CN106635597A - Chinese wolfberry fruit and fruit and vegetable mixed fermented dry red wine and preparation method thereof - Google Patents
Chinese wolfberry fruit and fruit and vegetable mixed fermented dry red wine and preparation method thereof Download PDFInfo
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- CN106635597A CN106635597A CN201710009363.5A CN201710009363A CN106635597A CN 106635597 A CN106635597 A CN 106635597A CN 201710009363 A CN201710009363 A CN 201710009363A CN 106635597 A CN106635597 A CN 106635597A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses Chinese wolfberry fruit and fruit and vegetable mixed fermented dry red wine and a preparation method of the Chinese wolfberry fruit and fruit and vegetable mixed fermented dry red wine. The preparation method is characterized by comprising the following specific steps: (1) preparing grape fermented juice, namely, selecting grapes, smashing the selected grapes, inoculating a strain, carrying out aerobic fermentation, inoculating a strain, and carrying out anaerobic fermentation; (2) preparing Chinese wolfberry fruit and onion mixed fermented juice, namely, filtering Chinese wolfberry fruit stock solution and onion original juice, carrying out high-temperature sterilization, carrying out rapid cooling, inoculating a strain, carrying out aerobic fermentation, inoculating a strain, and carrying out anaerobic fermentation; (3) carrying out illumination fermentation, namely, mixing the grape fermented juice with the weight percentage being 80-90% and the Chinese wolfberry fruit and onion mixed fermented juice with the weight percentage being 10-20%, carrying out aerobiotic/anaerobic illumination fermentation on the mixed juice; and (4) preparing a finished product, namely, after fermentation, carrying out freezing, carrying out filtering, carrying out cell disruption, carrying out high-temperature sterilization, carrying out filling, and carrying out packaging sequentially. According to the preparation method, grape juice and Chinese wolfberry fruit mixed juice are brewed first, so that the final quality of the wine can be easily controlled; the prepared Chinese wolfberry fruit dry red wine contains the rich beneficial substances, and is good in nourishing efficiency, rich in aroma, and good in mouthfeel.
Description
Technical field
The present invention relates to technical field grape wine, more particularly to a kind of matrimony vine and fruits and vegetables mixed fermentation extra dry red wine Portugal
Grape wine and preparation method thereof.
Background technology
Grape wine has a multiple nutritional components, including several amino acids, minerals and vitamins etc., directly can be inhaled by human body
Receive, the physiological function to maintaining and adjusting human body plays good effect, especially to the in poor health, effect with sleep-disorder person
Fruit is more preferably.Additionally, appropriateness is drunk and directly there can be positive role to the nervous system of human body, the tonicity of muscle is improved.Therefore grape
Wine obtains liking and popularizing rapidly for masses, and research of the people to dregs of grape wine is also very deep, extensive.
Matrimony vine has the effect of improving eyesight, anti-aging, anticancer, it is possible to increase body's immunity, strengthens memory, strengthens people
The hematopoiesis function and organism adaptation regulating power of body.Modern scientific research prove wolfberry be LBP-X, mainly into
It is divided into arabinose, glucose, gala grain, mannose, wood sugar and rhamnose etc..LBP-X has strengthens body immunity,
Anti- swollen and antiaging effect, in addition the effect such as also obvious reducing blood lipid, hypoglycemic, resist oxygen lack, endurance, can be processed into Lycium chinense wine
With other Chinese wolfberry fruit drinks.The beneficial angiocarpy of grape wine, beauty care, the suppression anti-knurl of cancer, anti-ageing radioresistance, improve a poor appetite, it is excited strong
Strong, dispelling fatigue, effect of hemostasis diuresis, even more healthy patron saint.Wolfberry wine is prepared using matrimony vine and grape to combine
Matrimony vine and the various advantages of grape wine.
