Enhanced Chinese wolfberry wine and brewing process thereof

Abstract

The invention provides enhanced Chinese wolfberry wine and a brewing process thereof, and belongs to the technical field of wine brewing, the brewing process comprises the following steps: S1, selecting high-quality grapes, sorting, removing stems from the qualified grapes, crushing, and squeezing; s2, separating clear juice obtained by squeezing, and storing the separated clear juice in a fermentation tank for fermentation and clarification to obtain primarily brewed grape raw wine; s3, transferring the primarily brewed grape raw wine liquid to distillation equipment for distillation to obtain highly distilled wine; s4, selecting high-quality dry Chinese wolfberry fruits, putting the dry Chinese wolfberry fruits into the high-degree distilled liquor, and performing extraction to obtain Chinese wolfberry fruit distilled raw liquor, so that the flavor and aroma of the dry Chinese wolfberry fruits are transferred into the high-degree distilled liquor in an extraction manner; s5, selecting a high-quality red grape variety for fermentation; and S6, when the alcoholic fermentation proportion is precisely reduced to 1030-1045 and the alcoholic strength of the grape fermented wine reaches about 10% vol, adding the Chinese wolfberry distilled raw wine prepared in the step S4 to stop fermentation so as to obtain the enhanced Chinese wolfberry grape raw wine in which the flavor and nutrition of Chinese wolfberry are perfectly fused with the grape wine.

Description

Technical Field

[0001] The invention relates to the technical field of wine brewing, and in particular to a fortified wolfberry wine and a brewing process thereof. Background Art

[0002] In today's beverage market, there are a wide variety of wine categories, and as consumers' requirements for beverage quality and characteristics are increasing, there is a potential demand for beverage wine products that combine a variety of high-quality ingredients, have a rich taste and health care functions. Ningxia has two unique agricultural product resources: the world-renowned Helan Mountain East Foothill wine and wolfberry, which is both a medicine and food. However, there are still obvious deficiencies in the research and practice of brewing technology on how to deeply integrate the two and develop high-quality, unique wolfberry wine products.

[0003] In the prior art, for example, the Chinese invention with application number 202210983592.8 discloses a method for brewing wolfberry raisin red wine, and specifically discloses the selection of high-quality Cabernet Franc grapes and high-quality Ningxia wolfberries; crushing the grapes and wolfberries, and then repeatedly squeezing and filtering the juice of the crushed grapes and wolfberries to obtain the original wine sample of wolfberry wine; fermenting the original wine sample multiple times to obtain wolfberry raisin red wine. However, this patent adds activated yeast and purified water during the fermentation process, and directly ferments grapes and wolfberries to make wolfberry wine. The wolfberries are not soaked in high alcohol, and the fat-soluble nutrients and active ingredients in the wolfberries cannot be completely dissolved, making it impossible for the characteristic flavor of wolfberries to be perfectly integrated with the flavor of grapes, resulting in the product being lacking in taste and flavor richness. Summary of the invention

[0004] In view of this, the present invention provides a fortified wolfberry wine and a brewing process thereof, so as to solve the technical problem that the existing wolfberry wine is lacking in the richness of taste and flavor.

[0005] The technical solution adopted by the present invention to solve its technical problem is:

[0006] A brewing process for fortified wolfberry wine comprises the following steps:

[0007] S1. Select high-quality grapes for sorting, remove stems and crush the qualified grapes to obtain grape mash; add 20-30g / t pectinase to the grape mash to decompose fruit pectin; and use an airbag press to perform oxygen-free pressing;

[0008] S2, separating the clear juice obtained by squeezing, storing it in a fermentation tank for fermentation and clarification, and obtaining the first-brewed grape wine;

[0009] S3, transferring the initial grape wine to a distillation device for distillation to obtain a highly distilled wine;

[0010] S4, selecting high-quality dried wolfberries and adding them into highly distilled liquor in a ratio of 1:20-3:20 (weight of dried wolfberries: volume of distilled liquor), performing static extraction at room temperature for 30-45 days, filtering out wolfberry pomace, separating clear juice, and obtaining wolfberry distilled liquor;

[0011] S5. Select high-quality red grape varieties for fermentation;

[0012] S6. When the alcohol fermentation ratio drops precisely to the range of 1030-1045 and the alcohol content of the fermented grape wine reaches about 10% vol, add the wolfberry distilled wine prepared in step S4 to stop the fermentation, mix thoroughly and continue to soak for 5-7 days to obtain 18%-22% vol fortified wolfberry grape wine.

[0013] Preferably, in step S2, the clear juice obtained by squeezing is separated and stored in a fermentation tank for fermentation and clarification to obtain the primary grape wine, which specifically includes the following steps:

[0014] S21, separating the clear juice obtained by squeezing, and properly storing it in a clean fermentation tank separately, leaving it to stand and clarify for 24 hours at a low temperature of 6-8°C, and then separating the supernatant for storage;

[0015] S22, the supernatant is warmed to above 12°C, 200-300g / t of brewer's yeast is accurately added, and the temperature is controlled at 16-20°C for fermentation;

[0016] S23. For the original wine after fermentation, add 0.4-0.6g / L bentonite to carry out degumming treatment, and let it stand in a low temperature environment of 6-9°C for 10-15 days to completely remove the sludge; then separate the supernatant and store it separately to obtain the first-fermented grape original wine.

