CN106701433B - Rosa xanthina fruit wine and preparation method thereof - Google Patents
Rosa xanthina fruit wine and preparation method thereof Download PDFInfo
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- CN106701433B CN106701433B CN201710082424.0A CN201710082424A CN106701433B CN 106701433 B CN106701433 B CN 106701433B CN 201710082424 A CN201710082424 A CN 201710082424A CN 106701433 B CN106701433 B CN 106701433B
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Classifications
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/061—Separation by centrifugation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Toxicology (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a yellow rose fruit wine and a manufacturing method thereof, wherein the yellow rose fruit wine comprises the following raw materials: the rose fruit wine comprises rose hip, rose flower, sugar, yeast, citric acid and purified water. The flower fruit wine product of a new variety is provided, a unique manufacturing method is adopted, the flower fruit wine has good sense and aromatic flavor, the barrel changing times are reduced in the production process, meanwhile, the biological diseases of wine bodies are avoided, meanwhile, the yellow thorn rose flowers and the yellow thorn rose fruits are utilized to ferment the flower fruit wine for the first time, the rising of emerging industries is stimulated, and the actual economic benefits are brought to local people.
Description
Technical Field
The invention relates to the technical field of plant brewing, in particular to a yellow rose fruit wine and a preparation method thereof.
Background
Through general investigation, the area of the wild yellow thorn rose in Shanxi province is about 400-500 ten thousand mu. Taking Guandi mountain as an example, the shrub takes yellow thorn rose as an absolute advantage (67 percent of the total amount of the living things) and sea buckthorn as a second advantage (11 percent) from the view of the total biomass composition. The yellow thorn rose is widely distributed in Shanxi province (a large amount of yellow thorn rose is distributed in Taihang mountain, Lulian mountain, Zhongtiao mountain, Wutaishan mountain, Guandi mountain and the like), and has high quality, large yield and abundant resources. The rosa davurica pall is a precious pure natural green health food resource with homology of food and medicine due to the fact that the rosa davurica pall is rich in various nutritional and functional components, and the rosa davurica pall is in urgent need of development and utilization.
The rose hip is a valuable pure natural green health food resource with food and medicine homology because of the rich nutrition and functional components. In 3 months 2002, the "further standardization of health food raw material management" issued by Ministry of health listed rose hip in the list of "articles for health food".
At present, a flower fruit wine product using yellow rose flower or yellow rose fruit as raw materials is not available in the market of China. At present, the traditional fermentation method of fruit fermented wine generally adopts a method that fruit pulp or fruit juice is saccharified by adopting a saccharification leavening agent, then yeast (natural yeast or artificially cultured yeast) is added for fermentation, and the fermentation is naturally terminated under a certain condition until sugar is exhausted. The fruit wine fermented by the traditional fermentation method has poor fruit flavor. The common diseases of fruit wine include two kinds of non-biological diseases and biological diseases, the non-biological diseases are generally caused by crystallization precipitation of tartrate, protein colloid turbidity and heavy metals (such as iron and copper), and the fruit wine is prepared by the steps ofIn the state of air ventilation, oxidation substances are generated to destroy the fragrance of the wine and cause bitterness, and if the ventilation is further carried out, the red wine can generate oil-har taste and the light-color wine can generate Madela wine taste, the biological diseases mainly comprise brown spoilage diseases (caused by oxidation of tannin and other phenols by oxidase secreted by botrytis cinerea growing on rotten fruits, and oxygen in the air, phenolic substances are oxidized to form insoluble compounds, so that wine is brownish yellow and has light wine taste and bitter taste), hop bacteria diseases (commonly called as 'white film', and film-producing yeast is generated), microbial diseases (harmful microorganism grows and breeds to promote wine bodies to generate diseases), acetic acid bacteria diseases (acetic acid bacteria can change wine into vinegar), and diseases caused by anaerobic bacteria (including bitter taste bacteria, lactic acid bacteria, Dulbell bacteria, staphylococcus, mannitol and the like). In the fermentation process of common fruit wine, juice and residue are required to be separated after primary fermentation and middle fermentation. The separated liquor contains a certain amount of residual sugar, and needs to be further fermented to reduce sugar degree, which is called after-fermentation. The post-fermentation is carried out under a closed condition, generally about one month, and then the newly brewed fruit wine is put into a wine storage container and stored for a certain time to eliminate the yeast taste and CO2The quality of the wine is obviously improved by stimulating the flavor, the process is aging, the fruit wine is gradually clarified in the aging process, and the quality of the wine is influenced by the precipitation formed by harmful substances such as tartrate, various microorganisms, hydrogen sulfide, mercaptan and the like in the wine after long-term contact, so that a barrel needs to be replaced to separate the precipitation and simultaneously CO is released2Fresh air is mixed in to accelerate the maturation of the wine. The barrel is changed once in 12 months in the current year, the barrel is changed once in 2-3 months in the second year, the barrel is changed once in 11 months, the barrel can be increased once in about 6 months according to the wine lees condition, and the barrel is changed once every year later. In addition, in the fruit wine processing process, if rotten and mildewed fruits, sundries and fruit stalks are not completely removed, the fruits are not mature, the fruits are not cleaned cleanly, the quality of processing equipment is not over-high (containing iron or copper), and factors such as poor environment are all reasons for causing fruit wine diseases.
