CN111925896A - Raspberry wine and preparation method thereof - Google Patents
Raspberry wine and preparation method thereof Download PDFInfo
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- CN111925896A CN111925896A CN202011014936.1A CN202011014936A CN111925896A CN 111925896 A CN111925896 A CN 111925896A CN 202011014936 A CN202011014936 A CN 202011014936A CN 111925896 A CN111925896 A CN 111925896A
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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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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
The invention provides a raspberry wine and a preparation method thereof, which are realized by the following technical scheme: 1) preparing raw materials; 2) mixing the raw materials; 3) fermenting; 4) pouring the mixture into a jar, and performing after-fermentation; 5) aging; 6) filling and sterilizing to obtain the product. The raspberry wine has strong fragrance, mellow taste and long aftertaste, and has good nutrition and health care effects. The raspberry wine is prepared by mixing and fermenting raspberry fruits serving as main raw materials with sugar without adding other additives, and is green, natural, healthy, nutritional and safe. The raspberry wine has the advantages of simple preparation process, distinct product characteristics, powerful functions and great development space in the market.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to raspberry wine and a preparation method thereof.
Background
The raspberry is a perennial deciduous shrub type fruit tree of rubus of Rosaceae, the fruit is also called raspberry, tray, marlin, etc., the flavor is unique, and is praised as 'golden fruit' internationally. The raspberry fruit contains abundant organic acids, vitamin A, vitamin C, and vitamin B1Vitamin B2Various vitamins such as nicotinic acid and amino acids essential to human body; also contains abundant effective components such as minerals, flavone, anthocyanidin, volatile oil, phenols, and terpenes; the raspberry fruit also contains a large amount of natural SOD (superoxide dismutase), ellagic acid, raspberry ketone, salicylic acid (natural aspirin), vitamin E and other substances, has the effects of strengthening yang, beautifying, resisting cancer, resisting aging, reducing blood fat, lowering blood pressure, preventing cardiovascular and cerebrovascular diseases and the like, is a natural fruit with biological functions and nutritional values, and has the oxidation resistance and the aging resistance of various berries.
The raspberry resources in China are rich, and the cultivation area is continuously enlarged in recent years; however, the fresh raspberry fruits are tender and succulent, the preservation time is short, seasonal consumption can be realized, a large amount of fresh raspberry fruits are exported after being frozen, the economic added value is low, the export quantity is unstable, the fresh raspberry fruits are controlled by people, the frozen raspberry fruits are often overstocked in China, the purchase price of the fresh raspberry fruits in the next year is low, and the cultivation enthusiasm of fruit growers is greatly contused. In 2017-2018, the purchase price of fresh red raspberries in Shanzhi city of Heilongjiang province is as low as 3-4 yuan per kg; in sharp contrast, the bramble products in the domestic market are few in variety and single in variety; and the raspberry product has huge development market and wide prospect.
The raspberry fruit is bright and attractive in color, rich in nutrition, soft and juicy, sour and sweet, delicious and rich and unique in flavor, is a fruit with important biological functions and nutritional value, is suitable for being processed into products such as jam, fruit juice, fruit wine and the like, and has excellent and stable processing performance. The fruit wine beverage is brewed by fermenting the raspberry fruits, so that the vacancy of the domestic market can be filled, grains are saved, the raspberry wine has unique flavor and strong bouquet and is deeply favored by consumers, the nutritional value of fresh fruits can be well reserved after the raspberry is brewed, and market products can be enriched; meanwhile, a new idea is provided for the development and utilization of raspberry resources.
The fruit wine is prepared by fermenting fruits serving as raw materials through saccharomycetes, has the fragrance and nutrition of the fruits and the characteristic quality of wine, and is a large class of wine which is parallel to white spirit, beer and yellow wine. The color of the fruit wine is different according to the fruit, such as dark red, mauve, ruby red, strawberry red, golden yellow, yellowish, amber, colorless, etc., and the fruit wine can be further classified into dry wine, semi-sweet wine, etc. according to the sugar content, or classified according to other characteristics.
Old wine, the general term for wine stored for a long time, generally refers to all vintage wines that have been aged. Including white spirit, red wine, yellow wine, sweet wine, whisky, brandy, qin wine, vodka, etc., beer generally has no concept of old wine due to short shelf life.
