CN115353943A - Red date sparkling wine and preparation method thereof - Google Patents
Red date sparkling wine and preparation method thereof Download PDFInfo
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- CN115353943A CN115353943A CN202211000733.6A CN202211000733A CN115353943A CN 115353943 A CN115353943 A CN 115353943A CN 202211000733 A CN202211000733 A CN 202211000733A CN 115353943 A CN115353943 A CN 115353943A
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- 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
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- 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
Abstract
The invention discloses a red date sparkling wine and a preparation method thereof, wherein the red date sparkling wine comprises the following steps: 1) Pretreating raw materials; 2) Extracting with pectinase; 3) Preparing yeast wine; 4) Blending saccharic acid for the first time; 5) Performing primary fermentation; 6) Terminating the primary fermentation; 7) Blending saccharic acid for the second time; 8) Performing secondary fermentation; 9) And (5) stopping secondary fermentation. The invention has the beneficial effects that: according to the red date sparkling wine and the preparation method thereof provided by the invention, the red dates are used as raw materials, the nutritional ingredients of the red dates are retained to the greatest extent through low-temperature fermentation twice, and secondary fermentation is carried out under optimized fermentation conditions, so that the strong and pleasant stimulation of carbon dioxide in the sparkling wine to oral cavities is effectively improved, the strong fruit fragrance of the red dates is retained, and the red date sparkling wine is full in taste, sour, sweet and soft.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a red date sparkling wine and a preparation method thereof.
Background
The red dates have the alias: chinese date. Latin article: zizyphus jujuubijibit. The fruits of plants of Ziziphus, rhamnales, rhamnaceae, and Esculus of angiosperma are round or oval, and have average weight of 10-15g. The red dates contain abundant functional substances such as: cellulose, protein, organic acid, essential amino acids, potassium, calcium, phosphorus, iron and other trace elements, and abundant polyphenol substances, procyanidine, flavone, cyclic adenosine monophosphate and other physiological active substances. The content of the part of the components after drying the red dates is 1.96-3.10% of crude fiber, 50.4-65.5% of total sugar, 0.6-1.4% of crude fat and 2.25-3.56% of crude protein. Researches find that the bioactive components in the red dates can effectively reduce the activity of free radicals in vivo, prevent and treat cancers, resist aging and beautify the skin, and in addition, the red dates are not only suitable for eating, but also have very high traditional Chinese medicine and pharmacology values, and are special medicinal and edible health-care food in China. The medlar is perennial shrub of medlar in solanaceae, and is mainly distributed in Ningxia, xinjiang and other places in China. The medlar contains rich amino acid, anthocyanin, VC, B1, B2, organic acid, a large amount of trace elements beneficial to human bodies and the like, and has health care function and medicinal value. Has pharmacological activity of scavenging free radicals and resisting oxidation, and is known as 'soft gold'.
The efficacy and the nutritional value of the red dates and the medlar are accepted and accepted by the public and become a hot point of research, so that the development and the utilization of the red dates and the medlar have important significance for food and medicine.
Along with the improvement of the living standard of China, consumers pay more attention to safe and health-care beverages besides having higher requirements on the flavor and the taste of the beverages. The red dates are functional forest fruits which are accepted by the public, contain a large amount of effective substances such as anthocyanin, polysaccharide, flavonoid, phenol and the like, and have the effects of resisting aging and improving sleep; preventing cancer, protecting liver, improving eyesight, and improving vision; improving circulation and strengthening physique; preventing and treating diabetes, resisting oxidation, etc. In the traditional processing mode of China, red dates are mainly dried into dried dates, preserved dates or processed products such as date vinegar and the like are prepared to be beneficial to storage, but for a long time, people mainly eat dry and fresh fruits. At present, chinese red dates are mainly dried, the number of crude products is large, and the fine and deep processing is less. The dried red dates also have three or more defective fruits which can not directly enter the circulation market, and although the commercial value is lost, the dried red dates still have high nutrient contents and suitable processing characteristics, but only a small part of the dried red dates are utilized by red date processing enterprises at present. In the deep processing process, the jujube peel, the jujube pit and other parts are directly discarded or treated as industrial wastes, so that the utilization rate of the red jujube resources is low, the environment is polluted, and the nutritional value and the market value of the red jujube are not brought into full play.
