High-quality sparkling fruit wine and preparation method thereof

Abstract

The present invention belongs to the technical field of sparkling fruit wine preparation, and specifically relates to a high-quality sparkling fruit wine and a preparation method thereof. The sparkling fruit wine of the present invention is obtained by blending freshly squeezed fruit juice with low-temperature enzymatic fermentation at 15-25°C, post-fermentation, and concentrated fruit juice concentrated by reverse osmosis; the post-fermentation is to gradually cool the fruit wine obtained after low-temperature fermentation, and to sediment yeast and insoluble solids, while post-fermenting. The sparkling fruit wine prepared by the present invention ferments the fruit juice by combining low-temperature enzymatic fermentation with post-fermentation. After fermentation, the content of aroma components such as esters, alcohols, acids, and nutrients in the fruit wine is greatly increased, and the taste of the sparkling fruit wine is richer and fuller; in addition, the post-fermentation fruit wine is blended with the enzymatic juice concentrated by reverse osmosis, so that the sweetness of the sparkling fruit wine is more natural and the fruit aroma is stronger.

Description

Technical Field

[0001] The invention belongs to the technical field of sparkling fruit wine preparation, and particularly relates to high-quality sparkling fruit wine and a preparation method thereof. Background Art

[0002] Fruit wine is a low-alcohol wine made from fresh fruits through multiple steps such as crushing and pressing, juice extraction and fermentation, aging, and blending. In addition to ethanol, its main ingredients include sugar, organic acids, amino acids, vitamins, mineral elements, as well as nutrients such as polyphenols and esters, and it has high nutritional value.

[0003] Studies have shown that drinking fruit wine in moderation can not only promote blood circulation and metabolism in the human body and improve cardiovascular and cerebrovascular function, but also delay aging, stimulate liver function, and is also beneficial for mood regulation.

[0004] There are still many problems with fruit wine products on the market:

[0005] First, some fruit wines are made by soaking fruits in alcohol, then adding water, sugar and other ingredients, and adjusting the color, aroma and taste. The fruit wine obtained by this method is generally bright in color and refreshing in taste, but lacks mellowness and has a distinct alcohol taste.

[0006] Secondly, in terms of fruit wine fermentation, the sugar content of the fruit is affected by the type of fruit, fruit variety, fruit origin and seasonal reasons. In addition, the juice squeezing process in industrial processing will dilute the sugar content, which further reduces the sugar content of the fermented juice. As a result, the sugar in the fruit itself cannot meet the alcohol content required for fruit wine fermentation.

[0007] Therefore, in order to improve this situation, in the current fruit wine brewing process, the ingredients of the crushed fruit pulp raw materials are adjusted, such as adding additional sucrose, syrup or hot concentrated juice to increase the sugar content of the juice to meet the alcohol content requirements of the product. However, this exogenous sugar has a relatively simple taste and poor flavor, which is far less rich than the sugar contained in the fruit itself. Therefore, the fruit wine obtained after fermentation has a weak taste.

[0008] Third, since fruit wine is fermented with fruit juice as raw material, in order to obtain concentrated fruit juice with higher concentration, most of the juice was processed by hot water extraction or heating concentration method, which caused the loss of the original characteristic aroma of the fruit and the loss of nutrients. The prominent boiled fruit flavor caused the fermented fruit wine to lack fruit aroma and the fruit wine products were seriously low in quality.

[0009] In view of the above phenomenon, it is necessary to improve the processing technology of fruit wine and invent a method for producing fruit wine with high quality, outstanding aroma and mellow taste. Summary of the Invention

[0010] In order to solve the above-mentioned technical problems, the present invention provides a high-quality sparkling fruit wine and a preparation method thereof. The present invention utilizes low-temperature enzymatic fermentation combined with post-fermentation technology to retain the original fruit aroma and nutrition of the fruit raw materials as much as possible, increase the generation of fruit wine aroma, reduce the yeast mud smell caused by yeast self-contained, and reduce the loss of fruit aroma caused by carbon dioxide produced by yeast fermentation. Then, the fruit juice concentrated by reverse osmosis technology is formulated, and the post-fermentation fruit wine is formulated using the fruit juice. During the entire preparation process, no additional food additives such as white sugar, citric acid, and spices are required. The content of flavors and nutrients such as esters, alcohols, and acids in the obtained sparkling wine is greatly improved, and the natural fruit aroma is rich, thereby achieving an improvement in the flavor quality of the fruit wine product and increasing consumers' desire to drink.

