CN109825406A - Rose mulberry fruit wine and preparation method thereof - Google Patents
Rose mulberry fruit wine and preparation method thereof Download PDFInfo
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- CN109825406A CN109825406A CN201910251125.4A CN201910251125A CN109825406A CN 109825406 A CN109825406 A CN 109825406A CN 201910251125 A CN201910251125 A CN 201910251125A CN 109825406 A CN109825406 A CN 109825406A
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Abstract
The present invention relates to fermented soy fields, specifically disclose rose mulberry fruit wine, 55~65 parts of 35~45 parts of petal, the mulberries including annual first-phase polyphyll red rose；The rose morat color being prepared is red or brownish red, and alcoholic strength is 8~13%voL；The preparation method of rose mulberry fruit wine, the preparation of step (1) rose post-fermentation liquid: using the petal of annual first-phase polyphyll red rose as raw material；The preparation of step (2) mulberries post-fermentation liquid；The mixing and ageing of step (3) rose post-fermentation liquid and mulberries post-fermentation liquid；(4) filters pressings of step；Wine liquid: being first placed in 55~56 DEG C of heating 30min by step (5) disposal of stability, then in 50~52 DEG C of heat preservation 10h, is freezed 20 days after cooling in -3~-6 DEG C；Step (6) secondary filters pressing；Step (7) sterilization is filling.Mulberries and rose have been prepared into a kind of compound fermented wine by the present invention, with the characteristics of the fragrance mouthfeel that it is mutually merged, while also solving the problems, such as that mulberries rose flower wine existing fragrance, clarity and stability after brewing is not good enough.
Description
Technical field
The present invention relates to fermented soy fields, and in particular to rose mulberry fruit wine and preparation method thereof.
Background technique
Polyphyll red rose (Rose rugosa cv.Plena) is the traditional cultivation kind of Ping Yin Rose, studies have shown that weight
Valve red rose can prevent acute and chronic infectious disease, coronary heart disease, hepatopathy and prevent to generate carcinogen etc., have good medicinal valence
Value.2010, according to the regulation of " People's Republic of China's the law of food safety " and " new resource food management method ", ratify polyphyll
Red rose can be used as ordinary food production and operation.
Mulberries (latin name: Fructus Mori) are the fruits of Moraceae Morus perennial woody plant mulberry tree, are contained in mulberry fruit
There are many functional components, such as rutin, anthocyanidin, resveratrol, there is good anti-cancer, anti-aging, antiulcer, antiviral
The effects of, it is one of the plant of newest integration of drinking and medicinal herbs, application prospect is extensive.A large amount of mulberries have been had already appeared currently on the market
Wine, cider etc. also have experts and scholars to research and develop mulberries and rose compound fruit wine.But in preparation rose mulberry
When sorosis wine, have the following problems: 1) clarity and stability of rose mulberry fruit wine is not good enough, and fruit wine easily goes out in storage
Now precipitate；2) the fragrance degrees of fusion of rose mulberry fruit wine has to be hoisted.
Summary of the invention
The invention is intended to provide rose mulberry fruit wine and preparation method thereof, exist to solve existing rose mulberry fruit wine
Clarity and stability is not good enough and the problem of the fragrance degrees of fusion difference of rose mulberry fruit wine.
In order to achieve the above objectives, technical scheme is as follows: rose mulberry fruit wine, the original including following mass parts
Material, 55~65 parts of 35~45 parts of petal, the mulberries of annual first-phase polyphyll red rose, the rose morat being prepared
Color is red or brownish red, and alcoholic strength is 8~13%voL.
The technical program is using the petal of the polyphyll red rose of head phase as the primary raw material made wine, at this time polyphyll red rose
Rosa Damascana content highest, so that liquor-making raw material is given off a strong fragrance.
