CN107904097B - Production method of fermented composite fruit wine - Google Patents
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Abstract
The invention provides a production method of fermented composite fruit wine, which is characterized by comprising the following steps: (1) washing grape and compound fruit at weight ratio of 2:1-1:1, pulping at room temperature to obtain natural juice, dewatering, and concentrating to obtain concentrated natural juice; (2) adding active dry yeast 3-8 wt% into 1/3 concentrated natural juice, and performing low temperature micro fermentation for 3-7 days to obtain micro fermentation liquid; (3) taking 2/3 concentrated juice, adding 1-3 wt% active dry yeast, and performing deep fermentation until sugar degree is less than 2g/L to obtain composite fruit wine; (4) and (3) mixing the micro fermentation liquid obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 1-3 days, performing high-pressure sterilization, and filtering to obtain the product. The preparation method of the fermented composite fruit wine has the advantages of simple and easy operation preparation process, no raw material waste, further reduced cost, special flavor of the finally prepared product, low sugar degree and high nutritive value.
Description
Technical Field
The invention relates to a production method of fermented composite fruit wine, belonging to the technical field of wine brewing.
Background
The fruit wine is a new product capable of more effectively retaining the flavor and nutrition of the original fruit juice, and the composite fruit wine is an upgraded product of single fruit wine and has the nutrition and the mouthfeel of two or more fruits. Because fruits have technical difficulties in the wine making process, on one hand, for example, the wine is darker due to the easy browning property of the fruit processing process; on the other hand, the fruit is not suitable for the diabetics to eat due to higher sugar content after the fruit is prepared into the wine. The wine contains fruit flavor and alcohol, and is prepared by fermenting fruit sugar with yeast. Therefore, the fruit wine is often brewed for drinking by people at home. Such as plum wine, waxberry wine, kiwi wine, etc. Because the fruit skins have some wild yeasts and some cane sugar, the fruit skins can have some fermentation effects without adding additional yeasts, but the traditional folk wine making method is time-consuming in a short time and easy to pollute. Therefore, the addition of some active yeast is an ideal method for quickly brewing fruit wine. The variety of the raw materials is one of the factors for ensuring the quality of the fruit wine product, and the raw materials directly influence the sensory characteristics of the brewed fruit wine.
The fruit for brewing the fruit wine can be any fruit. But kiwi fruit, waxberry, orange, grape, blueberry, red date, cherry, lychee, honey peach, persimmon, strawberry and the like are more ideal. The selection requires that the maturity reaches full maturity, the sugar content of the juice is high, and the juice is free from mildew, rot, deterioration and insect pests. The process flow of brewing the fruit wine comprises the following steps: fresh fruit → sorting → crushing, stem removal → pulp → separation and juice extraction → clarification → clear juice → fermentation → pour can → wine storage → filtration → cold treatment → blending → filtration → finished product.
The micro-fermentation method can fully ensure that nutrient substances are not lost, is a new method in the field of fermentation, but the product prepared by the method has poor taste. In the field of micro-fermented wine, the common method is to prepare micro-fermented liquid and then mix the micro-fermented liquid with finished fruit wine, which causes the over-high manufacturing cost, uncontrollable sugar degree of the prepared product and poor taste.
Disclosure of Invention
Aiming at the technical problem, the invention provides a production method of fermented composite fruit wine, which is characterized by comprising the following steps: (1) washing grape and compound fruit at weight ratio of 2:1-1:1, pulping at room temperature to obtain natural juice, dewatering, and concentrating to obtain concentrated natural juice; (2) adding active dry yeast 3-8 wt% into 1/3 concentrated natural juice, and performing low temperature micro fermentation for 3-7 days to obtain micro fermentation liquid; (3) taking 2/3 concentrated juice, adding 1-3 wt% active dry yeast, and performing deep fermentation until sugar degree is less than 2g/L to obtain composite fruit wine; (4) and (3) mixing the micro fermentation liquid obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 1-3 days, performing high-pressure sterilization, and filtering to obtain the product.
Further, the compound fruit is one or more of apple, banana, orange or lemon.
Further, the temperature of the low-temperature micro-fermentation in the step 2 is less than 15 ℃.
Further, the alcohol content of the micro fermentation liquid is less than 0.5% V/V.
Further, the deep fermentation in step 3 is carried out at 30 ℃ for more than 30 days under anaerobic conditions, and the deep fermentation is carried out under full stirring twice a day.
Further, the secondary low-temperature fermentation of step 4 can be carried out at a temperature of less than 15 ℃ without adding active dry yeast.
