CN114958523A - Champagne wine and preparation method thereof - Google Patents
Champagne wine and preparation method thereof Download PDFInfo
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- CN114958523A CN114958523A CN202210669004.3A CN202210669004A CN114958523A CN 114958523 A CN114958523 A CN 114958523A CN 202210669004 A CN202210669004 A CN 202210669004A CN 114958523 A CN114958523 A CN 114958523A
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Chemical & Material Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a champagne wine and a preparation method thereof, and the method comprises the following steps: preparing raw materials and sorting; cleaning and juicing; adding SO 2 Cooling and controlling temperature, and naturally clarifying; carrying out separation; adding pectinase, and clarifying; measuring sugar and adjusting sugar degree; adding yeast, controlling temperature, performing alcoholic fermentation, and adding SO 2 Sealing the tank and continuing fermentation; performing tank switching; adding bentonite, standing for clarification, and filtering with diatomite; filtering with diatomite, testing, analyzing, blending, adjusting components, freezing, and filtering for sterilization; filling, packaging, warehousing finished products, and sampling inspection; and (5) leaving the factory, and matching with corresponding storage and transportation processes. The invention also provides the champagne wine prepared by the method. The champagne fruit wine and the preparation method thereof provided by the invention remove the original acerbity of the champagne fruit, simultaneously keep the characteristics of strong fragrance, unique flavor, rich nutrition, high medicinal value and the like, and are convenient for marketAnd (5) popularization.
Description
Technical Field
The invention relates to fruit wine in a brewing process and a preparation method thereof, in particular to champagne fruit wine and a preparation method thereof.
Background
The fruit wine is prepared by fermenting sugar of fruit with yeast to obtain alcohol, and contains fruit flavor and alcohol. Therefore, people often brew some fruit wine for drinking at home, such as wine, plum wine, waxberry wine, kiwi wine, etc. Because the fruit skins have some wild yeasts and some cane sugar, the fruit skins can have some fermentation effects without adding additional yeasts, but the traditional folk wine making method is time-consuming in a short time and easy to pollute. Therefore, the addition of some active yeast is an ideal method for quickly brewing fruit wine.
The champagne fruit, also called as champagne, is originally produced in China and is a hybrid of apple seeds in Rosaceae, and has been cultivated for two thousand years. The champagne is distributed in more places such as Shaanxi, Shanxi and Hebei, and the area is wide. The betel nut is a kind of apple tree, deciduous tree, and is a hybrid of apple and crabapple. The fruit is smaller than apple, red, turns purple after being cooked, has sour and sweet taste, is slightly astringent, and has lasting fragrance. The fruit type is smaller than that of apples and larger than that of saffron, and the fruit type belongs to the Chinese saffron system champagne population, the appearance looks like small pocket apples, and the weight of a single fruit is about 50 g generally. The fruit dried meat floss is not popular with consumers because of being soaked, less in moisture, light in sweet taste and astringent in taste. But has low price and is beneficial to promotion. Meanwhile, the fruit can be processed into jelly and jam, and the dried fruits are produced in large batches in the production area and are sold outside.
As the champagne is astringent in taste and small in market sales, the champagne is made into fruit wine, which is more beneficial to expanding the sales and occupying the blank market.
Disclosure of Invention
The invention aims to provide fruit wine and a preparation method thereof, wherein the fruit wine is prepared by taking champagne as a main raw material, retains all nutrient components as much as possible, removes the acerbity, simultaneously can also retain the characteristics of strong champagne aroma, unique flavor, rich nutrition, high medicinal value and the like, and is convenient for market popularization.
In order to achieve the above object, the present invention provides a method for preparing champagne wine, wherein the method comprises: step 1, preparing raw materials, sorting, removing impurities and abandoning; step 2, cleaning the raw materials, and juicing by a squeezer; step 3, adding SO into the champagne juice obtained in step 2 2 Cooling and controlling the temperature, and standing until the champagne juice is naturally clear; step 4, separating, reserving clear juice, and removing precipitates; step 5, adding pectinase into the clear juice obtained in the step 4, clarifying, separating, and removing precipitates; step 6, the step ofMeasuring sugar content of the obtained champagne juice, and adjusting sugar degree; step 7, adding yeast into the adjusted champagne juice, controlling the temperature, performing alcoholic fermentation, and then adding SO 2 Sealing the tank and continuing fermentation; step 8, after fermentation is completed, pouring the wine liquid into another container for later use, and remaining wine lees at the bottom of the container; step 9, adding bentonite into the wine liquid poured out in the step 8, standing for clarification, and filtering through diatomite to obtain raw wine; step 10, filtering the raw wine obtained in the step 9 through diatomite again, testing and analyzing the obtained liquid, blending, and adjusting components; step 11, freezing the wine liquid obtained in the step 10, and filtering and sterilizing the processed wine to be filled; step 12, filling and packaging, then warehousing the finished product, and performing sampling inspection; and step 13, delivering the qualified finished product to match with corresponding storage and transportation processes.
