CN106047553B - A kind of strawberry multiplex healthy wine and its brewing method - Google Patents

A kind of strawberry multiplex healthy wine and its brewing method Download PDF

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CN106047553B
CN106047553B CN201610431750.3A CN201610431750A CN106047553B CN 106047553 B CN106047553 B CN 106047553B CN 201610431750 A CN201610431750 A CN 201610431750A CN 106047553 B CN106047553 B CN 106047553B
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wine
strawberry
brewing
ageing
added
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CN106047553A (en
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马艳弘
张宏志
赵密珍
黄开红
李亚辉
蔡伟建
于红梅
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Jiangsu Academy of Agricultural Sciences
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JURONG WANSHANHONGBIAN BIOTECHNOLOGY Co Ltd
Jiangsu Academy of Agricultural Sciences
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • C12G3/025Low-alcohol beverages

Abstract

The invention discloses a kind of strawberry multiplex healthy wine and its brewing methods, the brewing method includes using strawberry as primary raw material, it is aided with apple, hawthorn, pawpaw, combines micro- oxygen processing rapid ageing, lower glue and the filtering clear stable processing of freezing processing coupled film through enzymatic hydrolysis juice processed, sugar addition, temperature controlled fermentation, slag-liquid separation, ultrasonication.The present invention also provides the strawberry multiplex healthy wines that the brewing method is prepared.It can reach 1~1.5 year effect of natural aging within the ageing of strawberry multiplex healthy wine 6~8 months prepared by the present invention, and product color is vivid, it is limpid it is bright, fruity is pleasant, mellowness is pure, rich in the trophic factors such as polyphenol, pigment, dietary fiber, organic acid, amino acid, there is the effect of coordinating intestines and stomach.

Description

A kind of strawberry multiplex healthy wine and its brewing method
Technical field
The present invention relates to a kind of brewing method of fruit wine more particularly to a kind of strawberry multiplex healthy wine and its brewing sides Method belongs to field of fermentation engineering.
Background technique
Strawberry is rosaceae (Rosaceae) Fragaria (Fragaria) herbaceos perennial, and fruit is red tender beautiful, Soft and succulency, fragrance is strong, sweet tea is sour tasty and refreshing, is rich in the microorganisms element such as multivitamin and calcium, phosphorus, zinc, is 21 century function Sexual health berry is known as " fruit queen ", has high economic value and development prospect.Strawberry is also rich in anthocyanidin, flavane The bioactive substances such as alcohol, phenolic acid have anti-oxidant, anti-aging, protection angiocarpy, anticancer, strengthening the spleen and stomach, moistening lung and producing body fluid, taste A variety of medicine healthy sofa effects such as enrich blood, promote digestion, strengthen immunity are supported, anaemia, hypertension, hyperlipidemia, cancer can be effectively prevented Generation, the development of a variety of diseases such as disease, heart disease.It can be widely applied to the fields such as food, drug, health care product, in international market It is upper that supply falls short of demand.
The brewing processing of strawberry is to maintain the most effective processing method of strawberry active material, and existing research person is to strawberry at present The brewing method of wine has carried out few quantifier elimination, but the tannin and organic acid content due to strawberry are low, cause the wine body of strawberry wine Thin, light taste, ageing time are long, and the secondary precipitating that strawberry wine generates after bottling is more, product clear stable is poor, Seriously restrict the commodity value and market comsupton of strawberry wine.Therefore the present invention using strawberry as primary raw material, be aided with apple, mountain The fruits such as short, bristly hair or beard, pawpaw make strawberry multiplex healthy wine, and improve distillation yield, by inoculation mulriple yeasts by digesting juice processed It carries out temperature controlled fermentation, the clear stable skill that membrane filtration technique solves product is coupled by addition composite flocculation agent and freezing processing Art problem, it is the significant improvement to existing product and technology that the ageing phase of product is short, nutrition and functional.
By retrieval, publication related with the present patent application or periodical literature are not yet found.
Summary of the invention
Goal of the invention: being directed to the deficiencies in the prior art, and the present invention provides a kind of wine of strawberry multiplex healthy wine Method is made, the strawberry multiplex healthy wine of this method preparation effectively combines the functional characteristic of strawberry, apple, hawthorn, pawpaw, single Peace organic acid content is obviously improved compared to single strawberry wine, and the ageing time is short, clear stable, wine body are full, fruity It is pleasant, aroma is mellow, entrance is long.