The active dry yeast is a dry yeast product which is prepared by squeezing, drying and dehydrating specially cultured fresh yeast and still keeps strong fermentation capacity. Squeezing the squeezed yeast into strips or pellets, and continuously drying with low-humidity circulating air via fluidized bed to reach final fermentation water content of about 8% and maintain the fermentation capacity of the yeast. The active dry yeast is produced by taking starch or waste honey of sugar factories as raw materials, adding nitrogen-containing chemical substances such as ammonium sulfate, urea and the like, sterilizing, introducing sterile air, culturing at constant temperature, expanding step by step, collecting yeast mud, granulating the yeast mud, drying the yeast mud by a low-temperature boiling drying bed or a fluidized drying bed to obtain a finished product, vacuumizing and packaging the finished product by using an aluminum-plastic film into specifications such as 500 g/bag, 100 g/bag, 30 g/bag, 10 g/bag and the like, putting the finished product on the market, and prolonging the shelf life (quality guarantee period) for one year. The production process flow of the active dry yeast comprises the following steps: laboratory → pure culture → seed culture → commercial yeast culture → centrifuge separation → yeast milk refrigeration → squeezing → fresh yeast → granulation → drying → packaging → storage production of active dry yeast is mainly made of molasses (waste liquid of sugar refinery) or sugar solution made of starch (corn, potato, sweet potato, cassava), and chemical raw materials such as ammonium sulfate, urea, ammonium phosphate, etc. The energy sources required are steam and electrical energy.
The grape and compound fruit are used as raw materials, wherein the compound fruit is one or more of apple, banana, orange or lemon, and the final product can be ensured to have soft mouthfeel under the condition of proportioning according to the proportion of 2:1-1:1, so that the grape and compound fruit beverage conforms to the drinking habit of people.
The concentrated raw juice subjected to micro-fermentation is 1/3, and the concentrated raw juice subjected to deep fermentation is 2/3, so that the aroma and the wine content of the final product can be ensured and the sensory satisfaction can be improved.
The invention maximally preserves the nutrient components in the fruit primary pulp through micro-fermentation, controls the sugar degree through deep fermentation, and performs secondary low-temperature micro-fermentation after the micro-fermentation liquid and the deep fermentation liquid are fully mixed, thereby further reducing the sugar degree and fully improving the softness of the aroma and the taste.
According to the invention, sufficient yeast is added in the step 2, so that the micro-fermentation rate can be ensured, and no further yeast is required to be added when the secondary fermentation is carried out in the step 4, so that the process flow is simplified, and the yeast in the step 2 can be better fermented at low temperature in the step 4 after acclimation, so that the fermentation time is shortened. The amount of the active dry yeast added in step 2 is 3 to 8% by mass, preferably 5% by mass, and too much will result in a reduction in taste and waste of yeast, while too little will not sufficiently achieve the technical effects of the present invention.
And 3, performing deep fermentation in the step 3, and adding a proper amount of yeast to perform fermentation to prepare the fruit wine. The active dry yeast is 1 to 3% by mass, preferably 2% by mass, and too much active dry yeast results in waste, and too small an amount cannot sufficiently achieve the technical effect of the present invention. The deep fermentation is finished until the sugar degree is less than 2g/L, and the sugar can be fully converted into alcohol through the deep fermentation, so that the final product is prevented from being excessively sweet and affecting the taste.
The secondary low-temperature fermentation in the step 4 fully utilizes the saccharomycetes in the step 2, so that the sugar degree can be further reduced, and the final product has softer taste and special flavor and color.
Under the condition that the grape and the compound fruit are mixed according to the proportion of 2:1-1:1, the final product can be ensured to have soft taste and accord with the drinking habit of people. The concentrated juice after micro-fermentation is 1/3, and the concentrated juice after deep fermentation is 2/3, so that the fragrance and the wine content of the final product can be ensured, and the sensory satisfaction can be improved. The lack of addition of the active dry yeast in step 2 results in serious insufficient aroma and mouthfeel, and excessive sugar content, which results in decreased mouthfeel and waste of yeast, and insufficient sugar content which results in serious insufficient performance and excessive sugar content. The active dry yeast in step 3 is 1 to 3% by mass, preferably 2% by mass, and too much active dry yeast results in waste, and too small an amount cannot sufficiently achieve the technical effect of the present invention. The deep fermentation is finished until the sugar degree is less than 2g/L, and the sugar can be fully converted into alcohol through the deep fermentation, so that the final product is prevented from being excessively sweet and affecting the taste. And (4) performing secondary low-temperature fermentation in the step (4), fully utilizing the saccharomycetes in the step (2), further reducing the sugar degree, and enabling the final product to have softer taste and special flavor and color.
