Fermentation type green plum wine and preparation method thereof

Abstract

The invention provides fermentation type green plum wine and a making method thereof, and belongs to the technical field of wine brewing.The making method comprises the following steps that S1, green plums are selected, cleaned and disinfected, evenly mixed with auxiliary materials and subjected to standing and pickling, and a mixture is obtained; s2, activated fruit wine yeast and water are added into the mixture for fermentation, supernate is taken after fermentation is completed, residues are filtered and then combined with the supernate, and fermented wine is obtained; s3, mixing a composite deacidification agent with the fermented wine for primary deacidification, then filtering, mixing the obtained fermented wine with anion exchange resin for adsorption deacidification, and filtering after deacidification to obtain raw wine of the green plum wine; s4, mixing the raw wine of the green plum wine with rock candy and honey, and sequentially performing rough filtration, fine filtration and packaging to obtain a finished product of the green plum wine. According to the technical scheme provided by the invention, the cost is low, and the purposes of low acid content and appropriate fruity flavor in the green plum wine are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a fermented greengage wine and a preparation method thereof. Background Art

[0002] Green plum wine is not a new category. In Yunnan, Guangdong, Fujian and other places in China, the self-use green plum wine brewed by traditional methods has a long history. Japan and South Korea also have the habit of drinking green plum wine. The production process of green plum wine is mainly divided into two schools: one is soaked green plum wine, represented by parts of Guangdong, Zhejiang and Jiangsu, using rice wine or yellow wine to soak fresh green plums. Some Japanese and Korean green plum wines also belong to this type. Most of the green plum wines on the market are soaked wines. Although the preparation process of green plum wine produced by soaking method is simple, the types of its aroma components are far less than those prepared by fermentation method. The aroma is light, the nutrients will also be lost, the content of effective ingredients is low, and it is not easy to be fully absorbed by the human body; the other is the green plum wine produced by the accumulation and fermentation of green plums. From the perspective of fruit wine production technology, the aroma of fermented fruit wine is richer than that of soaked fruit wine, and in fermented fruit wine, the original fruit fermentation process retains the most nutrients and aroma components.

[0003] In the process of brewing green plum fermented wine, acidity adjustment is crucial. If the organic acid content is too high, the wine will taste sour and astringent, the wine body will be rough and difficult to drink, and the wine will often lose its gloss and become turbid. However, the right amount of organic acid can make the wine mellow and refreshing, balance the bitterness in the wine, and also inhibit bacterial activity.

[0004] The titratable acidity of pure green plum fermented wine can be as high as 40g / L (calculated as citric acid) or above. The acidity is too high and cannot be consumed directly, so it needs to be treated to reduce the acidity.

[0005] The traditional method is to add water and edible alcohol to reduce the acidity, which can easily dilute the fruity aroma of green plum wine and cause great damage to the quality of green plum wine. The methods for reducing the acidity of fruit wine mainly include: chemical acid reduction method, physical acid reduction method and biological acid reduction method. Biological acid reduction method: using the metabolism of microorganisms to regulate acid substances. This method is often specific and the metabolites are difficult to control. It has a poor effect on acid reduction of high-acid green plum fermented wine. Chemical acid reduction method: using alkaline salts to neutralize organic acids to reduce acidity and improve taste. The chemical acid reduction method has a fast acid reduction speed and a significant effect, but a large amount of reagents need to be added to high-acid green plum fermented wine. Salt substances are likely to remain after acid reduction, and the unique plum flavor of green plums will also be reduced, which is not conducive to the balance of the wine. Physical acid reduction method: mainly includes freezing treatment, electrodialysis, ion exchange method, etc. Among them, ion exchange method has the best acid reduction effect on high-acid green plum wine, but if it is used to achieve a palatable acidity, a large amount of resin needs to be used, which is costly, and if the amount added is too large, some flavors in the wine are adsorbed, and the loss of flavor substances is large. The color and taste of the resulting green plum wine are significantly lighter, and the plum flavor is insufficient.

