CN112694955A - Preparation method of Vitis heyneana fruit wine - Google Patents
Preparation method of Vitis heyneana fruit wine Download PDFInfo
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Abstract
The invention relates to the technical field of wine making, in particular to a preparation method of downy grape fruit wine. The preparation method of the downy grape fruit wine comprises the following steps: (1) the method comprises the following steps of (1) raw material pretreatment, (2) enzymolysis material preparation, (3) carbon dioxide low-temperature extraction, (4) inoculation fermentation, (5) skin-residue separation, (6) inverted apple milk fermentation, (7) freezing and (8) stabilization treatment. The raw grapes prepared by the method are low in tartaric acid content, good in taste, stable in wine quality, not prone to generate precipitates in the storage process, and meanwhile, the wine body is strong and typical in aroma and has rich original aroma of the raw grapes.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of vitis heyneana fruit wine.
[ background of the invention ]
The downy grape is delicious and has high nutritive value, the sugar content of ripe berries reaches 10-30%, and the ripe berries mainly contain glucose which can be directly absorbed by a human body. The downy grape also contains minerals such as calcium, potassium, phosphorus, iron, and various vitamins and essential amino acids. From the perspective of traditional Chinese medicine, the downy grape is neutral in nature, sweet and sour in taste and non-toxic. The traditional Chinese medicine considers that the downy grapes can 'enrich the blood, strengthen the intelligence, promote the production of body fluid, remove polydipsia, tonify qi, expel water, promote urination, nourish the kidney, benefit the liver and improve the complexion'. The downy grape has very high edible or medicinal value, and the main effects and effects are as follows: relieving fatigue, resisting toxic substances, killing bacteria, improving anaphylaxis symptom, preventing cancer, resisting anemia, regulating intestine and stomach, promoting bile flow, inducing diuresis, relieving swelling, preventing miscarriage, invigorating, exciting cranial nerve, caring skin, etc. The downy grape wine is brewed, and the problems of low sugar content, high acid content, rough mouthfeel and bitter aftertaste of the downy grape fruit exist, so that the downy grape cannot be reasonably utilized.
At present, more and more people research the taste problem of wine made from downy grapes, but the problem is not well solved, in addition, the problem of insufficient aroma exists in downy grapes, in the wine making process, the aroma of alcohol often covers the peculiar aroma of the downy grapes, the method for solving the problem is to add other essence into raw materials or combine multiple fruits to make wine, so that the aroma of the multiple fruits can be combined to obtain the fruit wine with compound aroma, but the aroma is not the original aroma of the downy grapes, and some consumer groups love the downy grapes, but the problem is not solved by the prior art. In order to solve the defects, the invention is produced.
[ summary of the invention ]
In view of the above, the invention aims to provide a method for preparing the downy grape fruit wine, and the downy grape prepared by the method has the advantages of low tartaric acid content, good taste, stable wine quality, difficult generation of precipitate in the storage process, strong and typical wine body fragrance and rich original fragrance of the downy grape.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of downy grape fruit wine comprises the following steps:
(1) pretreatment of raw materials: cleaning downy grapes, crushing, and standing at 25-26 ℃ for 1-2 hours to obtain wine brewing raw material fruits; the crushing is to slightly press the downy grapes to burst out the pulp;
(2) preparing an enzymolysis material: adding a flavoring agent into the wine-making raw material fruit, and then adding fed-batch potassium metabisulfite and pectinase into the wine-making raw material fruit to obtain an enzymolysis material;
(3) low-temperature carbon dioxide leaching: putting the enzymolysis material obtained in the step (2) into a fermentation tank, introducing carbon dioxide gas, keeping the temperature of the raw material at 5-10 ℃, and leaching at low temperature for 3-5 days;
(4) inoculating and fermenting: after the leaching is finished, heating to 22-25 ℃, inoculating yeast and then fermenting at constant temperature;
(5) separating peel and slag: fermenting at constant temperature for 3-5 days, separating skin and residue of the grape mash, continuing to perform pure juice fermentation, and adjusting the fermentation temperature to 18-20 ℃;
(6) and (3) backward grouting apple milk fermentation: when the residual sugar of the fermented material is reduced to 5g/L, finishing the main fermentation, inoculating lactobacillus to carry out apple milk fermentation, and carrying out constant-temperature fermentation at the temperature of 19-21 ℃ until the apple milk fermentation is finished;
(7) freezing: adjusting the temperature in the fermentation tank to be-5-2 ℃, keeping the constant temperature for 7-9 days, removing tartaric acid, and changing the tank for ageing for 6-9 months to obtain grape wine base;
the freezing of this application still includes another mode, specifically is: the fermentation tank is a fermentation tank with a bottom outlet connected with a refrigerator, the refrigerator is opened after the apple milk fermentation is finished, the wine liquid flows through the refrigerator at the flow rate of 3-5m/h and then flows back to the fermentation tank, the temperature in the fermentation tank is maintained to be 2-5 ℃, when the content of tartaric acid in the wine liquid is reduced to 0.8g/L, a residue discharge port at the middle lower part of the fermentation tank is opened to discharge tartaric acid crystals, and the step of removing tartaric acid can be finished.
