Brewing method of Musalaisi special wine

Abstract

The invention discloses a brewing method of mousse special grape wine, and belongs to the technical field of food processing. The brewing method of the Musalaisi special wine comprises the following steps: mixing table grapes and wine grapes to obtain a mixed system with the acidity of 4-6.5 g / L and the sugar degree of 200-230 g / L, and crushing to obtain a crushed material; separating out self-flowing juice from the crushed material to obtain the self-flowing juice and residual fruit pulp; adding edible and medicinal auxiliary materials into the self-flowing juice to obtain a to-be-concentrated solution, and then heating and concentrating the to-be-concentrated solution to obtain concentrated juice; in the heating concentration process, feeding potassium metabisulfite; and performing fermentation treatment on the concentrated juice and the residual fruit pulp in a separated fermentation or mixed fermentation manner to obtain raw wine, and ageing to obtain the mousse special wine.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for brewing Musales specialty wine. Background Technology

[0002] Musales wine is made primarily from the "Hotan Red" grape variety using traditional methods. Its core processes include grape crushing and pressing, cooking, and subsequent fermentation under specific environmental conditions using natural yeast cultures. Musales wine is rich in various beneficial vitamins, amino acids, and polyphenolic compounds, possessing high nutritional value and potential health benefits. Its wine is predominantly cloudy and can be stored long-term without spoilage, even without sterilization or airtight sealing.

[0003] Traditional Musales is a fermented fruit wine made primarily from grapes. Its key difference from conventional wine lies in the fact that the grape juice needs to be boiled and mixed with medicinal and edible ingredients for fermentation. The main purpose of boiling the grape juice is to concentrate the sugar content. This is because the grapes used in traditional methods are "Hetian Red," a type of table grape. These grapes generally have a low initial sugar content after ripening (160-190g / L). Direct fermentation would result in a wine with a low alcohol content and difficulty in long-term storage. However, by increasing the sugar concentration and osmotic pressure through heat concentration, the final alcohol content can be effectively increased, allowing for longer storage without sterilization. The addition of medicinal and edible ingredients aims to introduce functional components, giving Musales greater health benefits.

[0004] In existing processes for preparing musales, the concentration of grape juice mainly falls into two categories: traditional heating and cooking (e.g., cooking with skins and pomace and cooking with clear juice) and low-temperature concentration (primarily involving crushing the grapes, low-temperature maceration, pressing, and then low-temperature concentration of the clear juice). However, these existing processes still suffer from the following technical drawbacks:

[0005] 1. Traditionally heated and boiled Musales have a brick red or tile red color in appearance, but the color is not bright enough and the body is cloudy, which greatly affects the sensory experience of Musales.

[0006] 2. Grapes are mainly composed of grape skin, pulp, and seeds. Grape skin is rich in vitamins, minerals, anthocyanins, tannins, and polyphenols; grape pulp mainly consists of sugar and pectin, as well as small amounts of vitamins, minerals, anthocyanins, tannins, and polyphenols; grape seeds are rich in proanthocyanidins and tannins / polyphenols. Therefore, the grape skin and seeds are the most nutritious parts. However, traditional brewing methods involving boiling the grapes with the skin and pulp severely damage the vitamins and anthocyanins in the grape skin, and also destroy some of the tannins and polyphenols in the grape skin and seeds, thus significantly reducing the functional components in the finished wine and resulting in substantial nutritional loss. Furthermore, this method makes filtration difficult and significantly impacts the sensory qualities of the finished wine. Concentrated brewing, on the other hand, discards the grape skin and seeds entirely, completely abandoning the most functional components, which also presents significant drawbacks.

[0007] 3. Low-temperature concentration involves first low-temperature maceration, then pressing to remove the skin and seeds, followed by low-temperature concentration. While this method preserves some heat-sensitive components (vitamins, anthocyanins, tannins) extracted from the pomace, the extraction efficiency is limited. Most of the functional components in the grape skins and seeds are still discarded with the pomace. Furthermore, fresh Hetian red grapes have a low pigment content in their skins, and even after low-temperature maceration, the extracted pigments are insufficient to compensate for the final product's lack of color and sensory appeal. Moreover, the energy consumption of low-temperature concentration is significantly higher than traditional boiling, leading to increased production costs and a longer production cycle.

[0008] 4. During the grape juice concentration process, controlling the sugar-acid ratio of the concentrate is difficult, which can easily lead to large fluctuations in the sensory quality (such as flavor and taste) of the final product.