The preparation method of rose mulberry fruit wine, includes the following steps:
The preparation of step (1) rose post-fermentation liquid: using the petal of annual first-phase polyphyll red rose as raw material, preparation
Rose post-fermentation liquid；
The preparation of step (2) mulberries post-fermentation liquid: with fresh mulberry fruit actually raw material, mulberries post-fermentation liquid is prepared；
The mixing and ageing of step (3) rose post-fermentation liquid and mulberries post-fermentation liquid: it will be sent out after post-fermentation 1 month rose
Zymotic fluid mix for 35~45:55~65 according to volume ratio with the mulberries post-fermentation liquid that post-fermentation terminates and ageing, ageing temperature
Degree is 16~18 DEG C, and the ageing time is to obtain former wine in 8~10 months；
(4) filters pressings of step: former wine is filtered, and is removed filter residue and is obtained wine liquid；
Wine liquid: being first placed in 55~56 DEG C of heating 30min by step (5) disposal of stability, is then kept the temperature at 50~52 DEG C
10h is freezed 20 days after cooling in -3~-6 DEG C；
Step (6) secondary filters pressing: the wine liquid in step (5) is filtered again, is removed filter residue and is obtained finished wine；
Step (7) sterilization is filling.
The principle and beneficial effect of the technical program are: the technical program is made using the petal of the polyphyll red rose of head phase
For the primary raw material of wine brewing, the Rosa Damascana content highest of polyphyll red rose, makes liquor-making raw material give off a strong fragrance at this time.Preparing rose
When rare colored mulberry fruit wine, rose and mulberries fruit are individually subjected to primary fermentation and post-fermentation, after post-fermentation one month,
Rose post-fermentation liquid and mulberries post-fermentation liquid are mixed and enter the ageing stage jointly, since primary fermentation and post-fermentation process are to separate
It carrying out, it is ensured that fermentation liquid taste made from the fermentation process of early period is single pure, and in ageing, by two kinds of post-fermentations
Liquid carries out mixing ageing after accurately measuring, and can make the fruit of rose fragrance and mulberries in the rose mulberry fruit wine being prepared
Fragrance can be merged perfectly, improve the degrees of fusion of finished product wine aroma.In addition, the technical program carries out preposition stabilization to wine liquid
Property processing, by certain time change former wine temperature the substance of thermal stability difference in former wine is precipitated in advance, avoid substance of this kind
In the clarity and stability of consequent effects rose mulberry fruit wine, and the aromatics object in former wine can also be made by cold-heat treatment
Matter is sufficiently merged with wine liquid, is further merged the fragrance of a flower and fruity, is increased the flavor of wine.In addition, the technical program passes through to fermentation
The control of temperature avoids the generation of rose mulberry fruit wine bitter taste while reaching Rapid Fermentation, it is thus also avoided that volatilization
The volatilization of property fragrance matter, further saves the fragrance of cider.
Further, the preparation process of rose post-fermentation liquid includes the following steps:
Step (1) raw material selects: selecting the petal of annual first-phase polyphyll red rose as raw material；
Step (2) prepares karusen: according to polyphyll petal of red rose: water=1:40~75 mass parts prepare karusen；
Step (3) allotment: the pol of karusen is adjusted to 16~23%, adjusts karusen pH to 3.8~4.2；
Step (4) primary fermentation: according to karusen: fermenting microbe=1000:0.15 mass parts addition fermenting microbe, 22~
Ferment 4-6 days to obtain primary fermentation liquid at 26 DEG C；
Step (5) post-fermentation: after the filtering of primary fermentation liquid, at 18~22 DEG C of temperature, it is protected from light fermentation 1~2 month to obtain rose
Post-fermentation liquid.
Select per phase in year polyphyll petal of red rose as raw material, the Rosa Damascana content highest during this, from raw material
It ensure that the fragrance of finished wine；After preparing karusen, it can be realized by adjusting the pol of karusen to finished wine pol
And on the one hand the regulation of alcoholic strength can be such that fermentation adjusts and be suitble to convenient for the progress of fermentation, and by the adjusting to karusen pH
In the growth of fermenting microbe, it on the other hand can also inhibit miscellaneous bacteria, avoid living contaminants to a certain extent；By to primary fermentation
The Collaborative Control of temperature and post-fermentation temperature avoids generating bitter taste in fermentation liquid while reaching Rapid Fermentation, guarantees rose
The mouthfeel and fragrance of rare post-fermentation liquid.
