Compound raspberry wine provided with biological effect and production method thereof

Abstract

The invention discloses a compound raspberry wine provided with a biological effect and a production method thereof. The compound raspberry wine is prepared from the following berries by weight: 30%-35% of red raspberries, 20%-25% of black raspberries, 30%-35% of black mulberries, 5%-10% of black currants and 4%-7% of wolfberries. The production method comprises the following steps: weighing and cleaning the berries; mixing the berries and freezing the berries at a low temperature; filling a fermentation tank with carbon dioxide; heating and coldly soaking the burst mixed berries; fermenting and mixing with sugar; terminating fermentation; naturally subsiding and separating; feeding clarifying agents and separating; removing particle impurities in clarified wine, regulating the concentration of sulfur dioxide and obtaining qualified wine products through a membrane filtering machine. According to the invention, the berry raw materials and weight ratio thereof are reasonably combined, so that not only are the compositions of functional ingredients in the wine products enriched, and the taste characters of the products are improved, but also fermentation berries and wine can be protected from being infected by aerobic bacteria, therefore, the safety of fruits and wine is ensured.

Description

technical field [0001] The invention relates to a health preserving wine and a production method thereof, in particular to a compound raspberry wine with biological effects 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. The red raspberry and black raspberry accou...

AI Technical Summary

Problems solved by technology

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