CN113355181A - Method for brewing sweet potato wine with flower fragrance - Google Patents
Method for brewing sweet potato wine with flower fragrance Download PDFInfo
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Abstract
The invention relates to a brewing method of floral type sweet potato wine, which mainly comprises the following steps in sequence: (1) carrying out high-voltage pulse assisted enzymolysis; (2) mixing and fermenting; (3) and (3) distilling the base wine obtained in the step (2), ageing, blending and sterilizing to obtain the sweet potato wine with the flower fragrance. The sweet potato wine overcomes the defects of low nutrient content, single product flavor, low wine yield and low nutrient content of the traditional sweet potato wine, and the defects of poor stability of nutrient components and aroma components, low extraction efficiency, single thin flavor and the like of the traditional flower fragrance wine.
Description
Technical Field
The invention relates to a brewing method of floral sweet potato wine, which is applied to the field of wine brewing.
Background
Along with the improvement of living standard of people, the market demand of low-alcohol white spirit is more and more increased. The sweet potato wine is low degree white spirit brewed with sweet potato as material and distiller's yeast through traditional or modern process. In recent years, many studies have been made at home and abroad on the production technology of sweet potato wine, and sweet potato fermented beer-flavored beverages developed by the company Samo liquor Japan and Korea "true brewing" low-alcohol beverage wine are all prepared by fermenting sweet potato and malt. The traditional sweet potato wine production adopts dry sweet potatoes or fresh sweet potatoes as raw materials, and is brewed by solid fermentation or liquid fermentation, but because of the adoption of a single saccharification leavening agent, the laggard process technology and other reasons, a plurality of common technical problems exist: such as low content of nutrient components, single flavor of the product, low wine yield, easy top-grade, etc.
In recent years, the flower-fragrance wine also becomes a great hot spot in the market due to the unique flower fragrance and the rich nutrient contents such as flavonoid, sterol and the like, and is particularly popular with female consumers. The flower-fragrance liquor and the flower-fragrance wine are produced in succession, for example, the Guizhou flower liquor industry uses pure fresh flowers to brew the flower-fragrance liquor through semi-solid state fermentation, and Henan Min wine company selects sweet osmanthus and grapes to brew and ferment to obtain the flower-fragrance wine and the like. However, the traditional flower-fragrance wine adopts a single flower seed for simple mixed fermentation, so that the problems of poor stability of nutrient components and aroma components, low extraction efficiency, thin flavor and the like exist.
Therefore, there is a need to provide a method for brewing a floral sweet potato wine with short fermentation period, high wine yield, high nutrient content (such as flavonoids and sterols) and unique fragrance.
Disclosure of Invention
In order to overcome the defects of low nutrient content, single product flavor, low liquor yield and low nutrient content of the traditional sweet potato liquor and the defects of poor stability of nutrient components and aroma components, low extraction efficiency, single thin flavor and the like of the traditional flower-fragrance type liquor, the invention provides a brewing method of the flower-fragrance type sweet potato liquor, which has the advantages of short fermentation period, high flavonoid content and unique flavor by matching a high-voltage pulse auxiliary composite enzymolysis technology and a mixed fermentation technology.
The technical scheme of the invention is as follows:
a brewing method of floral type sweet potato wine mainly comprises the following steps in sequence:
(1) high-voltage pulse assisted enzymolysis
Mixing rose, lily and sophora flower, grinding into powder with a 55-65-mesh sieve, adding a complex enzyme into the mixed pollen to obtain a mixed solution, wherein the mass of the complex enzyme is 0.05-0.5% of that of the mixed pollen, and the complex enzyme is formed by mixing cellulase and pectinase; adding water of 40-50 ℃ with the volume 10-20 times that of the mixed solution, performing high-voltage pulse action for 10-60s with the pulse number of 5-10 times/s and the electric field intensity of 10-20kV, and performing heat preservation and enzymolysis for 10-30min at 40-50 ℃ to obtain mixed pollen enzymolysis solution;
(2) mixed fermentation
Mixing the mixed pollen enzymolysis liquid obtained in the step (1) with dried sweet potato leftover materials according to the mass ratio of 1-2: 20, inoculating distiller's yeast and yeast after uniformly mixing, wherein the using amounts of the distiller's yeast and the yeast are respectively 1-3% and 0.2-1% of the total mass of the mixed pollen enzymolysis liquid and the dried sweet potato leftover mixture, and then fermenting for 12-30 days at 25-30 ℃ to obtain base wine;
(3) and (3) distilling the base wine obtained in the step (2), ageing, blending and sterilizing to obtain the sweet potato wine with the flower fragrance.
