Composite fermentation type floral greengage fruit wine and preparation method thereof

Abstract

The invention provides a composite fermented flower-scented greengage fruit wine and a preparation method thereof, and the preparation method comprises the following steps: S1. Washing fresh flowers, drying them in the sun, crushing them to obtain fresh flower pollen for standby use; S2. Washing greengages, placing them at high temperature, freezing them, crushing them to obtain crushed greengages; S3. Soaking the fresh flower pollen obtained in S1 and the crushed greengages obtained in S2 in a sucrose and water mixture, adding pectinase and cellulase, enzymolysis, filtering and separation to obtain composite greengage juice; S4. Adding yeast to the composite greengage juice obtained in S3 to fully soak it, fermenting it at 16-20°C, adding honey in the middle, purifying, aging, clarifying, and sterilizing, the composite fermented flower-scented greengage fruit wine is obtained. The composite fermented flower-scented greengage fruit wine has a golden body, is clear and transparent, has a rich and pleasant flower fragrance, greengage fruit fragrance and wine fragrance, has a soft and pure taste, is mellow and full, and has a long aftertaste.

Description

Technical Field

[0001] The invention relates to the technical field of wine products, and in particular to a composite fermentation type floral greengage fruit wine and a preparation method thereof. Background Art

[0002] Green plum (Prunus mumc, Sourplum), also known as sour plum or fruit plum, is a fruit of the Rosaceae family. It is native to China and is mainly distributed in the Yangtze River Basin, South China, and Southwest my country. It is widely planted in Guangdong, Zhejiang, Fujian, Yunnan, and other places in my country. Green plum fruit is a traditional Chinese fruit for both medicinal and edible purposes. It is rich in nutrition and tastes sour. It contains a variety of vitamins, amino acids, citric acid, tartaric acid, and potassium, calcium, iron and other mineral elements. It has the functions of promoting body fluid and quenching thirst, resisting bacteria and expelling insects, eliminating fatigue, regulating blood pressure, resisting allergies, beautifying, improving immunity, preventing stones and relieving pain. It has many health and medicinal values, such as protecting the liver, improving gastrointestinal function, and delaying aging. It has been widely used in the fields of food and medicine and is one of the best alkaline foods in nature.

[0003] Green plums are known for their sour taste and contain a large amount of amygdalin. They are not suitable for fresh consumption and are often processed into other products for consumption. Green plum wine is an important product among green plum deep-processed products. There are two production methods, fermentation and soaking, both of which are mainly produced using immature, green green plums. This kind of green plum has a strong bitter taste, and the green plum fruit is rich in organic acid compounds, mainly citric acid, malic acid and other organic acids. These substances will cause the taste of green plum wine to be sharp and harsh. At present, the green plum wine products on the market in my country are mainly soaked type. The soaked green plum wine has a strong fruity aroma, but the taste is relatively light; while the fermented green plum wine has a full taste, but because a large amount of carbon dioxide takes away a large amount of green plum aroma components during the fermentation process, the aroma of the wine is not strong enough. With the development of modern biotechnology, the brewing process of green plum wine has been continuously improved, but there is still relatively little research on the quality improvement of green plum wine, especially the problems of high acidity, poor taste and insufficient aroma.

[0004] In recent years, flower-flavored wines have become a hot topic in the market due to their unique flower fragrance and rich nutrients such as flavonoids and sterols, especially loved by female consumers. However, there are not many choices of flower-flavored greengage wines on the market, and there is still a large gap. Therefore, it is of great significance to develop a composite fermented flower-flavored greengage wine with low acidity, good taste and rich aroma and a preparation method thereof. Summary of the invention

[0005] In view of the problems of high acidity, poor taste and insufficient aroma of existing greengage wine, the present invention provides a composite fermentation type floral greengage wine and a preparation method thereof. The wine has a golden color, is clear and transparent, has rich and pleasant floral aroma, greengage fruit aroma and wine aroma, and has a soft and pure taste, a mellow and full-bodied taste and a long aftertaste.

