CN110903932A - Production method of semi-dry raspberry wine - Google Patents
Production method of semi-dry raspberry wine 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
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- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
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Abstract
The invention relates to a production method of semi-dry raspberry wine, which takes raspberry with a liking of yin as a main raw material, takes red raspberry and blackcurrant as auxiliary materials, combines a plurality of acid reduction modes, and reduces the acidity in the raw materials by adopting two acid reducing yeasts (Pichia udrivezetii yeast and immobilized fission yeast of millet wine) and a step-by-step acid reduction mode. The fermentation is stopped by rapidly reducing the temperature and adding potassium metabisulfite, and the proper sugar degree of the fruit wine is maintained. After clarification, aging, freezing and filtering, aseptic filling is carried out, and the semi-dry fruit wine which is bright pomegranate red in appearance, has rich sweet fragrance of the dried fruits such as the red raspberries and the plums, is fresh and active in taste, and is full and harmonious is obtained.
Description
Technical Field
The invention relates to a production method of semi-dry raspberry wine, belonging to the technical field of food processing.
Background
The Rubus sibiricus (Rubus mesogaeus) is called as Rubus nigricans, belongs to one species of Rosaceae, Rubus hollow, and chorionic leaf, has soft and succulent fruit, is rich in nutrient substances such as Rubus nigricans polyphenol, anthocyanin, superoxide dismutase, tannic acid, amino acid, vitamins, minerals, etc., has obvious positive regulation and control effect on intestinal probiotics, has antioxidant activity, anticancer activity and anti-inflammatory activity, and has extremely high health care value, nutritional value and ecological value.
The fruit of the red raspberry (Rubus idaeus L) is also called raspberry, contains a large amount of tannic acid, SOD and flavonoid substances, has unique fragrance and bright color, is a high-quality way for extracting natural pigments, and is a representative variety of third-generation fruits which are popular with the world in recent years together with Rubus sibiricus. Dried blackcurrant (Ribes nigrum L.) contains considerable potassium salt and magnesium salt, is beneficial to stabilizing myocardial cell membrane, and has certain prevention and treatment effects on hypertension and myocardial infarction.
The raspberry and the raspberry are rich in organic acid, the acidity is extremely high, and the fruit wine brewed by the conventional process has high acidity and astringent taste and is not suitable for the taste of mass consumption. The patent adopts a special processing technology to produce the fruit wine which can keep the nutritional and health-care components of the raw materials of the raspberry and the raspberry, has proper acidity, and perfectly balances the sugar content, the alcohol content and the comfortable acidity of the finished wine.
Disclosure of Invention
The invention relates to a production method of semi-dry raspberry wine, which takes raspberry with a liking of yin as a main raw material, takes red raspberry and blackcurrant as auxiliary materials, combines a plurality of acid reduction modes, and reduces the acidity in the raw materials by adopting two acid reducing yeasts (Pichia kudriavzevii yeast and immobilized Schizosaccharomyces pombe) and a step-by-step acid reduction mode; and stopping fermentation by rapidly reducing temperature and adding potassium metabisulfite, and keeping proper sugar degree of fruit wine. After clarification, aging, freezing and filtering, aseptic filling is carried out, and the semi-dry fruit wine which is bright pomegranate red in appearance, has rich sweet fragrance of the red raspberries and the dried plums, is fresh and active in taste, and is full and harmonious is obtained.
A production method of semi-dry raspberry wine comprises the following steps:
1. preparing raw materials: selecting fully mature, fresh, rot-free, disease and insect pest-free and high-juice-yield raspberry (acidity is 9-12 g/kg) and raspberry (acidity is 8.5-10 g/kg); selecting commercially available blackcurrants (the total sugar content is 50-60 g/kg), rinsing the blackcurrants with clear water, and draining.
