Special wine brewing process for mango-flavored wine

Abstract

The invention relates to the technical field of brewing of mango-flavored wine, and discloses a special brewing process for mango-flavored wine, which comprises the following steps: firstly, picking ripe grapes, removing rotten fruits and residual fruits, and then cleaning and air-drying; the method comprises the following steps: picking ripe fresh fruits as a mango raw material, washing the mango raw material clean, then carrying out pitting and peeling treatment, and finally beating mango pulp into mango pulp; the mango pulp is subjected to liquefaction and pulp mixing treatment; then removing stems of the ripe grapes meeting the detection requirements, and carrying out peel breaking treatment on peels; and mixing the mango pulp with the grape wine matrix obtained in the step 4 to obtain the mango-flavored grape wine matrix. According to the special brewing process for the mango-flavored wine, the mango-flavored wine is complex and rich in fruit aroma and wine aroma, mellow and well-brewed in taste, harmonious in wine body and free of peculiar smell, further development of the wine industry is facilitated, and by adding the mode of combining bright aroma and dark aroma, the taste and aroma level of the mango-flavored wine is improved; the bitter taste in the wine is effectively removed.

Description

Technical Field

[0001] The invention relates to the technical field of mango-flavored wine making, in particular to a special wine making process for mango-flavored wine. Background Art

[0002] Mango is nutritionally balanced, rich in protein, fat, carbohydrates, crude fiber, folic acid, various organic acids, polyphenolic compounds, carotene, mango ketone acid, mangiferin, quercetin, thiamine, riboflavin, niacin, ash, as well as calcium, phosphorus, iron, ascorbic acid, isomango alcohol acid, apo keto acid, polyol compounds, etc., which are all essential nutrients and ingredients for the human body. The content of β-carotene in mango is as high as 38%, and this carotene can be converted into vitamin A in the human body and is the safest source of vitamin A. Using mango to brew distilled liquor, drinking it appropriately has the effects of anti-cancer, lowering blood lipids, improving eyesight, enhancing immunity, anti-aging, anti-motion sickness, strengthening the spleen and stomach, relieving cough and expectoration, and anti-inflammatory and detoxification; eating mango has the functions of quenching thirst, benefiting the stomach, and diuresis. Eating mango also has the effects of clearing the intestines and stomach, preventing and treating constipation, arteriosclerosis, preventing and treating hypertension, beautifying the skin, and fighting cancer. Therefore, mango is known as the "king of tropical fruits";

[0003] Moderate drinking of wine can directly affect the human nervous system and improve muscle tension. It is especially effective for people with weak bodies, sleep disorders and the elderly, and is a health-preserving wine. The mango-flavored wine produced by the existing mango-flavored wine fermentation process has a poor taste, insufficient mango fruit aroma, and insufficient aroma intensity, which cannot meet people's pursuit of mango-flavored wine.

[0004] Therefore, the present invention provides a special winemaking process for mango-scented wine to solve the above-mentioned problems. Summary of the invention

[0005] 1. Technical issues to be resolved

[0006] In view of the deficiencies in the prior art, the present invention provides a special winemaking process for mango-flavored wine, which has complex and rich fruit and wine aromas, mellow and rich taste, coordinated wine body and no peculiar smell, and is conducive to the further development of the wine industry; by adding a combination of bright aroma and dark aroma, the taste and aroma levels of the mango-flavored wine are improved, and the bitterness in the wine is effectively removed, etc., solving the problems that the mango-flavored wine produced by the existing mango-flavored wine fermentation process has a poor taste, insufficient mango fruit aroma, and insufficient aroma richness.

[0007] (II) Technical solution

[0008] In order to achieve the above-mentioned complex and rich fruity and wine aromas, mellow and rich taste, harmonious wine body, and no peculiar smell, which is conducive to the further development of the wine industry; by adding a combination of bright fragrance and dark fragrance, the taste and aroma of the mango-scented wine are improved, and the bitterness in the wine is effectively removed, the present invention provides the following technical solutions:

[0009] A special winemaking process for mango-flavored wine comprises the following steps:

[0010] Step 1: Pick ripe grapes, remove rotten and residual grapes, and then wash and air-dry them;

[0011] Step 2: Pick ripe fresh mangoes as raw materials, rinse the raw mangoes, then remove the core and peel them, and finally beat the mango pulp into mango pulp;

[0012] Step 3: liquefying and pulping the mango pulp;