Disclosure of Invention
The invention aims to solve the technical problem of providing the rosa xanthina fruit wine with good sense and rich nutrition and the manufacturing method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a yellow rose fruit wine comprises the following raw materials: the rose fruit wine comprises rose hip, rose flower, sugar, yeast, citric acid and purified water.
Preferably, the yellow rose fruit is fresh or frozen fresh, the yellow rose flower is fresh or frozen fresh, the sugar is sucrose, maltose or xylitol, and the yeast is Angel active dry yeast for brewing wine.
A method for preparing yellow rose fruit wine comprises the following steps: selecting raw materials, washing, crushing, pulping, water leaching, heat treatment, enzyme treatment, sterilization, yeast activation, component adjustment, alcoholic fermentation, blending, high-speed centrifugation, ultrafiltration, aging, finished product blending, filling, primary sterilization, sealing, secondary sterilization, inspection and labeling.
Preferably, the method for manufacturing the yellow rose fruit wine comprises the following steps:
step one, raw material selection and washing: selecting more than nine ripe yellow rose fruits without diseases, insect pests, mildew and mechanical damage, removing fruit stalks and impurities, washing dirt and impurities on the surfaces of the fruits, and selecting yellow rose buds or newly-opened yellow rose flowers;
step two, crushing and pulping: crushing the yellow rose hip by a roller crusher according to the following steps: adding the yellow rose flower into the yellow rose flower with the ratio of 9:1 to obtain a pulp;
step three, water leaching: according to the ratio of flower pulp to fruit pulp: adding purified water into the flower and fruit pulp according to the proportion of 1:3, uniformly stirring, heating to 40 ℃, leaching for about 1 hour, separating juice, and refrigerating the leaching solution for later use;
step four, heat treatment and enzyme treatment: adding a small amount of purified water into the water-leached flower and fruit pulp, the weight of the purified water is not more than 10% of that of the flower and fruit pulp, then keeping the flower and fruit pulp in a water bath at 80-90 ℃ for 3-5 minutes, rapidly cooling to 45-55 ℃, dissolving pectase with a small amount of water, then adding the enzyme solution into the flower and fruit pulp, keeping the temperature and continuously stirring, and the enzyme action time is 1 h;
step five, sterilization: adding SO2Or potassium metabisulfite to inhibit activity of harmful microorganism and polyphenol oxidase, and inhibit activity of other yeast, and adding liquid SO into 1Kg of fruit and fruit pulp250mg or adding 120mg of potassium metabisulfite into each 1Kg of the flower and fruit pulp, uniformly stirring, sealing and standing for about 2 hours;
step six, activating yeast and adjusting components, namely, mixing the components in purified water: 10 of flower and fruit pulp: 1, calculating the total weight of fermentation liquor according to the proportion, determining the use amount of sugar and yeast according to the total weight of the fermentation liquor, wherein the sugar accounts for 30% of the total weight of the fermentation liquor, then taking a proper amount of purified water, adding 20% of sugar, heating to 35-40 ℃, then adding the yeast into the sugar water to form a yeast solution, activating for 1-2 hours, wherein the yeast accounts for 10% of the total weight of the fermentation liquor, then adding the residual purified water into flower and fruit pulp, simultaneously adding the sugar into the flower and fruit pulp to enable the sugar content of the flower and fruit pulp to reach 20%, uniformly stirring, then adding the activated yeast solution into the uniformly stirred flower and fruit pulp, uniformly mixing, finally adding 0.1-0.15% of citric acid to the pH value of 3.5-4.0;
step seven, alcoholic fermentation: adding the residual sugar in three parts according to the total amount in the early stage, the middle stage and the later stage of fermentation respectively;
(1) pre-fermentation: when the fermentation liquid is fermented vigorously in the sixth step, the sugar degree is reduced to 7% -9%, 1/3 sugar is added for continuous fermentation, the fermentation temperature is 22-25 ℃, and the fermentation lasts for about 10-12 days;