[0006] To achieve the above object, the technical solution adopted by the present invention is:

[0007] A method for preparing composite fermented floral greengage wine comprises the following steps:

[0008] S1. Wash the fresh flowers, dry them, and crush them to obtain flower pollen for later use;

[0009] S2. Wash the green plums, place at high temperature, freeze, and crush to obtain crushed green plums;

[0010] S3. The flower pollen obtained from S1 and the crushed green plum obtained from S2 were soaked in a mixture of sucrose and water, pectinase and cellulase were added, enzymatically hydrolyzed, filtered and separated to obtain a composite green plum juice;

[0011] S4. Add yeast to the composite greengage juice obtained in S3 and fully soak it, ferment it at 16-20° C., add honey halfway, purify, age, clarify, and sterilize to obtain the composite fermented floral greengage wine.

[0012] Furthermore, the flowers described in S1 are one or more of osmanthus, jasmine, and rose.

[0013] The invention selects sweet osmanthus, jasmine, rose and other flowers with strong fragrance and pleasant aroma, which can bring rich and pleasant floral aroma to the compound fermented floral greengage fruit wine, fully integrate the floral aroma and fruit aroma, and make the compound fermented floral greengage fruit wine have strong aroma and clear taste.

[0014] Furthermore, the high temperature placement temperature in S2 is 30-45° C. and the time is 1-2 days.

[0015] The invention preferably places the wine at a high temperature of 30-45°C for 1-2 days. Too high a temperature or too long a time will have a certain influence on the storage quality of the greengage fruit, thereby causing the composite fermentation type flower-scented greengage fruit wine to have a bad taste; while too low a temperature or too short a time will cause the aroma of the greengage fruit to be insufficiently stimulated, thereby causing the composite fermentation type flower-scented greengage fruit wine to have insufficient aroma.

[0016] Furthermore, the freezing treatment temperature in S2 is -10 to -18°C and the time is 2 to 3 hours.

[0017] The present invention preferably performs freezing treatment at -10 to -18°C for 2 to 3 hours. If the temperature is too high or the time is too short, the flavor and taste of the green plum fruit are not sufficiently preserved, the aroma is lost to a certain extent, and the stimulation of reducing acidity and relieving bitterness through temperature difference is limited, and the effect is not good; if the temperature is too low or the time is too long, the storage quality of the green plum fruit is affected, and the composite fermented floral green plum fruit wine tastes bad.

[0018] Furthermore, the content of fresh flower pollen in S3 is 0.1-1.0 g / L, the mass ratio of the crushed green plum to sucrose is 1:(0.1-0.3), and the mass ratio of the crushed green plum to the sugar water mixture is 1:(0.9-1.2).

[0019] The present invention preferably ensures that the effective components in the green plum fruit are fully extracted by controlling the sugar content at a relatively low level, and at the same time avoids the green plum from absorbing a large amount of sugar and causing loss due to excessive sugar concentration in the soaking liquid.

[0020] Furthermore, the addition amount of pectinase in S3 is 30-45 mg / L, the addition amount of cellulase is 35-50 mg / L, and the enzymolysis time in S3 is 4-6 h.

[0021] Furthermore, the addition amount of the yeast in S4 is 0.25-0.4 g / L, and the yeast is wine yeast and Kluyveromyces lactis.

[0022] Wine yeast is the dominant strain in the alcoholic fermentation of wine. It is highly adaptable to the fermentation environment, can achieve rapid and complete alcoholic fermentation, and can produce volatile aroma compounds through a series of metabolic activities to affect the flavor of the wine. During fermentation, Kluyveromyces lactic acid will emit a special fruit-like aroma, and can rapidly proliferate and trigger alcoholic fermentation in the early stage of fermentation. The present invention preferably uses the two in combination, which can affect the content of alcohol, glycerol, volatile aroma substances, mannoprotein / polysaccharides, anthocyanins, etc. through different metabolic pathways, change the color, aroma and taste of the wine, and make the composite fermented floral green plum fruit wine have a richer aroma.