2. Preparation of fruit pulp for fermentation
(1) Raw materials for fermentation: the weight ratio of the Chinese raspberry to the red raspberry to the blackcurrant is 4 to 1 to 2.5;
(2) calculating the use amount of raw and auxiliary materials: measuring the acidity of the raspberry, the raspberry and the blackcurrant to be A, B, C (unit g/kg); the sugar degrees of the raspberry, the raspberry and the blackcurrant are a, b and c (unit: g/kg), and the juice yields of the raspberry and the raspberry are m and n (percentage). Assuming that the fruit wine brewed by Y (unit: kg; the numerical value of Y does not exceed 80 percent of the capacity of the existing fermentation tank) has the target alcoholic strength of 12 degrees and the target acidity of 6.5 (unit: g/kg). Then:
mass of desired cynomolgus raspberry (kg): 4X 6.5 XY/(4A + B +2.5C)
Mass of raspberry required (kg): 6.5 XYY/(4A + B +2.5C)
Mass of blackcurrant required (kg): 4X 6.5 XY/(4A + B +2.5C)
Required mass (kg) of white sugar: 216 XYY-6.5 XYYx (4A + B +2.5C)/(4A + B +2.5C) ]/1000
Water addition (kg): 0.865 XY-6.5 XYX (4m + n)/(4A + B + 2.5C);
[ note ] this method comprises the following steps: the fruit wine needs 18g/kg sugar (18 units: g/kg/° wine) for each 1-degree alcohol production; the sugar adding amount of each kg of 12-degree fruit wine is 18 multiplied by 12-216 g (namely the unit of 216 is g/kg), so the mass of the white granulated sugar is calculated as follows:
[18 g/kg/degree liquor X12 DEG X Y (kg) -6.5(g/kg) X Y (kg) X (4A + B +2.5C)/(4A + B +2.5C) ]/1000
(3) Preparing fermented fruit pulp: weighing various raw and auxiliary materials in the step 2), pulping the raspberry, the red raspberry and the blackcurrant which are like yin by using a pulping machine respectively until the raspberry, the red raspberry and the blackcurrant are completely crushed; adding the crushed raspberry, the red raspberry and the blackcurrant into a fermentation tank respectively; respectively adding white granulated sugar and water into the fermentation tank, and uniformly stirring; the total amount of fermented pulp is not more than 80% of the total capacity of the fermentation tank;
3. first acid reduction fermentation
(1) Respectively adding Pichia kudriavzevii yeast and activated Saccharomyces cerevisiae Aktivhefe No. 3 into the fermented jam obtained in the step 2) for fermentation to obtain fermented mash;
the inoculum size of the Pichia kudriavzevii yeast is 1g/kg XY (kg)
The activation steps of the Saccharomyces cerevisiae of SHIA Aktivhefe No. 3 are as follows: weighing 0.5g/kg × Y (kg) of Saccharomyces cerevisiae ShiiaAktivhefe 3, and activating with warm water at 30 deg.C at a ratio of 1: 10 (by weight);
(2) the temperature in the first deacidification fermentation process is 20-23 ℃; stirring once every 6h and circulating for 10 minutes by a pump;
(3) fermenting for 72h, when pH of fermented mash reaches 3.2-3.3, rapidly cooling the fermented liquid to 4 deg.C, and simultaneously adding 240mg/kg × Y (kg) potassium metabisulfite to terminate fermentation.
4. Separating wine lees: naturally clarifying for 12h, and transferring the clarified fermentation liquor at the upper part into a clarifying tank; adding bentonite solution with the concentration of 5% into the clarified fermentation broth according to the dosage of 0.5g/L, and stirring uniformly; standing for 12h, centrifuging with high speed centrifuge, separating dead yeast, and removing wine lees. Then transferring the centrifuged fermentation liquor into a fermentation tank for secondary deacidification fermentation;
5. second acid reduction fermentation
(1) Immobilized schizosaccharomyces pombe rehydrated: naturally heating the double-layer alginate-embedded immobilized millet wine splitting value yeast particles stored in a refrigerating way to 25 ℃, uniformly placing the immobilized millet wine splitting value yeast particles into nylon bags, wherein the weight of the immobilized millet wine splitting value yeast particles in each nylon bag is 1 kg; the nylon bag is put into 5kg of sugar water (the ratio of sugar to water is 35g/L), the temperature of the sugar water is 35-37 ℃, and inoculation is carried out after 3 h.
(2) Controlling temperature and fermenting: and (3) hanging each nylon bag by using a heavy object, putting the nylon bags into the fermented jam, fermenting at the temperature of 27-30 ℃, slightly shaking the nylon bags every 2 hours, and taking the nylon bags out of the fermented jam when the malic acid content in the fermented jam is lower than 2.5 g/L. 0.2g/kg of Saccharomyces cerevisiae Aktivhefe No. 3 (0.2 g/kg) multiplied by Y (kg) is weighed, is added into warm water at the temperature of 30 ℃ according to the weight ratio of 1: 10 for activation, and then is added into the fermented jam, and the fermentation temperature is 20-23 ℃.
