Production method of polygonatum sibiricum and grape compound wine

Abstract

The invention relates to the technical field of grape compound wine brewing, in particular to a polygonatum sibiricum grape compound wine production method which comprises the steps of raw wine clarification, base wine blending, polygonatum sibiricum extract addition, fusion, stabilization, freezing, sugar adjustment and sterilization. Sauvignon sauvignon, Meilele, rose Xiangxiang and Yanqiu3 raw wine are mixed and blended according to a specific proportion, a rhizoma polygonati extract containing rhizoma polygonati, fructus lycii, mulberries, spina date seeds, poria cocos, lilies, red dates and radix puerariae is added into base wine, and the content and the adding mode of all the components are controlled, so that the Yanqiu3 wine is obtained. The polygonatum sibiricum and grape compound wine has rich taste, the medicinal effect of the polygonatum sibiricum extract is fully played, the content of polysaccharide, flavone, saponin, phenol and triterpene in the wine is increased, the wine has high health-care efficacy, meanwhile, the technological process is simple, and the preparation method is suitable for industrial production.

Description

Technical Field

[0001] The invention relates to the technical field of grape blended wine brewing, and in particular to a production method of polygonatum sibiricum grape blended wine. Background Art

[0002] Polygonatum sibiricum is a perennial herb that grows under forests, in thickets or in the shade of hillsides at an altitude of 800-2800 meters. Its rhizome is cylindrical. The Chinese Materia Medica calls the medicinal material made from this rhizome "Polygonatum sibiricum."

[0003] The Chinese invention patent with the authorization announcement number CN106987488B discloses a polygonatum red wine and a preparation method thereof, wherein the Chinese medicine containing polygonatum is soaked in water and boiled to obtain the Chinese medicine juice and the Chinese medicine residue, the Chinese medicine juice is mixed with grapes and fermented to obtain wine, and part of the wine is distilled to obtain brandy; the Chinese medicine residue is beaten into a slurry, and after enzymatic hydrolysis, ethanol is added and centrifuged to obtain polysaccharides; finally, the wine is mixed with the polysaccharides and brandy to obtain polygonatum red wine. However, the preparation process of polygonatum red wine in this scheme is relatively cumbersome and complicated. If the enzymatic hydrolysis treatment is not properly controlled, it may lead to poor polysaccharide extraction effect and affect the quality of the final product. Therefore, it is necessary to optimize the production method of polygonatum wine. Summary of the invention

[0004] Technical purpose: In order to overcome the shortcomings of the prior art, the present invention provides a method for producing a wine made from Polygonatum sibiricum and grapes, which fully combines the advantages of wine and Polygonatum sibiricum, has a simple process flow, and is suitable for industrial production.

[0005] Technical solution: To achieve the above purpose, the production method of Huangjing grape blended wine disclosed in the present invention includes the following process steps: S1 Clarification of base wine: The base wine is clarified and the turbidity is controlled at 10-30 NTU. The base wines are Cabernet Sauvignon, Merlot, Rose and Yanqisan wines; S2 base wine blending: Mix the clarified Cabernet Sauvignon, Merlot, Rose and Yanqisan original wine in the proportions of 35-45%, 25-35%, 15-25% and 5-15% respectively to form a base wine, and keep the free sulfur dioxide at 35-45 mg / L; S3 Addition of polygonatum sibiricum extract: adding polygonatum sibiricum extract to the base wine, the polygonatum sibiricum extract comprising polygonatum sibiricum, wolfberry fruit, mulberry, spiny jujube seed, tuckahoe, lily, red dates and kudzu root.

[0006] Furthermore, the added amount of the polygonatum sibiricum extract is 1.0~1.5g / L.

[0007] Furthermore, the weight percentages of the components of the polygonatum extract are: polygonatum 15-30%, wolfberry 12-16%, mulberry 12-16%, spiny jujube seed 12-16%, poria 8-12%, lily 8-12%, red dates 6-8% and kudzu root 6-8%.

[0008] Furthermore, the polygonatum sibiricum extract is added in the following manner: S31: first pour the base wine into a blender, then add the polygonatum sibiricum extract, and stir while adding to avoid caking; S32: After the addition is completed, continue stirring for 20 to 40 minutes, and after the polygonatum sibiricum extract is completely dissolved, pump the mixed solution into a storage tank; S33: Circulate nitrogen at a pressure of 3 to 5 bar for 10 to 20 minutes for homogenization to prepare the Huangjing grape blended wine.