The old wine is the alternative name of yellow wine in southern China. Yellow wine belongs to brewed wine, is generally obtained by fermenting grains under certain conditions by beneficial microorganisms such as aspergillus, saccharomycetes and the like, has the alcohol content of about 15 degrees, mild alcohol property and high nutrient content, has the effects of cooking and health care and medicine, and is known as 'the best of all medicines'. Yellow wine has wide producing area and many varieties, and is famous: jiujiang jar-sealing wine, Shaoxing old wine, Jimo old wine, Fujian old wine, Wuxi Huiquan wine, Jiangyin black Du wine, Shaoxing Zhuangyuan red, Nu red, Anhui Gu nan Feng, Zhang hong Shazhong Shazhou Youhuang yellow, Wujiang Wu Gong Gu old wine, Suzhou Tongli red, Shanghai old wine, Heqian Yuhe Shushuang yellow wine, Nantong white cattail yellow wine, Jiangsu Jintan and Danyang jar-sealing wine, Hunan Jiahe inverted jar wine, Henan Shuanghuang yellow wine, Guangdong Hai Niang wine, Hubei old yellow wine, Shaanxi Xicun yellow wine, Shaanxi yellow Guangjin wine, and the like. Although yellow wine is used as a general name of grain brewed wine, some areas in folk still keep some traditional names for locally brewed wine, such as water wine in Jiangxi, thick wine in Shaanxi, highland barley wine in Tibet, and the like. Some yellow rice wine is called by the old wine habit, such as Shaoxing old wine, Shanghai old wine, Jimo old wine and the like, and refers to some yellow rice wine products produced by Shaoxing, Shanghai and Jimo.
Raspberry wine products in the market are rare, some are brewed and some are prepared, raspberry wine is fresh, production and research are carried out on the raspberry wine, raspberry with homology of medicine and food is used as a raw material, and the raspberry wine is produced by a unique process fermentation, is strong in aroma and mellow, high in nutrition and health care, has medicinal value, and is an effective way for solving the problems of a large amount of accumulated raspberry frozen fruits and low economic added value of raspberries in China.
Disclosure of Invention
Based on the problems, the invention provides raspberry wine and a preparation method thereof. The invention aims to provide a raspberry wine product which not only has raspberry flavor and nutrition, but also has strong health care function; meanwhile, a preparation method of the raspberry wine is provided.
The raspberry wine and the preparation method thereof provided by the invention are realized by the following technical scheme:
1) preparing raw materials; 2) mixing the raw materials; 3) fermenting; 4) pouring the mixture into a jar, and performing after-fermentation; 5) aging; 6) and filling and sterilizing to obtain the raspberry wine product.
The method comprises the following specific steps:
1) preparation of raw materials
Selecting the raspberry: removing deteriorated fruits, fruit stalks and other impurities from fresh and mature raspberry fruits; or quick-freezing mature raspberry fruits to remove deteriorated fruits, fruit stalks and impurities; obtaining the raspberry fruit.
Selecting fresh ginger blocks without deterioration, cleaning with clear water, draining, and cutting into ginger slices.
Removing impurities from fresh or dried fructus Lycii to obtain fructus Lycii.
Sterilizing in a ceramic jar, and drying in the air.
Weighing purchased dry yeast BV818 of Angel wine, adding dry yeast BV818 of Angel wine with the mass percent of 10 percent of the mass percent of sucrose solution into sterilized sucrose solution with the mass percent of 2 percent of 30 ℃, placing the mixture in a sterile room, and activating the mixture at room temperature for half an hour to obtain activated yeast liquid.
The raspberry can be mature fresh fruit or quick-frozen mature fruit; is one or more of red raspberry, purple raspberry and black raspberry.
The ceramic jar is a ceramic jar with a large belly and a small opening, or a ceramic jar with a small opening; the ceramic jar sterilization method comprises the following steps: cleaning the ceramic jar, airing, slowly spraying 75% alcohol from the bottom of the jar to the inner surface inwards and upwards, wherein the inner surface is in full contact with the alcohol, and disinfecting the outer part near the jar opening after the alcohol is sprayed to the jar opening by the sprayer; after disinfection, pouring off alcohol and drying; and repeating the alcohol disinfection operation once again, and airing.
2) Mixing the raw materials
The raspberry fruit serving as the main material and the ginger and the medlar serving as the auxiliary materials are mixed, and the mass ratio of the raspberry fruit to the ginger to the medlar in the mixed main material is 15-20:0-0.5: 0-3. Weighing sugar according to the mass ratio of the mixed main material to the sugar of 2-3:1, paving the sugar and the mixed main material in a sterilized ceramic jar according to the mass ratio of the mixed main material to the sugar, sequentially paving a layer of sugar, then paving a layer of mixed main material, then paving a layer of sugar, then paving a layer of mixed main material, and finally paving the sugar on the top layer to finish the raw material mixing to obtain the mixed raw material.
After the raw materials are mixed, the total volume of the mixed raw materials accounts for 3/5-7/10 of the capacity of the ceramic jar.
The mixed main materials, namely the raspberry fruit, the ginger and the medlar can be mixed before being paved in a ceramic jar, or can be paved in the ceramic jar according to the proportion when being paved in the ceramic jar, or can be paved and mixed according to the proportion.