(8) And (3) stabilizing treatment: and (3) carrying out conventional grape wine cold, hot and protein stabilization treatment on the grape wine, sterilizing, filtering, filling, and warehousing finished products to obtain the grape wine.
In the invention, further, the addition amount of the pectinase in the step (2) is 28-32mg/L, and the addition amount of the potassium metabisulfite fed-batch is 45-55 mg/L.
In the invention, further, the adding amount of the flavoring agent in the step (2) is 70-90 mg/L.
In the invention, further, the flavoring agent in the step (2) is obtained by the following method:
preparing the fruit peel juice: crushing the downy grape skin to obtain downy grape skin pulp, centrifuging the downy grape skin pulp, and taking supernatant to obtain downy grape skin juice for later use; 2) and (3) elution: adsorbing the downy grape skin juice on macroporous resin, eluting bonded aroma substances in the downy grape skin juice with 2.5BV of anhydrous methanol under a pressurized state, removing the anhydrous methanol by rotary evaporation under 0.1-0.2Mpa, and concentrating and drying the obtained eluent to obtain the flavoring agent.
In the invention, further, the step (5) of sugar supplement is further included after the separation of the skin and the residue, and specifically comprises the following steps: when the fermentation is vigorous, the sugar content is adjusted as required, and the sugar content is lower than 34g/L calculated according to the sugar content of the downy grape and the target alcohol content of 10% (V/V) and the conversion of 17g/L into 1% (V/V) alcohol content.
In the invention, further, the step (5) of reducing acid after the separation of the skin and the slag further comprises the following steps: adding water-soluble potassium bicarbonate, and adjusting pH of the fermentation liquid to 3-3.5.
In the invention, further, the lactobacillus subjected to apple milk fermentation in the step (6) is lactobacillus ALPHA, the addition amount is 0.0013-0.0015g/L, the content of malic acid is monitored during fermentation, and when the content of malic acid reaches 0.008g/L, the apple milk fermentation can be completed.
The yeast in the step (4) is Brettanomyces yeast rich in beta-glucosidase. Is prepared by inoculating aspergillus niger seed liquid to cooked rice flour and culturing.
The invention has at least the following beneficial effects:
1. the downy grape prepared by the method has the advantages of low tartaric acid content, good taste, stable wine quality, clear and transparent appearance, luster, difficult generation of precipitate in the storage process, strong and typical wine body fragrance and rich original fragrance of the downy grape.
