Technology for brewing dry type red date wine

Abstract

The invention provides a technology for brewing dry type red date wine, comprising: selecting fresh red dates without mildew and moth, cleaning with clear water of 50 DEG C, depitting the red dates, boiling the red dates in water at 100 DEG C in a mass ratio of 1:2-3 for 30-40min, cooling to room temperature, and then squeezing the red dates to obtain a stock solution with pulp; treating the stock solution with 72-110V of voltage by microelectrolysis for 20-30h, to obtain a red date liquid; adding citric acid into the red date liquid for regulating a pH value of the red date liquid to make it be 3.5-4; adding high active dry yeast of wine with mass being 0.03-0.05% of that of the red date liquid, uniformly mixing in a fermentation cylinder, and fermenting for 14-30 days at 15-20 DEG C; adding pectase into the fermented red date liquid according to 0.15-0.25g / L, clarifying for 5-6h at 40-50 DEG C, separating slurries, placing the slurries in a distillation container, and distilling the slurries with strong fire until a distilled fluid is half of the original slurries, to obtain the red date wine stock solution; heat-treating at 70-80 DEG C to precipitate heat deposition in the wine, reducing the temperature to 1-4 DEG C after heat treatment to precipitate cold deposition in the wine, filtrating with a 0.2-0.5pm microfilm after removing the deposition to obtain stoke wine; and finally heating to disinfect the stoke wine at 120-130 DEG C for 2-3s to obtain the dry type red date wine.

Description

technical field [0001] The invention relates to a brewing process of dry jujube wine. Background technique [0002] There are many kinds of fruit wine, which can generally be divided into three categories according to different production methods: fruit wine (fermented wine), fruit distilled wine (fruit liquor, brandy) and fruit compound wine. Among them, fruit wine is a low-alcohol wine made from various artificially grown or wild fruits, which are crushed, squeezed, and fermented. At present, there are many types of fruit wine sold in the domestic market, such as Gousi fruit wine, jujube wine, Sangkan wine, pomegranate wine, kiwi wine, schisandra wine and many other varieties. [0003] At present, the brewing process of dry jujube wine is mainly based on the production of wine. The high sugar content of jujube itself and the high viscosity of jujube pulp are not considered enough. Usually, warm water extraction is used to extract jujube juice with a single pectinase. The ...

AI Technical Summary

Problems solved by technology

[0003] At present, the brewing process of dry jujube wine is mainly based on the production of wine. The high sugar content of jujube itself and the high viscosity of jujube pulp are not considered enough. Usually, warm water extraction is used to extract jujube juice with a single pectinase. The sugar content and acidity of jujube juice Low, waste jujube dregs; single yeast fermentation is used in the fermentation, the resulting wine has a weak flavor and poor stability after filling. The study of extracting jujube juice by cellulase and proteolysis technology shows that pectinase has a better effect of extracting juice, but pulp enzyme and amylase are not considered in the mixed enzyme preparation, and jujube contains more starch substances. Especially when the maturity of jujube is not good; the amount of pectinase used is too large, the cost in industrial production is high, and a large amount of protein will be introduced into the wine liquid, which is unfavorable to the stability of the wine

In addition, the current production scale is in the stage of small batch production and laboratory research, and the industrial production of jujube wine is still in a blank