CN113549517A - Low-temperature preparation method of roxburgh rose fermented wine - Google Patents
Low-temperature preparation method of roxburgh rose fermented wine Download PDFInfo
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Abstract
The invention discloses a low-temperature preparation method of roxburgh rose fermented wine, belonging to the technical field of wine brewing, and comprising the following steps: (1) preparing roxburgh rose lixivium; (2) improving the roxburgh rose lixivium; (3) inoculating and fermenting; (4) fermenting at low temperature; (5) monitoring the specific gravity; (6) terminating the fermentation; (7) and (5) sterilizing. The Rosa roxburghii fruit wine prepared by the method is transparent yellow, clear and transparent, rich in fruit flavor, rich in fermentation flavor, plump in wine body, balanced in sourness and astringency, rich in nutrition, simple in brewing method, low in cost and easy to industrialize.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a low-temperature preparation method of roxburgh rose fermented wine
Background
Rosa roxburghii (Rosa roxburghii) is mainly produced in Yunobi plateau, is the fruit of filature flower of Rosaceae plant, and is named after the fact that the shape of the fruit is like a pear and thorns are fully distributed. The Rosa roxburghii Tratt is a plant used as both medicine and food, the fruit is rich in Vc (up to 380 plus 1470mg per 100g pulp), catechin (971.67-1405.75 mg per 100g pulp), myricetin (851.32-876.32 mg per 100g pulp) and SOD (5687.67-5797.48U/g) [ Hou Z., et al (2020). However, the rosa roxburghii tratt has high tannin content and poor palatability, and is a raw material which basically has no fresh food value and has very important processing value. The harvest period of the rosa roxburghii tratt is short, less than 30 days, which makes the rosa roxburghii tratt have to be deeply processed. The fermented roxburgh rose wine is one of deep processing choices.
The fermented rosa roxburghii wine is obtained by fermenting rosa roxburghii fruits by using saccharomyces cerevisiae, and the control of process parameters in the fermentation process is a key factor influencing the quality of fruit wine. For the rosa roxburghii tratt fruit with high content of polyphenols, the temperature is one of the key factors influencing the quality of the fermented wine.
The invention patent with application number 201510762431.6 discloses a method for brewing seedless roxburgh rose fermented wine, which takes seedless roxburgh rose as a raw material, and the seedless roxburgh rose fermented wine is prepared by key 7 steps of raw material selection and cleaning, pulping enzymolysis, first pre-fermentation, second pre-fermentation, post-fermentation, aging, fine filtration filling and the like, and the method has the defects that: (1) pulping and fermenting are not beneficial to the later clarification of the fermented wine; (2) the main fermentation temperature is too high (20-30 ℃), which is not beneficial to the retention of functional ingredients of the roxburgh rose; (3) the fermentation period is too long, three times of fermentation are needed, and only the second main fermentation needs 30-60 days; (4) the fine filtration cost is too high, the dependence on equipment is high, and the industrial popularization is not facilitated.
The invention with the application number of 201510554824.8 discloses a roxburgh rose fruit wine and a brewing process thereof, wherein roxburgh rose is used as a raw material, and the roxburgh rose fruit wine is formed by the steps of raw material pretreatment, enzymolysis, blending, yeast activation, fermentation, mixing, ageing, clarification, filtration, filling, sterilization and the like, and the method has the defects that: (1) the raw materials need to be soaked in white spirit during pretreatment, so that the production cost is increased; (2) pulping and fermenting are not beneficial to the later clarification of the fermented wine; (3) the treatment period is too long, and only the white spirit is soaked, the treatment period needs 10 to 12 days; (4) the fermentation temperature is over-high, namely 28-32 ℃, which is not beneficial to the retention of functional ingredients of the roxburgh rose; (5) sterilizing at 80-85 deg.C, and the fructus Rosae Normalis wine is easy to brown and affect quality.