2. The preparation process greatly improves the aroma, the taste and the richness of the downy grape fruit wine, the tartaric acid is removed before the malted milk fermentation, and the potassium bicarbonate is added for reducing the acid content, so that the malted milk fermentation is not influenced by the tartaric acid, and the downy grape wine has no strong acid feeling and strong taste; in addition, the problem that tartaric acid content of the downy grape wine is too high and the downy grape wine is not easy to freeze and precipitate can be solved by adopting potassium bicarbonate for deacidification before malted milk fermentation, and the applicant finds that if only tartaric acid is precipitated by freezing treatment, the tartaric acid cannot be well precipitated under the condition of high tartaric acid content or high wine concentration, which is probably because the high-concentration wine can inhibit agglomeration among tartaric acid molecules and prevent precipitation of tartaric crystals; the method has the advantages that the steps are combined with one another, and the downy grape fruit wine brewed by the integral brewing process is rich and harmonious in fruity flavor and wine flavor, full in wine body, strong in structural sense, good in typicality, elegant and pleasant; and the whole process is finished in a natural state without intervention of special conditions such as high temperature and high pressure, and the original quality of the downy grapes is kept.
3. According to the method, the carbon dioxide is adopted for low-temperature extraction, the vitis amurensis is stimulated at a low temperature of 5-10 ℃, then the temperature is raised to 22-25 ℃, the temperature changing process enables the vitis amurensis pericarp to naturally crack, so that juice is easier to overflow from tiny pericarp cracks in the fermentation process, and if the vitis amurensis is directly pulped or crushed, the pericarp is seriously damaged to bring sour and bitter taste carried by the pericarp, so that the flavor of the vitis amurensis can be kept, the sour and bitter taste which is difficult to remove is avoided, and the taste is improved compared with the prior art; in addition, the juice yield is also higher.
4. In the invention, the following means are adopted when solving the fragrance problem: firstly, crushing downy grapes, placing for a period of time at 25-26 ℃, and fully contacting with oxygen to increase the content of aromatic substances, so that the aroma concentration of the downy grape wine is improved; secondly, adding a flavoring agent in the step (2), namely bonding-state aroma substances obtained by extracting the downy grape skins in a series of ways, wherein aroma components in the grape skins are more than that of grape flesh, but the skins are usually removed due to the specific sour and astringent taste of grapes in the process of preparing food by adopting the grapes, so that the flavoring agent is prepared by taking the downy grape skins which are leftovers of downy grape processing as raw materials, the cost is saved, and more importantly, the aroma substances obtained by extracting the grape skins are taken as the flavoring agent, so that the prepared fruit wine can keep the original aroma of the downy grapes; thirdly, adding pectinase, and hydrolyzing pectin in bonding-state aroma substances in the downy grape skins and pectin in wine-making raw material fruits by the pectinase to hydrolyze macromolecular substances to generate aromatic substances; and fourthly, the yeast inoculated by the method contains beta-glucosidase, and the beta-glucosidase releases the bonded lipid and alcohol, so that the original fragrance of the downy grape is released again, and the original fragrance of the downy grape is fully reflected.
[ detailed description ] embodiments
The following examples may help one skilled in the art to more fully understand the present invention, but are not intended to limit the invention in any way.
Example 1:
the embodiment provides a preparation method of vitis heyneana fruit wine, which comprises the following steps:
(1) pretreatment of raw materials: cleaning and crushing downy grapes, and then placing for 1 hour at the temperature of 25 ℃ to obtain wine brewing raw material fruits;
(2) preparing an enzymolysis material: adding a flavoring agent into the wine-making raw material fruit, and then adding fed-batch potassium metabisulfite and pectinase into the wine-making raw material fruit to obtain an enzymolysis material; the addition amount of the pectinase is 28mg/L, and the addition amount of the potassium metabisulfite added in a flowing manner is 45 mg/L; the adding amount of the flavoring agent is 70 mg/L; the flavoring agent is obtained by the following method: preparing the fruit peel juice: crushing the downy grape skin to obtain downy grape skin pulp, centrifuging the downy grape skin pulp, and taking supernatant to obtain downy grape skin juice for later use; 2) and (3) elution: adsorbing the downy grape skin juice on macroporous resin, eluting bonded aroma substances in the downy grape skin juice with 2.5BV of anhydrous methanol under a pressurized state, removing the anhydrous methanol by rotary evaporation under 0.1Mpa, and concentrating and drying the obtained eluent to obtain the flavoring agent;