[0023] Furthermore, the fermentation time in S4 is 6 to 8 days, the amount of the added honey is 300 to 500 g / L, and the honey is acacia honey and / or multi-flower honey.

[0024] Furthermore, the flowers described in S1 are osmanthus, jasmine and rose;

[0025] The high temperature storage temperature of S2 is 35-40°C for 1 day, and the freezing treatment temperature is -10--15°C for 2 hours;

[0026] S3: the content of fresh flower pollen is 0.5 g / L, the mass ratio of crushed greengage to sucrose is 1:0.2, the mass ratio of crushed greengage to sugar water mixture is 1:(1.0-1.0), the addition amount of pectinase is 35-40 mg / L, the addition amount of cellulase is 40-45 mg / L, and the enzymolysis time is 5 h;

[0027] S4 The added amount of the yeast is 0.3g / L, the yeast is wine yeast and lactic acid Kluyveromyces, the fermentation temperature is 18°C, the time is 7d, the added amount of the supplementary honey is 400g / L, and the honey is acacia honey and multi-flower honey.

[0028] Another object of the present invention is to provide a composite fermentation type floral greengage fruit wine.

[0029] A composite fermented greengage wine with floral aroma is prepared by any of the aforementioned composite fermented greengage wine preparation methods.

[0030] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0031] The composite fermented flower-scented greengage fruit wine of the invention is prepared by composite fermentation with fresh flowers and greengage as raw materials, fresh flowers with strong fragrance and pleasant aroma are ground into powder, so that functional components are easier to precipitate, the floral flavor carrier is retained, and the taste of the greengage wine is enriched; the greengage fruit is ripened by high temperature placement and then frozen, and the volatile aroma compounds such as benzaldehyde and ethyl acetate are greatly increased, and the organic acids with low thermal stability such as malic acid are promoted to degrade; the flavor and taste of the greengage fruit are effectively preserved by freezing treatment, the acidity is effectively reduced and the bitter taste is alleviated by large temperature difference stimulation, and then enzymolysis and fermentation are performed, so that the sugar content is kept low in the early stage of fermentation, and excessive sugar content and alcohol concentration are avoided. High temperature has an inhibitory effect on yeast, so that the greengage juice can be fully fermented, and the flavor formed is softer and mellower, and the taste is richer and unique. Through the lower fermentation temperature, the loss of aroma substances contained in the raw materials themselves during the fermentation process is reduced. In the middle of the fermentation, honey is added to appropriately increase the sugar content of the soaking liquid to prevent the greengage wine from spoiling and deteriorating, enhance the stability of the original wine, greatly reduce the bitterness of the greengage original wine, and make the greengage wine have rich layers and make the taste softer and purer. The resulting wine is golden, clear and bright, with a rich and pleasant floral, greengage fruit and wine aroma. The compound fermented floral greengage wine has a soft and pure taste, mellow and full-bodied, with a long aftertaste. DETAILED DESCRIPTION

[0032] In order to better illustrate the purpose, technical scheme and advantages of the present invention, the present invention is further described by the following examples. Obviously, the following examples are only part of the embodiments of the present invention, rather than all the embodiments; it should be understood that the embodiments of the present invention are only used to illustrate the technical effects of the present invention, rather than to limit the scope of protection of the present invention.

[0033] The raw materials in the examples can all be obtained commercially; unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0034] The contents of various substances in the examples were detected and analyzed by liquid chromatography, gas chromatography-mass spectrometry, and liquid chromatography-tandem time-of-flight mass spectrometry. The samples were placed at room temperature and under natural light. Turbidity was observed when the mixture was shaken and did not disappear within 5 minutes. The taste was evaluated by a 10-person sensory panel and was graded from one to five: 1 point, high acidity, difficult to swallow; 2 points, sharp, thin, and relatively high acidity; 3 points, ordinary, ordinary taste, and ordinary acidity; 4 points, relatively soft, rich, and relatively low acidity; 5 points, soft, rich, and low acidity.