The preparation of wolfberry wine is very delicate for the control of composition and mouthfeel in wine, preparation condition slight variation, into
Divide and mouthfeel may change very big, the value and drug effect of wine also can be widely different.The method of making of wolfberry wine mainly has immersion
Two kinds of method and zymotechnics.People in life would generally adopt infusion method, steep in wine with matrimony vine, be many people with matrimony vine come health
Custom.Infusion method is simple to operate, but flavour often occurs and owe alcohol and the thorn tongue sense of plentiful and alcohol.But because matrimony vine surface is covered
Coating of wax plasma membrane is covered with, the abundant function factor of the matrimony vine such as main component such as LBP-X, protein, amino acid, compound sugar is difficult
To separate out, its nourishing effects can only play 10% or so, and human body effectively absorbs very little.
Zymotechnics refers to pulp or fruit juice Jing nature yeast or artificial culture yeasts, under certain condition, until sugar consumption
To the greatest extent, the method for fermentation natural termination.This method has following several features：(1) fermentation method is to brew dry-type fruit wine uniquely to have
Efficacious prescriptions method；(2) after fermentation ends, residual sugar is very low, and every liter of former wine below 4 grams, is easy to former wine to preserve and manage containing sugar；
(3) former wine is ripe fast, taste pure and plentiful, and rear taste is long, and aroma is graceful；(4) ferment overall process because the time it is longer, nothing in former wine
Sugar, extract relatively enriches；(5) fruit aroma is strong in wine.And the concrete operations of each brewage process also vary,
Most brewage process most preferably brewages environment and matrimony vine most using matrimony vine and grape are brewed together for grape
Vintage wine makes environment difference, and such operation causes matrimony vine and grape experience identical to brewage environment so that the beneficial thing in matrimony vine
Matter can not be incorporated to greatest extent in wine, have impact on mouthfeel, fragrance and effect of wolfberry wine.If by matrimony vine and grape point
Open and brewage, according to the content of the grape fermentation juice and matrimony vine Onion mixed fermentation juice for obtaining, quality is brewed comprehensive brew, energy are carried out
More qualities for regulating and controlling wine from links to a greater extent, play to a greater extent the pleasant work of its health care, mouthfeel
With.
Therefore, how to provide it is a kind of with quality it is high, nutritious, nourishing effects are good, give off a strong fragrance, the good feature of mouthfeel
Matrimony vine and fruits and vegetables mixed fermentation claret and preparation method thereof are the problems of those skilled in the art's urgent need to resolve.
The content of the invention
In view of this, the invention provides it is a kind of have that quality is high, nutritious, nourishing effects are good, give off a strong fragrance, mouthfeel
The matrimony vine of good feature and fruits and vegetables mixed fermentation claret and preparation method thereof.
For achieving the above object, the present invention provides following technical scheme：
A kind of matrimony vine and fruits and vegetables mixed fermentation claret and preparation method thereof, it is characterised in that concrete steps include：
(1) grape fermentation juice is prepared：Screening, grape mass, connecing bacterial classification carries out aerobic fermentation, and connecing bacterial classification carries out anaerobic fermentation；(2) prepare
Matrimony vine Onion mixed fermentation juice：Matrimony vine stoste is filtered, Onion Normal juice, high-temperature sterilization is quickly cooled down, and connecing bacterial classification carries out aerobic
Ferment, connecing bacterial classification carries out anaerobic fermentation；(3) illumination fermentation：By grape fermentation juice and 10-20% that percentage by weight is 80-90%
Matrimony vine Onion mixed fermentation juice mixing, aerobic-anaerobic illumination fermentation is carried out to mixed juice；(4) finished product is made：Wait has been fermented
Finish, freezed successively, filtered, breaking-wall cell, high-temperature sterilization, it is filling, packaging；Wherein, in the step (1), enter to act charitably
The temperature setting of aerobe fermentation is 26-30 DEG C, and the temperature setting for carrying out anaerobic fermentation is 30-36 DEG C；In the step (2), enter
Act charitably aerobe fermentation temperature setting be 26-30 DEG C, the temperature setting for carrying out anaerobic fermentation is 30-36 DEG C；In the step (3)
In, fermentation temperature is set to 18-25 DEG C.
Preferably, in a kind of above-mentioned matrimony vine and fruits and vegetables mixed fermentation claret and preparation method thereof, the step
(1) in, during grape mass, by the ratio that mass fraction is 1/1000 sulfurous acid is added to.