[0009] In conclusion, the common problems of traditional Musales, such as cloudiness, brownish color, and inconsistent quality, make it difficult to meet modern consumers' expectations for food quality, leading to a decline in its market competitiveness. Therefore, scientifically improving and innovating the traditional Musales brewing process to enhance product quality stability and commercialization is of significant practical importance and application value. Summary of the Invention

[0010] The purpose of this invention is to provide a method for producing Musales specialty wine to solve the aforementioned problems in the background art.

[0011] To achieve the above objectives, the present invention provides the following technical solution:

[0012] One of the technical solutions of this invention is to provide a method for producing Musales specialty wine, comprising the following steps:

[0013] Fresh table grapes and wine grapes are mixed to obtain a mixed system with an acidity of 4-6.5 g / L and a sugar content of 200-230 g / L. The mixture is then crushed to obtain a crushed material. Free-flowing juice is separated from the crushed material to obtain free-flowing juice and residual pulp.

[0014] Food and pharmaceutical excipients are added to the free-flowing juice to obtain a concentrated liquid, which is then heated and concentrated to obtain a concentrated juice; during the heating and concentration process, potassium metabisulfite is added.

[0015] The concentrated juice and the remaining fruit pulp are fermented separately or in combination to obtain the base wine, which is then aged to obtain the Musales Special Wine.

[0016] Preferably, the table grapes have an acidity of 2-4 g / L and a sugar content of 160-190 g / L; the wine grapes have an acidity of 6-8 g / L and a sugar content of 220-240 g / L.

[0017] Preferably, after the crushing operation, the step further includes enzymatic hydrolysis of the crushed material, specifically: mixing pectinase with the crushed material at a ratio of 40-60 mg / kg and hydrolyzing for 2-4 hours.

[0018] Preferably, the mass ratio of the free-flowing juice to the remaining fruit pulp is 1:1.

[0019] Preferably, the food and medicine homologous excipient is one or more of Cistanche deserticola, Lycium barbarum, Longan, and Jujube; the proportion of the food and medicine homologous excipient in the concentrate is 6.5 g / L.

[0020] Preferably, the sugar content of the concentrated juice is 350-400 g / L.

[0021] Preferably, during the heating and concentration process, the ratio of the single addition amount of potassium metabisulfite to the concentrate is 100 mg / L, and the addition interval is 10-15 minutes.

[0022] Preferably, the remaining fruit pulp further includes a low-temperature maceration treatment step before fermentation treatment. The low-temperature maceration treatment includes the following steps: macerating the remaining fruit pulp at a low temperature of 16-20℃ for 24-36 hours to complete the low-temperature maceration.

[0023] Preferably, the aging period is 6-12 months.

[0024] The second technical solution of the present invention is to provide a special wine of Musales obtained according to the above preparation method.

[0025] The technical principle of this invention is as follows:

[0026] Regarding the sensory quality of the product: Traditional Musales winemaking typically uses "Hetian Red" grapes, a type of light-colored table grape (with lower anthocyanin content, resulting in a generally pale color). Furthermore, the grape juice requires boiling, which leads to severe oxidative browning, causing the product to turn brown or even dark brown, resulting in a poor sensory appearance. This invention, however, introduces dark-colored wine grapes into the raw materials, increasing the overall anthocyanin content of the wine. The grape skins and pomace are prepared only through low-temperature maceration, eliminating the need for boiling, thus resulting in lower oxidative browning and higher retention of active ingredients. Moreover, by using a continuous addition of potassium metabisulfite during the grape juice boiling process, this invention reduces the oxidative browning of the grape juice to a very low level, thereby maximizing the preservation of the original color and aroma of the grape juice.

[0027] Regarding the retention rate of functional components: In the winemaking process, this invention involves mixing and crushing table grapes and dark-colored wine grapes in a specific ratio, separating a portion of the free-run juice, concentrating the juice by heating, and then fermenting the remaining pulp containing grape skins and seeds after low-temperature maceration. This invention, by using the method of macerating the remaining pulp before fermentation, maximizes the retention of functional components such as anthocyanins, vitamins, tannins, and polyphenols in the grape skins and seeds, thus effectively preserving these functional components while increasing the color and changing the hue of Musales. Experimental comparisons show that Musales made solely from the juice of Hotan red grapes has a phenolic leaching rate of 5.2%, while the grape skin and pomace maceration fermentation method of this invention increases the phenolic leaching rate to 53.7%. The total phenolic content of the finished Musales wine made solely from the juice of Hotan red grapes is 1.3 g / L, while the total phenolic content of the finished Musales wine made using the grape skin and pomace maceration fermentation method of this invention is 4.3 g / L.

