CN108504491A - A kind of preparation method of fruit wine and its fruit wine obtained and wine product - Google Patents
A kind of preparation method of fruit wine and its fruit wine obtained and wine product Download PDFInfo
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- CN108504491A CN108504491A CN201810397293.XA CN201810397293A CN108504491A CN 108504491 A CN108504491 A CN 108504491A CN 201810397293 A CN201810397293 A CN 201810397293A CN 108504491 A CN108504491 A CN 108504491A
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- fruit
- hawthorn
- bergamot pear
- lichee
- pulp
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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
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- 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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
Abstract
The present invention relates to a kind of preparation method of fruit wine and its fruit wine obtained and wine product.Specifically, the present invention provides the preparation method of fruit wine, and the method includes pulp preparation, enzymolysis processing, fermentation process, filtering, sterilizing and packing.Fruit wine prepared by the present invention has low alcoholic strength, green and healthy, aroma and the advantages such as the smell of fruits is very sweet, is suitble to consumers in general's demand, has good development prospect.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of method for making fruit wine.
Background technology
Currently, traditional high spirit injures internal organ five hollow organs, especially injures liver, seriously affect people because spirituosity degree is high
Physical and mental health, be not suitable with the needs of people, although and the fruit wine alcoholic strength of existing market is low, be all generally using white
Wine is blent with fruit juice and is made, and alcoholic strength is high, and fusel content is high, is unfavorable for health, as people are to material and cultural life water
Flat requirement is higher and higher, and people are required for a body for health, it is desirable to have one kind containing multiple nutritional components, a variety of dimension lifes
The wine of element, various trace elements and each health-care amino acid ingredient substitutes existing tradition high spirit harmful to health.
Fruit wine is the wine for being become alcohol by saccharomycetes to make fermentation with the sugar of fruit itself, the flavor containing fruit and alcohol,
It is the wine that the mankind learn brewing earliest, civil family can make some Eaux-De-Vie certainly to drink often.Such as plum wine, fragrant pear wine etc.
Deng.Because these fruit surfaces have some wild yeast, in addition some sucrose, need not additionally add yeast can also have one
A little fermentations.But folk tradition cooks the method for wine, and often spacious day is time-consuming, is also easy pollution.Currently, the processing of fruit wine is often
Using the fruit of single kind, the fruit wine sold in the market largely belongs to preparation, i.e., dew is taken after alcohol impregnates by fruit juice, then
Be added sugar and other dispensings, formulated color and be made.This general wine and women-sensual pursuits of fruit wine is bright-coloured, and taste is salubrious, but lacks alcohol
Thick soft sense, there is apparent alcohol smell sometimes.
Therefore, this field needs to develop a kind of new wine products, to meet consumer demand.
Invention content
The purpose of the present invention is to provide open it is a kind of it is simple for process, alcoholic strength is low, green and healthy, be suitble to consumers in general
The fruit wine preparation method of demand.
First aspect present invention provides a kind of preparation method of fruit wine, and the method includes step：
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn and bergamot pear are mixed, smashes, obtains hawthorn and bergamot pear pulp, the mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.0-2.2：0.5-0.8, wherein the hawthorn stoning, bergamot pear stoning and peeling；
(2) enzymolysis processing：In the hawthorn and bergamot pear pulp be added pectase, sodium sulfite, vitamin C, sucrose,
L-arabinose, xylan, trehalose digest 8-12h at 35-45 DEG C, obtain pulp enzymolysis liquid,
Wherein, the pectase addition is the 0.05-0.2% of the hawthorn and bergamot pear pulp weight, the sucrose
Addition be the hawthorn and bergamot pear pulp weight 15-24%；
The pectase, sodium sulfite, ascorbic weight ratio are 0.8-1.2：1-3：6-12；The sucrose, L- Ah
Draw uncle sugar, xylan, trehalose weight ratio be 0.8-1.2：0.05-0.08：0.04-0.06：0.06-0.1；
(3) prepared by lichee and mashed fruit of kiwi fruit：Kiwi berry and lichee mixing, smash, obtain lichee and mashed fruit of kiwi fruit, institute
The weight ratio for stating lichee and Kiwi berry is .4-6：3-6, wherein the lichee peeling and stoning, Kiwi berry peeling；
(4) first fermentation process：Dry ferment is added in the pulp enzymolysis liquid, ferments at 20-28 DEG C, works as hair
When the content of total reducing sugar is 40-50g/L in zymotic fluid, lichee and mashed fruit of kiwi fruit is added, continues to ferment, when total reducing sugar contains in zymotic fluid
When amount is 20-25g/L, pomace is removed, the first zymotic fluid is obtained, wherein the addition of the dry ferment digests for the pulp
The addition of the 0.4-1.2% of liquid weight, the lichee and mashed fruit of kiwi fruit is the 20- of the hawthorn and bergamot pear pulp weight
35%；
(5) second fermentation process：First zymotic fluid is fermented at 12-16 DEG C, when the content of total reducing sugar in zymotic fluid
For 3-5g/L when, obtain the second zymotic fluid；
(6) it filters；
(7) it sterilizes：Sterilising temp is 105-115 DEG C, time 8-12s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed.
