CN110317701B - Production method and system for brewing cherokee rose fruit wine based on low-temperature continuous fermentation technology - Google Patents
Production method and system for brewing cherokee rose fruit wine based on low-temperature continuous fermentation technology Download PDFInfo
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
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- Genetics & Genomics (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a production method and a system for brewing cherokee rose fruit wine based on a low-temperature continuous fermentation technology, which comprises the following steps: s1, preparing raw materials: selecting, cleaning, airing, crushing and removing seeds, and adding a saccharifying agent and saccharifying enzyme into cherokee rose raw materials for saccharification for 1-2 hours; s2, fermentation treatment: adding saccharified cherokee rose fruit raw material into a fermentation tank, and simultaneously adding dissolved wine yeast and pectase solution; in the first stage, vacuumizing the fermentation tank, and then, performing vacuum pumping according to the proportion of 4-6: 1, introducing a nitrogen-oxygen mixed gas to normal pressure, wherein the fermentation time is 6-8 days; in the second stage, introducing nitrogen-sulfur dioxide mixed gas into the tank, regulating the pH to 3.2-3.8, and fermenting for 8-12 days to obtain cherokee rose wine lees; s3, distilling to prepare wine: distilling fructus Rosae Laevigatae distiller's grains, and blending to obtain final product. The invention aims to brew the cherokee rose fruit health wine with rich nutrition and non-astringent taste through the production method and the system.
Description
Technical Field
The invention belongs to the technical field of brewing, and particularly relates to a production method and a system for brewing cherokee rose fruit wine based on a low-temperature continuous fermentation technology.
Background
Cherokee rose fruit, plant name Rosa Laevigata Michx, rosaceae family, evergreen shrubs distributed in China, eastern China, south China, southwest and other places, the fruit cherokee rose fruit is also named as roxburgh rose, sugar pot, thorn head, yellow tea bottle, wild pomegranate and the like, contains citric acid, malic acid, vitamin C, saponin and rich sugar, and has sour and astringent taste. The traditional Chinese medicine considers that the traditional Chinese medicine has the effects of stopping nocturnal emission, astringing intestine, reducing urination and stopping diarrhea, and the modern medicine considers that the traditional Chinese medicine has the effects of resisting cancer and aging, can strengthen the immunity of human bodies, and improves the oxygen and fatigue resistance of human bodies.
The invention patent with the publication number of CN101280259B discloses a method for brewing cherokee rose fruit wine by constant-temperature fermentation, which comprises the steps of saccharification, fermentation, distillation and the like. The method combines the two methods of cherokee rose fruit wine brewing and white spirit to produce the cherokee rose fruit distilled white spirit with the quality of the cherokee rose fruit wine, the wine yield of the cherokee rose fruit wine brewed by the method is high and reaches 8-12 percent, the quality of the wine is greatly improved according to 50 percent of standard (V/V), the wine color is clear and transparent, the wine aroma is rich, the compound aroma with the typical cherokee rose fruit aroma as the main characteristics is natural and lasting, the taste is not astringent, the wine taste is pure, the wine taste is mellow and plump, the aftertaste is long, and various physical and chemical indexes of the cherokee rose fruit distilled white spirit are higher than the index of the wine of the priority by detection, and meanwhile, the cherokee rose fruit distilled white spirit is rich in amino acids, vitamins, calcium, iron, carotene, thiamine, ascorbic acid and other nutrient substances necessary for human bodies. The method is suitable for industrialized mass production. According to the production method, the applicant improves the wine yield and the quality of the wine to a certain extent in the actual production process, but lacks corresponding technical means in the fermentation treatment process, so that the analysis rate of the effective ingredients in the cherokee rose is not high, the health care effect is affected, and the cherokee rose has stronger astringent feel when drunk, so that the existing production method is necessary to be studied and improved deeply.
