CN104694364A - Method for brewing persimmon flavored sparkling wine - Google Patents

Abstract

The invention discloses a brewing method of persimmon-flavored sparkling wine, which comprises the following production points: washing and crushing fresh grapes, decomposing pectin to suppress miscellaneous bacteria, adjusting sugar content and inserting yeast, fermenting for the first time at a suitable temperature, and separating skin dregs Then make grape wine; add brewing water to the dried persimmons, stir the pulp to adjust the sugar content, inoculate yeast, and make persimmon wine after the first fermentation; mix grape wine and persimmon wine in a certain proportion, add syrup and secondary fermentation yeast , carry out secondary fermentation and post-ripening at an appropriate temperature under sealed conditions; filter and remove sediment and impurities in the wine at low temperature, adjust the sugar content and alcohol content of the clarified wine, and finally obtain persimmons with good foaming, refreshing taste and unique flavor Flavored sparkling wine, which contains active ingredients in persimmons, has health benefits, and the mellow aroma of dried persimmons is well integrated with the original flavor of wine.

Description

A kind of brewing method of persimmon flavored sparkling wine

technical field

The invention belongs to the technical field of fruit wine brewing, in particular to a method for brewing persimmon flavored sparkling wine.

Background technique

Sparkling wine is widely loved by young consumers. It is a beverage with a certain alcohol content and carbon dioxide. The existence of bubbles in sparkling wine can make the wine more refreshing and refreshing, as well as the typical fizz when opening the bottle. The traditional brewing process of sparkling wine usually adopts the champagne method, that is, the second fermentation is completed in a sealed wine bottle, so the carbon dioxide gas retained in the wine liquid is completely generated during the fermentation process, so it is more unique and typical of sparkling wine, and later derived A process of artificially adding carbon dioxide by using physical methods is proposed, which can also produce sparkling sparkling wine. Traditional sparkling wine is made from fresh grapes. In addition, there are flavored sparkling wines and fruit sparkling wines made from other fruits or spices. The common ones include: fragrant flower sparkling wine, apple sparkling wine, orange sparkling wine Sparkling wine and red bayberry sparkling wine etc., also do not have the persimmon-flavored sparkling wine brewed with the champagne method on the market at present.

Contents of the invention

The purpose of the present invention is to provide a brewing method of persimmon-flavored sparkling wine, to overcome the above-mentioned defects in the prior art. The present invention uses fresh grapes and dried persimmons as raw materials, and provides the fruity aroma of persimmons in the wine with dried persimmons. Combining with the champagne method, it is possible to brew persimmon-flavored sparkling wine, and effectively increase the application of dried persimmon in the field of wine making.

To achieve the above object, the present invention adopts the following technical solutions:

A brewing method of persimmon flavored sparkling wine, comprising the following steps:

(1) Preparation of original grape wine: In terms of parts by mass, take 6-9 parts of fresh grapes, wash and crush to obtain grape pulp, add pectinase to decompose pectin and use potassium metabisulfite to inhibit bacteria, and then adjust the sugar content After reaching 220-225g/L, add active wine yeast to carry out the first fermentation of grape must, and separate the pomace when the sugar content drops to 4-5g/L, and the obtained juice is grape original wine;

(2) Preparation of raw persimmon wine: In terms of parts by mass, mix 1-2 parts of dried persimmons and 2-4 parts of brewing water and stir into persimmon pulp, then adjust the sugar content to 220-225g/L, add metabisulfite After potassium bacteriostasis, insert active fruit wine yeast to carry out the first fermentation of persimmon pulp. When the sugar content drops to 4-5g/L, the fermentation ends, and the upper layer of wine is absorbed to obtain raw persimmon wine;

(3) Secondary fermentation and post-ripening: mix the original grape wine and persimmon original wine to obtain a mixed liquor, then add sucrose syrup with a sugar concentration of 70-75% and secondary fermentation yeast, stir well and put it into a sealed wine The second fermentation is carried out in the bottle. When the carbon dioxide content reaches 1.3-1.5 bar, the wine bottle is tilted to obtain post-ripening wine after post-ripening;

(4) Filtration and blending: filter to remove the precipitate and impurities in the cooked wine to obtain clarified wine, measure the sugar content and alcohol content of the clarified wine liquid, adjust the sugar content to 40-45g/L, and adjust the alcohol content to 12-14 %, get persimmon flavored sparkling wine.

