CN100478432C - Red date fermentation foaming wine and its preparation method - Google Patents
Red date fermentation foaming wine and its preparation method Download PDFInfo
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- CN100478432C CN100478432C CNB2006101044021A CN200610104402A CN100478432C CN 100478432 C CN100478432 C CN 100478432C CN B2006101044021 A CNB2006101044021 A CN B2006101044021A CN 200610104402 A CN200610104402 A CN 200610104402A CN 100478432 C CN100478432 C CN 100478432C
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Abstract
The present invention relates to a jujube fermented sparkling wine. It is made up by using 81-87% of jujube juice in which the soluble solid content is 20%, 2.8-3.9% of citric acid, 0.005% of sodium hydrogen sulfite, 2.5-5% of cane sugar, 3-5% of wine yeast expansion culture liquor and 4-6% of beer saccharomyces ellipsoideus or sparkling wine yeast expansion culture liquor through a certain preparation process. Said preparation process includes the following steps: preparing jujube juice, preparing raw wine, secondary fermentation and packaging.
Description
Technical field
The invention belongs to the wine fermentation technical field, being specifically related to the extra dry red wine jujube is raw material, and the brew fizz undergoes microbial fermentation.
Background technology
Red date originates in China, the cultivation history in existing more than 4,000 year.It is wide at China's distributed pole, mainly concentrate on the geographic northern each province of the Yellow River middle and lower reaches, more than 60 ten thousand hectares of the existing jujube cultivation areas in the whole nation, the red date ultimate production reaches more than 110 ten thousand tons, wherein the output of Hebei, Henan, Shandong, Shanxi, Shaanxi 5 provinces accounts for more than 90% of national ultimate production, and cultivated area and output all occupy first place in the world.China's red date has 704 kinds now, and resource is extremely abundant.China is the production and the export trade big country of commodity red date in the world now.
The thin meat of red date skin is thick, fragrant and sweet crisp strongly fragrant, nutritious, have the title of " woody grain "; Rich in proteins, carbohydrate, VITAMIN, mineral substance, saponin(e, alkaloid and Flavonoid substances etc. are a kind of high quality foods.Simultaneously, it is again the dietotherapeutic fruit, have the title of " Da Bu Wan, active vitamin ball ".The red date smell is sweet flat, nontoxic, has medical science functions such as invigorating the spleen and regulating the stomach, tranquilizing by nourishing the heart, promoting blood flow to regulate menstruation.Modern medicine study shows, red date contains abundant rutin and polysaccharide, can reduce capillary fragility and blood vessel cholesterol, blood fat, blood-sugar content, have free radical, antitumor, anti-ageing, the effect that improves the special and non-specific immune function of body etc. of removing.
Development research red date food broad market prospect and high economic benefit and social benefit energetically.Now, main red date food has on China market: 1, former jujube.Mainly comprise dried jujube, candied date, smoked jujube; 2, jujube beverage.Comprise that mainly it is beverage 3, the red date fermentation goods of auxiliary material that jujube juice, jujube powder reach with the jujube juice, this part product is few, mainly comprises fermented vinegar, the low fermented wine of non-gassiness.
Fizz is to invent one of fruit wine the earliest in the world, because of containing high concentration carbon dioxide gas, emits foam after opening bottle in the wine, is called " wine of triumph, the wine of luckiness ", is that the raw material brew forms with grape, apple, cherry etc. mainly.The fizz value volume and range of product that China produces seldom focuses mostly in being raw material production with grape, never sees with the red date brew and produces fizz.Red date is because of being rich in glucide, and all flavors are coordinated, and are suitable for making fruit wine, the present invention is that raw material production jujube flavor is outstanding with the extra dry red wine jujube, and beautiful in colour, tasty and refreshing fermentation foaming wine is split the new food of rubescent jujube, improving its economic worth has certain meaning, will be subjected to liking of consumers in general.
Summary of the invention
A technical problem to be solved by this invention be to provide a kind of jujube fragrant outstanding, local flavor is agreeable to the taste, color and luster is reddish brown, contain high CO
2The red date fermentation foaming wine of gas.
Another technical problem to be solved by this invention is to provide a kind of preparation method of red date fermentation foaming wine.
Solve the problems of the technologies described above the scheme that adopted it be with following raw material by weight per distribution ratio make:
Soluble solid is 20% jujube juice 81～87%
Citric acid 2.8～3.9%
Sodium bisulfite 0.005%
Sucrose 2.5～5%
Wine yeast enlarged culturing liquid 3～5%
Little oval saccharomyces cerevisiae or Sparkling wine yeast enlarged culturing liquid 4～6%.
The raw material for preparing preferred weight per distribution ratio of the present invention is:
Soluble solid is 20% jujube juice 82～86%
Citric acid 3.0～3.5%
Sodium bisulfite 0.005%
Sucrose 2.5～4.5%
Wine yeast enlarged culturing liquid 4～5%
Little oval saccharomyces cerevisiae or Sparkling wine yeast enlarged culturing liquid 5～6%.
The raw material for preparing optimum weight per distribution ratio of the present invention is:
Soluble solid is 20% jujube juice 85%
Citric acid 3.295%
Sodium bisulfite 0.005%
Sucrose 2.7%
Wine yeast enlarged culturing liquid 4%
Little oval saccharomyces cerevisiae or Sparkling wine yeast enlarged culturing liquid 5%.