To achieve the goals above, technical scheme is as follows:
A kind of brewing method of strawberry multiplex healthy wine, comprising:
1) raw material preparation: select strawberry, apple, hawthorn and pawpaw as raw material;
2) juice processed: mixed raw material is digested, complex enzyme formulation is added, is beaten after mixing, mixed juice is made;
3) it adjusts pol: adjusting the pol of the mixed juice, potassium metabisulfite is then added;
4) temperature controlled fermentation: saccharomycete is added into the mixed juice after adjusting pol and ferments, fermentation contains into mixed juice Sugar amount is less than 4g/L with glucose meter;
5) slag-liquid separation: slag-liquid separation is carried out to fermentation liquid after fermentation, clear liquid is taken, obtains new wine;
6) ageing: micro- oxygen ageing is carried out after new wine is sonicated;
7) clarifying treatment: after micro- oxygen ageing, flocculant is added and carries out lower glue, wine body is freezed after standing a period of time Then processing is filtered, after 0.22 μm of film filtering with diatomite, obtains strawberry multiplex healthy wine.
The present invention is using strawberry, apple, hawthorn and pawpaw as the raw material of production fruit wine, for the mouthfeel and product for improving fruit wine Matter, it is preferred that in parts by weight, raw material composition are as follows: 4~6 parts of strawberry, 1~2 part of apple, 0.5~1 part of hawthorn, pawpaw 0.4~ 0.6 part.Preferably, raw material forms are as follows: 4~6 parts of strawberry, 1~2 part of apple, 1 part of hawthorn, 0.4~0.5 part of pawpaw.
When digesting juice processed, the complex enzyme formulation is that 2:1~1.5 are matched by cellulase and compound pectinase in mass ratio It makes, wherein by percentage to the quality, the composition of the compound pectinase are as follows: polygalacturonase, 60%~ 65%;Pectinesterase, 30%~35%;Pectin lyase, 2%~5%.This hair can be improved using complex enzyme formulation of the invention The crushing juice rate of bright raw material, crushing juice rate be relatively not added with enzyme or is respectively increased 21.4%~25.7% and 27.3% using single enzyme~ 32.4%.
Further, in the compound pectinase, the mass fraction of polygalacturonase is 62%, pectinesterase Mass fraction be 34%, the mass fraction of pectin lyase is 4%.
Enzyme activity >=400u/mg of the cellulase.
The additional amount of the complex enzyme formulation accounts for the 0.01%~0.015% of material quality.
Mixed juice can be made using conventional single track beater after mashing when mashing.
Pol is adjusted, white sugar can be used, the additive amount of the white sugar is the 8%~12% of mixed juice quality, preferably 10 ~12%, be conducive to subsequent fermentation.
Final concentration of 60~100mg/L of the potassium metabisulfite.
When temperature controlled fermentation, saccharomycete is by the Active Dry Yeast that mass ratio is 1.5~2.5:1 and with deacidification ability Saccharomyces cerevisiae (saccharomyces cerevisiae) FM-S-115 composition.Preferably, the wine that saccharomycete is 2:1 by mass ratio Wine active dry yeast and with deacidification ability saccharomyces cerevisiae FM-S-115 composition, the mouthfeel of fruit wine can be improved.The wine Wine active dry yeast is bought from Shanghai Jie Tu Trade Co., Ltd..The saccharomyces cerevisiae FM-S-115 is preserved in China Microbiological Culture presevation administration committee common micro-organisms center (abbreviation CGMCC), address are as follows: Datun Road, Chaoyang District, Beijing City, Chinese section Institute of microbiology, institute, postcode 100101, culture presevation number are CGMCC No.6680, preservation date October 18 in 2012 Day, classification naming is Saccharomyces Cerevisiae in S accharomyces cerevisiae.
When temperature controlled fermentation, the concentration of saccharomycete is 0.2~0.5g/L, and fermentation temperature is 25~28 DEG C.
New wine needs sonicated before micro- oxygen ageing, when ultrasonic treatment, handles 1~2 time daily, continuous processing 3~4 It is secondary.Water, alcohol, acid, the intermolecular affinity of esters isopolarity can be increased using ultrasonic wave, enhance the activation energy of molecule, promoted Make that a series of oxidation, condensation, esterification occur between the substances such as ethyl alcohol, ester, acid, aldehyde, to keep wine body more stable, soft With mellowness, traditional aging process is accelerated.In addition, ultrasonic wave can also increase molecular kinetic energy, accelerate the low boiling points harmful components such as acetaldehyde Volatilization improves the safety of wine body.When determining ultrasonic treatment condition, by detecting different supersonic frequencies and different ultrasonic times The indexs such as total ester of body, total acid, coloration, sensory evaluation scores of going with wine have determined that the supersonic frequency of ultrasonic treatment is 25~30KHz, every time The processing time is 15~20min;The temperature of micro- oxygen ageing is 8~12 DEG C, and the time is 6~8 months, every 1 month in fermentor 1 oxygen of middle addition, each additive amount are 1.5~2.5mg/m.Detection natural aging 1 year, above-mentioned ultrasound condition individually handle, Each index discovery of 4 kinds of wine bodies such as micro- oxygen ageing (August) independent processing, the micro- oxygen ageing of combination of ultrasound, the micro- oxygen ageing of combination of ultrasound Each index substantially close to ageing 1 year wine body.