Further, the amount of pectinase added in step (1) is 0.03-0.05 g/kg of grapes, and the amount of potassium metabisulfite added is 0.03-0.04 g/kg of grapes.

Further, the amount of active wine yeast added is 3-5% of the mass of the grapes.

Further, the treatment time of pectinase and potassium metabisulfite in the step (1) is 4-6 hours, and the temperature of the first fermentation of grape pulp is 15-18°C.

Further, the addition amount of potassium metabisulfite in step (2) is 0.03-0.04 g/L persimmon pulp, the antibacterial treatment time is 4-6 hours, and the insertion amount of active fruit wine yeast is 3-4% of the mass of persimmon pulp , The temperature for the first fermentation of persimmon pulp is 20-23°C.

Further, in step (3), the original grape wine and the original persimmon wine are mixed according to a volume ratio of 3: (1-2).

Further, the amount of syrup added in the step (3) is 24-25g/L mixed liquor; the secondary fermentation yeast is Angel wine yeast BV818, and the added amount is 3-5% of the mass of the mixed liquor.

Further, the temperature of the second fermentation and post-ripening in step (3) is 8-10°C. During the secondary fermentation, shake the flask once every 7-10 days, and shake the flask once every 20-24 hours during post-ripening. Frequency spinner.

Further, the temperature of filtration and preparation in step (4) are both -1-3°C.

A brewing method of persimmon flavored sparkling wine, comprising the following steps:

(1) Preparation of grape wine: in parts by mass, wash and crush 6 parts of fresh grapes to obtain grape pulp, add pectinase at a rate of 0.04 grams per kilogram of grapes, and add pectinase at a rate of 0.03 grams per kilogram of grapes Potassium metabisulfite, mix well and treat for 5 hours to decompose pectin and inhibit miscellaneous bacteria, adjust the sugar content to 220g/L with white sugar, then add active wine yeast with 4% grape mass, and mix well at a temperature of 16°C The grape pulp is fermented for the first time, and the pomace is separated when the sugar content drops to 5g/L, and the obtained juice is the original grape wine;

(2) Preparation of raw persimmon wine: In terms of parts by mass, put 1.5 parts of dried persimmons and 2.5 parts of brewing water into a beater, stir into persimmon pulp, adjust the sugar content to 220g/L with white sugar, and use per liter of persimmon pulp Add potassium metabisulfite at a ratio of 0.03 grams, carry out antibacterial treatment for 5 hours, then add active fruit wine yeast with 4% of the mass of persimmon pulp, mix evenly, and carry out the first fermentation of persimmon pulp at a temperature of 23°C. When it drops to 5g/L, the fermentation is finished, the upper layer of liquor is absorbed to obtain persimmon raw wine, and the lower layer of sediment is discarded;

(3) Secondary fermentation and post-ripening: mix grape wine and persimmon wine at a volume ratio of 3:2 to obtain a mixed wine, and then add 72% sucrose at a ratio of 24.5g/L to the mixed wine Syrup, add Angel wine yeast BV818 with 3% of the mass of the mixed wine liquid, stir evenly and put it into a sealed wine bottle, carry out the second fermentation at a temperature of 10°C and shake the bottle once every 7 days, when After the carbon dioxide content reaches 1.3 bar, the wine bottle is tilted and rotated at a frequency of 24 hours for a period of 22 days to obtain post-ripening wine;

(4) Filtration and blending: at a temperature of -1°C, use a filter to remove the precipitates and impurities in the mature wine to obtain clarified wine. The sugar content of the clarified wine is measured to be 4.7g/L, and the alcohol content is 12.3%. , the sugar content is adjusted to 42g/L with syrup, and the alcohol content is adjusted to 13% with high-grade edible wine to obtain persimmon flavored sparkling wine.