According to the flower-fragrance sweet potato wine brewing method, the high-voltage pulse auxiliary composite enzymolysis technology and the mixed fermentation technology are matched, so that the fermentation period is short, the wine yield is high, the flavonoid content is high, and the fragrance is unique. The high-voltage pulse assisted composite enzymolysis technology destroys cell membranes by using high-voltage pulse treatment, changes the permeability of the cell membranes, promotes the enzymolysis process, improves the extraction rate of effective components and the dissolution of aroma components, effectively improves the enzymolysis efficiency, and improves the content of flavonoid substances in finished products; the mixed fermentation technology of the dried sweet potato leftover material and the enzymolysis liquid endows the product with comfortable rose fragrance (main fragrance), and the rose fragrance and the sweet potato wine fragrance are coordinated to form unique fresh fragrance of the product, so that the flavor and variety of the sweet potato wine are enriched.
The dried sweet potato leftover materials are pretreated before being used for mixed fermentation, and the pretreatment mainly comprises the following steps of: removing rotten sweet potato peels and impurities on the sweet potato dry leftover materials, cleaning the sweet potato dry leftover materials, cooking at 90-100 ℃ for 10-30min, inwardly adding water with the mass 2-5 times that of the cooked sweet potato dry leftover materials, pulping to obtain a pulp, adding medium-high temperature amylase and fungal alpha-amylase into the pulp, uniformly mixing, wherein the use amounts of the medium-high temperature amylase and the fungal alpha-amylase are 0.05-0.2% and 0.05-0.2% of the mass of the pulp respectively, performing saccharification treatment at 90-100 ℃ for at least 60min, and cooling to 30 +/-2 ℃ after the saccharification treatment.
The medium-high temperature amylase and the fungal alpha-amylase are added in the pretreatment step, so that the saccharification degree of the raw materials is improved, the fermentation period is shortened to 12-30 days from 45-60 days of the traditional solid state fermentation period, the wine yield and the dissolution of nutrient components are improved, and the flavor of the sweet potato wine is improved. Wherein the enzyme content of the medium-high temperature amylase is 10000U/g, and the enzyme content of the alpha-amylase is 8000U/g.
The mass ratio of the roses, the lilies and the sophora flowers used for preparing the mixed pollen in the step (1) is 2-3: 2-4: 1 to 3.
The rose, the lily and the sophora flower are selected and matched, a high-voltage pulse auxiliary composite enzymolysis technology is applied, the product is endowed with a comfortable flower flavor, the product is coordinated with the sweet potato wine flavor to form a unique fresh flavor, and meanwhile, the content of flavonoids and sterols can be increased.
In the step (1), the mass ratio of the cellulase to the pectinase is 2-1: 1.
the optimized dosage proportion of the cellulase and the pectinase can improve the enzymolysis effect.
The dosage of the mixed pollen composite enzymolysis liquid in the step (2) is 25-50% of the mass of the dried sweet potato scraps.
The preferable mixed pollen composite enzymatic hydrolysate and the using amount proportion of the dried sweet potato leftover materials can further improve the fermentation effect.
The distiller's yeast in the step (2) is esterified red yeast, and the yeast is prepared from aroma-producing yeast and special active dry yeast for potatoes, wherein the use amounts of the aroma-producing yeast and the special active dry yeast for potatoes are 0.1-0.5% and 0.1-0.5% of the total mass of the mixture of the mixed pollen enzymolysis liquid and the dried sweet potato leftover material respectively.