When clarifying treatment, the flocculant is 4~6:1:0.5 by bentonite, polyvinylpyrrolidone, pectase mass ratio It is formulated;The dosage of the flocculant is 0.2~0.8g/L.After flocculant is added, the time of standing is 7~10 days.
When freezing processing, cryogenic temperature is -5~-2 DEG C, and the processing time is 7~10 days, and diatom is used after freezing processing Soil filtering precipitating.Diatomite can be formed by the quality of 1:1 than mixed preparing by BS20 diatomite and ZBS300 diatomite.
Strawberry multiplex healthy wine after clarifying treatment is carried out filling to get finished product.
The present invention also provides the strawberry multiplex healthy wines of brewing method preparation.
The strawberry multiplex healthy wine that the present invention is prepared is the stemness wine of 8~10 ° (20 DEG C, V/V), and total sugar content is 2.5~2.9g/L, and polyphenol content contains up to 1.2~1.6g/L, Titrable acid (in terms of tartaric acid) 4.5~5.7g/L, sugar-free extract Measure 18.2~19.7g/L.
Strawberry multiplex healthy wine prepared by the method for the present invention integrates aroma and fruity, is rich in polyphenol, pigment, meals The trophic factors such as fiber, organic acid, amino acid are eaten, there is the effect of coordinating intestines and stomach, nutritive value, healthcare function, commodity valence Value is significantly increased than the fruit wine that single raw material is made.With huge market Development volue.
Compared with prior art, advantages of the present invention is as follows:
1) present invention is made using specific mulriple yeasts, effectively improves product caused by single culture fermentation The drawbacks such as big, the bitter highly seasoned, poor taste of acidity, make the quality of strawberry multiplex healthy wine be greatly improved;
2) complex enzyme zymohydrolysis juice technology of the present invention is used, the crushing juice rate of raw material is effectively increased, not only improves subsequent Clear stable, and the distillation yield of product can be made to improve, its production cost is effectively reduced;
3) micro- oxygen ageing technology is combined to effectively increase containing for the lactone component in fruit wine using ultrasonication when ageing Amount, makes the strawberry multiplex healthy wine that can brew maturation at 6~8 months, so that product is than conventional ageing phase (1~1.5 year) It shortens 6 months or more, significantly shortens brewing period;
4) it when clear stable is handled, is clarified by combinations such as glue, freezing processing, membrane filtration techniques under addition composite flocculation agent Technology prepares the high-quality fruit wine of clear and stable, solves the technology for the secondary precipitating being easy to appear in fruit wine storage The commodity stabilization of product has been effectively ensured in problem;
5) it is raw material that apple and hawthorn are increased when product is made, and the fruit wine prepared is than the fruit wine list that single strawberry is made The increase of peace organic acid content, alcohol smell, acerbity relative equilibrium, wine cognition add full mellow;Add pawpaw be raw material it One, the protein ingredient that sedimentation is easy in wine body is degraded to the amino acid and polypeptide of small molecule using the protease in pawpaw, is made The compound health wine nutrition that must be brewed is more abundant, wine body more clear stable.Product is fine rich in polyphenol, pigment, diet The function factors such as dimension, organic acid, amino acid have the effect of coordinating intestines and stomach, nutritive value, healthcare function, commodity value ratio The fruit wine of single raw material brewing significantly increases.
Specific embodiment
The following detailed description of the embodiment of the present invention, it should be noted that the present embodiment is narrative, is not limited , this does not limit the scope of protection of the present invention.
