Mixed fermentation bergamot fruit wine and brewing method thereof

Abstract

The invention provides a mixed fermented bergamot fruit wine and a brewing method thereof. The bergamot fruit wine comprises the following components in parts by mass: 20-30 parts of bergamot; 30-40 parts of snow pears; 10 to 20 parts of grapes; 5 to 10 parts of strawberry; 15 to 25 parts of cane sugar; 0.5 to 1.5 parts of yeast; and 0.1 to 0.3 part of pectinase. The bergamot added in the mixed fermented bergamot fruit wine disclosed by the invention has a unique aroma, and the bergamot is fused with flavors of snow pears and other fruits, so that a novel fruit wine flavor with both fruity flavor and unique charm is formed.

Description

Technical Field

[0001] The invention belongs to the field of fruit wine formula and brewing method, in particular to mixed fermented bergamot fruit wine and a brewing method thereof. Background Art

[0002] Bergamot is a fruit with a unique aroma and rich nutritional value. In recent years, the development of special fruit wine using bergamot has received some attention. In the relevant field, there are some patent technologies for fruit wine brewing. For example, patent number CN202411041077.3 discloses "A brewing yeast and a process for brewing pomegranate wine". The focus is on the screening of brewing yeast to ensure the quality of fruit raw materials. However, this method cannot give full play to the advantages of the unique flavor of bergamot when brewing bergamot, nor does it consider the effects of special ingredients that may exist in bergamot on fermentation. There is also patent number CN202410968706.0 that discloses "A method for brewing low-temperature fermented fruit wine of green plum and Wallace melon", which is about brewing fruit wine by mixed fermentation of multiple fruits. This method is unique in the selection and proportion of mixed fruits, but it does not involve bergamot, a fruit with special smell and ingredients, and its fermentation conditions are not suitable for bergamot fruit wine. If it is directly applied, it may cause problems such as flavor disharmony and loss of nutrients in bergamot fruit wine. However, the existing bergamot fruit wine still has some shortcomings in the brewing process, such as the single fermentation process, which leads to the lack of rich flavor of the fruit wine, poor taste coordination, and the retention and conversion of nutrients need to be improved. In addition, some brewing methods may not effectively remove the unpleasant flavor that the bergamot itself may contain, affecting the quality of the fruit wine. Therefore, a new brewing method is needed to produce high-quality bergamot fruit wine. Summary of the invention

[0003] In view of this, the present invention aims to overcome the defects in the prior art and provides a mixed fermentation bergamot wine and a brewing method thereof.

[0004] To achieve the above object, the technical solution of the present invention is achieved as follows:

[0005] In a first aspect, the present invention provides a mixed fermented bergamot fruit wine, comprising the following components in parts by weight:

[0006] 20-30 parts of bergamot; 30-40 parts of snow pear; 10-20 parts of grapes; 5-10 parts of strawberries; 15-25 parts of sucrose; 0.5-1.5 parts of yeast; 0.1-0.3 parts of pectinase.

[0007] Preferably, the yeast is selected from one or more of CY3079 yeast, LV yeast, Laffort F33 yeast, DV10 yeast and RV171 yeast.

[0008] Preferably, the yeast is activated before use, and the yeast activation method is: adding 5-10 g / L yeast to sucrose water with a mass concentration of 1-10%, and activating at 25-35° C. for 0.5-1 hour.

[0009] Preferably, the mixed fermented bergamot wine comprises the following components in parts by weight:

[0010] 25-30 parts of bergamot; 30-35 parts of snow pear; 15-20 parts of grapes; 8-10 parts of strawberries; 20-25 parts of sucrose; 1-1.2 parts of yeast; 0.2 parts of pectinase.

[0011] The bergamot fruit wine of the present invention is prepared by mixing and fermenting bergamot fruit with snow pear, grape, strawberry and other auxiliary materials. Among them, bergamot contains rich nutrients such as bergamot volatile oil components, vitamin C, flavonoids, etc., and at the same time integrates the flavors of other fruits, and the fruit aroma and wine aroma are harmoniously integrated. Snow pear has the characteristics of being sweet and juicy. Its sweetness can balance the slightly bitter or sour taste that may be brought by bergamot, making the taste of fruit wine more mellow and soft. At the same time, the fruit aroma of snow pear itself can also blend with the aroma of bergamot to enrich the aroma level of fruit wine. Grape contains rich fruit aroma components, such as esters, terpenes, etc. It can add rich grape aroma to fruit wine and further enhance the complexity of fruit aroma of fruit wine. At the same time, different varieties of grapes can bring different flavor characteristics, providing more choices for the flavor blending of fruit wine. Strawberry has a rich strawberry ester aroma, which can give fruit wine a more attractive fruit aroma. This fruity aroma can complement the aroma of bergamot, pear and grape to form a richer and more complex aroma system.