The mass ratio of the raspberry fruit, the ginger and the medlar in the mixed main material is 15-20:0-0.5: 0-3.
The mass ratio of the mixed main material to the sugar is 2-3:1, preferably 2.4-2.6: 1.
The sugar can be one or more of white sugar, crystal sugar, brown sugar and brown sugar, preferably brown sugar or the combination of brown sugar and brown sugar.
After the raw materials are mixed, the lowermost layer and the uppermost layer of the ceramic jar are both sugar.
3) Main fermentation
And (3) first fermentation: inoculating activated yeast liquid into the mixed raw material, wherein the mass of the inoculated activated yeast liquid is 0.5-5 per mill of the mass of the mixed raw material, the inoculation method comprises the steps of slowly spraying the activated yeast liquid into the mixed raw material, sealing the mouth of the jar by using a sterilized double-layer preservative film, fermenting for 60 days in a clean and dry place at 15-25 ℃ in a dark place, opening the preservative film every 20 days during fermentation, slowly stirring the fermented mixture in the ceramic jar to be uniform by using a sterile instrument, sealing the mouth of the jar by using the sterilized double-layer preservative film, and continuing to ferment.
And (3) secondary fermentation: after 60 days of the first fermentation, opening the preservative film, inoculating activated yeast liquid for the second time, wherein the mass of the inoculated activated yeast liquid is 25-50% of the inoculation amount of the activated yeast liquid for the first inoculation, after inoculation, slowly and uniformly stirring the liquid by using an aseptic instrument, sealing the jar opening by using a sterilized double-layer preservative film, continuing to ferment for 90 days, opening the preservative film every 20 days in the middle, slowly stirring the fermented mixture in the ceramic jar to be uniform by using the aseptic instrument, sealing the jar opening by using the sterilized double-layer preservative film, and continuing to ferment; fermenting for 90 days to obtain fermented mash.
The yeast variety is Angel wine yeast BV818, and the inoculation amount of the activated yeast solution is as follows: for the first fermentation, the mass ratio of the inoculation amount of the activated yeast liquid to the mass of the mixed raw materials is 0.5-5 per mill, preferably 2-3 per mill; and (3) performing secondary fermentation, wherein the inoculation amount of the activated yeast solution is 25-50% of the mass of the activated yeast solution inoculated for the first time, and is preferably 30-35%.
The temperature of the two fermentations is 15-25 ℃, preferably 18-22 ℃.
The fermentation chamber is required to be clean and dry without direct sunlight.
The fermentation is carried out by adopting a two-time inoculation method, and because the sugar content in the mixed raw materials is high, the fermentation of the yeast can be influenced to a certain extent, so the fermentation effect and the alcoholic strength of the raspberry wine product are ensured by adopting the two-time inoculation and two-time main fermentation process.
4) Pouring into jar, and fermenting
After fermenting for 150 days, removing the preservative film, pouring the upper-layer liquid of the fermented mash in the ceramic jar into another clean sterilized ceramic jar, wherein the liquid loading amount is 90% of the capacity of the ceramic jar, continuously sealing the jar opening by using a sterilized double-layer preservative film, placing the jar at 15-25 ℃ for continuous after-fermentation for 210-plus-wine 240 days, and then, not opening the preservative film in the after-fermentation process until 210-plus-wine 240 days, opening the preservative film, pouring the jar again, removing the bottom fermented mud of the jar, and obtaining the raspberry wine liquid.
The post-fermentation chamber is required to be clean and dry without direct sunlight.
5) Aging the mixture
Putting the raspberry wine into a ceramic jar according to 95% of the liquid loading amount, and sealing and ageing at 15-20 ℃ for 5 years or more to obtain the raspberry wine.
The ageing temperature is 15-20 deg.C, preferably 16-18 deg.C.
The aging time can be longer, such as 6 years, 8 years, 10 years and the like.
6) Filling and sterilizing to obtain the product
And (4) filling and sterilizing the raspberry wine to obtain the raspberry wine product.
The filling is carried out by adopting brown or dark green glass bottles or ceramic bottles.
Characteristic of the invention
The raspberry fruit is used as a main raw material and is directly mixed with sugar to be fermented, water, food additives and the like are not added in the process, and the raspberry fruit fermented sugar has the characteristics of greenness, naturalness, health, nutrition and safety.
The raspberry wine is added with a small amount of ginger and medlar, so that the nutrition of the raspberry wine is enhanced, the flavor is enriched, stronger functionality is provided, a raspberry wine product with both nutrition and health care functions is provided for consumers, and a preparation method of the raspberry wine is provided. The raspberry wine is rich in raspberry specific aroma substances, and active substances such as ellagic acid, anthocyanin, salicylic acid, raspberry polyphenol and the like, and has biological activity functions of resisting cancer, resisting oxidation, resisting aging, maintaining beauty and keeping young, regulating metabolism and the like.
