Fermented illicium verum wine and preparation process thereof

Abstract

The invention relates to the technical field of illicium verum wine production, in particular to fermented illicium verum wine and a preparation process thereof. Comprising the following components in parts by weight: 60-80 parts of water, 5-10 parts of acidified star anise, 0.5-2 parts of a balm extract, 0.1-0.5 part of sulfurous acid, 0.1-0.5 part of activated pectinase, 0.5-2 parts of active dry yeast, 1-3 parts of a thiamine nutritional agent, 10-20 parts of white granulated sugar, 0.5-2 parts of bentonite GB and 0.1-0.5 part of casein. In the design, after the star anise is acidified, the taste of the wine can be improved, the wine is mellower and softer, and the complexity and layering sense of aroma can be increased; carbonic anhydrase mainly acts on generation and decomposition of carbonate ions, so that the risk of acid residue can be reduced, and other beneficial components or flavor substances in illicium verum are not interfered; the melissa officinalis extract is rich in various volatile aromatic compounds, so that the wine body can be endowed with unique elegant fragrance and complex layering sense, and the overall flavor experience is enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of star anise wine production, in particular to a fermented star anise wine and a preparation process thereof. Background Art

[0002] As people's living standards improve, modern consumers have increasingly diversified demands for beverages, especially those with unique flavors and health benefits. As one of China's traditional spices, star anise has a long history and rich cultural background. Combining traditional star anise with modern fermentation technology can create new products that retain traditional flavors while being modern, meeting the needs of different consumers. Star anise is rich in a variety of health-promoting ingredients, such as volatile oils, flavonoids, etc., and has antioxidant, anti-inflammatory and antibacterial effects. The fermentation process can not only further release these beneficial ingredients, but also improve their bioavailability and enhance their health benefits. Compared with traditional spirits, fermented star anise wine has a lower alcohol content and is more suitable for a wide range of consumer groups. However, the volatile components in star anise may be partially lost during the fermentation process, resulting in a weakening of its unique aroma, making the flavor of the wine not as strong and unique as expected, and the bitterness and spiciness of star anise may become more obvious during the fermentation process. If used in an improper amount, it is easy to make the taste of the wine too strong and pungent, covering up other flavors and causing an unbalanced taste, which will make some consumers feel uncomfortable. In view of this, we propose a fermented star anise wine and a preparation process thereof. Summary of the invention

[0003] The object of the present invention is to provide a fermented star anise wine and a preparation process thereof, so as to solve the problems raised in the above background technology.

[0004] To achieve the above object, on the one hand, the present invention provides a fermented star anise wine, comprising the following raw materials: 60-80 parts by weight of water, 5-10 parts by weight of acidified star anise, 0.5-2 parts by weight of lemon balm extract, 0.1-0.5 parts by weight of sulfite, 0.1-0.5 parts by weight of activated pectinase, 0.5-2 parts by weight of active dry yeast, 1-3 parts by weight of thiamine nutrient, 10-20 parts by weight of white sugar, 0.5-2 parts by weight of bentonite GB, and 0.1-0.5 parts by weight of casein;

[0005] The acidified star anise is prepared by treating star anise with a weak acid and then neutralizing it with carbonic anhydrase, wherein the weak acid is any one of citric acid, malic acid or acetic acid.

[0006] Preferably, the preparation method of the acidified star anise is as follows:

[0007] S1.1, weigh the following raw materials in parts by weight respectively: 80-90 parts by weight of water, 8-10 parts by weight of star anise, 0.1-0.5 parts by weight of weak acid, and 0.2-0.5 parts by weight of carbonic anhydrase;

[0008] S1.2, dissolve the weak acid in water, use a magnetic stirrer, stir at a speed of 150-200 rpm for 3-5 minutes to ensure that the weak acid is completely dissolved, and adjust the pH value to 3-5 to obtain a weak acid solution;

[0009] S1.3. Place the star anise in a weak acid solution and soak for 0.5-2 hours. After soaking, rinse the star anise thoroughly with clean water to remove excess weak acid.

[0010] Dissolve carbonic anhydrase in deionized water to prepare a carbonic anhydrase solution with a concentration of 1-5 mg / L; place the soaked star anise in the carbonic anhydrase solution, and gently stir with a magnetic stirrer at a speed of 50-100 rpm for 10-15 minutes.

[0011] Carbonic anhydrase accelerates the process of carbon dioxide combining with water to form carbonic acid, thereby helping to neutralize weak acids. The high catalytic efficiency of this enzyme means that it can effectively reduce the acidity in the solution in a short period of time, reducing the risk of acid residues. As a naturally occurring enzyme, carbonic anhydrase is harmless to the human body and is widely present in the human body and other organisms. It does not introduce harmful substances and does not have adverse effects on the final product.

[0012] Carbonic anhydrase mainly acts on the production and decomposition of carbonate ions and has little effect on other components, thus not interfering with other beneficial components or flavor substances in star anise.

[0013] S1.4. Rinse the star anise thoroughly again with clean water to ensure that all residual weak acid and carbonic anhydrase are removed; use a dryer to dry at low temperature, with the temperature controlled at 40-50°C and the drying time being 6-12 hours to obtain acidified star anise.

[0014] Star anise has a strong aroma. The acidification process may trigger some chemical reactions (generating organic acids, hydrolysis and synthesis of ester compounds, oxidation reactions, etc.) to produce new flavor compounds. For example, the generation or accumulation of organic acids (such as citric acid, malic acid, etc.) can give star anise a fresh and lively sour taste, making its aroma more complex and layered. The ester compounds originally contained in star anise are hydrolyzed in an acidic environment and decomposed into acids and alcohols. At the same time, acids and alcohols may also undergo esterification reactions to generate new ester compounds, which helps to increase the complexity and layering of the aroma. The acidification process may make some components in star anise more easily oxidized, such as phenolic compounds that may be oxidized into quinones, thereby changing the color and flavor.

[0015] Proper acidification can lower the pH value of star anise and create an acidic environment that is not conducive to the growth of microorganisms. Many harmful microorganisms find it difficult to survive and reproduce under acidic conditions, thereby reducing the risk of star anise spoilage due to microbial contamination during storage and processing and extending its shelf life. An acidic environment may help certain aroma components and flavor substances (such as volatile oils, flavonoids, etc.) to dissolve better from the tissues of star anise.