Preferably, in a kind of above-mentioned matrimony vine and fruits and vegetables mixed fermentation claret and preparation method thereof, in the step
Suddenly in (1), connect bacterial classification and carry out the concrete operations of aerobic fermentation and be：Sulfur dioxide is added to enter in by the broken grape juice for obtaining
Row dipping, the sulfur dioxide total content of addition is 60PPM；Then, the acetic acid bacteria of 500,000,000/mL is added according to every 100kg grape juices
10-15mL, the ratio addition bacterial classification of bacillus 20-25mL carry out aerobic fermentation；Aerobic fermentation is reached after standard, full in time
Bucket, carry out it is closed seal up for safekeeping, and adjust free sulur dioxide to 25PPM or so；Fermentation is waited to finish.
Preferably, in a kind of above-mentioned matrimony vine and fruits and vegetables mixed fermentation claret and preparation method thereof, in the step
Suddenly in (1), connect bacterial classification and carry out the concrete operations of anaerobic fermentation and be：After grape juice aerobic fermentation is finished, anaerobic fermentation is carried out, according to
Add acetic acid bacteria 27-33mL, streptococcus 4-6mL, corynebacteria 18-22mL, the saccharomycete 20-25mL of 1,000,000,000/mL per 100kg raw materials
Ratio addition bacterial classification carry out anaerobic fermentation；Wait fermentation to finish, obtain grape fermentation juice.
Preferably, in a kind of above-mentioned matrimony vine and fruits and vegetables mixed fermentation claret and preparation method thereof, in the step
Suddenly in (2), to matrimony vine stoste, Onion Normal juice, filter cleaner is carried out with the filter of 150 mesh, 200 mesh, 350 mesh successively.
Preferably, in a kind of above-mentioned matrimony vine and fruits and vegetables mixed fermentation claret and preparation method thereof, in the step
Suddenly in (2), the temperature of high-temperature sterilization is 120-135 DEG C, and sterilization time is 30 minutes, is cooled fast to less than 60 DEG C.
Preferably, in a kind of above-mentioned matrimony vine and fruits and vegetables mixed fermentation claret and preparation method thereof, in the step
Suddenly in (2), connect bacterial classification and carry out the concrete operations of aerobic fermentation and be：Add the acetic acid bacteria 10- of 500,000,000/mL according to every 100kg raw materials
15mL, the ratio addition bacterial classification of bacillus 20-25mL carry out aerobic fermentation；Fermentation is waited to finish.
Preferably, in a kind of above-mentioned matrimony vine and fruits and vegetables mixed fermentation claret and preparation method thereof, in the step
Suddenly in (2), connect bacterial classification and carry out the concrete operations of anaerobic fermentation and be：After Lycium chinense juice aerobic fermentation is finished, anaerobic fermentation is carried out, pressed
Add acetic acid bacteria 27-33mL, streptococcus 4-6mL, corynebacteria 18-22mL, the saccharomycete of 1,000,000,000/mL according to every 100kg Lycium chinense juices
20-25mL ratios addition bacterial classification carries out anaerobic fermentation；Wait fermentation to finish, obtain matrimony vine Onion mixed fermentation juice.
Preferably, in a kind of above-mentioned matrimony vine and fruits and vegetables mixed fermentation claret and preparation method thereof, in the step
Suddenly in (3), the method that aerobic-anaerobic illumination fermentation is carried out to mixed juice is：Add the double of 1,500,000,000/mL according to every 100kg mixed juices
Qi bacterium, photosynthetic bacteria 15-22mL, lactic acid bacteria 5-8mL, actinomyces 20-23mL, the ratio addition bacterial classification of sugar 15kg are fermented.
Understand via above-mentioned technical scheme, compared with prior art, the present invention is by by grape juice and matrimony vine mixed juice
First brewed respectively, the final quality of easily-controllable alcoholic；Containing abundant benefit materials in obtained wolfberry wine, work(is nourished
Imitate, and give off a strong fragrance, mouthfeel is good, and the present invention does not contain any harmful components, has no toxic side effect.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
The embodiment of the invention discloses it is a kind of have that quality is high, nutritious, nourishing effects are good, give off a strong fragrance, mouthfeel it is good
The matrimony vine of feature and fruits and vegetables mixed fermentation claret and preparation method thereof.