The preferable types and the using amount proportion of the distiller's yeast and the yeast can further improve the fermentation effect.
The distillation step of the step (3) mainly comprises the following steps which are carried out in sequence: and (3) pumping the base liquor into a distillation retort, flatly paving the cleaned roses on a string steamer, wherein the rose dosage is 2-5% of the mass of the dried sweet potato leftover materials used in the step (2), and connecting the distillation retort with the string steamer by using a pipeline to carry out string fragrance distillation.
The shish kebab distillation can further improve the rose taste in the wine.
After distilling the shiitake, intercepting first-stage distillate with the alcoholic strength of 2.0-3.0% to obtain wine heads for later use, collecting distillate with the alcoholic strength of the middle stage of more than or equal to 4.0% to obtain raw wine, and using the raw wine for subsequent ageing, blending and sterilization; and collecting distillate with the alcoholic strength of the tail section less than 4.0 percent to obtain the feints.
And (5) merging part of the wine tails into the next round of raw materials for recycling. The head, the wine base and the tail of the wine with proper alcoholic strength can be obtained by optimizing distillation parameters, and preparation is made for ageing.
The ageing step of the step (3) mainly comprises the following steps which are carried out in sequence: storing the wine base in a stainless steel storage tank or a ceramic wine jar in a sealed manner, and storing at 25 +/-2 ℃ for at least 6 months.
The quality and the flavor of the floral sweet potato wine can be improved by optimizing the aging parameters.
The blending step in the step (3) mainly comprises the following steps which are carried out in sequence: mixing the foreshot, the base liquor and the feints according to the volume ratio of 1-1.2:7:2, and filtering by a cross-flow membrane with the aperture of 0.4-0.6 mu m; the sterilization step mainly comprises the following steps which are carried out in sequence: filling the blended wine, sealing, and pasteurizing for 20-30 min.
The quality of the wine can be improved by preferably selecting blending and sterilizing parameters. Among them, pasteurization is preferably carried out at 80 ℃.
The water in the step (1) and the pretreatment step is preferably water with the pH value of 5-7.
The pH value of 5-7 is the optimum pH value of cellulase, pectinase, high-temperature amylase and fungal alpha-amylase, and the activity of the enzymes can be improved.
The water in both step (1) and the pretreatment step is preferably sterile water.
Sterile water energy is used to prevent the floral sweet potato wine from going bad, and the quality of the wine is improved.
The medium-high temperature amylase adopts Bo Li BAA 300.
Compared with the prior art, the method has the following advantages:
1) according to the method for brewing the sweet potato wine with the flower fragrance, the high-voltage pulse assisted composite enzymolysis technology and the mixed fermentation technology are matched, so that the fermentation period is effectively shortened, the wine yield and the dissolution of nutritional ingredients are improved, the flavonoid content in a finished product is improved by about 50% compared with that of the traditional flower fragrance type white spirit, the flavor of the sweet potato wine is enriched, and the fragrance is unique;
2) during pretreatment, adding medium-high temperature amylase and fungal alpha-amylase to improve the saccharification degree, wherein the fermentation period is shortened to 12-30 days from 45-60 days of the traditional solid state fermentation period;
3) the production process of the flower-fragrance sweet potato wine brewing method has the advantages of low investment, high practicability, high production efficiency and the like, and the produced high-quality flower-fragrance sweet potato wine is suitable for various adult drinks and meets the requirements of medium and small food processing enterprises.
Drawings
FIG. 1 is a process flow of the method for brewing the floral sweet potato wine of the invention.
Detailed Description
The technical solution of the present invention will be described in detail with reference to the embodiments of the specification.
