NL2036758A

NL2036758A - A High Quality Sparkling Fruit Wine and A Preparation Method Thereof

Info

Publication number: NL2036758A
Application number: NL2036758A
Authority: NL
Inventors: Hao Huanmei; Li Shiyao
Original assignee: Jilin Maijiweng Wine Ind Co Ltd
Priority date: 2023-10-30
Filing date: 2024-01-06
Publication date: 2024-01-29
Also published as: CN117305044A; NL2036758B1

Abstract

The invention belongs to the technical field of sparkling fruit wine preparation, in particular to a high quality sparkling fruit wine and a preparation method thereof. The sparkling fruit wine of the invention is obtained by taking freshly squeezed fruitjuice as raw 5 material, and by blending the concentrated fruit juice under low temperature enzymatic hydrolysis fermentation, post-fermentation and reverse osmosis concentration at 15-25°C; the post fermentation is a gradient cooling of the fruit wine obtained after low temperature fermentation, and the sedimentation of yeast and insoluble solids, while the post fermentation. The sparkling fruit wine prepared by the invention adopts the method of 10 combining low-temperature enzymolysis fermentation with post-fermentation to ferment fruit juice, and the contents of esters, alcohols, acids and other aroma components and nutrients in the fermented wine are greatly improved, and the taste of the sparkling fruit wine is more abundant and full; In addition, the use of post-leavened fruit wine and reverse osmosis concentrated enzymatic hydrolysis juice blending, making the sparkling fruit wine more 15 natural sweetness, fruit aroma stronger.

Description

Jilin Maijiweng Wine Industry Co., Ltd. 23/111 NL

A High Quality Sparkling Fruit Wine and A Preparation Method Thereof

Technical Field

The invention belongs to the technical field of sparkling fruit wine preparation, in particular relates to a high quality sparkling fruit wine and a preparation method thereof.

Background Technology

Fruit wine is a low alcohol wine made from fresh fruits by crushing and pressing, juice fermentation, aging, preparation and other steps. Besides ethanol, its main components include sugar, organic acids, amino acids, vitamins, mineral elements, as well as polyphenols, esters and other nutrients, which has high nutritional value.

Studies have shown that moderate drinking of fruit wine can not only promote human blood circulation and body metabolism, improve cardiovascular and cerebrovascular function, but also delay aging, stimulate liver function, but can also be conducive to emotional regulation.

At present, there are still many problems with fruit wine products on the market:

Firstly, some fruit wine by the fruit soaked in alcohol, and then add water, sugar and other ingredients, after the adjustment of color, aroma, taste made of fruit wine obtained by this method is generally bright color, fresh taste, but the lack of mellow sense, there will be obvious alcohol taste.

Secondly, in the fermentation of fruit wine, due to the types of fruit, fruit varieties, fruit origin and seasonal reasons, the sugar content of fruit is affected, coupled with the industrial processing of fruit juice pressing process will dilute the sugar degree, so that the sugar content of fermented fruit juice is further reduced, resulting in the sugar in the fruit itself can not meet the alcohol required for fruit wine fermentation.

Therefore, in order to improve this situation, in the current fruit wine brewing process, the ingredients of the crushed fruit pulp are adjusted, such as adding additional substances such as sucrose, syrup or hot concentrated juice to increase the sugar content of the juice to meet the needs of the alcohol content of the product, but this exogenous sugar taste is relatively simple, poor flavor, far less than the sugar contained in the fruit itself. Therefore, the taste of fruit wine produced after fermentation is not full;

Thirdly, because fruit wine is fermented with fruit juice as raw material, in order to obtain concentrated fruit juice with higher concentration, most of the fruit juice is treated with hot water extraction or heating concentration, resulting in the loss of the original characteristic aroma of fruit and the loss of nutritional components. The prominent flavor of boiled fruit is serious, resulting in the lack of fruit flavor in fermented fruit wine. There are serious low quality of fruit wine products.

In view of the above phenomenon, it is necessary to improve the processing technology of fruit wine and invent a high quality, outstanding aroma and mellow taste fruit wine production method.

Description of the Invention

In order to solve the above technical problems, the invention provides a high-quality sparkling fruit wine and a preparation method thereof. The invention utilizes the low- temperature enzymatic hydrolysis fermentation combined with post-fermentation technology to retain the original fruit aroma and nutrition of the fruit raw materials as far as possible, increase the generation of fruit wine aroma, reduce the yeast sludge taste brought by the yeast self-contained, and reduce the loss of the fruit aroma carried away by the carbon dioxide generated by yeast fermentation. Then the fruit juice concentrated by reverse osmosis technology is prepared, and the fermented fruit wine is prepared with the fruit juice.

