CN112940893A - Preparation method of fermented high-quality flavored sparkling wine - Google Patents

Abstract

The invention relates to a preparation method of a fermentation type high-quality flavor sparkling wine. The method comprises the following steps: (1) mixing water, white sugar, fruit and vegetable juice, and sour taste regulator to obtain a mixture, and adding yeast nutritional agent into the mixture to obtain fermented liquid; (2) sterilizing the fermented liquid, pumping into a fermentation tank, adding activated active dry yeast, and fermenting; (3) and (3) filtering the wine liquid obtained in the step (2) by using a membrane, filling and sterilizing to obtain the fermented high-quality flavored sparkling wine. The fermented high-quality sparkling wine prepared by the invention has high content of nutrient components, more harmonious fruit aroma and wine aroma, good flavor quality, plump wine body, clarification and transparency, more mellow, harmonious, sweet and refreshing mouthfeel, fine and rich foam and long soaking time, avoids the defects of bitter taste of sparkling wine produced by taking fruit juice as a raw material and over sweet and refreshing mouthfeel of products, and also avoids the single thinness of the prepared sparkling wine body and the discordance of fruit aroma and wine aroma.

Description

Preparation method of fermented high-quality flavored sparkling wine

Technical Field

The invention belongs to the technical field of fruit and vegetable wine production, and particularly relates to a preparation method of a fermentation type high-quality flavor sparkling wine.

Background

Sparkling wine, also known as sparkling wine, is a wine with a certain alcohol content and a certain amount of gas (CO)₂) The beverage of (1). The sparkling wine has certain fruity flavor and sweetness, and is particularly suitable for drinking in summer and serving as a table wine together with saturated carbon dioxide gas.

Various sparkling wines on the market are now classified into formulated sparkling wines and fermented sparkling wines according to their production processes. The preparation process of the prepared sparkling wine generally comprises the steps of preparing the wine according to a formula, freezing, filtering, inflating and bottling, but the prepared sparkling wine has inconsistent fruit aroma and wine aroma, monotonous and rough flavor, short soaking time and lower nutritional value. The sparkling wine of the type is popular in the market at present, but is eliminated by the market after all along with the pursuit of health, nutrition and taste. The fermented sparkling wine is produced by fermenting fruit juice, is rich in nutrition, is favored by consumers for a long time of soaking, is mostly obtained by fermenting pure fruit juice or by fermenting the fruit juice serving as a main material and adding a small amount of white granulated sugar, has the defects of bitter taste and insufficient refreshing feeling although the aroma and the flavor of the sparkling wine are improved compared with a preparation type, is difficult to accept by consumers, and is one of important indexes for evaluating the quality of the sparkling wine in terms of taste and flavor, so that the problem of how to improve the taste and the flavor of the existing fermented sparkling wine is the current problem.

Patent document CN109797076A discloses a method for making sparkling cider wine, comprising the following steps: preparing apple juice, clarifying, pouring the apple juice into a clarifying tank, adding pectinase into the clarifying tank to decompose starch and pectin in the apple juice, and standing for 24 hours at 15-18 ℃ to obtain the apple juice; c, fermenting, namely c1, pumping the clear apple juice in the clarifying tank into a fermentation tank; c2 dissolving dry yeast in sterile water at boiling and cooling to 25 deg.C at ratio of 1: 8, and keeping the temperature for 2 hr to obtain seed liquid; c3, inoculating the activated seed liquid into the apple clear juice in a fermentation tank, sealing with water, performing pressure-maintaining fermentation, and discharging yeast after 24 hours; c4 ageing at 0 deg.C for 15 d; c5 filtering with 0.02 μm membrane to obtain clear liquid after aging; d, filling and sterilizing to obtain a finished apple wine product; the sparkling wine prepared by the method has improved fragrance, but has bitter and refreshing taste.

Therefore, the development of harmonious bouquet and fruity, high nutrient content and quality, clarity and transparency, full wine body, fresh and cool mouthfeel, mellowness and harmony, and fine foam is a key for meeting the increasing demands of consumers on product quality and promoting healthy, stable, continuous and rapid development of the industry.