The invention has the beneficial technical effects that:
the preparation method of the fermented composite fruit wine has the advantages of simple and easy operation preparation process, no raw material waste, further reduced cost, special flavor of the finally prepared product, low sugar degree and high nutritive value.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments that can be derived by one of ordinary skill in the art from the embodiments given herein are intended to be within the scope of the present invention. In order that the invention may be better understood, the invention will now be further described with reference to the following examples:
example 1
The preparation process of the product comprises the following steps:
(1) washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 5 mass% of active dry yeast into 1/3 concentrated natural juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 2/3 concentrated juice, adding 2% active dry yeast by mass, performing deep fermentation until sugar degree is less than 2g/L, wherein the deep fermentation temperature is 30 deg.C, the deep fermentation time is more than 30 days, and stirring twice per day to obtain composite fruit wine in anaerobic environment;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 2 days at the temperature of less than 15 ℃ without adding active dry yeast, performing high-pressure sterilization, and filtering to obtain the product.
Example 2
The same procedure was followed as in example 1, except that grape and apple were used in a 1:1 weight ratio.
(1) Washing grape and apple at a weight ratio of 1:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 5 mass% of active dry yeast into 1/3 concentrated natural juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 2/3 concentrated juice, adding 2% active dry yeast by mass, performing deep fermentation until sugar degree is less than 2g/L, wherein the deep fermentation temperature is 30 deg.C, the deep fermentation time is more than 30 days, and stirring twice per day to obtain composite fruit wine in anaerobic environment;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 2 days at the temperature of less than 15 ℃ without adding active dry yeast, performing high-pressure sterilization, and filtering to obtain the product.
Example 3
The same procedure as in example 1 was followed, except that the active dry yeast in step 2 was 8% by mass.
(1) Washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 8 mass% of active dry yeast into 1/3 concentrated juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 2/3 concentrated juice, adding 2% active dry yeast by mass, performing deep fermentation until sugar degree is less than 2g/L, wherein the deep fermentation temperature is 30 deg.C, the deep fermentation time is more than 30 days, and stirring twice per day to obtain composite fruit wine in anaerobic environment;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 2 days at the temperature of less than 15 ℃ without adding active dry yeast, performing high-pressure sterilization, and filtering to obtain the product.
Example 4
The same procedure as in example 1 was followed, except that the active dry yeast in step 2 was 3% by mass.
(1) Washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding active dry yeast 3 wt% into 1/3 concentrated natural juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 2/3 concentrated juice, adding 2% active dry yeast by mass, performing deep fermentation until sugar degree is less than 2g/L, wherein the deep fermentation temperature is 30 deg.C, the deep fermentation time is more than 30 days, and stirring twice per day to obtain composite fruit wine in anaerobic environment;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 2 days at the temperature of less than 15 ℃ without adding active dry yeast, performing high-pressure sterilization, and filtering to obtain the product.
Example 5
The same procedure as in example 1 was followed, except that the active dry yeast in step 3 was 1% by mass.
(1) Washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 5 mass% of active dry yeast into 1/3 concentrated natural juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 2/3 concentrated juice, adding 1 wt% active dry yeast, performing deep fermentation at 30 deg.C for more than 30 days under anaerobic condition to sugar degree of less than 2g/L, and stirring twice per day to obtain composite fruit wine;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 2 days at the temperature of less than 15 ℃ without adding active dry yeast, performing high-pressure sterilization, and filtering to obtain the product.
Example 6
The same procedure as in example 1 was followed, except that the active dry yeast in step 3 was 3% by mass.
(1) Washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 5 mass% of active dry yeast into 1/3 concentrated natural juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 2/3 concentrated juice, adding 3 wt% active dry yeast, performing deep fermentation at 30 deg.C for more than 30 days under anaerobic condition to sugar degree of less than 2g/L, and stirring twice per day to obtain composite fruit wine;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 2 days at the temperature of less than 15 ℃ without adding active dry yeast, performing high-pressure sterilization, and filtering to obtain the product.
Comparative example 1
The same procedure as in example 1 was followed except that the concentrated raw juice in step 2 was 2/3 and the concentrated raw juice in step 3 was 1/3.
