CN106190702A - A kind of slow down aging wild strawberry sparkling wine and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of slow down aging wild strawberry sparkling wine, be made up of the raw material of following weight parts: wild strawberry 100 150, blue berry 69, Rosehips 46, Herba Passiflorae Caeruleae 46, Fructus Mori 8 12, Thallus Laminariae 12, postfermented tea 23, Semen sojae atricolor 46, Fructus anacardii 12, maceraring enzyme and aroma-producing active dry yeast are appropriate, saccharomyces cerevisiae and compound clarifier appropriate；The present invention with the addition of the multiple natural material with function of delaying senility, make that wine body Middle nutrition is more abundant, health-care effect is notable, produce wild strawberry sparkling wine color and luster glow, as clear as crystal, wine body is plentiful, in injection wineglass, steam bubble is abundant, the smell of fruits is very sweet, mouthfeel is soft, long times of aftertaste, and its alcoholic strength is 7 14%vol, pressure carbon dioxide is (20 DEG C) 0.1 0.4MPa.

Description

A kind of slow down aging wild strawberry sparkling wine and preparation method thereof

Technical field

The present invention relates to health fruit technical field, particularly relate to a kind of slow down aging wild strawberry sparkling wine and preparation side thereof Method.

Background technology

China is the country that fraises des bois resource is the abundantest in the world, and fraises des bois is Rosaceae Fragaria, fruit ruby Succulence, quality moderate, fragrant odour soft, sour-sweet, rich in the nutritional labeling such as aminoacid, minerals and vitamins, more rich in phenol The active skull cap components such as acid, anthocyanidin, flavonoid, have stronger antioxidation and Scavenging ability, raising immunity of organism, Improving the effect such as hormone metabolism, slow down aging, to preventing and treating arteriosclerosis, coronary heart disease has good curative effect, and it is high to be that one has The natural berry of healthy nutritive value.

But the wild strawberry fresh fruit market supply cycle is short, it is difficult, perishable to store, it is unfavorable for long-distance transport, only by eating meeting raw Seriously restricting the development of wild strawberry industry, the industry therefore going out fruit wine with wild strawberry for raw material production is arisen at the historic moment, wild strawberry fruit Wine be cleaned, broken with fresh wild Fructus Fragariae Ananssae berry for raw material, fermentation, aging form, its beautiful in colour, mellow in taste, be A kind of fruit wine deeply liked by consumer, occurs in that various wild strawberry fruit wine brand the most on the market, but with wild strawberry Go out the brand the most but no one of sparkling wine for raw material production, provide one to have healthy nutritive value for this present invention Wild strawberry sparkling wine and production technology, provide a new way for wild strawberry industry fast development.

Summary of the invention

The present invention is to make up the deficiencies in the prior art, it is provided that a kind of slow down aging wild strawberry sparkling wine and preparation side thereof Method.

The present invention is achieved by the following technical solutions:

A kind of slow down aging wild strawberry sparkling wine, is made up of the raw material of following weight parts:

Wild strawberry 100-150, blue berry 6-9, Rosehips 4-6, Herba Passiflorae Caeruleae 4-6, Fructus Mori 8-12, Thallus Laminariae 1-2, postfermented tea 2-3, Semen sojae atricolor 4-6, Fructus anacardii 1-2, maceraring enzyme and aroma-producing active dry yeast are appropriate, saccharomyces cerevisiae and compound clarifier appropriate；

Described compound clarifier is mixed by chitosan, Bentonite and crospovidone and forms.

A kind of described slow down aging wild strawberry sparkling wine preparation method, comprises the following steps:

(1) carrying out artificial separation after being gathered by fresh wild strawberry in time, choose decayed fruit, sick fruit, immature fruit, the high-quality obtained is wild Fructus Fragariae Ananssae quick-freezing is standby, quick-thawing afterwash stalk, and after being cleaned by fresh blue berry, stalk, Rosehips and Herba Passiflorae Caeruleae roguing take Meat, Fructus Mori are destemming after cleaning, Thallus Laminariae roguing is cleaned, and the raw material handled well all mixes, and limit adds the titanium dioxide of 20-30mg/L Sulfur limit broken juice, is filtrated to get Fructus Fragariae Ananssae juice；

(2) Semen sojae atricolor and Fructus anacardii pick miscellaneous to clean, pull out after soaking 6-7 hour with clear water and drain, by postfermented tea boiling water blanching 4-6 Leach Folium Camelliae sinensis after Miao, all mix, add 8-10 times of warm water and pull an oar, boiling with soft fire 30-40 minute, defibrination 2-3 minute after cooling, Filter, the spray-dried rear micronizing of filtrate, obtain superfine powder；