The process flow of the invention is simple, and the obtained raspberry wine has strong fragrance, sweet taste, long aftertaste and wide market prospect.
Detailed Description
In order to better understand the present invention, the technical solution of the present invention is further described, and the following is a specific embodiment of the present invention. The specific examples are merely illustrative of the invention and are not intended to be exhaustive or limiting of the invention.
Example 1
The raspberry wine and the preparation method thereof comprise the following steps:
1) preparing raw materials; 2) mixing the raw materials; 3) fermenting; 4) pouring the mixture into a jar, and performing after-fermentation; 5) aging; 6) packaging and sterilizing to obtain the product.
The method comprises the following specific steps:
1) preparation of raw materials
Selecting the raspberry: quick-frozen mature black raspberry fruits and red raspberry fruits are selected, deteriorated fruits, fruit stalks and impurities are removed, and the deteriorated fruits, the deteriorated fruit stalks and the impurities are mixed according to the mass ratio of 1:2 to obtain 12kg of mixed raspberry fruits.
Weighing purchased dry yeast BV818 of Angel wine, adding dry yeast BV818 of Angel wine with the mass percent of 10 percent of the mass percent of sucrose solution into sterilized sucrose solution with the mass percent of 2 percent of 30 ℃, placing the mixture in a sterile room, and activating the mixture at room temperature for half an hour to obtain activated yeast liquid.
Selecting a ceramic jar with a big belly and a small opening for sterilization, wherein the ceramic jar sterilization method comprises the following steps: cleaning the ceramic jar, airing, slowly spraying 75% alcohol from the bottom of the jar to the inner surface inwards and upwards, wherein the inner surface is in full contact with the alcohol, and disinfecting the vicinity of the jar opening and the outside of the jar opening after the alcohol is sprayed to the jar opening by the sprayer; after disinfection, pouring off alcohol and drying; and repeating the disinfection operation once again, and airing.
2) Mixing the raw materials
Weighing 4kg of brown sugar according to the mass ratio of the mixed raspberry fruits to the sugar of 3:1, paving the 4kg of brown sugar and 12kg of mixed raspberry fruits in a ceramic jar according to the mass ratio of the raspberry fruits to the sugar of 3:1, sequentially paving a layer of brown sugar, a layer of mixed raspberry fruits, a layer of brown sugar, a layer of mixed raspberry fruits and a layer of mixed raspberry fruits, and finishing the raw material mixing to obtain the mixed raw material.
3) Fermenting the mixture
And (3) slowly pouring 45g of activated yeast liquid into the mixed raw materials, sealing the opening of the jar by using a sterilized double-layer preservative film, fermenting for 60 days at a dark clean and dry place at 20 ℃, opening the preservative film on the 20 th day and the 40 th day of fermentation, slowly stirring the fermentation mixture in the ceramic jar by using a sterile instrument until the mixture is uniform, sealing the opening of the jar by using the sterilized double-layer preservative film, and continuing to ferment. After 60 days, opening the preservative film, adding 20g of activated yeast liquid for the second time, slowly and uniformly stirring by using a sterile instrument, sealing the jar opening by using a sterilized double-layer preservative film, continuously fermenting for 90 days, opening the preservative film every other 20 days, slowly stirring the fermentation mixture in the ceramic jar by using the sterile instrument until the fermentation mixture is uniform, sealing the jar opening by using the sterilized double-layer preservative film, and continuously fermenting; fermenting for 90 days to obtain fermented mash.
The fermentation chamber is required to be clean and dry without direct sunlight.
4) Pouring into jar, and fermenting
After fermenting for 150 days, removing the preservative film, pouring the upper layer liquid of the fermented mash in the ceramic jar into another clean sterilized ceramic jar, keeping the liquid loading amount at 90% of the capacity of the ceramic jar, continuously sealing the jar opening by using a sterilized double-layer preservative film, fermenting for 240 days after placing at 20 ℃, pouring the jar again, and removing the fermentation mud at the bottom of the jar to obtain the raspberry wine.
The post-fermentation chamber is required to be clean and dry without direct sunlight.
5) Aging the mixture
Putting the raspberry wine liquid into a sterilized clean ceramic jar according to the liquid loading volume percentage of 95%, and sealing and ageing for 5 years at the temperature of 16 ℃ to obtain the raspberry wine.
6) Filling and sterilizing to obtain the product
And (4) filling the raspberry wine into a brown fruit wine bottle, and sterilizing to obtain the raspberry wine product.