[0035] Example 1 Effect of flower formula on the aroma of composite fermented floral greengage wine

[0036] A method for preparing composite fermented floral greengage wine comprises the following steps:

[0037] S1. Wash the fresh flowers, dry them naturally, and crush them to obtain flower pollen for later use;

[0038] S2. Wash fresh, intact greengage fruits without obvious surface defects, place them at 35°C for 1 day, and then freeze them at -15°C for 2 hours, and crush them to obtain crushed greengage fruits;

[0039] S3. Soak 0.5 g / L of fresh flower pollen obtained from S1 and crushed greengage obtained from S2 in a sucrose-water mixture, wherein the mass ratio of crushed greengage to sucrose is 1:0.2, and the mass ratio of crushed greengage to sucrose is 1:1, and add pectinase and cellulase, wherein the amount of pectinase added is 40 mg / L, and the amount of cellulase added is 45 mg / L, and enzymolysis is performed for 6 h, and filtered to obtain composite greengage juice;

[0040] S4. Add wine yeast and lactic acid Kluyveromyces to the composite green plum juice obtained in S3 in an amount of 0.3 g / L, fully soak, and ferment at 18°C ​​for 7 days. Add sophora japonica honey and multi-flower honey in an amount of 400 g / L during the fermentation, purify, age, clarify, and sterilize to obtain the composite fermented floral green plum wine.

[0041] The flower formula used and the related performance test results are shown in the following table:

[0042] Table 1 Fresh flower recipes and related performance test results of different experimental groups (unit: μg / L)

[0043]

[0044] As shown in the table above, in the newly prepared composite fermented floral green plum wine, the aroma substance contents of the composite fermented floral green plum wines prepared by using osmanthus, jasmine and rose flowers separately were different due to the difference in types, but the ethyl acetate content was higher than 800 μg / L, the ethyl benzoate content was about 200 μg / L, and the isoamyl acetate content was higher than 25 μg / L; in the composite fermented floral green plum wine prepared by mixing osmanthus, jasmine and rose flowers in pairs, the osmanthus and jasmine groups had the highest comprehensive aroma substance content; the aroma substance content of the composite fermented floral green plum wine prepared by using osmanthus, jasmine and rose flowers was relatively the highest among all experimental groups; the aroma substance content of the blank group without adding fresh flower pollen was much lower than that of the experimental group with adding fresh flower pollen, and the aroma was far from sufficient.

[0045] Example 2 Effect of high temperature storage on the aroma and storage time of composite fermented floral greengage wine

[0046] A method for preparing composite fermented floral greengage wine comprises the following steps:

[0047] S1. Wash fresh osmanthus, jasmine and rose, dry them naturally, crush them to obtain flower pollen, and set aside;

[0048] S2. Wash fresh, intact greengage fruits without obvious surface defects, place them at high temperature, and then freeze them at -15°C for 2h, and crush them to obtain crushed greengage fruits;

[0049] S3. Soak 0.5 g / L of fresh flower pollen obtained from S1 and crushed greengage obtained from S2 in a sucrose-water mixture, wherein the mass ratio of crushed greengage to sucrose is 1:0.2, and the mass ratio of crushed greengage to sucrose is 1:1, and add pectinase and cellulase, wherein the amount of pectinase added is 30 mg / L, and the amount of cellulase added is 40 mg / L, and enzymolysis is performed for 6 h, and filtered to obtain composite greengage juice;

[0050] S4. Add wine yeast and lactic acid Kluyveromyces to the composite green plum juice obtained in S3 in an amount of 0.3 g / L, fully soak, and ferment at 18°C ​​for 7 days. Add sophora japonica honey and multi-flower honey in an amount of 400 g / L during the fermentation, purify, age, clarify, and sterilize to obtain the composite fermented floral green plum wine.