(3) low-temperature carbon dioxide leaching: putting the enzymolysis material obtained in the step (2) into a fermentation tank, introducing carbon dioxide gas, keeping the temperature of the raw material at 5 ℃, and leaching at low temperature for 3 days;
(4) inoculating and fermenting: after the leaching is finished, the temperature is raised to 22 ℃, and the constant-temperature fermentation is carried out after the yeast is inoculated; the yeast is wine aroma yeast rich in beta-glucosidase; is prepared by inoculating aspergillus niger seed liquid to cooked rice flour and then culturing;
(5) separating peel and slag: fermenting at constant temperature for 3 days, separating skin and residue of the grape mash, continuing to perform pure juice fermentation, and adjusting the fermentation temperature to 18 ℃; the method also comprises the step of supplementing sugar after the peel and residue are separated, and specifically comprises the following steps: adjusting sugar content as required when fermentation is vigorous, and calculating according to the sugar content of the downy grape and the target alcohol content of 10% (V/V) and the conversion of 17g/L into 1% (V/V) alcohol content, wherein the added sugar content is lower than 34 g/L; the method also comprises the step of deacidifying after the separation of the peel and the residue, and specifically comprises the following steps: adding water-soluble potassium bicarbonate, and adjusting the pH value of the fermentation liquor to 3;
(6) and (3) backward grouting apple milk fermentation: when the residual sugar of the fermented material is reduced to 5g/L, finishing the main fermentation, inoculating lactobacillus to carry out apple milk fermentation, and carrying out constant-temperature fermentation at the temperature of 19 ℃ until the apple milk fermentation is finished; the lactobacillus for apple milk fermentation is lactobacillus ALPHA, the addition amount is 0.0013g/L, the content of malic acid is monitored during fermentation, and apple milk fermentation can be completed when the content reaches 0.008 g/L;
(7) freezing: adjusting the temperature in the fermentation tank to-5 deg.C, maintaining for 7 days, removing tartaric acid, and aging for 6 months to obtain grape wine base;
(8) and (3) stabilizing treatment: and (3) carrying out conventional grape wine cold, hot and protein stabilization treatment on the grape wine, sterilizing, filtering, filling, and warehousing finished products to obtain the grape wine.
Example 2:
the embodiment provides a preparation method of vitis heyneana fruit wine, which comprises the following steps:
(1) pretreatment of raw materials: cleaning and crushing downy grapes, and then placing for 1.5 hours at the temperature of 25 ℃ to obtain wine brewing raw material fruits;
(2) preparing an enzymolysis material: adding a flavoring agent into the wine-making raw material fruit, and then adding fed-batch potassium metabisulfite and pectinase into the wine-making raw material fruit to obtain an enzymolysis material; the addition amount of the pectinase is 30mg/L, and the addition amount of the potassium metabisulfite added in a flowing mode is 50 mg/L; the adding amount of the flavoring agent is 80 mg/L; the flavoring agent is obtained by the following method: preparing the fruit peel juice: crushing the downy grape skin to obtain downy grape skin pulp, centrifuging the downy grape skin pulp, and taking supernatant to obtain downy grape skin juice for later use; 2) and (3) elution: adsorbing the downy grape skin juice on macroporous resin, eluting bonded aroma substances in the downy grape skin juice with 2.5BV of anhydrous methanol under a pressurized state, removing the anhydrous methanol by rotary evaporation under 0.15Mpa, and concentrating and drying the obtained eluent to obtain the flavoring agent;
(3) low-temperature carbon dioxide leaching: putting the enzymolysis material obtained in the step (2) into a fermentation tank, introducing carbon dioxide gas, keeping the temperature of the raw material at 7 ℃, and leaching at low temperature for 4 days;
(4) inoculating and fermenting: after the leaching is finished, the temperature is raised to 23 ℃, and the constant-temperature fermentation is carried out after the yeast is inoculated; the yeast is wine aroma yeast rich in beta-glucosidase; is prepared by inoculating aspergillus niger seed liquid to cooked rice flour and then culturing;
(5) separating peel and slag: fermenting at constant temperature for 4 days, separating skin and residue of the grape mash, continuing to perform pure juice fermentation, and adjusting the fermentation temperature to 19 ℃; the method also comprises the step of supplementing sugar after the peel and residue are separated, and specifically comprises the following steps: adjusting sugar content as required when fermentation is vigorous, and calculating according to the sugar content of the downy grape and the target alcohol content of 10% (V/V) and the conversion of 17g/L into 1% (V/V) alcohol content, wherein the added sugar content is lower than 34 g/L; the method also comprises the step of deacidifying after the separation of the peel and the residue, and specifically comprises the following steps: adding water-soluble potassium bicarbonate, and adjusting the pH value of the fermentation liquor to 3.2;