Disclosure of Invention
The invention aims to provide a low-temperature preparation method of roxburgh rose fermented wine, which aims to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a low-temperature preparation method of roxburgh rose fermented wine, which comprises the following steps:
(1) preparing roxburgh rose lixivium: crushing Rosa roxburghii Tratt fruit to avoid crushing, adding water to obtain Rosa roxburghii Tratt juice, adding pectinase and potassium metabisulfite, standing at room temperature to obtain Rosa roxburghii Tratt lixivium A;
(2) improving the roxburgh rose lixivium: adjusting the pH and the sugar degree of the roxburgh rose leach liquor A, uniformly stirring, and standing to obtain roxburgh rose leach liquor B;
(3) inoculating and fermenting: adding the saccharomyces cerevisiae and the nutritional additives into water, and activating to obtain saccharomyces cerevisiae A;
(4) low-temperature fermentation: adding Saccharomyces cerevisiae A into fructus Rosae Normalis leachate B, stirring to obtain fructus Rosae Normalis fermentation broth A, standing at room temperature, adjusting temperature to 16-20 deg.C when uniform bubbles appear in fructus Rosae Normalis fermentation broth A, and fermenting at controlled temperature to obtain fructus Rosae Normalis fermentation broth B;
(5) specific gravity monitoring: monitoring the specific gravity of soluble sugar in the roxburgh rose fermentation liquor B, controlling the specific gravity value to be stabilized at 0.990-0.996 to obtain roxburgh rose wine, and stopping fermentation;
(6) and (3) stopping fermentation: squeezing fructus Rosae Normalis wine to obtain fructus Rosae Normalis wine base, adding SO into fructus Rosae Normalis wine base2Terminating the fermentation;
(7) and (3) sterilization: regulating temperature to 60-65 deg.C, and sterilizing for 10-30 min.
Further, after the step (6), ageing is carried out at the temperature of 2-4 ℃ for 30 days to obtain the roxburgh rose fermented wine.
And (3) further, after the sterilization in the step (7) is finished, canning to obtain a roxburgh rose fermented wine finished product.
Further, in the step (1), the mass ratio of the rosa roxburghii tratt fruit to the water is 1:1-1: 3; the concentration of the pectinase in the roxburgh rose juice is 0.02g/L-0.04g/L, and the concentration of the potassium metabisulfite in the roxburgh rose juice is 50mg/L-100 mg/L; the standing time is 12-24 h.
Further, in the step (2), the pH value is adjusted to 3.3-3.7 by using tartaric acid, the sugar degree is adjusted to 20% -24% by using sucrose, and the standing time is 12 h.
Further, in the step (3), the volume ratio of the saccharomyces cerevisiae to the nutritional additives is 1:1, the volume ratio of the saccharomyces cerevisiae to the water is 1:20-30, and the activation temperature is 30-35 ℃.
Further, in the step (6), the SO2The content of the fructus Rosae Normalis wine is 50-100 mg/L.
The invention also provides the roxburgh rose fermented wine prepared by the low-temperature preparation method of the roxburgh rose fermented wine.
The invention discloses the following technical effects:
(1) the roxburgh rose fruit wine is prepared by taking roxburgh roses as raw materials, adding 1:1-1:3 of brewing water in the brewing process, performing spiral squeezing to obtain roxburgh rose fruit juice, and performing low-temperature fermentation, ageing, tank pouring, blending, stabilization, sterilization, filling and other steps.
(2) According to the invention, when the roxburgh rose is crushed, a screw press is adopted for squeezing, so that the crushing effect is achieved, the difficulty in later-stage fruit wine clarification is reduced, the turbidity of the fruit wine can reach below 100NTU by adopting the treatment mode, a glue discharging step is not required in the clarification process, and the damage of glue discharging to a wine body is avoided.
(3) The method adopts low-temperature fermentation, strictly controls the fermentation rate, and greatly reduces the inconsistent wine flavor caused by nutrition and flavor loss caused by too fast fermentation temperature rise and high later-stage fermentation temperature and too slow fermentation rate.
(4) The invention adopts low-temperature fermentation, the fermentation period only needs 15 days, and compared with the prior art, the invention obviously shortens the fermentation period of the roxburgh rose fruit wine and saves the time and cost.