Preferably, in the step (2), the addition of the sucrose is the 18- of the hawthorn and bergamot pear pulp weight
22%.
Preferably, in the step (4), the addition of the dry ferment is the 0.6- of the pulp enzymolysis liquid weight
1.0%.
Preferably, in the step (4), the fermentation temperature is 22-25 DEG C.
Second aspect of the present invention provides a kind of fruit wine, prepared by the method described in the fruit wine first aspect present invention.
Third aspect present invention provides a kind of wine product, and the wine product includes the fruit described in second aspect of the present invention
Wine.
Preferably, the fruit wine described in wine product edible distillate spirit and second aspect of the present invention is blended.
Specific implementation mode
Unless otherwise defined, the meaning of all technical and scientific terms used herein and fields of the present invention
The meaning that those of ordinary skill is commonly understood by is identical.
In the present invention, term "comprising", " comprising " and " containing " can be replaced mutually, and refer not only to closed definition, also refer to
Open definition.
The present invention provides a kind of preparation method of fruit wine, and the method includes step：
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn and bergamot pear are mixed, smashes, obtains hawthorn and bergamot pear pulp, the mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.0-2.2：0.5-0.8, wherein the hawthorn stoning, bergamot pear stoning and peeling；
(2) enzymolysis processing：In the hawthorn and bergamot pear pulp be added pectase, sodium sulfite, vitamin C, sucrose,
L-arabinose, xylan, trehalose digest 8-12h at 35-45 DEG C, obtain pulp enzymolysis liquid,
Wherein, the pectase addition is the 0.05-0.2% of the hawthorn and bergamot pear pulp weight, the sucrose
Addition be the hawthorn and bergamot pear pulp weight 15-24%；
The pectase, sodium sulfite, ascorbic weight ratio are 0.8-1.2：1-3：6-12；The sucrose, L- Ah
Draw uncle sugar, xylan, trehalose weight ratio be 0.8-1.2：0.05-0.08：0.04-0.06：0.06-0.1；
(3) prepared by lichee and mashed fruit of kiwi fruit：Kiwi berry and lichee mixing, smash, obtain lichee and mashed fruit of kiwi fruit, institute
The weight ratio for stating lichee and Kiwi berry is 4-6：3-6, wherein the lichee peeling and stoning, Kiwi berry peeling；
(4) first fermentation process：Dry ferment is added in the pulp enzymolysis liquid, ferments at 20-28 DEG C, works as hair
When the content of total reducing sugar is 40-50g/L in zymotic fluid, lichee and mashed fruit of kiwi fruit is added, continues to ferment, when total reducing sugar contains in zymotic fluid
When amount is 20-25g/L, pomace is removed, the first zymotic fluid is obtained, wherein the addition of the dry ferment digests for the pulp
The addition of the 0.4-1.2% of liquid weight, the lichee and mashed fruit of kiwi fruit is the 20- of the hawthorn and bergamot pear pulp weight
35%；
(5) second fermentation process：First zymotic fluid is fermented at 12-16 DEG C, when the content of total reducing sugar in zymotic fluid
For 3-5g/L when, obtain the second zymotic fluid；
(6) it filters；
(7) it sterilizes：Sterilising temp is 105-115 DEG C, time 8-12s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed.
Sodium sulfite and vitamin C are added in fruit wine preparation method of the present invention, in the step (2) with anti-oxidant
And color-protecting function.In the step (2) addition of pectase can degradation of cell wall and intercellular pectin, improve hawthorn and
The crushing juice rate of bergamot pear, to improve the quality of fruit wine.
In the present invention, sucrose refers to one kind of disaccharide, by the hemiacetal hydroxyl and a molecule fructose of a molecule glucose
Hemiacetal hydroxyl be condensed be dehydrated each other.Sucrose is almost prevalent in leaf, flower, stem, seed and the fruit of plant kingdom,
Content is particularly abundant in sugarcane, beet, and sucrose is sweet, is important food and sweet taste flavouring.Representative, described sugarcane
Sugar includes but is not limited to one or more in the following group：White granulated sugar, soft white sugar, rock sugar etc..
In the present invention, " xylan (Xylan) " is the non-starch polysaccharide that nature yield is only second to cellulose, main
Sugar unit is xylose, is polymerized by ten or more sugar units, and average molecular weight is more than 10000.(plant cell wall polysaccharides are people
The basic source of class dietary fiber, including cellulose and hemicellulose two large divisions.Hemicellulose using xylan as main component,
Tight ties up the surface of fibril in cellulose, accounts for about the 30% of cell wall dry weight), CAS：9014-63-5.
In the present invention, " L-arabinose " is a kind of aldopentose, is often combined with other monosaccharide, is deposited in the form of heteroglycan
It is plant pulp, colloid, hemicellulose, pectic acid, coniferous wood heartwood, in bacterial polysaccharides and certain glucosides, CAS：
5328-37-0。
Preferably, in the step (2), the addition of the sucrose is the 18- of the hawthorn and bergamot pear pulp weight
22%.
During the enzymolysis processing of the step (2), pectinase activity is preferably 4500-55000u/g.
Preferably, in the step (4), the addition of the dry ferment is the 0.6- of the pulp enzymolysis liquid weight
1.0%.
