering off except pomace, the sulfurous acid of 40mg/L is added, 2 DEG C stand 30 days, obtain former fruit wine；
（4）By the volume of former fruit wine with add material mass ratio in terms of, toward original fruit wine in addition 0.2g/L fining agent, its after
4 days are stood at 2 DEG C, precipitation is filtered to remove, obtains clarifying fruit wine；
（5）Using high speed freezing centrifuge, setting rotating speed is 8000r/min, and temperature is 4 DEG C, and clarification fruit wine is centrifuged, and is removed
Microorganism is gone, enclosed sterile is filling, that is, obtain aseptic rose orange wine.
Embodiment 4
（1）After by oranges and tangerines peeling, seed, mashing takes juice, and it is the dry roseleaf after 1.5% appropriate crushing to add w/v,
Obtain mash；
（2）The volume ratio by weight in the mash, adds the pectase of 100mg/L sulfurous acid and 120mg/L, stirs,
In digesting 10h under normal temperature；
（3）In terms of the volume of mash with the mass ratio for adding material, the acid lowering agent potassium tartrate and sodium carbonate of 1.5g/L are added,
The sucrose of 300g/L, the preferred yeast of 0.6g/L, the yeast food of 3.5g/L contains peptone, yeast in yeast food
Leaching powder, dipotassium hydrogen phosphate, magnesium sulfate and ferrous sulfate, in fermentation 7 days under 30 DEG C of constant temperatures；Thereafter after filtering removal pomace,
The sulfurous acid of 90mg/L is added, 10 DEG C stand 10 days, obtain former fruit wine；
（4）By the volume of former fruit wine with add material mass ratio in terms of, toward original fruit wine in addition 1.2g/L fining agent, its after
2 days are stood at 10 DEG C, precipitation is filtered to remove, obtains clarifying fruit wine；
（5）Using high speed freezing centrifuge, setting rotating speed is 10000r/min, and temperature is 5 DEG C, and clarification fruit wine is centrifuged,
Microorganism is removed, it is closed filling, that is, obtain aseptic rose orange wine.
Although reference be made herein to invention has been described for explanatory embodiment of the invention, and above-described embodiment is only this hair
Bright preferably implementation method, embodiments of the present invention are simultaneously not restricted to the described embodiments, it should be appreciated that people in the art
Member can be designed that a lot of other modification and implementation methods, and these modifications and implementation method will fall in principle disclosed in the present application
Within scope and spirit.
Claims (9)
1. a kind of brewage process of rose orange wine, it is characterised in that：Comprise the following steps：
（1）Mash prepares：
After by oranges and tangerines peeling, seed, mashing takes juice；Thereafter addition orange blossom is crushed after dry rose being removed into holder and vanelets
In, it is mixed to get mash；
（2）Enzymolysis
The volume ratio by weight in the mash, adds the pectin of 80mg/L~100mg/L sulfurous acid and 50mg/L~120mg/L
Enzyme, stirs, in enzymolysis 10h~20h under normal temperature；
（3）Composition adjustment
To volume ratio by weight in the mash after enzymolysis, acid lowering agent 0.3g/L~1.5g/L, sucrose 100g/L~300g/L is added,
Preferred yeast 0.15g/L~0.6g/L and yeast food 0.5g/L~3.5g/L, its after carried out at 16 DEG C~30 DEG C 7 days~
The fermentation of 25 days；Removal pomace is filtered after fermentation, sulfurous acid 40mg/L~90mg/L is added, in standing 10 days at 2 DEG C~10 DEG C
~30 days, obtain former fruit wine；
（4）It is degerming
High speed centrifugation is carried out after former fruit wine is clarified, microorganism is removed, enclosed sterile is filling, that is, obtain the rose citrus fruit
Wine.
2. the brewage process of rose orange wine according to claim 1, it is characterised in that：Contain weight in the mash
Volume ratio is 0.5%~1.5% rose flower.
3. the brewage process of rose orange wine according to claim 1, it is characterised in that：The step（4）Described in
The process of clarification is：Fining agent is added to the w/v that 0.2g/L~1.2g/L is pressed in former fruit wine, it is after 2 DEG C~10 DEG C
It is lower to stand 2 days~4 days, it is filtered to remove precipitation.
4. the brewage process of rose orange wine according to claim 1, it is characterised in that：The acid lowering agent is selected from carbon
One or more in sour calcium, potassium tartrate, sodium carbonate and saleratus.
5. the brewage process of rose orange wine according to claim 1, it is characterised in that：The yeast food is have
The combination of machine nitrogen source and inorganic salts, the inorganic salts are to include one or more in phosphorus, potassium, magnesium, ferro element of inorganic salts.
6. the brewage process of rose orange wine according to claim 5, it is characterised in that：The organic nitrogen source is yeast
Leaching powder and peptone in one or two.
7. the brewage process of rose orange wine according to claim 1, it is characterised in that：The step（4）In it is clear
Clear is to the fining agent that 0.2g/L~1.2g/L is added in former fruit wine, its process that 1 day~3 days are stood after 2 DEG C~10 DEG C.
8. the brewage process of rose orange wine according to claim 1, it is characterised in that：The step（4）Described in
High speed centrifugation is to use refrigerated centrifuge, with the process that the speed of 8000r/min~10000r/min is centrifuged.
9. a kind of rose orange wine, it is characterised in that：Brewage process any one of usage right requirement 1~8 is brewageed
Obtain.
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| CN201710039413.4A CN106701427A (en) | 2017-01-19 | 2017-01-19 | Fruit wine of roses and citrus and brewing technology of fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710039413.4A CN106701427A (en) | 2017-01-19 | 2017-01-19 | Fruit wine of roses and citrus and brewing technology of fruit wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109504584A (en) * | 2018-12-30 | 2019-03-22 | 丹江口十八酿生物科技有限公司 | A kind of the brewing formula and its technique of orange fruit wine |
| CN112646680A (en) * | 2020-12-24 | 2021-04-13 | 贵州物典生物科技有限公司 | Method for making rose and blackberry composite fermented wine |
| CN113105966A (en) * | 2021-03-22 | 2021-07-13 | 赵双 | Preparation method of orange wine |
| CN114752456A (en) * | 2022-05-09 | 2022-07-15 | 烟台高升酒业有限公司 | Production method of fruity honey whisky |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104327998A (en) * | 2014-11-14 | 2015-02-04 | 雷晓明 | Preparation method of totally-brewed rose flower fruit wine |
| CN105296274A (en) * | 2015-06-24 | 2016-02-03 | 宜宾学院 | Process for brewing fruit wine with green plums and jujube |
-
2017
- 2017-01-19 CN CN201710039413.4A patent/CN106701427A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104327998A (en) * | 2014-11-14 | 2015-02-04 | 雷晓明 | Preparation method of totally-brewed rose flower fruit wine |
| CN105296274A (en) * | 2015-06-24 | 2016-02-03 | 宜宾学院 | Process for brewing fruit wine with green plums and jujube |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109504584A (en) * | 2018-12-30 | 2019-03-22 | 丹江口十八酿生物科技有限公司 | A kind of the brewing formula and its technique of orange fruit wine |
| CN112646680A (en) * | 2020-12-24 | 2021-04-13 | 贵州物典生物科技有限公司 | Method for making rose and blackberry composite fermented wine |
| CN113105966A (en) * | 2021-03-22 | 2021-07-13 | 赵双 | Preparation method of orange wine |
| CN114752456A (en) * | 2022-05-09 | 2022-07-15 | 烟台高升酒业有限公司 | Production method of fruity honey whisky |
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