A kind of matrimony vine disclosed by the invention and fruits and vegetables mixed fermentation claret and preparation method thereof are referred to, concrete bag
Include：
A kind of matrimony vine and fruits and vegetables mixed fermentation claret and preparation method thereof, it is characterised in that concrete steps include：
(1) grape fermentation juice is prepared：Screening, grape mass, connecing bacterial classification carries out aerobic fermentation, and connecing bacterial classification carries out anaerobic fermentation；(2) prepare
Matrimony vine Onion mixed fermentation juice：Matrimony vine stoste is filtered, Onion Normal juice, high-temperature sterilization is quickly cooled down, and connecing bacterial classification carries out aerobic
Ferment, connecing bacterial classification carries out anaerobic fermentation；(3) illumination fermentation：By grape fermentation juice and 10-20% that percentage by weight is 80-90%
Matrimony vine Onion mixed fermentation juice mixing, aerobic-anaerobic illumination fermentation is carried out to mixed juice；(4) finished product is made：Wait has been fermented
Finish, freezed successively, filtered, breaking-wall cell, high-temperature sterilization, it is filling, packaging；Wherein, in the step (1), enter to act charitably
The temperature setting of aerobe fermentation is 26-30 DEG C, and the temperature setting for carrying out anaerobic fermentation is 30-36 DEG C；In the step (2), enter
Act charitably aerobe fermentation temperature setting be 26-30 DEG C, the temperature setting for carrying out anaerobic fermentation is 30-36 DEG C；In the step (3)
In, fermentation temperature is set to 18-25 DEG C.
The present invention by the way that grape juice and matrimony vine mixed juice are first brewed respectively, the final quality of easily-controllable alcoholic；It is obtained
Wolfberry wine in containing abundant benefit materials, nourishing effects are good, and give off a strong fragrance, and mouthfeel is good, and the present invention is not
Containing any harmful components, have no toxic side effect.
It is 1/1000 by mass fraction during grape mass in step (1) to further optimize above-mentioned technical proposal
Ratio is added to sulfurous acid.
In order to further optimize above-mentioned technical proposal, in step (1), connecing bacterial classification carries out the concrete operations of aerobic fermentation
For：Sulfur dioxide is added to be impregnated in by the broken grape juice for obtaining, the sulfur dioxide total content of addition is 60PPM；
Then, add the acetic acid bacteria 10-15mL of 500,000,000/mL, the ratio of bacillus 20-25mL according to every 100kg grape juices and add bacterial classification
Carry out aerobic fermentation；Aerobic fermentation is reached after standard, timely bucketful, carry out it is closed seal up for safekeeping, and adjust free sulur dioxide extremely
25PPM or so；Fermentation is waited to finish.
In order to further optimize above-mentioned technical proposal, in step (1), connecing bacterial classification carries out the concrete operations of anaerobic fermentation
For：After grape juice aerobic fermentation is finished, anaerobic fermentation is carried out, according to every 100kg raw materials the acetic acid bacteria 27- of 1,000,000,000/mL is added
33mL, streptococcus 4-6mL, corynebacteria 18-22mL, the ratio addition bacterial classification of saccharomycete 20-25mL carry out anaerobic fermentation；Etc. pending
Ferment is finished, and obtains grape fermentation juice.
In order to further optimize above-mentioned technical proposal, in step (2), to matrimony vine stoste, Onion Normal juice, successively with 150
Mesh, 200 mesh, the filter of 350 mesh carry out filter cleaner.
In order to further optimize above-mentioned technical proposal, in step (2), the temperature of high-temperature sterilization is 120-135 DEG C, sterilizing
Time is 30 minutes, is cooled fast to less than 60 DEG C.
In order to further optimize above-mentioned technical proposal, in step (2), connecing bacterial classification carries out the concrete operations of aerobic fermentation
For：Adding the acetic acid bacteria 10-15mL of 500,000,000/mL, the ratio addition bacterial classification of bacillus 20-25mL according to every 100kg raw materials is carried out
Aerobic fermentation；Fermentation is waited to finish.