Disclosure of Invention
The invention aims at solving the problems and provides a production method for brewing cherokee rose fruit wine based on a low-temperature continuous fermentation technology, and the high-quality cherokee rose fruit health wine which is rich in nutrient components, high in purity and free of astringent taste is brewed by the production method.
Aiming at the production method, the invention also provides a production system for brewing cherokee rose fruit wine based on the low-temperature continuous fermentation technology.
In order to achieve the above purpose, the invention adopts the following technical scheme: the production method for brewing cherokee rose fruit wine based on low-temperature continuous fermentation technology comprises the following steps:
s1, preparing raw materials: adding saccharifying agent and saccharifying enzyme into cherokee rose fruit raw material after selecting, cleaning, airing, crushing and seed removing for saccharification for 1-2 hours, wherein the weight of the saccharifying agent is 5-6% of the raw material, and the weight of the saccharifying enzyme is 0.1% -0.2% of the raw material;
s2, fermentation treatment: adding the saccharified cherokee rose fruit raw material in the step S1 into a fermentation tank, and simultaneously adding dissolved wine yeast and pectase solution, wherein the weight of the wine yeast is 0.03-0.06% of that of the raw material, and the weight of the pectase is 0.004-0.006% of that of the raw material, and stirring at a constant speed in the tank; in the first stage, vacuumizing the fermentation tank, and then introducing a nitrogen-oxygen mixed gas to normal pressure, wherein the nitrogen-oxygen ratio is 4-6: 1, the temperature in the tank is 18-20 ℃, and the fermentation time is 6-8 days; in the second stage, introducing nitrogen-sulfur dioxide mixed gas into a tank, regulating the pH to 3.2-3.8, increasing the temperature in the tank to 28-30 ℃ and fermenting for 8-12 days to obtain cherokee rose fruit vinasse;
s3, distilling to prepare wine: and (3) discharging cherokee rose fruit vinasse in the S2 fermentation tank, distilling, grading, picking, grading storage and blending to obtain the finished wine.
Further, the weight of the saccharifying agent in the S1 is 5% of that of the raw material, and the weight of the saccharifying enzyme is 0.1% of that of the raw material; the weight of the wine yeast in the S2 is 0.05% of the weight of the raw material, and the weight of the pectase is 0.005% of the weight of the raw material; the nitrogen-oxygen ratio in the nitrogen-oxygen mixture in the first stage is 5:1, the temperature is 20 ℃, and the fermentation time is 6 days; in the second stage, the pH was adjusted to 3.5, the temperature in the fermenter was increased to 30℃and the fermentation period was 8 days.
The production system of the production method for brewing cherokee rose fruit wine based on the low-temperature continuous fermentation technology comprises a fermentation tank, a constant-temperature water source, a nitrogen source, an oxygen source and a sulfur dioxide source, wherein the fermentation tank comprises a tank body and a tank cover, a water jacket is arranged on the outer wall of the tank body, a water inlet pipe is arranged on one side of the water jacket, a water outlet pipe is arranged on the other side of the water jacket, and the water inlet pipe and the water outlet pipe are connected with a constant-temperature water source pipeline through a water pump to form a loop; a stirring shaft is vertically arranged in the tank body, stirring blades are arranged on the outer circumference of the stirring shaft, and the upper end of the stirring shaft penetrates through the outer side of the tank cover and is in transmission connection with the rotary driving mechanism; the stirring blade at the lowest end of the stirring shaft is provided with an air outlet hole which is respectively connected with a nitrogen source, an oxygen source and a sulfur dioxide source through an air pump outside the fermentation tank; the tank cover is also provided with a feeding port, an air extractor, an exhaust valve and a pressure gauge which are communicated with the inside; a thermometer and a PH detector which are communicated with the inside are also arranged below the tank body.
Further, fins are arranged between the inner side of the water jacket and the outer wall of the tank body in a staggered manner.
Further, the water inlet pipe and the water outlet pipe are respectively communicated with the inside of the water jacket through a plurality of branch pipes.
Further, an insulating layer is arranged on the outer side wall of the water jacket.