In the whole preparation process, there is no need to add additional food additives such as white granulated sugar, citric acid, spices, etc., and the content of esters, alcohols, acids and other fragrances and nutrients in the obtained sparkling wine is greatly improved, and the natural fruit flavor is rich, which realizes the improvement of the flavor quality of fruit wine products. Improve the consumer's desire to drink.

The high quality sparkling fruit wine of the invention is prepared from any fresh fruit with low sugar content in Nanguo pear, Hanfu, apple pear, Fuji and Ya pear, and the sugar content and acidity of each fresh fruit raw material are as follows:

Natural acidity: Nanguo pear 5%, Hanfu apple 4%, apple pear 3%o, Fuji apple 3%o, Yali 2%o.

Natural sugar: Nangopear 213°Brix, Hanfu Apple 213°Brix, Apple pear 212°Brix, Fuji

Apple 213°Brix, Yari 211°Brix.

The sparkling fruit wine of the invention is obtained by using freshly squeezed fruit juice as raw material through low-temperature enzymolysis fermentation, post-fermentation and blending with reverse osmosis concentrated fruit juice; The low temperature enzymolysis fermentation is to enzymolysis the juice at 15-25°C and ferment with active dry yeast; The post fermentation is that the fruit wine obtained after low temperature enzymatic hydrolysis is cooled in a gradient, and the sedimentation of yeast and insoluble solids is carried out, while the post fermentation is carried out.

Optimal, low temperature enzymolysis fermentation for 5-10 days.

Preferably, in gradient cooling, the temperature drops from 0.5-1°C/h to 10-15°C within 24-48 h, and the settling time is 7-30 d.

Further, the preparation method of the high-quality sparkling fruit wine of the invention mainly includes the following steps: (1) Fruit juice preparation: fruit grading selection, crushing and extracting juice to obtain juice; (2) Post-yeast wine: The juice obtained from Step (1) was added to the fermenter, and activated dry yeast (0.26-0.5wt %0) and pectinase (0.05-0.2wt %0) were added to the enzymolysis juice. The enzymolysis juice in Step (1) was fermented at low temperature, at 15-25°C, for 5-10 days. Then, the fruit wine obtained after fermentation was cooled by gradient at 0.5-1°C/h to 10-15°C, and the yeast and insoluble solids were settled for 7-30 d, and the gum was clarified and coarse filtered to obtain the post-leavened fruit wine. (3) Composition adjustment: Take the juice obtained in Step (1) and concentrate it to the solid mass fraction of 15-24 wt% after filtration by reverse osmosis; (4) Blend the post-leavened fruit wine in Step (2) with the fruit juice concentrated by reverse osmosis in Step (3), so that the sugar degree of the fruit wine after blending is O- 12%, the alcohol content is 0.5-7%Vol, and the acidity is 3-5%. Then, after fine filtration, the product is filled with carbon according to the actual demand of consumers, that is, high- quality sparkling fruit wine is obtained.

The specific steps of juice preparation in the above Step (1) are as follows: clean, break and press fresh fruit to obtain fresh juice, and then heat the juice temperature to 15- 20°C through the heat exchanger, and then pump into the temporary storage tank, and add pectinase according to the juice amount of 0.05-0.2wt %0 to obtain juice.

Preferably, in Step (1), sulfur dioxide is added at the same time as the fruit is broken, and the added amount is 30 to 100 ppm.

Preferably, the activation operation of active dry yeast described in Step (2) is as follows: the active dry yeast is continuously stirred in juice at 30-37°C, the weight contrast case of active dry yeast to juice is 1:10-20, and the activation time is 20-45 min.

Preferably, (2), the time of activating active dry yeast with fruit juice is 20 to 30 min.

For the preferred post-fermentation mentioned in Step (2), the specific operation is: gradient cooling of the fruit wine obtained after low-temperature fermentation at 1°C/h to 12°C, and sedimentation of yeast and insoluble solid is carried out for 21 days.

The specific operation is: adding potassium pyrosulfite 50-100 ppm, gelatin 525-600 g/T, silica sol 500-600 9/T to clarify the settling fruit wine, in which the two kinds of gum addition time interval is 10-20 min, clarification time is 3-7 d.