In order to further optimize above-mentioned technical proposal, in step (2), connecing bacterial classification carries out the concrete operations of anaerobic fermentation
For：After Lycium chinense juice aerobic fermentation is finished, anaerobic fermentation is carried out, according to every 100kg Lycium chinense juices the acetic acid bacteria of 1,000,000,000/mL is added
27-33mL, streptococcus 4-6mL, corynebacteria 18-22mL, saccharomycete 20-25mL ratios addition bacterial classification carry out anaerobic fermentation；Wait
Fermentation is finished, and obtains matrimony vine Onion mixed fermentation juice.
In order to further optimize above-mentioned technical proposal, in step (3), aerobic-anaerobic illumination fermentation is carried out to mixed juice
Method is：Add bifidocaterium, photosynthetic bacteria 15-22mL, lactic acid bacteria 5-8mL, the unwrapping wire of 1,500,000,000/mL according to every 100kg mixed juices
Bacterium 20-23mL, the ratio addition bacterial classification of sugar 15kg are fermented.
In order to further optimize above-mentioned technical proposal, specific embodiment 1 is：Grape inspection, sorting, broken destemming, squeezing,
Obtain grape juice；When broken, by the ratio addition sulfurous acid that mass fraction is 1/1000；The grape juice of step (1) is added
Automatic stirring tank, adds sulfur dioxide to be impregnated so that addition with sulfur dioxide automatic adding device in automatic stirring tank
Sulfur dioxide total content is 60PPM；Then, acetic acid bacteria 10mL, the bacillus of 500,000,000/mL are added according to every 100kg grape juices
25mL ratios addition bacterial classification carries out aerobic fermentation, and fermentation temperature is set to 26 DEG C；Aerobic fermentation is reached after standard, timely bucketful,
Carry out it is closed seal up for safekeeping, and adjust free sulur dioxide to 25PPM or so；Fermentation 3-6 days, waits fermentation to finish；Grape wine is aerobic
After fermentation is finished, anaerobic fermentation is carried out, according to every 100kg raw materials the acetic acid bacteria 28mL of 1,000,000,000/mL, streptococcus 4mL, bar-shaped is added
Bacterium 22mL, saccharomycete 25mL ratios addition bacterial classification carry out anaerobic fermentation, and fermentation temperature is 30 DEG C；Fermentation 3-6 days, wait has been fermented
Finish, obtain grape fermentation juice；Matrimony vine stoste, Onion Normal juice is filtered：Entered with the filter of 150 mesh, 200 mesh, 350 mesh successively
Row filter cleaner；120 DEG C of temperature, sterilization time half an hour；Then, less than 60 DEG C are cooled fast to；It is former according to every 100kg matrimony vines
Juice adds the acetic acid bacteria 15mL of 500,000,000/mL, bacillus 20mL ratios addition bacterial classification carries out aerobic fermentation；Fermentation is in automatic stirring
Carry out in tank, fermentation temperature is set to 26 DEG C；Fermentation 3-6 days, waits fermentation to finish；After Lycium chinense juice aerobic fermentation is finished, enter
Row anaerobic fermentation, according to every 100kg raw materials acetic acid bacteria 28mL, streptococcus 4mL, corynebacteria 18m, the saccharomycete of 1,000,000,000/mL are added
25mL ratios addition bacterial classification carries out anaerobic fermentation；Fermentation is carried out in automatic stirring tank, and fermentation temperature is set to 36 DEG C；Fermentation 3-
6 days, fermentation is waited to finish；Finally, the mixed juice of grape fermentation juice and matrimony vine Onion mixed fermentation juice is carried out aerobic-anaerobic by (1)
Illumination is fermented：By grape fermentation juice that percentage by weight is 85% and the mixing of 15% matrimony vine Onion mixed fermentation juice, according to every
The bifidocaterium of 100kg mixed juices 1,500,000,000/mL of addition, photosynthetic bacteria 20mL, lactic acid bacteria 7mL, actinomyces 21mL, sugar 15kg ratios add
Plus bacterial classification is fermented, fermentation temperature is set to 18 DEG C；Wait fermentation to finish, freezed successively, filtered, breaking-wall cell, height
Temperature sterilizing, filling, packaging.