[0009] Furthermore, the method further comprises the following steps: S4 fusion: fusing the Huangjing grape blended wine at a temperature of 15-25° C. for 3-6 months; S5 stabilization: the Huangjing grape blended wine is clarified and stabilized by using egg white and bentonite; S6 Freezing: placing the Huangjing grape blended wine in a freezing tank, and controlling the temperature at -5 to -4°C.

[0010] Furthermore, in step S4, nitrogen gas with a pressure of 3 to 5 bar is circulated for 10 to 20 minutes every half month during storage.

[0011] Furthermore, in step S6, potassium hydrogen tartrate is added and maintained for 10 to 15 days, and then filtered while cold, using a cross-flow filtration device to control the turbidity below 1 NTU.

[0012] Furthermore, the method further comprises the following steps: S7 sugar adjustment: adjusting the sugar content of the Huangjing grape blended wine to control the sugar content at 4.0-6.0 g / L; S8 sterilization: filtering and sterilizing the Huangjing grape blended wine using 0.45 and 0.20 micron membrane filtration equipment respectively; S9 Filling: Fill the sterilized and qualified Huangjing grape blended wine.

[0013] Furthermore, in step S5, the dosage of egg white and bentonite is 0.1-0.3 g / L.

[0014] The method for producing Huangjing grape blended wine of the present invention has at least the following beneficial effects: (1) First, clarified Cabernet Sauvignon, Merlot, Rose and Yanqisan wines are mixed and blended in specific proportions, so that the Huangjing grape blended wine of the present invention has a rich taste, and the taste is balanced, coordinated, smooth and sweet; by using muscat grape wine in the base wine, and adding the Huangjing extract after the wine is mixed and blended, the aroma of the wine and the aroma of the Huangjing are coordinated and integrated, complementing each other; by accurately controlling the amount of the Huangjing extract added, the storage time, the clarity, the filtering method, and the sugar content in the product during the production process, the obtained Huangjing grape blended wine can have a rich, bold and distinctive aroma, a sweet and smooth taste, and better drinkability.

[0015] (2) Then, by adding a polygonatum extract including polygonatum sibiricum, wolfberry, mulberry, spiny jujube seed, poria, lily, red dates and kudzu root into the base wine, and controlling the content of each component and the method of adding, not only can the medicinal effect of the polygonatum sibiricum extract be fully exerted, but the process flow is also simple and suitable for industrial production.

[0016] (3) By controlling the composition of the original wine and rationally regulating the content of each component of the polygonatum extract, as well as regulating the sugar content of the polygonatum grape blended wine, the content of key active ingredients in the wine, such as polysaccharides, flavonoids, saponins, phenols and triterpenes, is increased, and the wine has a higher health care effect. DETAILED DESCRIPTION

[0017] The principles and features of the present invention are described below in conjunction with embodiments. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0018] Embodiment 1: The production method of Huangjing grape blended wine comprises the following process steps: S1 Clarification of base wine: The base wines of Cabernet Sauvignon, Merlot, Muscat and Yanqisan were clarified respectively, and the turbidity was controlled at 10NTU; S2 base wine blending: the clarified Cabernet Sauvignon, Merlot, Rose Fragrance and Yanqi San original wine are mixed and blended in the proportion of 40%, 30%, 20% and 10% respectively to form a base wine, and the free sulfur dioxide is maintained at 35mg / L; S3 Addition of polygonatum sibiricum extract: The components and weight percentage of each component of polygonatum sibiricum extract are: 20% polygonatum sibiricum, 16% wolfberry, 16% mulberry, 16% spiny jujube seed, 8% poria, 8% lily, 8% red date and 8% kudzu root. The polygonatum sibiricum extract is added to the base wine in an amount of 1.3g / L. The method of adding the polygonatum sibiricum extract is as follows: S31: first pour the base wine into the blender, then add the polygonatum sibiricum extract, stirring while adding to avoid lumps; S32: continue stirring for 20 minutes after the addition is completed, and after the polygonatum sibiricum extract is completely dissolved, pump the mixed solution into the storage tank; S33: circulate nitrogen at a pressure of 3 bar for 10 minutes for homogenization to make the polygonatum sibiricum grape blended wine.

[0019] S4 fusion: The Huangjing grape blended wine was fused at 15°C for 6 months, during which nitrogen gas with a pressure of 3 bar was circulated for 10 minutes every half month.

[0020] S5 stabilization: The Huangjing grape blended wine was clarified and stabilized with egg white and bentonite, and the dosage of egg white and bentonite was 0.1g / L.