Further, the rotary driving mechanism comprises a motor, a speed reducer and a belt transmission assembly, wherein the motor and the speed reducer are fixedly arranged on a support of the tank cover, the output end of the motor is in transmission connection with the input end of the speed reducer, and the output end of the speed reducer is in transmission connection with the stirring shaft through the belt transmission assembly.
Further, a one-way air valve is arranged on the air outlet hole.
Further, a runner communicated with the air outlet is arranged inside the stirring blade at the lowest end of the stirring shaft, the stirring shaft is hollow, a rotary joint is arranged at the upper end of the stirring shaft, and the one-way air valve is connected with an output port of the air pump through a pipeline after passing through the runner, the stirring shaft and the rotary joint.
Further, a diversion inclined plane is arranged on the stirring blade.
The invention has the beneficial effects that:
1. the cherokee rose fruit health wine brewed by the production method and the system has rich nutrient components, more tannins (tannins) are reserved, the original level of resin, vitamin C and saponin is basically maintained, the malic acid is reduced, the acerbity feeling is reduced, the bacteria in the wine are resisted, and the secondary metabolites generated by the bacteria are less, so the purity of the wine is greatly improved.
2. In the invention, the impurity gas in the fermentation tank is pumped away in the first stage in the S2, and the mixed gas of nitrogen and oxygen is introduced, so that the growth and propagation of wine yeast are facilitated, and meanwhile, the generation of impurities is reduced; in the second stage, the wine yeast performs anaerobic respiration to generate ethanol and the like, however, L-malic acid is decarboxylated to form L-lactic acid under the action of lactic acid bacteria, and the method is a secondary fermentation process which is difficult to control when the wine yeast produces wine, so that the sour and coarse feel in raw wine can be reduced, the wine is soft and round, the sensory quality and the biostability of the wine are improved, sulfur dioxide gas is introduced into a fermentation tank at the moment, and the purpose of regulating the pH value is as follows: killing mixed bacteria in the fermentation process and preventing microbial pollution; prevent substances such as tannin from being oxidized, and maintain nutrient components to the greatest extent; the acidity and the color of the wine are stabilized. Many lactic acid bacteria decompose malic acid at pH3.2 or less, and sugar decomposition proceeds at pH3.5, and the rate of malic acid-lactic acid fermentation at pH3.8 is higher than that at pH3.8 or less.
3. According to the invention, the fins are arranged between the inner side of the water jacket and the outer wall of the tank body in a staggered manner, so that heat exchange is performed on the two sides of the tank body rapidly, meanwhile, the water inlet pipe and the water outlet pipe form loops with the hot water source through the multipath branch pipes, compared with a traditional coil pipe, the horizontal convection type heat exchange mode is faster in heat conduction, the temperature control response is faster, the temperature gradient of the fermentation tank in the vertical direction is extremely small, the temperature difference at the named layer in the tank is within 1 ℃, and great convenience is brought to control of sensitive strains influenced by temperature.
4. According to the invention, after the motor is decelerated by the decelerator, the stirring shaft is driven to rotate by the belt transmission assembly, so that stirring is realized, the structure is simple, and meanwhile, a large amount of impact vibration can be buffered by the belt transmission.
5. According to the invention, when the stirring blades rotate and stir, the flow guiding inclined plane pushes the liquid mixture upwards, so that the flow of the mixture in the tank in the vertical direction is accelerated, the mixing is more uniform, and the fermentation effect is more thorough.
6. The production system of the invention has high integration level, easy control and high wine yield, and is suitable for mass popularization and application.
Drawings
Fig. 1 is a schematic diagram of a front view structure of the present invention.
FIG. 2 is a schematic view of the cross-sectional structure A-A of FIG. 1 according to the present invention.
Fig. 3 is a schematic view of a partial enlarged structure at B in fig. 1 according to the present invention.
FIG. 4 is a schematic view of the cross-sectional structure of FIG. 3C-C according to the present invention.