Example 1
As shown in fig. 1, the method for brewing the floral-type pachyrhizus wine mainly comprises the following steps in sequence:
(1) high-voltage pulse assisted enzymolysis
10g of rose, 10g of lily and 15g of sophora flower are mixed, ground and sieved by a 60-mesh sieve to obtain mixed pollen, 10 times of sterile water (45 ℃, pH is 5) is added, 0.1% of composite enzyme (the mass ratio of cellulase to pectinase is 2: 1) is added according to the mass percentage of the mixed pollen, the pulse number is 5 times/s, the high-pressure pulse action of the electric field intensity is 10kV is carried out for 10s, and finally the temperature is kept at 40 ℃ for enzymolysis for 20min to obtain mixed pollen enzymolysis liquid for later use;
(2) pretreatment of dried sweet potato leftover material
Steaming 500 dried fructus Benincasae leftover for 30min, adding 2 times of sterile water (45 deg.C, pH 5), pulping, mixing, adding 0.1% medium-high temperature amylase (10000U/g) and 0.1% fungal alpha-amylase (8000U/g), saccharifying at 95 deg.C for 60min, and cooling to 30 deg.C;
(3) mixed fermentation
Adding 125g of mixed rose pollen enzymolysis liquid, 5g of esterified red yeast, 2.5g of aroma-producing yeast and 2.5g of special active dry potato yeast into the pretreated dried sweet potato leftover materials, uniformly stirring, and fermenting at 25 ℃ for 15 days to obtain base wine;
(4) distilling, aging, blending, and sterilizing
Pouring the base liquor into a distillation retort, spreading cleaned 10g of rose on a stringed incense distiller, and distilling.
Intercepting the first distillate with alcohol content of 2.5% to obtain distiller's head for use, and collecting the distillate with alcohol content of the middle segment of more than or equal to 4.0% to obtain wine base; and collecting distillate with the alcoholic strength of the tail section less than 4.0 percent to obtain the feints.
Storing the wine base in a stainless steel storage tank, ageing for 6 months at room temperature (25 ℃), blending and sterilizing to obtain the sweet potato wine with flower fragrance.
The blending step mainly comprises the following steps which are carried out in sequence: mixing the foreshot, the base liquor and the feints according to the volume ratio of 1:7:2, and filtering by a cross-flow membrane with the aperture of 0.5 mu m; the sterilization step mainly comprises the following steps which are carried out in sequence: filling the blended wine, sealing, and pasteurizing for 25 min.
Example 2
As shown in fig. 1, the method for brewing the floral-type pachyrhizus wine mainly comprises the following steps in sequence:
(1) high-voltage pulse assisted enzymolysis
Mixing and grinding 15g of rose, 10g of lily and 5g of sophora flower, sieving with a 55-mesh sieve to obtain mixed pollen, adding 20 times of sterile water (50 ℃, pH is 6), mixing with a compound enzyme (the mass ratio of cellulase to pectinase is 1.5: 1) with the mass percent of the mixed pollen of 0.05%, performing action for 60s by 10 pulses/s and 15kV high-voltage pulse of electric field intensity, and finally performing enzymolysis at 45 ℃ for 10min to obtain mixed pollen enzymolysis liquid for later use;
(2) pretreatment of dried sweet potato leftover material
Steaming 500 dried fructus Benincasae leftover materials for 10min, adding 5 times of sterile water (45 deg.C, pH 6), pulping, mixing, adding 0.05% medium-high temperature amylase (10000U/g) and 0.2% fungal alpha-amylase (8000U/g), saccharifying at 90 deg.C for 70min, and cooling to 28 deg.C;
(3) mixed fermentation
Adding 150g of mixed rose pollen enzymolysis liquid, 6g of esterified red yeast, 1.0g of aroma-producing yeast and 1.0g of special active dry yeast for potatoes, uniformly stirring, and fermenting at 30 ℃ for 12 days to obtain base wine;
(4) distilling, aging, blending, and sterilizing
Pouring the base liquor into a distillation retort, spreading cleaned 25g of rose on a stringed incense distiller, and distilling stringed incense.