6. And (3) stopping fermentation: when the total sugar content in the fermented jam is reduced to about 8g/L, the temperature is rapidly reduced to 4 ℃, potassium metabisulfite is supplemented to 240mg/kg multiplied by Y (kg), and the fermentation is stopped, so that the fruit wine keeps proper sugar degree.
7. Clarification: adding 0.2g/L bentonite solution with concentration of 5% into fruit wine, standing for 24 hr, and filtering.
8. Aging: aging at 15 deg.C for 6 months to promote balance of wine body and separate out unstable components.
9. Filling: freezing and filtering, adding sulfur dioxide into the wine according to the proportion of 5mg/L, and aseptically filling.
The invention has the beneficial effects that:
aiming at the characteristic that the contents of citric acid, malic acid and the like in raw material berries are too high, the invention adopts a step-by-step intermittent deacidification fermentation method and uses two types of deacidification yeasts to carry out biological deacidification, thereby not only retaining main nutritional and health-care ingredients in the berries, but also effectively reducing the acidity which is difficult to be palatable, and also bringing special flavor to fruit wine.
The invention applies the immobilized millet wine cracking value yeast (the preservation number is 2.2875) to the fruit wine brewing for the first time. By immobilizing the millet wine cracking value yeast, the immobilized millet wine cracking value yeast suspended in a fermentation tank can be taken out in time after the requirement of malic acid degradation is met, so that the bad flavor can not be brought to fruit wine, and the malic acid in the fruit wine is effectively degraded. The Pichia kudriavzevii is used for the deacidification fermentation of juicy berries for the first time, so that the citric acid in the fermentation liquid can be effectively degraded, and special flavor can be brought to fruit wine; the Pichia kudriavzevii has strong alcohol tolerance capability, can tolerate the alcoholic strength of 0-4 vol, and is suitable for the initial fermentation stage of fruit wine. The yeast is used for fermenting for 3-4 days, about 60% of citric acid in wine can be degraded, and the advantage of reducing acid is obvious. The influence of the Saccharomyces cerevisiae SHIA Aktivhefe No. 3 in the initial fermentation stage is small, the fermentation of the Saccharomyces cerevisiae SHIA Aktivhefe No. 3 is not influenced, and the flavor is strong and good. SO (SO)2The tolerance is relatively low, and the wine is fermented for 3 to 4 days along with the wineThe accuracy is improved, the activity of the Pichia kudriavzevii is obviously influenced, and the acid reducing yeast can be removed in time by adopting a method of quickly cooling and adding potassium metabisulfite at the moment, so that the subsequent secondary acid reducing operation is facilitated. The Saccharomyces cerevisiae SHIA Aktivhefe No. 3 has the advantages of quick fermentation, strong fermentation capacity, high alcohol resistance, and is especially suitable for the fermentation of raspberry and raspberry with the character of Haiyin, and SO2The tolerance is relatively low, and SO is controlled2The adding amount and the adding time can reach the aims of inactivating the saccharomyces cerevisiae and stopping the continuous fermentation of the saccharomyces cerevisiae, thereby ensuring the effect of the subsequent deacidification step of the brewing process.
According to the invention, the fermentation liquor is rapidly cooled, and then the potassium metabisulfite is added to stop fermentation, so that the sugar degree of the fruit wine can be effectively maintained, and finally the semi-dry raspberry fruit wine is obtained. The semi-dry fruit wine obtained by the invention has mellow taste, perfect balance between proper alcohol content and proper sugar content and comfortable acidity, fresh and active mouthfeel, fullness and coordination, compact structure and pleasant and long-lasting tail taste; the content of anthocyanin in the fruit wine reaches 61.090mg/L, the effect of removing DPPH free radicals of 1mL of semi-dry fruit wine is equivalent to 4.73mg of vitamin C, namely 3-6 mL of semi-dry fruit wine is equivalent to the effect of a commercially available VC chewable tablet, and the fruit wine has extremely high health care value.
Detailed Description
Example 1
1. Preparing raw materials: selecting fully mature, fresh, rot-free, pest-free and high-juice-yield raspberry berries (acidity is 10.13g/kg) and raspberry berries (acidity is 8.79 g/kg); selecting commercially available blackcurrants, rinsing the blackcurrants with clear water, and draining.