The text labels in the figures are expressed as: 1. a fermentation tank; 11. a tank body; 1101. a thermometer; 1102. a PH meter; 111. a water jacket; 112. a water inlet pipe; 113. a water outlet pipe; 114. a water pump; 115. a fin; 116. a plurality of branched pipes; 117. a heat preservation layer; 118. a three-way valve; 12. a can lid; 121. a feed port; 122. an air extracting device; 123. an exhaust valve; 124. a pressure gauge; 13. a stirring shaft; 14. stirring the leaves; 141. an air outlet hole; 142. a one-way air valve; 143. a diversion inclined plane; 15. a rotary driving mechanism; 151. a motor; 152. a speed reducer; 153. a belt drive assembly; 16. an air pump; 17. a rotary joint; 18. a flow control valve; 2. constant temperature water source; 3. a nitrogen source; 4. an oxygen source; 5. a sulfur dioxide gas source; 51. sulfur dioxide vaporizer.
Detailed Description
In order that those skilled in the art may better understand the technical solutions of the present invention, the following detailed description of the present invention with reference to the accompanying drawings is provided for exemplary and explanatory purposes only and should not be construed as limiting the scope of the present invention.
As shown in fig. 1-4, the specific structure of the invention is as follows: the production method for brewing cherokee rose fruit wine based on low-temperature continuous fermentation technology comprises the following steps:
s1, preparing raw materials: adding saccharifying agent and saccharifying enzyme into cherokee rose fruit raw material after selecting, cleaning, airing, crushing and seed removing for saccharification for 1-2 hours, wherein the weight of the saccharifying agent is 5-6% of the raw material, and the weight of the saccharifying enzyme is 0.1% -0.2% of the raw material;
s2, fermentation treatment: adding the saccharified cherokee rose fruit raw material in the step S1 into a fermentation tank, and simultaneously adding dissolved wine yeast and pectase solution, wherein the weight of the wine yeast is 0.03-0.06% of that of the raw material, and the weight of the pectase is 0.004-0.006% of that of the raw material, and stirring at a constant speed in the tank; in the first stage, vacuumizing the fermentation tank, and then introducing a nitrogen-oxygen mixed gas to normal pressure, wherein the nitrogen-oxygen ratio is 4-6: 1, the temperature in the tank is 18-20 ℃, and the fermentation time is 6-8 days; in the second stage, introducing nitrogen-sulfur dioxide mixed gas into a tank, regulating the pH to 3.2-3.8, increasing the temperature in the tank to 28-30 ℃ and fermenting for 8-12 days to obtain cherokee rose fruit vinasse;
s3, distilling to prepare wine: and (3) discharging cherokee rose fruit vinasse in the S2 fermentation tank, distilling, grading, picking, grading storage and blending to obtain the finished wine.
Preferably, the weight of the saccharifying agent in the S1 is 5% of that of the raw material, and the weight of the saccharifying enzyme is 0.1% of that of the raw material; the weight of the wine yeast in the S2 is 0.05% of the weight of the raw material, and the weight of the pectase is 0.005% of the weight of the raw material; the nitrogen-oxygen ratio in the nitrogen-oxygen mixture in the first stage is 5:1, the temperature is 20 ℃, and the fermentation time is 6 days; in the second stage, the pH was adjusted to 3.5, the temperature in the fermenter was increased to 30℃and the fermentation period was 8 days.