Sparkling wine, also known as sparkling wine and sparkling wine,as the name suggests, the alcohol beverage has a certain alcoholic strength and a certain amount of gas (namely CO) 2 ) The beverage of (1). The alcohol content of the sparkling wine is generally lower (0.5-5%); has certain fruit juice fragrance and sweetness; the carbonated wine is saturated with a considerable amount of carbon dioxide gas, so that people can feel the effect of relieving summer heat especially when drinking in hot days, because after the carbonated wine is drunk into the stomach, the carbon dioxide overflows from the wine when being heated, and is discharged out of the body through the esophagus and the oral cavity, and the heat in the wine is taken out at the moment, so that people feel comfortable and cool.
Therefore, the special red dates in southern Xinjiang are used as main raw materials, the processing formula is optimized through two times of low-temperature fermentation to improve the quality of the red date sparkling wine, the nutritional ingredients of the red dates are retained to the greatest extent, the strong and pleasant stimulation of carbon dioxide in the sparkling wine to the oral cavity is effectively improved, the strong fruit fragrance of the red dates is retained, and the added value of the product is improved.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the red date sparkling wine with unique flavor, high nutritive value, health care functions of benefiting life, resisting oxidation, delaying senility and the like and the preparation method thereof, and the red date sparkling wine with unique flavor and special functionality is obtained by adopting secondary fermentation. The method not only reasonably utilizes Chinese red date resources, converts common agricultural products into high value-added products, but also creates economic value by optimizing and upgrading red date resource industrial chain configuration, simultaneously drives the red date planting industry to develop, and is beneficial to the improvement of natural ecology. The developed red date sparkling wine fills the blank of like products in the domestic market.
In order to achieve the purpose, the technical scheme provided by the invention is as follows: a preparation method of red date sparkling wine comprises the following steps: 1) Pretreatment of raw materials: selecting fresh, mildew-free, insect-free and mature dried red dates, removing cores of the dried red dates, pulping the dried red dates, and then adding six times of water to obtain primary red date juice; 2) And (3) leaching by pectinase: adding a proper amount of pectinase into the primary red date juice obtained in the step 1), and leaching in a water bath to obtain primary red date juice; 3) Preparing yeast wine: preferably selecting a brewing type active dry yeast strain for activation culture, and preparing yeast for later use according to a conventional method; 4) Primary sugar acid blending: adding white granulated sugar into the primary red date juice obtained in the step 2) to adjust sugar, adding a proper amount of citric acid, and adjusting acidity to obtain secondary red date juice; 5) Primary fermentation: adding potassium metabisulfite and the yeast wine prepared in the step 2) into the secondary red date juice obtained in the step 4), and performing primary fermentation to obtain primary red date fermented wine; 6) Terminating primary fermentation: sterilizing the primary red date fermented wine obtained in the step 5) at a low temperature to terminate the fermentation to obtain secondary red date fermented wine; 7) And (3) secondary sugar acid blending: adding white granulated sugar to the first-stage red date fermented wine obtained in the step 6) again to adjust the sugar degree, and adding citric acid or calcium carbonate to adjust the acidity to obtain a third-stage red date fermented wine; 8) And (3) secondary fermentation: adding the yeast prepared by the method in the step 2) into the secondary red date fermented wine obtained in the step 7), adding a proper amount of potassium metabisulfite again, sealing the bottle opening, and performing secondary fermentation to obtain primary red date sparkling wine; 9) And (3) stopping secondary fermentation: filtering the first-level red date sparkling wine obtained in the step 8), sterilizing, and canning to obtain a finished product.
Further, in the preparation method of the red date sparkling wine, in the step 2), 0.02-0.4% of pectinase is added into the primary red date juice for leaching, wherein the leaching temperature is 45-50 ℃, and the time is 1-2 hours.
Further, in the step 3), high-activity dry yeast for wine, which is 0.02-0.04% of the total volume of the red date juice, is taken and added into 4-7mL of 3-6% glucose solution, and the mixture is put into a constant-temperature water bath kettle at 35-38 ℃ for activation for 25-30min.
Further, in the above preparation method of the red date sparkling wine, in the step 4), the sugar degree of the obtained secondary red date juice is adjusted to 21-24 ° Brix, and the PH is adjusted to 3.6-3.9.
Further, in the preparation method of the red date sparkling wine, in the step 5), 0.005% -0.008% of potassium metabisulfite is added into the obtained secondary red date juice.
Further, in the above preparation method of the red date sparkling wine, in the step 6), the obtained primary red date fermented wine is fermented for 45h-55h and then sterilized, wherein the sterilization condition is sterilization at 65-70 ℃ for 25-35min, so that the fermentation is stopped.
