A kind of preparation method of sugarcane fruit wine

Abstract

The invention discloses a method for preparing sugarcane fruit wine. The method comprises the steps: squeezing to obtain raw crude sugarcane juice from full-stem sugarcanes with high inclusion rate, filtering and sterilizing, regulating a sugar degree, then adding activated saccharomyces cerevisiae for fermentation, regulating the sugar degree of the sugarcane juice to 18 to 25 brix degrees, fermenting at the temperature of 15 to 30 DEG C till the percentage of alcohol by volume is more than 8, then stopping fermentation, performing ultraprecise filtering on fermentation broth to obtain a raw liquid of the sugarcane fruit wine, and ageing the raw liquid of the sugarcane fruit wine for more than 15 days to obtain the sugarcane fruit wine. According to the method disclosed by the invention, a production process is simple, is easy to operate, has a relatively low requirement on the production condition and equipment of a factory, can be put into production flexibly in factories of various conditions, and is suitable for large-scale popularization; and the obtained sugarcane fruit wine has the flavor of sugarcane, is unique, rich and pure in taste, and is low in cost, easy to produce and more suitable to the public of China in taste compared with other traditional grain alcohols and other fruit wines.

Description

technical field [0001] The invention belongs to the technical field of fruit wine fermentation and relates to a preparation method of sugarcane fruit wine. Background technique [0002] Sugarcane is a temperate and tropical crop, and its sugar content is very rich. The sugar is mainly composed of sucrose, fructose, and glucose, which is about 18-20%. In addition, it also contains aspartic acid, aspartic acid, alanine, citric acid, Vitamin A, vitamin C, niacin, riboflavin, iron, calcium, phosphorus, manganese, zinc and other nutrients, especially the iron content is as high as 9mg / kg, ranking first in fruits. [0003] Sugarcane is the main raw material for the manufacture of sucrose and can be used to produce ethanol as an energy alternative. The world's largest producers of sugarcane are Brazil, India and China. Guangxi is the largest sugarcane and sucrose production area in China. In recent years, the sugarcane planting area in Guangxi has stabilized at about 16 million mu...

AI Technical Summary

Problems solved by technology

[0005] At present, researchers have carried out research on the brewing and production of sugar cane wine, but judging from the research progress, the existing production process of sugar cane wine is relatively cumbersome

First of all, the sugarcane harvested by large-scale planting contains impurities such as cane leaves, fibrous roots, and soil. The sugarcane juice obtained by direct pressing contains more impurities and bacteria. The current sugarcane wine production process requires high quality sugarcane juice. Therefore, it is necessary to pre-treat the sugarcane, such as cleaning, removing impurities, and disinfecting. During the fermentation process, it is also necessary to add antibacterial substances to inhibit miscellaneous bacteria and ensure the quality of fermentation; secondly, Saccharomyces cerevisiae is not tolerant to high sugar The environment and the fermentation effect are not ideal. In order to improve the fermentation quality, it is necessary to use a more complicated method to domesticate Saccharomyces cerevisiae; the existence of the above problems makes it difficult for the current sugarcane wine production process to meet the requirements of large-scale industrial production

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