Further, the preparation process of mulberries post-fermentation liquid includes the following steps:
The pretreatment of step (1) mulberries raw material: it will drain away the water after the cleaning of mulberries fruit；
Step (2) juicing: after the juicing of mulberries fruit, it is primary to wash with water residue, and merges fruit juice and obtain karusen with wash water；
Step (3) allotment: the pol of karusen is adjusted to 17~23%, adjusts karusen pH to 3.8~4.2；
Step (4) primary fermentation: according to karusen: fermenting microbe, 22- is added in fermenting microbe=1000:0.12 mass parts
Ferment 4-6 days to obtain primary fermentation liquid at 26 DEG C；
Step (5) post-fermentation: it after the filtering of primary fermentation liquid, at 18~22 DEG C of temperature, is protected from light fermentation 1 month after obtaining mulberries and sends out
Zymotic fluid.
When preparing mulberries post-fermentation liquid, by being rigid in checking up to mulberries fruit quality, guarantee finished product from source
The quality of wine also adheres to more fruit juice after juicing on pomace, with one times of water clean can be as few as possible waste make wine it is former
Material；After preparing karusen, the regulation to finished wine pol and alcoholic strength can be realized by adjusting the pol of karusen, just
In the progress of fermentation, and by the adjusting to karusen pH, it is on the one hand to the hair for enabling fermenting microbe in suitable pH value
Growth is vigorous in zymotic fluid, on the other hand can also inhibit miscellaneous bacteria, avoid living contaminants to a certain extent；By to primary fermentation temperature
The Collaborative Control of degree and post-fermentation temperature avoids generating bitter taste in fermentation liquid while reaching Rapid Fermentation, guarantees mulberries
The mouthfeel and fragrance of post-fermentation liquid.
Further, before being deployed, antioxidant is added in karusen.
The antioxidant added in karusen has the purpose of prevent-browning, color protection to petal and mulberries fruit, guarantees system
The good colour of rose mulberry fruit wine made of standby.
Further, antioxidant is potassium metabisulfite, and additive amount is the 0.006% of karusen quality.
The SO that potassium metabisulfite generates after addition2The pH value of karusen can be adjusted, not acid proof microorganism is inhibited
Growth, can achieve the purpose that preliminary sterilization to karusen, this additive amount is to be suitble to additive amount.
Further, fermenting microbe is the wine active dry yeast activated.
Active dry yeast is cheap and easily-available, and fermenting property is good, can satisfy the demand of rose mulberry fruit wine fermentation.
Further, the activation method of wine active dry yeast be by wine active dry yeast in 35~37 DEG C of water
Activation.
Wine active dry yeast is activated before fermentation, the yeast cells in suspend mode desiccation state is had
Effect activation and protection enable wine active dry yeast to play maximum capacity to realize alcoholic fermentation, in turn in fermentation
Improve fermentation rate.
Further, in step (3), before ageing, total SO of mixed liquor is adjusted2Content is to 50~60mg/kg.
By adjusting total SO of mixed liquor2Content can carry out sterilization and color protection to the mixed liquor before ageing, pass through simultaneously
Adjust total SO of mixed liquor2Content can also be achieved the adjustment to mixed liquor pH value, is able to suppress the growth of miscellaneous bacteria, avoids because of miscellaneous bacteria
The mouthfeel of growth effect finished wine.
Further, the petal of polyphyll red rose is the dry petal by low temperature drying.
Fermented wine is made using the petal Jing Guo low temperature drying, material-water ratio when making karusen can accurately be controlled
System, is also avoided that the problem of fresh petal is not easy storage and transport, it is costly and rotten during transportation to avoid fresh flower valve
The high problem of rate saves input cost, while low temperature drying can also reduce the loss of nutriment in rose.
Specific embodiment
It is further described below by specific embodiment:
1~embodiment of embodiment 6 is the embodiment of the present invention in table 1, and 1~comparative example of comparative example 4 is comparison of the invention
Each specific additive amount of raw material is as follows when example, each embodiment and comparative example preparation rose mulberry fruit wine.