Compared with the prior art, the present invention has the following beneficial technical effects:

The invention combines the fermentation process of wine and persimmon wine, and the process of brewing sparkling wine by champagne method. Fresh grapes are used as the main material and dried persimmons as auxiliary materials to brew a flavored sparkling wine with persimmon flavor. Dried persimmons are used instead of fresh persimmons. As an auxiliary material, to provide the persimmon flavor in flavored sparkling wine, it can solve the technical problems caused by the different picking periods of persimmons and grapes: the picking period of persimmons is concentrated in the middle and late October, while the picking period of grapes is in mid-September. Due to the time difference, the first fermentation of grapes and persimmons cannot be carried out simultaneously, so that the two original wines obtained from the first fermentation cannot be mixed in time and enter the subsequent second fermentation process. Dried persimmons not only preserve the flavor of persimmons, but also greatly extend the shelf life of persimmons. Therefore, persimmon wine can be obtained through pulping and first fermentation, and mixed into grape wine made simultaneously.

Putting the original wine mixing step before the second fermentation, the purpose is to better integrate the grape and persimmon original wine, so as to coordinate the flavors of the two raw materials of persimmon and grape; in addition, they participate in the The whole process of carbon dioxide generation, so that the secondary fermentation yeast has enough time to contact with the wine liquid, which is conducive to the autolysis of the yeast in the later stage, releasing the amino acids in the body into the wine liquid, so that the aromatic substances produced by amino acids and the flavor of raw materials and auxiliary materials The substances are all fully dissolved, finally producing the persimmon-flavored sparkling wine with a more harmonious taste. And before the original wine is mixed, it is necessary to separate and remove the grape pomace and persimmon fruit sediments. This is to ensure that no other substances undergo a series of biochemical reactions during the second fermentation and post-ripening process, so as to avoid their impact on the quality of flavored sparkling wine.

The reason for preparing the two original wines separately is that the bacterial strains and temperature used for the first fermentation of grapes are different from those required to prepare the original wines with dried persimmons. In order to make the two original wines have better quality, the present invention does not Dried persimmons and grapes are mixed directly before the first fermentation. The simultaneous completion of the first fermentation of dried persimmons and fresh grapes can ensure that after the original wine is prepared, it can be mixed in time for subsequent processes, thereby avoiding adverse reactions during the waiting process and further ensuring the quality of the wine.

Detailed ways

Embodiments of the present invention are described in further detail below:

A brewing method of persimmon flavored sparkling wine, comprising the following steps:

(1) Preparation of grape original wine: in parts by mass, wash and crush 6 to 9 parts of fresh grapes to obtain grape pulp, add pectinase at a rate of 0.03 to 0.05 grams per kilogram of grapes, and add pectinase at a rate of 0.03 grams per kilogram of grapes Add potassium metabisulfite at a ratio of ~0.04 grams, mix well and treat for 4-6 hours to decompose pectin and inhibit miscellaneous bacteria, adjust the sugar content to 220-225g/L with white sugar, and then add 3-5% of the grape mass Active wine yeast, after mixing, carry out the first fermentation of the grape pulp at a temperature of 15-18°C, and separate the pomace when the sugar content drops to 4-5g/L, and the obtained juice is the original grape wine;

(2) Preparation of raw persimmon wine: in parts by mass, put 1-2 parts of dried persimmons and 2-4 parts of brewing water into a beater, stir into persimmon pulp, and adjust the sugar content to 220-225g/L with white sugar , add potassium metabisulfite at a rate of 0.03-0.04 grams per liter of persimmon pulp, carry out antibacterial treatment for 4-6 hours, and then add active fruit wine yeast with 3-4% of the mass of persimmon pulp, mix well and heat at 20-23°C Carry out the first fermentation of persimmon pulp at a temperature of 100°F, and stop the fermentation when the sugar content drops to 4-5g/L, absorb the upper layer of wine to obtain persimmon raw wine, and discard the lower layer of sediment;

(3) Secondary fermentation and post-ripening: mix grape wine and persimmon wine at a volume ratio of 3:(1-2) to obtain a mixed wine, and then add sugar concentration at a ratio of 24-25g/L to the mixed wine 70-75% sucrose syrup, add Angel wine yeast BV818 with 3-5% of the mixed liquor, stir evenly, put it into a sealed wine bottle, and carry out the second fermentation at a temperature of 8-10°C And shake the bottle with a frequency of 7-10 days. When the carbon dioxide content reaches 1.3-1.5 bar, tilt the wine bottle and turn the bottle with a frequency of 20-24 hours to carry out a period of 20-23 days after-ripening to obtain after-ripening liquor;

(4) Filtration and blending: at a temperature of -1 to 3°C, use a filter to remove the precipitates and impurities in the matured wine to obtain clarified wine, measure the sugar content and alcohol content of the clarified wine, and adjust the sugar content with syrup to 40-45g/L, the alcohol content is adjusted to 12-14% (v/v) with high-grade edible wine to obtain persimmon-flavored sparkling wine.