Preferably, in the step (4), the fermentation temperature is 22-25 DEG C.
In the step (4), dry ferment can be 100% pure dry ferment, can also be a certain amount of additive of addition
Dry ferment, it is preferable that content≤5.0wt% of additive, or≤2.0wt%., preferably≤1.0wt%.It can in dry ferment
To contain moisture, preferably content >=96wt% of moisture, or >=98wt%, or >=99wt%.In dry ferment, of saccharomycete
Number preferably 0.8 × 1010-1.3×1010A/g is representative, and dry ferment is the grape of Angel Yeast Co., Ltd's production
Wine fruit wine special yeast.
The method that the filtering of the step (6) uses is not particularly limited, as long as meeting the purpose of the present invention,
The methods of nature defecation method, nylon wire, pore sieve, diatomite filtering may be used.
The sterilization process of the step (7), using high-temperature short-time sterilization, sterilising temp is 105-115 DEG C, time 8-
12s, the fruit wine after being sterilized.It can not only be sterilized using high-temperature short-time sterilization, and the nutriment of fruit wine can also be retained,
Keep the color and luster of fruit wine, flavor and taste.
The present invention excellent technique effect include：
1, the present invention is suitble to by a large amount of experimental study, developing a kind of simple for process, alcoholic strength, is green and healthy
The alcoholic strength of method for making fruit wine, the fruit wine of brewing is low, alcohol-free accumulation harm, and has healthcare function, fully preserves original
Nutriment, physiological activator in fruit；
2, fruit wine preparation method of the invention directly prepares the fruit wine of required alcoholic strength, without in addition with edible distillate spirit tune
The number of degrees of fruit wine processed.
Embodiment and comparative example
For the ease of comparing, in embodiment and comparative example, by the material weight ratio used in fruit wine preparation process or
Weight percent indicates.
Embodiment and comparative example is using identical hawthorn, lichee, Kiwi berry, bergamot pear raw material, hawthorn, lichee, Kiwi berry, perfume (or spice)
Pears are all made of 8-9 into maturity, remove the bad fruits such as rotten, damage, fruit russeting.The vigor of pectase is the (Ningxia 50000u/g
Jade of the He family Bioisystech Co., Ltd), dry ferment is the grape wine fruit wine special yeast of Angel Yeast Co., Ltd's production.
Xylan is produced by Guilin Xian Yuan Bioisystech Co., Ltd.
Embodiment 1
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.3：0.6) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 20%, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8： 0.06：0.05：0.06) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of the lichee and Kiwi berry is 5：4；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.8% of the pulp enzymolysis liquid), it ferments at 22 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 45g/L, (addition of lichee and mashed fruit of kiwi fruit is step (1) for addition lichee and mashed fruit of kiwi fruit
The 25% of obtained hawthorn and bergamot pear pulp weight), continue to ferment, when the content of total reducing sugar in zymotic fluid is 20g/L, removes fruit
Slag obtains the first zymotic fluid.
(5) second fermentation process：First zymotic fluid is fermented at 14 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.2g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Embodiment 2
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.6：0.8) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.12%, pectase, sodium sulfite, ascorbic weight ratio are 1：3：8, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 18%, sucrose, L-arabinose, xylan, trehalose weight ratio be 1.0： 0.07：0.05：0.08) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of lichee and Kiwi berry is 3：2；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.6% of the pulp enzymolysis liquid), it ferments at 25 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 48g/L, (addition of lichee and mashed fruit of kiwi fruit is step (1) for addition lichee and mashed fruit of kiwi fruit
The 30% of obtained hawthorn and bergamot pear pulp weight), continue to ferment, when the content of total reducing sugar in zymotic fluid is 25g/L, removes fruit
Slag obtains the first zymotic fluid.
(5) second fermentation process：First zymotic fluid is fermented at 16 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.6g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Embodiment 3
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.6：0.8) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.18%, pectase, sodium sulfite, ascorbic weight ratio are 1.2：3：10, the addition of sucrose is hawthorn and bergamot pear pulp
The 22% of weight, sucrose, L-arabinose, xylan, trehalose weight ratio be 1.2： 0.08：0.05：0.08), stirring is equal
After even, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of lichee and Kiwi berry is 1：1；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 1.0% of the pulp enzymolysis liquid), it ferments at 24 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 50g/L, (addition of lichee and mashed fruit of kiwi fruit is step (1) for addition lichee and mashed fruit of kiwi fruit
The 30% of obtained hawthorn and bergamot pear pulp weight), continue to ferment, when the content of total reducing sugar in zymotic fluid is 30g/L, removes fruit
Slag obtains the first zymotic fluid.
(5) second fermentation process：First zymotic fluid is fermented at 16 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 3.7g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Comparative example 1
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by mixing pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (hawthorn and bergamot pear
Weight ratio be 1.3：0.6) it, smashes, obtains hawthorn and bergamot pear pulp；Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry
It mixes, smashes with lichee, obtain lichee and mashed fruit of kiwi fruit, the weight ratio of lichee and Kiwi berry is 5：4；By hawthorn and Pear-fruit
Slurry and lichee and mashed fruit of kiwi fruit mixing (amount of lichee and mashed fruit of kiwi fruit is the 25% of hawthorn and bergamot pear pulp weight)
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin C, sugarcane are added in the mixing pulp that step (1) obtains
(wherein, pectase addition is hawthorn and bergamot pear pulp weight in mixing pulp for sugar, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn in mixing pulp
With the 20% of bergamot pear pulp weight, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8：0.06：0.05：
0.06) after, stirring evenly, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.8% of the pulp enzymolysis liquid), it ferments at 22 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 20g/L, pomace is removed, the first zymotic fluid is obtained.