(6) and (3) backward grouting apple milk fermentation: when the residual sugar of the fermented material is reduced to 5g/L, finishing the main fermentation, inoculating lactobacillus to carry out apple milk fermentation, and carrying out constant-temperature fermentation at the temperature of 20 ℃ until the apple milk fermentation is finished; the lactobacillus for apple milk fermentation is lactobacillus ALPHA, the addition amount is 0.0014g/L, the content of malic acid is monitored during fermentation, and apple milk fermentation can be completed when the content reaches 0.008 g/L;
(7) freezing: adjusting the temperature in the fermentation tank to-1 deg.C, maintaining for 8 days, removing tartaric acid, and aging for 7 months to obtain grape wine base;
(8) and (3) stabilizing treatment: and (3) carrying out conventional grape wine cold, hot and protein stabilization treatment on the grape wine, sterilizing, filtering, filling, and warehousing finished products to obtain the grape wine.
Example 3:
the embodiment provides a preparation method of vitis heyneana fruit wine, which comprises the following steps:
(1) pretreatment of raw materials: cleaning and crushing downy grapes, and then placing for 2 hours at the temperature of 26 ℃ to obtain wine brewing raw material fruits;
(2) preparing an enzymolysis material: adding a flavoring agent into the wine-making raw material fruit, and then adding fed-batch potassium metabisulfite and pectinase into the wine-making raw material fruit to obtain an enzymolysis material; the addition amount of the pectinase is 32mg/L, and the addition amount of the potassium metabisulfite added in a flowing manner is 55 mg/L; the adding amount of the flavoring agent is 90 mg/L; the flavoring agent is obtained by the following method: preparing the fruit peel juice: crushing the downy grape skin to obtain downy grape skin pulp, centrifuging the downy grape skin pulp, and taking supernatant to obtain downy grape skin juice for later use; 2) and (3) elution: adsorbing the downy grape skin juice on macroporous resin, eluting bonded aroma substances in the downy grape skin juice with 2.5BV of anhydrous methanol under a pressurized state, removing the anhydrous methanol by rotary evaporation under 0.2Mpa, and concentrating and drying the obtained eluent to obtain the flavoring agent;
(3) low-temperature carbon dioxide leaching: putting the enzymolysis material obtained in the step (2) into a fermentation tank, introducing carbon dioxide gas, keeping the temperature of the raw material at 10 ℃, and leaching at low temperature for 5 days;
(4) inoculating and fermenting: after the leaching is finished, heating to 25 ℃, inoculating yeast and then fermenting at constant temperature; the yeast is wine aroma yeast rich in beta-glucosidase; is prepared by inoculating aspergillus niger seed liquid to cooked rice flour and then culturing;
(5) separating peel and slag: fermenting at constant temperature for 5 days, separating skin and residue of the grape mash, continuing to perform pure juice fermentation, and adjusting the fermentation temperature to 20 ℃; the method also comprises the step of supplementing sugar after the peel and residue are separated, and specifically comprises the following steps: adjusting sugar content as required when fermentation is vigorous, and calculating according to the sugar content of the downy grape and the target alcohol content of 10% (V/V) and the conversion of 17g/L into 1% (V/V) alcohol content, wherein the added sugar content is lower than 34 g/L; the method also comprises the step of deacidifying after the separation of the peel and the residue, and specifically comprises the following steps: adding water-soluble potassium bicarbonate, and adjusting the pH value of the fermentation liquor to 3.5;
(6) and (3) backward grouting apple milk fermentation: when the residual sugar of the fermented material is reduced to 5g/L, finishing the main fermentation, inoculating lactobacillus to carry out apple milk fermentation, and carrying out constant-temperature fermentation at the temperature of 21 ℃ until the apple milk fermentation is finished; the lactobacillus for apple milk fermentation is lactobacillus ALPHA with addition amount of 0.0015g/L, and the content of malic acid is monitored during fermentation, and apple milk fermentation can be completed when the content reaches 0.008 g/L;
(7) freezing: adjusting the temperature in the fermentation tank to 3 deg.C, maintaining for 9 days, removing tartaric acid, and aging for 9 months to obtain grape wine base;
(8) and (3) stabilizing treatment: and (3) carrying out conventional grape wine cold, hot and protein stabilization treatment on the grape wine, sterilizing, filtering, filling, and warehousing finished products to obtain the grape wine.