(3) by above-mentioned Fructus Fragariae Ananssae juice, superfine powder mixing, 0.1-0.2% maceraring enzyme and the raw fragrant active dry ferment of 0.3-0.4% of gross weight is added Mother, enzyme and yeast are dissolved in the 2-3% sugar liquid of 10-12 times before use, activate 50-60 minute at 30-33 DEG C, send into and send out In ferment bottle at 20-25 DEG C enzymatic hydrolysis and fermentation, every day artificial shaking flask 4-6 time, when after 2-3 days, liquid turns clearly, the smell of fruits is very sweet centrifugal point From, obtain one time fermentation liquid；

(4) regulate pol in above-mentioned one time fermentation liquid and, to 15-20 ° of Bx, add 6-8g/L oak chip, at ultrasonic power 120- Urge under the conditions of 180W, temperature 25-30 DEG C old 20-25 minute, the instantaneous sterilization enzyme denaturing 6-9 second at 120-130 DEG C, add after cooling The saccharomyces cerevisiae of 0.3-0.5% activation, sends in fermentation tank；

(5) in regulation fermentation tank, tank pressure 0.01-0.02MPa, product temperature 8-10 DEG C carry out the fermentation with pressure of secondary low temperature, when residual sugar is down to Tank pressure rises to during 5-6% 0.3-0.4MPa, product temperature rise continues fermentation to 10-12 DEG C, when residual sugar is down to 0.4-0.5% with the least Time 0.1 DEG C of speed by product temperature drop to 0--2 DEG C, discharge schlempe, after-ripening 30-45 days after maintaining this product temperature 20-24 hour；

(6) by expanded 10-12 hour of the 60-70 DEG C of water dissolution of chitosan, Bentonite and crospovidone 8-10 times, cold But with pressure under carbon-dioxide protecting after pump in the sparkling wine that after-ripening is good, clarify 10-15 days, through diatomaceous earth filter initial filter and essence Filter fine straining, is re-fed into standby being depressed in the bright beer tank that the tank bottoms pressure of sparkling wine is identical, maintains tank pressure and-2 DEG C of product temperature constant, 10- Carry out aseptic isobar filling through film strainer after 12 hours, obtain finished product sparkling wine.

A kind of described slow down aging wild strawberry sparkling wine preparation method, compound clarifier addition in described step (6): Chitosan 2-2.2g/L, Bentonite 4.9-5.1g/L, crospovidone 0.7-0.9g/L.

Compared with prior art, the invention have the advantage that

The one time fermentation stage of the present invention uses enzymatic hydrolysis and fermentation combination process to make Fructus Fragariae Ananssae juice just have yeast flora when starting and occupies Leading advantage, and have great amount of carbon dioxide to produce, serve the effect of suppression miscellaneous bacteria breeding so that sulfur dioxide addition Can be reduced to below 30mg/L, and fruit wine technique needs to add 40-when the after-ripening stage is anti-oxidation, wine clarification, storage The sulfur dioxide of 80mg/L, not only have impact on wine body quality and also compromises the healthy of drinking person；Maceraring enzyme is used to show Write and improve crushing juice rate, its enzymolysis optimum temperature 40-50 DEG C, but consider quality and the fragrance stability of wine, reduce hydrolysis temperature With prolongation enzymolysis time, while protection Fructus Fragariae Ananssae juice color and luster and fragrance, reach again the effect of enzymolysis, owing to carbon dioxide produces The raw liquid effect of seething makes sarcocarp constantly refine, and enzyme can more act on plant cell, improves crushing juice rate, adds Anthocyanin content, the aminoacid produced in sweat, the material such as polysaccharide make fruital stronger；Add oak chip and with ultrasonic Ripple carries out urging old process, and in wine body, part organic acid carries out esterification, and in wine body, total acidity reduces, total ester content substantially carries Height, shortens the aging time of wine body while improving wine body colour pool, fragrance, mouthfeel；High-temperature instantaneous sterilization enzyme denaturing is used The condition of pure-blood ferment is created, it is to avoid miscellaneous bacteria participates in fermenting the mouthfeel to wine body and stable produce not for a long time for ferment in second time Good impact；Using chitosan, Bentonite and crospovidone compound clarifier, chitosan is natural cationic flocculation Agent, its strand has amino, hydroxy functional group, is dissolved in dilute acid soln, hydrion and amino combination and is formed positively charged The microgranule effect that molecule is electronegative with solution, makes to cause the colloidal particles such as the protein of wine liquid muddiness, pectin, tannin to be wadded a quilt with cotton Coagulating and precipitate and reach to clarify purpose, crospovidone is Polymer Synthesizing polymer, by hydrogen bond and wine body Polyphenols, carboxylic acid complexation, have stronger adsorption to small-molecule substance, and Bentonite is a kind of electronegative clay, mainly Adsorb positively charged molecule such as protein, also can the coordination compound of absorbing phenolic material and protein, sparkling wine is through composite clarification Agent has substantial amounts of flocky precipitate generate and settle rapidly after processing, the precipitate of generation is more solid, can be easily separated, after clarification Wild strawberry sparkling wine has good stability and organoleptic quality, and light transmittance is high, and clarifying effect is significantly better than three kinds of clarifier lists Solely use.The present invention with the addition of the multiple natural material with function of delaying senility so that wine body Middle nutrition is more abundant, health care Effect is notable, and the wild strawberry sparkling wine color and luster glow of production, as clear as crystal, wine body is plentiful, injects that steam bubble in wineglass is abundant, fruital Strong, mouthfeel is soft, long times of aftertaste, and its alcoholic strength is 7-14%vol, pressure carbon dioxide is (20 DEG C) 0.1-0.4MPa.