Table 1
The concrete operations that red rose wine is prepared using method of the invention are specifically described by taking embodiment 5 as an example, including as follows
Step:
The preparation of step (1) rose post-fermentation liquid: after the low temperature drying for selecting annual first-phase polyphyll red rose
For petal as raw material, drying temperature is 30~55 DEG C, and the loss of nutriment in rose can be reduced using low temperature drying；According to
Polyphyll petal of red rose: water=1:50 mass parts prepare karusen；Antioxidant is added in the karusen of preparation, it is anti-oxidant
Agent is potassium metabisulfite, and additive amount is the 0.006% of karusen quality；The pol of karusen is adjusted to 23%, adjusts karusen
PH to 4.2；According to karusen: fermenting microbe is added in fermenting microbe=1000:0.15 mass parts, ferments at 25 DEG C 5 days before obtaining
Fermentation liquid；Fermenting microbe is the Angel wine active dry yeast activated, and the activation method of wine active dry yeast is will
The white granulated sugar or flowers juice (add water broken polyphyll red rose juice) that are added with 3% of the wine active dry yeast at 37 DEG C
Middle activation；It after the filtering of primary fermentation liquid, is placed in stainless cylinder of steel, at 20 DEG C of temperature, obtains rose post-fermentation after being protected from light fermentation 1 month
Liquid；
The preparation of step (2) mulberries post-fermentation liquid: selection appearance is in the fresh mulberries fruit of dark brown, purple or atropurpureus
As raw material, mulberries unusable foliage dressing in 30 days before picking must not use pesticide in picking 40 days, and mulberries pol is big
In 10, will drain away the water after the cleaning of mulberries fruit；After the practical juice extractor juicing of mulberry fruit, the water measured with one times of mulberries quality is cleaned
Residue in juice extractor is primary, and merges fruit juice and obtain karusen with wash water；Antioxidant, antioxygen are added in the karusen of preparation
Agent is potassium metabisulfite, and additive amount is the 0.006% of karusen quality；The pol of karusen is adjusted to 23%, adjustment is fermented
Wine with dregs pH to 4.2；According to karusen: fermenting microbe is added in fermenting microbe=1000:0.12 mass parts, and (Angel grape wine activity is dry
Yeast), ferment at 25 DEG C 5 days to obtain primary fermentation liquid；After the filtering of primary fermentation liquid, at 20 DEG C of temperature, it is protected from light fermentation 1 month to obtain mulberries
Post-fermentation liquid；
The mixing and ageing of step (3) rose post-fermentation liquid and mulberries post-fermentation liquid: it will be sent out after post-fermentation 1 month rose
Zymotic fluid mix for 45:55 according to volume ratio with the mulberries post-fermentation liquid that post-fermentation terminates and ageing, and ageing temperature is 17 DEG C,
The ageing time is to obtain former wine in 10 months；Before ageing, total SO of mixed liquor is adjusted2Content is to 50~60mg/kg；
(4) filters pressings of step: former wine is filtered, and is removed filter residue and is obtained wine liquid；
Wine liquid: being first placed in 56 DEG C of heating 30min by step (5) disposal of stability, then in 52 DEG C of heat preservation 10h, after cooling
It is freezed 20 days in -3 DEG C；
Step (6) secondary filters pressing: the wine liquid in step (5) is filtered again, is removed filter residue and is obtained finished wine；
Step (7) sterilization is filling: finished wine is placed at 68 DEG C and sterilizes 30min, it is filling at 58 DEG C, at this temperature,
Can using the alcohol in wine liquid to it is filling when cork and bottle further sterilize.
Sensory evaluation, sense organ are carried out to the cider that 1~embodiment of embodiment 6 and 1~comparative example of comparative example 4 are prepared
Evaluation method is carried out referring to GB/T15038, is randomly selected consumer and is evaluated, and every group takes 10 people, is as a result expressed as average,
Sensory evaluation criteria is as shown in the table.
Analyses Methods for Sensory Evaluation Results is as shown in table 3, when changing the proportion between rose post-fermentation liquid and mulberries post-fermentation liquid,
The color and fragrance of finished wine can be produced bigger effect.When mulberries post-fermentation liquid additive amount is more, wine and women-sensual pursuits is partially dark red；Work as rose
When rare post-fermentation liquid additive amount is more, finished wine paler colour；And work as adding between rose post-fermentation liquid and mulberries post-fermentation liquid
Add it is green for 45:55 when, finished wine color is best, for red or brownish red；Ageing temperature is affected to the taste of finished wine, old
It is too low to make temperature, will lead to ageing fermentation slowly, wine flavour is thin, and ageing temperature is excessively high, and will cause finished wine has bitter taste,
Volatile aroma is more, and wine flavour is also thin, and in general, it is optimum temperature that ageing temperature, which is 17 DEG C,；In addition, for clarity and
In the evaluation of stability, disposal of stability is not carried out to the former wine after ageing, will cause clarity and stability is poor；When using steady
When determining agent (gelatin) and being handled, the stability of cider is preferable, but will affect the clarity of wine liquid；And when using this technology
Scheme hot and cold alternation treated rose mulberry fruit wine stability and clarity are preferable.