(2) and (3) medium fermentation: after the primary fermentation is finished, namely after the sugar is supplemented to the current fermentation broth, after the fermentation is vigorous again, the sugar degree is reduced to 7% -9%, then 1/3 sugar is added for the secondary fermentation (middle fermentation), the fermentation temperature is 22-25 ℃, and the fermentation is carried out for about 10-12 days;
(3) and (3) after-fermentation: after the middle fermentation is finished, namely after the fermentation broth is fermented vigorously, the sugar degree is reduced to 7% -9%, the residual 1/3 sugar is added for after-fermentation, the fermentation temperature is 13-15 ℃, and the fermentation is carried out for one month;
after the three stages of fermentation are finished, filtering to obtain raw wine liquid (raw wine);
step eight, blending: according to the leaching liquor: blending the original wine liquid in a ratio of 1:4 to obtain new wine;
ninth, high-speed centrifugation and ultrafiltration: centrifuging fresh wine at 6000r/min with high speed centrifuge, removing part of impurities, and ultrafiltering to obtain ultrafiltrate;
step ten, ageing: placing the treated new wine in a wine storage container, storing for a certain time, and gradually reducing the bad flavor substances in the wine through chemical reactions such as oxidation-reduction action and the like, and physical and chemical changes such as polymerization precipitation and the like, continuously increasing aromatic substances, precipitating and separating out protein, tannin with large polymerization degree, pectin, tartaric acid and the like, improving the flavor, clarifying the wine body, ensuring that the wine body has pure and mild taste, aromatic smell, bright color and luster, at least one year of aging time, and pouring the wine into a barrel once every year;
step eleven, blending and filling of finished products: according to the final physicochemical indexes, adding purified water to the yellow rose fruit wine according to a certain proportion for dilution, adjusting sugar degree and acidity, mixing and clarifying, and filling;
step twelve, primary sterilization: performing primary sterilization, namely performing high-temperature instantaneous sterilization at 120 ℃ for 3 s;
thirteen steps of sealing and secondary sterilization: timely bottling and sealing the primarily sterilized yellow rose fruit wine, paying attention to sterilization of the packaging bottle, and secondarily sterilizing: pasteurizing at 90 deg.C for 10min, and cooling: quickly cooling to below 40 ℃ after secondary sterilization;
step fourteen, inspection and label pasting: checking whether abnormal phenomena such as damage, foreign matters and the like exist, and labeling the qualified product to obtain a finished product.
Preferably, in the seventh step, the sugar degree of the fermentation liquor is controlled to be 15% -30% by adding sugar each time.
Preferably, in the second step, a vitamin C solution with a concentration of 0.1 per mill is sprayed on the surface of the fruit before crushing to prevent the fruit from being oxidized and browned.
Preferably, in the ninth step, the molecular weight cut-off of the hollow fiber membrane component of the ultrafiltration equipment is 10000, the pressure is not more than 0.06Mpa when the hollow fiber membrane component is used, and the hollow fiber membrane component is used at normal temperature.
Preferably, in the step ten, the wine storage container is a pottery jar.
Compared with the prior art, the invention has the following beneficial effects:
firstly, in the production process, raw materials are leached by water, so that raw material pigments and part of water-soluble nutrient substances enter the leaching liquor to avoid being damaged in the fermentation process, then the leached raw materials are subjected to alcohol fermentation, after the fermentation is finished, the leaching liquor and new wine are combined into a whole according to a proportion, and then the ageing is carried out, so that the original fruit fragrance and the flower fragrance of the rosa xanthina fruit wine are stronger.
And secondly, through the improvement of the production process, a high-speed centrifugation and ultrafiltration method is adopted in the production process, so that excessive wine lees are avoided in the aging process of the new wine, the barrel replacement frequency is reduced, and the occurrence of biological diseases of wine bodies is avoided.