Its preparation method comprises the steps:
1, preparation jujube juice
The extra dry red wine jujube is cleaned, after the removal of impurities, with crusher with the red date fragmentation, by the material water weight ratio is to add water at 1: 5, lixiviate is 60 minutes in the lixiviate jar, 70 ℃ of extraction temperatures, juice is got in centrifuging, adds in the jujube slag to account for the water that the extra dry red wine jujube weighs 2 times again, and lixiviate is 30 minutes in the lixiviate jar, 70 ℃ of extraction temperatures, lixiviate finishes the centrifugal slagging-off in back, and secondary filtrate merges, soluble solid is 7～8% jujube juice, above-mentioned jujube juice is concentrated into soluble solid in vacuum concentration pan be 20% jujube juice, standby.
2, prepare former wine
(1) composition adjustment
Get soluble solid and be 20% jujube juice, add citric acid and adjust acidity, and add NaHSO
3
(2) former wine fermentation
1. the preparation of wine yeast enlarged culturing liquid
Yeast is transferred in the wort slant tube activates, the one-level enlarged culturing is carried out in the activation back in triangular flask, and substratum is the jujube juice of sugar degree 5%, and culture temperature is 25 ℃, and incubation time is 24～28 hours; One-level is transferred to the triangular flask nutrient solution in the Ka Shi jar that sugar degree 5% jujube juice is housed after cultivating and finishing, and carries out the secondary enlarged culturing, and it is 20～22 ℃ that secondary is cultivated culture temperature; Carry out three grades of enlarged culturing then in seeding tank, three grades of culture temperature are 20～22 ℃, and substratum is the jujube juice of sugar degree 10%, is prepared into wine yeast enlarged culturing liquid.
2. former wine fermentation
The wine yeast enlarged culturing liquid of 1. preparation is inserted in the deployed red date fermentation juice, and in fermentation cylinder for fermentation, leavening temperature is 21～25 ℃, and fermentation time is 9～13 days.
(3) former wine clarification
Former wine is statically placed in the wine storing jar, at 10～15 ℃ of static clarifications 10～20 days, the former wine of separating clarifying then.
3, Secondary Fermentation
(1) former wine composition allotment
With sucrose, adjust soluble solid in former wine, earlier sugar is fully dissolved with a small amount of former wine during with sucrose, the weight ratio of sucrose and former wine is 1: 1, and the dissolving after-filtration adds.
(2) preparation of little oval saccharomyces cerevisiae or Sparkling wine yeast enlarged culturing liquid
The preparation method is identical with the preparation method of the wine yeast enlarged culturing liquid of former wine fermentation.
(3) inoculation
Insert the little oval saccharomyces cerevisiae or the Sparkling wine yeast enlarged culturing liquid of (2) preparation by the requirement of aseptic technique.
(4) former wine Secondary Fermentation of red date and scum
The former wine Secondary Fermentation of red date ferments in champagne bottle or ferments in the sealing and fermenting jar.
1. fermentation in the champagne bottle
The former wine of red date is sub-packed in the champagne bottle, with stopper or plastic plug sealing, and with the iron wire encircling, is deposited on the brandreth, ferment in 14～18 ℃ freezers or wine cellar, fermentation time is 25～30 days.
After the fermentation ends bottleneck is placed-24 ℃～-22 ℃ saline slot to freeze throw out, the scum of uncapping is replenished the wine of scum loss again with former wine, and sealing and fermenting is 30～40 days once more, scum once more, and tonic wine seals.
2. fermentation in the sealing and fermenting jar
With deployed, and the former wine of red date that has inserted little oval saccharomyces cerevisiae or Sparkling wine yeast enlarged culturing liquid places in the sealing and fermenting jar, loading amount is 4/5 of a fermentor tank volume, and leavening temperature is controlled at 14～18 ℃ in jar, and fermentation time is 20～25 days, after the fermentation ends, the red date fizz is changed in the cooling tank of sealing, temperature is controlled at 4～5 ℃, leaves standstill 5 days, filter red date fizz, disgorging with plate and frame(type)filter press.
4, the packing of red date fermentation foaming wine
Red date fizz that fermented, clear under cold condition, is packed in the champagne bottle with isobaric bottling machine,, and use the iron wire enlacement packaging with plastic plug or stopper sealing.
Prepare in the former wine processing step 2 in the present invention, the wine yeast enlarged culturing liquid of preparation is inserted in the deployed red date fermentation juice, in fermentation cylinder for fermentation, optimum fermentation temp is 23 ℃, fermentation time is 11 days, former wine is statically placed in the wine storing jar, best at 12 ℃ of static clarifications 15 days, the former wine of separating clarifying then, in Secondary Fermentation processing step 3, the former wine Secondary Fermentation of red date ferments in champagne bottle, the former wine of red date is sub-packed in the champagne bottle, with stopper or plastic plug sealing, and bind with iron wire, be deposited on the brandreth, best at 16 ℃ freezer or the wine cellar in ferment, fermentation time is 28 days.The former wine Secondary Fermentation of red date ferments in the sealing and fermenting jar, and optimum fermentation temp is 16 ℃ in jar, and fermentation time is 23 days.