Comparative example 1
The deacidification operation after the peel and residue separation is removed is the same as the preparation method of the downy grape fruit wine provided in the example 2 in other ways.
Comparative example 2
The flavoring agent was removed and the other procedure was the same as the procedure for the preparation of vitis heyneana wine as provided in example 2.
Comparative example 3
The flavor blending agent is replaced by wine making essence, and the other modes are the same as the preparation method of the downy grape fruit wine provided in the embodiment 2.
Comparative example 4
The pectinase was removed and the procedure was otherwise the same as that used to prepare the Vitis heyneana wine provided in example 2.
Comparative example 5
The step of crushing the downy grapes in the step (1) and then placing for 1.5 hours is removed, and other modes are the same as the preparation method of the downy grape fruit wine provided in the example 2.
Comparative example 6
The carbon dioxide leaching temperature in the step (3) is 23 ℃, and other modes are the same as the preparation method of the downy grape fruit wine provided in the embodiment 2.
Comparative example 7
The yeast in the step (4) is obtained by inoculating the cooked rice flour with the monascus seed solution and then culturing, and the other modes are the same as the preparation method of the downy grape fruit wine provided in the embodiment 2.
Effect verification
To more clearly illustrate the utility value of the present application, the downy grape wine prepared in the manner of example 2 and comparative examples 1 to 7 was subjected to sensory tests, and the results are shown in table 1:
TABLE 1 fruit wine sensory test results
In addition, the applicant also evaluated the aroma of the downy grape wine prepared by the methods of comparative example 2 and comparative examples 1 to 7 through sensory evaluation, the aroma of fresh downy grapes is used as an evaluation standard, and according to the percentage evaluation, the aroma of fresh downy grapes is not sensed when being divided into 0, the aroma of fresh downy grapes is distinguished when being divided into 60, and the aroma of fresh downy grapes is quite strong when being divided into 100; sensory evaluation scores are reported in table 2.
TABLE 2 comprehensive evaluation results of Mao wine
According to the table 1-2, the wine quality can be improved by adopting the wine making method, the obtained downy grape has low tartaric acid content, good taste and stable wine quality, is not easy to generate precipitate in the storage process, and meanwhile, the wine body has strong typical aroma and rich original aroma of the downy grape.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (6)
1. A preparation method of Vitis heyneana fruit wine is characterized by comprising the following steps:
(1) pretreatment of raw materials: cleaning downy grapes, crushing, and standing at 25-26 ℃ for 1-2 hours to obtain wine brewing raw material fruits;
(2) preparing an enzymolysis material: adding a flavoring agent into the wine-making raw material fruit, and then adding fed-batch potassium metabisulfite and pectinase into the wine-making raw material fruit to obtain an enzymolysis material;
(3) low-temperature carbon dioxide leaching: putting the enzymolysis material obtained in the step (2) into a fermentation tank, introducing carbon dioxide gas, keeping the temperature of the raw material at 5-10 ℃, and leaching at low temperature for 3-5 days;
(4) inoculating and fermenting: after the leaching is finished, heating to 22-25 ℃, inoculating yeast and then fermenting at constant temperature;
(5) separating peel and slag: fermenting at constant temperature for 3-5 days, separating skin and residue of the grape mash, continuing to perform pure juice fermentation, and adjusting the fermentation temperature to 18-20 ℃;
(6) and (3) backward grouting apple milk fermentation: when the residual sugar of the fermented material is reduced to 5g/L, finishing the main fermentation, inoculating lactobacillus to carry out apple milk fermentation, and carrying out constant-temperature fermentation at the temperature of 19-21 ℃ until the apple milk fermentation is finished;
(7) freezing: adjusting the temperature in the fermentation tank to be-5-2 ℃, keeping the constant temperature for 7-9 days, removing tartaric acid, and changing the tank for ageing for 6-9 months to obtain grape wine base;
(8) and (3) stabilizing treatment: and (3) carrying out conventional grape wine cold, hot and protein stabilization treatment on the grape wine, sterilizing, filtering, filling, and warehousing finished products to obtain the grape wine.