Disclosure of Invention

In view of the defects of poor harmony of fruit aroma and wine aroma, rough mouthfeel, poor foam-sustaining property, bitter taste, insufficient refreshing feeling and the like of the existing sparkling wine in the background art, in particular the difficult problems of the bitter taste and the insufficient refreshing feeling, the invention provides a preparation method for preparing a fermentation type high-quality flavor sparkling wine by taking white sugar as a main material.

The effects to be expected by the present invention are as follows:

1. white sugar is used as a main or all fermentation carbon source, and a fermentation process is completely adopted on the premise of not using edible alcohol, so that the alcoholic strength of the wine body reaches the requirement of the product;

2. the sparkling wine obtained by taking white sugar as a main or all fermentation carbon source has high nutritional ingredients and quality, plump wine body, fresh and cool taste, mellow and harmonious taste, fine foam and long soaking time, and avoids the defects of bitterness, sweetness and insufficient freshness of the traditional sparkling wine product obtained by adopting pure fruit juice fermentation or taking fruit juice as a main material and adding a small amount of white granulated sugar fermentation and the defect of incongruity of single thickness, fruity flavor and bouquet of the prepared flavor sparkling wine;

3. the method is simple, strong in operability and easy for large-scale production.

The preparation method of the fermentation type high-quality flavor sparkling wine provided by the invention comprises the following steps:

(1) mixing water, white sugar and sour taste regulator to obtain a mixture, and adding yeast nutritional agent into the mixture to obtain a fermented material liquid; the scheme disclosed in the step is that white sugar is used as the whole carbon source for fermentation; optionally adding perfume;

or mixing water, white sugar, fruit and vegetable juice, and sour taste regulator to obtain a mixture, and adding yeast nutritional agent into the mixture to obtain fermented liquid; the step is described as fermenting with white sugar as part of the fermentation carbon source; optionally adding perfume;

(2) sterilizing the fermentation liquid in the step (1), pumping the sterilized fermentation liquid into a fermentation tank, and then adding activated active dry yeast for fermentation to obtain fermented wine liquid;

(3) and (3) filtering the fermented wine liquid obtained in the step (2) by using a membrane, filling and sterilizing to obtain the fermented high-quality flavored sparkling wine.

Preferably, in the step (1), the dosage of the white sugar is as follows: the sugar degree of the ingredient liquid reaches 7-30 DEG Brix;

preferably, in the step (1), the dosage of the white sugar is as follows: the sugar degree of the ingredient liquid reaches 10-25 DEG Brix.

Preferably, in the step (1), if white sugar is used as a main carbon source and fruit and vegetable juice is used as an auxiliary carbon source for fermentation, the dosage of the fruit and vegetable juice is 0-50% of the mass of the fermentation liquid.

Preferably, in (1), the acidity regulator is at least one of citric acid, malic acid or sodium citrate;

preferably, in (1), the dosage of the acidity regulator is as follows: so that the total acid content of the ingredient liquid reaches 0.1-4 per mill.

Preferably, in the step (1), the yeast nutrient is FN301 or yeast autolytic nutrient, and the addition amount of the yeast nutrient is 0.1-0.5 per mill of the mass of the fermentation liquid;

preferably, in the step (1), water, white sugar, spice and acidity regulator are uniformly mixed to obtain a mixture, yeast nutrient is added into the mixture to obtain a fermented feed liquid, and the spice accounts for 0-1000 ppm in all the raw materials;

preferably, in the step (1), water, white sugar, fruit and vegetable juice, spice and acidity regulator are uniformly mixed to obtain a mixture, yeast nutrient is added into the mixture to obtain a fermentation liquid, and the spice accounts for 0-1000 ppm in all the raw materials;

preferably, in the step (1), the amount of the perfume in all the raw materials is 200 to 900 ppm.

