CN109112028A - A kind of mango red wine brewing method - Google Patents
A kind of mango red wine brewing method Download PDFInfo
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- CN109112028A CN109112028A CN201810797907.3A CN201810797907A CN109112028A CN 109112028 A CN109112028 A CN 109112028A CN 201810797907 A CN201810797907 A CN 201810797907A CN 109112028 A CN109112028 A CN 109112028A
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- mango
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention belongs to red wine brewing technology fields, more particularly to a kind of mango red wine brewing method, Grape Skin by selecting 66 grape of sweet tea is added in mango as pigment source, 66 grape maturity of sweet tea is in mid-June, with the Ripening of Mango Fruit During Storage time very close to, ensure the fresh of raw material, the sugar content of 66 grape of sweet tea and mango is all 17% or so, it does not need additionally to add sugar in brewing process, will not because of sugar content variation and influence the mouthfeel of red wine, egg white is selected to carry out the clarification of former wine, egg white can effectively remove the coarse tannin in red wine, red wines taste is allowed more to refine, and egg white solution is cheap, it is easy to make, with better economic benefit.
Description
Technical field
The invention belongs to red wine brewing technology fields, and in particular to a kind of mango red wine brewing method.
Background technique
Mango belongs to Anacardiaceae Mangifera, is one of tropical fancy fruit, is second-biggest-in-the-world tropical fruit (tree).Mature awns
Fruit, excellent in color, the mineral elements such as fat rich in, protein, crude fibre, carbohydrate, calcium, phosphorus, iron and
Carrotene in multivitamin, especially pulp is up to 2.4mg/100g, is 10 times of banana, 50 times of apple.As dimension
The carrotene of raw element A original has important role to promotion growth in humans development, protection eyesight and skin.In addition, also containing in mango
There is the free amino acid of 30~126mg, ranks first in tropical fruit (tree).The useful component of mango benevolence is also very much, especially wherein
Fat, protein and carbohydrate respectively be up to 4.2%, 2.6% and 35.9%.As it can be seen that whether pulp or kernel,
All there is very high nutritional ingredient and value of exploiting and utilizing.There are also many dietotherapy effects for mango, can reduce cholesterol, prevent and treat the heart
Vascular diseases, hypertension and atherosclerosis disease, are beneficial to eyesight, the effect for the skin that can moisten.Researcher is also to awns
Polyphenol research discovery mango polyphenol in fruit plays the role of preventing breast cancer.Bioactive ingredients tannin especially therein.Cause
This, using mango as raw material, profound, multi items development such as infant foods, old people food, snack food and its synthesis are sharp
There is wide prospect with product.But due to mango storage time it is shorter, fresh fruit easily rots, thus to mango into
Row deep processing is particularly important.
The antioxidant contained in red wine can help the metabolism for reinforcing body, effectively skin be helped to avoid out
The problems such as showing obscure pigmentation, the colour of skin, cutis laxa, long wrinkle etc..In addition, red wine can also help exfoliating, it is effectively tender
White muscle skin.And the resveratrol in red wine possesses pre- anti-cancer and diabetes really, and the effect of promotion health of heart.
If mango can be brewed into the red wine for being easy to long term storage, the storage problem of mango both can solve, moreover it is possible to mention
It is drunk for a suitable masses, nutriment red wine abundant.
Summary of the invention
The object of the present invention is to provide a kind of mango red wine brewing method, by select maturity period, sugar content all very close to
66 Grape Skin of sweet tea cook mango red wine pigment source, egg white cooks clarified solution, and a mouthfeel refinement, mango full of nutrition is made
Red wine.