Intercepting the first distillate with the alcoholic strength of 2% to obtain a distiller's head for later use, and collecting the distillate with the alcoholic strength of the middle section of more than or equal to 4.0% to obtain a raw wine; and collecting distillate with the alcoholic strength of the tail section less than 4.0 percent to obtain the feints.
Storing the wine base in a stainless steel storage tank, ageing for 7 months at room temperature (23 ℃), blending and sterilizing to obtain the sweet potato wine with flower fragrance.
The blending step mainly comprises the following steps which are carried out in sequence: mixing the foreshot, the base liquor and the feints according to the volume ratio of 1.2:7:2, and filtering by a cross-flow membrane with the pore diameter of 0.4 mu m; the sterilization step mainly comprises the following steps which are carried out in sequence: filling the blended wine, sealing, and pasteurizing for 30 min.
Example 3
As shown in fig. 1, the method for brewing the floral-type pachyrhizus wine mainly comprises the following steps in sequence:
(1) high-voltage pulse assisted enzymolysis
20g of rose, 15g of lily and 10g of sophora flower are mixed, ground and sieved by a 65-mesh sieve to obtain mixed pollen, 18 times of sterile water (40 ℃, pH value is 7) is added, complex enzyme (the mass ratio of cellulase to pectinase is 2: 1) with the mass percent of the mixed pollen of 0.5 percent is added, the pulse number is 8 times/s, the electric field intensity is 20kV, the high-pressure pulse action is carried out for 30s, and finally the heat preservation and enzymolysis are carried out for 30min at 50 ℃ to obtain mixed pollen enzymolysis liquid for later use;
(2) pretreatment of dried sweet potato leftover material
Steaming 500 dried fructus Benincasae leftover for 20min, adding 3 times of sterile water (45 deg.C, pH 7), pulping, mixing, adding 0.2% medium-high temperature amylase (10000U/g) and 0.05% fungal alpha-amylase (8000U/g), saccharifying at 100 deg.C for 80min, and cooling to 32 deg.C;
(3) mixed fermentation
Adding 250g of mixed rose pollen enzymolysis liquid, 10g of esterified red yeast, 2.5g of aroma-producing yeast and 2.5g of special active dry yeast for potatoes, uniformly stirring, and fermenting at 28 ℃ for 30 days to obtain base wine;
(4) distilling, aging, blending, and sterilizing
Pouring the base liquor into a distillation retort, spreading the cleaned 20g of rose on a stringed incense distiller, and distilling the stringed incense.
Intercepting the first distillate with the alcoholic strength of 3% to obtain a distiller's head for later use, and collecting the distillate with the alcoholic strength of the middle section of more than or equal to 4.0% to obtain a raw wine; and collecting distillate with the alcoholic strength of the tail section less than 4.0 percent to obtain the feints.
Storing the wine base in a stainless steel storage tank, ageing for 8 months at room temperature (27 ℃), blending and sterilizing to obtain the sweet potato wine with flower fragrance.
The blending step mainly comprises the following steps which are carried out in sequence: mixing the foreshot, the base liquor and the feints according to the volume ratio of 1.1:7:2, and filtering by a cross-flow membrane with the pore diameter of 0.6 mu m; the sterilization step mainly comprises the following steps which are carried out in sequence: filling the blended wine, sealing, and pasteurizing for 20 min.
Experimental data
Comparative example 1: traditional sweet potato wine making method
Cooling the leftover materials of the cooked dried sweet potatoes to 30 +/-2 ℃, and mixing the raw materials in a feed liquid mass ratio of 1: 20 adding brewing water, mixing with activated active dry yeast and bran koji (the use amount of the active dry yeast and bran koji for potatoes is 0.20% and 2.0% of the material liquid), stirring, mixing, and fermenting at 27 + -2 deg.C for 45d to obtain base wine;
and (3) distillation process: pumping base liquor into a distillation retort for distillation, cutting off a head with the alcoholic strength of 2.0-3.0% for later use, cutting off a head distillate with the alcoholic strength of 2.0-3.0% for later use to obtain a head distillate for later use, and collecting a distillate with the alcoholic strength of the middle section of more than or equal to 4.0% to obtain raw liquor; collecting distillate with alcoholic strength of tail section less than 4.0% to obtain feints;
and ageing, blending and sterilizing to obtain the traditional sweet potato wine.