Adopting red date in the proportioning of red date fermentation foaming wine of the present invention is raw material, make by fermentation, adopt the red date fermentation foaming wine of preparation method's preparation of the present invention, through checking every index all to meet GB2758-2005 fermented wine hygienic standard, that red date fermentation foaming wine of the present invention has is nutritious, unique flavor, advantage such as beautiful in colour, tasty and refreshing, can be used as to contain CO
2The alcoholic beverage of gas.
Embodiment
The present invention is described in more detail below in conjunction with embodiment, but the invention is not restricted to these embodiment.
Embodiment 1
Used raw material 100kg is an example with production product of the present invention, and raw material and weight proportion thereof are:
Soluble solid is 20% jujube juice 85kg
Citric acid 3.295kg
Sodium bisulfite 0.005kg
Sucrose 2.7kg
Wine yeast enlarged culturing liquid 4kg
Little oval saccharomyces cerevisiae enlarged culturing liquid 5kg
Its preparation method comprises the steps:
1, preparation jujube juice
The extra dry red wine jujube is cleaned, after the removal of impurities, with crusher with the red date fragmentation, by the material water weight ratio is to add water at 1: 5, lixiviate is 60 minutes in the lixiviate jar, 70 ℃ of extraction temperatures, juice is got in centrifuging, adds in the jujube slag to account for the water that the extra dry red wine jujube weighs 2 times again, and lixiviate is 30 minutes in the lixiviate jar, 70 ℃ of extraction temperatures, lixiviate finishes the centrifugal slagging-off in back, and secondary filtrate merges, soluble solid is 7～8% jujube juice, above-mentioned jujube juice is concentrated into soluble solid in vacuum concentration pan be 20% jujube juice, standby.
2, prepare former wine
(1) composition adjustment
Get soluble solid and be 20% jujube juice, add citric acid and adjust acidity, and add NaHSO
3
(2) former wine fermentation
1. the preparation of wine yeast enlarged culturing liquid
Yeast is transferred in the wort slant tube activates, the one-level enlarged culturing is carried out in the activation back in triangular flask, and substratum is the jujube juice of sugar degree 5%, and culture temperature is 25 ℃, and incubation time is 24～28 hours; One-level is transferred to the triangular flask nutrient solution in the Ka Shi jar that sugar degree 5% jujube juice is housed after cultivating and finishing, and carries out the secondary enlarged culturing, and it is 20～22 ℃ that secondary is cultivated culture temperature; Carry out three grades of enlarged culturing then in seeding tank, three grades of culture temperature are 20～22 ℃, and substratum is the jujube juice of sugar degree 10%, is prepared into wine yeast enlarged culturing liquid.
2. former wine fermentation
The wine yeast enlarged culturing liquid of 1. preparation is inserted in the deployed red date fermentation juice, and in fermentation cylinder for fermentation, leavening temperature is 23 ℃, and fermentation time is 11 days.
(3) former wine clarification
Former wine is statically placed in the wine storing jar, at 12 ℃ of static clarifications 15 days, the former wine of separating clarifying then.
3, Secondary Fermentation
(1) former wine composition allotment
With sucrose, adjust soluble solid in former wine, earlier sugar is fully dissolved with a small amount of former wine during with sucrose, the weight ratio of sucrose and former wine is 1: 1, and the dissolving after-filtration adds.
(2) preparation of little oval saccharomyces cerevisiae
The preparation method is identical with the preparation method of the wine yeast enlarged culturing liquid of former wine fermentation.
(3) inoculation
Insert the little oval saccharomyces cerevisiae enlarged culturing liquid of (2) preparation by the requirement of aseptic technique.
(4) former wine Secondary Fermentation of red date and scum
The former wine Secondary Fermentation of red date ferments in champagne bottle.
The former wine of red date is sub-packed in the champagne bottle, with stopper or plastic plug sealing, and with the iron wire encircling, is deposited on the brandreth, ferment in 16 ℃ freezers or wine cellar, fermentation time is 28 days.
After the fermentation ends bottleneck is placed-24 ℃～-22 ℃ saline slot to freeze throw out, the scum of uncapping is replenished the wine of scum loss again with former wine, and sealing and fermenting is 30～40 days once more, scum once more, and tonic wine seals.
4, the packing of red date fermentation foaming wine
Red date fizz that fermented, clear under cold condition, is packed in the champagne bottle with isobaric bottling machine,, and use the iron wire enlacement packaging with plastic plug or stopper sealing.
Embodiment 2
Used raw material 100kg is an example with production product of the present invention, and raw material and weight proportion thereof are:
Soluble solid is 20% jujube juice 81kg
Citric acid 2.995kg
Sodium bisulfite 0.005kg
Sucrose 5kg
Wine yeast enlarged culturing liquid 5kg
Little oval saccharomyces cerevisiae enlarged culturing liquid 6kg
Its preparation method is identical with embodiment 1.
Embodiment 3
Used raw material 100kg is an example with production product of the present invention, and raw material and weight proportion thereof are:
Soluble solid is 20% jujube juice 87kg
Citric acid 3.495kg
Sodium bisulfite 0.005kg
Sucrose 2.5kg
Wine yeast enlarged culturing liquid 3kg
Little oval saccharomyces cerevisiae enlarged culturing liquid 4kg
Its preparation method is identical with embodiment 1.