The fine filtration is carried out by a ROMFIL filter.

The carbon filling is carried out in a sake tank, which is to cool the fruit wine in the sake tank to 0-4°C, and then fill with food-grade CO..

More specifically, the preparation method of a high-quality sparkling fruit wine provided by the invention comprises the following steps: (1) The fresh fruit is graded and selected, and the bubbling cleaning machine is used to clean it to reduce miscellaneous bacteria and agricultural residues, and then the fresh fruit is broken with a crusher to obtain fresh fruit pulp; Then the juice extractor is used to extract juice and obtain fresh juice. (2) Take the juice obtained in (1), heat up the fresh juice to 15-20°C through the heat exchanger, and then pump it into the temporary storage tank, add pectinase according to the juice amount of 0.05-0.2wt %o, and add the activated active dry yeast of 0.26-0.5wt%0 of the juice, and carry out low-temperature enzymatic fermentation of the juice in (1). The fermentation temperature was 15-25°C for 5-10 days, and then the fruit wine obtained after fermentation was cooled gradiently at 0.5-1°C/h to 10-15°C, and the yeast and insoluble solids were settled for 7-30 days, and the gel was clarified and the coarse filtration was used to obtain the post-leavened fruit wine.

Then, potassium pyrosulfite 50-100 ppm, gelatin 525-600 g/T and silica sol 500-600 g/T were added to the post-leavened fruit wine to clarify the settled fruit wine. The addition time interval of the two kinds of gum was 10-20 min, and the clarification was 3-7 d. The post-leavened fruit wine was obtained by coarse filtration with diatomite filter. (3) The juice obtained in (1) was heated to 35-40 °C and maintained for 120-180 min.

After filtration, reverse osmosis was concentrated to a solid mass fraction of 15-24 wt®%; (4) The fermented fruit wine in Step (2) is mixed with the reverse osmosis concentrate juice in Step (3) after the composition adjustment. The sugar content of the fruit wine after the mixing is 0-12%, the alcohol content is 0.5-7%Vol, and the acidity is 3-5%; Then the

ROMFIL filter is used for fine filtration, the fruit wine is placed in the sake tank, the fruit wine in the sake tank is cooled, the temperature is lowered to 0-4°C, and then according to the product carbon dioxide content positioning to decide whether to fill the food grade CO:, and finally with the isobaric filling machine to complete the canister, which is a high-quality sparkling fruit wine finished product.

In addition, the sparkling fruit wine product prepared according to the method of the invention also falls into the technical scope to be protected by the invention.

The invention has the following beneficial effects: (1) In the process of preparing sparkling fruit wine, the invention combines the low- temperature enzymolysis fermentation of fruit juice with the post-fermentation, which can not only avoid the loss of aroma components in fruit juice, but also help to avoid the unpleasant yeast sludge taste in the fruit wine. In addition, the low-temperature post- fermentation process is also conducive to slowly increasing the ester components with other fruit flavors in the fruit wine. The contents of esters, alcohols, acids and other aroma components and nutrients in the prepared sparkling fruit wine were greatly improved, which made the taste of the sparkling fruit wine more rich and full. (2) The fermented fruit wine is blended with the fruit juice after reverse osmosis concentration, which not only does not require additional sweeteners and acid regulators, 5 but also makes the sweetness of the sparkling fruit wine more natural and the sour taste more coordinated. Moreover, the enzymatic hydrolysis of the fruit juice after reverse osmosis concentration has the original fruit flavor of the fruit, making the fruit aroma of the sparkling wine stronger; (3) In the present invention, reverse osmosis is used to concentrate the fruit juice, so that the sugar content in the fruit juice is greatly increased, the nutrient and functional components are released more fully, and the whole operation is carried out at low temperature, which can retain the nutrient components and fruit flavor of the fruit to the greatest extent.

Brief Description of the Drawings

Figure 1 is the basic production process flow chart of the preparation of high quality sparkling fruit wine provided by the invention;

Figure 2 is the total ion diagram of phenolic substances in cider after blending with concentrated fruit juice in implementation method 2 of the invention;

Figure 3 is the total ion diagram of volatile substances in cider under different post- fermentation cycles in implementation method 7 of the invention;

Figure 4 is the total ion diagram of phenolic substances in cider after mixing sugar with white granulated sugar in contrast case 2 of the invention;

Figure 5 is the sensory evaluation diagram of cider obtained by fermentation of reverse osmosis apple juice concentrate in contrast case 3 and blending of reverse osmosis apple juice concentrate in implementation method 1.