[0017] Preferably, in step S3, transferring the primary grape wine to a distillation device for distillation comprises the following steps:

[0018] S31, the starting temperature of the first distillation is controlled at 75-80°C, and the temperature is slowly raised to 85-90°C to obtain a first distilled liquor;

[0019] S32, re-distilling the once distilled liquor, cutting off the head and tail, and obtaining highly distilled liquor.

[0020] Preferably, the head and tail removal operation includes: discarding the head collected at the initial stage of distillation and the tail collected at the final stage of distillation, and only retaining the middle fraction.

[0021] Preferably, in step S4, static extraction is performed at room temperature for 30-45 days, with gentle stirring every 2-3 days.

[0022] Preferably, in step S5, high-quality red grape varieties are selected for fermentation, which specifically includes the following steps:

[0023] S51, selecting high-quality red grape varieties, and removing green fruits, leaves, moldy fruits, bird-pecked fruits and other debris from the red grapes by manual sorting; then removing stems and crushing qualified grapes to obtain grape mash (fruit pulp), and transporting the grape mash to a fermentation tank by a peristaltic pump;

[0024] S52. Add 200-300g / t of brewer's yeast and strictly control the temperature at 20-24℃ for fermentation. When the specific gravity of the grape juice drops by 30, add 100-150g / t of yeast nutrient for 2 consecutive times to ensure that the yeast ferments in a good environment.

[0025] Preferably, before step S52, the method further includes: during the process of entering the tank, simultaneously adding pectinase with a concentration of 20-40 g / t and potassium metabisulfite with a concentration of 100-120 g / t; immediately after entering the tank, accurately measuring basic physical and chemical indicators such as specific gravity, sugar, and acid, and adding tartaric acid in an appropriate amount according to the test results to accurately adjust the acidity of the grape juice to above 7.0 g / L.

[0026] Preferably, after step S6, the brewing process further comprises the following steps:

[0027] S71, separating the peel residue from the clear juice, adjusting the free sulfur in the wine to 30-50 mg / L according to the process standard, storing for 2-3 months, clarifying and removing the sludge, and obtaining a relatively clear fortified wolfberry grape original wine;

[0028] S72, storing the fortified wolfberry grape wine in oak barrels for aging for at least 36 months;

[0029] S73. After aging, the fortified wolfberry grape wine is clarified and degummed.

[0030] Preferably, after step S73, the brewing process further comprises:

[0031] S74, cooling the fortified wolfberry grape original wine after clarification and gelatinization to near the freezing point, and adding seed crystals to the wine to promote the precipitation of cold-unstable substances in the wine;

[0032] S75. Use a cross-flow filtration system to remove particles in the wine that are larger than the corresponding pore size of the filter material to obtain a clear fortified wolfberry grape wine.

[0033] The present invention also provides a fortified wolfberry wine, which is prepared by the brewing process of the fortified wolfberry wine.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] The present invention first selects high-quality grape varieties for fermentation and distillation to obtain highly distilled wine; then puts dry wolfberry into highly distilled wine for extraction to prepare wolfberry distilled base wine; then selects red grape varieties for fermentation, and when the alcohol fermentation specific gravity is accurately reduced to the range of 1030-1045, and the alcohol content of the grape fermented wine reaches about 10%vol, adds wolfberry distilled base wine to stop fermentation, and finally obtains fortified wolfberry wine. The present invention selects dry wolfberry with high polysaccharide content, and extracts dry wolfberry in highly distilled wine, so that the fat-soluble nutrients and active ingredients in wolfberry are completely dissolved, and the flavor and aroma in the dry wolfberry are transferred to the highly distilled wine by extraction. The wolfberry nutrients are fully integrated into the wine, and cooperate with the beneficial substances of the wine to enhance the health value of the product, which is in line with the trend of healthy drinks, thereby deeply integrating the flavor and health characteristics of the wine from the eastern foot of Helan Mountain and the Ningxia wolfberry. Finally, by adding wolfberry distilled base wine to stop fermentation during the fermentation process of the grape fermented wine, the flavor and alcohol content of the wolfberry wine are enhanced, and a fortified wolfberry wine with wolfberry flavor and nutrition perfectly integrated with wine is obtained. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 The present invention is a process flow chart of the brewing process of the fortified wolfberry wine.

[0037] Figure 2 It is a sensory comparison radar chart of Example 1, Example 2, Example 3 and the comparative example wine samples. DETAILED DESCRIPTION

[0038] The technical solutions and technical effects of the embodiments of the present invention are further described in detail below in conjunction with the accompanying drawings of the present invention.

[0039] Please see Figure 1 , a brewing process of fortified wolfberry wine, comprising the following steps:

[0040] S1. Select high-quality grapes for sorting, remove stems and crush the qualified grapes to obtain grape mash; add 20-30g / t pectinase to the grape mash to decompose fruit pectin; and use an airbag press to perform oxygen-free pressing;

[0041] In order to give full play to the advantages of Ningxia's local specialty agricultural products resources, we select high-quality grape varieties with appropriate maturity (i.e. sugar content greater than 160g / kg and acidity of 6-9g / kg) from the eastern foothills of the Helan Mountains, such as Guirenxiang and Ugni Bai, and strictly remove diseased, rotten, green fruits and other impurities to ensure the purity and high quality of the grape raw materials.