(1) Washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 5 mass% of active dry yeast into 2/3 concentrated natural juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 1/3 concentrated juice, adding 2% active dry yeast by mass, performing deep fermentation until sugar degree is less than 2g/L, wherein the deep fermentation temperature is 30 deg.C, the deep fermentation time is more than 30 days, and stirring twice per day to obtain composite fruit wine in anaerobic environment;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 2 days at the temperature of less than 15 ℃ without adding active dry yeast, performing high-pressure sterilization, and filtering to obtain the product.
Comparative example 2
The same procedure was followed as in example 1 except that the ratio of grape to apple was 1: 2.
(1) Washing grape and apple at a weight ratio of 1:2, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 5 mass% of active dry yeast into 1/3 concentrated natural juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 2/3 concentrated juice, adding 2% active dry yeast by mass, performing deep fermentation until sugar degree is less than 2g/L, wherein the deep fermentation temperature is 30 deg.C, the deep fermentation time is more than 30 days, and stirring twice per day to obtain composite fruit wine in anaerobic environment;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 2 days at the temperature of less than 15 ℃ without adding active dry yeast, performing high-pressure sterilization, and filtering to obtain the product.
Comparative example 3
(1) Washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) taking 2/3 concentrated juice, adding 2% by mass of active dry yeast, performing deep fermentation until the sugar degree is less than 2g/L, wherein the deep fermentation temperature is 30 ℃, the deep fermentation time is more than 30 days, and the deep fermentation is performed in an anaerobic environment, and the deep fermentation is performed by fully stirring twice a day to obtain composite fruit wine;
(3) mixing the compound fruit wine with the rest 1/3 concentrated juice, fermenting at 15 deg.C for 2 days, sterilizing under high pressure, and filtering to obtain the final product.
Comparative example 4
The same procedure as in example 1 was repeated except that the active dry yeast in step 2 was added in an amount of 1% by mass.
(1) Washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 1 mass% of active dry yeast into 1/3 concentrated juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 2/3 concentrated juice, adding 2% active dry yeast by mass, performing deep fermentation until sugar degree is less than 2g/L, wherein the deep fermentation temperature is 30 deg.C, the deep fermentation time is more than 30 days, and stirring twice per day to obtain composite fruit wine in anaerobic environment;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 2 days at the temperature of less than 15 ℃ without adding active dry yeast, performing high-pressure sterilization, and filtering to obtain the product.
Comparative example 5
The same procedure as in example 1 was repeated except that 15% by mass of active dry yeast was added in step 2.
(1) Washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 15 mass% of active dry yeast into 1/3 concentrated natural juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 2/3 concentrated juice, adding 2% active dry yeast by mass, performing deep fermentation until sugar degree is less than 2g/L, wherein the deep fermentation temperature is 30 deg.C, the deep fermentation time is more than 30 days, and stirring twice per day to obtain composite fruit wine in anaerobic environment;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 2 days at the temperature of less than 15 ℃ without adding active dry yeast, performing high-pressure sterilization, and filtering to obtain the product.
Comparative example 6
The same preparation method as that of example 1 is adopted, except that the sugar degree of the compound fruit wine in the step 3 is controlled to be 4 g/L.
(1) Washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 5 mass% of active dry yeast into 1/3 concentrated natural juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 2/3 concentrated juice, adding 2% active dry yeast by mass, performing deep fermentation to sugar degree of 4g/L at 30 deg.C for more than 30 days under anaerobic condition, and stirring twice per day to obtain composite fruit wine;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), performing secondary low-temperature fermentation for 2 days at the temperature of less than 15 ℃ without adding active dry yeast, performing high-pressure sterilization, and filtering to obtain the product.
Comparative example 7
The same procedure as in example 1 was repeated except that in step 4, the fermentation was not conducted again, and the fermentation product was sterilized.
(1) Washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 5 mass% of active dry yeast into 1/3 concentrated natural juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) taking 2/3 concentrated juice, adding 2% active dry yeast by mass, performing deep fermentation until sugar degree is less than 2g/L, wherein the deep fermentation temperature is 30 deg.C, the deep fermentation time is more than 30 days, and stirring twice per day to obtain composite fruit wine in anaerobic environment;
(4) and (3) mixing the micro fermentation liquor obtained in the step (2) with the composite fruit wine obtained in the step (3), adding no active dry yeast, sterilizing at high pressure, and filtering to obtain the product.
Comparative example 8
Mixing the micro fermentation liquid prepared in the step 2 of the embodiment 1 and dry red wine according to the weight ratio of 1:2, and performing conventional treatment to obtain the product.
