CN106381249A - Yin nourishing wild strawberry/grape sparkling wine and preparation method thereof - Google Patents

Abstract

The invention discloses a yin nourishing wild strawberry/grape sparkling wine. The sparkling wine is prepared from the following raw materials in parts by weight: 100-120 parts of wild strawberry, 50-60 parts of cabernet saurignon, 6-8 parts of juicy peach, 4-5 parts of banana, 1-2 parts of stevia rebaudian leaf, 2-3 parts of lily, 1-2 parts of Abelmoschus esculentus, 1-2 parts of radix rehmanniae, 2-3 parts of Balanophora involucrate Hook.f, a right amount of macerating enzyme and aroma-producing active dry yeast, and a right amount of red wine yeast and composite clarifier. According to the invention, the multiple raw materials having the effects of nourishing yin and moistening dryness are added, so that the sparkling wine contains rich and comprehensive nutrients and has a remarkable health care effect; the sparkling wine finished product is ruby red or purplish red in color, and is bright, clear, transparent and full-bodied; after being poured into a wine glass, the sparkling wine can provide abundant blisters, a pure taste, a delectable flavor, a soft mouthfeel and a long-lasting aftertaste; and intense fruit aroma and delicate wine aroma are combined, the alcohol content is 6-12%vol, and the carbon dioxide pressure is 0.1-0.4 MPa (20 DEG C). Thus, the requirements of modern people for food safety, nutrition and health are satisfied.

Description

A kind of YIN nourishing wild strawberry Fructus Vitis viniferae sparkling wine and preparation method thereof

Technical field

The present invention relates to health fruit technical field, more particularly, to a kind of YIN nourishing wild strawberry Fructus Vitis viniferae sparkling wine and its preparation side Method.

Background technology

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

But wild strawberry fresh fruit market supply cycle is short, storage are difficult, perishable, it is unfavorable for transporting for long-distance, only by eating meeting raw The serious development restricting 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 with fresh wild Fructus Fragariae Ananssae berry for raw material cleaned, broken, fermentation, aging form, its beautiful in colour, mellow in taste, be The fruit wine that a kind of depth is liked by consumer, occurs in that various wild strawberry fruit wine brands now on the market, but with wild strawberry Go out the brand but no one of sparkling wine for raw material production.

Sparkling wine belongs to a type in wine, and Cabernet Sauvignon is the improved seeds of traditional fermentation red wine, by red rosy clouds The claret that pearl is brewed, has light ruby red, clear, gives off a strong fragrance, the features such as flavour is mellow.Chinese invention patent CN104789403A provides a kind of brewing method of fresh no sulfur Fructus Rubi Fructus Vitis viniferae sparkling wine, and wherein aging process takes 30-60 My god, long the production cycle, relatively costly, it is unfavorable for large-scale production, provide a kind of with short production cycle, nutritive value for this present invention Height, durable lather, give off a strong fragrance, health Fructus Fragariae Ananssae Fructus Vitis viniferae sparkling wine that wine body is full and its production technology.

Content of the invention

The present invention is to make up the deficiencies in the prior art, providing a kind of YIN nourishing wild strawberry Fructus Vitis viniferae sparkling wine and its preparation side Method.

The present invention is achieved by the following technical solutions：

A kind of YIN nourishing wild strawberry Fructus Vitis viniferae sparkling wine, is made up of the raw material of following weight parts：

Wild strawberry 100-120, Cabernet Sauvignon 50-60, honey peach 6-8, Fructus Musae 4-5, Folium Chrysanthemi 1-2, Bulbus Lilii 2-3, Abelmoschus esculentus 1- 2nd, Radix Rehmanniae 1-2, Balanophora dioica R Br ex Royle 2-3, maceraring enzyme and appropriate aroma-producing active dry yeast, red wine yeast and compound clarifier are fitted Amount；

Described compound clarifier is made up of the mixing of shitosan, Bentonite and crospovidone.