[0013] Step 4: Then remove the stems of the ripe grapes that meet the testing requirements and break the skin;

[0014] Step 5: mixing the mango pulp with the wine base obtained in step 4 to obtain a mango-flavored wine base;

[0015] Step 6: Cold soak the mango aroma wine base at 7-12℃ for 5 hours, then add pectinase after 12-18 hours, mix thoroughly and pour into a temperature-controlled fermentation barrel, add yeast, and control the temperature at 16-30℃ for fermentation, stirring evenly 2-3 times a day;

[0016] Step 7: When the fermentation liquid has a sugar content of 2 g / L, the fermentation product is taken out for separation and squeezing, and then the lees are removed to extract the mango-scented grape mash;

[0017] Step 8: Then, the mango-scented grape mash, mango essential oil, debittering agent and lactic acid bacteria are placed in a fermentation tank for malic acid-lactic acid conversion fermentation, and the fermentation is completed after 4-5 days at 25-30°C;

[0018] Step nine: Take the fermented wine and send it into a clarification tank for clarification, then take the upper layer of wine, filter and sterilize it, and then fill and seal it to obtain mango-flavored wine.

[0019] Preferably, the step of liquefying mango pulp in step 3 comprises:

[0020] First, place the mango pulp in the sugar dissolving pot;

[0021] Then add the dissolved potassium nitrite solution and fruit pulp enzyme, and start stirring evenly;

[0022] Then slowly heat the sugar dissolving pot to 45-50℃ and control the stirring time to 0.5-1 hour;

[0023] After finishing, let it cool for 2 hours.

[0024] Preferably, the step of slurrying mango pulp in step 3 comprises:

[0025] First, the liquefied mango pulp is adjusted with white sugar and citric acid to a soluble solid content of 15-20% and a pH value of 3.0-3.5;

[0026] After the final pulping is completed, cool the mango pulp to 35℃ for later use.

[0027] Preferably, the separation and pressing process in step seven adopts vacuum air bag pressing, and the pressing pressure is 4-6MPa.

[0028] Preferably, the preparation steps of mango essential oil in step eight are:

[0029] Wash the mango peel removed in step 2 and scrape off the remaining pulp for later use;

[0030] Then, the mango peel is spread out in natural light for 2-5 days to remove surface moisture and set the shape;

[0031] Processing the dried mango peel through a pulverizer to obtain mango peel powder;

[0032] The mango peel powder is put into an extraction kettle, and the extractant that has changed into a liquid state flows through the extraction kettle at a rate of 40-180 L / h, and the extraction is continuously performed for 30-200 min at a temperature of 30-80° C. and a pressure of 0.3-1.6 Mpa;

[0033] After the extraction is completed, it flows into the decomposition kettle for decomposition at a decomposition temperature of 40-94°C and a decomposition pressure of 0.1-0.8Mpa. The extractant is phase-changed into gas, separated from the mango essential oil extracted in the decomposition kettle, and the extractant is recovered.

[0034] Preferably, the extractant is one of butane and high-purity isobutane.

[0035] Preferably, the debittering agent in step eight is obtained by stirring and filtering honey, water and egg white in a ratio of 2:8:0.7 at 20-55°C.

[0036] (III) Beneficial effects

[0037] Compared with the prior art, the present invention provides a special winemaking process for mango-flavored wine, which has the following beneficial effects:

[0038] 1. The special winemaking process of this mango-flavored wine makes the fruit and wine aroma of this wine complex and rich, the taste is mellow and rich, the wine body is coordinated, and there is no peculiar smell, which is conducive to the further development of the wine industry.

[0039] 2. The special winemaking process for mango-flavored wine improves the taste and aroma of the mango-flavored wine by combining the bright aroma with the dark aroma, and effectively removes the bitterness in the wine. DETAILED DESCRIPTION

[0040] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0041] Embodiment 1:

[0042] A special winemaking process for mango-flavored wine comprises the following steps:

[0043] Step 1: Pick ripe grapes, remove rotten and residual grapes, and then wash and air-dry them;

[0044] Step 2: Pick ripe fresh mangoes as raw materials, rinse the raw mangoes, then remove the core and peel them, and finally beat the mango pulp into mango pulp;

[0045] Step 3: liquefying and pulping the mango pulp;

[0046] The steps of mango pulp liquefaction include:

[0047] First, place the mango pulp in the sugar dissolving pot;

[0048] Then add the dissolved potassium nitrite solution and fruit pulp enzyme, and start stirring evenly;