The preparation method of the betel nut wine comprises the step 1 of adopting the betel nut which is free of mildew, rot, deterioration, diseases and insect pests and has the maturity of 8-9 minutes.
The preparation method of the champagne wine comprises the step 3 of adding SO into the champagne juice 2 The dosage of the active ingredients is 80mg/L, and the temperature is reduced and controlled to be 12-16 ℃.
In the preparation method of the champagne wine, in the step 5, the dosage of the pectinase added into the clear juice is 30 g/t.
In the preparation method of the champagne wine, in the step 6, the sugar degree of the fruit juice is adjusted to be 14-22 degrees BX by adding sugar.
The preparation method of the champagne wine comprises the step 7 of adding 2kg/10t of yeast into champagne juice, controlling the temperature to be 20-28 ℃, carrying out alcohol fermentation for 6-10 days until the total sugar in the fermentation liquor is less than or equal to 4g/L, and then adding 80mg/L of SO 2 Sealing the tank, controlling the temperature to be 16-20 ℃, and continuing to ferment for 26-30 days.
In the preparation method of the champagne wine, in the step 9, the amount of the bentonite added to the wine liquid is 0.7-1 kg/t.
In the step 10, the alcohol content, sugar degree and acidity of the liquid are measured through assay analysis, and corresponding component adjustment is performed through blending if the numerical values do not reach the standard.
The preparation method of the champagne wine comprises the step 11 of freezing at-4.5 ℃ for 5-7 days, and filtering and sterilizing the wine to be filled through a membrane with the pore diameter of 0.45 mu m after thawing.
The invention also provides the champagne wine prepared by the preparation method.
The champagne wine and the preparation method thereof provided by the invention have the following advantages:
the preparation method utilizes the advantages of strong fragrance, unique flavor, rich nutrition, high medicinal value, etc. of the betel nut, retains all the nutritional ingredients, and can remove the defect of excessive sourness of the betel nut when directly eaten while focusing on health and nutrition. The obtained champagne wine is delicious and has health promoting effect. In the age of people generally paying attention to nutrition and health, the nutritional health tea can well conform to consumption demands and trend, occupies blank market, and has wide development prospect.
Detailed Description
The following further describes embodiments of the present invention.
The invention provides a champagne wine and a preparation method thereof, wherein the method comprises the following steps:
step 1, preparing raw materials, sorting, removing impurities and abandoning; step 2, cleaning the raw materials, and juicing by a squeezer; step 3, adding SO into the champagne juice obtained in step 2 2 Cooling and controlling the temperature, and standing until the champagne juice is naturally clear; step 4, separating, reserving clear juice, and removing precipitates; step 5, adding pectinase into the clear juice obtained in the step 4, clarifying, separating, and removing precipitates; step 6, measuring sugar content of the champagne juice obtained in the step 5, and adjusting sugar content; step 7, adding yeast into the adjusted champagne juice, controlling the temperature, performing alcoholic fermentation, and then adding SO 2 Sealing the tank and continuing fermentation; step 8, after the fermentation is finished, pouring the wine liquid into another container for standby, and leaving the wine leesThe tank bottom; step 9, adding bentonite into the wine liquid poured out in the step 8, standing for clarification, and filtering through diatomite to obtain raw wine; step 10, filtering the raw wine obtained in the step 9 through diatomite again, testing and analyzing the obtained liquid, blending according to the requirement, and adjusting the components; step 11, freezing the wine liquid obtained in the step 10, and filtering and sterilizing the processed wine to be filled; step 12, filling and packaging, then warehousing the finished product, and performing sampling inspection; and step 13, delivering the qualified finished product to match with corresponding storage and transportation processes.
Preferably, the raw materials in the step 1 are champagne fruits with the maturity of 8-9 minutes and without rotting, deteriorating and pest and disease damage.
In step 3, SO is added to the champagne juice 2 The dosage of the active ingredients is 80mg/L, and the temperature is reduced and controlled to be 12-16 ℃.
In step 5, the amount of pectinase added to the juice is 30 g/t.
In the step 6, the sugar degree of the juice is adjusted to 14-22 degrees BX by adding sugar.
In step 7, adding 2kg/10t of yeast into the champagne juice, controlling the temperature to be 20-28 ℃, performing alcohol fermentation for 6-10 days until the total sugar in the fermentation liquor is less than or equal to 4g/L, and then adding SO according to the dosage of 80mg/L 2 Sealing the tank, controlling the temperature to be 16-20 ℃, and continuing to ferment for 26-30 days.