[0006] The patent with announcement number CN102286320B, entitled "Production method of fermented green plum wine and its product", discloses that fresh green plum fruit is used as raw material, which is selected, washed, crushed, and then enzymolyzed at 15℃~18℃ by adding pectinase and cellulase. After enzymolysis, potassium tartrate is added to adjust and reduce the acidity at -6~-8℃, and anion exchange resin is used for adsorption and acid reduction, and finally reduced to less than 15g / L to facilitate fermentation; brewer's yeast is added to the clear juice in the fermentation tank for low-temperature fermentation; bentonite and tannin are added to the fermented wine for composite purification, and then low-temperature freezing clarification, blending, sterilization and filtration are carried out. The above technical scheme uses a comprehensive method of low-temperature freezing and adsorption to reduce acidity. On the one hand, maintaining sub-zero temperature consumes high energy and cost; on the other hand, although the acid content of the green plum wine after acid reduction can be as low as 15g / L, the acid content is still relatively high and is not suitable for direct drinking. Summary of the invention

[0007] In view of this, the present invention provides a fermented greengage wine and a preparation method thereof, which can achieve the purpose of low acid content and suitable fruity aroma in the greengage wine at low cost.

[0008] To achieve the above object, the present invention provides a method for preparing fermented greengage wine, comprising the following steps: S1. Select greengage fruit, clean and disinfect, and mix evenly with the auxiliary materials to obtain a mixture; S2. adding activated fruit wine yeast and water to the mixture for fermentation, taking the supernatant after the fermentation is completed, filtering the residue and combining it with the supernatant to obtain fermented wine; S3. The composite acid reducing agent is mixed with the fermented wine for preliminary acid reduction, and then filtered, the fermented wine is mixed with an anion exchange resin for adsorption of acid reduction, and the acid reduction is filtered to obtain the original green plum wine; S4. The green plum wine is mixed with rock sugar and honey, and then subjected to coarse filtration, fine filtration and packaging in sequence to obtain a finished green plum wine.

[0009] The present invention uses greengage fruit as a raw material to prepare whole-fruit fermented greengage wine, and carries out acid reduction treatment on the greengage fermented wine base by combining water dilution method, chemical method and anion exchange resin adsorption method, which makes the best use of the advantages and avoids the disadvantages, has low energy consumption but high efficiency, good acid reduction effect, good wine taste and appropriate fruity aroma, improves the problem of high acidity and difficulty in drinking of greengage fermented original wine, and makes the greengage fermented wine moderately sour and astringent and mellow in taste. By blending the original greengage wine, a fermented greengage wine with sweet and sour taste, appropriate fruity aroma, high quality and health, suitable for public drinking is obtained, and the quality of greengage wine products is improved.

[0010] Optionally, the auxiliary materials are white sugar, pectinase and sodium metabisulfite; the weight of the white sugar accounts for 25% of the weight of the mixture, the weight of the pectinase accounts for 200ppm of the weight of the mixture, and the weight of the sodium metabisulfite accounts for 80ppm of the weight of the mixture; the mixture is pickled at 1-10°C for 1-3 days.

[0011] Optionally, the activated wine yeast is prepared by dissolving active dry yeast in sterile water or 5% sugar water, activating the mixture in a constant temperature water bath at 38° C. for 30 minutes, stirring the mixture every 10 minutes, and the weight ratio of the active dry yeast to water is 1:10-20.

[0012] Optionally, the weight of the fruit wine yeast accounts for 300 ppm of the weight of the mixture; and the mass ratio of the water to the green plum fruit is 0.5~1:1.

[0013] Optionally, the composite acid reducing agent is calcium carbonate, sodium citrate, and sodium bicarbonate; the mass ratio of calcium carbonate: sodium citrate: sodium bicarbonate is 1~1.5:1.3~2:0.4~0.6, and the concentration of the composite acid reducing agent in the fermented wine is 1g / L.

[0014] Optionally, the composite acid reducing agent can also be calcium carbonate, sodium citrate, sodium bicarbonate, D-calcium pantothenate; the mass ratio of calcium carbonate: sodium citrate: sodium bicarbonate: D-calcium pantothenate is 1~1.5:1.3~2:0.4~0.6:0.001~0.003, and the concentration of the composite acid reducing agent in the fermented wine is 1g / L.

[0015] Optionally, the anion exchange resin in S3 is pretreated before being mixed with the obtained fermented wine, and the pretreatment is to soak the anion exchange resin in sodium chloride solution, and then soak it alternately in acid solution and alkaline solution after cleaning, and rinse it with distilled water during the alternating soaking until the outflowing water is neutral, and the alternating soaking is performed 1 to 2 times; during the adsorption and acid reduction, stirring and ventilation are performed every 4 to 8 hours, and the adsorption and acid reduction is continued for 24 to 48 hours; the weight ratio of the pretreated anion exchange resin to the fermented wine is 1:11 to 13.