In order to further optimize above-mentioned technical proposal, specific embodiment 2 is：Grape inspection, sorting, broken destemming, squeezing,
Obtain grape juice；When broken, by the ratio addition sulfurous acid that mass fraction is 1/1000；The grape juice of step (1) is added
Automatic stirring tank, adds sulfur dioxide to be impregnated so that addition with sulfur dioxide automatic adding device in automatic stirring tank
Sulfur dioxide total content is 60PPM；Then, acetic acid bacteria 12mL, the bacillus of 500,000,000/mL are added according to every 100kg grape juices
23mL ratios addition bacterial classification carries out aerobic fermentation, and fermentation temperature is set to 30 DEG C；Aerobic fermentation is reached after standard, timely bucketful,
Carry out it is closed seal up for safekeeping, and adjust free sulur dioxide to 25PPM or so；Fermentation 3-6 days, waits fermentation to finish；Grape wine is aerobic
After fermentation is finished, anaerobic fermentation is carried out, according to every 100kg raw materials the acetic acid bacteria 30mL of 1,000,000,000/mL, streptococcus 5mL, bar-shaped is added
Bacterium 20m, saccharomycete 23mL ratios addition bacterial classification carry out anaerobic fermentation, and fermentation temperature is 33 DEG C；Fermentation 3-6 days, wait has been fermented
Finish, obtain grape fermentation juice；Matrimony vine stoste, Onion Normal juice is filtered：Entered with the filter of 150 mesh, 200 mesh, 350 mesh successively
Row filter cleaner；130 DEG C of temperature, sterilization time half an hour；Then, less than 60 DEG C are cooled fast to；It is former according to every 100kg matrimony vines
Juice adds the acetic acid bacteria 10mL of 500,000,000/mL, bacillus 25mL ratios addition bacterial classification carries out aerobic fermentation；Fermentation is in automatic stirring
Carry out in tank, fermentation temperature is set to 29 DEG C；Fermentation 3-6 days, waits fermentation to finish；After Lycium chinense juice aerobic fermentation is finished, enter
Row anaerobic fermentation, according to every 100kg raw materials acetic acid bacteria 29mL, streptococcus 6mL, corynebacteria 20m, the saccharomycete of 1,000,000,000/mL are added
20mL ratios addition bacterial classification carries out anaerobic fermentation；Fermentation is carried out in automatic stirring tank, and fermentation temperature is set to 33 DEG C；Fermentation 3-
6 days, fermentation is waited to finish；The mixed juice of grape fermentation juice and matrimony vine Onion mixed fermentation juice is carried out into aerobic-anaerobic light to issue as before
Ferment：It is mixed according to every 100kg by grape fermentation juice that percentage by weight is 80% and the mixing of 20% matrimony vine Onion mixed fermentation juice
Close bifidocaterium, photosynthetic bacteria 22mL, lactic acid bacteria 8mL, actinomyces 23mL, sugar 15kg ratios addition bacterial classification that juice adds 1,500,000,000/mL
Fermented, fermentation temperature is set to 21 DEG C；Wait fermentation finish, freezed successively, filtered, breaking-wall cell, high-temperature sterilization,
Filling, packaging.