[0011] The high-quality sparkling fruit wine of the present invention is prepared using any one of the low-sugar fresh fruits of Nanguo pear, Hanfu pear, Pingguo pear, Fuji pear, and Ya pear as a raw material. The sugar content and acidity of each fresh fruit raw material are as follows:

[0012] Natural acidity: Nanguo pear 5‰, Hanfu apple 4‰, Apple pear 3‰, Fuji apple 3‰, Yali pear 2‰.

[0013] Natural sugar: Nanguo pear ≥13°Brix, Hanfu apple ≥13°Brix, Apple pear ≥12°Brix, Fuji apple ≥13°Brix, Yali pear ≥11°Brix.

[0014] The sparkling fruit wine of the present invention is obtained by using freshly squeezed fruit juice as a raw material, through low-temperature enzymatic hydrolysis and fermentation, post-fermentation and blending with concentrated fruit juice concentrated by reverse osmosis; the low-temperature enzymatic hydrolysis and fermentation is to enzymatically hydrolyze the fruit juice at 15-25°C and ferment it with active dry yeast; the post-fermentation is to gradually cool the fruit wine obtained after the low-temperature enzymatic hydrolysis and fermentation, and to sediment the yeast and insoluble solids, and at the same time, perform post-fermentation.

[0015] Preferably, the low-temperature enzymatic fermentation is carried out for 5 to 10 days.

[0016] Preferably, in the gradient cooling, the temperature is lowered to 10-15° C. at a rate of 0.5-1° C. / h within 24-48 hours, and the sedimentation time is 7-30 days.

[0017] Furthermore, the preparation method of the high-quality sparkling fruit wine of the present invention mainly comprises the following steps:

[0018] (1) Juice preparation: Fruits are graded, selected, crushed and juiced to obtain juice;

[0019] (2) Post-fermentation fruit wine: the juice obtained in (1) is taken and added to a fermentation tank, and at the same time, activated active dry yeast accounting for 0.26-0.5 wt‰ of the enzymatically hydrolyzed juice and pectinase accounting for 0.05-0.2 wt‰ of the enzymatically hydrolyzed juice are added, and the enzymatically hydrolyzed juice in (1) is subjected to low-temperature enzymatic fermentation at a fermentation temperature of 15-25°C for 5-10 days, and then the fruit wine obtained after fermentation is gradually cooled down to 10-15°C at a rate of 0.5-1°C / h, and the yeast and insoluble solids are precipitated for 7-30 days, and the juice is clarified by adding gelatin and coarsely filtered to obtain post-fermentation fruit wine;

[0020] (3) Composition adjustment: Take the juice obtained in (1), filter it, and then concentrate it by reverse osmosis to a solid mass fraction of 15 to 24 wt%;

[0021] (4) blending the post-fermented fruit wine in (2) with the fruit juice concentrated by reverse osmosis in (3) to obtain a blended fruit wine with a sugar content of 0-12%, an alcohol content of 0.5-7% Vol, and an acidity of 3-5%, followed by fine filtration, and carbonation and bottling according to actual consumer demand for the product, thereby obtaining high-quality sparkling fruit wine.

[0022] The specific steps of preparing the juice in the above step (1) are as follows: fresh fruits are washed, crushed, and squeezed to obtain fresh juice, and then the juice temperature is heated to 15-20°C through a heat exchanger, and then pumped into a temporary storage tank, and pectinase is added according to the amount of 0.05-0.2wt‰ of juice to obtain juice.

[0023] Preferably, in (1), sulfur dioxide is added while the fruit is crushed, and the added amount is 30 to 100 ppm.

[0024] Preferably, the activation operation of the active dry yeast described in (2) is as follows: the active dry yeast is placed in juice at 30-37°C and stirred continuously, the weight ratio of active dry yeast to juice is 1:10-20, and the activation time is 20-45 minutes.

[0025] Preferably, in (2), the time for activating the active dry yeast with fruit juice is 20 to 30 minutes.

[0026] Preferably, the post-fermentation described in (2) is specifically performed as follows: the fruit wine obtained after low-temperature fermentation is cooled gradually at a rate of 1°C / h to 12°C, and the yeast and insoluble solids are allowed to settle for 21 days.

[0027] Preferably, the gelatin clarification described in (2) is specifically performed as follows: adding 50-100 ppm of potassium metabisulfite, 525-600 g / T of gelatin, and 500-600 g / T of silica sol to clarify the wine after sedimentation, wherein the time interval between the addition of the two gels is 10-20 minutes, and the clarification time is 3-7 days.