Figure 6 is the sensory evaluation diagram of the pear wine obtained by fermentation of the pear juice concentrated by reverse osmosis in proportion 6 and blending of the pear juice concentrated by reverse osmosis in implementation method 2.

Specific Implementation Methods

In order to enable technicians in the field to better understand the invention, the invention is further elaborated in combination with specific implementation methods.

The preparation process of the high quality sparkling fruit wine in the invention is shown in Figure 1.

Implementation method 1 (1) The red Fuji apples are sorted, trimmed and tested for sugar content, and then washed and disinfected in a bubbling cleaning machine to remove impurities and agricultural residues, and the juice is extracted by a crusher and a press to obtain fresh apple juice; (2) Take the apple juice obtained in Step (1), heat it up to 18°C through heat exchanger, pump it into temporary storage tank, add pectinase according to 0.1wt %o fruit volume, at the same time add activated active dry yeast Lavlvin K1 (purchased from France), accounting for 0.3wt % apple juice mass, and fermenting it at 25°C for 6 days. Then, the fermented cider was cooled gradiently at 1°C/h to 12°C, and the yeast and insoluble solids were precipitated.

The post-fermentation time was 21 days to obtain post-fermented cider. Then, potassium pyrosulfite 100 ppm, gelatin 525 g/T and silica sol 500 g/T were added to the post-fermented cider to clarify the settled cider. The addition time interval of the two adhesives was 15 min, and the clarification time was 6 d.

Among them, active dry yeast Lavlvin K1 was activated by apple juice in Step (1), the weight contrast case of active dry yeast Lavlvin K1 to apple juice was 1:10, the activation temperature was 35°C, and the activation time was 30 min. (3) Take the apple juice obtained in Step (1) and heat it up to 35°C for 180 min. After filtration and reverse osmosis concentration, reverse osmosis concentrated apple juice with a solid content of 20 wt% is obtained; (4) Blend the post-leaven cider in Step (2) with the concentrated apple juice after reverse osmosis in Step (3). The sugar content of the cider after blending is 4.0%, the alcohol content is 4.5% Vol, and the acidity is 2.8%. After fine filtration by ROMFIL filter, the cider is cooled to 4°C, and then filled with food-grade CO:. High quality sparkling cider.

The total ions of phenols in the cider are shown in Figure 2 and Table 1 below.

Table 1

Content of phenols in apple cider

As shown in Table 1, the contents of classified components in the cider prepared by the process of the invention are all at a higher level, among which the catechin content is as high as 30.88 mg/L and phlophorin content is as high as 46.24 mg/L. The cider prepared by the implementation method has a stronger taste, full fruit flavor and full aroma.

Implementation method 2 (1) The Nanguo pear is sorted, repaired and tested for sugar content, then washed and sprayed in a bubbling cleaning machine to remove bacteria and agricultural residues, and the juice is extracted by crusher and press to obtain fresh Nanguo pear juice; (2) The Nanguo pear juice obtained in Step (1) was divided into two parts, one part was heated to 20°C by heat exchanger, pectinase was added according to the quality of 0.1wt %o juice, and 0.26wt % activated active dry yeast Lavlvin K1 was added, enzymatic hydrolysis was performed at 25°C and fermented for 10 days. Then, the fermented Nanguo pear wine was cooled gradient, and then cooled at 1°C/h-10°C, and the yeast and insoluble solids were precipitated. The post-fermentation time was 21 days to obtain the post- fermentation Nanguo pear wine, and then 80 ppm potassium metabisulfite and 525 g/T gelatin were added to the post-fermentation Nanguo pear wine successively. The settled pear wine was clarified by silica sol 500 g/T, in which the addition time interval of the two kinds of gum was 15 min and the clarification time was 6 d. Among them, active dry yeast

Lavlvin K1 was activated by pear juice prepared in Step (1), the weight contrast case of active dry yeast Lavlvin K1 to pear juice was 1:20, the activation temperature was 35°C, and the activation time was 30 min. (3) The remaining part of Nanguo pear juice obtained in Step (1) was heated to 35°C, maintained for 120 min, filtered and concentrated by reverse osmosis to obtain reverse osmosis concentrated pear juice with a solid content of 20 wt%; (4) Blend the post-leavened fruit wine in Step (2) with the concentrated Nanguo pear juice adjusted by composition in Step (3). The sugar content of the adjusted pear wine is 5.0%, the alcohol content is 3.0% Vol, and the acidity is 3.8%. After fine filtration with

ROMFIL filter, the Nanguo pear wine is cooled to 4°C, and then filled with food-grade CO: according to demand. To obtain high-quality sparkling Nanguo pear wine, the total ions of phenolic substances in the obtained pear wine are shown in Table 2 below.