[0016] On the other hand, the present invention provides a fermented star anise wine and a preparation process thereof, which is used to prepare the fermented star anise wine, comprising the following steps:

[0017] S2.1. Weigh the following raw materials in parts by weight respectively: 60-80 parts by weight of water, 5-10 parts by weight of acidified star anise, 0.5-2 parts by weight of lemon balm extract, 0.1-0.5 parts by weight of sulfite, 0.1-0.5 parts by weight of activated pectinase, 0.5-2 parts by weight of active dry yeast, 1-3 parts by weight of thiamine nutrient, 10-20 parts by weight of white sugar, 0.5-2 parts by weight of bentonite GB, and 0.1-0.5 parts by weight of casein;

[0018] S2.2, put the acidified star anise and lemon balm extracts into clean water containing sulfurous acid and soak them at low temperature; then use a pulper to crush them and add 45ppm SO 2 ;

[0019] The lemon balm extract has a fresh lemon aroma and a slightly bitter taste, which can neutralize the strong sweet and spicy aroma of star anise, making its taste softer and more balanced, and can create a richer and more multi-layered aroma; the slightly bitter and fresh characteristics of the lemon balm extract can balance the sweetness of star anise, increase the taste level of the wine, bring a pleasant feeling to people, and reduce the irritation that star anise may bring; in addition, the lemon balm extract contains some natural antibacterial and antioxidant ingredients, which can help protect the aroma components in the wine and extend the shelf life of the wine;

[0020] Low temperature environment can significantly slow down the growth and reproduction rate of microorganisms. Sulfite has bactericidal and antibacterial effects. The double protection can effectively prevent microbial contamination and slow down the volatilization and oxidation of aroma components. Sulfite can prevent the oxidation and deterioration of aroma components such as polyphenols. Under low temperature environment, the release process of aroma and flavor substances is slower and more uniform, which helps to more fully extract and retain these components, and helps to reduce the release of some bitter and irritating components in star anise.

[0021] S2.3, pour the star anise pulp into a small temperature-controlled soaking tank, add activated pectinase, mix and circulate to stir evenly, and soak for 13 hours at 14-17°C to accelerate the clarification of the juice;

[0022] S2.4, add active dry yeast at 0.7g / L into the fermentation tank slowly, add thiamine nutrient, and stir evenly in a cycle; according to the conversion of 17g / L sugar into 1% vol alcohol, add white sugar to make the final fermentation alcohol content at 15-16% vol, the fermentation temperature at 18-21°C, and the fermentation time at 27-35d; after the fermentation is completed, age the wine for more than 3 months at a temperature of 24°C;

[0023] Thiamine is an important nutrient for yeast growth and metabolism. It participates in the energy metabolism of yeast, especially the metabolism of sugars, helping yeast cells to use glucose to produce energy more efficiently and improving the conversion rate of sugar, thereby increasing alcohol production. Thiamine can enhance yeast tolerance, especially under adverse conditions such as high sugar, high alcohol and low pH, helping yeast to adapt and survive better, and also helping yeast to produce more flavor substances, such as esters and higher alcohols, which have an important influence on the aroma and taste of the wine. During the fermentation process, thiamine can prevent yeast from weakening due to lack of nutrition, resulting in incomplete fermentation or the production of unpleasant flavors.

[0024] S2.5, first add 500 mg / L bentonite GB solution, clarify at 22.5°C for 8 days, then add 240 mg / L casein solution, clarify at 22.5°C for 4 days, mix and add thoroughly, stir well to make it fully contact with the wine; after the wine lees are completely precipitated, separate the wine lees and filter with a plate and frame filter to obtain clarified wine;

[0025] Adding the bentonite GB solution first can allow it to fully contact with the impurities in the liquid to form larger flocs, which helps to form a more stable filter cake and facilitate subsequent removal, thereby improving the filtration efficiency; when the casein solution is added later, it can promote the coagulation of macromolecular substances, further enhance the structure of the filter cake, reduce clogging during the filtration process, and increase the filtration speed and clarity.

[0026] S2.6, after low-temperature clarification, heat treatment is first performed at 45°C for 5 days, and then cold treatment is performed at -8°C for 5 days to obtain a finished star anise wine;

[0027] S2.7. Filter the star anise wine with a membrane filter and pump it into a clean batching tank. Start the wine pump circulation and use a cold and hot plate heat exchanger for instant sterilization. The wine temperature should be lower than 25°C after sterilization. The sterilized and filtered star anise wine should be packaged in glass bottles.

[0028] Preferably, in S2.2, the low temperature cold soaking temperature is 4-10°C, and the cold soaking time is 12-24h.

[0029] Preferably, in S2.2, the beater speed is 1000-2000 rpm, and the beating time is 3-5 min.

[0030] Preferably, in S2.3, the circulating stirring speed is 30-60 rpm, and the stirring time is 10-30 min.

[0031] Preferably, in S2.4, the yeast is slowly added at a rate of 0.3-0.5 parts by weight per minute.

[0032] Preferably, in S2.4, the circulating stirring speed is 30-60 rpm, and the stirring time is 15-30 min.

[0033] Preferably, in S2.5, the stirring speed is 50-150 rpm and the stirring time is 10-15 min.

[0034] Preferably, in S2.7, the sterilization temperature is 65-70°C and the sterilization time is 15-30S.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] 1. The fermented star anise wine and its preparation process use acidified star anise because acidified star anise can improve the taste of the wine, making it more mellow and soft, and help increase the complexity and layering of the aroma; it can also adjust the acidity of the fermented grains, inhibit the growth of harmful bacteria, improve the stability of the wine, and extend its shelf life; at the same time, it promotes the fermentation ability of yeast and helps the fermentation process of the wine. Carbonic anhydrase can accelerate the process of carbon dioxide combining with water to form carbonic acid, and can effectively reduce the acidity in the solution in a short time, reducing the risk of acid residue; and carbonic anhydrase mainly acts on the generation and decomposition of carbonate ions, and has little effect on other components, so it will not interfere with other beneficial components or flavor substances in star anise.

[0037] 2. In the fermented star anise wine and its preparation process, the addition of lemon balm extract can significantly enhance the comprehensive flavor and health value of the wine; lemon balm extract is rich in a variety of volatile aromatic compounds, which can give the wine a unique and elegant aroma and complex layering, enhancing the overall flavor experience; at the same time, lemon balm also has certain antioxidant and anti-inflammatory effects, which can increase the health function of the wine, making it not only delicious but also healthier. DETAILED DESCRIPTION

[0038] 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.

[0039] The fermented star anise wine of the present invention comprises the following components: 60-80 parts by weight of water, 5-10 parts by weight of acidified star anise, 0.5-2 parts by weight of lemon balm extract, 0.1-0.5 parts by weight of sulfite, 0.1-0.5 parts by weight of activated pectinase, 0.5-2 parts by weight of active dry yeast, 1-3 parts by weight of thiamine nutrient, 10-20 parts by weight of white sugar, 0.5-2 parts by weight of bentonite GB, and 0.1-0.5 parts by weight of casein;

[0040] The acidified star anise is prepared by treating star anise with a weak acid and then neutralizing it with carbonic anhydrase, wherein the weak acid is citric acid.

[0041] The activated pectinase is obtained by activating the pectinase in a constant temperature water bath at 50°C for 2 hours;

[0042] The present invention preferably uses Angel Yeast BV818 as the active dry yeast.

