Sugarcane fruit wine and brewing method thereof

Abstract

The invention discloses a sugarcane fruit wine and a brewing method thereof. The brewing method comprises the following steps of obtaining sugarcane juice by squeezing cleaned sugarcane, adjusting the pH value to 3.5-4.5; adding pectinase to process; adopting macroporous resin to process, and then adjusting the sugar content of the sugarcane juice by using cane sugar; sterilizing and cooling to serve as a fermentation medium; firstly inoculating an ester-producing yeast culture solution in the fermentation medium; still fermenting for 12-24 hours at 25-28 DEG C, and then inoculating in a brewing yeast culture solution; continuing to still ferment for 168-240 hours at 10-14 DEG C; finally, centrifugally separating fermented mash, and removing a yeast body to obtain supernatant of the fermented mash; adding immobilized ester-producing yeast to the supernatant of the fermented mash; ageing for 240-360 DEG C at 6-10 DEG C; finally, centrifugally separating the aged fermented mash, filtering the supernatant liquor by an ultrafiltration membrane, so as to obtain the sugarcane fruit wine which is clear, rich in fragrance, soft in taste, and coordinated in wine flavor and fruit flavor.

Description

technical field [0001] The invention relates to fruit wine, in particular to sugarcane fruit wine and a brewing method thereof, belonging to the technical field of brewing. Background technique [0002] Sugarcane juice is sweet in taste and cold in nature, and has the effects of clearing away heat and promoting body fluid, nourishing and moistening dryness. Sugarcane juice has a unique flavor, rich in sucrose, fructose, glucose and other sugars, and also contains trace elements necessary for human body such as iron, calcium, phosphorus, manganese, zinc, etc. Brewing ingredients. Compared with other fruit raw materials, sugarcane has the advantages of wide sources, abundant and cheap, unique flavor, and sufficient sugar, and is more suitable for brewing fruit wine and fruit vinegar. [0003] Brewing products using sugarcane as raw materials mainly include fuel ethanol and rum. In terms of fermenting fuel ethanol with sugarcane juice, the fermentation technology only pursue...

AI Technical Summary

Problems solved by technology

In China, there are some literatures on the use of sugarcane juice to brew sugarcane liquor (distilled wine), and the mixing of sugarcane juice and other fruit juices to brew fruit wine. The fermentation technology of these literatures is mainly reflected in the single fermentation strain (only Saccharomyces cerevisiae) and high fermentation temperature , default or insufficient aging, the aroma quality of the brewed products needs to be improved

Chinese patent CN102628013 discloses a method of using pure sugarcane juice to produce light-flavored sugarcane fruit wine, but there are still deficiencies, which are mainly reflected in: (1) only a single Saccharomyces cerevisiae is used for the fermentation strain, and the ester aroma substances of fruit wine are insufficiently produced , it is necessary to add oak products to enhance the aroma of fruit wine, which is easy to cover up the fruity aroma; (2) The temperature control during the fermentation process is relatively high (16-22°C), and the inherent fruity aroma of sugarcane is easy to volatilize and lose