Table 2

Content of phenolic compounds in pear wine

Implementation method 3

Different from implementation method 1, in Step (2), the procedure of gradient cooling in the post fermentation process is: cooling from 0.5°C/h-15°C, and the rest are the same as in implementation method 1.

Implementation method 4

Different from implementation method 1, in Step (2), the procedure of gradient cooling in the post fermentation process is: cooling from 0.5°C/h-10°C, and the rest are the same as in implementation method 1.

Implementation method 5

Different from implementation method 1, the addition amount of active dry yeast

Lavlvin K1 in Step (2) is 0.5wt%o, and the rest are the same as in implementation method 1.

Implementation method 6

Different from implementation method 1, in Step (3), the juice solids content after reverse osmosis concentration is 24 wt%, and the rest are the same as in implementation method 1.

The sensory qualities of the high-quality sparkling fruit wine prepared in implementation methods 1 to 6 are shown in Table 3 below.

Table 3

Sensory quality of high quality sparkling fruit wine prepared in implementation methods 1-6

Colour

Item and Aroma Relish Clarity lustre

Implementation | Golden Strong and well-balanced The texture is Good method 1 yellow aromas of apple and wine coordinated and thick

Implementation | Golden | Typical southern pear aroma, The texture is Good method 2 yellow fruit and wine coordination coordinated and thick

Implementation | Golden | Typical apple, fruit and wine | The texture is thick and

Good method 3 yellow aromas harmonious

Implementation | Golden | Typical apple, fruit and wine The texture is Good method 4 yellow aromas coordinated and thick

Implementation | Golden | Typical apple, fruit and wine The texture is Good method 5 yellow aromas coordinated and thick

Implementation | Golden | Typical apple, fruit and wine The texture is Good method 6 yellow aromas coordinated and thick

It can be seen from Table 3 that the sparkling fruit wine obtained by the process of the invention, that is, low temperature enzymatic hydrolysis fermentation, post-leavened fruit wine and reverse osmosis concentrated fruit juice, has a typical fruit aroma, and the color of the fruit wine is golden, good color, in addition, the taste of the fruit wine is more coordinated, thick, and the clarity is good.

Implementation method 7

Under the same conditions as in implementation method 1, only the post-fermentation cycle of the post-fermentation wine in Step (2) was changed, and the post-fermentation cycles were Od (i.e. no post-fermentation was performed), 7d, 14d, and 28d, respectively.

Typical volatile aroma contents of post-leavened cider after different post-leavened cycles are shown in Table 4.

The total ions of volatile substances in cider under different post-fermentation cycles are shown in Figure 3, and the contents of typical volatile substances are shown in Table 4 below.

Table 4

Contents of typical volatile substances in cider with different post-fermentation cycles

Item mg/L After After After After After Aroma leaven Od | leaven 7d | leaven 14d | leaven 14d | leaven 28d description

Ethyl acetate | 0.51-0.55 | 0.65-0.72 | 0.73-0.80 | 0.84-0.95 | 0.80-0.88 _ Ethyl 0.01-0.05 | 0.01-0.04 | 0.02-0.05 | 0.02-0.04 | 0.01-0.03 | "ty, grassy isobutyrate aromas

Strawberry,

Ethyl butyrate | 0.12-0.15 | 0.22-0.28 | 0.31-0.36 | 0.33-0.4 0.28-0.31 pineapple, banana aromas

Ethyl 2- 0.12-0.3 | 0.28-0.45 | 036-049 | 051-07 | 041.05 | Pear and banana methylbutyrate aromas _ Ethyl 0.01-0.05 | 0.01-0.03 | 0.01-0.04 | 0.01-005 | 001-002 | Swestfruit isovalerate aromas

Ethyl caproate | 179-195 | 217-234 | 259-312 | 3.03-36 | 231-256 | The smellof green apples

Ethyl caprylate | 4.95-5.22 | 531-559 | 8.04-10.2 | 12.4-15.75 | 7.95-11.3 ru, Seer