Thirdly, because the yellow rose flowers and the yellow rose fruits are harvested in different seasons, the yellow rose flowers and the yellow rose fruits are frozen for standby by a quick freezing method, the quality of raw materials is not influenced, the problem of raw material preservation is solved, and on the basis, the yellow rose flowers and the yellow rose fruits are mixed and fermented according to a certain proportion, so that the nutrient substances in the yellow rose fruits and the yellow rose flowers are dissolved in wine bodies at the same time, and the yellow rose fruit wine has more comprehensive nutrition and health care functions, more unique taste and stronger fruit aroma and wine aroma.
Detailed Description
The present invention is further described in detail below by way of specific examples, wherein the proportions are by volume.
Example 1
A yellow rose fruit wine comprises the following raw materials: the rose fruit wine comprises rose hip, rose flower, sugar, yeast, citric acid and purified water. The yellow thorn rose fruit is fresh or frozen fresh, the yellow thorn rose flower is fresh or frozen fresh, the sugar is sucrose, maltose or xylitol, and the yeast is Angel active dry yeast for brewing wine.
A method for preparing yellow rose fruit wine comprises the following steps:
step one, raw material selection and washing: selecting more than nine ripe fresh yellow rose fruits or frozen fresh fruits without diseases, insect pests, mildew and mechanical damage, removing impurities, washing dirt and impurities on the surfaces of the fruits by adopting a drum type cleaning machine or a rinsing and showering type cleaning machine, quickly freezing the yellow rose fruits for later use if the yellow rose fruits cannot be processed in time because the yellow rose fruits are not easy to store at normal temperature, and selecting yellow rose buds or newly-opened yellow rose flowers.
Step two, crushing and pulping: crushing the yellow rose hip by a roller crusher, spraying 0.1 permillage vitamin C solution on the surface of the rose hip before crushing to prevent the oxidation browning, then crushing by the roller crusher (as the rose hip seed and the rose hip pulp are difficult to separate, the seed is very hard and is not easy to crush, the seed oil is difficult to leach, the fermentation is not influenced, therefore, the pulp and the seed do not need to be separated), crushing according to the yellow rose hip: adding the yellow rose flower into the yellow rose flower with the ratio of 9:1 to obtain the pulp of the flower and the fruit.
Step three, water leaching: according to the ratio of flower pulp to fruit pulp: adding purified water into the flower and fruit pulp according to the proportion of 1:3, uniformly stirring, heating to 40 ℃, leaching for about 1 hour, separating juice, and refrigerating the leaching solution for later use.
Step four, heat treatment and enzyme treatment: adding a small amount of purified water into the flower and fruit pulp subjected to alcohol extraction, wherein the weight of the purified water is not more than 10% of that of the flower and fruit pulp, maintaining the flower and fruit pulp in a water bath at 80-90 ℃ for 3-5 minutes, rapidly cooling to 45-55 ℃, dissolving pectase with a small amount of water, adding the enzyme solution into the flower and fruit pulp, keeping the temperature, and continuously stirring, wherein the enzyme action time is 1 h.
Step five, sterilization: adding SO2Or potassium metabisulfite to inhibit activity of harmful microorganism and polyphenol oxidase, and inhibit activity of other yeast, and adding liquid SO into 1Kg of fruit and fruit pulp250mg or adding 120mg of potassium metabisulfite into 1Kg of the flower and fruit pulp, stirring uniformly, sealing and standing for about 2 hours.
Step six, activating yeast, adjusting components, and mixing the components according to the proportion of purified water: 10 of flower and fruit pulp: 1, calculating the total weight of fermentation liquor, determining the sucrose dosage (accounting for 30 percent) according to the total weight of the fermentation liquor, then taking a proper amount of purified water, adding 20 percent of sucrose, heating to 35-40 ℃, adding yeast (accounting for 10 percent of the total weight of the fermentation liquor) into the sucrose to form a yeast solution, activating for 1-2 hours, then adding the residual purified water into flower and fruit pulp, simultaneously adding sucrose into the flower and fruit pulp to enable the sugar content of the flower and fruit pulp to reach 20 percent, uniformly stirring, then adding the activated yeast solution into the uniformly stirred flower and fruit pulp, uniformly mixing, finally adding 0.1-0.15 percent of citric acid to the pH value of 3.5-4.0, and starting fermentation.
Step seven, alcoholic fermentation: the residual cane sugar is added in three parts according to the total amount in the early stage, the middle stage and the later stage of fermentation respectively.