Embodiment 1
1, the optimization of ageing condition
1) raw material cleans: select it is fresh, without lesion, the strawberry without mildew, apple, hawthorn, pawpaw (Nanjing Su Guo supermarket), Flowing water is rinsed well;
2) juice processed is digested: 40kg strawberry, 20kg apple, 10kg hawthorn, 5kg pawpaw are mixed (mass ratio 4:2:1: 0.5) cellulase (Shanghai Rui Yong Biotechnology Co., Ltd, 400u/mg, the product number that are 2:1 by mass ratio, are added ) and compound pectinase (LALLZYME HC, Shanghai Jie Tu commerce and trade Co., Ltd, mass fraction meter, composition are as follows: poly half RM1030 Lactobionic acid enzyme 62%, pectinesterase 34%, pectin lyase 4%) composition complex enzyme formulation 7.5g (additional amount accounts for raw material matter The 0.01% of amount), it is uniformly mixed, (Shanghai Jing Sen light industry and machinery Co., Ltd) is beaten using single track beater, prepares mixed juice.
3) it adjusts pol: white sugar 7.5kg (10%) (Nanjing Su Guo supermarket) is added in mixed juice, will be put into after mixing It is sprayed in advance with 75% alcohol in the fermentor sterilized, while the potassium metabisulfite that 80mg/L is added is handled;
4) temperature controlled fermentation: be added in the fermenter by mass ratio be 2:1 Active Dry Yeast (Shanghai outstanding person's rabbit commerce and trade have Limit company) and S. cervisiae FM-S-115 with deacidification ability (be preserved in China Committee for Culture Collection of Microorganisms General Microbiological Culture collection, culture presevation number are CGMCC No.6680, preservation date on October 18th, 2012) composition Mulriple yeasts 0.2g/L, stir evenly, at 25 DEG C fermentation into mixed juice sugar content with glucose meter be lower than 4g/L;
5) slag-liquid separation: slag-liquid separation is carried out with plate and frame filter press (Jiu Ding filter plant Co., Ltd), clear liquid is taken, obtains New wine;
6) ageing:
6-1) the optimization of ultrasound condition
By new wine through under ultrasonic extraction tank (Jining Rong Hui ultrasonic equipment Co., Ltd) Yu Butong supersonic frequency Reason, ultrasonic time 10min after handling 1 time, continuous processing 3 times daily, detect each index of wine body, investigate supersonic frequency to wine The influence of body.It the results are shown in Table 1, effect is preferable when supersonic frequency is 25~30KHz.
The finger object detection method is as follows:
Total acid: 15038-2006 grape wine of GB/T, fruit wine universaling analysis method are used;
Total ester: the experimental method of 1989 total esters in white spirit of GBl0345.5-is used.
Coloration: using distilled water as reference, the absorbance OD value of wine body is measured at 420/520/620nm respectively, takes three Average value Δ OD, as wine body colour degree;
Sensory evaluation scores: 12 experienced persons are selected to score in terms of color, fragrance, taste etc. 3 wine body.It takes Sensory evaluation scores of the average value as wine.Sensory evaluation criteria is shown in Table 1.
1 sensory evaluation criteria of table
Influence of 2 ultrasonic power of table to physical and chemical index
By new wine through under ultrasonic extraction tank (Jining Rong Hui ultrasonic equipment Co., Ltd) Yu Butong ultrasonic time Reason, supersonic frequency 25KHz after handling 1 time, continuous processing 3 times daily, detect each index of wine body, investigate ultrasonic time to wine The influence of body.It the results are shown in Table 3, effect is preferable when ultrasonic time is 15~20min.
Influence of 3 ultrasonic time of table to wine body physical and chemical index
6-2) the optimization of ageing mode
Different ageing modes is investigated.
Natural aging: new wine is placed in fermentor, natural aging 1 year under the conditions of 8~12 DEG C;
Ultrasonic treatment: by new wine through ultrasonic extraction tank (Jining Rong Hui ultrasonic equipment Co., Ltd) in supersonic frequency 25~ 15min is ultrasonically treated under the conditions of 30KHz;It after processing daily 1 time, continuous processing 3 times, is put into fermentor, seals, in 8~12 It is carried out natural aging 6 months under the conditions of DEG C;
Micro- oxygen ageing: new wine is placed in fermentor, micro- oxygen ageing 8 months under the conditions of 8~12 DEG C, every 1 month in hair 1 oxygen is added in fermentation tank, each additive amount is 1.5mg/mL;
Ultrasound+micro- oxygen ageing: by new wine through ultrasonic extraction tank (Jining Rong Hui ultrasonic equipment Co., Ltd) in supersonic frequency 15min is ultrasonically treated under the conditions of 25~30KHz of rate;It after processing daily 1 time, continuous processing 3 times, is put into fermentor, seals, in It is carried out under the conditions of 8~12 DEG C micro- oxygen ageing 6 months, added 1 oxygen in fermentor every 1 month, each additive amount is 1.5mg/mL。
It the results are shown in Table 4, each index of the micro- oxygen ageing of combination of ultrasound was substantially close to ageing 1 year wine body.