(5) The invention adopts low-temperature sterilization, strictly controls the sterilization temperature between 60 ℃ and 65 ℃, and effectively maintains the fruit aroma in the roxburgh rose while achieving the effective sterilization effect.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a flow chart of the brewing process of fermented Rosa roxburghii Tratt wine of the present invention;
FIG. 2 shows the colony growth of the fruit wine of Rosa roxburghii of example 2 under different sterilization conditions; wherein a is sterilization condition at 50 ℃ for 30 min; b, sterilizing at 55 ℃ for 30 min; c, sterilizing at 60 ℃ for 30 min; d, sterilizing at 65 ℃ for 15 min; e, sterilizing at 70 ℃ for 10 min; f, sterilizing at 80 ℃ for 5 min; g is blank control.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The brewing process of the roxburgh rose fermented wine described by the invention comprises the following steps:
1. materials: rosa roxburghii Tratt.
2. Auxiliary materials: potassium metabisulfite, saccharomyces cerevisiae, pectinase, yeast nutrition auxiliary agents, tartaric acid and sucrose.
3. The instrument comprises the following steps: screw press, triangular flask, handheld saccharimeter, electronic pH meter, analytical balance.
4. The method comprises the following steps:
(1) sorting raw materials: selecting nine ripe roxburgh rose fruits;
(2) pretreatment of raw materials: adding the roxburgh rose and the brewing water according to the mass ratio of 1:1-1:3, crushing the roxburgh rose by using a screw press to achieve the effect of crushing but not crushing, pulping for thousands of times to obtain roxburgh rose juice, adding pectinase until the final concentration of the pectinase in the roxburgh rose juice is 0.02g/L-0.04g/L, adding potassium metabisulfite until the final concentration of the roxburgh rose juice is 50mg/L-100mg/L, and standing at room temperature for 12-24 hours to obtain roxburgh rose leachate;
(3) raw material improvement: measuring pH and sugar degree (Brix) of the leachate, adjusting pH to 3.3-3.7 (acid content of 0.65-0.85%) with tartaric acid, adjusting sugar degree to 20-24% (soluble sugar content of 216.2g/L-263.8g/L) with sucrose, stirring, standing for at least 12 hr to obtain fructus Rosae Normalis natural juice;
(4) inoculating and fermenting: respectively adding saccharomyces cerevisiae and a nutrition auxiliary agent (the main component is diammonium hydrogen phosphate) into an activation tank according to the proportion of 1:1 of the saccharomyces cerevisiae and the nutrition auxiliary agent, simultaneously adding brewing water with the volume of 20-30 times that of the yeast, and activating the dry yeast at the temperature of 30-35 ℃;
(5) low-temperature fermentation: inoculating the successfully activated saccharomyces cerevisiae into a triangular flask filled with raw rosa roxburghii tratt juice according to the amount of 0.2g/L, uniformly stirring, connecting a respirator, standing at room temperature for at least 12h, moving the triangular flask into a refrigeration house at the temperature of 16-20 ℃ when uniform bubbles emerge, controlling the temperature for fermentation, keeping the highest fermentation temperature not higher than 20 ℃, and monitoring the specific gravity change condition every day;
(6) specific gravity monitoring: when brewing dry wine, fermenting for 15 days, monitoring specific gravity value between 0.990-0.996, continuously for 3 days, determining that the fermentable sugar content in the fermentation liquid is lower than 4g/L, and terminating fermentation;
(7) and (3) stopping fermentation: squeezing Rosa roxburghii Tratt wine with screw squeezer to obtain Rosa roxburghii Tratt wine base, and adding 50-100mg/L SO2Terminating the fermentation;
(8) aging: simultaneously placing fructus Rosae Normalis wine base at 2-4 deg.C for aging for about 15 days, transferring to a jar for 1 time, introducing the supernatant into 1 new triangular flask by siphon tube, and measuring turbidity lower than 100NTU without adding gelatin;
(9) blending and stabilizing: aging fructus Rosae Normalis wine for about 1 month, detecting alcohol content, total sugar, total acid, volatile acid, etc., blending according to sensory evaluation, and sterilizing at low temperature after blending and stability test;
(10) and (3) sterilization and filling: sterilizing fructus Rosae Normalis fermented wine in water bath at 60-65 deg.C, timing when the temperature of wine reaches target temperature, sterilizing for 10-30 min, aging, standing for about 15 days, and aseptically packaging to obtain the final product.