[0012] In addition, sucrose is an important substrate for yeast fermentation. Adding an appropriate amount of sucrose can control the fermentation process and the final alcohol content of the fruit wine. Pectinase can decompose pectin substances in fruits. In the process of fruit wine brewing, pectinase can destroy the structure of pectin, making it easier to release the cell contents, thereby increasing the juice yield. For example, after fruits such as bergamot and snow pear are crushed, pectinase can decompose pectin, allowing more juice to flow out of the pulp and increase the amount of fermentable raw materials. During the fermentation process, pectinase also helps to clarify the fruit wine, increase the transparency of the fruit wine, and improve the appearance quality of the fruit wine.

[0013] In a second aspect, the present invention provides a method for brewing the above-mentioned mixed fermentation bergamot wine, comprising the following steps:

[0014] S1. Pretreatment: The bergamot pulp, the snow pear pulp, the grape pulp and the strawberry pulp are respectively steam-treated at 60-80°C for 10-30 minutes, then the juice is squeezed and cooled to room temperature to passivate the enzymes that may affect the fermentation and further kill the surface microorganisms.

[0015] S2. Mixing and blending: Mix sucrose and pectinase, add bergamot juice, pear juice, grape juice and strawberry juice according to the proportion, and stir evenly.

[0016] S3: Inoculation and fermentation: inoculate the activated yeast into the mixed solution of step S2, and ferment at 18-25°C for 5-20 days;

[0017] S4: After fermentation, the wine is separated, filtered, aged, sterilized under high pressure and bottled.

[0018] Compared with the prior art, the present invention has the following advantages:

[0019] The bergamot added to the mixed fermented bergamot fruit wine of the present invention has a unique aroma, which is integrated with the flavors of snow pear and other fruits to form a new fruit wine flavor with both fruity aroma and unique charm. The nutrient components of various fruits, such as the medicinal components of bergamot and the lung-moistening components of snow pear, are integrated to have high nutritional value. Through reasonable enzymolysis and component adjustment, good conditions are created for yeast fermentation, and the fermentation efficiency and quality are improved. DETAILED DESCRIPTION

[0020] Unless otherwise defined, the technical terms used in the following examples have the same meanings as those generally understood by those skilled in the art to which the present invention belongs. The test reagents used in the following examples, unless otherwise specified, are all conventional biochemical reagents; the experimental methods, unless otherwise specified, are all conventional methods.

[0021] The present invention will be described in detail below with reference to the embodiments.

[0022] Example 1

[0023] A method for brewing mixed fermented bergamot fruit wine comprises the following steps:

[0024] S1, pretreatment: bergamot pulp, snow pear pulp, grape pulp and strawberry pulp were steamed at 60°C for 30 minutes, then juiced and cooled to room temperature;

[0025] S2. Mixing and blending: mix 20 parts of sucrose and 0.2 parts of pectinase, add 25 parts of bergamot juice, 30 parts of pear juice, 15 parts of grape juice and 8 parts of strawberry juice, and stir well.

[0026] S3: Inoculation and fermentation: Add 5g / L yeast to 1% sucrose water and activate the yeast at 35°C for 0.5 hours. Inoculate 1.2 parts of the activated CY3079 yeast into the mixed solution of step S2 and ferment at 18°C ​​for 20 days;

[0027] S4: After fermentation, the wine is separated, filtered, aged, sterilized under high pressure and bottled.

[0028] Example 2

[0029] A method for brewing mixed fermented bergamot fruit wine comprises the following steps:

[0030] S1, pretreatment: bergamot pulp, snow pear pulp, grape pulp and strawberry pulp were steamed at 80°C for 10 minutes, then juiced and cooled to room temperature;

[0031] S2. Mixing and blending: mix 25 parts of sucrose and 0.2 parts of pectinase, add 30 parts of bergamot juice, 35 parts of pear juice, 20 parts of grape juice and 10 parts of strawberry juice, and stir well.