[0016] Optionally, the anion exchange resin is regenerated after the adsorption and acid reduction, and the regeneration treatment is to wash the anion exchange resin with water to neutrality, and then soak the anion exchange resin in a sodium chloride solution with a concentration of 100 g / L and a sodium hydroxide solution with a concentration of 1~1.5% for 18~20 hours. The regenerated anion exchange resin is pretreated and then participates in the adsorption and acid reduction process.

[0017] The regeneration treatment method provided by the present invention treats the used anion exchange resin, improves the acid reduction capacity of the anion exchange resin after adsorption and acid reduction, and maintains that the anion exchange resin still has a strong acid reduction capacity when it can be recycled and regenerated for at least 10 times.

[0018] Optionally, the fermentation in S2 includes fermenting at an initial temperature of 25°C~30°C for 12~24h, and then adjusting the temperature to 10~16°C for main fermentation until the green plum fruits sink to the bottom and no bubbles are generated, i.e., the fermentation is completed; the fermented wine in S2 undergoes post-fermentation, and after the post-fermentation is completed, the container is replaced for aging to obtain aged green plum wine.

[0019] In order to achieve the above object, the present invention also provides a fermented greengage wine. The above technical solution of the present invention includes at least the following beneficial effects: 1. The present invention provides a method for preparing fermented greengage wine, which adopts a method combining water dilution method, chemical method and resin method to reduce the acidity of fermented greengage wine. The method does not need to maintain sub-zero temperature, has low energy consumption, low cost, high acid reduction efficiency and good effect. The obtained fermented wine has low acid content, less fruity taste loss, little impact on flavor, golden color and harmonious flavor. It can also reduce the phenomenon of browning, gloss loss, turbidity or precipitation of greengage wine during shelf storage, thereby improving the shelf stability of the product.

[0020] 2. The present invention provides a fermented greengage wine, which is characterized by a delicate aroma, a special aroma of fermented greengage, an elegant wine body, a refreshing and harmonious taste, a rich and pleasant fruity flavor, and a sweet and sour taste.

[0021] 3. The anion exchange resin regeneration method provided by the present invention improves the resin regeneration capacity and reduces the cost.

[0022] 4. The composite acid reducing agent provided by the present invention is a mixture of calcium carbonate, sodium citrate and sodium bicarbonate, and D-calcium pantothenate can be further added. It has good system solubility and acid reducing effect on the acidic fermented wine obtained by fermentation, can efficiently remove acid and ensure the pH stability of the subsequent fermented wine, and retain the fruity aroma.

[0023] In summary, the preparation process of the fermented greengage wine of the present invention is simple and easy to operate, and the process improves the quality of the product. The product has excellent quality, pure and palatable taste, and rich nutrition, and provides process guidance and theoretical basis for the production of fermented greengage wine in the future. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 is the total acid content of the anion exchange resin after regeneration treatment of the present invention; DETAILED DESCRIPTION In order to make the purpose, technical solution and advantages of the embodiment of the present invention clearer, the technical solution of the embodiment of the present invention will be clearly and completely described below in conjunction with the drawings of the embodiment of the present invention. Obviously, the described embodiment is a part of the embodiment of the present invention, not all of the embodiments. Based on the described embodiment of the present invention, all other embodiments obtained by ordinary technicians in this field belong to the scope of protection of the present invention.

[0025] Example 1 The selected green plum fruits are put into a cleaning machine for cleaning, and then soaked in alcohol for disinfection. The cleaned green plum fruits are added into a tank, and auxiliary materials, namely white sugar, pectinase and sodium pyrosulfite, are added in proportion to obtain a mixture, wherein the addition amounts of white sugar, pectinase and sodium pyrosulfite are 25%, 200ppm and 80ppm of the total material amount.

[0026] After adding the auxiliary materials, let it stand at 10℃ for 1 day until the white sugar is completely dissolved, the green plums become soft and juicy, and the weight of the water added is 1 times the weight of the green plums. After the yeast is activated, pour it into the tank and stir it evenly. Ferment it for 24 hours at an initial temperature of 25℃, and then adjust the temperature to 16℃ for the main fermentation. Ferment until all the green plums sink to the bottom and no bubbles are generated, which means that the fermentation is complete. After the fermentation is completed, take the supernatant, filter the residue and combine it with the supernatant to obtain the fermented wine. Yeast activation: dissolve the active dry yeast in sterile water at a ratio of 1:10 active dry yeast: water, activate it in a constant temperature water bath at 38℃ for 30 minutes, and stir it every 10 minutes. The amount of yeast used is 300ppm by weight of the above mixture.