(4) second fermentation process：First zymotic fluid is fermented at 14 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.2g/L；
(5) it filters：
(6) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(7) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Comparative example 2
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 3.2：0.6) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 20%, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8： 0.06：0.05：0.06) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of the lichee and Kiwi berry is 5：4；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.8% of the pulp enzymolysis liquid), it ferments at 22 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 45g/L, (addition of lichee and mashed fruit of kiwi fruit is step for addition lichee and mashed fruit of kiwi fruit
(1) the 25% of the hawthorn and bergamot pear pulp weight that obtain), continue to ferment, when the content of total reducing sugar in zymotic fluid is 20g/L, go
Except pomace, the first zymotic fluid is obtained.
(5) second fermentation process：First zymotic fluid is fermented at 14 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.2g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Comparative example 3
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 0.6：0.6) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 20%, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8： 0.06：0.05：0.06) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of the lichee and Kiwi berry is 5：4；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.8% of the pulp enzymolysis liquid), it ferments at 22 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 45g/L, (addition of lichee and mashed fruit of kiwi fruit is step for addition lichee and mashed fruit of kiwi fruit
(1) the 25% of the hawthorn and bergamot pear pulp weight that obtain), continue to ferment, when the content of total reducing sugar in zymotic fluid is 20g/L, go
Except pomace, the first zymotic fluid is obtained.
(5) second fermentation process：First zymotic fluid is fermented at 14 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.2g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Comparative example 4
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.3：0.6) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 30%, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8：0.06：0.05：0.06) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of the lichee and Kiwi berry is 5：4；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.8% of the pulp enzymolysis liquid), it ferments at 22 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 45g/L, (addition of lichee and mashed fruit of kiwi fruit is step for addition lichee and mashed fruit of kiwi fruit
(1) the 25% of the hawthorn and bergamot pear pulp weight that obtain), continue to ferment, when the content of total reducing sugar in zymotic fluid is 20g/L, go
Except pomace, the first zymotic fluid is obtained.
(5) second fermentation process：First zymotic fluid is fermented at 14 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.2g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Comparative example 5
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.3：0.6) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 12%, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8： 0.06：0.05：0.06) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of the lichee and Kiwi berry is 5：4；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.8% of the pulp enzymolysis liquid), it ferments at 22 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 45g/L, (addition of lichee and mashed fruit of kiwi fruit is step for addition lichee and mashed fruit of kiwi fruit
(1) the 25% of the hawthorn and bergamot pear pulp weight that obtain), continue to ferment, when the content of total reducing sugar in zymotic fluid is 20g/L, go
Except pomace, the first zymotic fluid is obtained.
(5) second fermentation process：First zymotic fluid is fermented at 14 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.2g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Comparative example 6
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.3：0.6) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 20%, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8： 0.02：0.05：0.02) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of the lichee and Kiwi berry is 5：4；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.8% of the pulp enzymolysis liquid), it ferments at 22 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 45g/L, (addition of lichee and mashed fruit of kiwi fruit is step for addition lichee and mashed fruit of kiwi fruit
(1) the 25% of the hawthorn and bergamot pear pulp weight that obtain), continue to ferment, when the content of total reducing sugar in zymotic fluid is 20g/L, go
Except pomace, the first zymotic fluid is obtained.
(5) second fermentation process：First zymotic fluid is fermented at 14 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.2g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Comparative example 7
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.3：0.6) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 20%, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8：0.06：0.05：0.06) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of the lichee and Kiwi berry is 5：4；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.2% of the pulp enzymolysis liquid), it ferments at 22 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 45g/L, (addition of lichee and mashed fruit of kiwi fruit is step for addition lichee and mashed fruit of kiwi fruit
(1) the 25% of the hawthorn and bergamot pear pulp weight that obtain), continue to ferment, when the content of total reducing sugar in zymotic fluid is 20g/L, go
Except pomace, the first zymotic fluid is obtained.
(5) second fermentation process：First zymotic fluid is fermented at 14 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.2g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Comparative example 8
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.3：0.6) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 20%, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8： 0.06：0.05：0.06) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of the lichee and Kiwi berry is 5：4；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 1.6% of the pulp enzymolysis liquid), it ferments at 22 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 45g/L, (addition of lichee and mashed fruit of kiwi fruit is step for addition lichee and mashed fruit of kiwi fruit
(1) the 25% of the hawthorn and bergamot pear pulp weight that obtain), continue to ferment, when the content of total reducing sugar in zymotic fluid is 20g/L, go
Except pomace, the first zymotic fluid is obtained.