The production system of the production method for brewing cherokee rose-hip wine based on the low-temperature continuous fermentation technology comprises a fermentation tank 1, a constant-temperature water source 2, a nitrogen source 3, an oxygen source 4 and a sulfur dioxide source 5, wherein the fermentation tank 1 comprises a tank body 11 and a tank cover 12 which are mutually covered, a water jacket 111 is arranged on the outer wall of the tank body 11, a water inlet pipe 112 is arranged on one side of the water jacket 111, a water outlet pipe 113 is arranged on the other side of the water jacket 111, the water inlet pipe 112 and the water outlet pipe 113 are connected with the constant-temperature water source 2 through a water pump 114 to form a loop, preferably, a water inlet of the water pump 114 is connected with the constant-temperature water source 2 through a three-way valve 118, the other inlet of the three-way valve 118 is connected with a cold water source pipeline, and when the fermentation tank 1 needs rapid cooling or rapid water temperature adjustment, the water tank of the constant-temperature water source 2 is provided with a heating device through the three-way valve 118, and the use is convenient; a stirring shaft 13 is vertically arranged in the tank body 11, stirring blades 14 are arranged on the outer circumference of the stirring shaft 13, a plurality of stirring blades 14 are uniformly arranged at intervals along the axial direction of the stirring shaft 13, the upper end of the stirring shaft 13 penetrates through the outer side of the tank cover 12, a sealing ring is arranged at the joint of the stirring shaft 13 and the tank cover 12, and the stirring shaft is in transmission connection with a rotary driving mechanism 15; the stirring blade 14 at the lowest end of the stirring shaft 13 is provided with an air outlet hole 141, the air outlet hole 141 is respectively connected with a nitrogen source 3, an oxygen source 4 and a sulfur dioxide source 5 through an air pump 16 outside the fermentation tank 1, and preferably, the air pump 16 is provided with a flow control valve 18 on the connecting pipe of the nitrogen source 3, the oxygen source 4 and the sulfur dioxide source 5, so that the air flow control is more accurate; the tank cover 12 is also provided with a feeding port 121, an air extractor 122 (i.e. a vacuum pump), an exhaust valve 123 and a pressure gauge 124 which are communicated with the inside; a thermometer 1101 and a PH meter 1102 are also arranged below the tank 11 and are communicated with the inside. Wherein, the pipeline of the sulfur dioxide gas source 5 is connected with a sulfur dioxide vaporizer 51 for vaporizing liquid sulfur dioxide.
Preferably, fins 115 are staggered between the inner side of the water jacket 111 and the outer wall of the tank 11. The fins 115 allow for rapid heat exchange on both sides of the tank 11, resulting in a faster temperature control response.
Preferably, the water inlet pipe 112 and the water outlet pipe 113 are respectively communicated with the inside of the water jacket 111 through a plurality of branch pipes 116. The hot water at the end of the water inlet pipe 112 is distributed into the water jacket 111 through the multi-path branch pipe 116, so that the temperature gradient of the tank 11 in the vertical direction is small.
Preferably, an insulating layer 117 is arranged on the outer side wall of the water jacket 111, and an insulating sleeve is covered on the outer surface of a pipeline formed by the water jacket 111 and the constant-temperature water source 2 to prevent temperature loss. Has the function of heat preservation.
Preferably, the rotary driving mechanism 15 includes a motor 151, a speed reducer 152, and a belt transmission assembly 153, where the motor 151 and the speed reducer 152 are fixedly arranged on the support of the tank cover 12, the output end of the motor 151 is in transmission connection with the input end of the speed reducer 152, and the output end of the speed reducer 152 is in transmission connection with the stirring shaft 13 through the belt transmission assembly 153. After the motor 151 is decelerated through the decelerator 152, the stirring shaft 13 is driven to rotate through the belt transmission assembly 153, stirring is achieved, and the structure is simple.
Preferably, the air outlet hole 141 is provided with a one-way air valve 142. Preventing liquid from entering the air holes 141 and clogging.
Preferably, a flow passage communicated with the air outlet hole 141 is provided in the stirring blade 14 at the lowest end of the stirring shaft 13, the stirring shaft 13 is hollow, the upper end of the stirring shaft 13 is provided with a rotary joint 17, and the one-way air valve 142 is connected with the output port of the air pump 16 through a pipeline after passing through the flow passage, the stirring shaft 13 and the rotary joint 17.