[0027] A composite acid reducing agent, namely calcium carbonate, sodium citrate and sodium bicarbonate, is added into the fermented green plum wine in a ratio of 1:1.3:0.4 (g / L). After the reaction is complete, the wine is coarsely filtered into a wine storage tank. The pretreated anion exchange resin is added into the green plum wine base, and aerated and stirred every 8 hours, and samples are taken every 24 hours to measure the acidity until the acidity is reduced to about 6-8g / L. After the treatment is completed for about 24-48 hours, the green plum wine is filtered using a diatomaceous earth filter to obtain the original wine. The pretreatment of the anion exchange resin was to soak it in 100 g / L sodium chloride solution for 18 h, then rinse it with distilled water until the liquid was clear, and then soak it alternately in 1 mol / L hydrochloric acid solution and 1 mol / L sodium hydroxide solution for more than 4 h. Between the acid-base treatments, it was rinsed with distilled water until the outflowing water was neutral (the alternating treatment was "acid-water-base-water" as one cycle, and 2 cycles were performed). The weight ratio of the pretreated anion exchange resin to the green plum wine was 1:10. The used anion exchange resin was collected, first washed with distilled water until it was neutral, and then soaked in 100 g / L sodium chloride plus 1% sodium hydroxide solution for 20 h, and then the resin was treated according to the resin pretreatment method.

[0028] The green plum wine is mixed with rock sugar and honey in a weight ratio of 10 ml: 0.6 g: 0.8 g. After mixing, it is coarsely filtered using a diatomaceous earth filter, finely filtered using a cross-flow filter, and then packaged.

[0029] Example 2 The selected green plum fruits are put into a cleaning machine for cleaning, and then soaked in alcohol for disinfection. The cleaned green plum fruits are added into a tank, and auxiliary materials, namely white sugar, pectinase and sodium pyrosulfite, are added in proportion to obtain a mixture, wherein the addition amounts of white sugar, pectinase and sodium pyrosulfite are 25%, 200ppm and 80ppm of the total material amount.

[0030] After adding the auxiliary materials, let it stand at 1℃ for 3 days until the white sugar is completely dissolved, the green plums become soft and juicy, and the weight of the water added is 0.5 times the weight of the green plums. After the yeast is activated, pour it into the tank and stir it evenly. Ferment it for 12 hours at an initial temperature of 30℃, and then adjust the temperature to 10℃ for the main fermentation. Ferment until all the green plums sink to the bottom and no bubbles are generated, which means that the fermentation is complete. After the fermentation is completed, take the supernatant, filter the residue and combine it with the supernatant to obtain the fermented wine. Yeast activation: dissolve the active dry yeast in 5% sugar water at a ratio of 1:20 for active dry yeast: water, activate it in a constant temperature water bath at 38℃ for 30 minutes, and stir it every 10 minutes. The amount of yeast used is 300ppm by weight of the above mixture.

[0031] A composite acid reducing agent, namely calcium carbonate, sodium citrate and sodium bicarbonate, is added into the fermented green plum wine in a ratio of 1.5:2:0.6 (g / L). After the reaction is complete, it is coarsely filtered into a wine storage tank. The pretreated anion exchange resin is added into the green plum wine base, and aerated and stirred every 4 hours. Samples are taken every 24 hours to measure the acidity until the acidity is reduced to about 6-8g / L. After the treatment is completed for 48 hours, the green plum wine is filtered using a diatomaceous earth filter to obtain the original wine. The pretreatment of the anion exchange resin was to soak it in a 100 g / L sodium chloride solution for 18 h, then rinse it with distilled water until the liquid was clear, and then soak it alternately in a 1 mol / L hydrochloric acid solution and a 1 mol / L sodium hydroxide solution for more than 4 h. Between the acid-base treatments, it was rinsed with distilled water until the outflowing water was neutral. The weight ratio of the pretreated anion exchange resin to the green plum wine was 1:13. The used anion exchange resin was collected, first washed with distilled water until it was neutral, and then soaked in a 100 g / L sodium chloride plus 1.5% sodium hydroxide solution for 18 h, and then the resin was treated according to the resin pretreatment method.

