CN102212445B - Preparation method of litchi sparkling wine - Google Patents
Preparation method of litchi sparkling wine Download PDFInfo
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- CN102212445B CN102212445B CN 201110153149 CN201110153149A CN102212445B CN 102212445 B CN102212445 B CN 102212445B CN 201110153149 CN201110153149 CN 201110153149 CN 201110153149 A CN201110153149 A CN 201110153149A CN 102212445 B CN102212445 B CN 102212445B
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- 235000015040 sparkling wine Nutrition 0.000 title abstract description 10
- 241001629511 Litchi Species 0.000 title 1
- 238000002360 preparation method Methods 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 230000032683 aging Effects 0.000 claims abstract description 9
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 5
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 3
- 238000005352 clarification Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 230000005070 ripening Effects 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 3
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 claims description 3
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 235000015742 Nephelium litchi Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 2
- 244000108452 Litchi chinensis Species 0.000 abstract 4
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract 2
- 238000013124 brewing process Methods 0.000 abstract 1
- 235000019990 fruit wine Nutrition 0.000 abstract 1
- 238000003306 harvesting Methods 0.000 abstract 1
- 244000183278 Nephelium litchi Species 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 230000008901 benefit Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 241001093760 Sapindaceae Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Abstract
本发明涉及一种酒类的制作方法，尤其是涉及一种荔枝汽酒的制作方法。本发明首次采用荔枝鲜果作为汽酒的原料，保持了荔枝果实本身的香气特性，保存了其天然价值，保留了果实自身的糖发酵产生二氧化碳气体，避免了人工添加二氧化碳对果酒口感的破坏，简化了酿造过程。本发明包括以下操作步骤：（1）采收荔枝鲜果作为原料；（2）去壳、去核；（3）压榨取汁，加入二氧化硫；（4）澄清；（5）酒精发酵；（6）转罐；（7）发酵终止；（8）冷藏陈酿；（9）等压过滤、灌装。
The invention relates to a method for making wine, in particular to a method for making lychee sparkling wine. The present invention adopts lychee fresh fruit as the raw material of sparkling wine for the first time, which maintains the aroma characteristic of lychee fruit itself, preserves its natural value, retains the carbon dioxide gas produced by the sugar fermentation of the fruit itself, avoids the damage to the taste of fruit wine by adding carbon dioxide artificially, and simplifies the brewing process. The invention comprises the following operation steps: (1) Harvesting fresh lychees as raw materials; (2) Shelling and pitting; (3) Squeezing and extracting juice, adding sulfur dioxide; (4) Clarifying; (5) Alcoholic fermentation; (6) (7) Termination of fermentation; (8) Refrigerated aging; (9) Isobaric filtration and filling.
Description
One, technical field:
The present invention relates to a kind of making method of drinks, especially relate to a kind of making method of gasified wine of lichee.
Two, background technology:
Lichee (Litchi chinensis Sonn.) is that Sapindaceae (Sapindaceae) lichee belongs to (Litchi) aiphyllium, the torrid zone, the important fruit tree in subtropics, there is the cultivation history in more than 2000 year in China, culture area and output account for more than 80% of the world, and its main place of production is in provinces such as China Guangdong, Fujian.The tender succulence of lichee, aromatic flavour, be rich in the nutritive ingredient of multiple needed by human, have nourishing and pharmaceutical use, be described as the treasure of China.
Litchi pulp contains a large amount of sugars, vitamins C, phosphorus, calcium and a small amount of protein, fat, iron, vitamins B etc., has a sweet taste good to eat, and be rare excellent tonic product.System analyzes according to central Institutes of Health Research trophology, the per 100 g edible portion water content of lichee 84 g, carbohydrate 14 g, albumin 0.02 mg, riboflavin 0.04 mg, nicotinic acid be mg, xitix 36 mg O.7, contain in addition robust fibre, organic acid, amino acid, Hu trailing plants I-element and the mineral elements such as Zn, Mg.