2. Preparation of fruit pulp for fermentation
(1) The proportion of the raw materials for fermentation is as follows: the weight ratio of the Chinese raspberry to the red raspberry to the blackcurrant is 4 to 1 to 2.5;
(2) calculating the use amount of raw and auxiliary materials: measuring the acidity of the raspberry, the raspberry and the blackcurrant to be 10.13g/kg, 8.79g/kg and 35.94g/kg respectively; the sugar degrees of the raspberry, the raspberry and the blackcurrant are respectively 4.24g/kg, 6.47g/kg and 51.47 g/kg; the juice yield of the raspberry and the raspberry is 74 percent and 68 percent respectively. The target alcohol degree is 12 degrees, and the target acidity is 6.5 g/L. Assuming that 800kg of fruit wine is brewed, then:
mass of desired cynomolgus raspberry (kg): 149.47
Mass of raspberry required (kg): 37.37
Mass of blackcurrant required (kg): 93.42
Required mass (kg) of white sugar: 167.116
Water addition (kg): 555.98, respectively;
(3) preparation of fruit pulp for fermentation: weighing various raw and auxiliary materials in the step 2), pulping the raspberry, the red raspberry and the blackcurrant which are like yin by using a pulping machine respectively until the raspberry, the red raspberry and the blackcurrant are completely crushed; adding the crushed raspberry, the red raspberry and the blackcurrant into a fermentation tank respectively; then the white granulated sugar and the water are respectively added into a fermentation tank with the capacity of 1 ton and are stirred evenly.
3. First acid reduction fermentation
(1) Pichia kudriavzevii yeast (Pichia kudriavzevii, available from China microbial strains Inquiry, platform number bio-07014) was transferred into a fermenter at an inoculum size of 1g/kg × 800kg ═ 800 g.
(2) 400g of Saccharomyces cerevisiae Shi Aktivhefe3 (purchased from Eaton corporation Beverage treatment products website) is weighed, 4000mL of the 400g of Saccharomyces cerevisiae is added, the mixture is activated by warm water at 30 ℃, and after activation, the activated Saccharomyces cerevisiae Shi Aktivhefe3 (0.5 g/kg multiplied by Y) is weighed and added to the warm water at 30 ℃ for activation according to the weight ratio of 1: 10 and transferred into a fermentation tank.
Adding the fermented jam obtained in the step 1) and the step 2) into the fermented mash;
(3) controlling the temperature to be 20-23 ℃ in the fermentation process; the stirring/pump cycle was continued for 10 minutes every 6 h.
(4) Fermenting for about 72h, and when the pH of the fermented mash is reduced to 3.24, quickly cooling the fermentation liquor to 4 ℃, and simultaneously adding 192g of potassium metabisulfite to terminate the fermentation.
4. Separating wine lees: naturally clarifying for 12h, and transferring the upper clarified fermentation liquor into a clarifying tank. Adding 5% bentonite solution into the fermentation liquor according to the dosage of 0.5g/L, and stirring uniformly. Standing for 12h, centrifuging with high speed centrifuge, separating dead yeast, and removing wine lees. The fermentation broth is transferred into a fermentation tank.
5. Second acid reduction fermentation
(1) Immobilized schizosaccharomyces pombe rehydrated: the method comprises the steps of naturally warming the double-layer alginate-embedded immobilized Schizosaccharomyces pombe particles (purchased from the national microbial strain collection center, the preservation number is 2.2875) stored in a refrigeration mode to 25 ℃, uniformly placing the particles into nylon bags (a semi-permeable packaging material, and the main purpose of the material is to ensure that wine liquid is fully contacted with Schizosaccharomyces pombe, fix the Schizosaccharomyces pombe and ensure that malic acid is conveniently removed when the content of the malic acid is reduced to a proper degree, so that wine quality is prevented from being influenced by residues in the wine liquid), wherein the weight of the Schizosaccharomyces pombe in each nylon bag is 1.03kg, all the nylon bags are placed into 5kg of sugar water (35g/L), the temperature of the sugar water is controlled to be 35-37 ℃, and inoculation is carried out after 3 hours.
