Pineapple wine making method
In the study of new alcoholic products in Japan, Japan has developed a new type of wine, namely pineapple wine.
Production Method
1. The raw material is crushed: the skin and the core are first removed by a general slicer, and the pineapple pulp is crushed by a rotary crusher or a mixer, and the crushed liquid contains juice and fiber, which is a mixture of the two.
2. Enzymatic decomposition: The cellulolytic enzyme is added to the crushing liquid to decompose the fiber into fermentable sugar. The cellulolytic enzyme used is a common cellulase. The amount of enzyme used per 100 kg of the crushed liquid was 100 g. The enzyme treatment conditions were 30 ° C for 24 hours. After the enzyme is treated by the enzyme, the cellulose is decomposed, so that the crushed liquid gradually becomes clear, and the cellulose is finally converted into fermentable sugar. Here, the fermentable sugar refers to sugar which can be assimilated by yeast. Mainly β-D-glucose.
3. Fermentation: Enzyme treatment solution, followed by yeast for fermentation. The yeast used is preferably brewer's yeast. The yeast is pre-cultured and the culture medium (called a wine master) is used for fermentation. Fermentation is usually carried out at room temperature, the fermentation period is 5 days, and the fermentation can be stopped when the sugar content is reduced to 1-2%.
4. After filtration, the fermentation is completed, and the precipitated impurities in the fermentation liquid are removed by filtration, followed by post-ripening. The pineapple wine thus produced is a wine-type wine with an alcohol content of about 8% and a pineapple wine yield of 60% of the broken liquor.
5. Distillation: After the above fermentation broth is distilled, a brandy-type pineapple wine is produced, and its alcohol content is about 40%.
Example 1 Pineapple removes the skin and core with a microtome, and then crushed the pulp with a rotary crusher to prepare a mixture of juice and fiber. Take 100 kg of crushed liquid in a container and add 100 g of cellulolytic enzyme at 30 ° C. After reacting for 24 hours, the enzyme treatment solution was added to 10 ml of a pre-cultured wine master (sauerkraut), and fermentation was carried out at 30 ° C for 5 days. After the fermentation, the fermentation broth was filtered to obtain a wine-type pineapple wine.
Example 2 10 liters of the pineapple wine prepared in the above Example 1 was taken and distilled to obtain 20 liters of the distillate, so that the brandy pineapple wine was made to have an alcohol content of 40.8%.
It can be seen from the above that after the pineapple chopping liquid is decomposed by cellulose, since the fiber is converted into fermentable sugar, the cellulose component is fully utilized, so that the prepared wine type or brandy type pineapple wine and alcohol content are obtained. Higher.
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