Further, in the preparation method of the red date sparkling wine, in the step 7), the obtained primary red date fermented wine is supplemented with white granulated sugar, so that the sugar degree is improved by 3-6 ° Brix, and the acidity is adjusted to 3.5-4.0.
Further, in the preparation method of the red date sparkling wine, in the step 8), the method for preparing the yeast wine is the same as the step 2), the fermentation temperature is 13-17 ℃, and the amount of the added potassium metabisulfite is 0.005-0.008%.
Further, in the above method for preparing the red date sparkling wine, in the step 9), the fermentation is terminated when the air pressure in the fermentation tank reaches 0.31-0.40MP, and the sterilization condition is 60-63 ℃ for 15-16min.
Further, in the preparation method of the red date sparkling wine, in the step 2), pectinase accounting for 0.03 percent of the total volume of the red date juice is added, the extraction temperature is 45 ℃, and the extraction is carried out for 2 hours; in the step 3), high-activity dry yeast for wine, the mass of which is 0.03 percent of the total mass of the red date juice, is taken and added into 5mL of 5 percent glucose solution, and the mixture is put into a constant-temperature water bath kettle at 37 ℃ for activation for 30min; in the step 4), the sugar degree is adjusted to 22Brix, and the acidity is adjusted to 3.8; in the step 5), adding the potassium metabisulfite with the amount of 0.006 percent of the total volume, and fermenting at the temperature of 20 ℃; step 6), fermenting for 50h, and terminating the fermentation until the alcoholic strength reaches 6.5% vol, wherein the sterilization condition is sterilization for 30min at 68 ℃; in the step 7), the sugar degree is improved by 4 degrees Brix, and the acidity is adjusted to 3.8; in the step 8), adding 0.006% of potassium metabisulfite at the fermentation temperature of 15 ℃; in step 9), the fermentation is terminated when the pressure in the fermentation tank reaches 0.35MP, and the sterilization condition is that the fermentation tank is sterilized for 16min at 62 ℃.
The second object of the present invention is to provide the red date sparkling wine prepared by the above method for preparing a red date sparkling wine, wherein the alcoholicity is 7.9% vol, the gas content is 0.35MP, and the sensory score is 93 minutes.
The invention has the beneficial effects that: according to the red date sparkling wine and the preparation method thereof provided by the invention, red dates are used as raw materials, the nutritional ingredients of the red dates are retained to the greatest extent through low-temperature fermentation twice, and secondary fermentation is carried out under optimized fermentation conditions, so that the strong and pleasant stimulation of carbon dioxide in the sparkling wine to oral cavities is effectively improved, the strong fruit fragrance of the red dates is retained, and the red dates are full in taste and are sour, sweet and soft.
Detailed Description
The following embodiment is described as an example:
example 1:
a red date sparkling wine is prepared by the following steps:
1) Pretreatment of raw materials: selecting fresh, mildew-free, insect-free and mature dried red dates, removing cores of the dried red dates, pulping the dried red dates, and then adding six times of water to obtain primary red date juice;
2) And (3) leaching by pectinase: adding 0.03% pectinase into the primary red date juice obtained in the step 1), and leaching in a water bath at 45 ℃ for 2 hours to obtain primary red date juice;
3) Preparing yeast: adding high-activity dry yeast for wine, which accounts for 0.03% of the total mass of the red date juice, into 5mL of 5% glucose solution, and activating in a constant-temperature water bath kettle at 37 ℃ for 30min;
4) Primary sugar acid blending: adding white granulated sugar into the primary red date juice obtained in the step 2) to adjust sugar, adjusting the sugar degree to 20 degrees Brix, adding citric acid to adjust the acidity to 3.6, and obtaining secondary red date juice;
5) Primary fermentation: adding 0.006% of potassium metabisulfite of the total volume and the yeast wine prepared in the step 2) into the secondary red date juice obtained in the step 4), and performing primary fermentation at the fermentation temperature of 24 ℃ to obtain primary red date fermented wine;
6) Stopping primary fermentation: fermenting the primary red date fermented wine obtained in the step 5) for 40h until the alcoholic strength reaches 6.5 percent vol, and then performing low-temperature sterilization under the condition of 68 ℃ for 30min to obtain secondary red date fermented wine;
7) And (3) secondary sugar acid blending: adding white granulated sugar into the first-stage red date fermented wine obtained in the step 6) again to adjust the sugar degree, so that the sugar degree is improved by 5 degrees Brix, and adding citric acid or calcium carbonate to adjust the acidity to 3.6 to obtain a third-stage red date fermented wine;
8) And (3) secondary fermentation: adding the yeast prepared by the method in the step 2) into the secondary red date fermented wine obtained in the step 7), adding 0.006% of potassium metabisulfite of the total volume again, sealing the bottle opening, and performing secondary fermentation at the fermentation temperature of 13 ℃ to obtain primary red date sparkling wine;
9) And (3) stopping secondary fermentation: stopping fermenting the first-stage red date sparkling wine obtained in the step 8) when the air pressure in a fermentation tank reaches 0.35MP, filtering, sterilizing at 62 ℃ for 16min, and canning to obtain a finished product.