(1) Pre-fermentation: when the fermentation broth is fermented vigorously (the sugar degree is reduced to 7% -9%), 1/3 sucrose is added for continuous fermentation, the fermentation temperature is 22-25 ℃, and the fermentation lasts about 10-12 days.
(2) And (3) medium fermentation: and (3) finishing the primary fermentation, namely adding sucrose into the fermentation broth for the current fermentation, adding 1/3 sucrose after the fermentation is vigorous again (the sugar degree is reduced to 7-9%), and performing secondary fermentation (middle fermentation) at the fermentation temperature of 22-25 ℃ for about 10-12 days.
(3) And (3) after-fermentation: after the middle fermentation is finished, namely after the fermentation broth is fermented vigorously (the sugar degree is reduced to 7% -9%), adding the residual 1/3 sucrose, and performing after-fermentation at the fermentation temperature of 13-15 ℃ for one month.
After the three stages of fermentation, filtering to obtain the raw wine (raw wine), wherein the alcoholic strength can reach about 20 degrees.
Each addition of sugar preferably controls the total sugar content of the fermentation broth to be more than 15% and not more than 30%, which would otherwise affect the fermentation of the yeast.
Step eight, blending: according to the leaching liquor: the original liquor is blended into new liquor in a ratio of 1:4, the blending aims to make the fruit flavor of the liquor stronger and the color more gorgeous, and the alcohol content of the obtained new liquor is about 16-17 degrees.
Ninth, high-speed centrifugation and ultrafiltration: the new wine is firstly centrifuged by a high-speed centrifuge at 6000r/min to remove part of impurities, then ultrafiltrated liquid is obtained by ultrafiltration equipment, most of impurities are removed by high-speed centrifugation and ultrafiltration, so that the new wine liquid is prevented from generating excessive precipitates (namely wine lees) in the aging process, and the biological diseases of the wine body caused by mixing a large amount of air and harmful microorganisms in the repeated barrel pouring process are avoided. The molecular weight cut-off of the hollow fiber membrane component of the ultrafiltration equipment is 10000, the pressure is not more than 0.06Mpa when the hollow fiber membrane component is used, and the hollow fiber membrane component is used at normal temperature.
Step ten, ageing: obtaining the flower fruit wine after the fermentation is finished, and extracting a concentrated solution according to the pigment: blending the flower fruit wine in a ratio of 1:4, aiming at enabling the fruit fragrance of the vinegar to be stronger and the color to be more gorgeous, and then aging and fine filtering.
Step eleven, blending and filling of finished products: according to the final physicochemical indexes, the yellow thorn rose fruit wine is diluted by adding purified water according to a certain proportion, the sugar degree and the acidity are adjusted, and the yellow thorn rose fruit wine can be filled after mixing and clarifying treatment.
Step twelve, primary sterilization: performing primary sterilization by using high-temperature instant sterilization (120 ℃, 3 s).
Thirteen steps of sealing and secondary sterilization: timely bottling and sealing the primarily sterilized yellow rose fruit wine, paying attention to sterilization of the packaging bottle, and secondarily sterilizing: pasteurizing (90 ℃,10min), cooling: and (5) quickly cooling to below 40 ℃ after secondary sterilization.
Step fourteen, inspection and label pasting: checking whether abnormal phenomena such as damage, foreign matters and the like exist, and labeling the qualified product to obtain a finished product.
The product quality reaches the standard:
firstly, sensory indexes are as follows:
(1) color: the rose is red, lustrous and uniform.
(2) Organization state: clear and transparent, without sediment, suspended matters and impurities.
(3) Taste and smell: has rich fragrance of fructus Rosae Davuricae and wine, sweet and sour taste, plump wine body, and long aftertaste.
Second, physical and chemical indexes:
(1) alcohol content (20 ℃, volume fraction) (%): 16.
(2) total sugar (in glucose) (g/L): 80-120.
(3) Total acidity (in lemon juice) (g/L): 2.5-3.5.
(4) Soluble solid content (abbe refractometer)%: not less than 8.0.
The yellow thorn rose fruit wine is a flower fruit wine prepared by ageing and blending fermentation liquor obtained by carrying out alcoholic fermentation on pure natural wild yellow thorn rose fruit and yellow thorn rose flower serving as raw materials. Has the characteristics of bright color (rose wine red), rich nutrition, unique flavor and sweet and refreshing taste, and is a fruit nutritional low-alcohol fermented wine beverage integrating the functions of nutrition and health care.