Embodiment 4
Used raw material 100kg is an example with production product of the present invention, and raw material and weight proportion thereof are:
Soluble solid is 20% jujube juice 84kg
Citric acid 3.9kg
Sodium bisulfite 0.005kg
Sucrose 5kg
Wine yeast enlarged culturing liquid 3.095kg
Little oval saccharomyces cerevisiae enlarged culturing liquid 4kg
Its preparation method is identical with embodiment 1.
Embodiment 5
Soluble solid is 20% jujube juice 83kg
Citric acid 2.8kg
Sodium bisulfite 0.005kg
Sucrose 7kg
Wine yeast enlarged culturing liquid 3kg
Little oval saccharomyces cerevisiae enlarged culturing liquid 4.195kg
Embodiment 6
In above embodiment 1～5, little oval saccharomyces cerevisiae enlarged culturing liquid is replaced with Sparkling wine yeast enlarged culturing liquid, and consumption and little oval saccharomyces cerevisiae enlarged culturing liquid phase are together.
Its preparation method is identical with embodiment 1.
Embodiment 7
In above embodiment 1～6, in the former wine processing step 2 of preparation, in the red date fermentation juice that the wine yeast enlarged culturing liquid access of preparation is deployed, in fermentation cylinder for fermentation, leavening temperature is 21 ℃, and fermentation time is 13 days.Former wine is statically placed in the wine storing jar, at 10 ℃ of static clarifications 20 days, the former wine of separating clarifying then.In Secondary Fermentation processing step 3, the former wine of red date is sub-packed in the champagne bottle, with stopper or plastic plug sealing, and, be deposited on the brandreth with the iron wire encircling, in 14 ℃ freezers or wine cellar, ferment, fermentation time is 30 days.Other processing step is identical with embodiment 1.
Embodiment 8
In above embodiment 1～6, in the former wine processing step 2 of preparation, in the red date fermentation juice that the wine yeast enlarged culturing liquid access of preparation is deployed, in fermentation cylinder for fermentation, leavening temperature is 25 ℃, and fermentation time is 9 days.Former wine is statically placed in the wine storing jar, at 15 ℃ of static clarifications 10 days, the former wine of separating clarifying then.In Secondary Fermentation processing step 3, the former wine of red date is sub-packed in the champagne bottle, with stopper or plastic plug sealing, and, be deposited on the brandreth with the iron wire encircling, in 18 ℃ freezers or wine cellar, ferment, fermentation time is 25 days.Other processing step is identical with embodiment 1.
Embodiment 9
In above embodiment 1～5, Secondary Fermentation ferments in the sealing and fermenting jar.
With deployed, and the former wine of red date that has inserted little oval saccharomyces cerevisiae enlarged culturing liquid places in the sealing and fermenting jar, loading amount is 4/5 of a fermentor tank volume, and leavening temperature is controlled at 16 ℃ in jar, and fermentation time is 23 days, after the fermentation ends, the red date fizz is changed in the cooling tank of sealing, temperature is controlled at 4～5 ℃, leaves standstill 5 days, filter red date fizz, disgorging with plate and frame(type)filter press.Other processing step is identical with embodiment 1.
Embodiment 10
In above embodiment 1～5, Secondary Fermentation ferments in the sealing and fermenting jar.
With deployed, the former wine of red date that has inserted little oval saccharomyces cerevisiae enlarged culturing liquid places in the sealing and fermenting jar, loading amount is 4/5 of a fermentor tank volume, and leavening temperature is controlled at 14 ℃ in jar, and fermentation time is 25 days, after the fermentation ends, the red date fizz is changed in the cooling tank of sealing, temperature is controlled at 4～5 ℃, leaves standstill 5 days, filter red date fizz, disgorging with plate and frame(type)filter press.Other processing step is identical with embodiment 1.
Embodiment 11
In above embodiment 1～5, Secondary Fermentation ferments in the sealing and fermenting jar.
With deployed, the former wine of red date that has inserted little oval saccharomyces cerevisiae enlarged culturing liquid places in the sealing and fermenting jar, loading amount is 4/5 of a fermentor tank volume, and leavening temperature is controlled at 18 ℃ in jar, and fermentation time is 20 days, after the fermentation ends, the red date fizz is changed in the cooling tank of sealing, temperature is controlled at 4～5 ℃, leaves standstill 5 days, filter red date fizz, disgorging with plate and frame(type)filter press.Other processing step is identical with embodiment 1.
Embodiment 12
In above embodiment 6, Secondary Fermentation ferments in the sealing and fermenting jar.
With deployed, the former wine of red date that has inserted Sparkling wine yeast enlarged culturing liquid places in the sealing and fermenting jar, loading amount is 4/5 of a fermentor tank volume, and leavening temperature is controlled at 16 ℃ in jar, and fermentation time is 23 days, after the fermentation ends, the red date fizz is changed in the cooling tank of sealing, temperature is controlled at 4～5 ℃, leaves standstill 5 days, filter red date fizz, disgorging with plate and frame(type)filter press.Other processing step is identical with embodiment 1.
Embodiment 13
In above embodiment 6, Secondary Fermentation ferments in the sealing and fermenting jar.