A kind of described YIN nourishing wild strawberry Fructus Vitis viniferae foaming method for preparing medicated wine, comprises the following steps：

（1）Carry out artificial separation in time by after fresh wild strawberry and Cabernet Sauvignon harvesting, choose decayed fruit, disease fruit, immature fruit, obtain The high-quality berry quick-freezing arrived preserves, quick-thawing when needing, and is cleaned with clear water roguing, adds mixing berry gross mass 8-12% pure Water purification, is passed through 20-30mg/L sulfur dioxide crushing and beating, obtains pulp；

（2）Fresh honey peach is removed the peel enucleation, Fructus Musae peeling, Folium Chrysanthemi and Bulbus Lilii roguing is cleaned, Abelmoschus esculentus are cleaned, all Mixing, obtains fruit powder after freeze-dried, micronizing；Radix Rehmanniae, Balanophora dioica R Br ex Royle roguing are cleaned, mixes with 3-4 times of clear water and beat Slurry, small fire mashing off 40-50 minute, cooled and filtered, filtrate is spray-dried, obtain Chinese medicine powder after micronizing；

（3）By above-mentioned pulp, fruit powder, Chinese medicine powder mixing, add gross weight 0.1-0.2% maceraring enzyme and the raw fragrant activity of 0.3-0.4% Dry yeast, enzyme and yeast dissolve before use in 8-10 times of 2-3% sugar liquid, activate 50-60 minute at 32-38 DEG C, send into In fermentation tank, enzymatic hydrolysis and fermentation at 15-20 DEG C, after 2-3 days liquid turn clearly, centrifugal filtration when the smell of fruits is very sweet, obtain one time fermentation Liquid；

（4）Adjust pol in above-mentioned one time fermentation liquid and, to 18-20 ° of Bx, add 6-8g/L oak chip, in ultrasonic power 120- Old 20-25 minute is urged under the conditions of 180W, temperature 25-30 DEG C, the instantaneous sterilization enzyme denaturing 6-9 second at 120-130 DEG C, mistake after cooling Filter, adds gross weight 0.2-0.3% red wine yeast, and yeast is dissolved with 8-10 times of 2-3% sugar liquid, activates at 32-38 DEG C 50-60 minute, sends in fermentation tank；

（5）Adjusting tank pressure in fermentation tank is that 0.01-0.02MPa, product temperature carry out the fermentation with pressure of secondary low temperature for 8-10 DEG C, works as residual sugar It is down to, during 5-6%, tank pressure is risen to 0.25-0.35MPa, product temperature rises to 10-12 DEG C and continues fermentation, when residual sugar is down to 0.4-0.5% With per hour 0.1 DEG C of speed, product temperature is down to -2 DEG C and terminates fermentation, schlempe is discharged in centrifugation after maintaining this product temperature 1-3 days, The wine base obtaining aging 20-30 days at -2 DEG C；

（6）By shitosan, the Bentonite and crospovidone expanded 10-12 hour of 8-10 times of 60-70 DEG C of water dissolution, cooling Enter in the good wine base of aging in carbon-dioxide protecting lower band press pump afterwards, clarify 10-15 days, after kieselguhr filtration, plate-type filtering Send into for being depressed in wine base tank bottoms pressure identical bright beer tank, maintain tank pressure and -2 DEG C of product temperatures constant, through film essence after 10-12 hour Filter carries out aseptic isobar filling, obtains finished product sparkling wine.

A kind of described YIN nourishing wild strawberry Fructus Vitis viniferae foaming method for preparing medicated wine, described step（6）Middle compound clarifier addition： Shitosan 2-2.2g/L, Bentonite 4.9-5.1g/L, crospovidone 0.7-0.9g/L.