Example 2
A raspberry wine and a preparation method thereof comprise the following steps:
1) preparing raw materials; 2) mixing the raw materials; 3) fermenting; 4) pouring the mixture into a jar, and performing after-fermentation; 5) aging; 6) packaging and sterilizing to obtain the product.
The method comprises the following specific steps:
1) preparation of raw materials
Selecting the raspberry: spoiled fruits, fruit stalks and other impurities are removed from fresh and mature red raspberry fruits to obtain 200kg of red raspberry fruits.
Selecting fresh ginger blocks without deterioration from rhizoma Zingiberis recens, cleaning with clear water, draining off water, weighing 3kg, and cutting into rhizoma Zingiberis recens slices.
Removing impurities from fresh fructus Lycii to obtain 5 kg.
Weighing purchased dry yeast BV818 of Angel wine, adding dry yeast BV818 of Angel wine with the mass percent of 10 percent of the mass percent of sucrose solution into sterilized sucrose solution with the mass percent of 2 percent of 30 ℃, placing the mixture in a sterile room, and activating the mixture at room temperature for half an hour to obtain activated yeast liquid.
Sterilizing the ceramic jar with the big belly and the small mouth, and drying in the air.
The ceramic jar sterilization method comprises the following steps: cleaning a ceramic jar, airing, slowly spraying 75% alcohol from the bottom of the jar to the inner surface inwards and upwards, wherein the inner surface is in full contact with the alcohol, and after the alcohol is sprayed to the mouth of the jar by a sprayer, disinfecting the vicinity of the mouth of the jar and the outside of the vicinity of the mouth of the jar; after disinfection, pouring out alcohol and drying; and repeating the disinfection operation once again, and airing.
2) Mixing the raw materials
Weighing 80kg of mixed sugar formed by uniformly mixing brown sugar and brown sugar, weighing the mixed sugar, ginger and medlar in the mixed main materials according to the mass ratio of 20:0.3:0.5 of raspberry fruit to ginger to 0.5 and the ratio of the total mass of the mixed main materials to the mass of the mixed sugar of 2.6:1, and then paving the fresh medlar and the ginger slices and the fresh medlar which are formed by cutting the red raspberry fruit and the ginger in the mixed main materials in a ceramic jar, wherein a layer of mixed sugar is paved, then a layer of mixed main materials is paved, a layer of mixed sugar is paved, a layer of mixed main materials is paved, the last layer, namely the uppermost layer, is the mixed sugar, and the raw material mixing is completed to obtain the mixed raw material.
The mixed main materials adopt a method of adding raspberry fruits and adding ginger slices and fresh medlar at the same time, and each ceramic jar is added according to the mass ratio of the raspberry fruits, the ginger and the medlar of 20:0.3:0.5 and the mass ratio of the mixed main materials to the mixed sugar of 2.6: 1.
After the raw materials are mixed, the volume of the mixed raw materials accounts for 3/5 of the capacity of the ceramic jar.
3) Fermenting the mixture
And (3) first fermentation: adding activated yeast liquid into the mixed raw materials, wherein the activated yeast liquid added into each ceramic jar is added according to the proportion that the mass of the activated yeast liquid accounts for 0.5 per mill of the mass of the mixed raw materials, and the total mass of the added activated yeast liquid is 144 g; sealing the mouth of the jar with a sterilized double-layer preservative film, fermenting for 60 days at 16 ℃ in a dark clean and dry place, opening the preservative film every 20 days during fermentation, slowly stirring the fermentation mixture in the ceramic jar to be uniform by using a sterile instrument, sealing the mouth of the jar with the sterilized double-layer preservative film, and continuing to ferment.
And (3) secondary fermentation: after 60 days of the first fermentation, opening the preservative film, adding activated yeast liquid for the second time, wherein the mass of the added activated yeast liquid is 25 percent of that of the activated yeast liquid added for the first time, namely 36g, slowly and uniformly stirring the mixture by using an aseptic instrument after the activated yeast liquid is added, sealing the jar opening by using a sterilized double-layer preservative film, continuously fermenting the mixture for 90 days at 16 ℃, opening the preservative film every 20 days in the middle, slowly stirring the fermented mixture in the ceramic jar to be uniform by using the aseptic instrument, sealing the jar opening by using the sterilized double-layer preservative film, and continuously fermenting the mixture; fermenting for 90 days to obtain fermented mash.
The fermentation chamber is required to be clean and dry without direct sunlight.
4) Pouring into jar, and fermenting
After fermenting for 150 days, removing the preservative film, pouring the upper layer liquid of the fermented mash in the ceramic jar into another clean sterilized ceramic jar, keeping the liquid loading amount at 90% of the capacity of the ceramic jar, continuously sealing the jar opening by using a sterilized double-layer preservative film, fermenting for 210 days after placing at 18 ℃, pouring the jar again, and removing the fermentation mud at the bottom of the jar to obtain the raspberry wine.