(1) Washing grape and apple at a weight ratio of 2:1, pulping at room temperature to obtain natural juice, dehydrating, and concentrating to obtain concentrated natural juice;
(2) adding 5 mass% of active dry yeast into 1/3 concentrated natural juice, performing low temperature micro fermentation at a temperature of less than 15 deg.C for 5 days to obtain micro fermentation liquid, and controlling alcohol content of the micro fermentation liquid to be less than 0.5% V/V;
(3) and (3) mixing the micro fermentation liquor obtained in the step (2) with dry red wine according to the ratio of 1:2, sterilizing under high pressure, and filtering to obtain the product.
Performance testing
The sugar degree test is determined according to GB/T12143-2008 "general analysis of beverages".
Sensory analysis (including flavor, color and taste) and alcoholic strength test refer to GB/T15038-2006 general test method for wine and fruit wine, please 10 professional tasters score the flavor, color and taste for 0-10 points, and the results are shown in the following table.
Under the condition that grapes and compound fruits in comparative examples 1 and 2 and grapes and compound fruits in comparative example 1 are mixed according to the ratio of 2:1-1:1, the final product can be guaranteed to have soft mouthfeel, and the grape wine accords with drinking habits of people. Comparing example 1 with comparative example 2, it can be seen that the concentrated juice obtained by micro-fermentation is 1/3, and the concentrated juice obtained by deep fermentation is 2/3, and at this ratio, the aroma and the alcohol content of the final product can be ensured, and the sensory satisfaction can be improved. Comparing examples 1, 3, 4 and comparative examples 3, 4, 5, it is known that the addition of the active dry yeast in step 2 results in serious shortage of aroma and taste, and excessive sugar content, and that an excessive amount results in deterioration of taste and waste of yeast, and an insufficient amount results in serious shortage of performance and excessive sugar content. In comparative examples 5 and 6, the active dry yeast in step 3 is 1 to 3% by mass, preferably 2% by mass, and too much active dry yeast results in waste, and too small an amount does not sufficiently achieve the technical effects of the present invention. Comparing example 1 with comparative example 6, it can be seen that the deep fermentation is completed until the sugar degree is less than 2g/L, sugar can be fully converted into alcohol through the deep fermentation, and the final product is prevented from being excessively sweet and affecting the taste. Comparing example 1 with comparative example 7, the secondary low temperature fermentation in step 4 fully utilizes the yeast in step 2, can further reduce sugar degree, and make the final product have softer taste and special flavor and color. Comparative example 8 is the current traditional micro-fermentation method, comparing example 1 with comparative example 8, the method of the invention has lower sugar degree and better mouthfeel.
The preparation method of the fermented composite fruit wine has the advantages of simple and easy operation preparation process, no raw material waste, further reduced cost, special flavor of the finally prepared product, low sugar degree and high nutritive value.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (2)
1. The production method of the fermented composite fruit wine is characterized by comprising the following steps:
(1) washing grape and compound fruit at weight ratio of 2:1-1:1, pulping at room temperature to obtain natural juice, dewatering, and concentrating to obtain concentrated natural juice;
(2) adding active dry yeast 3-8 wt% into 1/3 concentrated natural juice, and performing low temperature micro fermentation for 3-7 days to obtain micro fermentation liquid;
(3) taking 2/3 concentrated juice, adding 1-3 wt% active dry yeast, and performing deep fermentation until sugar degree is less than 2g/L to obtain composite fruit wine;
(4) mixing the micro fermentation liquid obtained in the step 2 and the composite fruit wine obtained in the step 3, performing secondary low-temperature fermentation for 1-3 days, performing high-pressure sterilization, and filtering to obtain a product; the compound fruit is one or more of apple, banana, orange or lemon; the temperature of the low-temperature micro-fermentation in the step 2 is less than 15 ℃; the alcohol content of the micro fermentation liquid obtained in the step 2 is less than 0.5 percent V/V; the deep fermentation in the step 3 is carried out at the temperature of 30 ℃ for more than 30 days under an anaerobic environment, and the deep fermentation is carried out by fully stirring twice every day; the secondary low-temperature fermentation in the step 4 can be carried out at the temperature of less than 15 ℃ without adding active dry yeast;
the active dry yeast is a dry yeast product which is prepared by squeezing, drying and dehydrating specially cultured fresh yeast and still keeps strong fermentation capacity.
2. A fermented composite fruit wine characterized by being produced by the production method according to claim 1.
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