[0032] The above green plum wine is mixed with rock sugar and honey in a ratio of 10 ml: 0.8 g: 0.6 g. After mixing, it is coarsely filtered using a diatomaceous earth filter, finely filtered using a cross-flow filter, and then packaged.

[0033] Example 3 The selected green plum fruits are put into a cleaning machine for cleaning, and then soaked in alcohol for disinfection. The cleaned green plum fruits are added into a tank, and auxiliary materials, namely white sugar, pectinase and sodium pyrosulfite, are added in proportion to obtain a mixture, wherein the addition amounts of white sugar, pectinase and sodium pyrosulfite are 25%, 200ppm and 80ppm of the total material amount.

[0034] After adding the auxiliary materials, let it stand at 1℃ for 3 days until the white sugar is completely dissolved, the green plums become soft and juicy, and the weight of the water added is 0.5 times the weight of the green plums. After the yeast is activated, pour it into the tank and stir it evenly. Ferment it at 30℃ for 12 hours, then adjust the temperature to 10℃ for the main fermentation. Ferment until all the green plums sink to the bottom and no bubbles are generated, which means that the fermentation is complete. After the fermentation is completed, take the supernatant, filter the residue and combine it with the supernatant to obtain the fermented wine. Yeast activation: dissolve the active dry yeast in 5% sugar water at a ratio of 1:20 for active dry yeast: water, activate it in a constant temperature water bath at 38℃ for 30 minutes, and stir it every 10 minutes. The amount of yeast used is 300ppm by weight of the above mixture.

[0035] The fermented wine is maintained at a temperature of 10-16°C for post-fermentation for more than 1 month. When the fermented wine surface is completely calm and the yeast count is less than 10 / mL, the clear wine can be pumped out and the container is changed for aging. The container is changed once every 1-2 months, and it usually takes 3-5 months to clarify.

[0036] Example 4 Compared with Example 1, the only difference is that the composite acid reducing agent is replaced by calcium carbonate, sodium citrate, sodium bicarbonate and D-calcium pantothenate, and the ratio is 1:1.3:0.4:0.001 (g / L) and added into the green plum fermented wine. The remaining steps and raw materials are the same as those in Example 1.

[0037] Test example The following detection methods for the physical and chemical indicators of green plum wine refer to the physical and chemical analysis 4.1, 4.3 and 4.5 parts of the national standard GB / T 15038-2006 General analysis method for wine and fruit wine. The alcohol content is determined by the density bottle method, the total sugar by direct titration method, the total acid by direct titration method, the dry extract by density bottle method, etc.; the sensory evaluation standards are shown in Table 1.

[0038] Table 1 Sensory scoring criteria for green plum wine

[0039] 1. Effect of adding water for dilution on total acid content Green plums were selected, cleaned and disinfected, and pickled for 3 days with 15% white sugar of the total material. Water was added according to the material-liquid ratio of 1:0.5, 1:0.75, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, and 1:7, and 300 ppm of pectinase was added at the same time. Fermentation was carried out according to the green plum wine fermentation process. After fermentation for 2 days, 10% sugar was added. After the wine was produced, it was tested and tasted, and the results were shown in Table 2.

[0040] Table 2 Physical and chemical test results of green plum wine with different material-liquid ratios

[0041] Combined with the analysis in Table 2, it can be seen that when the solid-liquid ratio is less than 1:1, the fruit flavor of the wine is light and the plum flavor is not prominent, which reduces the typicality of green plum wine. When the solid-liquid ratio is greater than 1:0.5, the total acid content is high and the sour taste is obvious, which is not conducive to the subsequent acid reduction process. Therefore, it is preliminarily concluded that the solid-liquid ratio for preparing fermented wine base is in the range of 1:1~1:0.5.

[0042] 2. Effect of acid reducers on the acid reduction of green plum wine The acid reduction test of green plum wine (solid-liquid ratio 1:0.75) was carried out using only chemical acid reduction agents such as potassium tartrate, calcium carbonate, sodium bicarbonate, sodium citrate, etc. in the same proportion. A control group without using acid reduction agents was set up. The test results are shown in Table 3.

[0043] Table 3 Total acid content, phenomenon and sensory evaluation after acid reduction with a single acid reducer

[0044] From Table 3, it can be seen that the acid-reducing effect of a single acid-reducing agent is poor, among which calcium carbonate has the highest acid-reducing effect, but the resulting green plum wine has a rough taste and a small amount of precipitation.