But lichee affects fortune far away and commodity value because of the characteristic of " look on the one becomes, two days and fragrant the change, three days and flavor become ", and very easily brown stain and rotting is difficult to preservation and freshness after adopting.So carry out lichee fresh fruit processing and development and use, solve that the current product working modulus that faces is low, added value is low, fresh keeping time is short, can't open up the series of problems in lichee at a specified future date market, economic benefit and social benefit after giving full play to lichee and gathering.
Light sparkling wine is a kind of drinks that is popular on the world market, and year consumption is very large, and light sparkling wine normally adopts tame berry fermented soy to form.Traditional light sparkling wine raw material mainly is to carry out Secondary Fermentation with grape juice to form.Do not brewage light sparkling wine with lichee as raw material, and there are a lot of problems in Secondary Fermentation, for example: the production cycle is long, and production process is numerous and diverse, and cost is high, poor quality's control etc.These problems have been brought certain difficulty to kind and the production of light sparkling wine.
Three, summary of the invention:
The present invention provides a kind of making method of gasified wine of lichee in order to solve the weak point in the above-mentioned background technology, and the gasified wine of lichee of making has in this way kept aroma characteristic and the nutritive ingredient of litchi fruits itself.
For achieving the above object, the technical solution used in the present invention is: a kind of making method of gasified wine of lichee comprises following operation steps:
(1) gathers the lichee fresh fruit as raw material; (2) shell, stoning; (3) press extracting juice, add sulfurous gas; (4) clarification; (5) zymamsis; (6) turn tank; (7) fermentation stops; (8) refrigeration ageing; (9) press filtration, the can such as.
The described lichee fresh fruit of gathering is that (when the sugar content of fruit rises to stationary value) manually gathers when the raw material ripening degree reaches best ripening degree as raw material.
The described sulfurous gas that after pressing extracting juice, adds 50mg/L.
Described in the juice clarification process, in fruit juice, add wilkinite, the 500mg/L of 1g/L PVPP,, in 0 ℃ of environment, leave standstill 24 hours after, separate clear juice.
Described in alcoholic fermentation process, add the 0.2g/L yeast, temperature is controlled at 15～20 ℃.
Described when changing sealed can over to, change sealed fermenting tank relaying supervention ferment when treating the residual sugar amount to 24g/L over to, in the fermenting process, the observation pressure carbon dioxide changes, when pressure reaches 0.6 MPa, show that zymamsis finishes, then change over to and stop fermentation in-3～0 ℃ of environment.
Described refrigeration ageing: 0 ℃-4 ℃ approximately 6 months lower ageing times.
Compared with prior art, the advantage and the effect that have of the present invention is as follows:
The present invention adopts the lichee fresh fruit as the raw material of light sparkling wine first, the technique that the present invention adopts and processing parameter are so that the finished product of making has kept the aroma characteristic of litchi fruits itself, preserve its natural value, during the fermentation, after residual sugar arrives certain numerical value, turned tank, carry out sealed fermenting, the change fermenting twice is one time fermentation, has simplified production process, has shortened the production cycle, reduce cost, improved the quality of wine.Do not add the chemical substances such as any synthetic food color, spices and sanitas in the production process.Wine body of the present invention limpid transparent, that the litchi spiciness is strongly fragrant, clean taste relaxes is suitable, the due pleasant style of tool gasified wine of lichee.
Four, description of drawings:
Fig. 1 is process flow sheet of the present invention.
Five, embodiment:
The present invention be with litchi fruits shell, stoning, squeezing, clear juice zymamsis by keeping the gas in fermentation later stage, obtains gasified wine of lichee.The implementation step is as follows:
(1) adopt first the lichee fresh fruit as the raw material of light sparkling wine.(when the sugar content of fruit rises to stationary value) manually gathers when raw material reaches best ripening degree.
(2) cooling: by deepfreeze, make temperature reach 2 ℃ grape fruit.