(2) Controlling temperature and fermenting: the nylon bags filled with fission yeast schizosaccharomyces pombe are respectively hung by a weight and put into a fermentation tank. And (3) controlling the fermentation temperature to be 27-30 ℃, slightly shaking the nylon bag every 2h, and taking the bag out of the fermentation tank when the malic acid content is reduced to 2.47 g/L. Weighing 0.2g/kg of saccharomyces cerevisiae Aktivhefe No. 3 of SHIA Aktivhefe No. 160g, adding warm water at the temperature of 30 ℃ for activation according to the weight ratio of 1: 10, and transferring to a fermentation tank, wherein the fermentation temperature is controlled at 20-23 ℃.
6. And (3) stopping fermentation: when the total sugar content is reduced to 7.99g/L, the temperature is rapidly reduced to 4 ℃, potassium metabisulfite (purchased from Sinkiang magnificence Biotech Co., Ltd.) is added to 192g, and the fermentation is stopped, so that the fruit wine keeps proper sugar degree.
7. Clarification: adding 0.2g/L bentonite solution (5%), standing for 24 hr, and filtering.
8. Aging: aging at 15 deg.C for 6 months to promote balance of wine body and separate out unstable components.
9. Filling: freezing and filtering, supplementing 5mg/L sulfur dioxide, and aseptically packaging.
10. Index and evaluation of finished wine
The alcoholic strength of the semi-dry raspberry fruit wine is 12.3%. Total sugar 7.99g/L, reducing sugar 6.45g/L, total acid 6.40g/L, pH3.58. The appearance is bright pomegranate red, and the product is clear and glossy; the fruit wine has the mature fruit fragrance of red fruits such as red raspberries and dried plums, and the fruit fragrance and the wine fragrance are coordinated, elegant, rich and fresh and natural; the wine is mellow and smooth in mouth and plump and harmonious in body; the tail taste is pleasant and the style is good.
Example 2
1. Preparing raw materials: selecting fully mature, fresh, rot-free, pest-free and high-juice-yield raspberry berries (acidity of 11.14g/kg) and raspberry berries (acidity of 8.62 g/kg); selecting commercially available blackcurrants, rinsing the blackcurrants with clear water, and draining.
2. Preparation of fruit pulp for fermentation
(1) The proportion of the raw materials for fermentation is as follows: the weight ratio of the Chinese raspberry to the red raspberry to the blackcurrant is 4 to 1 to 2.5;
(2) calculating the use amount of raw and auxiliary materials: measuring the acidity of the raspberry, the raspberry and the blackcurrant at 11.14g/kg, 8.62g/kg and 33.56 g/kg; the sugar degrees of the raspberry, the raspberry and the blackcurrant are 5.27g/kg, 6.35g/kg and 52.34 g/kg; the juice yield of the raspberry and the raspberry is 79.6 percent and 72 percent respectively. The target alcohol content is 12 percent, and the target acidity is 6.5 g/kg. Assuming that 5000Kg of fruit wine is brewed, then:
mass of desired cynomolgus raspberry (kg): 948.35, respectively;
mass of raspberry required (kg): 237.09, respectively;
mass of blackcurrant required (kg): 592.72, respectively;
required mass (kg) of white sugar: 1042.473, respectively;
adding 3399 water (kg).
(3) Preparation of fruit pulp for fermentation: weighing various raw and auxiliary materials, namely, the raspberry, the red raspberry and the blackcurrant, respectively pulping by a pulping machine until the raw and auxiliary materials are completely crushed. The crushed raw materials are respectively added into a fermentation tank with the volume of 6500 tons. Adding the white granulated sugar and the water into the fermentation tank according to the calculated dosage, and stirring uniformly.
3. First acid reduction fermentation
(1) The Pichia kudriavzevii yeast (Pichia kudriavzevii) cultured and preserved in the laboratory was transferred into a fermenter at an inoculum size of 1g/Kg × 5000Kg ═ 5000 g.
(2) 2500g of Saccharomyces cerevisiae No. SHIA Aktivhefe3 is weighed, 25000mL of warm water with the temperature of 30 ℃ is added, and the mixture is activated and transferred into a fermentation tank.
(3) Controlling the temperature to be 20-23 ℃ in the fermentation process. The stirring/pump cycle was continued for 10 minutes every 6 h.
(4) Fermenting for about 72h, and when the pH of the fermented mash is reduced to 3.28, quickly cooling the fermentation liquor to 4 ℃, and simultaneously adding 1200g of potassium metabisulfite to terminate the fermentation.