[0042] In this step, the grapes harvested from the eastern foot of the Helan Mountains are carefully sorted manually to remove green fruits, leaves, moldy fruits, bird-pecked fruits and other debris. The qualified grapes are then transported to the destemmer to accurately remove the fruit stems, and the degree of crushing is finely adjusted according to the process requirements to obtain the grape mash (pulp), which is then smoothly transported to the airbag press with the help of a peristaltic pump. Then 20-30g / t of pectinase is added to the grape mash to fully decompose the fruit pectin and reduce the viscosity of the juice, which is convenient for subsequent clarification and filtration operations. Finally, the grape mash with added pectinase is oxygen-isolated and squeezed using an airbag press. Inert gases such as dry ice are added during the squeezing process to effectively isolate the air, prevent the grape juice from oxidation and spoilage, and retain the original flavor and nutrients of the grapes to the greatest extent.

[0043] S2, separating the clear juice obtained by squeezing, storing it in a fermentation tank for fermentation and clarification, and obtaining the first-brewed grape wine;

[0044] S3, transferring the initial grape wine to a distillation device for distillation to obtain highly distilled wine;

[0045] S4. Select high-quality dry wolfberries and put them into highly distilled liquor in a ratio of 1:20-3:20 (weight of dry wolfberries: volume of distilled liquor), perform static extraction at room temperature for 30-45 days, filter out the wolfberry residue, separate the clear juice, and obtain wolfberry distilled liquor; among them, select local Ningxia dry wolfberries that are free of mold and insect infestation, have a ruddy color, have full grains, and have a wolfberry polysaccharide content of not less than 30%. Wolfberry polysaccharides are an important ingredient in wolfberries and have multiple health benefits. Selecting dry wolfberries with a wolfberry polysaccharide content of not less than 30% can provide a sufficient and high-quality nutritional basis for subsequent brewing.

[0046] S5. Select high-quality red grape varieties for fermentation;

[0047] S6. When the alcohol fermentation ratio is accurately reduced to the range of 1030-1045 and the alcohol content of the fermented grape wine reaches about 10% vol, add the wolfberry distilled base wine prepared in step S4 to stop the fermentation, mix thoroughly and continue to soak for 5-7 days to obtain 18%-22% vol fortified wolfberry grape base wine. The addition of wolfberry distilled base wine will kill the yeast, the fermentation process will stop immediately, and the unconverted sugar will be retained, ultimately increasing the alcohol content and sweetness of the wine.

[0048] The present invention first selects high-quality grape varieties for fermentation and distillation to obtain highly distilled wine; then puts dry wolfberry into highly distilled wine for extraction to prepare wolfberry distilled base wine; then selects red grape varieties for fermentation, and when the alcohol fermentation specific gravity is accurately reduced to the range of 1030-1045, and the alcohol content of the grape fermented wine reaches about 10%vol, adds wolfberry distilled base wine to stop fermentation, and finally obtains fortified wolfberry wine. The present invention selects dry wolfberry with high polysaccharide content, and extracts dry wolfberry in highly distilled wine, so that the fat-soluble nutrients and active ingredients in wolfberry are completely dissolved, and the flavor and aroma in the dry wolfberry are transferred to the highly distilled wine by extraction. The wolfberry nutrients are fully integrated into the wine, and cooperate with the beneficial substances of the wine to enhance the health value of the product, which is in line with the trend of healthy drinks, thereby deeply integrating the flavor and health characteristics of the wine from the eastern foot of Helan Mountain and the Ningxia wolfberry. Finally, by adding wolfberry distilled base wine to stop fermentation during the fermentation process of the grape fermented wine, the flavor and alcohol content of the wolfberry wine are enhanced, and a fortified wolfberry wine with wolfberry flavor and nutrition perfectly integrated with wine is obtained.

[0049] Furthermore, in step S2, the clear juice obtained by squeezing is separated and stored in a fermentation tank for fermentation and clarification to obtain the primary grape wine, which specifically includes the following steps:

[0050] S21, separating the clear juice obtained by squeezing, and properly storing it in a clean fermentation tank separately, leaving it to stand and clarify for 24 hours at a low temperature of 6-8°C, and then separating the supernatant for storage;

[0051] S22, the supernatant is warmed to above 12°C, 200-300g / t of brewer's yeast is accurately added, and the temperature is controlled at 16-20°C for fermentation;

[0052] S23. For the original wine after fermentation, add 0.4-0.6g / L bentonite to carry out degumming treatment, and let it stand in a low temperature environment of 6-9°C for 15 days to completely remove the sludge; then separate the supernatant and store it separately to obtain the first-fermented grape original wine.

[0053] Specifically, the clear juice obtained by squeezing is finely separated and properly stored in a clean fermentation tank. It is allowed to stand and clarify for 24 hours at a low temperature of 6-8°C, and then the supernatant is separated again and stored separately to ensure the stability of the quality of the clear juice. The supernatant obtained after low-temperature clarification is warmed up to above 12°C, 200-300g / t of brewer's yeast is accurately added, and the temperature is precisely controlled at 16-20°C for fermentation. During the entire fermentation process, key parameters such as sugar content, temperature, and specific gravity are accurately monitored on a daily basis. The fermentation process is determined according to scientific standards. When the specific gravity of the grape juice drops below 993 and the residual sugar content is less than 4g / L, the alcohol fermentation is determined to be successfully completed, thereby ensuring the accuracy and stability of the fermentation process. For the original wine that has completed fermentation, 0.4-0.6g / L of bentonite is added to implement the glue treatment, and it is allowed to stand at a low temperature of 6-9°C for 10-15 days to completely remove the wine mud. At the same time, the supernatant is finely separated and stored separately to obtain the initial grape original wine.