Below in conjunction with embodiment the present invention is described in further detail:

Example 1

(1) Preparation of grape original wine: in parts by mass, wash and crush 6 parts of fresh grapes to obtain grape pulp, add pectinase at a rate of 0.03 grams per kilogram of grapes, and add pectinase at a rate of 0.03 grams per kilogram of grapes Potassium metabisulfite, after mixing, treat for 4 hours to decompose pectin and inhibit miscellaneous bacteria, adjust the sugar content to 225g/L with white sugar, then add active wine yeast with 3% of the grape mass, mix it at a temperature of 15°C The grape juice is fermented for the first time, and the pomace is separated when the sugar content drops to 4g/L, and the obtained juice is the original grape wine;

(2) Preparation of persimmon raw wine: in parts by mass, put 1.5 parts of dried persimmons and 2.5 parts of brewing water into a beater, stir into persimmon pulp, adjust the sugar content to 225g/L with white sugar, and use per liter of persimmon pulp Add potassium metabisulfite at a ratio of 0.03 grams, carry out antibacterial treatment for 4 hours, then add active fruit wine yeast with 3% of the mass of persimmon pulp, mix evenly, and carry out the first fermentation of persimmon pulp at a temperature of 21°C. When it drops to 4g/L, the fermentation is finished, the upper layer of liquor is sucked to obtain persimmon raw wine, and the lower layer of sediment is discarded;

(3) Secondary fermentation and post-ripening: mix grape wine and persimmon wine at a volume ratio of 3:2 to obtain a mixed liquor, then add 70% sucrose syrup at a ratio of 25g/L to the mixed liquor , add Angel wine yeast BV818 with a mass of 5% of the mixed wine liquid, stir evenly and put it into a sealed wine bottle, carry out the second fermentation at a temperature of 8.5°C and shake the bottle once every 8 days, when carbon dioxide After the content reaches 1.5 bar, the wine bottle is tilted and rotated at a frequency of 20 hours for 21 days of post-ripening to obtain post-ripening wine;

(4) Filtration and blending: at a temperature of 3°C, remove the precipitate and impurities in the matured wine with a filter to obtain clarified wine, measure the sugar content of the clarified wine to be 5.1g/L, and the alcohol content to be 11.6%. Adjust sugar content to 42g/L with syrup, adjust alcohol content to 12% (v/v) with strong edible wine, obtain persimmon flavored sparkling wine.

Example 2

(1) Preparation of grape original wine: in parts by mass, wash and crush 8 parts of fresh grapes to obtain grape pulp, add pectinase at a rate of 0.04 grams per kilogram of grapes, and add pectinase at a rate of 0.03 grams per kilogram of grapes Potassium metabisulfite, after mixing, treat for 5 hours to decompose pectin and inhibit miscellaneous bacteria, adjust the sugar content to 220g/L with white sugar, then add active wine yeast with 5% of grape mass, mix it at a temperature of 16°C The grape pulp is fermented for the first time, and the pomace is separated when the sugar content drops to 5g/L, and the obtained juice is the original grape wine;

(2) Preparation of raw persimmon wine: In terms of parts by mass, put 2 parts of dried persimmons and 4 parts of brewing water into a beater, stir into persimmon pulp, adjust the sugar content to 220g/L with white sugar, and use per liter of persimmon pulp Add potassium metabisulfite at a ratio of 0.04 grams, carry out antibacterial treatment for 6 hours, then add active fruit wine yeast with a mass of 3.5% persimmon pulp, mix evenly, and carry out the first fermentation of persimmon pulp at a temperature of 20°C. When it drops to 5g/L, the fermentation is finished, the upper layer of liquor is absorbed to obtain persimmon raw wine, and the lower layer of sediment is discarded;