[0043] Embodiment 1: A preparation process of fermented star anise wine, comprising the following steps:

[0044] S2.1. Weigh the following raw materials in parts by weight respectively: 70 parts by weight of water, 8 parts by weight of acidified star anise, 1.2 parts by weight of lemon balm extract, 0.3 parts by weight of sulfite, 0.3 parts by weight of activated pectinase, 1.2 parts by weight of Angel Yeast BV818, 2 parts by weight of thiamine nutrient, 15 parts by weight of white sugar, 1.2 parts by weight of bentonite GB, and 0.3 parts by weight of casein;

[0045] S2.2, put the acidified star anise and lemon balm extracts into clean water containing sulfurous acid and soak them at low temperature. The soaking temperature is 7°C and the soaking time is 24 hours. Then use a pulper to crush them. The speed of the pulper is 1500rpm and the beating time is 5 minutes. At the same time, 45ppm SO 2 ;

[0046] S2.3, pour the star anise pulp into a small temperature-controlled soaking tank, add activated pectinase, mix and circulate to stir evenly, stirring speed 60rpm, stirring time 30min, soaking time 13h at 15℃ to accelerate the clarification of the juice;

[0047] S2.4, add Angel Yeast BV818 at 0.7g / L and 0.3 parts by weight / minute into the fermentation tank, add thiamine nutrient, circulate and stir evenly, stirring at 60rpm for 30min; according to the conversion of 17g / L sugar into 1% vol alcohol, add white sugar to make the final fermentation alcohol content at 16% vol, fermentation temperature at 20℃, fermentation time for 35d; after the fermentation, age the wine for more than 3 months at 24℃;

[0048] S2.5, first add 500 mg / L bentonite GB solution, clarify at 22.5°C for 8 days, then add 240 mg / L casein solution, clarify at 22.5°C for 4 days, stir well after adding, stirring at 150 rpm for 15 min to make it fully contact with the wine; after the wine lees are completely precipitated, separate the wine lees and filter with a plate and frame filter to obtain clarified wine;

[0049] S2.6, after low-temperature clarification, heat treatment is first performed at 45°C for 5 days, and then cold treatment is performed at -8°C for 5 days to obtain a finished star anise wine;

[0050] S2.7. Filter the star anise wine with a membrane filter and pump it into a clean batching tank. Start the wine pump circulation and use a hot and cold plate heat exchanger for instant sterilization. The sterilization temperature is 65°C and the sterilization time is 30 seconds. The wine temperature after sterilization should be lower than 25°C. Pack the sterilized and filtered star anise wine into glass bottles.

[0051] Wherein the acidified star anise is prepared as follows:

[0052] S1.1, weigh the following raw materials in parts by weight respectively: 85 parts by weight of water, 9 parts by weight of star anise, 0.18 parts by weight of citric acid, and 0.4 parts by weight of carbonic anhydrase;

[0053] S1.2, dissolve citric acid in water, use a magnetic stirrer, stir at 200 rpm for 5 min to ensure that the citric acid is completely dissolved, and adjust the pH value to 4 to obtain a weak acid solution;

[0054] S1.3. Soak the star anise in a weak acid solution for 2 hours. After soaking, rinse the star anise thoroughly with clean water to remove excess citric acid.

[0055] Carbonic anhydrase was dissolved in deionized water to prepare a carbonic anhydrase solution with a concentration of 3 mg / L; the soaked star anise was placed in the carbonic anhydrase solution, and gently stirred with a magnetic stirrer at a speed of 60 rpm for 15 minutes.

[0056] S1.4. Rinse the star anise thoroughly again with clean water to ensure that all residual citric acid and carbonic anhydrase are removed; use a dryer to dry at low temperature, with the temperature controlled at 50°C and the drying time for 12 hours to obtain acidified star anise.

[0057] Embodiment 2: A preparation process of fermented star anise wine, comprising the following steps:

[0058] S2.1. Weigh the following raw materials in parts by weight respectively: 70 parts by weight of water, 8 parts by weight of acidified star anise, 1.2 parts by weight of lemon balm extract, 0.3 parts by weight of sulfite, 0.3 parts by weight of activated pectinase, 1.2 parts by weight of Angel Yeast BV818, 2 parts by weight of thiamine nutrient, 15 parts by weight of white sugar, 1.2 parts by weight of bentonite GB, and 0.3 parts by weight of casein;

[0059] S2.2, put the acidified star anise and lemon balm extracts into clean water containing sulfurous acid and soak them at low temperature. The soaking temperature is 7°C and the soaking time is 24 hours. Then use a pulper to crush them. The speed of the pulper is 1500rpm and the beating time is 5 minutes. At the same time, 45ppm SO 2 ;

[0060] S2.3, pour the star anise pulp into a small temperature-controlled soaking tank, add activated pectinase, mix and circulate to stir evenly, stirring speed 60rpm, stirring time 30min, soaking time 13h at 15℃ to accelerate the clarification of the juice;

[0061] S2.4, add Angel Yeast BV818 at 0.7g / L and 0.3 parts by weight / minute into the fermentation tank, add thiamine nutrient, circulate and stir evenly, stirring at 60rpm for 30min; according to the conversion of 17g / L sugar into 1% vol alcohol, add white sugar to make the final fermentation alcohol content at 16% vol, fermentation temperature at 20℃, fermentation time for 35d; after the fermentation, age the wine for more than 3 months at 24℃;

[0062] S2.5, first add 500 mg / L bentonite GB solution, clarify at 22.5°C for 8 days, then add 240 mg / L casein solution, clarify at 22.5°C for 4 days, stir well after adding, stirring at 150 rpm for 15 min to make it fully contact with the wine; after the wine lees are completely precipitated, separate the wine lees and filter with a plate and frame filter to obtain clarified wine;

[0063] S2.6, after low-temperature clarification, heat treatment is first performed at 45°C for 5 days, and then cold treatment is performed at -8°C for 5 days to obtain a finished star anise wine;

[0064] S2.7. Filter the star anise wine with a membrane filter and pump it into a clean batching tank. Start the wine pump circulation and use a hot and cold plate heat exchanger for instant sterilization. The sterilization temperature is 65°C and the sterilization time is 30 seconds. The wine temperature after sterilization should be lower than 25°C. Pack the sterilized and filtered star anise wine into glass bottles.

[0065] Wherein the acidified star anise is prepared as follows:

[0066] S1.1, weigh the following raw materials in parts by weight respectively: 85 parts by weight of water, 9 parts by weight of star anise, 0.27 parts by weight of citric acid, and 0.4 parts by weight of carbonic anhydrase;

[0067] S1.2, dissolve citric acid in water, use a magnetic stirrer, stir at 200 rpm for 5 min to ensure that the citric acid is completely dissolved, and adjust the pH value to 4 to obtain a weak acid solution;

[0068] S1.3. Soak the star anise in a weak acid solution for 2 hours. After soaking, rinse the star anise thoroughly with clean water to remove excess citric acid.

[0069] Carbonic anhydrase was dissolved in deionized water to prepare a carbonic anhydrase solution with a concentration of 3 mg / L; the soaked star anise was placed in the carbonic anhydrase solution, and gently stirred with a magnetic stirrer at a speed of 60 rpm for 15 minutes.

[0070] S1.4. Rinse the star anise thoroughly again with clean water to ensure that all residual citric acid and carbonic anhydrase are removed; use a dryer to dry at low temperature, with the temperature controlled at 50°C and the drying time for 12 hours to obtain acidified star anise.