Preferably, in the step (2), the sterilization mode of the fermentation liquid is pasteurization or ultrahigh temperature instant sterilization.

Preferably, in the step (2), the fermentation temperature is 12-30 ℃, the fermentation pressure is 0-6.0 bar, and the fermentation is carried out until the alcoholic strength in the fermentation liquid is more than or equal to 0.5 vol%.

Preferably, in the step (2), the active dry yeast is beer active dry yeast or wine active dry yeast, and the addition amount of the active dry yeast is 0.1-1 per mill of the mass of the fermentation liquid.

Preferably, in the step (3), the pore diameter of the membrane component is 0.22-0.45 um during membrane filtration;

preferably, (3) the sterilization mode is pasteurization or ultrahigh temperature instant sterilization;

preferably, in the step (3), the pasteurization temperature is 70-80 ℃ and the time is 30 min;

preferably, in the step (3), the wine liquid in the step (2) is subjected to membrane filtration, and is subjected to isobaric filling and sterilization through a carbon dioxide gas-water mixer or not, so as to obtain the fermentation type high-quality flavor sparkling wine.

More specifically, the preparation method of the fermentation type high-quality flavor sparkling wine provided by the invention comprises the following steps:

(1) mixing water, white sugar, fruit and vegetable juice, spice and sour taste regulator to obtain a mixture, and adding yeast nutritional agent into the mixture to obtain a fermented material liquid;

the dosage of the white sugar is as follows: the sugar degree of the ingredient liquid reaches 7-30 DEG Brix;

the dosage of the fruit and vegetable juice is 0-50% of the mass of the fermentation liquid;

the amount of the perfume is 0-1000 ppm;

the acidity regulator is at least one of citric acid, malic acid or sodium citrate; the dosage of the sour regulator is 0.1-4 per mill of total acid of the dosing liquid;

the yeast nutrient is FN301 or yeast autolytic nutrient, and the addition amount of the yeast nutrient is 0.1-0.5 per mill of the mass of the fermentation feed liquid;

(2) pasteurizing or ultrahigh temperature instant sterilizing the fermentation liquid in the step (1), pumping the sterilized fermentation liquid into a fermentation tank which is cleaned and sterilized in advance, and adding activated active dry yeast for fermentation;

the fermentation temperature is 12-30 ℃, the fermentation pressure is 0-6.0 bar, and the fermentation is carried out until the alcoholic strength in the fermentation liquid is more than or equal to 0.5 vol%; the active dry yeast is beer active dry yeast or wine active dry yeast, and the addition amount of the active dry yeast is 0.1-1 per mill of the mass of the fermentation liquid;

(3) filtering the wine liquid obtained in the step (2) by a membrane, filling and pasteurizing at the temperature of 70-80 ℃ for 30min to obtain fermented high-quality flavored sparkling wine;

when the membrane is used for filtration, the aperture of the membrane component is 0.22-0.45 mu m.

The invention has the beneficial effects that:

(1) the white sugar is used as a main raw material, the growth and metabolism of the yeast are utilized to generate alcohol, nutrient substances and partial flavor substances, the defects of thinness, fruit aroma and discordance of bouquet of the prepared sparkling wine body and the addition of edible alcohol are avoided, the defects of bitter taste and insufficient refreshing feeling of the fruit juice or the sparkling wine obtained by mainly fermenting the fruit juice are avoided, the use of carbon dioxide is avoided or reduced, the contents of the nutrient substances and the flavor substances in the wine body are increased, and the preparation of the refreshing, mellow and harmonious, nutritional and high-quality fermented type flavor sparkling wine is realized.

(2) The fermented high-quality sparkling wine prepared by the invention has the advantages of high content of nutrient components, more harmonious fruit aroma and wine aroma, good flavor quality, plump wine body, clarity and transparency, more mellow and harmonious mouthfeel, fresh and cool aftertaste, fine and rich foam and long soaking time, avoids the bitter feeling of sparkling wine produced by taking fruit juice as a raw material, and avoids the defects of sweet and cool mouthfeel of products. The method has strong operability and is easy for large-scale production of enterprises.