2. The method for preparing the vitis heyneana wine according to claim 1, wherein the adding amount of the pectinase in the step (2) is 28-32mg/L, and the adding amount of the fed potassium metabisulfite is 45-55 mg/L.
3. The method for preparing the vitis heyneana wine according to claim 1, wherein the adding amount of the flavoring agent in the step (2) is 70-90 mg/L.
4. The method for preparing the vitis heyneana wine according to claim 1, wherein the flavoring agent in the step (2) is obtained by the following method:
1) preparing the fruit peel juice: crushing the downy grape skin to obtain downy grape skin pulp, centrifuging the downy grape skin pulp, and taking supernatant to obtain downy grape skin juice for later use; 2) and (3) elution: adsorbing the downy grape skin juice on macroporous resin, eluting bonded aroma substances in the downy grape skin juice with 2.5BV of anhydrous methanol under a pressurized state, removing the anhydrous methanol by rotary evaporation under 0.1-0.2Mpa, and concentrating and drying the obtained eluent to obtain the flavoring agent.
5. The preparation method of the vitis heyneana fruit wine according to claim 1, wherein the step (5) of deacidifying is further carried out after the skin and residue are separated, and specifically comprises the following steps: adding water-soluble potassium bicarbonate, and adjusting pH of the fermentation liquid to 3-3.5.
6. The method for preparing the Vitis heyneana fruit wine according to claim 1, wherein the lactic acid bacteria for apple milk fermentation in step (6) is lactic acid bacteria ALPHA, the addition amount is 0.0013-0.0015g/L, the content of malic acid is monitored during fermentation, and when the content reaches 0.008g/L, the apple milk fermentation can be completed.
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| CN102168002A (en) * | 2011-03-11 | 2011-08-31 | 扬州大学 | Wine-making process |
| CN103232913A (en) * | 2013-04-26 | 2013-08-07 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique |
| CN105316148A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana wine preparation method |
| CN106350338A (en) * | 2016-08-31 | 2017-01-25 | 广西中天领御酒业有限公司 | Low-alcohol wine and preparation method thereof |
| CN106434094A (en) * | 2016-08-31 | 2017-02-22 | 广西中天领御酒业有限公司 | Sparkling vitis heyneana wine and preparation method thereof |
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2021
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102168002A (en) * | 2011-03-11 | 2011-08-31 | 扬州大学 | Wine-making process |
| CN103232913A (en) * | 2013-04-26 | 2013-08-07 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique |
| CN105316148A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana wine preparation method |
| CN106350338A (en) * | 2016-08-31 | 2017-01-25 | 广西中天领御酒业有限公司 | Low-alcohol wine and preparation method thereof |
| CN106434094A (en) * | 2016-08-31 | 2017-02-22 | 广西中天领御酒业有限公司 | Sparkling vitis heyneana wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117229866A (en) * | 2023-11-13 | 2023-12-15 | 烟台张裕葡萄酿酒股份有限公司 | Method for brewing dry white wine by micro-channel mixed fermentation |
| CN117229866B (en) * | 2023-11-13 | 2024-04-12 | 烟台张裕葡萄酿酒股份有限公司 | Method for brewing dry white wine by micro-channel mixed fermentation |
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| CN112694955B (en) | 2023-07-28 |
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