10 The red date sparkling wine prepared by the method for preparing red date sparkling wine according to the step 1 to the step 9 has the alcoholic strength of 6.3 to 8.5 percent by volume, the gas content of 0.31 to 0.40MP and the sensory score of 92 to 97.
Example 2:
a red date sparkling wine is prepared by the following steps:
1) Pretreatment of raw materials: selecting fresh, mildew-free, insect-free and mature dried red dates, removing cores of the dried red dates, pulping the dried red dates, and then adding six times of water to obtain primary red date juice;
2) And (3) leaching with pectinase: adding 0.03% pectinase into the primary red date juice obtained in the step 1), and leaching in a water bath at 45 ℃ for 2 hours to obtain primary red date juice;
3) Preparing yeast wine: adding high-activity dry yeast for wine, which accounts for 0.03% of the total mass of the red date juice, into 5mL of 5% glucose solution, and activating in a constant-temperature water bath kettle at 37 ℃ for 30min;
4) Primary sugar acid blending: adding white granulated sugar into the primary red date juice obtained in the step 2) to adjust sugar, adjusting the sugar degree to 24 degrees Brix, adding citric acid to adjust the acidity to 3.8, and obtaining secondary red date juice;
5) Primary fermentation: adding 0.006% of potassium metabisulfite of the total volume and the yeast wine prepared in the step 2) into the secondary red date juice obtained in the step 4), and performing primary fermentation at the fermentation temperature of 22 ℃ to obtain primary red date fermented wine;
6) Stopping primary fermentation: fermenting the primary red date fermented wine obtained in the step 5) for 45 hours until the alcoholic strength reaches 6.5 percent vol, terminating the fermentation, and then performing low-temperature sterilization under the condition of 68 ℃ for 30min to obtain secondary red date fermented wine;
7) And (3) secondary sugar acid blending: adding white granulated sugar into the first-stage red date fermented wine obtained in the step 6) again to adjust the sugar degree, so that the sugar degree is improved by 6 degrees Brix, and adding citric acid or calcium carbonate to adjust the acidity to 3.8 to obtain a third-stage red date fermented wine;
8) And (3) secondary fermentation: adding the yeast prepared by the method in the step 2) into the secondary red date fermented wine obtained in the step 7), adding 0.006% of potassium metabisulfite of the total volume again, sealing the bottle opening, and performing secondary fermentation at the fermentation temperature of 14 ℃ to obtain primary red date sparkling wine;
9) And (3) stopping secondary fermentation: stopping fermentation when the air pressure in the fermentation tank reaches 0.35MP for the first-stage red date sparkling wine obtained in the step 8), filtering, sterilizing at 62 ℃ for 16min, and canning to obtain a finished product.
10 The red date sparkling wine prepared by the method for preparing red date sparkling wine according to the step 1 to the step 9 has the alcoholic strength of 6.3 to 8.5 percent by volume, the gas content of 0.31 to 0.40MP and the sensory score of 92 to 97.