[0028] The fine filtration is carried out using a ROMFIL filter.

[0029] The carbonization is carried out in a clear wine tank, which cools the fruit wine in the clear wine tank to 0-4°C, and then fills the tank with food-grade CO2.

[0030] More specifically, the present invention provides a method for preparing high-quality sparkling fruit wine, comprising the following steps:

[0031] (1) Fresh fruits are graded and selected, and cleaned with a bubbling washer to reduce bacteria and agricultural residues. The fresh fruits are then crushed with a crusher to obtain fresh fruit pulp. The juice is then squeezed with a juicer to obtain fresh juice.

[0032] (2) The juice obtained in (1) is heated to 15-20°C by a heat exchanger, and then pumped into a temporary storage tank, pectinase is added according to 0.05-0.2 wt‰ of juice, and activated active dry yeast is added at 0.26-0.5 wt‰ of juice, and the juice in (1) is subjected to low-temperature enzymatic fermentation at a fermentation temperature of 15-25°C for 5-10 days, and then the fruit wine obtained after fermentation is gradually cooled to 10-15°C at a rate of 0.5-1°C / h, and the yeast and insoluble solids are precipitated for 7-30 days, clarified by gelatinization, and coarsely filtered to obtain post-fermentation fruit wine;

[0033] Next, adding 50-100 ppm of potassium metabisulfite, 525-600 g / T of gelatin, and 500-600 g / T of silica sol to the post-fermentation fruit wine to clarify the wine after sedimentation, wherein the time interval between the addition of the two gelatin is 10-20 minutes, and the wine is clarified for 3-7 days, and then coarsely filtered using a diatomaceous earth filter to obtain the post-fermentation fruit wine;

[0034] (3) taking the juice obtained in (1), heating it to 35-40° C., maintaining it for 120-180 min, filtering it, and concentrating it by reverse osmosis until the solid mass fraction is 15-24 wt %;

[0035] (4) blending the post-fermented fruit wine in (2) with the reverse osmosis concentrated fruit juice after ingredient adjustment in (3), wherein the blended fruit wine has a sugar content of 0-12%, an alcohol content of 0.5-7% Vol, and an acidity of 3-5%; then fine filtering is performed using a ROMFIL filter, and the fruit wine is placed in a sake tank, and the fruit wine in the sake tank is cooled to 0-4°C, and then whether to charge with food-grade CO2 is determined based on the carbon dioxide content of the product, and finally canning is completed with the aid of an isobaric filling machine to obtain a high-quality sparkling fruit wine product.

[0036] In addition, the sparkling fruit wine product prepared according to the above method of the present invention also falls within the technical scope to be protected by the present invention.

[0037] The beneficial effects of the present invention are:

[0038] (1) In the process of preparing sparkling fruit wine, the present invention combines low-temperature enzymatic hydrolysis and fermentation of fruit juice with post-fermentation, which not only avoids the loss of aroma components in the fruit juice, but also helps to avoid the unpleasant yeast mud taste in the fruit wine. In addition, the low-temperature post-fermentation process is also conducive to slowly increasing the ester components with other fruity aromas in the fruit wine. The content of aroma components such as esters, alcohols, acids and nutrients in the prepared sparkling fruit wine is greatly improved, thereby making the taste of the sparkling fruit wine richer and fuller.

[0039] (2) Sparkling fruit wine is blended with post-fermented fruit wine and juice concentrated by reverse osmosis. Not only does it not require the addition of additional sweeteners and acidity regulators, but the sweetness of the sparkling fruit wine is more natural and the sourness is more harmonious. In addition, the original fruity aroma of the fruit in the enzymatically hydrolyzed juice concentrated by reverse osmosis makes the fruit aroma of the sparkling wine more intense.

[0040] (3) In the present invention, reverse osmosis is used to concentrate the fruit juice, which greatly increases the sugar content in the juice and releases the nutrients and functional ingredients more fully. In addition, the entire operation is carried out at a low temperature, which can retain the nutrients and fruit flavor of the fruit to the greatest extent. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 This is a basic production process flow chart for preparing high-quality sparkling fruit wine provided by the present invention;

[0042] Figure 2 This is the total ion map of phenolic substances in apple wine after blending with concentrated fruit juice in Example 2 of the present invention;

[0043] Figure 3 This is a total ion diagram of volatile substances in cider at different post-fermentation cycles in Example 7 of the present invention;

[0044] Figure 4 This is the total ion diagram of phenolic substances in apple wine after sugar adjustment with white sugar in Comparative Example 2 of the present invention;

[0045] Figure 5 This is a sensory evaluation chart of cider obtained by fermenting reverse osmosis concentrated apple juice in Comparative Example 3 of the present invention and blending it with the reverse osmosis concentrated apple juice in Example 1;

[0046] Figure 6 This is a sensory evaluation chart of the pear wine obtained by fermenting the reverse osmosis concentrated pear juice in Comparative Example 6 of the present invention and blending it with the reverse osmosis concentrated pear juice in Example 2. DETAILED DESCRIPTION

[0047] In order to enable those skilled in the art to better understand the present invention, the present invention will be further described in conjunction with specific embodiments.