Example 1
(1) Sorting raw materials: selecting nine ripe roxburgh rose fruits;
(2) pretreatment of raw materials: adding the roxburgh rose and brewing water according to the mass ratio of 1:1, crushing the roxburgh rose by using a screw press to achieve the effect of crushing but not crushing, pulping for thousands of times to obtain roxburgh rose juice, adding pectinase until the concentration of the pectinase in the roxburgh rose juice is 0.02g/L, adding potassium metabisulfite until the concentration of the potassium metabisulfite in the roxburgh rose juice is 50mg/L, and standing at room temperature for 12 hours to obtain roxburgh rose leachate;
(3) raw material improvement: measuring pH and sugar degree (Brix) of the leachate, adjusting pH to 3.6 with tartaric acid, adjusting sugar degree to 24% with sucrose, stirring, and standing for at least 12 hr to obtain fructus Rosae Normalis juice;
(4) inoculating and fermenting: respectively adding yeast and a nutrition auxiliary agent (the main component is diammonium hydrogen phosphate) into an activation tank according to the ratio of saccharomyces cerevisiae to the nutrition auxiliary agent of 1:1, adding 20 times of brewing water by volume of the yeast, and activating the dry yeast at 35 ℃;
(5) low-temperature fermentation: inoculating the successfully activated saccharomyces cerevisiae into a triangular flask filled with raw rosa roxburghii tratt juice according to the amount of 0.2g/L, uniformly stirring, connecting a respirator, standing at room temperature for at least 12h, moving the triangular flask into a refrigeration house at 18 ℃ when uniform bubbles emerge, controlling the temperature for fermentation, keeping the highest fermentation temperature not higher than 20 ℃, and monitoring the specific gravity change condition every day;
(6) specific gravity monitoring: when brewing dry wine, fermenting for 15 days, monitoring specific gravity value between 0.990-0.996, and continuously stabilizing specific gravity value within range value for 3 days, determining that fermentable sugar content in fermentation liquid is lower than 4g/L, and terminating fermentation;
(7) and (3) stopping fermentation: squeezing Rosa roxburghii Tratt wine with screw squeezer to obtain Rosa roxburghii Tratt wine base, and adding 50mg/L SO into the wine base2Terminating the fermentation;
(8) aging: simultaneously placing the roxburgh rose raw wine at the temperature of 2-4 ℃ for ageing, pouring the wine into a tank for 1 time after ageing for about 15 days, guiding the supernatant into 1 new triangular bottle by using a siphon, measuring the turbidity, and measuring the turbidity to be 90NTU without a glue discharging step;
(9) blending and stabilizing: aging fructus Rosae Normalis wine for about 1 month, detecting alcohol content, total sugar, total acid, volatile acid, etc., blending according to sensory evaluation, and sterilizing at low temperature after blending and stability test;
(10) and (3) sterilization and filling: selecting 60 deg.C to perform water bath sterilization on fructus Rosae Normalis fermented wine, timing after the wine temperature rises to target temperature, sterilizing for 30min, aging, standing for about 15 days, and aseptically packaging to obtain the final product.