[0051] The specific parameters of high temperature placement and related performance test results are as follows:

[0052] Table 2 Specific parameters of high temperature placement and related performance test results of different experimental groups

[0053]

[0054] As shown in the table above, in the freshly prepared composite fermented floral green plum wine, the malic acid content of the composite fermented floral green plum wine prepared by high temperature placement at 30-45°C for 1-2 days was lower than 1.8 g / L, and the benzaldehyde content was higher than 3000 μg / L, showing abundant aroma; while the malic acid content of the 25°C group was still high due to insufficient high temperature placement, and the benzaldehyde content was lower than 2000 μg / L; the 50°C group had the lowest malic acid content and the highest benzaldehyde content among all experimental groups, but it became turbid within one year when placed at room temperature and natural light, showing poor stability; the experimental group at 35°C for 12 hours had high acidity and insufficient aroma, and the experimental group at 3 days became turbid at 9 months; the blank group without high temperature placement had a malic acid content higher than 2.0 g / L, and a benzaldehyde content of only 1207.5 μg / L, and the prepared composite fermented floral green plum wine had high acidity and insufficient aroma.

[0055] Example 3 Effect of freezing treatment on the aroma and storage time of composite fermented floral greengage wine

[0056] A method for preparing composite fermented floral greengage wine comprises the following steps:

[0057] S1. Wash fresh osmanthus, jasmine and rose, dry them naturally, crush them to obtain flower pollen, and set aside;

[0058] S2. Wash fresh, intact greengage fruits without obvious surface defects, place them at 40°C for 1 day, and then freeze and crush them to obtain crushed greengage fruits;

[0059] S3. Soak 0.5 g / L of fresh flower pollen obtained from S1 and crushed greengage obtained from S2 in a sucrose-water mixture, wherein the mass ratio of crushed greengage to sucrose is 1:0.2, and the mass ratio of crushed greengage to sucrose is 1:1, and add pectinase and cellulase, wherein the amount of pectinase added is 45 mg / L, and the amount of cellulase added is 40 mg / L, and enzymolysis is performed for 6 h, and filtered to obtain composite greengage juice;

[0060] S4. Add wine yeast and lactic acid Kluyveromyces to the composite green plum juice obtained in S3 in an amount of 0.3 g / L, fully soak, and ferment at 18°C ​​for 7 days. Add Sophora japonica honey in an amount of 400 g / L during the fermentation, purify, age, clarify, and sterilize to obtain the composite fermented floral green plum wine.

[0061] The specific parameters of freezing treatment and related performance test results are as follows:

[0062] Table 3 Specific parameters of freezing treatment and related performance test results of different experimental groups

[0063]

[0064]

[0065] As shown in the table above, in the freshly prepared composite fermented floral green plum wine, the malic acid content of the composite fermented floral green plum wine prepared by freezing treatment at -10 to -18°C for 2 to 3 hours was lower than 1.7 g / L, and the benzaldehyde content was higher than 3000 μg / L, showing low acidity and abundant aroma; while the -5°C group had a high freezing treatment temperature, with a benzaldehyde content lower than 2600 μg / L, and more aroma loss; the -20°C group had a low malic acid content and a high benzaldehyde content among all experimental groups, but when placed at room temperature and natural light, turbidity appeared within one year, showing poor stability; the experimental group at -15°C for 1 hour had insufficient aroma, and the experimental group at 4 hours had turbidity at 11 months; the benzaldehyde content of the blank group without freezing treatment was only 1766.7 μg / L, and turbidity appeared at 6 months, indicating that the prepared composite fermented floral green plum wine had poor stability.