[0048] The preparation process of high-quality sparkling fruit wine of the present invention is as follows Figure 1 shown.

[0049] Example 1

[0050] (1) sorting Red Fuji apples, trimming them, and testing their sugar content. Then, the apples were washed and disinfected in a bubbling washer to remove bacteria and pesticide residues. The apples were pulped in a crusher and squeezed to obtain fresh apple juice.

[0051] (2) The apple juice obtained in step (1) was heated to 18°C ​​by a heat exchanger and pumped into a temporary storage tank. Pectinase was added according to 0.1 wt‰ of the fruit. Activated active dry yeast Lavlvin K1 (purchased from France) was added at 0.3 wt‰ of the apple juice. The fermentation was carried out at 25°C for 6 days. The fermented apple wine was then cooled by gradient cooling at a rate of 1°C / h to 12°C. The yeast and insoluble solids were allowed to settle. The fermentation time was 21 days to obtain post-fermentation apple wine. 100 ppm of potassium metabisulfite, 525 g / T of gelatin, and 500 g / T of silica sol were then added to the post-fermentation apple wine to clarify the settled apple wine. The time interval between the addition of the two gelatin groups was 15 minutes, and the clarification time was 6 days.

[0052] The active dry yeast Lavlvin K1 was activated with the apple juice in (1), the weight ratio of active dry yeast Lavlvin K1 to apple juice was 1:10, the activation temperature was 35°C, and the activation time was 30 min;

[0053] (3) taking the apple juice obtained in step (1), heating it to 35° C., maintaining it for 180 min, filtering it, and concentrating it by reverse osmosis to obtain reverse osmosis concentrated apple juice with a solid content of 20 wt %;

[0054] (4) The post-fermented fruit wine in (2) is blended with the concentrated apple juice after reverse osmosis concentration in (3). The blended apple wine has a sugar content of 4.0%, an alcohol content of 4.5% Vol, and an acidity of 2.8%. The wine is then finely filtered using a ROMFIL filter, cooled to 4°C, and then filled with food-grade CO2 to obtain high-quality sparkling apple wine.

[0055] The total ion content of phenolic substances in cider is shown in the attached Figure 2 and Table 1 below.

[0056] Table 1 Content of phenolic substances in apple wine

[0057]

[0058]

[0059] Table 1 shows that the contents of the classified components in the cider prepared by the process of the present invention are all at a relatively high level, among which the catechin content is as high as 30.88 mg / L, and the phlorizin content is as high as 46.24 mg / L. The fruit wine prepared in this example has a richer taste, a full fruity flavor, and a full aroma.

[0060] Example 2

[0061] (1) sorting the Nanguo pears, trimming them, and testing their sugar content. The pears are then washed and sprayed in a bubbling washing machine to remove bacteria and agricultural residues. The pears are pulped in a crusher and squeezed to obtain fresh Nanguo pear juice.

[0062] (2) The Nanguo pear juice obtained in (1) was divided into two parts, one of which was taken and heated to 20°C through a heat exchanger, pectinase was added according to the mass of 0.1wt‰ juice, and 0.26wt‰ activated active dry yeast Lavlvin K1 was added, and enzymatic hydrolysis and fermentation were carried out at 25°C for 10 days. The Nanguo pear wine obtained after fermentation was then gradually cooled and then cooled to 10°C at a rate of 1°C / h. The yeast and insoluble solids were precipitated and the fermentation time was 21 days to obtain the post-fermentation Nanguo pear wine. Then, potassium metabisulfite 80ppm, gelatin 525g / T and silica sol 500g / T were added to the post-fermentation Nanguo pear wine in sequence to clarify the pear wine after sedimentation. The time interval between the addition of the two gels was 15min and the clarification time was 6 days. The active dry yeast Lavlvin K1 was activated by the pear juice prepared in (1), and the active dry yeast Lavlvin K1 was activated by the pear juice prepared in (1). The weight ratio of K1 to pear juice was 1:20, the activation temperature was 35°C, and the activation time was 30 min;