[0028] The potassium metabisulfite added in this invention releases SO2 upon dissolving in the liquid phase, exhibiting good antioxidant capabilities. However, SO2 rapidly volatilizes into the air during the cooking process, causing the SO2 content to gradually decrease until it is completely volatilized. Experimental data shows that 40% of the SO2 remains after 5 minutes of cooking, and all of it is volatilized after 10 minutes. Therefore, this invention creatively proposes adding potassium metabisulfite during the grape juice cooking process, i.e., uniformly adding potassium metabisulfite during cooking to ensure a stable SO2 content of 30-50 mg / L in the grape juice. This prevents oxidation of the grape juice during cooking and avoids the adverse effects of excessive SO2 on the grape juice or wine. Simultaneously, the addition of potassium metabisulfite introduces a large amount of potassium ions into the grape juice. These potassium ions can react with tartaric acid in the wine during later fermentation and aging to form potassium bitartrate precipitate, which is removed from the wine. Therefore, the potassium metabisulfite added during the grape juice cooking process can ultimately be removed from the grape juice as both a gas and a precipitate. However, the traditional Musales production process uses table grapes, which naturally have low acidity. Even after concentration, their acidity remains low. Furthermore, the potassium ions from the added potassium metabisulfite react with tartaric acid in the wine to form potassium bitartrate precipitate, further reducing acidity. This results in an unbalanced taste in the finished wine, severely impacting its quality. This invention, by introducing wine grapes during the winemaking process, utilizes the high acidity of the wine grapes to compensate for the sensory deficiencies of the finished wine. Simultaneously, it creatively discovers that the wine grapes meet the tartaric acid requirement for the precipitation of potassium ions from the added potassium metabisulfite, thus producing the high-quality Musales of this invention. Therefore, this invention, through the combination of the added potassium metabisulfite process and the use of wine grapes, maximizes the improvement of the finished wine's sensory quality and nutritional value; the two complement each other.

[0029] The beneficial technical effects of the present invention are as follows:

[0030] This invention is the first to employ the addition of potassium metabisulfite during grape juice cooking to protect the juice, significantly inhibiting oxidative browning and preserving its original color and aroma to the maximum extent. Furthermore, this invention utilizes a mixed fermentation method involving table grapes and wine grapes. The high acidity of the wine grapes compensates for sensory deficiencies in the finished wine while simultaneously meeting the tartaric acid requirement for potassium ion precipitation from the added potassium metabisulfite, thus further enhancing the quality of Musales. This invention also introduces a pomace maceration fermentation method for the first time in Musales production, improving the color of Musales wine and increasing the content of functional components in the finished product.

[0031] The preparation process of this invention is simple and low-cost, and has the potential for industrial production. Attached Figure Description

[0032] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0033] Figure 1 This is a macroscopic photograph of the Musales wine from Example 2.

[0034] Figure 2 This is a macroscopic photograph of Musales wine, Comparative Example 1.

[0035] Figure 3 This is a macroscopic photograph of the Musales wine from Comparative Example 2.

[0036] Figure 4 This is a macroscopic photograph of Musales wine, Comparative Example 3.

[0037] Figure 5 This is a schematic diagram of the brewing process of the Musales wine of the present invention. Detailed Implementation

[0038] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention. It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the present invention.

[0039] Furthermore, regarding the numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any stated value or intermediate value within a stated range, as well as each smaller range between any other stated value or intermediate value within said range, are also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0040] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. It should be noted that any aspects of this invention not described in detail are conventional practices in the art and are not the focus of this invention.

[0041] The terms “comprising,” “including,” “having,” “containing,” etc., used in this invention are all open-ended terms, meaning that they include but are not limited to.

[0042] This invention discloses a method for producing Musales specialty wine, comprising the following steps:

[0043] 1. Select ripe red table grapes and red wine grapes and mix them in a certain proportion to obtain a mixed system with an acidity of 4-6.5 g / L and a sugar content of 200-230 g / L;

[0044] 2. Mix the potassium metabisulfite solution (potassium metabisulfite concentration of 100-200 g / L) with the above-mentioned mixture system to make the mass ratio of potassium metabisulfite in the reaction system 60 mg / kg. Remove the stems and crush to obtain the crushed material. Mix pectinase with the crushed material at a ratio of 40-60 mg / kg and enzymatically hydrolyze for 2-4 hours to obtain the enzymatic hydrolysis product. Then separate 50 wt% of the free-run juice equivalent to the mass of the enzymatic hydrolysis product to obtain the remaining pulp and free-run juice.