Drawings

FIG. 1 is a total ion flow diagram of the volatile components in the passion flower flavored sparkling wine of example 1;

FIG. 2 is a total ion flow diagram of the volatile components in the passion flower flavored sparkling wine of comparative example 1;

figure 3 is a total ion flow diagram of the volatile components in the passion flower flavored sparkling wine of comparative example 2.

Detailed Description

The present invention will be further described with reference to specific embodiments, but the present invention is not limited thereto.

The fermentation type high-quality passion flower flavored sparkling wine in the following examples has the alcoholic strength of 3% vol; the fermentation strain is beer active dry yeast CS31, produced by Angel Yeast GmbH;

the spices are as follows: passion flower flavor, available from dela food and beverage ingredients (shanghai) limited; white sugar, apple juice concentrate, spices and acidity regulators (citric acid, malic acid and sodium citrate), commercially available.

The apparatus used in the examples was a sugar dissolving tank, manufactured by Rewa mechanical manufacturing Co., Ltd, Zhang hong City, model: ZHT-300;

shell and tube sterilization system (UHT), manufactured by jiangsu zhi ji science and technology ltd, model: BS-5;

isobaric filling sparkling wine production line, produced by Rehua mechanical manufacturing Limited, Zhang hong City, model Capacity: 2000 bottles/h.

Example 1

A method for preparing fermentation type high-quality passion flower sparkling wine by taking white sugar as a main material comprises the following steps:

(1) preparing materials: accurately weighing raw materials, preparing 1000Kg of feed liquid, weighing white granulated sugar (dissolving the white granulated sugar in a sugar dissolving tank) according to the sugar degree of the prepared liquid of 14 DEG Brix, weighing 5 per mill of apple condensed juice, weighing citric acid according to 2.4 per mill of the total weight of all the raw materials, weighing sodium citrate according to the proportion of 300ppm (based on the total weight of all the raw materials, and if no special description is provided below), adding passion flower spice according to the proportion of 800ppm, uniformly mixing to obtain a prepared liquid, and adding a yeast nutrient FN301 into the prepared liquid to ensure that the concentration of the yeast nutrient reaches 200ppm, thereby obtaining the fermented feed liquid;

(2) and (3) sterilization: pumping the fermentation liquid after UHT sterilization (ultrahigh temperature instantaneous sterilization) into a pressure-resistant fermentation tank sterilized in advance, and cooling to 20 ℃;

(3) inoculation and fermentation: activating beer active dry yeast with 0.3 per mill of fermentation liquid by using water with the dosage of 20 times at 30 ℃ for 30min, inoculating the beer active dry yeast into the fermentation tank in the step (2), fermenting at 20 ℃ under anaerobic condition until the alcoholic strength in the fermentation liquid is 3.0 vol, cooling to 4 ℃ to terminate the fermentation, and controlling the tank pressure of the fermentation tank to be 0.6MP in the process;

(4) filtering and filling: filtering the wine liquid obtained in the step (3) by using membrane filtration equipment, and filling by using isobaric filling equipment to realize clarification and filling of the fermented passion flower-flavored sparkling wine;

(5) and (3) sterilization: sterilizing the sparkling wine obtained in the step (4) by a pasteurization cooling machine, wherein the sterilization temperature is 75 ℃, and the sterilization time is 30 min;

(6) labeling and boxing: labeling and boxing the product obtained in the step (5) to obtain a commercialized fermented high-quality passion flower-flavor sparkling wine commodity.