Detailed description of the invention

A kind of slow down aging wild strawberry sparkling wine, is made up of the raw material of following weight (jin):

Wild strawberry 100, blue berry 6, Rosehips 4, Herba Passiflorae Caeruleae 4, Fructus Mori 8, Thallus Laminariae 1, postfermented tea 2, Semen sojae atricolor 4, Fructus anacardii 1, maceraring enzyme , saccharomyces cerevisiae appropriate with aroma-producing active dry yeast and compound clarifier are appropriate；

Described compound clarifier is mixed by chitosan, Bentonite and crospovidone and forms.

A kind of described slow down aging wild strawberry sparkling wine preparation method, comprises the following steps:

(1) carrying out artificial separation after being gathered by fresh wild strawberry in time, choose decayed fruit, sick fruit, immature fruit, the high-quality obtained is wild Fructus Fragariae Ananssae quick-freezing is standby, quick-thawing afterwash stalk, and after being cleaned by fresh blue berry, stalk, Rosehips and Herba Passiflorae Caeruleae roguing take Meat, Fructus Mori are destemming after cleaning, Thallus Laminariae roguing is cleaned, and the raw material handled well all mixes, and limit adds the sulfur dioxide of 20mg/L Limit broken juice, is filtrated to get Fructus Fragariae Ananssae juice；

(2) Semen sojae atricolor and Fructus anacardii pick miscellaneous to clean, pull out after soaking 6 hours with clear water and drain, by postfermented tea with after boiling water blanching 4 seconds Leach Folium Camelliae sinensis, all mix, add 8 times of warm water making beating, boiling with soft fire 30 minutes, defibrination 2 minutes after cooling, filter, filtrate warp Micronizing after spray drying, obtains superfine powder；

(3) by above-mentioned Fructus Fragariae Ananssae juice, superfine powder mixing, add 0.1% maceraring enzyme of gross weight and 0.3% aroma-producing active dry yeast, enzyme and Yeast is dissolved in 2% sugar liquid of 10 times before use, activates 50 minutes at 30 DEG C, sends in fermentation flask enzymolysis at 20 DEG C Fermentation, every day artificial shaking flask 4 times, centrifugation when liquid turns clearly after 2 days, the smell of fruits is very sweet, obtain one time fermentation liquid；

(4) regulate pol in above-mentioned one time fermentation liquid and, to 15 ° of Bx, add 6g/L oak chip, in ultrasonic power 120W, temperature 25 Urge under the conditions of DEG C old 20 minutes, instantaneous sterilization enzyme denaturing 6 seconds at 120 DEG C, add the saccharomyces cerevisiae of 0.3% activation after cooling, send into In fermentation tank；

(5) in regulation fermentation tank, tank pressure 0.01MPa, product temperature 8 DEG C carry out the fermentation with pressure of secondary low temperature, when residual sugar is down to 5% by tank Pressure rises to 0.3MPa, product temperature rise to 10 DEG C continues fermentation, when residual sugar is down to 0.4% with per hour 0.1 DEG C of speed by product temperature drop To-2 DEG C, this product temperature is maintained after 20 hours, to discharge schlempe, after-ripening 30 days；

(6) by chitosan, Bentonite and crospovidone with expanded 10 hours of 60 DEG C of water dissolutioies of 8 times, two after cooling Carbonoxide is with pressure under protecting to be pumped in the sparkling wine that after-ripening is good, clarifies 10 days, through diatomaceous earth filter initial filter and strainer fine straining, then Send into standby being depressed in the bright beer tank that the tank bottoms pressure of sparkling wine is identical, maintain tank pressure and-2 DEG C of product temperature constant, through film essence after 10 hours Filter carries out aseptic isobar filling, obtains finished product sparkling wine.

