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A technology of pomegranate red wine and pomegranate seeds is applied in the field of brewing pomegranate red wine, which can solve the problems of easy oxidation of wine, inability to maintain the original ecology, and easy destruction of pomegranate nutrients.
Inactive Publication Date: 2011-09-28
朱茂田
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The high-temperature sterilization of juice raw materials can easily destroy the original nutrients of pomegranate. Without color protection treatment, the wine quality is easily oxidized, and the red pomegranate wine is easily oxidized into amber, which loses the pleasant color of the wine body; A traditional filtering method, for this kind of pomegranate wine which is extremely rich in nutrients, precipitation will appear in a short time after filtering, which will affect its commodity value
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Embodiment 1
[0046] Brewing method of pomegranate dry red 12.5% (v / v):
[0047] (1) Crush the red pomegranate seeds, requiring to keep the seeds intact, add them to the fermenter, and then add 30,000 units / ml of pectinase and SO 2 Make the content reach 60ppm, enzymatic hydrolysis, sterilization and color protection at room temperature for 24 hours.
[0048] (2) Activate the special pomegranate red wine Saccharomyces cerevisiae (provided by LALLEMAND Group in France) and add it to the fermenter, stir it evenly and start the fermentation. After 12 hours of fermentation, separate the juice residue, and add white wine at the same time according to the standard of 55g / L Granulated sugar, plus 20ppm SO 2 , keep the temperature at 22°C to 25°C for main fermentation.
[0049] (3) On the third day after adding the strains, add white sugar according to the standard of 50g / L. From the fifth day after adding the strains, every 24 hours, take 600ml of the pomegranate red wine fermentation liquid i...
[0054] (1) Crush the red pomegranate seeds, requiring to keep the seeds intact, add them to the fermenter, and then add 30,000 units / ml of pectinase and SO 2 Make the content reach 60ppm, enzymatic hydrolysis, sterilization and color protection at room temperature for 24 hours.
[0055] (2) Activate the characteristic pomegranate red wine Saccharomyces cerevisiae (provided by LALLEMAND Group in France) and add it to the fermenter, stir evenly and start the fermentation. After 16 hours of fermentation, the juice residue is separated, and at the same time, white wine is added according to the standard of 55g / L Granulated sugar, plus 20ppm SO 2 , keep the temperature at 22°C to 25°C for main fermentation.
[0056] (3) On the third day after adding the strains, add white sugar according to the standard of 50g / L. From the fifth day after adding the strains, every 24 hours, take 600ml of the pomegranate red win...
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Abstract
A pomegranate red wine brewing method comprises the following steps: (1) crushing pomegranate seeds, adding crushed pomegranate seeds to a fermenter, adding pectinase and SO2, and carrying out enzymolysis, sterilization and color protection for 24 hours at a normal temperature; (2) activating a saccharomyces cerevisiae of the pomegranate red wine, adding to the fermenter to ferment, carrying out juice and dreg separation, adding white granulated sugar according to a standard, adding 20 ppm of SO2, keeping the temperature between 22 and 25 DEG C, and carrying out mainfermentation; (3) adding strains, adding the white granulated sugar according to a standard, and ending the mainfermentation when a alcohol content and a total white granulated sugar content remain unchanged; (4) reversing the fermenter after aging the pomegranate red wine, removing lees, adding SO2, aging for 2 months after fermenter reversing, carrying out microwave sterilization at a low temperature, adding xylo oligosaccharide, and carrying out deposition after microwave sterilization; and (5) removing fungi and depositions through filtering by cross flow micro-membranes, introducing to the fermenter to be stored, inputting N2 to the fermenter and eliminating air. So a finished product is obtained. The pomegranate red wine brewed by the method is natural, original ecological, beautiful in color, abundant in nutrition and prominent in aroma.
Description
technical field [0001] The invention relates to a method for fermenting pomegranate red wine with whole juice of red pomegranate seeds as raw materials. Background technique [0002] Pomegranate is a plant of the Punica family (Punicacaac). Also known as An pomegranate, Ruoliu, Tianjiang and so on. Originally produced in Central Asia such as Iran and Afghanistan, Han Zhangqian was sent to the Western Regions and introduced to my country along the Silk Road. It was first planted in Xinzhanyecheng and Pishan, and then spread to Shaanxi, Henan, Shandong, Anhui and other places, and now spreads to more than 20 provinces in my country. Yicheng District, Zaozhuang City, Shandong Province has a long history of planting pomegranates. It is currently one of the pomegranate production bases with the largest cultivation area, the most varieties, the highest yield, and the best quality in China. Known as "No. 1 in China and rare in the world", the "Guanshi Pomegranate Garden" in Yich...
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