In the above example 1, the perfume used is passion flower perfume, but not limited to passion flower perfume, but also can be other perfumes, and in the actual production process, the perfume can be selected from all suitable or required perfumes, and the limitation of the perfume in the above contents is only the best scheme listed, and the protection scope of the invention is not limited thereby; the amount of the perfume included in the composition can be optionally added, and the invention is only a preferable range, but the invention is not limited by the scope of the invention;

quality detection of the prepared passion flower-flavored sparkling wine:

the passion flower-flavored sparkling wine prepared in example 1 was tasted and observed for body morphology, with the results shown in table 1 below:

TABLE 1 physicochemical Properties

The table shows that the fermented passion flower flavored sparkling wine produced by the invention is light yellow, clear and transparent, contains 53 volatile flavor substances, is more rich and harmonious in passion flower fruit flavor and wine flavor, is plump in wine body, mellow and harmonious in taste, sweet and refreshing in taste, exquisite and long-lasting in wine flavor, exquisite and rich in foam, long in soaking time and rich in volatile flavor components.

Example 2

A method for preparing a fermented high-quality passion flower sparkling wine by taking white sugar as a main material, which is the same as the embodiment 1 except that:

and (3) inoculation and fermentation: activating beer active dry yeast with 0.3 per mill of fermentation liquid by using water with the dosage of 20 times at 30 ℃ for 30min, inoculating the beer active dry yeast into the fermentation tank in the step (2), then fermenting at 20 ℃ under an anaerobic condition until the alcoholic strength in the fermentation liquid is 3.0 vol%, and cooling to 0-4 ℃ to terminate the fermentation;

filtering and filling: and (4) subjecting the fermented wine obtained in the step (3) to diatomite filtration, membrane filtration, a carbon dioxide gas-water mixer, isobaric filling, sterilization, labeling and other equipment to realize clarification and filling of the fermented passion flower-flavored sparkling wine.

Comparative example 1

A preparation method of a formulated passion flower sparkling wine, which is the same as the preparation method of the example 1, and is characterized in that:

(1) preparing materials: accurately weighing raw materials, preparing 1000Kg of feed liquid, weighing white granulated sugar (dissolved in a sugar dissolving tank) according to the sugar degree of the prepared liquid of 8 DEG Brix, adding edible alcohol according to the alcohol degree of 3%, adding apple concentrated juice according to the addition amount of 5 per mill, weighing citric acid according to 2.4 per mill, weighing sodium citrate according to 300ppm, adding passion flower spice according to the proportion of 800ppm, supplementing pure water, and uniformly mixing all the feed liquids;

(2) filtering and filling: clarifying and filling the wine liquid obtained in the step (1) through membrane filtration equipment, a carbon dioxide gas-water mixer and isobaric filling equipment to obtain the prepared passionflower flavor sparkling wine;

(3) and (3) sterilization: sterilizing the sparkling wine obtained in the step (2) by a pasteurization cooling machine, wherein the sterilization temperature is 75 ℃, and the sterilization time is 30 min;

(4) labeling and boxing: labeling and boxing the product obtained in the step (3) to obtain a commercialized passion flower-flavored sparkling wine product.

Comparative example 2

A method for preparing a fermentation type sparkling wine by using fruit juice as a main material, which is the same as the method in example 1, and is characterized in that:

(1) preparing materials: accurately weighing the passion fruit juice subjected to enzymolysis, preparing 1000Kg of feed liquid, adding a certain amount of white granulated sugar to enable the sugar degree of the prepared feed liquid to be 14 DEG Brix, adding apple concentrated juice according to 5 per mill of the weight of the prepared feed liquid, adding passion fruit spice according to 800ppm, and uniformly mixing to obtain the prepared feed liquid;

(2) and (3) sterilization: pumping the mixed solution into a pressure-resistant fermentation tank sterilized in advance after UHT sterilization, and cooling to 20 ℃;

(3) inoculation and fermentation: activating beer active dry yeast with 0.3 per mill of fermentation liquid by using water with the dosage of 20 times at 30 ℃ for 30min, inoculating the beer active dry yeast into the fermentation tank in the step (2), fermenting at the temperature of 20 ℃ under anaerobic condition until the alcoholic strength in the fermentation liquid is 3.0 vol%, cooling to 4 ℃ to terminate the fermentation, and controlling the tank pressure of the fermentation tank to be 0.4MP in the process;

(4) filtering and filling: clarifying and filling the wine liquid obtained in the step (3) through membrane filtration equipment and isobaric filling equipment to realize the clarification and filling of the full-juice fermentation type passion flower-flavor sparkling wine;

(5) and (3) sterilization: sterilizing the sparkling wine obtained in the step (4) by a pasteurization cooling machine, wherein the sterilization temperature is 75 ℃, and the sterilization time is 30 min;

(6) labeling and boxing: labeling and boxing the product obtained in the step (5) to obtain a commercialized fermented passion flower sparkling wine product.