Comparative example 2: preparation of traditional flower fragrance type white spirit
The technical parameters of the semi-solid fermentation are as follows: cooling the cooked wheat and fresh flower pulp to 30 +/-2 ℃, and mixing the pulp with a feed liquid in a mass ratio of 1: 20 adding brewing water, adding activated yeast, Xiaoqu and bran koji (the amount of the yeast, the Xiaoqu and the bran koji accounts for 0.20 to 2.0 to 0.5 percent of the mass of the feed liquid), stirring and mixing uniformly, fermenting for 45 days at 27 +/-2 ℃, distilling and blending to obtain the traditional flower fragrance type white spirit.
The comparison data of various parameters of the flowery sweet potato wine produced by the method in the embodiment of the scheme, the traditional sweet potato wine and the traditional flowery white spirit in the aspects of sensory indexes, physical and chemical indexes, fermentation periods and the like are detailed in the following table 1:
TABLE 1 detection results of various parameters of floral sweet potato wine brewed by the method for brewing floral sweet potato wine
As can be seen from table 1, the flower-fragrance sweet potato wine obtained by the flower-fragrance sweet potato wine brewing method has more light flower fragrance than the traditional sweet potato wine, the flavonoid content in the wine is more than 50% than the traditional flower-fragrance white spirit, the flavonoid content in the product is effectively improved, the fermentation period is shortened to 12-30 days from the original 30 days, the production efficiency is effectively improved, the alcoholic strength is also improved by more than 25% than the traditional sweet potato wine, and the problems of long solid fermentation period, low liquid fermentation aroma component content, heavy sweet potato wine water taste, thin taste, easiness in turbidity and light loss, long fermentation period, low production efficiency and the like in the traditional sweet potato wine production are effectively solved. In addition, the rose cluster fragrance endows the flowery type sweet potatoes with comfortable flowery flavor, and the rose cluster fragrance and the sweet potato wine fragrance are coordinated to form unique fresh fragrance of the product, so that the sweet potato wine is more mellow and sweet than the traditional sweet potato wine in taste, has more natural charm and enriches sweet potato wine varieties.
The method for brewing the floral type sweet potato wine according to the present invention is not limited to the above-mentioned examples, and any modification or replacement according to the principle of the present invention should be within the scope of the present invention.
Claims (10)
1. A brewing method of a floral type sweet potato wine is characterized by comprising the following steps: mainly comprises the following steps which are carried out in sequence:
(1) high-voltage pulse assisted enzymolysis
Mixing rose, lily and sophora flower, grinding into powder with a 55-65-mesh sieve, adding a complex enzyme into the mixed pollen to obtain a mixed solution, wherein the mass of the complex enzyme is 0.05-0.5% of that of the mixed pollen, and the complex enzyme is formed by mixing cellulase and pectinase; adding water of 40-50 ℃ with the volume 10-20 times that of the mixed solution, performing high-voltage pulse action for 10-60s with the pulse number of 5-10 times/s and the electric field intensity of 10-20kV, and performing heat preservation and enzymolysis for 10-30min at 40-50 ℃ to obtain mixed pollen enzymolysis solution;
(2) mixed fermentation
Mixing the mixed pollen enzymolysis liquid obtained in the step (1) with dried sweet potato leftover materials according to the mass ratio of 1-2: 20, inoculating distiller's yeast and yeast after uniformly mixing, wherein the using amounts of the distiller's yeast and the yeast are respectively 1-3% and 0.2-1% of the total mass of the mixed pollen enzymolysis liquid and the dried sweet potato leftover material mixture, and then fermenting for 12-30 days at 25-30 ℃ to obtain base wine;
(3) and (3) distilling the base wine obtained in the step (2), ageing, blending and sterilizing to obtain the sweet potato wine with the flower fragrance.