[0066] Example 4 Effect of fermentation on the aroma, storage time and taste of composite fermented floral greengage wine

[0067] A method for preparing composite fermented floral greengage wine comprises the following steps:

[0068] S1. Wash fresh osmanthus, jasmine and rose, dry them naturally, crush them to obtain flower pollen, and set aside;

[0069] S2. Wash fresh, intact greengage fruits without obvious surface defects, place them at 35°C for 2 days, and then freeze them at -15°C for 2 hours, and crush them to obtain crushed greengage fruits;

[0070] S3. Soak 0.5 g / L of fresh flower pollen obtained from S1 and crushed greengage obtained from S2 in a sucrose-water mixture, wherein the mass ratio of crushed greengage to sucrose is 1:0.2, and the mass ratio of crushed greengage to sucrose is 1:1, and add pectinase and cellulase, wherein the amount of pectinase added is 40 mg / L, and the amount of cellulase added is 45 mg / L, and enzymolysis is performed for 6 h, and filtered to obtain composite greengage juice;

[0071] S4. Add wine yeast and lactic acid Kluyveromyces to the composite green plum juice obtained in S3 in an amount of 0.3 g / L, fully soak and ferment, add acacia honey and multi-flower honey in an amount of 400 g / L during the fermentation, purify, age, clarify and sterilize to obtain the composite fermented floral green plum wine.

[0072] The specific fermentation parameters and related performance test results are as follows:

[0073] Table 4 Specific fermentation parameters and related performance test results of different experimental groups

[0074]

[0075] Table 5 Specific fermentation parameters and taste scoring results of different experimental groups

[0076]

[0077] As shown in the table above, among the freshly prepared composite fermented floral greengage wines, those prepared by fermenting at 16-20°C for 6-8h all showed abundant aroma, soft, rich, low-acid taste and excellent stability; while the 14°C group had low fermentation temperature and insufficient fermentation, resulting in more aroma loss, sharp and thin taste and high acidity; the 22°C group was placed at room temperature and natural light, and turbidity appeared within one year, with poor stability; the taste of the experimental group at 18°C ​​for 4h was higher in acidity than that of other experimental groups, and the 10h experimental group showed slight turbidity at 12 months, which disappeared after standing for 5min.

[0078] Example 5 Effect of honey formula on the aroma of composite fermented floral greengage wine

[0079] A method for preparing composite fermented floral greengage wine comprises the following steps:

[0080] S1. Wash fresh osmanthus, jasmine and rose, dry them naturally, crush them to obtain flower pollen, and set aside;

[0081] S2. Wash fresh, intact greengage fruits without obvious surface defects, place them at 35°C for 1 day, and then freeze them at -10°C for 3 hours, and crush them to obtain crushed greengage fruits;

[0082] S3. Soak 0.5 g / L of fresh flower pollen obtained from S1 and crushed greengage obtained from S2 in a sucrose-water mixture, wherein the mass ratio of crushed greengage to sucrose is 1:0.1, and the mass ratio of crushed greengage to sucrose is 1:0.9, and pectinase and cellulase are added, wherein the amount of pectinase added is 40 mg / L, and the amount of cellulase added is 45 mg / L, and enzymolysis is performed for 6 h, and filtered to obtain composite greengage juice;

[0083] S4. Add wine yeast and lactic acid Kluyveromyces to the composite green plum juice obtained in S3 in an amount of 0.3 g / L, fully soak, and ferment at 18°C ​​for 7 days. Add honey in an amount of 400 g / L during the fermentation, purify, age, clarify, and sterilize to obtain the composite fermented floral green plum wine.