(3) Secondary fermentation and post-ripening: mix grape wine and persimmon wine at a volume ratio of 2:1 to obtain a mixed wine, and then add 75% sucrose syrup at a ratio of 24g/L to the mixed wine , add Angel wine yeast BV818 with 4% of the mixed liquor quality, stir evenly and put it into a sealed wine bottle, carry out the second fermentation at a temperature of 9°C and shake the bottle once every 10 days, when carbon dioxide After the content reaches 1.4 bar, the wine bottle is tilted and rotated at a frequency of 24 hours for a period of 20 days of post-ripening to obtain post-ripening wine;

(4) Filtration and blending: at a temperature of 2°C, remove the precipitate and impurities in the matured wine with a filter to obtain clarified wine, measure the sugar content of the clarified wine to be 4.8g/L, and the alcohol content to be 12.5%. Adjust sugar content to 40g/L with syrup, and adjust alcohol content to 14% (v/v) with strong edible wine to obtain persimmon flavored sparkling wine.

Example 3

(1) Preparation of grape wine: in parts by mass, wash and crush 9 parts of fresh grapes to obtain grape pulp, add pectinase at a rate of 0.05 grams per kilogram of grapes, and add pectinase at a rate of 0.04 grams per kilogram of grapes Potassium metabisulfite, after mixing, treat for 6 hours to decompose pectin and inhibit miscellaneous bacteria, adjust the sugar content to 225g/L with white sugar, then add active wine yeast with 4% grape mass, and mix it at a temperature of 18°C The grape pulp is fermented for the first time, and the pomace is separated when the sugar content drops to 5g/L, and the obtained juice is the original grape wine;

(2) Preparation of persimmon raw wine: in parts by mass, put 1 part of dried persimmon and 2 parts of brewing water into a beater, stir into persimmon pulp, adjust the sugar content to 220g/L with white sugar, and use per liter of persimmon pulp Add potassium metabisulfite at a ratio of 0.03 grams, carry out antibacterial treatment for 5 hours, then add active fruit wine yeast with 4% of the mass of persimmon pulp, mix evenly, and carry out the first fermentation of persimmon pulp at a temperature of 23°C. When it drops to 5g/L, the fermentation is finished, the upper layer of liquor is absorbed to obtain persimmon raw wine, and the lower layer of sediment is discarded;

(3) Secondary fermentation and post-ripening: mix grape wine and persimmon wine at a volume ratio of 3:1 to obtain a mixed liquor, then add 70% sucrose syrup at a ratio of 25g/L to the mixed liquor , add Angel wine yeast BV818 with a mass of 5% of the mixed wine liquid, stir evenly and put it into a sealed wine bottle, carry out the second fermentation at a temperature of 8°C and shake the bottle every 9 days, when the carbon dioxide After the content reaches 1.5 bar, the wine bottle is tilted and rotated at a frequency of 23 hours for 23 days of post-ripening to obtain post-ripening wine;

(4) Filtration and blending: at a temperature of 0°C, use a filter to remove the precipitate and impurities in the matured wine to obtain clarified wine. The sugar content of the clarified wine is measured to be 4.3g/L, and the alcohol content is 12.8%. Adjust sugar content to 45g/L with syrup, adjust alcohol content to 13% (v/v) with strong edible wine, obtain persimmon flavored sparkling wine.

Example 4

(1) Preparation of grape wine: in parts by mass, wash and crush 6 parts of fresh grapes to obtain grape pulp, add pectinase at a rate of 0.04 grams per kilogram of grapes, and add pectinase at a rate of 0.03 grams per kilogram of grapes Potassium metabisulfite, mix well and treat for 5 hours to decompose pectin and inhibit miscellaneous bacteria, adjust the sugar content to 220g/L with white sugar, then add active wine yeast with 4% grape mass, and mix well at a temperature of 16°C The grape pulp is fermented for the first time, and the pomace is separated when the sugar content drops to 5g/L, and the obtained juice is the original grape wine;