In the step 9, the amount of bentonite added to the wine liquor is 0.7-1 kg/t.
In step 10, alcohol content, sugar degree and acidity of the liquid are measured through assay analysis, and corresponding component adjustment is carried out through blending if the numerical value does not reach the standard.
In step 11, freezing at-4.5 deg.C for 5-7 days, thawing, and filtering with 0.45 μm membrane for sterilization.
In the method, the step 1, the step 7, the step 10 and the step 11 are important steps and key process control points.
The invention also provides the champagne wine prepared by the method.
The invention will be further described with reference to the following examples.
Example 1
A method for preparing a champagne wine, which comprises the following steps:
step 1, preparing raw materials, sorting, removing impurities and discarding.
Preferably, the raw materials adopt the champagne fruits which have no mildew, rot, deterioration, diseases and insect pests and have the maturity of 8-9 minutes.
And 2, cleaning the raw materials, and juicing by a squeezer.
The seeds and the fruit stalks can not be crushed during juicing, and the fruit pulp is separated immediately after juicing, so that the green grass flavor and the bitter substances in the fruit stalks are prevented from dissolving out, and the oil esters and the glucoside substances in the seeds increase the bitter taste of the wine.
Step 3, adding SO into the champagne juice obtained in step 2 2 Cooling and controlling the temperature, and standing until the champagne juice is naturally clear.
SO 2 The dosage is 80mg/L, and the temperature can be reduced and controlled at 12-16 deg.C by a refrigerator.
The sulfur dioxide has effects of sterilizing, clarifying, resisting oxidation, increasing acid, dissolving out pigment and tannin, reducing, and improving flavor of wine. The sulfur dioxide is used, and the gas sulfur dioxide can be directly introduced by a pipeline.
And 4, separating, reserving clear juice, and removing precipitates.
And 5, adding pectinase into the clear juice obtained in the step 4, clarifying, separating and removing precipitates. The amount of pectinase is 30 g/t.
And 6, measuring sugar content of the champagne juice obtained in the step 5, and adjusting sugar content.
The sugar content of the original fruit of the champagne is about 8%, the sugar degree of the fruit juice is adjusted to 14-22 degrees BX by adding sugar, and cane sugar or concentrated juice can be added.
The sugar degree is a unit representing the concentration of solid matter in a sugar solution, and is generally industrially expressed in terms of Brix (. degree.BX) and refers to the number of dissolved grams of solid matter contained in 100 grams of a sugar solution.
Step 7, adjusting directionAdding yeast into the whole champagne juice, controlling the temperature, performing alcoholic fermentation, and adding SO 2 And sealing the tank and continuing fermentation.
The loading amount of the champagne juice in the fermentation is 4/5 of the container volume, the yeast dosage is 2kg/10t, the temperature is controlled to be 20-28 ℃, the alcoholic fermentation is carried out for 6-10 days until the total sugar in the fermentation liquor is less than or equal to 4g/L, and the main (front) fermentation is completed. Then adding SO according to the dosage of 80mg/L 2 And sealing the tank, controlling the temperature to be 16-20 ℃, and continuing to ferment for 26-30 days to finish the after-fermentation.
And 8, after fermentation is finished, pouring the wine liquid into another container for later use, and remaining wine lees at the bottom of the container. I.e. the wine is transferred from one container to another, while the remaining residue remains intact, effecting a lees separation.
After complete fermentation, the yeast died and settled, remaining at the bottom of the container, forming a lees. In both brewing and foaming, the process of contacting the wine lees is usually carried out, with tools being used to agitate the lees as necessary to allow more of the good components of the lees to enter the body. The wine can be directly pumped away without the contact of wine lees.
And 9, adding bentonite into the wine liquid poured out in the step 8, standing for clarification, and filtering through diatomite to obtain the raw wine. The dosage of the bentonite is 0.7-1 kg/t.
Bentonite (bentonite), also known as bentonite or bentonite, has as its main components silicates of aluminium and magnesium.
And step 10, filtering the raw wine obtained in the step 9 through diatomite again, testing and analyzing the obtained liquid, blending according to requirements, and adjusting components.
Testing and analyzing to obtain alcohol content, sugar degree and acidity of the liquid, and blending to adjust the components if the value does not reach the standard.
Blending, generally, selecting a kind of base wine with quality close to standard as base wine, selecting one or more other wines as blended wine according to its defects, adding a certain proportion, and performing sensory and chemical analysis to determine the proportion. When adjusting, the adjustment of the alcohol content is preferably made by blending the same variety of wine with high alcohol content, and distilled wine or alcohol can also be added; if the sweet wine contains insufficient sugar, the sweet wine can be prepared from the same kind of concentrated juice with the best effect, and can also be prepared from granulated sugar according to the quality of the product; citric acid can be used when the acid content is insufficient.