Compared with prior art, it is an advantage of the invention that：

The present invention, by wild strawberry and Cabernet Sauvignon mixing making beating, makes pulp firm in the one time fermentation stage using enzymatic hydrolysis and fermentation combination process Beginning just has yeast flora and occupies leading advantage, and creates great amount of carbon dioxide, serves suppression miscellaneous bacteria breeding Effect so that sulfur dioxide addition is reduced to below 30mg/L, and traditional handicraft the after-ripening stage be anti-oxidation, wine clarify, The sulfur dioxide of 50-80mg/L need to be added during storage, not only have impact on wine body quality also compromise healthy；Using maceraring enzyme Crushing juice rate can be significantly improved, it digests 40-50 DEG C of optimum temperature, but can affect quality and the fragrance of wine, so reducing enzymolysis Temperature and prolongation enzymolysis time, have reached hydrolysis result while protecting pulp color and luster and fragrance again, because carbon dioxide produces The raw liquid effect of seething makes sarcocarp constantly refine, and enzyme more can act on plant cell, improves crushing juice rate, increased Anthocyanin content, in the alcoholic strength highest of 15-20 DEG C of bottom fermentation, is carried out with fermentation, and in wine, total phenols and general flavone content be gradually Increase, in sweat, the material such as the aminoacid of generation, polysaccharide makes the fruital of wine stronger；Add oak chip and use ultrasound wave Carry out urging old process, in wine body, part organic acid carries out esterification, in wine body, total acidity reduces, total ester content significantly improves, Shorten the aging time of wine body while improving wine body colour pool, fragrance, mouthfeel, sparkling wine brewing period shortens, produces into Freshness is improve while this reduction；The condition of pure-blood ferment is created for ferment in second time using high-temperature instantaneous sterilization enzyme denaturing, Avoid miscellaneous bacteria to participate in fermentation for a long time and bring harmful effect to the mouthfeel of wine body and stably；Ferment in second time adopts low temperature band pressure Ferment, the content kept stable of total phenols, total flavones and anthocyanin in wine, compared with normal temperature fermentation, fermentation period is long, but retains The intrinsic flavor substance of raw material, produces more more preferable flavor substances, fragrance is stronger, mouthfeel is more aromatic, vinosity again As clear as crystal, vinosity is soft simple and elegant；Using shitosan, Bentonite and crospovidone compound clarifier, shitosan is sky Right cationic flocculant, its strand has amino, hydroxy functional group, is dissolved in dilute acid soln, hydrion and amino knot Close and form positively charged molecule and the effect of negatively charged microgranule in solution, make to cause the muddy protein of wine liquid, pectin, list The colloidal particles such as peaceful are flocculated and precipitate, and crospovidone is Polymer Synthesizing polymer, by hydrogen bond and wine body Middle Polyphenols, carboxylic acid complexation, have stronger adsorption to small-molecule substance, and Bentonite is a kind of negatively charged clay, main Adsorb positively charged molecule such as protein, also can absorbing phenolic material and protein coordination compound, sparkling wine is through compound clear Clear agent has substantial amounts of flocky precipitate to generate and settle rapidly after processing, the precipitate of generation is more solid, can be easily separated, clarification Effect is significant is used alone better than three kinds of clarifiers, and the sparkling wine after clarification has good stability and organoleptic quality, printing opacity Rate is high.The present invention with the addition of multiple raw materials with nourshing Yin and drynsessmoistening prescription effect, make in sparkling wine nutritious comprehensively, health-care effect shows Write, finished product sparkling wine is in ruby red or aubergine, color and luster glow, as clear as crystal, wine body are plentiful, in injection cup steam bubble enrich, Flavour is pure, sour and sweet palatability, mouthfeel are soft, aftertaste is long, and strong fruital and simple and elegant aroma combine together, and alcoholic strength is 6- 12%vol, pressure carbon dioxide are（20℃）0.1-0.4MPa, meets that modern people are safe to food, nutrient health need Ask, there is higher added value and good market prospect.

Specific embodiment

A kind of YIN nourishing wild strawberry Fructus Vitis viniferae sparkling wine, is by following weight（Jin）Raw material make：

Wild strawberry 100, Cabernet Sauvignon 50, honey peach 6, Fructus Musae 4, Folium Chrysanthemi 1, Bulbus Lilii 2, Abelmoschus esculentus 1, Radix Rehmanniae 1, Balanophora dioica R Br ex Royle 2, Maceraring enzyme and appropriate aroma-producing active dry yeast, red wine yeast and appropriate compound clarifier；

Described compound clarifier is made up of the mixing of shitosan, Bentonite and crospovidone.