Preferably, the stirring blade 14 is provided with a guiding inclined plane 143. When the stirring blades 14 rotate and stir, the flow guiding inclined plane 143 pushes the liquid mixture upwards to accelerate the flow of the mixture in the tank, and the mixture is more uniformly mixed.
Example 1
The production method for brewing cherokee rose fruit wine based on low-temperature continuous fermentation technology comprises the following steps:
s1, preparing raw materials: adding saccharifying agent and saccharifying enzyme into cherokee rose fruit raw material after selecting, cleaning, airing, crushing and seed removing for saccharification for 2 hours, wherein the weight of the saccharifying agent is 5% of that of the raw material, and the weight of the saccharifying enzyme is 0.1% of that of the raw material;
s2, fermentation treatment: adding the saccharified cherokee rose fruit raw material in the step S1 into a fermentation tank 1, and simultaneously adding dissolved wine yeast and pectase solution, wherein the weight of the wine yeast is 0.03% of that of the raw material, the weight of pectase is 0.004% of that of the raw material, a constant-temperature water source 2 supplies hot water to a water jacket 111 on the outer wall of a tank body 11 through a water pump 114 to heat the interior of the fermentation tank 1, and a rotary driving mechanism 15 drives a stirring blade 14 to rotate at a constant speed through a stirring shaft 13; in the first stage, the fermentation tank 1 is vacuumized through the air extractor 122, and then the nitrogen-oxygen mixture gas formed by the nitrogen source 3 and the oxygen source 4 is introduced into the fermentation tank 1 through the air pump 16 to normal pressure, wherein the nitrogen-oxygen ratio is 4:1, the temperature is 18 ℃, and the fermentation time is 8 days; in the second stage, nitrogen-sulfur dioxide mixed gas formed by a nitrogen source 3 and a sulfur dioxide source 5 is introduced into a fermentation tank 1 through an air pump 16, the PH is regulated to 3.2, the temperature in the fermentation tank 1 is raised to 28 ℃, and the fermentation time is 12 days, so as to obtain cherokee rose fruit vinasse;
s3, distilling to prepare wine: and (2) discharging cherokee rose fruit vinasse in the S2 fermentation tank 1, distilling, grading, picking, grading storage and blending to obtain the finished wine.
Example two
The production method for brewing cherokee rose fruit wine based on low-temperature continuous fermentation technology comprises the following steps:
s1, preparing raw materials: adding a saccharifying agent and saccharifying enzyme into cherokee rose fruit raw materials subjected to material selection, cleaning, airing, crushing and seed removal for saccharification for 1 hour, wherein the weight of the saccharifying agent is 6% of that of the raw materials, and the weight of the saccharifying enzyme is 0.2% of that of the raw materials;
s2, fermentation treatment: adding the saccharified cherokee rose fruit raw material in the step S1 into a fermentation tank 1, and simultaneously adding dissolved wine yeast and pectase solution, wherein the weight of the wine yeast is 0.06% of that of the raw material, the weight of pectase is 0.006% of that of the raw material, a constant-temperature water source 2 supplies hot water to a water jacket 111 on the outer wall of a tank body 11 through a water pump 114 to heat the fermentation tank 1, and a rotary driving mechanism 15 drives a stirring blade 14 to rotate at a constant speed through a stirring shaft 13; in the first stage, the fermentation tank 1 is vacuumized through the air extractor 122, and then the nitrogen-oxygen mixture gas formed by the nitrogen source 3 and the oxygen source 4 is introduced into the fermentation tank 1 through the air pump 16 to normal pressure, wherein the nitrogen-oxygen ratio is 6:1, the temperature is 20 ℃, and the fermentation time is 6 days; in the second stage, nitrogen-sulfur dioxide mixed gas formed by a nitrogen source 3 and a sulfur dioxide source 5 is introduced into a fermentation tank 1 through an air pump 16, the PH is regulated to 3.8, the temperature in the fermentation tank 1 is increased to 30 ℃, and the fermentation time is 8 days, so as to obtain cherokee rose fruit vinasse;
s3, distilling to prepare wine: and (2) discharging cherokee rose fruit vinasse in the S2 fermentation tank 1, distilling, grading, picking, grading storage and blending to obtain the finished wine.