[0054] Further, in step S3, the first-brewed grape wine liquid is transferred to a distillation device for distillation, which includes the following steps:

[0055] S31, the starting temperature of the first distillation is controlled at 75-80°C, and the temperature is slowly raised to 85-90°C to obtain a first distilled liquor;

[0056] S32, re-distilling the once distilled liquor, cutting off the head and tail, and obtaining highly distilled liquor.

[0057] Specifically, the first-brew grape wine is transferred to the distillation equipment and secondary distillation is performed using a copper pot still. The copper pot still has good thermal conductivity, which can ensure that the alcohol vapor is evenly heated during the distillation process, thereby improving the distillation efficiency; and copper easily reacts with sulfur-containing substances produced during the fermentation process to form insoluble copper salts that are precipitated, thereby removing bad odors. Copper can also remove impurities in the wine during the distillation process, making the wine clearer and improving the purity and flavor of the wine.

[0058] The initial temperature of the first distillation is controlled at 75-80℃, and then slowly raised to 85-90℃ to ensure efficient distillation of alcohol and volatile aroma components, while avoiding the burnt smell caused by high temperature, and obtaining about 40%vol of first distilled liquor. Then the first distilled liquor is re-distilled to further purify the alcohol and remove impurities, making the liquor clearer and more transparent, with a mellower taste and a richer aroma. Finally, the head and tail are cut off to obtain 65%-72%vol of highly distilled liquor.

[0059] Furthermore, the head and tail removal operation includes: discarding the head collected at the beginning of the distillation and the tail at the end of the distillation, and only retaining the middle fraction. Among them, the head accounts for about 5% of the total distillation volume, containing more low-boiling point harmful impurities and pungent odor components; the tail at the end of the distillation accounts for about 10% of the total distillation volume, containing high-boiling point fusel oil, etc. By discarding the head collected at the beginning of the distillation and the tail at the end of the distillation, and retaining only the middle fraction, a high-purity, fragrant distilled liquor can be obtained, and finally a 65%-72%vol high-distilled liquor can be obtained.

[0060] Furthermore, in step S4, static extraction is carried out at room temperature for 30-45 days, during which the wine is gently stirred every 2-3 days to allow the core nutrients such as wolfberry polysaccharides, carotenoids, flavonoids in the dry wolfberries to be fully and evenly dissolved into the wine, thereby deeply integrating the flavor and health characteristics of the Helan Mountain East Foothill wine and Ningxia wolfberries.

[0061] After the extraction, the wolfberry pomace is filtered out by fine filtration, the clear juice is accurately separated, and stored separately and properly, successfully preparing 45%-50%vol of wolfberry distilled original wine. Subsequently, it is stored in stainless steel tanks or oak barrels for long-term storage and aging, and the aging time is not less than 3 months. During this process, the wine and the container undergo a slow material exchange, which further promotes the maturation of flavor and the sublimation of quality, so that the characteristic flavor of Ningxia wolfberry and the flavor of Helan Mountain East Foothill wine are perfectly integrated. Among them, fine filtration methods include plate and frame filtration, membrane filtration, etc.

[0062] Further, in step S5, high-quality red grape varieties are selected for fermentation, which specifically includes the following steps:

[0063] S51, selecting high-quality red grape varieties, and removing green fruits, leaves, moldy fruits, bird-pecked fruits and other debris from the red grapes by manual sorting; then removing stems and crushing qualified grapes to obtain grape mash (fruit pulp), and transporting the grape mash to a fermentation tank by a peristaltic pump;

[0064] S52. Add 200-300g / t of brewer's yeast and strictly control the temperature at 20-24℃ for fermentation. When the specific gravity of the grape juice drops by 30, add 100-150g / t of yeast nutrient for 2 consecutive times to ensure that the yeast ferments in a good environment.

[0065] Specifically, according to the maturity of grapes in the eastern foot of Helan Mountain, we carefully select red grape varieties with a sugar content of ≥240g / kg and an acidity of no less than 4.5g / kg, such as Marselan and Cabernet Sauvignon, to ensure that there are no moldy or bird-pecked fruits, and that the grapes are healthy and qualified. The harvest time is determined according to weather conditions. After picking, the grapes are manually sorted to remove green fruits, leaves, moldy and bird-pecked fruits, and other debris.

[0066] Then, the qualified grapes are sent to the destemmer to remove the stems, and the crushing degree is adjusted to obtain grape mash (fruit pulp), which is then transported to the fermentation tank by a peristaltic pump. 200-300g / t of brewer's yeast is added, and the temperature is strictly controlled at 20-24℃ for fermentation. When the specific gravity of the grape juice drops by 30, 100-150g / t of yeast nutrient is added, and it is added twice in succession to ensure that the yeast ferments in a good environment and provides rich flavor substances for the wine. During the fermentation period, parameters such as sugar content, temperature, and specific gravity are monitored regularly every day to ensure the normal fermentation process. When the alcohol fermentation ratio is accurately reduced to the range of 1030-1045, and the alcohol content of the fermented grape wine reaches about 10% vol, according to the pre-accurately converted target alcohol content and residual sugar content, the wolfberry distilled original wine prepared in the early stage is accurately added to stop the fermentation, and the addition ratio is 15-25%. After fully mixing, it is continuously immersed for 5-7 days to obtain 18%-22% vol of fortified wolfberry grape original wine, so that the flavor and nutrition of Ningxia wolfberry and the wine of the eastern foot of Helan Mountain are perfectly integrated, and the alcohol content is accurately controlled to highlight the characteristics of the product. At the same time, it integrates the resource advantages of Ningxia's characteristic agricultural products, reasonably matches raw materials and optimizes processes, improves the value of resource utilization, and promotes local industrial development.