Example 3:
a red date sparkling wine comprises the following steps:
1) Pretreatment of raw materials: selecting fresh, mildew-free, insect-free and mature dried red dates, removing cores of the dried red dates, pulping the dried red dates, and then adding six times of water to obtain primary red date juice;
2) And (3) leaching by pectinase: adding 0.03% pectinase into the primary red date juice obtained in the step 1), and leaching in a water bath at 45 ℃ for 2 hours to obtain primary red date juice;
3) Preparing yeast: adding high-activity dry yeast for wine, which accounts for 0.03% of the total mass of the red date juice, into 5mL of 5% glucose solution, and activating in a constant-temperature water bath kettle at 37 ℃ for 30min;
4) Primary sugar acid blending: adding white granulated sugar into the primary red date juice obtained in the step 2) to adjust sugar, adjusting the sugar degree to 26 degrees Brix, adding citric acid to adjust the acidity to 3.9, and obtaining secondary red date juice;
5) Primary fermentation: adding 0.006% of potassium metabisulfite of the total volume and the yeast wine prepared in the step 2) into the secondary red date juice obtained in the step 4), and performing primary fermentation at the fermentation temperature of 18 ℃ to obtain primary red date fermented wine;
6) Stopping primary fermentation: fermenting the primary red date fermented wine obtained in the step 5) for 55 hours until the alcoholic strength reaches 6.5 percent vol, and then performing low-temperature sterilization under the condition of 68 ℃ for 30min to obtain secondary red date fermented wine;
7) And (3) secondary sugar acid blending: adding white granulated sugar into the first-stage red date fermented wine obtained in the step 6) again to adjust the sugar degree, so that the sugar degree is increased by 4 degrees Brix, and adding citric acid or calcium carbonate to adjust the acidity to 3.9 to obtain a third-stage red date fermented wine;
8) And (3) secondary fermentation: adding the yeast prepared by the method in the step 2) into the secondary red date fermented wine obtained in the step 7), adding 0.006% of potassium metabisulfite of the total volume again, sealing the bottle opening, and performing secondary fermentation at 16 ℃ to obtain primary red date sparkling wine;
9) And (3) stopping secondary fermentation: stopping fermentation when the air pressure in the fermentation tank reaches 0.35MP for the first-stage red date sparkling wine obtained in the step 8), filtering, sterilizing at 62 ℃ for 16min, and canning to obtain a finished product.
10 Anda red date sparkling wine prepared by the method for preparing a red date sparkling wine according to the above-mentioned step 1 to 9, having an alcoholic strength of 6.3 to 8.5% vol, a gas content of 0.31 to 0.40MP, and a sensory score of 92 to 97 cents.
According to the red date sparkling wine and the preparation method thereof, provided by the invention, red dates are used as raw materials, the nutritional ingredients of the red dates are retained to the greatest extent through low-temperature fermentation twice, and the optimized fermentation conditions are used for secondary fermentation, so that the strong and pleasant stimulation of carbon dioxide in the sparkling wine to oral cavities is effectively improved, the thick fruit fragrance of the red dates is retained, and the red dates are full in taste and are sweet and sour.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described above, or equivalents may be substituted for elements thereof. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the red date sparkling wine is characterized by comprising the following steps:
1) Pretreatment of raw materials: selecting fresh, mildew-free, insect-free and mature dried red dates, removing cores of the dried red dates, pulping the dried red dates, and then adding six times of water to obtain primary red date juice;
2) And (3) leaching by pectinase: adding a proper amount of pectinase into the primary red date juice obtained in the step 1), and leaching in a water bath to obtain primary red date juice;
3) Preparing yeast wine: preferably selecting a brewing type active dry yeast strain for activation culture, and preparing yeast for later use according to a conventional method;
4) Primary sugar acid blending: adding white granulated sugar into the primary red date juice obtained in the step 2) for sugar adjustment, adding a proper amount of citric acid, and adjusting acidity to obtain secondary red date juice;
5) Primary fermentation: adding potassium metabisulfite and the yeast wine prepared in the step 2) into the secondary red date juice obtained in the step 4), and performing primary fermentation to obtain primary red date fermented wine;
6) Terminating primary fermentation: sterilizing the primary red date fermented wine obtained in the step 5) at a low temperature to terminate the fermentation to obtain secondary red date fermented wine;
7) And (3) secondary sugar acid blending: adding white granulated sugar again to the first-stage red date fermented wine obtained in the step 6) to adjust the sugar degree, and adding citric acid or calcium carbonate to adjust the acidity to obtain a third-stage red date fermented wine;
8) And (3) secondary fermentation: adding the yeast wine prepared by the method in the step 2) into the secondary red date fermented wine obtained in the step 7), adding a proper amount of potassium metabisulfite again, sealing the bottle opening, and performing secondary fermentation to obtain primary red date sparkling wine;
9) And (3) stopping secondary fermentation: filtering the first-grade red date sparkling wine obtained in the step 8), sterilizing, and canning to obtain a finished product.