(5) second fermentation process：First zymotic fluid is fermented at 14 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.2g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Comparative example 9
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.3：0.6) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 20%, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8： 0.06：0.05：0.06) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of the lichee and Kiwi berry is 5：4；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.8% of the pulp enzymolysis liquid), it ferments at 17 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 45g/L, (addition of lichee and mashed fruit of kiwi fruit is step for addition lichee and mashed fruit of kiwi fruit
(1) the 25% of the hawthorn and bergamot pear pulp weight that obtain), continue to ferment, when the content of total reducing sugar in zymotic fluid is 20g/L, go
Except pomace, the first zymotic fluid is obtained.
(5) second fermentation process：First zymotic fluid is fermented at 14 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.2g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Comparative example 10
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.3：0.6) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 20%, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8： 0.06：0.05：0.06) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of the lichee and Kiwi berry is 5：4；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.8% of the pulp enzymolysis liquid), it ferments at 33 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 45g/L, (addition of lichee and mashed fruit of kiwi fruit is step for addition lichee and mashed fruit of kiwi fruit
(1) the 25% of the hawthorn and bergamot pear pulp weight that obtain), continue to ferment, when the content of total reducing sugar in zymotic fluid is 20g/L, go
Except pomace, the first zymotic fluid is obtained.
(5) second fermentation process：First zymotic fluid is fermented at 14 DEG C, total reducing sugar contains in daily measurement zymotic fluid
Amount obtains the second zymotic fluid when the content of total reducing sugar in zymotic fluid is 4.2g/L；
(6) it filters；
(7) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Comparative example 11
The preparation of hawthorn, bergamot pear, Kiwi berry and lichee mixed fruit wine
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn is enucleated, and after bergamot pear stoning and peeling, hawthorn and bergamot pear are mixed (mountain
The weight ratio of short, bristly hair or beard and bergamot pear is 1.3：0.6) it, smashes, obtains hawthorn and bergamot pear pulp.
(2) enzymolysis processing：Pectase, sodium sulfite, vitamin are added in the hawthorn obtained in step (1) and bergamot pear pulp
C, (wherein, pectase addition is hawthorn and bergamot pear pulp weight for sucrose, L-arabinose, xylan, trehalose
0.14%, pectase, sodium sulfite, ascorbic weight ratio are 1：2：10, the addition of sucrose is hawthorn and bergamot pear pulp weight
Amount 20%, sucrose, L-arabinose, xylan, trehalose weight ratio be 0.8： 0.06：0.05：0.06) it, stirs evenly
Afterwards, 10h is digested at 40 DEG C, obtains pulp enzymolysis liquid.
(3) prepared by lichee and mashed fruit of kiwi fruit：Lichee is removed the peel and stoning, after Kiwi berry peeling, Kiwi berry and lichee mixing,
It smashes, obtains lichee and mashed fruit of kiwi fruit, the weight ratio of the lichee and Kiwi berry is 5：4；
(4) first fermentation process：Dry ferment (the addition of dry ferment is added in the pulp enzymolysis liquid that step (2) obtains
It is the 0.8% of the pulp enzymolysis liquid), it ferments at 22 DEG C, measures the content of total reducing sugar in zymotic fluid daily, work as zymotic fluid
When the content of middle total reducing sugar is 45g/L, (addition of lichee and mashed fruit of kiwi fruit is step (1) for addition lichee and mashed fruit of kiwi fruit
The 25% of obtained hawthorn and bergamot pear pulp weight), continue to ferment, when the content of total reducing sugar in zymotic fluid is 4.2g/L, removal
Pomace obtains the first zymotic fluid.
(5) it filters：
(6) it sterilizes：Sterilising temp is 110 DEG C, time 10s, the fruit wine after being sterilized；
(7) it dispenses, the fruit wine after sterilizing is dispensed into storage.
Evaluation index
Fruit wine taste panel is trained and experienced person forms by 6, and color and luster, wind are carried out by unified time fruit wine
Taste and mouthfeel are evaluated.Total reducing sugar direct titrimetric method, alcoholic strength use alcohol meter method, volatile acid to use the way of distillation, as a result such as
Shown in table 1.
1 embodiment and comparative example fruit wine of table is evaluated
As a result it and discusses
From the results contrast of embodiment and comparative example it can be found that component and technique generate prodigious shadow to the quality of fruit wine
Ring, fruit wine prepared by the component and preparation process in embodiment 1-3 has good color and luster, flavor and a mouthfeel, and alcoholic strength and
Acidity is suitble to, sour-sweet to be suitble to, and there is strong fruity and aroma, strong gracefulness to coordinate to please people.
In fruit wine, alcoholic strength (%, v/v) makes fruit wine keep good fruity in 8-11 ranges, and alcoholic strength is too high to lead
It causes the irritation for being easy alcohol to become larger, covers the taste of fruity, if the number of degrees of alcoholic strength are too low, lack what alcohol was brought instead
Aroma also easily causes the pollution of miscellaneous bacteria.In fruit wine can the property sent out acid amount (g/L) if more than 2.0, tart flavour can be caused excessive,
With a kind of acrid flavor, lead to the quality decline of fruit wine.