Ethyl caprate | 3.69-3.82 | 4.06-4.73 | 7.82-9.20 | 9.63-10.34 | 9.23-9.50 | Aromas of fruit, fat, brandy

Phenyl ethyl | 907.010 | 08-010 | 012-020 | 0.27-0.41 | 0.15.19 | Fruity. honey, acetate floral aromas

Isoamyl acetate | 1.44-1.60 | 1.55-1.88 | 1.85-2.01 | 2.12-2.84 | 1.67-1.83

Caprylicacid | 2.29-2.79 | 2.35-2.83 | 2.90-342 | 3.35-379 | 3.22-3.75 | Aromas of butter and almonds

Sweet fruit,

Beta-damalone | 0.07-0.10 | 0.07-0.10 | 0.11-0.15 | 0.11-0.18 | 0.07-0.11 baked apples, floral aromas

Dimethyl | 5 43.0.16 | 0.09-0.11 | 0.04-0.06 | 0.02-0.03 | 0.015:0.02 | The stench of trithioether leaven

The data in Table 4 show that when the post-fermentation time is O (that is, no post- fermentation), the content of aroma components in fruit wine is low, and the content of these aroma components gradually increases with the extension of the post-fermentation time.

When the post-fermentation time is 21 days, the content of various characteristic aroma components reaches the peak value, and when the post-fermentation time continues to extend, the content of aroma components decreases. It can be seen that the best post- fermentation time is 21 days, and it can be seen from the data in the table that after 21 days of post-fermentation, the content of 2-methylbutyric acid is as high as 0.51-0.7 mg/L, which is 5 times that of 0.12-0.3 mg/L without post-fermentation. In addition. The contents of ethyl butyrate, ethyl caprylate and ethyl caprate reached 0.33-0.4, 12.4-15.75 and 9.63-10.34 mg/L, respectively, which was almost three times that of unleavened fermentation.

It can be seen that the post-fermentation process greatly increases the content of characteristic aroma components in the fruit wine, significantly reduces the yeast sludge taste, so that the sparkling fruit wine has different kinds of fruit flavor, and the taste is more rich and full when eating.

Contrast case 1

On the basis that other process conditions are the same as in implementation method 1, only pectinase is not added in the juice preparation process for enzymatic hydrolysis.

The contents of main alcohols and acids of sparkling wine fermented by enzymatic hydrolysis of apple juice and sparkling wine fermented by non-enzymatic hydrolysis are shown in Table 5 and Table 6.

Table 5

Contents of alcohols in fermented wine under different enzymatic hydrolysis conditions

Table 6

Contents of acids in fermented wine under different enzymatic hydrolysis conditions

Compared with implementation method 1, the contents of major alcohols and acids in the fermented sparkling wine of apple juice after enzymatic hydrolysis are higher than those of the unenzymatic ones. In particular, the contents of acid substances after enzymatic hydrolysis are about twice as much as those of the unenzymatic ones, that is, the fruit wine obtained after enzymatic hydrolysis and fermentation at low temperature has better flavor.

Contrast case 2

On the basis of other process conditions being the same as in implementation method 1, only white granulated sugar is added to adjust the sugar degree during the preparation of fruit wine.

The total ions of phenolic substances in the cider obtained after sugaring with white granulated sugar are shown in Figure 4.

The contents of phenolic acids in fruit juice with concentrated juice and white granulated sugar adjusted sugar are shown in Table 7.

Table 7

Content of phenolic acids in fruit wine with different sugar degree adjustment

It is not difficult to see from the table that although saccharifying post-leavened fruit wine with white granulated sugar can reach a certain sweetness, the content of nutrients/ functional components in the final obtained fruit wine is much lower than that of reverse osmosis juice blended sparkling wine.

The sparkling cider prepared by using reverse osmosis juice to adjust the composition contains more phenolic acid nutrients, which can better retain the taste of apple, and the taste of sparkling wine is more mellow.

Contrast case 3

Different from implementation method 1, concentrated apple juice is used for fermentation, with specific ratio as follows:

First, the juice in Step (1) was filtered and concentrated by reverse osmosis technology to obtain reverse osmosis concentrated apple juice with a solid content of 20 wt%, and then the obtained concentrated apple juice was enzymolized at low temperature, and then fermented, post-leavened, and gel clarified. The specific parameters were the same as in implementation method 1, and the obtained post-leavened apple cider was no longer prepared.