[0045] 3. Add food and medicine homologous excipients to the free-flowing juice to obtain the concentrate, and then heat and concentrate it to a sugar content of 350-400 g / L to obtain the concentrated juice; during the heating and concentration process, potassium metabisulfite is added, and the ratio of the single addition amount of potassium metabisulfite to the concentrate is 100 mg / L, and the addition interval is 10-15 minutes (for example, when boiling 10L of concentrate, the amount of potassium metabisulfite added is 1g every 10-15 minutes).

[0046] 4. Prepare the base wine according to Method 1 or Method 2;

[0047] The method includes the following steps: naturally fermenting the concentrated juice or inoculating it with brewing yeast for fermentation, stopping the fermentation or naturally stopping the fermentation when the sugar content reaches 50-150g / L, separating the supernatant to obtain fermented original wine A;

[0048] The remaining fruit pulp is soaked at a low temperature of 16-20℃ for 24-36 hours, then fermented naturally or inoculated with brewing yeast, and the solid and liquid are separated by pressing to obtain fermented raw wine B.

[0049] The fermented base wine A and fermented base wine B are mixed to obtain the base wine;

[0050] Method 2 includes the following steps: the remaining fruit pulp is soaked at a low temperature of 16-20℃ for 24-36 hours, then the soaked components are mixed with the concentrated juice, and fermented naturally or by inoculating with brewing yeast. When the sugar content reaches 50-150g / L, the fermentation is terminated or the fermentation stops naturally. The mixture is then pressed, and the supernatant is separated to obtain the original wine.

[0051] 5. After sterilization treatment, the original wine is aged for 6-12 months, followed by heat stabilization treatment, cold stabilization treatment, and sterilization filtration to obtain the Musales Special Wine.

[0052] Furthermore, the food and medicine homologous excipient is one or more of Cistanche deserticola, Lycium barbarum, Longan, and Jujube; the proportion of the food and medicine homologous excipient in the concentrate is 6.5 g / L.

[0053] The optimal sugar-acid ratio in step 1 is beneficial to improving the sensory experience of the finished product, as well as the stability of product quality.

[0054] In step 2, adding potassium metabisulfite solution during grape crushing can prevent grape juice oxidation and contamination by other microorganisms. Adding pectinase after crushing can enzymatically decompose the pectin in the pulp, preventing the production of methanol during fermentation, and can also increase the dissolution of pigments during maceration.

[0055] Adding potassium metabisulfite solution during step 3 of the cooking process can protect the grape juice from oxidation, thereby significantly improving the sensory quality of the finished wine.

[0056] In step 4, the grape skins and pomace need to be soaked at 16-20℃ for 24-36 hours to dissolve as much of the pigments and fruit aromas as possible. Then, they can undergo natural fermentation, fermentation with wine yeast, or fermentation with concentrated juice. This can maximize the retention of pigments, tannins, vitamins and other nutrients in the grape skins, thereby increasing the flavor and nutrition of the finished wine.

[0057] The base spirit in step 5, after aging for 6-12 months, allows the aromas of wine and fruit to blend better, developing a mature aroma. After aging, the base spirit undergoes stabilization treatment, cold stabilization treatment, and sterile filtration, which can extend the shelf life of Musales.

[0058] Unless otherwise specified, "room temperature" in this invention refers to 10-30°C.

[0059] All raw materials used in the following embodiments and comparative examples of the present invention are commercially available products.

[0060] Figure 5 This is a schematic diagram of the brewing process of the Musales wine of the present invention.

[0061] Example 1

[0062] A method for making a special Musales wine, the steps of which are as follows:

[0063] 1. Select well-ripened Hotan red grapes and Cabernet Sauvignon grapes, measure their acidity and sugar content respectively, and then calculate the addition ratio of the two grapes according to the following formula to finally obtain a mixed system with an acidity of 5g / L and a sugar content of 210g / L;

[0064] 2. Mix the potassium metabisulfite solution (potassium metabisulfite concentration of 100 g / L) with the above mixture to make the mass ratio of potassium metabisulfite in the reaction system 60 mg / kg. Remove the stems and crush to obtain the crushed material. Mix pectinase with the crushed material at a mass ratio of 60 mg / kg and enzymatically hydrolyze for 2 hours to obtain the enzymatic hydrolysis product. Then separate 50 wt% of the free-run juice equivalent to the mass of the enzymatic hydrolysis product to obtain the remaining pulp and free-run juice.