Influence of the different ageing modes of table 4 to wine body physical and chemical index
2, in clarifying treatment flocculating conditions optimization
Flocculant is added into the wine body after ageing to be handled.When screening flocculant, chitosan, soap are compared first The clarifying effect of 5 kinds of flocculants such as soil, tannin, polyvinylpyrrolidone, pectase, it is determined that have the clarification of preferable flocculating effect Agent is bentonite, polyvinylpyrrolidone and pectase.Herein on the basis of single Selection of Complex Flocculant, 3 kinds of flocculants have been carried out Compounding test.And after addition composite flocculation agent stands 7 days again, clarity, the coloration, pigment of strawberry multiplex healthy wine are detected 4 indexs such as stability, protein stability carry out stability test, the results are shown in Table 5.After determining optimum compound proportion example, and into Composite flocculation agent additive amount of having gone test, the results are shown in Table 6.
The finger object detection method is as follows:
Clarity: using distilled water as reference, obtained wine thereby body light transmittance is measured at 680nm;
Coloration: using distilled water as reference, the absorbance OD value of wine body is measured at 420/520/620nm respectively, takes three Average value Δ OD, as wine body colour degree;
Pigment stability: wine body places 12h under 0 degree, has seen whether that precipitating generates;
Protein stability: wine body heats 30min in 80 degree of water-baths, has seen whether that precipitating generates after cooling.
5 composite flocculation agent quality of table is than the selection result (additive amount 0.5g/L)
6 composite flocculation agent additive amount test result of table
It can determine according to table 5 and table 6, preferably, in composite flocculation agent, bentonite, polyvinylpyrrolidone, pectase matter For amount than being 4~6:1:0.5, the dosage of the composite flocculation agent is 0.2~0.8g/L.
Embodiment 2
A kind of brewing method of strawberry multiplex healthy wine, step is:
1) raw material cleans: select it is fresh, without lesion, the strawberry without mildew, apple, hawthorn, pawpaw (Nanjing Su Guo supermarket), Flowing water is rinsed well;
2) juice processed is digested: 40kg strawberry, 20kg apple, 10kg hawthorn, 5kg pawpaw are mixed (mass ratio 4:2:1: 0.5) cellulase (Shanghai Rui Yong Biotechnology Co., Ltd, 400u/mg, the product number that are 2:1 by mass ratio, are added ) and compound pectinase (LALLZYME HC, Shanghai Jie Tu commerce and trade Co., Ltd, mass fraction meter, composition are as follows: poly half RM1030 Lactobionic acid enzyme 62%, pectinesterase 34%, pectin lyase 4%) composition complex enzyme formulation 7.5g (additional amount accounts for raw material matter The 0.01% of amount), it is uniformly mixed, (Shanghai Jing Sen light industry and machinery Co., Ltd) is beaten using single track beater, prepares mixed juice.
3) it adjusts pol: white sugar 7.5kg (10%) (Nanjing Su Guo supermarket) is added in mixed juice, will be put into after mixing It is sprayed in advance with 75% alcohol in the fermentor sterilized, while the potassium metabisulfite that 80mg/L is added is handled;
4) temperature controlled fermentation: be added in the fermenter by mass ratio be 2:1 Active Dry Yeast (Shanghai outstanding person's rabbit commerce and trade have Limit company) and S. cervisiae FM-S-115 with deacidification ability (be preserved in China Committee for Culture Collection of Microorganisms General Microbiological Culture collection, culture presevation number are CGMCC No.6680, preservation date on October 18th, 2012) composition Mulriple yeasts 0.2g/L, stir evenly, at 25 DEG C fermentation into mixed juice sugar content with glucose meter be lower than 4g/L;
5) slag-liquid separation: slag-liquid separation is carried out with plate and frame filter press (Jiu Ding filter plant Co., Ltd), clear liquid is taken, obtains newly Wine;
6) rapid ageing: by new wine through ultrasonic extraction tank (Jining Rong Hui ultrasonic equipment Co., Ltd) in supersonic frequency 25 15min is ultrasonically treated under the conditions of~30KHz;It after processing daily 1 time, continuous processing 3 times, is put into fermentor, seals, in 8~ It is carried out under the conditions of 12 DEG C micro- oxygen ageing 6 months, added 1 oxygen in fermentor every 1 month, each additive amount is 1.5mg/ mL。
7) it clarifying treatment: after ageing, is added by bentonite (Anji Jin Tai bentonite Co., Ltd), polyvinylpyrrolidine Ketone (Nanjing Rui Ze Fine Chemical Co., Ltd), pectase (Shanghai Rui Yong Biotechnology Co., Ltd, 400u/mg, product number Glue is put into refrigerated cylinder after standing 7 days under the composite flocculation agent 0.2g/L formed for RM1006) according to the mass ratio of 4:1:0.5, Maintain wine body fast cooling in tank 7 days, with diatomite filter (the limited public affairs of the emerging chemical machinery in Shijiazhuang to -5~-2 DEG C Department) filtering.Diatomite used is BS20 diatomite and ZBS300 diatomite (the limited duty of the white diatomite of Chang Bai Korean nationality autonomy county magistrate Ren company) it is mixed by the mass ratio of 1:1.The pure mellow wine filtered out be put into 0.22 μm of strainer (RHCR300-10 type, Shanghai profit and Environmental Protection Technology Co., Ltd) filtering, the strawberry multiplex healthy wine of clear stable can be obtained;
8) filling: the strawberry multiplex healthy wine after clarifying treatment to be carried out filling to get finished product.