Table 3
By Analyses Methods for Sensory Evaluation Results it is found that the rose mulberry fruit wine being prepared under the conditions of the wine brewing limited in embodiment 5
Analyses Methods for Sensory Evaluation Results is optimal, and the every physical and chemical index for the rose mulberry fruit wine that embodiment 5 is prepared is (referring to GB/T15038
In method examine) and microbiological indicator (being examined referring to the method in GB4789) it is as shown in the table.
Using rose mulberry fruit wine prepared by the present invention, color red or brownish red, alcoholic strength 8.0-13.0%vol,
Total reducing sugar 4.1-45g/L, volatile acid≤1.0g/L, total sulfur dioxide, lead content meet NY/T1508 index request, microorganism
Total plate count, coliform, salmonella and staphylococcus aureus meet national standard in detection.Rose mulberry fruit wine
Clarity is good, good through cold-heat treatment rear stability, and passes through the control to technological parameter each in fermentation process, the rose of preparation
Mulberry fruit wine has rose and the distinctive flowers and fruits mixing fragrance of mulberries.
What has been described above is only an embodiment of the present invention, the common sense such as well known specific technical solution and/or characteristic in scheme
It does not describe excessively herein.It should be pointed out that for those skilled in the art, before not departing from technical solution of the present invention
It puts, several modifications and improvements can also be made, these also should be considered as protection scope of the present invention, these all will not influence this
Invent the effect and patent practicability implemented.The scope of protection required by this application should be based on the content of the claims,
The records such as the specific embodiment in specification can be used for explaining the content of claim.
Claims (10)
1. rose mulberry fruit wine, it is characterised in that: the raw material including following mass parts, annual first-phase polyphyll red rose
35~45 parts of petal, 55~65 parts of mulberries, the rose morat color being prepared is that red or brownish red, alcoholic strength are
8~13%voL.
2. the preparation method of rose mulberry fruit wine according to claim 1, which comprises the steps of:
The preparation of step (1) rose post-fermentation liquid: using the petal of annual first-phase polyphyll red rose as raw material, rose is prepared
Post-fermentation liquid；
The preparation of step (2) mulberries post-fermentation liquid: with fresh mulberry fruit actually raw material, mulberries post-fermentation liquid is prepared；
The mixing and ageing of step (3) rose post-fermentation liquid and mulberries post-fermentation liquid: by post-fermentation 1 month rose post-fermentation liquid
Mix for 35~45:55~65 according to volume ratio with the mulberries post-fermentation liquid that post-fermentation terminates and ageing, ageing temperature are
16~18 DEG C, the ageing time is to obtain former wine in 8~10 months；
(4) filters pressings of step: former wine is filtered, and is removed filter residue and is obtained wine liquid；
Wine liquid: being first placed in 55~56 DEG C of heating 30min by step (5) disposal of stability, cold then in 50~52 DEG C of heat preservation 10h
But it is freezed 20 days after in -3~-6 DEG C；
Step (6) secondary filters pressing: the wine liquid in step (5) is filtered again, is removed filter residue and is obtained finished wine；
Step (7) sterilization is filling.
3. the preparation method of rose mulberry fruit wine according to claim 2, which is characterized in that the rose post-fermentation liquid
Preparation process include the following steps:
Step (1) raw material selects: selecting the petal of annual first-phase polyphyll red rose as raw material；
Step (2) prepares karusen: according to polyphyll petal of red rose: water=1:40~75 mass parts prepare karusen；
Step (3) allotment: the pol of karusen is adjusted to 16~23%, adjusts karusen pH to 3.8~4.2；
Step (4) primary fermentation: according to karusen: fermenting microbe=1000:0.15 mass parts addition fermenting microbe, 22~26 DEG C
Obtain primary fermentation liquid within lower fermentation 4-6 days；
Step (5) post-fermentation: after the filtering of primary fermentation liquid, at 18~22 DEG C of temperature, after obtaining rose after being protected from light fermentation 1~2 month
Fermentation liquid.