[0049] Then slowly heat the sugar dissolving pot to 50°C and control the stirring time to 1 hour;

[0050] After finishing, let it cool for 2 hours;

[0051] The steps of preparing mango pulp include:

[0052] First, the liquefied mango pulp is adjusted with white sugar and citric acid to a soluble solid content of 20% and a pH value of 3.5;

[0053] After the final pulping, cool the mango pulp to 35°C for later use;

[0054] Step 4: Then remove the stems of the ripe grapes that meet the testing requirements and break the skin;

[0055] Step 5: mixing the mango pulp with the wine base obtained in step 4 to obtain a mango-flavored wine base;

[0056] Step 6: Cold soak the mango aroma wine base at 12°C for 5 hours, then add pectinase after 18 hours, mix thoroughly and pour into a temperature-controlled fermentation barrel, add yeast, and control the temperature at 30°C for fermentation, stirring evenly 3 times a day;

[0057] Step 7: When the fermentation liquid has a sugar content of 2 g / L, the fermentation product is taken out for separation and pressing, and then the lees are removed to extract the mango-scented grape mash. The separation and pressing process is performed by vacuum air bag pressing at a pressing pressure of 6 MPa.

[0058] Step 8: Then, the mango-scented grape mash, mango essential oil, debittering agent and lactic acid bacteria are placed in a fermentation tank for malic acid-lactic acid conversion fermentation, and the fermentation is completed after 5 days at 30°C;

[0059] Preparation steps of mango essential oil:

[0060] Wash the mango peel removed in step 2 and scrape off the remaining pulp for later use;

[0061] Then the mango peels are spread out in natural light for 5 days to remove surface moisture and set the shape;

[0062] Processing the dried mango peel through a pulverizer to obtain mango peel powder;

[0063] The mango peel powder was placed in an extraction kettle, and the extractant that had changed into a liquid state was passed through the extraction kettle at a rate of 180 L / h, and the extraction was continued for 200 min at a temperature of 80°C and a pressure of 1.6 MPa;

[0064] After the extraction is completed, it flows into the analytical kettle for analysis at a temperature of 94°C and a pressure of 0.8Mpa. The extractant is changed into gas and separated from the mango essential oil extracted from the analytical kettle. The extractant is recovered. The extractant is high-purity isobutane.

[0065] The debittering agent is obtained by stirring and filtering honey, water and egg white in a ratio of 2:8:0.7 at 55°C;

[0066] Step nine: Take the fermented wine and send it into a clarification tank for clarification, then take the upper layer of wine, filter and sterilize it, and then fill and seal it to obtain mango-flavored wine.

[0067] Embodiment 2:

[0068] A special winemaking process for mango-flavored wine comprises the following steps:

[0069] Step 1: Pick ripe grapes, remove rotten and residual grapes, and then wash and air-dry them;

[0070] Step 2: Pick ripe fresh mangoes as raw materials, rinse the raw mangoes, then remove the core and peel them, and finally beat the mango pulp into mango pulp;

[0071] Step 3: liquefying and pulping the mango pulp;

[0072] The steps of mango pulp liquefaction include:

[0073] First, place the mango pulp in the sugar dissolving pot;

[0074] Then add the dissolved potassium nitrite solution and fruit pulp enzyme, and start stirring evenly;

[0075] Then slowly heat the sugar dissolving pot to 45°C and control the stirring time to 0.5 hours;

[0076] After finishing, let it cool for 2 hours;

[0077] The steps of preparing mango pulp include:

[0078] First, the liquefied mango pulp is adjusted with white sugar and citric acid to a soluble solid content of 15% and a pH value of 3.0;

[0079] After the final pulping, cool the mango pulp to 35°C for later use;

[0080] Step 4: Then remove the stems of the ripe grapes that meet the testing requirements and break the skin;

[0081] Step 5: mixing the mango pulp with the wine base obtained in step 4 to obtain a mango-flavored wine base;

[0082] Step 6: Cold soak the mango fragrant wine base at 7°C for 5 hours, then add pectinase after 12 hours, mix thoroughly and pour into a temperature-controlled fermentation barrel, add yeast, and control the temperature at 16°C for fermentation, stirring evenly twice a day;

[0083] Step 7: When the fermentation liquid has a sugar content of 2 g / L, the fermentation product is taken out for separation and pressing, and then the lees are removed to extract the mango-scented grape mash. The separation and pressing process is performed by vacuum air bag pressing at a pressing pressure of 4 MPa.