(2) Preparation of raw persimmon wine: In terms of parts by mass, put 1.5 parts of dried persimmons and 2.5 parts of brewing water into a beater, stir into persimmon pulp, adjust the sugar content to 220g/L with white sugar, and use per liter of persimmon pulp Add potassium metabisulfite at a ratio of 0.03 grams, carry out antibacterial treatment for 5 hours, then add active fruit wine yeast with 4% of the mass of persimmon pulp, mix evenly, and carry out the first fermentation of persimmon pulp at a temperature of 23°C. When it drops to 5g/L, the fermentation is finished, the upper layer of liquor is absorbed to obtain persimmon raw wine, and the lower layer of sediment is discarded;

(3) Secondary fermentation and post-ripening: mix grape wine and persimmon wine at a volume ratio of 3:2 to obtain a mixed wine, and then add 72% sucrose at a ratio of 24.5g/L to the mixed wine Syrup, add Angel wine yeast BV818 with 3% of the mass of the mixed wine liquid, stir evenly and put it into a sealed wine bottle, carry out the second fermentation at a temperature of 10°C and shake the bottle once every 7 days, when After the carbon dioxide content reaches 1.3 bar, the wine bottle is tilted and rotated at a frequency of 24 hours for a period of 22 days to obtain post-ripening wine;

(4) Filtration and blending: at a temperature of -1°C, use a filter to remove the precipitates and impurities in the mature wine to obtain clarified wine. The sugar content of the clarified wine is measured to be 4.7g/L, and the alcohol content is 12.3%. , the sugar content is adjusted to 42g/L with syrup, and the alcohol content is adjusted to 13% (v/v) with high-grade edible wine to obtain persimmon flavored sparkling wine.

Claims (10)

1. persimmon adds a brew method for taste light sparkling wine, it is characterized in that, comprises the following steps:

(1) preparation of Fructus Vitis viniferae wine base: in mass fraction, get 6 ~ 9 portions of fresh grapes, after cleaning, fragmentation obtains grape slurry, add polygalacturonase decompose pectin and use potassium metabisulfite antibacterial, then by access after sugar degree regulation to 220 ~ 225g/L active wine yeast carry out grape slurry first time fermentation, be separated by skin slag when pol drops to 4 ~ 5g/L, the juice obtained is Fructus Vitis viniferae wine base;

(2) preparation of the former wine of persimmon: in mass fraction, persimmon slurry is stirred into after being mixed with 2 ~ 4 parts of brewing waters by 1 ~ 2 part of dried persimmon, again by sugar degree regulation to 220 ~ 225g/L, add the first time fermentation that the active fruit wine yeast of the antibacterial rear access of potassium metabisulfite carries out persimmon slurry, terminate fermentation when pol drops to 4 ~ 5g/L, draw upper strata wine liquid and obtain the former wine of persimmon;

(3) Secondary Fermentation and after-ripening: by Fructus Vitis viniferae wine base and the former wine mixing of persimmon, obtain mixing wine liquid, add sucrose syrup and Secondary Fermentation yeast that sugar-containing concentration is 70 ~ 75% again, load after stirring in the bottle of sealing and carry out second time fermentation, after carbon dioxide content reaches 1.3 ~ 1.5 bar, bottle is tilted, after after-ripening, obtains after-ripening wine;

(4) filter and allocate: crossing the precipitation and impurity that filter in after-ripening wine, obtaining clarification wine liquid, measure pol and the alcoholic strength of clarification wine liquid, adjustment pol to 40 ~ 45g/L, is adjusted to 12 ~ 14% by wine degree, obtains persimmon and add taste light sparkling wine.

2. a kind of persimmon according to claim 1 adds the brew method of taste light sparkling wine, it is characterized in that, in step (1), the add-on of polygalacturonase is 0.03 ~ 0.05 g/kg of grape, and the add-on of potassium metabisulfite is 0.03 ~ 0.04 g/kg of grape.

3. a kind of persimmon according to claim 1 adds the brew method of taste light sparkling wine, it is characterized in that, the access amount of active wine yeast is 3 ~ 5% of grape quality.

4. a kind of persimmon according to claim 1 adds the brew method of taste light sparkling wine, it is characterized in that, in step (1), the treatment time of polygalacturonase and potassium metabisulfite is 4 ~ 6h, and the temperature of the first time fermentation of grape slurry is 15 ~ 18 DEG C.