A kind of mango red wine brewing method includes the following steps:
1) mango is handled: selecting no disease and pests harm, 8~9 mature mango is raw material, mango is cleaned up, pericarp, fruit stone
It is separated with pulp；
2) red grape selection: selection 66 grape of sweet tea selects the red grape material after picking, remove it is sick, mildew and rot,
The incomplete fruit of color, the red grape after selecting remove fruit meat, stay skin；
3) it is crushed: mango mix with red Grape Skin to be placed in rotate to squeeze the juice in juice extractor is broken into pulp, be diluted with water into
Fruit juice；
4) it digests: adding pectase into fruit juice, digested after mixing；
5) it ferments: taking a ceramic wine jar clean, is dry, sterilization, the fruit juice after enzymatic hydrolysis is added in wine jar, ferment is added
Mother is passed through SO2, fermentation is sealed with gauze sealing；
6) melt cinder separates: carrying out melt cinder separation to fermentation liquid using squeezing method, obtains former wine and precipitation slag；
7) it clarifies: egg white solution being added in former wine and carries out clarifying treatment, room temperature stands 15 after mixing for former wine and egg white solution
It, then with cross-flow filters filter out supernatant carry out it is filling；
8) bottle is store: after sterile filling plus cork, aluminium foil sealing, bottle storage.
Preferably, in step 3), mango and red Grape Skin are mixed according to 5:1 ratio, and pulp and clear water are according to 1:3 ratio
Mixing.
Preferably, in step 4), pectin enzyme amount is the 0.001~0.002% of material total amount, and hydrolysis temperature is 35~40
DEG C, the time is 2~4h.
Preferably, in step 5), yeast amount is 0.3~0.5%, SO of material total amount2Additional amount is 60~80mg/L, hair
Ferment temperature is 25~30 DEG C, and the time is 8~12d.
Preferably, in step 7), the additional amount of egg white solution is 0.8~1g/L.
The beneficial effects of the present invention are:
1, a kind of mango red wine brewing method of the present invention selects the Grape Skin of 66 grape of sweet tea to be added in mango as color
Usually source, 66 grape maturity of sweet tea in mid-June and Ripening of Mango Fruit During Storage time very close to the fresh of, it is ensured that raw material, 66 grape of sweet tea and
The sugar content of mango does not need additionally to add sugar in brewing process all 17% or so, will not be because of the change of sugar content
Change and influence the mouthfeel of red wine.
2, a kind of mango red wine brewing method of the present invention, selects egg white to carry out the clarification of former wine, and egg white can effectively remove
Coarse tannin in red wine, allows red wines taste more to refine, and egg white solution is cheap, easy to make, has preferably economical
Benefit.
Specific embodiment
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It not only include the content showed in embodiment.
Embodiment 1
A kind of mango red wine brewing method is present embodiments provided, detailed process is as follows:
1, mango handle: select no disease and pests harm, 8 maturations mango be raw material, mango is cleaned up, pericarp, fruit stone and
Pulp is separated；
2, red grape selection: selection 66 grape of sweet tea selects the red grape material after picking, remove it is sick, mildew and rot,
The incomplete fruit of color, the red grape after selecting remove fruit meat, stay skin；
3, it is crushed: mango and red Grape Skin is mixed according to 5:1 ratio, be placed in juicing in rotation juice extractor and be broken into fruit
Slurry, pulp and clear water are mixed into fruit juice according to 1:3 ratio；
4, it digests: adding pectase into fruit juice, pectin enzyme amount is the 0.001% of material total amount, after mixing 35
It is digested at DEG C, time 2h；
5, it ferments: taking a ceramic wine jar clean, is dry, sterilization, the fruit juice after enzymatic hydrolysis is added in wine jar, according to material
Yeast is added in the 0.3% of total amount, is passed through SO2, SO2Additional amount is 60mg/L, is sealed fermentation, fermentation temperature with gauze sealing
It is 25 DEG C, time 8d；
6, melt cinder separates: carrying out melt cinder separation to fermentation liquid using squeezing method, obtains former wine and precipitation slag；
7, it clarifies: 0.8g/L egg white solution being added in former wine and carries out clarifying treatment, former wine and egg white solution room temperature after mixing
Stand 15 days, then with cross-flow filters filter out supernatant carry out it is filling；
8, bottle is store: after sterile filling plus cork, aluminium foil sealing, bottle storage.