[0032] S3: Inoculation and fermentation: Add 5g / L yeast to sucrose water with a mass concentration of 5%, and activate the yeast at 25°C for 1 hour. Inoculate 1 portion of the activated LV yeast into the mixed solution of step S2, and ferment at 20°C for 18 days;

[0033] S4: After fermentation, the wine is separated, filtered, aged, sterilized under high pressure and bottled.

[0034] Example 3

[0035] A method for brewing mixed fermented bergamot fruit wine comprises the following steps:

[0036] S1, pretreatment: bergamot pulp, snow pear pulp, grape pulp and strawberry pulp were steamed at 80°C for 10 minutes, then juiced and cooled to room temperature;

[0037] S2. Mixing and blending: Mix 15 parts of sucrose and 0.1 parts of pectinase, add 20 parts of bergamot juice, 40 parts of pear juice, 10 parts of grape juice and 5 parts of strawberry juice, and stir well.

[0038] S3: Inoculation and fermentation: 10 g / L yeast was added to 10% sucrose water and activated at 25°C for 1 hour to activate the yeast. 0.5 parts of the activated Laffort F33 yeast were inoculated into the mixed solution of step S2 and fermented at 20°C for 18 days;

[0039] S4: After fermentation, the wine is separated, filtered, aged, sterilized under high pressure and bottled.

[0040] Example 4

[0041] A method for brewing mixed fermented bergamot fruit wine comprises the following steps:

[0042] S1, pretreatment: bergamot pulp, snow pear pulp, grape pulp and strawberry pulp were steamed at 80°C for 10 minutes, then juiced and cooled to room temperature;

[0043] S2. Mixing and blending: Mix 15 parts of sucrose and 0.3 parts of pectinase, add 20 parts of bergamot juice, 38 parts of pear juice, 18 parts of grape juice and 5 parts of strawberry juice, and stir well.

[0044] S3: Inoculation and fermentation: Add 8g / L yeast to 10% sucrose water and activate the yeast at 30°C for 1 hour. Inoculate 0.5 parts of the activated RV171 yeast into the mixed solution of step S2 and ferment at 25°C for 5 days;

[0045] S4: After fermentation, the wine is separated, filtered, aged, sterilized under high pressure and bottled.

[0046] 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 mixed fermented bergamot fruit wine, characterized in that: The composition comprises the following components in parts by weight: 20-30 parts of bergamot; 30-40 parts of snow pear; 10-20 parts of grapes; 5-10 parts of strawberries; 15-25 parts of sucrose; 0.5-1.5 parts of yeast; 0.1-0.3 parts of pectinase.

2. The mixed fermented bergamot wine according to claim 1, characterized in that: The yeast is selected from one or more of CY3079 yeast, LV yeast, Laffort F33 yeast, DV10 yeast and RV171 yeast.

3. The mixed fermented bergamot wine according to claim 1, characterized in that: The yeast is activated before use. The yeast activation method is as follows: 5-10 g / L yeast is added to sucrose water with a mass concentration of 1-10%, and the yeast is activated at 25-35° C. for 0.5-1 hour.

4. The mixed fermented bergamot wine according to claim 1, characterized in that: The mixed fermented bergamot fruit wine comprises the following components in parts by weight: 25-30 parts of bergamot; 30-35 parts of snow pear; 15-20 parts of grapes; 8-10 parts of strawberries; 20-25 parts of sucrose; 1-1.2 parts of yeast; 0.2 parts of pectinase.

5. A method for brewing the mixed fermented bergamot wine according to any one of claims 1 to 4, characterized in that: The steps include: S1. Pretreatment: steaming bergamot pulp, snow pear pulp, grape pulp and strawberry pulp at 60-80°C for 10-30 minutes, extracting juice and cooling to room temperature; S2. Mixing and blending: Mix sucrose and pectinase, add bergamot juice, pear juice, grape juice and strawberry juice according to the proportion, and stir evenly; S3: Inoculation and fermentation: inoculate the activated yeast into the mixed solution of step S2, and ferment at 18-25°C for 5-20 days; S4: After fermentation, the wine is separated, filtered, aged, sterilized under high pressure and bottled.

6. The method for brewing mixed fermented bergamot wine according to any one of claim 5, characterized in that: The yeast activation method is as follows: adding 5-10 g / L yeast into sucrose water with a mass concentration of 1-10%, and activating the yeast at 25-35° C. for 0.5-1 hour.