Experimental example 1

Method for detecting alcohol degree and other indexes

The methanol was determined according to national standards: measured by a GB 5009.266 measuring method;

the alcoholic strength is measured according to the national standard: GB/T15038 determination method;

the determination of total acids is according to national standards: GB/T15038 determination method;

the determination of the volatile acid is according to the national standard: GB/T15038 determination method;

determination of total sugars according to national standards: GB/T15038 determination method;

determination of volatile aroma substances: and (4) detecting and analyzing by adopting a gas chromatography-mass spectrometer.

Comparison of physicochemical indexes of fermented passion flower flavored sparkling wine

The physical and chemical component detection of the formulated passion flower-flavored sparkling wine samples prepared in the examples 1 and 2 and the comparative examples 1 and 2 is carried out, and the detection results are shown in the following table 2:

TABLE 2 comparison of physical and chemical indexes of passion flower flavor sparkling wine

Item	Example 1	Example 2	Comparative example 1	Comparative example 2
					Methanol, mg/L	22.61	21.89	2.96	176.23
Alcohol content (v/v,%)	3.15	3.10	3.10	3.10
					Total acid (calculated as tartaric acid), g/L	3.58	3.63	3.38	38.13
g/L of volatile acid (calculated by acetic acid)	0.31	0.33	0.02	0.78
					Total phenol content mg/L	118	120	11	187
Volatile flavor substances (kind)	53	53	7	76
					The percentage of the phenethyl alcohol and the isoamyl alcohol in the volatile components (%)	3.63	3.61	0.00	5.13
Total sugar, g/L	7.94	7.96	8.01	8.06

As can be seen from Table 2 and FIGS. 1-3, by comparing the physical and chemical indexes of Passiflora edulis sparkling wine of example 1, example 2, comparative example 1 and comparative example 2, it was found that the indexes of example 1 and example 2 are substantially the same, while the physical and chemical indexes of comparative example 1, comparative example 2 and example are significantly different. The methanol content in the examples is higher than that in the comparative example 1, while the methanol content in the comparative example 2 is the highest, and the methanol content in the examples and the comparative example both meet the requirements of national standards (the methanol content is lower than 400 mg/L); the percentages of the phenethyl alcohol and the isoamyl alcohol in the volatile components are highest in comparative example 2, and the content in comparative example 1 is lowest; the total phenol content in the sparkling wine was again the highest for comparative example 2 and the lowest for comparative example 1.

The alcohol content and the total sugar content of the embodiment and the comparative example are basically consistent, and the requirements of the product on the alcohol content and the total sugar content are met; the total acid, volatile acid, total phenol, volatile flavor substances and phenethyl alcohol and isoamyl alcohol in the comparative example 2 are all obviously higher than those in the example and the comparative example 1, mainly because fruit juice is used as a main raw material, certain content of phenolic substances can be used as flavor substances and nutrient components in the wine body, the phenethyl alcohol and the isoamyl alcohol can be used as flavor substances of the wine body at certain content, but the phenolic substances, the phenethyl alcohol and the isoamyl alcohol can add bitter taste to the wine body when the content of the phenolic substances, the phenethyl alcohol and the isoamyl alcohol is higher. The total acid, volatile acid and volatile flavor species in the examples are higher than in comparative example 1, but the volatile flavor species are already closer to comparative example 2. Therefore, compared with the processing method of the comparative example 1, the preparation method of the fermentation type high-quality passion flower-flavored sparkling wine improves the content and variety of volatile flavor substances of the product, the passion flower-flavored sparkling wine prepared in the embodiment has full aroma, the wine aroma and the fruit aroma are more coordinated, and the nutrition of the product is richer.