[0084] Step 8: Then, the mango-scented grape mash, mango essential oil, debittering agent and lactic acid bacteria are placed in a fermentation tank for malic acid-lactic acid conversion fermentation, and the fermentation is completed after 4 days at 25°C;

[0085] Preparation steps of mango essential oil:

[0086] Wash the mango peel removed in step 2 and scrape off the remaining pulp for later use;

[0087] Then, the mango peels are spread out under natural light for 2 days to remove surface moisture and set the shape;

[0088] Processing the dried mango peel through a pulverizer to obtain mango peel powder;

[0089] The mango peel powder was placed in an extraction kettle, and the phase-changed liquid extractant was passed through the extraction kettle at a rate of 40 L / h, and the extraction was continued for 30 min at a temperature of 30°C and a pressure of 0.3 MPa;

[0090] After the extraction is completed, the mixture flows into the decomposition kettle for decomposition at a temperature of 40°C and a pressure of 0.1Mpa. The extractant is phase-changed into gas, separated from the mango essential oil extracted from the decomposition kettle, and the extractant is recovered. The extractant is butane.

[0091] The debittering agent is obtained by stirring and filtering honey, water and egg white in a ratio of 2:8:0.7 at 20°C;

[0092] Step nine: Take the fermented wine and send it into a clarification tank for clarification, then take the upper layer of wine, filter and sterilize it, and then fill and seal it to obtain mango-flavored wine.

[0093] Embodiment three:

[0094] A special winemaking process for mango-flavored wine comprises the following steps:

[0095] Step 1: Pick ripe grapes, remove rotten and residual grapes, and then wash and air-dry them;

[0096] Step 2: Pick ripe fresh mangoes as raw materials, rinse the raw mangoes, then remove the core and peel them, and finally beat the mango pulp into mango pulp;

[0097] Step 3: liquefying and pulping the mango pulp;

[0098] The steps of mango pulp liquefaction include:

[0099] First, place the mango pulp in the sugar dissolving pot;

[0100] Then add the dissolved potassium nitrite solution and fruit pulp enzyme, and start stirring evenly;

[0101] Then slowly heat the sugar dissolving pot to 50°C and control the stirring time to 1 hour;

[0102] After finishing, let it cool for 2 hours;

[0103] The steps of preparing mango pulp include:

[0104] First, the liquefied mango pulp is adjusted with white sugar and citric acid to a soluble solid content of 20% and a pH value of 3.5;

[0105] After the final pulping, cool the mango pulp to 35°C for later use;

[0106] Step 4: Then remove the stems of the ripe grapes that meet the testing requirements and break the skin;

[0107] Step 5: mixing the mango pulp with the wine base obtained in step 4 to obtain a mango-flavored wine base;

[0108] Step 6: Cold soak the mango aroma wine base at 12°C for 5 hours, then add pectinase after 18 hours, mix thoroughly and pour into a temperature-controlled fermentation barrel, add yeast, and control the temperature at 30°C for fermentation, stirring evenly 3 times a day;

[0109] Step 7: When the fermentation liquid has a sugar content of 2 g / L, the fermentation product is taken out for separation and pressing, and then the lees are removed to extract the mango-scented grape mash. The separation and pressing process is performed by vacuum air bag pressing at a pressing pressure of 6 MPa.

[0110] Step 8: Then, the mango-scented grape mash, mango essential oil, debittering agent and lactic acid bacteria are placed in a fermentation tank for malic acid-lactic acid conversion fermentation, and the fermentation is completed after 4 days at 25°C;

[0111] Preparation steps of mango essential oil:

[0112] Wash the mango peel removed in step 2 and scrape off the remaining pulp for later use;

[0113] Then, the mango peels are spread out under natural light for 2 days to remove surface moisture and set the shape;

[0114] Processing the dried mango peel through a pulverizer to obtain mango peel powder;

[0115] The mango peel powder was placed in an extraction kettle, and the phase-changed liquid extractant was passed through the extraction kettle at a rate of 40 L / h, and the extraction was continued for 30 min at a temperature of 30°C and a pressure of 0.3 MPa;

[0116] After the extraction is completed, the mixture flows into the decomposition kettle for decomposition at a temperature of 40°C and a pressure of 0.1Mpa. The extractant is phase-changed into gas, separated from the mango essential oil extracted from the decomposition kettle, and the extractant is recovered. The extractant is butane.