Example 2
(1) Sorting raw materials: selecting nine ripe roxburgh rose fruits;
(2) pretreatment of raw materials: adding the roxburgh rose and the brewing water according to the mass ratio of 1:2, crushing the roxburgh rose by using a screw press to achieve the effect of crushing but not crushing, pulping for thousands of times, adding pectinase till the final concentration is 0.03g/L, adding potassium metabisulfite till the final concentration is 80mg/L, and standing for 12 hours at room temperature to obtain roxburgh rose leachate;
(3) raw material improvement: measuring pH and sugar degree (Brix) of the leachate, adjusting pH to 3.3 with tartaric acid, adjusting sugar degree to 20% with sucrose, stirring, and standing for at least 12 hr to obtain fructus Rosae Normalis juice;
(4) inoculating and fermenting: respectively adding yeast and a nutrition auxiliary agent (the main component is diammonium hydrogen phosphate) into an activation tank according to the ratio of saccharomyces cerevisiae to the nutrition auxiliary agent of 1:1, adding 25 times of brewing water by volume of the yeast, and activating the dry yeast at 35 ℃;
(5) low-temperature fermentation: inoculating the successfully activated saccharomyces cerevisiae into a triangular flask filled with raw rosa roxburghii tratt juice according to the amount of 0.2g/L, uniformly stirring, connecting a respirator, standing at room temperature for at least 12h, moving the triangular flask into a refrigeration house at 16 ℃ when uniform bubbles emerge, controlling the temperature for fermentation, keeping the highest fermentation temperature not higher than 20 ℃, and monitoring the specific gravity change condition every day;
(6) specific gravity monitoring: when the dry wine is brewed, fermenting for 21 days, monitoring that the specific gravity value is between 0.990 and 0.996, continuously keeping the specific gravity value within a range value for 3 days, judging that the fermentable sugar content in the fermentation liquor is lower than 4g/L, and stopping fermentation;
(7) and (3) stopping fermentation: squeezing Rosa roxburghii Tratt wine with screw squeezer to obtain Rosa roxburghii Tratt wine base, and adding 50m into the wine baseg/L SO2Terminating the fermentation;
(8) aging: simultaneously placing the roxburgh rose raw wine at the temperature of 2-4 ℃ for ageing, pouring the wine into a tank for 1 time after ageing for about 15 days, guiding the supernatant into 1 new triangular bottle by using a siphon, measuring turbidity, and measuring the turbidity value to be 95NTU without a glue discharging step;
(9) blending and stabilizing: aging fructus Rosae Normalis wine for about 1 month, detecting alcohol content, total sugar, total acid, volatile acid, etc., blending according to sensory evaluation, and sterilizing at low temperature after blending and stability test;
(10) and (3) sterilization and filling: selecting 65 deg.C to perform water bath sterilization on fermented Rosa roxburghii Tratt wine, timing when the wine temperature rises to target temperature, sterilizing for 10min, aging, standing for about 15 days, and performing aseptic filling to obtain the final product.
Example 3
(1) Sorting raw materials: selecting nine ripe roxburgh rose fruits;
(2) pretreatment of raw materials: adding the roxburgh rose and the brewing water according to the mass ratio of 1:3, crushing the roxburgh rose by using a screw press to achieve the effect of crushing but not crushing, pulping for thousands of times, adding pectinase till the final concentration is 0.04g/L, adding potassium metabisulfite till the final concentration is 100mg/L, and standing for 12 hours at room temperature to obtain roxburgh rose leachate;
(3) raw material improvement: measuring pH and sugar degree (Brix) of the leachate, adjusting pH to 3.7 with tartaric acid, adjusting sugar degree to 22% with sucrose, stirring, and standing for at least 12 hr to obtain fructus Rosae Normalis natural juice;
(4) inoculating and fermenting: respectively adding yeast and a nutrition auxiliary agent (the main component is diammonium hydrogen phosphate) into an activation tank according to the ratio of saccharomyces cerevisiae to the nutrition auxiliary agent of 1:1, adding 25 times of brewing water by volume of the yeast, and activating the dry yeast at 35 ℃;
(5) low-temperature fermentation: inoculating the successfully activated saccharomyces cerevisiae into a triangular flask filled with raw rosa roxburghii tratt juice according to the amount of 0.2g/L, uniformly stirring, connecting a respirator, standing at room temperature for at least 12h, moving the triangular flask into a refrigeration house at 20 ℃ when uniform bubbles emerge, controlling the temperature for fermentation, keeping the highest fermentation temperature not higher than 20 ℃, and monitoring the specific gravity change condition every day;
(6) specific gravity monitoring: when brewing dry wine, fermenting for 14 days, monitoring specific gravity value between 0.990-0.996, continuously for 3 days, determining that the fermentable sugar content in the fermentation liquid is lower than 4g/L, and terminating fermentation;
(7) and (3) stopping fermentation: squeezing Rosa roxburghii Tratt wine with screw squeezer to obtain Rosa roxburghii Tratt wine base, and adding 100mg/L SO into the wine base2Terminating the fermentation;
(8) aging: simultaneously placing the roxburgh rose raw wine at the temperature of 2-4 ℃ for ageing, pouring the wine into a tank for 1 time after ageing for about 15 days, guiding the supernatant into 1 new triangular bottle by using a siphon, measuring turbidity, and measuring the turbidity value to be 93NTU without a glue discharging step;
(9) blending and stabilizing: aging fructus Rosae Normalis wine for about 1 month, detecting alcohol content, total sugar, total acid, volatile acid, etc., blending according to sensory evaluation, and sterilizing at low temperature after blending and stability test;
(10) and (3) sterilization and filling: selecting 65 deg.C to perform water bath sterilization on fermented Rosa roxburghii Tratt wine, timing when the wine temperature rises to target temperature, sterilizing for 15min, aging, standing for about 15 days, and performing aseptic filling to obtain the final product.