[0045] The acid reduction test of plum wine (solid-liquid ratio 1:0.75) was carried out by adding different proportions of calcium carbonate. The test results are shown in Table 4.

[0046] Table 4 Total acid content after acid reduction with different addition amounts of calcium carbonate

[0047] It can be seen from Table 4 that the more calcium carbonate is added, the lower the total acid content in the plum wine, but the cost increases and powdery precipitation occurs.

[0048] The green plum fermented wine with a solid-liquid ratio of 1:0.75 was used as the acid reduction object, and different composite acid reduction agents were added. After 1 day of treatment, the wine was filtered, and a control group without adding composite acid reduction agents was set up to detect the total acid and conduct sensory evaluation of the wine. The results are shown in Table 5.

[0049] The components of the composite acid reducing agent are as follows: a Calcium carbonate: potassium tartrate: sodium bicarbonate = 3:4:1.2 (g / L) b Calcium carbonate: sodium citrate: sodium bicarbonate = 3:4:1.2 (g / L) c Calcium carbonate: sodium citrate: sodium bicarbonate = 1.5:2:0.6 (g / L) d Calcium carbonate: sodium citrate: sodium bicarbonate = 1:1.3:0.4 (g / L) Table 5 Total acid content and sensory evaluation of different composite acid reducers after acid reduction

[0050] As shown in Table 5, the use of composite acid-reducing agents to reduce the acidity of green plum fermented wine has a strong acid-reducing effect. The maximum acid-reducing range of the composite acid-reducing agent can reach 10g / L. The acid-reducing effect is fast and obvious, but excessive use will also reduce the unique plum flavor of green plum, which is not conducive to the balance of the wine. Although the acid-reducing effect is reduced by reducing the use of the composite acid-reducing agent, the plum flavor is retained and the imbalance of the wine is avoided. Therefore, the use amount of the composite acid-reducing agent is selected as follows: calcium carbonate: sodium citrate: sodium bicarbonate = 1~1.5: 1.3~2: 0.4~0.6 (g / L).

[0051] 3. Effect of anion exchange resin on the reduction of acidity of green plum wine Effect of resin types on the reduction of acidity in green plum wine The anion exchange resins of models D311 and D314 were pretreated respectively. The pretreatment method was as described in Example 1. 30 g of the pretreated anion exchange resin was weighed and transferred to a triangular flask. 7 times the mass of green plum wine was added and stirred. The mixture was sealed and adsorbed for 24 hours. After filtration, the total acid content of the green plum wine was determined. A control group was set without the use of anion exchange resin. The results are shown in Table 6.

[0052] Table 6 Total acid content of different types of anion exchange resins after acid reduction

[0053] As shown in Table 6, the effects of different types of anion exchange resins on the reduction of acidity in green plum wine vary greatly, and the D314 type anion exchange resin has a better effect on reducing acidity.

[0054] Effect of the amount of anion exchange resin used on the reduction of acidity in green plum wine According to the above pretreatment method, the D314 anion exchange resin was pretreated, 20g of the pretreated anion exchange resin was weighed, transferred to a triangular flask, and green plum wine was added (the weight ratio of green plum fruit to water in green plum wine was 1:0.75, and the green plum wine was treated with a composite acid reducer, the composite acid reducer was calcium carbonate: sodium citrate: sodium bicarbonate = 1:1.3:0.4, and the ratio of the composite acid reducer to green plum wine was 1:1 (g / L)). The ratios of anion exchange resin to green plum wine were 1:6, 1:8, 1:10, 1:12, 1:14, and a control group without anion exchange resin was set, stirred, sealed, and adsorbed for 24 hours. After filtering, the total acid content of green plum wine was determined. The results are shown in Table 7.

[0055] Table 7 Total acid content and sensory evaluation of different dosages of resin after acid reduction

[0056] As shown in Table 7, anion exchange resin has a good effect on reducing the acidity of green plum wine, and as the amount of resin added increases, the total acidity of green plum wine decreases more, but when the amount of resin added is too large, the aroma of green plum wine will be reduced and the taste will be affected. Therefore, the present invention adopts a mass ratio of resin to green plum wine of 1:11-13, and the treatment time is 48-72h.