Example III
The production method for brewing cherokee rose fruit wine based on low-temperature continuous fermentation technology comprises the following steps:
s1, preparing raw materials: adding saccharifying agent and saccharifying enzyme into cherokee rose fruit raw material after selecting, cleaning, airing, crushing and seed removing for saccharification for 2 hours, wherein the weight of the saccharifying agent is 5% of that of the raw material, and the weight of the saccharifying enzyme is 0.1% of that of the raw material;
s2, fermentation treatment: adding the saccharified cherokee rose fruit raw material in the step S1 into a fermentation tank 1, and simultaneously adding dissolved wine yeast and pectase solution, wherein the weight of the wine yeast is 0.05% of that of the raw material, the weight of pectase is 0.005% of that of the raw material, a constant-temperature water source 2 supplies hot water to a water jacket 111 on the outer wall of a tank body 11 through a water pump 114 to heat the fermentation tank 1, and a rotary driving mechanism 15 drives a stirring blade 14 to rotate at a constant speed through a stirring shaft 13; in the first stage, the fermentation tank 1 is vacuumized through the air extractor 122, and then the nitrogen-oxygen mixture gas formed by the nitrogen source 3 and the oxygen source 4 is introduced into the fermentation tank 1 through the air pump 16 to normal pressure, wherein the nitrogen-oxygen ratio is 5:1, the temperature is 19 ℃, and the fermentation time is 7 days; in the second stage, nitrogen-sulfur dioxide mixed gas formed by a nitrogen source 3 and a sulfur dioxide source 5 is introduced into a fermentation tank 1 through an air pump 16, the PH is regulated to 3.5, the temperature in the fermentation tank 1 is raised to 29 ℃, and the fermentation time is 10 days, so as to obtain cherokee rose fruit vinasse;
s3, distilling to prepare wine: and (2) discharging cherokee rose fruit vinasse in the S2 fermentation tank 1, distilling, grading, picking, grading storage and blending to obtain the finished wine.
Sensory evaluation was performed on cherokee rose fruit wine brewed in the above examples 1 to 3:
| Color | mouthfeel of the product | Smell of | |
| Example 1 | Bright and clear color | Has fine and fresh taste, sweet taste, no sour and astringent feel, and soft taste | Contains fructus Rosae Laevigatae flavor, and has no foreign odor |
| Example two | Bright, clear and transparent | Has fine taste, sweet taste, no sour and astringent taste, and soft taste | Contains fructus Rosae Laevigatae flavor, and has no foreign odor |
| Example III | Bright and clear color and no precipitate | Has fine and fresh taste, sweet taste, no sour and astringent feel, and soft taste | Obviously contains the flavor of cherokee rose fruit and has no peculiar smell |
| Cherokee rose fruit infusion wine | Dark yellow, slightly dark yellow precipitate | Pure wine taste, bitter and astringent taste, tongue pricking, slight burning mouth | Cherokee rose-hip-lessFlavor and has a sharp peculiar smell |
As can be seen from the table, the cherokee rose fruit wine produced by adopting the continuous low-temperature fermentation technology provided by the invention has obviously better taste and purity than the cherokee rose fruit wine obtained by adopting the soaking method, because the effective nutrient components in the cherokee rose fruit wine are not released to the greatest extent when the cherokee rose fruit wine is soaked in the white spirit, the flavor of the original white spirit is not changed greatly, and on the other hand, because the soaked cherokee rose fruit wine contains moisture and some unavoidable impurities, complex metabolites are produced by mixed bacteria, the alcohol degree is reduced, and the taste is influenced. Moreover, the time, temperature and PH of fermentation are all critical to the taste and purity of the wine, so that the wine yield and the quality of the wine are directly determined in the fermentation process, and the higher the wine yield is, the better the taste and purity is, and the more active ingredients are in cherokee rose fruit.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention have been described herein with reference to specific examples, the description of which is intended only to facilitate an understanding of the method of the present invention and its core ideas. The foregoing is merely illustrative of the preferred embodiments of this invention, and it is noted that there is objectively no limit to the specific structure disclosed herein, since numerous modifications, adaptations and variations can be made by those skilled in the art without departing from the principles of the invention, and the above-described features can be combined in any suitable manner; such modifications, variations and combinations, or the direct application of the inventive concepts and aspects to other applications without modification, are contemplated as falling within the scope of the present invention.