4. Separating wine lees: naturally clarifying for 12h, and transferring the upper clarified fermentation liquor into a clarifying tank. Adding 5% bentonite solution into the fermentation liquor according to the dosage of 0.5g/L, and stirring uniformly. Standing for 12h, centrifuging with high speed centrifuge, separating dead yeast, and removing wine lees. The fermentation broth is transferred into a fermentation tank.
5. Second acid reduction fermentation
(1) Immobilized schizosaccharomyces pombe rehydrated: naturally raising the temperature of the double-layer alginate-embedded immobilized saccharomyces pombe particles (the schizosaccharomyces pombe particles are purchased from the national microorganism culture collection center) stored in a refrigeration way to 25 ℃, uniformly placing the particles into a plurality of nylon bags, wherein the weight of the saccharomyces pombe particles in each bag is 1.04kg, placing the particles into 5kg of sugar water (35g/L), controlling the temperature of the sugar water to be 35-37 ℃, and inoculating after 3 h.
(2) Controlling temperature and fermenting: each nylon bag was suspended by a weight and placed in the fermentor. And (3) controlling the fermentation temperature to be 27-30 ℃, slightly shaking the nylon bag every 2h, and taking the bag out of the fermentation tank when the malic acid content is reduced to 2.37 g/L. Weighing 1000g of Saccharomyces cerevisiae Aktivhefe No. 3, adding the Saccharomyces cerevisiae Aktivhefe No. 3 into warm water at the weight ratio of 1: 10 for activation, transferring the activated Saccharomyces cerevisiae into a fermentation tank, and controlling the fermentation temperature to be 20-23 ℃.
6. And (3) stopping fermentation: when the total sugar content is reduced to 7.88g/L, the temperature is quickly reduced to 4 ℃, potassium metabisulfite is supplemented to 1200g, and the fermentation is stopped, so that the fruit wine keeps proper sugar degree.
7. Clarification: adding 0.2g/L bentonite solution (5%), standing for 24 hr, and filtering.
8. Aging: aging at 15 deg.C for 6 months to promote balance of wine body and separate out unstable components.
9. Filling: freezing and filtering, supplementing 5mg/L sulfur dioxide, and aseptically packaging.
10. Index of finished wine
The obtained semi-dry raspberry fruit wine has alcohol content of 12.3%, total sugar content of 7.88g/L, total acidity of 6.40g/L, and pH of 3.64. The experiment proves that the index of the finished wine of the raspberry with the good yin is as follows, wherein the finished wine of the raspberry fruit with the good yin is brewed by the raw juice of the raspberry with no two types of acid reducing yeasts of Pichia kudriavzevii and immobilized fission yeast of the millet wine and only fermented by using the saccharomyces cerevisiae No. SHIA Aktivhefe 3: the alcohol content is 12.00%, the total sugar content is 8.99g/L, the acidity is 7.82g/L, and the pH value is 3.41. Sensory analysis is carried out on the raspberry fruit wine brewed from the raw juice and the semi-dry raspberry fruit wine prepared by the invention, and the result is as follows:
Claims (8)
1. a production method of semi-dry raspberry wine is characterized by comprising the following steps:
preparation of fruit pulp for A fermentation
1) Determining the use amount of raw and auxiliary materials: measuring the acidity of the raspberry, the red raspberry and the blackcurrant to be A, B, C; the sugar degrees of the raspberry, the raspberry and the blackcurrant are a, b and c; the juice yield of the raspberry and the raspberry is m and n respectively; the target alcoholic strength is 12 degrees, and the target acidity is 6.5 g/kg; assuming that the quality of brewed fruit wine is Y, then:
mass of desired cynomolgus raspberry (kg): 4X 6.5 XY/(4A + B +2.5C)
Mass of raspberry required (kg): 6.5 XYY/(4A + B +2.5C)
Mass of blackcurrant required (kg): 4X 6.5 XY/(4A + B +2.5C)
Required mass (kg) of white sugar: 216 XYY-6.5 XYYX (4A + B +2.5C)/(4A + B +2.5C)/1000
Water addition (kg): 0.865 XY-6.5 XYX (4m + n)/(4A + B + 2.5C);
2) preparing fermented fruit pulp:
A. weighing various raw and auxiliary materials in the step 1), pulping the raspberry, the red raspberry and the blackcurrant which like yin by using a pulping machine respectively until the raspberry, the red raspberry and the blackcurrant are completely crushed; adding the crushed raspberry, the red raspberry and the blackcurrant into a fermentation tank respectively; respectively adding white granulated sugar and water into the fermentation tank, and uniformly stirring to obtain fermented jam;
