Preparation method of high-polyphenol low-alcohol rose sparkling wine

Abstract

The application discloses a kind of preparation methods of high polyphenol low alcohol content rose sparkling wine, it is related to food processing technical field.The high polyphenol low alcohol content rose sparkling wine of the application is prepared by secondary fermentation of lactobacillus and yeast with white granulated sugar, rose dried flower, pure water as raw material, combined with the flavor characteristics of rose flower, lactic acid fermentation and yeast fermentation, maximum degree retains and improves rose polyphenol and rose flower fragrance, and reasonably controls the alcohol content, total acid, total sugar and sparkling property of wine body, with the drinking characteristics of high nutritional value and strong drinkability.The wine body obtained by the application has rich rose fragrance, suitable sour and sweet, mellow and full, balanced, coordinated, with killing mouthfeel, alcohol content 6%~8%vol, total sugar 60~80g / L, total acid 8~10g / L, carbon dioxide content 0.35~0.45%wt, rose polyphenol is greater than or equal to 3000mg / L, and beta-phenylethanol is greater than or equal to 4000mg / L.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically to a method for preparing a high-polyphenol, low-alcohol rose sparkling wine. Background Technology

[0002] Against the backdrop of the big health industry, high-quality, nutritious, and healthy fermented beverages will become increasingly popular among consumers, especially plant-based fermented beverages. These beverages not only contain natural functional components derived from plant-based raw materials, but also functional components that have been biotransformed and have undergone efficient dissolution of effective components from the plant base through microbial fermentation, decomposition of macromolecules, and biotransformation.

[0003] Roses are plants belonging to the genus Rosa in the family Rosaceae. They not only have an elegant and mellow rose fragrance, but are also rich in nutrients, containing rose polyphenols, rose polysaccharides, proteins, amino acids, minerals, vitamin C and other components, and have extremely high edible and medicinal value.

[0004] Rose wine, made from the distinctive ingredient of roses, is gradually becoming a favorite among young consumers. However, commercially available rose-fermented wines suffer from a monotonous taste and limited nutritional content. This is mainly due to the limited aroma of roses and their extremely high content of polyphenols. While roses are a valuable raw material that can significantly increase the polyphenol content in wine, excessive polyphenols can lead to bitterness, imbalance, and a lack of harmony in the wine.

[0005] CN 110305757 A (201910730473.X) discloses a brewing process for double-petal red rose fermented wine, employing crushing, extraction and enzymatic hydrolysis, component adjustment, fermentation, post-fermentation, aging, clarification, blending, cold treatment, and bottling. CN105331493 A (201510974327.3) discloses a rose sparkling wine and its production method, which includes rose selection, extraction, and fermentation. However, both of these rose wines use a single brewing yeast for fermentation, resulting in a thin body and a single flavor. Furthermore, the former uses exogenous citric acid to adjust the total acidity of the wine and has a long aging time, while the latter uses a carbon dioxide mixer for aeration, resulting in bubbles that are not fine and persistent enough, a rough taste, and an inability to effectively balance the bitterness brought by rose polyphenols, leading to an unbalanced, uncoordinated, and unfulfilling wine.

[0006] Therefore, the urgent need to develop a rose wine that is highly drinkable, rich in components, and can meet consumers' dual requirements for function and taste is a problem that needs to be solved by those skilled in the art. Summary of the Invention

[0007] In view of this, the present invention provides a high-polyphenol, low-alcohol rose sparkling wine, using dried rose petals, white sugar, and water as raw materials. Combining modern fermentation technology, it utilizes enzymes produced during the metabolism of functional microorganisms to biotransform the effective components in rose petals, and incorporates the flavor characteristics of fermented wine to prepare a high-polyphenol, low-alcohol rose sparkling wine. The preparation method of this invention has a short production cycle, integrates the stylistic characteristics of rose petals and the flavor characteristics of microbial fermentation, preserves and enhances the characteristic components of rose petals, and imparts a highly drinkable character to the wine.