[0067] Furthermore, before step S52, the method further includes: during the process of entering the tank, simultaneously adding pectinase at a concentration of 20-40 g / t and potassium metabisulfite at a concentration of 100-120 g / t; immediately after entering the tank, accurately measuring basic physical and chemical indicators such as specific gravity, sugar, and acid; and adding tartaric acid in an appropriate amount according to the test results, so as to accurately adjust the acidity of the grape juice to above 7.0 g / L, thereby laying a good foundation for subsequent fermentation; and at the same time, reasonably adjusting the acidity to neutralize the greasy sweetness caused by the sugar content and balance the sweetness.

[0068] Furthermore, after step S6, the brewing process further comprises the following steps:

[0069] S71, separating the peel residue from the clear juice, adjusting the free sulfur in the wine to 30-50 mg / L according to the process standard, storing for 2-3 months, clarifying and removing the sludge, and obtaining a relatively clear fortified wolfberry grape original wine;

[0070] S72, storing the fortified wolfberry grape wine in oak barrels for aging for at least 36 months;

[0071] S73. After aging, the fortified wolfberry grape wine is clarified and degummed.

[0072] Specifically, the peel residue and the clear juice are separated first, and the free sulfur in the wine is adjusted to 30-50mg / L according to the process standards. After being stored for 2-3 months, the wine is clarified and the sludge is removed to obtain a relatively clear original wine. The fermented original wine is then stored in oak barrels for storage and aging. The aging time is at least 36 months. Through the unique micro-oxygen environment and material exchange characteristics of the oak barrels, the components in the wine are fully reacted and integrated, and the flavor and taste of the wine are deeply optimized, making the wine body gradually softer and mellower, giving it a unique oak aroma and complex flavor layers, further improving the product quality, and making the product rounder. After the aging is completed, the original wine is clarified and glued. The glue is bentonite, and the glue amount is accurately determined according to the experiment.

[0073] Furthermore, the protein stability test is started one week after the gelling. When the protein stability is qualified, a diatomaceous earth filter is used to remove particles in the wine that are larger than the pore size of the filter material, so as to further remove the sludge, thereby making the wine clearer and more transparent and improving the appearance quality of the product.

[0074] Further, after step S73, the brewing process further includes:

[0075] S74, cooling the fortified wolfberry grape original wine after clarification and gelatinization to near the freezing point, and adding seed crystals to the wine to promote the precipitation of cold-unstable substances in the wine;

[0076] S75. Use a cross-flow filtration system to remove particles in the wine that are larger than the corresponding pore size of the filter material to obtain a clear fortified wolfberry grape wine.

[0077] Specifically, the wine after clarification and degumming is cooled to near the freezing point, and crystal seeds such as potassium hydrogen tartrate are added to the wine to promote the precipitation of cold unstable substances in the wine, remove unstable substances in the wine, and improve the tartar stability of the wine. The process cycle is generally about 30 days to ensure that the wine can remain stable even in a low temperature environment. Finally, a cross-flow filtration system is used to remove particles in the wine that are larger than the corresponding pore size of the filter material to obtain clarified raw wine, ensure the purity and stability of the product, and extend the shelf life of the product.

[0078] In some embodiments, for the selection of grape raw materials, in the eastern foothills of the Helan Mountains, in addition to the above-mentioned varieties such as Guirenxiang, Ugni Blanc, Marselan, Cabernet Sauvignon, etc., if other grape varieties can meet the requirements of fruit sugar content and acidity and have unique flavor characteristics, they can be considered for replacement, and other grape varieties that meet the sugar and acidity requirements can be selected according to actual conditions. For the selection of wolfberry raw materials, although Ningxia wolfberry has significant quality advantages, if wolfberry from other regions can meet quality standards similar to Ningxia wolfberry, such as no mildew, no insect infestation, good color, full grains and wolfberry polysaccharide content of not less than 30%, and has good compatibility with Helan Mountain East Foothills wine in terms of flavor and nutrients, it can also be used as an alternative. However, when using wolfberries from alternative origins, it may be necessary to optimize the extraction process, such as adjusting the extraction time, temperature or stirring frequency, etc., to adapt to the characteristics of wolfberries from different origins, to ensure that the effective ingredients of wolfberries can be fully dissolved in the wine, while ensuring the stability of the product flavor.

[0079] The present invention also provides a fortified wolfberry wine, which is prepared by the brewing process of the fortified wolfberry wine.

[0080] Embodiment 1:

[0081] 1. Preparation of wolfberry distilled liquor

[0082] (1) Raw material selection:

[0083] Grape raw materials: Guirenxiang grape varieties with sugar content reaching 176g / kg and acidity at 6.5g / kg.

[0084] Wolfberry raw materials: Ningxia wolfberry, wolfberry polysaccharide content not less than 30%.