[0071] Embodiment 3: A process for preparing fermented star anise wine, comprising the following steps:

[0072] S2.1. Weigh the following raw materials in parts by weight respectively: 70 parts by weight of water, 8 parts by weight of acidified star anise, 1.2 parts by weight of lemon balm extract, 0.3 parts by weight of sulfite, 0.3 parts by weight of activated pectinase, 1.2 parts by weight of Angel Yeast BV818, 2 parts by weight of thiamine nutrient, 15 parts by weight of white sugar, 1.2 parts by weight of bentonite GB, and 0.3 parts by weight of casein;

[0073] S2.2, put the acidified star anise and lemon balm extracts into clean water containing sulfurous acid and soak them at low temperature. The soaking temperature is 7°C and the soaking time is 24 hours. Then use a pulper to crush them. The speed of the pulper is 1500rpm and the beating time is 5 minutes. At the same time, 45ppm SO 2 ;

[0074] S2.3, pour the star anise pulp into a small temperature-controlled soaking tank, add activated pectinase, mix and circulate to stir evenly, stirring speed 60rpm, stirring time 30min, soaking time 13h at 15℃ to accelerate the clarification of the juice;

[0075] S2.4, add Angel Yeast BV818 at 0.7g / L and 0.3 parts by weight / minute into the fermentation tank, add thiamine nutrient, circulate and stir evenly, stirring at 60rpm for 30min; according to the conversion of 17g / L sugar into 1% vol alcohol, add white sugar to make the final fermentation alcohol content at 16% vol, fermentation temperature at 20℃, fermentation time for 35d; after the fermentation, age the wine for more than 3 months at 24℃;

[0076] S2.5, first add 500 mg / L bentonite GB solution, clarify at 22.5°C for 8 days, then add 240 mg / L casein solution, clarify at 22.5°C for 4 days, stir well after adding, stirring at 150 rpm for 15 min to make it fully contact with the wine; after the wine lees are completely precipitated, separate the wine lees and filter with a plate and frame filter to obtain clarified wine;

[0077] S2.6, after low-temperature clarification, heat treatment is first performed at 45°C for 5 days, and then cold treatment is performed at -8°C for 5 days to obtain a finished star anise wine;

[0078] S2.7. Filter the star anise wine with a membrane filter and pump it into a clean batching tank. Start the wine pump circulation and use a hot and cold plate heat exchanger for instant sterilization. The sterilization temperature is 65°C and the sterilization time is 30 seconds. The wine temperature after sterilization should be lower than 25°C. Pack the sterilized and filtered star anise wine into glass bottles.

[0079] Wherein the acidified star anise is prepared as follows:

[0080] S1.1, weigh the following raw materials in parts by weight respectively: 85 parts by weight of water, 9 parts by weight of star anise, 0.36 parts by weight of citric acid, and 0.4 parts by weight of carbonic anhydrase;

[0081] S1.2, dissolve citric acid in water, use a magnetic stirrer, stir at 200 rpm for 5 min to ensure that the citric acid is completely dissolved, and adjust the pH value to 4 to obtain a weak acid solution;

[0082] S1.3. Soak the star anise in a weak acid solution for 2 hours. After soaking, rinse the star anise thoroughly with clean water to remove excess citric acid.

[0083] Carbonic anhydrase was dissolved in deionized water to prepare a carbonic anhydrase solution with a concentration of 3 mg / L; the soaked star anise was placed in the carbonic anhydrase solution, and gently stirred with a magnetic stirrer at a speed of 60 rpm for 15 minutes.

[0084] S1.4. Rinse the star anise thoroughly again with clean water to ensure that all residual citric acid and carbonic anhydrase are removed; use a dryer to dry at low temperature, with the temperature controlled at 50°C and the drying time for 12 hours to obtain acidified star anise.

[0085] Embodiment 4: A process for preparing fermented star anise wine, comprising the following steps:

[0086] S2.1. Weigh the following raw materials in parts by weight respectively: 70 parts by weight of water, 8 parts by weight of acidified star anise, 1.2 parts by weight of lemon balm extract, 0.3 parts by weight of sulfite, 0.3 parts by weight of activated pectinase, 1.2 parts by weight of Angel Yeast BV818, 2 parts by weight of thiamine nutrient, 15 parts by weight of white sugar, 1.2 parts by weight of bentonite GB, and 0.3 parts by weight of casein;

[0087] S2.2, put the acidified star anise and lemon balm extracts into clean water containing sulfurous acid and soak them at low temperature. The soaking temperature is 7°C and the soaking time is 24 hours. Then use a pulper to crush them. The speed of the pulper is 1500rpm and the beating time is 5 minutes. At the same time, 45ppm SO 2 ;

[0088] S2.3, pour the star anise pulp into a small temperature-controlled soaking tank, add activated pectinase, mix and circulate to stir evenly, stirring speed 60rpm, stirring time 30min, soaking time 13h at 15℃ to accelerate the clarification of the juice;

[0089] S2.4, add Angel Yeast BV818 at 0.7g / L and 0.3 parts by weight / minute into the fermentation tank, add thiamine nutrient, circulate and stir evenly, stirring at 60rpm for 30min; according to the conversion of 17g / L sugar into 1% vol alcohol, add white sugar to make the final fermentation alcohol content at 16% vol, fermentation temperature at 20℃, fermentation time for 35d; after the fermentation, age the wine for more than 3 months at 24℃;

[0090] S2.5, first add 500 mg / L bentonite GB solution, clarify at 22.5°C for 8 days, then add 240 mg / L casein solution, clarify at 22.5°C for 4 days, stir well after adding, stirring at 150 rpm for 15 min to make it fully contact with the wine; after the wine lees are completely precipitated, separate the wine lees and filter with a plate and frame filter to obtain clarified wine;

[0091] S2.6, after low-temperature clarification, heat treatment is first performed at 45°C for 5 days, and then cold treatment is performed at -8°C for 5 days to obtain a finished star anise wine;

[0092] S2.7. Filter the star anise wine with a membrane filter and pump it into a clean batching tank. Start the wine pump circulation and use a hot and cold plate heat exchanger for instant sterilization. The sterilization temperature is 65°C and the sterilization time is 30 seconds. The wine temperature after sterilization should be lower than 25°C. Pack the sterilized and filtered star anise wine into glass bottles.

[0093] Wherein the acidified star anise is prepared as follows:

[0094] S1.1, weigh the following raw materials in parts by weight respectively: 85 parts by weight of water, 9 parts by weight of star anise, 0.24 parts by weight of citric acid, and 0.4 parts by weight of carbonic anhydrase;

[0095] S1.2, dissolve citric acid in water, use a magnetic stirrer, stir at 200 rpm for 5 min to ensure that the citric acid is completely dissolved, and adjust the pH value to 4 to obtain a weak acid solution;

[0096] S1.3. Soak the star anise in a weak acid solution for 2 hours. After soaking, rinse the star anise thoroughly with clean water to remove excess citric acid.

[0097] Carbonic anhydrase was dissolved in deionized water to prepare a carbonic anhydrase solution with a concentration of 3 mg / L; the soaked star anise was placed in the carbonic anhydrase solution, and gently stirred with a magnetic stirrer at a speed of 60 rpm for 15 minutes.

[0098] S1.4. Rinse the star anise thoroughly again with clean water to ensure that all residual citric acid and carbonic anhydrase are removed; use a dryer to dry at low temperature, with the temperature controlled at 50°C and the drying time for 12 hours to obtain acidified star anise.