[0008] To achieve the above objectives, the present invention adopts the following technical solution:

[0009] A method for preparing a high-polyphenol, low-alcohol rose sparkling wine includes the following steps:

[0010] S1: Preparation of rose petal extract: Mix 15-25 parts by weight of dried rose petals, 100-150 parts by weight of white sugar and 450-500 parts by weight of pure water, perform hot extraction, and cool to obtain rose petal extract; the dried rose petals are double-petaled red roses recorded in the catalog of food and medicine homology.

[0011] S2: Lactic acid fermentation: Inoculate the lactic acid bacteria seed liquid into the rose extract mash, and ferment until the target total acid and pH value are reached to obtain lactic acid fermentation mash;

[0012] S3: Yeast fermentation: Inoculate the yeast seed liquid into the lactic acid fermentation mash, and ferment until the target alcohol content, total sugar, total acid and effervescence are reached to obtain the rosé sparkling wine base wine;

[0013] S4: The original rose sparkling wine is cold-stored at low temperature. After cold storage, the wine is separated by racking, filtered with diatomaceous earth, filtered with cardboard, and bottled under isobaric pressure to obtain rose sparkling wine.

[0014] The beneficial effects of the above technical solution: This invention uses dried rose petals (double-petaled red roses), white sugar, and pure water as raw materials, and produces a high-polyphenol, low-alcohol rose sparkling wine through secondary fermentation using *Lactobacillus plantarum* CICC 22196 and *Kluyveromyces martensii* CICC 32017, combined with modern biotechnology. This solution has a short production cycle, integrates the flavor characteristics of rose petals, lactic acid fermentation, and yeast fermentation, preserves and enhances the functional components of the raw materials, and meets consumers' demand for high-quality rose wine in terms of nutrition, health, and drinkability.

[0015] The lactic acid bacteria used in this invention are *Lactobacillus plantarum* CICC 22196, which is characterized by strong acid production and high β-glucosidase activity. β-glucosidase, as a representative cellulase, can effectively degrade the cellulose in dried rose petals, promoting the release of encapsulated functional active substances and increasing the functional and characteristic aroma components of the product. The yeast used is *Kluyveromyces martensii* CICC 32017, which is characterized by strong alcohol production, high β-glucosidase activity, and excellent fermentation flavor indicators. Through a mixed fermentation process using *Lactobacillus plantarum* and *Kluyveromyces martensii*, the composition of the wine is controlled to achieve an alcohol content of 6%–8% vol, total sugar of 60–80 g / L, total acid of 8–10 g / L, rose polyphenols ≥3000 mg / L, and β-phenylethanol ≥5000 mg / L, thus improving the wine's body. Both strains are derived from the China Industrial Microbial Culture Collection Center.

[0016] Preferably, the hot extraction temperature in S1 is 65-75°C, the extraction time is 45-55 min, and the temperature is cooled to 33-37°C.

[0017] The beneficial effects of the above technical solution are: firstly, it effectively promotes the leaching of rose contents and minimizes the impact of temperature reduction on the high-temperature oxidation of rose polyphenols; secondly, it sterilizes the roses to meet the requirements of pure lactic acid bacteria fermentation and avoids microbial contamination from the raw materials, which would affect the fermentation process; and thirdly, it protects the aroma and avoids the loss of aroma and the generation of undesirable flavors due to high temperatures.

[0018] Preferably, the inoculation amount of the lactic acid bacteria seed liquid in step S2 is 1-2% of the weight of the fermentation substrate, the fermentation temperature is 35-37°C, and the fermentation time is 1-2 days;

[0019] The inoculation amount of the yeast seed liquid in step S3 is 1-2% of the weight of the fermentation substrate, the fermentation temperature is 18-22℃, the fermentation pressure is 0.06-0.08MPa, and the fermentation time is 5-7 days.

[0020] Preferably, the method for preparing the lactic acid bacteria seed culture in step S2 is as follows: Lactobacillus plantarum CICC 22196 is inoculated into seed culture medium and cultured at 37°C for 24 hours, and then scaled up in a 1:10 ratio to obtain the lactic acid bacteria seed culture.

[0021] The method for preparing the yeast seed culture in step S3 is as follows: Kluyveromyces macrocarpa CICC 32017 is inoculated into seed culture medium and cultured at 25°C and 160 r / min for 24 h. Then, it is further expanded by a 1:10 ratio to obtain the yeast seed culture.