[0117] The debittering agent is obtained by stirring and filtering honey, water and egg white in a ratio of 2:8:0.7 at 20°C;

[0118] Step nine: Take the fermented wine and send it into a clarification tank for clarification, then take the upper layer of wine, filter and sterilize it, and then fill and seal it to obtain mango-flavored wine.

[0119] The beneficial effects of the invention are as follows: the special winemaking process for mango-flavored wine makes the wine have complex and rich fruit and wine aromas, a mellow and rich taste, a coordinated wine body, and no peculiar smell, which is beneficial to the further development of the wine industry; by increasing the combination of bright aroma and dark aroma, the taste and aroma levels of the mango-flavored wine are improved, and the bitterness in the wine is effectively removed.

[0120] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A special winemaking process for mango-flavored wine, characterized in that: The following steps are involved: Step 1: Pick ripe grapes, remove rotten and residual grapes, and then wash and air-dry them; Step 2: Pick ripe fresh mangoes as raw materials, rinse the raw mangoes, then remove the core and peel them, and finally beat the mango pulp into mango pulp; Step 3: liquefying and pulping the mango pulp; Step 4: Then remove the stems of the ripe grapes that meet the testing requirements and break the skin; Step 5: mixing the mango pulp with the wine base obtained in step 4 to obtain a mango-flavored wine base; Step 6: Cold soak the mango aroma wine base at 7-12℃ for 5 hours, then add pectinase after 12-18 hours, mix thoroughly and pour into a temperature-controlled fermentation barrel, add yeast, and control the temperature at 16-30℃ for fermentation, stirring evenly 2-3 times a day; Step 7: When the fermentation liquid has a sugar content of 2 g / L, the fermentation product is taken out for separation and squeezing, and then the lees are removed to extract the mango-scented grape mash; Step 8: Then, the mango-scented grape mash, mango essential oil, debittering agent and lactic acid bacteria are placed in a fermentation tank for malic acid-lactic acid conversion fermentation, and the fermentation is completed after 4-5 days at 25-30°C; Step nine: Take the fermented wine and send it into a clarification tank for clarification, then take the upper layer of wine, filter and sterilize it, and then fill and seal it to obtain mango-flavored wine.

2. The special winemaking process for mango-flavored wine according to claim 1, characterized in that: The step of liquefying mango pulp in step 3 comprises: First, place the mango pulp in the sugar dissolving pot; Then add the dissolved potassium nitrite solution and fruit pulp enzyme, and start stirring evenly; Then slowly heat the sugar dissolving pot to 45-50℃ and control the stirring time to 0.5-1 hour; After finishing, let it cool for 2 hours.

3. The special winemaking process for mango-flavored wine according to claim 1, characterized in that: The step of preparing mango pulp in step 3 comprises: First, the liquefied mango pulp is adjusted with white sugar and citric acid to a soluble solid content of 15-20% and a pH value of 3.0-3.5; After the final pulping is completed, cool the mango pulp to 35℃ for later use.

4. The special winemaking process for mango-flavored wine according to claim 1, characterized in that: The separation and pressing process in step seven adopts vacuum air bag pressing, and the pressing pressure is 4-6MPa.

5. The special winemaking process for mango-flavored wine according to claim 1, characterized in that: The preparation steps of the mango essential oil in step eight: Wash the mango peel removed in step 2 and scrape off the remaining pulp for later use; Then, the mango peel is spread out in natural light for 2-5 days to remove surface moisture and set the shape; Processing the dried mango peel through a pulverizer to obtain mango peel powder; The mango peel powder is put into an extraction kettle, and the extractant that has changed into a liquid state flows through the extraction kettle at a rate of 40-180 L / h, and the extraction is continuously performed for 30-200 min at a temperature of 30-80° C. and a pressure of 0.3-1.6 Mpa; After the extraction is completed, it flows into the decomposition kettle for decomposition at a decomposition temperature of 40-94°C and a decomposition pressure of 0.1-0.8Mpa, and the extractant is phase-changed into gas, separated from the mango essential oil extracted in the decomposition kettle, and the extractant is recovered.

6. The special winemaking process for mango-flavored wine according to claim 5, characterized in that: The extractant is one of butane and high-purity isobutane.

7. The special winemaking process for mango-flavored wine according to claim 1, characterized in that: The debittering agent in step eight is obtained by stirring and filtering honey, water and egg white in a ratio of 2:8:0.7 at 20-55°C.