[0057] 4. Effects of water dilution, composite acid reducer and anion exchange resin on the acid reduction of green plum wine Dilution method: The water addition dilution method uses a weight ratio of water to green plum fruit of 0.75:1; Chemical method: The compound acid reducer is calcium carbonate: sodium citrate: sodium bicarbonate = 1.5:2:0.6, and the ratio of the compound acid reducer to green plum wine is 1:1g / L; Resin method: The weight ratio of pretreated anion exchange resin to green plum wine is 1:12.

[0058] When other conditions are the same, the acid reduction effects of the above-mentioned dilution method-chemical method, dilution method-resin method and dilution method-chemical method-resin method are compared. The results are shown in Table 8.

[0059] Table 8 Acid reduction process comparison table

[0060] As shown in Table 8, the process of using the dilution method-chemical method has a poor acid reduction effect and a light fruity flavor. The process of using the dilution method-resin method has a similar acid reduction effect as the process of using the dilution method-chemical method-resin method, but the process of using the dilution method-chemical method-resin method has a richer fruity flavor and better color and taste.

[0061] 5. The influence of the ratio of green plum wine to rock sugar and honey on the sensory evaluation of the product Based on the preparation process of Example 2, the formula "mixing the above-mentioned green plum wine with rock sugar and honey in a weight ratio of 1:0.8:0.6" was replaced with the formula in Table 9, and the sensory evaluation was performed on the products after the replacement and the products obtained in Example 2, and Table 10 was obtained. The sensory evaluation standards are shown in Table 1.

[0062] Table 9 Replacement formula table

[0063] Table 10 Sensory evaluation of different formulations

[0064] Combining Tables 9 and 10, it can be seen that the sensory evaluation performance of the mixture of green plum wine with rock sugar and honey is better.

[0065] The physical and chemical indexes of the product prepared in Example 2 were tested, and the results are shown in Table 11.

[0066] Table 11 Physical and chemical indicators of the products prepared in Example 2

[0067] It can be seen from Table 11 that the product prepared by the present invention meets the requirements of relevant national standards and has low acidity.

[0068] 6. Regeneration of anion exchange resin The effect of anion exchange resin decreases with the increase of the number of uses, but if the ineffective anion exchange resin is discarded, it will be costly and environmentally unfriendly. Therefore, the anion exchange resin needs to be regenerated so that it can be reused.

[0069] The fermented wine after the dilution method-chemical method acid reduction was used as the acid reduction object, 30g of the anion exchange resin treated by the pretreatment method of Example 2 was measured, and the weight ratio of the pretreated anion exchange resin to the green plum wine was 1:13. After sealing, it was adsorbed for 24 hours, the anion exchange resin was filtered out and washed with distilled water until neutral, and then the resin was soaked in 100 g / L sodium chloride plus about 1% sodium hydroxide solution for 18-20 hours, and then the acid reduction after pretreatment was carried out. Repeated several times, measured the total acid content before and after, and calculated the extent of the total acid reduction, and obtained Figure 1 .

[0070] Combination Figure 1 It can be seen that after the anion exchange resin has been regenerated and circulated 10 times and has a strong acid reduction ability, the regenerated anion exchange resin can be mixed with the new anion exchange resin to reduce costs.

[0071] 7. Product stability test The greengage wine prepared in Example 1 was tested for stability, and its stability was indicated by the turbidity index of the greengage wine.

[0072] The green plum wine prepared in Example 1 was filtered using a conventional diatomaceous earth method, and its stability was tracked under normal temperature and low temperature conditions. The green plum wine that was not prepared by the resin method was set as a control group, and the turbidity changes were shown in Table 12. The normal temperature was 15-25°C, and the low temperature was 5-15°C. The turbidity was measured by a turbidimeter.

[0073] Table 12 Turbidity tracking data table of products

[0074] It can be seen from Table 12 that, whether at room temperature or low temperature, within 6 months, the turbidity of the product provided in Example 1 remained basically stable without a significant increase. Through apparent observation, the samples had good light transmittance and no obvious turbidity. The color of the room temperature samples became slightly darker, and the low temperature samples did not change. From the 10th week, a slight precipitation was produced at the bottom, and the precipitation amount of the low temperature samples was small. After the 12th week, the precipitation amount of the samples no longer increased. The control group was green plum wine that had not been treated with resin acid reduction, and the turbidity continued to increase at room temperature. It can be seen that the stability of the green plum wine product provided by the present invention is significantly improved, and in practical applications, cross-flow filtration, membrane filtration, etc. can also be used in the filtration process to reduce precipitation.