[0022] More preferably, the seed culture medium for lactic acid bacteria in step S2 comprises the following raw materials by weight percentage: sucrose 1.0%, glucose 1.0%, soybean peptone 1.5%, yeast extract 1.0%, sodium citrate 0.5%, anhydrous sodium acetate 0.5%, K2HPO4 0.2%, MgSO4 0.02%, MnSO4 0.005%, Tween 80 0.1%, with the balance being pure water;

[0023] The seed culture medium for yeast in step S3 comprises the following ingredients by weight percentage: 2% peptone, 1% yeast extract, 2% glucose, and the remainder being pure water.

[0024] The beneficial effects of the above technical solution are: the nutrient composition of the seed culture medium is suitable for the propagation of the corresponding strain, the effect is good, and the raw materials of the culture medium are readily available, low in cost, and easy to operate.

[0025] Preferably, the target total acid in step S2 is 2.0–3.0 g / L, and the pH value is 3.70–3.80.

[0026] Preferably, the target alcohol content in step S3 is 6-8% vol, the total sugar is 60-80 g / L, the total acid is 8-10 g / L, and the effervescence, expressed as carbon dioxide content, is 0.35-0.45% wt. Carbon dioxide imparts effervescence and a crisp taste to the wine.

[0027] Preferably, the temperature of the low-temperature cold storage in step S4 is -2 to 0°C, and the time is 4 to 6 days.

[0028] The beneficial effects of the above technical solution are: low-temperature cold storage can promote precipitation, which is beneficial to the turbidity stability of the product during its shelf life.

[0029] Another object of the present invention is to provide a rose sparkling wine produced by the above preparation method, wherein the rose sparkling wine has an alcohol content of 6% to 8% vol, a total sugar content of 60 to 80 g / L, a total acid content of 8 to 10 g / L, a sparkling property of 0.35 to 0.45% wt based on carbon dioxide content, a rose polyphenol content of ≥3000 mg / L, and a β-phenylethanol content of ≥4000 mg / L.

[0030] The beneficial effects of the above technical solution are as follows: The above quality parameters of the wine ensure good drinkability, making the wine have a rich rose aroma, a suitable balance of sweetness and acidity, a full-bodied and mellow taste, and a balanced and harmonious character, thus possessing the characteristics of high drinkability.

[0031] This invention combines the efficacy of raw material components with the enhancement of nutritional value and flavor through microbial fermentation, thereby meeting consumers' demand for high-quality, healthy, and nutritious rose wine. Furthermore, the rose petals in this invention possess antibacterial and anti-inflammatory properties, antioxidant effects, immune-regulating effects, cardiovascular disease prevention, blood sugar and lipid-lowering effects, and free radical scavenging properties.

[0032] As can be seen from the above technical solution, compared with the prior art, the present invention discloses a high-polyphenol, low-alcohol rose sparkling wine and its preparation method. The rose sparkling wine of the present invention combines the flavor characteristics of rose petals, lactic acid fermentation, and yeast fermentation, maximizing the retention and enhancement of rose polyphenols and β-phenylethanol, and rationally controlling the alcohol content, total acid, total sugar, and effervescence of the wine, resulting in a wine with high nutritional value and excellent drinkability. Detailed Implementation

[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0034] This invention discloses a method for preparing a high-polyphenol, low-alcohol rose sparkling wine. All raw materials used are commercially available, and their sources are not specifically limited. Unless otherwise specified, the methods involved are conventional methods and will not be described in detail here.

[0035] The lactic acid bacteria used in the embodiments of the present invention are Lactobacillus plantarum CICC 22196 and Kluyveromyces martensii CICC 32017, both of which are derived from the China Industrial Microbial Culture Collection Center.

[0036] The lactic acid bacteria seed culture medium comprises the following raw materials by weight percentage: sucrose 1.0%, glucose 1.0%, soybean peptone 1.5%, yeast extract 1.0%, sodium citrate 0.5%, anhydrous sodium acetate 0.5%, K₂HPO₄ 0.2%, MgSO₄ 0.02%, MnSO₄ 0.005%, Tween 80 0.1%, with the balance being pure water;

[0037] The yeast seed culture medium comprises the following ingredients by weight percentage: 2% peptone, 1% yeast extract, 2% glucose, and the remainder is pure water.