[0063] (3) heating the remaining portion of the Nanguo pear juice obtained in step (1) to 35° C., maintaining the temperature for 120 min, filtering, and concentrating the juice by reverse osmosis to obtain reverse osmosis concentrated pear juice having a solid content of 20 wt %;

[0064] (4) The post-fermented fruit wine in (2) was blended with the concentrated Nanguo pear juice after the ingredients were adjusted in (3). The blended pear wine had a sugar content of 5.0%, an alcohol content of 3.0% Vol, and an acidity of 3.8%. The wine was then finely filtered using a ROMFIL filter, cooled to 4°C, and then filled with food-grade CO2 as needed to obtain high-quality sparkling Nanguo pear wine. The total ion content of phenolic substances in the obtained pear wine is shown in Table 2 below.

[0065] Table 2 Phenolic component content of phenolic substances in pear wine

[0066] Item mg / L Concentrated pear juice preparation Rutin 1.46～7.3 Caffeic acid 5.6～10.2 Syringic acid 1.2～10.7 Salicylic acid 1.4～9.05 catechins 13.8～14.2 Isorhamnetin 7.8～15.6 Cinnamic acid 1.58～5.42

[0067] Example 3

[0068] The difference from Example 1 is that in (2), the gradient cooling procedure during the post-fermentation process is: cooling to 15°C at 0.5°C / h, and the rest is the same as Example 1.

[0069] Example 4

[0070] The difference from Example 1 is that in (2), the gradient cooling procedure during the post-fermentation process is: cooling to 10°C at 0.5°C / h, and the rest is the same as Example 1.

[0071] Example 5

[0072] The difference from Example 1 is that in (2), the amount of active dry yeast Lavlvin K1 added is 0.5 wt‰, and the rest is the same as Example 1.

[0073] Example 6

[0074] The difference from Example 1 is that in (3), the solid content of the juice after reverse osmosis concentration is 24 wt %. The rest is the same as Example 1.

[0075] The sensory qualities of the high-quality sparkling fruit wines prepared in Examples 1 to 6 are shown in Table 3 below.

[0076] Table 3 Sensory quality of high-quality sparkling fruit wine prepared in Examples 1 to 6

[0077]

[0078] As can be seen from Table 3, the sparkling fruit wine obtained by the process of the present invention, that is, low-temperature enzymatic fermentation, post-fermentation fruit wine and reverse osmosis concentrated fruit juice, has a typical fruit aroma, and the color of the fruit wine is golden yellow with good color. In addition, the taste of the fruit wine is relatively harmonious and rich, and the clarity is good.

[0079] Example 7

[0080] Under the same conditions as in Example 1, other process conditions were changed, and only the fermentation period of the fermented fruit wine in step (2) was changed. The fermentation periods were: 0d (i.e., no fermentation), 7d, 14d, and 28d.

[0081] The typical volatile aroma content of post-fermentation cider after different post-fermentation cycles is shown in Table 4.

[0082] The total ion content of volatile substances in cider at different fermentation cycles is shown in Figure 3 The content of typical volatile substances is shown in Table 4 below.

[0083] Table 4 Contents of typical volatile substances in cider at different post-fermentation periods

[0084]

[0085] The data in Table 4 show that when the post-fermentation time is 0 (i.e., no post-fermentation), the content of aroma components in the fruit wine is relatively low. As the post-fermentation time increases, the content of these aroma components gradually increases. When the post-fermentation time is 21 days, the content of each characteristic aroma component reaches a peak value. When the post-fermentation time continues to increase, the content of the aroma component decreases. It can be seen that the optimal post-fermentation time is 21 days. In addition, it can be seen from the data in the table that after 21 days of post-fermentation, the content of 2-methylbutyric acid is as high as 0.51-0.7 mg / L, which is 5 times the 0.12-0.3 mg / L when there is no post-fermentation. In addition, the contents of ethyl butyrate, ethyl octanoate, and ethyl decanoate reach 0.33-0.4, 12.4-15.75, and 9.63-10.34 mg / L, respectively, which are almost 3 times the contents when there is no post-fermentation.

[0086] It can be seen that the post-fermentation process greatly increases the content of characteristic aroma components in fruit wine and significantly reduces the yeast mud taste, so that the sparkling fruit wine has different types of fruit aroma and a richer and fuller taste when consumed.

[0087] Comparative Example 1

[0088] Other process conditions were the same as those in Example 1, except that pectinase was not added for enzymatic hydrolysis during the juice preparation process.