[0021] S6 Freezing: Place the Huangjing grape blended wine in a freezing tank, control the temperature at -5°C, add potassium hydrogen tartrate, keep it for 10 days, and then filter it while it is cold. Use cross-flow filtration equipment to control the turbidity below 1NTU.

[0022] S7 sugar adjustment: adjust the sugar content of Huangjing grape blended wine and control the sugar content at 4.0g / L; S8 sterilization: The Huangjing grape blended wine is filtered and sterilized using 0.45 and 0.20 micron membrane filtration equipment respectively; S9 Filling: Fill the sterilized and qualified Huangjing grape blended wine.

[0023] Embodiment 2: The production method of Huangjing grape blended wine comprises the following process steps: S1 Clarification of base wine: Clarification treatment was performed on the base wines of Cabernet Sauvignon, Merlot, Rosewood and Yanqisan wines, and the turbidity was controlled at 30NTU; Blending of S2 base wine: Mix clarified Cabernet Sauvignon, Merlot, Rose and Yanqisan original wine in the proportion of 45%, 35%, 15% and 5% respectively to form base wine, and keep the free sulfur dioxide at 45mg / L; S3 Addition of polygonatum extract: The components and weight percentage of each component of polygonatum extract are: polygonatum 15%, wolfberry 16%, mulberry 16%, spiny jujube seed 16%, tuckahoe 12%, lily 12%, red date 6% and kudzu root 7%. The polygonatum extract is added to the base wine in an amount of 1.5g / L. The method of adding the polygonatum extract is as follows: S31: first pour the base wine into the blender, then add the polygonatum extract, stirring while adding to avoid lumps; S32: continue stirring for 40 minutes after the addition is completed, and after the polygonatum extract is completely dissolved, pump the mixed solution into the storage tank; S33: circulate nitrogen at a pressure of 5 bar for 20 minutes for homogenization to make the polygonatum grape blended wine.

[0024] S4 fusion: The Huangjing grape blended wine was fused at 25°C for 3 months, during which nitrogen with a pressure of 5 bar was circulated for 20 minutes every half month.

[0025] S5 stabilization: The Huangjing grape blended wine was clarified and stabilized with egg white and bentonite, and the dosage of egg white and bentonite was 0.3g / L.

[0026] S6 Freezing: Place the Huangjing grape blended wine in a freezing tank, control the temperature at 4°C, add potassium hydrogen tartrate, keep it for 15 days, and then filter it while it is cold. Use cross-flow filtration equipment to control the turbidity below 1NTU.

[0027] S7 sugar adjustment: adjust the sugar content of Huangjing grape blended wine, and control the sugar content at 6.0g / L; S8 sterilization: The Huangjing grape blended wine is filtered and sterilized using 0.45 and 0.20 micron membrane filtration equipment respectively; S9 Filling: Fill the sterilized and qualified Huangjing grape blended wine.

[0028] Embodiment 3: The production method of Huangjing grape blended wine comprises the following process steps: S1 Clarification of base wine: The base wines of Cabernet Sauvignon, Merlot, Rose and Yanqisan were clarified respectively, and the turbidity was controlled at 20NTU; Blending of S2 base wine: Mix the clarified Cabernet Sauvignon, Merlot, Rose and Yanqisan original wine in the proportion of 35%, 25%, 25% and 15% respectively to form a base wine, and keep the free sulfur dioxide at 40mg / L; S3 Addition of Polygonatum sibiricum extract: The components and weight percentage of each component of Polygonatum sibiricum extract are: Polygonatum sibiricum 30%, Lycium barbarum 12%, Mulberry 12%, Ziziphus jujuba seed 12%, Poria 10%, Lilium 8%, Red date 8% and Pueraria lobata 8%. Polygonatum sibiricum extract is added to the base wine in an amount of 1.0g / L. The method of adding Polygonatum sibiricum extract is as follows: S31: first pour the base wine into the blender, then add the Polygonatum sibiricum extract, stirring while adding to avoid lumps; S32: continue stirring for 30 minutes after the addition is completed, and after the Polygonatum sibiricum extract is completely dissolved, pump the mixed solution into the storage tank; S33: circulate nitrogen at a pressure of 4 bar for 15 minutes for homogenization to make Polygonatum sibiricum grape blended wine.

[0029] S4 fusion: The Huangjing grape blended wine was fused at 20℃ for 4 months, and nitrogen with a pressure of 4 bar was circulated for 15 minutes every half month during the fusion period.

[0030] S5 stabilization: The Huangjing grape blended wine was clarified and stabilized with egg white and bentonite, and the dosage of egg white and bentonite was 0.2g / L.