Comparative example 1
The difference from the embodiment 1 is that: the fermentation temperature was 25 ℃.
Comparative example 2
The difference from the embodiment 1 is that: the fermentation temperature was 30 ℃.
Comparative example 3
The difference from the embodiment 1 is that: the sterilization condition is 50 ℃ and 30 min.
Comparative example 4
The difference from the embodiment 1 is that: the sterilization condition is 55 ℃ and 30 min.
Comparative example 5
The difference from the embodiment 1 is that: the sterilization condition is 70 ℃ and 10 min.
Comparative example 6
The difference from the embodiment 1 is that: the sterilization temperature is 80 ℃ and 5 min.
Test example 1
The fruit wines prepared in example 1 and comparative example were subjected to sensory evaluation, and the evaluation criteria and results are shown in table 1 and table 2, respectively.
TABLE 1 sensory evaluation criteria Table
TABLE 2 sensory evaluation results
| Color | Fragrance | Taste of the product | Total up to | |
| Example 1 | 27 | 27 | 37 | 91 |
| Comparative example 1 | 25 | 26 | 34 | 85 |
| Comparative example 2 | 20 | 21 | 33 | 74 |
| Comparative example 3 | 26 | 27 | 36 | 89 |
| Comparative example 4 | 26 | 27 | 35 | 88 |
| Comparative example 5 | 25 | 25 | 32 | 82 |
| Comparative example 6 | 18 | 17 | 29 | 64 |
Test example 2
The results of GC-MS analysis of the fruit wines of Rosa roxburghii prepared under the same sterilization conditions (60 ℃,30 min) in example 1, example 2, example 3, comparative example 1 and comparative example 2 are shown in Table 3:
TABLE 3 GC-MS analysis results of Rosa roxburghii fruit wine under different fermentation conditions
| Sample (I) | Flavor compound classes |
| Example 1 | 113 |
| Example 2 | 117 |
| Example 3 | 109 |
| Comparative example 1 | 90 |
| Comparative example 2 | 85 |
Test example 3
The fruit wine of example 2 was analyzed for its sterilization effect at different temperatures, and the cooled and sterilized fruit wine was spread on a malt wort solid plate (unsterilized equal amount of fruit wine as a blank control), each sample was repeated 3 times, cultured in a constant temperature incubator at 28 ℃ for 2 days, and the growth of colonies was observed, and if no colonies grew, it was indicated that the sterilization effect was good, and vice versa. The results are shown in Table 4.
TABLE 4 colony growth of Roxburgh rose fruit wine under different sterilization conditions
| Sterilization conditions | Total number of colonies (one) of 3 replicates |
| 50℃,30min | 2 |
| 55℃,30min | 0 |
| 60℃,30min | 0 |
| 65℃,15min | 0 |
| 70℃,10min | 0 |
| 80℃,5min | 0 |
| Blank control | 100+ |
Test example 4
GC-MS analysis was carried out on the Rosa roxburghii fruit wine sterilized at different temperatures (55 ℃, 60 ℃, 65 ℃, 70 ℃) from the original juice and the original wine of Rosa roxburghii of example 2, and the results are shown in Table 5.