Strawberry multiplex healthy wine manufactured in the present embodiment, 10 ° of alcoholic strength, total sugar content 3.24g/L, polyphenol content is 1.6g/L, Titrable acid are 5.6g/L (tartaric acid meter), sugar-free extract content is 19.5g/L.And product color is vivid, it is limpid It is bright, fruity is pleasant, mellowness is pure, taste is long.Room temperature 2 years after bottling, no muddy and precipitating.
Embodiment 3
A kind of brewing method of strawberry multiplex healthy wine, step is:
1) raw material cleans: select it is fresh, without lesion, the strawberry without mildew, apple, hawthorn, pawpaw (Nanjing Su Guo supermarket), Flowing water is rinsed well;
2) juice processed is digested: 60kg strawberry, 10kg apple, 10kg hawthorn, 4kg pawpaw are mixed (mass ratio 6:1:1: 0.4) cellulase (Shanghai Rui Yong Biotechnology Co., Ltd, 400u/mg) and compound pectinase by 2:1.2, are added (additional amount accounts for material quality to the complex enzyme formulation 8.4g of (LALLZYME HC, Shanghai Jie Tu commerce and trade Co., Ltd) composition 0.01%) it, is uniformly mixed, (Shanghai Jing Sen light industry and machinery Co., Ltd) is beaten using single track beater, prepares mixed juice.
3) it adjusts pol: white sugar 8.4kg (10%) (Nanjing Su Guo supermarket) is added in mixed juice, will be put into after mixing It is sprayed in advance with 75% alcohol in the fermentor sterilized, while the potassium metabisulfite that 60mg/L is added is handled;
4) Active Dry Yeast (Shanghai Jie Tu commerce and trade Co., Ltd) by 2:1 temperature controlled fermentation: is added in the fermenter (China Committee for Culture Collection of Microorganisms's commonly micro- life is preserved in the S. cervisiae FM-S-115 with deacidification ability Object Culture Collection Center, culture presevation number are CGMCC No.6680, preservation date on October 18th, 2012) the compound ferment of composition Female bacterium 0.4g/L, stirs evenly, and sugar content of being fermented at 28 DEG C into mixed juice is lower than 4g/L with glucose meter;
5) slag-liquid separation: slag-liquid separation is carried out with plate and frame filter press (Jiu Ding filter plant Co., Ltd), clear liquid is taken, obtains newly Wine;
6) rapid ageing: by new wine through ultrasonic extraction tank (Jining Rong Hui ultrasonic equipment Co., Ltd) in supersonic frequency 20min is ultrasonically treated under the conditions of 30KHz;It after processing daily 1 time, continuous processing 3 times, is put into fermentor, seals, in 8~12 It is carried out under the conditions of DEG C micro- oxygen ageing 8 months, added 1 oxygen in fermentor every 1 month, each additive amount is 1.5mg/ mL。
7) it clarifying treatment: after ageing, is added by bentonite (Anji Jin Tai bentonite Co., Ltd), polyvinylpyrrolidine Ketone (Nanjing Rui Ze Fine Chemical Co., Ltd), pectase (Shanghai Rui Yong Biotechnology Co., Ltd, 400u/mg) are according to 5:1: Glue is put into refrigerated cylinder, makes the fast prompt drop of wine body in tank after standing 10 days under the composite flocculation agent 0.8g/L of 0.5 mass ratio composition Temperature maintains 10 days to -4 DEG C, is filtered with diatomite filter (the emerging chemical machinery Co., Ltd in Shijiazhuang), diatomite used The quality of 1:1 is pressed for BS20 diatomite and ZBS300 diatomite (the white diatomite Co., Ltd of Chang Bai Korean nationality autonomy county magistrate) Than mixing.The pure mellow wine filtered out is put into that (RHCR300-10 type, Shanghai profit and environmentally friendly science and technology have with 0.22 μm of strainer Limit company) filtering, the strawberry multiplex healthy wine of clear stable can be obtained;
8) filling: the strawberry multiplex healthy wine after clarifying treatment to be carried out filling to get finished product.