[0038] Example 1

[0039] This embodiment provides a high-polyphenol, low-alcohol rose sparkling wine, which mainly includes the following steps:

[0040] S1: To prepare rose extract mash, mix the following raw materials by weight: 15 parts dried rose petals (double-petaled red roses), 100 parts white sugar, and 450 parts pure water, and perform hot extraction. The extraction temperature is 65℃, the extraction time is 45min, and the mixture is cooled to 33℃ to obtain rose extract mash.

[0041] S2: Lactic acid fermentation: Lactobacillus plantarum CICC 22196 was inoculated into lactic acid bacteria seed culture medium and cultured at 37℃ for 24h. The culture was expanded at a ratio of 1:10 to obtain lactic acid bacteria seed liquid.

[0042] Lactic acid bacteria seed liquid was inoculated into rose extract mash, with the inoculation amount being 1% of the weight of the fermentation substrate. The fermentation temperature was 37℃, the fermentation time was 2 days, and the fermentation was carried out until the pH value was 3.78 and the total acid was about 2.2g / L, thus obtaining lactic acid fermentation mash.

[0043] S3: Yeast fermentation: Kluyveromyces macrocarpa CICC 32017 was inoculated into yeast seed culture medium and cultured at 25℃ and 160r / min for 24h. The culture was then scaled up at a ratio of 1:10 to obtain yeast seed liquid.

[0044] Yeast seed culture was inoculated into the lactic acid fermentation mash obtained in S2, wherein the inoculation amount of yeast seed culture was 1% of the weight of the fermentation substrate, the fermentation temperature was 22℃, the fermentation pressure was 0.06MPa, the fermentation time was 5 days, the alcohol content was about 6.0% vol, the total sugar was about 60 g / L, the total acid was about 8.0 g / L, and the carbon dioxide content was about 0.35% wt, to obtain the base wine of rose sparkling wine.

[0045] S4: The original rosé sparkling wine is cold-stored at -2℃ for 4 days. After cold storage, the wine is decanted to separate the rosé residue, filtered through a diatomaceous earth filter, filtered through a 0.45um paperboard filter, and finally bottled at isobaric pressure using an isobaric bottling machine to obtain the final rosé sparkling wine.

[0046] According to the test results, the high-polyphenol, low-alcohol rose sparkling wine obtained in this example contains approximately 3300 mg / L of rose polyphenols and approximately 4250 mg / L of β-phenylethanol.

[0047] Example 2

[0048] This embodiment provides a high-polyphenol, low-alcohol rose sparkling wine, which mainly includes the following steps:

[0049] S1: To prepare rose extract mash, mix the following raw materials by weight: 20 parts dried rose petals (double-petaled red roses), 125 parts white sugar, and 475 parts pure water, and perform hot extraction. The extraction temperature is 70℃, the extraction time is 50min, and the mixture is cooled to 36℃ to obtain rose extract mash.

[0050] S2: Lactic acid fermentation: Lactobacillus plantarum CICC 22196 was inoculated into lactic acid bacteria seed culture medium and cultured at 37℃ for 24h. The culture was expanded at a ratio of 1:10 to obtain lactic acid bacteria seed liquid.

[0051] Lactic acid bacteria seed liquid was inoculated into rose extract mash, with the inoculation amount being 1.5% of the weight of the fermentation substrate. The fermentation temperature was 36℃, the fermentation time was 1.5 days, and the fermentation was carried out until the pH value was 3.75 and the total acid was about 2.5g / L, thus obtaining lactic acid fermentation mash.

[0052] S3: Yeast fermentation: Kluyveromyces macrocarpa CICC 32017 was inoculated into yeast seed culture medium and cultured at 25℃ and 160r / min for 24h. The culture was then scaled up at a ratio of 1:10 to obtain yeast seed liquid.