[0085] (2) Pretreatment of grape raw materials: Green fruits, leaves, moldy fruits, bird-pecked fruits and other debris are removed from grapes through manual sorting. Grape bunches are destemmed and crushed to obtain grape mash (pulp). Pectinase 20-30g / t is added to the grape mash to decompose pectin, and then oxygen-free pressing is performed using an airbag press.

[0086] (3) Separating the clear juice: Separate the clear juice obtained by squeezing and properly store it in a clean fermentation tank. After standing and clarifying it at a low temperature of 6-8°C for 24 hours, take the supernatant.

[0087] (4) Alcoholic fermentation: After low-temperature clarification, the clear juice is warmed to above 12°C, 200g / t of brewer's yeast is accurately added, and the temperature is controlled at 16-20°C for fermentation. During the entire fermentation process, key parameters such as sugar content, temperature, and specific gravity are accurately monitored on a daily basis. The fermentation progress is determined based on scientific standards. When the specific gravity of the grape juice drops below 993 and the residual sugar is less than 4g / L, the alcoholic fermentation is considered to have been successfully completed.

[0088] (5) Clarification and separation: For the original wine after fermentation, accurately add 0.5g / L of bentonite to carry out the gelatinization treatment, let it stand in a low temperature environment of 6-9℃ for 15 days, completely remove the sludge, and finely separate the supernatant and store it separately to obtain the first-fermented grape original wine.

[0089] (6) Distillation:

[0090] Primary distillation: The original wine from the first brew is transferred to the distillation equipment and distilled twice using a copper pot still. The starting temperature of the first distillation is controlled at 75-80℃ and slowly raised to 85-90℃ to ensure efficient distillation of alcohol and volatile aroma components while avoiding the burnt smell caused by high temperature; about 40% vol of primary distilled wine is obtained.

[0091] Secondary distillation: The first distilled liquor is distilled again and the head and tail are removed. The head collected at the beginning of the distillation (about 5% of the total distillation volume) and the tail collected at the end of the distillation (about 10% of the total distillation volume) are discarded, and only the middle fraction is retained to obtain high-purity, rich-aromatic distilled liquor, and 68% high-proof distilled liquor is obtained.

[0092] (7) Extraction:

[0093] After strictly cleaning, the selected dried wolfberries are added into distilled liquor in a ratio of 3:20 (wolfberry weight: distilled liquor volume) and statically extracted at room temperature for 40 days. During this period, they are gently stirred every 2-3 days to deeply integrate the flavor and health-care characteristics.

[0094] (8) Aging and storage: After the extraction, the wolfberry pomace is filtered out by fine filtration, and the clear juice is accurately separated and properly stored separately, thereby successfully preparing 45%-50% vol of wolfberry distilled liquor.

[0095] 2. Brewing of fortified wolfberry wine

[0096] (9) Raw materials: According to the maturity of the grapes, select Marselan grapes with a sugar content of 266g / kg, an acidity of 4.9g / kg, no mold or rot, no bird pecks, and healthy and qualified grapes.

[0097] (10) Pretreatment process: Manual sorting to remove green fruit, leaves, moldy fruit, bird-pecked fruit and other debris from the grapes. After destemming and crushing, the grape mash (fruit pulp) is obtained, and the grape mash is transported to the fermentation tank by a peristaltic pump. Pectinase with a concentration of 25g / t and potassium pyrosulfite with a concentration of 100g / t are added simultaneously. After entering the tank, the basic physical and chemical indicators such as specific gravity, sugar, and acid are accurately measured immediately, and tartaric acid is added in appropriate amounts according to the test results to accurately adjust the acidity of the grape juice to 7.0g / L.

[0098] (11) Alcohol fermentation: Add 200g / t of brewer's yeast and ferment at a controlled temperature of 20-24℃. When the specific gravity of the grape juice drops by 30, add 100-150g / t of yeast nutrient for two consecutive times. During the fermentation period, monitor the sugar content, temperature, specific gravity and other parameters regularly every day to ensure the normal fermentation process.

[0099] (12) Stopping fermentation: When the alcohol fermentation ratio drops precisely to the range of 1030-1045 and the alcohol content of the fermented grape wine reaches about 10% vol, add the wolfberry distilled wine prepared in the early stage to stop the fermentation according to the target alcohol content and residual sugar content accurately converted in advance. The addition ratio is 15-25%. After being fully mixed, continue to soak for 5-7 days to obtain 18.8% vol fortified wolfberry grape wine.

[0100] (13) Separation: Separate the peel residue from the clear juice, adjust the free sulfur content of the wine to 30-50 mg / L according to the process standards, store it for 2-3 months, clarify it and remove the sludge to obtain a relatively clear original wine.

[0101] (14) Aging and storage: The fermented wine is stored in oak barrels for aging for at least 36 months. The unique micro-oxygen environment and material exchange characteristics of the oak barrels can deeply optimize the flavor and taste of the wine.

[0102] (15) Clarification and gelling: The wine after aging is clarified and gelled. The gelling material is bentonite, and the amount of gelling is determined by experiments. One week after gelling, the protein stability is tested. If the protein stability is qualified, a diatomaceous earth filter is used to remove particles larger than the filter material pore size in the wine and remove the wine sludge, thereby clarifying the wine.

[0103] (16) Freezing treatment: The wine is cooled to near freezing point, and seed crystals (potassium hydrogen tartrate) are added to the wine to promote the precipitation of cold-unstable substances in the wine, remove unstable substances in the wine, and improve the tartar stability of the wine. This process cycle generally takes about 30 days.