Strawberry multiplex healthy wine manufactured in the present embodiment, 10 ° of alcoholic strength, total sugar content 2.85g/L, polyphenol content is 1.3g/L, Titrable acid are 5.1g/L (tartaric acid meter), sugar-free extract content is 18.5g/L.And product color is vivid, it is limpid It is bright, fruity is pleasant, mellowness is pure, taste is long.Room temperature 2 years after bottling, no muddy and precipitating.
Embodiment 4
A kind of brewing method of strawberry multiplex healthy wine, step is:
1) raw material cleans: select it is fresh, without lesion, the strawberry without mildew, apple, hawthorn, pawpaw (Nanjing Su Guo supermarket), Flowing water is rinsed well;
2) juice processed is digested: 55kg strawberry, 20kg apple, 10kg hawthorn, 5kg pawpaw are mixed (mass ratio 5.5:2:1: 0.5) cellulase (Shanghai Rui Yong Biotechnology Co., Ltd, 400u/mg) and compound pectinase by 2:1.5, are added (additional amount accounts for material quality to the complex enzyme formulation 13.5g of (LALLZYME HC, Shanghai Jie Tu commerce and trade Co., Ltd) composition 0.015%) it, is uniformly mixed, (Shanghai Jing Sen light industry and machinery Co., Ltd) is beaten using single track beater, prepares mixed juice.
3) it adjusts pol: white sugar 10.8kg (12%) (Nanjing Su Guo supermarket) is added in mixed juice, will put after mixing Enter in the fermentor sterilized in advance with 75% alcohol spray, while the potassium metabisulfite that 100mg/L is added is handled;
4) Active Dry Yeast (Shanghai Jie Tu commerce and trade Co., Ltd) by 2:1 temperature controlled fermentation: is added in the fermenter (China Committee for Culture Collection of Microorganisms's commonly micro- life is preserved in the S. cervisiae FM-S-115 with deacidification ability Object Culture Collection Center, culture presevation number are CGMCC No.6680, preservation date on October 18th, 2012) the compound ferment of composition Female bacterium 0.5g/L, stirs evenly, and sugar content of being fermented at 26 DEG C into mixed juice is lower than 4g/L with glucose meter;
5) slag-liquid separation: slag-liquid separation is carried out with plate and frame filter press (Jiu Ding filter plant Co., Ltd), clear liquid is taken, obtains newly Wine;
6) rapid ageing: by new wine through ultrasonic extraction tank (Jining Rong Hui ultrasonic equipment Co., Ltd) in supersonic frequency 18min is ultrasonically treated under the conditions of 25KHz;It after processing daily 1 time, continuous processing 3 times, is put into fermentor, seals, in 8~12 It is carried out under the conditions of DEG C micro- oxygen ageing 7 months, added 1 oxygen in fermentor every 1 month, each additive amount is 1.5mg/ mL。
7) it clarifying treatment: after ageing, is added by bentonite (Anji Jin Tai bentonite Co., Ltd), polyvinylpyrrolidine Ketone (Nanjing Rui Ze Fine Chemical Co., Ltd), pectase (Shanghai Rui Yong Biotechnology Co., Ltd, 400u/mg) are according to 5.5: Glue is put into refrigerated cylinder, makes the fast prompt drop of wine body in tank after standing 8 days under the composite flocculation agent 0.6g/L of the mass ratio composition of 1:0.5 Temperature maintains 8 days to -2 DEG C, is filtered with diatomite filter (the emerging chemical machinery Co., Ltd in Shijiazhuang), and diatomite used is BS20 diatomite and ZBS300 diatomite (the white diatomite Co., Ltd of Chang Bai Korean nationality autonomy county magistrate) press the mass ratio of 1:1 It mixes.The pure mellow wine filtered out is put into that (RHCR300-10 type, Shanghai profit and environmental protection science and technology are limited with 0.22 μm of strainer Company) filtering, the strawberry multiplex healthy wine of clear stable can be obtained;
8) filling: the strawberry multiplex healthy wine after clarifying treatment to be carried out filling to get finished product.