With deployed, the former wine of red date that has inserted Sparkling wine yeast enlarged culturing liquid places in the sealing and fermenting jar, loading amount is 4/5 of a fermentor tank volume, and leavening temperature is controlled at 14 ℃ in jar, and fermentation time is 25 days, after the fermentation ends, the red date fizz is changed in the cooling tank of sealing, temperature is controlled at 4～5 ℃, leaves standstill 5 days, filter red date fizz, disgorging with plate and frame(type)filter press.Other processing step is identical with embodiment 1.
Embodiment 14
In above embodiment 6, Secondary Fermentation ferments in the sealing and fermenting jar.
With deployed, the former wine of red date that has inserted Sparkling wine yeast enlarged culturing liquid places in the sealing and fermenting jar, loading amount is 4/5 of a fermentor tank volume, and leavening temperature is controlled at 18 ℃ in jar, and fermentation time is 20 days, after the fermentation ends, the red date fizz is changed in the cooling tank of sealing, temperature is controlled at 4～5 ℃, leaves standstill 5 days, filter red date fizz, disgorging with plate and frame(type)filter press.Other processing step is identical with embodiment 1.
In order to determine best proportioning of the present invention and best processing step, the contriver has carried out a large amount of research trials in the laboratory, and various test situation are as follows:
Measuring method: the solubility solid is measured, and adopts the hand refractometer method; Reducing sugar test adopts Fehlings reagent; Acid base titration is adopted in total acidity test; The wine degree is measured, and adopts the alcoholometer method; Methyl alcohol is measured, and adopts vapor-phase chromatography; Ethyl acetate adopts vapor-phase chromatography; Potato spirit (isopropylcarbinol and amylalcohol) is measured, and adopts vapor-phase chromatography; CO
2Pressure is measured, and wine sample to be measured was placed 12 hours under 10 ℃ condition, directly reads the manometric reading of bottle.
Fermentation strain: wine yeast (S.ellipsodieus), high activity dried yeast (S.cerevisiae var.), little oval saccharomyces cerevisiae (S.cerevisiae.Meyen), Sparkling wine yeast (French .Levuline CHP).
1, amount of water is to the influence of jujube juice extraction
The water that adds Different Weight in red date pulp extracts 40min in 70 ℃, and after the end, water all mends different treatment to 10 water yields extraordinarily, measures, and test result sees Table 1.
The influence that table 1 amount of water extracts jujube juice
| (doubly) | 5 | 5 | 7 | 8 | 9 | 10 |
| Soluble solid (%) | 2.2 | 2.2 | 2.9 | 2.9 | 3.0 | 3.0 |
| Reducing sugar (g/L) | 22.32 | 22.32 | 26.78 | 27.54 | 27.94 | 28.01 |
| Total acid (g/100ml) | 0.56 | 0.56 | 0.56 | 0.55 | 0.56 | 0.57 |
As shown in Table 1, soluble solid and reducing sugar are with the increase that adds the water multiple in the jujube juice of extraction, and content increases, and during amount of water 〉=8 times, the rangeability of soluble solid and reducing sugar is very little.Total acid is that variation difference between 5～10 times is little at amount of water, tends towards stability, and the water that adds 5 times of red date weight is described, the most of acid extraction in the red date is come out.Above analysis revealed is 7～8 times of jujube meat weight with the amount of water of 70 ℃ of hot water extraction jujube juices.
2, fermentable sugar is to the influence of the former vinosity amount of red date
Get clear juice behind the red date hot water extraction of the juice, getting clearly, juice carries out following fermentation respectively:
(1) clear juice through vacuum concentration to soluble solid 20%, inoculation fermentation;
(2) clear juice with sucrose to soluble solid 20%, inoculation fermentation;
(3) clear juice adds glucose to soluble solid 20%, inoculation fermentation, 21～25 ℃ of main fermentation temperatures.Test-results sees Table 2.
Table 2 fermentable sugar is to the influence of the former vinosity amount of red date
| Fermented liquid | The Primary Fermentation time (d) | Wine degree (v/v.%) | Methyl alcohol (mg/L) | Isopropylcarbinol (mg/L) | Amylalcohol (mg/L) | Ethyl acetate (mg/L) |
| Inspissated juice | 9 | 11.0 | 25.26 | 13.34 | 139.9 | 83.55 |
| Sucrose | 13 | 10.0 | 17.83 | 22.42 | 270.32 | 35.36 |
| Glucose | 13 | 10.5 | 17.93 | 25.28 | 230.44 | 52.07 |
As known from Table 2, after Primary Fermentation finished, 9 days inspissated juice Primary Fermentation time, the Primary Fermentation time of adding dextrose plus saccharose was identical, is 13 days; With the former wine of red date of inspissated juice fermentation, wine degree, methyl alcohol, ethyl acetate and colour all are higher than adds sucrose and glucose fermentation.The increase of wine degree, ethyl acetate and colour is favourable to the former wine of red date, and the increase of methyl alcohol is unfavorable, but its value is far below the relevant hygienic standard of country.The former wine potato spirit that adds sucrose and glucose fermentation is than inspissated juice height, significant difference.To sum up analyze, add the effective of sucrose and glucose with the former wine ratio of the red date of red date inspissated juice fermentation, glucose is compared with sucrose, and ferment effect is more or less the same.
3, main fermentation temperature is to the influence of the former vinosity amount of red date
Behind the red date extraction of the juice, be concentrated into soluble solid 20%, the inoculation wine yeast is at the differing temps bottom fermentation.Test-results sees Table 3.