In order to further optimize above-mentioned technical proposal, specific embodiment 3 is：Grape inspection, sorting, broken destemming, squeezing,
Obtain grape juice；When broken, by the ratio addition sulfurous acid that mass fraction is 1/1000；The grape juice of step (1) is added
Automatic stirring tank, adds sulfur dioxide to be impregnated so that addition with sulfur dioxide automatic adding device in automatic stirring tank
Sulfur dioxide total content is 60PPM；Then, acetic acid bacteria 15mL, the bacillus of 500,000,000/mL are added according to every 100kg grape juices
20mL ratios addition bacterial classification carries out aerobic fermentation, and fermentation temperature is set to 28 DEG C；Aerobic fermentation is reached after standard, timely bucketful,
Carry out it is closed seal up for safekeeping, and adjust free sulur dioxide to 25PPM or so；Fermentation 3-6 days, waits fermentation to finish；Grape wine is aerobic
After fermentation is finished, anaerobic fermentation is carried out, according to every 100kg raw materials the acetic acid bacteria 33mL of 1,000,000,000/mL, streptococcus 6mL, bar-shaped is added
Bacterium 18m, saccharomycete 20mL ratios addition bacterial classification carry out anaerobic fermentation, and fermentation temperature is 36 DEG C；Fermentation 3-6 days, wait has been fermented
Finish, obtain grape fermentation juice；Matrimony vine stoste, Onion Normal juice, juice of tomato is filtered：Successively with 150 mesh, 200 mesh, 350 mesh mistake
Filter device carries out filter cleaner；135 DEG C of temperature, sterilization time half an hour；Then, less than 60 DEG C are cooled fast to；According to every
100kg Lycium chinense juices add the acetic acid bacteria 12mL of 500,000,000/mL, bacillus 23mL ratios addition bacterial classification carries out aerobic fermentation；Fermentation
Carry out in automatic stirring tank, fermentation temperature is set to 30 DEG C；Fermentation 3-6 days, waits fermentation to finish；Lycium chinense juice aerobic fermentation
After finishing, anaerobic fermentation is carried out, according to every 100kg raw materials acetic acid bacteria 33mL, streptococcus 5mL, the corynebacteria of 1,000,000,000/mL are added
22m, saccharomycete 22mL ratios addition bacterial classification carry out anaerobic fermentation；Fermentation is carried out in automatic stirring tank, and fermentation temperature is set to
30℃；Fermentation 3-6 days, waits fermentation to finish；The mixed juice of grape fermentation juice and matrimony vine Onion mixed fermentation juice is carried out aerobic
Anaerobism illumination is fermented：By grape fermentation juice that percentage by weight is 90% and the mixing of 10% matrimony vine Onion mixed fermentation juice, press
Add bifidocaterium, photosynthetic bacteria 15mL, lactic acid bacteria 5mL, actinomyces 20mL, the sugar 15kg ratios of 1,500,000,000/mL according to every 100kg mixed juices
Example addition bacterial classification is fermented, and fermentation temperature is set to 24 DEG C；Wait fermentation finish, freezed successively, filtered, cell break
Wall, high-temperature sterilization, filling, packaging.
Each embodiment is described by the way of progressive in this specification, and what each embodiment was stressed is and other
The difference of embodiment, between each embodiment identical similar portion mutually referring to.For device disclosed in embodiment
For, because it is corresponded to the method disclosed in Example, so description is fairly simple, related part is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments, enables professional and technical personnel in the field to realize or using the present invention.
Various modifications to these embodiments will be apparent for those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, the present invention
The embodiments shown herein is not intended to be limited to, and is to fit to and principles disclosed herein and features of novelty phase one
The most wide scope for causing.
Claims (9)
1. a kind of structure Qi and fruits and vegetables mixed fermentation claret and preparation method thereof, it is characterised in that concrete steps include：
(1) grape fermentation juice is prepared：Screening, grape mass, connecing bacterial classification carries out aerobic fermentation, and connecing bacterial classification carries out anaerobic fermentation；(2) prepare
Matrimony vine Onion mixed fermentation juice：Matrimony vine stoste is filtered, Onion Normal juice, high-temperature sterilization is quickly cooled down, and connecing bacterial classification carries out aerobic
Ferment, connecing bacterial classification carries out anaerobic fermentation；(3) illumination fermentation：By grape fermentation juice and 10-20% that percentage by weight is 80-90%
Matrimony vine Onion mixed fermentation juice mixing, aerobic-anaerobic illumination fermentation is carried out to mixed juice；(4) finished product is made：Wait has been fermented
Finish, freezed successively, filtered, breaking-wall cell, high-temperature sterilization, it is filling, packaging；Wherein, in the step (1), enter to act charitably
The temperature setting of aerobe fermentation is 26-30 DEG C, and the temperature setting for carrying out anaerobic fermentation is 30-36 DEG C；In the step (2), enter
Act charitably aerobe fermentation temperature setting be 26-30 DEG C, the temperature setting for carrying out anaerobic fermentation is 30-36 DEG C；In the step (3)
In, fermentation temperature is set to 18-25 DEG C.