Strawberry multiplex healthy wine manufactured in the present embodiment, 10 ° of alcoholic strength, total sugar content 2.67g/L, polyphenol content is 1.4g/L, Titrable acid are 4.8g/L (tartaric acid meter), sugar-free extract content is 19.1g/L.And product color is vivid, it is limpid It is bright, fruity is pleasant, mellowness is pure, taste is long.Room temperature 2 years after bottling, no muddy and precipitating.

Claims (8)

1. a kind of brewing method of strawberry multiplex healthy wine characterized by comprising
1) raw material preparation: select strawberry, apple, hawthorn and pawpaw as raw material;
2) juice processed: mixed raw material is digested, complex enzyme formulation is added, is beaten after mixing, mixed juice is made;The complex enzyme Preparation by cellulase and compound pectinase is that 2:1~1.5 are formulated in mass ratio, wherein by percentage to the quality, it is described Compound pectinase composition are as follows: polygalacturonase, 60%~65%;Pectinesterase, 30%~35%;Pectin lyase Enzyme, 2%~5%;
3) it adjusts pol: adjusting the pol of the mixed juice, potassium metabisulfite is then added;
4) temperature controlled fermentation: being added saccharomycete into the mixed juice after adjusting pol and ferment, fermentation sugar content into mixed juice It is less than 4g/L with glucose meter;The Active Dry Yeast and saccharomyces cerevisiae that saccharomycete is 1.5~2.5:1 by mass ratio (saccharomyces cerevisiae) FM-S-115 composition;
5) slag-liquid separation: slag-liquid separation is carried out to fermentation liquid after fermentation, clear liquid is taken, obtains new wine;
6) ageing: micro- oxygen ageing is carried out after new wine is sonicated;When ultrasonic treatment, handle 1~2 time daily, continuous processing 3~ 4 times, the supersonic frequency of ultrasonic treatment is 25~30KHz, and the time per treatment is 15~20min;The temperature of micro- oxygen ageing be 8~ 12 DEG C, the time is 6~8 months;
7) clarifying treatment: after micro- oxygen ageing, being added flocculant and carry out lower glue, after standing a period of time to wine body freezing at Then reason is filtered, after 0.22 μm of film filtering with diatomite, obtains strawberry multiplex healthy wine.
2. brewing method according to claim 1, which is characterized in that in parts by weight, raw material composition are as follows: strawberry 4~6 Part, 1~2 part of apple, 0.5~1 part of hawthorn, 0.4~0.6 part of pawpaw.
3. brewing method according to claim 1, which is characterized in that in step 2), the additional amount of the complex enzyme formulation Account for the 0.01%~0.015% of material quality.
4. brewing method according to claim 1, which is characterized in that in step 3), addition white sugar adjusts the mixed juice Pol, the additive amount of the white sugar is the 8%~12% of mixed juice quality;Final concentration of the 60 of the potassium metabisulfite~ 100mg/L。
5. brewing method according to claim 1, which is characterized in that in step 4), the concentration of saccharomycete is 0.2~ 0.5g/L, fermentation temperature are 25~28 DEG C.
6. brewing method according to claim 1, which is characterized in that in step 7), the flocculant is by bentonite, poly- second Alkene pyrrolidone, pectase mass ratio are that 4~6:1:0.5 is formulated;The dosage of the flocculant is 0.2~0.8g/L;Add After entering flocculant, the time of standing is 7~10 days.
7. brewing method according to claim 1, which is characterized in that in step 7), when freezing processing, cryogenic temperature is -5 ~-2 DEG C, the processing time is 7~10 days, is filtered and is precipitated with diatomite after freezing processing.
8. the strawberry multiplex healthy wine that any one brewing method is prepared, feature exist according to claim 1~7 In the stemness wine that the strawberry multiplex healthy wine is 8~10 °, total sugar content is 2.5~2.9g/L, polyphenol content 1.2 ~1.6g/L, in terms of tartaric acid, Titrable acid is 4.5~5.7g/L, sugar-free extract content is 18.2~19.7g/L.
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CN106701384A (en) * 2017-03-17 2017-05-24 贵州黎平胡氏葡萄酒业有限公司 Technology of grape wine without sulfur dioxide
CN107057932A (en) * 2017-05-24 2017-08-18 广东工业大学 A kind of Banana Peel Dietary Fiber health liquor and its brewing method
CN107881059A (en) * 2017-12-11 2018-04-06 齐鲁工业大学 A kind of preparation method of root of kudzu vine compound fruit wine
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