Table 3 main fermentation temperature is to the influence of the former vinosity amount of red date
| Temperature (℃) | Yeast phase (d) | Reducing sugar (g/L) | Wine degree (v/v.%) | Methyl alcohol (mg/L) | Isopropylcarbinol (mg/L) | Amylalcohol (mg/L) |
| 16-20 | 14 | 40.5 | 9.5 | 12.33 | 20.67 | 174.3 |
| 21-25 | 10 | 17.21 | 11.5 | 20.64 | 23.66 | 237.67 |
| 26-30 | 8 | 10.46 | 10.8 | 41.51 | 54.67 | 584.66 |
From table as can be known, at 16～20 ℃ of temperature bottom fermentations, lord ferment period is long, and fermentation is slow, and the final wine degree that produces is low, and reducing sugar residual quantity height in the wine shows it is incomplete fermentation; Temperature is at 26～30 ℃ of bottom fermentations, though yeast phase is short, the reducing sugar residual quantity is low, but the wine degree is not high, and the growing amount of methyl alcohol and potato spirit is all very high, illustrates that leavening temperature is too high, fermenting speed is too fast, can cause sugar " wasting ", promotes the generation of methyl alcohol and potato spirit.In addition, test finds that temperature is high more, and the former wine bitter taste of the red date after the fermentation is heavy more, and the color and luster brown stain is serious.Fermentation between 21～25 ℃ is considered all more moderate from the generation of yeast phase length, wine degree, methyl alcohol and potato spirit.So the main fermentation temperature of the former wine of red date fermentation should be advisable at 21～25 ℃.
4, the saccharomycetic selection of Secondary Fermentation in the red date foaming bottle
With alcoholic strength 10% the former wine of red date, transferring to soluble solid with sucrose is 28g/L, inserts different yeast, inoculum size 5%, grape wine cerevisin inoculum size 0.02% (activating 3h with 30 ℃ of warm water before the inoculation) is sub-packed in the champagne bottle then, ferments in 14～18 ℃ wine cellar.
Test-results sees Table 4.
The selection of table 4 Secondary Fermentation barms
| Yeast | Fermentation time (d) | Wine degree (v/v.%) | CO 2Pressure (kg/cm 2) | Wine liquid form |
| Wine yeast | 28 | 12.0 | 4.0 | Wine liquid is more transparent, and precipitation is arranged, and the yeast dead cell does not condense |
| The grape wine cerevisin | 26 | 11.8 | 4.2 | Wine liquid is more transparent, and precipitation is arranged, and the yeast dead cell does not condense |
| Little oval saccharomyces cerevisiae | 20 | 12.5 | 5.3 | Wine liquid limpid transparent have precipitation yeast cell precipitation and cohesion |
| The Sparkling wine yeast | 20 | 12.1 | 5.3 | Wine liquid limpid transparent have precipitation yeast cell precipitation and cohesion |
As shown in Table 4, carry out Secondary Fermentation with four primary yeast bacterium, wine yeast and grape wine cerevisin fermentation result are basic identical, little oval saccharomyces cerevisiae and the saccharomycetic result of Sparkling wine are basic identical, but the latter two primary yeast bacterium are compared with preceding two primary yeast bacterium, and total fermentation time is short, CO
2The pressure height, the clarification of wine liquid, yeast dead cell precipitation and cohesion, easily separated, illustrate that little oval saccharomyces cerevisiae and Sparkling wine yeast are suitable for the Secondary Fermentation of red date fizz.
5, sugaring amount is to the influence of Secondary Fermentation in the red date foaming bottle
With the wine degree is 10% the former wine of red date, inserts little oval saccharomyces cerevisiae, and inoculum size 5% transfers to former wine into different soluble solids with sucrose, and fully dissolving saccharose is sub-packed in the champagne bottle then, ferments in 14～18 ℃ wine cellar.
Test-results sees Table 5.
Table 5 sugaring amount is to the influence of Secondary Fermentation
| With sucrose amount (g/L) | The Secondary Fermentation time (d) | Residual sugar amount (g/L) | Wine degree (v/v.%) | CO 2Pressure (kg/cm 2) |
| 18 | 19 | 2.0 | 11.0 | 4.0 |
| 20 | 20 | 4.2 | 11.7 | 4.5 |
| 22 | 20 | 5.5 | 12.3 | 5.1 |
| 24 | 20 | 7.3 | 12.6 | 5.3 |
| 26 | 20 | 8.9 | 12.8 | 5.3 |
| 28 | 20 | 9.1 | 12.8 | 5.3 |
As shown in Table 5, sugaring increases to 28g/L from 18g/L in the former wine of red date, and is little to Secondary Fermentation time effects in the bottle, all is about 20 days, but to wine degree, CO
2Generation, the bottle in remaining sugar, promptly the residual sugar amount has certain influence.When sugaring amount 〉=22g/L, wine degree and CO
2The pressure increasing degree is very little, tends towards stability gradually, and pressure has reached 5.1kg/cm in the bottle
2Therefore, the sugaring amount should be greater than 22g/L during red date fizz Secondary Fermentation.How much Secondary Fermentation sugaring amount should determine in conjunction with the sugar degree of gas deliverability and the finished product aborning.