The rosa davurica pall is rich in flavonoid, anthocyanin, multiple vitamins, seventeen amino acids (seven amino acids such as threonine, valine, isoleucine, leucine, methionine, phenylalanine, lysine and the like which are necessary for human bodies and cannot be synthesized by the human bodies), trace elements (twenty eight trace elements in total which are necessary for the human bodies such as zinc, iron, selenium and the like), organic acids, sugars, coumarins, sterols, triterpenes, polyene hydrocarbons, saponins, proteins, sugars, fatty oil, volatile oil and other nutritional and functional components. The Rosa davurica pall flower contains nutritional effective components such as volatile oil, triterpenes, polyene and the like. Therefore, the yellow rose fruit wine fermented by taking the yellow rose fruit and the yellow rose flower as raw materials is dissolved with various nutritional and health-care functional components. In addition, the yellow thorn rose fruit wine fermented by taking the yellow thorn rose fruit and the yellow thorn rose flower as raw materials contains various components with nutrition and health care effects, has good prevention and auxiliary treatment effects on diseases such as hypertension, coronary heart disease, cerebral thrombosis, arteriosclerosis, hyperlipidemia, vitamin deficiency syndrome, cancer and the like after being drunk for a long time, and can also strengthen the body and strengthen yang, strengthen the brain and benefit intelligence and prolong life.
The invention provides a yellow rose hip wine and a manufacturing method thereof, provides a new variety of flower fruit wine product, adopts a unique manufacturing method, leads the flower fruit wine to have good sense and aromatic flavor, reduces the barrel changing times in the production process, avoids the occurrence of biological diseases of wine bodies, simultaneously utilizes yellow rose hip and yellow rose hip to ferment the flower fruit wine for the first time, stimulates the rise of new industries, and brings substantial economic benefits to local common people.
The present invention has been described in detail with reference to the examples and comparative examples, but the present invention is not limited to the examples and comparative examples, and various changes can be made without departing from the concept of the present invention within the knowledge of those skilled in the art.
Claims (5)
1. The rosa davurica pall fruit wine is characterized by comprising the following raw materials: the fresh yellow rose fruit or frozen fresh rose fruit comprises yellow rose fruit, yellow rose flower, sugar, yeast, citric acid and purified water, wherein the yellow rose fruit is fresh fruit or frozen fresh fruit, the yellow rose flower is fresh flower or frozen fresh flower, the sugar is sucrose, maltose or xylitol, and the yeast is Angel active dry yeast for brewing wine; the method specifically comprises the following steps:
step one, raw material selection and washing: selecting more than nine ripe yellow rose fruits without diseases, insect pests, mildew and mechanical damage, removing fruit stalks and impurities, washing dirt and impurities on the surfaces of the fruits, and selecting yellow rose buds or newly-opened yellow rose flowers;
step two, crushing and pulping: crushing the yellow rose hip by a roller crusher according to the following steps: adding yellow rose flower into yellow rose flower =9:1 to obtain pulp;
step three, water leaching: according to the ratio of flower pulp to fruit pulp: adding purified water into the flower and fruit pulp according to the proportion of the purified water =1:3, stirring uniformly, heating to 40 ℃, leaching for about 1 hour, separating juice, and refrigerating the leaching solution for later use;
step four, heat treatment and enzyme treatment: adding a small amount of purified water into the water-leached flower and fruit pulp, the weight of the purified water is not more than 10% of that of the flower and fruit pulp, then keeping the flower and fruit pulp in a water bath at 80-90 ℃ for 3-5 minutes, rapidly cooling to 45-55 ℃, dissolving pectase with a small amount of water, then adding the enzyme solution into the flower and fruit pulp, keeping the temperature and continuously stirring, and the enzyme action time is 1 h;
step five, sterilization: adding SO2Or potassium metabisulfite to inhibit activity of harmful microorganism and polyphenol oxidase, and inhibit activity of other yeast, and adding liquid SO into 1Kg of fruit and fruit pulp250mg or adding 120mg of potassium metabisulfite into each 1Kg of the flower and fruit pulp, uniformly stirring, sealing and standing for about 2 hours;
