Functional compound berry wine and production method thereof

Abstract

The invention discloses functional compound berry wine and a production method thereof; the functional compound berry wine is produced from the following berries in percentage by weight: 5-7% of cranberry, 4-6% of vaccinium uliginosum, 6-8% of blackcurrant, 5-7% of garnetberry, 12-14% of red raspberry, 20-22% of black raspberry, 6-8% of yellow raspberry, 5-8% of pineberry, 4-7% of strawberry, 5-8% of sea-buckthorn, 9-12% of mulberry and 5-7% of medlar. The production method comprises the following specific steps: the berries are weighed for cleaning, mixed, and frozen at the low temperature; the mixed berries, after being broken through expansion, are put in a fermentation tank for synchronously heating; when the berries are fermented, the sugar degree is regulated; sulfur dioxide is added to stop the fermentation; the skins and the residues are separated; raw wine is precipitated by adopting a natural precipitation method; supernate is pumped out; a clarifying agent is added to separate the precipitates to obtain the clarified wine; particle impurities are removed through filtering; microorganisms are removed to obtain the qualified wine product. The berry raw materials and the weight ratio thereof are reasonably matched, so that the composition of functional components in the wine product is enriched, and the taste characteristic of the product is improved; the functional compound berry wine is drunk for refreshing.

Description

technical field [0001] The invention relates to a health preserving wine and a production method thereof, in particular to a functional compound berry wine and a production method thereof. Background technique [0002] Chinese patent literature discloses a raspberry compound health wine and its production process (CN103275849A). The raw materials and weight ratios of the wine are: 50-70 parts of red raspberry, 15-25 parts of black raspberry, and 5-15 parts of mulberry , 1 to 10 parts of wolfberry, 1 to 10 parts of black currant. The production process is weighing according to the amount, cleaning; low-temperature freezing treatment; fruit crushing; putting into a fermenter, cold soaking, and gradually rising to 15°C within 8 to 12 days; adding Saccharomyces cerevisiae to the fermenter; solid-liquid separation; natural precipitation Precipitation by method; Gum clarification; Filtration; Sulfur dioxide deployment. Although there are few types of raw materials for this healt...

AI Technical Summary

Problems solved by technology

Although there are few types of raw materials for this health-preserving wine, red raspberries and black raspberries account for a large proportion, accounting for 80% of the content. Due to the high acid content of raspberries, and citric acid accounts for most of the proportion, on the one hand, it affects the stability of the wine. Such as microbial stability and microbial quantity, on the other hand, the taste of the wine is unbalanced, and the acidity is too prominent

In the existing health-preserving wine process, the fruit seeds will be broken in the step of "crushing the fruit and putting it into the fermentation tank". After the fruit seeds are broken, the taste of the wine will be seriously affected and the quality of the wine will be affected.

The above-mentioned document "putting the fruit into the fermenter after crushing" is difficult to achieve in practice, because it is difficult to crush the frozen fruit. If it is crushed with a cooking machine, it will cause the seeds to break

In the existing health wine process, the step of "gradually returning to 15°C within 8-12 days" is unreasonable, because the berries are allowed to return to temperature naturally within 8-12 days without any treatment To 15 ℃, the temperature recovery time is too long, it is easy to be oxidized and fermented by wild microorganisms, which reduces the quality and nutritional efficacy of the wine

In this existing health-preserving wine process, it is unreasonable to limit "the Saccharomyces cerevisiae is replaced by Pichia stipitis, Candida shohata, Pachysomyces tannophilus or Zymomonas mobilis" because Pichia stipitis Yeast, Candida schihata, Pachymonas tannophilus, or Zymomonas mobilis are just yeasts, not Saccharomyces cerevisiae, Pichia pastoris, Candida shohata, Pachymonas tannophilus, or Zymomonas mobilis Bacteria will produce a large amount of harmful products such as methanol during the fermentation process, which will seriously affect the quality of wine, so it is not suitable for use as Saccharomyces cerevisiae