6, the red date foaming bottle suitable leavening temperature of interior Secondary Fermentation determines
With the former wine of the red date of wine degree 10%, insert little oval saccharomyces cerevisiae, inoculum size 5%, transferring to soluble solid with sucrose is 24g/L, and fully dissolving is sub-packed in the champagne bottle then, carries out Secondary Fermentation with different temperature, and test-results sees Table 6.
The suitable leavening temperature of Secondary Fermentation determines in the table 6 bottle
| Leavening temperature (℃) | Fermentation time (d) | CO 2Pressure (kg/cm 2) | Wine liquid form and local flavor |
| 10-13 | 30 | 5.4 | Wine liquid is transparent to have precipitation yeast dead cell cohesion color and luster red-brown flavor coordination soft |
| 14-18 | 22 | 5.3 | The same |
| 19-21 | 15 | 4.5 | Wine liquid is opaque, precipitates lessly, and color and luster sorrel taste is rough |
As shown in Table 6, the Secondary Fermentation temperature is bigger to red date fizz quality influence in the bottle.Leavening temperature is high more, and fermentation time is short more, still, during temperature＞18 ℃, the CO of generation
2Reduce relatively, wine liquid is opaque, and precipitation obviously reduces, and color and luster is deepened, and is sorrel, and taste is rough.Take all factors into consideration the quality of fermentation time and wine, the suitable leavening temperature of the interior Secondary Fermentation of red date foaming bottle is 14～18 ℃ and is advisable.
In order to verify beneficial effect of the present invention, the contriver adopts the red date fermentation foaming wine of the embodiment of the invention 1 preparation method preparation, according to standards such as GB/T15038-1994 grape wine, the general test method of fruit wine and GB2758-2005 fermented wine hygienic standards, test, various check situations are as follows:
Table 7 red date fermentation foaming wine assay
As shown in Table 7, adopt every index of the red date fermentation foaming wine of the present invention's preparation all to meet GB2758-2005 fermented wine hygienic standard.
Claims (4)
1, a kind of red date fermentation foaming wine, it is characterized in that it be with following raw material by weight per distribution ratio make:
Soluble solid is 20% jujube juice 81～87%
Citric acid 2.8～3.9%
Sodium bisulfite 0.005%
Sucrose 2.5～5%
Wine yeast enlarged culturing liquid 3～5%
Little oval saccharomyces cerevisiae or Sparkling wine yeast enlarged culturing liquid 4～6%
The preparation method of above-mentioned red date fermentation foaming wine comprises the steps:
(1) preparation jujube juice
The extra dry red wine jujube is cleaned, after the removal of impurities, with crusher with the red date fragmentation, by the material water weight ratio is to add water at 1: 5, lixiviate is 60 minutes in the lixiviate jar, 70 ℃ of extraction temperatures, juice is got in centrifuging, adds in the jujube slag to account for the water that the extra dry red wine jujube weighs 2 times again, and lixiviate is 30 minutes in the lixiviate jar, 70 ℃ of extraction temperatures, lixiviate finishes the centrifugal slagging-off in back, and secondary filtrate merges, soluble solid is 7～8% jujube juice, above-mentioned jujube juice is concentrated into soluble solid in vacuum concentration pan be 20% jujube juice, standby;
(2) prepare former wine
1. composition adjustment
Get soluble solid and be 20% jujube juice, add citric acid and adjust acidity, and add NaHSO
3
2. former wine fermentation
The preparation of wine yeast enlarged culturing liquid: yeast is transferred in the wort slant tube activates, the one-level enlarged culturing is carried out in the activation back in triangular flask, substratum is the jujube juice of sugar degree 5%, and culture temperature is 25 ℃, and incubation time is 24～28 hours; One-level is transferred to the triangular flask nutrient solution in the Ka Shi jar that sugar degree 5% jujube juice is housed after cultivating and finishing, and carries out the secondary enlarged culturing, and it is 20～22 ℃ that secondary is cultivated culture temperature; Carry out three grades of enlarged culturing then in seeding tank, three grades of culture temperature are 20～22 ℃, and substratum is the jujube juice of sugar degree 10%, is prepared into wine yeast enlarged culturing liquid;
Former wine fermentation: the wine yeast enlarged culturing liquid of above preparation is inserted in the deployed red date fermentation juice, and in fermentation cylinder for fermentation, leavening temperature is 21～25 ℃, and fermentation time is 9～13 days;
3. former wine clarification
Former wine is statically placed in the wine storing jar, at 10～15 ℃ of static clarifications 10～20 days, the former wine of separating clarifying then;
(3) Secondary Fermentation
1. former wine composition allotment
With sucrose, adjust soluble solid in former wine, earlier sugar is fully dissolved with a small amount of former wine during with sucrose, the weight ratio of sucrose and former wine is 1: 1, and the dissolving after-filtration adds;
The preparation of 2. little oval saccharomyces cerevisiae or Sparkling wine yeast enlarged culturing liquid
The preparation method is identical with the preparation method of the wine yeast enlarged culturing liquid of former wine fermentation;
3. inoculation
Insert the little oval saccharomyces cerevisiae or the Sparkling wine yeast enlarged culturing liquid of 2. preparation by the requirement of aseptic technique;
4. former wine Secondary Fermentation of red date and scum
The former wine Secondary Fermentation of red date ferments in champagne bottle or ferments in the sealing and fermenting jar;
Fermentation in the champagne bottle: the former wine of red date is sub-packed in the champagne bottle, with stopper or plastic plug sealing, and with the iron wire encircling, is deposited on the brandreth, ferment in 14～18 ℃ freezers or wine cellar, fermentation time is 25～30 days;
After the fermentation ends bottleneck is placed-24 ℃～22 ℃ saline slot to freeze throw out, the scum of uncapping is replenished the wine of scum loss again with former wine, and sealing and fermenting is 30～40 days once more, scum once more, and tonic wine seals;
Fermentation in the sealing and fermenting jar: with deployed, the former wine of red date that has inserted little oval saccharomyces cerevisiae or Sparkling wine yeast enlarged culturing liquid places in the sealing and fermenting jar, loading amount is 4/5 of a fermentor tank volume, and leavening temperature is controlled at 14～18 ℃ in jar, and fermentation time is 20～25 days, after the fermentation ends, the red date fizz is changed in the cooling tank of sealing, temperature is controlled at 4～5 ℃, leaves standstill 5 days, filter red date fizz, disgorging with plate and frame(type)filter press;
(4) packing of red date fermentation foaming wine
Red date fizz that fermented, clear under cold condition, is packed in the champagne bottle with isobaric bottling machine,, and use the iron wire enlacement packaging with plastic plug or stopper sealing.