[0089] The contents of major alcohols and acids in sparkling wines fermented with enzymatic hydrolysis and those fermented without enzymatic hydrolysis are shown in Tables 5 and 6.

[0090] Table 5 Alcohol content in fermented wine under different enzymatic hydrolysis conditions

[0091] Item mg / L Isobutanol Isoamyl alcohol n-Hexanol Phenylethyl alcohol Not enzymatically hydrolyzed 8.92～57.16 378.51～875.75 62.80～167.42 62～227.07 Enzymatic hydrolysis 20.86～89.77 437.22～985.36 82.79～314.69 89.32～501.64

[0092] Table 6 Acid content in fermented wine under different enzymatic hydrolysis conditions

[0093] Item mg / mL Hexanoic acid bitter Decanoic acid Not enzymatically hydrolyzed 27.84～110.53 231.10～915.57 26.78～181.90 Enzymatic hydrolysis 55.92～203.21 504.26～1356.82 56.71～231.44

[0094] Compared with Example 1, the sparkling wine fermented from apple juice after enzymatic hydrolysis has higher contents of main alcohols and acids than that of non-enzymatic hydrolysis, especially acids. The content of acids after enzymatic hydrolysis is about twice that of non-enzymatic hydrolysis. That is, the fruit wine obtained by low-temperature enzymatic hydrolysis and fermentation has a better flavor.

[0095] Comparative Example 2

[0096] On the basis that other process conditions were the same as those in Example 1, only white sugar was added during the fruit wine blending process to adjust the sugar content.

[0097] The total phenolic ions in apple wine obtained by adjusting the sugar content with white sugar are shown in Figure 4 .

[0098] The details of the phenolic acid content in juices adjusted with concentrated juice and white sugar are shown in Table 7.

[0099] Table 7 Contents of phenolic acids in fruit wines adjusted with different sugar contents

[0100] Item mg / L White granulated sugar Concentrated apple juice sugar gallic acid 3.2～5.5 7.04～12.1 Caffeic acid 3.2～32.5 8.96～91 p-Myristyl alcohol 1.05～6.5 2.625～16.25 Ferulic acid 2.1～5.74 4.41～12.05 catechins 19.3～76.4 30.88～122.24 Hyperoside 13.5～23 24.3～41.4 Phlorizin 28.9～67.2 46.24～107.52 Phloretin 1.6～15.6 2.56～24.96

[0101] It is not difficult to see from the table that although the sugar content of post-fermented fruit wine can reach a certain sweetness by adjusting the sugar content of white sugar, the content of nutrients / functional ingredients in the final fruit wine is much lower than that of sparkling wine blended with reverse osmosis fruit juice.

[0102] Sparkling cider prepared by adjusting the ingredients of reverse osmosis juice contains more phenolic acid nutrients, which can better retain the flavor of apples and make the sparkling wine taste mellower.

[0103] Comparative Example 3

[0104] The difference from Example 1 is that concentrated apple juice is used for fermentation. The specific operation is as follows:

[0105] The juice in (1) was first filtered and then concentrated using reverse osmosis technology to obtain reverse osmosis concentrated apple juice with a solid content of 20 wt%. The concentrated apple juice was then subjected to low-temperature enzymatic hydrolysis, followed by fermentation, post-fermentation, and clarification. The specific parameters were the same as those in Example 1, and the post-fermentation apple wine obtained was not blended.

[0106] The sensory evaluation of the apple wine obtained by fermenting concentrated apple juice in this example and blending it with the concentrated juice of Example 1 is shown in the attached figure. Figure 5 .

[0107] The sparkling cider obtained by this method lacks fruity aroma and has a stronger unpleasant yeast mud taste.

[0108] From the attached Figure 5 It can also be seen from the comparison of the sensory evaluation charts that the sparkling fruit wine blended with concentrated juice has a more prominent fruit aroma, and the sensory evaluation scores are better than the sparkling fruit wine fermented with concentrated juice.

