Brewing method for jujube wine

Abstract

The invention discloses a brewing method for jujube wine. The method comprises the following steps: 1, preparing wort; 2, preparing cooked red dates; 3, cooking glutinous rice with steam, scattering distiller's yeast in the cooked glutinous rice, pouring the cooked glutinous rice mixed with the distiller's yeast into a saccharification pot for culture for 48 hours at a temperature of 20 to 28 DEGC, adding compound enzyme and the cooked red dates, carrying out uniform mixing with stirring, pouring an obtained mixture into a container for primary fermentation for 20 days with temperature maintained to be 20 to 28 DEG C, adding wort prepared in step 1 and beer yeast slurry and carrying out uniform mixing with stirring after primary fermentation is finished, pouring an obtained mixture into a container for post fermentation for 10 days with temperature maintained to be 25 to 28 DEG C, carrying out press filtration to obtain a filtrate after post fermentation is finished, adding egg whiteinto the filtrate, boiling the filtrate, allowing the filtrate to settle for 5 to 10 days, discarding settling to obtain supernatant wine A, adding compound enzyme into the supernatant wine A for enzymatic hydrolysis, cellaring the supernatant wine A in a storage tank for 60 days after enzymatic hydrolysis is finished, discarding settling to obtain supernatant wine B, and adding honey into the supernatant wine B for relishing to obtain the jujube wine. Clearness of the jujube wine provided in the invention is higher than that of products prepared by conventional processes, and sediment in thejujube wine produced in the invention after the jujube wine has been stored for three years is substantially less than that of conventional products which has been stored for three months.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a jujube wine brewing method. Background technique [0002] The types of wine produced from jujube include: soaked mixed wine, fermented low-alcohol fruit wine and fermented distilled liquor. The main processes of their respective production are as follows: [0003] 1. Preparation of wine: Soak the jujube with edible alcohol or high-grade liquor to extract its active ingredients, then add water to reduce the concentration and season with sugar and acid. The wine is simple in process, simple in taste, sweet and greasy, and is generally not suitable for public drinking because of the addition of other Chinese herbal medicines and flavors and fragrances. [0004] 2. Fermentation of low-alcohol fruit wine: through cooking and beating jujube, a single strain of yeast is used as a starter for liquid fermentation, and then seasoned with sugar and acid. This wine has low alcohol content, thin ...

AI Technical Summary

Problems solved by technology

[0008] But this fermented fermented wine can only adopt conventional pasteurization to sterilize because of the low alcohol content (8-12 °), many contents and rich nutrition, so it is difficult to keep the quality and freshness. Bacteria impervious to produce secondary contamination and deterioration

In addition, the wine is very easy to oxidize. Oxidation will cause the product to change from yellow to brown to black, and the taste will become sour. At the same time, the derivatives produced after oxidation will deteriorate the quality of the wine, and will gradually precipitate precipitates, making the product only suitable for brewing and drinking. , difficult to circulate in the market

[0009] Furthermore, the wine is rich in nutrition because of its single raw material formula, but it is relatively single, and it is difficult to meet the needs of consumers who have entered a well-off society to improve their quality of life.