The post-fermentation chamber is required to be clean and dry without direct sunlight.
5) Aging the mixture
And (3) placing the raspberry wine into a ceramic jar according to 95% of the liquid loading amount, and sealing and ageing for 5 years at the temperature of 16 ℃ to obtain the raspberry wine.
6) Filling and sterilizing to obtain the product
And (4) filling the raspberry wine in a ceramic bottle, and sterilizing to obtain the raspberry wine product.
Example 3
A raspberry wine product and a preparation method thereof comprise the following steps:
1) preparing raw materials; 2) mixing the raw materials; 3) fermenting; 4) pouring the mixture into a jar, and performing after-fermentation; 5) aging; 6) packaging and sterilizing to obtain the product.
The method comprises the following specific steps:
1) preparation of raw materials
Quick-freezing mature black raspberry fruits to remove deteriorated fruits, fruit stalks and impurities.
Removing impurities from fresh fructus Lycii.
Weighing purchased dry yeast BV818 of Angel wine, adding dry yeast BV818 of Angel wine with the mass percent of 10 percent of the mass percent of sucrose solution into sterilized sucrose solution with the mass percent of 2 percent of 30 ℃, placing the mixture in a sterile room, and activating the mixture at room temperature for half an hour to obtain activated yeast liquid.
Sterilizing the ceramic jar with big belly and small mouth, and air drying. The ceramic jar sterilization method comprises the following steps: cleaning the ceramic jar, airing, slowly spraying 75% alcohol from the bottom of the jar to the inner surface inwards and upwards, wherein the inner surface is in full contact with the alcohol, and disinfecting the outer part near the jar opening after the alcohol is sprayed to the jar opening by the sprayer; after disinfection, pouring off alcohol and drying; and repeating the disinfection operation once again, and airing.
2) Mixing the raw materials
The fresh medlar and the frozen black raspberry are mixed according to the mass ratio of the raspberry fruits to the fresh medlar of 20:1 to obtain 500kg of mixed main materials. Weighing 250kg of brown sugar according to the mass ratio of the mixed main material to the sugar of 2:1, paving the brown sugar and the mixed main material in a ceramic jar in sequence of paving a layer of brown sugar, then paving a layer of mixed main material, and finally paving a layer of mixed main material, namely the uppermost layer of brown sugar, so as to finish the raw material mixing and obtain the mixed raw material.
After the raw materials are mixed, the volume of the mixed raw materials accounts for 2/3 of the capacity of the ceramic jar.
3) Fermenting the mixture
And (3) first fermentation: adding activated yeast liquid into the mixed raw materials, wherein the mass of the activated yeast liquid is 4 per mill of that of the mixed raw materials, namely 3000g of the added activated yeast liquid, slowly pouring the mixed raw materials, sealing the mouth of the jar by using a sterilized double-layer preservative film, fermenting for 60 days in a dark clean and dry place at 23 ℃, opening the preservative film every 20 days during fermentation, slowly stirring the fermented mixture in the ceramic jar to be uniform by using a sterile instrument, sealing the mouth of the jar by using the sterilized double-layer preservative film, and continuing to ferment.
And (3) secondary fermentation: after 60 days of the first fermentation, opening the preservative film, adding activated yeast liquid for the second time, wherein the mass of the added activated yeast liquid is 30 percent of that of the activated yeast liquid added for the first time, namely 900g, slowly and uniformly stirring by using a sterile instrument, sealing the jar opening by using a sterilized double-layer preservative film, continuing to ferment for 90 days, opening the preservative film every 20 days in the middle, slowly stirring the fermented mixture in the ceramic jar to be uniform by using the sterile instrument, sealing the jar opening by using the sterilized double-layer preservative film, and continuing to ferment; fermenting for 90 days to obtain fermented mash.
The fermentation chamber is required to be clean and dry without direct sunlight.
4) Pouring into jar, and fermenting
After fermenting for 150 days, removing the preservative film, pouring the upper layer liquid of the fermented mash in the ceramic jar into another clean sterilized ceramic jar, keeping the liquid loading amount at 90% of the capacity of the ceramic jar, continuously sealing the jar opening by using a sterilized double-layer preservative film, fermenting for 240 days after placing at 20 ℃, pouring the jar again, and removing the fermentation mud at the bottom of the jar to obtain the raspberry wine.
The post-fermentation chamber is required to be clean and dry without direct sunlight.
5) Aging the mixture
And (3) placing the raspberry wine into a ceramic jar according to 95% of the liquid loading amount, and sealing and ageing for 8 years at the temperature of 15 ℃ to obtain the raspberry wine.
