Production method of ficus carica raw juice wine

[0023] figure 1 It is a flow chart of the production method of fig wine. Including the following steps:

[0024] Fig sorting: Figs are collected on a sunny day, ripe fruits are sorted, green fruits, moldy and rotten fruits and other impurities are removed, and the sorted fruits are rinsed with clean water.

[0025] Crushing and beating: Use a beating machine to crush the sorted figs, and add a certain amount of preservative in time to prevent the fruit quality from deteriorating.

[0026] Squeezing juice: Use a squeezer to squeeze the crushed and beaten figs to extract juice, and add 0.07% of ascorbic acid to the squeezed juice.

[0027] Composition adjustment: The juice is analyzed, and the sugar content is adjusted to 150 g/L according to its composition, the addition amount of sodium metabisulfite is 75 mg/L (measured with a sulfur dioxide meter), and the pH value is adjusted to 3.5 with tartaric acid.

[0028] Sterilization and enzymatic hydrolysis: heat the squeezed juice to 90℃, keep it for 1-2 minutes, remove part of the air in the juice, inactivate oxidase, prevent the oxidation of nutrients, pigments and vitamins, and maintain the nutrients and naturalness of the juice Color. The fig juice heated to 90°C is cooled to 45°C with a thin plate cooler, pectinase is added in a ratio of three thousandths of the weight of the juice, and stirred evenly, and kept for 2 hours for enzymatic hydrolysis. In this way, the high molecular compounds such as pectinase contained in the fruit juice are hydrolyzed into low molecular compounds, the viscosity of the fruit juice is reduced, and the suspended tiny fruit particles can be precipitated.

[0029] Pre-fermentation: Use a thin plate cooler to control the temperature of the raw material slurry to 18°C, as the inoculation temperature during the pre-fermentation. After the raw material slurry is put into the tank, add 4% yeast solution by weight, and stir evenly with sterile compressed air for 8-12 hours As a result, the pulp will start to enter the pre-fermentation. The control temperature of the pre-fermentation is 20℃, and the fermentation time is controlled at 12 days; after the pre-fermentation process is over, the separation will be carried out immediately, and the clear liquid will be sucked by the siphon method. , Separate the residue from the fermentation broth.

[0030] Post-fermentation: three times of canning and three times of sealing, the product temperature is controlled at 16°C-18°C, and the fermentation time is controlled within 8-12 days; the post-fermentation step should be three times of canning and three times of sealing; firstly, the pre-fermentation juice is extracted After being combined with the fermentation broth, it enters the post-fermentation process, the post-fermentation temperature is controlled at about 18°C, and the fermentation time is controlled at 10 days. When the residual sugar in the fermentation broth reaches 0.2% or less, the tank is poured and sealed for the first time. When the tank is poured, the supernatant liquid is siphoned into another sterilized empty tank, sampled to determine the alcohol content, and sodium metabisulfite is added and immediately Seal, the lower layer of precipitation distillation to recover the wine; the same method every three days after the second and third refilling and sealing operations.

[0031] Clarification: The use of 1% chitosan solution with a concentration of 40 ml per liter, the temperature of the product is controlled at 0.5-4 ℃, freezing and keeping warm, to clarify the extracted fermentation broth; the clarified wine is prepared according to the quality requirements of the finished product Ingredients, the added amount of various raw materials is calculated according to the grade of the wine.

[0032] Cold aging: After removing the sediment from the clarified fruit wine, store the wine in oak barrels. The temperature of the wine is controlled at 0.5-4 ℃, frozen for about 90-180 days, and poured into the can;

[0033] Blending: Adjust the ingredients according to the standard of the finished wine, and at the same time, the temperature of the blended wine is controlled at 0.5-4 ℃ for 5-7 days.

[0034] Ultrafiltration membrane filtration: Use an ultrafiltration membrane filter to filter the prepared wine, and finally fill it.

[0035] The technical indicators of the dried fig red wine produced by this method: product liquor content: 10-13%; total sugar: ∠4.0 g/l; total acid: ∠6.0 g/l, dry extract: about 16%. The color is light garnet red, pleasing to the eye, clear and transparent, shiny; with Yiyue's unique fig fruit fragrance and beautiful and harmonious mellow, mellow and refreshing, and good stability.