Roxburgh rose sparkling wine and preparation method thereof

A technology for sparkling wine and prickly pear, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc. In line with the concept of health and other issues, to reduce and avoid the oxidation of beneficial substances, easy to extract juice, rich and delicate foam

Pending Publication Date: 2020-08-18
MOUTAI INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the low sugar content, high acid content, and high polyphenol content of Rosa roxburghii, direct brewing into dry wine often has the disadvantages of low alcohol content, high acidity, and bitterness. It is not suitable to improve the taste by adding sweeteners or sugars. Modern health concept, and the taste of sweet wine is often too sweet and greasy, which limits the consumption
Therefore, brewing fresh and refreshing sparkling wine will give full play to the high-acidity characteristics of Rosa roxburghii. At present, there is no development of Rosa roxburghii sparkling products at home and abroad.

Method used

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  • Roxburgh rose sparkling wine and preparation method thereof
  • Roxburgh rose sparkling wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of thorn pear sparkling wine and the thorn pear sparkling wine made, such as figure 1 The flowchart, method comprises the following steps:

[0027] 1) Screening, cleaning, cutting and seeding of thorn pears: In the screening of thorn pears, fresh thorn pears without mildew and maturity are selected; after cleaning, each thorn pear is evenly cut into 4-6 pieces, and the seed removal machine Remove seeds in the middle, add potassium metabisulfite in 5 times in this process, according to the capacity accounted for when Rosa roxburghii is loaded into the container, the total addition is 100mg / L.

[0028] 2) Enzymatic hydrolysis with pectin lyase: add the deseeded Rosa roxburghii pieces into the temperature-controlled fermentation tank, and add 20mg / L of activated pectin lyase according to the volume occupied by Rosa roxburghii in the temperature-controlled fermentation tank, Circulate and stir evenly, then enzymolyze and impregnate at 10°C for 12 hours...

Embodiment 2

[0045] A preparation method of Rosa roxburghii sparkling wine and the Rosa roxburghii sparkling wine made, the method may further comprise the steps:

[0046] 1) Screening, cleaning, cutting and removing seeds of Rosa roxburghii: In the screening of Rosa roxburghii, choose fresh and mature Rosa roxburghii fruit without mildew; after cleaning, cut each Rosa roxburghii into 4-6 pieces, and remove the seeds in the seed remover In this process, potassium metabisulfite is added in 5 times, and according to the volume occupied when Rosa roxburghii is packed into the container, the total addition is 90mg / L.

[0047] 2) Enzymatic hydrolysis with pectinase: Add the seeded Rosa roxburghii pieces into the temperature-controlled fermentation tank, add 30mg / L of activated pectin lyase according to the volume occupied by Rosa roxburghii in the temperature-controlled fermentation tank, and circulate Stir evenly, and impregnate for 12 hours at 12°C for enzymatic hydrolysis;

[0048] 3) Ferme...

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PUM

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Abstract

The invention provides roxburgh rose sparkling wine; fresh roxburgh roses are used as raw materials, the characteristics of low sugar content and high acid content of the roxburgh roses are fully utilized, and the refreshing taste of the sparkling wine is highlighted. The invention also provides a preparation method of the roxburgh rose sparkling wine. The preparation method comprises the following steps: 1) screening, cleaning, dicing and deseeding roxburgh rose; 2) carrying out pectate lyase enzymolysis; 3) fermenting, squeezing the roxburgh rose fermentation liquid to obtain clear juice when the roxburgh rose fermentation liquid generates bubbles and roxburgh rose becomes soft, adjusting components, and continuing fermentation; 4) carrying out malolactic acid fermentation; 5) clarifyingand stabilizing base wine; and 6) carrying out secondary fermentation in a bottle. The technology pays attention to reservation and extraction of aroma substances of roxburgh roses and reduction of sour and astringent taste and unstable substances in the roxburgh rose; a method of taking clear juice in the middle stage of fermentation is adopted, so that the juice yield is increased, the denaturation of active substances is reduced, and meanwhile, the fruity flavor is better reserved.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a prickly pear sparkling wine and a preparation method thereof. Background technique [0002] Prickly pear (Rosa roxbunghii) is the fruit of the perennial deciduous shrub of the family Rosaceae. It is a natural wild fruit in Guizhou, western Hubei mountainous areas, western Hunan, Liangshan, and Mianning mountainous areas. It has been industrially planted. Rosa roxburghii is rich in superoxide dismutase (SOD for short), a variety of amino acids, trace elements, especially vitamin C, which is 841.58-3541.13 mg per 100 grams of fresh fruit. Also because it contains a large amount of various higher fatty acids and polybasic acids, it has the effects of enhancing immunity, preventing cancer, discharging lead, and anti-aging. Rosa roxburghii is sweet, sour, and cool in nature. It belongs to the spleen, stomach, and large intestine meridian. [0003] Fresh prickly pears ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/056C12H1/048C12R1/865
CPCC12G3/024C12H1/0424C12H1/0408
Inventor 郭志君张阳赵益梅刘庆闵卓江璐
Owner MOUTAI INST
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