Method for brewing persimmon ice wine

Abstract

The invention discloses a method for brewing persimmon ice wine. The method comprises the following steps: 1) selecting fresh persimmon fruits with the same maturity, packaging into sterile freshening bags, and arranging tidily according to demands; 2) putting the packaged persimmon fruits into a refrigeration house, freezing for 10-12 hours at minus 5-8 DEG C, subsequently raising the temperature to be 2 DEG C, standing for 10-12 hours, repeatedly freezing twice in such a manner, wherein the detected sugar content of the persimmon fruits is greater than 240g / L, under the condition that the temperature is not greater than 2 DEG C, crushing and juicing the persimmon fruits by using a presser, and meanwhile, adding sulphurous acid at the amount of 80-100g / t; 3) adding pectinase and cellulose; 4) adjusting the pH value of the persimmon juice to be 4.0; 5) adding activated dry yeast; 6) terminating fermentation; and 7) fining. The method for brewing the persimmon ice wine takes persimmon as a raw material, the persimmon ice wine is brewed by using a fermentation method, and the brewed wine is yellowish in color, pure and harmony in fragrance, tender in taste, clear and transparent, and good in stability.

Description

technical field

[0001] The invention relates to a brewing method of persimmon ice wine. Background technique

[0002] There are few studies on the technological operation of persimmon wine. The reason is that persimmon itself is not easy to store and transport, and fresh persimmons grown in my country are relatively astringent and need to be processed before they can be eaten. It is recorded in the literature that the earliest brewing of persimmon wine was brewed by the alcohol preparation method. The wine obtained by this method has a heavy alcohol taste and a rough taste; Persimmon juice is mixed and brewed. This method makes the wine often have a strong astringent taste, the wine is too cloudy, and has no typical style; Wang Guiren uses alcoholic fermentation after softening persimmons. The brewing time is about 6 months, and the fermentation cycle is long. Industrial Difficult to operate; Cui Fuxiang shortened the fermentation period on the basis of previous research, a...

Examples

specific Embodiment 1

[0046] Select persimmons with the same maturity and have been frozen and air-dried on the tree, freeze them for 48 hours, break them into a 50L wide-mouth glass bottle, add a mixture of 2g of pectinase and 1.2g of cellulase, and place 2-3 days; adjust the pH value of the persimmon juice; then add activated active dry yeast to start fermentation, the addition amount is 15g; the temperature is controlled at 18°C, ferment for 12-15 days, and the sugar content is 60-65g / L When the content of sulfur is adjusted to 55g / t, the potassium sorbate of 7.5g is added to stop the fermentation; the composite consumption of bentonite and PVPP is determined to be 40-1.6g by the gumming experiment, and the gumming treatment is carried out, and it is filtered after clarification; The original wine is placed in the freezer at -2-5°C for 12-15 days, then filtered with a diatomaceous earth filter, and then filtered with a membrane.

[0047] The physicochemical index result of gained finished wine i...

specific Embodiment 2

[0049] Select persimmons with the same maturity that have been frozen and air-dried on the tree, freeze them for 48 hours, crush them and put them into a 2t stainless steel tank, add a mixture of 100g of pectinase and 60g of cellulase, and place them for 2-3 hours. day; adjust the pH value of persimmon juice; then add activated active dry yeast to start fermentation, the addition amount is 420g; The sulfur content was adjusted to 55g / t, and 210g of potassium sorbate was added to stop the fermentation; the compound dosage of bentonite and PVPP was determined to be 1440-56g through the gumming experiment, and the gumming treatment was carried out, and filtered after clarification; the original wine was placed in -2 Freeze at -5°C for 12-15 days, then filter with a diatomaceous earth filter, and then filter with a membrane.

[0050] The physicochemical index result of gained finished wine is as follows:

[0051]

technical field

[0001] The invention relates to a brewing method of persimmon ice wine. Background technique

[0002] There are few studies on the technological operation of persimmon wine. The reason is that persimmon itself is not easy to store and transport, and fresh persimmons grown in my country are relatively astringent and need to be processed before they can be eaten. It is recorded in the literature that the earliest brewing of persimmon wine was brewed by the alcohol preparation method. The wine obtained by this method has a heavy alcohol taste and a rough taste; Persimmon juice is mixed and brewed. This method makes the wine often have a strong astringent taste, the wine is too cloudy, and has no typical style; Wang Guiren uses alcoholic fermentation after softening persimmons. The brewing time is about 6 months, and the fermentation cycle is long. Industrial Difficult to operate; Cui Fuxiang shortened the fermentation period on the basis of previous research, a...

Examples

specific Embodiment 1

[0046] Select persimmons with the same maturity and have been frozen and air-dried on the tree, freeze them for 48 hours, break them into a 50L wide-mouth glass bottle, add a mixture of 2g of pectinase and 1.2g of cellulase, and place 2-3 days; adjust the pH value of the persimmon juice; then add activated active dry yeast to start fermentation, the addition amount is 15g; the temperature is controlled at 18°C, ferment for 12-15 days, and the sugar content is 60-65g / L When the content of sulfur is adjusted to 55g / t, the potassium sorbate of 7.5g is added to stop the fermentation; the composite consumption of bentonite and PVPP is determined to be 40-1.6g by the gumming experiment, and the gumming treatment is carried out, and it is filtered after clarification; The original wine is placed in the freezer at -2-5°C for 12-15 days, then filtered with a diatomaceous earth filter, and then filtered with a membrane.

[0047] The physicochemical index result of gained finished wine i...

specific Embodiment 2

[0049] Select persimmons with the same maturity that have been frozen and air-dried on the tree, freeze them for 48 hours, crush them and put them into a 2t stainless steel tank, add a mixture of 100g of pectinase and 60g of cellulase, and place them for 2-3 hours. day; adjust the pH value of persimmon juice; then add activated active dry yeast to start fermentation, the addition amount is 420g; The sulfur content was adjusted to 55g / t, and 210g of potassium sorbate was added to stop the fermentation; the compound dosage of bentonite and PVPP was determined to be 1440-56g through the gumming experiment, and the gumming treatment was carried out, and filtered after clarification; the original wine was placed in -2 Freeze at -5°C for 12-15 days, then filter with a diatomaceous earth filter, and then filter with a membrane.

[0050] The physicochemical index result of gained finished wine is as follows:

[0051]

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