In comparison, after hawthorn, bergamot pear, lichee and mashed fruit of kiwi fruit are mixed, is digested and fermented together, preparation
Fruit wine lichee and Kiwi berry fragrance in flavor and taste is not strong enough, protrudes the sharp tart flavour of hawthorn instead, leads to flavor and mouth
Sense is deteriorated.The a large amount of nutriment of lichee and Kiwi berry such as vitamin, minerals and aromatic substance are in enzymolysis process and length
It is decomposed in the acid fermentation liquid of time, causes fruit wine quality decline.And in embodiment 1-3, product of the prior fermentation to fruit wine
Matter is affected, and the acidic materials contained in hawthorn can provide appropriate acid pH for enzymolysis and fermentation, and bergamot pear can provide ferment
Monosaccharide substance needed for female primary activation fermentation can play after first hawthorn and bergamot pear pulp enzymolysis and a period of time are fermented
The advantage of hawthorn and bergamot pear, the nutrients of lichee and Kiwi berry can either be kept well by adding lichee and mashed fruit of kiwi fruit
Matter avoids the metabolism that is decomposed, and generates strong mixing fruity taste, moreover, lichee and hawthorn are warm nature fruit, bergamot pear and macaque
Peach is cool fruit, and the fruit wine of the mutual cooperation of warm nature and cool fruit, preparation is neutral, is suitble to many people.
It has been investigated in fruit raw material in comparative example 2-3, the dosage of hawthorn influences the quality of fruit wine, as a result can be seen that
In the fruit raw material for preparing fruit wine, hawthorn accounts for major portion, the dosage excessive (comparative example 2) of hawthorn and too small (comparative example 3)
The quality of fruit wine is adversely affected, hawthorn contains many organic acids and tanning matter, and wherein tanning matter can improve fruit
The flavor and quality of wine improve the strong and thick and solid flavor and taste of fruit wine, but tanning matter itself has bitter taste, mistake
More tannin bitter taste and harsh feeling of increased fruit wine instead greatly, therefore in comparative example 2, the dosage of hawthorn excessively causes
Fruit wine peracid has bitter taste, and the dosage of coarse mouthfeel, hawthorn is excessive, and the red pigments in fruit wine is caused to increase, fruit wine
Red color is too deep, and appearance luster is not pleasing, and such as additional red pigments, and hawthorn dosage is very few in comparative example 3, tanning matter
The reduction of (tanning matter also has the function of increase fruit wine solid sense simultaneously) instead results in that fruit wine mellowness is not strong enough, and quality is light
Thin, not thick and solid feeling, and color is shallower, it is not pleasing.
Comparative example 4-5 has investigated influence of the addition of sucrose to fruit wine quality, can be ferment in sucrose early period of fermentation
The growth and breeding of female bacterium provides carbon source and carries out growth and breeding, but if the additive amount of sucrose is excessive (such as comparative example 4), causes to ferment
Osmotic pressure in liquid is excessively high, inhibits the growth and breeding of saccharomycete in earlier fermentation instead, causes Yeast Growth slow, when fermentation
Between extend, consume excessive nutriment, and the hyperosmosis induction yeast that high glucose concentration is formed generates the volatile acids such as acetic acid
By-product causes in the fruit wine of preparation, the too high levels of volatile acid, and a kind of sharp acid, sugar is brought excessively to also result in
The content of alcohol in the fruit wine finally to ferment increases, and reduces the qualities such as the flavor and taste of fruit wine.But if the addition of sucrose
It measures very few (such as comparative example 5), the amount that sugar is fermented into alcohol is also very few, causes the content of alcohol in fruit wine too low, lacks aroma, and
Since in fermentation process, the content of alcohol is too low, lead to the growth of other microorganisms, do not only result in aroma and fruity is uncoordinated,
And introduce other miscellaneous bacterias and generate peculiar smell, seriously affect flavor and taste.
Sucrose, fructose, L-arabinose, xylan, trehalose addition are to fruit wine product in the investigation fermentation process of comparative example 6
The influence of matter, in comparative example 6, the dosage of L-arabinose and trehalose is reduced, although to the color and luster, flavor, alcohol of fruit wine
The influence of degree and volatile acid is little, but has an adverse effect to the mouthfeel of fruit wine, band bitter taste in fruit wine mouthfeel, and thick
Rough, mouthfeel is uncoordinated, this is because in the presence of can generate the tanning matters of a large amount of bitterness senses in fruit wine, the L- of proper ratio I
Uncle's sugar and trehalose (such as embodiment 1-3) can cover the bitter substance of the tannin in fruit wine, improve the mouthfeel of fruit wine, therefore,
Sucrose, fructose, L-arabinose, xylan and trehalose suitable amounts ratio can make fruit wine generate good mouthfeel.