In this implementation method, the sensory evaluation of cider obtained by the fermentation of concentrated apple juice and the blending of the concentrated juice of implementation method 1 is shown in Figure 5.

The sparkling cider obtained by this method has insufficient fruit flavor, and the unpleasant leavened sludge taste is more intense.

It can also be seen from the comparison of the sensory evaluation chart in Figure 5 that the fruit flavor of the sparkling fruit wine after the preparation of concentrated juice is more prominent, and the sensory evaluation scores are better than those of the sparkling fruit wine fermented with concentrated juice.

Table 8

Content of phenolic substances in fruit wine with different fermentation processes

Fermentation of concentrated The preparation of

Item apple juice (mg/L) concentrated apple juice

Gallic acid 2.2-3.5 7.04-12.1 0225 89601 1.15-5.5 2.625-16.25 1.8-4.74 4.41-12.05 15.3-32.8 30.88-122.24 13.5-23 243-414 21.4-58.6 46.24-107.52

Phloretin 1.3-15.7 2.56-24.96

As can be seen from the above table, the phenolic components of the sparkling fruit wine prepared by direct use of reverse osmosis technology for concentrated fruit juice and then low-temperature enzymatic hydrolysis after fermentation are significantly different from those obtained by blending concentrated fruit juice in implementation method 1. The contents of various phenolic components in the sparkling fruit wine prepared by using the method in implementation method 1 are significantly higher than those in the sparkling fruit wine fermented from concentrated fruit juice, and even the contents of gallic acid and caffeic acid are up to 3-4 times different.

The reason for the above phenomenon may be that the enzymolysis of pectinase can release the active ingredients in the juice, which greatly increases the content of phenolic acids and other active ingredients in the juice. However, if the enzymolysis juice is directly fermented, some of the active ingredients in the juice after enzymolysis may be decomposed and utilized by microorganisms, which reduces the content of some phenolic ingredients and thus affects the taste. However, if the fermented fruit wine and the concentrated fruit juice after reverse osmosis are blended, this problem can be completely avoided, which is conducive to increasing the content of phenolic acids in the fruit wine, making the taste of the fruit wine heavier.

Contrast case 4

On the basis of other process conditions being the same as in implementation method 2, pectinase is not added for enzymatic hydrolysis only during the adjustment of pear juice composition.

The contents of main alcohols and acids of fermented pear juice sparkling wine with enzymatic hydrolysis and sparkling wine without enzymatic hydrolysis are shown in Table 9 and Table 10.

Table 9

Contents of alcohols in fermented wine before and after enzymatic hydrolysis

Table 10

Contents of acids in fermented wine before and after enzymatic hydrolysis

The data in Table 9 and Table 10 show that the enzymatic hydrolysis of pectinase plays a key role in the quality components of the fruit wine. The contents of alcohol and acid substances in the fruit wine obtained by direct fermentation with fresh fruit juice without enzymatic hydrolysis are far lower than the fermentation effect of the fruit juice after enzymatic hydrolysis, which is because pectinase can enzymolize the fruit glia in the flesh cells. The pulp cells are separated from the tissue, which is conducive to the dissolution of the active ingredients, and provides the substrate with more content and variety for the fermentation of active dry yeast, making the fermentation more thorough, and the contents of alcohol and acid components are also increased simultaneously.

Contrast case 5

On the basis of the same other process conditions as in implementation method 2, only white granulated sugar was added to adjust the sugar degree during the preparation of pear wine.

The content of phenolic acids in pear juice adjusted by concentrated juice and white granulated sugar is shown in Table 11.

Table 11

Content of phenolic acids in pear wine with different sugar degree adjustment

As can be seen from the table, if white granulated sugar is used to blend the pear wine, the content of phenalic acids in the obtained pear wine is much lower than that of the fruit wine prepared with concentrated pear juice. Therefore, although the sweetness of the pear wine prepared with a single exogenous sugar is suitable, the taste of the pear wine is relatively thin, and its aroma is far less prominent than that prepared with concentrated pear juice, and the taste is strong.

Contrast case 6

Step (1) is the same as implementation method 2. (2) All the pear juice obtained in Step (1) is filtered and concentrated directly by reverse osmosis to obtain reverse osmosis concentrated pear juice with a solid content of 20%. (3) All the pear juice obtained in Step (2) was enzymolysis, low-temperature fermentation, post-fermentation, gumming and clarification, and the specific parameters were the same as that of implementation method 2, to obtain sparkling Nanguo pear wine.