[0099] Embodiment 5: A process for preparing fermented star anise wine, comprising the following steps:

[0100] S2.1. Weigh the following raw materials in parts by weight respectively: 60 parts by weight of water, 8 parts by weight of acidified star anise, 1.2 parts by weight of lemon balm extract, 0.3 parts by weight of sulfite, 0.3 parts by weight of activated pectinase, 1.2 parts by weight of Angel Yeast BV818, 2 parts by weight of thiamine nutrient, 15 parts by weight of white sugar, 1.2 parts by weight of bentonite GB, and 0.3 parts by weight of casein;

[0101] S2.2, put the acidified star anise and lemon balm extracts into clean water containing sulfurous acid and soak them at low temperature. The soaking temperature is 7°C and the soaking time is 24 hours. Then use a pulper to crush them. The speed of the pulper is 1500rpm and the beating time is 5 minutes. At the same time, 45ppm SO 2 ;

[0102] S2.3, pour the star anise pulp into a small temperature-controlled soaking tank, add activated pectinase, mix and circulate to stir evenly, stirring speed 60rpm, stirring time 30min, soaking time 13h at 15℃ to accelerate the clarification of the juice;

[0103] S2.4, add Angel Yeast BV818 at 0.7g / L and 0.3 parts by weight / minute into the fermentation tank, add thiamine nutrient, circulate and stir evenly, stirring at 60rpm for 30min; according to the conversion of 17g / L sugar into 1% vol alcohol, add white sugar to make the final fermentation alcohol content at 16% vol, fermentation temperature at 20℃, fermentation time for 35d; after the fermentation, age the wine for more than 3 months at 24℃;

[0104] S2.5, first add 500 mg / L bentonite GB solution, clarify at 22.5°C for 8 days, then add 240 mg / L casein solution, clarify at 22.5°C for 4 days, stir well after adding, stirring at 150 rpm for 15 min to make it fully contact with the wine; after the wine lees are completely precipitated, separate the wine lees and filter with a plate and frame filter to obtain clarified wine;

[0105] S2.6, after low-temperature clarification, heat treatment is first performed at 45°C for 5 days, and then cold treatment is performed at -8°C for 5 days to obtain a finished star anise wine;

[0106] S2.7. Filter the star anise wine with a membrane filter and pump it into a clean batching tank. Start the wine pump circulation and use a hot and cold plate heat exchanger for instant sterilization. The sterilization temperature is 65°C and the sterilization time is 30 seconds. The wine temperature after sterilization should be lower than 25°C. Pack the sterilized and filtered star anise wine into glass bottles.

[0107] Wherein the acidified star anise is prepared as follows:

[0108] S1.1, weigh the following raw materials in parts by weight respectively: 85 parts by weight of water, 9 parts by weight of star anise, 0.27 parts by weight of citric acid, and 0.2 parts by weight of carbonic anhydrase;

[0109] S1.2, dissolve citric acid in water, use a magnetic stirrer, stir at 200 rpm for 5 min to ensure that the citric acid is completely dissolved, and adjust the pH value to 4 to obtain a weak acid solution;

[0110] S1.3. Soak the star anise in a weak acid solution for 2 hours. After soaking, rinse the star anise thoroughly with clean water to remove excess citric acid.

[0111] Carbonic anhydrase was dissolved in deionized water to prepare a carbonic anhydrase solution with a concentration of 3 mg / L; the soaked star anise was placed in the carbonic anhydrase solution, and gently stirred with a magnetic stirrer at a speed of 60 rpm for 15 minutes.

[0112] S1.4. Rinse the star anise thoroughly again with clean water to ensure that all residual citric acid and carbonic anhydrase are removed; use a dryer to dry at low temperature, with the temperature controlled at 50°C and the drying time for 12 hours to obtain acidified star anise.

[0113] Embodiment 6: A process for preparing fermented star anise wine, comprising the following steps:

[0114] S2.1. Weigh the following raw materials in parts by weight respectively: 70 parts by weight of water, 8 parts by weight of acidified star anise, 0.5 parts by weight of lemon balm extract, 0.3 parts by weight of sulfite, 0.3 parts by weight of activated pectinase, 1.2 parts by weight of Angel Yeast BV818, 2 parts by weight of thiamine nutrient, 15 parts by weight of white sugar, 1.2 parts by weight of bentonite GB, and 0.3 parts by weight of casein;

[0115] S2.2, put the acidified star anise and lemon balm extracts into clean water containing sulfurous acid and soak them at low temperature. The soaking temperature is 7°C and the soaking time is 24 hours. Then use a pulper to crush them. The speed of the pulper is 1500rpm and the beating time is 5 minutes. At the same time, 45ppm SO 2 ;

[0116] S2.3, pour the star anise pulp into a small temperature-controlled soaking tank, add activated pectinase, mix and circulate to stir evenly, stirring speed 60rpm, stirring time 30min, soaking time 13h at 15℃ to accelerate the clarification of the juice;

[0117] S2.4, add Angel Yeast BV818 at 0.7g / L and 0.3 parts by weight / minute into the fermentation tank, add thiamine nutrient, circulate and stir evenly, stirring at 60rpm for 30min; according to the conversion of 17g / L sugar into 1% vol alcohol, add white sugar to make the final fermentation alcohol content at 16% vol, fermentation temperature at 20℃, fermentation time for 35d; after the fermentation, age the wine for more than 3 months at 24℃;

[0118] S2.5, first add 500 mg / L bentonite GB solution, clarify at 22.5°C for 8 days, then add 240 mg / L casein solution, clarify at 22.5°C for 4 days, stir well after adding, stirring at 150 rpm for 15 min to make it fully contact with the wine; after the wine lees are completely precipitated, separate the wine lees and filter with a plate and frame filter to obtain clarified wine;

[0119] S2.6, after low-temperature clarification, heat treatment is first performed at 45°C for 5 days, and then cold treatment is performed at -8°C for 5 days to obtain a finished star anise wine;

[0120] S2.7. Filter the star anise wine with a membrane filter and pump it into a clean batching tank. Start the wine pump circulation and use a hot and cold plate heat exchanger for instant sterilization. The sterilization temperature is 65°C and the sterilization time is 30 seconds. The wine temperature after sterilization should be lower than 25°C. Pack the sterilized and filtered star anise wine into glass bottles.

[0121] Wherein the acidified star anise is prepared as follows:

[0122] S1.1, weigh the following raw materials in parts by weight respectively: 85 parts by weight of water, 9 parts by weight of star anise without rotten fruit, disease and insect pests, and 0.27 parts by weight of citric acid;

[0123] S1.1, weigh the following raw materials in parts by weight respectively: 85 parts by weight of water, 9 parts by weight of star anise, 0.27 parts by weight of citric acid, and 0.4 parts by weight of carbonic anhydrase;

[0124] S1.2, dissolve citric acid in water, use a magnetic stirrer, stir at 200 rpm for 5 min to ensure that the citric acid is completely dissolved, and adjust its pH value to 4, a weak acid solution;

[0125] S1.3. Soak the star anise in a weak acid solution for 2 hours. After soaking, rinse the star anise thoroughly with clean water to remove excess citric acid.

[0126] Carbonic anhydrase was dissolved in deionized water to prepare a carbonic anhydrase solution with a concentration of 3 mg / L; the soaked star anise was placed in the carbonic anhydrase solution, and gently stirred with a magnetic stirrer at a speed of 60 rpm for 15 minutes.