2. The method for brewing the floral sweet potato wine as claimed in claim 1, wherein: the dried sweet potato leftover materials are pretreated before being used for mixed fermentation, and the pretreatment mainly comprises the following steps of: removing rotten sweet potato peels and impurities on the sweet potato dry leftover materials, cleaning the sweet potato dry leftover materials, cooking at 90-100 ℃ for 10-30min, inwardly adding water with the mass 2-5 times that of the cooked sweet potato dry leftover materials, pulping to obtain a pulp, adding medium-high temperature amylase and fungal alpha-amylase into the pulp, uniformly mixing, wherein the use amounts of the medium-high temperature amylase and the fungal alpha-amylase are 0.05-0.2% and 0.05-0.2% of the mass of the pulp respectively, performing saccharification treatment at 90-100 ℃ for at least 60min, and cooling to 30 +/-2 ℃ after the saccharification treatment.
3. The method for brewing the floral sweet potato wine as claimed in claim 1, wherein: the mass ratio of the roses, the lilies and the sophora flowers used for preparing the mixed pollen in the step (1) is 2-3: 2-4: 1 to 3.
4. The method for brewing the floral sweet potato wine as claimed in claim 1, wherein: in the step (1), the mass ratio of the cellulase to the pectinase is 2-1: 1.
5. the method for brewing the floral sweet potato wine as claimed in claim 1, wherein: the dosage of the mixed pollen enzymolysis liquid in the step (2) is 25-50% of the mass of the dried sweet potato scraps.
6. The method for brewing the floral sweet potato wine as claimed in claim 1, wherein: the distiller's yeast in the step (2) is esterified red yeast, and the yeast is prepared from aroma-producing yeast and special active dry yeast for potatoes, wherein the use amounts of the aroma-producing yeast and the special active dry yeast for potatoes are 0.1-0.5% and 0.1-0.5% of the total mass of the mixture of the mixed pollen enzymolysis liquid and the dried sweet potato leftover material respectively.
7. The method for brewing the floral sweet potato wine as claimed in claim 1, wherein: the distillation step of the step (3) mainly comprises the following steps which are carried out in sequence: and (3) pumping the base liquor into a distillation retort, flatly paving the cleaned roses on a string steamer, wherein the rose dosage is 2-5% of the mass of the dried sweet potato leftover materials used in the step (2), and connecting the distillation retort with the string steamer by using a pipeline to carry out string fragrance distillation.
8. The method for brewing the floral sweet potato wine as claimed in claim 7, wherein: after distilling the shiitake, intercepting first-stage distillate with the alcoholic strength of 2.0-3.0% to obtain wine heads for later use, collecting distillate with the alcoholic strength of the middle stage of more than or equal to 4.0% to obtain raw wine, and using the raw wine for subsequent ageing, blending and sterilization; and collecting distillate with the alcoholic strength of the tail section less than 4.0 percent to obtain the feints.
9. The method for brewing the floral sweet potato wine as claimed in claim 8, wherein: the ageing step of the step (3) mainly comprises the following steps which are carried out in sequence: storing the wine base in a stainless steel storage tank or a ceramic wine jar in a sealed manner, and storing at 25 +/-2 ℃ for at least 6 months.
10. The method for brewing the floral sweet potato wine as claimed in claim 8, wherein: the blending step in the step (3) mainly comprises the following steps which are carried out in sequence: mixing the foreshot, the base liquor and the feints according to the volume ratio of 1-1.2:7:2, and filtering by a cross-flow membrane with the aperture of 0.4-0.6 mu m; the sterilization step mainly comprises the following steps which are carried out in sequence: filling the blended wine, sealing, and pasteurizing for 20-30 min.
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Application publication date: 20210907 |