Sensory evaluation of passion flower-flavored sparkling wine

The prepared passion flower-flavored sparkling wine samples of example 1, example 2 and comparative example were subjected to sensory evaluation, and the results are shown in table 3 below.

TABLE 3 sensory evaluation of different sparkling wines

After the quality of the product is evaluated in a sensory manner, the fermented passion flower-flavored sparkling wine prepared in the embodiment 1 and the embodiment 2 has good sensory quality, harmonious fruit flavor and bouquet, soft and mellow taste, rich foam and long soaking time. Comparative example 1, the fruit aroma and the wine aroma are rich and coordinated, the taste is soft, the mellow feeling is not good enough, the remaining flavor retention time is short, the foam is rich, and the soaking time is short. Comparative example 2, fruit aroma and bouquet were coordinated, foam was abundant, and soaking time was long, but comparative example 2 was too astringent, bitter, and poor in palatability due to the use of whole fruit juice for production.

Thus, the passion flower-flavored sparkling wines produced by the processes of examples 1 and 2 are more in line with consumer demand for high quality products. By contrast, the fermented passion flower-flavored sparkling wine produced by the process technology disclosed by the application has the advantages of better quality and richer nutrient components, and meets the requirements of modern consumers on high-quality products.

With reference to the accompanying fig. 1 to 3, such conclusions can be drawn: the steps of the process are adjusted, and the aroma components of the final product are obviously changed as a result, in contrast, the product in the example 1 has harmonious fruit aroma and wine aroma, good flavor quality, plump wine body, clear and transparent, mellow and more harmonious mouthfeel, sweet and refreshing aftertaste, fine and rich foam and long soaking time, solves the defects of bitter taste of sparkling wine produced by using common fruit juice as a raw material and too sweet and refreshing mouthfeel of the product, and also solves the problems of single thinness of a prepared flavor sparkling wine body and incompatibility of fruit aroma and wine aroma.

Claims (10)

1. The preparation method of the fermentation type high-quality flavor sparkling wine comprises the following steps:

(1) mixing water, white sugar and sour taste regulator to obtain a mixture, and adding yeast nutritional agent into the mixture to obtain a fermented material liquid;

or mixing water, white sugar, fruit and vegetable juice, and sour taste regulator to obtain a mixture, and adding yeast nutritional agent into the mixture to obtain fermented liquid;

(2) sterilizing the fermentation liquid in the step (1), pumping the sterilized fermentation liquid into a fermentation tank, and then adding activated active dry yeast for fermentation to obtain fermented wine liquid;

(3) and (3) filtering the fermented wine liquid obtained in the step (2) by using a membrane, filling and sterilizing to obtain the fermented high-quality flavored sparkling wine.

2. The method for preparing a fermented high quality sparkling wine according to claim 1, wherein the white sugar is present in the amount of (1): the sugar degree of the ingredient liquid reaches 7-30 DEG Brix;

preferably, in the step (1), the dosage of the white sugar is as follows: the sugar degree of the ingredient liquid reaches 10-25 DEG Brix.

3. A process for the preparation of a fermented high quality flavored sparkling wine according to claim 1,

(1) in the method, the dosage of the fruit and vegetable juice is 0-50% of the mass of the fermentation liquid.

4. A process for the preparation of a fermented high quality flavored sparkling wine according to claim 1,

(1) in the sour taste modifier, the sour taste modifier is at least one of citric acid, malic acid or sodium citrate;

preferably, in (1), the dosage of the acidity regulator is as follows: so that the total acid content of the ingredient liquid reaches 0.1-4 per mill.