[0075] The above are preferred embodiments of the present invention. It should be pointed out that, for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for preparing fermented greengage wine, characterized in that: The following steps are involved: S1. Select greengage fruit, clean and disinfect, mix evenly with the auxiliary materials, let stand and pickle to obtain a mixture; S2. adding activated fruit wine yeast and water to the mixture for fermentation, taking the supernatant after the fermentation is completed, filtering the residue and combining it with the supernatant to obtain fermented wine; S3. The composite acid reducing agent is mixed with the fermented wine for preliminary acid reduction, and then filtered, the fermented wine is mixed with an anion exchange resin for adsorption of acid reduction, and the acid reduction is filtered to obtain the original green plum wine; S4. The green plum wine is mixed with rock sugar and honey, and then subjected to coarse filtration, fine filtration and packaging in sequence to obtain a finished green plum wine.

2. The method for making fermented green plum wine according to claim 1, characterized in that: The auxiliary materials are white sugar, pectinase and sodium pyrosulfite; the weight of the white sugar accounts for 25% of the weight of the mixture, the weight of the pectinase accounts for 200ppm of the weight of the mixture, and the weight of the sodium pyrosulfite accounts for 80ppm of the weight of the mixture; the mixture is pickled at 1-10°C for 1-3 days.

3. The method for making fermented green plum wine according to claim 1, characterized in that: The activated fruit wine yeast is prepared by dissolving active dry yeast in sterile water or 5% sugar water, activating in a 38° C. constant temperature water bath for 30 minutes, stirring once every 10 minutes, and the weight ratio of active dry yeast to water is 1:10-20.

4. The method for making fermented green plum wine according to claim 1, characterized in that: The weight of the fruit wine yeast accounts for 300ppm of the weight of the mixture; the mass ratio of the water to the green plum fruit is 0.5-1:

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5. The method for making fermented green plum wine according to claim 1, characterized in that: The composite acid reducing agent is calcium carbonate, sodium citrate, and sodium bicarbonate; The mass ratio of calcium carbonate: sodium citrate: sodium bicarbonate is 1-1.5: 1.3-2: 0.4-0.6, and the concentration of the composite acid reducing agent in the fermented wine is 1 g / L.

6. The method for making fermented green plum wine according to claim 1, characterized in that: The composite acid reducing agent can also be calcium carbonate, sodium citrate, sodium bicarbonate, or D-calcium pantothenate; The mass ratio of calcium carbonate: sodium citrate: sodium bicarbonate: D-calcium pantothenate is 1-1.5: 1.3-2: 0.4-0.6: 0.001-0.003, and the concentration of the composite acid reducing agent in the fermented wine is 1 g / L.

7. The method for making fermented green plum wine according to claim 6, characterized in that: The anion exchange resin in S3 is pretreated before being mixed with the obtained fermented wine. The pretreatment is to soak the anion exchange resin in sodium chloride solution, and then soak it alternately in acid solution and alkaline solution after cleaning. During the alternating soaking, it is rinsed with distilled water until the outflowing water is neutral. The alternating soaking is performed 1 to 2 times; during the adsorption and acid reduction, stirring and ventilation are performed every 4 to 8 hours, and the adsorption and acid reduction is continued for 24 to 48 hours; the weight ratio of the pretreated anion exchange resin to the fermented wine is 1:11 to 13.

8. The method for making fermented greengage wine according to claim 1, characterized in that: The anion exchange resin after adsorption and acid reduction is regenerated, and the regeneration treatment is to wash the anion exchange resin with water to neutrality, and then soak the anion exchange resin in a sodium chloride solution with a concentration of 100 g / L and a sodium hydroxide solution with a concentration of 1-1.5% for 18-20 hours. The regenerated anion exchange resin is pretreated and then participates in the adsorption and acid reduction process.

9. The method for making fermented green plum wine according to claim 1, characterized in that: The fermentation in S2 includes fermentation at an initial temperature of 25°C-30°C for 12-24h, and then adjusting the temperature to 10-16°C for main fermentation until the green plums sink to the bottom and no bubbles are generated, i.e., the fermentation is completed; the fermented wine in S2 undergoes post-fermentation, and after the post-fermentation is completed, the container is replaced for aging to obtain aged green plum wine.

10. Fermented greengage wine produced by the method for producing fermented greengage wine according to any one of claims 1 to 9.

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