6) Filling and sterilizing to obtain the product
And (4) filling the raspberry wine with a brown wine bottle, and sterilizing to obtain the raspberry wine product.
Example 4
A raspberry wine product and a preparation method thereof comprise the following steps:
1) preparing raw materials; 2) mixing the raw materials; 3) fermenting; 4) pouring the mixture into a jar, and performing after-fermentation; 5) aging; 6) packaging and sterilizing to obtain the product.
The method comprises the following specific steps:
1) preparation of raw materials
Quick-freezing mature raspberry fruits to remove deteriorated fruits, fruit stalks and impurities, and obtaining 300 kg.
Selecting fresh ginger blocks without deterioration from rhizoma Zingiberis recens, cleaning with clear water, draining off water, weighing 4kg, and cutting into rhizoma Zingiberis recens slices.
Weighing purchased dry yeast BV818 of Angel wine, adding dry yeast BV818 of Angel wine with the mass percent of 10 percent of the mass percent of sucrose solution into sterilized sucrose solution with the mass percent of 2 percent of 30 ℃, placing the mixture in a sterile room, and activating the mixture at room temperature for half an hour to obtain activated yeast liquid.
Sterilizing the ceramic jar with big belly and small mouth, and air drying. The ceramic jar sterilization method comprises the following steps: cleaning the ceramic jar, airing, slowly spraying 75% alcohol from the bottom of the jar to the inner surface inwards and upwards, wherein the inner surface is in full contact with the alcohol, and disinfecting the outer part near the jar opening after the alcohol is sprayed to the jar opening by the sprayer; after disinfection, pouring off alcohol and drying; and repeating the disinfection operation once again, and airing.
2) Mixing the raw materials
300kg of quick-frozen raspberry fruits and 4kg of ginger slices are mixed to obtain 304kg of mixed main materials. Weighing 121.6kg of brown sugar according to the mass ratio of the mixed main material to the sugar of 2.5:1, paving the brown sugar and the mixed main material in a ceramic jar, sequentially paving a layer of brown sugar, a layer of mixed main material, a layer of brown sugar and a layer of mixed main material, and finally finishing the raw material mixing to obtain the mixed raw material, wherein the top layer of the mixed main material is the brown sugar.
After the raw materials are mixed, the volume of the mixed raw materials accounts for 7/10 of the capacity of the ceramic jar.
3) Fermenting the mixture
And (3) first fermentation: adding activated yeast liquid into the mixed raw material, wherein the mass of the activated yeast liquid is 1 per mill of that of the mixed raw material, namely 425.6g of the added activated yeast liquid is added, the mixed raw material is slowly poured, then, a sterilized double-layer preservative film is used for sealing the mouth of the jar, the jar is placed in a dark clean and dry place at the temperature of 19 ℃ for fermentation for 60 days, the preservative film is opened every 20 days during the fermentation, the fermented mixture in the ceramic jar is slowly stirred to be uniform by using a sterile instrument, then, the mouth of the jar is sealed by using the sterilized double-layer preservative film, and the fermentation is continued.
And (3) secondary fermentation: after 60 days of the first fermentation, opening the preservative film, adding activated yeast liquid for the second time, wherein the mass of the added activated yeast liquid is 25 percent of that of the activated yeast liquid added for the first time, namely 106.4g, slowly and uniformly stirring the mixture by using a sterile instrument, sealing the jar opening by using a sterilized double-layer preservative film, continuously fermenting the mixture for 90 days at 19 ℃, opening the preservative film every 20 days in the middle, slowly stirring the fermented mixture in the ceramic jar to be uniform by using the sterile instrument, sealing the jar opening by using the sterilized double-layer preservative film, and continuously fermenting the mixture; fermenting for 90 days to obtain fermented mash.
The fermentation chamber is required to be clean and dry without direct sunlight.
4) Pouring into jar, and fermenting
After fermenting for 150 days, removing the preservative film, pouring the upper layer liquid of the fermented mash in the ceramic jar into another clean sterilized ceramic jar, keeping the liquid loading amount at 90% of the capacity of the ceramic jar, continuously sealing the jar opening by using a sterilized double-layer preservative film, fermenting for 240 days after placing at 19 ℃, pouring the jar again, and removing the fermentation mud at the bottom of the jar to obtain the raspberry wine.
The post-fermentation chamber is required to be clean and dry without direct sunlight.
5) Aging the mixture
And (3) placing the raspberry wine into a ceramic jar according to 95% of the liquid loading amount, and sealing and ageing for 5 years at the temperature of 15 ℃ to obtain the raspberry wine.