[0127] S1.4. Rinse the star anise thoroughly again with clean water to ensure that all residual citric acid and carbonic anhydrase are removed; use a dryer to dry at low temperature, with the temperature controlled at 50°C and the drying time for 12 hours to obtain acidified star anise.

[0128] Embodiment 7: A process for preparing fermented star anise wine, comprising the following steps:

[0129] S2.1. Weigh the following raw materials in parts by weight respectively: 70 parts by weight of water, 5 parts by weight of acidified star anise, 1.2 parts by weight of lemon balm extract, 0.3 parts by weight of sulfite, 0.3 parts by weight of activated pectinase, 1.2 parts by weight of Angel Yeast BV818, 2 parts by weight of thiamine nutrient, 15 parts by weight of white sugar, 1.2 parts by weight of bentonite GB, and 0.3 parts by weight of casein;

[0130] S2.2, put the acidified star anise and lemon balm extracts into clean water containing sulfurous acid and soak them at low temperature. The soaking temperature is 7°C and the soaking time is 24 hours. Then use a pulper to crush them. The speed of the pulper is 1500rpm and the beating time is 5 minutes. At the same time, 45ppm SO 2 ;

[0131] S2.3, pour the star anise pulp into a small temperature-controlled soaking tank, add activated pectinase, mix and circulate to stir evenly, stirring speed 60rpm, stirring time 30min, soaking time 13h at 15℃ to accelerate the clarification of the juice;

[0132] S2.4, add Angel Yeast BV818 at 0.7g / L and 0.3 parts by weight / minute into the fermentation tank, add thiamine nutrient, circulate and stir evenly, stirring at 60rpm for 30min; according to the conversion of 17g / L sugar into 1% vol alcohol, add white sugar to make the final fermentation alcohol content at 16% vol, fermentation temperature at 20℃, fermentation time for 35d; after the fermentation, age the wine for more than 3 months at 24℃;

[0133] S2.5, first add 500 mg / L bentonite GB solution, clarify at 22.5°C for 8 days, then add 240 mg / L casein solution, clarify at 22.5°C for 4 days, stir well after adding, stirring at 150 rpm for 15 min to make it fully contact with the wine; after the wine lees are completely precipitated, separate the wine lees and filter with a plate and frame filter to obtain clarified wine;

[0134] S2.6, after low-temperature clarification, heat treatment is first performed at 45°C for 5 days, and then cold treatment is performed at -8°C for 5 days to obtain a finished star anise wine;

[0135] S2.7. Filter the star anise wine with a membrane filter and pump it into a clean batching tank. Start the wine pump circulation and use a hot and cold plate heat exchanger for instant sterilization. The sterilization temperature is 65°C and the sterilization time is 30 seconds. The wine temperature after sterilization should be lower than 25°C. Pack the sterilized and filtered star anise wine into glass bottles.

[0136] Wherein the acidified star anise is prepared as follows:

[0137] S1.1, weigh the following raw materials in parts by weight respectively: 85 parts by weight of water, 9 parts by weight of star anise, 0.27 parts by weight of citric acid, and 0.4 parts by weight of carbonic anhydrase;

[0138] S1.2, dissolve citric acid in water, use a magnetic stirrer, stir at 200 rpm for 5 min to ensure that the citric acid is completely dissolved, and adjust the pH value to 4 to obtain a weak acid solution;

[0139] S1.3. Soak the star anise in a weak acid solution for 2 hours. After soaking, rinse the star anise thoroughly with clean water to remove excess citric acid.

[0140] Carbonic anhydrase was dissolved in deionized water to prepare a carbonic anhydrase solution with a concentration of 3 mg / L; the soaked star anise was placed in the carbonic anhydrase solution, and gently stirred with a magnetic stirrer at a speed of 60 rpm for 15 minutes.

[0141] S1.4. Rinse the star anise thoroughly again with clean water to ensure that all residual citric acid and carbonic anhydrase are removed; use a dryer to dry at low temperature, with the temperature controlled at 50°C and the drying time for 12 hours to obtain acidified star anise.

[0142] Embodiment 8: A process for preparing fermented star anise wine, comprising the following steps:

[0143] S2.1. Weigh the following raw materials in parts by weight respectively: 70 parts by weight of water, 8 parts by weight of acidified star anise, 1.2 parts by weight of lemon balm extract, 0.3 parts by weight of sulfite, 0.3 parts by weight of activated pectinase, 1.2 parts by weight of Angel Yeast BV818, 2 parts by weight of thiamine nutrient, 15 parts by weight of white sugar, 0.5 parts by weight of bentonite GB, and 0.3 parts by weight of casein;

[0144] S2.2, put the acidified star anise and lemon balm extracts into clean water containing sulfurous acid and soak them at low temperature. The soaking temperature is 7°C and the soaking time is 24 hours. Then use a pulper to crush them. The speed of the pulper is 1500rpm and the beating time is 5 minutes. At the same time, 45ppm SO 2 ;

[0145] S2.3, pour the star anise pulp into a small temperature-controlled soaking tank, add activated pectinase, mix and circulate to stir evenly, stirring speed 60rpm, stirring time 30min, soaking time 13h at 15℃ to accelerate the clarification of the juice;

[0146] S2.4, add Angel Yeast BV818 at 0.7g / L and 0.3 parts by weight / minute into the fermentation tank, add thiamine nutrient, circulate and stir evenly, stirring at 60rpm for 30min; according to the conversion of 17g / L sugar into 1% vol alcohol, add white sugar to make the final fermentation alcohol content at 16% vol, fermentation temperature at 20℃, fermentation time for 35d; after the fermentation, age the wine for more than 3 months at 24℃;

[0147] S2.5, first add 500 mg / L bentonite GB solution, clarify at 22.5°C for 8 days, then add 240 mg / L casein solution, clarify at 22.5°C for 4 days, stir well after adding, stirring at 150 rpm for 15 min to make it fully contact with the wine; after the wine lees are completely precipitated, separate the wine lees and filter with a plate and frame filter to obtain clarified wine;

[0148] S2.6, after low-temperature clarification, heat treatment is first performed at 45°C for 5 days, and then cold treatment is performed at -8°C for 5 days to obtain a finished star anise wine;

[0149] S2.7. Filter the star anise wine with a membrane filter and pump it into a clean batching tank. Start the wine pump circulation and use a hot and cold plate heat exchanger for instant sterilization. The sterilization temperature is 65°C and the sterilization time is 30 seconds. The wine temperature after sterilization should be lower than 25°C. Pack the sterilized and filtered star anise wine into glass bottles.

[0150] Wherein the acidified star anise is prepared as follows:

[0151] S1.1, weigh the following raw materials in parts by weight respectively: 85 parts by weight of water, 9 parts by weight of star anise, 0.27 parts by weight of citric acid, and 0.4 parts by weight of carbonic anhydrase;

[0152] S1.2, dissolve citric acid in water, use a magnetic stirrer, stir at 200 rpm for 5 min to ensure that the citric acid is completely dissolved, and adjust the pH value to 4 to obtain a weak acid solution;

[0153] S1.3. Soak the star anise in a weak acid solution for 2 hours. After soaking, rinse the star anise thoroughly with clean water to remove excess citric acid.