Claims (3)
1. The production system for brewing cherokee rose fruit wine based on low-temperature continuous fermentation technology is characterized by comprising a fermentation tank (1), a constant-temperature water source (2), a nitrogen source (3), an oxygen source (4) and a sulfur dioxide source (5), wherein the fermentation tank (1) comprises a tank body (11) and a tank cover (12), a water jacket (111) is arranged on the outer wall of the tank body (11), a water inlet pipe (112) is arranged on one side of the water jacket (111), a water outlet pipe (113) is arranged on the other side of the water jacket, and the water inlet pipe (112) and the water outlet pipe (113) are connected with the constant-temperature water source (2) through a water pump (114) to form a loop; a stirring shaft (13) is vertically arranged in the tank body (11), stirring blades (14) are arranged on the outer circumference of the stirring shaft (13), and the upper end of the stirring shaft (13) penetrates through the outer side of the tank cover (12) and is in transmission connection with a rotary driving mechanism (15); the stirring blade (14) at the lowest end of the stirring shaft (13) is provided with an air outlet hole (141), and the air outlet hole (141) is respectively connected with the nitrogen source (3), the oxygen source (4) and the sulfur dioxide source (5) through an air pump (16) outside the fermentation tank (1) through pipelines; the tank cover (12) is also provided with a feeding port (121), an air extractor (122), an exhaust valve (123) and a pressure gauge (124) which are communicated with the inside; a thermometer (1101) and a pH detector (1102) which are communicated with the inside are also arranged below the tank body (11); fins (115) are arranged between the inner side of the water jacket (111) and the outer wall of the tank body (11) in a staggered manner; the water inlet pipe (112) and the water outlet pipe (113) are respectively communicated with the inside of the water jacket (111) through a plurality of branch pipes (116);
a one-way air valve (142) is arranged on the air outlet hole (141);
the stirring blade (14) at the lowest end of the stirring shaft (13) is internally provided with a flow channel communicated with the air outlet hole (141), the stirring shaft (13) is hollow, the upper end of the stirring shaft is provided with a rotary joint (17), and the one-way air valve (142) is connected with an output port of the air pump (16) through a pipeline after passing through the flow channel, the inside of the stirring shaft (13) and the rotary joint (17);
the stirring blade (14) is provided with a diversion inclined plane (143).
2. The system for producing cherokee rose-hip wine based on low-temperature continuous fermentation technology according to claim 1, wherein the outer side wall of the water jacket (111) is provided with an insulating layer (117).
3. The system for producing cherokee rose-hip wine based on low-temperature continuous fermentation technology according to claim 1, wherein the rotary driving mechanism (15) comprises a motor (151), a speed reducer (152) and a belt transmission assembly (153), the motor (151) and the speed reducer (152) are fixedly arranged on a support of the tank cover (12), the output end of the motor (151) is in transmission connection with the input end of the speed reducer (152), and the output end of the speed reducer (152) is in transmission connection with the stirring shaft (13) through the belt transmission assembly (153).
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| CN111961580B (en) * | 2020-06-07 | 2023-09-26 | 鹤山市东古调味食品有限公司 | Continuous biological fermentation equipment and brewing method of soy sauce |
| CN112175770A (en) * | 2020-11-05 | 2021-01-05 | 贵州大兴延年果酒有限责任公司 | Fermenting installation that roxburgh rose fruit wine preparation was used |
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