5. A process for the preparation of a fermented high quality flavored sparkling wine according to claim 1,

(1) in the method, a yeast nutrient is FN301 or a yeast autolytic nutrient, and the addition amount of the yeast nutrient is 0.1-0.5 per mill of the mass of the fermentation feed liquid;

preferably, in the step (1), water, white sugar, spice and acidity regulator are uniformly mixed to obtain a mixture, yeast nutrient is added into the mixture to obtain a fermented feed liquid, and the spice accounts for 0-1000 ppm in all the raw materials;

preferably, in the step (1), water, white sugar, fruit and vegetable juice, spice and acidity regulator are uniformly mixed to obtain a mixture, yeast nutrient is added into the mixture to obtain a fermentation liquid, and the spice accounts for 0-1000 ppm in all the raw materials;

preferably, in the step (1), the amount of the perfume in all the raw materials is 200 to 900 ppm.

6. A process for the preparation of a fermented high quality flavored sparkling wine according to claim 1,

(2) in the middle, the sterilization mode of the fermentation liquid is pasteurization or ultrahigh temperature instant sterilization.

7. A process for the preparation of a fermented high quality flavored sparkling wine according to claim 1,

(2) and the fermentation temperature is 12-30 ℃, the fermentation pressure is 0-6.0 bar, and the fermentation is carried out until the alcoholic strength in the fermentation liquid is more than or equal to 0.5 vol%.

8. A process for the preparation of a fermented high quality flavored sparkling wine according to claim 1,

(2) in the method, the active dry yeast is beer active dry yeast or wine active dry yeast, and the addition amount of the active dry yeast is 0.1-1 per mill of the mass of the fermentation liquid.

9. The method for preparing a fermented high-quality sparkling wine according to claim 1, wherein in (3), the pore diameter of the membrane module during membrane filtration is 0.22 to 0.45 um;

preferably, (3) the sterilization mode is pasteurization or ultrahigh temperature instant sterilization;

preferably, in the step (3), the pasteurization temperature is 70-80 ℃ and the time is 30 min;

preferably, in the step (3), the wine liquid in the step (2) is subjected to membrane filtration, and is subjected to isobaric filling and sterilization through a carbon dioxide gas-water mixer or not, so as to obtain the fermentation type high-quality flavor sparkling wine.

10. A process for the preparation of a fermented high quality flavoured sparkling wine according to claim 1, comprising the steps of:

(1) mixing water, white sugar, fruit and vegetable juice, spice and sour taste regulator to obtain a mixture, and adding yeast nutritional agent into the mixture to obtain a fermented material liquid;

the dosage of the white sugar is as follows: the sugar degree of the ingredient liquid reaches 7-30 DEG Brix;

the dosage of the fruit and vegetable juice is 0-50% of the mass of the fermentation liquid;

the usage amount of the spice is 0-1000 ppm;

the acidity regulator is at least one of citric acid, malic acid or sodium citrate; the dosage of the sour regulator is 0.1-4 per mill of total acid of the dosing liquid;

the yeast nutrient is FN301 or yeast autolytic nutrient, and the addition amount of the yeast nutrient is 0.1-0.5 per mill of the mass of the fermentation feed liquid;

(2) pasteurizing or ultrahigh temperature instant sterilizing the fermentation liquid in the step (1), pumping the sterilized fermentation liquid into a fermentation tank which is cleaned and sterilized in advance, and adding activated active dry yeast for fermentation;

the fermentation temperature is 12-30 ℃, the fermentation pressure is 0-6.0 bar, and the fermentation is carried out until the alcoholic strength in the fermentation liquid is more than or equal to 0.5 vol%; the active dry yeast is beer active dry yeast or wine active dry yeast, and the addition amount of the active dry yeast is 0.1-1 per mill of the mass of the fermentation liquid;

(3) filtering the wine liquid obtained in the step (2) by a membrane, filling and pasteurizing at the temperature of 70-80 ℃ for 30min to obtain fermented high-quality flavored sparkling wine;

when the membrane is used for filtration, the aperture of the membrane component is 0.22-0.45 mu m.

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