2. a kind of matrimony vine according to claim 1 and fruits and vegetables mixed fermentation claret and preparation method thereof, its feature
It is in the step (1), during grape mass, by the ratio that mass fraction is 1/1000 sulfurous acid to be added to.
3. a kind of structure Qi according to claim 1 and fruits and vegetables mixed fermentation claret and preparation method thereof, its feature
It is in the step (1), to connect bacterial classification and carry out the concrete operations of aerobic fermentation and be：To in by the broken grape juice for obtaining
Sulfur dioxide is added to be impregnated, the sulfur dioxide total content of addition is 60PPM；Then, 5 are added according to every 100kg grape juices
The acetic acid bacteria 10-15mL of hundred million/mL, the ratio addition bacterial classification of bacillus 20-25mL carry out aerobic fermentation；Aerobic fermentation reaches mark
After standard, timely bucketful, carry out it is closed seal up for safekeeping, and adjust free sulur dioxide to 25PPM or so；Fermentation is waited to finish.
4. a kind of matrimony vine according to claim 1 and fruits and vegetables mixed fermentation claret and preparation method thereof, its feature
It is in the step (1), to connect bacterial classification and carry out the concrete operations of anaerobic fermentation and be：After grape juice aerobic fermentation is finished, carry out
Anaerobic fermentation, according to every 100kg raw materials add the acetic acid bacteria 27-33mL of 1,000,000,000/mL, streptococcus 4-6mL, corynebacteria 18-22mL,
The ratio addition bacterial classification of saccharomycete 20-25mL carries out anaerobic fermentation；Wait fermentation to finish, obtain grape fermentation juice.
5. a kind of matrimony vine according to claim 1 and fruits and vegetables mixed fermentation claret and preparation method thereof, its feature
It is in the step (2), to matrimony vine stoste, Onion Normal juice, to be entered with the filter of 150 mesh, 200 mesh, 350 mesh successively
Row filter cleaner.
6. a kind of matrimony vine according to claim 1 and fruits and vegetables mixed fermentation claret and preparation method thereof, its feature
It is that in the step (2), the temperature of high-temperature sterilization is 120-135 DEG C, and sterilization time is 30 minutes, is cooled fast to 60
Below DEG C.
7. a kind of matrimony vine according to claim 1 and fruits and vegetables mixed fermentation claret and preparation method thereof, its feature
It is in the step (2), to connect bacterial classification and carry out the concrete operations of aerobic fermentation and be：Add 500,000,000/mL according to every 100kg raw materials
Acetic acid bacteria 10-15mL, bacillus 20-25mL ratio addition bacterial classification carry out aerobic fermentation；Fermentation is waited to finish.
8. a kind of structure Qi according to claim 1 and fruits and vegetables mixed fermentation claret and preparation method thereof, its feature
It is in the step (2), to connect bacterial classification and carry out the concrete operations of anaerobic fermentation and be：After Lycium chinense juice aerobic fermentation is finished, enter
Row anaerobic fermentation, according to every 100kg Lycium chinense juices acetic acid bacteria 27-33mL, streptococcus 4-6mL, the corynebacteria of 1,000,000,000/mL are added
18-22mL, saccharomycete 20-25mL ratios addition bacterial classification carry out anaerobic fermentation；Wait fermentation to finish, obtain the mixing of matrimony vine Onion and send out
Ferment juice.
9. a kind of matrimony vine according to claim 1 and fruits and vegetables mixed fermentation claret and preparation method thereof, its feature
It is that in the step (3), the method that aerobic-anaerobic illumination fermentation is carried out to mixed juice is：Add according to every 100kg mixed juices
Plus bifidocaterium, photosynthetic bacteria 15-22mL, lactic acid bacteria 5-8mL, actinomyces 20-23mL, the ratio addition of sugar 15kg of 1,500,000,000/mL
Bacterial classification is fermented.
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| CN113801746A (en) * | 2021-10-15 | 2021-12-17 | 湖南粟园酒庄有限责任公司 | Preparation method of sea-buckthorn wine |
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