[0053] Yeast seed culture was inoculated into the lactic acid fermentation broth obtained in S2. The inoculation amount of yeast seed culture was 1.5% of the weight of the fermentation substrate. The fermentation temperature was 20℃, the fermentation pressure was 0.07MPa, the fermentation time was 6 days, and the alcohol content was about 7.0% vol, the total sugar was about 70 g / L, the total acid was about 9.0 g / L, and the carbon dioxide content was about 0.40% wt, thus obtaining the base wine for rose sparkling wine.

[0054] S4: The original rosé sparkling wine is cold-stored at -1℃ for 5 days. After cold storage, the wine is decanted to separate the rosé residue, filtered through a diatomaceous earth filter, filtered through a 0.45um paperboard filter, and finally filled at the same pressure using an isobaric filling machine to obtain the final rosé sparkling wine.

[0055] According to the test results, the high-polyphenol, low-alcohol rose sparkling wine of this embodiment contains approximately 4000 mg / L of rose polyphenols and approximately 4900 mg / L of β-phenylethanol.

[0056] Example 3

[0057] This embodiment provides a high-polyphenol, low-alcohol rose sparkling wine, which mainly includes the following steps:

[0058] S1: To prepare rose extract mash, mix the following raw materials by weight: 25 parts dried rose petals (double-petaled red roses), 150 parts white sugar, and 500 parts pure water, and perform hot extraction. The extraction temperature is 75℃, the extraction time is 55min, and the mixture is cooled to 37℃ to obtain rose extract mash.

[0059] S2: Lactic acid fermentation: Lactobacillus plantarum CICC 22196 was inoculated into lactic acid bacteria seed culture medium and cultured at 37℃ for 24h. The culture was expanded at a ratio of 1:10 to obtain lactic acid bacteria seed liquid.

[0060] Lactic acid bacteria seed liquid was inoculated into rose extract mash, with the inoculation amount being 2% of the weight of the fermentation substrate. The fermentation temperature was 37℃, the fermentation time was 2 days, and the fermentation was carried out until the pH value was 3.72 and the total acid was about 2.8g / L, thus obtaining lactic acid fermentation mash.

[0061] S3: Yeast fermentation: Kluyveromyces macrocarpa CICC 32017 was inoculated into seed culture medium and cultured at 25℃ and 160r / min for 24h. The culture was then scaled up at a ratio of 1:10 to obtain yeast seed culture.

[0062] Yeast seed culture was inoculated into the lactic acid fermentation mash obtained in S2, wherein the inoculation amount of yeast seed culture was 2% of the weight of the fermentation substrate, the fermentation temperature was 18℃, the fermentation pressure was 0.08MPa, the fermentation time was 7 days, the alcohol content was about 8.0% vol, the total sugar was about 80 g / L, the total acid was about 10.0 g / L, and the carbon dioxide content was about 0.45% wt, to obtain the base wine of rosé sparkling wine.

[0063] S4: The rose wine is cold-stored at 0°C for 6 days. After cold storage, the wine is decanted to separate the rose residue, filtered through a diatomaceous earth filter, filtered through a 0.45um paperboard filter, and finally filled at the same pressure using an isobaric filling machine to obtain the final rose sparkling wine.

[0064] According to the test results, the high-polyphenol, low-alcohol rose sparkling wine of this embodiment contains approximately 3800 mg / L of rose polyphenols and approximately 4500 mg / L of β-phenylethanol.

[0065] Example 4

[0066] Control sample 4 (preparation of rose wine using a single brewing yeast):

[0067] S1: To prepare rose extract mash, mix the following raw materials by weight: 20 parts dried rose petals (double-petaled red roses), 125 parts white sugar, and 475 parts pure water, and perform hot extraction. The extraction temperature is 70℃, the extraction time is 50min, and the mixture is cooled to 36℃ to obtain rose extract mash.

[0068] S2: Yeast fermentation: Saccharomyces cerevisiae Lavlvin K1 (French Lavlvin Saccharomyces AG) was inoculated into yeast seed culture medium and cultured at 25℃ and 160r / min for 24h. The culture was then scaled up at a ratio of 1:10 to obtain yeast seed liquid.