A kind of described YIN nourishing wild strawberry Fructus Vitis viniferae foaming method for preparing medicated wine, comprises the following steps：

（1）Carry out artificial separation in time by after fresh wild strawberry and Cabernet Sauvignon harvesting, choose decayed fruit, disease fruit, immature fruit, obtain The high-quality berry quick-freezing arrived preserves, quick-thawing when needing, and is cleaned with clear water roguing, adds mixing berry gross mass 8% pure Water, is passed through 20mg/L sulfur dioxide crushing and beating, obtains pulp；

（2）Fresh honey peach is removed the peel enucleation, Fructus Musae peeling, Folium Chrysanthemi and Bulbus Lilii roguing is cleaned, Abelmoschus esculentus are cleaned, all Mixing, obtains fruit powder after freeze-dried, micronizing；Radix Rehmanniae, Balanophora dioica R Br ex Royle roguing are cleaned, mix making beating with 3 times of clear water, Small fire mashing off 40 minutes, cooled and filtered, filtrate is spray-dried, obtain Chinese medicine powder after micronizing；

（3）By above-mentioned pulp, fruit powder, Chinese medicine powder mixing, add gross weight 0.1% maceraring enzyme and 0.3% aroma-producing active dry yeast, enzyme Dissolve before use in 8 times of 2% sugar liquid with yeast, activate 50 minutes at 32 DEG C, send in fermentation tank, enzyme at 15 DEG C Hydrolysis and fermentation, after 2 days liquid turn clearly, centrifugal filtration when the smell of fruits is very sweet, obtain one time fermentation liquid；

（4）Adjust pol in above-mentioned one time fermentation liquid and, to 18 ° 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, cooled and filtered, add gross weight 0.2% red wine Yeast, yeast is dissolved with 8 times of 2% sugar liquid, activates 50 minutes at 32 DEG C, sends in fermentation tank；

（5）Adjusting tank pressure in fermentation tank is that 0.01MPa, product temperature carry out the fermentation with pressure of secondary low temperature for 8 DEG C, when residual sugar is down to 5% Tank pressure is risen to 0.25MPa, product temperature rises to 10 DEG C and continues fermentation, will with per hour 0.1 DEG C of speed when residual sugar is down to 0.4% Product temperature is down to -2 DEG C and is terminated fermentation, maintains centrifugation discharge schlempe, the wine base the obtaining aging 20 at -2 DEG C after 1 day of this product temperature My god；

（6）By expanded 10 hours of 8 times of 60 DEG C of water dissolutioies of shitosan, Bentonite and crospovidone, in dioxy after cooling Change carbon protection lower band press pump enters in the good wine base of aging, clarifies 10 days, sends into former for being depressed into after kieselguhr filtration, plate-type filtering In wine tank bottoms pressure identical bright beer tank, maintain tank pressure and -2 DEG C of product temperatures constant, carry out through film strainer aseptic etc. after 10 hours Pressure fill, obtains finished product sparkling wine.

A kind of described YIN nourishing wild strawberry Fructus Vitis viniferae foaming method for preparing medicated wine, described step（6）Middle compound clarifier addition： Shitosan 2g/L, Bentonite 4.9g/L, crospovidone 0.7g/L.

Claims (3)

1. a kind of YIN nourishing wild strawberry Fructus Vitis viniferae sparkling wine is it is characterised in that be made up of the raw material of following weight parts：

Wild strawberry 100-120, Cabernet Sauvignon 50-60, honey peach 6-8, Fructus Musae 4-5, Folium Chrysanthemi 1-2, Bulbus Lilii 2-3, Abelmoschus esculentus 1- 2nd, Radix Rehmanniae 1-2, Balanophora dioica R Br ex Royle 2-3, maceraring enzyme and appropriate aroma-producing active dry yeast, red wine yeast and compound clarifier are fitted Amount；

Described compound clarifier is made up of the mixing of shitosan, Bentonite and crospovidone.