[0154] Carbonic anhydrase was dissolved in deionized water to prepare a carbonic anhydrase solution with a concentration of 3 mg / L; the soaked star anise was placed in the carbonic anhydrase solution, and gently stirred with a magnetic stirrer at a speed of 60 rpm for 15 minutes.

[0155] S1.4. Rinse the star anise thoroughly again with clean water to ensure that all residual citric acid and carbonic anhydrase are removed; use a dryer to dry at low temperature, with the temperature controlled at 50°C and the drying time for 12 hours to obtain acidified star anise.

[0156] Comparative Example 1

[0157] The method of Example 2 was adopted, using unacidified star anise.

[0158] Comparative Example 2

[0159] The method of Example 2 was used to remove carbonic anhydrase.

[0160] Comparative Example 3

[0161] The method of Example 2 was used to remove the lemon balm extract.

[0162] Comparative Example 4

[0163] The method of Example 2 was used to remove bentonite GB.

[0164] The present invention provides a fermented star anise wine prepared by acidifying star anise, wherein the physical and chemical index inspection items and inspection standards of the fermented star anise wine are as follows:

[0165] Referring to the national standard GB / T 15038-2006, methylene blue is used as the indicator liquid, and the boiling Fehling's solution is titrated with the sample. A slightly excess of reducing sugar will reduce the blue methylene blue to colorless, indicating the end point. The total amount of reducing sugar is calculated based on the sample consumption. The reducing sugar content affects the overall sensory experience of the wine, including the fullness and roundness of the taste and the length of the aftertaste. Too high a reducing sugar content may make the wine too sweet, masking other flavor components (such as acidity, tannins, etc.), making the taste of the wine appear monotonous or unharmonious.

[0166] Referring to the national standard GB / T 15038-2006, titration is performed with an alkaline standard solution, and then the free sulfur dioxide and combined sulfur dioxide are determined, and the volatile acid content in the sample is calculated; an appropriate amount of volatile acid can add complex aroma and flavor to the wine, increase its layering, and help balance the sweetness or fullness of the taste. Excessive volatile acidity will cause acetic acid or other unpleasant odors in the wine, seriously affecting the overall flavor quality of the wine.

[0167] With reference to the national standard GB / T 15038-2006, the non-volatile substances in the sample are removed by distillation, and the density of the distillate is determined by the density method. According to the density of the distillate, the volume fraction of ethanol at 20°C, that is, the alcohol content, is calculated; the alcohol content directly affects the taste and texture of the wine. Wines with higher alcohol content usually have a fuller and rounder taste, while wines with lower alcohol content may appear lighter and more refreshing.

[0168] The transmittance of the supernatant of the sample is measured by a spectrophotometer at a wavelength of 780nm. Transmittance is an important parameter to measure the transparency of a liquid. A higher transmittance means the stability and uniformity of the internal components of the wine, which reduces the probability of precipitation or flocculation and makes the wine more stable during storage.

[0169] According to the above standards, the physical and chemical indicators such as reducing sugar, volatile acid, alcohol content and light transmittance of the fermented star anise wine prepared in the above Examples 1-8 and Comparative Examples 1-4 were measured, and the obtained data are shown in Table 1:

[0170] Table 1 Physical and chemical indicators of star anise wine of Examples 1-8 and Comparative Examples 1-4

[0171]

[0172] Based on the above-mentioned determination of the physical and chemical indicators of the fermented star anise wine in Examples 1-8 and Comparative Examples 1-4, a sensory evaluation was conducted on them with reference to the national standard GB / T 15038-2006, mainly from the aspects of appearance, aroma, taste, typicality, etc.

[0173] According to the above standards, the fermented star anise wine prepared in the above Examples 1-8 and Comparative Examples 1-4 was subjected to sensory evaluation, and the obtained data are shown in Table 2:

[0174] Table 2 Sensory evaluation of star anise wine of Examples 1-8 and Comparative Examples 1-4

[0175]

[0176] It can be seen from Examples 1-4 that when the mass ratio of star anise to weak acid gradually increases, the contents of reducing sugar and volatile acid in star anise wine are significantly reduced, while the alcohol content and light transmittance are significantly increased; but when the mass ratio of star anise to weak acid reaches a certain value, the contents of reducing sugar and volatile acid in star anise wine are significantly increased, while the alcohol content and light transmittance are significantly reduced; thus, it can be seen that by adjusting the mass ratio of star anise to weak acid, the aroma, flavor, taste, etc. of star anise wine can be adjusted;

[0177] Furthermore, by comparing Examples 5-8, it can be seen that when the proportion of acidified star anise gradually increases, the reducing sugar and volatile acid contents of the star anise wine are significantly reduced, while the alcohol content and light transmittance are significantly increased;

[0178] When the acidic environment is enhanced, the metabolic pathway of microorganisms may change, and they are more inclined to use reducing sugars for fermentation. When the proportion of acidified star anise increases, the acidity of the wine increases, and the microorganisms will accelerate the metabolism of reducing sugars and convert them into other products such as alcohol, resulting in a decrease in the content of reducing sugars. The increase in acidified star anise may inhibit the growth of certain acid-producing microorganisms, thereby increasing the acidity of the wine. This acidic environment exceeds the suitable growth range of some acid-producing microorganisms, inhibiting their growth and reproduction, and weakening their metabolic activities, thereby reducing the production of volatile acids. Under acidic conditions, microbial cells The activity of intracellular enzymes may change. The activity of some enzymes related to alcohol fermentation, such as pyruvate decarboxylase, is enhanced, prompting more sugar to be converted into alcohol. Reducing sugars and volatile acids in wine may cause a certain turbidity or color change in the wine. When their content decreases, these interfering substances in the wine decrease and the transmittance increases. Some components in acidified star anise, such as organic acids, may react with impurities in the wine to promote the precipitation of impurities. At the same time, the acidic environment is conducive to the coagulation and precipitation of some colloidal substances in the wine, making the wine clearer and more transparent, thereby improving the transmittance.

[0179] Further combined with Comparative Example 1, it can be seen that when unacidified star anise is used, the reducing sugar and volatile acid contents of the star anise wine are significantly increased, while the alcohol content and light transmittance are significantly reduced.

[0180] Taking Example 2 as the best example, combined with Comparative Example 2, it can be seen that when carbonic anhydrase is removed, the reducing sugar and volatile acid contents of star anise wine are significantly increased, while the alcohol content and light transmittance are significantly reduced; carbonic anhydrase is mainly responsible for catalyzing the rapid reversible reaction between carbon dioxide and water in the body to form carbonic acid. During the fermentation process, the enzyme can help adjust the pH value and promote the CO2 inside and outside the yeast cells. 2 exchange; after the removal of carbonic anhydrase, yeast may not be able to effectively regulate the internal pH environment or expel CO 2 , interfering with normal metabolic processes, especially certain steps in the glycolysis pathway, resulting in more reducing sugars not being consumed, thereby increasing the content of reducing sugars; the lack of carbonic anhydrase leads to CO 2 The increase in concentration changes the pH value of the local microenvironment. Certain acid-producing bacteria become more active under such conditions and produce more volatile acids. The by-products produced during the fermentation process (such as proteins, polyphenol compounds, etc.) and incompletely converted sugars may increase the number of suspended particles in the wine and reduce the transmittance.