[0104] (17) Filtration: Use a cross-flow filtration system to remove particles in the wine that are larger than the corresponding pore size of the filter material to obtain clarified raw wine.

[0105] Embodiment 2:

[0106] The only difference between this embodiment and embodiment 1 is that in step (7) of extraction, the selected dried wolfberries are strictly washed and then added into the distilled liquor in a ratio of 1:10 (wolfberry weight: distilled liquor volume). In step (12) of stopping the fermentation, when the alcohol fermentation specific gravity is accurately reduced to the range of 1030-1045 and the alcohol content of the fermented grape wine reaches about 10% vol, the wolfberry distilled original liquor prepared in the early stage is added to stop the fermentation, and after being fully mixed, the dipping is continued for 5-7 days to obtain 19.9% ​​vol fortified wolfberry grape original liquor.

[0107] Embodiment 3:

[0108] The only difference between this embodiment and embodiment 1 is that in step (7) of extraction, the selected dried wolfberries are strictly washed and then added into the distilled liquor at a ratio of 1:20 (wolfberry weight: distilled liquor volume). In step (12) of stopping the fermentation, when the alcohol fermentation specific gravity is accurately reduced to the range of 1030-1045 and the alcohol content of the fermented grape wine reaches about 10% vol, the wolfberry distilled original liquor prepared in the early stage is added to stop the fermentation, and after being fully mixed, the dipping is continued for 5-7 days to obtain 20.2% vol of the fortified wolfberry grape original liquor.

[0109] Comparative Example:

[0110] The only difference between this comparative example and Example 1 is that the wolfberry extraction process is not carried out, and the extracted wolfberry distilled liquor is not obtained through steps (7) and (8); the fermentation process is terminated in step (12), and the 68% high-proof distilled liquor obtained in step (6) is directly used; and 20.6% vol of fortified grape wine is obtained.

[0111] Among them, the raw materials of Guirenxiang and Marselan are shown in Table 1:

[0112] Table 1

[0113]

[0114] The ratio of wolfberry extracted from distilled liquor in the above embodiment and comparative example is shown in Table 2:

[0115] Table 2

[0116]

[0117] The fortified wines prepared in the above examples and comparative examples were subjected to final index testing, including residual sugar, total acid, pH, free sulfur, total sulfur, volatile acid, alcohol content, and wolfberry polysaccharides, to obtain the physical and chemical indicators of the fortified wolfberry wine as shown in Table 3.

[0118] Table 3

[0119]

[0120] Referring to Table 3, it can be seen that the residual sugar content of Examples 1, 2 and 3 is higher than that of the comparative example, and the residual sugar content of Example 1 is the highest, which is due to the effective dissolution of the sweetening substances of wolfberry, and the wine with a high residual sugar content usually has a richer taste and flavor, especially when it is outstanding in the balance with acidity and tannin, such wine often has better aging potential. In addition, the total acid content of Examples 1, 2 and 3 is higher than that of the comparative example. The high total acid content of the wine means that its acidity is higher, which will give the wine a more refreshing and refreshing taste, and help maintain the taste and stability of the wine, and can also enhance the flavor and aroma of the wine, making it more complex and layered.

[0121] Finally, sensory evaluation of each embodiment and comparative example: The sensory results were determined by 17 professional wine tasters, including 7 national first-level wine tasters / winemakers, 4 national second-level wine tasters, and 6 national third-level wine tasters, and the wine sensory evaluation table and table 4 were obtained. Figure 2 Sensory comparison radar chart shown.

[0122] Table 4

[0123]

[0124] See Table 4 and Figure 2 , in the sensory analysis of each embodiment and comparative example:

[0125] From the perspective of color, there is little difference between Examples 1, 2, 3 and the comparative example.

[0126] From the aroma point of view, the difference is quite significant. The flower and fruit aroma of the control group are outstanding, but lack the wolfberry flavor, which is lacking in the creation of special flavors. In contrast, Example 1 has the highest wolfberry flavor and the highest aged aroma, showing unique advantages. If it is positioned in the market combining health care with special flavors, it has significant advantages. However, its flower and fruit aromas are relatively weak, and the aroma layers are not rich enough. There is room for optimization, which can be compensated by optimizing the combination of grape varieties or fine-tuning the fermentation conditions. Examples 2 and 3 are at an intermediate level, with relatively balanced aroma scores and lack of outstanding highlights.

[0127] From the perspective of taste, Example 1 is the most outstanding in terms of sweetness, bringing consumers a pleasant sweetness experience, which is due to the precise control of residual sugar or the effective dissolution of wolfberry sweet substances. The overall sourness score is relatively stable, indicating that the acidity control of each wine can meet the public consumption habits. In terms of roundness, Examples 1 and 2 are outstanding, the wine tastes soft and mellow, and the various ingredients are harmoniously integrated. In terms of burning sensation, the comparative example and Example 3 are high, and the alcohol treatment process needs to be optimized to reduce the irritation; Examples 1 and 2 are relatively good.

[0128] In summary, after all physical and chemical indexes of the wine were measured and sensory tasting was carried out, it was concluded that the overall performance of the embodiment was better than that of the comparative example. Compared with the comparative example, the embodiment had a strong wolfberry aroma, and the scores of sweetness and roundness were higher than those of the comparative example.

[0129] What is disclosed above is only a preferred embodiment of the present invention, which certainly cannot be used to limit the scope of rights of the present invention. A person skilled in the art can understand that all or part of the processes of the above embodiments and equivalent changes made according to the claims of the present invention still fall within the scope of the invention.