2. a kind of YIN nourishing wild strawberry Fructus Vitis viniferae foaming method for preparing medicated wine as claimed in claim 1 is it is characterised in that include following walking Suddenly：

（1）Carry out artificial separation in time by after fresh wild strawberry and Cabernet Sauvignon harvesting, choose decayed fruit, disease fruit, immature fruit, obtain The high-quality berry quick-freezing arrived preserves, quick-thawing when needing, and is cleaned with clear water roguing, adds mixing berry gross mass 8-12% pure Water purification, is passed through 20-30mg/L sulfur dioxide crushing and beating, obtains pulp；

（2）Fresh honey peach is removed the peel enucleation, Fructus Musae peeling, Folium Chrysanthemi and Bulbus Lilii roguing is cleaned, Abelmoschus esculentus are cleaned, all Mixing, obtains fruit powder after freeze-dried, micronizing；Radix Rehmanniae, Balanophora dioica R Br ex Royle roguing are cleaned, mixes with 3-4 times of clear water and beat Slurry, small fire mashing off 40-50 minute, cooled and filtered, filtrate is spray-dried, obtain Chinese medicine powder after micronizing；

（3）By above-mentioned pulp, fruit powder, Chinese medicine powder mixing, add gross weight 0.1-0.2% maceraring enzyme and the raw fragrant activity of 0.3-0.4% Dry yeast, enzyme and yeast dissolve before use in 8-10 times of 2-3% sugar liquid, activate 50-60 minute at 32-38 DEG C, send into In fermentation tank, enzymatic hydrolysis and fermentation at 15-20 DEG C, after 2-3 days liquid turn clearly, centrifugal filtration when the smell of fruits is very sweet, obtain one time fermentation Liquid；

（4）Adjust pol in above-mentioned one time fermentation liquid and, to 18-20 ° of Bx, add 6-8g/L oak chip, in ultrasonic power 120- Old 20-25 minute is urged under the conditions of 180W, temperature 25-30 DEG C, the instantaneous sterilization enzyme denaturing 6-9 second at 120-130 DEG C, mistake after cooling Filter, adds gross weight 0.2-0.3% red wine yeast, and yeast is dissolved with 8-10 times of 2-3% sugar liquid, activates at 32-38 DEG C 50-60 minute, sends in fermentation tank；

（5）Adjusting tank pressure in fermentation tank is that 0.01-0.02MPa, product temperature carry out the fermentation with pressure of secondary low temperature for 8-10 DEG C, works as residual sugar It is down to, during 5-6%, tank pressure is risen to 0.25-0.35MPa, product temperature rises to 10-12 DEG C and continues fermentation, when residual sugar is down to 0.4-0.5% With per hour 0.1 DEG C of speed, product temperature is down to -2 DEG C and terminates fermentation, schlempe is discharged in centrifugation after maintaining this product temperature 1-3 days, The wine base obtaining aging 20-30 days at -2 DEG C；

（6）By shitosan, the Bentonite and crospovidone expanded 10-12 hour of 8-10 times of 60-70 DEG C of water dissolution, cooling Enter in the good wine base of aging in carbon-dioxide protecting lower band press pump afterwards, clarify 10-15 days, after kieselguhr filtration, plate-type filtering Send into for being depressed in wine base tank bottoms pressure identical bright beer tank, maintain tank pressure and -2 DEG C of product temperatures constant, through film essence after 10-12 hour Filter carries out aseptic isobar filling, obtains finished product sparkling wine.

3. a kind of YIN nourishing wild strawberry Fructus Vitis viniferae foaming method for preparing medicated wine as claimed in claim 2 is it is characterised in that described step（6） Middle compound clarifier addition：Shitosan 2-2.2g/L, Bentonite 4.9-5.1g/L, crospovidone 0.7-0.9g/L.