[0181] Further, Example 2 is taken as the optimal example, and combined with Comparative Example 3, when the lemon balm extract is removed, the reducing sugar and volatile acid contents of the star anise wine are significantly increased, while the alcohol content and light transmittance are significantly reduced;

[0182] Certain ingredients contained in lemon balm extract (such as phenolic compounds, essential oils, etc.) may have the function of regulating yeast metabolism and help maintain optimal fermentation conditions. These ingredients can stimulate the permeability of yeast cell walls or enhance enzyme activity, thereby accelerating the conversion efficiency of sugar into alcohol; the antibacterial ingredients in lemon balm extract can inhibit microorganisms that are not conducive to the fermentation process (such as acetic acid bacteria, etc.), prevent them from over-reproduction and production of additional volatile acids; lemon balm extract is rich in antioxidants, which can protect the fermentation broth from oxidative stress, maintain its stability, and maintain the clarity and transmittance of the wine.

[0183] Taking Example 2 as the optimal example, combined with Comparative Example 4, it can be seen that when the bentonite GB is removed, the reducing sugar and volatile acid contents of the star anise wine are significantly increased, while the alcohol content and light transmittance are significantly reduced;

[0184] Bentonite GB mainly plays a clarifying role. It can absorb impurity particles in the wine, including some substances that may cause turbidity in the wine. When bentonite GB is removed, the impurities in the wine cannot be effectively adsorbed, and turbidity is likely to occur. Moreover, these impurities may react with the flavor components in the wine, interfering with the fixation and sustained release of casein on flavor substances, resulting in flavor damage.

[0185] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and descriptions are only preferred examples of the present invention and are not intended to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A fermented star anise wine, characterized in that: The invention comprises the following raw materials: 60-80 parts by weight of water, 5-10 parts by weight of acidified star anise, 0.5-2 parts by weight of lemon balm extract, 0.1-0.5 parts by weight of sulfite, 0.1-0.5 parts by weight of activated pectinase, 0.5-2 parts by weight of active dry yeast, 1-3 parts by weight of thiamine nutrient, 10-20 parts by weight of white sugar, 0.5-2 parts by weight of bentonite GB, and 0.1-0.5 parts by weight of casein; The acidified star anise is prepared by treating star anise with weak acid and then neutralizing it with carbonic anhydrase.

2. The fermented star anise wine according to claim 1, characterized in that: The acidified star anise preparation method is as follows: S1.1, weigh the following raw materials in parts by weight respectively: 80-90 parts by weight of water, 8-10 parts by weight of star anise, 0.1-0.5 parts by weight of weak acid, and 0.2-0.5 parts by weight of carbonic anhydrase; S1.2, dissolve the weak acid in water, use a magnetic stirrer, stir at a speed of 150-200 rpm for 3-5 minutes to ensure that the weak acid is completely dissolved, and adjust the pH value to 3-5 to obtain a weak acid solution; S1.3, place the star anise in a weak acid solution and soak for 0.5-2h; after soaking, rinse the star anise thoroughly with clean water to remove excess weak acid; Dissolve carbonic anhydrase in deionized water to prepare a carbonic anhydrase solution with a concentration of 1-5 mg / L; place the soaked star anise in the carbonic anhydrase solution, and gently stir with a magnetic stirrer at a speed of 50-100 rpm for 10-15 minutes. S1.

4. Rinse the star anise thoroughly again with clean water to ensure that all residual weak acid and carbonic anhydrase are removed; use a dryer to dry at low temperature, with the temperature controlled at 40-50°C and the drying time being 6-12 hours to obtain acidified star anise.

3. A process for preparing fermented star anise wine, for preparing the fermented star anise wine as claimed in any one of claims 1 to 2, characterized in that: The preparation process of the fermented star anise wine is as follows: S2.

1. Weigh the following raw materials in parts by weight respectively: 60-80 parts by weight of water, 5-10 parts by weight of acidified star anise, 0.5-2 parts by weight of lemon balm extract, 0.1-0.5 parts by weight of sulfite, 0.1-0.5 parts by weight of activated pectinase, 0.5-2 parts by weight of active dry yeast, 1-3 parts by weight of thiamine nutrient, 10-20 parts by weight of white sugar, 0.5-2 parts by weight of bentonite GB, and 0.1-0.5 parts by weight of casein; S2.2, put the acidified star anise and lemon balm extracts into clean water containing sulfurous acid and soak them at low temperature; then crush them with a pulper and add 45ppm SO2; S2.3, pour the star anise pulp into a small temperature-controlled soaking tank, add activated pectinase, mix and circulate to stir evenly, and soak for 13 hours at 14-17°C to accelerate the clarification of the juice; S2.4, add active dry yeast at 0.7g / L into the fermentation tank slowly, add thiamine nutrient, and stir evenly in a cycle; add white sugar to make the final fermentation alcohol content at 15-16%vol, the fermentation temperature at 18-21℃, and the fermentation time at 27-35d; after the fermentation is completed, age the wine for more than 3 months at 24℃; S2.5, first add 500 mg / L bentonite GB solution, clarify at 22.5°C for 8 days, then add 240 mg / L casein solution, clarify at 22.5°C for 4 days, mix and add thoroughly, stir well to make it fully contact with the wine; after the wine lees are completely precipitated, separate the wine lees and filter with a plate and frame filter to obtain clarified wine; S2.6, after low-temperature clarification, heat treatment is first performed at 45°C for 5 days, and then cold treatment is performed at -8°C for 5 days to obtain a finished star anise wine; S2.

7. Filter the star anise wine with a membrane filter and pump it into a clean batching tank. Start the wine pump circulation and use a cold and hot plate heat exchanger for instant sterilization. The wine temperature should be lower than 25°C after sterilization. The sterilized and filtered star anise wine should be packaged in glass bottles.

4. The preparation process of the fermented star anise wine according to claim 3, characterized in that: In S2.2, the low temperature cold soaking temperature is 4-10°C, and the cold soaking time is 12-24h.

5. The preparation process of the fermented star anise wine according to claim 3, characterized in that: In S2.2, the beater speed is 1000-2000 rpm, and the beating time is 3-5 min.

6. The preparation process of the fermented star anise wine according to claim 3, characterized in that: In S2.3, the circulating stirring speed is 30-60 rpm, and the stirring time is 10-30 min.

7. The preparation process of the fermented star anise wine according to claim 3, characterized in that: In S2.4, the yeast is slowly added at a rate of 0.3-0.5 parts by weight per minute.

8. The preparation process of the fermented star anise wine according to claim 3, characterized in that: In S2.4, the circulating stirring speed is 30-60 rpm, and the stirring time is 15-30 min.

9. The preparation process of fermented star anise wine according to claim 3, characterized in that: In the S2.5, the stirring speed is 50-150 rpm, and the stirring time is 10-15 min.

10. The preparation process of fermented star anise wine according to claim 3, characterized in that: In S2.7, the sterilization temperature is 65-70°C and the sterilization time is 15-30S.

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