Preparation method of fermented high-quality flavored sparkling wine

Abstract

The invention relates to a preparation method of fermented high-quality flavored sparkling wine. The method comprises the following steps: (1) uniformly mixing water, white sugar, fruit and vegetable juice and a sour regulator to obtain an ingredient liquid, and adding a yeast nutritional agent into the ingredient liquid to obtain a fermented material liquid; (2) sterilizing the fermentation material liquid, pumping the sterilized fermentation material liquid into a fermentation tank, and adding activated active dry yeast for fermentation; and (3) performing membrane filtration, filling and sterilization on the wine liquid in the step (2) to obtain the fermented high-quality flavored sparkling wine. The fermented high-quality flavored sparkling wine prepared by the method is high in nutritional ingredient content, harmonious in fruit aroma and wine aroma, good in flavor and quality, full, clear and transparent in wine body, mellow and harmonious in taste, sweet and refreshing in aftertaste, fine and rich in foam and long in soaking time; the defects that the sparkling wine produced by taking fruit juice as a raw material is bitter, and the product is too sweet and greasy in taste and insufficient in refreshing feeling are overcome, and the defects that the prepared flavored sparkling wine is thin in wine body and inharmonious in fruit aroma and wine aroma are also avoided.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable wine production, and in particular relates to a method for preparing fermented high-quality flavor sparkling wine. Background technique [0002] Sparkling wine, also known as "sparkling wine", is a kind of alcohol with a certain amount of alcohol and a certain amount of gas (CO 2 ) drinks. Sparkling wine has a certain fruity aroma and sweetness, plus it contains saturated carbon dioxide gas, which is especially suitable for drinking in summer and as a table wine. [0003] Various sparkling wines on the market are divided into formulated sparkling wines and fermented sparkling wines according to their production processes. The production process of prepared sparkling wine is usually to prepare the wine according to the formula, then freeze, filter, inflate and bottle it. However, the fruity aroma and wine aroma of the prepared sparkling wine are inconsistent, the flavor is monotonous ...

AI Technical Summary

Problems solved by technology

Fermented sparkling wine is produced by fruit juice fermentation. It is rich in nutrition and long-lasting. Fermented, although the aroma and flavor of sparkling wine are improved compared with the formulated type, there are defects of bitter taste and insufficient refreshing feeling, which are difficult for consumers to accept. The taste and taste of sparkling wine are important factors for evaluating the quality of sparkling wine. One of the indicators, therefore, how to improve the mouthfeel and taste of the existing fermented sparkling wine is a difficult problem at present

[0004] Patent document CN109797076A discloses a method for making sparkling cider, comprising the following steps: a. preparing apple juice, b. clarification, pouring apple juice into a clarification tank, and then adding pectinase to the clarification tank to decompose the apple juice starch and pectin, at 15-18°C, stand for 24 hours to obtain clear apple juice; c ferment, c1 pour the clear apple juice in the clarification tank into the fermenter; c2 in the sterile room, press dry yeast: water = The ratio of 1:8 is to dissolve the dry yeast into the sterile water that is boiled and cooled to 25°C, and keep it warm for 2 hours to obtain the seed liquid; c3 put the activated seed liquid into the clear apple juice of the fermenter, and ferment with water seal and pressure. After 24 hours, the yeast is discharged; c4 continues to age at 0°C for 15 days; c5 is filtered through a 0.02 μm membrane to obtain a clear liquid after aging; d is filled and sterilized to obtain a finished cider; the sparkling wine prepared by this method Although the aroma is improved, there is a bitter taste and a lack of refreshment

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