2,, it is characterized in that wherein raw materials used weight percent proportion raw material is according to the described red date fermentation foaming wine of claim 1:
Soluble solid is 20% jujube juice 82～86%
Citric acid 3.0～3.5%
Sodium bisulfite 0.005%
Sucrose 2.5～4.5%
Wine yeast enlarged culturing liquid 4～5%
Little oval saccharomyces cerevisiae or Sparkling wine yeast enlarged culturing liquid 5～6%.
3,, it is characterized in that wherein raw materials used weight percent proportion raw material is according to the described red date fermentation foaming wine of claim 1:
Soluble solid is 20% jujube juice 85%
Citric acid 3.295%
Sodium bisulfite 0.005%
Sucrose 2.7%
Wine yeast enlarged culturing liquid 4%
Little oval saccharomyces cerevisiae or Sparkling wine yeast enlarged culturing liquid 5%.
4, according to the described red date fermentation foaming wine of claim 1, it is characterized in that: in the former wine processing step of preparation (2), the wine yeast enlarged culturing liquid of preparation is inserted in the deployed red date fermentation juice, in fermentation cylinder for fermentation, wherein leavening temperature is 23 ℃, fermentation time is 11 days, former wine is statically placed in the wine storing jar, wherein 12 ℃ of static clarifications 15 days, the former wine of separating clarifying then, in Secondary Fermentation processing step (3), the former wine Secondary Fermentation of red date ferments in champagne bottle, the former wine of red date is sub-packed in the champagne bottle, with stopper or plastic plug sealing, and, be deposited on the brandreth with the iron wire encircling, wherein ferment in 16 ℃ freezer or wine cellar, fermentation time is 28 days; The former wine Secondary Fermentation of red date ferments in the sealing and fermenting jar, jar in wherein leavening temperature be 16 ℃, fermentation time is 23 days.
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| CN101748021B (en) * | 2008-12-18 | 2012-05-09 | 金芳才 | Brewing process of Chinese date grape yellow wine |
| CN102093943B (en) * | 2010-09-30 | 2012-10-24 | 山西悦卜林创业投资有限公司 | Red jujube sparkling wine and production process thereof |
| CN103266033A (en) * | 2013-06-14 | 2013-08-28 | 王计平 | Thermal condensation grape wine and production method thereof |
| CN103789140B (en) * | 2014-02-20 | 2015-11-18 | 陕西师范大学 | A kind of brewing method of red date naked oats composite wine |
| CN103865708B (en) * | 2014-02-27 | 2015-04-15 | 湖北武当红农业科技股份有限公司 | Brewing method of low-temperature high-quality wild grape sparkling wine |
| CN105238645B (en) * | 2015-11-19 | 2018-04-24 | 鲁东大学 | A kind of brewing method of cherry fizz |
| CN105331493B (en) * | 2015-12-23 | 2017-12-26 | 秦皇岛大惠生物技术有限公司 | A kind of rose fizz and its production method |
| CN105420033A (en) * | 2016-01-15 | 2016-03-23 | 刘海燕 | Brewing method of date palm and polygonatum odoratum sparkling wine |
| CN105838544A (en) * | 2016-05-30 | 2016-08-10 | 陕西师范大学 | Preparation method of fermented Actinidia Chinensis sparkling wine |
| CN108676645A (en) * | 2018-05-22 | 2018-10-19 | 中玺（天津）枣业技术工程中心 | Jujube bubble wine and preparation process |
| CN109055068A (en) * | 2018-10-31 | 2018-12-21 | 贵阳中医学院 | A kind of production method of Rhizoma Gastrodiae beer |
| CN111876292A (en) * | 2020-06-30 | 2020-11-03 | 湖南鼎康酒业发展有限公司 | Low-alcohol-content red date pure fermented wine and brewing method thereof |
| CN115353943A (en) * | 2022-08-19 | 2022-11-18 | 石河子大学 | Red date sparkling wine and preparation method thereof |
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