Comparative example 7 and comparative example 8 investigate influence of the dosage of dry ferment to fruit wine quality, and wine brewing principle is concentration in raw material
Sugar generates alcohol after microbial fermentation.In the preparation process China of fruit wine, sugar is fermented into alcohol, generates aroma by yeast,
The addition of yeast is excessive or very few can all have an adverse effect to the quality of fruit wine.It is (such as right when the inoculum concentration of yeast is very few
Ratio 7), cause fermentation slow, the time lengthening of fermentation, prolonged fermentation can also consume a large amount of nutriment, cause to make
Alcohol content is relatively low in standby fruit wine, and aroma is insufficient, and prolonged fermentation and low alcohol concentration lead to the growth of miscellaneous bacteria, generates
Peculiar smell.The inoculum concentration of yeast is excessive (such as embodiment 8), and fermenting speed is too fast, and the speed for generating alcohol is fast, although shortening fermentation
Time, but the fruit wine flavor generated is deteriorated, and generations of the especially aroma in fruit wine and fruity needs the experience long period
Fermentation generates aromatic substance, and so that in fermented liquid that substance is had an effect the (wine that organic acid in such as fruit is generated with fermentation
Fragrant fat is generated by esterification), therefore, the inoculum concentration of yeast is excessive, instead so that generating the time of fruity and aroma
Shortening, cause fruity and wine aroma flavor insufficient and uncoordinated, simultaneously as the inoculum concentration of yeast is excessive, saccharomycete contention battalion
It supports substance and is used for the breeding and growth of itself, generate the peculiar smell of volatile acid, the excessive consumption of nutriment also leads to generation
The reduction of alcoholic strength content in fruit wine.
Comparative example 9 and comparative example 10 investigate influence of the first time fermentation temperature to fruit wine quality, from comparative example 9 and comparative example
10 as can be seen that first time fermentation temperature it is too low or too it is high reduce fruit wine quality.If temperature is too low (comparative example 9), yeast
The vigor of bacterium weakens, longer fermentation times, easily leads to polluted for miscellaneous bacteria, generates peculiar smell, and nutriment is excessive in zymotic fluid
It is consumed, the alcohol content in fruit wine is caused to reduce, lack aroma taste, and cause fruity and aroma uncoordinated.Comparative example 10
Medium temperature spends height, and saccharomycete enzymatic activity is caused to change, and inhibits alcoholic fermentation, instead so that reacting to volatilizations such as generation acetic acid
Property acid approach carry out so that in fruit wine alcohol content reduce, and volatile acid equal size increase.
It in comparative example 11, is directly over the first fermentation process and fruit wine is prepared, compared with embodiment 1-3, under no low temperature
Second fermentation process, comparative example 11 prepare fruit wine aroma and fruity it is not strong, taste also not alcohol and, this is because second
In fermentation process the temperature of the first fermentation process (temperature of the second fermentation process be less than), the wine of generation is also aging slowly,
The irritation of wine is reduced, and generates aroma substance so that the mellowness of fruit wine is dense, and taste is coordinated.
The L-arabinose that contains in fruit wine, xylan also bring excellent technique effect.L-arabinose can be real
The effect of existing balance blood sugar value, this mainly due to L-arabinose in human small intestine, it is (whiter than sucrose to the affinity of invertase
Granulated sugar) it is stronger, to inhibit the functionality of sucrase breaks down cane (white granulated sugar), inhibit the raising of blood glucose, reduces sugar and be converted into
The probability of fat, makes the Downturn in production of internal new fats, prevents the generation of the diseases such as diabetes, obesity.It is unabsorbed
L-arabinose and white granulated sugar degradable generation short chain fatty acids such as succinic acid, propionic acid, lactic acid in enteron aisle, reduce the pH of enteron aisle
Value provides acidic environment for the breeding of beneficial bacterium, increases the breeding of intestinal beneficial bacterium (especially Bifidobacterium), eliminate simultaneously
Harmful intestinal tract bacteria can more effectively improve human body intestinal canal health.L-arabinose also has liver-protecting and alcoholism-relieving, strengthens skeletal muscle, cleaning
Blood vessel and other effects.
The indispensable natural dietary fiber that xylan is metabolized as human health, through enteron aisle microbial fermentation, selection
Property volume increase propionic acid, propionic acid enters liver regulating lipid metabolism, including inhibits cholesterol biosynthesis, inhibits triglyceride accumulation, mitigates
Adipose tissue inflammation reaction etc., under modern diet mode, it is to restore intestinal health Bacterial community to take in enough xylans, real
The necessary condition of existing lipid metaboli health.Xylan keeps good macromolecular structure, can be sent to the distalmost end of enteron aisle, and playing improves
Full intestinal microflora, acidification distal gut, the health effect for increasing the aqueous Constipation of excrement.Animal and crowd test card
Bright, human body has good tolerance to xylan, takes in enough xylans, can embody exact reducing blood lipid, prevents fat
Liver inhibits cholesterol to increase, the effect of reverse enteron aisle inflammation.
To sum up, compared by embodiment and comparative example it can be found that fruit wine of the present invention is needed through various techniques
Ginseng such as hawthorn, lichee, Kiwi berry, bergamot pear raw material throwing amount compare, the addition of sucrose, the proportionate relationship of sugar, the addition of dry ferment,
Mutually coordinated, comprehensive hawthorn, lichee, Kiwi berry, the bergamot pear characteristic and advantage of fermentation temperature etc., the flavor made that ferments are outstanding
Fruit wine can overcome the disadvantages that single fruit wine the shortcoming and insufficient nutritional ingredient on color the defects of, makes fruit wine sense organ be elevated,
Nutrition is more comprehensive, prepares color and luster, flavor, mouthfeel, alcoholic strength and the good fruit wine of acidity, lacks each technological parameter or technique
The uncoordinated fruit wine quality decline that can all cause to generate of parameter, causes the production of fruit wine unqualified.