A kind of described slow down aging wild strawberry sparkling wine preparation method, compound clarifier addition in described step (6): Chitosan 2g/L, Bentonite 4.9g/L, crospovidone 0.7g/L.

Claims (3)

1. a slow down aging wild strawberry sparkling wine, it is characterised in that be made up of the raw material of following weight parts:

Wild strawberry 100-150, blue berry 6-9, Rosehips 4-6, Herba Passiflorae Caeruleae 4-6, Fructus Mori 8-12, Thallus Laminariae 1-2, postfermented tea 2-3, Semen sojae atricolor 4-6, Fructus anacardii 1-2, maceraring enzyme and aroma-producing active dry yeast are appropriate, saccharomyces cerevisiae and compound clarifier appropriate；

Described compound clarifier is mixed by chitosan, Bentonite and crospovidone and forms.

2. a slow down aging wild strawberry sparkling wine preparation method as claimed in claim 1, it is characterised in that include following step Rapid:

(1) carrying out artificial separation after being gathered by fresh wild strawberry in time, choose decayed fruit, sick fruit, immature fruit, the high-quality obtained is wild Fructus Fragariae Ananssae quick-freezing is standby, quick-thawing afterwash stalk, and after being cleaned by fresh blue berry, stalk, Rosehips and Herba Passiflorae Caeruleae roguing take Meat, Fructus Mori are destemming after cleaning, Thallus Laminariae roguing is cleaned, and the raw material handled well all mixes, and limit adds the titanium dioxide of 20-30mg/L Sulfur limit broken juice, is filtrated to get Fructus Fragariae Ananssae juice；

(2) Semen sojae atricolor and Fructus anacardii pick miscellaneous to clean, pull out after soaking 6-7 hour with clear water and drain, by postfermented tea boiling water blanching 4-6 Leach Folium Camelliae sinensis after Miao, all mix, add 8-10 times of warm water and pull an oar, boiling with soft fire 30-40 minute, defibrination 2-3 minute after cooling, Filter, the spray-dried rear micronizing of filtrate, obtain superfine powder；

(3) by above-mentioned Fructus Fragariae Ananssae juice, superfine powder mixing, 0.1-0.2% maceraring enzyme and the raw fragrant active dry ferment of 0.3-0.4% of gross weight is added Mother, enzyme and yeast are dissolved in the 2-3% sugar liquid of 10-12 times before use, activate 50-60 minute at 30-33 DEG C, send into and send out In ferment bottle at 20-25 DEG C enzymatic hydrolysis and fermentation, every day artificial shaking flask 4-6 time, when after 2-3 days, liquid turns clearly, the smell of fruits is very sweet centrifugal point From, obtain one time fermentation liquid；

(4) regulate pol in above-mentioned one time fermentation liquid and, to 15-20 ° of Bx, add 6-8g/L oak chip, at ultrasonic power 120- Urge under the conditions of 180W, temperature 25-30 DEG C old 20-25 minute, the instantaneous sterilization enzyme denaturing 6-9 second at 120-130 DEG C, add after cooling The saccharomyces cerevisiae of 0.3-0.5% activation, sends in fermentation tank；

(5) in regulation fermentation tank, tank pressure 0.01-0.02MPa, product temperature 8-10 DEG C carry out the fermentation with pressure of secondary low temperature, when residual sugar is down to Tank pressure rises to during 5-6% 0.3-0.4MPa, product temperature rise continues fermentation to 10-12 DEG C, when residual sugar is down to 0.4-0.5% with the least Time 0.1 DEG C of speed by product temperature drop to 0--2 DEG C, discharge schlempe, after-ripening 30-45 days after maintaining this product temperature 20-24 hour；

(6) by expanded 10-12 hour of the 60-70 DEG C of water dissolution of chitosan, Bentonite and crospovidone 8-10 times, cold But with pressure under carbon-dioxide protecting after pump in the sparkling wine that after-ripening is good, clarify 10-15 days, through diatomaceous earth filter initial filter and essence Filter fine straining, is re-fed into standby being depressed in the bright beer tank that the tank bottoms pressure of sparkling wine is identical, maintains tank pressure and-2 DEG C of product temperature constant, 10- Carry out aseptic isobar filling through film strainer after 12 hours, obtain finished product sparkling wine.

3. a slow down aging wild strawberry sparkling wine preparation method as claimed in claim 2, it is characterised in that described step (6) Middle compound clarifier addition: chitosan 2-2.2g/L, Bentonite 4.9-5.1g/L, crospovidone 0.7-0.9g/L.