[0109] Table 8 Content of phenolic substances in fruit wines with different fermentation processes

[0110] project Concentrated apple juice fermentation (mg / L) Concentrated apple juice preparation (mg / L) gallic acid 2.2～3.5 7.04～12.1 Caffeic acid 0.2～2.5 8.96～91 p-Myristyl alcohol 1.15～5.5 2.625～16.25 Ferulic acid 1.8～4.74 4.41～12.05 catechins 15.3～32.8 30.88～122.24 Hyperoside 13.5～23 24.3～41.4 Phlorizin 21.4～58.6 46.24～107.52 Phloretin 1.3～15.7 2.56～24.96

[0111] As can be seen from the above table, the phenolic components of the sparkling fruit wine prepared by directly using the reverse osmosis technology to concentrate the concentrated fruit juice and then performing low-temperature enzymatic hydrolysis and fermentation are significantly different from those of the sparkling fruit wine obtained by blending the concentrated fruit juice in Example 1. The contents of various phenolic components in the sparkling fruit wine prepared by the method in Example 1 are significantly higher than those in the sparkling fruit wine fermented from concentrated fruit juice, and the contents of gallic acid and caffeic acid therein are even different by as much as 3 to 4 times.

[0112] The reason for the above phenomenon may be that the enzymatic hydrolysis of pectinase can release the active ingredients in the juice, thereby greatly increasing the content of active ingredients such as phenolic acid in the juice. However, if the enzymatically hydrolyzed juice is directly fermented, some of the active ingredients in the juice after enzymatic hydrolysis may be decomposed and utilized by microorganisms, resulting in a decrease in the content of certain phenolic components, thereby affecting the taste; but if the fermented fruit wine is blended with the juice concentrated by reverse osmosis, this problem can be completely avoided, which is beneficial to increase the content of phenolic acid components in the fruit wine and make the taste of the fruit wine heavier.

[0113] Comparative Example 4

[0114] All other process conditions were the same as those in Example 2, except that pectinase was not added for enzymatic hydrolysis during the adjustment of the pear juice composition.

[0115] The contents of major alcohols and acids in sparkling wines fermented with enzymatic hydrolysis and those fermented without enzymatic hydrolysis are detailed in Tables 9 and 10.

[0116] Table 9 Content of alcohol in fermented wine before and after enzymatic hydrolysis

[0117] Item mg / L Isobutanol Isoamyl alcohol n-Hexanol Phenylethyl alcohol Not enzymatically hydrolyzed 16.43～51.62 362.5～865.7 65～163.6 56～206.4 Enzymatic hydrolysis 23.45～88.12 435.6～953.6 96.31～342.6 81.5～450.6

[0118] Table 10 Acid content in fermented wine before and after enzymatic hydrolysis

[0119] Item mg / mL Hexanoic acid bitter Decanoic acid Not enzymatically hydrolyzed 25.4～100.8 220.1～877.54 23.78～180.90 Enzymatic hydrolysis 56.2～192.5 513.4～1262.2 54.5～213.5

[0120] The data in Tables 9 and 10 show that the enzymatic hydrolysis of pectinase plays a key role in the quality components of fruit wine. The contents of alcohol and acid substances in the fruit wine obtained when fresh fruit juice is directly fermented without enzymatic hydrolysis are far inferior to the fermentation effect of the fruit juice after enzymatic hydrolysis. This is because pectinase can enzymatically hydrolyze the pectin in the pulp cells, so that the pulp cells are separated from the tissue, which is conducive to the dissolution of the active ingredients therein, providing a more sufficient content and variety of substrates for the fermentation of active dry yeast, making the fermentation more thorough, and the contents of alcohol and acid components are also increased simultaneously.

[0121] Comparative Example 5

[0122] On the basis that other process conditions were the same as those in Example 2, only white sugar was added during the pear wine preparation process to adjust the sugar content.

[0123] The contents of phenolic acids in pear juice adjusted with concentrated juice and pear juice adjusted with white sugar are shown in Table 11.

[0124] Table 11 Contents of phenolic acids in pear wines adjusted with different sugar contents

[0125] Item mg / L White sugar preparation Concentrated pear juice preparation Rutin 0.024～0.128 1.46～7.3 Caffeic acid 0.002～0.081 5.6～10.2 Syringic acid 0.022～0.121 1.2～10.7 Salicylic acid 0.031～0.162 1.4～9.05 catechins 0.005～0.01 13.8～14.2 Isorhamnetin 0.098～1.096 7.8～15.6 Cinnamic acid 0.021～0.061 1.58～5.42

[0126] As can be seen from the table, if white sugar is used to blend pear wine, the content of various phenolic acid components in the obtained pear wine is much lower than that of the fruit wine blended with concentrated pear juice. Therefore, although the pear wine obtained by blending with a single exogenous sugar has an appropriate sweetness, its taste is relatively thin, and its aroma is far less prominent and rich than that of the fruit wine blended with concentrated pear juice.

[0127] Comparative Example 6

[0128] Step (1) is the same as in Example 2.