step six, activating yeast and adjusting components, namely, mixing the components in purified water: flower and fruit pulp = 10: 1, calculating the total weight of fermentation liquor according to the proportion, determining the use amount of sugar and yeast according to the total weight of the fermentation liquor, wherein the sugar accounts for 30% of the total weight of the fermentation liquor, then taking a proper amount of purified water, adding 20% of sugar, heating to 35-40 ℃, then adding the yeast into the sugar water to form a yeast solution, activating for 1-2 hours, wherein the yeast accounts for 10% of the total weight of the fermentation liquor, then adding the residual purified water into flower and fruit pulp, simultaneously adding the sugar into the flower and fruit pulp to enable the sugar content of the flower and fruit pulp to reach 20%, uniformly stirring, then adding the activated yeast solution into the uniformly stirred flower and fruit pulp, uniformly mixing, finally adding 0.1-0.15% of citric acid to the pH value of 3.5-4.0;
step seven, alcoholic fermentation: adding the residual sugar in three parts according to the total amount in the early stage, the middle stage and the later stage of fermentation respectively;
(1) pre-fermentation: after the fermentation of the fermentation liquor in the sixth step is vigorous, adding 1/3 sugar to continue fermentation at the fermentation temperature of 22-25 ℃ for 10-12 days on the basis that the sugar degree is reduced to 7% -9%;
(2) and (3) medium fermentation: after the primary fermentation is finished, namely after the sugar is supplemented to the current fermentation broth, after the secondary fermentation is vigorous, adding 1/3 sugar to perform secondary fermentation (middle fermentation) at the fermentation temperature of 22-25 ℃ for 10-12 days, wherein the sugar degree is reduced to 7% -9%;
(3) and (3) after-fermentation: after the middle fermentation is finished, namely after the fermentation of the fermentation liquor is vigorous, adding the residual 1/3 sugar for after-fermentation according to the sugar degree reduced to 7-9 percent, wherein the fermentation temperature is 13-15 ℃, and fermenting for one month;
after the three stages of fermentation are finished, filtering to obtain raw wine liquid (raw wine);
step eight, blending: according to the leaching liquor: blending the raw wine liquid =1:4 to obtain new wine;
ninth, high-speed centrifugation and ultrafiltration: centrifuging fresh wine at 6000r/min with high speed centrifuge, removing part of impurities, and ultrafiltering to obtain ultrafiltrate;
step ten, ageing: the treated new wine is placed in a wine storage container, after a certain period of storage, the bad flavor substances in the wine are gradually reduced through chemical reactions such as oxidation-reduction action and the like and physical and chemical changes such as polymerization precipitation and the like, aromatic substances are continuously increased, protein, tannin with large polymerization degree, pectin, tartaric acid and the like are precipitated, the flavor is improved, the wine body becomes clear, the taste is pure and mild, the smell is aromatic, the color is bright, the aging time is at least more than one year, and the wine can be poured into a barrel once every year;
step eleven, blending and filling of finished products: according to the final physicochemical indexes, adding purified water to the yellow rose fruit wine according to a certain proportion for dilution, adjusting sugar degree and acidity, mixing and clarifying, and filling;
step twelve, primary sterilization: performing primary sterilization, namely performing high-temperature instantaneous sterilization at 120 ℃ for 3 s;
thirteen steps of sealing and secondary sterilization: timely bottling and sealing the primarily sterilized yellow rose fruit wine, paying attention to sterilization of the packaging bottle, and secondarily sterilizing: pasteurizing at 90 deg.C for 10min, and cooling: quickly cooling to below 40 ℃ after secondary sterilization;
step fourteen, inspection and label pasting: checking whether abnormal phenomena such as damage, foreign matters and the like exist, and labeling the qualified product to obtain a finished product.
2. The rosa xanthina fruit wine according to claim 1, wherein: and seventhly, controlling the sugar degree of the fermentation liquor to be 15% -30% by adding sugar each time.
3. The rosa xanthina fruit wine according to claim 1, wherein: in the second step, a vitamin C solution with the concentration of 0.1 per mill is sprayed on the surface of the fruit before crushing to prevent the fruit from being oxidized and browned.
4. The rosa xanthina fruit wine according to claim 1, wherein: in the ninth step, the molecular weight cut-off of the hollow fiber membrane component of the ultrafiltration equipment is 10000, the pressure is not more than 0.06Mpa when the hollow fiber membrane component is used, and the hollow fiber membrane component is used at normal temperature.
5. The rosa xanthina fruit wine according to claim 1, wherein: in the step ten, the wine storage container is a pottery jar.
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