[0069] Yeast seed liquid was inoculated into the rose extract mash obtained in S1. The inoculation amount of yeast seed liquid was 1.5% of the weight of the fermentation substrate. The fermentation temperature was 20℃, the fermentation pressure was 0.07MPa, the fermentation time was 6 days, the alcohol content was about 7.0% vol, the total sugar was about 70 g / L, the total acid was about 5.0 g / L, and the carbon dioxide content was about 0.40% wt. After fermentation was completed, the rose sparkling wine base wine was obtained.

[0070] S3: The raw rosé sparkling wine is cold-stored at -1℃ for 5 days. After cold storage, the wine is decanted to separate the rosé residue, filtered through a diatomaceous earth filter, filtered through a 0.45um paperboard filter, and finally filled at the same pressure using an isobaric filling machine to obtain the final rosé sparkling wine.

[0071] According to the test results, the high-polyphenol, low-alcohol rose sparkling wine of this embodiment contains approximately 2500 mg / L of rose polyphenols and approximately 3300 mg / L of β-phenylethanol.

[0072] Example 5

[0073] Control sample 5 (preparation of rosé wine using only Max Kluyveromyces):

[0074] S1: To prepare rose extract mash, mix the following raw materials by weight: 20 parts dried rose petals (double-petaled red roses), 125 parts white sugar, and 475 parts pure water, and perform hot extraction. The extraction temperature is 70℃, the extraction time is 50min, and the mixture is cooled to 36℃ to obtain rose extract mash.

[0075] S2: Yeast fermentation: Kluyveromyces macrocarpa CICC 32017 was inoculated into yeast seed culture medium and cultured at 25℃ and 160r / min for 24h. The culture was then scaled up at a ratio of 1:10 to obtain yeast seed liquid.

[0076] Yeast seed liquid was inoculated into rose extract mash obtained in S1, wherein the inoculation amount of yeast seed liquid was 1.5% of the weight of fermentation substrate, the fermentation temperature was 20℃, the fermentation pressure was 0.07MPa, the fermentation time was 6 days, the alcohol content was about 7.0% vol, the total sugar was about 70 g / L, the total acid was about 6.0 g / L, and the carbon dioxide content was about 0.40% wt, to obtain rose sparkling wine base wine.

[0077] S3: The raw rosé sparkling wine is cold-stored at -1℃ for 5 days. After cold storage, the wine is decanted to separate the rosé residue, filtered through a diatomaceous earth filter, filtered through a 0.45um paperboard filter, and finally filled at the same pressure using an isobaric filling machine to obtain the final rosé sparkling wine.

[0078] Tests showed that the high-polyphenol, low-alcohol rose sparkling wine in this embodiment contained approximately 3000 mg / L of rose polyphenols and approximately 3600 mg / L of β-phenylethanol.

[0079] Example 6

[0080] Control sample 6 (preparation of rose fermented wine using Lactobacillus plantarum and Saccharomyces cerevisiae):

[0081] S1: To prepare rose extract mash, mix the following raw materials by weight: 20 parts dried rose petals (double-petaled red roses), 125 parts white sugar, and 475 parts pure water, and perform hot extraction. The extraction temperature is 70℃, the extraction time is 50min, and the mixture is cooled to 36℃ to obtain rose extract mash.

[0082] S2: Lactic acid fermentation: Lactobacillus plantarum CICC 22196 was inoculated into lactic acid bacteria seed culture medium and cultured at 37℃ for 24h. The culture was expanded at a ratio of 1:10 to obtain lactic acid bacteria seed liquid.

[0083] Lactic acid bacteria seed liquid was inoculated into rose extract mash, with the inoculation amount being 2% of the weight of the fermentation substrate. The fermentation temperature was 37℃, the fermentation time was 2 days, and the fermentation was carried out until the pH value was 3.72 and the total acid was about 2.5g / L, thus obtaining lactic acid fermentation mash.

[0084] S3: Yeast fermentation: Saccharomyces cerevisiae Lavlvin K1 (French Lavlvin Saccharomyces AG) was inoculated into yeast seed culture medium and cultured at 25℃ and 160r / min for 24h. The culture was then scaled up at a ratio of 1:10 to obtain yeast seed liquid.