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For the those of ordinary skill in the field, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no need and unable to give exhaustion to all way of example.And obvious variation extended from this
Or it changes and is among the protection domain of the invention.
Claims (7)
1. a kind of preparation method of fruit wine, which is characterized in that the method includes step：
(1) prepared by hawthorn and bergamot pear pulp：Hawthorn and bergamot pear are mixed, smashed, obtains hawthorn and bergamot pear pulp, the hawthorn and
The weight ratio of bergamot pear is 1.0-2.2：0.5-0.8, wherein the hawthorn stoning, bergamot pear stoning and peeling；
(2) enzymolysis processing：Be added in the hawthorn and bergamot pear pulp pectase, sodium sulfite, vitamin C, sucrose, L- Ah
Uncle's sugar, xylan, trehalose are drawn, 8-12h is digested at 35-45 DEG C, obtains pulp enzymolysis liquid,
Wherein, the pectase addition is the 0.05-0.2% of the hawthorn and bergamot pear pulp weight, and the sucrose adds
Enter the 15-24% that amount is the hawthorn and bergamot pear pulp weight；
The pectase, sodium sulfite, ascorbic weight ratio are 0.8-1.2：1-3：6-12；The sucrose, L- are Arabic
Sugar, xylan, trehalose weight ratio be 0.8-1.2：0.05-0.08：0.04-0.06：0.06-0.1；
(3) prepared by lichee and mashed fruit of kiwi fruit：Kiwi berry and lichee mixing, smash, obtain lichee and mashed fruit of kiwi fruit, the litchi
The weight ratio of branch and Kiwi berry is 4-6：3-6, wherein the lichee peeling and stoning, Kiwi berry peeling；
(4) first fermentation process：Dry ferment is added in the pulp enzymolysis liquid, ferments at 20-28 DEG C, works as zymotic fluid
When the content of middle total reducing sugar is 40-50g/L, lichee and mashed fruit of kiwi fruit is added, continues to ferment, when the content of total reducing sugar in zymotic fluid is
When 20-25g/L, pomace is removed, the first zymotic fluid is obtained, wherein the addition of the dry ferment is the pulp enzymolysis liquid weight
The addition of the 0.4-1.2% of amount, the lichee and mashed fruit of kiwi fruit is the 20- of the hawthorn and bergamot pear pulp weight
35%；
(5) second fermentation process：First zymotic fluid is fermented at 12-16 DEG C, when the content of total reducing sugar in zymotic fluid is 3-
When 5g/L, the second zymotic fluid is obtained；
(6) it filters；
(7) it sterilizes：Sterilising temp is 105-115 DEG C, time 8-12s, the fruit wine after being sterilized；
(8) it dispenses, the fruit wine after sterilizing is dispensed.
2. the method as described in claim 1, which is characterized in that in the step (2), the addition of the sucrose is described
The 18-22% of hawthorn and bergamot pear pulp weight.
3. the method as described in claim 1, which is characterized in that in the step (4), the addition of the dry ferment is described
The 0.6-1.0% of pulp enzymolysis liquid weight.
4. the method as described in claim 1, which is characterized in that in the step (4), the fermentation temperature is 22-25 DEG C.
5. a kind of fruit wine, which is characterized in that the fruit wine is prepared with the method as described in claim 1-4.
6. a kind of wine product, which is characterized in that the wine product includes fruit wine as claimed in claim 5.
7. wine product as claimed in claim 6, which is characterized in that the wine product edible distillate spirit and such as claim 5
The fruit wine is blended.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111575134A (en) * | 2020-05-20 | 2020-08-25 | 江南大学 | Brewing process of flavored peach fruit wine |
| CN113180170A (en) * | 2021-05-26 | 2021-07-30 | 承德鑫澳食品有限公司 | Probiotic hawthorn beverage and preparation method thereof |
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| CN104877850A (en) * | 2015-04-17 | 2015-09-02 | 广德县菁菁果业专业合作社 | Kiwi berry mixed fruit wine and brewing method thereof |
| CN106398959A (en) * | 2016-09-21 | 2017-02-15 | 中博绿色科技股份有限公司 | Wild kiwifruit and pear mixed health wine and making method thereof |
| CN106398992A (en) * | 2015-12-18 | 2017-02-15 | 宜宾五粮液股份有限公司 | Plum fruit wine containing L-arabinose, and production method thereof |
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2018
- 2018-04-28 CN CN201810397293.XA patent/CN108504491A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104877850A (en) * | 2015-04-17 | 2015-09-02 | 广德县菁菁果业专业合作社 | Kiwi berry mixed fruit wine and brewing method thereof |
| CN106398992A (en) * | 2015-12-18 | 2017-02-15 | 宜宾五粮液股份有限公司 | Plum fruit wine containing L-arabinose, and production method thereof |
| CN106398959A (en) * | 2016-09-21 | 2017-02-15 | 中博绿色科技股份有限公司 | Wild kiwifruit and pear mixed health wine and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111575134A (en) * | 2020-05-20 | 2020-08-25 | 江南大学 | Brewing process of flavored peach fruit wine |
| CN113180170A (en) * | 2021-05-26 | 2021-07-30 | 承德鑫澳食品有限公司 | Probiotic hawthorn beverage and preparation method thereof |
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Application publication date: 20180907 |