Claims

1. A brewing process for fortified wolfberry wine, characterized in that: The following steps are involved: S1. Select high-quality grapes for sorting, remove stems and crush the qualified grapes to obtain grape mash; add 20-30g / t pectinase to the grape mash to decompose fruit pectin; and use an airbag press to perform oxygen-free pressing; S2, separating the clear juice obtained by squeezing, storing it in a fermentation tank for fermentation and clarification, and obtaining the first-brewed grape wine; S3, transferring the initial grape wine to a distillation device for distillation to obtain highly distilled wine; S4, selecting high-quality dried wolfberries and adding them into highly distilled liquor in a ratio of 1:20-3:20 (wolfberry weight: distilled liquor volume), statically extracting at room temperature for 30-45 days, filtering out wolfberry pomace, separating clear juice, and obtaining wolfberry distilled liquor; S5. Select high-quality red grape varieties for fermentation; S6. When the alcohol fermentation ratio drops precisely to the range of 1030-1045 and the alcohol content of the fermented grape wine reaches about 10%vol, add the wolfberry distilled wine prepared in step S4 to stop the fermentation. After fully mixing, continue to soak for 5-7 days to obtain 18%-22%vol fortified wolfberry grape wine.

2. The brewing process of fortified wolfberry wine according to claim 1, characterized in that: In step S2, the clear juice obtained by squeezing is separated and stored in a fermentation tank for fermentation and clarification to obtain the primary grape wine, which specifically includes the following steps: S21, separating the clear juice obtained by squeezing, and properly storing it in a clean fermentation tank separately, leaving it to stand and clarify for 24 hours at a low temperature of 6-8°C, and then separating the supernatant for storage; S22, the supernatant is warmed to above 12°C, 200-300g / t of brewer's yeast is accurately added, and the temperature is controlled at 16-20°C for fermentation; S23. For the original wine after fermentation, add 0.4-0.6g / L bentonite to carry out degumming treatment, and let it stand in a low temperature environment of 6-9°C for 10-15 days to completely remove the sludge; then separate the supernatant and store it separately to obtain the first-fermented grape original wine.

3. The brewing process of fortified wolfberry wine according to claim 1, characterized in that: In step S3, the first-brew grape wine liquid is transferred to a distillation device for distillation, which includes the following steps: S31, the starting temperature of the first distillation is controlled at 75-80°C, and the temperature is slowly raised to 85-90°C to obtain a first distilled liquor; S32, re-distilling the once distilled liquor, cutting off the head and tail, and obtaining highly distilled liquor.

4. The brewing process of fortified wolfberry wine according to claim 3, characterized in that: The head and tail removal operation includes discarding the head collected at the initial stage of distillation and the tail collected at the final stage of distillation, and only retaining the middle fraction.

5. The brewing process of fortified wolfberry wine according to claim 1, characterized in that: In step S4, static extraction is performed at room temperature for 30-45 days, during which the mixture is gently stirred every 2-3 days.

6. The brewing process of fortified wolfberry wine according to claim 1, characterized in that: In step S5, high-quality red grape varieties are selected for fermentation, which specifically includes the following steps: S51. Select high-quality red grape varieties, and remove green grapes, leaves, rotten grapes, bird-pecked grapes and other debris from the red grapes by manual sorting; then remove the stems and crush the qualified grapes to obtain grape mash (fruit pulp), and transport the grape mash to a fermentation tank by a peristaltic pump; S52. Add 200-300g / t of brewer's yeast and strictly control the temperature at 20-24℃ for fermentation. When the specific gravity of the grape juice drops by 30, add 100-150g / t of yeast nutrient for 2 consecutive times to ensure that the yeast ferments in a good environment.

7. The brewing process of fortified wolfberry wine according to claim 6, characterized in that: Before step S52, the method also includes: during the process of entering the tank, simultaneously adding pectinase with a concentration of 20-40g / t and potassium metabisulfite with a concentration of 100-120g / t, accurately measuring basic physical and chemical indicators such as specific gravity, sugar, and acid immediately after entering the tank, and adding tartaric acid in an appropriate amount according to the test results to accurately adjust the acidity of the grape juice to above 7.0g / L.

8. The brewing process of fortified wolfberry wine according to any one of claims 1 to 7, characterized in that: After step S6, the brewing process further comprises the following steps: S71, separating the peel residue from the clear juice, adjusting the free sulfur in the wine to 30-50 mg / L according to the process standard, storing for 2-3 months, clarifying and removing the sludge, and obtaining a relatively clear fortified wolfberry grape original wine; S72, storing the fortified wolfberry grape wine in oak barrels for aging for at least 36 months; S73. After aging, the fortified wolfberry grape wine is clarified and degummed.

9. The brewing process of fortified wolfberry wine according to claim 8, characterized in that: After step S73, the brewing process further includes: S74, cooling the fortified wolfberry grape original wine after clarification and gelatinization to near the freezing point, and adding seed crystals to the wine to promote the precipitation of cold-unstable substances in the wine; S75. Use a cross-flow filtration system to remove particles in the wine that are larger than the corresponding pore size of the filter material to obtain a clear fortified wolfberry grape wine.

10. A fortified wolfberry wine, characterized in that: The fortified wolfberry wine is prepared by the brewing process of any one of claims 1 to 9.

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