B. first acid reduction fermentation
1) Respectively adding Pichia kudriavzevii yeast and activated Saccharomyces cerevisiae No. 3 SHIIAAktivhefe into the fermented jam obtained in the step A) for fermentation to obtain fermented mash;
2) controlling the temperature to be 20-23 ℃ in the first deacidification fermentation process; stirring once every 6h and circulating for 10 minutes by a pump;
3) fermenting for 72h, when the pH of the fermented mash reaches 3.2-3.3, rapidly cooling the fermentation liquor to 4 ℃, and simultaneously adding 240mg/kg multiplied by Y potassium metabisulfite to terminate the fermentation;
C. separating wine lees: naturally clarifying for 12h, and transferring the clarified fermentation liquor at the upper part into a clarifying tank; adding bentonite solution with the concentration of 5% into the clarified fermentation broth according to the dosage of 0.5g/L, and stirring uniformly; standing for 12h, centrifuging with a high-speed centrifuge, separating dead yeast, and removing wine lees; then transferring the centrifuged fermentation liquor into a fermentation tank for secondary deacidification fermentation;
D. second acid reduction fermentation
1) Immobilized schizosaccharomyces pombe rehydrated: naturally heating the double-layer alginate-embedded immobilized millet wine splitting value yeast particles stored in a refrigerating way to 25 ℃, uniformly placing the immobilized millet wine splitting value yeast particles into nylon bags, wherein the weight of the immobilized millet wine splitting value yeast particles in each nylon bag is 1 kg; putting the nylon bag into 5kg of sugar water, wherein the temperature of the sugar water is 35-37 ℃, and inoculating after 3 h;
2) controlling temperature and fermenting: respectively hanging each nylon bag by using a heavy object, putting the nylon bags into fermented jam, fermenting at the temperature of 27-30 ℃, slightly shaking the nylon bags every 2 hours, and taking the nylon bags out of the fermented jam when the malic acid content in the fermented jam is lower than 2.5 g/L; adding activated Saccharomyces cerevisiae Aktivhefe No. 3 into fermented jam, wherein the fermentation temperature is 20-23 ℃;
E. and (3) stopping fermentation: when the total sugar content in the fermented jam is reduced to about 8g/L, the temperature is rapidly reduced to 4 ℃, potassium metabisulfite is supplemented to 240mg/kg multiplied by Y, and the fermentation is stopped.
2. The method for producing a semi-dry raspberry wine as claimed in claim 1, wherein the weight ratio of xiyin raspberry: red raspberry: black currant is 4: 1: 2.5.
3. The method of claim 1, wherein the total amount of the fermented berry pulp is not more than 80% of the total capacity of the fermenter.
4. The method for producing a semi-dry raspberry wine as set forth in claim 1, wherein the amount of said Pichia kudriavzevii yeast inoculated in step B is 1g/kg x Y.
5. The method for producing a semi-dry raspberry wine as set forth in claim 1, wherein the activation of saccharomyces cerevisiae shi Aktivhefe No. 3 in steps B and D comprises: 0.5g/kg XY of Saccharomyces cerevisiae Aktivhefe # 3 was weighed and activated by adding warm water at 30 ℃ at a weight ratio of 1: 10.
6. The method for producing a semi-dry raspberry wine as recited in claim 1, wherein said raspberry with a liking of yin is 9-11 g/kg; the acidity of the berry of the red raspberry is 8.5-10 g/kg; the content of the blackcurrant dry total sugar is 50-60 g/kg.
7. A process for the production of a semi-dry raspberry wine as described in claim 1, wherein the ratio of sugar to water in said sugar water in step D is 35 g/L.
8. The method for producing a semi-dry raspberry wine as claimed in claim 1, wherein the step E, after terminating the fermentation, further comprises the steps of:
1) clarification: adding 0.2g/L bentonite solution with concentration of 5% into fruit wine, standing for 24 hr, and filtering;
2) aging: aging at 15 deg.C for 6 months to promote balance of wine body and separate out unstable components;
3) filling: freezing and filtering, adding sulfur dioxide into the wine according to the proportion of 5mg/L, and aseptically filling.
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