[0065] 3. Add food and medicine homologous excipients (the types of raw materials and their proportions in the concentrate to be concentrated are: Cistanche deserticola 1g / L, Lycium barbarum 2g / L, Longan 1g / L, Jujube 2.5g / L) to the free-flowing juice to obtain the concentrate to be concentrated. Then heat and concentrate (boil) until the sugar content is 350g / L to obtain concentrated juice. During the above heating and concentration process, potassium metabisulfite is added in a continuous stream. The ratio of the single addition amount of potassium metabisulfite to the concentrate to be concentrated is 100mg / L, and the addition interval is 10 minutes.

[0066] 4. Ferment the concentrated juice naturally at room temperature until fermentation stops naturally (fermentation time is 15 days), separate the supernatant to obtain fermented base wine A;

[0067] The remaining fruit pulp was soaked at 20°C for 24 hours, then naturally fermented until fermentation stopped naturally. Solid-liquid separation was carried out by pressing to obtain fermented base wine B.

[0068] Mix fermented base wine A and fermented base wine B to obtain base wine;

[0069] 5. After sterilization treatment of the base wine, it is aged for 6 months at 25℃ and 70% RH. Then, it undergoes heat stabilization treatment (containing 1g / L of bentonite), cold stabilization treatment (treated at -5℃ for 7 days), sterilization filtration, and bottling to obtain Musales Special Wine.

[0070] The final product, Musales, is ruby ​​red in color, clear and transparent, with a fruity aroma, a rich aroma of dried fruit, and a faint medicinal fragrance, and has a pleasant sweet and sour taste.

[0071] Example 2

[0072] A method for making a special Musales wine, the steps of which are as follows:

[0073] 1. Select well-ripened Hotan red grapes and Cabernet Sauvignon grapes, measure their acidity and sugar content respectively, and then calculate the addition ratio of the two grapes according to the following formula to finally obtain a mixed system with an acidity of 6g / L and a sugar content of 220g / L;

[0074] 2. Mix the potassium metabisulfite solution (potassium metabisulfite concentration of 100 g / L) with the above mixture to make the mass ratio of potassium metabisulfite in the reaction system 60 mg / kg. Remove the stems and crush to obtain the crushed material. Mix pectinase with the crushed material at a mass ratio of 60 mg / kg and enzymatically hydrolyze for 2 hours to obtain the enzymatic hydrolysis product. Then separate 50 wt% of the free-run juice equivalent to the mass of the enzymatic hydrolysis product to obtain the remaining pulp and free-run juice.

[0075] 3. Add food and medicine homologous excipients (the types of raw materials and their proportions in the concentrate to be concentrated are: Cistanche deserticola 1g / L, Lycium barbarum 2g / L, Longan 1g / L, Jujube 2.5g / L) to the above-mentioned free-flowing juice to obtain the concentrate to be concentrated. Then heat and concentrate (boil) until the sugar content is 350g / L to obtain concentrated juice. During the above heating and concentration process, potassium metabisulfite is added in a continuous stream. The ratio of the single addition amount of potassium metabisulfite to the concentrate to be concentrated is 100mg / L, and the addition interval is 15 minutes.

[0076] 4. Soak the remaining fruit pulp at 20°C for 24 hours, then mix the soaked components with the concentrated juice and let it ferment naturally at room temperature until fermentation stops naturally (fermentation time is 15 days). Press the mixture and separate the supernatant to obtain the original wine.

[0077] 5. After sterilization treatment of the base wine, it is aged for 6 months at 25℃ and 70% RH. Then, it undergoes heat stabilization treatment (containing 1g / L of bentonite), cold stabilization treatment (treated at -5℃ for 7 days), sterilization filtration, and bottling to obtain Musales Special Wine.

[0078] The final product, Musales, is clear with a deep ruby ​​red color. It boasts rich floral, dark berry, and subtle herbal aromas, along with a smooth finish. The tannins are fine, the palate is round and full-bodied, and the finish is long.