[0129] (2) The pear juice obtained in step (1) was filtered and then directly concentrated by reverse osmosis to obtain reverse osmosis concentrated pear juice having a solids content of 20%.

[0130] (3) The whole pear juice obtained in step (2) is subjected to enzymatic hydrolysis, low-temperature fermentation, post-fermentation, and gelatinization clarification, with the specific parameters being the same as those in Example 2, to obtain sparkling Nanguo pear wine.

[0131] The sensory evaluation of the pear wine obtained by fermenting the concentrated Nanguo pear juice and blending the concentrated Nanguo pear juice of Example 2 is shown in Table 13 and the attached Figure 6 .

[0132] Table 12 Comparison of phenolic acids in fruit wine after fermentation and blending of concentrated pear juice

[0133]

[0134]

[0135] Table 13 Sensory evaluation of pear wine obtained by fermentation and blending of concentrated Nanguo pear juice

[0136] Nanguo Pear Wine L* a* b* Reverse osmosis Nanguo pear juice fermented wine 44.61±0.14b 2.41±0.11a 11.41±0.25 Reverse osmosis concentrated Nanguo pear juice blended wine 52.38±0.36a 1.30±0.01b 15.37±0.16

[0137] In the above table, L* represents black and white; a* represents red and green; and b* represents yellow and blue.

[0138] The content of phenolic acid components in the sparkling pear wine prepared in this comparative example and the sparkling pear wine prepared by mixing with concentrated pear juice showed the same result as that of comparative example 3.

[0139] And, from Figure 6 It can also be seen from the comparison of the sensory evaluation graphs of the Nanguo pear wine obtained by fermenting the reverse osmosis concentrated Nanguo pear juice in Table 13 and blending the concentrated Nanguo pear juice in Example 2 that the Nanguo pear wine obtained by blending the reverse osmosis concentrated Nanguo pear juice is slightly better in terms of color, aroma and taste.

[0140] It can be seen that the use of reverse osmosis concentrated Nanguo pear juice to prepare sparkling fruit wine plays a vital role in the quality of the fruit wine, the aroma components of the fruit wine, and the content of phenolic acid components.

Claims

1. A high-quality sparkling fruit wine, characterized in that: The sparkling fruit wine is made from freshly squeezed fruit juice, which is obtained by low-temperature enzymatic fermentation, post-fermentation and blending with concentrated fruit juice concentrated by reverse osmosis. The high-quality sparkling fruit wine is prepared by the following method: (1) Juice preparation: Fresh fruits are washed, crushed, and squeezed to obtain fresh juice, which is then heated to 15-20°C through a heat exchanger and then pumped into a temporary storage tank. Pectinase is added at a rate of 0.05-0.2 wt‰ to obtain juice. (2) Post-fermentation fruit wine: Take the juice obtained in (1) and add it to the fermentation tank. At the same time, add 0.26~0.5wt‰ of activated active dry yeast and 0.05~0.2wt‰ of pectinase to the enzymatic juice. Perform low-temperature enzymatic fermentation of the juice in (1) at a fermentation temperature of 15~25℃ for 5~10 days. Then, cool the fruit wine obtained after fermentation to 10~15℃ at a rate of 0.5~1℃ / h, and let the yeast and insoluble solids settle for 21 days. Then, add gelatin to clarify and coarsely filter to obtain post-fermentation fruit wine. The activation process of the active dry yeast is as follows: the active dry yeast is placed in juice at 30-37°C and stirred continuously, the weight ratio of active dry yeast to juice is 1:10-20, and the activation time is 20-45 minutes; (3) Composition adjustment: Take the juice obtained in (1), filter it, and then concentrate it by reverse osmosis to a solid mass fraction of 15-24 wt%; (4) Blend the post-fermented fruit wine in (2) with the fruit juice concentrated by reverse osmosis in (3) to make the blended fruit wine have a sugar content of 0-12%, an alcohol content of 0.5-7% Vol, and an acidity of 3-5%. Then fine filter, carbonize and bottle to obtain the wine. The sparkling fruit wine is prepared by taking any one of the fresh fruits of Nanguo pear, Hanfu pear, Pingguo pear, Fuji pear and Yali pear as raw material.

2. The high-quality sparkling fruit wine according to claim 1, characterized in that: The specific operation of the gel clarification described in (2) is as follows: adding 50-100 ppm of potassium metabisulfite, 525-600 g / T of gelatin, and 500-600 g / T of silica sol to clarify the fruit wine after sedimentation. The time interval between the addition of the two gels is 10-20 minutes, and the clarification time is 3-7 days.

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