2. The method for preparing the red date sparkling wine according to claim 1, wherein in the step 3), high-activity dry yeast for wine, which accounts for 0.02-0.04% of the total volume of the red date juice, is taken and added into 4-7mL of 3-6% glucose solution, and the mixture is put into a constant-temperature water bath kettle at 35-38 ℃ for activation for 25-30min.
3. The method for preparing the red date sparkling wine according to claim 2, wherein in the step 4), the sugar degree of the obtained secondary red date juice is adjusted to 21-24 ° Brix, and the pH is adjusted to 3.6-3.9.
4. The method for preparing the red date sparkling wine according to claim 3, wherein 0.005% -0.008% of potassium metabisulfite is added into the secondary red date juice obtained in the step 5).
5. The preparation method of the red date sparkling wine according to claim 4, wherein the primary red date fermented wine obtained in the step 6) is fermented for 45 to 55 hours and then sterilized under the sterilization condition of sterilizing for 25 to 35 minutes at 65 to 70 ℃ so as to stop the fermentation.
6. The preparation method of the red date sparkling wine according to claim 5, wherein the obtained first-stage red date fermented wine in the step 7) is supplemented with white granulated sugar, so that the sugar degree is improved by 3-6 ° Brix, and the acidity is adjusted to 3.5-4.0.
7. The preparation method of the red date sparkling wine according to claim 6, wherein in the step 8), the method for preparing the yeast wine is the same as that in the step 2), the fermentation temperature is 13-17 ℃, and the amount of the added potassium metabisulfite is 0.005-0.008%.
8. The method for preparing the red date sparkling wine according to claim 7, wherein in the step 9), the fermentation is stopped when the air pressure in the fermentation tank reaches 0.31-0.40MP, and the sterilization condition is 60-63 ℃ and 15-16min.
9. The preparation method of the red date sparkling wine according to the claims 2 to 8, wherein in the step 2), pectinase which is 0.03 percent of the total volume of the red date juice is added, the extraction temperature is 45 ℃, and the extraction is carried out for 2 hours; in the step 3), taking high-activity dry yeast for wine, the mass of which is 0.03 percent of the total mass of the red date juice, adding the high-activity dry yeast into 5mL of 5 percent glucose solution, and putting the solution into a constant-temperature water bath kettle at 37 ℃ for activation for 30min; in the step 4), the sugar degree is adjusted to 22 degrees Brix, and the acidity is adjusted to 3.8; in the step 5), adding the potassium metabisulfite with the amount of 0.006 percent of the total volume, and fermenting at the temperature of 20 ℃; in the step 6), fermenting for 50h, and stopping fermentation when the alcoholic strength reaches 6.5% vol, wherein the sterilization condition is that sterilization is carried out for 30min at 68 ℃; in the step 7), the sugar degree is improved by 4 degrees Brix, and the acidity is adjusted to 3.8; in the step 8), adding 0.006% of potassium metabisulfite at the fermentation temperature of 15 ℃; in step 9), the fermentation is terminated when the pressure in the fermentation tank reaches 0.35MP, and the sterilization condition is that the fermentation tank is sterilized for 16min at 62 ℃.
10. The red date sparkling wine prepared by the method for preparing the red date sparkling wine according to the claims 1 to 9, wherein the alcohol content is 6.3 to 8.5 percent vol, the gas content is 0.31 to 0.40MP, and the red date sparkling wine is scored by professional training personnel according to the following sensory score table, and the score can reach 92 to 97.
TABLE 1 sensory evaluation criteria for sparkling wine
Table 1Sensory evaluation standards of jujube wine
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1904021A (en) * | 2006-07-27 | 2007-01-31 | 陕西师范大学 | Red date fermentation foaming wine and its preparation method |
| CN108251253A (en) * | 2018-04-06 | 2018-07-06 | 周子云 | A kind of production method of Lycium chinense wine |
| CN108676645A (en) * | 2018-05-22 | 2018-10-19 | 中玺（天津）枣业技术工程中心 | Jujube bubble wine and preparation process |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1904021A (en) * | 2006-07-27 | 2007-01-31 | 陕西师范大学 | Red date fermentation foaming wine and its preparation method |
| CN108251253A (en) * | 2018-04-06 | 2018-07-06 | 周子云 | A kind of production method of Lycium chinense wine |
| CN108676645A (en) * | 2018-05-22 | 2018-10-19 | 中玺（天津）枣业技术工程中心 | Jujube bubble wine and preparation process |
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Application publication date: 20221118 |