[0079] Comparative Example 1 (Traditional Musales Process)

[0080] A method for making Musales wine, the steps are as follows:

[0081] Select ripe Hetian red grapes, destem and crush them, press them to obtain free-flowing juice; add food and medicinal auxiliary materials (the types of raw materials and their proportions in the concentrate are: 1g / L of Cistanche deserticola, 2g / L of wolfberry, 1g / L of longan, and 2.5g / L of jujube) to the free-flowing juice to obtain the concentrate, then heat and concentrate (boil) until the sugar content is 350g / L to obtain concentrated juice, let it ferment naturally at room temperature until fermentation stops naturally, separate the supernatant to obtain the base wine;

[0082] 5. After sterilization treatment of the base wine, it is aged for 6 months at 25℃ and 70% RH. Then, it undergoes heat stabilization treatment (containing 1g / L of bentonite), cold stabilization treatment (treated at -5℃ for 7 days), sterilization filtration, and bottling to obtain traditional Musales wine.

[0083] Comparative Example 2

[0084] The only difference from Example 2 is that the addition of Cabernet Sauvignon grapes is omitted and an equal amount of Hotan red grapes is added.

[0085] The resulting Musales wine is clear and golden in color, with rich floral, honey, candied fruit, and subtle herbal aromas. It is smooth and delicate on the palate, with a taste that leans more towards a sweet white wine.

[0086] Comparative Example 3

[0087] The only difference from Example 1 is that the step of adding potassium metabisulfite during the heating and concentration process in step 3 is omitted.

[0088] The final product, Musales, was clear, with a ruby ​​red and brownish-red hue. It had aromas of overripe fruit and dried fruit, and a faint medicinal fragrance. Its aroma and taste were inferior to those of Example 1.

[0089] Effect verification

[0090] Sensory evaluation tests were conducted on the Musales wines in each embodiment and comparative example, and the test results are shown in Table 1.

[0091] Testing methods: The color intensity and hue of each wine sample were measured using spectrophotometry. Color intensity measurement method: A420 + A520 + A620; Hue measurement method: A420 / A520. Color intensity represents the intensity of the wine's color; hue represents the wine's purplish-yellow tint. A lower hue value indicates a redder wine, while a higher value indicates a yellower wine. The test results are shown in Table 1.

[0092] Sensory scoring method: The Musales wines in each example and comparative example were sensory scored according to the contents recorded in Tables F.1 and F.2 of GB / T15038-2006 General Analytical Methods for Wines and Fruit Wines. The test results are shown in Table 1.

[0093] Table 1

[0094]

[0095] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for producing a special Musales wine, characterized in that, Includes the following steps: Fresh table grapes and wine grapes are mixed to obtain a mixed system with an acidity of 4-6.5 g / L and a sugar content of 200-230 g / L. The mixture is then crushed to obtain a crushed material. Free-flowing juice is separated from the crushed material to obtain free-flowing juice and residual pulp. Food and pharmaceutical excipients are added to the free-flowing juice to obtain a concentrated liquid, which is then heated and concentrated to obtain a concentrated juice; during the heating and concentration process, potassium metabisulfite is added. The concentrated juice and the remaining fruit pulp are fermented separately or in combination to obtain the base wine, which is then aged to obtain the Musales Special Wine.

2. The brewing method according to claim 1, characterized in that, The table grapes have an acidity of 2-4 g / L and a sugar content of 160-190 g / L; the wine grapes have an acidity of 6-8 g / L and a sugar content of 220-240 g / L.

3. The brewing method according to claim 1, characterized in that, After the crushing operation, the step of enzymatic hydrolysis of the crushed material is also included, specifically: pectinase is mixed with the crushed material at a ratio of 40-60 mg / kg and enzymatically hydrolyzed for 2-4 hours.

4. The brewing method according to claim 1, characterized in that, The mass ratio of the free-flowing juice to the remaining fruit pulp is 1:

1.

5. The brewing method according to claim 1, characterized in that, The food and medicine homologous excipients are one or more of Cistanche deserticola, Lycium barbarum, Longan and Jujube; the proportion of the food and medicine homologous excipients in the concentrate is 6.5 g / L.

6. The brewing method according to claim 1, characterized in that, The sugar content of the concentrated juice is 350-400 g / L.

7. The brewing method according to claim 1, characterized in that, During the heating and concentration process, the ratio of the single addition of potassium metabisulfite to the concentrate is 100 mg / L, and the addition interval is 10-15 minutes.

8. The brewing method according to claim 1, characterized in that, The remaining fruit pulp also includes a low-temperature maceration process before fermentation. The low-temperature maceration process includes the following steps: macerating the remaining fruit pulp at 16-20℃ for 24-36 hours to complete the low-temperature maceration.

9. The brewing method according to claim 1, characterized in that, The aging period is from 6 to 12 months.

10. A Musales specialty wine obtained by the preparation method according to any one of claims 1-9.

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