4. the preparation method of rose mulberry fruit wine according to claim 3, which is characterized in that the mulberries post-fermentation liquid
Preparation process include the following steps:
The pretreatment of step (1) mulberries raw material: it will drain away the water after the cleaning of mulberries fruit；
Step (2) juicing: after the juicing of mulberries fruit, it is primary to wash with water residue, and merges fruit juice and obtain karusen with wash water；
Step (3) allotment: the pol of karusen is adjusted to 17~23%, adjusts karusen pH to 3.8~4.2；
Step (4) primary fermentation: according to karusen: fermenting microbe=1000:0.12 mass parts addition fermenting microbe, 22-26 DEG C
Obtain primary fermentation liquid within lower fermentation 4-6 days；
Step (5) post-fermentation: after the filtering of primary fermentation liquid, at 18~22 DEG C of temperature, it is protected from light fermentation 1 month to obtain mulberries post-fermentation
Liquid.
5. the preparation method of rose mulberry fruit wine according to claim 3 or 4, it is characterised in that: before being deployed,
Antioxidant is added in karusen.
6. the preparation method of rose mulberry fruit wine according to claim 5, it is characterised in that: the antioxidant is coke
Potassium sulfite, additive amount are the 0.006% of karusen quality.
7. the preparation method of rose mulberry fruit wine according to claim 6, it is characterised in that: the fermenting microbe is
The wine active dry yeast of activation.
8. the preparation method of rose mulberry fruit wine according to claim 7, it is characterised in that: the grape wine activity is dry
The activation method of yeast is to activate wine active dry yeast in 35~37 DEG C of water.
9. the preparation method of rose mulberry fruit wine according to claim 2, it is characterised in that: in step (3), in ageing
Before, adjust total SO of mixed liquor2Content is to 50~60mg/kg.
10. the preparation method of rose mulberry fruit wine according to claim 2, it is characterised in that: the polyphyll red rose
Petal be dry petal by low temperature drying.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110257204A (en) * | 2019-07-15 | 2019-09-20 | 山东福地龙泉酒业有限公司 | A kind of preparation method of rose flower wine |
| CN111269768A (en) * | 2020-03-26 | 2020-06-12 | 四川井福缘酒业有限公司 | Flower-fragrance type beauty-maintaining and young-keeping fruit wine |
| CN112655951A (en) * | 2020-12-17 | 2021-04-16 | 重庆八零四零生物工程研究院有限公司 | Rose comprehensive enzyme |
| CN115197801A (en) * | 2022-07-29 | 2022-10-18 | 湖北大茗山泰昌健康产业发展有限公司 | Rose-flavored composite fruit wine and preparation method thereof |
| CN115368993A (en) * | 2022-08-10 | 2022-11-22 | 洛阳师范学院 | Mulberry and rose composite fruit wine and preparation method thereof |
-
2019
- 2019-03-29 CN CN201910251125.4A patent/CN109825406A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110257204A (en) * | 2019-07-15 | 2019-09-20 | 山东福地龙泉酒业有限公司 | A kind of preparation method of rose flower wine |
| CN111269768A (en) * | 2020-03-26 | 2020-06-12 | 四川井福缘酒业有限公司 | Flower-fragrance type beauty-maintaining and young-keeping fruit wine |
| CN112655951A (en) * | 2020-12-17 | 2021-04-16 | 重庆八零四零生物工程研究院有限公司 | Rose comprehensive enzyme |
| CN115197801A (en) * | 2022-07-29 | 2022-10-18 | 湖北大茗山泰昌健康产业发展有限公司 | Rose-flavored composite fruit wine and preparation method thereof |
| CN115368993A (en) * | 2022-08-10 | 2022-11-22 | 洛阳师范学院 | Mulberry and rose composite fruit wine and preparation method thereof |
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Application publication date: 20190531 |