[0085] Yeast seed culture was inoculated into the lactic acid fermentation mash obtained in S2. The inoculation amount of yeast seed culture was 1.5% of the weight of the fermentation substrate. The fermentation temperature was 20℃, the fermentation pressure was 0.07MPa, the fermentation time was 6 days, the alcohol content was about 7.0% vol, the total sugar was about 70 g / L, the total acid was about 7.0 g / L, and the carbon dioxide content was about 0.40% wt. After fermentation was completed, the rose sparkling wine base wine was obtained.

[0086] S4: The original rosé sparkling wine is cold-stored at -1℃ for 5 days. After cold storage, the wine is decanted to separate the rosé residue, filtered through a diatomaceous earth filter, filtered through a 0.45um paperboard filter, and finally filled at the same pressure using an isobaric filling machine to obtain the final rosé sparkling wine.

[0087] According to the test results, the high-polyphenol, low-alcohol rose sparkling wine of this embodiment contains approximately 3200 mg / L of rose polyphenols and approximately 3800 mg / L of β-phenylethanol.

[0088] Example 7

[0089] Quality evaluation:

[0090] The rose sparkling wines prepared in Examples 1-6, as well as commercial sample 7 (product name: Geisha Rose Wine, product number: 10079836802211), were subjected to component analysis and sensory evaluation.

[0091] Alcohol content, total sugar, and total acid: tested according to the methods specified in GB / T 15038-2006 General Analytical Methods for Wines and Fruit Wines;

[0092] Lactic acid: Detected according to the lactic acid (LD) test kit;

[0093] Total polyphenols: determined according to the Folin-Ciocalteu colorimetric method;

[0094] β-Phenylenol: β-Phenylenol in rosé sparkling wine was determined by HS-SPME-GC-MS, as described below:

[0095] Preparation of internal standard stock solution: Transfer 10 μL of 2-nonanol to a 100 mL volumetric flask, dilute to volume with anhydrous ethanol to prepare an internal standard stock solution of approximately 100 mg / L, and store at low temperature for later use.

[0096] Preparation of standard working solutions: Transfer an appropriate amount of β-phenylethanol to a 100mL volumetric flask to prepare a standard stock solution. Prepare standard working solutions of different gradients by different degrees of dilution and store in a cool, dark place.

[0097] Pretreatment: Transfer 5 mL of sample to a 20 mL headspace vial, add 3 g NaCl, place with a magnetic stir bar, and seal. Insert a 75 μm Carboxen-PDMS extraction head, with the fiber head positioned approximately 20 mm above the sample surface. Stir at 750 rpm for 15 min, extract at 35 °C in a water bath for 45 min, remove the handle, directly inject the sample for analysis, and desorb for 5 min.

[0098] GC conditions: Carrier gas (high-purity helium): purity ≥99.999%, flow rate 1 mL / min. Splitless injection, splitless for the first 0.5 min, split at a ratio of 10:1 after 1 min. Column temperature: initial temperature 50℃, hold for 2 min, increase to 80℃ at 3℃ / min, increase to 115℃ at 10℃ / min, increase to 240℃ at 3℃ / min, hold for 5 min. Injector temperature: 230℃.

[0099] Mass spectrometry conditions: Ion source temperature: 230℃; transfer line temperature: 240℃; electron impact source: 70 eV; scan range: 29–300 amu. Qualitative analysis was performed using full scan mode (SCAN), and quantitative analysis was performed using selected ion scan mode (SIM).

[0100] The sensory evaluation criteria are shown in Table 1, and the results of component analysis and sensory evaluation are shown in Tables 2 and 3, respectively.

[0101] Table 1 Sensory Evaluation Criteria

[0102]

[0103]

[0104] Table 2 Component Index Results

[0105]

[0106] Remark: * Information on the fermentation strains of the commercial sample is unknown.