5. a kind of persimmon according to claim 1 adds the brew method of taste light sparkling wine, it is characterized in that, in step (2), the add-on of potassium metabisulfite is 0.03 ~ 0.04 grams per liter persimmon slurry, the antibacterial treatment time is 4 ~ 6h, the access amount of active fruit wine yeast is 3 ~ 4% of persimmon slurry quality, and the temperature of persimmon slurry first time fermentation is 20 ~ 23 DEG C.

6. a kind of persimmon according to claim 1 adds the brew method of taste light sparkling wine, it is characterized in that, in step (3), Fructus Vitis viniferae wine base and the former wine of persimmon is pressed 3:(1 ~ 2) volume ratio mixing.

7. a kind of persimmon according to claim 1 adds the brew method of taste light sparkling wine, it is characterized in that, in step (3), the add-on of sucrose syrup is 24 ~ 25g/L mixing wine liquid; Secondary Fermentation yeast is Angel wine yeast BV818, and access amount is 3 ~ 5% of mixing wine liquid quality.

8. a kind of persimmon according to claim 1 adds the brew method of taste light sparkling wine, it is characterized in that, in step (3), the temperature of second time fermentation and after-ripening is 8 ~ 10 DEG C, in Secondary Fermentation process, with 7 ~ 10 days frequency shaking flasks once, with 20 ~ 24h frequency rolling bottle once between latter stage of ripening.

9. a kind of persimmon according to claim 1 adds the brew method of taste light sparkling wine, it is characterized in that, the temperature of filtering in step (4) and allocating is-1 ~ 3 DEG C.

10. persimmon adds a brew method for taste light sparkling wine, it is characterized in that, comprises the following steps:

(1) preparation of Fructus Vitis viniferae wine base: in mass fraction, 6 portions of fresh grapes are cleaned, fragmentation obtains grape slurry, polygalacturonase is added in the ratio of per kilogram grape 0.04 gram, potassium metabisulfite is added in the ratio of per kilogram grape 0.03 gram, mixing aftertreatment 5h is with decompose pectin, suppression miscellaneous bacteria, with white sugar by sugar degree regulation to 220g/L, access the active wine yeast of grape quality 4% again, at the temperature of 16 DEG C, the first time fermentation of grape slurry is carried out after mixing, be separated skin slag when pol drops to 5g/L, the juice obtained is Fructus Vitis viniferae wine base;

(2) preparation of the former wine of persimmon: in mass fraction, 1.5 parts of dried persimmons and 2.5 parts of brewing waters are knocked down hollander, stir into persimmon slurry, with white sugar by sugar degree regulation to 220g/L, the ratio of starching 0.03 gram in often liter of persimmon adds potassium metabisulfite, carry out the antibacterial process of 5h, access the active fruit wine yeast of persimmon slurry quality 4% again, at the temperature of 23 DEG C, the first time fermentation of persimmon slurry is carried out after mixing, fermentation is terminated when pol drops to 5g/L, draw upper strata wine liquid and obtain the former wine of persimmon, lower sediment is given it up;

(3) Secondary Fermentation and after-ripening: Fructus Vitis viniferae wine base and the former wine of persimmon are mixed by the volume ratio of 3:2, obtain mixing wine liquid, the sucrose syrup that sugar-containing concentration is 72% is added again with the ratio of 24.5g/L mixing wine liquid, the Angel wine yeast BV818 of access mixing wine liquid quality 3%, load after stirring in the bottle of sealing, second time fermentation is carried out and with 7 days frequency shaking flasks once at the temperature of 10 DEG C, after carbon dioxide content reaches 1.3 bar, by bottle inclination and with 24h frequency rolling bottle once, carry out the after-ripening of 22 days by a definite date, obtain after-ripening wine;

(4) filter and allocate: at the temperature of-1 DEG C, with the precipitation in filter removing after-ripening wine and impurity, obtain clarification wine liquid, the pol measuring clarification wine liquid is 4.7g/L, alcoholic strength is 12.3%, regulate pol to 42g/L with syrup, with height edible wine, alcoholic strength is adjusted to 13%, obtains persimmon and add taste light sparkling wine.