Embodiment 2
A kind of mango red wine brewing method is present embodiments provided, detailed process is as follows:
1, mango handle: select no disease and pests harm, 8 maturations mango be raw material, mango is cleaned up, pericarp, fruit stone and
Pulp is separated；
2, red grape selection: selection 66 grape of sweet tea selects the red grape material after picking, remove it is sick, mildew and rot,
The incomplete fruit of color, the red grape after selecting remove fruit meat, stay skin；
3, it is crushed: mango and red Grape Skin is mixed according to 5:1 ratio, be placed in juicing in rotation juice extractor and be broken into fruit
Slurry, pulp and clear water are mixed into fruit juice according to 1:3 ratio；
4, it digests: adding pectase into fruit juice, pectin enzyme amount is the 0.0015% of material total amount, after mixing 38
It is digested at DEG C, time 3h；
5, it ferments: taking a ceramic wine jar clean, is dry, sterilization, the fruit juice after enzymatic hydrolysis is added in wine jar, according to material
Yeast is added in the 0.4% of total amount, is passed through SO2, SO2Additional amount is 70mg/L, is sealed fermentation, fermentation temperature with gauze sealing
It is 28 DEG C, time 10d；
6, melt cinder separates: carrying out melt cinder separation to fermentation liquid using squeezing method, obtains former wine and precipitation slag；
7, it clarifies: 0.9g/L egg white solution being added in former wine and carries out clarifying treatment, former wine and egg white solution room temperature after mixing
Stand 15 days, then with cross-flow filters filter out supernatant carry out it is filling；
8, bottle is store: after sterile filling plus cork, aluminium foil sealing, bottle storage.
Embodiment 3
A kind of mango red wine brewing method is present embodiments provided, detailed process is as follows:
1, mango handle: select no disease and pests harm, 9 maturations mango be raw material, mango is cleaned up, pericarp, fruit stone and
Pulp is separated；
2, red grape selection: selection 66 grape of sweet tea selects the red grape material after picking, remove it is sick, mildew and rot,
The incomplete fruit of color, the red grape after selecting remove fruit meat, stay skin；
3, it is crushed: mango and red Grape Skin is mixed according to 5:1 ratio, be placed in juicing in rotation juice extractor and be broken into fruit
Slurry, pulp and clear water are mixed into fruit juice according to 1:3 ratio；
4, it digests: adding pectase into fruit juice, pectin enzyme amount is the 0.002% of material total amount, after mixing 40
It is digested at DEG C, time 4h；
5, it ferments: taking a ceramic wine jar clean, is dry, sterilization, the fruit juice after enzymatic hydrolysis is added in wine jar, according to material
Yeast is added in the 0.5% of total amount, is passed through SO2, SO2Additional amount is 80mg/L, is sealed fermentation, fermentation temperature with gauze sealing
It is 30 DEG C, time 12d；
6, melt cinder separates: carrying out melt cinder separation to fermentation liquid using squeezing method, obtains former wine and precipitation slag；
7, it clarifies: 1g/L egg white solution being added in former wine and carries out clarifying treatment, room temperature is quiet after mixing with egg white solution for former wine
Set 15 days, then with cross-flow filters filter out supernatant carry out it is filling；
8, bottle is store: after sterile filling plus cork, aluminium foil sealing, bottle storage.
Claims (5)
1. a kind of mango red wine brewing method, which is characterized in that preparation method includes the following steps:
1) mango is handled: selecting no disease and pests harm, 8~9 mature mango is raw material, mango is cleaned up, pericarp, fruit stone and fruit
Meat is separated；
2) red grape selection: selection 66 grape of sweet tea selects the red grape material after picking, removes sick, mildew and rot, coloring not
Complete fruit, the red grape after selecting remove fruit meat, stay skin；
3) it is crushed: mango mix with red Grape Skin to be placed in rotate to squeeze the juice in juice extractor is broken into pulp, be diluted with water into fruit juice；
4) it digests: adding pectase into fruit juice, digested after mixing；
5) it ferments: taking a ceramic wine jar clean, is dry, sterilization, the fruit juice after enzymatic hydrolysis is added in wine jar, yeast is added, is led to
Enter SO2, fermentation is sealed with gauze sealing；
6) melt cinder separates: carrying out melt cinder separation to fermentation liquid using squeezing method, obtains former wine and precipitation slag；
7) it clarifies: egg white solution being added in former wine and carries out clarifying treatment, room temperature stands 15 days after mixing for former wine and egg white solution, so
Afterwards with cross-flow filters filter out supernatant carry out it is filling；
8) bottle is store: after sterile filling plus cork, aluminium foil sealing, bottle storage.