[0107] Table 3 Sensory Evaluation Results

[0108]

[0109] As shown in Tables 2 and 3, Example 2 performed best. Furthermore, Examples 1-3 were superior to Examples 4-6 and product sample 7. The results indicate that the combined fermentation of *Lactobacillus plantarum* and *Kluyveromyces martensii* is superior to single-fermentation methods such as *Saccharomyces cerevisiae*, single-fermentation methods such as *Kluyveromyces martensii*, and combined fermentation methods, especially in the areas of characteristic rose components (rose polyphenols) and representative rose aroma compounds (β-phenylethanol). This suggests that functional microorganisms with high β-glucosidase activity (*Lactobacillus plantarum* CICC22196 and *Kluyveromyces martensii* CICC 32017) are beneficial for enhancing the style characteristics of rose. In addition, *Lactobacillus plantarum* and *Kluyveromyces martensii* have the ability to metabolize lactic acid, which has a full and mellow acidity, significantly improving the palatability and comfort of the wine.

[0110] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other.

[0111] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a high polyphenol low alcohol degree sparkling rose wine, characterized in that, It comprises the following steps: S1: preparing rose infusion liquor: mixing raw materials of rose dry flowers 15-25 parts, white sugar 100-150 parts and pure water 450-500 parts by weight, hot extracting, cooling to obtain rose infusion liquor; the temperature of the hot extraction is 65-75℃, the time is 45-55 min, and the cooling temperature is 33-37℃; S2: lactic acid fermentation: inoculating lactic acid bacteria seed liquid into rose infusion liquor, fermenting to target total acid 2.0-3.0 g / L and pH value 3.70-3.80, obtaining lactic acid fermentation liquor; the inoculation amount of the lactic acid bacteria seed liquid is 1-2% of the weight of the fermentation substrate, the fermentation temperature is 35-37℃, and the fermentation time is 1-2 days; The preparation method of the lactic acid bacteria seed liquid is: inoculating Lactobacillus plantarum CICC22196 into seed culture medium, culturing at 37℃ for 24 h, then performing hierarchical expansion culture at a ratio of 1:10, obtaining lactic acid bacteria seed liquid; S3: yeast fermentation: inoculating yeast seed liquid into the lactic acid fermentation liquor obtained in S2, fermenting to target alcohol content 6-8%vol, total sugar 60-80 g / L, total acid 8-10 g / L and foaming property, wherein the foaming property is 0.35-0.45%wt in terms of carbon dioxide content, obtaining rose sparkling wine base wine; the inoculation amount of the yeast seed liquid is 1-2% of the weight of the fermentation substrate, the fermentation temperature is 18-22℃, the fermentation pressure is 0.06-0.08 MPa, and the fermentation time is 5-7 days; The preparation method of the yeast seed liquid is: inoculating Kluyveromyces marxianus CICC32017 into seed culture medium, culturing at 25℃ and 160 r / min for 24 h, then performing hierarchical expansion culture at a ratio of 1:10, obtaining yeast seed liquid; S4: performing low-temperature cold storage on the rose sparkling wine base wine obtained in S3, performing tank inversion and lees separation, diatomite filtration, paper filtration and isobaric filling after cold storage, obtaining rose sparkling wine.

2. The method of claim 1, wherein the high polyphenol low alcohol rose sparkling wine is prepared by the steps of, The seed culture medium of the lactic acid bacteria in step S2 comprises the following raw materials by weight percentage: sucrose 1.0%, glucose 1.0%, soybean peptone 1.5%, yeast extract powder 1.0%, sodium citrate 0.5%, anhydrous sodium acetate 0.5%, K2HPO4 0.2%, MgSO4 0.02%, MnSO4 0.005%, Tween 80 0.1%, and the balance is pure water; The seed culture medium of the yeast in step S3 comprises the following raw materials by weight percentage: peptone 2%, yeast extract powder 1%, glucose 2%, and the balance is pure water.

3. The method of claim 1, wherein the high polyphenol low alcohol rose sparkling wine is prepared by the steps of, The temperature of the low-temperature cold storage in step S4 is -2-0℃, and the time is 4-6 days.

4. The rose sparkling wine produced by the production method according to any one of claims 1 to 3, characterized by, The alcohol content of the rose sparkling wine is 6-8%vol, the total sugar is 60-80 g / L, the total acid is 8-10 g / L, the carbon dioxide content is 0.35-0.45%wt, the rose polyphenol is ≥3000 mg / L, and the β-phenylethanol is ≥4000 mg / L.

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