6) Packaging, sterilizing to obtain the product
And (4) filling the raspberry wine into a brown fruit wine bottle, and sterilizing to obtain the raspberry wine product.
The above embodiments are preferred embodiments of the present invention, and in addition to the above embodiments, other embodiments within the scope of the process parameter values are also included in the present invention, and any modifications made without departing from the spirit and principle of the present invention are equivalent or equivalent substitutions, and thus the technical solutions formed by the above embodiments are still within the protection scope of the present invention.
Claims (10)
1. A raspberry wine and a preparation method thereof are characterized in that the raspberry wine and the preparation method thereof are realized by the following technical scheme: 1) preparing raw materials; 2) mixing the raw materials; 3) fermenting; 4) pouring the mixture into a jar, and performing after-fermentation; 5) aging; 6) packaging and sterilizing to obtain the product.
2. The raspberry wine of claim 1 and its preparation method, wherein the raspberry wine comprises: the raspberry can be mature fresh fruit or quick-frozen mature fruit; is one or more of red raspberry, purple raspberry and black raspberry.
3. The raspberry wine of claim 1 and its preparation method, wherein the raspberry wine comprises: in the step 2), the mass ratio of the raspberry fruit to the ginger to the medlar in the mixed main material is 15-20:0-0.5: 0-3.
4. The raspberry wine of claim 1 and its preparation method, wherein the raspberry wine comprises: in the step 2), the mass ratio of the mixed main material to the sugar is 2-3:1, preferably 2.4-2.6: 1.
5. The raspberry wine of claim 1 and its preparation method, wherein the raspberry wine comprises: in the step 2), the sugar may be one or a combination of several of white sugar, crystal sugar, brown sugar and brown sugar, and preferably brown sugar or a combination of brown sugar and brown sugar.
6. The raspberry wine of claim 1 and its preparation method, wherein the raspberry wine comprises: in the step 2), after the raw materials are mixed, the lowermost layer and the uppermost layer of the ceramic jar are both sugar.
7. The raspberry wine of claim 1 and its preparation method, wherein the raspberry wine comprises: in the step 3), the fermentation is carried out in a dark clean and dry place at 15-25 ℃; the preferred fermentation temperature is 18-22 ℃.
8. The raspberry wine of claim 1 and its preparation method, wherein the raspberry wine comprises: and 3) fermenting for 60 days for the first time and 90 days for the second time, opening the preservative film every 20 days during fermentation, slowly stirring the fermented mixture in the ceramic jar to be uniform by using a sterile instrument, sealing the mouth of the jar by using a sterilized double-layer preservative film, and continuing to ferment.
9. The raspberry wine of claim 1 and its preparation method, wherein the raspberry wine comprises: in the step 3), the inoculation amount of the activated yeast solution is as follows: for the first fermentation, the mass ratio of the inoculation amount of the activated yeast liquid to the mass of the mixed raw materials is 0.5-5 per mill, preferably 2-3 per mill; and (3) performing secondary fermentation, wherein the inoculation amount of the activated yeast solution is 25-50% of the mass of the activated yeast solution inoculated for the first time, and is preferably 30-35%.
10. A raspberry wine as described in claims 1-9 and its preparation method, characterized by: the raspberry wine product.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101285023A (en) * | 2007-04-13 | 2008-10-15 | 中国科学院沈阳应用生态研究所 | Red raspberry health wine and brewing process thereof |
| CN102690742A (en) * | 2012-06-12 | 2012-09-26 | 王金玲 | Manufacturing method of red raspberry liqueur |
| CN103555513A (en) * | 2013-10-31 | 2014-02-05 | 山东黑尚莓生物技术发展股份有限公司 | Compound raspberry wine brewing method |
| CN104357284A (en) * | 2014-12-02 | 2015-02-18 | 东北林业大学 | Production method of red raspberry-rose fruit wine |
| CN108285849A (en) * | 2018-05-02 | 2018-07-17 | 蒙阴县恒东树莓研究所 | A kind of brewing method of raspberry fruit wine |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101285023A (en) * | 2007-04-13 | 2008-10-15 | 中国科学院沈阳应用生态研究所 | Red raspberry health wine and brewing process thereof |
| CN102690742A (en) * | 2012-06-12 | 2012-09-26 | 王金玲 | Manufacturing method of red raspberry liqueur |
| CN103555513A (en) * | 2013-10-31 | 2014-02-05 | 山东黑尚莓生物技术发展股份有限公司 | Compound raspberry wine brewing method |
| CN104357284A (en) * | 2014-12-02 | 2015-02-18 | 东北林业大学 | Production method of red raspberry-rose fruit wine |
| CN108285849A (en) * | 2018-05-02 | 2018-07-17 | 蒙阴县恒东树莓研究所 | A kind of brewing method of raspberry fruit wine |
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