[0031] S6 Freezing: Place the Huangjing grape blended wine in a freezing tank, control the temperature at 0°C, add potassium hydrogen tartrate, keep it for 12 days, and then filter it while it is cold. Use cross-flow filtration equipment to control the turbidity below 1NTU.

[0032] S7 sugar adjustment: adjust the sugar content of Huangjing grape blended wine and control the sugar content at 5.0g / L; S8 sterilization: The Huangjing grape blended wine is filtered and sterilized using 0.45 and 0.20 micron membrane filtration equipment respectively; S9 Filling: Fill the sterilized and qualified Huangjing grape blended wine.

[0033] Comparative Example 1: The specific process parameters and steps are as follows: S1 Clarification of base wine: The base wines of Cabernet Sauvignon, Merlot, Rose and Yanqisan were clarified respectively, and the turbidity was controlled at 20NTU; S2 base wine blending: the clarified Cabernet Sauvignon, Merlot, Rose and Yanqisan original wine are mixed and blended in the proportion of 30%, 20%, 30% and 20% respectively to form a base wine, and the free sulfur dioxide is maintained at 40mg / L; S3 Addition of Polygonatum sibiricum extract: The components and weight percentage of each component of Polygonatum sibiricum extract are: Polygonatum sibiricum 13%, Lycium barbarum 13%, Mulberry 13%, Ziziphus jujuba seed 13%, Poria 12%, Lilium 12%, Red date 12% and Pueraria lobata 12%. Polygonatum sibiricum extract is added to the base wine in an amount of 0.5g / L. The method of adding Polygonatum sibiricum extract is as follows: S31: first pour the base wine into the blender, then add the Polygonatum sibiricum extract, stirring while adding to avoid lumps; S32: continue stirring for 30 minutes after the addition is completed, and after the Polygonatum sibiricum extract is completely dissolved, pump the mixed solution into the storage tank; S33: circulate nitrogen at a pressure of 3 bar for 15 minutes for homogenization to make Polygonatum sibiricum grape blended wine.

[0034] S4 fusion: The Huangjing grape blended wine was fused at 25°C for 4 months, during which nitrogen gas with a pressure of 3 bar was circulated for 15 minutes every half month.

[0035] S5 stabilization: The Huangjing grape blended wine was clarified and stabilized with egg white and bentonite, and the dosage of egg white and bentonite was 0.2g / L.

[0036] S6 Freezing: Place the Huangjing grape blended wine in a freezing tank, control the temperature at 0°C, add potassium hydrogen tartrate, keep it for 10 days, and then filter it while it is cold. Use cross-flow filtration equipment to control the turbidity below 1NTU.

[0037] S7 sugar adjustment: adjust the sugar content of Huangjing grape blended wine, and control the sugar content at 7.0g / L; S8 sterilization: The Huangjing grape blended wine is filtered and sterilized using 0.45 and 0.20 micron membrane filtration equipment respectively; S9 Filling: Fill the sterilized and qualified Huangjing grape blended wine.

[0038] Comparative Example 2: Comparative Example 2 is set up on the basis of Example 2, and the ingredients and proportions of the original wines in step S2 are adjusted, that is, the clarified Cabernet Sauvignon, Merlot and Yanqi San original wines are mixed and blended in proportions of 50%, 30% and 20%, respectively, to form a base wine, and the free sulfur dioxide is maintained at 35 mg / L.

[0039] Comparative Example 3: Comparative Example 3 is set on the basis of Example 2, and the content of the component of the polygonatum extract in step S3 is adjusted, that is, the components and weight percentages of the components included in the polygonatum extract are: 40% polygonatum, 10% wolfberry, 10% mulberry, 10% spiny jujube seed, 10% poria, 10% lily, 5% red dates and 5% kudzu root. The polygonatum extract is added to the base wine in an amount of 2.0 g / L.

[0040] For Examples 1 to 3 and Comparative Examples 1 to 3, key active ingredients in Polygonatum odoratum wine were detected, and the content of each active ingredient is shown in Table 1. As can be seen from Table 1, the various active ingredients in the sample of Comparative Example 1 are lower than those in Examples 1 to 3. Comparative Examples 2 and 3 have higher contents, but the sensory evaluation does not meet the standards.