And 11, freezing the wine liquid obtained in the step 10, and filtering and sterilizing the processed wine to be filled.
Freezing for 5-7 days at-4.5 ℃, and filtering and sterilizing the wine to be filled through a membrane with the aperture of 0.45 mu m after thawing.
And step 12, filling and packaging, and then warehousing the finished product for sampling inspection.
And step 13, delivering the qualified finished product to match with corresponding storage and transportation processes.
The embodiment also provides the champagne wine prepared by the method.
The champagne wine prepared by the embodiment has the advantages of clear wine liquid, strong fragrance, fragrant fruit taste and mellow mouthfeel, and has the health-care effects of refreshing brain, promoting digestion, stimulating appetite, removing greasiness and fishy smell, moistening lung, beautifying, softening blood vessels, reducing fat and blood pressure and the like.
The invention provides a champagne fruit wine and a preparation method thereof. The areca fruit pulp is yellowish red, hard in texture, sour and astringent in taste, but high in nutritive value, and the fresh fruit contains 80% of water, 8% of sugar and is rich in calcium, iron, carotene, thiamine, nicotinic acid, ascorbic acid and the like. The invention utilizes the characteristic that the content of organic acid, vitamins and other nutrient substances in the betel nut is very rich, releases the nutrient elements in the raw materials to the maximum, retains all nutrient components as far as possible, and simultaneously removes the defect that the betel nut is too sour and astringent when being directly eaten.
While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be limited only by the attached claims.
Claims (10)
1. A method for preparing champagne wine is characterized by comprising the following steps:
step 1, preparing raw materials, sorting, removing impurities and abandoning;
step 2, cleaning the raw materials, and juicing by a squeezer;
step 3, adding SO into the champagne juice obtained in step 2 2 Cooling and controlling the temperature, and standing until the champagne juice is naturally clear;
step 4, separating, reserving clear juice, and removing precipitates;
step 5, adding pectinase into the clear juice obtained in the step 4, clarifying, separating, and removing precipitates;
step 6, measuring sugar content of the champagne juice obtained in the step 5, and adjusting sugar content;
step 7, adding yeast into the adjusted champagne juice, controlling the temperature, performing alcoholic fermentation, and then adding SO 2 Sealing the tank and continuing fermentation;
step 8, after fermentation is completed, pouring the wine liquid into another container for later use, and remaining wine lees at the bottom of the container;
step 9, adding bentonite into the wine liquid poured out in the step 8, standing for clarification, and filtering through diatomite to obtain raw wine;
step 10, filtering the raw wine obtained in the step 9 through diatomite again, testing and analyzing the obtained liquid, blending, and adjusting components;
step 11, freezing the wine liquid obtained in the step 10, and filtering and sterilizing the processed wine to be filled;
step 12, filling and packaging, then warehousing the finished product, and performing sampling inspection;
and step 13, delivering the qualified finished product to match with corresponding storage and transportation processes.
2. The method of preparing champagne wine according to claim 1, wherein the raw material of step 1 is champagne with a maturity of 8-9 min without rotting, spoiling, plant diseases and insect pests.
3. A process for preparing a champagne wine according to claim 1, wherein in step 3 SO is added to the champagne juice 2 The dosage of the active ingredients is 80mg/L, and the temperature is reduced and controlled to be 12-16 ℃.
4. The method for preparing champagne wine according to claim 1, wherein in step 5, pectinase is added to the clear juice at an amount of 30 g/t.
5. The method for preparing champagne wine according to claim 1, wherein in step 6, the sugar degree of the fruit juice is adjusted to 14-22 ° BX by adding sugar.
6. The method for preparing the champagne wine of claim 1, wherein in step 7, yeast is added into the champagne juice at a dosage of 2kg/10t, the temperature is controlled at 20-28 ℃, alcoholic fermentation is carried out for 6-10 days until the total sugar in the fermentation liquor is less than or equal to 4g/L, and then SO is added according to a dosage of 80mg/L 2 Sealing the tank, controlling the temperature to be 16-20 ℃, and continuing to ferment for 26-30 days.
7. The method for preparing champagne wine according to claim 1, wherein in step 9, bentonite is added to the wine in an amount of 0.7-1 kg/t.
8. The method for preparing champagne wine according to claim 1, wherein in step 10, the alcohol content, sugar degree and acidity of the liquid are measured by assay analysis, and if the values do not reach the standard, the corresponding component adjustment is performed by blending.
9. The method for preparing champagne wine according to claim 1, wherein in step 11, the wine is frozen at-4.5 ℃ for 5-7 days, and then the wine to be filled is filtered and sterilized through a membrane with the pore diameter of 0.45 μm after being thawed.
10. A champagne wine prepared by the preparation method of any one of claims 1-9.
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