TABLE 5 Rosa roxburghii fruit wine GC-MS analysis results
| Sample (I) | Flavor compound classes |
| Roxburgh rose juice | 57 |
| Roxburgh rose wine | 113 |
| 55℃，30min | 92 |
| 60℃,30min | 117 |
| 65℃，15min | 115 |
| 70℃，10min | 44 |
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (8)
1. A low-temperature preparation method of a roxburgh rose fermented wine is characterized by comprising the following steps:
(1) preparing roxburgh rose lixivium: crushing Rosa roxburghii Tratt fruit to avoid crushing, adding water to obtain Rosa roxburghii Tratt juice, adding pectinase and potassium metabisulfite, standing at room temperature to obtain Rosa roxburghii Tratt lixivium A;
(2) improving the roxburgh rose lixivium: adjusting the pH and the sugar degree of the roxburgh rose leach liquor A, uniformly stirring, and standing to obtain roxburgh rose leach liquor B;
(3) inoculating and fermenting: adding the saccharomyces cerevisiae and the nutritional additives into water, and activating to obtain saccharomyces cerevisiae A;
(4) low-temperature fermentation: adding Saccharomyces cerevisiae A into fructus Rosae Normalis leachate B, stirring to obtain fructus Rosae Normalis fermentation broth A, standing at room temperature, adjusting temperature to 16-20 deg.C when uniform bubbles appear in fructus Rosae Normalis fermentation broth A, and fermenting at controlled temperature to obtain fructus Rosae Normalis fermentation broth B;
(5) specific gravity monitoring: monitoring the specific gravity of soluble sugar in the roxburgh rose fermentation liquor B, controlling the specific gravity value to be stabilized at 0.990-0.996 to obtain roxburgh rose wine, and stopping fermentation;
(6) and (3) stopping fermentation: squeezing fructus Rosae Normalis wine to obtain fructus Rosae Normalis wine base, adding SO into fructus Rosae Normalis wine base2Terminating the fermentation;
(7) and (3) sterilization: regulating temperature to 60-65 deg.C, and sterilizing for 10-30 min.
2. The method for preparing fermented wine of Rosa roxburghii according to claim 1, wherein after the step (6), aging is carried out at 2-4 deg.C for 30 days to obtain fermented wine of Rosa roxburghii.
3. The low-temperature preparation method of the fermented roxburgh rose wine according to claim 2, wherein the sterilization in the step (7) is terminated, and then the fermented roxburgh rose wine is canned to obtain a finished product of the fermented roxburgh rose wine.
4. The low-temperature preparation method of the fermented rosa roxburghii tratt wine according to claim 1, wherein in the step (1), the mass ratio of the rosa roxburghii tratt fruit to the water is 1:1-1: 3; the concentration of the pectinase in the roxburgh rose juice is 0.02g/L-0.04g/L, and the concentration of the potassium metabisulfite in the roxburgh rose juice is 50mg/L-100 mg/L; the standing time is 12-24 h.
5. The low-temperature preparation method of fermented rosa roxburghii tratt wine according to claim 1, wherein in the step (2), the pH is adjusted to 3.3-3.7 by using tartaric acid, the sugar degree is adjusted to 20% -24% by using sucrose, and the standing time is 12 h.
6. The low-temperature preparation method of the roxburgh rose fermented wine according to claim 1, wherein in the step (3), the volume ratio of the saccharomyces cerevisiae to the nutritional additives is 1:1, the volume ratio of the saccharomyces cerevisiae to the water is 1:20-30, and the activation temperature is 30-35 ℃.
7. The low-temperature preparation method of the fermented rosa roxburghii tratt wine according to claim 1, characterized in that: in the step (6), the SO2The content of the fructus Rosae Normalis wine is 50-100 mg/L.
8. A fermented Rosa roxburghii wine prepared by the low-temperature preparation method of fermented Rosa roxburghii wine of any one of claims 1-7.
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