[0084] The honey formula used and the relevant performance test results are shown in the following table:

[0085] Table 6 Honey formulas and related performance test results of different experimental groups (unit: μg / L)

[0086]

[0087] As shown in the table above, in the newly prepared composite fermented floral green plum wine, the aroma substances contents of the composite fermented floral green plum wines prepared by 400g / L Sophora japonica honey, 400g / L multi-flower honey, 300-500g / L Sophora japonica honey and multi-flower honey were different due to the difference in types, but the ethyl acetate contents were all higher than 1200μg / L, the ethyl benzoate contents were all around 200μg / L, and the isoamyl acetate contents were all around 30μg / L; the aroma of the composite fermented floral green plum wine prepared by 200g / L Sophora japonica honey and multi-flower honey was slightly insufficient due to the reduction in aroma sources; and the benzaldehyde content of the composite fermented floral green plum wine prepared by 600g / L Sophora japonica honey and multi-flower honey was low due to the high sugar content, the yeast fermentation process was inhibited; and the aroma substance content of the blank group without adding honey was much lower than that of the experimental group, and the aroma was far from sufficient.

[0088] In summary, the composite fermented floral greengage fruit wine of the present invention is prepared by composite fermentation with fresh flowers and greengage as raw materials, fresh flowers with strong fragrance and pleasant aroma are ground into powder, so that functional components are easier to precipitate, the floral flavor carrier is retained, and the taste of the greengage wine is enriched; by freezing treatment after high temperature placement, high temperature is used to promote the ripening of greengage fruit, thereby greatly increasing volatile aroma compounds such as benzaldehyde and ethyl acetate, and promoting the degradation of organic acids with low thermal stability such as malic acid; the flavor and taste of greengage fruit are effectively preserved through freezing treatment, the acidity is effectively reduced and the bitter taste is alleviated through large temperature difference stimulation, and then enzymolysis and fermentation are performed, so that the sugar content is kept low in the early stage of fermentation, and the sugar content and alcohol concentration are avoided. Too high a temperature will inhibit yeast, so that the greengage juice can be fully fermented, and the resulting flavor will be softer and mellower, with richer and unique taste layers. Through lower fermentation temperature, the loss of aroma substances contained in the raw materials themselves during the fermentation process is reduced. In the middle of fermentation, honey is added to appropriately increase the sugar content of the soaking liquid to prevent the greengage wine from spoiling, enhance the stability of the original wine, greatly reduce the bitterness of the greengage original wine, and make the greengage wine have rich layers and make the taste softer and purer, resulting in a golden wine body, clear and bright, with rich and pleasant floral, greengage fruit and wine aromas. The composite fermented floral greengage wine has a soft and pure taste, mellow and full-bodied, with a long aftertaste.

[0089] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for preparing a composite fermented floral greengage wine, comprising the following steps: S1. Wash the fresh flowers, dry them naturally, and crush them to obtain flower pollen for later use; S2. Wash the green plums, place at high temperature, freeze, and crush to obtain crushed green plums; S3. The flower pollen obtained from S1 and the crushed green plum obtained from S2 were soaked in a mixture of sucrose and water, pectinase and cellulase were added, enzymatically hydrolyzed, filtered and separated to obtain a composite green plum juice; S4. The composite green plum juice obtained in S3 was fully soaked with yeast, fermented, honey was added midway, purified, aged, clarified, and sterilized to obtain the composite fermented floral green plum wine; The flowers described in S1 are osmanthus, jasmine and rose; The high temperature storage temperature of S2 is 35~40℃, the time is 1d, and the freezing treatment temperature is -10~-15℃, the time is 2h; S3: the content of fresh flower pollen is 0.5 g / L, the mass ratio of crushed greengage to sucrose is 1:0.2, the mass ratio of crushed greengage to sugar water mixture is 1:1, the addition amount of pectinase is 35-40 mg / L, the addition amount of cellulase is 40-45 mg / L, and the enzymolysis time is 5 h; S4 The added amount of the yeast is 0.3g / L, the yeast is wine yeast and lactic acid Kluyveromyces, the fermentation temperature is 18°C, the time is 7d, the added amount of the supplementary honey is 400g / L, and the honey is acacia honey and multi-flower honey.

2. A composite fermented floral greengage wine, characterized in that: Prepared by the preparation method described in claim 1.

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