The sensory evaluation of the pear wine obtained from the fermentation of concentrated Nanguo pear juice and the blending of concentrated Nanguo pear juice in implementation method 2 is shown in Table 13 and Figure 6.

Table 12

Comparison of phenolic acids in fruit wine after fermentation and blending of concentrated pear juice juice (mg/L) juice (mg/L)

Table 13

Sensory evaluation of pear wine obtained from fermentation and blending of concentrated Nanguo pear juice

TE | moon | wasn | worsen concentrate Nanguo pear 52.38 + 0.36a 1.30 £0.01b 15.37 £0.16 juice blend wine

The content of phenolic acids in the sparkling pear wine prepared by the contrast case and blended with the concentrated pear juice showed the same result as the contrast case 3.

Moreover, from the comparison of sensory evaluation charts of Nanguo pear wine obtained from the fermentation of RSIS concentrated Nanguo pear juice in Figure 6 and

Table 13 with that obtained from the blending of RSIS concentrated Nanguo pear juice in implementation method 2, it can also be seen that the Nanguo pear wine obtained from the blending of concentrated Nanguo pear juice is superior in terms of color, aroma and taste.

It can be seen that the use of reverse osmosis concentrated Nanguo pear juice to prepare the sparkling fruit wine plays a crucial role in the quality of the fruit wine, the aroma of the fruit wine and the content of phenolic acids.

Claims

Conclusions

1. High-quality sparkling fruit wine, characterized in that the sparkling fruit wine is obtained from freshly squeezed fruit juice as raw material, which is prepared by low-temperature enzymatic fermentation, post-fermentation and mixing with concentrated fruit juice obtained by reverse osmosis; where the low-temperature enzymatic fermentation involves the enzymatic breaking down of the fruit juice at 15-25°C and fermentation with active dry yeast, and the post-fermentation involves the gradual cooling of the wine obtained by the low-temperature fermentation, and the settling of yeast and insoluble solids, while at the same time post-fementation takes place.

High-quality sparkling fruit wine according to claim 1, characterized in that the enzymatic fermentation at low temperature lasts 5-10 days.

3. High-quality sparkling fruit wine according to claim 1, characterized in that during the gradual cooling, the temperature is reduced by 0.51°C/hour to 10-15°C within 24-48 hours, and the settling time is 7-30 days is.

4. Method for preparing a high-quality sparkling fruit wine, characterized in that the method comprises the following steps: (1) Preparation of fruit juice: sort and select the fruit, break it and extract the juice to obtain fruit juice; (2) Post-fermentation of the wine: take the fruit juice obtained in (1), add it to the fermentation tank, add activated active dry yeast in an amount of

0.26-0.5% by weight of the enzymatically degraded fruit juice, as well as pectinase in an amount of 0.05-0.2% by weight of the enzymatically degraded fruit juice, perform low temperature enzymatic fermentation on the fruit juice (1) at a fermentation temperature of 15-25°C, carry out the enzymatic fermentation for 5-10 days, then gradually cool the wine obtained after fermentation, reduce the temperature by

0.51°C/hour to 10-15°C and allow the yeast and insoluble solids to settle, settling time of 7-30 days, flocculation and clarification, coarse filtering to obtain post-fermented wine; (3) Adjust ingredients: take the fruit juice obtained in (1), filter and concentrate it to a solid content of 15-24% by weight after filtration by reverse osmosis; (4) Mix the post-fermented wine obtained in (2) with the fruit juice concentrated by reverse osmosis in (3), so that the sugar content of the fruit wine after blending is 0-12%, the alcohol content is 0.5-7 vol.%, and the acidity 3-5%, then finely filter, add carbon dioxide and bottle the mixture to obtain the wine.

Method for preparing a high-quality sparkling fruit wine according to claim 4, characterized in that the specific steps for preparing fruit juice in step (1) are as follows: wash, crush and squeeze the fresh fruit to obtain fresh fruit juice , then heat it through a heat exchanger to 15-20°C, pump it into a storage tank and add pectinase in an amount of 0.05-0.2% by weight of the juice to obtain fruit juice.

Method for preparing a high-quality sparkling fruit wine according to claim 4, characterized in that the activation of the active dry yeast in step (2) is as follows: place the active dry yeast in fruit juice at 30-37°C and stir continuously, the weight ratio of active dry yeast to fruit juice is 1:10-20 and the activation time is 20-45 minutes.