[0041] Table 1: Key active ingredient testing results

[0042] After sensory evaluation by 15 professional wine tasters, the results are shown in Table 2. The sensory scores of the products of Example 1, Example 2, and Example 3 all reached more than 85 points, and they were ruby ​​red, transparent, and bright; they had a complex aroma, with pleasant fruity aroma, delicate and elegant wine aroma, and slightly caramel aroma and medicinal aroma, and the taste was balanced, smooth, sweet, and long aftertaste. The sensory scores of the products of Comparative Example 1, Comparative Example 2, and Comparative Example 3 were all lower than 85 points.

[0043] The main disadvantages of Comparative Example 1 are: the proportion of Cabernet Sauvignon in the base wine is relatively low, resulting in a weak wine body; the proportion of rose fragrance is relatively high, and the musk fragrance is too prominent, resulting in a single aroma, covering up the fruit and wine aromas, and not delicate enough; the wine body is weak and lacks mellowness. In Comparative Example 2, the proportion of Cabernet Sauvignon and Yanqisan in the base wine is high, and there is no rose fragrance, resulting in a weak aroma, prominent astringency, and a lack of balance in taste. In Comparative Example 3, the content of Polygonatum odoratum is high, and the addition amount is high, which covers the fruit and mellow aroma of the wine itself, and the medicinal aroma is too strong, and the aroma is unpleasant.

[0044] Table 2: Sensory evaluation results

[0045] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for producing Huangjing grape blended wine, characterized in that: The process steps include: S1 Clarification of base wine: The base wine is clarified and the turbidity is controlled at 10-30 NTU. The base wines are Cabernet Sauvignon, Merlot, Rose and Yanqisan wines; Blending of S2 base wine: Mix and blend clarified Cabernet Sauvignon, Merlot, Rose and Yanqisan original wine in proportions of 35-45%, 25-35%, 15-25% and 5-15% respectively to form base wine, and keep free sulfur dioxide at 35-45 mg / L; S3 Adding polygonatum extract: adding polygonatum extract to the base wine, the polygonatum extract comprising polygonatum, wolfberry, mulberry, spiny jujube seed, tuckahoe, lily, red dates and kudzu root.

2. The method for producing Huangjing grape blended wine according to claim 1, characterized in that: The addition amount of the polygonatum sibiricum extract is 1.0-1.5 g / L.

3. The method for producing Huangjing grape blended wine according to claim 2, characterized in that: The weight percentages of the components of the polygonatum extract are: 15-30% polygonatum, 12-16% wolfberry, 12-16% mulberry, 12-16% spinach seed, 8-12% tuckahoe, 8-12% lily, 6-8% red dates and 6-8% kudzu root.

4. The method for producing Huangjing grape blended wine according to claim 3, characterized in that: The method of adding the polygonatum sibiricum extract is as follows: S31: first pour the base wine into a blender, then add the polygonatum sibiricum extract, and stir while adding to avoid caking; S32: After the addition is completed, continue stirring for 20 to 40 minutes, and after the polygonatum sibiricum extract is completely dissolved, pump the mixed solution into a storage tank; S33: Circulate nitrogen at a pressure of 3 to 5 bar for 10 to 20 minutes for homogenization to prepare the Huangjing grape blended wine.

5. The method for producing Huangjing grape blended wine according to claim 4, characterized in that: The following steps are also included: S4 fusion: fusing the Huangjing grape blended wine at a temperature of 15-25° C. for 3-6 months; S5 stabilization: the Huangjing grape blended wine is clarified and stabilized by using egg white and bentonite; S6 Freezing: placing the Huangjing grape blended wine in a freezing tank, and controlling the temperature at -5 to -4°C.

6. The method for producing Huangjing grape blended wine according to claim 5, characterized in that: In step S4, nitrogen gas with a pressure of 3 to 5 bar is circulated for 10 to 20 minutes every half month during storage.

7. The method for producing Huangjing grape blended wine according to claim 6, characterized in that: In the step S6, potassium hydrogen tartrate is added and maintained for 10 to 15 days, and then filtered while cold, using a cross-flow filtration device to control the turbidity below 1 NTU.

8. The method for producing Huangjing grape blended wine according to claim 7, characterized in that: The following steps are also included: S7 sugar adjustment: adjusting the sugar content of the Huangjing grape blended wine to control the sugar content at 4.0-6.0 g / L; S8 sterilization: filtering and sterilizing the Huangjing grape blended wine using 0.45 and 0.20 micron membrane filtration equipment respectively; S9 Filling: Fill the sterilized and qualified Huangjing grape blended wine.

9. The method for producing Huangjing grape blended wine according to claim 5, characterized in that: In step S5, the amount of egg white and bentonite used is 0.1-0.3 g / L.

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