(3) shell, stoning: remove fruit shell and centronucleus, note not remaining in the pulp.
(4) press extracting juice: during squeezing, the control crushing juice rate adds sulfurous gas 50mg/L, to prevent the fruit juice oxidation 50% after the squeezing.
(5) clarification: in fruit juice, add the wilkinite of 1g/L and the PVPP of 500mg/L, in 0 ℃ of environment, leave standstill 24 hours after, separate clear juice.
(6) zymamsis: the yeast that adds 0.2g/L ferments, and temperature is controlled at 15～20 ℃.
(7) change sealed can over to: change sealed fermenting tank relaying supervention ferment when treating the residual sugar amount to 24g/L over to, in the fermenting process, observe pressure carbon dioxide and change, when pressure reaches 0.6 MPa, show that zymamsis finishes, then change over to and stop fermentation in-3～0 ℃ of environment.
(8) refrigeration ageing: 0 ℃-4 ℃ approximately 6 months lower ageing times.
(9) filtration, can: under-3～0 ℃, filter with canned.
Claims (1)
1. the making method of a gasified wine of lichee is characterized in that: comprise following operation steps:
(1) gathers the lichee fresh fruit as raw material; (2) shell, stoning; (3) press extracting juice, add sulfurous gas; (4) clarification; (5) zymamsis; (6) turn tank; (7) fermentation stops; (8) refrigeration ageing; (9) press filtration, the can such as;
The described lichee fresh fruit of gathering is manually to gather when the raw material ripening degree reaches best ripening degree as raw material;
The described sulfurous gas that after pressing extracting juice, adds 50mg/L;
Described in the juice clarification process, in fruit juice, add wilkinite, the 500mg/L of 1g/L PVPP,, in 0 ℃ of environment, leave standstill 24 hours after, separate clear juice;
Described in alcoholic fermentation process, add the 0.2g/L yeast, temperature is controlled at 15～20 ℃;
Described when changing sealed can over to, change sealed fermenting tank relaying supervention ferment when treating the residual sugar amount to 24g/L over to, in the fermenting process, the observation pressure carbon dioxide changes, when pressure reaches 0.6 MPa, show that zymamsis finishes, then change over to and stop fermentation in-3～0 ℃ of environment;
Described refrigeration ageing: 0 ℃-4 ℃ approximately 6 months lower ageing times.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110153149 CN102212445B (en) | 2011-06-09 | 2011-06-09 | Preparation method of litchi sparkling wine |
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| CN 201110153149 CN102212445B (en) | 2011-06-09 | 2011-06-09 | Preparation method of litchi sparkling wine |
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| CN102212445B true CN102212445B (en) | 2013-04-24 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104651186A (en) * | 2015-02-15 | 2015-05-27 | 大连工业大学 | Anti-haze berry enzyme sparkling apple wine and preparation method thereof |
| CN107118892A (en) * | 2017-06-27 | 2017-09-01 | 广西运亨酒业有限公司 | The brewing method of lichee full fermentation wine |
| CN107057948A (en) * | 2017-06-27 | 2017-08-18 | 广西运亨酒业有限公司 | The production method of gasified wine of lichee |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129735A (en) * | 1995-11-17 | 1996-08-28 | 西北农业大学葡萄酒学院 | Production of grape carbonated wine |
| CN1814734A (en) * | 2005-11-11 | 2006-08-09 | 岭南荔枝加工工程技术惠州研究中心 | Litch dry-wine and brewing method |
-
2011
- 2011-06-09 CN CN 201110153149 patent/CN102212445B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129735A (en) * | 1995-11-17 | 1996-08-28 | 西北农业大学葡萄酒学院 | Production of grape carbonated wine |
| CN1814734A (en) * | 2005-11-11 | 2006-08-09 | 岭南荔枝加工工程技术惠州研究中心 | Litch dry-wine and brewing method |
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| CN102212445A (en) | 2011-10-12 |
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