2. a kind of mango red wine brewing method as described in claim 1, which is characterized in that the step 3) mango and red Portugal
Grape skin is mixed according to 5:1 ratio, and pulp and clear water are mixed according to 1:3 ratio.
3. a kind of mango red wine brewing method as described in claim 1, which is characterized in that step 4) the pectin enzyme amount is object
Expect the 0.001~0.002% of total amount, hydrolysis temperature is 35~40 DEG C, and the time is 2~4h.
4. a kind of mango red wine brewing method as described in claim 1, which is characterized in that step 5) the yeast amount is material
0.3~0.5%, SO of total amount2Additional amount is 60~80mg/L, and fermentation temperature is 25~30 DEG C, and the time is 8~12d.
5. a kind of mango red wine brewing method as described in claim 1, which is characterized in that the addition of the step 7) egg white solution
Amount is 0.8~1g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810797907.3A CN109112028A (en) | 2018-07-19 | 2018-07-19 | A kind of mango red wine brewing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810797907.3A CN109112028A (en) | 2018-07-19 | 2018-07-19 | A kind of mango red wine brewing method |
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| CN109112028A true CN109112028A (en) | 2019-01-01 |
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| CN201810797907.3A Withdrawn CN109112028A (en) | 2018-07-19 | 2018-07-19 | A kind of mango red wine brewing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067361A (en) * | 2022-06-29 | 2022-09-20 | 张书生 | High-efficiency agilawood formation promoter and agilawood formation method of agilawood plants |
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| WO2009016758A1 (en) * | 2007-08-02 | 2009-02-05 | Biogenkoji Research Institute | Process for producing juice or fruit wine |
| CN102669400A (en) * | 2012-05-30 | 2012-09-19 | 天津市国至源生物科技有限公司 | Mango longan ice cream powder and preparation method thereof |
| CN102807941A (en) * | 2012-08-30 | 2012-12-05 | 胡建明 | Process for making white wine from fruit |
| CN103114013A (en) * | 2013-01-16 | 2013-05-22 | 李友志 | Mango wine and preparation method thereof |
| CN104178387A (en) * | 2014-08-27 | 2014-12-03 | 黄家亨 | Sweet potato-mango grape wine and preparation method thereof |
| CN106047557A (en) * | 2016-07-04 | 2016-10-26 | 华坪县源艺农业开发有限责任公司 | Method for producing and processing mango wine |
-
2018
- 2018-07-19 CN CN201810797907.3A patent/CN109112028A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009016758A1 (en) * | 2007-08-02 | 2009-02-05 | Biogenkoji Research Institute | Process for producing juice or fruit wine |
| CN102669400A (en) * | 2012-05-30 | 2012-09-19 | 天津市国至源生物科技有限公司 | Mango longan ice cream powder and preparation method thereof |
| CN102807941A (en) * | 2012-08-30 | 2012-12-05 | 胡建明 | Process for making white wine from fruit |
| CN103114013A (en) * | 2013-01-16 | 2013-05-22 | 李友志 | Mango wine and preparation method thereof |
| CN104178387A (en) * | 2014-08-27 | 2014-12-03 | 黄家亨 | Sweet potato-mango grape wine and preparation method thereof |
| CN106047557A (en) * | 2016-07-04 | 2016-10-26 | 华坪县源艺农业开发有限责任公司 | Method for producing and processing mango wine |
Non-Patent Citations (1)
| Title |
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| 黄发新，等: "甜型芒果酒的研制──芒果酒的初步研究", 《热带农业工程》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115067361A (en) * | 2022-06-29 | 2022-09-20 | 张书生 | High-efficiency agilawood formation promoter and agilawood formation method of agilawood plants |
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Application publication date: 20190101 |